Chocolate Easter Nests Your Kids Will Love to Make and Eat!

SATURDAY'S FOOD TIP - COOKING WITH KIDS



Get ready for Easter with this tip and recipe from "The Teacher's Helper" - Carol Boles.


CHOCOLATE EASTER NESTS YOUR KIDS WILL LOVE TO MAKE
by Carol Boles

Instead of coloring eggs this Easter how about having your kids make edible chocolate Easter nests? These nests are easy to concoct and will look and taste just like the expensive candy nests you see in the stores this time of year. Best of all, your kids can help with these. They'll have fun forming this chocolaty mixture into nests, then decorating each nest with jellybean eggs.

What you will need:

A double boiler
A medium size muffin tin
1 (14 oz.) bag sweetened flaked coconut
1 (6 oz.) bag milk chocolate baking chips
1 can chow mein noodles
1 (7 oz.) bag assorted jelly beans
1 Tbsp. solid shortening
Non-stick cooking spray

Directions:

In a double boil (or place a glass bowl over simmering water) melt the milk chocolate chips and one tablespoon of shortening. After mixture is completely melted, fold in flaked coconut and chow mein noodles. Gently mix together until thoroughly blended.

Spray muffin tin with non-stick cooking spray. Spoon enough chocolate mixture into each section of a muffin tin to flatten along the inside of each section make a basket shape. Immediately press jellybeans (gently) into nest.

When all sections of the muffin tin have been filled with a "chocolate nest," let them dry completely. While they last, display on a pretty dish covered with colorful Easter grass.

Makes approximately 24- 30 nests depending on your muffin tin.

Variation: These nests can be made with white chocolate baking chips as well. You can also add a couple of drops of either red or green food coloring to make pink or green nests from the white chocolate.

Happy Easter!


Carol Fraser Boles has a master's degree in Special Reading and an Educational Specialist degree in Curriculum and Instruction. She has more than ten years experience teaching K-12 reading in public schools. She now manages her own business and is a member of The Lieurance Group, a freelance writers' cooperative. Find out more about her writing services at The Lieurance Group or email her.

Article Source: EzineArticles.com


"I adore seafood, especially saltwater taffy." - Milton Berle

What's Cooking at the Missouri Botanical Garden?

FRIDAY'S FOOD TIP

Okay, so you don't usually think of cooking classes when you think of a botanical garden. But this spring, there will be plenty of things cookin' at the Missouri Botanical Garden in St. Louis, Missouri. If you live in the St. Louis area, you'll want to sign up for at least a few of these terrific offerings:

April 11: Master a phyllo dough pastry and a complete Mediterranean meal by cookbook author Bessie Theodorou.

April 18: “The Secrets of Sourdough” from Fr. Dominic Garramone, a Benedictine monk from St. Bede Abbey in Illinois and host of the highly successful public television series, “Breaking Bread with Father Dominic.” Explore the science of sourdough and learn to create delicious quick breads, biscuits, pancakes and waffles.

April 26: "Wine Basics" demystifies selecting and serving wine while offering distinctly different samples to compare.

May 10: The Diabetic Gourmet class. A Culinary Institute of America-trained chef, a registered dietician and a diabetes educator come together to prepare and modify recipes for diabetics or for people who just want to eat healthier meals.

Register for these exciting classes here.



"A smiling face is half the meal." - Latvian proverb

This Dinnerware Hits the Spot!

THURSDAY'S FOOD TIP

Ah...doesn't this cheerful dinnerware make you long for warmer days when you can eat outside on your patio, porch, or deck? After the long gloomy days of winter, a meal eaten outside in the sunshine would really hit the spot right now.

Interestingly enough, the name of this line of charming stoneware is called "Hits the Spot" and it was created by potter Lynn Morris. She introduced her line this past January and now it can be found in stores "from Georgia to Arizona." To learn more about this line or to find a store near you that carries Hits the Spot, click here.



"Show me another pleasure like dinner, which comes every day and lasts an hour." - Charles-Maurice de Talleyrand-Perigord

Simple Substitutes

WEDNESDAY'S FOOD TIP




If you're allergic to wheat or corn and can't use breadcrumbs or cornmeal to make meatloaf or other foods like salmon croquettes, try these simple substitutes.

For meatloaf, add a little cooked brown rice to the raw meat, to help bind it together the way bread crumbs do.

For salmon croquettes, use a food processor to grind some fresh pine nuts. Throughly drain a can of salmon and pat it dry. Use the ground pine nuts to bind the fish together and form patties (or croquettes). Add other seasonings, then cook as usual.


NOTE:

Find out more about pine nuts here.

If you can't find pine nuts in a store near you, order them online.



"Routine in cuisine is a crime." - Edouard Nignon

Moderation in All Things - It's Something to Consider

TUESDAY'S FOOD TIP

The other day I wrote that moderation is the key to a healthy diet.

I see so many people who are trying to develop healthier eating habits by eating highly nutritional foods, in moderate quantities.

But then they don't follow the "moderation" tip as far as soda or pop goes.

In fact, many people don't want to consume calories from beverages (they'd rather save their calories for food), so they drink diet pop because it has zero calories but still delivers a sweet taste.

Now, I don't see any harm in drinking a diet soda once in a while. It doesn't have any nutritional value, but that's another issue.




But, have you ever noticed how much diet pop some people consume?

Gads! One lady I know drinks up to 3 (2 liter) bottles a DAY!

Don't ask me why she isn't spending her life in the bathroom after all that liquid.

But doesn't she care that all the pop leaches calcium from her bones?

Moderation in all things. That's the key to better health. And moderation even goes for DIET pop. Don't you think?


"A kitchen condenses the universe." - Betty Fussell

We're Making a Change!

MONDAY'S FOOD TIP

Look for a change from the Three Angels Gourmet Co. this spring. We've really worked hard the last few years to increase our wholesale business and we've done that. Within the last year we went from having stores in only a few states sell our mixes, to having stores in 38 states sell our gourmet products. Since our wholesale customers now keep us very busy, we will be closing our online retail store at www.gourmetfoodmall.com at the end of the month (March).

So here's today's food tip - if you've wanted to try our gourmet mixes, but haven't found them in a store near you, you have just a few more days to order them directly from our website. After March 31st, you'll only be able to buy them from one of the stores across the country that carry them - at least for a while. We'll let you know if we decide to put up another retail site. You can also email us at info@threeangelsgourmet.com, though, to find out if there is a store in your area that carries our products, and we will continue to maintain this blog with product specials, updates, recipes, etc.


"I can't cook. I use a smoke alarm as a timer." - Carol Siskind

Develop Healthy Eating Habits

SUNDAY'S FOOD TIP



Baked goods, dips, soups, and other processed foods can be part of a healthy diet if they are consumed in moderation. It's only when we eat this foods to the exclusion of whole foods that our eating habits become unhealthy.

And, while I enjoy scones for Sunday morning breakfast, or butterscotch chip cookie bars for dessert, most of the time I strive to eat whole foods. Read this article from fellow writer, Bethany Klug, to learn how to start eating better.


Healthy Whole Foods Eating: the Basics



"Bread was not only a staple, but was also almost sacred in our home, almost godlike..." - George Lang

Easy Chocolate Dessert Trifle

SATURDAY'S FOOD TIP

Trifle can be such an elegant dessert when made with berries and liqueurs. But here's a much easier version that kids will love to help make - and eat.



COOKING WITH KIDS
by Carol Boles

Kids love to help mom in the kitchen, but they don't always have the skills and attention span necessary to cook. This dessert is easy to prepare and quick to assemble. Your kids will love this dish because it has cake and pudding, both things they love to eat.

Easy Chocolate Dessert Trifle

Ingredients:

1 (18 oz.) white cake mix
1 (18 oz.) raspberry jam
1 (12 oz.) tub Cool Whip@
2 (3.9 oz.) boxes instant chocolate pudding

Directions:

Prepare cake mix according to package directions and bake. While cake is baking prepare pudding mixes according to package directions. Pour raspberry jam into a bowl and mix a little to to make is easy to spread.

After cake cools slice cake into strips. With your children helping assemble the trifle. First, line the bottom of a trifle or a deep dessert with strips of cake. Next, spread raspberry jam onto cake. Then, spread about one third of pudding on top of jam layer then cover the pudding layer with about one third of the cool whip topping.

Repeat these steps and make two more layers.


Carol Boles has a master's degree in Special Reading and an Educational Specialist degree in Curriculum and Instruction. She has more than ten years experience teaching K-12 Reading in public schools. She now manages her own business and is a member of the The Lieurance Group, a freelance writers' cooperative. Visit The Teacher's Pet Place, her blog for teachers, parents, and writers.


"Dinner is to a day what dessert is to dinner." - Michael Dorris
 

Get 'Em Before It's Hot!

FYI - If you love our Butterscotch Chip Cookie Bars (or your customers do), better stock up now since we only ship this delicious mix until April 15th. After that, it's too hot and the chips can melt in shipment - and we don't want that.



For wholesale orders, email Debra Steiner at Beyond the Expected Marketing or call her at 913-963-1733.

Guide to Steaming Vegetables

FRIDAY'S FOOD TIP

Not sure how long to steam certain vegetables? Then read this helpful guide from Shauna Hanus.



EASY TO FOLLOW VEGETABLE STEAMING GUIDE
By Shauna Hanus

Steamed vegetables are packed full of vitamins and minerals and are a healthy way to eat your required servings of vegetables every day. Steamed vegetables can be served alone, with a drizzling of sauce or sprinkled with kosher salt and pepper.

It does not matter if you’re steaming broccoli or snap peas all vegetables are steamed by the same method of loading a steamer with a shallow layer of vegetables and placing in about one inch of water. Then bringing the water to a boil and covering the steam pot with a lid.

However each vegetable does need to be steamed for different amounts of time. Here is an easy to follow chart for how long to steam various varieties of vegetables.

• Baby Artichokes should be steamed for 5-6 minutes.
• Full sized Artichokes should be steamed for 45-50 minutes.
• Small stemmed Asparagus should be steamed for 3-5 minutes.
• Large stemmed Asparagus should be steamed for 4-6 minutes.
• Sliced or Julianned Carrots should be steamed for 6-8 minutes.
• Cut Cauliflower should be steamed for 4-5 minutes.
• Broccoli heads should be steamed for 3-4 minutes.
• Broccolini heads should be steamed for 4-5 minutes.
• Fresh Green Beans should be steamed for 3-5 minutes.
• Small Potatoes, such as new potatoes should be steamed for 10-15 minutes.
• Snap Peas should be steamed for 5-6 minutes.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at gourmayeats.com

Article Source: ezinearticles.com


"Nature alone is antique and the oldest art a mushroom." - Thomas Carlyle

Foods From Spain

THURSDAY'S FOOD TIP



Is the 2006 Spanish Pantry looking for you?

Forty-seven companies from Spain that represent a wide variety of specialty foods (extra virgin olive oil, cheese, Serrano ham, snacks, seafood, sweets, bakery products, spices, jarred vegetables, coffee, tea, sauces, etc.) are looking for distributors or importers.

Find out more at The Spanish Pantry 2006.



"The olive tree is surely the richest gift of Heaven." - Thomas Jefferson

Free Offer!

WEDNESDAY'S FOOD TIP

Now here's a really great food tip - share YOUR favorite food tip with us. If we use it on our blog, we'll send you a sampling of Three Angels Gourmet Co. products FREE! Email us your tip, along with your name and mailing address (continental USA only).

Also, don't forget to get your free copy of our e-book 25 FABULOUS FOOD TIPS, RECIPES, AND IDEAS FOR EASY ENTERTAINING at our web site. Simply click on the title at our homepage to get the book as a .pdf file.

Have a great day!


"Eating an artichoke is like getting to know someone really well." - Willi Hastings

The Scoop on Sugar Substitutes

TUESDAY'S FOOD TIP

Seems like the most difficult part of maintaining a healthy diet for many of us is moderation. When we like something we overeat it, which means we aren't hungry for some other, more nutritious foods we should also eat.

Sugar is one of the foods so many of us crave. But, in an effort to control our cravings for sugar, do we eat less sugar? Well, sort of. We turn to sugar substitutes. But, is that really a healthy way to satisfy our craving for sugar? Read this article to find out.



IF SUGAR IS BAD FOR YOU, ARE SUGAR SUBSTITUTES BETTER INSTEAD?
by Jim O'Neill


Everyone knows that sugar is not a good part of a healthy diet and so many people are turning to sugar substitutes in order to get their sweet tooth fulfilled, but, are these substitutes in reality better than sugar or are there more things hidden under the surface of these “healthier” alternatives than meets the eye?

Let’s take a closer look at some of these substitutes and see which ones are better and which ones may be better to avoid.

SUCRALOSE, sold under the name splenda, is useful as a one to one substitute for sugar. Sucralose is made from sugar and is used to make splenda which tastes like sugar. Sucralose has no calories but does not measure, look or act like sugar. Sucralose is 600xs sweeter than sugar so much less is needed for the same sweetness. Sucralose is bulked up with maltodextrin, a carbohydrate derived from corn, giving it some calories and making it look and act like sugar. This combination makes splenda. Splenda has 1/8 to 1/4 the calories of sugar. We are told that all the sucralose consumed will be excreted unused but despite the manufactures claims, sucralose is absorbed and metabolized by the body. The FDA’s “final rule” report says that 11% to 27% of sucralose is absorbed in humans and the Japanese food sanitation council says as much as 40% is absorbed.

SUCROSE is made from sugar beets or sugar cane. Not only does sucrose taste good, but it also gives you quick energy as well. However, the downside to this quick energy burst is that when it’s gone, your body wants another dose of sugar to keep the energy going. Taking in too much sucrose leads to excessive insulin responses, which causes the excess carbohydrates to be stored in your fat cells. Because sucrose is a high-glycemic (rapid release) sugar, you should substitute other sweeteners. Here are some other forms of sucrose to avoid when looking at labels: raw sugar, brown sugar, invert sugar, turbinado, confectioner’s sugar, cane sugar, crystallized cane juice.

ASPARTAME is about 200xs sweeter than sugar and there is a lot of concern over the safety of this sweetener. It is made from two amino acids, aspartic acid and phenylalanine. Aspartame is marketed under the names NutraSweet and equal and is found in a wide variety of prepared products. This sweetener is not useful for cooking or adding to hot beverages.

MALTITOL, like all sugar alcohols does not promote tooth decay and has a taste and sweetness like sugar. It does not raise blood sugar levels or insulin levels and is useful for diabetics. Like all sugar alcohols, maltitol can have a laxative effect in some people.

SACCHARINE has been around for almost 100 years and is 200xs sweeter than sugar. It is produced from a substance found in grapes. The human body cannot break it down, so it does not produce an insulin response. It is most commonly found in soft drinks and sweeteners like sweet n low.

SORBITOL is a sugar alcohol which is found in numerous products, especially those that need to become dry or hardened like candies or confectionaries. Sorbitol is often used in reduced calorie or light products.

HIGH FRUCTOSE CORN SYRUP is made from corn starch and has a high glycemic value which means it will cause a large insulin response. There is some controversy over the safety of using large amounts of this sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a product that contains fructose.

FRUCTOSE, also known as fruit sugar, is sweeter than table sugar and only 1/3 is needed as a sugar substitute. Fructose is low on the glycemic index (slow release sugar) and so it helps control insulin responses, keeping them low, which means it is good for diabetics.

DEXTROSE OR GLUCOSE, has a higher glycemic value than table sugar and on most glycemic indexes, glucose is used to compare the value of other “foods” as glucose (which is actual blood sugar) has a faster release into your system than most any other sugar or food item which will result in a very sharp rise in your insulin levels. Diabetics should not use this sweetener. On labels it can also be called corn sugar.

LACTOSE, also known as milk sugar is about half way between sucrose and fructose on the glycemic index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.

HONEY, is an invert sugar formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose and maltose and is a high glycemic sweetener so it should be avoided by diabetics who need to control insulin. Unlike popular belief’s, honey only contains trace amounts of vitamins and minerals.

As you can see, some sugars and substitutes can be fine to use in place of table sugar but certainly NOT all of them. For diabetics or people trying to control their insulin for fat loss, careful consideration must be taken when using sweeteners or sweetened products. As for the rest of us, well, still we need to be aware of what kind of sweeteners we consume as you cannot always rely on claims made by manufactures of some sweeteners or products which contain sweeteners regarding there safety or health benefits.


Article Source: ezinearticles.com


"Everything I like is either illegal, immoral, or fattening." - Alexander Wollcott

Discovering Spaghetti Squash

MONDAY'S FOOD TIP

I was talking to a friend today about how thankful I am for spaghetti squash. I just love it! When I told her how I cook it and serve it just like spaghetti (with spaghetti sauce) she had no idea what I was talking about. So today's food tip is for her.

Here's a wonderful link to Discovering Spaghetti Squash. It explains what spaghetti squash is, how to buy it, store, and cook it.

Enjoy, my friend! (You know who you are)


"The most indispensable ingredients of all good home cooking" love for those you are cooking for." - Sophia Loren

Healthy Snack Foods

SUNDAY'S FOOD TIP

Next time you go to the grocery store, stock up on some healthy snacks and forget the soda pop, sugary cereals, salty chips, and foods that are high in calories but low in nutrients.

Here are some super snacks that taste good and are good for you, too.

Sweet potatoes - either baked whole, then eaten plain, or you can make sweet potato chips and bake them in the oven with a little vegetable oil

Trail mix - buy the ones with nuts, seeds, dried fruits instead of candies or chocolate chips

100% fruit juices - Instead of fruit drinks that are mostly food coloring, artifical flavorings, and additional sugar

Fresh fruit - try sliced bananas with some cantaloupe chunks; enjoy a ripe mango all by itself, or savor a ripe, firm Rome apple at snack time with a little Cheddar cheese

Celery strips - fill them with organic peanut butter for a satisfying snack

Carrot strips, fresh broccoli and cauliflower flowerets - enjoy these with a vegetable dip made with plain yogurt

As you shop for snack food, ask yourself "Does this food have much nutritional value, or is just packed with empty calories?" then choose the foods that will nourish your body as well as satisfy your craving for snacks.



"There's someone at every party who eats all the celery." - Kin Hubbard

Super Foods for Super Salads

SATURDAY'S FOOD TIP - COOKING WITH KIDS

Many children don't care for salad, yet salads can be very nutritious as well as delicious. A good way to get children who are reluctant to eat salad is to have them help you make the salad. Children are more likely to eat something new if they make it themselves.

You can let the children help you clean, peel, or cut the ingredients for the salad, or you can simply put out all the prepared ingredients and let the children "build" their own salad. Just be sure you have plenty of "Super" foods available for them to choose from.

What are super foods? These are foods that are higher in nutrients (that fight disease, boost energy, and keep you healthy) for the amount of calories they contain than regular foods.



Here are some Super foods that kids can use to build a Super Salad:

Fresh spinach leaves
Shelled walnut pieces (either sugared or plain)
Fresh raspberries, blueberries, or blackberries
Fresh orange pieces
Grape tomatoes
raw broccoli pieces
Fresh strawberries
Kiwi Fruit
Carrot strips

Find more Super Foods.




"A salad should never be just a dish of greens. Every salad should sparkle with flavor, cleanse the palate, and beef up the appetite." - Emeril Lagasse

Irish Flag Cookies

FRIDAY'S FOOD TIP

Happy St. Patrick's Day! Celebrate the day with parades, parties, or just by making a special treat to enjoy with your family.Everyone will love these Irish Flag Cookies.







"St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into summer's magic." - Attributed to Adrienne Cook


Why should you never iron a 4-leaf clover?

You don't want to press your luck. - Daryl Stout

Time for an Oil Change

THURSDAY'S FOOD TIP

Grape Seed Oil has been the chef's secret to great food for years because its clean, neutral taste allows the true flavors of the food to stand out. But there other reasons to try grape seed oil. Read this article from Dr. Bethany Klug and see if it is time for an oil change at your house.







TIME FOR AN OIL CHANGE
By Bethany Klug

One of the most important things you can do to improve you or your child’s ability to learn is to change your oil. If, like many Americans, you eat a lot of packaged or fast food, you may be eating too much harmful trans fat.

A trans fat is a made by an industrial process that adds hydrogen atoms to unsaturated fat to form a saturated fat. In other words it turns liquid vegetable oil into solid fat. This process is called hydrogenation. It increases the shelf life of packaged foods and imparts a creamy texture. You can find out if the food you eat contains trans fats by looking for the words partially hydrogenated in the list of ingredients.

The problem with industrial hydrogenation is that it doesn’t put the hydrogen atoms in the same place that nature does. This causes hydrogenated oils to act differently from their natural counterparts. Research shows a number of problems caused by trans fats:

• Lowers HDL “good cholesterol” and increased LDL “bad cholesterol”

• Linked to heart disease in a study of 85,000 women

• Reduces the liver’s ability to detoxify drugs and cancer causing chemicals

• Decreases sensitivity of cells to insulin, leading to insulin resistance and diabetes

• Lowers breast milk volume in women and in all species studied

• Increases inflammation and can trigger allergic reactions and asthma

• Causes immune system dysfunction in mice

• Worsens essential fatty acid (EFA) deficiency by interfering with their metabolism. Important symptoms of EFA deficiency include problems with vision and learning, coordination problems, behavioral changes and mental illness.

So what oil do you change to? Cook with grape seed oil. It keeps it nutritional value at all cooking temperatures. Use extra virgin olive oil on salads and to flavor foods, but don’t heat it beyond low heat or it will lose its nutritional value. Most importantly, read labels and avoid anything made with hydrogenated oil.
Bethany Klug - EzineArticles Expert Author



Bethany Klug, DO specializes in holistic medicine at the Kansas city Holistic Centre. She is a member of the Lieurance Group, a freelance writers' cooperative.

Article Source: ezinearticles.com


"The vision of milk and honey, it comes and goes. But the odor of cooking goes on forever." - E.B. White

Baked Bananas and Coconut

WEDNESDAY'S FOOD TIP

Spring is just around the corner. For many lucky people, that means a trip to a sunnier, warmer climate for spring break.

But even if you'll be staying home this spring, you can still get a taste of the tropics. Try this luscious and easy dessert recipe from LIGHT & EASY by Bob Bowersoz. Close you eyes as you eat it and you'll feel as if you're dining in a tropical restaurant on the shore of some exotic island.



BAKED BANANAS WITH COCONUT - Serves 4

5 medium bananas

Vegetable spray

1/3 c. orange juice

1 Tbsp. lemon juice

1 Tbsp. packed brown sugar

2/3 c. shredded coconut

Preheat oven to 375 degrees. Cut the bananas crosswise into halves, then cut each half lengthwise into halves. Coat a 9-inch pie plate or baking dish with vegetable spray. Place the bananas in it and drizzle with the orange and lemon juices. Sprinkle with the brown sugar and coconut. Bake for 8 to 10 minutes, until the coconut is golden.


"All's well that ends with a good meal." - Arnold Lobel

The Versatile Mango

TUESDAY'S FOOD TIP



If you can't make it to Barbados for spring break this year, bake this delicious mango bread and pretend you're lying on a sunny beach in the islands while you enjoy a slice.


THE VERSATILE MANGO

by Billy O'Dell


There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. At Food Affairs, we are fortunate in that we only use fresh mangoes from our orchard in our recipes, including this one for Mango Bread, a delicious treat to share any time.

MANGO BREAD (makes 2 loaves)

2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
3 eggs, well beaten
1/4 cup Canola oil
1-1/2 cups granulated sugar
2 cups fresh mango puree
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup fresh grated coconut

Preheat the oven to 35F. Grease and flour two 9 x 5-inch loaf pans.

Sift the flour, baking soda, baking powder and cinnamon into a small bowl. In a large mixing bowl, combine the eggs, oil and sugar. Combine with the dry ingredients and blend well.

Fold in the mango, raisins, nuts and coconut. Pour into the loaf pans and bake for 45-60 minutes, or until the bread is golden brown. (To test if bread is done, insert toothpick in the centre of the loaf. When it comes out clean, the bread is done.)

Let the loaves cool in the pans for 15 minutes, then unmold and let cool completely on wire racks.


Billy O'Dell, with his wife Carolyn, is the owner of BarbadosBarbados, online concierge to Barbados, and of Food Affairs, a popular Bajan caterin firm.


Article Source: ezinearticles.com


"Love doesn't just sit there, like a stone; it had to be made, like bread, remade alll the time, made new." - Ursula K. Le Guin

Get Ready for National Chocolate Week!

MONDAY'S FOOD TIP

Hey, did you know that next week is National Chocolate Week? That means you've got a whole week to get ready. Spend some time browsing online to find recipes and products to try, so you can celebrate with chocolate every day next week. Or, make just one stupendous chocolate dessert for family and friends in celebration of this national favorite.

Today, order a package of Raspberry Brownie Mix or Amaretto Brownie Mix from the Three Angels Gourmet Co. and you'll have them in plenty of time for National Chocolate Week. You can even make some yummy Amaretto Brownie Parfaits.



Try this recipe for Quick and Easy Fudge Pie or these tempting Toffee Crunch Bars with chocolate icing.

Nestle has thousands of chocolate recipes. You're sure to find one you'll want to try.

Check out Hershey's Kitchens for chocolate recipes that are sure to become family favorites.

Most of us don't need a reason to celebrate WITH chocolate, so celebrating chocolate itself will be easy to do!

Enjoy!



"Chocolate doesn't make the world go around ... but it certainly makes the ride worthwhile!"

Spaghetti Pie

SUNDAY'S FOOD TIP

I don't remember where I acquired this recipe for Spaghetti Pie, but it's the kind of dish that's perfect for a Sunday meal when the weather is cool and gloomy (as it is here today) - a sort of comfort food, I guess.

Of course, Spaghetti Pie can also be enjoyed outside on the deck or patio when the weather gets warm and sunny. Ah...I can hardly wait!

This pie feeds 10 to 12 people, so invite the whole family over for dinner when you make it!



SPAGHETTI PIE


1 tablespoon unsalted butter, room temperature
6 large eggs, lightly beaten
1 pound aged mozzarella, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup Pecorino Romano cheese, finely grated (4 ounces)
1/4 cup heavy cream
1 teaspoon dried parsley
Coarse salt to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
8 cups cooked spaghetti

1. Place rack in center of oven. Heat oven to 375 degrees. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper. Set aside.

2. In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.

3. Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes.

4. Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges and serve.


"The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients (pasta, garlic, cheese, and olive oil) could marry so perfectly." - Ruth Reichl

St. Patrick's Day Parade Snacks

SATURDAY'S FOOD TIP - COOKING WITH KIDS



St. Patrick's Day will be here soon. Check out these easy recipes for St. Patrick's Day Parade Snack Mixes. You and your children can prepare them together, then take them with you to enjoy after the parade.



"For each petal on the shamrock
This brings a wish your way
Good health, good luck, and happiness
For today and every day." - Irish blessing

Culinary Lavender

FRIDAY'S FOOD TIP

If you've never cooked with culinary lavender, read this article by Jenny Bishop and find out the many reasons you should try it.



COOKING WITH CULINARY LAVENDER
By Jenny Bishop


Have you tried whole grains with culinary lavender? Whole grains are making a comeback, and their advantages in terms of health and environmental conservancy are well known. However, to many palates accustomed to refined flour, whole grains seem tasteless and heavy. By using our Culinary Lavender, you can create healthy, satisfying meals that taste - and smell - delicious. Adding Lavender Lemon Pepper or Italian Seasoning with Lavender to your whole grains is the key to making nutritious meals that your entire family will love.

Why are Whole Grains So Beneficial?

Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!

Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.

What does Culinary Lavender Add to Your Meal?

Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.

How Can I Use Culinary Lavender with Whole Grains?

Here are some suggestions for using Culinary Lavender while cooking with whole grains:

· Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.

· Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.

· Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.

· Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.

· Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.

· Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.


Jenny Bishop teaches many culinary classes with the use of culinary lavender and is one of the judges for the Lavender Gourmet Recipe Contests hosted throughout the year by Lavender-n-Things. Click for free lavender recipes.


Article Source: ezinearticles.com


"[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells...there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread."
- M. F. K. Fisher, The Art of Eating

Irish Oatmeal - It's Not Just for St. Patrick's Day!

THURSDAY'S FOOD TIP

For most of us, it's a good idea to incorporate more fiber into our daily diet. The Fiberlady (otherwise known as Stephanie Shank) explains the benefits of a daily bowl of oatmeal and offers a yummy recipe that will let you wake up to a nutritious and fiber-rich breakfast each morning.

HIGH FIBER OATMEAL WITH ST. PATRICK

By Stephanie Shank


It's not what most non-Irish people think about when it comes to St. Patrick's Day fare or even Irish foods in general. But when it comes to Fiberlady's high fiber menu selection, the classic steaming bowl of oatmeal persists in the hearts and stomachs of those who understand the natural goodness of high fiber foods.

Your Irish ancestors knew the importance of whole grains for their high fiber diet. There are references for the use of oats for human consumption in Ireland as early as 438 A.D.

In August 1999, the FDA endorsed the claim that diets that are abundant in whole grains, like oats, potentially may reduce the risk of heart disease and certain cancers. The new food pyramid suggests that adults should eat 3 – 4 servings of whole grains a day. That applies to Leprechauns as well.

A study published in the American Journal of Public Health stated that by regularly eating oatmeal people can also help reduce the risk of type 2 diabetes. Blood glucose levels are more stablized after eating oats which is vital for diabetics.

Another study published in the American Journal of Clinical Nutrition concluded that a daily dose of oatmeal can lower high blood pressure. It appears to be something about the soluble fiber in oatmeal. Another benefit of consuming oats is the lowered risk of heart disease since there is no cholesterol or saturated fats in oats.

Haven't you felt that very satisfied feeling in your belly after eating a comforting bowl of oatmeal. That feeling lasts a while which naturally keeps you from heading back to the kitchen right away for more food. Fiberlady likes that common sense approach to weight loss.

There is no doubt that the dietary fiber in oats is highly significant to one's health. They hold many nutrients no matter how they are cooked since they are not refined. Obviously, oats don't have to be eaten just for breakfast, but go ahead and try the recipe below. There are many high fiber recipes that include oats as a main ingredient for any meal. Just the way Fiberlady intended.

Overnight Peach Oatmeal
6 servings

Ingredients:


1 cup steel-cut oats (or Irish oatmeal)
4 cups water
1 cup dried peaches, chopped
1/2 teaspoon ground nutmeg
1 cup white grape juice
1 (6-ounce) carton peach or vanilla flavored low-fat yogurt
6 tablespoons English walnut pieces, toasted


Combine oats and 4 cups water in 31/2-to 4-quart slow cooker. Cover and cook on low setting 6 to 8 hours, or until oats are tender and cereal is thick.

Combine peaches, nutmeg and white grape juice in a small saucepan. Cover and heat to boiling. Reduce heat and simmer 8 minutes, or until peaches are tender. Uncover and cook 2 to 3 minutes, or until liquid is slightly reduced.

To serve, spoon cooked oats into individual serving bowls. Top each with 2 to 3 tablespoons warm peaches and syrup, then a dollop of yogurt. Sprinkle with walnuts.

Per serving: Calories: 214; Total Fat: 6 grams
Fiber: 4 grams

Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health

Article Source: ezinearticles.com


 "Let food be your medicine and medicine be your food." - Hippocrates

Some Like It Hot!

WEDNESDAY'S FOOD TIP



Suffer from food that is bland and boring? Then order a Bland-Aid Gift Pack from the Half Moon Bay Trading Company. These Bland-Aid packs are "The perfect gift idea for pepper-heads and normal folk alike. Bland-Aid offers a quick, convenient way to give a little bit of Half Moon Bay heaven to friends and relations. And hey, grab a couple for yourself while you’re at it. Bland-Aid packages come ready-made in four different configurations and can also be custom mixed with any Half Moon Bay concoctions that strike your fancy. "

The Half Moon Bay Trading Company offers a spicy variety of the finest mixers, condiments and sauces.


"To make the best of all possible chilis can become an obcession." - George Lang

Mild Chilies and Cheese Dip Mix

TUESDAY'S FOOD TIP

If you have a package of our Mild Chilies and Cheese Dip Mix in your pantry, then you have the makings for all sorts of delicious dishes. The mix makes a cheesy dip for nachos, of course. But, also use it to pour over broccoli or other cooked vegetables that need a little more flavor. It is also yummy in a potato casserole, or in rice to give it a little "kick."


One of my favorite ways to use our Mild Chilies and Cheese Dip, though, is to make a Cheesy Beer Soup. Just mix one package of the dip mix with 1 cup of water and 1 (12 oz.) bottle of beer. Whisk the dip mix together with water and beer over medium heat until the dip mix dissolves. Let it boil for a couple of minutes, whisking continuously. Remove from heat, pour through a strainer, then serve with croutons or crusty bread. M-m-m...yum!


"Never eat anything you can't pronounce." - Erma Bombeck

Homemade Cookie Bouquets

MONDAY'S FOOD TIP



Flowers are gorgeous, and they smell nice. But you can't eat a bouquet of roses, like you can a bouquet of cookies.

If you've ever wanted to make your own cookie bouquets, here's an article from Ricky Alberta that will show you how.


HOW TO MAKE YOUR OWN HOMEMADE COOKIE BOUQUETS
By Ricky Alberta


We've all seen them. Clusters of big, gourmet cookies, individually wrapped in shiny, colored cellophane, with bows and ribbons. They come in many styles and with different treats, toys or gift items attached to or inside a basket or vase of some sort. They make a terrific and edible gift idea. After all, who doesn't love cookies? Sadly, they can be very expensive gifts, especially when considering that cookies don't cost a whole lot to bake.

Here's how to make your own cookie bouquets at home without spending a fortune!

What You Will Need:

* Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then popsicle sticks would also work.

* Cookies - Find a delicious cookie recipe that makes larger size cookies, your favorite or your gift recipients favorite will do fine.

* Container - This needs to be a sturdy container that is a bit bottom heavy, especially if you plan to include more than a few big cookies. You can try putting some pebbles in the bottom to make sure the container won't tip over, if needed. Some ideas for containers include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or pottery serving ware.

* Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.

* Ribbon - The curly kind works well for this. Any colors you like.

* Decorations - Anything goes! What's appropriate to the occasion and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or whatever you find at the local craft store.

* Block of styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just search your garage for some spare, clean, styrofoam.

* Something to cover up the styrofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or whatever else you have handy.

Instructions:

1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an important step, as if your cookie is too big and your stick is not sturdy enough, it simply won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a sheet.

2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A different color for each cookie would be ok, or all the same color appropriate to the occassion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!

3. Now cut your styrofoam or florist's foam to the size of the top of the container you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the bottom of the container so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke through the foam and into the bottom of the container.

4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them through the foam so they go all the way through the foam and further, near to the bottom of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with additional ribbons, toys, candy, flowers, gifts etc. Each item can be attached with additional ribbon to the container or the sticks of the cookies or even with a glue gun (if appropriate).

5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!

Tips:

Make sure you bake enough cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. Surely your extras won't go to waste.

Bake both large and small cookies and use them both in the bouquet for a nice varied look like a more traditional flower bouquet.

More Ideas:

Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your favorite sugar cookie cutout recipe and cut into shapes appropriate for the occasion. For cutout cookies to work, you may want to double your sugar cookie recipe as the cookies need to be nice and thick for the stick to go through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting. No need for colored cellophane with these cookies, use regular plastic wrap or clear cellophane so that the beauty of your hand decorated cookies shines through.

Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly special gift.


Ricky Alberta is an editor for several websites including Cookie-Recipes.net, which includes hundreds of cookie recipes, cookie baking tips, a cookie blog and message boards at www.cookie-recipes.net


Article Source: ezinearticles.com


"Dunking is proper for doughnuts' it is barbaric for bagels." - William Safire

Neighbor Jane Payne

SUNDAY'S FOOD TIP



Have you visited neighbor Jane Payne? It's a website.

Here's more about it: "Neighbor Jane Payne is a 'home' page where women can come for hundreds of money-saving tips, encouragement and ideas to help them in their many responsibilities, roles and challenges."

Visitors must subscribe in order to read all the information available at Neighbor Jane Payne. But a yearly subscription is only $14.97, and comes with this guarantee - "If your cost is not recouped after trying only one of the 'Cutting the Food Budget' tips, or making things from the 'Affordable Gift-giving' section, or if you are not 100% satisfied you will receive a full-refund. If I haven't saved you time or money, I don't expect your money for my time."

Sounds like a pretty good deal to me.




"I hate people who are not serious about their meals." - Oscar Wilde

Peanut Butter Krispies - Help Your Children Make This Treat Themselves!

SATURDAY'S FOOD TIP - COOKING WITH KIDS

Even very young children enjoy helping out in the kitchen. And one of the easiest things your child can make is a batch of Rice Krispie Treats. These Peanut Butter Krispies require just three ingredients - rice cereal, peanut butter, and butterscotch chips. You can melt the peanut butter and butterscotch chips yourself, then let your child stir in the cereal.


PEANUT BUTTER KRISPIES

3 c. Kellogg's Rice Krispies cereal
1/2 c. peanut butter
6 oz. butterscotch chips


In medium-sized saucepan, melt butterscotch chips and peanut butter over medium heat. Remove from heat and let child stir in the crisp rice cereal.

Pour mixture onto 8" x 8" pan. Chill until firm.

Makes 16 (2 in.) squares.


Visit the Kellogg's Rice Krispies website and find over 60 recipes that use Rice Krispies cereal.




"Snap, Crackle, Pop" - The sound of Kellogg's Rice Krispies in milk

So You Want to Write a Cookbook - Read This First

FRIDAY'S FOOD TIP

Since I write about food and produce a line of "heavenly gourmet mixes," it's not surprising that I meet many people who are interested in food and want to write their own cookbook someday. But, as a published writer myself, I know there is much more to producing a successful cookbook than merely writing it. The author must also spend time and effort marketing the book.

Read this article by Pamela White if you're considering writing your own cookbook. You'll know ahead of time just what you need to do to make your cookbook a success.

MARKET YOUR COOKBOOK
By Pamela White

Divine recipes, luscious photographs – this is your first cookbook and you look forward to those big royalty checks. So what's your marketing plan for this book? What are you doing to increase sales?

New writers often think the publisher arranges for all publicity. Not true. As the writer, you have most at stake so it will benefit you most to take a proactive stance when it comes to promoting and selling your cookbook.

Much of the research can take place while you are planning and writing your book. Visit bookstores and study the cookbooks that are on the shelves. Note the different types of cookbooks and who are writing them. Discern which books are your direct competition for sales. Create ways to make yourself stand out.

After your book is at the publisher but before it is released contact magazine editors, ezine publishers and website owners. Ask if they will review your book and wait for a reply before you incur the cost of shipping.

Write articles or offer excerpts from you cookbook to magazines that cater to your audience.

Tap your local newspaper for interviews and reviews. Pick up the phone and ask for a feature reporter (look for bylines in the features, lifestyle, or Sunday special sections) and offer yourself up as the subject of an article.

Build a website using your name or your book's name as the domain. Take all those published reviews, articles, newspaper features and anything else anyone has said about your book and link to it, or excerpt it. You can also use quotes from reviews in any press release you send out.

Once your book is published call bookstores as far as you are willing to travel and offer to do a book signing, cooking demonstration or reading. Do not give up. Keep calling and planning and promoting. Bring along giveaways to book signings. Have bookmarks, recipe cards, or notepads printed up with your name, website and book cover prominently displayed.

Don't stop with bookstores. Check out cookware stores and gourmet shops that will stock your cookbook, and who might even welcome you to demonstrate your recipes on a busy Saturday.

Ask all your friends to help spread the word by joining food-related discussion lists, setting up book signings in their local bookstores, and writing reviews of your book.

Contact television and radio stations to see if they are looking for a feel-good news story or if you can be a guest on one of their shows.

Having a new cookbook out or being a local published author is newsworthy, but how do you keep the marketing effort up long term? Find a way to connect your recipes with events. Dessert cookbooks are easily linked with holidays like Valentine's Day, Thanksgiving, Christmas, birthdays, and weddings. Healthy food cookbooks are great for January (New Year's resolutions), spring (getting ready for summer clothes) and right after a new medical report comes out about the danger of fat, meat, sugar, wheat allergies and junk food.

If you want ongoing coverage from local, regional and national news media send out announcements on your expertise. Include any food science and nutrition background you have to widen your appeal as an expert.

Donate your cookbook as a prize or to be auctioned off for charity. Not only will the lucky winner learn who you are, but so will all the other readers, listeners and viewers as the contest or auction is promoted for the weeks leading up to it.

The key to marketing your cookbook is persistence. Try everything above, then go back through the list again and again. Marketing your cookbook successfully can be likened to making a snowball. You start with a few individual ideas, add on more each day or week, and soon you've got a snowball whose momentum will carry you, and your cookbook, out into the world.

Pamela White is the publisher of Food Writing, a bi-weekly newsletter. She is the author of Six Weeks to Making Money as a Food Writer and instructor of an 8-week online food writing class. For more information or to subscribe, please visit food-writing.com.

Article Source: ezinearticles.com


"Couples who cook together stay together.(Maybe because they can't decide who'll get the Cusinart.) - Erica Jong

Barefoot Contessa Preserves and Lemon Curd

THURSDAY'S FOOD TIP



If you love her cooking show on the food network, and you love her cookbooks, then you'll love her line of Barefoot Contessa fruit preserves and lemon curd.



Barefoot Contessa preserves are cooked just like homemade - with loads of fruit and just a little sugar. The Lemon Curd is rich with lemon zest and tastes wonderful on warm scones and muffins.

Instead of jam, make a batch of Heavenly Jam Bars from the Three Angels Gourmet Co. with some Barefoot Contessa preserves. Yum.


"There is no good formal dinner without a dessert of pâtisserie and preserves. The idea of a dinner finishing with the cheese course would be, for me, so incongruous that it would never even cross my mind!” - Denis (Lahana Denis) (1909-1981)

Cooking Under Pressure

WEDNESDAY'S FOOD TIP

Occasionally, we all feel the pressure to put a delicious and nourishing meal on the table, night after night. But here's a different kind of pressure, and, in this case, pressure is "a good thing."

Here's another helpful article by Dr. Bethany Klug:


COOKING UNDER PRESSURE
By Bethany Klug, DO


I’m often asked how I find time to cook. My answer has two parts. First, healthy delicious food is essential for my well-being, so cooking usually comes first on my to-do list. Also, I find nothing more relaxing, creative or satisfying than trying a new dish or savoring an old favorite. Second, I use a pressure cooker. The usual response I get is, "The ones that explode?" Not exactly.

Pressure cookers have come a long way since the days of noisy valves and an occasional explosion. Thanks to new technology, today’s pressure cookers automatically depressurize when overheated. A pressure cooker is essential for quick preparation of whole grains and beans. For example, brown rice takes one hour to cook conventionally. It also requires the use of a flame tamer or very low heat to avoid scorching. With a pressure cooker, it takes 35 minutes and won’t scorch if an Ohsawa pot is used. Black beans cook in two hours conventionally, but take only 25 minutes in a pressure cooker. Long bean soaking times can also be avoided with a pressure cooker.

There are other advantages to pressure cooking. Foods retain their nutrient value because pressure cooking uses less water and the nearly airtight seal prevents nutrients from escaping. Pressure cooking tenderizes meat quickly so less expensive cuts can be used. Lower cooking times use less energy.

Select a stainless steel pressure cooker. Aluminum ones are available, but will leach harmful aluminum into the food. Look for a removable pressure regulator. A removable one is far easier to clean when it becomes clogged with food. The pressure cooker must generate at least 15 pounds of pressure to save time over conventional methods. A lid locking mechanism and pressure cooker and have a pressure release system will prevent explosions. The 5 liter size usually suits a family of 4. As when selecting any piece of cookware, pick it up by the handles and make sure it feels right in your hands.

My Magefesa pressure cooker is highly rated and has performed beautifully for 17 years. Kuhn Rikon’s Duromatic pressure cooker is also highly rated.

Perfect brown rice begins with the right rice. I like Ohsawa Rose medium grain or Southern Brown long grain rice. Both are available at Goldmine Natural Food (www.goldminenaturalfood.com) The Ohsawa pot is essential and also available at Goldmine Natural Food. The rice is cooked in this pot inside the pressure cooker. This makes scorching impossible. The recipe also calls for kombu, a seaweed that tenderizes the rice, making it easier to digest. Find it at your local natural foods store.



PERFECT PRESSURE COOKED BROWN RICE

1-1/2 cups brown rice

1/2 tsp salt

1 stick kombu

Water

Wash the rice by placing it in a bowl and filling the bowl with water. Stir the rice around with your hand. Chaff will float to the top. Carefully pour off the water and the chaff. Do this twice more or until the water runs clear.

Place the rice in a one-quart Ohsawa pot. Add the salt and the kombu. Fill the pot to the top with water and secure the lid. Fill the pressure cooker with one inch of water. Place the Ohsawa pot inside. Secure the lid of the pressure cooker and bring it to 15 pounds pressure according to its instructions. Cook for 35 minutes, and then remove the pressure cooker from the burner. Allow it to depressurize on its own. Serves 4 to 6.

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Center, http://www.kcholistic.com/ She is a member of the Lieurance Group, a freelance writers cooperative http://www.lieurancegroup.blogspot.com.

Article Source: ezinearticles.com



"Man is the only animal, I believe, who pretends to be thinking of other things when he is eating." - Robert Lynd