Nutritionally Smart: Seven Simple Ways to Eat Healthier (with Strawberry Orange Sorbet recipe)

Nutritionally Smart: Seven Simple Ways to Eat Healthier (with Strawberry Orange Sorbet recipe)

by: Monique N. Gilbert, B.Sc.

By Monique N. Gilbert, B.Sc.
http://www.MoniqueNGilbert.com


The key to better health is learning the difference between healthy and unhealthy nutrients. The choices we make greatly affect our health. Making a few simple healthy and nutritious changes in our dietary choices can have a profound and positive impact on our health, well-being, energy levels and life span. For instance . . .

• Healthy proteins provide the amino acids our bodies require to build and repair lean body mass (like muscles, skin, hair and nails), and are low in saturated fat, cholesterol and chemicals. Good sources include wild salmon, beans, legumes, soy products (tofu, tempeh, TVP), seeds (sunflower, pumpkin), nuts (walnuts, almonds, peanuts) and nut-butters (peanut, almond, cashew, etc.).

• Unhealthy proteins are loaded with saturated fat, cholesterol, hormones, or antibiotics (like beef, lamb, beacon and sausage). While they give your body the needed amino acids, they also clog arteries and compromise your immune system.

• Healthy fats are unsaturated fats (mono and poly), omega 3 and omega 6 fatty acids. Good sources of these fats include extra virgin olive oil, canola oil, ground flax seeds and walnuts. They help your body absorb fat-soluble antioxidant micronutrients like vitamins A, E, D, and K, and lycopene.

• Unhealthy fats are saturated fats and trans fatty acids (trans fats), like butter and margarine. These fats contribute to heart disease, stroke, high cholesterol and triglyceride levels, hypertension and obesity.

• Healthy carbohydrates are high in fiber and are considered complex carbohydrates. Good sources include rolled oats, brown rice, whole wheat, broccoli, squash, green leafy vegetables, sweet potatoes, beans and whole fruit. These help lower cholesterol, aide digestion, regulate blood sugar and insulin levels, and reduce caloric intake.

• Unhealthy carbohydrates are high in sugar and are called simple carbohydrates, like candy, white bread, sodas, ice cream, cake and cookies. These spike blood sugar and insulin levels, and increase caloric intake (they are considered empty calories).

Eating nutrient-dense foods that are high in antioxidants, phytochemicals and fiber help the body function optimally, promote overall well-being and improve digestion. These nutrients also help fight and prevent heart disease, cancer and diabetes, strengthens the immune system, slows the aging process, increases energy and improves cognitive performance.

Additionally, as we age our appetite lessens, making it even more critical to choose foods wisely. When every bit counts, picking foods with the highest nutritional profile is more important than ever.

An easy way to make your nutritional choices is to look for foods that are bright in color, for they usually contain more beneficial vitamins, minerals and phytochemicals. For example, red and pink grapefruit have the heart-healthy cancer-fighting antioxidant phytochemical called lycopene while white grapefruit does not. Here are seven more simple ways to start eating healthier.

1. Switch from iceberg lettuce to romaine lettuce. Romaine lettuce has more vitamins and minerals like vitamins A and C, thiamine, riboflavin, calcium and potassium. It also has more fiber than iceberg lettuce.

2. Eat brown rice instead of white rice. Brown rice naturally has more fiber and riboflavin, and less sugars than white rice. It is digested slower and is more filling.

3. Switch from white bread to whole-wheat or whole-grain bread. Whole-wheat and whole-grain breads have more fiber, iron and potassium. Slice per slice, they are more filling and satisfying than white bread.

4. Drink iced teas (black, green and herbal) instead of sodas. Black, green and herbal teas provide antioxidants and phytochemicals that enhance your health. Unlike sodas, you can control the sugar content when brewing your own iced teas.

5. Choose whole-grain or whole-wheat cereals with bran instead of sugar-coated cereals. Whole-grain cereals and whole-wheat cereals with bran naturally have more protein, fiber, calcium, iron, vitamin A, thiamin, riboflavin, and niacin than sugar frosted cereals. Besides having less sugar, they are metabolized slower and are more filling. So you have more energy during the day and you will not get hungry right away.

6. Switch from cows milk to fortified soymilk. Soymilk contains no cholesterol or hormones, and is extremely low in saturated fat. It also provides isoflavones and other beneficial phytochemicals that promote good health. Fortified soymilks also contain easy to absorb calcium, vitamins D and B6, and some even add extra antioxidants (like vitamins A, C, and E), folate and omega-3.

7. For dessert, have frozen fruit sorbet instead of ice cream. Frozen fruit sorbet is fat and cholesterol free and has more fiber. It is also loaded with antioxidant vitamins A and C, and contains beneficial phytochemicals.

To get you started, try Monique N. Gilbert's deliciously nutritious homemade sorbet recipe. It is cholesterol-free, and high in antioxidants and fiber.

Strawberry Orange Sorbet

1-1/2 cups frozen strawberries
1/3 cup orange juice
1/3 cup fortified soymilk
2 tablespoons canned pumpkin
1 tablespoon honey or maple syrup (optional)

Blend in a food processor or blender for 1-2 minutes, until smooth and creamy. Place in the freezer until ready to serve.
Makes about 2 servings

Copyright © Monique N. Gilbert. All rights reserved.

Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss and stress management since 1989. You can contact Monique at http://www.MoniqueNGilbert.com

About the author:
*********************
Monique N. Gilbert, B.Sc. has received international recognition for helping people get healthy, manage stress, lose weight and keep it off. Through her coaching program and writings, Monique motivates and teaches how to improve your well-being, vitality and longevity with balanced nutrition, physical activity and healthy living. For more information, visit her website - http://www.MoniqueNGilbert.com/
*********************
Circulated by Article Emporium
Blogarama

Read more!

The Wonderful Wok: Stir Frying Basics

The Wonderful Wok: Stir Frying Basics
by: Dina Giolitto

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.

Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.

Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.

Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.

Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.

Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

Copyright 2005 Dina Giolitto. All rights reserved.

About the author:
Dina Giolitto is a New-Jersey based Copywriting Consultant with nine years' industry experience. Her current focus is web content and web marketing for a multitude of products and services although the bulk of her experience lies in retail for big-name companies like Toys"R"Us. Visit http://www.wordfeeder.comfor rates and samples.


Circulated by Article Emporium
©2005 - All Rights Reserved

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&
Drive customers to your website for free
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

Read more!

A description of the new and exciting types of peppercorns & ways to use them.

A description of the new and exciting types of peppercorns & ways to use them.
by: Alex Hamilton

New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of the tin no longer provides the complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just the right pepper flavors and colors to create perfect culinary creations. Peppercorns crusts, rubs, marinades, dressings, and sauces are just a few of the creative ways these unique flavors and colors can be utilized.


Peppercorn sauces are a great way to present distinct and unique flavors to the pallet while providing a splash of brilliant colors. A rainbow of spicy flavors such as white, green, and pink can easily create an impressive dish.

Green peppercorns are a lively green color with a sharp, fresh flavor. These immature peppercorns are hard to find but well worth the search. Their fresh flavor is a perfect for making meat sauces for pork and beef. Green peppercorns are also a good match with salad dressings and vegetables.

Pink peppercorns are the rarest of the peppercorn varieties but provide an exquisitely unique flavor. These exotic peppercorns have a delicate, fragrant, sweet, and spicy flavor. Pink peppercorns also add a lovely dash of color to all kinds of cuisine. They go especially well in fruit sauces, vinaigrettes, and desserts.

White peppercorns are preferred in much of the world because freshly ground white pepper doesn’t leave dark, unappealing specks in food. It’s white color is especially important in light colored sauces and foods such as mashed potatoes.

Black peppercorns are the high quality equivalent of the stuff you used to get out of those little tin cans. Black pepper starts loosing its potency as soon as it is ground, and its flavor is significantly degraded after only a few months. Whole peppercorns retain their flavor for several years as long as they remain un-ground.

A blend of all these colors makes a beautiful and flavorful mix of pepper perfect for any pepper mill or stunning enough to place on display.

Go to Spice of Life Gourmet Peppercorns at www.bulkpeppercorns.com to find peppercorn: recipes, information, facts, and prices that can’t be beat.


About the author:
Written by Alex Hamilton, Spice of Life Peppercorns, www.bulkpeppercorns.com


Circulated by Article Emporium
©2005 - All Rights Reserved

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&
Get One Million FREE Guaranteed Visitors
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

Read more!

The Wonderful World of Peanuts

The Wonderful World of Peanuts
by: Lara Velez


HISTORY

Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The "pea"nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.


OK - so where did these little guys come from you ask? Well, they are thought to have originated in South America...possibly Brazil or Peru. When the Portuguese began to explore "The New World," they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa.


In the United States, peanuts became popular during the Civil War. Then around the 1900's many mechanical devices were invented to help with the processing of peanuts. As a result their popularity increased even more. Speaking of inventions...George Washington Carver invented over 300 uses for the peanut, including; medicine, ink, soap, shampoo, ice-cream, and axle grease.


Today, peanuts are eaten all over the world. They have become a huge money making industry. In the United States alone they contribute well over 4 billion dollars yearly to the economy




PEANUT TRIVIA


Americans consume 700 million pounds or 3.3 pounds per person, of peanut butter per year….that's enough to coat the floor of the Grand Canyon.



To enhance the flavor of a cola drink, Southerners put peanuts into the bottle.



There are approximately 810 peanuts in an 18 oz. jar of peanut butter.


The peanut is unusual because it flowers above the ground, but fruits below the ground.


Peanut oil has a very high smoking point. This allows peanut oil to be heated to a higher temperature than most oils, making it an excellent choice for frying.

Since peanuts are a legume, they reduce the need for additional fertilizers as they return nitrogen to the soil as they grow.


HEALTH BENEFITS

Peanuts are packed full of healthy stuff, including; antioxidants, niacin,
Vitamin E, monounsaturated fat, bioflavnoids, protein, and they have more resveratrol than grapes (which lowers LDL - aka "bad cholesterol")


That's not all...Some medical researchers say that they lower the risk of heart disease and provide protection from some types of cancer (colon, prostate, and breast).


Well, as you can see there are some great reasons to eat peanuts...as if the fact that they are delicious isn't enough.



THE DARK SIDE

Peanut proteins can act as powerful allergens, even in tiny amounts. That is why Peanut allergies are the most common cause of death by food in the United States. Some people can have a ruthless reaction just for inhaling the scent of a peanut. People can die from very small amounts.


So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any of the recipes below. For the cookies...you'll have to make your own 'nut butter.




YUMMY...PEANUTTY RECIPES


CREAMY PEANUT BUTTER


Put 2 cups of peanuts in a blender and blend until smooth.




For added texture and/or flavoring add one or more of the following:


2 Tblsp honey


4 tsp sugar


2 tsp pure vanilla extract - or any other extract you like.


1/4 c mini chocolate chips


1/4 c rice cereal


THE POSSIBILITIES ARE ENDLESS...USE YOUR IMAGINATION!



CRUNCHY PEANUT BUTTER
3 c. salted peanuts2 Tblsp. butter
Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.


Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.




MAMA'S PEANUT BUTTER COOKIES


1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda



Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.


Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.


About the author:
About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - http://www.therecipefinder.com
I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom.Please feel free to email me any time. RecipeFinderMail@aol.com


Circulated by Article Emporium

©2005 - All Rights Reserved

######################################################################################################
######################################################################################################
Accept Credit Cards within minutes for a low one-time fee and instant set up,
NO application Fee, NO monthly Fees, NO Leases.

#######################################################################################################
########################################################################################################

Read more!

Are you in search of the latest and accurate assistance concerning beef stew.

Are you in search of the latest and accurate assistance concerning beef stew.

by: Tom

When you're in the hunt for better advice concerning beef stew, you'll find it easier said than done separating superior information from foolish beef stew submissions or guidance so it is important to know how to qualify the advice you are presented with.

Find beef stew
Your relevant result is a click away!



Now we'd like to give you a few tips that we think you should use when you are searching for information concerning beef stew. Please understand that the advice we tender is only pertinent to web based information about beef stew. We do not give you any guidance or tips for researching in 'real world' situations.

beef stew in the Free Online Encyclopedia
Read about beef stew in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.



A good hint to follow when offered help and advice regarding a beef stew page is to verify the ownership of the website. This could reveal the people behind the website beef stew credibility The easiest way to find out who is behind the beef stew website is to look on the 'about' page or 'contact' page.

All reputable sites providing information about beef stew, will almost certainly provide an 'about' webpage which will list the owner's details. The particulars should reveal key points about the site owner's capability. This permits you to make an informed assessment about the site owner's knowledge and skill, to offer help regarding beef stew.

About the author:

Don Smith is the webmaster for http://www.beef-stew-recipes.info


Circulated by Article Emporium

###############################################
###############################################
Learn how to profit online in your own niche market.
#############################################################
###############################################

Read more!

The proof of the cake is in the recipe

The proof of the cake is in the recipe
by: Tom
Seeking the most informative assistance relating to recipes.
When you are looking for better information on recipes, it will be tricky separating value packed information from foolish recipes proposals and directions so it is sensible to know how to judge the advice that is offered.

Find recipes
Your relevant result is a click away!



Now we'd like to offer you some advice that you should make use of when you are searching for information concerning recipes. It is important to remember that the advice we tender is only appropriate to internet information concerning recipes. We cannot offer any guidance or tips for researching in 'real world' situations.

recipes in the Free Online Encyclopedia
Read about recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.



A terrifc piece of advice you can follow when offered help or advice concerning a recipes article is to verify the ownership of the website. This may show you the people behind the site recipes integrity The easiest way to reveal who owns the recipes website is to look on the 'contact' page or 'about this site' information.

All respectable sites giving you information on recipes, will always have contact information which will list the people behind the site. The particulars should reveal key points about the site owner's capability. This means you can conduct an appraisal about the site owner's knowledge and skill, to offer help regarding recipes.

About the author:

hugh campbell is the webmaster for http://www.recipes-1st.info


Circulated by Article Emporium

©2005 - All Rights Reserved



77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
The Whole World Can Talk For Free. click here.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777

Read more!

Converting a Stovetop Recipe to a Crockpot Recipe

Converting a Stovetop Recipe to a Crockpot Recipe

by: tony buel


Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!



About the author:

Tony's website www.my-crockpot-recipesprovides hundreds of delicious and easy to make crockpot recipes.


Circulated by Article Emporium

©2005 - All Rights Reserved



mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
Free Private Label Rights Content Management Software!
rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Read more!

Converting a Stovetop Recipe to a Crockpot Recipe

Converting a Stovetop Recipe to a Crockpot Recipe

by: tony buel


Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!



About the author:

Tony's website www.my-crockpot-recipesprovides hundreds of delicious and easy to make crockpot recipes.


Circulated by Article Emporium
©2005 - All Rights Reserved



mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
Free Private Label Rights Content Management Software!
rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Read more!

After the latest help relating to cooking recipes.

After the latest help relating to cooking recipes.
by: Tom
When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so it is sensible to know how to moderate the information you are offered. Find cooking recipes Your relevant result is a click away! Here are several guidelines which we sincerely believe you should use when you're searching for information about cooking recipes. Hold in mind the advice we tender is only pertinent to internet help on cooking recipes. We can't give you any guidance or tips for researching in 'real world' situations. cooking recipes in the Free Online Encyclopedia Read about cooking recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content. A good hint to follow when you are presented with help or advice about a cooking recipes web would be to determine who owns the site. This may show you who owns the site cooking recipes credibility The easiest way to reveal who owns the cooking recipes site is to look for the 'about' page. All reputable sites providing information about cooking recipes, will almost certainly provide an 'about' or 'contact' page which will record the owner's details. The details should disclose some indication about the website owner's expertise. You can then make a judgement about the vendor's insight and appreciation, to give recommendations about cooking recipes.



About the author:Tracey Mane is the webmaster for
http://www.cooking-recipes.info/
Circulated by Article Emporium
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
Click Here To Download Free Music and Movies
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV

Read more!

HOT TIP: Brazilian superfood Açaí is now available online in Australia

HOT TIP: Brazilian superfood Açaí is now available online in Australia

by: Alexis Wilson

May 2005: Nu Fruits of the Amazon launched the açaí berry for sale direct to the Australian public online at www.nufruits.com from April 2005. Haven’t heard of açaí yet? You soon will!

Pronounced ‘ah-sigh-ee’, this dark berry has been a staple part of the Amazonian diet for centuries, and now after revolutionising the juice market in the United StatesAustralia.

Açaí recently featured on Oprah in Australia when anti-ageing expert Dr Nicholas Perricone named the berry as the Number One Superfood to help you look younger and live longer. Since the broadcast, Nu Fruits of the Amazon has literally been inundated with calls from enthusiastic readers of Dr Perricone’s new book The Perricone Promise, all desperate for a direct source of açaí in Australia.

Nu Fruits of The Amazon’s Australian director, Barry Vaughan, has been overwhelmed but delighted by the public’s response to the berry. “We’ve been supplying açaí to a select group of suppliers including juice bars and health food chains but now the public is demanding açaí direct to their homes!,” said Barry. “We’ve put together an excellent system and we’re now ready to ship açaí in pulp form from the Amazon straight to your home be it in Sydney, Singleton or Subiaco!”

Why is açaí so amazing you might ask? Well aside from the taste which contains overtones of chocolate and cherry, açaí is a rich source of antioxidants, iron, calcium and vitamin E. Prices start at AUSD$1.50 per 100 grams (plus postage and handling) and can be delivered anywhere in Australia.

It’s easy to get your own personal source of this wonder berry! Just log on to www.nufruits.com click on the ‘Get Nu’ icon or email Barry Vaughan direct barry@nufruits.com.

Recipe ideas are also available at www.nufruits.com so log on and find out about ‘it’ berry, açaí. açaí is set to be the next big little thing in

About the author:

Alexis Wilson, is a Sydney based media consultant.


circulated by:Article Emporium

77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
The Whole World Can Talk For Free. click here.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777

Read more!

Easy summer salads, lighter foods for a brighter summer

by: mark brading

Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.

After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad. That way you don’t need the heavy bottled sauces and dressings to make a great flavor

Do you really want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals? If you start off with great food and don’t do too much to it you don’t need all these strong tastes as you still have great food.

All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off, and let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad. Don’t take what the supermarkets give you. Although it’s easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc.

To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and it’s not always convenience. So choose well, cook quickly and simply and your friends won’t have finished the wine by the time you get there! Enjoy a little bit of summer now with this easy poached chicken salad.

Easy poached chicken salad

Ingredients:

4 chicken breasts (skinless)

1 finely sliced red onion

1 whole half onion

4 good ripe tomatoes sliced thickly

250 grams/4ozs salad leaves mixed

4ozs raisins soaked in hot water for ten minutes

1 half lemon

2 fresh or dry bay leaves

1-teaspoon peppercorns black

1 small French, stick loaf or similar sliced into 1/2 slices

For the dressing:

1/4 cup olive oil
1clove garlic crushed

1/2 dessert spoon Dijon or other mild mustard

2 tablespoons balsamic vinegar
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.


Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns.
Carefully add the chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt.

Bake in a medium oven until crisp but soft in the middle. Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread around the edge. Slice the warm chicken at an angle and put attractively on top off the salad. Sit back, enjoy and get someone else to do the washing up.

http://www.nearlyhealthy.com

About the author:


"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers.
Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information.
We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback.

"http://www.nearlyhealthy.com"


ciculated by Article Emporium
##################################################
##################################################
Click bank is the best one to earn PASSIVE income
sign Up here free.
##################################################
##################################################

Read more!

A Crock Pot Recipe!

by: SilentOne


I can always use another crock pot recipe! I work full time, and come home each evening to my husband and four children, and dinner is waiting on the table, all made up from some nice crock pot recipe. Talk about a lifesaver! I would love to spend time in the kitchen whipping up a traditional meal. I still do that on some weekends, but the rest of the week I rely heavily on crock pot recipes. Even the busiest people can find time somewhere. Finding time to prepare dinner right at the dinner hour can be close to impossible, though. Crock pot recipes allow me to pick the time that’s best for me. When I happen to think about it the night before, I can start getting everything ready then, defrosting meat and gathering ingredients. Some of the simpler crock pot recipes can be thrown together in a few minutes in the morning. I get up, throw this and that in the pot, head out the door, and know that in the evening dinner will be ready on time.


Very busy lifestyles can mean a lower quality of meals. Fast food is convenient in a pinch, and children are drawn to it, but studies prove that fast food falls way short in nutritional requirements. Frozen dinners aren’t much better. Compared to those, a crock pot recipe is bursting at the seams with nutrition, not to mention the great homemade taste! Working parents have to make a particular effort to ensure nutritional value for their families.

About the author:
Mike Yeager
Publisher
http://www.article-treasure.com/

ciculated by Article Emporium

======================================
************************************************
Quit your job ,Simple Steps.
Click Here.

************************************************
======================================

Read more!

Looking for the best sourced help pertaining to dessert recipes.

by: Tom

When you're seeking better information about dessert recipes, you'll find it difficult separating superior information from inexpert dessert recipes proposals and support so it is wise to recognize how to qualify the information you are often given.

Find dessert recipes
Your relevant result is a click away!



Here's a few tips which we believe you should use when you are searching for information concerning dessert recipes. Please be aware that the guidance we put forward is only pertinent to internet help on dessert recipes. We don't really offer any advice or guidance for conducting research offline.

Look for dessert recipes
Find dessert recipes at one of the best sites the Internet has to offer!



A good hint to track when you are presented with information and advice about a dessert recipes website would be to confirm the sites ownership. This may divulge who is behind the site dessert recipes identifications The quickest way to work out who owns the dessert recipes web site is to find the sites 'about' page.

All highly regarded sites providing information about dessert recipes, will nearly always have a 'contact', or an 'about', page which will list the people behind the site. The particulars should reveal major points about the site owner's capability. This means you can conduct an appraisal about the vendor's insight and appreciation, to give recommendations about dessert recipes.





http://www.dessert-recipes-review.info


Circulated by Article Emporium
Click
here to submit your site to the search engines for free!

==================================================
Automatic income Flow Life Time, without a website
Free Sign Up Here.
==================================================

Read more!

Recipe Collections.

14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

Read more!