Your Guide To Oysters

Your Guide To Oysters

Your Guide To Oysters

A dare. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters may actually scare some home cooks away.

The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly.

What Do Oysters Look Like?

Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they're filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid.

Oysters are available in pints or quarts. The containers should be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin. 

How Do Oysters Smell?

Oysters have a clean ocean smell. Never buy oysters with an odor. 

How Much Is One Serving?

Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings. 

What Do Oysters Taste Like?

American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts. 

However, like fine wines, oysters have subtle nuances in flavor-depending on where they're cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U.S. 85 percent of the time.

Try this longtime Louisiana oyster favorite.

Traditional Louisiana 

Oyster Stew

4 servings

11/2 pints medium Louisiana oysters 

1/2 cup shallots, diced 

1 pint milk

2 Tbsp. butter

Salt & pepper to taste

Over a high heat, sauté shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.

Easy, Elegant, and Traditional Southern Breakfast Recipes for Mother's Day

Easy, Elegant, and Traditional Southern Breakfast Recipes for Mother's Day

An Easy and Delicious Mother's Day Breakfast

Make this Mother's Day unforgettable with one of these breakfast menus, or use your imagination and substitute. 

Quick and easy but delicious, the breakfast casserole is put together the night before.  A delicious cantaloupe smoothie and easy muffins make this breakfast memorable. 

Western Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning. 

Ingredients:
8 slices white bread, crust removed, cut into cubes 
2 cups (8 ounces) shredded Cheddar cheese 
1 1/4 cups cubed, cooked ham (about 8 ounces) 
1/2 cup finely chopped onion 
1/4 cup finely chopped green bell pepper 
6 eggs, beaten 
3 cups milk

Preparation:
Place bread cubes in a lightly greased 12x8x2-inch baking dish.  Sprinkle with cheese, ham, onion, and green pepper.  Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours.  Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.

An Extra-Special Mother's Day Breakfast
Here's an elegant breakfast for anyone who loves to cook.  Perfect for Mother's day or any special occasion breakfast.  For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas. 

Eggs Benedict - Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea

Southern Breakfast
Here's a traditional Southern breakfast, from grits to biscuits and gravy. 

Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea

Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch.  Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.

Amish Bread Starter

Amish Bread Starter

Amish Bread Starter, creating a "Sour-dough" like bread.  This starter makes a cinnamon bread, with optional raisins and nuts.  From the "e-Cookbook" 65 Amish Recipes 

2/3 c. sugar 
2/3 c. milk 
2/3 c. flour 
2/3 c. oil 
3 eggs 
1/2 tsp. salt 
1/2 tsp. vanilla 
1 to 1 1/2 tsp. cinnamon 
1 c. sugar 
2 c. flour 
1 1/4 tsp. baking powder 
1 tsp. baking soda 


Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter 
Day 2, 3 & 4 - stir 
Day 5, Add 1 cup each flour, sugar and milk. 
Day 6 & 7, stir 
Day 8 & 9, stir 
Day 10, Add 1 cup flour, sugar and milk. 
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.

Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Cabbage Soup Recipe

Cabbage Soup Recipe

Cabbage Soup

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup.

Melkkos", another South African great

Melkkos", another South African great

Melkkos", another South African great

"Melkkos" is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

What can be nicer, I ask you all! If you have never tried it, I would say it is time. 

Ingredients:
1 cup of flour
1 1/2 tablespoons of hard butter
A pinch of salt
2 1/2 cups of milk

Method:
1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.

Best food

A Recipe for Rye Bread

A Recipe for Rye Bread

Rye Bread

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains.  Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.

I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family. 

We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think.  Well the first try produced a reasonable, if huge, loaf, though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll. 

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavour to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water

Warm the milk to lukewarm.  Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead.  It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest?  Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was ryvita for lunch…!

Good luck with yours.

Copyright 2005 Kit Heathcock

Can Pizza Actually Be Healthy For You?

Can Pizza Actually Be Healthy For You?

Healthy For You

This article may come as a surprise to you, especially if you follow a healthy and nutritious diet...

It's about pizza, the weakness of many people including me. I love pizza- always have. I make sure I eat it in moderation, but it's still one of my favorite foods.

Now there’s good news for pizza lovers.

According to Men's Health magazine, research concludes that pizza can be good for you. It’s important to point out, however, that we're talking about real pizza- not the kind you get from Pizza Hut, Dominoes or the frozen food section of your supermarket. By real, I mean pizza made with real crust, real tomato sauce and pure olive oil.

According to Men's Health, scientists writing in the European Journal of Clinical Nutrition found that eating pizza can reduce your risk of a heart attack. In a 4-year study of nearly 1,000 Italians, those who ate pizza at least once a week were 30 percent less likely to experience a heart attack than the folks who didn't partake of the pie.

This is contributed to pizza's cardio protective ingredients, including olive oil and tomato sauce. And here’s a way to make the pizza even healthier: top it with vegetables, part-skim cheese and use whole wheat crust. You’ll then have a meal that is actually good for you.

Can you get this kind of a pizza in a pizzeria? You might be able to find some that offer whole wheat crust, but I doubt you’ll find any that offer part-skim cheese. What you can do is buy the ingredients at your local grocery store and make the pizza yourself. Speaking from experience, this can be a fun thing!

Enjoy the experience of making your own pizza and savoring a nutritious meal. After all, feeding your body with nutritious meals is the number one thing you can do for better health.

Beware The Food Pyramid

Beware The Food Pyramid

Beware The Food Pyramid

The food pyramid was issued by the U.S. Department of Agriculture in the early 1990s as part of a program to encourage the growth of healthy eating habits from a young age. From the outset schools that were keen to introduce healthy eating habits from junior school level upwards embraced it. We all accepted that USDA had produced a new key to guide us in how to eat healthily and start the battle against obesity from a young age. Time has since taught us that the Food Pyramid was based upon some unsound scientific data and the Department of Nutrition at Harvard School of Public Health has since corrected the base knowledge by using up to date scientific data that has now replaced the original Pyramid. On a personal note I think the original Food Pyramid was great and a definite step in the right direction. This new approach is based upon more accurate scientific data and is therefore better to use.

The Five Food Groups

Fruits: Eat a variety of fruits rather than fruit juices for most of your fruit needs. Apart from fresh fruit you can also use canned fruit, dried fruit or frozen fruit. But try to have at least one item of fresh fruit each day.

Vegetables: Dark green vegetables are especially good for you; spinach, broccoli and kale lead the way together with any other dark leaf greens. Orange vegetables should also form a major part of your diet: Carrots, sweet potatoes, pumpkin and winter squash. Don't forget beans and peas such as kidney beans, pinto beans, black beans, split peas and lentils.

Calcium foods: You need at least three cups of fat free or low fat milk each day. You can substitute an equal amount of low-fat yoghurts or cheese. One and a half ounces (42.5 grams) of cheese equals a cup of milk.

Grains: Minimum three ounces (85 grams) of whole-grain cereal. This can be substituted by pasta or rice. 1/2 cup of pasta or rice equals 1 cup of whole-grain breakfast cereal. Harvard School of Public Health suggests that you should read the content labels to be sure that grains such as wheat, rice, oats and corn are referred to as "whole".

Proteins: Choose only lean meats and poultry and it is preferable to bake, broil or grill it. You can vary your protein intake with fish, beans, peas, nuts and seeds.

A healthy diet requires a daily intake from each of the five food groups listed above. It also requires that you eat in moderation and should never eat until you feel full. It takes around twenty minutes for your stomach to get the full message to your brain. It is this time lapse that is to blame for the majority of cases of obesity. Today many of the top dieticians are advocating that you eat more meals each day rather than less. For instance, if you eat six small meals each day with a controlled calorie intake you are less likely to eat too much at any meal. This is far more helpful to losing weight than taking 3 meals each day and being so hungry when you sit down that you eat until the brain gets the message that you are full because that is already too late and the damage will takes months to undo.

This article is © copyright David McCarthy 2005. It may be reproduced in its entirety with no additions.

BBQ Food is the Mental Cue that summer is Here

BBQ Food is the Mental Cue that summer is Here

Winter is over, spring has sprung, and summer is on its way. It’s the perfect time to take the cover off of the barbecue grill and get grilling. BBQ food is the perfect start to a great summer. As the smells of neighborhood grills begin wafting down the streets of towns all across America, there is a theme that permeates the breeze. Summer is here; it’s time for fun in the sun.

There is nothing that takes me back to my childhood quite like BBQ food. The smells, the flavors, and most importantly, the feeling of quality time spent with family and the knowledge that we are building memories for our children to someday share with their children. If you think about it, you can have BBQ food of some sort, almost any night of the week. As long as you are willing to use your grill, which has the benefit of keeping the heat of cooking on the outside of your home.

Here are some great grilling ideas that will enable you to have BBQ food almost anytime you want. 
1) Veggies taste better when cooked on a grill. You can also have fun mixing flavors and seasonings. Kraft had a great idea of butter mix-ins for vegetables, I also like to marinate mine in Italian dressing and grill them in foil packets.
2) Almost any meat you can purchase will taste better cooked on a grill. I even enjoy smoked sausage cooked on a grill with BBQ sauce.
3) Make it a great night by allowing family members to make their own shish kabobs.
4) Have theme nights for your BBQ food, you can do Italian BBQ, Mexican BBQ, Caribbean, be creative and have fun. 

The real beauty of BBQ food is that it is an excuse we use to build lasting memories of good times with family and friends. There is no reason we can’t make meal times special each and every day, not just during the summer months.

After lunch desserts and snacks

After lunch desserts and snacks

desserts and snacks

The highlight of South African living is the breakfast, desserts, snacks and drinks.  Easy to please anyone.  Breakfast varies between “mieliepap” and “beskuit”.  “Mieliepap” is the same consistency as polenta and served with a teaspoon of sugar, butter and milk.  A great creamy and healthy breakfast to see you through the morning hours.  “Beskuit” is rusks, dough baked in the oven, broken apart and then places back in the oven to dry out.  The perfect breakfast, specially for those living on farms, is home made rusks, dunked into your morning coffee.  If you are more of a tea lover, try the great local herbal tea called “rooibos”  

During the morning you can chew on some “biltong” which is salty dried meat or “droëwors”, which is dried sausage.  You can not watch any rugby or cricket match without this salty snack.  By now it is time for more coffee served with banana, ginger of mealie bread, smeared with butter.  Mealie bread is a sweet bread, baked with sweet corn.  You will probably wonder why we have such an obsession with mealies?  Well, mealies basically are Africa’s staple food.  We use it to make breakfast, bread, crisps (or chips) and many more.

After you finish this, it is time for your main meal of the day.  And then the BEST course arrives, the dessert.  Most puddings are baked pies served with custard and ice cream or a special sauce.  Malva pudding is one of the old time favourites, a great, sweet tasting spongy apricot dessert with a lovely sweet sauce.  Cottage pudding is a type of cake pudding served with a special white wine sauce.  

If you prefer a colder dessert, this is the place to be.  Enjoy a fresh fruit salad with ice cream, made from local seasonal fruit.  The most famous fruits are grapes, apples, naartjies (a type of tangerine), peaches, apricots, mangoes, melons and many more.  There is nothing more refreshing than a fresh fruit salad.  If you like ice cream, there are special treats in store for you as well.  Try the watermelon or papaya flavoured ice cream in a cone or on its own.     

As a special treat, why not try a Dom Pedro?  This is ice cream with a little drop of milk and a shot of your favourite whiskey of liqueur.  Try Amarula liqueur, made from the potent marula fruit or van der Hum liqueur, made from fresh naartjies.  This is a treat you should not pass on.    

Later the afternoon you can enjoy some “koeksisters”, a very sweet delicacy.  Afrikaans “koeksisters” are twisted pastries, deep fried and then sweetened with a very sweet sauce.  Another favourite of mine is “ystervarkies”, a sponge cake, dunked in a home made chocolate sauce, rolled in coconut!  Doesn’t that just sound magnificent?  

If you prefer something less sweet, try the “melktert” (milk tart).  This is a milk-based tart, absolutely gorgeous if you eat it warm, just as it is made.  If you want something savoury, try the “souttert” (savoury tart) consisting mostly of vienna sausages, cheese, onions, herbs and egg.  

For the evening you can enjoy one the best known foods, “vetkoek”.  This is a treat.  You can enjoy “vetkoek” in three ways.  Dunk it in your tea, butter with syrup and cheese or stuffed with curry mince.  No matter which one you choose, you will not be disappointed.  If you are looking for something smaller, try the “plaatkoekies” (almost like crumpets) served with marmite or syrup or maybe try some pancakes with cinnamon sugar?

During the day you will never go thirsty.  If you like warm drinks, there are the many varieties of strong coffees, regular tea, “rooibos” tea, hot chocolate and my favourite, milo.  This is a great drink filled with vitamins and minerals, made with warm or cold milk.  If you prefer cold drinks, try the various ice teas and fruit juices.  Guava, orange, grinadella, fruit cocktail, grape, peach, pear, apple, apricot and mango are only a few choices you have in fruit juices.  Guava and mango must be two of the most loved choices.  

If you are looking for a bottle of wine to accompany you meals, there are hundreds of local Cape wines to choose from.  You will be spoilt for choice.  Make sure you try as much as you can and enjoy the hospitality while you are visiting the rainbow country, South Africa.            

These are only a few of our great traditional recipes.  There are so many more to try, so start now and enjoy!

After lunch desserts and snacks

Bubba Knew Shrimp

Bubba Knew Shrimp

Shrimp

Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.

To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.

As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ½ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.

Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

Bubba Knew Shrimp

Bread made easy

Bread made easy

Bread made easy

Breadmakers are rather strange things. They’re surprisingly big kitchen appliances with only one use: they bake bread. Now, baking bread isn’t really that hard, but breadmakers claim to make it so super-easy that you can eat freshly-baked bread every day for the rest of your life. Much like those machines that make you orange juice every day from fresh oranges, however, the necessity of this is debatable.

To use a breadmaker, all you need to do is add the ingredients of bread (flour, milk, yeast and so on) and turn it on – you can even get special ‘bread mix’ to use if fresh ingredients are too much trouble for you. The machine will make dough from your ingredients and then bake it into a loaf of bread. The bread typically tastes quite good, but won’t last very long because of the lack of preservatives.

Where breadmakers really get interesting is not when they are making normal, store-style bread, but when you decide to get creative with them. Because they make bread so quickly, they make it much more convenient to experiment with strange ingredients that might just turn out great. You can make bread with your favourite cheese in it, for example, or chocolate, or some kind of herbs and spices that you like. There are many websites on the Internet devoted entirely to sharing interesting breadmaker recipes, and many new kinds of bread have been discovered through this experimentation that would never have been found otherwise.

Basically, if you just want bread, you’re probably better off buying it from a shop. If you want unusual, customised experiments in bread, however, then breadmakers aren’t very expensive, and getting one could be a good choice for you. The only thing to worry about, really, is where on earth to put the bulky things.

Iraqi Bread

Iraqi Bread oven

Beating an Addiction

Beating an Addiction

Beating an Addiction

The 4 stages of addiction come in to play mainly when you try to change an eating habit or anything that is self medicated. Food is the most common addiction for the majotity of us - Bread, drinks, Desserts, alcohol Alcohol. Other addictions are fast fatty foods, this is a high addiction. People usually consume generous helpings of steak, burgers, and chips(fries), large salads, which ar healthy but not with great big mountains of dressing. Chunks of cheese also tend to appear as a part of a daily food consumption. 

Calories are units of energy, after your dinner you want to be full of energy no feeling tired. 

Eating more than you need you start to feel like you are in a different state similar to a slight drugged state, so when you are eating your not really thinking about anything else, which is why it is said when your unhappy you comfort eat. 

Stage One – Resistance to change 

A certain program comes says, At breakfast each morning try not to have a drink, except water take a beverage every other day, have a soup as a meal instead of something heavier, and weigh your self every day. 

This may be scary stuff. You are probabily thinking that you are just fine this old way and that the new way wont be the same. You are apprehensive about doing something new and something different that isnt as easy as the normal way you do things, but you know the way thing are now are producing negative results. 

It is the narrow minded view that the outcome of what you attemping will end badly, even though you dont know or havent even experienced the possible outcome yet. It is the addiction to the old ways that have contorded your way of thinking to give up and make you feel justified for doing so. 

Stage Two – Begrudging attempts 

You decide to join a weight loss program and have obtained information on dieting, however grudgingly, you will try it out. You think - I dont want to do this, I will just pick 1 or 2 days a week were I wont have coffee and a bun on my break, I don’t want to weigh myself twice a day. I really dont want to document everything I eat. I wnat to have my fry or danish in the morning not cereal. I don’t want breakfast in the morning, but I will because I want to weigh XX pounds. 

Stage Three – Surprise, I enjoyed it 

I actually tried a bowl of hot cereal in the morning and found it to be most enjoyable. For lunch I took a walk down to the deli and had the most delicous soup, that I was quite surprised to have enjoyed so much. For the evening time I had a cup of hot water instead of my usual coffee and thought it strangely satisfying 

Stage Four – The new way becomes the comfortable and preferred way 

It is very important to differentiate between the foods that were familiar and the foods that you really love, just try not to overload yourself on food to numb the senses. Striving to get the food and consuming it has become an intrigal part of the self medication that you put yourself through. The mere thought of not getting your food fix induces a feeling of anxiety and you become slightly annoyed. You just eat what ever it is to feel comfortable hense the "comfort eating" term. Consider it this way - not drinking coffee and getting a sore head then drinking coffee to relieve the discomfort caused by not getting it, it’s like horse chasing a corrot on a stick. 

Having the knowledge of the 4 stages of addiction with help you to be pro active in getting rid of any resistance to making that move described in stages 2 and 3 and all the way to knowing the new way is the comfortable, preferred way.

Becoming Vegetarian

Becoming Vegetarian

Vegetarian

Whatever your reasons are, you have decided to explore the interesting and exciting world of vegetarianism. If you have been a vegetarian for a while or have been researching about vegetarianism, you might already have some idea of what kind of vegetarian you are or want to be. There are four types:

1. Lacto vegetarians- Their diet consists of no animal products, or eggs, but do include dairy products, such as milk, 

cheese, yogurt, etc.
2. Ovo-Vegetarians- Their diet consists of no animal or diary products but will eat eggs.
3. Lacto-ovo vegetarians- As you may have already guessed; don’t include any animal products in their diet but will include 

dairy products and eggs.
4. Vegan- Their diet consists of only plant-based foods, which means it excludes everything that has come from an animal, such as meat, dairy, eggs, honey, etc.

If you haven’t decided what kind of vegetarian you would like to be don’t worry! Not everyone knows exactly what kind they want to be at first (I didn’t), but by experimenting and trying different recipes you will figure out what you need and want or don’t need and want.

Becoming a vegetarian can be as easy as you choose to make it. Whether you enjoy preparing delectable, delicious meals or choose quick and easy ones, vegetarian meals can be very satisfying. If you get in the habit of keeping the following on hand, meal preparation time will become a snap:

-Ready-to-eat, whole-grain breakfast cereals, and quick-cooking whole-grain cereals such as oatmeal, whole-grain breads and 

crackers, such as rye, whole wheat, and mixed grain and other grains such as barley and bulgur wheat

-Canned beans, such as pinto, black beans, and garbanzo beans

-Rice (including brown, wild, etc.) and pasta (now available in whole wheat, spinach, and other flavors) with tomato sauce and canned beans and/or chopped veggies

-Vegetarian soups like lentil, navy bean, or minestrone

-A wide variety of plain frozen vegetables, and canned and frozen fruit

-Fortified soymilks and soy cheeses, should you choose to not eat dairy

-A wide variety of fresh fruits and vegetables, which should be the core of any diet

As you learn to experiment with foods and learn that a meatless diet doesn’t have to lack variety, you’ll find your decision for vegetarianism was not only wise, but easy and fun come mealtime.

Vegetarian

Can Fast Food Be Healthy?

Can Fast Food Be Healthy?

Healthy Food 

It is possible for people to make healthy food choices even if they only have a short time in which to prepare their meals. The first thing to realize is that it is often that healthy choices do not always mean a need for two-hour meals. A person can choose healthy foods that are quick and easy to prepare at home or to pickup from a takeout place. Cities often provide restaurant guides in their telephone books that display full-page menus indicating what a particular restaurant or drive-thru offers. Many of these food vendors now include healthy alternatives to their usual fast-food selection.

At places like McDonald’s and Hardee’s, it is possible to find consumers who are concerned about their carbohydrate consumption. This has prompted the restaurants to provide other options in their hamburger choices. Hamburgers can be ordered without the bun, for example, and fruit and yogurt are included on the menu along with fresh salads. Many restaurants provide salad choices either as side orders or as complete meals. Often, a salad of fresh vegetables with chopped ham, roast beef or chicken is more attractive than regular menu items. Salads are especially appealing in the summer months because they are lighter on the digestive system.

Restaurants that feature foods in season cultivated by local farmers offer very healthy and affordable choices. Some of these kinds of restaurants will create their own recipes for healthy food options. This provides the consumer with a totally new choice and encourages them to visit the restaurant again.

If home preparation of food is preferred, the options for healthy choices increase. Visiting a local grocery store or supermarket emphasizes the number of healthy choices that are available. Fresh fruits and vegetables are more varied than ever before due to improvements in transportation and preservation methods. All types of cuisine can be prepared quickly because of the choices of fresh goods rather than frozen foods. There are numerous choices among frozen foods as well. The demand for healthy frozen dinners and other meals has increased along with demands for more variety in frozen food offerings. Any frozen food aisle in any supermarket will show as many healthy food options and poor choices. The decision is up to the individual.

People can either choose to eat a healthy diet or an unhealthy one. Time and availability of healthy choices are no longer problems for a person who is trying to eat better and healthier foods.

Healthy Food