It's a question most of us have heard since childhood: Are you eating enough?As adults we would say yes. After all we try to have three meals a day.The problem is are we eating the right foods.Do we just grab a burger and feel satisfied with that? Or should we be eating more helpings of veggies and lean meats.
Any meal is a tricky navigation. Thanks to busy schedules, especially now in the fall, it's hard to find a healthy fast food or actually stay in our kitchens long enough to cook. Sometimes we think a sandwich will do the trick. After all what's so wrong with meat and bread. ? It's just not substantial enough. You may want to put some tomatoes on it or even sliced hard boiled egg for more protein.Don't add chips to round it out. Think grape tomatoes or even a pickle as a healthier alternative. Soup is another good choice for lunch or dinner. Round it out with a small mixed salad.
Sometimes we also feel like forgoing meals to keep on a diet or to have a quick weight loss. Don't. This is not a good way to shed pounds, Eat leaner, lighter fare. Try turkey or veggie burgers as opposed to red meat ones. Ratatouille is a low cal dish, tasty and chock full of tomatoes, onions and eggplant.Never skip breakfast or fill in with a quick breakfast sandwich. Oatmeal is a good choice as is fresh fruit with black coffee or plain tea. Stay away from doughnuts , bear claws and Danishes. Tasty yes, filling, yes, healthy, no
Are you eating enough? Ask yourself at every meal. However make sure you're also asking yourself is it healthy enough or is it a filler? Eat , but eat well
Monday, September 19, 2011
Saturday, September 17, 2011
Sunflower Seeds- Wholesome Snacking
Everyone loves snacks. We adore them for their pure saltiness, worship them for their handiness and love them for their crunch. Unfortunately most snacks are too unhealthy for us. That's where sunflower seeds comes in. They are a healthy alternative to chips and provide more energy too. Another plus is that they're just plain fun to munch on.
The hippies weren't the first to discover the joys of the sunflower seeds. Native Americans used them far more often than they did , squash corn and beans. Women from various tribes throughout North America either made them into cakes, mixed them with animal fat or ground them into a thickener for drinks and soups. Warriors took these seed based foods into battle or on hunting expeditions with them for sustenance. Sunflower seeds fell out of favor with the incoming Western European immigrants who preferred raising corn , wheat and barley. However the Russians feel in love with them, thanks to Peter The Great. He saw the pretty flowers in Holland brought them back to Russia and introduced his court to the tasty seeds.
It wa only in the 1970s that sunflower seeds became part of the American diet. Scientists had better methods of analyzing their properties and found them to be extremely high in Vitamin E. This not only helps the skin maintain its' elasticity but also helps in preventing cardiovascular disease. Sunflower seeds also contain a large dose of magnesium,helpful in preventing strokes and high blood pressure. Seeds eaten on a regular basis will also lessen migraines and asthma.
Sunflowers seeds are also versatile. You can used them as a topping for breads and rolls too or scattered in salads. You can even use them in a brittle too or just plain
If you want healthy and fun snacking look no further than sunflower seeds. They're not only tasty but good for you. Nosh on them when you want something salty and crunchy. They're the better choice.
The hippies weren't the first to discover the joys of the sunflower seeds. Native Americans used them far more often than they did , squash corn and beans. Women from various tribes throughout North America either made them into cakes, mixed them with animal fat or ground them into a thickener for drinks and soups. Warriors took these seed based foods into battle or on hunting expeditions with them for sustenance. Sunflower seeds fell out of favor with the incoming Western European immigrants who preferred raising corn , wheat and barley. However the Russians feel in love with them, thanks to Peter The Great. He saw the pretty flowers in Holland brought them back to Russia and introduced his court to the tasty seeds.
It wa only in the 1970s that sunflower seeds became part of the American diet. Scientists had better methods of analyzing their properties and found them to be extremely high in Vitamin E. This not only helps the skin maintain its' elasticity but also helps in preventing cardiovascular disease. Sunflower seeds also contain a large dose of magnesium,helpful in preventing strokes and high blood pressure. Seeds eaten on a regular basis will also lessen migraines and asthma.
Sunflowers seeds are also versatile. You can used them as a topping for breads and rolls too or scattered in salads. You can even use them in a brittle too or just plain
If you want healthy and fun snacking look no further than sunflower seeds. They're not only tasty but good for you. Nosh on them when you want something salty and crunchy. They're the better choice.
Friday, September 16, 2011
Food Rumors
By now you've probably heard about the apple juice warning. Arsenic was found in it, creating quite a stir thanks to TV health show host Dr. Mehmet Oz. What he failed to mention is that apples, like other fruits, have traces of organic arsenic in them. What he also failed to mention is that it's perfectly safe to drink apple juice. This is what happens when rumors spread.
Over the years there have been all sorts of different food rumors. From rat hair in Snickers bars to severed thumbs in Coke cans, lies and fish stories have been incorporated in the fabric of American food history. It's hard to tell the difference at times and it doesn't help that we have alarmists fueling the rumor mill fires. What is worse is our sheep mentality. We tend to believe anything that is thrown our way, even though we may not have any solid evidence.
What to do? Be alert and aware. Usually when there is a recall or a salmonella outbreak , it will be announced on TV or the radio. Some reliable internet sites like The Huffington Post, will also give accurate reports.Some parenting or "mom" blogs are also good to check, especially when it comes to baby and toddler food warnings. Also check your grocery stores will print out signs telling you if there is a problem and what foods to avoid. There may also be a ban on buying them as well. Don't always rely on friends and family however. They may not have gotten the correct information in the first place.
Rumors abound all over. They can be downright scary when it comes to food. However they can also be downright inaccurate too. Be smart . Go to the right source for your food facts.
Over the years there have been all sorts of different food rumors. From rat hair in Snickers bars to severed thumbs in Coke cans, lies and fish stories have been incorporated in the fabric of American food history. It's hard to tell the difference at times and it doesn't help that we have alarmists fueling the rumor mill fires. What is worse is our sheep mentality. We tend to believe anything that is thrown our way, even though we may not have any solid evidence.
What to do? Be alert and aware. Usually when there is a recall or a salmonella outbreak , it will be announced on TV or the radio. Some reliable internet sites like The Huffington Post, will also give accurate reports.Some parenting or "mom" blogs are also good to check, especially when it comes to baby and toddler food warnings. Also check your grocery stores will print out signs telling you if there is a problem and what foods to avoid. There may also be a ban on buying them as well. Don't always rely on friends and family however. They may not have gotten the correct information in the first place.
Rumors abound all over. They can be downright scary when it comes to food. However they can also be downright inaccurate too. Be smart . Go to the right source for your food facts.
Thursday, September 15, 2011
Weights and French Recipes
Yesterday's New York Times Dining section was chock full of interesting articles, Beside's the one on foil cooking (see yesterday's entry) there is one on cooking scales along with one featuring the French government's recipe book.What is also interesting is that the Times is featuring new writers such as Farhad Manjoo and Elaine Sciolino.
Manjoo's article about kitchen scales is a controversial one. Most chefs and even home cooks don't use them. Everyone relies on measuring cups along with dashes and pinches. Scales are only used by those watching their weight and have to have exact measurements. Yet using them cuts down on washing measuring cups and spoons. Just put the bowl on scale , add the ingredients and pour in what is needed. Kitchen scales aren't that expensive. You can get a good one from twenty to fifty dollars. Most stores do have have them and they are easy to find.
The second article is about a different kind of scale, the fair political balance France seems to have. That article, written by Elaine Sciolino tells of a political unity that this country could benefit from. A cookbook, aptly named The Cuisine of The Republic: Cook With Your Deputies (La Cuisine de la Republique: Cuisenez avec vos deputes!) is a compilation of different and downright delicious recipes from French politicians (and note- not one tea bag mentioned). The dishes are traditional and representative of each region. There are escargot and aged hare along with scalloped potatoes and a simple cake taken from a 15th Century recipe.
The Times Dining section had some interesting articles this week. One divided chefs into a controversy,One united politicians in celebrating their heritage . Both are good reads.
Manjoo's article about kitchen scales is a controversial one. Most chefs and even home cooks don't use them. Everyone relies on measuring cups along with dashes and pinches. Scales are only used by those watching their weight and have to have exact measurements. Yet using them cuts down on washing measuring cups and spoons. Just put the bowl on scale , add the ingredients and pour in what is needed. Kitchen scales aren't that expensive. You can get a good one from twenty to fifty dollars. Most stores do have have them and they are easy to find.
The second article is about a different kind of scale, the fair political balance France seems to have. That article, written by Elaine Sciolino tells of a political unity that this country could benefit from. A cookbook, aptly named The Cuisine of The Republic: Cook With Your Deputies (La Cuisine de la Republique: Cuisenez avec vos deputes!) is a compilation of different and downright delicious recipes from French politicians (and note- not one tea bag mentioned). The dishes are traditional and representative of each region. There are escargot and aged hare along with scalloped potatoes and a simple cake taken from a 15th Century recipe.
The Times Dining section had some interesting articles this week. One divided chefs into a controversy,One united politicians in celebrating their heritage . Both are good reads.
Wednesday, September 14, 2011
Foiled For An Easy Barbecue!
As I wrote in yesterday's entry it is still the season to grill and barbecue. However unlike the lazier midsummer ones , the barbecues now are a little more rushed. Blame it on our busy schedules which seem to kick it up a notch come September. however there is a solution. Foil packing your meats and veggies. The result is a quicker and actually tastier way of barbecuing done right.
Foil cooking was the subject of the Al Fresco section in the Dining section of today's New York Times. The piece, written by new regular, Alice Hart, explains the simplicity of this easy cooking method. What's great is that it goes the best on a hot grill but you can also use it in an oven or even on a campfire.Another plus is that you can make the packets up in advance (think your own Swanson TV Dinner line). They can also be transported in a cooler to any camp site and the foil also used as plates later on.. As far as with wrapping use a double layer of foil. . This ensures that the insides will be well cooked and that the package won't tear apart, creating spills.
What to put into a foil pouch or packet? Ms. Hart includes a delicious halibut recipe that is heavily spiced with coriander , cumin seeds and lemons to give it a North African flavor. Fish or chicken really are the best meat s for pouch cooking. They are the juiciest, (although I can see a flank steak also being used) and the most flavorful. Use steak cuts or in the case of poultry breast meat. There are recipes where you can cook veggies this way too. You can add butter and white wine and let it heat up in the packet, marinating the contents.
Foil cooking is an easy way of making , moist and tender meals. It's also fuss free because you can just throw away the foil afterwards. What a perfect way to have a fall barbecue.
Foil cooking was the subject of the Al Fresco section in the Dining section of today's New York Times. The piece, written by new regular, Alice Hart, explains the simplicity of this easy cooking method. What's great is that it goes the best on a hot grill but you can also use it in an oven or even on a campfire.Another plus is that you can make the packets up in advance (think your own Swanson TV Dinner line). They can also be transported in a cooler to any camp site and the foil also used as plates later on.. As far as with wrapping use a double layer of foil. . This ensures that the insides will be well cooked and that the package won't tear apart, creating spills.
What to put into a foil pouch or packet? Ms. Hart includes a delicious halibut recipe that is heavily spiced with coriander , cumin seeds and lemons to give it a North African flavor. Fish or chicken really are the best meat s for pouch cooking. They are the juiciest, (although I can see a flank steak also being used) and the most flavorful. Use steak cuts or in the case of poultry breast meat. There are recipes where you can cook veggies this way too. You can add butter and white wine and let it heat up in the packet, marinating the contents.
Foil cooking is an easy way of making , moist and tender meals. It's also fuss free because you can just throw away the foil afterwards. What a perfect way to have a fall barbecue.
Tuesday, September 13, 2011
Can We Grill Yet?
Even though we're edging towards fall, we can still participate in summer activities. We can still spend the weekends at the beach. We can still wear shorts and tees. Best of all we can still grill.Just because autumn is a week away, doesn't mean we have to stop having our favorite warm weather favorites.
This is the time of year when you can combine the best of the two seasons. Apple, that autumn requisite, can be added in a variety of ways to your grilling. Apple wood can add to any outdoor cooking,by imparting a smoky, fruity flavor. This is a great taste for chicken but also for pork. You can either buy a bag of it or gather fallen branches from your local orchard. To get more apple taste try making an apple relish or chutney to go with your grilled meats.
This is also the time to think about adding a little spice to your barbecue. Sage is one of those spices that are added to all sorts of autumn dishes. You add a dash of it to dry rubs for pork and beef. The fall classics, cinnamon and nutmeg, usually reserved for desserts can also be used in dry rubs for extra zing. Cinnamon has a very , dominant, fiery taste that would work well with grill pork kabobs or even chops Nutmeg is just as potent but has a more subtler taste. It works well with chicken but you can also use it on turkey too.
Yes, you can still grill This is the perfect weather for it. You can add some autumnal twists to this fun summer way of cooking.
This is the time of year when you can combine the best of the two seasons. Apple, that autumn requisite, can be added in a variety of ways to your grilling. Apple wood can add to any outdoor cooking,by imparting a smoky, fruity flavor. This is a great taste for chicken but also for pork. You can either buy a bag of it or gather fallen branches from your local orchard. To get more apple taste try making an apple relish or chutney to go with your grilled meats.
This is also the time to think about adding a little spice to your barbecue. Sage is one of those spices that are added to all sorts of autumn dishes. You add a dash of it to dry rubs for pork and beef. The fall classics, cinnamon and nutmeg, usually reserved for desserts can also be used in dry rubs for extra zing. Cinnamon has a very , dominant, fiery taste that would work well with grill pork kabobs or even chops Nutmeg is just as potent but has a more subtler taste. It works well with chicken but you can also use it on turkey too.
Yes, you can still grill This is the perfect weather for it. You can add some autumnal twists to this fun summer way of cooking.
Monday, September 12, 2011
Easy French Cooking
Easy and French cuisine rarely are heard in the same sentence. Yet you can create tasty Gallic influenced foods in no time at all. There are many dishes that can be whipped up without a maximum of toil and trouble. They're not only great mais tres facile!
Crepes are one of the easiest French dishes to make. The batter can be made anywhere from an hour to a night before and let stand. All it it takes is flour, melted butter or olive oil and a cup of milk along with salt and two eggs. Crepe batter is similar to pancake batter but should be a tad thinner (this comes from a good whisking). Lightly grease a crepe or regular frying pan and that's it. Finish with a sprinkle of sugar and cinnamon for a sweet meal. You can also stuff crepes with shredded ham and cheddar cheese and let the hot crepe cook them up. Another idea is filling crepes with canned chicken ala king. This makes for a really yummy dinner and one even kids will enjoy. You can also saute tomatoes , squash,eggplant and onion together for a quick ratatouille filling .
Another quick French meal is steak au poivre, steak with peppercorns. This bistro fave just requires steak , then coating it in salt and peppercorns. It is quickly pan fried.Use the drippings and cognac along with butter, dark stock and shallots to create a yummy sauce. Serve with fries for a true Parisian meal. Croque monsieur is another easy dish. Basically it's just a fried in butter grilled cheese with ham. You can make a bechamel sauce for it or add an fried egg to create a croque madame. After a busy day, this is a fun dinner to make and also a satisfying one.
French cooking isn't all fancy dishes and complicated time consuming sauces. You can have a tasty Parisian meal in just minutes. Best of all it's also tasty and filling and just as good as any multistep Gallic dish.
Crepes are one of the easiest French dishes to make. The batter can be made anywhere from an hour to a night before and let stand. All it it takes is flour, melted butter or olive oil and a cup of milk along with salt and two eggs. Crepe batter is similar to pancake batter but should be a tad thinner (this comes from a good whisking). Lightly grease a crepe or regular frying pan and that's it. Finish with a sprinkle of sugar and cinnamon for a sweet meal. You can also stuff crepes with shredded ham and cheddar cheese and let the hot crepe cook them up. Another idea is filling crepes with canned chicken ala king. This makes for a really yummy dinner and one even kids will enjoy. You can also saute tomatoes , squash,eggplant and onion together for a quick ratatouille filling .
Another quick French meal is steak au poivre, steak with peppercorns. This bistro fave just requires steak , then coating it in salt and peppercorns. It is quickly pan fried.Use the drippings and cognac along with butter, dark stock and shallots to create a yummy sauce. Serve with fries for a true Parisian meal. Croque monsieur is another easy dish. Basically it's just a fried in butter grilled cheese with ham. You can make a bechamel sauce for it or add an fried egg to create a croque madame. After a busy day, this is a fun dinner to make and also a satisfying one.
French cooking isn't all fancy dishes and complicated time consuming sauces. You can have a tasty Parisian meal in just minutes. Best of all it's also tasty and filling and just as good as any multistep Gallic dish.
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