The increasing fusion of cultures in the U.S. is reflected in a number of recent trends, particularly the "Latinization" of the United States.
For example, according to an online survey by Kelton Research, 51 percent of those polled report that salsa has replaced ketchup as their condiment of choice, and 63 percent of those 21 to 34 say they would rather snack on a tortilla chip than a potato chip.
The survey also found that when Americans eat what was described as "ethnic food," they choose Mexican cuisine most often (36 percent), followed by Italian, Asian and other types of food.
When it comes to alcohol beverages, nearly half-47 percent-of those surveyed who are 21 and older said they like the idea of beer served in the Mexican style of adding lime or salt or have already tried it.
American companies have caught on to the transculturalism trend and are launching products that embrace both Hispanic and American cultures. For example, Miller Brewing Company recently launched a new chelada-style light beer called Miller Chill, fusing the best of two cultures-light beer from America and the chelada style from Mexico.
Miller Chill is an American take on the classic Mexican chelada recipe and it is said to be the only light beer brewed with a hint of lime and a pinch of salt.
"Miller's decision to launch a chelada-style beer reflects the fact that Latin culture is having a significant influence on the attitudes and behaviors of general market consumers," said transculturalism expert Claude Grunitzky. As author of "Trans- culturalism: How the World Is Coming Together" and chairman and editor in chief of TRACE magazine, Grunitzky provides support for transcultural styles and ideas on a global level.
"Miller Chill is just one example of the fast-growing Latinization of American culture, a trend evident in everything from food to music to media."
By: Stacey Moore
Wednesday, April 18, 2007
Friday, March 23, 2007
Gourmet Spices
Some Uses of Gourmet Spices
In ancient times the word "spice" was usually applied to aromatically scented herbs used in cooking and for medicinal purposes. Today, the definition of "spice" is more widely described as imported, tropical herbal plants which are valued for their aromatic flavor and odor and have a multitude of uses.
The spices most of us are inclined to use frequently fall into three catagories: Culinary, Medicinal and Dietary Herbal Supplements.
In Culinary uses: Spices are added to meats, codiments, confections, vegetables, beverages, vinegar and wines. Olive and grapeseed oils, teas, and chocolate can also be classified as herbs in that they are also imported from tropical countries. Spices mixed into gourmet blends add much to the taste of many international dishes which have become common in our cusines. Herbs added to oils used in cooking can make the difference between an ordinary meal and a gourmet one.
In Medicinal uses: Herbs such as mint which contains menthol, and also herbs as basil, thyme, and sage are often used in over-the-counter medicines for sore throats, coughs, and bronchitis. Also, when herbs are combined with extracts from aloes, eucalyptus, camphor and benzoin make very effective salves and ointments for bruises, insect bites, wounds, minor burns, and minor skin irritations.
In Dietary Herbal Supplements: Herbs in combinations offer prevention of illness to sometimes curing an ailment. Some combinations suppress appetite for weight loss or speed up metabolism. Some herbs help you get a good night's sleep, while others elevate you mood. Others control pain and some cleanse the body.
Spices and herbs are used extensively now because more people are health conscious and spices and herbs are more readily available than at any other time in history.
By: Nancy Carpay
In ancient times the word "spice" was usually applied to aromatically scented herbs used in cooking and for medicinal purposes. Today, the definition of "spice" is more widely described as imported, tropical herbal plants which are valued for their aromatic flavor and odor and have a multitude of uses.
The spices most of us are inclined to use frequently fall into three catagories: Culinary, Medicinal and Dietary Herbal Supplements.
In Culinary uses: Spices are added to meats, codiments, confections, vegetables, beverages, vinegar and wines. Olive and grapeseed oils, teas, and chocolate can also be classified as herbs in that they are also imported from tropical countries. Spices mixed into gourmet blends add much to the taste of many international dishes which have become common in our cusines. Herbs added to oils used in cooking can make the difference between an ordinary meal and a gourmet one.
In Medicinal uses: Herbs such as mint which contains menthol, and also herbs as basil, thyme, and sage are often used in over-the-counter medicines for sore throats, coughs, and bronchitis. Also, when herbs are combined with extracts from aloes, eucalyptus, camphor and benzoin make very effective salves and ointments for bruises, insect bites, wounds, minor burns, and minor skin irritations.
In Dietary Herbal Supplements: Herbs in combinations offer prevention of illness to sometimes curing an ailment. Some combinations suppress appetite for weight loss or speed up metabolism. Some herbs help you get a good night's sleep, while others elevate you mood. Others control pain and some cleanse the body.
Spices and herbs are used extensively now because more people are health conscious and spices and herbs are more readily available than at any other time in history.
By: Nancy Carpay
Friday, March 9, 2007
Gourmet Spices
Some Uses of Gourmet Spices
In ancient times the word "spice" was usually applied to aromatically scented herbs used in cooking and for medicinal purposes. Today, the definition of "spice" is more widely described as imported, tropical herbal plants which are valued for their aromatic flavor and odor and have a multitude of uses.
The spices most of us are inclined to use frequently fall into three catagories: Culinary, Medicinal and Dietary Herbal Supplements.
In Culinary uses: Spices are added to meats, codiments, confections, vegetables, beverages, vinegar and wines. Olive and grapeseed oils, teas, and chocolate can also be classified as herbs in that they are also imported from tropical countries. Spices mixed into gourmet blends add much to the taste of many international dishes which have become common in our cusines. Herbs added to oils used in cooking can make the difference between an ordinary meal and a gourmet one.
In Medicinal uses: Herbs such as mint which contains menthol, and also herbs as basil, thyme, and sage are often used in over-the-counter medicines for sore throats, coughs, and bronchitis. Also, when herbs are combined with extracts from aloes, eucalyptus, camphor and benzoin make very effective salves and ointments for bruises, insect bites, wounds, minor burns, and minor skin irritations.
In Dietary Herbal Supplements: Herbs in combinations offer prevention of illness to sometimes curing an ailment. Some combinations suppress appetite for weight loss or speed up metabolism. Some herbs help you get a good night's sleep, while others elevate you mood. Others control pain and some cleanse the body.
Spices and herbs are used extensively now because more people are health conscious and spices and herbs are more readily available than at any other time in history.
By: Nancy Carpay
In ancient times the word "spice" was usually applied to aromatically scented herbs used in cooking and for medicinal purposes. Today, the definition of "spice" is more widely described as imported, tropical herbal plants which are valued for their aromatic flavor and odor and have a multitude of uses.
The spices most of us are inclined to use frequently fall into three catagories: Culinary, Medicinal and Dietary Herbal Supplements.
In Culinary uses: Spices are added to meats, codiments, confections, vegetables, beverages, vinegar and wines. Olive and grapeseed oils, teas, and chocolate can also be classified as herbs in that they are also imported from tropical countries. Spices mixed into gourmet blends add much to the taste of many international dishes which have become common in our cusines. Herbs added to oils used in cooking can make the difference between an ordinary meal and a gourmet one.
In Medicinal uses: Herbs such as mint which contains menthol, and also herbs as basil, thyme, and sage are often used in over-the-counter medicines for sore throats, coughs, and bronchitis. Also, when herbs are combined with extracts from aloes, eucalyptus, camphor and benzoin make very effective salves and ointments for bruises, insect bites, wounds, minor burns, and minor skin irritations.
In Dietary Herbal Supplements: Herbs in combinations offer prevention of illness to sometimes curing an ailment. Some combinations suppress appetite for weight loss or speed up metabolism. Some herbs help you get a good night's sleep, while others elevate you mood. Others control pain and some cleanse the body.
Spices and herbs are used extensively now because more people are health conscious and spices and herbs are more readily available than at any other time in history.
By: Nancy Carpay
Thursday, February 22, 2007
Health Benefits And Disadvantages Of Alcohol
As confusing as it may seem, in small quantities, alcohol can be benefic for health. But excess can produce so much damage, that any trace of a benefit is erased. Moderate use of alcohol includes two drinks for a man and only one for a woman per day, under the age of 65. Together with his doctor, a person will establish whether to enjoy a glass of wine or a beer, or this can seriously affect health.
In small quantities, the following benefits can result from alcohol:
- It decreases the risk of cardiovascular problems - Decreases the possibility of lethal heart attack - Sometimes, alcohol reduces the possibility of ischemic or other kind of strokes - Diminishes the possibility of gallstone - It may reduce the diabetes danger
In large quantities, or in excess, the consequences may be terrible:
- The pancreas, the mouth, pharynx, esophageal, breast and liver are more likely to be affected by cancer - Pancreatitis may appear, especially in youth - Stroke - Atrophy of the brain - Cirrhosis - Pregnancy problems, like spontaneous abortion - Possible malformations and other birth problems of the fetus - Car accidents - Suicidal tendencies - Sudden death in case of cardiovascular problems - Cardiophaty generated by alcohol
There are certain diseases that forbid the affected person to drink at all, such as:
- Conditions of the liver - Affection of the pancreas - Precancerous stages affecting the digestive system - A record including a previous hemorrhagic stroke
Pregnant women or people whose family has an alcohol related background must be extremely cautious and, if possible, not to drink at all.
One drink each day is permitted to persons over 65 years, because in their case, a higher consume is more dangerous; the process of absorption needs more time, the effects are stronger, and the risk of intoxication is a real one.
Alcohol must not be used during the following medications' administration:
- Anticoagulants - Medication for diabetes - Beta blockers - Antihistamines - Antibiotics - Antidepressants - Pain relievers - Sleeping pills
Alcohol should not interfere with medication at all, because in combination to aspirin increases its stomach damaging action and the possibility of gastrointestinal hemorrhage, if combined with acetamine damages the liver.
Both he positive effects of a reduced quantity and the dangerous, negative ones must be taken into consideration. Also, a person shouldn't be influenced to drink, because no doctor will give such piece of advice. Consumed with responsibility and moderation, in case of healthy persons, the alcohol doesn't need to be completely eliminated.
by Ethan Armitage
In small quantities, the following benefits can result from alcohol:
- It decreases the risk of cardiovascular problems - Decreases the possibility of lethal heart attack - Sometimes, alcohol reduces the possibility of ischemic or other kind of strokes - Diminishes the possibility of gallstone - It may reduce the diabetes danger
In large quantities, or in excess, the consequences may be terrible:
- The pancreas, the mouth, pharynx, esophageal, breast and liver are more likely to be affected by cancer - Pancreatitis may appear, especially in youth - Stroke - Atrophy of the brain - Cirrhosis - Pregnancy problems, like spontaneous abortion - Possible malformations and other birth problems of the fetus - Car accidents - Suicidal tendencies - Sudden death in case of cardiovascular problems - Cardiophaty generated by alcohol
There are certain diseases that forbid the affected person to drink at all, such as:
- Conditions of the liver - Affection of the pancreas - Precancerous stages affecting the digestive system - A record including a previous hemorrhagic stroke
Pregnant women or people whose family has an alcohol related background must be extremely cautious and, if possible, not to drink at all.
One drink each day is permitted to persons over 65 years, because in their case, a higher consume is more dangerous; the process of absorption needs more time, the effects are stronger, and the risk of intoxication is a real one.
Alcohol must not be used during the following medications' administration:
- Anticoagulants - Medication for diabetes - Beta blockers - Antihistamines - Antibiotics - Antidepressants - Pain relievers - Sleeping pills
Alcohol should not interfere with medication at all, because in combination to aspirin increases its stomach damaging action and the possibility of gastrointestinal hemorrhage, if combined with acetamine damages the liver.
Both he positive effects of a reduced quantity and the dangerous, negative ones must be taken into consideration. Also, a person shouldn't be influenced to drink, because no doctor will give such piece of advice. Consumed with responsibility and moderation, in case of healthy persons, the alcohol doesn't need to be completely eliminated.
by Ethan Armitage
Tuesday, February 6, 2007
Romantic Recipes for Romantic Souls
Here's the third idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This combo uses fruits as salad, beef tenderloin for main dish, chocolate chip tart for dessert, and a special Valentine juice.
Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened * 1 quart strawberry ice cream, softened * 1/2 cup miracle whip * 2 cans (17 oz size) fruit cocktail, drained * 1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two
Ingredients:
* 2 (8 oz. ea) beef tenderloins * salt and pepper * 1 tablespoon butter * 3 tablespoons chopped shallots * 1 Tbl. green peppercorns * 1 cup beef broth * 1 tablespoon whole grain Dijon mustard * 2 tablespoons heavy cream * 2 tablespoons brandy * 2 tablespoons chopped chives for garnish
Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.
Chocolate Chip Cookie Tarts for Two
Ingredients:
* 1/2 cup frozen whipped topping -- thawed * 2 large bakery-style chocolate chip cookies * 2 kiwi fruit -- peeled and sliced * 2 strawberries -- sliced * 1/4 cup semisweet chocolate chips * 1/2 teaspoon vegetable shortening
Directions:
Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.
In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.
Cherries Valentine
Ingredients:
* 1 1/2 cup cherries -- pitted * 2 medium peaches -- halved and pitted * 2 medium oranges -- juiced * OR * 1/2 cup orange juice * 4 orange wedges * 4 cherries with stems
Directions:
Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses.
Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
by Noraini Maskuri
Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened * 1 quart strawberry ice cream, softened * 1/2 cup miracle whip * 2 cans (17 oz size) fruit cocktail, drained * 1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two
Ingredients:
* 2 (8 oz. ea) beef tenderloins * salt and pepper * 1 tablespoon butter * 3 tablespoons chopped shallots * 1 Tbl. green peppercorns * 1 cup beef broth * 1 tablespoon whole grain Dijon mustard * 2 tablespoons heavy cream * 2 tablespoons brandy * 2 tablespoons chopped chives for garnish
Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.
Chocolate Chip Cookie Tarts for Two
Ingredients:
* 1/2 cup frozen whipped topping -- thawed * 2 large bakery-style chocolate chip cookies * 2 kiwi fruit -- peeled and sliced * 2 strawberries -- sliced * 1/4 cup semisweet chocolate chips * 1/2 teaspoon vegetable shortening
Directions:
Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.
In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.
Cherries Valentine
Ingredients:
* 1 1/2 cup cherries -- pitted * 2 medium peaches -- halved and pitted * 2 medium oranges -- juiced * OR * 1/2 cup orange juice * 4 orange wedges * 4 cherries with stems
Directions:
Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses.
Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
by Noraini Maskuri
Saturday, February 3, 2007
Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do
Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do.
They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.
It's also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta (al dente) without holding anyone up in the buffet line.
To parboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.
Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.
Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce won't adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?
When it's time to cook dinner, bring a large pot of salted water to the boil, add the pasta (You'll note that the pasta has softened over the time you've had it refrigerated. This is perfectly fine.), cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.
Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when you're not juggling three or four other tasks, like preparing a sauce, or a salad. And when it's time to prepare the rest of dinner, you'll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.
Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but you'll be cooking just like a chef in a neighborhood Italian restaurant.
About The Author
Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or mailto:info@skiplombardi.com.
They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.
It's also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta (al dente) without holding anyone up in the buffet line.
To parboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.
Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.
Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce won't adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?
When it's time to cook dinner, bring a large pot of salted water to the boil, add the pasta (You'll note that the pasta has softened over the time you've had it refrigerated. This is perfectly fine.), cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.
Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when you're not juggling three or four other tasks, like preparing a sauce, or a salad. And when it's time to prepare the rest of dinner, you'll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.
Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but you'll be cooking just like a chef in a neighborhood Italian restaurant.
About The Author
Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or mailto:info@skiplombardi.com.
Saturday, January 27, 2007
Creative Kitchens to offer cooking classes
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HUNTINGTON -- The kitchen used to be a scary place for Heather Galloway, an athletic trainer in Charleston.
A couple of years ago, she was prodded into taking a cooking class at Creative Kitchens in Charleston, and now, she cooks nearly every night.
ADVERTISEMENT
That first class was on cooking vegetables, and she describes it as a transition in her life. She's taken many classes since and learned that the kitchen can be a "creative place, rather than a fear-filled place."
"At the time, I did not know an artichoke from an asparagus," Galloway said of her first class. "The class was great. They were very informative. There was a lot of one-on-one instruction. ... Then you get to eat what you cook at the end of the class. It caught me, it really did."
After four successful years in Charleston, Creative Kitchens will begin offering its cooking classes at its Huntington store.
Professional chefs Bill Snoddy, Luisa Di Trapano and April Hamilton will introduce participants to the culinary arts in five independent sessions covering seafood, Italian cuisine, meals for time-pressed cooks, Thai food and desserts.
The classes begin at 6 p.m. at the store, located at 1242 5th Ave., and last between three and four hours. There is a limit of 10 participants per class.
When the courses began in Charleston four years ago, "We thought it would be a great thing to do for the area and to get people into the door so they can see our products and see how they're used," Creative Kitchens co-owner Nancy Rigney said.
Creative Kitchens offers cabinetry, counters, major appliances, flooring, lighting, wall tile and other items for the kitchen and bath, as well as cabinetry for entertainment centers.
All are invited to the classes, and based on their experience in Charleston, they should draw a mix of people -- both men and women of all ages, Rigney said. "Groups of friends come, and couples," she said.
In Charleston, there also have been pairs such as grandparents with grandchildren, and many people make new friends while there, said Di Trapano, who teaches classes on Italian and Thai cooking this season in Huntington. There's one couple who met in the class and eventually got married, she said.
The first class in Huntington is Tuesday, Feb. 6. It covers seafood and will be instructed by Snoddy, whose resume includes catering prestigious events, such as the Wendy's Big Three Golf Challenge, the Family Circle Tennis Tournament, the New York Salmagundi Art Club and the Dale Chihuly Art Opening.
On the menu for this class is Spicy Tuna Martini, Asparagus and Scallop Salad with Balsamic Syrup, Shrimp and Penne with Pink Vodka Sauce, Chocolate-Strawberry Triffles and beverages Kir Royale, white wine flight and coffee.
In subsequent weeks, participants can learn to make Italian dishes in less than an hour and learn some shortcuts, strategies and recipes for those time-pressed weeknights. The Thai class will include a lesson on making a full course meal, from appetizers to soup, Curry dishes and noodle entrees. The final course teaches the essentials of making fantastic desserts.
As the classes continue, some future possibilities are a course for men so they can impress ladies for Valentine's Day or other special occasions, couples courses or courses for parents and children, Rigney said.
All classes also are rich in just basic cooking tips, said Di Trapano, owner of Cucina Luisa in Charleston, which offers catering and consulting, along with the classes. In the beginning, students learn basic guidelines, such as keeping their work area clean and the importance of "mise en place," a French term for making sure all your ingredients are present and measured out before you begin combining them. There are tips specific to each type of cooking.
"Then everybody puts on their apron and starts cooking," she said. Participants make different parts of the meal, and at the end "everyone sits down and has a meal together, and a wine shop in Charleston picks a wine that mixes with the cuisine," she said.
Hamilton, a freelance chef who specializes in pastries and teaches adult and children's cooking classes, said she wants to help families rewind the clock a bit and let their kitchens draw people together.
"I focus on helping people make the kitchen the heart of their home -- trying to get back to that," she said.
By JEAN TARBETT
HARDIMAN
The Herald-Dispatch
HUNTINGTON -- The kitchen used to be a scary place for Heather Galloway, an athletic trainer in Charleston.
A couple of years ago, she was prodded into taking a cooking class at Creative Kitchens in Charleston, and now, she cooks nearly every night.
ADVERTISEMENT
That first class was on cooking vegetables, and she describes it as a transition in her life. She's taken many classes since and learned that the kitchen can be a "creative place, rather than a fear-filled place."
"At the time, I did not know an artichoke from an asparagus," Galloway said of her first class. "The class was great. They were very informative. There was a lot of one-on-one instruction. ... Then you get to eat what you cook at the end of the class. It caught me, it really did."
After four successful years in Charleston, Creative Kitchens will begin offering its cooking classes at its Huntington store.
Professional chefs Bill Snoddy, Luisa Di Trapano and April Hamilton will introduce participants to the culinary arts in five independent sessions covering seafood, Italian cuisine, meals for time-pressed cooks, Thai food and desserts.
The classes begin at 6 p.m. at the store, located at 1242 5th Ave., and last between three and four hours. There is a limit of 10 participants per class.
When the courses began in Charleston four years ago, "We thought it would be a great thing to do for the area and to get people into the door so they can see our products and see how they're used," Creative Kitchens co-owner Nancy Rigney said.
Creative Kitchens offers cabinetry, counters, major appliances, flooring, lighting, wall tile and other items for the kitchen and bath, as well as cabinetry for entertainment centers.
All are invited to the classes, and based on their experience in Charleston, they should draw a mix of people -- both men and women of all ages, Rigney said. "Groups of friends come, and couples," she said.
In Charleston, there also have been pairs such as grandparents with grandchildren, and many people make new friends while there, said Di Trapano, who teaches classes on Italian and Thai cooking this season in Huntington. There's one couple who met in the class and eventually got married, she said.
The first class in Huntington is Tuesday, Feb. 6. It covers seafood and will be instructed by Snoddy, whose resume includes catering prestigious events, such as the Wendy's Big Three Golf Challenge, the Family Circle Tennis Tournament, the New York Salmagundi Art Club and the Dale Chihuly Art Opening.
On the menu for this class is Spicy Tuna Martini, Asparagus and Scallop Salad with Balsamic Syrup, Shrimp and Penne with Pink Vodka Sauce, Chocolate-Strawberry Triffles and beverages Kir Royale, white wine flight and coffee.
In subsequent weeks, participants can learn to make Italian dishes in less than an hour and learn some shortcuts, strategies and recipes for those time-pressed weeknights. The Thai class will include a lesson on making a full course meal, from appetizers to soup, Curry dishes and noodle entrees. The final course teaches the essentials of making fantastic desserts.
As the classes continue, some future possibilities are a course for men so they can impress ladies for Valentine's Day or other special occasions, couples courses or courses for parents and children, Rigney said.
All classes also are rich in just basic cooking tips, said Di Trapano, owner of Cucina Luisa in Charleston, which offers catering and consulting, along with the classes. In the beginning, students learn basic guidelines, such as keeping their work area clean and the importance of "mise en place," a French term for making sure all your ingredients are present and measured out before you begin combining them. There are tips specific to each type of cooking.
"Then everybody puts on their apron and starts cooking," she said. Participants make different parts of the meal, and at the end "everyone sits down and has a meal together, and a wine shop in Charleston picks a wine that mixes with the cuisine," she said.
Hamilton, a freelance chef who specializes in pastries and teaches adult and children's cooking classes, said she wants to help families rewind the clock a bit and let their kitchens draw people together.
"I focus on helping people make the kitchen the heart of their home -- trying to get back to that," she said.
By JEAN TARBETT
HARDIMAN
The Herald-Dispatch
Tuesday, January 23, 2007
Food Allergies
An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.
It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.
Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.
There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.
As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.
Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".
In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.
About the author:
This article courtesy of http://www.allergies-questions.com
by: Steve Wilcott
Circulated by Article Emporium
It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.
Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.
There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.
As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.
Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".
In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.
About the author:
This article courtesy of http://www.allergies-questions.com
by: Steve Wilcott
Circulated by Article Emporium
Thursday, January 18, 2007
Rowan Jelly (Mountain Ash - Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !
'Rowan tree and red thread - have the witches all in dread'
On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) for protection against witches and other 'evil doers'. Legend has it that the crosses had to be made without a metal knife to work properly. Rowan branches were also bought indoors on a Good Friday as this tree had a reputation for strong protection against psychic forces.
This 'mish-mash' of folklore and Christianity indicates older uses of the tree having been 'assimilated' into a religion that converted people by adapting their beliefs and practices to its own ends. 'Rowan' is the most interesting of tree names with connections to both ancient Norse and Hindu/Sanskrit culture. Spelled several ways it is connected to the old Norse word 'Runa' - meaning a charm - and being able to ward off the effects of the 'evil eye'. In even earlier times 'Runa' was the Sanskrit word for 'magician'. 'Run-stafas' were staves cut from the Rowan tree and inscribed with runes for magical (and most likely protective) reasons. The smooth bark is ideal for this purpose.
The Rowan was such a sacred tree to the Celts that many churchyards in Wales still include the tree, not unlike the Yew tree in English churchyards. The berries were much used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonic - it makes a convincing alternative to Angostura bitters. The fresh juice is mildly laxative and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an astringent gargle for sore throats and in the 19th century it was used to treat scurvy - the disease of vitamin C deficiency.
Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don't eat them. They are at their best for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic acid dependent on their ripeness. Cut them from the stalks in clusters and remove as much stem as possible before cooking. When made into a jelly the fruit becomes quite astringent and the tart taste makes a good 'digestif' accompaniment to meats such as venison, cold game or fowl.
Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight.
Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and put it into sterilised jars and seal. It is a most unusual taste but the th�ng that delights me most about this jelly is the fantastic colour.
With thanks to: J. Lust, C.L. Zalewski, R. Phillips, Edward Step
'Rowan tree and red thread - have the witches all in dread'
On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) for protection against witches and other 'evil doers'. Legend has it that the crosses had to be made without a metal knife to work properly. Rowan branches were also bought indoors on a Good Friday as this tree had a reputation for strong protection against psychic forces.
This 'mish-mash' of folklore and Christianity indicates older uses of the tree having been 'assimilated' into a religion that converted people by adapting their beliefs and practices to its own ends. 'Rowan' is the most interesting of tree names with connections to both ancient Norse and Hindu/Sanskrit culture. Spelled several ways it is connected to the old Norse word 'Runa' - meaning a charm - and being able to ward off the effects of the 'evil eye'. In even earlier times 'Runa' was the Sanskrit word for 'magician'. 'Run-stafas' were staves cut from the Rowan tree and inscribed with runes for magical (and most likely protective) reasons. The smooth bark is ideal for this purpose.
The Rowan was such a sacred tree to the Celts that many churchyards in Wales still include the tree, not unlike the Yew tree in English churchyards. The berries were much used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonic - it makes a convincing alternative to Angostura bitters. The fresh juice is mildly laxative and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an astringent gargle for sore throats and in the 19th century it was used to treat scurvy - the disease of vitamin C deficiency.
Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don't eat them. They are at their best for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic acid dependent on their ripeness. Cut them from the stalks in clusters and remove as much stem as possible before cooking. When made into a jelly the fruit becomes quite astringent and the tart taste makes a good 'digestif' accompaniment to meats such as venison, cold game or fowl.
Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight.
Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and put it into sterilised jars and seal. It is a most unusual taste but the th�ng that delights me most about this jelly is the fantastic colour.
With thanks to: J. Lust, C.L. Zalewski, R. Phillips, Edward Step
Tuesday, January 16, 2007
Two for One Dinners: Pork
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back �nto mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with pork.
DINNER - NIGHT ONE: Braised Pork
Put a pork tenderloin in the oven to bake slowly in orange juice, ginger, garlic and brown sugar until it is tender enough to pull apart with a fork. Serve it with easy-to-prepare steamed rice and stir-fried brocoli. Store the leftover meat in the refrigerator for up to 2 to 3 days.
DINNER - NIGHT TWO: Mu Shu Wraps
Using the leftover pork that you have baked, shred the remaining tenderloin, hoisin sauce and shredded carrots and Napa cabbage. Roll the mixture in warm flour tortillas topped with hoisin sauce. Serve with vegetables (jicama, carrots, zucchini, celery, Napa cabbage, green onions) sauteed lightly with soy sauce, garlic and ginger in sesame oil.
Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved.
Michele Webb owns her own website and is a member of a number of organizations for women Netpreneurs and business owners. She has over 20 years experience in health care, clinical trials, management, project management and software development. She currently lives in Las Vegas, Nevada USA with her two dogs.
DINNER - NIGHT ONE: Braised Pork
Put a pork tenderloin in the oven to bake slowly in orange juice, ginger, garlic and brown sugar until it is tender enough to pull apart with a fork. Serve it with easy-to-prepare steamed rice and stir-fried brocoli. Store the leftover meat in the refrigerator for up to 2 to 3 days.
DINNER - NIGHT TWO: Mu Shu Wraps
Using the leftover pork that you have baked, shred the remaining tenderloin, hoisin sauce and shredded carrots and Napa cabbage. Roll the mixture in warm flour tortillas topped with hoisin sauce. Serve with vegetables (jicama, carrots, zucchini, celery, Napa cabbage, green onions) sauteed lightly with soy sauce, garlic and ginger in sesame oil.
Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved.
Michele Webb owns her own website and is a member of a number of organizations for women Netpreneurs and business owners. She has over 20 years experience in health care, clinical trials, management, project management and software development. She currently lives in Las Vegas, Nevada USA with her two dogs.
Friday, January 12, 2007
Whisk Your Way To a Perfect Meal Every Time!
The whisk. A true versatile cooking utensil. Whisks come in all shapes and sizes and surprisingly accomplish far more then what most think they do. One of the dictionary definitions for a whisk is--A kitchen utensil usually in the form of stiff thin wire loops attached to a handle, used for whipping foodstuffs. We shall see that the whisks of today can do a lot more.
The whisk of today is made of many different materials. There are the traditional wire whisks and also many ki�ds of nylon whisks to. Sometimes called whips they are a great time saver. No matter what you are creating in your kitchen there is a style and design made for you. Let's take a look at the most common and useful designs.
The nylon flat whisk is made to whip gravies and delicate sauces into shape. The flat design helps cooks get into corners and covers more surface area when whisking, and is also good for taking care of lumps in flour. The traditional balloon whisk comes either in nylon or stainless steel. It is the essential tool for meringues and silky smooth sabayons. The larger the balloon head is the quicker air is mixed into the sauces.
Some other useful whisks that are helpful in the kitchen include triangular whisks for getting along edges of pans and bowls and special ones for eggs and gravy.
So no matter what your needs are the right whisks can be found online at many fine stores.
Curtis Miller is a successful author and publisher of Kitchens 4u. Your source for quality items for your kitchen.
The whisk of today is made of many different materials. There are the traditional wire whisks and also many ki�ds of nylon whisks to. Sometimes called whips they are a great time saver. No matter what you are creating in your kitchen there is a style and design made for you. Let's take a look at the most common and useful designs.
The nylon flat whisk is made to whip gravies and delicate sauces into shape. The flat design helps cooks get into corners and covers more surface area when whisking, and is also good for taking care of lumps in flour. The traditional balloon whisk comes either in nylon or stainless steel. It is the essential tool for meringues and silky smooth sabayons. The larger the balloon head is the quicker air is mixed into the sauces.
Some other useful whisks that are helpful in the kitchen include triangular whisks for getting along edges of pans and bowls and special ones for eggs and gravy.
So no matter what your needs are the right whisks can be found online at many fine stores.
Curtis Miller is a successful author and publisher of Kitchens 4u. Your source for quality items for your kitchen.
Wednesday, January 3, 2007
Do as the emperor did
January 3, 2007
Did you know? "The 1st century Roman Emperor Tiberius was reportedly so fond of parsnips that he imported them from the Rhineland, ordering his cooks to boil them gently and serve them in honey nectar," John Peterson writes in "Farmer John's Cookbook." Parsnips have fallen from favor since Tibe's time. Like most root vegetables, they're not the most beautiful produce on the block.
"They may not be glamorous, but when cooked, they have the combined sweetness of a carrot along with an appealing parsley-like herbaceous quality and subtle nuttiness," Cathy Thomas writes in "Melissa's Great Book of Produce." Parsnips will form a sturdy base for stews and soups, casseroles and other winter-friendly dishes.
Storing tips: Refrigerate parsnips in a plastic bag in the crisper drawer; they'll keep a couple of weeks.
Preparation tips: Trim the ends and peel the parsnips. (Younger parsnips, which will be smaller and smoother, don't need peeling.) When cutting them, make uniform sizes so they'll finish cooking at the same time.
Cooking tips: Young parsnips can be grated into salads or sliced as crudites, Peterson writes. If you're of a mind to honor Tiberius, boil them in water or chicken broth, then add butter, salt and pepper. Fresh tarragon, minced orange zest or ground cinnamon are complementary flavors, Thomas writes.
Like any self-respecting root vegetable, parsnips are great roasted. "If you haven't tasted a properly roasted fresh parsnip, then you haven't tasted a parsnip," Andrea Chesman claims in "The Garden-Fresh Vegetable Cookbook." "Roasting brings out the hidden nutmeg and sweet nuances of parsnips." Just brush them with a little oil and roast them in a 400- to 425-degree oven until they're easily pierced with a fork.
"Bake sliced parsnips in a covered casserole with enough orange juice to barely cover them," add the authors of "The Moosewood Restaurant Kitchen Garden." "When the parsnips are almost tender, uncover so the juice thickens."
Chicago Tribune
Did you know? "The 1st century Roman Emperor Tiberius was reportedly so fond of parsnips that he imported them from the Rhineland, ordering his cooks to boil them gently and serve them in honey nectar," John Peterson writes in "Farmer John's Cookbook." Parsnips have fallen from favor since Tibe's time. Like most root vegetables, they're not the most beautiful produce on the block.
"They may not be glamorous, but when cooked, they have the combined sweetness of a carrot along with an appealing parsley-like herbaceous quality and subtle nuttiness," Cathy Thomas writes in "Melissa's Great Book of Produce." Parsnips will form a sturdy base for stews and soups, casseroles and other winter-friendly dishes.
Storing tips: Refrigerate parsnips in a plastic bag in the crisper drawer; they'll keep a couple of weeks.
Preparation tips: Trim the ends and peel the parsnips. (Younger parsnips, which will be smaller and smoother, don't need peeling.) When cutting them, make uniform sizes so they'll finish cooking at the same time.
Cooking tips: Young parsnips can be grated into salads or sliced as crudites, Peterson writes. If you're of a mind to honor Tiberius, boil them in water or chicken broth, then add butter, salt and pepper. Fresh tarragon, minced orange zest or ground cinnamon are complementary flavors, Thomas writes.
Like any self-respecting root vegetable, parsnips are great roasted. "If you haven't tasted a properly roasted fresh parsnip, then you haven't tasted a parsnip," Andrea Chesman claims in "The Garden-Fresh Vegetable Cookbook." "Roasting brings out the hidden nutmeg and sweet nuances of parsnips." Just brush them with a little oil and roast them in a 400- to 425-degree oven until they're easily pierced with a fork.
"Bake sliced parsnips in a covered casserole with enough orange juice to barely cover them," add the authors of "The Moosewood Restaurant Kitchen Garden." "When the parsnips are almost tender, uncover so the juice thickens."
Chicago Tribune
Eleven Benefits of Green Tea
Green tea is known to provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of spinach, broccoli, carrots, or strawberries
Studies show that green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals. Green tea is definitely good for your body.
Enhances Health
Tea is known for its incredible power to prolong life. In recent research into green tea, results show its power in preventing disease as well.
Prevents Cancer
The death rate from cancer is known to be significantly lower for both women & men in Japan. Why is this you may ask? As much as 5-6 cups daily are consumed in areas that produce green tea, making it the main beverage to drink. This suggests that the main ingredients of green tea (tannin, catechin); in sufficient amounts lower the standard mortality rates for stomach cancer.
Restricts Blood Cholesterol
There are two types of cholesterol, one is "bad" cholesterol (LDL), and heavy accumulation of these in tissues can lead to atherosclerosis. The other is good cholesterol (HDL) that prevents accumulation of excessive "bad" cholesterol. It has been proven and demonstrated that green tea catechin restricts the excessive buildup of cholesterol.
Controls High Blood Pressure
High blood pressure is a serious burden on the vascular system and is known to cause heart disease, stroke, and other cardiovascular diseases. Green tea is known for lowering blood pressure.
Lowers Blood Sugar
Green teas given to diabetes patients cause a decrease in the blood glucose levels. Green Tea has the capability of lowering blood sugar. The sugars and carbohydrates in our food are digested mainly in the duodenum, where it is converted to glucose and then absorbed into the blood stream.
The agent that regulates the intake of blood sugar into tissues is insulin. Diabetes is characterized by lack of insulin or not the body not using insulin properly, which does not allow proper absorption of glucose into tissues and leads to a high blood sugar level that must eventually be excreted into urine. If this high concentration of blood sugar continues for a long period, it will affect the vascular system and cause serious diseases including arteriosclerosis and retinal hemorrhages.
Suppresses Aging
Oxygen plays a key role in metabolism, but can also be an unhealthful agent. As a free radical, oxygen in the body can corrode cell membranes, which will damage DNA and the fats. This then leads to diseases such as cancer, cardio-vascular disease and diabetes. Lipid peroxide created by fats combined with oxygen tends to build up in the body and create aging.
Consumption of antioxidants such as vitamins E and C promises longer life, and we already know that green teas are rich in those two vitamins.
Refreshes the Body
Green tea caffeine taken in proper quantity stimulates every organ in the body and clears your mind. The small amount of caffeine (about 9 mgs of caffeine) present in a normal serving of green tea can stimulate the skeletal muscles and smooth the progress of muscular contraction.
Deters Food Poisoning
It has long been known that green tea has the ability to kill bacteria a�d is known to deter food poisoning. Treating diarrhea with consumption of strong green tea. Green tea is a powerful sterilizing instrument for all sorts of bacteria that cause food poisoning.
Prevents and Treats Skin Disease
Soaking in green tea has been successful as a treatment for athlete's foot. Bedsores and skin disease can be prevented or healed by using a green tea bath.
Stops Cavities
Green tea contains natural fluorine and is thought to aid in the reduction of cavities in schoolchildren. It has been known for some time that small amounts of fluorine can strengthen teeth and help prevent cavities.
Fights Viruses
Green tea catechin and theaflavin, which are both present in black tea, have a strong effect on the flu virus. It is also thought that the anti viral capability of green tea catechin may have some beneficial effect on the AIDS virus.
Additional Information
· Green Tea drinkers appear to enjoy better health.
· Catechin is 100 times more potent than vitamin C and 25 times more potent than vitamin E.
· Green Tea drinkers have half the risk of fatal heart attacks. Compounds in the tea called flavonoids stop blood platelets from forming clots, much like aspirin does.
By David Chandler
Studies show that green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals. Green tea is definitely good for your body.
Enhances Health
Tea is known for its incredible power to prolong life. In recent research into green tea, results show its power in preventing disease as well.
Prevents Cancer
The death rate from cancer is known to be significantly lower for both women & men in Japan. Why is this you may ask? As much as 5-6 cups daily are consumed in areas that produce green tea, making it the main beverage to drink. This suggests that the main ingredients of green tea (tannin, catechin); in sufficient amounts lower the standard mortality rates for stomach cancer.
Restricts Blood Cholesterol
There are two types of cholesterol, one is "bad" cholesterol (LDL), and heavy accumulation of these in tissues can lead to atherosclerosis. The other is good cholesterol (HDL) that prevents accumulation of excessive "bad" cholesterol. It has been proven and demonstrated that green tea catechin restricts the excessive buildup of cholesterol.
Controls High Blood Pressure
High blood pressure is a serious burden on the vascular system and is known to cause heart disease, stroke, and other cardiovascular diseases. Green tea is known for lowering blood pressure.
Lowers Blood Sugar
Green teas given to diabetes patients cause a decrease in the blood glucose levels. Green Tea has the capability of lowering blood sugar. The sugars and carbohydrates in our food are digested mainly in the duodenum, where it is converted to glucose and then absorbed into the blood stream.
The agent that regulates the intake of blood sugar into tissues is insulin. Diabetes is characterized by lack of insulin or not the body not using insulin properly, which does not allow proper absorption of glucose into tissues and leads to a high blood sugar level that must eventually be excreted into urine. If this high concentration of blood sugar continues for a long period, it will affect the vascular system and cause serious diseases including arteriosclerosis and retinal hemorrhages.
Suppresses Aging
Oxygen plays a key role in metabolism, but can also be an unhealthful agent. As a free radical, oxygen in the body can corrode cell membranes, which will damage DNA and the fats. This then leads to diseases such as cancer, cardio-vascular disease and diabetes. Lipid peroxide created by fats combined with oxygen tends to build up in the body and create aging.
Consumption of antioxidants such as vitamins E and C promises longer life, and we already know that green teas are rich in those two vitamins.
Refreshes the Body
Green tea caffeine taken in proper quantity stimulates every organ in the body and clears your mind. The small amount of caffeine (about 9 mgs of caffeine) present in a normal serving of green tea can stimulate the skeletal muscles and smooth the progress of muscular contraction.
Deters Food Poisoning
It has long been known that green tea has the ability to kill bacteria a�d is known to deter food poisoning. Treating diarrhea with consumption of strong green tea. Green tea is a powerful sterilizing instrument for all sorts of bacteria that cause food poisoning.
Prevents and Treats Skin Disease
Soaking in green tea has been successful as a treatment for athlete's foot. Bedsores and skin disease can be prevented or healed by using a green tea bath.
Stops Cavities
Green tea contains natural fluorine and is thought to aid in the reduction of cavities in schoolchildren. It has been known for some time that small amounts of fluorine can strengthen teeth and help prevent cavities.
Fights Viruses
Green tea catechin and theaflavin, which are both present in black tea, have a strong effect on the flu virus. It is also thought that the anti viral capability of green tea catechin may have some beneficial effect on the AIDS virus.
Additional Information
· Green Tea drinkers appear to enjoy better health.
· Catechin is 100 times more potent than vitamin C and 25 times more potent than vitamin E.
· Green Tea drinkers have half the risk of fatal heart attacks. Compounds in the tea called flavonoids stop blood platelets from forming clots, much like aspirin does.
By David Chandler
Monday, January 1, 2007
There is nothing more comforting than a hot bowl of soup on a cold winters day. I guess that is why January is National Soup Month. Chicken noodle soup is comforting whether from a can or home made. It has even been said in studies, that it is good for the common cold just like grandma always said. Why don't you make a big pot of fresh chicken noodle soup or potato soup for your family and if you have a sick friend or elderly person in your neighborhood share a bowl with them. Contact your gandmother, mother or aunts and get a copy of your own family recipe or try the one below. Simple Chicken Noodle Soup 3 1/2 cups chicken broth 1 medium carrot, sliced 1 stalk celery, sliced 1 cup uncooked medium egg noodles 1 cup cubed cooked chicken salt & pepper to taste Mix broth, salt, pepper, carrot and celery in a saucepan.Heat to a boil.Stir in the noodles and cook over medium heat about 10 minutes.Stir often. Add the chicken and heat through and serve. If all else fails you can always heat up a can of chicken noodle soup and curl up under a warm blanket and enjoy the warmth and comfort that only soup can bring on a cold winters day.
Potato Soup
3 to 4 medium to large potatoes 1/2 cup chopped onion 1/2 teaspoon salt 1 cup milk 1 cup shredded cheddar cheese 1/2 cup sour cream 3 tablespoons butter
Peel the potatoes and cut into small pieces. Put into a large pot and cover with water. Add 1/2 teaspoon of salt. Boil until the potatoes are tender then add the onion.
When the potatoes are cooked add milk and butter.Do not drain the liquid off when the potatoes are finished cooking.Heat through and add the shredded cheese. Continue stirring over low heat until the cheese is melted. Add the sour cream. Stir over low heat until the sour cream has been mixed in completely.
These are two delicious ways to celebrate National Soup Month.
by Angela Billings
Potato Soup
3 to 4 medium to large potatoes 1/2 cup chopped onion 1/2 teaspoon salt 1 cup milk 1 cup shredded cheddar cheese 1/2 cup sour cream 3 tablespoons butter
Peel the potatoes and cut into small pieces. Put into a large pot and cover with water. Add 1/2 teaspoon of salt. Boil until the potatoes are tender then add the onion.
When the potatoes are cooked add milk and butter.Do not drain the liquid off when the potatoes are finished cooking.Heat through and add the shredded cheese. Continue stirring over low heat until the cheese is melted. Add the sour cream. Stir over low heat until the sour cream has been mixed in completely.
These are two delicious ways to celebrate National Soup Month.
by Angela Billings
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