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May 14th, 2010
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Five formulas for a recipe for salad to keep you deliciously in the pink of health!

March 11th, 2010
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Five formulas for a recipe for salad to keep you deliciously in the pink of health!

When you tell the family, ?We’re having a salad with dinner tonight?, everyone envisions the simple tossed salad. While most people enjoy a tossed salad, it becomes old if you serve it every day. You might even think that it’s ridiculous to have a recipe for salad. You toss the greens, add tomatoes, onions and croutons, right? However, if you want to get everyone closer to consuming those 5-9 servings of fruits and veggies a day, it helps to have several formulas for different types of salad from which to create a variety of recipes for salad. Here we provide five different formulas, each with many and diverse tastes and virtues. Variety is the spice of life!

A recipe for salad made with fruit makes a great dessert. Ambrosia is easy to make, inexpensive and a crowd pleaser. Fresh fruits in season may be combined with frozen fruits for a nice mix. For example, a sliced banana, fresh strawberries, an apple and some frozen blueberries go well together. Mix with a container of pina colada flavored yogurt, a few tablespoons of shredded coconut and some non-dairy whipped topping. These are all healthy ingredients with just enough sweetness to satisfy the criteria for dessert. Mix and match your fruits and flavor of yogurt to your personal tastes.

Another great dessert recipe for salad is the old fashioned Jell-O(TM) salad. You can buy the unsweetened type and use a sugar substitute, such as Splenda(R), which tastes just like sugar, for a healthier result. Even vegetables will make the grade here. Using orange Jell-O(TM) as your base, let it gel until half firm and shred a couple of carrots into the gelatin. Yes, it’s a sneaky, but tasty way to get some antioxidants into your dessert. A can of unsweetened fruit cocktail mixed into the gelatin is another good dessert, snack or lunch side dish.

If you’re looking for a recipe for salad that works as an entree, try a shrimp, crab, or Krab Louie. This classic recipe for salad is a nutritional powerhouse. Use a mix of greens as the bed for this masterpiece. To each serving, add one hard boiled egg, tomato wedges, thinly sliced Spanish onions, arranged around the edges of the bowl. In the center, add 2-3 ounces of your seafood and serve with the traditional 1000 Island dressing.

A chef’s salad bears some similarity to the Louie, works well as an entree and covers the nutritional bases. The main difference between the two is that a Chef’s salad is more of a free-for-all recipe for salad. What goes in to this salad is up to the chef! Here’s an opportunity to use up all those leftover bits of veggies you’ve saved from previous meals. Practically anything goes. Corn, beans, beets, a diced chicken breast or some diced ham comes from your leftovers. Diced onions, sliced radishes, a couple of sliced raw mushrooms or celery sticks and you’ve got a hearty, satisfying meal. Add some garlic bread and everyone’s happy. Plus, you’ve used up some leftovers that might have gone to waste.

The Caesar salad is a classically elegant recipe for salad, which can be used as a first course or as a main dish. Tear up pieces of hearts of Romaine, add a few tablespoons of minced anchovies per serving, grate or shave fresh Parmesan over the dish. Sprinkle with croutons and serve with Caesar dressing.

So there you have five generic salad styles, all healthy and all delectable. This is not to say there’s no room on the menu for the simple tossed salad. Bon Appetit!

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Do you need to fix your credit? Try this DIY, inexpensive method!

March 10th, 2010
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Do you need to fix your credit? Try this DIY, inexpensive method!

Perhaps not since the Great Depression has the American economy been in such dire straits. Lately, we’ve been hearing conflicting reports on the state of the U.S. Economy. All of these reports have a hopeful note, some citing Wall Street gains, others the increase in new home starts, or this week’s drop in unemployment claims. The government doesn’t want to give us dismal news. Part of the recipe for an economic recovery relies on consumer confidence, so that the average citizen will be inclined to spend, rather than squirrel away their money.

However, the pep talks do wear a little thin on the ears of most Americans. Prior to the foreclosure crisis, the bank ‘rescue’ and rising unemployment, we were all a little more willing to spend, as well as use credit. Today, most of us are watching our money and looking for ways to cut expenses, just to make it from paycheck to paycheck. While the big banks are doing just fine, thank you, most people have suffered a dip in their credit score. Do you find yourself in a position where you need to fix your credit? For some, this is a new experience. You may have received emails from consumer credit companies which invite you to participate in their program to fix your credit. Depending on the scope of your credit problems, this can be a good option. However, if you don’t have a complicated credit picture, you can fix your credit with an inexpensive, DIY approach and save yourself the fees attached to using a company dedicated to this problem.

How do you determine if the DIY approach will work for you? Most of us have at least a few credit cards, perhaps a gas card and a department store charge account or two. You may have a car loan and a mortgage. If this sounds like a match with your situation, the DIY fix your credit approach will work for you and save you some money. The process will require some time and effort on your part, but it’s certainly doable.

First, you want to get a copy of your credit report. You are entitled to one free copy per year. You can obtain a copy of your credit report online or at a local credit reporting agency.

Look your report over carefully to be sure that all debts listed are yours and are accurate. Identity theft is quite common now, so this step is important. If you find any debts which are not yours, or, inaccurately reflect your true debt, address these items first. Write a letter to the creditor, asking that they provide proof that the stated debt amount is yours. The law requires that the creditor furnish such proof within 30 days. If the proof is not furnished within 30 days, that debt must be removed from your credit report.

Let’s say you’ve missed some credit card payments. There’s simply no way to ‘undo’ this fact. However, keep in mind that the creditor doesn’t want you to default. The typical penalty for missed payments is a hefty late fee and/or an increase in your APR. Make contact with those creditors and try to negotiate a reversal of the late fees. It’s also worth a try to ask that they reconsider the hike in the APR. While this may sound like a pie-in-the-sky hope, remember that the creditor does want to continue doing business with you, so long as they have a reason to expect that a temporary setback has caused your late payments and you can now get back on track.

It’s certainly worth a telephone call. If you can reestablish a prompt payment record, it would be foolish for the creditor to send you to a competitor. For example, if you were laid off and now have been rehired, it’s a good bet that you’ll continue with a previously established good record of credit history. A short trouble spot on your credit report can be remedied with consistently prompt payments in the future. It may take several months for this fix your credit strategy to pay off, but it will, eventually restoring your previously good credit rating.

When you need to fix your credit, it’s usually a straightforward matter of dollars in and dollars out. As you’re making your initial examination of your credit report, you’ll want to simultaneously sharpen your pencil on your budget. Cut out unnecessary expenses and earmark those dollars to pay down your debt. If you have several small debts, pay those off, one at a time, while meeting all other regular payments on time. As for the minimum payments on credit card debt, make each payment just a few dollars more, as you can. To successfully fix your credit, every dollar counts!

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Free, healthy recipes for family night or party time!

March 9th, 2010
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Free, healthy recipes for family night or party time!

Almost all of us are beginning to focus on eating healthier. Our doctors are always telling us about the virtues and results of a healthy diet. Eating right now can save us from developing a lot of health conditions as we age, keep us looking younger longer and stay trim and fit. How can you argue with that? Naturally, you also want the food to taste as good as it looks. Can you have all this in each meal you serve? Sure! So where do you get the recipes for these marvelous meals? Here are two excellent venues in which you’ll find an abundance of free, healthy recipes your family and guests will applaud.

Our first source is your neighborhood supermarket. Surely you’ve seen those racks of recipe cards, conveniently placed by the meat counter or produce aisle. There are usually dozens and dozens of individual free, healthy recipes for you to browse as you ponder ?What’s for dinner tonight?? How do you know they’re healthy? So long as the ingredients don’t contain major amounts of fat or rich, buttery sauces, it’s a safe bet that these recipes are generally good for you. These postcard-size, free, healthy recipes have a photo of the finished dish on the front and the recipe printed on the back. The supermarket managers are up to date on the current trend towards healthy eating. After all, they want you to buy their products and make that recipe, so you’ll rarely find recipes that would have your doctor wagging her finger at you.

With such a huge choice of dishes, it’s not a bad idea to go through the whole rack, if you have the time, taking a copy of all those which appeal to you. At home, you can sort them into your recipe box for future meal ideas. The photo on the front helps you when planning meals and makes short work of your shopping list. The supermarket racks of free, healthy recipes essentially provide you with an ongoing free cookbook. As the seasons change, you’ll find new recipes with seasonal produce items.

The second source of free, healthy recipes is ? you guessed it ? online. There are tens of thousands of recipe sites online. The only difference between the supermarket selection and the online choices are that online, there are many more temptations for slightly less than healthy, but nonetheless fabulous treats. From triple fudge to Hollandaise sauce, there’s no shortage of calories! However, there are countless other free, healthy recipes from which to choose. Most recipe sites are organized by categories, so you can steer clear of recipes with too much sugar, fat and other things we know we shouldn’t eat ? but occasionally! Some organize by type of dish, such as entree, side, dessert or appetizers. Others get very specific, with categories for diabetics, heart patients and other conditions requiring a special diet. At any rate, you can find a recipe for almost any dish you can think of, or might have enjoyed at a restaurant and want to replicate at home. It’s likely you’ll find several versions of Szechuan Chicken, for example. Read through each version, noting differing ingredients or amounts and decide which sounds best to your taste. Print out your favorite free, healthy recipes and store them in a binder on your desk.

Using both of these strategies to gather free, healthy recipes helps you create a customized cookbook, suited precisely to the needs and tastes of your family, along with some party foods for special occasions and holidays. Look at how much money you’ve saved! Your free, healthy recipes pay you back with happy campers at the table, every time. Your doctor will be pleased, too.

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March 8th, 2010
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Free Fruit Smoothie Recipes Online

February 28th, 2010
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Free Fruit Smoothie Recipes Online

I haven’t always paid as much attention to my health as I should. There are frequent stretches of time where I stop going to the gym, eat too many meals at fast food restaurants, and don’t get enough sleep. Sure, I have excuses, such as work and family commitments that prevent me from sticking to any kind of steady workout regimen or diet, but in the end these are still just excuses. Well, now I’m ready to make my health a priority again, and I’m starting by hitting the gym and collecting as many fruit smoothie recipes as I can find.

Why the sudden interest in fruit smoothie recipes? After examining my eating habits, I discovered that most of my trips to McDonald’s and Burger King were the result not of an intense desire to pig out on burgers and fries, but by a lack of time to prepare a proper meal. This was especially true after a late night at work. On the drive home, I was simply too exhausted to even think of cooking real food for dinner, so I would just stop off for a quick bite. But I figure if I learn how to make good smoothies, I can whip those up as a meal substitute or as a healthy snack to tide me over until I cook dinner.

I don’t know the first thing about making smoothies, but fortunately there are lots of websites where I can get free fruit smoothie recipes. I’ve already checked out a handful of these sites, and really liked what I saw. For one thing, it seems that smoothies are very quick and easy to make. That’s a definite plus for me, as I’ve already explained. For another thing, there are just so many different fruit smoothie recipes to choose from that I’ll never get tired of them! From your basics like banana, strawberry, and pineapple to more exotic ones like raspberry chocolate and eggnog, I’ll be able to quench my thirst and satisfy my stomach no matter what I’m craving.

Not all the fruit smoothie recipes I’ve seen are low-calorie or healthy in the strictest sense of the word, so I’ll have to pay attention to the ingredients list to make sure I don’t sabotage my diet. But it should be pretty easy to make substitutions or eliminate completely unhealthy additions to the recipe and still come out with something palatable.

Overall, I’m looking forward to trying out some of the free fruit smoothie recipes that I’ve found online. Hopefully this will be just what I need to get back on the right track as far as healthy eating habits go. Then I can concentrate on getting my workouts back up to speed, and eventually I’ll look and feel much better!

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Carbohydrate Foods

February 20th, 2010
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Carbohydrate Foods

If you have been on any type of diet in the last two decades, you have probably heard that carbohydrate foods are bad for you. While there is some truth to this, that statement can be deceiving. You do have to limit some types of carbohydrates in your diet, but to say that you should not have any could compromise your health. There are carbohydrates that your body needs to stay healthy. Avoiding some of them and eating the right ones are key to good health and weight loss, if that is a goal that you have. Choose well and you will eat and feel well too.

Any good diet that focuses on food type can tell you what carbohydrate foods you should have, but they also tell you what you should avoid. If you see a diet plan that makes no mention of good carbohydrate foods, you are looking at a diet plan that is not good for you and should be avoided. You may think of carbs as things like sugar and white flour, but there are plenty of good carbs that you have to include in any eating plan to stay healthy and to feel good. You can not enjoy good health by eating zero carbs each day.

White foods are generally carbohydrate foods that you should be avoiding. These are the carbs that generally have empty or near empty calories, spike your blood sugar, and make you feel hungry just a few hours later. It is a vicious cycle. Foods made with white flour, like breads, should be eaten, but with a sensible substitution that has good carbohydrate foods. True whole grain breads are a great, healthy substitution for white breads that are not good for you. Read labels carefully to be sure it is true whole grain. Instead of white rice, go for natural brown rice. You get the picture.

Sugar is one of the worst carbohydrate foods that you can eat. It can be very hard to give it up, and even harder to find foods that do not contain any type of sugar. It can be hard to find them, but it is worth the time and effort to search them out. Find a sugar substitution that you can live with and that tastes the best to you, and use that when you would use sugar. There are great recipes out there for items that might normally be considered bad carbohydrate foods that use sugar substitutions. If you eat these, you consume less calories, don’t have sugar spikes, and are going to feel better about what you are putting into your body.

Keep up the good carbohydrate foods when you are on any eating plan. These include fruits and vegetables, whole grains, and other fiber rich foods. If you are unsure as to what are good carbohydrate foods and what foods you should avoid, you can always find a copy of the glycemic index. This lists foods for diabetics and tells you what carbs are good and what ones should be avoided. Go for the carbs listed lowest on the scale for the best results. Include some in each meal for a healthy, well balanced diet

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Nine cooking tips for novice and experienced cooks

February 19th, 2010
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Nine cooking tips for novice ? and experienced ? cooks

Cooking is an art, enjoyed by both men and women. When you’re just beginning to learn to cook, the kitchen may be a mystery of sorts. We’ve all heard the joke, ?I can barely boil water! How am I supposed to make a real meal?? Even experienced cooks have problems with such tasks as making sauces from scratch. Here we have some cooking tips for making the most of your time in the kitchen, with delicious results. These cooking tips will also help you save money on your food budget.

1.Outfitting your kitchen: choosing the right cookware and the most useful gadgets and utensils is a good starting point. What you use to cook your foods makes a world of difference in the results of the dish. Cheap cookware produces poor results, so, no matter what your budget, buy the best you can afford and build up your inventory as your budget allows. Keep in mind that poor quality pots and pans will need to be replaced far more frequently. With just one lidded frying pan and two saucepans, one a two-quart, the other a four-quart, you can cook a large variety of dishes. Basic utensils include a spatula, a large slotted spoon, a soup ladle, a paring knife, chef’s knife an a large meat fork.

2.Look for do-ahead recipes, such as chili, meatloaf and spaghetti sauces, that you can make in large batches and freeze for later use. This allows you to take advantage of meat sales and spend just one afternoon making six or more future meals.

3.Going hand in hand with cooking in large batches, add efficiency in cleanup time to these cooking tips: making several meals at once, you have only one cleanup session, saving on hot water and dish washing time.

4.Cooking tips for the holidays: perhaps you’ve watched Mom or Grandma pop that turkey in the oven, covered in foil, then opening the oven to baste the turkey every hour or so. Here’s how to prepare a turkey that’s truly self-basting. Melt one stick of butter in a glass measuring cup in the microwave and season with the herbs of your choice. Lay the cleaned turkey on a platter or clean counter top. Working from the breast back, separate the skin from the meat, being careful not to split the skin, going as far down the legs as you can. Set the turkey on end and pour the butter between the skin and meat, gently distributing the butter all over the turkey meat. Place the turkey on a rack in the roasting pan, cover loosely with foil and let it cook, according to the weight chart on the package. No further monitoring is necessary and your turkey is done to perfection in the time given. You’ll save time and energy ? you won’t be losing heat from those hourly bastings.

5.When mushrooms are on sale, stock up. Clean and slice a pound or two at once. Spread the slices on a cookie sheet and place in the freezer until frozen. Bag them in a large freezer bag. Just grab a handful or whatever you might need for spaghetti sauce, omelets or a side dish. Mushrooms freeze well.

6.Each of these cooking tips are designed to save you money and time in preparing home cooked meals. Buying produce in bulk, when on sale is one terrific way to serve meals in a hurry, made with quality ingredients. For example, let’s say you love asparagus. The season for this veggie is so short, so when those young spears are available, buy 3-4 pounds and blanch them in boiling, salted water in small batches for just a few minutes (consult a cookbook for precise times for different veggies). Freeze them in bags, ready to use at a moment’s notice. Blanching preserves the color, texture and flavor.

7.Peeling fruits is easy when you blanch them. Use a slotted spoon to gently drop the fruit into a boiling pot of water. Remove after 2-3 minutes. When cool enough to handle, simply rub the skins gently. They’ll slip right off, with no waste.

8.Cooking tips for hard boiled eggs? Seems simple, until you’re peeling them, with big chunks of the white breaking off with the shell. Use eggs which are close to the expiration date. The fresher the eggs, the more difficult to peel! Allow the eggs to come to room temperature before placing in the saucepan of tepid water. Add a teaspoon or two of white vinegar and bring the water slowly to a simmer, cooking for 20-25 minutes. Run cold water over the eggs and then refrigerate before peeling. The eggs will peel easily.

9.The last, but perhaps the best of our cooking tips: making sauces. Begin with 3-4 tablespoons of butter, melted in a glass measuring cup in the microwave. Pour the butter into a small saucepan over low heat. Add an equal amount of flour, a tablespoon at a time, mixing with a whisk all the while. When this roux forms a paste, continue whisking, adding more butter for a thinner consistency, as you prefer. Cook, over low heat for at least ten minutes, which gets rid of the ‘floury’ taste. Add hot chicken or beef broth, just a half cup or so at a time, stirring constantly. When the sauce is of the consistency you like, salt to taste and serve.

These nine easy cooking tips can get you started on the path to gourmet meals! Pass them on to your friends!

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Looking for a simple salmon recipe you can write home about? Look no further …

February 11th, 2010
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Looking for a simple salmon recipe you can write home about? Look no further …

Surely you’ve had occasion to want to serve an elegant meal that doesn’t require a degree in the culinary arts, yet will be impressive and memorable. Search as you might through a flock of cook books, a simple salmon recipe can’t be beat. Cooking salmon to perfection requires no special gourmet techniques, little time and delivers a heavenly entree your guests will remember with pleasure. The delicate pink-orange color, rich but understated flavor and flaky texture all contribute to diner satisfaction. You really don’t need to be an experienced cook to deliver Heaven-on-a-plate. In fact, you can make a nice reputation as a gourmet, based on a single, simple salmon recipe. Let’s see just how easy it is.

For some reason I haven’t yet divined, salmon is still a reasonably priced food. It’s available fresh or frozen, year around. While the best of the best is at the other end of your fishing line, barring that availability, the supermarket has a quite admirable facsimile. Commercial salmon fishing boats have facilities to process and freeze the fish within minutes of the catch. This salmon is marked on the package as ‘wild’, meaning that it was caught on the open seas. Alternatively, there’s the ‘farm-raised’ salmon, raised in contained sea beds and harvested at a certain size.

So what’s the difference? Wild salmon is more costly at the market, for obvious reasons. The fisherman can’t count on his catch. Farm-raised salmon yields a predictable catch, and so commands a lesser price. Various cooking magazines have conducted ‘blind tastings’ to see if diners can discern a difference in taste between the wild and farm-raised salmon. The conclusion? Some gifted individuals seem to be able to detect a superior taste and texture in the wild salmon, but such individuals are few and far between. Unless you have the nose of a perfumier, it’s unlikely you’ll notice a difference. Freshness is what really counts. With modern freezing techniques, you’ll be hard pressed to tell the difference.

Now that we have those product differences out of the way, let’s move on to how to prepare the perfect simple salmon recipe, the one prompting a postcard to your guests’ Mom.

If you’ve purchased fresh salmon, plan to cook it that day. Frozen salmon should be placed in the frig the morning of your dinner. The fish will be thawed by evening. All you need do is choose the method of cooking, all of which produce a perfect result. You can microwave, broil, grill or poach. All fish cooks well in the microwave. Unlike beef, which becomes tough in microwave cooking, fish cooks easily, with a perfect texture, in a matter of minutes. With fish, the microwave oven is quite forgiving. Depending on the thickness of the cut, the salmon will cook within 1-2 minutes per side. You can open the door and check as often as you like. When one side is done (the meat is opaque and not transparent), you turn it over. Cook until done. Now that’s a simple salmon recipe! If you choose to broil, grill, or poach, the same rules apply.

You can see that the actual cooking time of your simple salmon recipes is so brief, that you’ll want to have the rest of the meal at the ready. For example, if you’re serving the salmon on a bed of rice, cook the rice first! If a dinner salad is your first course, have it ready. Warm your bread. Once you’ve used this simple salmon recipe, you’ll see that it’s the rest of the meal that involves work and some culinary skill!

The beauty of the easy salmon recipe is that this food stands on its own. All you need to add is a fresh sprig of dill or tarragon and a slice or two of fresh lemon. At the risk of gilding the lily, how about some Hollandaise sauce? (There are some excellent packaged mixes.) Now, set the table and light the candelabra!

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Canadian Food Recipes

February 5th, 2010
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Canadian Food Recipes

Canadian cuisine varies from region to region, reflecting the ethnic make up of the area. The Canadians enjoy the Canadian food recipes they grew up with. Fast food is popular as it is in other countries but Canadians still know the value of a home cooked meal. French Canada has its own traditions and other influences include British, as in British Columbia, and Chinese Canadian. Newfoundland and the Maritime Provinces chiefly eat British and Irish dishes. The UK’s fondness for ‘fish and chips’ is seen in restaurants and chip stands that sell Haddock and Chips. The Western Provinces cuisine is a diverse mix of dishes originating from Poland, the Ukraine, Germany and Scandinavia. Of course, neighboring USA also contributes favorites to the menu.

Common ingredients to be found across the country are caribou, bison, native berries, locally made cheese, and wild rice. Seafood is very popular too, particularly salmon, lobster, cod, halibut and mussels. Wild game is often to be found on the menu with venison a national favorite. Seal meat is also eaten in the Canadian North, Labrador, Newfoundland and the Maritimes. Canadians have a sweet tooth too and people outside of Canada associate maple syrup with recipes for Canadian food. Fruit pies and tarts are often made with gooseberries, strawberries, cranberries, blueberries and blackberries. Canada has its own home industry for producing beer and wine and there is also the unusual ice wine, a dessert wine made from grapes that are frozen on the vine. There is also locally produced whisky.

Canada, particularly in the far north, is often very cold and comfort food is the order of the day. Poutine is a dish that is popular in the Quebec area and comprises of French Fries with a topping of fresh cheese curds and covered with gravy. The residents of Montreal favour Shish Taouk, a traditional chicken shish kebab that hails from Turkey. To start the working day, nothing beats the Lumberjack’s Breakfast, a feast of three or more eggs, sausages, bacon, and ham accompanied by large pancakes. A traditional welcoming supper in Newfoundland is known as Jigg’s Dinner. This is a tasty and filling Canadian food recipe with salt beef, peas pudding and cabbage. Nova Scotia has its classic dishes too, one of which is Rappie Pie, a casserole containing grated potato, onions and chicken, beef or pork.

Hectic modern lifestyles are prominent in Canada as well as everywhere else and there isn’t always time to cook a meal from scratch. Hot dogs and pizzas are popular choices. The classic Canadian Pizza topping is bacon, mushrooms and pepperoni. A TV snack is likely to be a bag of potato chips dipped in dill pickle. Tea and coffee are the everyday beverages and Canada Dry ginger ale is a common soft drink. This ginger ale has exported around the world and is particularly popular in the US and the UK.

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