The Food Snob: A guide to Keeping Fruits and Veggies Healthy and ...

The Food Snob: A guide to Keeping Fruits and Veggies Healthy and ...: The Food Snob: Quiz: Which Produce Need to be refrigerated?? Check out the Blog to find the answer

A guide to Keeping Fruits and Veggies Healthy and Safe

Just Follow These Steps to Healthy and Safer Fruits and Veggies:

Check: 

• Be sure that the produce you are buying is not bruised or damaged
• Any produce that is pre-cut and/or packaged should be in the refrigerated section of the store..if not..Run away!

Clean: 

• Wash ALL produce (with the exception of pre-cut, ready to eat, or already washed)! Even produce with rinds that are not eaten such as Watermelon, Cantaloupe, etc. (think about it, they grow in the dirt, if you don't wash them first and just cut into them, anything that was on the outside, is now transferred to the inside...)
• RUB Firm Produce under running tap water and Dry with a clean cloth or paper towel.
• If using a produce cleaner, only use products sold for the purpose of washing produce. Even with those products, read the label..

Separate:

• Whether in the shopping cart, in your fridge, or cooking at home, keep fresh produce separated from raw meats, poultry and seafood.
• Don't use the same cutting board that you use for meat, poultry or seafood for your produce. If you must, cut up produce first, wash the board and after using it for meat, wash the board thoroughly. I recommend getting a second board.

Chill:

• Test: The Only Fruits and Vegetables that NEED to be chilled are cut and cooked Fruits and Vegetables. Refrigerate cut, peeled or cooked produce within 2 hours.

Throw Away:

• Cut, Peeled or Cooked produce that have been sitting out for more than 2 hours.
• Remove bruised or damaged portions of produce before cooking or eating them raw.
• Get rid of any produce that has touched raw meat, poultry or seafood (not if you are cooking them together)
• If in Doubt, throw it out!

SOURCE: The Partnership for Food Safety Education.

The Food Snob: Cool Tips to Keep Cool!

The Food Snob: Cool Tips to Keep Cool!: " It's HOT out...Everywhere! So here are some cool tricks to keep coooool : I know this may be a bit difficult for some of us but, when pos..."

Cool Tips to Keep Cool!

 It's HOT out...Everywhere! So here are some cool tricks to keep coooool:

• I know this may be a bit difficult for some of us but, when possible, try to avoid an excess caffeine and alcohol. Caffeine and Alcohol tend to promote dehydration. 

• Eat Light!  Instead of hot foods, try lighter summer fare like salads and cold fruit or low fat dairy products. You also won't have that weighed down feeling after a heavy meal. As an added benefit, you won't have to cook next to a hot stove.

• Try eating hot foods or spicy foods. It's not a coincidence that many people in hotter regions of the world eat spicy food. Spicy (hot to the taste) food increases perspiration which cools the body as it evaporates. When I was in Panama they would give us hot horchata or a hot cornmeal drink (the consistency of porridge) in the middle of the heat and I would be so mad (partly because I was so hot) but it did the trick!

• Stock your freezer with flavored ice treats. Freeze a bag of chopped fruit such as watermelon, pineapple or lemons. I personally stock up on bomb pops (they are a tasty, retro, low calorie treat).

• Don't Use the Stove. Crock pots, electric griddles and outdoor grills will all put off less heat than your stove. If you can, cook ahead that way on those really hot days you can just warm your meal up in the microwave

• Use a hint of mint. Menthol in Mint triggers sensors in the body that cause you to feel cool. Besides tossing a few mint leaves in your drinks, put some mint in you ice cube trays. Use mint/menthol products to cool your skin such as peppermint lotion, peppermint soap, foot soak and powders. Mint refreshes the skin and leaves a nice cooling sensation.  

• Eat Garlic! It has anti-platelet effects, which reduce blood clotting, which can help those looking to decrease their body heat (Not ideal for someone to eat before heading into surgery). By increasing blood circulation, garlic allows the body to sweat and help the body cool down.

• Stay Hydrated! Cucumbers, Melons and Watermelons are jammed packed with water so eat up! You can also use the astringency of a cool cucumber on your eyes and face.

The Food Snob: Cupcakes!

The Food Snob: Cupcakes!: "I have not delved into the world of Cake and Cupcake design yet...BUT, that doesn't mean my cupcakes don't taste DELISH! So I know it's a J..."

Cupcakes!

I have not delved into the world of Cake and Cupcake design yet...BUT, that doesn't mean my cupcakes don't taste DELISH!  So I know it's a June, but here are a couple cupcakes I made for Easter for a family gathering. I surprised myself I must say!

Key Lime Cupcakes! (1 dozen)
1C All Purpose (AP) Flour
3/4C Self-Rising Flour
1/2 C (1Stick) Unsalted Butter at Room Temperature
2 Large eggs
1 1/4C Sugar
3/4C of Fresh Lime Juice- I squeeze about half a small bag of key limes
2T finely grated lime zest
3/4C Buttermilk

Frosting:
1 8oz package of room temperature Cream Cheese
1 1/2 C powdered sugar
1T finely grated lime zest
1/2 t vanilla

Preheat oven to 350 and line your cupcake pans with cupcake foil.
Mix both flours in a bowl and set aside. In a separate large bowl beat butter until smooth. Add the sugar to the butter and beat to blend. Beat in the eggs into he butter sugar mixture one at a time, then add the lime juice and lime zest. (you can add green food coloring at this point to make your cupcakes green!). Add in the flour mixture in sections alternating with the buttermilk. Fill cupcake liners

Bake cupcakes about 20-25 minutes, until an inserted toothpick comes out clean. Cool.

Frosting:
Blend all ingredients together
ENJOY!

Mine came out yellow because I did not add food coloring

Sweet Potato Cupcakes!! (2 dozen)

2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes or 2-3 small sweet potatoes, boiled and mashed
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Cream Cheese Frosting

Heat oven to #50 degrees, Place foil baking cups in cupcake pans
 Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.  Spoon batter into cups, filling two-thirds full.  Bake at 350° for 28 to 30 minutes or until a toothpick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes with Cream Cheese Frosting.
ENJOY!

  Sources:
bon appetit
Southern Living
NOVEMBER 2007

The Food Snob: You wanted More! Spices deux

The Food Snob: You wanted More! Spices deux: "Every time I go down the spice aisle in the Farmer's Market I get excited about the different dish and flavor possibilities available.... ..."

You wanted More! Spices deux

Every time I go down the spice aisle in the Farmer's Market I get excited about the different dish and flavor possibilities available.... I also get excited about the inexpensive pricing. At the moment, my spice collection is taking up to shelves in my pantry and is growing! 

Storage Tips:

• Keep all  your spices in tightly covered containers, in a cool dark place.
• Spices lose their flavor after a year.
• Spices should enhance, but not overpower, the flavor of your dish. Use moderation, start by adding only half of the spice called for and taste before adding more.
• In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

The Spices

Allspice:

• Flavor: blend of cinnamon, cloves and nutmeg.
• Uses: meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies, pastries.

Anise:

• Flavor: licoricelike.
• Uses: meat, poultry, vegetables, fruits, cakes, cookies, candies.

Basil:

• Flavor: pungent, sweet aroma.
• Uses: Broiled and roasted meat and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffings, sauces.

Bay Leaf:

• Flavor: strong.
• Uses: stews, soups, vegetables, pickles, gravies, sauces, marinades.
• Note: Remove from dish before serving.

Caraway:

• Flavor: sweet, slightly sharp.
• Uses: meat loaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.

Cardamom:

• Flavor: pungent, aromatic seed.
• Uses: bread, pastries, cookies, fruits, meats, poultry, fish.

Cayenne:

• Flavor: red pepper, very hot.
• Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
• Note: use carefully, do not add large amounts at once.

Celery Salt/Seed:

• Flavor: tangy, celery taste.
• Uses: meat, fish, stews, cheese dishes, egg dishes, sauces, spreads, dressings, stuffing, potato salad.

Chili Powder:

• Flavor: hot, peppery blend of herbs and spices.
• Uses: Spanish or Mexican dishes, been and rice dishes, barbeque and cocktail sauces, speads, dressings, dips, egg dishes, vegetables.
• Note: another spice that must be employed with caution. Remember that your definition of 'mild' might be

Chives:

• Flavor: sweet, delicate, onion-like.
• Uses: fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.

Cinnamon:

• Flavor: sweet, spicy aroma.
• Uses: breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Cloves:

• Flavor: strong, spicy-sweet aroma.
• Uses: pork, lamb, barbeque sauces, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Coriander:

• Flavor: sage and lemon rind.
• Uses: curries, stews, pickles, bean and rice dishes, breads, cookies, gingerbread, cakes.

Cumin:

• Flavor: strong, slightly bitter, lemon flavour.
• Uses: Spanish, Mexican, and Eastern dishes, stews, pickles, tomato dishes.
• Note: another 'Lethal Weapon', use with caution.

Curry Powder:

• Flavor: a blend of many spices. Warm and sharp through hot and spicy. Exact flavour depends on brand.
• Uses: meat, poultry, seafood, egg dishes, cheese dishes, soups, sauces, seafood salads, dips, cheese spreads, rice dishes.

Dill Weed or Seed:

• Flavor: mild, slight caraway aroma.
• Uses: meat, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Ginger:

• Flavor: pleasant odor, pungent taste.
• Uses: Oriental dishes, meats, poultry, vegetables, fruits, dressings, pickles, jams, marinades, breads, cookies, pies, cakes, desserts.

Mace:

• Flavor: similar to nutmeg. (Same family)
• Uses: veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.

Marjoram:

• Flavor: spicy and sweet.(Love how it smells)
• Uses: Roasts (meat and poultry), fish, seafood, eggs, stews, casseroles, soups, vegetables, salads, gravies, sauces.

Mint:

• Flavor: spicy and cool.
• Uses: Roast lamb and beef, vegetables, sauces, relishes, jellies, salads, fruits, beverages.

Mustard:

• Flavor: pungent taste.
• Uses: pickles, relishes, dressings, sauces, dips, egg dishes, marinades, pork, ham, corned beef.

Nutmeg:

• Flavor: warm, sweet and spicy.
• Uses: vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Oregano:

• Flavor: strong and aromatic.
• Uses: Italian dishes, pizza, pasta, meats, poultry, fish, seafood, stews, casseroles, egg dishes, tomato sauces, soups, vegetables, salads, dressings.

Paprika:

• Flavor: varies - mild & slightly sweet to hot.
• Uses: meat, poultry, dressings, dips, vegetables, soups, salads.
• Note: Used to add color to dishes.

Parsley:

• Flavor: mild.
• Uses: Brings out the flavor of most non-sweet foods. Garnish.

Poultry Seasoning:

• Flavor: like sage, but milder.
• Uses: poultry, stuffing, biscuits.

Rosemary:

• Flavor: sweet, spicy, pine-like fragrance.
• Uses: roasts, meat, poultry, fish, stew, casseroles, stuffing, salads, bread, egg dishes.

Saffron:

• Flavor: strong aroma, slightly bitter.
• Uses: poultry, fish, seafood, rice, bread, cakes. Can also be used as a tea.

Sage:

• Flavor: strong, slightly bitter.
• Uses: roasts, meat, poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.

Savory:

• Flavor: pleasant, peppery aroma.
• Uses: meat, poultry, egg dishes, fish, stuffing, salads, soups, gravies, sauces.

Sesame Seed:

• Flavor: mild, nut like.
• Uses: As a garnish on bread, rolls, cookies, salads and sushi.

Tarragon:

• Flavor: mild, licorice-like.(Love how this smells too!)
• Uses: meats, poultry, fish, stews, vegetables, salads, sauces.

Thyme:

• Flavor: strong, pungent.
• Uses: roast meat, roast poultry, fish, stews, vegetables, salads, sauces.

Turmeric:

• Flavor: aromatic, slightly bitter, pepper-like.
• Uses: curry dishes, pickles, relishes, dressings, dips. 
• Note: Adds yellow color to dishes and is the yellow coloring in curry

source: http://www.mountain-breeze.com/kitchen/spice.html 

The Food Snob: Quick Guide to Herbs and Spice Blends

The Food Snob: Quick Guide to Herbs and Spice Blends: "Have you ever wonder what the best usage for some herbs and mix blends are? Then read below: Basil is a close relative to mint. There ar..."

Quick Guide to Herbs and Spice Blends

Have you ever wonder what the best usage for some herbs and mix blends are? Then read below:

 Basil is a close relative to mint. There are two main types of basil: Sweet (Genoese) basil and Asian basil. In Western cuisine, basil is most often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood. Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes.

Parsley has a light peppery flavor that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf  (Italian parsley) has the best texture and flavor for cooking. Curly parsley is best used only as a garnish.

Cilantro (coriander) has a smell and flavor that some people find "soapy."  It's a staple of Latin and Asian cooking.  The roots are used to make Thai curry pastes.

Mint is used mostly for sweet dishes, however it lends a cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer-fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries.

Rosemary is a tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag around the top.

Thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag.

Sage is mainly thought of as a holiday herb.Most people use dried sage once a year for their Thanksgiving stuffing, but sage works well in dishes with pork, beans, potatoes or cheese. Start off with a small amount and build on that.

Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great as a garnish either snipped and sprinkled or laid elegantly across a plate. They work well with potatoes, meats, sauces and dips.

Dill has feathery leaves called fronds. Dill adds a pleasant anise-like flavor to seafood, lamb, soups, salads and sauces. Its subtle taste makes an excellent compliment to foods with delicate flavors like fish and shellfish, and it is commonly used in cuisine across Europe and the Middle East. Fresh dill has a strong scent and keeps in the refrigerator for about 3 days.

Oregano is a pungent herb used in Mediterranean and Mexican cuisines. It is one of the few herbs that dries well, so it is easier to find dried oregano than fresh. Dried oregano can be substituted for fresh, but use half as much dried oregano as you would fresh since the flavor is more concentrated. Oregano can also be used as a substitute for Marjoram (it's cousin)

What about Spice Blends? What's in it?

Chili Powder is usually the smoky, spicy flavor in Mexican and Southwestern cuisine. It typically has:  oregano, cumin, garlic, salt and red chiles. Chili powder should not be confused with powdered red chile peppers (usually called chile powder)= HOT. 

 Great for Chili, Tortilla Soup, Mexican dishes, try a little on your tilapia

Chinese Five Spice is the result of blending  five of the major flavors in Chinese cooking – sweet, sour, bitter, piquant and salty. It is typically made of ground cloves, fennel seeds, Szechuan peppercorns, and star anise. (Black peppercorns can be substituted if Szcechuan are unavailable). We may sometimes see additions such as ginger, orange peel or cinnamon in the blend. 

   Great for Wings, Stir fry and Coconut Shrimp

Curry Powder may contain cumin, coriander, turmeric, pepper and chiles, but the list can go on to include 20 or more ingredients. Typically each household has their own curry blend. Keep your curry in an air-tight container for no more than a couple months as the spices may loose it's pungency. TURNS THINGS YELLOW BEWARE!

  Great for Indian Dishes, Caribbean Dishes, Cauliflower,Some vegetables

Garam Masala is slightly sweet and mild and used in Indian cuisine. Like curry, their are several different types of Garam Masala. Garam masala  means "warm spice mixture" and although the recipe varies between the different regions of India, the most common form includes cinnamon, cloves, black pepper, cardamom, nutmeg, coriander, cumin and fennel. In Indian cooking, garam masala can be added at the end of cooking, or it can be added to a hot pan at the beginning to add subtle flavors to a dish. 

  Great for Indian Dishes and stews

  

Herbes de Provences is a classic spice mixture from southern France. Using a blend of herbs from the region including rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel seeds and lavender, this mixture fits well with either Italian or French cuisine. It's most often used for roasting and long stewing or braising, but can be sprinkled on anything that would benefit from a boost of Mediterranean flavor. 

  Great for Roasted Potatoes and meats (anything cooked a while)

Italian Seasoning is ideal for tomato sauces and Italian dishes.  It contains oregano, basil, thyme, marjoram, sage, savory and rosemary. Rub a couple of tablespoons on a roast chicken before putting it in the oven, or sprinkle some into your pizza sauce at the beginning of cooking. 

  Great for Italian Dishes and pizza

 Jerk Seasoning includes dried onion, thyme, hot chili peppers, allspice, black pepper, nutmeg, cloves, cinnamon and ginger and other variations.It can be made into a paste or a dried blend and be spicy or sweet and spicy (I prefer Sweet and Spicy). The mixture gives an instant Caribbean flavor to meats, fish, veggies, soups and more. 

  Great for Caribbean dishes such as Jerk Chicken or Shrimp

Seafood seasoning is made up of celery salt and a mixture of mustard, red pepper, black pepper, bay, cloves, allspice, ginger, mace (related to nutmeg), cardamom, cinnamon and paprika. It's got some heat, but the mixture won't overwhelm tender crab meat or seafood dishes. Keep a container on hand for your next shrimp boil, try a shake in cole slaw, or give your meat, poultry, or fish a good rub before grilling.
  Great for...Seafood dishes

source: www.foodnetwork.com

The Food Snob: Choosing the Best Fruit

The Food Snob: Choosing the Best Fruit: "OK so it's the fruit salad season but nothing could be worse than to cut up all this fruit and it's not ripe and sweet, or it's overly ripen..."

Choosing the Best Fruit

OK so it's the fruit salad season but nothing could be worse than to cut up all this fruit and it's not ripe and sweet, or it's overly ripen and taste fermented. Here are some tips on picking the right ripe fruit. 

With every fruit (and vegetable for that matter) you want to use your eyes first. Does it appear to be too green? Does it appear mushy? Does it appear patchy or have little holes in it. If the answer to any of these questions is "yes" keep it moving. You want to look for produce that overall looks healthy.

Next, touch them. Once again, does it feel mushy or too soft? Does it feel too hard? These might be signs that the fruit is too ripe or not ripe at all.

Then you want to smell it. Smell it real good! Does it smell like awesome fruity deliciousness and make you want to bite into it right then? Or does it smell like fermentation or like it is turning into wine? Maybe you can smell anything at all..

Certain fruit are a bit more difficult:

Pineapples:

Look for a golden color, not Green. 

Smell the bottom, does it smell pineapple-y? 

Pull at the leaves on the top of the fruit, if they come out easily, it is RIPE! and READY TO EAT! (be careful not to poke yourself with the leaves)

Watermelon:

Look for a nice color, not patchy. It will have a whitish to yellow patch on it somewhere from where it was laying on the ground.

Knock on the Watermelon. Typically the more hollow-sounding the riper it is..

Cantaloupe:

Ripe cantaloupes should be heavy for their size 

Smell them, they should be very fragrant.

They should also be slightly soft at the blossom end.

Check the skin, it should be uniform with no soft spots or bruises and the netting should be well defined.

Honeydew:

Ripe cantaloupes should be heavy for their size 

Smell them, they should be very fragrant.

The blossom end should be a bit soft and the stem end should be slightly springy.

Look for a creamy yellow/cream color. 

Mangoes/ Kiwis

Feel it for it's softness. It shouldn't be too firm or too soft. Just slightly soft with a bit of a spring. 

VOILA! you have a yummy sweet Fruit platter!

The Food Snob: Ripe Ethyl

The Food Snob: Ripe Ethyl: "Hey guys! Did you know that placing certain fruits and vegetables next to each other can affect the ripening process? Some fruits and veget..."

Ripe Ethyl

Hey guys!
Did you know that placing certain fruits and vegetables next to each other can affect the ripening process? Some fruits and vegetables produce a safe gas called Ethylene which is released as it ripens. BUT there are two types of produce in the world and not all produce get along...

As some fruits and vegetables ripen, they release ethylene, a gas that can cause other produce to become spotted, soft, or mealy. To prevent this, keep ethylene-sensitive fruits and vegetables separate from varieties that emit the gas.

Try it, place Bananas next to Apples for a couple days and see what happens. Here is a list of produce which should be kept separate but equal:
Ethylene-producing

• Apricots
• Avocados
• Bananas
• Cantaloupes
• Honeydew melons
• Kiwis
• Mangoes
• Nectarines
• Papayas
• Peaches
• Pears
• Plums
• Tomatoes

Ethylene-sensitive

• Apples
• Asparagus
• Broccoli
• Carrots
• Cucumbers
• Eggplants
• Green beans
• Lettuce and other greens
• Potatoes 
• Summer squash
• Watermelons

The Food Snob: Can't seem to find time to cook???

The Food Snob: Can't seem to find time to cook???: "Here are some tips: Ever thought about bulk cooking? Choose a day or a time during the day when you have a little extra time. Make a di..."

Can't seem to find time to cook???

Here are some tips:

Ever thought about bulk cooking?

1.  Choose a day or a time during the day when you have a little extra time. Make a dish that will last a couple of days i.e) Lasagna, a casserole, etc. If you can, make two, that way you can avoid getting bored and alternate dishes and days.

Don't like Leftovers?

1. When you purchase your groceries, go ahead and season the meat, even if it is as simple as Salt and Pepper. Place the meat in ziplock bags and freeze or refrigerate. If you decide to refrigerate, remember that the meat will only last a week or two depending on what it is.
2. Play around with that starch! Make a large batch of rice, for example. Then with each meal, take a portion of the rice and play with it! Make stir fry one night, Add cilantro and have burritos another night.

Have kids and don't have the time?

1. Get the kids involved! My grandma always put me to work in her kitchen. I crimped the beef patties, washed the meat, or I got whatever she needed (tupperware from the creepy room in the basement....)
2. They can be the taste testers!
3. Make a family friendly meal! Use this time to talk and cook. Food brings people together. 
4. Get the significant other involved. Decide who is going to cook on certain days. 

Other ideas?

1. Try Going Vegetarian or Vegan one day out of the week. It's a healthy choice and it SAVES MONEY!
2. If you still can't find the time...HIRE ME! (or just hire me anyway! www.foodsnob.net)

The Food Snob: Making a Baby Carriage

The Food Snob: Making a Baby Carriage: "Ever wanted to randomly create a Baby Carriage out of a Watermelon??? Wellll Just in case you were curious, here are some steps!: Always..."

Making a Baby Carriage

Ever wanted to randomly create a Baby Carriage out of a Watermelon??? Wellll Just in case you were curious, here are some steps!:

Always wash your fruit. Watermelon carries germs and dirt on it's skin so if you cut into it without washing, you are transmitting that dirt and germ via the knife into the melon..same with all tough flesh fruit (Cantaloupes, Honeydews, Oranges...)

Cut a thiiiin slice off the bottom so it can sit flat. Usually the Melon will have a natural flat point (from growing on the ground)



 

A little past the half way point on the melon, draw a line over across the melon (leaving space at the bottom, and connect the line across)



Carefully carve along the outside of the drawn line.



This is what you end up with

If you have a melon baller you can scoop out little balls and add to a bowl of mixed fruit. The mixed fruit will be placed in the watermelon once everything is done.



Carve out the rest of the meat. The rest can be used for soup, smoothie or a nice libation :)



Carved out Melon



Here I am carving out little ridges with a small knife. Be gentle.



End Result

Remember this piece? We are going to cut out that odd shape.



The Wheels are Naval Oranges put in place with toothpicks.

I added some cherries to the wheel. Some people use kiwi fruit.

Tah Dah! Congratualations!

Finale of Eating Healthy Series: Salt and Peppa

This one is real short..Just some tidbits on Salt and Pepper

Salt is used to:

• Preserve Foods
• Make Ice cream
• Aid in Fermenting Yeast
• Melt Ice (ahh hmmm Atlanta..)
• Enhance the flavor of foods- (Even on a low sodium diet- a DASH of Salt brings of the flavor of what you are cooking)
• Balances Bitterness and Acidity

(hit me up if you are interested in the different types of salt and what is used for what)

Pepper:

• Can boost your immune system!
• Peppercorns are red as they mature. When left in the Sun they turn black (ah ha!)
• White pepper is just black pepper with the husk removed..
• Vital to good digestion of fatty foods
• Black peppercorns contain the most essential oils so it has the most Powerful punch!

The Food Snob: Double Whammy! Grains and Being Fiberific (Eating ...

The Food Snob: Double Whammy! Grains and Being Fiberific (Eating ...: "Holier Than Thou Whole Grains: Whole Grains are the entire edible portion of the grain. Refining grains removes the bran (outer shell)..."

Double Whammy! Grains and Being Fiberific (Eating Healthy 4&5)

Holier Than Thou Whole Grains:

• Whole Grains are the entire edible portion of the grain. 
• Refining grains removes the bran (outer shell) and the germ (embryo). When we lose the bran and germ we lose Fiber, Antioxidants and Vitamins. :( :(
•  examples of refined grains: Cornmeal and White Flour
• Make sure that when you buy multigrain that it is not made with refined flour. The First Ingredient on the label should be Whole Wheat Flour or Whole Grain Flour

W(holy) Examples:
Oatmeal (not instant)
Popcorn
Whole Wheat Bread or Pasta
Wild Rice
Barley
Brown Rice
Buckwheat
Bulgur (Cracked Wheat)
Millet

Being FIBERIFIC!!

• Fiber makes you feel fuller longer!
• Lowers LDL (Bad) Cholesterol from the body
• Promotes Regularity (eh hmm)
• Prevents Gastrointestinal Issues (eh eh eh hmm)
• Slows down the Absorption of glucose into the blood stream

Where do I This Amazing Fiber???
-Fruits                       -Vegetables                     -Legumes (peas and beans beans the musical fruit)      

The Food Snob: Are You Fatty?? (Healthy Eating Part Tres)

The Food Snob: Are You Fatty?? (Healthy Eating Part Tres): "What do Fats do?? They Moderate the speed of absorption of High GI foods. Fats are stored in the body for energy, but is not produced by th..."

Are You Fatty?? (Healthy Eating Part Tres)

What do Fats do??

They Moderate the speed of absorption of High GI foods.

Fats are stored in the body for energy, but is not produced by the body

Fats contain Fatty Acids that aid in growth and development, especially with children.

FAT MAKES THINGS TASTE GOOD..YUMM

BUT EVERYTHING in MOD-ER-A-TION!!!!

Types of Fat:

Unsaturated fats- Come from Plant sources

           Liquid at room temperature

Saturated Fats- Come from Animal sources

           Solid at room temperature

Healthier Fat Options

1. Use Olive Oil (Check out Mediterranean Diets) or Flavorless oils such as Grape Seed Oil (has a high smoke point FYI), Canola Oils. Sometimes I do half oil half butter depending on the recipe..
2. Use store bought salad dressings in moderation. Fat-Free dressing often replaces the fat with sugar or refined carbs and can leave you hungry.... Try making you own or just use oil and vinegar (see below for a couple Salad dressing recipes)
3. Processed meats can host bad fats and carbs. Nothing wrong with Chicken breast, but it can be pricey. Try using Chicken thighs but trimming the fat off before cooking.
4. Choose low-fat dairy. Because dairy is an Animal by-product it contains Saturated Fats. Limit that intake when possible.
5. Eat Fatty Fish!: Salmon, Tuna, Sardines contains high levels of Omega-3 Fatty Acids (which can improve cholesterol)  
6. EAT Avocados- they contain good and heart healthy fats (Thanks MH) 
   
7. Cook at Home (OR HIRE ME!). Fried foods in restaurants tend to have hig levels of Trans Fats.

                (Trans fats (or Trans Fatty Acids) are created in and industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is "partially hydrogenated oils." So keep an eye out when reading package labels!)

BEST Ways to cook to minimize the added fat:

• Roasting
• Grilling
• Baking
• Poaching
• Steaming

Honey Mustard Dressing
1/2C Mustard
1/2C Honey
Mix

Basic Vinaigrette
1/2c Vinegar (Apple Cider, Balsamic, Raspberry, etc)
1C  Oil (Olive, Grapeseed, Canola)
1 shallot, minced
1 garlic clove, minced
2TBSP Dijon Mustard or Honey

Combine Vinegar, Shallot, garlic, Mustard and/or Honey. Blend in Oil slowly (Easier: Process in blender)

The Food Snob: Healthy Habits Part Deux

The Food Snob: Healthy Habits Part Deux: "I recently had the opportunity to speak at Cooperative Chiropractic (1651 Powder Springs Rd, Suite 3 Marietta, GA, 770-422-5052). They host..."

Healthy Habits Part Deux

I recently had the opportunity to speak at Cooperative Chiropractic (1651 Powder Springs Rd, Suite 3 Marietta, GA, 770-422-5052). They host a Biggest Loser Competition every year and I spoke to the contestants about Healthy eating habits. I would like to share that presentation with you all in a Six part series!
Enjoy!
(Please keep in mind I am not a Doctor nor a Nutritionist. Information is through research)

What is the Glycemic Index???

It is a numerical value that ranks carbohydrates on a scale of 0 to 100. It measures how much a carbohydrate raises the blood sugar level after eating.

·        

• Carbohydrates provide energy-especially for the brain and nervous system-because they are quick and easy to metabolize.

·   

•   BAD: Foods with a High GI digest and absorb rapidly and give us a short lived boost of energy followed by a crash or a need for another boost. 
•    Also affects the way our bodies produce insulin. The body eventually will not be able to keep up with the rapid production and this leads to Diabetes. Also, when the insulin cannot keep up, glucose ends up being stored as fat!

•  GOOD: Low GI foods digest and absorb gradually and thus produce gradual rises in blood sugar and insulin. 
• Our appetites are controlled and it delays hunger.  

•  How do we know which are refined carbs?

1.  Refined carbs are usually pale or white (think of white bread) 
2.    Read the packages! Want to shoot for items not made with "Refined Flour"

It's important to note that some fruits and vegetables are classified with High Glycemic Index numbers. But this is based on how much you eat in one sit in. Watermelon has a GI number of  over 70, but this may only be an issue if you eat an entire watermelon at one time...

Food Glycemic Index Level:

Under 55	55-70	Over 70
Lentils Apples All Bran Cereal Tomato Juice Spaghetti Oranges 100% Stone Ground Wheat Bread Sweet Potato Canned Baked Beans Sourdough Rye Bread	Brown Rice Oatmeal Cookies Moroccan Couscous Cheese Pizza Sweet Corn Sweet Pea Soup Raisins* Grape Nuts Cereal Cranberry Juice Cocktail Whole Wheat Bread Peaches (canned)	Toaster Pastry Skittles White Wonder Bread, enriched Watermelon* Cheerios White Rice, par-cooked French Fries Russet Potatoes, baked (no fat) Jelly Beans Pretzels French Baguette

*Based on serving sizes.

Healthier Alternatives

Instead of This:	Try this:
Cold Cereal Orange Juice White Bread White Rice Potatoes French Fries Soda Cake	Oatmeal (not instant) Orange Stone Ground Whole Wheat Bread Lentils or Barley Beans Veggies and Dip Sparkling Water Fresh Fruit

Sources: WebMD, MayoClinic, Glycemic Index Cookbook