Posts Tagged ‘eating’
Party Food 101
You can have a party at any time of the year. To make your party memorable, you need good food. One of the biggest obstacles when party planning is knowing how much food is necessary. There are some rules of thumb to follow so you do not run out of food too early.
Are you wanting to have a formal supper or finger food? This can change the amount of food you need. For a large meal, the general consensus is to plan for a pound and a half of edibles per person. If you want finger food, you can reduce that to around a pound per person. You may need to adjust this if your friends are big eaters or small eaters. You know them best!
When you serve appetizers, guests tend to eat about 5 pieces per hour for the first two hours they are at a party. They tend to consume a bit less, about three per hour for every hour after that. So, for a three-hour party for ten people, you should plan for around 130 individual appetizers. Of course, if you are planning on feeding them a meal, you do not need to provide so many snacks.
If you like fondue, this is a great party appetizer. You should plan on a single guest eating about 20 bread cubes that are 1 inch each in size. This is about half of a French bread loaf. If you are serving other foods for fondue, consider that one person can eat 6 ounces of seafood, 4 to 6 ounces of cheese, 4 cookies, or 6 to 8 ounces of meat, fruit, or veggies. Be sure to prepare generously… it is better to have leftovers than not enough.
You can figure that one gallon of punch will give ten people three 4-ounce servings. If you know your guests will drink more than this, prepare more. If you are planning on serving alcoholic beverages, consider that most guests will drink two per hour for the first couple of hours and then one per hour after that. Stock up accordingly, including mixers, wine, or beer, depending on what you plan to serve.
You will want to stock about 1 pound of ice per person if the drinks will be served “on the rocks.” If you are having a party in the heat of the summer, you will need much more than that per person. Do not forget to have enough napkins to allow for snacking or small plates if you prefer.
So plan on at least a few quick easy appetizers to start things off. Your guests will love having a little nibble when they first get there. Most appetizers can be made a day or two ahead of time. Planning and preparation should begin early for your party to run as smoothly as possible.
If your party is more spur of the moment, you can always keep a few easy appetizer recipes on hand with some basic ingredients. You will be able to whip some up quickly as everyone arrives.
Making effortless Superbowl party recipes means that you can prepare all your munchies well in advance and relax with your guests when the game starts. There are lots of Superbowl recipes to choose from and meat munchies, like chicken wings, ribs and hot dogs, are always incredibly popular. You will find hundreds of quick effortless appetizers at our website to give you some more ideas.
Tags: appetizer recipes, appetizers, cooking, diet, eating, family, Food, food and drink, home, home and garden, lifestyles, party
Basil, The Undisputed Kings of The Kitchen
Basil herbs is actually derived from a Greek word which means “King” (or basileus). Some origins of the word suggest that ancient Greeks and Romans associated the word and thus the herb as something malicious. Some myths concluded that one must yell and curse before any herb plants would grow from the seeds. While that was proven to be untrue, it’s hard to deny that basil herbs are still a rather pungent spice, if not particularly angry.
In later times, basil came to represent love, and men in Italy would give women a sprig of basil as a romantic gesture. When it comes to cuisine, basil is usually identified with Mediterranean food, along with Italian and Thai specialties. However, did you know that this herb actually came from India? Yes, it was Vishnu and Krishna’s own personal choice.
Getting Your Basil to Grow
Basil herb plants grow as perennials in some tropical regions and are often used as annuals in temperate zones. The first and most important thing to understand about basil herbs is that the plant is very sensitive to temperature. It is best grown in warm and sunny weather. In fact, it’s more preferable to keep pots or gardens indoors rather than expose it to outdoor weather.
As far as soil goes, they prefer well drained soil along with good quality compost or well rotted manure. Basil requires a steady water supply to grow as well as adequate drainage. A lack of light as well as any sort of drought will quickly wilt the plant. In addition, gardeners will have to mulch just the right amount so as to maintain the soil, but not do so prematurely. When the plant starts to flourish it’s time to cut the stems back and cut off the flowers.
Removing the flowers is something that has to happen, that’s what gives basil to the world. If yiou get the opportunity, try the flavor of basil leaves just before the plant flowers.
The Many Uses of Basil
Although basil herbs do posses antviral & antibacterial benefits they’re not generally used as a homeopathic extract, they are best known for their benefits to cooking. Part of the mint family they do actually aid digestive processes as well as brewing a pot of tea.
With more then 60 varieties of basil, they say that there are many more yet to be unearthed. The most common of the variety used in the kitchen is sweet basil although lemon basil is a common ingredient for some soups & sweets. The basil family includes many varieties including, cinnamon, African blue & Opal.
Some of the basil available at retail outlets has been out for the ground for a long period and has lost its oomph. The benefit of having your own herb garden is your basil will be super fresh & full of flavor.
With fresh basil in your kitchen, your cooking will take on a new dimension!
Herb loving maniac & all round good guy Peter Williams, lives for herbs alone… so for more great information about the secrets of basil herbs check out What Are The Healthiest Herbs?
Tags: basil, cooking, culinary, eating, Food, gardening, Growing Herbs, Health & Fitness, Healthy Food, herb gardening, Herbs, indoor gardening, recipe
Cuts of Steak and How to Cook Them
Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.
Rib Eye – This is one of the best all around cuts, since its high level of fat makes it hard to do badly, with the steak ending up juicy, tender, and flavorful in most cases. It is a good choice for novices, since its great pan fried, grilled, and broiled.
New York Strip – A tender, versatile cut of meat, New York Strip is also pretty flavorful, and is prepared best by grilling or pan-frying. Skip broiling this one, and trim fat only after you have cooked the steak to retain the most flavor.
Tenderloin – A steak from the parts of the animal that are less likely to be used, this is one of the most expensive cuts around. This tender cut is relatively lean. Because of this, some people sear it in butter or wrap it in bacon. This pricey meat is usually reserved for only special occasions.
T-Bone – We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.
Flank Steak – This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.
Skirt Steak – This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.
Top Sirloin – A popular budget steak, top sirloin is more tender than flank steak but tougher than tenderloin. This lean cut ought to be pounded and marinated, and is great in kebabs. However, it can be cooked in an assortment of other ways.
Knowing how to season steak properly will help your steak turn out as delicious as possible. Seasonings can do a lot for your steak: they add flavor, and some actually help to tenderize your meat as well. To find out more about seasoning, visit EasySteakMarinades.net and read all the great advice they have posted.
Tags: cooking, diet, eating, family, Food, food and drink, Health, home, home and garden, lifestyles, recipe, recipes, Recipies, steak, steak marinades
Adding Pumpkin to Your Diet
Did you know that pumpkins are really nutritious? You may be surprised to learn that these orange harbingers of fall are plumb full of beta-carotene, just like other red, orange, and yellow fruits and vegetables. Pumpkins are also a great source of calcium, vitamin C, and fiber. The seeds and the oil made from them are good sources of zinc and the unsaturated fatty acids that we need to maintain our health.
Calorie for calorie, pumpkins pack in a lot of nutrition. The fiber in this seasonal food will also temper your appetite so you do not overeat. Fiber is also good for the health of your bowels. Potassium, another important nutrient, is abundant in pumpkins.
Pumpkin is high in iron, which is important because it helps your red blood cells carry oxygen. The zinc you get from pumpkins helps protect you from osteoporosis of the hip and spine. Zinc is also good for the reproductive system and maintaining fertility.
Compounds known as lutein and zeaxanthin are found in pumpkins. They help rid the lenses in your eyes of damaging free radicals. They can help you avoid disorders like macular degeneration and cataracts. This simple garden vegetable helps your vision, your bones, your reproductive system and helps maintain your weight at a healthy level. It also protects your skin. Can you believe something so good for you taste so good? You can even eat it as a dessert!
When you add more of this healthy food to your diet, it does not matter if you use a canned pumpkin soup recipe or use fresh pumpkin. Both are healthy and full of nutrients your body needs to remain healthy. Pumpkin soup can be prepared so it is low in calories or you can make it rich in cream and other luxurious ingredients. It is a simple food that is elegant and rustic all at the same time.
Adding pumpkin to your meals provides you with all these great nutrients in one easy package. This overlooked source of nutrition is highly under appreciated. Do not use pumpkins just to decorate for Halloween or to make dessert during the holidays. Place the pumpkin out for everyone to see as a delicious food source.
One of pumpkin’s best attributes is its versatility. It lends itself to both sweet and savory dishes with ease. You can add pumpkin to your meals several times per month using various dishes and you will never get tired of it. This vegetable deserves a higher placing at our table than to be used as a bowl. Try some pumpkin soup, pumpkin pancakes, or pumpkin bread.
Once you have added more pumpkin to your diet, you will wonder what you did without this delicious vegetable. You will notice that you begin to feel and look better because you are providing your body with important nutrients that it needs. Pumpkin provides you with stronger bones, helps maintain your figure and keeps your insides working properly. Not bad for a holiday decoration.
Choosing recipes for creamy pumpkin soups can be a daunting task. There are just so many! Go with your gut feelings. Do you think your family will prefer a sweet soup that is more like pumpkin pie? Or do they prefer savory or spicy flavors? These will help narrow your choices.
Tags: cooking, diet, eating, family, Food, food and drink, Health, home, home and garden, lifestyles, pumpkin, pumpkin soup, recipe, recipes, Recipies
What Makes Mexican Food Different?
Everyone knows that Mexican food is different and that Mexican food recipes are definitely not the same as American recipes. Unlike Canada, which has a culinary tradition which is quite similar to our own, America’s neighbor to the south has a radically different way of cooking, with many recipes and ingredients which are unfamiliar to the American palate – but what is it that has caused such a divergence in the cuisines of the two neighboring nations?
Historical Factors
One of the two biggest reasons for the differences between Mexican food and American food is historical. Mexico of course was once a Spanish territory; then again, so were parts of the United States! The difference is that Mexico remained a Spanish colony for a much longer time – and you can certainly see the influence of Spanish cooking in parts of the American southwest. These are regions, which were formerly held by the Spanish and of course, also bordering Mexico.
Most of the US was instead colonized by settlers from northern Europe, with cuisines, which differed greatly from Spanish cooking. These immigrants had a much greater influence on the culinary scene in the fledgling nation, accounting for much of the difference in Mexican recipes and those having their origin in points north.
For a long time, however, immigrants to Mexico from the old world hailed, for the most part, from Spain, leaving an indelible stamp on the new nation’s cuisine. Many Mexican recipes are adaptations of Spanish dishes, with some classic recipes from Spain surviving more or less intact. This led to a distinctive blend of culinary traditions drawn from Spanish and indigenous ingredients and cooking methods.
Mexico has also seen a large number of immigrants arrive from the Levant (especially Syria and Lebanon), adding a few dishes which are now classic Mexican food recipes in their own right such as al pastor. This dish is essentially a Mexican take on the middle eastern shawarma.
Since the US has a much more diverse population, no single nationality’s cuisine ever assumed quite the dominance over American cooking as can be seen in Mexico with Spanish influence. The development of Mexican food is largely the product of two cuisines rather than many melding together over time.
The Differences Local Ingredients Make
The other important factor behind the difference in the cuisines of the two countries is geographical. The Spanish had to adapt to the ingredients, which were available in Mexico, just like the pilgrims learned to cook the local produce in Massachusetts. In Mexico, ingredients like corn, chilies, avocados, pumpkins, tomatoes and others which were new to the conquistadores quickly became staples and were cooked along with old world ones like rice, coriander and olives.
It is this adaptation of European recipes to the ingredients of the new world and the incorporation of Spanish ingredients and techniques into the indigenous cuisine that has made Mexican food the unique cuisine it is today. From Mexican food recipes like pozole to Mexican casserole recipes, tostadas to pumpkin recipes, Mexican food is one of the world’s greatest fusion cuisines that no one thinks of as a fusion cuisine.
Did you ever wonder what the Aztecs used to eat or what the Mayans liked to drink? How did Mexican food become so eclectic, with its wonderful combination of Caribbean, French, Spanish and African culinary influences, amongst others? You can check out our fascinating Mexican food history to find out!
Tags: cooking, diet, eating, family, Food, food and drink, home, home and garden, lifestyles, mexican food, mexican recipes, mexico, recipes, Recipies
8 Reasons Why I Make My Own Ice Cream
I get asked a lot of questions about making my own ice cream. Besides the fact that I love it and enjoy it, I have found over the years that there are many more reasons that I stopped buying and started making ice cream. Here they are. I hope I can help turn you into an ice cream maker.
1. As a family, we eat ice cream regularly. Not just in the warm summer months, but throughout the year. It’s not cheap to buy, as you will know. But when you add it up over a month or a year, well I was surprised at how much I was paying out, too much. When I make my own, I keep cost in mind, I can make it cheaper, with no loss of quality or taste.
2. It was when I had my family that I first started to think about the planet and being green, for them and their kids. So whilst I am no paragon of virtue on that front, I try little things. With my home made ice cream, I am not paying for ice cream to have needlessly travelled around the country to my table, and I am not paying for those fancy useless packaging tubs and cartons. So I guess it does help me feel a little better.
3. I get to know exactly what is going into my kids mouths. There are no additives or preservative in my home made dessert. Only natural goodness no artificial rubbish.
4. These days I seem to know a few people with allergies etc, I can easily make ice cream to accommodate them, I just leave out what they are allergic to.
5. It comes in really handy when invited out to dinner or to a barbecue, instead of wasting money on flowers etc, I bring along the dessert, yes my home made ice cream.
6. I get the kids involved too. They love it and sometimes bring their friends over especially to make ice cream. It’s great on a rainy day when they are hanging around the house looking for trouble.
7. I also use ice cream as a way of getting the kids to eat some things they normally would not. Like I maybe put a spoonful of oats on the top (so they can’t separate them out), or I sprinkle nuts into it. They eat fruit better like that too.
8. I try most of the time to make it lower fat than you buy. I use half and half or light cream instead. Great for the kids, but helps me and my diet out too.
So there you have it. The many reasons I make my own ice cream. I hope I have been able to convince you to have a go.
If you are considering purchasing an electric ice cream maker, take some time to review them before making a purchase. You can read some interesting reviews from existing users here ElectricIceCreamMachines
Tags: cooking, diet, eating, electricicecreammakers, family, Food, Health, icecreammachines, icecreammaking, kitchen, makingicecream, Nutrition
What You Should Know About Natural Sweeteners and Artificial Sweeteners
Finding a sugar substitute that is healthy without negative side effects is a challenge. There are many choices and with the clever marketing and conflicting arguments it is difficult to determine what direction is best for you. Fortunately there is a lot of information available to help in making the right choice. Here are a few quick thoughts and facts you can use in your search.
When considering sugar substitutes there are two very distinct directions you can go. You can go with a man made artificial or an all natural sweetener. Each have their own side effects or benefits to consider. Artificial sweeteners are specifically engineered to provide some particular benefit, but I don’t know that we have figured out how to create a chemical that provides that benefit without causing another side effect. Even natural sweeteners will have different benefits and side effects to consider. You will need to decide which works best for you.
There is a large supply of artificial sweeteners available on the market these days. Most of them are based on two popular artificial sweeteners, Sucralose and Aspartame. These sweeteners are designed to be calorie free or at least trick your body into treating it like something with no caloric value. The reports are conflicting at times but there seems to be mounting evidence, especially with Aspartame, that major side effects include migraines, stomach upset, seizures in some people and others. You might also consider the fact that cooking with these sweeteners will provide different results. Aspartame will break down in the heat and cannot be cooked with at all. Sucralose will stand the heat but because of the filler required it will leave your foods dry and undesirable in texture. There is a lot of money in finding the right sugar substitute and with big money comes big marketing campaigns designed to convince you against the truth. Be careful to consider the long term effects.
Quickly catching up in popularity are the all natural sweeteners. Some of them you may have heard of are Erythritol, Xylitol, Mannitol, Sorbitol and Stevia. All of these are 100% natural and sweet to the taste. However, just because it is all natural doesn’t mean it won’t have side effects. Three of the above mentioned seem to stand out as better alternatives to sugar; Erythritol, Xylitol and Stevia. Xylitol and Stevia will cause digestion issues if you aren’t careful with the quantity you consume. Erythritol however is digested differently by the body and will not cause gastric pain. Another nice benefit of Erythritol is that it is the only one that doesn’t promote tooth decay and it is the only one on the list to be zero calorie.
Erythritol is found in many fruits and vegetables and is about 70% sweet as sugar. As mentioned earlier it has zero calories and digests in the small intestine leaving your body through your urine not causing gas pains like many other natural products. Erythritol is also a great choice for diabetics because it will not cause a rise in your blood sugar levels. You can find Erythritol online or in a store and use it alone as a sweetener with great benefit. There are also a few companies now that are finding super sweet natural ingredients and blending that with Erythritol to bring the sweetness up to that of sugar. Because if its physical properties it is also great for cooking and can in fact be measured cup for cup like sugar.
This article represents only an extremely small part of the opinions and considerations to filter through. It is clear that my choice is Erythritol, but that is because I have done the research and tried the products. Hopefully my explanation of the process of eliminating artificial sweeteners as too dangerous from your list of options and the rationale used to determine Eyrithritol as the lucky winner will help you follow a similar path.
Learn more about natural sweeteners at www.doctorgrandmas.com. Doctor Grandma’s website is filled with information about the benefits of Erythritol and other healthy foods.
Tags: diabetes, eating, Health, health and nutrition, healthy eating, natural sweeteners, Nutrition, sugar substitutes, sweeteners
