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Cooking

  • Use cumin to perk up bland foods like beans, lentils and rice

    Cumin (Indian name Jeera) is a pungent spice used in many traditional Indian dishes.

    It is a staple of most curry spice mixes (though not all) and lends itself many dishes of other countries. Its supposed medicinal qualities are numerous, although in today’s western medicine it is used largely only in veterinary medicine.

    Its alleged health indications in the human are as an alleviant for stomach upsets and flatulence and in pregnancy to aid lactation and to reduce morning sickness.

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  • Sauerbraten is a German specialty marinated for several days

    Sauerbraten (sour roast) is considered by most to be Germany’s National dish, but while the basis of the recipe remains the same, variations do occur from region to region.

    Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for two to three days in vinegar and/or beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions; and then braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat.

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  • Tilapia is delicious and inexpensive compared to other fish

    Wild fish resources are shrinking around the world because of over-fishing and pollution, and tilapia (te-la-pe-a) aquaculture is being examined as a great way to help out.

    Unlike many other fish, tilapia can eat almost any kind of plant or microorganism found in water, and thrive in just about any conditions (as long as the water temperature is above 50-degrees. Since tilapia are easy to care for, some fishermen and farmers are looking to the water as a farming resource to be developed.

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  • These chicken and shrimp recipes share a common thread

    Occasionally, I receive a favorite recipe from a reader that also includes a history of when and where it came from and so on.

    A few weeks ago, I received a fascinating e-mail from Jeris Hewett concerning recipes for Carolina Chicken and Shrimp Middleton that he shared with me.

    He had tried to reach me at home earlier but instead wound up talking with my wife for quite a while! She thoroughly enjoyed the conversation concerning his cooking prowess and told me about it when I got home.

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  • Eat for a healthier lifestyle by following dietary guidelines

    It is important to follow the dietary guidelines recommended by the U.S. Department of Agriculture and Health and Human Services. These guidelines are designed to help Americans choose foods they need to support good health. They are based on the following tips:

    Select a variety of foods

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  • This traditional Irish comfort food is easy in the slow cooker

    What's the national dish of Ireland? Corned beef and cabbage, you say? Since March has undoubtedly become “Irish Awareness Month,” I thought it would be fun to explore the truth behind yet another Irish myth.

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  • Oranges have more to offer nutritionally than just vitamin C

    Oranges are highly valued for their vitamin C content and are a primary source of vitamin C for most Americans. This wonderful fruit has more to offer nutritionally than just this one nutrient, containing sufficient amounts of folacin, calcium, potassium, thiamin, niacin and magnesium.

    Most of the consumption of oranges is in the form of juice. Eating the whole fruit provides 130 percent of the recommended dietary allowance for vitamin C, less than the juice, but more fiber, which is not present in the juice.

    Make Oranges Part of Your Daily Plan

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  • Here are some old-fashioned recipes just like Grandma used to make

    Remember when you were a child and grandma would spend all day in the kitchen, cooking delicious meals and desserts “the old-fashioned way?”

    Wish you could relive some of those wonderful childhood memories of grandma’s cooking? She didn’t even need to read a recipe or use a measuring spoon—she just somehow “knew” what the right amount of ingredients were. That’s what makes grandmas so great! Don’t you wish you knew how to cook like that, to smell the pies baking, to taste the delicious cookies again?

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  • Crabmeat is nutritious, low in fat and high in protein

    Although crabs are available year round in coastal areas, their consumption is most associated with the summer, undoubtedly from the summer tourist migration to the shores.

    King and snow crabs come from the north Pacific and are prized for their legs. Unless you live in Alaska, these are always shipped and sold frozen.

    Dungeness crabs are found on the Pacific coast, while stone crabs hail from Florida waters. Along the eastern seaboard, it is the blue crab that reigns supreme.

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  • Pasta dishes should be simple and use fresh ingredients

    The terms pasta, macaroni and noodles are often used interchangeably, but they are not the same.

    Pasta is the general term for the wheat product derived from combining semolina flour with liquid, usually water and/or eggs.

    Use water and you have macaroni; use eggs, and you have noodles. Semolina flour, made from durum wheat, is the flour of choice because of its high protein content.

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