Homemade Marinara Sauce

I just got back from our Farmer's Market. The tomatoes are so ripe and perfect I couldn't walk away from them. So I bought 4 baskets of them! As I was driving home I could smell how fresh these tomatoes are and I want to prepare something really good and healthy so tada... homemade marinara (tomato) sauce. You can  use this sauce on top of bread, vegetables or ...homemade pasta...yummm

makes about 5 cups

Healthy Ingredients

¼ cup unrefined, cold-pressed extra-virgin olive oil

1 large onion, finely diced

2 garlic cloves, finely chopped

4 pounds fresh, ripe tomatoes, peeled, seeded and diced

1 7-ounce jar of tomato paste (optional, for a richer, thicker sauce)

Sea salt to taste

A small handful of fresh basil leaves, thinly sliced*

Preparation:

In a medium saucepan, heat the olive oil over medium-low heat. Add the onions and sauté gently until softened, about 10 minutes. Add the garlic and cook another minute.

Add the tomatoes and tomato paste with 2 generous pinches of sea salt and bring to a simmer. Cover the sauce, lower the heat and simmer for about 20 minutes.

Puree about half the sauce with an immersion blender or pass through a food mill. (You can also blend half the sauce in a blender or food processor. Put the sauce back into the saucepan.)

Add the basil and simmer for another 5 minutes or longer, if you have the time. Taste and adjust seasoning.

 

Perfect Popcorn Recipe

Cook time: 10 minutes

Ingredients

3 Tbsp canola, peanut or grape seed oil , it needs an oil to withstand high heat

1/3 cup popcorn kernels

1 3-quart covered saucepan

2 Tbsp or more (to taste) of butter, if you are going to add salt then use unsalted butter

Nutritional Yeast just a Sprinkle to add a cheese flavor (read blog about nutritional yeast)

Salt to taste

Preparation

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 2 kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Add nutrtional yeast and salt if you like.

Power Food: Nutritional Yeast

Although its's been around for awhile, I have been asked about it twice this week so I thought I better write  some facts about this power food. Nutritional yeast is a deactivated yeast which is sold commercially as a food product. It's sold in the form of flakes or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. Here at Cooking Lessons from Home, we now offer From the Garden (vegetarian meal plan) I know its time to introduce it to those of you you haven't tried it, and you don't have to be a vegetarian to try it. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.

Nutritional yeast flakes

Its a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with Vitamin B12.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. We use it in some of our recipes instead of cheese, such as potato dishes, eggs, bread as in garlic bread, (don't use it to make your own bread), or add a generous spoonful to a stir fry or pasta sauce and it makes a great topping for  popcorn!

You probably won’t be able to find nutritional yeast in a typical grocery store. I buy it from the bulk bins at the local natural food store, where it is labeled “Vegetarian Support Formula.” Larger grocery stores might have Bob’s Red Mill brand in the natural food section.

I use the flaked version of nutritional yeast, but it’s also available in a powder. If you’re using the powder, you will need only about half as much as the flakes.

 

 

Garlic Dijon Vinaigrette

Ingredients

2 tablespoons Dijon mustard
2 cloves garlic, minced
1 lemon, zest-ed and juiced, about 1/4 cup
1/4 cup red wine vinegar
salt and pepper to taste
1/4 cup extra virgin olive oil

Directions

Place all ingredients except the oil in a small food processor or bowl. With the processor running or while whisking, slowly stream in the oil.
Refrigerate up to a week.

Power Food: Beans 101

 

Canned Beans to Dry Beans Conversion Rate
1 cup dried beans= 2 to 2 1/2 cups cooked beans
1 cup dried beans= 1 to 1 1/4 pounds cooked beans
1 can beans= 2 cups cooked beans
1 can beans= 1 cup dried beans
1 pound dried beans= 2 1/2 cups dried beans
1 pound dried beans= 5 to 6 cups dried beans

 

The purpose of soaking beans is to start the rehydration process and reduce the cooking time. Beans will double in size as they soak, so make sure you put in enough water to keep the beans covered. When beans are done soaking, be sure to discard the soak water and use fresh water to cook. This will help reduce the “gassy effect” beans can have.
The Long/Traditional Soak Method is done by simply placing your dry beans in a bowl or jar, covering them with plenty of room temperature water, and allowing the beans to soak for about 8 to 10 hours, or overnight. (You should not let your beans soak for longer than 12 hours as they can lose their texture and flavor.)
The Quick Soak Method is very convenient for most cooks because it rehydrates beans in a little more than an hour. Simply place your beans and soaking water in a pot, bring them to a boil and boil for 2 minutes. Remove from heat and cover with a lid. Allow the beans to sit in the soak water for about 1 hour. Drain the beans to get rid of the soak water and then cook your beans according to your preferred method (see below).
The Hot Soak Method is apparently the “new and improved” method of soaking. It is a cross between the convenience of a quick soak and the benefits of a long soak. It is designed to help break down the sugars in the beans so that they are more easily digestible (reducing the gassy effect even further). For the hot soak method, add 5 cups of water for every 1 cup of beans to a pot. Bring to a boil and boil for 2-3 minutes. Remove from heat and cover (same as the quick soak method) and allow the beans to sit in the soak water for 1-4 hours (4 hours having the better benefits). Then discard the water, rinse your beans and the pan, and return the beans to the pan with fresh cold water to cook as usual.

Cooking Methods

The basic “how to” process of cooking dry beans is pretty much the same regardless of which method you use: soak beans, cook in a liquid (usually with about a 1:3 ratio of beans to liquid) until tender, add seasonings while cooking (basic rule: 1 tsp of salt per 1 cup of beans), drain and eat. So regardless of how you choose to cook your beans, you can take comfort in knowing there’s not much you can do to mess them up if you stick with the basic plan. So let’s take a look at some different methods.

 

Traditional/Stove-Top Method: The benefit of cooking on a stove top is that it cooks slow enough to allow the flavor of the beans and seasonings to meld and create a wonderful tasting dish. The down side is that you need to stick around during the cooking process, so it can take a chunk of time out of your day.

To cook beans on the stove-top, add your soaked beans to the pot along with the appropriate amount of water or broth (again, generally a 1:3 ratio of beans to liquid… just make sure the beans are covered with liquid by about 1-2 inches), you can also add a little oil or fat (1-2 tsp) to help reduce boilovers and add to the flavor, and add whatever seasonings you are using as well (although if you are constantly running into issues with tough beans, wait to add your salt until halfway through the cooking process). Bring your beans to a boil, reduce the heat to a simmer and cover. Allow the beans to cook until tender. This will take anywhere from 30 minutes to 3 hours depending upon the bean variety, but the average time for most beans is 1 to 1½ hours. Check the beans occasionally while cooking to make sure they are still covered with water (no beans should be peeking out of the water). If the water is running low, add more HOT water as it continues to cook. When the beans are done (you can test by either trying to mash one, or eat one), drain off the extra liquid and serve! (Or use in a dish & follow recipe directions for any further preparation.)

 

Crock Pot/Slow Cooker Method: The advantage to using a crock pot for cooking is that it is essentially a ‘fix it and forget it’ way to cook. However, you DO still have to keep an eye on these bean babies to make sure they are kept in enough water and that they are also receiving enough heat to actually cook the beans.

What appears to be one of the most recommended methods for cooking in your crock pot is to cook your soaked beans (with the appropriate amount of liquid and seasonings) on high for about 2-3 hours (you’ll need to monitor the water level in the pot and add extra HOT water as needed) and then reduce the heat to low and cook for an additional 6-8 hours (at which point they won’t need any special monitoring).
(Side note: When I cooked mine in the crock pot, I cooked them on low for the entire time and it took 10-12 hours for them to be fully tender. I turned them on first thing in the morning and they were ready by bedtime.
Once the beans are done cooking, drain (reserve liquid if needed for further preparations) and serve.
*Important Note: You should NOT cook kidney beans in a crock pot because the heat does not reach a high enough boiling point to cook the funky toxin out of the kidney beans and you could end up with a serious stomach ache (or worse!).

 

Pressure Cooker Method: To cook beans in a pressure cooker, combine the soaked beans, appropriate amount of water/liquid, and your seasonings (and oil if desired) in your cooker. (Do not fill it more than half full!) Be sure to follow the manufacturer’s instructions for the following process: seal the cooker and bring it up to the required pressure. Then reduce the heat and start timing. Maintain enough heat to keep the proper pressure (the regulator should be gently rocking, about 1-3 times per minute). Cook for the shortest amount of time indicated on the bean cooking time chart (see image). Remove from heat and follow the manufacturer’s instructions for quickly reducing pressure. Once there is no pressure, open the cooker and test your beans. If they are not quite done, continue to cook on the stove, but without pressure. (Bring the beans to a boil over medium heat, then reduce heat and simmer. Place the lid on the cooker but do not seal it and do not use the pressure weight or regulator. Simmer for about 15-30 minutes until the beans are as tender as you would like. And next time you cook in the pressure cooker, just know to add another minute or two to the cooking time so that they will cook to the correct tenderness.)

Cooking At High Altitudes: When cooking at high altitudes (generally anything above 3,500 ft), your cooking times for beans will increase significantly and can even double (this goes for the pressure cooker method as well). Experiment with the times a little to see what works for you and your altitude and then make note for future reference.
Electric Pressure Cooker Method:check times in your manual.

Bean Cook Times

Beans	Soaked	Saucepan	Pressure Cooker (Soaked/Unsoaked)*
Adzuki Beans Black Beans Cannellini   Beans Garbanzo   Beans Great   Northern Beans Lima Navy or   Small Whites Pink,   Calico, Red Mexican Beans Pinto Beans Red Kidney   Beans Soy Beans Whole Peas	4 hours 4 hours 4 hours 4 hours 4 hours 4 hours 4 hours   4 hours 4 hours 4 hours 12 hours 4 hours	1 hour 1 ½ hours 1-1 ½ hours 1- 1 ½ hours 1 hour 45min- 1   hour 1- 1 ½ hours   1 hour 1- 1 ½ hours 1 hour 3- 3 ½ hours 40 minutes	15/20   minutes 15/20   minutes 15/20   minutes 15/20   minutes 20/25   minutes 20/25-30   minutes 15/20   minutes   20/25   minutes 20/25   minutes 20/25   minutes 30/35   minutes 15/20   minutes

 

Beans (Unsoaked)	Saucepan	Pressure Cooker (Soaked/Unsoaked)*
Black Eyed   Beans/Peas Lentils-   Brown Lentils-   Green Lentils- Red Split Peas	45 min-1   hour 35 minutes 40 minutes 30 minutes 30 minutes	10 minutes 12 minutes 12 minutes 8 minutes 10 minutes

Power Food: Wheat Berries

 

Wheat berries provide protein, calcium, iron, magnesium, phosphorous, and potassium, as well as B vitamins and vitamin E. To prepare, soak 2 cups of berries in water overnight and drain. Add the wheat berries to 6 cups boiling water or broth in a pot, reduce heat, cover and simmer for 1-2 hours. Serve with butter, honey or soy sauce. Add leftovers to soups, salads or knead into bread dough. For a crispy snack, place 4 cups wheat berries and 12 cups boiling water in a container, cover and allow them to soak overnight. Drain off the water and spread berries evenly onto a cookie sheet. Bake at 300° F until brown and crispy (about 10-15 minutes). To make your own cream of wheat from scratch, toast wheat berries and then grind enough to produce1 cup. Bring 3 cups water to a boil and add the ground wheat berries. Return to boil, reduce heat, cover and cook about 1 hour, stirring occasionally. Top with honey, fruit or nuts.

Power Food: Triticale

Triticale may be found in whole berries, rolled like oats or ground into flour. Triticale flour must be combined with wheat, barley or spelt flour in order to produce a light, fluffy end product. Berries or rolled triticale can be used as cereal, in casseroles, or in side dishes such as pilaf. To prepare a delicious, hot cereal, add 1 cup triticale to 3 cups boiling water; reduce heat, cover, and simmer for 1 hour or until tender.

Power Food: Spelt

Spelt is an excellent high-gluten substitute for those allergic to wheat and it can be substituted for wheat in almost every recipe, including pasta. Spelt is easier to digest than most grains and is full of B vitamins, such as riboflavin, niacin, and thiamin, as well as iron and potassium. To prepare, pre-soak 1 cup spelt in 2.5 cups water several hours or overnight. Change the water, bring to boil and then simmer for 45-60 minutes until tender but chewy.

Power Food: Quinoa

Quinoa, pronounced "keen-wa," is higher in unsaturated fat and lower in carbohydrates than most grains (technically, it’s a seed), and it’s also a complete protein, since it contains every essential amino acid. It is an excellent replacement for rice or millet in cereals, main dishes, soups, side dishes, salads, and desserts and it cooks in half the time as rice. Quinoa may be ground into flour for use in breads, cakes, cookies and used in making pasta, and it also provides protein, calcium, iron, phosphorous, vitamin E, and lysine. To prepare, rinse thoroughly by rubbing grains together in water in order to remove the bitter outer coating (saponin), which may irritate digestion or allergies. Bring 2-3 cups water to boil and add 1 cup quinoa, reduce heat and simmer 25-30 minutes or until tender.

Power Food: Oat Groats

 

Oat groats can be cooked and served as hot cereal or prepared like rice and used as a side dish or added to stuffing. When steamed and flattened, oat groats become rolled oats (old-fashioned oats or oatmeal), which may be prepared as hot oatmeal or added to breads and cookies. Oats are rich in antioxidants, so breads, cookies, and other items made with oats don’t spoil as quickly. Oats are a good source of protein, calcium, iron, potassium, vitamin A, thiamin and pantothenic acid. To prepare, pour 1/2 cup oats into 1 cup of boiling water or milk. Reduce heat, cover and simmer for 15 minutes, adding more water if necessary. Serve with soy, rice, oat, or nut milk, and sweeten with honey or pure maple syrup or add cinnamon, raisins or chopped apples.

Whole oats (groats or kernels) – the least processed of the oatmeal cereals, and require the longest amount of cooking. It isn’t very common to use these oats for cooking.

Steel cut (Irish or Scottish) oats – These oats are cut, not rolled, with a similar appearance to chopped up rice. They have a chewy, nutty consistency and take a long time to cook (15-60 minutes). They contain more fiber, protein, calcium and other minerals than other varieties of oats but on the downside they have more calories and fat.

Rolled/ “old fashioned” oats – These look like flat little ovals. They take quicker to cook than steel cut oats, but longer than quick oats. Mueslis and granolas are usually made with rolled oats.

Quick oats – similar to rolled oats, but have been cut before being steamed and flattened. They take quicker to cook, and are generally used in breads and muffins. They are nutritionally very similar to rolled oats but are digested more quickly, and may not keep you as full for a long time.

Instant oats – These are the fastest to cook, because they have been rolled very thinly. While they are more convenient than other oats, you’ll often find them with added flavors and salt. They also lose a lot of their nutrition content because of the high amount of processing they have undergone.

Oat flour – Oats are ground into a flour and can be really useful for anyone intolerant to wheat flour.

Oat bran – made from the outer layer of the oat kernel. Oat bran is very high in fiber and usually eaten as a hot cereal, or sprinkled on a cold cereal. It’s a great way to boost the fiber of baked goods.

 

Power Food: Millet

Millet may be prepared like rice and used for hot cereal and pilaf or cooked with spices and served as a side dish, in soups and in casseroles. Ground millet “meal” and millet flour are used to make puddings, breads, cakes, and cookies. Millet is bland tasting, so it is best used in combination with stronger flavors. In addition to protein, millet provides calcium, iron, magnesium, potassium and phosphorous. To prepare hot cereal, roast uncooked millet in a dry pan for a few minutes, then bring 2 cups water to a boil, add 1/2 cup millet, and return to boil. Reduce heat, cover, and simmer about 20-30 minutes. Add 2 tablespoons raisins or chopped dates during last 10 minutes of cooking time for extra flavor. Thin to desired consistency with soy, rice, oat, or nut milk, and sweeten with honey or pure maple syrup, cinnamon, raisins, bananas, or chopped apples. If you are using it as a main dish or adding it to breads, reduce the amount of water to 1.5 cups.

Power Food: Kamut

Kamut is a type of wheat. It is a good source of protein, pantothenic acid, calcium, magnesium, phosphorous, potassium and zinc. To prepare, use kamut flour in place of wheat flour in most recipes, especially pasta. Rolled kamut is available in some natural foods stores and can be used in place of rolled oats.

Power Food: Buckwheat

Buckwheat is sometimes referred to as "groats" (hulled, crushed kernels) or "kasha" (roasted buckwheat groats). Whole grain buckwheat may be used as a main or dish, added to casseroles or soups or ground into flour for pancakes, waffles, muffins, and breads. The flour is dark, robust, and slightly sweet and is best used in combination with blander flours when baking. It contributes bioflavanoids, protein, folic acid, vitamin B6, calcium, and iron to your diet. To prepare, use about 2 cups water per cup of buckwheat. Bring to boil, reduce heat and simmer 20-30 minutes or until tender, not crunchy (add extra water, if needed). For a main dish or side dish, cook onions with the buckwheat and add some herbs and sea salt during the last 10 minutes of cooking time. For kasha, use slightly less water and reduce cooking time to 15-20 minutes. For more ways to prepare Buckwheat look at Blog, How to Cook your Whole Grains, it's easy!

Power Food: Brown Rice

 

Brown rice is a good source of B vitamins and Vitamin E and may be ground into flour for baking cakes, cookies, pancakes, waffles and breads. To prepare, boil twice as much water as you have rice. Stir in rice, return to boil, reduce heat and cover. Simmer about 35-40 minutes. Remove from heat and allow the rice to steam for another 15 minutes or more. Fluff with a fork to separate grains. To make you own cream of rice cereal, grind enough toasted rice to equal 1 cup. Bring 3 cups water to boil and add ground rice. Return to boil, reduce heat, cover and cook 1 hour. Top with honey, fruit or nuts. You can also bake your brown rice in the oven in a glass baking dish. Gather your ingredients as usual (1.5 cups rice and 2.5 cups water), butter and salt. Boil the water, salt and butter together and then pour the mixture over the rice, cover with foil and bake at 375° for one hour. For more ways to cook brown rice, look at blog How to Cook your Whole Grains, it's easy!

Power Food: Barley

Barley is used in main dishes and soups and can be ground into flour for baked goods. The flavor is sweet and nutty. High in protein, niacin, folic acid, thiamin, calcium, magnesium, and phosphorous, it is a good substitute for rice and millet in recipes and rolled barley may be used in place of rolled oats. To prepare, boil 4 cups of water and add 1 cup of barley; reduce heat, cover, and cook 1 hour. Serve with dried fruit, raisins, honey, or grated orange rind.

Power Food: Amaranth

 

 

Amaranth gives a delicious nut-like flavor to foods and contains more protein, lysine, calcium, iron, potassium, phosphorus and magnesium than any other grain. It is also a good source of vitamin C and beta carotene. Amaranth is commonly made into flour for use in breads, noodles, pancakes, cereals and cookies. To prepare, add 1 cup of amaranth to 2 cups of boiling water for a rice-like texture or 2.5 to 3 times more water for cereal. Cook until tender, about 18-20 minutes.

For more ways to cook amaranth, look at blog How to Cook your Whole Grains, it's easy!

How to Cook Your Whole Grains, it's easy!

 

Can you boil water? Then you can make whole grains a part of your diet. Whole grains are delicious and nutritious, supplying vitamins, minerals, protein and fiber. And there are many varieties to choose from besides the all-too-common wheat, oats and rice. No matter which you choose, from amaranth to quinoa, this article will show you how to select, store and prepare whole grains as a healthy part of your meals.

Cooking Basics
Whole grains are simple to prepare on the stove—just cook them the as you would rice or pasta—or in a countertop steamer, which is even easier. Once they’re cooked, whole grains will keep well and can be refrigerated or frozen. So cook as much as you can at one time.

For the most flavor, you can cook grains in bouillon or another flavored liquid (such as vegetable broth or chicken stock) to enhance taste. Don’t be afraid to use these flavor enhancers for a variety of purposes. Both vegetable- and chicken-flavored broths and bouillons will produce mildly flavored grains that can still be used for hot cereals, main dishes, salads or desserts. Here are some of the most common ways to prepare whole grains:

On the stovetop: Any whole grain can be cooked in a pot just as you would cook rice but this method will take longer and will use more liquid than some other methods. If you’re cooking your grains this way, use a medium-size pot with a tight-fitting lid. Bring six cups of bouillon or broth to a boil in the pot, stir in 2.5 cups of grains (1 pound) and return to boiling. Reduce the heat to low, cover the pot and simmer until the grains are tender and most of the water is absorbed, about 45-60 minutes. Keep in mind that cooking times will vary for different types of grains.

In an electric steamer: This inexpensive countertop unit is the easiest, most convenient way to cook all types of whole grains. Your steamer will come with a detailed instruction booklet and will include many recipes for preparing vegetables and seafood as well. Simply follow the instructions for the different types of grains, using the measurements and cooking times shown in the chart.

In a pressure cooker: Pressure cookers also work well for whole grains. Adjust the cooking times as you would for any other food—whole grains typically take about half the regular time.

In a rice cooker: A rice cooker may be used to cook many whole grains—not just white rice. These cookers use a sensor to determine when the liquid has been absorbed by the grains. But you will need to experiment a few times before you find the ideal amount of liquid to use to cook grains other than white rice.

With the Crockpot: Put grains and liquid in the Crockpot and cook for 6-8 hours.

In the microwave: A plastic rice steamer designed for microwave use can be used to prepare whole grains, but you will need to follow the steamer’s instructions carefully. You will need to change the power setting and stir the grains in the middle of the cooking process.

Salad in a Bag, Is it Safe to Eat?

 

Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. One recent food study has shown that you don't need to worry about the overall status of antioxidants in baby spinach that has been stored and displayed in this way. In this scientific study, the overall nutrient richness of the baby spinach when exposed to constant light was actually higher than the overall nutrient richness of baby spinach leaves kept in total darkness. The period of time in the study was 9 days, and the spinach was kept at 39°F/4°C (a temperature on the lower end of the scale for most home refrigerators). These findings are good news for anyone purchasing baby spinach in "ready-to-eat" containers.

George Mateljan Foundation

Spices vs. Herbs

What's the difference between a spice and a herb?  Spices are derived from bark, buds, fruit, roots seeds and stems, while herbs come from plant leaves. But in our recipes from Cooking Lessons from Home we feel that if it's a dried plant product that seasons the flavor of your dish its a spice. When calling for a fresh flavor its an herb. What do you think?

Never Buy a Spice Rack Already Filled

 

Spices have a shelf life too. The spices that come in a spice rack may not be fresh and some you will probably never use at all. Instead find spice jars you can fill yourself, using just the spices you like to cook with.

How long do herbs and spices last?

January 6, 2008 Re blogged from Food Democracy

The beginning of the year is a good time to go through and clean out your spice cabinet.

Spices and herbs are aromatic natural products. Spices are the dried seeds, buds, fruit or flower parts, bark, or roots of plants, usually of tropical origin. Herbs are the leaves and sometimes the flowers of plants, usually grown in a climate similar to the Mediterranean. After they are harvested they do not spoil, but they do lose their strength.

Shelf Life

Here’s what you can expect from your ingredients:

Ingredient	Shelf Life
Herbs	1 to 3 Years
Extracts	4 Years, except pure vanilla, which lasts indefinitely
Ground Spices	2 to 3 Years
Whole Spices	3 to 4 Years
Seasoning Blends	1 to 2 Years

Tips:

Check The Date. The expiration date on the container is the first indication of when the spice or herb is ready to toss. If there’s no date, it could be that the bottle pre-dates the expiration-dating system…and is really ready to go.

Check The Bottles. There are three ways to determine whether spices and herbs are fresh: appearance, smell, and taste. Faded color is the first giveaway. Scent is the second: Potent spices and herbs have an intense aroma. Rub or crush the spice or herb in your hand. If the aroma is weak, taste it: If the flavor is not apparent, it’s time to replace the spice.

Store Away From Heat, Light and Moisture. Store herbs and spices in tightly- capped containers, and keep them away from heat, moisture, and direct sunlight. This means storing them away from the stove, dishwasher, sink or near a window.

Don’t Expose To Air & Moisture. Don’t sprinkle spices directly into a steaming pot or pan. Steam introduced into a bottle will hasten the loss of flavor and aroma and will also result in caking. Use a dry measuring spoon and measure seasonings in a small bowl, then add them to the pot or pan. Replace bottle lids tightly immediately after use. Make sure the measuring spoon is completely dry when you dip it into the spice bottle: The added moisture may cause caking or flavor loss.

Don’t Freeze. Freezing does not maintain freshness. In fact, the bottles may develop condensation, which can accelerate the loss of flavor and aroma.

But Refrigerate Capsicums. Members of the red pepper family (capsicums), such as chili powder and paprika, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates.

Source: http://www.mccormick.com/

10 Reasons Why You Should Teach Your Children to Cook

 

1. Builds self-esteem in your child. When you spend one on one time with your kids, it shows your kids that you love, value and respect them, remember actions do speak louder than words!

 

2. Teach your children about nutrition and menu planning as well. With 1 out of every 3 children in theU.S.being overweight, it is up to families to teach our children about nutrition and exercise.

 

3. Calorie control and portion control. When you prepare meals from home YOU are in control of the ingredients and how much your child eats.

 

4. Take your kids to the grocery store and teach them how to shop. Raising my children we always shopped the perimeter of the store first, this is where all the healthier foods are located. Start in the produce section, choose produce that are bright in colors, add variety to your diet, try a new fruit or vegetable, show them the food labels on packaged foods.

 

5. If you teach kids at an early age how to cook, they are more inclined to cook as an adult.

 

6. Kids are more apt to eat foods that they have prepared.

 

7. Kids love to show off, let them share with the rest of the family how they prepared the meal. They will feel like they are a major contributor to the family.

 

8. Make a lesson out of how to cook. Go to a farmer’s market and introduce your kids to the farmers who bring the food to the table. Pick your own produce; check your local area for farms. Turn your cooking lesson into a math or science experiment, bring out the measuring cups!

 

9. Family meals together. Make your meal time, family time. Try to sit down at the table at least one meal a day. Enjoy good conversation.

 

10.Make it a habit. Its quality time well spent and there is no television, video games or computers to interfere with your time together.

 

R.S.V. P.

­

I am addressing this lesson to young adults but to some of my older  adult friends as well. When you receive an invitation to a particular function and you see on the invitation the initials R.S.V.P., it stands for a French phrase, "répondez, s'il vous plaît," which means to please reply. The person sending the invitation wo­uld like you to tell him or her whether you accept or decline the invitation. That is, will you be coming to the event or not? For hosts who are planning an event it is very important to know how many guests will be coming to the function so they can plan the appropriate amount of food and beverages, it’s a cost and set up issue. If you have ever planned a party you know what I am talking about. ­My feelings are that perhaps we should eliminate R.S.V.P. because not enough people follow the proper etiquette of an R.S.V.P. So maybe if we wrote “Please call me about the details of the party then you can tell me whether or not you are going to come.” This way we get our answer right away. Invitations can come by mail or online, but our response to an invitation should be to reply with either type of invitation. Have you ever wondered why we use these initials? There have always been rules of courtesy to follow in civilization, many of the practices of Western etiquette, came from the French court of King Louis XIV in the late 17th and early 18th c­enturies. AtVersailles, his palace, Louis XIV had the rules for court behavior written on what the French referred to as "tic­kets," or "étiquette." The tickets either were signs posted atVersaillesor the invitations issued to court events with the rules of behavior printed on the back; experts give different versions of the origin. And French was the language of refinement and high society through the 19th century in theUnited States. But in time most things change, today I see more frequently on invitations "regrets only" in the invitation, which means that the host will count on your being there unless you tell him or her otherwise.

So B4N.    (Bye for now)     No need to R.S.V.P.

The Danger of Nonfat Foods #15

 

 

Many people have switched to nonfat foods, yet have gained weight. Instead of one serving of fat-full ice cream, they eat twice the amount of nonfat ice cream, simply replacing the calories from fat with calories from simple carbohydrates (sugar). Portion control is still important when it comes to "diet" foods.

The Power of Ginger

Ginger (a.k.a. ginger root) is the underground stem of the Zingiber officinale plant. Resembling a small, knarled tree root, this zesty spice is also used as an alternative medicine with some high-powered potential, ranging from quelling bellyaches to reducing inflammation.

 

From the semi-expected to the totally bizarre, ginger has been used to treat nausea, diarrhea, upper respiratory infections, hair loss, and burns— among other ailments. While the jury’s still out on the baldness claim, ginger might be effective for other uses. In one study, researchers found a 1-gram dose of ginger helped reduce nausea and vomiting caused by morning sickness. Other research suggests 0.5 to 1 grams of ginger may also reduce the severity of chemotherapy-induced nausea. And for the motion sick types, ginger might also help relieve that green feeling from being “on a boat” or other rocky modes of transport..

Need a few more reasons to root for ginger root? Because it inhibits enzymes that play a key role in inflammation, eating ginger raw or in capsule form daily might ease sore muscles and potentially help alleviate symptoms of arthritis. Research suggests some certain antioxidants in ginger could also be effective in slowing the growth of cancer cells, including those caused by prostate cancer.

 

While several studies have used ginger in fresh or dried form, there’s little evidence that the form affects the function. But if the dried stuff is on hand, gingerbread or savory Indian curry dishes are always tasty bets. To beat nausea, ginger has been shown especially effective in combination with a high-protein meal, like this ginger chicken recipe. Anyone who’s imbibed a bit too much has probably heard that ginger ale helps. Sure enough, the ginger eases nausea while the ale helps restore fluids.

For cooks who don’t love ginger’s biting flavor, there are a couple ways to tone it down without missing out on the benefits. Simply dilute it with other flavors (like the base ingredient in the recipe or spices you prefer, like nutmeg or cinnamon), balance heat with dairy (think whipped cream on pumpkin pie), or neutralize the pungent tang with a squeeze of lemon or honey.

Just remember that some forms of ginger (like powdered and raw) have fewer calories than others (candied ginger is cooked in syrup and coated with sugar!). And at the sushi counter, the pickled stuff can tack on 160mg of sodium per 0.5 g. So jazz up that sushi roll with care!

Superfood Recipe: Ginger “Fried” Rice

 

What You’ll Need:

1 cup uncooked brown rice
2 tablespoons chopped (or grated) fresh ginger
2 cups vegetables, diced — spinach, broccoli, carrot, and snap peas work well!
1/2 cup egg substitute or egg whites (or 2 eggs)
1 tablespoon vegetable oil
1 tablespoon rice vinegar
3-4 tablespoons soy sauce

What to Do:

1. Cook rice according to package instructions and set aside.


2. Scramble eggs, and set aside.


3. Once the eggs and rice are cooked, heat oil over medium heat in a large pot or skillet. When oil is hot, add ginger.


4. When ginger becomes fragrant (about 1 minute), add the vegetables and sautée until cooked through (almost soft)


5. Add cooked rice and eggs to the ginger and vegetable mixture and stir to combine.


6. Season with rice vinegar and soy sauce, and mix thoroughly

 

Lentil and Goat Cheese Stuffed Zucchini

 

 

 

 

serves 2 From our Individual Meal Plan

 

What You’ll Need:

1 zucchini, cut in half lengthwise 1 cup cooked brown rice 2 handfuls arugula leaves, chopped finely 4 oz goat cheese ½ cup cooked green lentils ¼ cup chopped fresh mint leaves 3 tablespoons olive oil Salt, to taste Pepper, to taste 1 handful grated Parmesan

What to Do:

1. First, make sure to have all of the prepped ingredients ready beforehand: cooked rice, cooked lentils, chopped arugula, chopped mint. Preheat oven to 350 degrees.


2. In a bowl, mix together rice, arugula, lentils, mint, goat cheese, and olive oil. Season to taste with salt and pepper. Set aside.


3. Fill a frying pan with about ¼ inch water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves so you are left with two zucchini “boats.”


4. Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy.


5. Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed through and until cheese is melted and slightly browned.

A Cheap and Easy Power Food

Less than 10 percent of Americans eat legumes (like lentils) on any given day, and the other 90 percent are seriously missing out, at Cooking Lessons from Home we want to change that.. Lentils are high in protein and other essential nutrients, including folate, iron, potassium, and a slew of antioxidants, each lending a special nutritional hand. The iron may help fight off anemia, which is especially common among those with low-iron diets, like vegans and vegetarians. And lentils are also low on the glycemic index, meaning they cause blood sugar to spike less quickly than other starches.

In addition to the specific nutritional benefits, lentils can make a big difference as a whole, too. A diet high in whole grains and legumes may boost weight loss, and lentils’ slow-burning protein and fiber may be to thank. One study found legumes can keep those bellies full an extra 2 to 4 hours, potentially making them a key to controlling appetite and slimming down. Plus, each little lentil is packed with cholesterol-reducing soluble dietary fiber.

And if that’s not enough, how’s this: Another study found eating lentils can reduce inflammation, which is associated with everything from heart disease to cancer.

Still not convinced? Just take a look at how it compares to other healthy options. For starters, lentils have three times more fiber than one serving of bran flakes (a popular source)— though we’re not sure how we feel about a nice bowl of lentils with milk. And gram-for-gram, lentils have more protein than beef. Plus they’re a cheap alternative to the beefier stuff when eating on a budget. Fans of quinoa may even be surprised to learn that for about the same amount of calories, a cup of cooked lentils has more than twice the protein and dietary fiber.

Unlike other fruits and veggies, which can leach nutrients when cooked, the body actually absorbs the calcium, iron, and zinc from lentils more easily after the lentils are cooked. To cook ‘em, rinse under cold water and then cook in plain boiling water (no salt— it can have a hardening effect) according to package instructions. Cooking times vary between varieties but are generally under 30 minutes. But it’s important to cook those lentils all the way through— undercooked ones can cause “gastric distress.” (We’ll let your imagination take over from here.) Those with kidney problems may also want to be careful, as the phosphorous in lentils can be difficult to process.

 

 

Recipe: Lentil and Goat Cheese Stuffed Zucchini

serves 2

What You’ll Need:

1 zucchini, cut in half lengthwise
1 cup cooked brown rice
2 handfuls arugula leaves, chopped finely
4 oz goat cheese
½ cup cooked green lentils
¼ cup chopped fresh mint leaves
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 handful grated Parmesan

What to Do:

1. First, make sure to have all of the prepped ingredients ready beforehand: cooked rice, cooked lentils, chopped arugula, chopped mint. Preheat oven to 350 degrees.


2. In a bowl, mix together rice, arugula, lentils, mint, goat cheese, and olive oil. Season to taste with salt and pepper. Set aside.


3. Fill a frying pan with about ¼ inch water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves so you are left with two zucchini “boats.”


4. Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy.


5. Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed through and until cheese is melted and slightly browned.

 

Super Food: Three Cheers for Spears

 

We are in the middle of spring and the asparagus is everywhere. Thank Goodness. Here is why its a superfood.

Asparagus is a nutritional powerhouse: It's a good source of Vitamin K which is good for bones and blood clotting, high in antioxidants which repair damage done by free radicals and can help reduce serious health problems like heart disease, diabetes and cancer.

With a very low calorie content  only 27 calories per cup, or about 12 small spears. Its an ideal veggie for everyone. It's high in folate, which is key during pregnancy and can also prevent cancer and anemia in adults and children.

Asparagus is high in purines which cause gout so for those people who suffer from this...dad...don't worry about adding it to  your diet.

Why does our pee smell when we eat asparagus? This smelly side effect has to do with how the body reacts with asparagusic acid, while there’s no surefire way to avoid the smell, small lifestyle changes like drinking more water or sipping on cranberry juice may help lessen the scent.

When shopping for asparagus, there’s no need to go organic: it’s  on the Environmental Working Group's  Clean 15. list of fruits and vegetables with the lowest occurrence of pesticides. But be mindful of its relatively short shelf life — it’s best to use it  within 48 hours of purchasing to avoid dry and withering stalks. Studies have shown that exposure to light further decreases its shelf life, so storing in a dark place is best. It’s also helpful to wrap the stalks in a wet paper towel to keep them from drying out.

Asparagus can be prepped basically any way, from roasting or grilling to sauteing or steaming. Plus, it’s delicious on its own or in pastas and other dishes. But how to know where to trim off the tough root end when prepping this superfood? Asparagus has one final superpower: Each spear will show exactly where to trim when you when you hold it by each end and bend it until it snaps.

Sauteed Asparagus

3 tablespoons  butter

1 bunch fresh asparagus

3 cloves  garlic chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is

tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Power Food: Turmeric

 

What makes mustard yellow?  The familiar squiggle of bright yellow  mustard that runs down a ballpark frank gets its color from turmeric, a bright yellow spice and cousin of ginger used in many Indian dishes. But it’s not just color that makes this spice shine: Turmeric has long been used for everything from curing digestive problems torelieving pain.

Turmeric, which is made from the root of the cucuma longa plant, gets its super powers from an antioxidant called cucumin.  (No, it’s not related to cumin) Traditional Indian medicine Ayurveda (that’s sanskrit for “science of life”) — has used the spice for its medicinal powers for thousands of years to cure inflammation-based conditions ranging from irritable bowel syndrome and automimune disorders to arthritis and tendonitis . Chronic inflammation (no real flames involved, thankfully) is responsible for many serious illnesses, including heart disease and some cancers, so adding anti-inflammatory foods  (like turmeric!) can help relieve the pain, swelling, and redness that may come with inflammation. Plus, it may help fight infections and help treat digestive problems .

Even more modern studies have found this magical compound can prevent the growth of cancer cells by decreasing swelling and inflammation]. Some research suggests turmeric’s antioxidant powers may also help slow cancer growth and, for those already suffering, make chemotherapy more therapy effective and help protect the body’s healthy cells from radiation damage[ Aside from its antioxidants, tumeric’s anti-estrogen compounds can help fight the growth of breast tissue tumors thought to be caused by estrogenic compounds found in food, pesticides, and other chemicals.

While the spice is typically used in its powder form, turmeric oil has some benefits of its own, working as an effective antifungal[  And some holistic medicine advocates believe tumeric oil  (sold in health food stores) can also help relieve anxiety and stress through aromatherapy and rev up sex drive when added to food.

Mellow Yellow — Your Action Plan

In its bright yellow powder form, turmeric transfers that vibrant yellow tone to the foods it flavors. With an earthy taste (but not super spicy), turmeric adds a tang to curries and bean and rice dishes.  Pair it with black pepper to pump up curcumin’s antioxidant benefits . If the plain yellow stuff is nowhere to be found, try curry powder — a blend of turmeric and other Indian spices like coriander, and cumin — as a stand-in.

And heat doesn’t break curcumin down, which means it retains its beneficial effects after it hits the skillet. Even better news, heating curcumin actually increases its bioavailability (or the body’s ability to absorb it

Though it can take the heat, turmeric can be used out of the kitchen. Apply apinch to minor cuts to help stop the bleeding and to help disinfect. Or make a  mask  out of the powder, some lemon juice, and honey for clear skin. Turmeric paste, a mixture of powder and water, can also take care of pesky pimples.

Eat Only Seasonal Foods

Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavor. When foods are left to grow naturally they are higher in nutrients and vitamins.  This is usually the time when the item is the cheapest and the freshest on the market. The food's peak time in terms of harvest usually coincides with when its flavor is at its best. Our Meal Planning Service takes the guess work out of what is season and only offers you what's in season now.

Vegetables

Asparagus is necessarily seasonal in most places where it grows

Spring Fruits and Vegetables.

• Artichoke


• Asparagus


• Bamboo shoot


• Carrots


• Cauliflower


• Celery


• Kale


• New potato


• Onion


• Parsley


• Radish


• Rhubarb


• Samphire or sea grass


• Spinach


• Watercress

Fruit

• Raspberry


• Strawberry

Seafood

• Clam


• Cockles


• Flying fish


• Kokanee


• Red sea bream


• Salangidae


• Sardines


• Skipjack tuna

You Don't Need to Detox!

It seems like everyone is detoxing these days, but before you take the “plunge” to flush poisons from your body, purge pounds of excess fat, clear your complexion and bolster your immune system please consider this, experts (American Dietetic Association) says there's little evidence that extreme regimens such as the Master Cleanse or Fruit Flush do anything more than lead to unpleasant, unhealthy side effects.  The idea of detoxifying or purifying the body of harmful substances has been around for centuries and cycles back into popularity now and again. That's what has nutrition experts sounding the alarm over possible risks from lengthy or repeated fasts. Vitamin deficiencies, muscle breakdown and blood-sugar problems — not to mention frequent liquid bowel movements — are some of the seriously unpleasant drawbacks to these plans, which are skimpy on solid foods and often call for laxatives. “Long-term fasts lead to muscle breakdown and a shortage of many needed nutrients,” says Lona Sandon, aDallasdietitian and spokesperson for the American Dietetic Association. Depriving the body of the vitamins and minerals we get from food can "actually weaken the body’s ability to fight infections and inflammation,” she says. Because the crash diets can upset blood sugar, potassium and sodium levels in the body, people with diabetes, heart or kidney disease or women who are pregnant or nursing shouldn't try them. Children, teens, older adults or people with certain digestive conditions should also steer clear. The idea behind these plans, which can last anywhere from three days to about a month, is to rid the body of toxins absorbed from the environment and the less-than-healthy foods we eat. This cleansing is supposed to leave you feeling energized. Many intestinal experts say we don't need an extreme diet to cleanse our insides,  your body does a perfectly good job of getting rid of toxins on its own. Here is how your detox naturally…cut back on high-fat foods, consume more vegetables and fruits. Spring foods have an exceptional natural detoxifying power. Listed below are some of springs produce that help detox and rebalance your body naturally.

Alfalfa Sprouts

Artichokes

Asparagus

Bean Sprouts

Beets

Bell Peppers

Bitter Melon

Broccoli

Brussels sprouts

Cabbage

Apples

Blueberries

All dried fruit

Grapefruit

Lemons

Limes

Papayas

Pears

Raspberries

Strawberries

 

 

 

*reference- American Dietetic Association

Water For Health, Healing, & Life

RECIPE: Cucumber Water

I first had this in the spa at the Ritz Carlton in Hawaii.

I large pitcher

1 cucumber

filtered water

Wash and slice the cucumber in to 1 inch pieces. Drop the slices in to the filtered water of a pitcher. This will last in your refrigerator for about 4-5 days.

 

Water is the basis of all life and that includes your body. Your muscles that move your body are 75% water; your blood that transports nutrients is 82% water; your lungs that provide your oxygen is 90% water, your brain that is the control center of your body is 76% water and your bones are 25% water. Our health is truly dependent on the quality and quantity of the water we drink.

Throughout our day we lose fluid continuously, from skin evaporation, breathing, urine, and stool, and these losses must be replaced daily for good health. When your water intake does not equal your output, you can become dehydrated. Fluid losses are accentuated in warmer climates, during strenuous exercise, in high altitudes, and in older adults, whose sense of thirst may not be as sharp.

Here are six reasons to make sure you're drinking enough water or other fluids every day:

1. Drinking Water Helps Maintain the Balance of Body Fluids.

2. Water Can Help Control Calories.

What works with weight loss is if you choose water or a non-caloric beverage over a caloric beverage and/or eat a diet higher in water-rich foods that are healthier, more filling, and help you trim calorie intake.Food with high water content tends to look larger, its higher volume requires more chewing, and it is absorbed more slowly by the body, which helps you feel full. Water-rich foods include fruits, vegetables, broth-based soups, oatmeal, and beans.

3. Water Helps Energize Muscles. Cells that don't maintain their balance of fluids and electrolytes shrivel, which can result in muscle fatigue . When muscle cells don't have adequate fluids, they don't work as well and performance can suffer.

Drinking enough fluids is important when exercising. Follow the American College of Sports Medicine guidelines for fluid intake before and during physical activity. These guidelines recommend that people drink about 17 ounces of fluid about two hours before exercise. During exercise, they recommend that people start drinking fluids early, and drink them at regular intervals to replace fluids lost by sweating.

4. Water Helps Keep Skin Looking Good. Your skin contains plenty of water, and functions as a protective barrier to prevent excess fluid loss.

You can also help "lock" moisture into your skin by using moisturizer, which creates a physical barrier to keep moisture in.

5. Water Helps Your Kidneys. Body fluids transport waste products in and out of cells.  Your kidneys do an amazing job of cleansing and ridding your body of toxins as long as your intake of fluids is adequate.

When you're getting enough fluids, urine flows freely, is light in color and free of odor. When your body is not getting enough fluids, urine concentration, color, and odor increases because the kidneys trap extra fluid for bodily functions.

If you chronically drink too little, you may be at higher risk for kidney stones especially in warmer temperatures.

6. Water Helps Maintain Normal Bowel Function. Adequate hydration keeps things flowing along your gastrointestinal tract and prevents constipations. When you don't get enough fluid, the colon pulls water from stools to maintain hydration -- and the result is constipation.

Adequate fluid and fiber is the perfect combination, because the fluid pumps up the fiber and acts like a broom to keep your bowel functioning properly.

Best Teachers in the World

 

Best teachers in the world are in your life and always have been...your family. This weekend we celebrate Mothers Day! But its not just our mothers we celebrate its our great grandmothers, grandmothers, and aunts. Its a celebration of womanhood, a time to reflect on the women who have taught us our  life lessons.  My mom and my grandmothers were my great teachers when it came to my love of food. My grandmothers were from Norway and when they came to the United States they settled in Illinois. Both of my grandmothers were great cooks. My very first cookbook came from my Grandma Walker, it was a church cookbook. I still have it today. This mothers day remember your great teachers.

Happy Mother's Day

Broccoli Chicken Stir Fry

1 Tbsp sesame seeds 1/2 cup chicken stock 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option) 1 Tbsp dark sesame oil... Sign Up To See The Full Recipe!

Preparation Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside. Chop chicken breast into bite size pieces. Heat 2 Tbsp of ... Sign Up To See The Full Recipe and More Healthy Meals!

Your Healthy Weekly Menu is Ready For You!

We are so excited to send you this weeks recipes. The spring vegetables are available now at your farmer's market or at your grocery store!

We chose only the freshest, healthiest and tastiest recipes for you and your family! So download your shopping list, review your recipes and enjoy going to the market.

Make the most of your local farm stand;

1. Go every week and keep an open mind, some produce is only on the market for two weeks, so no matter where you live, we stay in touch with whats happening in your market. We design our meal plans around the healthiest and freshest  foods in season.

2. Learn about your food. We know eating healthy is important to you so we have added a little nutritional information on some of this weeks items, so you know what your family is eating.

3. Enjoy your recipes and let us know how you like them!

Have a great weekend!

Kimberly Wechsler

 

Organic Farming

                                           

 

Soil is founded upon a symbiotic relationship with everything around, above, and below it, and when this relationship is altered through chemical means, everything is irretrievably altered. Organic farming methods often involve more labor but take far less of a toll on the environment through soil building, crop rotation, careful harvesting, assimilation of the local environment and composting. Conventional non-organic agricultural methods require large amounts of synthetic chemicals and fertilizers which are directly sprayed on the crops or injected directly into the ground. This practice alone destroys the billions of life forms found in a simple handful of soil, thus stripping the land of the essential building blocks of life.

So next time when you question why organic foods are a little higher in price  remember that organic farmers are taking care of our earth and the life living around above and below the soil.

Support Your Local Farmer's

At Cooking Lessons from Home we joyously embrace the benefits of organic living by adopting it as a personal practice, and adhering to it as a professional one. I have a personal commitment to organic agriculture, because of my grandparents. My grandparents from both my mom and dads side were organic farmers. Grandma and Grandpa Walker farmed for a living, everything that was put on our family table came from my grandparents farm or the farmers down the road. To this day I remember the taste of my Grandma Walkers' Sour Cherry Pie, my grandfather said we were lucky to get those cherries because they let the cherries stay on the tree just until they are ready to burst with juice, but somehow the crows know that too, so they had to lay a net over the tree to keep the birds from eating the cherries, its challenging being an organic farmer.

I believe that when it comes to health and the well being of our communities, organics should be the first and only choice. The benefits of supporting the organic movement and incorporating an organic lifestyle are immeasurable and I have outlined what I believe to be the most crucial issues facing us today. For food, family, and future, I encourage you to be passionately organic and I guarantee it will make you feel good all over.

 

Farmer's Markets open across the USA in the month of May. Please support our Farmer's who support our Health.

 

FOOD TRUTH #32 There are People Who Like to Lie...

Yes its true!

We are lied to on a daily basis about the foods we eat. Food manufacturers use the latest buzz words to  sell their foods, words like "whole" "grains" "organic"...be suspicious when  you reach for a product, my philosophy is KNOW WHAT YOU ARE EATING. Food is health and if you put junk in your body regularly you will feel and look like junk...

Food Truth #32 KNOW YOUR WHOLE GRAINS

This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain. List of whole grains

The following, when consumed in a form including the bran, germ and endosperm, are examples* of generally accepted whole grain foods and flours. Click here to learn more about each one.

• Amaranth


• Barley


• Buckwheat


• Corn,      including whole cornmeal and popcorn


• Millet


• Oats,      including oatmeal


• Quinoa


• Rice,      both brown rice and colored rice


• Rye


• Sorghum      (also called milo)


• Teff


• Triticale


• Wheat,      including varieties such as spelt,      emmer,      farro, einkorn, Kamut®,      durum and forms such as bulgur,      cracked wheat and wheatberries


• Wild rice