Posted September 6th, 2010 by Doug Peters
Out of an interest in increasing health, losing weight or ethical concerns regarding eating meat, many are turning to low calorie vegetarian diets.
While doing so can be good to health there are few warnings and advices you should know.
1. Stay away from white flour. Avoid it as much as you can and if you're actually serious about your diet, stay away from it totally. It's no real nutrition value, just calories. It lines the insides of your intestines and by mixing with the liquids inside ...
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Posted August 29th, 2010 by Doug Peters
When cooking for our loved ones, it is important to provide all the best nutrition from the safest produce and price we can afford. However, it seemed that there are dangers in the chemical additives that are included in today's packed food ingredients. Checking out some healthy recipe videos can help you know what food additives to avoid. For parents, it is necessary to take note that additives are mostly found in packed and preserved food. Thus food ingredients that are ...
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Posted August 23rd, 2010 by Doug Peters
Now becoming the vegetarian is lifestyle. No wonder that more and more people are becoming vegetarian. They choose vegetarian recipes for many reasons: social or religious beliefs, availability, health concerns and taste. However, some people consider that choosing recipes for vegetarian isn't easy and delicious.
Based on the fact, you can find good recipes for vegetarian in many locations. Just search online, in cookbooks, or at local health food stores for ideas. However, to get the right ...
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Posted August 17th, 2010 by Doug Peters
The expression "La Grande Cuisine" comes from Paris. The medieval royal chefs competed with each other trying to cook the best dishes possible. The cuisine of the period was very varied as it was influenced by all French regions. Among the most famous chefs of the time are Taillevent, Vatel or Brillat Savarin. They considered the cuisine to be real Art so every eminently qualified chef had his own unique style of cooking.
The French cuisine is a world standard against which all other cuisines ...
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Posted August 8th, 2010 by Doug Peters
Christmas season is just around the corner. Celebrating the holidays can mean many different things for many different people. It can be tantamount to shopping and gift-giving, spending quality time with family, friends and loved ones, and eating and drinking and merry-making. Perhaps the scary part for most is the eating and drinking part, since it will only lead to more calories and more weight gain. It has been a long held tradition to cook and eat some delicious food during the Christmas ...
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Posted August 4th, 2010 by Doug Peters
What do you get the person that has everything? Well if that person loves bacon, you could always get them
bacon gifts. I am being serious here, bacon is a unique gift, and it shows that you put some thought into who you were buying for. There are all kinds of things you can get for a bacon lover. You can give everything from actual bacon, to gag gifts with a bacon theme, to the ultimate for the bacon lover, something to make cooking their bacon easier.One of the best ...
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Posted August 1st, 2010 by Doug Peters
Vegetarian healthy recipes and vegetarian healthy cooking are NOT BLAND, nor is it BORING! Jeez, I am practically screaming there. :) Well, you can never try hard to get an important point across. vegetarian healthy recipes and cooking, in lots of people's minds, are boring and tasteless. Nothing is further from the truth - vegetarian healthy recipes are not only healthy for you, they also taste scrumptious and fantastic. After you try some of the delightful vegetarian healthy recipes and ...
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Posted July 27th, 2010 by Doug Peters
An old history:
Bruschetta, as we know it today, has been around since at least the 1500s when tomatoes were first introduced to Europe from Peru. It is believed that the recipe was first served in central Italy. It is common to toast the bread and then rub garlic onto it. But in my recipe, I like to place the garlic in with the tomato and basil. This is a wonderful starting dish for a several coarse dinner. There are a number of variations on the theme. I personally prefer ...
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Posted July 26th, 2010 by Doug Peters
Last night I had the most delicious easy and quick dinner with heirloom tomatoes and I thought I would share this summer salad recipe with you. This quick dinner recipe uses just a few ingredients including balsamic glazed halibut and takes only minutes to make.Heirloom tomatoes are in season right now and they are so delicious whether plain, dressed with olive oil and accompanied with basil or tossed in a summer salad. Last night I used the tomatoes with this easy and quick ...
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Posted July 25th, 2010 by Doug Peters
When we stand at the butchers counter, most of us may wonder what is the difference between a top sirloin and a porterhouse. If you ever come across a good beef cookbook, you will be able to appreciate a good diagram of beef cuts.
Beef is the widely consumed animal protein through out the world when compared to any other meat. Hence it is important for a good steward to select a good piece of beef for his wonderful recipe.
Grading of beef cuts
The beef is usually graded into ...
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