Most people are concerned with losing weight, so it’s always a bit difficult to find information on how to gain weight. Let’s face it - the overweight people may get all the attention, but being skinny is a struggle too.
Kids have to eat. Three meals a day, every day. All moms know how important it is to have an arsenal of quick meals handy. You never know when you’ll have to put healthy food on the table in a hurry, or when you need ideas so dad can help.
Dunk It
Lucky for us, kids love dip. Cut some fresh cucumbers, carrots, zucchini, broccoli, celery, and bell peppers and serve them with ranch dressing. Even finicky veggie-haters will eat their veggies with dressing on them.
Summer is finally here and for a lot of us that means heading out to the lake or to the park for a picnic with friends or family.
Unfortunately, if we’re not careful when we plan, transport and serve that picnic, our outing might not end up happily.
Here are some tips to remember when planning an outdoor meal:
1. Keep hot foods hot and cold foods cold. Bacteria multiply quickly at temperatures between 40 and 140 degrees. Foods that have been kept at unsafe temperatures are a prime source of foodborne illnesses.
Summers were always the best time of year for me when I was growing up, except for Saturdays, when my mother would raise the dead with her “Wake-up” voice and we would all have to go out to the garden in the early morning, before the dew was off the grass, and pull weeds. We would all work for a few hours and then she would let us off the chain gang for some summer family fun.
If you read my article, Curry - A Journey, published on the Curry page of this site, you’ll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. You’ll also know that I then discovered “real” Indian cookery and decided that as I couldn’t afford to eat out that much, I needed to learn how to cook the stuff myself.
Here are some storage tips for food that will pay you big dividends in money and good flavor in the long run. A principle: promptly unpack groceries and store perishables as directed.
Fresh vegetables: Wash, drain, and dry greens; wrap or put in plastic bag; chill. Scrub carrots, celery, radishes, and green onions under cold weather. Dispose of excess leaves and tops. Wrap or bag vegetables separately in moisture vapor proof materials. Store dry onions, potatoes, and winter squash unwashed in dark cool place. Clean when ready to use.
Cooking at home is a real time consuming burden. After a long hard day at work having to come home to cook is just painful. That’s why fast food is so popular. However, let’s face it fast food is unhealthy.
Typically, the average home cook spends little time thinking about the preparation side of the cooking process. However, it’s preparation that allows you to cook a delicious dinner fast. No wonder we feel like we are slaving away in the kitchen.
