Red Lobster's Cheddar Biscuit Recipe

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Easy and delicious. I doubled the garlic. Next time they're getting more cheese.



Ingredients

2 cup · Bisquick

½ cup · Shredded sharp cheddar

2 / 3 cup · Milk

¼ cup · Melted butter

¼ tsp · Garlic powder




Directions

1 Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 min at 450°F.



2 While baking, melt butter in pan and stir in garlic powder. Take biscuits from oven when done and brush butter on tops and serve hot.



3 This recipe came from Virgene Kilbourne via the Omalia Cooking School, via Red Lobster.

Read more: http://www.cooking-with-us.com/redlobstercheddarbiscuits.php#ixzz2J17iRnFm

10 iPhone Apps to Help You Track Nutritious Eating on the Go

Making smart nutritional decisions when you’re at home is a bit easier than choosing the right thing to eat when you’re on the go. Thankfully, the same powerful mobile device that can streamline your professional and personal life can also help you keep track of what, and how, you’re eating on the go, as well as help you make better choices along the way. These 10 App Store offerings for the iPhone can help you keep track of your dietary decisions while you’re out and about, helping you maintain healthy eating habits even when you’re on a tight schedule.

1. GoMeals – This free app will not only help you track the foods you’ve already eaten and the activities you’ve done that have burned calories, it will also help you locate restaurants and choose the healthiest items on the menu. In addition, diabetic users can take advantage of the glucose tracker, which allows you to record and view your numbers throughout the day.
2. Don’t Eat That – If you’ve ever wondered what the ingredients label of the processed meals you eat on the go isn’t telling you, this $1.99 app is for you. Don’t Eat That will break food items down by their ingredients, letting you know if any of the contents are banned in other countries, known to be carcinogenic, allergenic, or to cause drug interactions, or are bad for children and pregnant women.
3. Eco Chef 10 Minute Meals with Bryan Au – If you’re eating raw and organic on the go, this $1.99 app will provide you with a selection of recipes that can be prepared in 10 minutes or less. Quickly put together healthy items for your lunch break before you leave the house without extending your morning routine, ensuring that you won’t have to engage in the mad scramble for healthy restaurant food later.
4. Healthy Food Finder – The Healthy Food Finder is a blessing to those with dietary allergies or food sensitivities. Lactose intolerant users can access dairy-free suggestions, athletes can find protein bars and drinks to restore electrolytes, gluten-sensitive eaters can avoid the problematic substance, and those with heart or digestive problems can access information about foods designed to ease those woes. Hit the supermarket quickly and easily, finding what you need without spending an entire evening reading labels to suss out problematic ingredients.
5. Healthy Eating – Food as Preventive Medicine – With a new tip each day, this free app helps you learn about the medicinal properties of specific foods, allowing you to make the right choices for your body on a daily basis.
6. VegOut – Vegetarian Restaurant Guide – Finding vegetarian-friendly food on the go can be a real pain, which is why this $2.99 app is so valuable. The largest international listing of vegetarian, vegan and vegetarian-friendly restaurants, VegOut will help you find guilt-free, healthy restaurants no matter where you are.
7. Food Additives 2 – If part of your health regimen includes cutting out foods with dangerous additives, this $3.99 app is for you. Never ingest another thing you’re trying to avoid because of complicated ingredients labels; Food Additives 2 will let you know when an item is dangerous, safe, unsafe or unknown.
8. Dirty Dozen – Plenty of fresh fruits and vegetables are essential to your body’s health, but many can also present some risks if they’re covered in pesticides. The free Dirty Dozen app helps you run into a market and snag the safest items with the lowest level of pesticides when you can’t find organic by letting you know the most commonly contaminated produce items.
9. EatingWell Healthy in a Hurry – Need to whip something up quickly without sacrificing nutrition? This free app is made up of 200 of the fastest and healthiest recipes in the EatingWell database, helping you throw together gourmet meals that are both healthy and easily prepared.
10. Fooducate – This free app won the first prize at the United States Surgeon General’s Healthy App Challenge, making it a trustworthy source of information about food, additives and how to make healthier alternative choices. Simply scan an item and obtain the results, then make your healthier purchases so you can get back to your busy life.

Finding healthy fare around you isn’t always easy, especially when you’re under time constraints. Using your iPhone to track down the nearest good-for-you restaurants or markets while you’re driving, however, is reckless and dangerous. You won’t be saving any time if you end up causing an accident or getting pulled over and ticketed for using a distracting device while operating your vehicle, so make sure that you plot your route before putting the keys in the ignition.

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Chicken Pot Pie with Biscuit Topping

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Chicken Pot Pie with Biscuit Topping

Serves 6

Here is an easy and simple chicken pot pie recipe with a biscuit crust that is both simple and delicious. The ideal comfort food when your wanting something simple and different for a quick and easy supper or dinner idea for the kids or the whole family try it tonight.



For the filling:


3 tablespoons olive oil
1 large leek, chopped
1 cup chopped onions, small dice
1 cup chopped carrots, small dice
1 1/2 cups green beans, cut into 3/4-inch pieces
4 tablespoons butter
1/2 cup all-purpose flour
2 cups hot chicken stock, preferably reserved from cooked chicken
1 cup whole milk, warmed
2 teaspoons dry sherry
1 teaspoon sugar
3 cups cooked, shredded chicken (see note)
3 hard boiled eggs, peeled and sliced
Kosher salt and freshly ground pepper




For the topping:


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick unsalted butter, melted
1/2 cup whole or 2% milk





Directions:


Preheat oven to 425°F.



For the filling, heat the olive oil in a large Dutch oven or heavy pot on medium heat. Add the leeks, onions, and carrots and sauté until the vegetables are tender, about 10-15 minutes. Meanwhile, cook the green beans in a pot of salted boiling water until tender and bright green, about 5-7 minutes (see note). Drain the beans and set aside.Transfer the sautéed vegetables to the same bowl as the green beans, season with salt, and set aside.



Melt the butter in the Dutch oven over medium heat. Add the flour and cook until a thick paste forms. Continue stirring for a minute or so. Add the chicken stock and milk and cook, whisking constantly until thickened, about 3-5 minutes. Stir in the sherry, sugar, and salt and pepper to taste. Fold in the vegetables and cooked chicken into the cream sauce. Season generously with salt and pepper. (Seriously, don't go light on the salt here, but taste as you go.) Pour the filling into a 2- to 3-quart greased casserole dish. Arrange the boiled egg slices over the top.



For the topping, stir together the flour, baking powder, and salt in a mixing bowl. Add the milk and melted butter, and whisk until combined. (Just a warning, the batter will seem fairly runny. That's okay.) Pour the batter evenly over the casserole dish.



Bake the pot pie for 45 minutes, until the biscuit topping is light golden brown. Remove from the oven and allow to cool for 10 minutes before serving.



Notes:

• I poached 4 pounds of bone-in chicken thighs with aromatics--carrots, celery, onions--until cooked through. I shredded the chicken and used the stock for the pot pie. (I also added the remaining bones and extra chicken back to the pot with more water to make additional stock for using later.)

• For extra flavor, blanch the green beans in the reserved stock from poaching the chicken instead of boiling water


Also take and try the following chicken pot pie recipe pictured below, click picture to view recipe:

Read more: http://www.cooking-with-us.com/chickenpotpiewithbiscuittopping/php##ixzz2ICAuIoGs

French Onion Soup Grilled Cheese

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French Onion Soup Grilled Cheese


Makes 2 sandwiches


Looking for a easy fast and simple sandwich idea for yourself or the kids? Do you like griided chees, well then you have just taken and stumbled on a easy and delicious sandwich recipe for a french onion grilled cheese sandwich try it today and see what you thinK for yourself.



Ingredients:



4 tablespoons unsalted butter, divided
4 cups sliced sweet onions (about 2 pounds)
2 tablespoons dry sherry
1/2 cup unsalted beef stock, preferably homemade
1 sprig fresh thyme, leaves stripped from the stem
1 cup grated Gruyere cheese
4 thick slices French or Italian bread
Kosher salt and pepper, to taste




Directions:


Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook, stirring occasionally, until the onions start to turn light golden, about 10-15 minutes. Continue to cook without stirring, until a brown crust starts to form. Add a splash of water and stir, scraping the fond from the bottom, and until the water evaporates. Repeat this two or three times, until the onions are golden brown and very tender.




Pour the sherry into the pan with the onions and continue cooking until it has completely evaporated. Add the beef stock and thyme to the skillet. Increase the heat to medium-high and cook until the stock has reduced by half, about 3-5 minutes. Season generously with salt and pepper.




Heat a griddle or nonstick skillet on medium heat. Spread the remaining 2 tablespoons of butter on one side of each bread slice. Place two pieces of bread, butter side down, on the skillet. Add a handful of gruyere, followed by a generous heap of onion mixture (it can be a little messy, in a good way). Top with the remaining bread slices, butter side up, and cook, flipping once, until cheese is melted and each side is golden brown.




Recipe Note:



This sandwich also really good served open-faced, which meets my 'ideal' 1:1:1 ratio.

Read more: http://www.cooking-with-us.com/frenchonionsoupgrilledcheese.php#ixzz2ICAdlRdb

Creamy Braised Chicken with Pappardelle

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Creamy Braised Chicken with Pappardelle

Here is a simple and easy quick supper idea or dinner suggestion tonight for a creamy braised chicken with pappardella that the kids will enjoy. Try this simple pasta recip tonight for something different and new.



Serves 4-6


Ingredients:

1 1/2 - 2 pounds boneless, skinless chicken thighs
Olive oil, for searing
1 yellow onion, chopped
3-4 garlic cloves, minced
1 cup dry white wine
2 cups chicken stock
1 1/2 cups heavy cream, at room temperature
3/4 teaspoon freshly grated lemon zest
8 ounces pappardelle (tagliatelle or fettuccine would work)
Kosher salt and freshly ground pepper, to taste
Finely chopped herbs (basil, parsley, or tarragon), for garnish



Directions:


Preheat oven to 325°F.



Pat the chicken thighs with paper towels and season with salt and pepper. Heat a few glugs of oil in a large Dutch oven over medium-high to high heat. Add the chicken to the pot, working in batches if necessary, and sear until deep golden brown, about 5 minutes per side. Remove the chicken to another plate.



Add the onions and sauté until softened, about 6-8 minutes. Add the garlic and stir another 30 seconds. Pour in the wine and cook, bubbling vigorously, until reduced by half, about 5 minutes. Add the reserved chicken (with juices) and stock and bring to a boil.



Cover the pot and place in the oven. Cook for 1 hour, until the chicken is falling apart. Transfer the chicken to a bowl. Shred the meat, cover with aluminum foil and set aside.



Bring the braising liquid to a rapid simmer over medium-high heat. Add the cream and continue simmering until thick enough to coat the back of spoon, about 15 minutes. Reduce heat to low. Add the lemon zest and season generously with salt and pepper. Fold in shredded chicken.



Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the pappardelle and cook until al dente, about 6-8 minutes. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary.


Garnish with freshly chopped herbs and serve immediately.

Read more: http://www.cooking-with-us.com/creamybraisedchickenwithpappardelle.php#ixzz2IC9vVeot

Sage-Brined Pork Chops with Brown Sugar Glaze

Sage-Brined Pork Chops with Brown Sugar Glaze


Whether you're planning a low-key holiday meal or sneaking in a midweek dinner date amid other holiday plans, put these tender pork chops glazed with brown sugar on your list. It's one of those dishes that is so easy and so simple, and yet feels like a special feast all its own.


Serves 2

Ingredients:

2 cups water
2 tablespoons kosher salt
2 tablespoons minced fresh sage
2 1-inch thick, center-cut, boneless pork chops (about 1 pound)
2 tablespoons brown sugar
Vegetable oil




Directions:


Heat one cup of the water to a simmer either on the stovetop or in the microwave. Add the salt and sage, and stir until the salt has dissolved. Mix in a second cup of cold water to cool the brine down and let stand until the mixture is lukewarm.




Place the pork loins in a shallow dish and pour the brine solution over top. The brine should completely cover the pork. If not, either transfer the pork to a smaller container or flip the pork halfway through brining. Cover and refrigerate for 1 to 3 hours.




When ready to cook, place a cast-iron, stainless steel, or other oven-safe skillet in the oven on a center rack. Heat the oven to 400°F. Remove the pork loins from the brine solution, pat dry, and let them warm on the counter while the oven is heating. Discard the brine.




Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Rub the pork loins with vegetable oil and lay them in the center of the pan about an inch apart. Sear for about 3 minutes or until the underside of the pork chop is golden.



Flip the pork chops and spread a tablespoon of brown sugar over the surface of each chop. Immediately place the pan in the oven. Bake for 5 to 7 minutes, until the center of the chops are just barely pink and register 140°F to 145°F on an instant-read thermometer. If the brown sugar hasn't quite completely melted, run the pan under the broiler for a few seconds.



Remove the pork chops from the pan and cover with aluminum foil while you plate the rest of your meal. (Do not leave them sitting in the pan or they will over-cook and become tough.) Spoon some of the pan juices over the pork chops just before serving.

Read more: http://www.cooking-with-us.com/sage-brinedporkchopswithbrownsugarglaze.php#ixzz2IC9eQOww

Fried Cheddar Cheese Cubes

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Fried Cheddar Cheese Cubes



Need an easy appetizer? Try the following, Fried Cheddar Cheese Cubes. These are great as an appetizer or for a party, such as a Super Bowl Party!





Ingredients:




6-inch by 2-inch by 1-inch block of Cheddar cheese (10 ounces), cut into twelve 1-inch cubes
2 eggs, well-beaten
½ cup all-purpose flour
1 cup fine, dry breadcrumbs
about 2 inches of vegetable oil in a heavy pot (I used peanut oil.)
Versatile Catalina Dressing, for dipping (Recipe is available in bettyskitchen, but you may substitute blue cheese dressing, ranch dressing, marinara sauce, picante sauce, taco sauce, hot wing sauce, seafood sauce, or other sauce of your liking.)






Directions:


Dip cheese cubes in beaten eggs to coat. Dredge in flour. Dip again in beaten eggs. Roll in breadcrumbs, pressing firmly so that breadcrumbs adhere. Place on wax paper. Chill for at least 30 minutes. (You may even place the coated cheese cubes in the freezer for the last 10 minutes.) Heat oil to 350 degrees (F). Fry half of the cheese cubes until golden brown. Remove to a plate lined with paper toweling. Repeat the frying process with the remaining coated cheese cubes. When drained, place all cheese cubes on a nice serving plate and serve immediately with Versatile Catalina Dressing or dipping sauce of your choice. YUM! This is *perfect* for your Super Bowl Party! Enjoy!

Read more: http://www.cooking-with-us.com/friedcheddarcheesecubes.php#ixzz2Hq854p4p

 
Buying a pricey new dishwasher probably won't light up your life, but the Thermador DWHD651JFP, $2,200, gets an A for effort. Its sapphire-blue LEDs beam upon the dishwasher's contents when you open the door, and a set of white lights projects the cycle status on the floor in front of the dishwasher. It's also the only newly tested model to make our recommended list since last July.

MORE AT CONSUMER Reports

• » Refrigerator buying guide
• » Recommended dishwashers
_{Consumer Reports has no relationship with any advertisers on Yahoo!.}

You can spend a lot for a dishwasher but in our dishwasher tests we found that you can also get fine results for $700 or less, although some budget models were disappointing. Fortunately, there were some mid-range models that did well enough and now include some high-end features worth considering.

Turbo zone. In our past tests of dishwasher turbo cycles, the added oomph to one part of the compartment resulted in lackluster cleaning for items in other areas. But in limited tests of a new, improved version of that feature on the Kenmore 15693, $1,000, the bowls with baked-on brownie mix we placed in the turbo zone indeed came out cleaner compared with dishes at the front of the rack—with no effect on other items. The rub: using the cycle added 70 minutes to the already 130-minute normal cycle, with about 15 percent more energy used. The model narrowly missed making our recommended list.

Arms race. Can different kinds of spray arms make a difference in cleaning? The Gallery FGBD2435N[W], $400, has a traditional-looking spray arm. The Gallery FGBD2445N[F], $550, has a spray arm that looks like a spinning capital T and comes with claims of better cleaning. The Gallery FGHD2465N[F], $600, departs further with a spinning circular spray outlet with a claim of "four times better water coverage." In our tests, though, the trio had similar wash performance. Mediocre noise or convenience scores kept them off our recommended list.

Hidden symbols. Hiding controls on the top of the dishwasher door isn't new, but the Dacor Renaissance RDW24S, $1,700, takes it to a new level by replacing cycle names with symbols. We found them mostly indecipherable without consulting the manual. The included stick-on guide would have helped—but it wasn't in English. Washing was top-notch, but about two dozen less-expensive models did better overall. Plus the pricey model lacked convenience features available on much less expensive models. And mediocre noise scores kept it off our recommended list.

Copyright © 2006-2013 Consumers Union of U.S., Inc. No reproduction, in whole or in part, without written permission.

Read More Click Here: Dishwasher Features To Skip

6 Superfoods You're Not Eating:

Are you eating these six superfoods?by SHAPE Diet Doctor Mike Roussell, phD

Power through your workout, boost your health, and lose weight with these common, yet oft-overlooked foods.
Seaweed
Perhaps most commonly eaten wrapped around a sushi roll, nori is loaded with iodine, a mineral essential for proper thyroid function. While iodized salt was introduced in 1924 to prevent goiter, the increased emphasis on low-sodium diets and the popularity of sea salt, which often doesn't contain iodine, have recently resurfaced concerns about getting enough iodine. This trace mineral isn't the only benefit of sea vegetables. Nori contains high levels of vitamin K and iron, micronutrients essential for proper cellular function. Look for nori pieces in the international section of your supermarket and crumble them on top of chili, soups, and salads. (This will add a little extra salty flavor, so if you are salt sensitive, use less in your recipe.)

Related: The Best and Worst Sushi for Weight Loss

Sauerkraut
Considering cabbage is low-carb, high-fiber, and contains cancer-fighting 3-indole carbinol and d-glucarate, a compound that works to clear excess estrogen, the veggie is already a superfood. Fermenting it into sauerkraut, however, puts it on nutritional steroids. The probiotics that drive fermentation also help repopulate your digestive system with healthy, hardworking good bacteria that lower inflammation, improve digestion, and maybe even aid in weight loss. Plus fermentation increases the bioavailablity of the antioxidants found in cabbage, and the longer cabbage ferments, the higher the levels of antioxidants become, meaning your body can better absorb and use them.

Hemp Seeds
No, these will not make you high. While hemp and marijuana are kissing cousins, the amount of THC in hemp is almost nonexistent. In 2004, the DEA's ban on hemp seeds and oil due to their trace THC content was overruled, and hemp is not considered a drug. The seeds are powerful, however, as two tablespoons contains 400 milligrams of anti-inflammatory gamma-linolenic acid and 2 grams of omega-3 fats, plus all nine essential amino acids, compounds that help maximize recovery from workouts.

Shirataki Noodles
Pasta lovers, it's time to throw an Italian feast: Now you can enjoy your noodles for 20 calories and 5 carbs (and some brands have even less of both!) per serving. Shirataki noodles are made from the konjac plant, the same plant that we get the fiber and satiety supplement glucomannan from-read: They keep you full. Shirataki don't have much flavor and come in every shape from angel to fettuccine to penne and more, so you can use them in any pasta recipe. Just take them out of the bag, rinse thoroughly, and heat, and they're ready to toss into stroganoff, primavera, or whatever you're craving.

Related: 10 Healthy Sweet Potato Recipes

Beets
After a study showed that beets can improve performance and reduce the amount of oxygen needed to complete a cardio session, the sports and fitness community has been raving about the root veggie and its juice. Beets contain nitrates, which are used in the production of nitric oxide, a compound that makes blood vessels dilate, allowing more blood and oxygen to flow to your working muscles. Enjoy them raw, cooked, or juiced.

Asparagus
Vitamin K is important for blood clotting and B vitamins are necessary for energy metabolism, and you can find both in asparagus. Not only is a stalk only three calories, but a recent study in the Journal of Food Science reported that asparagus can aid the body in accelerating the metabolism of alcohol. Next time you host a cocktail party, serve this superfood wrapped in prosciutto for tasty, low-carb, high-protein hors d'oeuvres that will help your guests wake up hangover-free in the morni


Click Here To To Read More On 6 Superfoods You're Not Eating

25 Blogs That Can Help You Plan Family Meals

January 10, 2013 By admin Leave a Comment

Planning family meals can be a real challenge, and selecting meals that everyone will like can turn into a difficult and time consuming process.  With kids being so active after school these days, it can be hard to find time to make dinner and get everyone fed at the same time.  You can use a number of tricks to help speed things up when it comes to getting on the table, however, allowing you to serve a hot meal in no time at all.  Even when you do have time, you likely want to cook something that is healthy, so having a few go-to places to find vegetarian recipes couldn’t hurt.  Sit back and relax while you take a look at the following 25 blogs that can help you form a plan to get dinner on the table quickly and efficiently.
Menu Planning
First things first, plan your menu.  Make sure to include some family favorites or a few pizza nights when you know things will be crazy.  Then, check out some of these blogs to find recipes that will help you get dinner on the table without a lot of work or fuss.  These five blog entries will give you different ideas on how to go about creating a menu, whether it’s just for the week or for the entire month.

• 5 Tips to Make Family Meal Planning Easier
• 6 Different Families, 5 Days of Dinners: Can One Meal Planning App Please Them All?
• Meal Planning Helps You Save Money
• Get Organized—How to Meal Plan…
• Menu Boards are Fun and Useful When Meal Planning

Slow Cooker
How would you like to come home after having a busy day at work or a day spent running after the kids and have dinner ready to eat?  This can be a reality when you use your slow cooker to cook dinner.  Depending on the meal that you choose, you may have a little more prep work to do in the morning, but you could even save time there by putting everything that will be going into the slow cooker in a gallon zipper type bag over the weekend and labeling it with the day of the week that you want to cook it.  Then in the morning all you have to do is wake up, dump it into the slow cooker, add some liquid, and you’re done.  No trouble at all and no dishes to worry about either.

• From Your Freezer to Your Family: Slow Cooker Freezer Recipes ECookbook
• 21 Healthy Slow Cooker Recipes
• Slow Cooker Meals, Bacon-Wrapped Potato Bites, Potluck Recipes & Kitchen Tricks
• Low-Cost Slow-Cooker Recipes
• Slow Cooker Freezer Meals: Make 8 Meals in 1 Hour!

Pressure Cooker
Do you have a pressure cooker?  If you don’t, you need to get one!  Pressure cookers cut cooking time by up to 75%, so if something would normally take an hour to cook, you can get it done in as little as 15 to 18 minutes.  You can have meals that you would normally reserve for weekends any night of the week with a pressure cooker.  They make stove top models or electric ones now.  These five blog posts will give you recipes that you can fix for your family in no time.

• Pressure Cooked Chickpea Curry with Brown Rice (One Pot Meal)
• Fast Food Redefined
• Pressure Cooker Beef Bourguignon
• Pressure Cooker Sirloin Tips in Gravy
• Pressure Cooker Split Pea Soup with Ham

Freezer Meals
Making your meals for the week or for the month all in one day may seem like a ridiculous notion, but it isn’t.  Many families handle their dinners like this every month.  Making food ahead and throwing it in the freezer is a time saver because all you have to do is pull it out of the freezer and cook it.  This method also allows you to save money because you can take advantage of buying ingredients in bulk, which is often cheaper.  Here are five blog articles that will explain how to make meals ahead of time for your freezer.

• Make-Ahead Freezer Meals
• Make-Ahead Meals
• Dinner in the Freezer: Make-Ahead Meals!
• Stocking the Freezer- Make Ahead Meals
• Tasks You Can Do Right Now to Help You Get Started With Make Ahead and Freezer Cooking

Vegetarian
It seems like many people are going vegetarian or are trying to eat vegetarian once a week to improve their health.  Vegetarian meals are less expensive to make because the expensive meat is missing from the dish.  See if any of these five blog recipes inspire you to eat vegetarian every now and then.

• 7 Cheap and Easy Vegetarian Meals
• White Beans: Simple Vegetarian Suppers
• 8 Wholesome Vegetarian Meals for Autumn
• Adaptable Vegetarian Recipes
• Vegetarian Spinach and Mushroom Lasagna

To take and view article, Click Here

The Glycemic Index Diet (Low-Glycemic Diet)

By Kathleen M. Zelman, MPH, RD, LD
WebMD Expert Review

The glycemic index has been a popular weight loss tool to help dieters lose weight. Also referred to as the glycemic index diet, GI diet, and low glycemic diet, it is the basis for many popular diet plans, such as South Beach, Nutrisystem, The Zone, Sugar Busters, Glucose Revolution, and Ending the Food Fight.
The glycemic index measures carbohydrates. The index is a list of how blood sugar levels rise after you eat a small portion of a carbohydrate food.

Originally, the index was developed as a tool to help diabetics manage blood sugar control. In theory, if it works to help control blood sugar in diabetic people, then it should work for weight control.

Slideshow: Food Frauds That Can Wreck Your Diet

What Is The Glycemic Index?

All carbohydrates increase blood sugar levels, but the effect varies widely. For example, a glass of orange juice will cause a much quicker rise in blood sugar than a bowl of oatmeal, which takes longer because of the type of carbohydrate and amount of fiber.
The response is affected by many factors, including the quantity of food, the amount and type of carbohydrate, the cooking method, degree of processing, and more.
On the glycemic index scale, each food is assigned an index number from 1-100, with 100 as the reference score for pure glucose. Typically, foods are rated high (greater than 70), moderate (56-69), or low (less than 55).

Quality Carbs Promote Weight Loss

Using the glycemic index (GI) in diet plans is based on the concept that low-glycemic foods are more satisfying than high-glycemic foods. Low-GI foods take longer to absorb and help dieters feel full longer, so they are less likely to overeat. High-GI foods break down faster, leaving you hungry and less satisfied.
Most, but not all, foods on the lower end of the GI scale tend to be healthier, nutrient-rich, less processed, and higher in fiber -- such as whole fruits, vegetables, grains, and beans. Foods high in fiber can be very filling, especially when paired with protein.
"When you focus on choosing low-GI carbs along with lean protein and healthy fats, you will naturally crowd out many of the less nutritious, high GI foods and lose weight,” says David Ludwig, MD, PhD, founder of the Optimal Weight for Life program (OWL) at Children's Hospital Boston. He has used the GI plan successfully for years with his patients.
In research published in the March 1, 1999 issue of Pediatrics, Ludwig and colleagues found that foods with lower GI scores seemed to reduce hunger in obese teenage boys.
Whereas the higher GI foods "trigger a rise in blood sugar, followed by a cascade of hormonal changes, which tend to make you hungry again sooner because they are metabolized quicker than low-GI foods," says Ludwig, author of Ending the Food Fight, a weight loss book using the glycemic index.

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How To Lose Weight Quickly On Low GI Diet

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In a hurry to lose weight? It's possible to lose weight quickly and permanently in 21 days. If you follow the heed of celebrities like Sharon Stone and Kylie Minogue, one way to lose weight quickly is to follow the low GI diet or low glycemic index diet. So how does the low GI diet work?

How The Low GI Diet Works

The low glycemic index diet or low GI Diet is strictly not a diet, but a more conscious way of eating that requires making smart food choices and changing some old eating habits. This is how it works:
First, eliminate the "bad" carbs from your meals - and start eating the right carbohydrates.

Eating the right carbohydrates means - eating more low GI foods or low glycemic index foods. Instead of potatoes, chips and pasta, try boiled chickpeas, green peas, lentil soup, and steamed stir-fried green vegetables. Instead of white bread and donuts for breakfast, opt for rye bread and whole oats porridge. They make deliciously healthy low GI foods.
Secondly, be disciplined to stick strictly to eating low GI foods during the first phase of this natural weight loss plan. Duration: three to six months.
Thirdly, add medium GI foods only during the second phase of the natural weight loss plan when you have started losing weight and want to maintain your weight.
Fourthly, avoid high GI foods if you want to lose weight easily, permanently and quickly.
Lastly, engage in simple exercises like walking three times a week, 20 to 30 minutes each.

Easy Step-By-Step Guide To Low GI Diet

Lose Weight Quickly With The Low GI Diet Breakthrough

For an easy step-by-step guide on the Low GI Diet, just click here <--------
Nutritionist Wesley Atkin's Low GI Diet Breakthrough eBook will give you all the tools to lose weight quickly and permanently. The eBook also includes 75 low GI recipes and a low glycemic index food list. You have nothing to lose and there is no risk for trying it out. Because there is a 60-day money back guarantee.

Low GI Diet Keeps Blood Sugar Levels Under Control

The low GI diet is a proven method to regain control of your blood sugar levels and prevent insulin surge which causes stress and imbalances in the body. Erratic blood sugar levels are a major cause of weight gain.
It happens when we overload our body with high GI foods, which are largely processed and refined foods. High GI foods are super fast to digest; we feel instant energy highs after eating a rich carbohydrate meal. Now you know why you always crave for a second donut, even a third!
But the energy soon dissipates and we feel hungry again. The body instinctively craves for the same high GI foods for instant comfort. Another donut!
Low GI foods, on the other hand, release energy slowly, which has a balancing effect on our blood sugar levels. We eat less and we have less cravings when we eat more low GI foods. This is how to lose weight easily without overworking the pancreas.

Not All Low GI Foods Are Created Equal

One tip though: Choose low GI foods carefully because not all low GI foods are created equal. Some low GI foods are very high in carbohydrate content which means you may end up eating way too much carbohydrates. There is another measurement that takes into account the carbohydrate content of a particular food- the glycemic load.

Low GI Diet With Low Glycemic Load

To lose weight quickly and permanently, you should choose primarily low GI foods with an overall low glycemic load. Use the low glycemic index food list as your guide. Together with a daily walking plan – and a cheerful disposition, you can easily achieve your weight loss goal.

About The Glycemic Index Scores

Use the glycemic index food list as a guide to help you make smart food choices. Look out for these numbers:
Glycemic Index 70 or more means high glycemic index (GI)
56 to 69 means medium GI
55 or less means low GI
Wesley Atkins' Low GI Diet Breakthrough eBook comes with low GI recipes and glycemic index food lists.

Want To Lose Weight Quickly? AVOID these high GI foods!

Avoid these high GI foods to lose weight quickly

How to lose weight quickly and permanently? Avoid this list of foods on the glycemic index food list. Only eat them as occasional treats.

• White bread
• White rice
• Muffins
• Bagels
• Doughnuts
• Puffed cereals
• Cornflakes
• Rice Krispies
• Corn chips
• Jellybeans
• Fries
• Baked Potatoes
• Soda

Links to Great Resources

• Your Complete Guide To Healthy Eating And Natural Weight Loss
  Find out how to lose weight quickly with the right eating habits. This blog shares many practical tips and resources on healthy eating and natural weight loss.

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30 Blogs Featuring Ethnic Recipes

If you’re seeking a method for expanding your culinary horizons and hoping to look beyond everyday American fare, there are a staggering array of food blogs from around the world that focus on preparing food from other cultures. The Internet really has helped to make the world a bit smaller, putting the cuisine of other ethnicities at the tips of your fingers and making it easier than ever to learn the ins and outs of preparing those dishes yourself. These 30 blogs explore food from a global perspective, offering recipes, hints and how-to advice that will help you host your very own food adventures from the comfort of your kitchen.
Chinese Cuisine
While you may be familiar with the fare offered at your local Chinese buffet, chances are you’ve never tasted genuine homemade Chinese food. These five blogs are built around the idea of bringing traditional, authentic Chinese recipes to Western kitchens, making it easier for you to experience the flavor profile of true Chinese cuisine.

• Appetite for China
• Egg Wan’s Food Odyssey
• Rasa Malaysia
• How to Cook Chinese Food
• Asian Inspired Vegetarian Dishes

Indian Food
Food is very big part of Indian culture, with many of the festivals and celebrations of a diverse nation centering around the dishes prepared for and served there. Even those who are experienced Indian diners tend to balk at preparing their own Indian food however, as some dishes can be complicated to prepare and many of the ingredients are unfamiliar. These five blogs offer excellent beginner courses in preparing and serving authentic Indian food, and are great places to start learning preparation techniques.

• Indian Simmer
• Enjoy Indian Food
• Monica’s Spice Diary – Indian Food Blog
• Simple Indian Food- An Easy Cooking Blog
• Sailu’s Kitchen

Mexican Fare
If you’re experience with Mexican food consists largely of drive-through windows and the occasional enchilada at a local restaurant, the offerings of these five blogs are sure to thrill your taste buds and let you know exactly what you’ve been missing. Recipes, hints and preparation tips abound in these blogs, helping you to learn your way around the cocina in no time!

• Mexico in My Kitchen
• De La Tierra Mexican Food Blog
• Vegan Mexican Food
• My Mexican Kitchen
• Mexican Food Lovers

Italian Delicacies
Most Americans are intimately familiar with spaghetti and meatballs, but there’s far more to Italian cuisine than meets the pasta bowl. These five blogs focus on traditional preparation of authentic Italian dishes, helping those who don’t have the good fortune of being able to plan an epicurean Italian tour experience the wonders and incredible flavors of Italian food.

• Italian Foodies
• Over a Tuscan Stove
• Briciole
• Proud Italian Cook
• Italian Food Forever

Mediterranean Dishes
Exploring the exotic flavors of the Mediterranean no longer requires international travel. You can taste the delights of Mediterranean foods by preparing them yourself after visiting these five blogs, which showcase the food and culture of the Mediterranean region.

• Dirty Kitchen Secrets
• Syrian Foodie in London
• MidEATS
• eatGreek
• Sun Cuisine

European Eats
From the particularity and rigid rules of French cuisine to the relaxed, hearty fare of Scotland, these five blogs showcase recipes from all over Europe. Whether you’re interested in exploring the culture of specific European countries or are simply looking for new and exciting meals to prepare, these five blogs won’t let you down.

• Natasha’s Kitchen
• French Revolution
• The Irish Food Guide Blog
• A Wee Bit of Cooking
• German Foodie Food Blog

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High-tech fork monitors your eating:

The HAPIfork, on display at the Consumer Electronics Show in Las Vegas

LAS VEGAS -- If you've always wanted a fork that spies on your eating habits, you're in luck: A company has developed a utensil that records when you lift it to the mouth.

The electronic fork is one of the gadgets getting attention this week at the International CES in Las Vegas, an annual showcase of the latest TVs, computers and other consumer-electronic devices.

What it is: The HAPIfork is a fork with a fat handle containing electronics and a battery. It's made by HapiIabs, which is based in the land of slow, languorous meals -- France.

How it works: The fork contains a motion sensor, so it can figure out when it's being lifted to the mouth. If it senses that you're eating too fast, it warns with you with a vibration and a blinking light. The company believes that using the fork 60 to 75 times during meals lasting from 20 to 30 minutes is ideal.

Between meals, you can connect the fork to a computer or phone and upload data on how fast you're eating, for long-term tracking.

The electronics are waterproof, so you can wash the fork in the sink. If you want to put it in the dishwasher, you have to remove the electronics first.

Why you'd want it: Nutritional experts recommend eating slowly because it takes about 20 minutes to start feeling full. If you eat fast, you may eat too much. The fork is also designed to space your forkfuls so that you have time to chew each one properly. It's like having your mom in a utensil!

What it doesn't do: The fork has no clue about the nutritional content of your food or how big your forkfuls are. It can't tell if you're shoveling lard or stabbing peas individually.

Availability: The company is launching a fundraising campaign for the fork in March on the group-fundraising site Kickstarter.com. Participants need to put down $99 for a fork, which is expected to ship around April or May. Those forks will connect to computers through USB cables.

Later this year, the company plans to start selling Bluetooth-enabled forks to the general public. No price was disclosed for that version.

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Best jellies and jams:

(Photo courtesy bonnemaman.us)Some inexpensive brands tasted better than pricier ones.

Smucker’s (“bringing you the goodness of jams, jellies, preserves, and smiles”) and Welch’s (“makes the most delicious jams, jellies, and spreads”) are two of the biggest names in jellies and jams. And most of their products did well in our tests. But other brands­—365 Everyday Value grape, Bonne Maman, and Trader Joe’s strawberry—scored at least as high. And Smucker’s Simply Fruit was just OK.

Among the lower-rated products was the priciest one in the bunch. The label on Stonewall Kitchen, $7.05 per jar (31 cents per tablespoon), says, “Whole, sun-ripened, sweet strawberries make our strawberry jam an exceptional American classic bursting with memories of summer.” Not according to our trained tasters, who found a musty off-taste in some of our samples.

MORE AT COnsumer Reports

• » Recommended stand mixers
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Grape jellies
The top four all have a strong grape flavor and are quite sweet. Differences weren’t very noticeable. The lower-rated Market Pantry is a looser gel and creates a gummy feeling in the mouth. “Concord,” by the way, simply refers to the type of grape used to make jelly and juice.
(See also: Baking chocolate taste test)

Strawberry jams
Bonne Maman and Trader Joe’s have big fruit flavor and big strawberry pieces; Welch’s strawberry flavor has a hint of grape; Smucker’s Seedless is thicker than most of the tested jams, with a uniform texture; and Smucker’s Low Sugar has some fresh strawberry flavor but is a bit sour and more runny than others. The lower-rated strawberry jams have off-tastes. Archer Farms lost points for a slight medicinal flavor; Polaner and Smucker’s Simply Fruit taste a tad pruney.
Bottom line.
The very good grape jellies taste similar, so choose by price. The very good strawberry jams have slightly different textures. Choose Bonne Maman or Trader Joe’s if you favor strawberry chunks; Smucker’s Seedless if you don’t like seeds. Try Smucker’s Low Sugar if you’re looking to limit sugar. And note that the words “all fruit” or “simply fruit” didn’t guarantee a tastier jam. Our experts also rated the nutrition of each jelly and jam—based on calories, sodium, and sugars—and judged the products good or very good. Polaner All Fruit is the only one with fiber (3 grams).
Copyright © 2006-2013 Consumers Union of U.S., Inc. No reproduction, in whole or in part, without written permission.



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Bread that Stays Fresh for 60 Days: Coming Soon to a Store Near You?

Every month, Americans throw out about 40 percent of the food they buy, wasting $2,275 per year. Fruits, vegetables and dairy products go bad quickly, but one of the things most likely to end up in the trash is moldy bread.

Related: 5 Clever Ways Not to Waste Food

The fungus that causes sour-smelling bread mold is Rhizopus stolonifer, and it grows best in warm, damp environments -- like under the wrapper of that sliced sandwich loaf you left on the counter. But a Texas-based company called MicroZap has come up with a simple way to make bread stay fresh and mold-free for as long as 60 days, reducing the chances of it ending up in the trash.

Related: Can Spoiled Food Be Safe to Eat?
MicroZap's technique is exactly what the company's name implies: They've found a way to zap bread with a special microwave-like device, killing mold spores. It takes about 10 seconds, and the bread stays mold-free for about two months.
"We treated bread in the device, and after 60 days, it had the same mold content as fresh bread coming out of the package," Mircrozap CEO and Director Don Stull told Yahoo! Shine recently. It had a slightly different water content after being zapped, "but it was not noticeable on any taste tests that we did."
The change in water content "may have had to do with the fact that the taste test was 60 days later," he added.
Right now, many big commercial bakeries rely on preservatives and additives to keep mold at bay. "Preservatives to extend shelf life, and additives to mask the taste of the preservatives," Stull said. Still, unrefrigerated bread usually starts to get moldy in 10 days or less.
MicroZap's technology was originally designed to kill bacteria like salmonella and MRSA, and can also treat most meats and vegetables to keep them fresh longer. But though it has a lot in common with run-of-the-mill home microwave ovens, you can't just nuke a couple of slices in your kitchen and call it good.
"Our machine uses the exact same magnetron frequencies that's in your home microwave -- 2.45 gigahertz," he said. "We penetrate the chamber in multiple different ways and with multiple different sources, which allows us to get a uniform signal." In other words: No hot or cold spots, and they can control the zap so that they don't accidentally cook, heat up, or dry out the product. (A home version of their device is in the works and would cost about $100 more than a regular microwave oven, Stull told the Associated Press.)
Even though people tend to associate a super-long shelf-life with fake food (like Twinkies), there's no question that mold-free bread and bacteria-free fruit is appealing. MicroZap's technology could be a huge benefit in developing countries where food availability is scarce and safety standards nearly non-existent. "It could help us provide an abundant food source for those in need," Mindy Brashear, director of Texas Tech University's Center for Food Industry Excellence, told the Associated Press. And MicroZap could make plenty of other products safer as well.
"Salmonella is unfortunately fairly ubiquitous in the pet food industry," Stull told Yahoo! Shine. "People really love their pets, so we've done a lot of work with pet food and pet treats."

But even once we can control mold, there's still a chance that the pre-zapped bread could end up in the trash.

"There would certainly be some questions that I would have around the texture of the bread holding for 60 days," Brian Strouts, head of experimental baking for the Manhattan, Kansas-based nonprofit American Institute of Baking, told the Associated Press. Bread could still get stale, crumbly, or rancid. A quick zap "would not be the answer to all the problems with baked goods," he added.

Also on Shine:
How to Make Perfect Whole-Wheat Bread at Home
7 Recipes to Use Up Stale Bread
Snack Breads That Are Perfect for the Lunchbox