Food News

November 20, 2007

Food News: As turkey day approaches, health specialists urge Americans to reduce salt intake

Thinking of taking those processed shortcuts for your Thanksgiving feast? Think again.
...the average American consumes between 3,300 and 4,000 milligrams of sodium a day. Thanksgiving dinner can easily reach those limits. Stuffing can harbor up to 600 milligrams of sodium a serving, plus 300 for gravy. If you bought the salt-added turkey, plan on 490 milligrams. A biscuit can mean 350, although a dinner roll might have half that. Pumpkin pie does not seem salty, but one popular brand has 300 milligrams a slice. Cooking from scratch can slash those numbers. Homemade cornbread for stuffing, for example, has little salt, and there are reduced-sodium broths for gravy.
Read more: As turkey day approaches, health specialists urge Americans to reduce salt intake
Michael Dupuis at Permalink | social bookmarking

November 3, 2007

1080 Recipes: The Best-Selling Spanish Cookbook for 35 Years, now in English

Now joining the popular The Silver Spoon in the category of renowned cookbooks translated from their native language to English is 1080 Recipes, known as the "bible" of authentic Spanish cooking.
1080 Recipes is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world. A bestseller since publication, 1080 Recipes has sold millions of copies in Spain. It contains 1080 recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts. 1080 Recipes is designed by Javier Mariscal, the famous Spanish graphic designer and illustrator, and it includes over 200 illustrations he has created exclusively for this edition along with 100 specially commissioned photographs.
1080 Recipes would make a great holiday gift, for your favorite cook, or for yourself. You can find more info at
Michael Dupuis at Permalink | social bookmarking

October 17, 2007

Food News: Pantry staples make life easier

Even though we try to organize menus, there are days when schedules fall apart. That's why pantry-based recipes are the hammers in our kitchen tool kits.

Our strategy is to tape one or two easy recipes to the inside of a kitchen cabinet and always stock the necessary ingredients. Today's recipe for Super Clam Spaghetti shows up so regularly on our dinner tables that we practically have it memorized.

The Desperation Pantry doesn't require every staple known to humankind. A few well-chosen cans, jars and boxes can pull you out of any emergency. Here are some basics we recommend.

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 25, 2007

Food News: Homemade food for wee ones

I missed the whole baby experience at the logical time for my biological clock but I'm making up for it now. Not only am I watching a little one a couple days a week, my niece is soon due to deliver the first of the next generation in my family. And topping everything off, when I opened my front door to get my mail on Wednesday I discovered two turtle dove fledglings huddled on my welcome mat and a just-out-of-the-nest robin chick snuggled down on the wide porch railing.

So it shouldn't have come as a surprise that in my e-mails came this request from Salli Wilson of West Chester. She wrote, "I am a big believer in cooking from scratch and eating healthy and I would like to do the same for my 1-year old. Are there any sites that offer nutritionally sound recipes for infants and toddlers?"

There are indeed and I'm sharing with you what I found for Salli. But I will caution you, as I did her, that before you decide to forgo commercial baby foods altogether, make sure you talk your decision over with your pediatrician (and possibly a good nutritionist).

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 6, 2007

Low Fat Crock Pot Recipes

Cooking Low-Fat Crock Pot Recipes Is Amazingly Simple

And with the wide variety of recipes, you’ll never know it’s good for you!

Many people don’t realize that cooking with a crock pot can be incredibly healthy.  Because of the “one-dish meal” stereotype, they envision calorie-laden stews, high fat casseroles, or large chunks of fatty roast.  Not any more though!  There are plenty of low-fat crock pot recipes out there that are tasty AND healthy.

Keeping these tips in mind can keep you on the road to healthy eating using your slowcooker, and aid your weight loss attempts by giving you some variety in your diet.  You can also purchase a crock pot recipe book to give you some dinner ideas.

  • Stay away from recipes that call for canned vegetables or sauces.  These are usually either high in fat or high in sodium.  Substitute fresh for canned whenever possible.  Not only will your dinner be more nutrient rich, but it will taste better too!
  • If you really want to make a recipe that calls for a canned broth, refrigerate it before dumping it in.  The cold will make the fat congeal at the top, and you can skim it off before adding it to your recipe.
  • Use fresh vegetables instead of canned when cooking.  If you wait and add them closer to the end of the cooking cycle they’ll retain more nutrients.  Having them a little “less” done will also add some nice texture to the dish!

Having dinner waiting for you when you walk in the door will also save you calories in a different way.  How many times have you “tasted” and “snacked” while you’re cooking?  You almost can’t help it when you’re smelling all those wonderful smells.  Using a crock put will completely eliminate this type of grazing, since dinner is ready to eat the moment you walk in the door!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 4, 2007

Crock Pot Meals

Crock Pot Meals Can Offer A Welcome Change Of Pace

Use some of these helpful tips when you get started!

Whether you have just received a new Crock Pot, or you found an old one in your pantry and you decided to renew your cooking creativity, there is literally a whole world of recipes out there to be discovered! Creating a variety of interesting meals has never been easier.

There are some cooking tips that can save you a lot of headaches later on, however.  While using your slow cooker is a breeze compared to most appliances, keep in mind these tips before you dive in.

  • Browning any meat on the stovetop before adding it to your slow cooker can give you a better taste, as well as cutting down on the fat.  Draining the meat and patting dry before adding it to the crock pot can help make the dish healthier.
  • To ensure evenly cooked vegetables (especially dense ones like potatoes and carrots), cut them no larger than in 1-inch thick, and make sure they’re placed on the bottom so they get even heat.
  • If the recipe calls for any milk or dairy product, don’t add it until the last hour of cooking. They break down over the long cooking period.
  • Add any noodles to a recipe during the last hour as well.  They also don’t hold up well over long periods of time, and will break down.
  • Don’t ever lift the lid to during the cooking process!  Every time you take it off, you lose heat equivalent to 30 minutes of cooking time. 
  • Don’t ever subject your crock pot to sudden changes in temperature, like pouring cold water inside right after it’s done cooking.  This can cause cracks in the ceramic dish.
  • Herbs can be tricky sometimes.  Any whole herbs, such as cloves, work best over long periods, so adding them at the beginning of the cycle is a must.  Ground or dried herbs can lose their flavor quickly over the long haul, so these must be added close to the end of the cycle for best results.

There’s no better way to save time and create great meals than by using a slow cooker. If you keep in mind these simple tips you’ll be ensured a great dinner for you and your family!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She
loves cooking with her Rival crock pot and writing about creative ways to use
slow cookers. Her numerous articles offer tips and valuable insight for any
busy family.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 2, 2007

Crock Pot Creativity

Get Creative, Save Time, Cook With Your Crock Pot!

Wouldn’t you love some ME time?

Many moms these days are just too busy.  Many work full or
part-time, and even those that stay at home have a variety of
responsibilities that take up much of their time.  Cooking,
cleaning, chauffeuring, errands, a spouse, and children all vie for
precious time, leaving little, if any, for personal enrichment. 
Utilizing the advantages of crock pot cooking, however, can give you
some of that precious time back.  

For those of you unfamiliar with crock pots, the time it can save you
during the day is amazing.  You simply gather the ingredients
together in the morning, do any chopping that’s needed, throw it
in and set the time.  There is usually no need for more than half
an hour of prep time, and 6-10 hours later you’ve got a hot,
delicious meal waiting.

Think of the time this could save you during the day.  What could you do with all this extra time?

Perhaps you could learn to paint, or start reading again.  You
could join a yoga class, visit with a friend, or volunteer.  Or,
for the really ambitious, you could get caught up on your laundry or
organize your bedroom closet!

Crock pots do more than offer a dinner solution- they can offer a life
solution as well.  They can free up some of your time to focus on
YOU, which many parents today are lacking.  While it’s
important that your children be enriched on a daily basis, it’s
just as important for you to be as well.   Using the
wonderful benefits of a crock pot can help give you free time in order
to do that.

Purchasing a crock pot recipe book can really help you add variety to
your slow cooker meals.  There are literally thousands of
different ways to cook meals in this appliance, and many are
internationally flavored or heath conscious.  There’s no
need to eat the same thing every night!  From Mexican to Chinese
to Morrocan, there’s a crock pot meal out there for even the most
picky eater.

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.  

Michael Dupuis at Permalink | Comments (0) | social bookmarking

March 22, 2007

NYTimes: Cheap Wine Works Fine

The New York Times Dining and Wine section has in interesting write up on cooking with wine. Julia Child once said "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." That was in a time before good quality table wines were common though. Does what she says still hold water today? According the the Times writer:

Over all, wines that I would have poured down the drain rather than sip from a glass were improved by the cooking process, revealing qualities that were neutral at worst and delightful at best. On the other hand, wines of complexity and finesse were flattened by cooking — or, worse, concentrated by it, taking on big, cartoonish qualities that made them less than appetizing.

Includes recipes for:

  • Risotto al Barolo

  • Sauternes Custard

  • Port-Braised Duck Legs With Black Pepper and Dried Cherries

Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

March 10, 2007

Food News: Trans Fat Fight Claims Butter as a Victim

Not all trans fat is created equally, but to the FDA and for labeling purposes, natural and artificial trans fats are all the same, forcing a lot of bakers to actually use artificial instead of natural ingredients to hit the "trans fat free" label that chains like Starbucks are demanding from their foods.

Some researchers believe that the trans fat that occurs naturally in butter, meat, milk and cheese might actually be healthy. But to satisfy companies that want to call their foods completely free of trans fats, bakers like Mr. Reich are altering serving sizes, cutting back on butter and in some cases using ingredients like trans fat-free margarine.

Mr. Reich still uses butter for many of his clients, but he has had to adjust what he bakes for almost 500 Starbucks stores from Philadelphia to Hartford.

Read more: Trans Fat Fight Claims Butter as a Victim

Michael Dupuis at Permalink | Comments (0) | social bookmarking

February 27, 2007

Garlic's health benefits minimized

Sorry garlic lovers. Looks like the data that lots of it could actually lower your cholesterol isn't as solid as it used to be.
Garlic doesn't do much for the breath and it stinks for lowering cholesterol. That's the conclusion of the most rigorous study of raw garlic and garlic supplements, despite promoters' claims to the contrary. Whether it was eaten raw in heart-healthy sandwiches, or in pills made of powdered or aged garlic, the strong-smelling herb had no effect on cholesterol in people whose levels were already elevated, the government-funded study found.
While not having any effect on cholesterol, bad breath and body odor were reported by more than half the raw garlic eaters, and a handful of people in the supplement groups reported flatulence, but there were no major side effects. Still, Robert Borris, a scientist with the Council for Responsible Nutrition, a trade group for nutritional supplement makers, said the study doesn't answer whether garlic might help regulate cholesterol levels in healthy people. According to him, the results also don't refute scientific evidence suggesting that garlic can reduce the tendency of blood platelets to build up and form clots that could block arteries. Full article here.
Michael Dupuis at Permalink | social bookmarking

December 24, 2006

Food News: 5 Easy Ways To Slim Down Any Holiday Recipe

"Try these options when cooking your holiday dinners."

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 28, 2006

Food News: Books every cook would love

"From the exotic to the homespun, from locales around the world to our own backyard, these cookbooks offer more than just collections of worthy recipes. You'll also find tips on entertaining, fascinating information on culinary history and beautiful photography."

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 17, 2006

The Cooking News Holiday Gift Guide - Cookbooks, DVDs and Kitchen Gadgets

Looking for things to give your favorite foodie for the holidays? Here are some suggestions if you're stumped and need some ideas.


The Silver Spoon $19.99
"First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers."

Joy of Cooking: 75th Anniversary Edition $18.00
"The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes."

The Bon Appetit Cookbook $23.07
"Now, for the first time, The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences--recipes that are delicious the first time out."

The Best 30-minute Recipe: A Best Recipe Classic $23.10
"300 Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen"

Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook $26.37
"The book offers a hundred chapters in alphabetical order, Almonds through Zucchini and Other Summer Squashes: some categories are wide-ranging (Beans: Dried and Fresh-Shelled) while others narrow (Ugli and Other Unusual Fruits—seemingly chosen to fill a gap in the alphabet). Bakers will appreciate recipes that offer both scratch and shortcut versions, but perhaps best of all, the book reflects perceptive appreciation of cooking the world over; in its broad embrace, it evokes the hopeful ethos of using food to open doors and build bridges."


Julia Child - The French Chef $31.96
"Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food.

Now chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original 1960s series, The French Chef."

Flavors of Italy: Northern Italy and Tuscany $8.98
"Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity, and its own exciting and colorful cuisine. In this program, we travel through the great cities of northern Italy and Tuscany, experiencing the local history and pageantry. Under the guidance of Italy’s most famous chefs, we learn to prepare the cuisine that has made the Italian kitchen justly famous. The splendor of Italy and the wonders of its kitchen await us. Buon appetito!"

Martha's Favorite Cookies $11.24
"Martha makes everything special, and making cookies is no exception. Martha's Favorite Cookies features 33 of Martha's best cookie recipes your whole family will enjoy --- such as Chocolate Malt Cookies, Peanut Butter Cookies, Fig Bars, Snickerdoodles, Scottish Shortbread, Coconut Pinwheels and much more!"

For the Kitchen

Cuisinart DLC-10S Pro Classic 7 Cup Food Processor $99.95
"A perfect gift for new homemakers, the food processor has become an integral part of modern cooking, speeding up a multitude of processes, including kneading dough, slicing, chopping, shredding cheese, vegetables and meat, mincing garlic and parsley, mixing batters, and emulsifying mayonnaise. Cuisinart's Pro Classic comes with a 7-cup work bowl, four basic attachments for slicing, shredding, chopping, mixing, and kneading, and also features two feed tube options, one big enough to handle a whole potato."

KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer $168.88
"KitchenAid's stand mixer is a substantial piece of equipment: 250 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough; the 4-1/2-quart bowl can hold up to 8 cups of flour, which translates into as many as 192 sweet treats."

All product quotes from product listings.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

November 3, 2006

New Thanksgiving "how-to" book saves the day for harried cooks; publisher to donate $1 per book to San Francisco Food Bank

This came across the ol' CookingNews desk today. Are you preparing a traditional American Thanksgiving dinner for the first time? Are you looking for a set of tried-and-true recipes to replace your own "misfires?" How about an entree for your vegetarian friends, or ways of scaling that dinner to larger numbers? You'll find this and more in a nice ebook or hardcopy form, just in time for Thanksgiving. And, if you buy it in time for Thanksgiving, you can help feed others: $1 of each sale will go to the San Francisco Food Bank.

Ithaca, NY (PRWEB) November 3, 2006 -- It's easy to find Thanksgiving recipes, but much harder to find a complete set of tested recipes that go together to help real-world cooks in real-world kitchens make a delicious Thanksgiving meal without stress or last minute problems. Help is now at hand in the new book, "Take Control of Thanksgiving Dinner," written by Joe Kissell, author of the Geeky Gourmet blog. The 104-page book may be ordered in traditional printed form ($19.99) or as an instant-gratification PDF download ($10) from

For each book sold during the month of November, $1 will be donated to the San Fransciso Food Bank, a non-profit organization (where Joe Kissell has volunteered) whose mission is to end hunger in San Francisco. For more information about the San Francisco Food Bank, visit

Kissell walks readers through all the steps: planning, shopping, preparations the day before, and finally cooking the turkey and trimmings on the big day. Detailed recipes are provided for traditional Thanksgiving dishes, from turkey and stuffing to cranberry relish and pumpkin pie. Appendixes cover special cases from allergies to vegans. A downloadable "Print Me" file provides shopping lists and schedules, as well as concise versions of the recipes to tape up in the kitchen. Readers are encouraged to modify the included shopping lists, schedules, and recipes to suit their holiday traditions.

The downloadable version is a carefully designed PDF file with hot links for cross-references and mentioned Web sites, making it easy to navigate quickly; the print version is professionally printed and bound with a lay-flat binding.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

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