When my son was a young child, his favorite dish for lunch was macaroni and cheese. Everyday I’d ask him “what would you like for lunch?” He’d always respond with a smile “mac and cheese.” I always knew what his answer would be.

I think mac and cheese is on top of a lot of kid’s favorite foods list. I remember it was on mine. Macaroni and cheese has never been boring just by itself because I love it so much. But there is so much that you can do with it to make it more fun and tasty. You can add a variety of meats, vegetables, sauces, dips, and more to change up the texture and taste and just to make something different for a change for your family.



Below are a few ideas to get you started



* hot dogs

* ground beef

* ground turkey

* chicken

* tuna

* veal

* onions

* green, yellow, and red peppers

* broccoli

* beans

* peas

* spinach

* mushrooms

* tomatoes

* bacon

* parsley

* garlic

* sour cream

* potatoes

* eggs

* carrots

* cauliflower

* ham

* chili

* shrimp

* crab

* salsa

Here is a recipe that I recently tried and enjoyed



Beef And Broccoli Macaroni And Cheese



 Ingredients

Try adding your favorite food items to the ordinary macaroni and cheese dish. Go against the norm and add something totally off the beaten path. Try something new. You never know, you may find a unique combination that will exhilarate those taste buds and also end up being a new family favorite.

2 1/2 uncooked cups whole wheat spiral noodles

1 lb. extra lean ground beef

2 cups frozen/fresh broccoli

1 cup fat free milk

3 ounces light cheddar cheese, shredded

3 ounces light swiss cheese, shredded

2 tbs flour

1 tbs I can’t believe it’s not butter, melted

salt and pepper to taste



Directions



Cook the pasta following the package directions. Cook the beef in a skillet and drain well. Microwave the broccoli until tender.

Meanwhile in a medium sauce pan, add the flour and slowly add the milk to form a paste, using whisk. Make sure you get out all the lumps. Keep stirring over medium heat and add both cheeses. Stir until creamy and slightly thickens.

Add butter to cooked spiral noodles. Then add all ingredients together and mix well. Serve immediately.

Try adding your favorite food items to the ordinary macaroni and cheese dish. Go against the norm and add something totally off the beaten path. Try something new. You never know, you may find a unique combination that will exhilarate those taste buds and also end up being a new family favorite.



By: Tammy Embrich

About the Author:

Sewing

ood old fashioned mac and cheese entice memories of your childhood? Now that you are an adult, you can still appreciate the simplicity and creamy cheesiness of macaroni and cheese without forfeiting “sophisticated” flavor. Boosting the flavor of your mac and cheese is a great way to fuse the familiar taste you treasured growing up with the new tastes you have acquired throughout your adulthood. Take a look at the following five recipes that add a real spin to macaroni and cheese.

Turkey Mac and Cheese

Ingredients:
1 (16-oz) package uncooked pasta shells
10 slices turkey bacon, cooked until crispy
1 (1 lb) loaf Velveeta, cubed
3/4 cup heavy cream
1/2 cup fat free half and half
1 tsp paprika
1/2 tsp cayenne pepper

Directions:
Bring a large saucepan of water to a boil. Add in the pasta shells and stir. Cook, stirring occasionally, until the pasta is al dente (usually around 10 - 15 minutes). While the pasta is cooking, combine the Velveeta cubes, half and half, and heavy cream in a pot and warm over medium heat until the sauce begins to bubble. Remove from heat and stir in the paprika and cayenne pepper. Crumble the turkey bacon and add it to the cheese. Drain the pasta and add it to the cheese. Stir well until the pasta is thoroughly coated.

“Fancy” Macaroni and Cheese

Ingredients:
1 red onion, diced
1 (16-oz) package pasta shells
Pinch of garlic salt
1 tbsp butter
1/4 cup brown sugar
3 cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese
Salt and pepper to taste

Directions:
Put the onions and pasta shells in a large pot of water and bring it to a boil. Cook for about 10 minutes, or until the pasta is fully cooked. Drain and pour the pasta into a casserole dish. Sprinkle a bit of garlic salt, pepper, and salt on the pasta. In a bowl, cream together the butter and brown sugar, then add to the pasta. Stir until the butter melts. Add in the cheddar cheese soup, Parmesan and Havarti cheeses, as well as 1/3 cup of the cheddar cheese. Stir until the pasta is fully coated with cheese. Sprinkle the remaining cheddar over the pasta, then bake at 350 degrees F for about 45 minutes. If you want a crispy top, switch the oven over to broil during the last 4 minutes of cooking.

Five-Cheese Bake

Ingredients:
1 (16-oz) package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 cup sour cream
1/2 tsp garlic salt
1/2 tsp dried Italian seasoning
1 tbsp chopped fresh parsley

Directions:
Bring a large pot of water to boil and toss in the macaroni pasta. Cook for about 10 minutes, or until al dente. Drain and set aside. In a large bowl, mix together the mozzarella, Swiss, Parmesan, and Provolone cheeses. Remove about half a cup of this mixture and set aside for the topping. In another bowl, mix together the sour cream, heavy cream, and ricotta cheese. Season this with Italian seasoning, garlic salt, and parsley. Add the ricotta mixture and the pasta to the bowl containing the other cheeses. Toss lightly, then pour into a greased 9 x 13-in baking dish. Sprinkle the half cup of cheese on top and bake at 400 degrees F for about 10 minutes. Switch the oven setting to broil, then cook for an additional five minutes.

Broccoli Mac and Cheese

Ingredients:
1 1/2 cups macaroni pasta
2 cups broccoli florets
6-oz shredded Velveeta
1/2 cup shredded Cheddar cheese
2 tbsp heavy cream
salt to taste

Directions:
Bring a large pot of water to boil, then add the pasta and cook for about 10 minutes, or until the pasta is fully cooked. Drain and return to pot. Boil or steam the broccoli florets. Add the Cheddar cheese, Velveeta, and cream to the pasta and stir well. Fold in the broccoli and sprinkle with salt.

Chicken and Macaroni

Ingredients:
2 cups macaroni pasta
2 cups cooked chicken, cubed
1 cup milk
2 cups shredded Cheddar cheese
1 can condensed cream of chicken soup
1 (4.5-oz) can sliced mushrooms

Directions:
Bring a large pot of water to a boil, then toss in the macaroni pasta. Cook for about 10 minutes, or until the pasta is fully cooked. Drain and transfer to a large bowl. Add the cheddar cheese, chicken soup, milk, mushrooms, and chicken. Stir well, then spread the mixture evenly in a lightly greased 9 x 13-in baking dish. Bake at 350 degrees F for about an hour, or until the top starts to brown.

By: Patrick Carpen

About the Author:

Dog Problems

This is some general advice if you are going to be following an acid reflux diet. Eating large meals and eating just before going to bed are not recommended when you are on an acid reflux diet. You are also supposed to avoid fat and/or spicy foods. All of these habits can lead to the increased production of stomach acid that may enter and cause damage to the esophagus. This is particularly true if the closing muscles do not work as they should. The consequence is that you end up with permanent heartburn.

There are many foods to consider when you are speaking about an acid reflux diet. There are foods that should be avoided, foods that can be consumed in moderation and foods that one can definitely have. The first section of the acid reflux diet will deal with the foods that are to be avoided:

Fruit - Lemon, orange juice, lemonade, cranberry juice, tomato and grapefruit juice

Vegetables - Mashed potatoes, raw onion and French fries

Meat - Ground beef or chuck, chicken nuggets, marbled sirloin, buffalo wings

Dairy - Milk shake, sour cream, ice cream and regular cottage cheese

Grains - Spaghetti with sauce and macaroni and cheese

Beverages - Wine, liquor, all coffee whether decaffeinated or regular, all tea whether decaffeinated or regular

Fats/oils - creamy salad dressings, oil and vinegar salad dressing

Sweets/desserts - Chocolate, butter cookies, high-fat, brownies, doughnut, potato chips that are fried and corn chips

The next list of foods are considered to be safe foods if you are on an acid reflux diet:

Fruit - fresh apple, dried apple, banana, apple juice, pineapple, papaya( these help to neutralize stomach acid)

Vegetables - carrots, baked potato, broccoli, cabbage, peas, green beans

Meat - extra-lean ground beef, skinless chicken breast, London Broil steak, fish with no added fat, egg whites, egg substitutes

Dairy - feta or goat cheese, fat-free sour cream, fat-free cream cheese, low-fat soy cheese

Grains - Corn bread, multi-grain or white bread, graham crackers, bran or oatmeal cereal, pretzels, brown or white rice, rice cakes

Beverages - Mineral water

Fats/oils - low-fat salad dressings

Sweets/desserts - fat-free cookies, red licorice, jelly beans, baked potato chips

The following foods are to be consumed in moderation when you are following an acid reflux diet:

Fruit - low-acid orange juice, peach, apple cider, strawberries, blueberries, raspberries, dried cranberries, grapes

Vegetables - onion that is cooked, garlic, leeks, scallions, sauerkraut

Meat - lean ground beef, scrambled eggs in butter, chicken salad, fried eggs, tuna salad, fried fish, beef or pork hot dogs, ham

Dairy - Yogurt, frozen yogurt, 2% or skim milk, low-fat cottage cheese, mozzarella cheese, cheddar cheese

Grains - Granola cereal, garlic bread, muffin

Beverages - Non-alcoholic wine, non-alcoholic beer, cola, beer, root beer

Fats/oils - Ketchup

Sweets/desserts - low-fat cookie

This is by no means a comprehensive list of the foods that you can consume and avoid on an acid reflux diet but it is a start. When you find that your reflux disease is somewhat under control, then perhaps you can slowly add a food from the forbidden list to see how you will react to it. If it makes your acid reflux worse, then you know to avoid that food for good.



By: Lee Dobbins

About the Author:

Acai Berry

When you start the Atkins diet, you are entering a new world of eating. And nowhere is that more apparent than at the supermarket. Suddenly, all of your stand-by foods like macaroni and cheese, pasta and bread are no longer on your shopping list. When you go shopping for the first few times you may feel like a fish out of water. However, with a bit of practice you’ll feel just as comfortable as you were with your previous shopping lists.

Successful Atkins shopping starts before you reach the store. There are many resources for shopping lists online and in Atkins books. Before you head for the store, make a list of the week’s recipes and then decide what you’ll need to make each meal. Make sure to purchase low-carb snacks for in between meals.

Also, plan for modifications to the meals for other people in your home. You won’t be able to make totally different meals for yourself and your family for the long term. The best approach is to use the main meat dish for your meal for the entire family and then a carbohydrate side dish for your family. For example, if you are eating meatloaf you can add half a potato for the other members of your family.

Once you’ve made your meal plan for the week, its time to hit the store. When you arrive, buy your protein items and produce first. This may sound very simple and like it won’t make much difference, but it will. Once you’ve filled your cart with all of the acceptable foods, there won’t be room for much more.

Consider buying your meat in bulk. This will save you lots of money if you know where to get family sized packages of meat. When you buy meat in large quantities, you can also cook it in bulk as well. Taking time a few days per week to cook meat makes it simple to follow the Atkins plan. You can cook your meat before hand and have it ready to go when you need it. You can purchase ground beef, chicken pieces, small steaks and even seafood in bulk.

Cheese, if you can tolerate it, can also be purchased in bulk. Many stores offer store-brand cheese in large bricks. You’ll need to make sure to read the labels before you purchase any cheese. Make sure that when you eat cheese to eat some fiber (salad or raw veggies) as well. Having large blocks of your favorite cheeses on hand can make it easy to grab a quick snack between meals.

As you walk around the store, stick to the outer edges. The outer aisles have the freshest food. Think about your neighborhood grocery store. Most often the deli, the meat counter and the produce section are all along the sides of the store with the packaged items in the aisles. This is especially important if you are in the initial phases of the Atkins diet. You’ll want to stay away from all packaged foods during induction, even if they are low carb packaged foods. Once you add more carbohydrate grams to your daily limit, you can start to experiment with low-carb packaged foods.

That leads to the next important tip, read the labels! Just because an item says it is low carb, it may have hidden sugars. Do your investigative work at the grocery store so you won’t get home with products that cause you to gain weight.

Shopping for the Atkins diet will take some time to get used to. You’ll be navigating parts of the grocery store that you may not be familiar with. You’ll also be purchasing items you’ve never cooked before. However, with planning and dedication low carb shopping will become easier. Just remember to make a list before you visit the store and stay toward the outer aisles of the grocery store. In no time, you’ll be an experienced low carb shopper.



By: Albert Alexander

About the Author:

Forex Trading

Hot summer days are upon us, a perfect time for family backyard barbecues, picnics, and other fun events. And what comes to mind when we think of barbecues? Well burgers are on the top of my list and are also fairly reasonably priced at the grocery store when comparing other meats.

But what can we do to spice up those burgers, other than the everyday lettuce, tomatoes, pickles, and barbecue sauce? When you think about it, there are numerous things you can do to offer a unique take on the hambuger.



Below are some choices to get you started



Steak sauce instead of ketchup

Fried green tomatoes

Zucchini

Spinach dip

Macaroni and cheese

Pineapple rings, lightly cooked on the grill first

Fried red onions

Bacon

Mozzarella cheese

Thousand Island dressing

Feta cheese

Salsa

Avocado

Mushrooms

Guacamole

Sour cream

Roasted red bell peppers

Green peppers

Thinly sliced creamed cucumbers

Potato chips

As you can see, there is lots of potential when spicing things up with the ho hum, everyday burger. You can use each of the items above alone, or you can of course combine them for variety. Give your taste buds a kick and try them out. You may just find a combination that will be a big hit with your family and guests.

I have personally tried steak sauce, fried green tomatoes, thousand Island dressing, mushrooms, bacon, and feta cheese, and spinach dip on burgers and they are all excellent. But the secret to a really great burger is trying various combinations to your liking. The food items mentioned in this article are just some examples to get you started. There are many other foods that you will thinik of and may like to try. The sky is the limit.

 



By: Tammy Embrich

About the Author:

Student Loan Consolidation

Sometimes we all just want a little comfort food.  And in all honesty, most comfort food is tasty, easy, and economical which makes it perfect during some of the current situations we face.  Here are some old recipes from my earlier years that make great comfort food casseroles.  Enjoy Sarah’s Beef and Macaroni Bake the next time you need comfort.  Who wouldn’t feel comforted by macaroni, cheese, ground beef, etc sprinkled with bread crumbs and baked?

SARAH’S BEEF AND MACARONI BAKE

1 1/2 to 2 quarts boiling water

6-oz elbow macaroni

1 tsp salt

1/4 cup chopped parsley

1 can mushroom soup

3/4 cup water

1/4 tsp garlic salt

1/2 cup shredded sharp cheddar cheese

1/4 cup butter

1 small onion, chopped

1/2 lb ground beef

1/2 cup buttered bread crumbs

Add the 1 teaspoon salt and macaroni to the boiling water and stir until the macaroni is flowing freely. Cook until the macaroni is tender.

Meanwhile, melt the butter in a saucepan. Add the parsley and onion. Cook about 3 minutes over low heat, stirring occasionally. Blend in the soup and the 3/4 cup water. Heat mixture to boiling, stirring constantly. Remove from the heat and stir in the 1/4 tsp garlic salt and cheese.

Brown ground beef in a skillet and drain off the excess fat. Stir beef into the cheese mixture. Drain macaroni. Add macaroni to the beef mixture. Turn into a greased 1 1/2-quart casserole dish and sprinkle with the bread crumbs.

Bake in a 350 degree oven for 20 minutes.

Enjoy!



By: Grandma Linda

About the Author:

Mesothelioma Law

Acid reflux happens when the lower esophageal sphincter is weakened or forced open by eating certain foods. Everybody will have their own triggers when it comes to reflux, however there are certain foods that cause reflux in the bulk of those who suffer from the problem.

People who remember the acid reflux foods to avoid should be able to remove this condition from their lives and they will sleep and feel better throughout each day. Therefore it is important to change or adopt appropriate dietary habits.

Acid Reflux is an uncomfortable condition which can be reduced or eliminated with the correct diet. The following provides the dos and don’ts essential to maintain healthy lifestyles sans reflux. The following categorizes foods to avoid in preventing acid reflux from occurring

Beverages

Caffeine is high on the list of foods that cause reflux. This consists of coffee, tea, carbonated beverages and all kinds of alcoholic drinks.

Foods with high fat content

Fried foods and other high fat foods are at the very top of the list of foods that cause reflux because these foods take a long period of time for the body to digest. This adds pressure in the stomach, which then puts pressure on the lower esophageal sphincter and allows acid to reflux.

The high fat foods to avoid are mashed and French fried potatoes, chicken wings, chicken nuggets, marbled sirloin steak and ground chuck streak.

More foods include cakes that have creamy frostings, ice cream, brownies and doughnuts. Milkshakes, cottage cheese and sour cream are dairy products that should be added to the list to avoid. Macaroni with cheese, pastas with rich sauces, creamy salad dressings should not be eaten by those who have symptoms of reflux.

Foods with high acidic content

Other general foods that cause reflux consist of citrus foods such as grapefruit, oranges and juices, tomatoes and tomato based products.

Acid reflux foods to avoid may include many spices which often trigger this condition. People should not eat foods that are prepared with many different spices. In addition, these people should never consume spicy food in the afternoon or evening because most people suffer from reflux when they try to sleep. While retiring it is also a good idea to elevate the upper body to prevent acid from seeping back up.

While it is not a food, tobacco is also a major offender. It is also important to remember that smoking can cause many more serious illnesses such as cancer.

Medications may be needed in order to combat these foods that cause reflux. However there are other, natural ways to combat foods that cause reflux. One is to not to overeat. The other includes maintaining an ideal weight according to your height.

What Diet Should You Use For Acid Reflux?

Each individual should focus on the delicious foods that they can eat rather than the delicious foods that they cannot eat. There are some superb meats to include in this diet that are nutritious and delicious.

Fruit is good for those on the diet to avoid reflux, but the fruit should be carefully chosen. For example, apples and bananas are good for those with reflux.

Extra lean ground beef, steak and chicken are usually suitable for a main course. Most fish is also very nutritious and safe for those suffering with acid reflux. All of these foods are acceptable in the diet to avoid acid reflux, but these should not be prepared with a lot of grease. The dishes should preferably be grilled or broiled.

Most bread, cereal and graham crackers should not generate the symptoms of acid reflux. Corn bread and pretzels are good additions to the diet.

The diet for acid reflux will abolish some desserts, but there are other desserts that should be fine for those with the condition. Cheese often makes a good dessert, and there are some cheeses that will be an important part of the diet for acid reflux. However as stated above, there are also some cheeses that should be avoided.

Fat free cookies are generally fine for those with acid reflux. People with acid reflux should avoid rich, creamy cakes and most ice creams although people can substitute some kinds of frozen yogurt for the ice cream.



By: Cindy Heller

About the Author:

Fix Your Golf Swing

There are many ways of cheating on a diet and many different types of diet cheaters.  Which one holds you back?

Inadvertent Cheater Blatant/Lazy Cheater Well-intended Cheater Oblivious Cheater The Intentional/Controlled Cheater

The Inadvertent Cheater thinks that they are eating healthy when they really are not.  For example, they may buy a cereal that is marketed as a high-fiber, bran cereal, and while that may be true, it also contains more sugar than the “Cocoa Choo-Choos” marketed to kids.  They may forego soda for juice—and although the juice is a better choice—it too contains high amounts of sugar or fructose.   Make sure you are checking labels.  Just because it is marketed as a health food—doesn’t mean that it is.

The Blatant/Lazy Cheater is another story; they befriend procrastination.  They figure that they already ate the Oreo when they were making the kid’s lunches so…they may as well wait and start that diet tomorrow—and proceed to eat the whole bag of Oreos.   Tomorrow never comes.

The Well-intended Cheater does pretty well most of the time.  Their set-back happens when they have eaten a clean diet during the first part of the day and so they figure that the pizza for lunch won’t hurt—especially since they plan to have a salad for dinner.  They stick to their plan and eat the salad for dinner; however, the salad comes with high calorie dressing, which they smother the salad with.

The Oblivious Cheater is the taste-tester.  They don’t mean to cheat; however, they take a little bite of the macaroni and cheese they are making for lunch to ensure it is not too hot for little Joey.  Later in the afternoon, little Joey wants to go to the park, but it is raining—so they head to the neighborhood fast-food joint that sports a Play Place—where they feel obligated to buy the Happy Meal.   While little Joey is busy playing, they figure a couple of those fries won’t hurt, and a bite or two of those chicken nuggets are probably okay—they do have protein—and they hate to see it go to waste.  Later when fixing dinner, just a little sample to make sure it isn’t too salty.   When cleaning up, they take just a small piece of the bread that Little Joey didn’t even touch.   All those little bites?—they add up to big calories at the end of the day—and take a big bite out of reaching your fitness goals.

The Intentional/Controlled Cheater is the only form of cheating that is legal and won’t keep you from attaining your fitness goals.   This is the category that I fall under.  I do not always eat perfect—that being said—I try to keep a clean diet almost all the time.

At our house, Saturday night is movie night.  It is the one time during the week I break the no food in the living room rule.  It is also the one day of the week I get to legally cheat on my clean diet rules.  We go shopping for movie night treats, which consists of popcorn, candy, and we usually order a pizza complete with breadsticks and Buffalo wings.  We get mounds of blankets and pillows and picnic in the living room.   I look forward to this time with my family all week.  I wouldn’t give it up for anything.  The rest of the time we—even the kids—make a conscience effort to be as healthy as we can.

I also break the clean diet rules for my children’s birthday parties—I will NOT forego a piece of birthday cake in celebration of my child’s life—NO WAY!  If we go to a BBQ or somebody invites us out, I will munch on a few chips and eat the hamburger— I don’t want to be rude.  You will never see me eating just a salad on my wedding anniversary, nor will I refuse to eat a homemade chocolate chip cookie on Christmas Eve with my children.  To me, these are the celebrations that are the building blocks of a happy life—kind of like protein is to muscle.  I don’t consider it cheating; I consider it the precious moments in life.

So what can/should you do?

Take the time to read labels.   Check content for extra sugar, fructose syrup, sodium, and high levels of “bad” fat (sat/trans look instead for foods with omega 3 fats).   Try to avoid packaged processed foods altogether when possible and opt instead for fresh foods or foods you prepare at home. Quit procrastinating—there is no time like today.  An old Chinese proverb states that “The best day to plant a tree was twenty years ago, the second best day is today.” Remember that getting fit is a lifestyle.  Although there will be times when a piece of cake is appropriate—reserve those for special occasions or one night a week you have set aside as a “treat-night.”  It is important though that even special occasions and “treat-night” require some moderation.  Indulge a little–but don’t binge. Often we don’t realize all the extra calories we eat without even thinking about it.  For one week, carry a sandwich bag with you on a daily basis.   Every time you are about to sample the macaroni and cheese, the dinner you are preparing, a single Fruit Loop, French fry, or chicken nugget, put it in the sandwich bag instead of your mouth.  You will be surprised how quickly it can fill up.   Consider the calories you have saved at the end of the week. When you do have a legitimate reason you are cheating, such as special celebrations or a predetermined night that is set aside, keep it within reason.   You can have pizza with the kids, but you don’t have to eat an entire large pizza by yourself.   Pick a treat such as a dark chocolate candy bar (filled with antioxidants) but don’t eat the entire bag of Cheetos (it is also not necessary to sample every movie treat that your kids have).

By: Kelliann Bateman

About the Author:

Making Money

At times people think vegetarian food offers no variety at all. To prove this myth wrong, switch to Italian vegetarian recipes. These are a great combination of excellent food & vegetarian needs. You can enjoy a wonderful meal while adhering to your food needs. This is due to the fact that vegetable go much in tandem with the Italian cuisines. These recipes are are not just healthy & harmless, but also culminate to a great taste. They are also royal and indeed unique such as Zucchini Corn & Tomato Au Gratin, Eggplant Parmigiana and Vegetables & Beans Alla Veneziana.

Lets have a glimpse of these exquisite preparations:

1. Appetizers

Pre meal dishes in Italian vegetarian offer a wide variety of salads. To name a few:

i. Panzanella Salad

ii. Rotini Salad teamed with Feta Cheese & Black Olives

iii. Italian Potato Salad served with Sun Dried Tomatoes

iv. Pecorino & Basil Crostini

v. Rocket (Arugula) & Baby Corn Panzerotti

vi. Tomato Bruschetta

2. Pasta

Pasta is an exclusive Italian delicacy and are surely world-known. While there are several traditional pastas to choose from, with time many new & modern styles of cooking pasta have come in to being. Some not-a-miss vegetarian pasta varieties are:

i. Eliche Arrabbiata

ii. Linguine teamed with Spinach Pesto

iii. Rigatoni with Gorgonzola

iv. Fusilli teamed with Sun-Dried Tomato Pesto

v. Courgette

vi. Spinach & Wild Mushroom Lasagne

vii. Cannelloni teamed with Ricotta Cheese in Red Wine Sauce

viii. Manicotti served with Artichokes in Green Tomato Sauce

ix. Capellini in Tomato & Basil Sauce

x. Conchiglie Genovese with Coriander Pesto

xi. Spicy Vermicelli with Oyster Mushrooms

xii. Macaroni with Cheese

xiii. Fettuccine served in Creamy White Sauce

xiv. Tagliatelle with Tomato Sauce

xv. Penne Pesto

xvi. Spaghetti served with Olive Oil & Garlic

xvii. Farfelle Marinara

xviii. Pasta Primavera

3. Gnocchi Dishes

Another exquisite Italian specialty, the gnocchi dishes just like the other categories offers lot of variations. Some of these are:

i. Gnocchetti served in Pomodoro Sauce

ii. Potato Mushroom & Chives Gnocchi

iii. Spinach & Ricotta Cheese Gnocchi

iv. Pumpkin & Semolina Gnocchi

4. Risottos

Italian vegetarian cooking is almost filled of surprises. One among them are the risottos. Some unbeatable risotto recipes for the vegetarians are:

i. Alla Pomodoro

ii. Risotto Alla Milanese

iii. Risotto served with Porcini Mushrooms

iv. Baked Brown Rice served with Roasted Vegetables

5. Sauces

Italian food is served with varied sorts of sauces. Some of the known favorites among Italian vegetarian sauces are as follows:

i. Almond Butter Sauce

ii. Basil Garlic Sauce

iii. Herbed Mushroom Sauce

6. Pizza

It won’t be wrong to say that pizza is among the most commonly prepared Italian dishes across the globe. Its list can be just endless. However, they are all based on the fresh dough pizza bases. The base is then garnished with the favorite toppings like:

i. Thin Crust Gourmet Vegetarian Pizza

ii. Deep Pan Pizza Margherita

iii. Cheese & Mushroom Calzone

iv. Spinach & Feta Cheese Stromboli

7. Desserts

Enjoying a rich vegetarian diet and ending up with sweets is a sheer treat for one & all. Desserts in the Italian recipes have a special space and these recipes are indeed different & unique in taste. To name a chosen few, these are:

i. Risotto & Rocket Pie

ii. Vegetable & Rice Timbale

iii. Red Pepper & Spaghettini Flan

iv. Tiramisu

v. Lemon Vanilla Panna Cotta with Wine

vi. Fresh Cherry Sauce

vii. Strawberry Cheesecake



By: Abhishek Agarwal

About the Author:

Toddler Bedding

Bricktown Italian restaurants are an integral part of the great entertainment district experience that Bricktown, Oklahoma City offers. The Italian restaurants offer a casual dining experience, and also delicious food. Delectable Italian recipes are yours for the taking. The signature dishes created by the master chefs are sure to create a lingering sensation in your taste buds, making you want to come back for more. Pastas, pizzas, soups, salads, sandwiches, specialty drinks, desserts, and great wine are yours for the taking.

Great service includes not only great food but also unmatched hospitality. So concerned are Bricktown’s Italian restaurants about customer satisfaction, that they’re willing to offer customized dishes according to the personal preferences of customers. The restaurants also provide facilities for banquets, parties, formal meetings as well as informal get-togethers.

Even kids can look forward to an amazing sensory experience with specialized menu including grilled cheese sandwich, meatballs, chicken strips, cheese ravioli, macaroni and cheese, cheese pizza, and more. Appetizers offered include pepperoni bread, fried mozzarella, toasted ravioli, stuffed mushrooms, calamari, and other mouthwatering items. A whole range of special brick oven pizzas are offered by one of the Italian restaurants in Bricktown. These include barbecue chicken pizza, Thai chicken pizza, Margherita, veggie pizza, and artichoke chicken. Soups and salads here include Tomato Florentine Soup, House Caesar, House Italian Chicken Salad, Salmon Caesar Salad, and Chicken Caesar Salad among others. The wine list at this restaurant is also extensive, containing a wide range of white, red, desert and sparkling wines.

If visitors to Oklahoma City have been pampered with warm hospitality at the OKC hotels, they can experience a little more of that at the Bricktown Italian restaurants.



By: Shane Wauhob

About the Author:

Toddlers

Frustration can sometimes look like anger, but this emotion is just a little bit different. The underlying foundation of frustration is loss. As a child develops, they begin to realize that life is made up of choices, and when a choice is made, the option that was once available to him or her is gone. This situation breeds frustration.

For example, a child may become very frustrated when they are asked by his or her parents to choose between having a peanut butter and jelly sandwich or macaroni and cheese for lunch, (he or she often can’t have both… what parent really wants to prepare two different meals?) This loss can also be felt when a child is unable to accomplish something that he or she wishes to achieve. When a child is unable to ride a bike on his or her first attempt, there is a loss of a hoped-for skill, and the loss of a feeling of omnipotence—the belief that “I can do anything” is met with the reality that this is just not always the case.

The period of the “terrible twos” is often characterized by the emergence of temper tantrums. These are the result of a child realizing that they cannot have everything that he or she wants and cannot do anything he or she wants. This is a harsh and painful reality that all children must face. We as adults still struggle with this…”why can’t I have a brand new car…it’s just not fair.” It is important for parents to be understanding and empathic to a child’s “wake up call” to the reality of the limits that the world sets upon us. After all, parents once had to face this realization as well.

When a child acts out through temper tantrums or other means of expressing frustration, it is an understandably frustrating experience for a parent…and maybe a bit embarrassing if this happens on a long airplane ride. However, if a child is to grow through this difficult stage of development in a healthy manner, parents need to meet the child where they are; they need to communicate their empathic understanding of a child’s frustration. A loving hug can do wonders for a child who feels the overwhelming frustration of a limiting world. This embrace models, in a soothing and empathic way, that frustration needs to be controlled and held. An empathic parent sets limits upon their child. If a child’s frustration is not held, (and he or she is given both the peanut butter and jelly sandwich AND macaroni and cheese), then the parent is feeding into the child’s denial of the reality of the world.

Love and limits help a child to feel understood and supported as they wrestle with the loss of the belief that they, the world, and its inhabitants are perfect and limitless. As a child develops, they also begin to realize the scary truth that he or she is separate from their parents. Children realize that their parents aren’t always able to protect them from a frustrating world. Often, the frustration a child feels towards the world is directed toward their parents. Parents can become villains–withholding and frustrating people that won’t give the child everything that he or she wants or needs. This is another painful truth. No parent, even the most highly attuned or attentive one, can be everything at anytime for his or her child…yes, it’s true that no person or parent is perfect.

A child often projects his or her frustration at the world on his or her disappointing imperfect parents…something that can be uncomfortable for a parent to experience. By realizing that this frustration is normal, (and that you once went through it as well), may make it easier to empathically soothe a frustrated child and help the child to develop into an emotionally healthy adult.

PROBLEM: Children experience frustration when they realize that they cannot have or do everything they want.

SOLUTION: Parents need to realize that the experience of frustration is normal, as we have all gone through it. Limits and love are ways to help children understand and cope with their own frustration. You may become the “bad guy” for awhile, as your child projects his frustration and loss upon you—resist personalizing it and reacting to it in an aggressive and defensive manner.

THE DOs AND DON’Ts OF HANDLING TANTRUMS

•DO keep your cool.  Kids are very good at sensing your feelings.  The more frustrated you feel, the more frustrated your child will become.  Take control of the situation, and your child will feel more safe and secure.

•DO be empathic.  Try and have some understanding of the difficulty of not being able to do or have something.  Everyone has had such moments.

•Do NOT punish.  Never physically hit or spank your child, as this only shows a lack of control on your part and gives the message to a child that their feelings are to be “beaten away.”  A child should be encouraged to express their feelings in a productive and verbal manner.

•DO reflect feelings.  “You are very mad right now.”  Be an emotional mirror through your own expression of how the child is feeling.  This will help them to learn how to put their own feelings into words, and will make them feel understood.

•Do NOT reward. Never give in to the demands of a child who has just gone through a tantrum.  Model for them limits and control by not caving in. Instead, encourage talking about the tantrum once the child has calmed down.  Discover together what the tantrum was really all about.  

•DO make sure the child and others are safe during a tantrum.  If it seems as if the child is in danger of hurting themselves or others, take the child to a calm, quiet and safe space to contain the child’s aggression.

•Do NOT pay attention to a child that seems to be having a tantrum to get attention.  If you decide that ignoring the childs’ tantrum feels right, never abandon the child.  Stay in the same room with the child, and go about your activity without acknowledging the tantrum.  

•DO provide hugs and warm embraces for a child that has gone through a temper tantrum.  Children should not be made to feel ashamed for having feelings.  They look to you to help them learn how to express their feelings in a safe and contained manner.

•DO be aware of  “tantrum triggers”—those situations or locations that seem to cause your children to tantrum.  Avoid these trigger situations particularly if your child is tired or hungry!

ADDITIONAL TIPS WHEN DEALING WITH SCHOOL-AGE CHILDREN

•DO require a “time-out” as a time to cool down in a private space.  

•Do NOT set a time limit for a “time-out”.  Allow older children to feel as if they have some control, as this will help them to regain composure.  Say, “Tell me when you are cooled down and under control, then we can talk about it”.

•DO allow the child simple choices.  A child who is feeling overwhelmed with decisions will benefit from feeling a small amount of control.  Rather than asking, “When do you want to clean your room?”, ask , “Do you want to clean your room now or after dinner?”

•DO remember that as a child develops language skills and other ways of expressing feelings, tantrums and acting-out behavior will decrease.

www.mattcasper.com

www.emotes.com



By: Matt Casper, Mft

About the Author:

Make Money at Home

Once your child begins to leave the world of baby food behind, meal times can be a roller coaster ride. Toddlers are notorious for being fickle and picky eaters. But, how you handle your toddler’s eating habits at this age can have an impact on their eating habits for life.

Toddlers thrive on routine, including mealtime routines. When you disrupt this routine, it can wreak havoc. Unfortunately, sometimes this need for routine means that your toddler wants to eat the same food at every meal for six weeks. Don’t obsess about this, but do continue to introduce new foods. For instance, if the favorite is macaroni and cheese, you might try switching the menu to the same macaroni noodles but with a little butter instead of cheese sauce. Then add some grapes or apple slices, and see how it goes. Lie about the name if you need to (this is macaroni and butter cheese, yum!), but offer some alternatives.

My experience has been that alternatives will only be tolerated if the rest of the routine is maintained. So, I never try to get a toddler to eat a brand new food in a restaurant. Only in the privacy of my home, where she can sit in her usual seat, at her usual time will I offer some new food. The main point here is that you must continue to offer other foods. If you are content to let them munch on French fries and mac and cheese forever, they may never be willing to try new foods.

One of the best ways to get your toddler to try new foods is to eat them yourself. My daughter wants anything I’m eating if I haven’t offered it to her. So, when she asks to try it, I grudgingly give her a few bites of my food, making sure she understands that I was really enjoying it, but am willing to share. After a couple of days of this, she is ready to eat the same food, calling it her own.

Don’t lose hope- nutritionists say that most children get a fairly well rounded diet if one is offered to them. Just find the healthy foods they will eat, and offer those more often than the less healthy ones. But, keep trying those new foods so that your child is reminded that there are more things to eat than macaroni and cheese!

 http://www.moneybizhome.com/babies-toddlerart



By: Oli Osorhan

About the Author:

Kid’s Beds

When someone we know passes away, we want to help out by bringing a dish to the grieving family.

Often times, we are unsure what would be appropriate to bring. When asked, I recommend a fully baked casserole. Yes, the family will receive numerous casseroles, but they can easily freeze the casseroles for a later date.

Here are a few tips:

1. Purchase inexpensive casserole dishes and keep them on hand. When the time comes, give your casserole in the dish. Families are too busy to worry about returning your expensive casserole dishes.

2. I would avoid making tuna noodle casserole or baked macaroni and cheese. Families seem to get bombarded with those.

3. To go along with your casserole, give the family a beverage. A nice juice, sparkling water, soft drinks, flavored teas, etc. Beverages are often overlooked.

Here are the three recipes I like to make for bereavement casseroles.

Hamburger Bean

1 lb. bacon

1 lb. hamburger

1/2 cup onions, finely chopped

1/2 cup catsup

1/2 teaspoon mustard

2 tablespoons vinegar

1 lb. can baked beans

1 lb. can buttered lima beans

1 lb. can kidney beans

In a large frying pan, fry bacon until done; drain and crumble. Fry hamburger and onions in same frying pan that you used for the bacon until done. Return bacon to the pan, add the remaining ingredients. Cook for 5 additional minutes. Pour into casserole dish. Bake for 1 hour at 350 degrees.

Corn Beef Noodle

3 cups uncooked egg noodles

1 can cream of chicken soup

1 can of corn beef, chopped into small pieces

3/4 cup milk

1/4 cup green peppers, diced small

1 cup sharp cheddar cheese, shredded

salt and pepper to taste

1/2 cup bread crumbs

In a large saucepan, cook noodles in boiling water until tender. Drain; stir in cream of chicken soup until blended. In a large bowl, combine corn beef, milk, cheese, green pepper, cooked noodles and soup mixture. Salt and pepper to taste. Pour into a greased 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake in a 350 degree oven for 30 minutes.

Cheesy Chicken Noodle

1 (16 oz.) bag egg noodles

1 1/2 lb. cooked chicken, cubed

2 cans cream of chicken soup

1 cup frozen peas

1/2 cup Parmesan Cheese

1/2 cup bread crumbs

milk

In a large stock pot, cook chicken until done. Remove from bone and set aside. In a large saucepan, cook egg noodles until tender, drain. Combine chicken, noodles and peas in a 2 quart casserole baking dish. Pour cream soup over noodle mixture, adding enough milk to cover noodles. Sprinkle Parmesan Cheese and bread crumbs over noodles. Bake at 350 degrees for 45 minutes.



By: Shelly Hill

About the Author:

Mesothelioma Law

Dining out can be a challenge for those following a vegetarian or vegan diet. Many restaurants have an extremely limited selection of vegetarian dishes and are unwilling to modify menu items to meet the needs of vegetarian diners. At Paul Martin’s American Bistro®, we provide vegetarians with superior meals created from local, sustainable and mostly organic fresh ingredients. An equally important part of our mission is to ensure that every diner has a memorable meal and dining experience, we are happy to personalize our dishes to create an inspired plate that meets any conscientious food choices.

Our mantra of “Eat organic. Believe in sustainable. Buy local.” embraces the basic values of health, taste and preserving the rural landscape. We have thoughtfully handpicked our vendors to provide the freshest in-season produce for our vegetarian offerings. Our vendor list includes local growers such as Coke Farms in San Juan Bautista, who have demonstrated their strong commitment to sustainability and growing organic fruits and vegetables in Northern California for more than two decades. Our diners benefit from the superior taste and freshness of produce from Earthbound Farms, where environmentally friendly farming methods are a top priority. Our menu features an assortment of certified organic exotic mushrooms from local mushroom farming pioneers, Gourmet Mushrooms. We are proud of establishing an extensive network of vendors who share our values, vision and commitment to quality.

When dining at Paul Martin’s American Bistro, vegetarians can look forward to a selection of crisp, fresh salads such as the Butter Lettuce and Pt. Reyes Blue Cheese (http://pointreyescheese.com) salad with candied walnuts, apples and maple vinaigrette. Start your meal with our Roasted Summer Tomato Soup with basil pesto, or add an organic green or house Caesar salad and fresh organic artisan bread to round out your meal. Vegans will enjoy our Fresh Linguini and Farmers Market Vegetables, featuring the freshest in-season vegetables and a tomato saffron broth. Our soul satisfying Macaroni and Cheese or Spinach Dip (Heirloom Organic Bloomsdale spinach grown by Heirloom Organics) white cheddar cheese from the Fisculli family in Modesto http://www.fiscalinicheese.com/ sauce and sun dried tomatoes are delicious choices for those whose diets include dairy products.

With the extensive selection of seasonal fresh produce we keep on hand at all times, the choices for vegetarians are limitless. Our chef is happy to prepare special requests for vegetarian and vegan diners. Simply let your server know what appeals to you and we’ll create a customized meal that will delight your palate.

Of course, you can top off a delicious meal with fresh fruit or perhaps a Lemon Meringue Tart made with tree-fresh lemon curd, shortbread crust, and chocolate, drizzled with fresh fruit coulis. Sit back and sip a cup of organic and free trade coffee from Mr. Espresso or organic tea from China Mist after your meal, enjoy the atmosphere and your dining out experience.



Paul Martin’s American Bistro

® in Roseville and El Segundo



By: Paul Martin’s American Bistro

About the Author:

Get Mortgage

Making your own pasta sauce recipe is an easy, healthy and cost-effective way to get dinner done. When you learn some basic procedures, it becomes simple to make a variety of sauces to suit almost any pasta. And since you are controlling the ingredients, you know exactly how this sauce ranks on the healthy scale. A great added bonus to going homemade is that making your own sauce will even save you money over buying the jarred variety. Really - there is no reason making homemade sauces shouldn’t become a part of your cooking toolkit - a skill you’ll be able to use almost every day. Let’s review the procedures of three of the most popular and common sauces you’ll encounter when making pasta.

Become a Master of the Marinara Sauce Recipe

Tomato Sauce is one of the five “Mother Sauces” in French culinary and the starting point for any marinara sauce recipe. There are two parts to this sauce that are made separately with their own procedure and then come together at the end: tomato concasse and a sauce “base”. The sauce base can be meat, vegetables, broth, seafood - whatever you will be using to make YOUR marinara sauce recipe. Tomato concasse sounds fancy, but it simply means a mixture of tomatoes coarsely chopped. But - there is a trick to getting this mixutre sans seeds and skins. Here’s my quick technique for blanching tomatoes, which is the first step in making tomato sauce:


Core tomatoes on one end and score an “x” on the other side with a knife. This will be where the skin peels away during boiling. Place tomatoes in a pot of boiling water. When the skin at the “x” has peeled back, it is time to remove the tomato and shock it in an ice water bath to stop the cooking. This will vary by tomato due to size and ripeness. Peel and seed the tomatoes. Peeling should be very easy. If it’s not, the tomato didn’t stay in the boiling water long enough.

Depending how you’d like your marinara sauce recipe to end up, you can puree the tomato concasse or keep it chunky.

Now, onto the sauce base. For a simple marinara sauce recipe, you will probably keep this vegetarian, adding vegetables if you prefer a chunky sauce or vegetable broth if you prefer a smoother sauce:

Saute chopped onions and garlic in a hot pan with a small amount of olive oil. Add your tomato concasse (or puree). This is also where you’d add any other vegetables, like mushrooms or peppers, to your tomato sauce. Add vegetable broth and reduce to almost dry. Add tomato paste to thicken and color - heat through. Add the seasonings of your choice. Basil and oregano are the common ones, but experiment to find what you like.

You’ve now got a great homemade pasta sauce recipe that you can make almost any night of the week. My guess is that this process would take you about 30-45 minutes to prepare. During this time, your pasta is cooking and your meal is ready in under an hour!

Make any White Sauce Recipe with One Procedure

When you think of a white sauce recipe, most often what you are imagining has its roots in the French mother sauce, bechamel. Bechamel forms the foundation for every white sauce recipe - including the favorite fetuccine Alfredo or even the classic macaroni and cheese. The key to making this velvety white sauce smooth is knowing how much milk to add. This is something that is best determined with your eyes - not a recipe!

You start by melting butter on the stove and then removing it from the heat. As you add some flour - a little at a time - you will be watching for the mixture to thicken up to the consistency of wall paper paste. When it does, you’ve got roux and it is time to return to the heat. Your goal here is to cook the proteins out of the flour. You will know this has happened when the majority of the roux has turned from yellow to white. During the process, you will smell a toasty smell as the proteins cook out. Now you can start adding milk. This is the most important step in making this sauce so take your time here. You will continue to add milk - a little at a time - until the sauce stops thickening. So here’s the process:

Add some milk and stir. Stop stirring and observe. If sauce starts thickening back up over the heat, add more milk. Continue steps 1-3 until the sauce doesn’t thicken back up (in step 3).

I like a garlic flavor to my white sauce recipe so here’s a trick for adding garlic, but not adding the lumps of chopped garlic. I simmer whole garlic cloves in the sauce for a bit and then remove them before serving. This will infuse a nice garlic flavor into my white sauce recipe. Finally, if you are making an Alfredo (or macaroni and cheese), this is where you would add your favorite cheese(s), stirring over heat as they melt.

A Buttery Garlic Sauce Recipe in Less then 30 Minutes

I saved my favorite garlic sauce recipe for last for a couple of reasons. First, it is a great sauce because you can make it rather quickly, using ingredients you most likely have on hand. However, this homemade pasta sauce recipe can be a little bit trickier than the first two, which makes some shy away from it. But, don’t worry. With a few tips, you’ll be making this one like a pro tonight!

Again, we start with one of the French culinary mother sauces - this time: beurre blanc, a saute of shallot (with garlic) and any liquid mounted with cold butter. The trick to this sauce is to always keep the butter yellow. If your butter stays yellow, it means that the sauce has not broken. Here is my best tip for keeping the butter yellow in your garlic sauce recipe. This is one time, we don’t start with a hot pan (as we normally would in saute method). The cold pan and cold butter hit the heat together. To melt the butter, without burning it:

Melt a little bit of butter. Remove from hit and swirl around to melt more butter Return to heat for a couple of seconds to get the butter hot again. Remove from heat and swirl around to melt more butter. Repeat steps 1-4 until all the butter is melted.

When the butter is melted, you add your shallot and garlic and saute, but you don’t want to brown anything here. Controlling the heat (so as not to separate the butter) is the most important secret for success when making this sauce. Keep the butter yellow - can’t stress that enough! Once the shallots and garlic have cooked to become translucent in color, add a cold liquid (usually white wine) and then cold butter, cut in consistent squares. If the pan starts to get too hot (as evidenced by white specs floating to the top of the butter), you will remove it from heat and add more cold butter to cool the sauce quickly. You can always heat it back up again when you cool it - but you can’t fix it once it has actually broken. When you are satisfied with the consistency and flavor of the garlic sauce recipe you’ve created, add salt and white pepper to taste and serve on your favorite pasta.

A great pasta sauce recipe starts where all sauces start - basic cooking methods and the “mother sauces” of French culinary. You don’t have to be a chef to apply these techniques and make everyday cooking at home easier, tastier and cheaper than eating out at your favorite restaurant.



By: Chef Todd Mohr

About the Author:

Phantom of the Opera

The track seems to indicate that the way in the control of the carbohydrates. it is not a question however of applying a restrictive glucid diet, or carbohydrate, but rather of being ensured of the quality of those by giving the preference to the carbohydrates to weak glycemic index.

Many diets, of which most famous are Montignac diet and South Beach diet are examples of diets based more or less on this principle.

What is a food with weak glycemic index

More one food quickly causes an insulin secretion, after its ingestion, more its index glycemic is known as high. There are now tables providing the glycemic index  of the majority of foods. The basic index is 100 measurement of the white bread. It is considered that the foods with a glycemic index above 70 should be consumed with parsimony and that the food lowers than 50 is favorable to obtaining a weight health.

Tables of glycemic index

Here divided into 5 tables.

The rule of use is simple. No limit for foods announced by the green color. Moderation for the orange color and to remove completely or exceptionally use these foods announced by the red color.

Vegetables and leguminous plants

Aborigine 15 Green

, Cucumber 15 Green

,Celery 15 Green

,Cauliflower 15 Green

,Broccoli 15 Green

,Asparagus 15 Green

,Artichoke 15 Green

,Salads and lettuces  15 Green

,Green beans 15 Green

,Tomato 15 Green

,Zucchini 15 Green

,Spinachs 15 Green

,Sweet peppers 15 Green

,Dry Peas 22 Green

,Lima peas 32 Green

,Tomato soup 38 Green

,Carrot 39 Green

,Chick  pea thin 42 Green

,Lentils soup thin 44 Green

,Pinto beans thin 45 Green

,Beans thin 48 Green

,Green peas 48 Green

,Kidney beans thin 52 Green

,Sweet potato 54 Green

,Beet 64 Orange

,Sweetened corn 64 Orange

,Black bean soup thin 64 Orange

,Peas soup 66 Orange

,Fried potatoes 76 Orange

,Potato cooked in the oven 80 Red

,Potato puree 90 Red

,Readymade potato puree 95 Red

Fruits

Cherry 22 Green

,Plum 24 Green

,Peach 28 Green

,Peach thin 30 Green

,Dry apricots 31 Green

,Pear 36 Green

,Apple juice 41 Green

,Grapes 43 Green

,Orange 43 Green

,Pineapple juice 46 Green

,Grapefruit juice 48 Green

,Kiwi 52 Green

,Natural orange juice 52 Green

,Banana 53 Green

,Concentrated orange juice 57 Orange

,Peach with syrup thin 58 Orange

,Apricot with syrup thin 64 Orange

,Pineapple 66 Orange

,Watermelon 72 Orange

,Dates 103 Red

Dairy products or assimilated

Lean natural yoghourt 15 Green

,Natural soy drink 30 Green

,Skimmed milk 32 Green

,Dairy ice cream 61 Orange

,Frozen tofu dessert 115 Red

Cereals and seeds

Groundnut 15 Green

,Barley 25 Green

,Fettuccine 32 Green

,Spaghetti 41 Green

,All bran cereals 42 Green

,Macaroni 45 Green

,Banana bread 47 Green

,Rice with long grain 47 Green

,Bulghur 48 Green

,Oats bread 48 Green

,Usually cocked barley groats 49 Green

,Tortellini with cheese 50 Green

,Special K cereals 54 Green

,Linguine 55 Green

,Oats biscuits 55 Green

,Popcorn 55 Green

,Muesli 56 Orange

,White rice 56 Orange

,Bread pita 57 Orange

,Cereals 58 Orange

,Muffin with bran flour 60 Orange

,Pizza 60 Orange

,Hamburger bread 61 Orange

,Macaroni with cheese 64 Orange

,Couscous 65 Orange

,Quick cocked barley groats 65 Orange

,Rye wafer 65 Orange



By: devender

About the Author:

Student Loan Consolidation

It’s that time of year again. The time of year when calories are in total abundance and everyone is having some sort of holiday party or potluck dinner. You bring your favorite dish and hope that others are cooking healthy like you are trying to do. You know the days are coming when you’ll have a house full of people and a fridge full of leftovers. You know it’s ok to indulge once in a while, but having so much high calorie food on hand can only lead you to overeat. And then there are the gatherings. Around the holidays, offices, churches and schools all typically have some sort of gathering where they want to celebrate by having people bring food. The problem with this is you never know what everyone else is going to bring, and you never know how many calories are in each item.

If you’re someone that’s trying to lose weight, the holidays can wreak havoc on your diet. Calories are usually overflowing from holiday food. Some of the classic holiday dishes include macaroni and cheese, turkey, stuffing, ham, casseroles and desserts galore. One of the staples that might help dieters make it through the holidays is having healthy Thanksgiving recipes. Thanksgiving is the holiday that kicks off the holiday season, so starting off on the right foot can pave the way for healthy eating. Having some healthy Thanksgiving recipes at your disposal will allow you to enjoy some of your favorite dishes without the guilty feeling of blowing your diet. Having these recipes will also allow you to try some different things. There are certain dishes that are standard for Thanksgiving, but it never hurts to bring something new that will draw excitement.

Most of your classic recipes can be made into healthy Thanksgiving recipes by simply switching out some of the higher fat key ingredients. For example, if you replace heavy cream and regular cheese with low-fat or skim milk and low-fat cheese, your macaroni and cheese receives an instant makeover. For cakes you can use applesauce in place of oil. By simply looking around you can find thousands of low-fat or healthy Thanksgiving recipes that you may have never tried before.

Select a few that sound interesting and you’ll find yourself trying new things and wowing your friends and loved ones at your next potluck dinner. You might even find that by trying these new healthy Thanksgiving recipes, you have some new favorites. It’s common knowledge that the holidays are the worst time of year to attempt to lose weight, but if you substitute just a couple of your traditional favorites with some healthy Thanksgiving recipes, you’ll be well on your way to staying on track with losing weight. The holiday season doesn’t mean you can’t indulge. The important thing to remember is that Thanksgiving Day and Christmas Day are each just one day. If you stick to limiting your indulgences to those specific days, you’ll find it much easier to stay on track.



By: Jim Mackey

About the Author:

Free Phone Calls

Picking Up the Pieces



This Alex Gottfried photo for a New York cover was rejected as “too glamorous”

Not everyone gets to read their obituary in the New York Times. Indeed not everyone gets a premature obituary in the Times. So I guess it was a triumph of sorts. I got fired and the paper of record actually cared. Friends from around the world saw the story and sent bracing words. I read it Wednesday morning with my heart pounding. Not exactly what I would have written myself but hey… almost totally kind. It was kind of a hoot. And a revelation. I never knew any editor objected to my choices of restaurants to review or chefs to pedestal. I just blithely danced away thinking if it interested me, the foodie audience would care and if I loved it, most of you would love it too. That same incurable… shall I call it confidence or vanity?

I do wish my critics and chroniclers weren’t quite so hung up on how many chefs or celebrities I bedded. (Funny way of putting it. Like who bedded whom?) But then clearly I brought that upon myself by being quite candid in my memoir. I thought it was amusing that I got led into the bedroom by the young and adorable Elvis Presley fifty years ago because I just happened to be the only woman in the hotel room at the moment of his between-concerts horniness. And that he asked me to order him a fried egg sandwich afterward.

The fact that I didn’t have the character to resist romantic dalliances with chefs while a restaurant critic has always seemed unprofessional and risky to me. But there are no secrets in the tight little food world. Oral personalities, you know. I thought it best to confess before I got outed. But if you consider that there were just three chefs and three restaurateurs in 40 years of reviewing restaurants, it doesn’t strike me as an addiction or a felony. I think it sounds as if I wasn’t trying hard enough.

I say thank heaven the Timesman Glenn Collins in his reportorial vigilance was able to reach Michael Batterberry the venerable historian of America’s dining revolution, creator with his wife Ariane of Food Arts and before that, founders of Food & Wine magazine. He put my unexpected forced retirement into historic perspective. “It’s as if they removed the lions from the library steps,” he said. Dearest Michael. And a toast to Robert Lape too for testifying that I haven’t lost my tastebuds or my bite.

I promise you won’t see me dancing with the stars.

***

No Lipstick on This Pig



A daunting assemblage of pig at the revised Irving Mill. Photo: Steven Richter

There are pig people and no-pig people. Personally, I don’t encounter many who are neutral about it in my crowd. When it comes to pigging out, it’s us and them, those who avoid pork out of faith, health, animal activism or fear of the unknown. It’s not that they won’t find sustenance on the menu at Irving Mill. I say, go in good health. Have the eggplant and ricotta bruschetta, the fluke crudo. Try sunchoke and hazelnut soup with grilled endive, the loup de mer with quinoa, walnuts and soy beans. I could easily go for the aristocratic chicken for two from Four Story Hill farm myself if I weren’t so distracted by so much porky creativity.

All three of us are swept up in Chef Ryan Skeen’s porcine obsession. “Oh God,” cries Ava. “It’s all pig. I’m having the pig ear salad.” Alas, we will not be tasting that cartilaginous crunch with radicchio, escarole and poached egg on top. It’s been “eighty-sixed”, the waitress informs us ruefully as if to say, “And don’t blame me.” I look around the room with new respect – Is this a pig ear salad crowd that’s beat us to it? I wonder.



Irving Mill plans to add new art and more color to this vast sweep of room. Photo: Steven Richter

I never got to Resto where Skeen plumbed his fetish. But now he’s stepped into John Fraser’s clogs at Irving Mill. And overnight, the place has gone from Gramercy Tavern-lite to urban barnyard. Spicy pulled pork sandwich – two little sliders on soft potato buns – are frankly the least of it. But deep-fried minced pork toast – think shrimp toast in Chinatown – with creamy egg salad and a lick of caviar on top is weird and wonderful. Falling off the bone salt and pepper ribs, first marinated in soy and chili and lime, then braised, fried and propped up in a soup bowl – are merely marvelous.

We must taste the house burger too. Already iconic on the food blogs, it’s a gently formed chunk of chopped flap steak larded with fat back, running-red-rare, under a melt of cheddar in another soft potato bun. In the bowl riding alongside, fingerlings make slightly soggy, puffy little fries and there’s a choice of ketchup, mayo and mustard.

The Road Food Warrior’s pappardelle with a sauce of rabbit, roasted tomato and fabulous black olives only seems to be a relief from the porky theme but it’s not, given a sprinkle of guanciale (cured pig jowl). It desperately needs more noodles to qualify as a pasta. And after the greediness of our warmup, my charcroute plate seems remarkably daunting. “I asked for the smaller $22 size,” I tell our savvy and agreeable server.

“You got it,” she says, setting down a tray with grainy mustard, crème fraîche and violet mustard (with the flavor and tint of wine must).

“You sure someone didn’t just throw on a few extras?”

“No, that’s how it comes,” she insists.



The delicious rabbit pappardelle needs more pasta and less soup. Photo: Steve Richter

Of course I have to taste a bit of everything – that’s my job (even if New York isn’t funding my research anymore). I start with a cut of boudin blanc and the mini blood sausage (a special passion of mine, best indulged in measured amounts, alas). And with scholarly precision, sample a melting bit of pig’s head, some pork shoulder, some meat torn from one of the ribs (another taste to test consistency never hurts). My favorite is the pig’s foot, boned, breaded and fried into compact wantonness. Even a side of kale is lush, cooked in wine and shallots rich with butter. Indeed, the macaroni and cheese with pork rinds is the only serious disappointment. It’s not the pork rinds I mind. Pasta ears in cheesy sludge is not my idea of macaroni.



Don’t skip dessert. Treat yourself to banana parfait and apple fritters. Photo: Steven Richter

What we all need now is a trot around the block but I feel obligated to try at least one dessert. A butterscotch blondie ice cream sundae with hot fudge, bourbon caramel and spiced walnuts seems to embrace enough sweet endings to tell the tale. “Fabulous” is the headline. And since Suzanne Vega, one of the three partners has spotted me, apple fritters and banana “cream pie parfait” has been forced upon us. I have never noticed pastry chef Colleen Grapes before, though she’s been making the rounds since her first assistant’s job at Aja under Gary Robbins, but her remarkable apple fritters – packaging whole circlets of apple with cinnamon ice cream, seem to deem her for stardom. And the banana parfait with roasted banana ice cream, coconut macaroons, vanilla custard and chocolate layered into a glass is even better. Suddenly it seems criminal to leave any behind.

I find myself recalling a table of women at La Côte Basque years ago, sharing a dessert and then spilling water on it to discourage a rupture in discipline.

I definitely have unfinished business at Irving Mill. The partners are planning more artwork, more color, a more contemporary look. As if I needed an excuse to come back beyond the lamb cassoulet with leg, loin and belly, possibly also bacon. Brunch begins this week too, and Skeen is mulling all the porky favorites plus baked eggs with truffle and pork caviar, an oyster BLT, and cream of wheat griddle cakes with huckleberry jam. I like the way his brain works.

116 East 16th Street between Irving Place and Park Avenue South. 212 254 1600

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I’ll Bring the Turkey



Host Ed Schoenfeld contemplates Jacques Torres’ brilliant bird. Photo: Steven Richter

It’s not unusual for a New Yorker transplanted from somewhere else that friends are my family, the essential “we” of me, as my real family is scattered across the country. For the past few years our “family’ has joyfully let Eddie Schoenfeld choreograph and cook our Thanksgiving dinner. This year Eddie and wife Elisa expanded the congregants to three tables. Eddie did wings and drumsticks only, which was perfect for this mostly dark meat crowd. Eliza crowned an eclectic feast with prunes in port and crème fraiche, evoking memories of long ago great prune finales at Restaurant Troisgros.

Jacques Torres had asked if I would like a chocolate turkey. “Take it to your dinner,” he said, “and tell everyone it was made by Jacques Torres.” Late Wednesday afternoon, I stopped by his shop half a block from my office. The bird was huge and gorgeous, sculpted in dark chocolate, and actually looked like a three-dimensional Audubon. My guy and I had to take a taxi for fear someone would bump into it on the subway. At Eddie and Elisa’s I hid it in a closet so no innocent guest would sample the noggin before its debut. After dinner I set the gobbler on a beautiful Meissen platter and delivered it to Eddie. A few of the guests stood back awed. I had to break off the first piece. “Jacques Torres,” I said.

“Oh, of course, Jacques Torres,” someone echoed. Each small bite led to a second. Unlike all commercial chocolate turkeys I ever tasted, this one was made from chocolate worthy of Jacques Torres.

285 Amsterdam between 73rd and 74th Streets. 212 414 2462

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Honor Thy Pasta



Dinner at Fiore always starts with a grilled thin crust pizzas… Photo Steven Richter



For forty years my life has pretty much revolved around dinner (with time out for dancing, sex and falling in love) so why would it change, especially at this, the foodiest time of the year?

On Saturday night we drove with friends to our beloved Fiore in Williamsburg, just four of us. We hadn’t been since late June when our good pals took their car and moved out to the lake for the summer. In Brooklyn no one seems to know I’ve been fired and I don’t have to be brave and pretend I’m okay. A hug from chef-owner Roberto Aita could be simply a welcome back. He puts us at a table against the door to the garden, right behind where he stands directing the kitchen from the pass-through. A waiter recites the specials. “Is it okay if I do a few antipastini for you?” Roberto asks. We nod.



It’s difficult to resist the hill of fried calamari and zucchini at Fiore. Photo: Steven Richter

It is wonderfully distracting to focus on pithy issues like whether Hillary should agree to become secretary of state and what we’ll do with Bill. We sip Roberto’s recommendation for a red by the glass, Negroamaro from Puglia, and discover we agree Hillary will be brilliant and half of us think Bill will behave. Two of us think Bill is the jewel in Hillary’s crown.

Roberto himself delivers the grilled pizza al formaggio with two cheeses, tomato and black pepper, really crisp and a nice happy medium between refined and abundant. Ava and I are planning to share the mushroom and roasted butternut squash salad – back on the menu now for autumn. And then it arrives, a plate for each of us, different than last year. Frisee makes it lighter. Roberto sets a bowl of intensely sauced braised baby octopus on the table and returns with a mountain of fried calamaretti and zucchini to a few groans. We had dared not speak its name but confess that we had all contemplated and rejected it – all that fat. Mere putty in the hands of fate, we devour it. As always, Tim seems pleased with a generous portion of fish, orata tonight. The Road Food Warrior sticks with his eternal favorite bucatini amatriciana. And Ava and I share the fine seafood pasta special.

As usual, no one wants dessert after the too-generous portions and extras that arrive in you-can- go-home-again style. But of course a trio of desserts descends. Chocolate and almond cake. A lemon tart. And smartly tart lemon sorbetto that turns out to be the perfect last taste.

284 Grand Street between Roebling and Havemeyer Street. Brooklyn 718 782 8222

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By: Gael Greene

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