Archive for the 'Food' Category

Tap Water Makes you sick!!

Wednesday, August 6th, 2008

On Saturday ‘A’ an I went shopping for various items for his Art Studio, The House etc…..

We got some really great items one is an Antique 1950’s Armoire for the spare bedroom which is to be delivered this Friday AM.

Another really awesome item we purchased is the PŪR® 3 Stage Horizontal Faucet Mount-Stainless Steel

It is amazing what a difference it makes in the Taste of our Drinking Water, Ice Tea, lemonade, Cooking and Much more!!

This is truly the crispest tasting water I have ever had ! There is not a bottled water in the world that tastes better than the Water this Filtration system produces.

It was so easy to install, I think it took Aaron maybe 5 minutes. It has a built in Electronic Filter Life indicator to help keep the water we drink and cook with the freshest it can be. It has a switch on it so we can use regular tap water for dishes, washing hands etc than with the flip of the switch I can fill my cooking pots for Pastas, Vegetables and more….

The 3 stage system removes 99% of Chlorine, Heavy Metals, Agricultural Pollutants, Sediment (Rust), Industrial Pollutants, and Microbial Cysts…..

I never even knew this stuff existed in our Tap water, Did you??

It turns out that all of those things that are in our drinking water are responsible for us being sick & we didnt even know it!!

Tap Water causes the Following:

Cancer
Gastrointestinal Illness
Liver & kidney Problems
Nervous System Disorders
Cardiovascular & Reproduction Problems
Blood Disorders
Learning Disabilities
High Blood Pressure
Nausea, Cramps, Diarrhea and Headaches

The unit we purchased is about $45.00 to $50.00 and the filters are $30.00 but in the long run isnt it worth it to not get any of the illness your Regular Tap water causes??

I also found out that if you have a refrigerator that has a water system on the front you may believe that water is filtered but it is not. Unless there is a Filter connected that has to be changed every 100 Gallons you are just getting Colder Tap water from your Fridge and running the risk of getting Disease.

I never knew any of this til this past weekend and I wanted to be sure to spread the news……

} The Mrs {

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Produce Salmonella and Ecoli Problems

Thursday, June 19th, 2008

The last 2-3 years we have heard so much about people getting sick and some dying because of diseases they caught from their fruits and vegetables.

Which has left me to wonder……

DOES ANYONE IN AMERICA WASH THEIR FOOD BEFORE THEY EAT IT??

I understand that the population cant control contracting something from food they eat at a Fast Food Chain or a Restaurant in general but cant we control our own destiny by paying attention to details of things we bring in our homes and feed our families??

Here is an easy way to take an extra step in preparing your fruits and vegetables before serving them.

Items Needed:

1) Large Bowl
2) Clean Empty Spray Bottle (can find these in any local dollar store)
3) 1 Lemon (squeezed)
4) White Vinegar
5) Water (preferably spring but Tap will do)
6) Strainer or Colander
Instructions:
Take your fruit and or vegetables and place them in Large Bowl.
Open Clean empty Spray bottle and pour in 1cup Water, 2Tbsp Vinegar, 2Tbsp Lemon Juice.
Spray your fruit and or vegetables that are in Large Bowl thoroughly and allow to sit for 3-5 minutes.
After sitting transfer fruits and or vegetables into strainer/colander in sink and wash well with COLD water only.

My family and I have continued to eat Tomatoes thru the latest crisis and have had no trouble at all.
We also take an extra step when it comes to already prepared produce, we still give it a quick wash.
I cant promise that this will completely prevent disease but I can guarantee by taking these extra steps you will less likely contract a food borne illness.

Happy eating,

} The Mrs {

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Make your own Yogurt

Thursday, June 19th, 2008

This is a great way to control the flavor content and sugar you give your family:

How to Make Yogurt

Sure, it’s easy to stroll down the supermarket aisle and throw a cup of yogurt into your cart; but have you ever been tempted to make yogurt yourself? Here’s how to craft your own brand of yogurt in the comfort of your kitchen.

Ingredients

1 quart milk (any kind)
1/4 to 1/2 cup non-fat dry milk (optional)
2 tablespoons existing yogurt with live cultures (or you can use freeze-dried bacteria instead)

Steps

Sterilize the milk. Even though your milk has been pasteurized, it will still contain bacteria. Pour a quart of milk into a pot or the top of a double boiler. Use a metal spoon for stirring. Heat the milk until it is almost boiling. You’ll see small bubbles form around the edges and steam beginning to rise. Keep checking the temperature: It should be around 180-185F (82-85C). A candy thermometer comes in handy. Heat slowly and stir often to prevent scorching.
Cool the milk to grow the yogurt. Allow the milk to cool at room temperature or in the refrigerator. Stir frequently to make temperature checks more accurate. Don’t proceed until the milk is below 120F(49C), and don’t allow it to go below 90F (32C). 105-110 (41-43) is optimal.
Warm the starter. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
Add nonfat dry milk, if desired. Adding about 1/4cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily. This is especially helpful if you are using nonfat milk.
Add the starter. Add 2 tablespoons of existing yogurt, or add the freeze-dried bacteria.
Put the mixture in containers. Pour your milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap.
Allow the yogurt bacteria to incubate. Keep the yogurt warm to encourage bacteria growth. Between 105F and 122F (41C and 49C) is ideal. An oven with pilot light is one option; see Tips for others. Use your candy thermometer to check on the temperature. Wait until the yogurt is thick, about the consistency of pudding. Keep the yogurt still during this process. It can take anywhere from 8-14 hours to incubate.
Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt.
Add optional flavorings. Experiment until you develop a flavor that your taste buds fancy.
Use yogurt from this batch as starter for the next batch.

Tips

Your first batch is always the hardest.
You can use any kind of milk, including whole milk, 2%, 1%, nonfat, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, and more.
All yogurt needs “good” bacteria. The easiest way to add this is to use existing yogurt. The first time you make your own yogurt, use store-bought plain yogurt. Be certain it has “active cultures” on the label.
Alternatively, instead of existing yogurt you can use freeze-dried bacteria cultures (available in specialty stores), which are more reliable as a starter.
Using a double boiler makes it easier to control the temperature.
If your oven doesn’t have a pilot light but does have an oven light, preheating the oven to the desired temperature, turning it off, and then leaving the oven light on to maintain the temperature.
Another method is to turn your oven on and then off again periodically. Be careful that it doesn’t get too hot.
To check the oven temperature, you can put your candy thermometer in a bowl of water inside the oven.
Other methods for keeping the yogurt warm are: hot water in a sink, stove burner, crock-pot, warming tray, large thermos, heating pad, sunny window, in your car on a sunny day, etc. Just use your thermometer and best judgment.
The longer the mixture incubates, the thicker and more tangy the yogurt will be.
Putting your yogurt in the freezer to cool it before to moving it to the refrigerator will result in a smoother consistency.
Canned pie filling, jams, maple syrups, and ice-cream fudges are good flavorings.
For a delicious appetizer, use your yogurt to make labneh cheese.
Using a yogurt maker makes the incubation process a lot easier. It automatically maintains the proper temperature and you don’t need to use the oven or watch the temperature. Most come with individual glass jars to put the yogurt in.
Some food dehydrators, such as Ronco induction type, can be used as yogurt makers too. Read the instructions in the manual.

Warnings

Watch your temperatures. Don’t let the milk get too hot or too cold.
Old starter won’t grow yogurt.
If your yogurt smells, tastes, or looks strange, don’t eat it. Try again with a new batch.
Get a second opinion on the taste of your yogurt, to make sure it’s okay.
Keep the yogurt still during incubation. Jiggling won’t ruin it, but it makes it take a lot longer.

Things You’ll Need

Pot
Metal spoon
Candy thermometer
Double boiler (Optional)
Containers with lid
Oven
Refrigerator

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‘Tini Time!!

Wednesday, May 21st, 2008

With Summer rapidly approaching I am always looking for new recipes to enhance my love and desire for good Martinis.

Here are some recipes I found that will be on my summer Menu:

Champagne Cosmo

Ingredients:

1 oz. Belvedere vodka
1 dash Grand Marnier
1.5 oz. cranberry juice
.5 oz. fresh lime juice
1 twist orange
1 oz. Palais sparkling Brût champagne

Preparation:

Shake vodka, Grand Marnier, cranberry juice and lime juice over ice.
Strain into a chilled champagne flute.
Top with champagne.
Garnish with an orange slice.

French Kiss

Ingredients:

vodka
raspberry-flavored liqueur
pineapple juice
cherry garnish

Preparation:

Add ice to mixer.
Pour vodka (3 count).
Add small splash of raspberry liqueur (3 count, same as vodka).
Add lime juice (small splash).
Shake well.
Pour mixture in martini glass.
Garnish with a cherry.

Blueberry Martini

Ingredients:
1 wedge lime
a few fresh blueberries
1 part blueberry syrup
2 parts vodka

Crush lime and blueberries together, then add syrup and vodka. Shake with ice and strain into a chilled martini glass.

Chicago Flirtini Recipe

Ingredients:

2 oz. flavored vodka
1 oz. Chambord liqueur
Splash of pineapple juice
Splash of champagne or sparkling wine
Twist of lemon for garnish

Instructions:

Mix vodka with Chambord.
Add a splash of pineapple juice and shake over ice.
Pour into a martini glass and top it off with a splash of champagne or sparkling white wine.
Garnish with a lemon twist.

Circa-tini

Ingredients:

2 oz. Grey Goose™ pear liqueur
1/2 oz. Limoncello™
1/2 oz. Patron Citronage™
1 oz. peach nectar
Champagne
Lemon twist for garnish

Preparation:

Mix ingredients together.
Pour into chilled martini glass.
Add champagne float.
Garnish with twist of lemon.

Passiontini

Ingredients:

1 1/2 oz. premium vodka
1/2 oz. triple sec
Splash of passion fruit purée
Simple syrup (sugar and water)
Strawberry for garnish

Preparation:

Fill a pint glass with ice.
Add 1 1/2 oz. premium vodka.
Add 1/2 oz. triple sec.
Add a splash of passion fruit purée.
Sweeten with simple syrup and shake.
Strain into a chilled martini glass.
Garnish with a sliced strawberry.

Washington Apple Martini

Ingredients:

2 oz. of vodka, apple-flavored if available
2 oz. of Crown Royal
Splash of cranberry juice
Apple slices
Cinnamon sugar

Preparation:

Dip martini glass rim in cinnamon sugar.
Shake ice, vodka, Crown Royal and cranberry juice together.
Pour mixture into martini glass.
Garnish with apple slices.

Drink and be Merry!! Have a great Summer!!

} The Mrs {

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Tonights Dinner I made

Saturday, March 29th, 2008

Jumbo Pan Seared Scallops:

Ingredients:
1 pound of Jumbo Scallops (Approximately 12 pieces)
2 tbsp of scampi garlic butter (plain or other seasoned butter is fine.)

Melt 2 tablespoons of butter in a heated pan on high heat. Add Scallops and saute on medium high heat for 5-8 minutes each side. Remove from heat and drain.

Champagne Risotto:

Ingredients:
2 tbsps (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium grain white rice
1 cup dry Champagne
1 14 1/2 oz. can (or more) low-salt chicken broth
1/4 cup freshly grated Parmesan cheese

Melt butter in heavy saucepan over mediu heat. Add onions; saute’ 1 minute. Add rice; saute’ 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can brothe; simmer until rice is almost tender, stirring often, about 15 minutes. simmer until rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

Serves 2.

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English Ruling

Wednesday, March 19th, 2008

PHILADELPHIA - The owner of a famous cheesesteak shop did not discriminate when he posted signs asking customers to speak English, a city panel ruled Wednesday.

In a 2-1 vote, a Commission on Human Relations panel found that two signs at Geno’s Steaks telling customers, “This is America: WHEN ORDERING ‘PLEASE SPEAK ENGLISH,’” do not violate the city’s Fair Practices Ordinance.

Shop owner Joe Vento has said he posted the signs in October 2005 because of concerns over immigration reform and an increasing number of people in the area who could not order in English.

Vento has said he never refused service to anyone because they couldn’t speak English. But critics argued that the signs discourage customers of certain backgrounds from eating at the shop.

Commissioners Roxanne E. Covington and Burt Siegel voted to dismiss the complaint, finding that the sign does not communicate that business will be “refused, withheld or denied.”

In a dissenting opinion, Commissioner Joseph J. Centeno said he thought the signs did discourage some customers.

“The sign appeared immediately above another sign that had the following words: ‘Management Reserves the Right to Refuse Service,’” Centeno wrote.

Geno’s and its chief rival across the street, Pat’s King of Steaks, are two of the city’s best known cheesesteak venues. A growing number of Asian and Latin American immigrants have moved into the traditionally Italian neighborhood in recent years.

Vento had threatened to go to court if he lost. His attorney, Albert G. Weiss, said he was “pleasantly surprised” by Wednesday’s decision.

“We expected that this was not going to go our way,” Weiss said.

In February 2007, the commission found probable cause against Geno’s for discrimination, alleging that the policy discourages customers of certain backgrounds from eating there.

The case went to a public hearing, where an attorney for the commission argued that the sign was about intimidation, not political speech. The matter then went to the three-member panel for a ruling.

W. Nick Taliaferro, the commission’s executive director, said he would not appeal.

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My favorite Bite

Friday, February 29th, 2008

The BooKoo Bite has

240 Calories
That’s not too bad, but you’d have to run for at least 20 minutes to burn that off and I’m guessing some of you won’t be doing that lol…

30g Carbs
Carbs are NEVER really bad, especially for someone with my metabolism…
They are necessary for energy, and I understand definitely good during pregnancy for you ladies .

[ ref ]

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Le Bec-Fin

Wednesday, January 16th, 2008

Heather and I have been looking forward to Philly Restaurant Week.
We sat down to review this years participants, and found Le Bec-Fin
was taking part this year.

With two weeks to go, we called this evening to secure our reservation only to find that we can only score the waiting list for the entire week! lol Not to be rude, but we’re kind’a hoping someone doesn’t make it so we can dine at one of the FINEST restaurants on the East Coast …