Copyright (c) 2009 Kaye Dennan

Do you get to the point where you have your weekly meals
all planned out and then you get a phone call and one of
the family have changed arrangements to their timetable, or
even more surprising, have invited someone for dinner? By
the time most moms get to the stage where they have teenage
families they have learnt to become fairly flexible with
their meal arrangements. To the point that when a sticky
situation arises they are more than likely to shrug their
shoulders in a "what will be, will be" kind of way.

If you read on you will realize that there are many tricks
to turn a four person meal into a six person meal so below
are some that hopefully will help you if you end up in that
situation.

- Quickly make a soup to serve before the main course and
an onion soup, a vegetable soup, an asparagus or mushroom
soup are great for this (not much preparation time to any
of these)

- Cook a quick little entrée with something you have
in the cupboard - could be curried eggs, a little salad,
vegetable or corn fritters

- Make some savory pancakes for entrée

- Make a large salad to serve with the main meal

- Cook and serve a bigger vegetable range so that you can
reduce the size of each serving of the meat and the
vegetables

- Prepare and add more vegetables to a stew, but cook them
first then add them in about 20 minutes before serving so
that they take up the flavor

- Make a fried rice dish and serve that as a side dish or
even as an entrée as it is quite filling

- Pull some bread rolls out of the freezer and make them
into garlic bread or alternatively serve individual rolls

- Make some pancakes for dessert and serve with banana and
syrup

- Make some little jam tarts - pastry sheets cut into patti
tin size and add a spoonful of jam in the middle, then
servie with icecream or cream

- Serve some cheese and biscuits

- Get out a packet cake mix and bake some little patty
cakes (I have learnt to always keep a packet cake mix in
the cupboard because they are so quick to make at the last
minute)

- When all else fails, tell the person who made the invite
to call past and pick up a takeaway of some sort: Thai,
Chinese, Mexican or whatever it is that would complement
your meal and it could always be served as your
entrée

By keeping certain items in the cupboard at all times you
will find that when you end up in a spot of bother with
last minute guests you can usually pull something together
fairly quickly.

One of the main tips in this situation it to always stay
relaxed. No-one said you have to serve up a restaurant
meal, after all this is a home environment. Last minute
guests are often so grateful to have an invitation that
they would be happy with whatever you serve. It is a happy
environment that is important. To sit down and have
enjoyable company at the meal time is the most important
factor.

Working moms really do need a little help in caring for the
family and by building up a range of easy meals that can be
prepared quite quickly, the after effects of those busy
tiring days will be made so much less stressful.

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With over 10 years in the food industry and as a busy
working mom all her life, Kaye Dennan has put together an
ebook "Easy Budget Meals 4U" so that busy mums can cook
quick and easy budget meals. Just to to
http://easybudgetmeals4U.com for more information and
photos.

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Some people think that the greatest parts about Halloween
are the candy and costumes...but I'm not so sure. Some of
my fondest Halloween memories are of helping my mom make
"gross-out" treats in the kitchen, and surprisingly enough,
making spooky and gross-looking treats has become a bit
trendy! This article has a few easy recipes that will not
only entertain your kids while they help you make them, but
it will also give them quite a bit to brag about at school
the next day! These recipes are fairly simple, but keep an
open mind and don't be afraid to get creative with them.

Brain Cakes

Cupcakes (store-bought or homemade)
Food Coloring
White or Yellow Frosting
Pastry Bag or Sandwich Bag

First, you will need to color the frosting to reach a
brain-ish hue. A dull salmon-color is ideal! If you have a
pastry bag, go ahead and put the frosting inside and select
a medium-grade pastry tip (you don't want the brainy part
to look too thick or too thin). If you don't have a pastry
bag, a sandwich bag will do. In one corner of the bag, snip
just a bit off the tip of the corner—this is what you
will push the frosting through. Go ahead and fill the bag
up with frosting. On the cupcake, make wavy, brain-like
lines from top to bottom, but be sure to leave a small
separation in the center (this makes it look like two
halves of a brain). Allow the frosting to set and serve!

Cocktail Toes

Lil Smokies (or other preferred cocktail weenie)
Flour Tortillas
Barbecue Sauce or Ketchup
Toothpicks

Cut the tortillas into 4-inch long strips, about 1/2 an
inch wide. Heat them just slightly in the microwave so they
soften up. Wrap each tortilla around a 'lil smokie, about
half way up. Secure the tortilla with a toothpick. Place
the "toes" on a cookie sheet and bake at 350 degrees F for
about 8 - 10 minutes. Oh the un-wrapped ends of the "toes,"
dab a bit of barbecue sauce or ketchup—this will be
the toenail. Don't forget to remove the toothpicks before
you serve them!

Mini Mummies

Mini Bagels
Pizza Sauce
Shredded Mozzarella Cheese
Green Olives (with the pimento)

Slice the bagels in half (and toast, if preferred). Spread
a bit of pizza sauce on each half. Arrange the mozzarella
cheese bits on the bagel to give the appearance of a
mummy's wrappings. Be sure to leave a gap near the top for
the eyes. Slice each olive about three or four
times—the flat pieces work the best. Put two olive
slices down on each bagel in the gap left for the eyes.
Bake at 350 degrees F for about 10 minutes (or until cheese
is melted).

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Do you (or your husband) often host football nights with
friends? Maybe you don't have guests over, but simply enjoy
making "family time" out of the occasional football game.
What better to complete a game night than the traditional
football snacks that no game should be without? This
article features a few recipes for some excellent and easy
to prepare snacks that make a great addition to any
family's football night menu. Read on!

Nachos

1 bag tortilla chips
1 lb ground beef
Velveeta cheese
1/2 cup milk
Rotel (or your favorite salsa)
refried beans
finely chopped onions (optional)
jalapenos (optional)
1 packet taco seasoning

Chop the Velveeta into cubes and put in a slow cooker set
between low and medium heat. When it starts to melt, add
the milk and stir thoroughly. While the cheese heats, cook
the beef in a skillet and add taco seasoning packet. Remove
from heat. Add the rotel or salsa to the Velveeta and stir
well. Arrange tortilla chips on a plate, top with cheese,
beef, refried beans, onions, and jalapenos. 'Chow down!

Chicken Soft Tacos

2 cups shredded cooked chicken
12 flour tortillas
2 cups shredded lettuce
1/2 cup diced tomatoes
1/2 cup sour cream
1 cup shredded cheese
1/2 cup salsa

Heat the tortillas to soften them. In the center of the
tortilla add chicken, salsa, lettuce, cheese, tomatoes, and
sour cream. Salt and pepper if desired.

Slow Cooker Meatballs

3 lbs frozen meatballs
1 pouch onion soup mix
3 cloves of minced garlic
2 packets brown gravy, prepared
1/8 teaspoon pepper
3 tablespoon water

Turn the slow cooker on to a low heat. Add meatballs,
gravy, onion soup mix, garlic, pepper, and water, then stir
together. Let the mixture cook for about five hours.

Swedish Nuts

1 lb pecans
1/2 cup butter
1 cup sugar
2 eggs (whites only)
pinch of salt

In a bowl, beat the egg whites and salt together. Slowly
add in the sugar while you beat the eggs until the mixture
takes on a meringue form. Fold in the nuts, fully coating
them in the meringue mixture. Melt the butter in a baking
pan and spread the nuts over the butter. Bake at 325
degrees F for about half an hour. Be sure to stir the nuts
every 10 minutes or so. Allow the nuts to cool, then store
in an air-tight container or Ziploc bag.

I certainly hope you find one (or all) of these recipes to
be a big hit with your guests or family members. Happy game
night!

----------------------------------------------------
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Over the years I have enjoyed and reviewed many wines from
Alsace, France with their distinctively shaped bottles and
sometimes, but not always, their distinctive taste. This is
the first time that I have found one in the inexpensive
price range here defined as $10 and less. I'd like to say
something about this price limit. I live in Ontario, Canada
where wine prices tend to be somewhat higher than in many
parts of the United States. Our dollar fluctuates and I
don't want to cut off a wine because the Canadian dollar
inched up a bit. So I specify about $10 when it's floating
near the limit.

Alsace is a relatively small wine-producing region. Its
wine growing area is a mere 60 miles (100 kilometers) long
and at most 2.5 miles (4 kilometers) wide sitting on the
German border to the east. Almost all its wine is white.
While Sylvaner is fairly widely planted, it is not
considered a fine grape in Alsace or elsewhere. For $10 did
you expect to get a fine grape from an expensive region in
an expensive wine producing country? However, this wine
just might turn out to be a bargain.

OUR WINE REVIEW POLICY All wines that we taste and review
are purchased at the full retail price.

Wine Reviewed Dopff and Irion Crystal d'Alsace Sylvaner
2007 11.9 % alcohol about $10

Let's start with the marketing materials. Tasting Note:
Pale straw color; light floral aromas with hints of pear
and melon; fresh and lively with green apple, lime and
herbal notes on the palate; crisp, clean finish. Serving
Suggestion: Seafood or fish; quiche, etc... And now for my
review.

I started by sipping this wine alone. It was lightly sweet,
quite long, and mildly acidic. The first meal was smoked
turkey thighs cooked with chickpeas. The wine was appley
and refreshing but uni-dimensional and light.

The second meal was a commercial shepherd's pie. Now the
Sylvaner tastes both lemony and appely. Its acidity is
pretty good but the length was inconsistent. When I added
some Turkish hot pepper it became stronger and wasn't
overwhelmed. This is by no means the hot pepper sauce that
I love (even if the two share the name Harissa). I can only
wonder how this wine would handle the pungency of the real
thing.

The final meal consisted of chicken meat balls slow cooked
with soft wheat. The wine became rounder and was sharply
acidic, tasting of citrus fruits. It was palate cleansing.

I completed this tasting with two cheeses. The first cheese
was an Italian-style Ricotta cottage cheese. It was hard to
define the wine's fruit, perhaps gooseberry. The wine
became somewhat sweeter. This wine and cheese pairing
turned out better than average. Then I went to a Provolone.
The Sylvaner was citrusy, modestly long with pleasant
acidity.

Final verdict. I would buy this wine again. It does qualify
as a bargain. You can easily pay much more for Alsace wine
and not get better. But it's not a wine to rave about.

----------------------------------------------------
Levi Reiss has authored or co-authored ten computer and
Internet books, but frankly prefers drinking fine German or
other wine, accompanied by the right foods and the right
people. He teaches computer classes at an Ontario
French-language community college. Check out his wine
website http://www.theworldwidewine.com with a weekly
column reviewing $10 wines and new sections writing about
(theory) and tasting (practice) organic and kosher wines.

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Do you have a severe lack of skills in the kitchen?
Unfortunately, not everyone has the natural ability to
throw ingredients together to yield a tasty masterpiece;
however, I have a solution for those of us who lack
culinary finesse! If you're tired of stove-top Ramen and
Hot Pockets, then get ready to wow your stomach with these
simple recipes!

Homemade Pizza

1 package pizza dough
1 jar pizza sauce (tomato puree works, too—and it's
cheaper!)
grated cheddar cheese
toppings of your choice (pineapple, onions, sausage,
pepperoni, mushrooms, etc.)
Italian seasoning, salt, and pepper to taste

To prepare: If the pizza dough comes in a package, prepare
it according to the instructions (usually you just add
water, then knead it). If it comes in a tube (like
biscuits), then you just have to roll it out. To do this,
just sprinkle a bit of flour on the (clean) counter top,
roll the dough with a rolling pin. If you don't have a
rolling pin, use a round glass or do as best as you can
with your palms. If you prefer a truly deep dish pizza,
then leave your dough about half an inch thick. If you like
it a little thinner, roll it out until it's 1/4 inch thick.
Transfer the dough to a greased cookie sheet. Preheat the
oven according to the temperature on the pizza dough packet.

Next is the sauce. Spread the sauce over the dough—as
much or as little as you like! Sprinkle salt, pepper, and
Italian seasoning on top, then a little of the grated
cheese. Throw on your toppings (ground beef and sausage
need to be browned in a skillet beforehand), then coat with
more cheese. Sprinkle a bit more Italian seasoning, then
pop it in the oven. Use the cooking time on the pizza dough
as a guide, but keep an eye on it. The pizza will be ready
when the crust has turned golden brown and the cheese has
melted.

Chicken and Broccoli Alfredo

1 package Knorr "Pasta Sides" Alfredo (or you can just buy
a cheap jar of Alfredo sauce and a package of noodles)
1 cup broccoli
1 cup grilled chicken breast strips (frozen kind works fine
as long as it's fully cooked)
salt and pepper to taste

If you opt for the jar sauce and noodles: boil some water
in a pot, add the noodles, and cook for about 8 - 10
minutes. Heat the sauce in a saucepan on a medium heat.

If you chose the packaged Alfredo, just prepare is per the
directions on the package.

Fill a small saucepan about half full of water and put on
the stove to boil. Chop most of the stems from the broccoli
(I like to leave about 1/2 an inch of stem on mine), then
chuck in the pan of boiling water.

When the noodles are done, strain them. Toss a spoonful of
butter into the pot and return the noodles to it (this
keeps them from sticking). Check on the sauce—is it
piping hot? If so, add it to the noodles and mix it well.

The broccoli should be done after about 8 - 10 minutes of
boiling. Test a piece to make sure the texture is to your
liking, then strain the broccoli and add to the noodles. In
a microwaveable bowl, heat the chicken in the microwave
until steaming hot, then add to the noodles. Give it all a
good mix and season with salt and pepper. Serve hot.

Tuna Salad

1 can tuna (drained)
3 cups wide egg noodles
1/2 cup mayonnaise (real mayo, not miracle whip)
1/4 cup ranch dressing
1/2 can corn
4 spoonfuls relish

Boil the noodles in a pan of water for about 10 minutes, or
until fully cooked. Strain them and rinse with cold water
to cool them. Throw the noodles in a large container
(preferably one with a lid). Mix in all the ingredients
together, stirring well. Cover and refrigerate. (It makes a
lot, but this lasts a few days in the fridge, so you can
munch on it whenever you're feeling peckish.)

----------------------------------------------------
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When the Christmas season hits, it seems like our bodies
instinctively start craving the delicious treats of the
season. The foods traditionally enjoyed around this time of
year vary depending on your family's traditions, but I
think it's safe to say that there are at least three types
of cookie that most people go out of the way to enjoy at
Christmas time: sugar cookies, gingerbread men, and coconut
macaroons. In honor of these three Christmas cookie
"kings," I've found a recipe for each that sticks as close
to the "old ways" as possible, and have compiled them in
this article. I hope you and your family enjoy these
recipes as much as I do!

Old-Fashioned Sugar Cookies

3 cups flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
1 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
granulated sugar

Cream butter, then blend the sugar in. Add vanilla extract,
eggs, milk, and, stirring well. In a separate bowl, combine
the flour, baking powder, and salt. Add the dry ingredients
to the moist and mix well. Cover and keep refrigerated for
at least 4 hours. Roll the dough between your palms to form
3/4-inch balls, or cut with holiday cutters. Place two
inches apart on greased cookie sheet. Sprinkle with sugar,
then bake at 375 degrees F for 8 - 10 minutes or until they
become golden brown. Allow the cookies to cool on a wire
rack.

Gingerbread Men

2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ginger
1/2 cup molasses
1/2 cup margarine
1 egg yolk

In a large mixing bowl, cream the sugar and margarine. Add
the molasses and egg yolk and mix well. In a separate bowl,
mix together the dry ingredients (flour, baking powder and
soda, salt, cloves, cinnamon, nutmeg, and ginger). Add to
the molasses mixture and stir until thoroughly mixed. Cover
with a towel and place in the fridge for an hour. Flour a
countertop or other surface and roll out the dough to 1/4
inch thickness. Use a cookie cutter or shape manually into
the desired form. Place at least two inches apart on a
cookie sheet (ungreased). Bake for about 10 minutes at 350
degrees F. When done, place on wire racks to cool, then
decorate.

Chocolate Coconut Macaroons

1 can sweetened condensed milk
8 oz shredded coconut
3 oz unsweetened chocolate
1 tsp vanilla extract
1/4 tsp salt

Mix together the condensed milk, salt, and chocolate in a
double boiler, stirring frequently. When chocolate has
melted, remove from heat and add coconut and vanilla. Mix
well. Grease baking sheets. Drop coconut mixture by the
spoonful (try to round them as best as you can) about an
inch apart on the baking sheets. Bake for 10 - 20 minutes
at 350 degrees F. Place on a wire rack to cool.

----------------------------------------------------
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Christmas is rapidly approaching, and when you think about
the food you'd like to serve to your family, you know that
you have some outstanding choices. You might have some
favourite gourmet recipes that you love to prepare, or you
may have some recipes from the past that you barely
remember. But no matter what you choose, one of the best
things about the holiday season is seeing all those happy
faces seated at your table, and making sure that nobody
wants to leave until they are satisfied. If you really want
to make your family happy with some tasty and festive
holiday treats, you should take a look at some of the
gourmet foods that you can buy online. There's a whole big
world out there, and your ability to buy outstanding
gourmet food so easily gives you a big advantage in
planning your holidays.

You'll have an impressive array of choices when you order
gourmet foods online. No matter what type of Christmas
dinner you're planning, whether it's turkey and potatoes,
plum pudding and latkes or some festive fusion cuisine,
you'll discover that you can order all the condiments,
sauces and other ingredients that you'll need online. You
can order delicious gourmet foods for yourself, or you can
buy some tasty treats as gifts and have them delivered
directly to your friend's or family's door. If you order
food online you won't need to brave any cold winter weather
because you've forgotten to buy what you need, and there's
no risk of being unable to find whatever you're looking for
in your neighbourhood grocery store!

Besides the convenience, you also know exactly what you
will receive when you order your gourmet foods online. If
you have ever prepared any complex recipes, you know just
how critical that can be. Using the same ingredients that
your recipe calls for is essential and makes all the
difference in how your food turns out: the more closely you
use the specific ingredients your recipe lists, the better
your food will be.

When you buy your gourmet foods online, you'll also have a
wealth of interesting, authentic and even exotic
ingredients to choose from. You will discover all kinds of
exciting new ingredients to use if you want to experiment
and prepare an unusual new dish. Your options include
everything from preparing authentic Indian cuisine to an
eclectic fusion of exciting flavours from around the world,
and you will find that when you order gourmet foods online
it will make a huge difference. Remember just how many
options you have when you're considering ordering your
groceries for the holidays online. If you'd like your
family to enjoy some amazing new dishes, ordering your
ingredients online is a great solution!

----------------------------------------------------
Australian Tru Blue is an online gourmet foods retailer
specialising in Australian made gourmet gifts and
delivering throughout Australia and worldwide. To send
someone a thoughtful gourmet gift this Christmas, go to=>
http://www.australiantrublue.com.au/

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This article is going to list a few casserole recipes that
I think any family can enjoy. Some people shudder at the
word "casserole," however there are many great recipes that
people simply aren't aware of! A casserole can be savory or
sweet, crunch or soft. There are just so many great and
unique combinations! Casseroles are a great way to use up
extra food items in a way that will feed families big and
small, with the potential for leftovers the next day! Plus,
an easy casserole dish is just the ticket for busy moms and
dads who simply can't spend hours cooking for a family!

Tuna Casserole

1 (12 oz) package egg noodles
2 (6 oz) cans tuna, drained
2 (10 oz) cans condensed cream of mushroom soup
2 cups frozen green peas
10 slices American processed cheese
1 onion, chopped
ground black pepper to taste

In a large pot of boiling water, cook noodles and frozen
peas until al dente, then drain. Pour the noodle and pea
mixture back into the pot, then add the mushroom soup,
onions, cheese, and tuna. Stir until well mixed, then serve.

Cabbage and Cheddar Casserole

4 1/2 cups shredded cabbage
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
2 1/2 cups roughly crushed cornflakes
1/2 cup melted butter or margarine
1/3 cup chopped onion
1 cup milk
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt

Combine the cornflakes and butter, then sprinkle half of
the mixture into a greased 9 x 13 inch casserole dish. Top
with cabbage, onion, pepper, and salt. In a large bowl, mix
together the soup, mayonnaise, and milk. Mix well, then
spread over the top of the cabbage and onions. Sprinkle
with cheese and the rest of the corn flakes. Bake for 50
minutes at 350 degrees F.

Barley, Carrot, and Celery Casserole

1 1/2 cups uncooked medium barley
2 finely chopped carrots
2 chopped celery stalks
4 1/2 cups chicken broth, divided
1/2 cup slivered almonds
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter or stick margarine
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Sauté the celery, onions, carrots, and garlic with the
butter in an ovenproof pan. Add barley, pepper, and salt,
stirring well. Add 2 1/2 cups of broth. Cover with tin foil
and bake for half an hour at 350 degrees F. Remove the tin
foil and add the parsley, remaining broth, and almonds.
Stir well. Bake WITHOUT the foil for 40 minutes (until
barley has become tender).

Go ahead and whip up one of these terrific dishes. I think
you'll find that even the toughest to please in your family
will be impressed!

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Are your taste buds dying to try something that's just
kickin' with flavor? Introduce your mouth to the succulence
of Cajun food. "Cajun food" can be traced back to roughly
the 1770's when the French-speaking Canadians were deported
to the Acadiana region of Louisiana. As the Cajuns had to
make do with whatever meat and vegetables were available at
the time, most of their dishes were seafood-based. Read on
for a few terrific recipes that will awaken your taste buds
and have your stomach purring with satisfaction!

Catfish Gumbo

1 lb catfish fillets (cut into 1 inch chunks)
2 cups water
1/4 cup vegetable oil
2 (8 oz) cans diced tomatoes
1 (10 oz) package frozen okra
1/2 cup green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
2 cubes beef bouillon
1/8 teaspoon hot pepper sauce
1 chopped garlic clove
1/4 teaspoon red pepper flakes
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon salt

Bring two cups of water to a boil, then dissolve bouillon
cubes in it. In a skillet, heat the oil and fry the green
pepper, celery, garlic, and onion until they go tender. Put
the vegetables, tomatoes, and okra in the boiling water.
Season with hot pepper sauce, red pepper flakes, salt, bay
leaf, and thyme. Cover and reduce heat to simmer for half
an hour. Add the catfish, then cover again to simmer for
another 15 minutes. Don't over-cook the catfish—it
should be tender and flake at the touch of a fork.

Shrimp Pasta

1 (8 oz) package angel hair pasta
1 lb shrimp, peeled and deveined
1/4 cup all-purpose flour
1/4 cup butter
2 cups milk
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons Cajun seasoning
1/4 teaspoon salt

Cook the pasta until al dente, then drain. Melt butter over
a medium heat using a large skillet. Sauté the shrimp
for about 2 minutes, then stir in the garlic and cook for
an additional minute. Remove the shrimp (use a slotted
spoon) and set aside. Add the flour and Cajun seasoning to
the "sauce" in the skillet and cook for about 5 minutes,
stirring often. Whisk in the milk and continue stirring
until the sauce has thickened. Remove from the heat. Add
salt and lemon juice then return the shrimp to the sauce.
Pour over the cooked pasta and serve.

Cajun-Spiced Chicken

4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 cup skim milk
2 teaspoons Cajun seasoning

In a bowl, mix together the flour and 1 teaspoon of the
Cajun seasoning (more if you're daring!). Pour the milk
into a separate bowl. Dip each chicken breast in the milk,
then coat well with the flour mixture. Put the chicken in a
greased baking dish, sprinkle with salt and pepper, and
bake at 350 degrees F for about 35 - 40 minutes.

Whether you're a Cajun food-newbie or an enthusiast, I
certainly hope you'll give these great recipes a try! Enjoy!

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Sometimes a nice chilled salad is just the thing to hit the
spot. Other times, a salad makes a great compliment to a
main dish. Whether you just want a quick snack or a unique
course for a meal to impress friends or family, you should
start by opening your mind to new recipes. What better way
to impress your friends' tummies (and your own!) than to
serve something different? To get you started, this article
has four recipes for simple yet unique salads that you are
bound to love!

Spinach and Cranberry Salad

1 lb spinach, rinsed and torn into pieces
1 cup dried cranberries
2 tbsp minced onion
3/4 cup almonds, blanched and slivered
1 tbsp butter
2 tbsp toasted sesame seeds
1 tbsp poppy seeds
1/4 tbsp paprika
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup cider vinegar

Heat a small skillet at a medium heat and melt the butter.
Add the almonds and cook until toasted. Allow the almonds
to cool. In a large bowl, mix together the spinach,
cranberries, and almonds. In a separate bowl, whisk
together the sugar, white wine vinegar, vegetable oil,
cider vinegar, poppy seeds, onion, paprika, and sesame
seeds. Just before serving, toss the spinach in the
dressing mixture.

Broccoli Salad with a Twist

1 1/2 cups fresh broccoli florets
3 tbsp mayonnaise
4 bacon strips, cooked and chopped
3/4 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 tbsp sugar
2 tbsp white vinegar
1/3 cup mandarin oranges

In a large bowl mix together the broccoli, bacon, onion,
and cheese. In a separate bowl, combine the mayo, sugar,
and vinegar—mix well. Pour the sauce over the
broccoli mixture and mix together. Cover with plastic wrap
and refrigerate for a minimum of one hour. Just before
serving, sprinkle chilled mandarin oranges over the top.

Pear and Pecan Salad

1 bag Italian salad greens
1/2 cup shredded mozzarella cheese
1/2 cup pecan halves
1 pear (peeled, cored and diced)
1/3 cup Italian salad dressing

Toss all ingredients (except for dressing) in a bowl. When
ready to serve, drizzle a bit of Italian dressing over the
mixture and toss well to ensure an even coating. Garnish
with lemon or mandarin oranges.

Pistachio Fruit Salad

1 cup reduced-fat whipped topping
1 package instant sugar-free pistachio pudding mix
1 can fruit cocktail, drained
1 can crushed pineapple
1 can mandarin oranges, drained
1/4 cup maraschino cherries
handful of mini marshmallows

Drain the pineapple juice into a large bowl. Whisk in the
pudding mix for about two minutes. Add pineapple, oranges,
fruit cocktail, cherries, and marshmallows. Carefully fold
in the whipped topping to keep it fluffy. Cover with
plastic wrap and refrigerate until serving.

----------------------------------------------------
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Okay, I couldn't resist one last minute idea for a
Thanksgiving dessert. This easy Thanksgiving recipe is
simple to make. It is a pumpkin cupcakes recipe that takes
just minutes but is delicious and will impress your guests.

One of the concepts I discuss in Budget Bash is to make
your parties as stress free as possible. This Thanksgiving
dessert is an easy Thanksgiving recipe and I made these
cupcakes just a few weeks ago and they came out great.

This pumpkin cupcakes recipe I picked up from Real Simple
Magazine and modified it slightly.

1 18.5 oz box of yellow cake mix (plus the ingredients
called for in the packaged directions)
Cinnamon, Ginger and Nutmeg to taste - Generally speaking I
use about:
1 teaspoon of cinnamon, ½ teaspoon of ginger and
¼ teaspoon of nutmeg
1 15 oz can of pumpkin puree
12 oz of cream cheese (Bar form, not whipped) - room
temperature
6 oz of butter - room temperature
2 cups of powdered sugar
½ teaspoon of vanilla
½ teaspoon of lemon juice

Heat the oven to 350 degrees Fahrenheit. Use two 12-cup
muffin tins and line them with paper cupcake holders.
Prepare the cake mix as directed but with the following
changes:

Add the cinnamon, ginger and nutmeg to taste and substitute
the can of pumpkin puree for the water that is called for
on the package directions.

Pour the batter into the cupcake holders about half-way and
bake for about 18 to 22 minutes or until they are done and
then let cool.

In the meantime, combine the butter and cream cheese and
beat until smooth. Make sure they are both at room
temperature so that the icing is not lumpy. Add the sugar
and beat until smooth. Add the vanilla and the lemon juice
and mix.

Please note that everyone has a slightly different take on
cream cheese icing so you may want to add more sugar or
cream cheese, it's your decision. Once the cupcakes are
cooled, ice and serve.

You can put mini-pumpkin candies on the top of the cupcakes
if you desire for an added touch of décor.

I hope you enjoy this easy Thanksgiving recipe for an
additional Thanksgiving dessert item at your dessert buffet
or dinner table. This pumpkin cupcakes recipe takes no
time at all to make and the cupcakes are delicious and
moist. It is also a welcome addition to another
Thanksgiving dessert such as apple pie or pumpkin pie.

Until next time, remember the Budget Bash mantra: make it
simple, delicious, stylish, fun & economical to all!

----------------------------------------------------
Andrea Wyn is a special event planner with over 15 years of
industry experience. She has been the Awards Event
Supervisor for the Screen Actors Guild Awards(R) since
2000. Her book, Budget Bash-Simply Fabulous Events on a
Budget, is available at http://www.budgetbashbook.com . She
has an MBA from the University of Chicago & a BA from UCLA.
To learn more about Budget Bash & events go to
http://www.awynningevent.com

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When the cold weather comes creeping in, one of the first
foods we go in search of is something warm and savory; a
dish that you can leave in the pot or slow cooker all day
and munch on whenever you're peckish. Soups, stews, and
chili are on the top of the list for such dishes, as they
are both hardy and deliciously warm! In this article we
have a few recipes that are bound to add a little warmth to
the winter months ahead.

English Beef Stew

Ingredients:
stewing beef (as much or little as you like)
2 turnips (peeled, chopped)
3 parsnips (chopped)
3 large carrots (chopped)
5 large potatoes (peeled, chopped)
2 large leeks (chopped)
1/2 red onion (chopped)

Place the stewing beef in a large pot and fill with water
until the beef is one inch below the water's surface. Cover
and cook on a medium heat for an hour. Add the turnips and
onions, turn the heat to a medium low, and cook for another
hour. Add parsnips and carrots then cook for another hour.
Add leeks and potatoes, as well as parsley, salt, and
pepper to taste. Cook for an hour and a half. Make 2 cups
of brown gravy (thick) and add to the pot. Turn the heat
down to low and simmer for about 20 minutes, then serve.

Chicken Noodle Soup

Ingredients:
3 cups diced, cooked chicken meat
2 1/2 cups wide egg noodles
12 cups chicken broth
1 teaspoon vegetable oil
1/4 cup water
1/3 cup cornstarch
1 cup chopped celery
1 cup chopped onion
1 teaspoon poultry seasoning
1 1/2 tablespoons salt

In a large pot, add water and boil egg noodles and oil for
about 8 minutes. Drain and rinse with cool water. In the
same large pot (or a Dutch oven, if you prefer), mix broth,
poultry seasoning, and salt together and bring to a boil.
Stir in the celery and onion and reduce the heat. Cover and
simmer for about 15 minutes. In a mixing bowl, dissolve the
cornstarch in the water. Add to soup while stirring
continuously. Add in the noodles and chicken and allow to
heat thoroughly. Serve with dumplings or rolls.

Beef Chili via Slow Cooker

Ingredients:
2 lbs ground beef
1 (15 oz) can pinto beans, drained
1 (15 oz) can kidney beans, drained
1/4 cup chopped green bell pepper
1 1/2 cups chopped onion
1 (46 oz) can tomato juice
1 (29 oz) can tomato puree
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown the meat using a skillet. When the meat has browned,
combine all ingredients into a slow cooker. Set to a low
heat and cook for about 8 hours (overnight is great). Serve
with saltines or oyster crackers.

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The countdown to your traditional Thanksgiving dinner is
starting, just 5 days away so I wanted to make sure to give
you this gluten free dairy free, vegan pumpkin pie custard
recipe. It's quick and easy to make and if you don't tell
anyone the custard is gluten free dairy free, vegan pumpkin
pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard
(Note: This recipe makes 8 servings. Also, you can pour
the pumpkin custard directly into a 9" Pyrex baking dish if
you prefer a "pudding" style pie.)

1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked
pumpkin
½ cup sugar (preferably raw or Turbinado) or other
sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch
until smooth and then stir in the pumpkin, sugar or other
sweetener, salt, cinnamon, ginger and cloves. I prefer to
adjust the spices to taste. Pour into either 8 large
ramekins or a 9" Pyrex baking dish and bake for 45 to 50
minutes or until firm. Ovens vary so start checking at 45
minutes to prevent over baking. You want the filling to be
set but the center still trembles slightly.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner
leftovers? With the turkey, why not shred the turkey meat,
add some BBQ sauce and create a "pulled" turkey dish. If
you want, serve coleslaw with a vinaigrette dressing and
potato chips on the side to keep it gluten-free and
dairy-free. Or, for those not restricted to a gluten-free
diet, toast a chiabatta or hamburger bun and create a
"pulled" turkey sandwich.

Another quick and easy idea for leftover turkey is to
create turkey lettuce wraps or for those not restricted to
a gluten-free diet create turkey burritos.

Take your leftover turkey meat, pull it apart or shred it.
Then sauté onions and peppers in a pan with some
olive oil. Once the onions and peppers are soft, about five
minutes, add the turkey and heat. Once warm, remove from
heat and serve on a large Romaine or Iceberg lettuce leaf
and wrap.

Again, if you are not restricted to a gluten-free diet,
warm a tortilla and spread the mixture onto the tortilla
and wrap.

I hope you found these tips helpful and that you enjoy your
traditional Thanksgiving dinner and the gluten-free
dairy-free, vegan pumpkin pie. Until next time, remember
the Budget Bash mantra: make it simple, delicious, stylish,
fun & economical to all!

----------------------------------------------------
Andrea Wyn is a special event planner with over 15 years of
industry experience. She has been the Awards Event
Supervisor for the Screen Actors Guild Awards(R) since
2000. Her book, Budget Bash-Simply Fabulous Events on a
Budget, is available at http://www.budgetbashbook.com . She
has an MBA from the University of Chicago & a BA from UCLA.
To learn more about Budget Bash & events go to
http://www.awynningevent.com

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Are you tired of sneaking bites of sweets only to be left
feeling guilty? You should know that you can still enjoy a
nice treat without having to experience any guilt, and to
prove it, you will find four low-fat recipes in this
article that are big on flavour and won't cause your
waistline to grow! In fact, your family won't even guess
that these recipes are low in fat, which means that
everyone can enjoy these tasty desserts.

Apple and Fig Compote

6 large (baking) apples
6 dried figs
1 cup water
1 cup brown sugar
6 whole cloves
1 cinnamon stick
Rind of 1 lemon

In a saucepan, bring the water and sugar to a boil. Add the
cinnamon stick, cloves, and lemon rind. Once this has
thickened to a syrup, remove from heat and set aside. Core
and slice the apples and place them in a baking dish. Add
the figs, placing them around and between the slices of
apple. Pour the syrup mixture over the apples and figs,
then bake at 350 degrees F until the apples are tender.
Serve warm.

Trifle Twist

1 angel cake
1 package low-fat strawberry jell-o
1 can peaches
3 sliced bananas
1 package vanilla pudding (instant)
8 oz. low-fat whipped cream (frozen, then thawed)
1 can of drained crushed pineapple

Break apart the angel cake into bite-sized pieces and place
in a 9 x 13 inch pan. Dissolve the jell-o in a cup of
boiling water, then pour over the angel cake pieces. Place
in the refrigerator until the jell-o has set. Place the
sliced bananas, peaches, and pineapple on top of the
jell-o. Prepare the pudding according to the directions on
the box, the spread over the fruit. Top with whipped cream
and chill for 2 hours.

Chocolate Pudding Cake

1 angel cake
8 oz. low-fat whipped cream (frozen, then thawed)
1 package chocolate pudding mix
1 bar milk chocolate

Break apart the angel cake into small pieces and place in a
9 x 13 inch pan. Make the chocolate pudding as according
to the directions on the package. Spread on top of the cake
pieces. Top with whipped cream, although make sure it
doesn't mix with the pudding. Grate the chocolate on top
and chill until ready to serve.

Toffee Cake

1 angel cake
10 oz low-fat whipped cream (froze, then thawed)
6 bars chocolate-coated English toffee (crushed)

Slice the angel cake in half (horizontal). Mix the whipped
cream and English toffee bits. Frost the cake with the
whipped cream mixture and refrigerate.

These are just a few great recipes that, while not entirely
fat free, are better than other desserts that are sure to
pile the pounds on! These recipes are simple yet tasty
enough to satisfy the whole family's sweet tooth. So say
goodbye to "guilty pleasures" and hello to innocent treats!

----------------------------------------------------
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The Platinum Recipes Collection is the Internet's Most
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Finding tasty new vegetarian recipes is certainly no easy
task. Whether you adhere to a strict vegetarian diet, are
testing the waters, or simply fancy a meal without meat, it
can be quite a challenge to find a vegetarian-friendly dish
that is bursting with flavor. Yet, I have four recipes here
for you that are heavy in the taste department and are sure
to leave your tummy happy!

Vegetarian Spaghetti

1 lb spaghetti noodles
2 (8 oz) cans tomato puree sauce
1 cup broccoli florets
1 can corn (drained)
1 cup sliced carrots
1 cup sliced mushrooms

1. Cook the noodles as usual by boiling a large pot of
lightly salted water. Add the noodles and let them cook
until translucent and soft. Drain well.

2. In a saucepan, mix together the broccoli, mushrooms,
corn, carrots, and tomato puree sauce. Set to a medium heat
and cook for about 15 - 20 minutes, stirring occasionally.

3. To serve, scoop noodles onto a plate and top with a
generous serving of sauce.

Mediterranean Salad with Chickpeas

chickpeas drained and rinsed
1 (15 oz) can garbanzo beans
1 roma (plum) tomato, seeded and diced
2 tbsp olive oil
1 lemon, juiced
1 small clove garlic, minced
1/2 medium green bell pepper, diced
1 small onion, finely chopped
1 tbsp chopped fresh parsley

1. Mix together all ingredients in a bowl. Cover with lid
or plastic wrap and chill until time to serve.

Spinach Omelet

2 eggs
1/8 tsp ground nutmeg
1/4 tsp onion powder
1 cup chopped spinach leaves
1 1/2 tbsp grated parmesan cheese
Salt and pepper (to taste)

1. In a small bowl, whisk the eggs, then add the spinach
and parmesan. Add nutmeg, onion powder, salt, and pepper.
Mix well.

2. Coat a small frying pan with cooking spray or olive oil
and bring to medium heat. Pour the egg mixture in and allow
it to cook for about 3 minutes. By this time, it should
have started to set up. Turn over and allow the other side
to cook for another 3 minutes. Reduce to a low heat and
cook until done.

Black Beans and Rice

1 cup instant rice (white, preferably)
1 tbsp vegetable oil
1 can stewed tomatoes
1 can black beans (do not drain)
1/2 tsp garlic powder
1/2 tsp oregano

1. Sauté onion with oil in a large sauce pan. Don't
let the onion brown. Throw in the beans, tomatoes, garlic
powder, and oregano. Bring to a boil. Stir in the rice and
allow to boil again. Reduce heat to a low setting, cover,
and allow to simmer.

2. After about 5 minutes, remove the pan from the heat and
let it sit for about 5 minutes. Serve and enjoy!

I hope you give these recipes a try and enjoy them enough
to make over and over again—I know I do! Thanks for
reading!

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Mobility shops are dedicated to freedom of individuals who
are mobility challenged. These shops are set up to be a
supplier provider of every type of equipment available to
mobility challenged individuals. These shops realize the
importance of the mobility challenged person to be
self-reliant.

Most mobility shops stock everything that an individual
would need to be self-reliant. This can include everything
from crutches and walking sticks to adjustable beds, ramps
and mobility chairs. Ability jobs do more than sell
products that provide a service to those in need. The
professional staff of these shops are typically dedicated
to making sure their customers are comfortable at home and
are able to live the lives they desire to live.

Mobility shops typically have a showroom that displays
every type of product that is designed to assist with
independent living for mobility challenged individuals.
These individuals are concerned with your success and
strive to make sure you have the right products for your
particular needs. They typically will sit down with you and
discuss your concerns and how to confront them.

The professional staff members of mobility shops will
typically be happy to spend time with you today to
determine what exactly you need to the self-reliant life.
In many cases, the staff consists of certified nurses and
experts who have experienced healthcare. These individuals
typically have the background to provide you with advice
and instructions in using their mobility equipment.

Mobility shops offer a wide array of products that are
designed to provide you with assistance free living. They
realize what your needs are and can provide you with the
best equipment to provide your needs. Some of these
products include mobility chairs, recliners and rising
chairs, and bathing accessories.

Mobility shops realize that when you are mobility
challenged your normal daily activities are different from
other individuals and they realize that there are products
you will need to be self sufficient. These products are
designed to assist you with every aspect of your life from
the bathroom and kitchen to the bedroom.

There are many mobility shops that can offer you all the
equipment necessary to live a self sufficient life despite
your mobility challenge. It is important that you make sure
you are dealing with a reputable company that sell only
quality products and are willing to provide you with home
delivery and through instruction in using your new mobility
equipment. It does no good to purchase mobility assisting
equipment if you do not understand how to properly utilize
this equipment.

----------------------------------------------------
http://www.Mobilityplus.co.nz is a leader in the area of
providing Mobility Scooters in New Zealand. All Electric
Mobility Scooters sold by MobilityPlus come with a 12 month
warranty, plus a 3 year warranty. Contact us for a Free
Trial.

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The world of technology is ever expanding, and thankfully
these technological advances have spilled over into the
culinary world in the form of appliances. The availability
and variety of appliances are vast, with new inventions and
improvements popping up every day! In this article, we're
going to talk about a few appliances that aren't new
inventions by any means, but have been improved nearly
beyond recognition!

Slow Cooker

The slow cooker is a pretty basic appliance. It consists of
an electric housing unit (usually metal) in which a large
ceramic pot is inserted, complete with lid. Slow cookers
are called such because they do genuinely cook slowly
compared to a microwave or toaster oven. Slow cookers are
ideal for recipes that allow you to simply chuck in all of
the ingredients and leave it to cook. Stew, soup, chilli,
nacho cheese, and pot roast are excellent examples of
dishes that cook well in a slow cooker. Over the years,
here hasn't been much advancement with slow cookers, save
for the fact that many brands have now gone
digital—which means you can program it to shut off at
a certain time. Is that handy, or what? This "set it and
leave it" approach to cooking is brilliant for those who
lead a busy lifestyle but want to enjoy a warm, cooked meal
at the end of the day.

Bread Machine

Bread machines, as the small household appliance that we
know today, can be traced back to 1986, although they
didn't really catch on until the mid-nineties. Bread
machines take all the work out of bread making—and
you bakers out there understand how laborious the task can
be! With a bread machine, you load up the necessary
ingredients, shut the lid, and press the button for the
appropriate setting. The machine uses a dough hook to mix
and knead the dough, then it heats up slightly to allow the
dough to rise. After it has risen, the hook resumes
kneading for a few minutes, and then the machine heats up
and cooks the bread. Voila—homemade bread!

Toaster Oven

Heat, toast, bake, and broil—toaster ovens can do it
all! While a toaster oven might be a miracle to some
kitchens, it may not get nearly as much use in others.
Toasted sandwiches, crispy French fries, pizza, cookies,
Cornish hens—virtually any small dishes you bake in
your oven can be cooked in a countertop oven.

Food Processor

Food processors have been used in a domestic fashion since
the early 70's, and it's no wonder why they're still widely
used today. Chopping, dicing, and slicing by hand takes
ages of time, but a food processor does all of that in
seconds! Fruit and vegetables can easily be prepared for
salads, sauces, or pureed for homemade baby food. While
there are digital food processors on the market, it simply
hasn't caught on quite yet as food processing doesn't
really utilize a digital display to the full advantage.

Electric Steamer

This is likely to be one of the most health-promoting
appliances you can own! When vegetables are boiled or
baked, most of the nutrients flow out with the juices,
leaving the veggies low in both nutrients AND flavour.
However, steaming food allows it to be thoroughly cooked
and still remain healthful. And steamers aren't just for
cooking vegetables, either! You can steam chicken, fish,
and even rice. Most steamers come with "tiers" or trays, so
you can steam all of your food at once. The digital feature
really did kick off with steamers, as programmable features
and an automatic shut-off function add to the convenience
of this appliance.

You might own some of these appliances, and you might not
own a single one. Not all kitchens have the space or the
need for these terrific items, but some people truly can
reap the benefits that these machines have to offer. Ask
yourself this: could YOU benefit from one—or a
few—of these machines?

----------------------------------------------------
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Are you finding that spaghetti night seems to be a getting
a little dull? There are plenty of ways that you can still
have "Italian" night without resorting to the same old
spaghetti recipe. Italians are famous for their pasta
recipes, and boy do they have a variety of them! 'So why
limit yourself to one dish when there are hundreds to
choose from? This article features a few easy pasta recipes
that will bring a little flair to your former spaghetti
night.

Lasagna

Ingredients:
12 lasagna noodles
1 lb Italian sausage
3/4 lb lean ground beef
16 oz ricotta cheese
3/4 lb sliced mozzarella cheese
3/4 cup grated Parmesan cheese
1 (28 oz) can crushed tomatoes
2 (6.5 oz) cans tomato puree sauce
2 (6 oz) cans tomato paste
1/2 cup minced onion
2 crushed garlic cloves
1 egg
1/2 cup water
1 teaspoon Italian seasoning
1 1/2 teaspoons dried basil leaves
4 tablespoons chopped fresh parsley
1/2 teaspoon fennel seeds
1 tablespoon salt + 1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons white sugar

1. In a Dutch oven, brown the beef, sausage, garlic, and
onion over medium heat. Add tomato products (crushed
tomatoes, sauce, paste) and water. Add the sugar, fennel
seeds, Italian seasoning, basil, 1 tbsp salt, 2 tbsp
parsley, and pepper. Cover the pot and simmer for about an
hour and a half, stirring as needed.

2. To cook the lasagna noodles, bring a large pot of water
to boil. Place the noodles in and cook for about 10
minutes. When they're done, drain and rinse with cool
water. In a bowl, combine the egg, ricotta, 1/2 tsp salt,
and the remaining parsley.

3. In a casserole dish (preferably 9 x 13), spread about 1
1/2 cups of the meat sauce over the bottom. Place 6 lasagna
noodles on top of the sauce. Spread with one half of the
cheese mixture. Top with 1/3 of the mozzarella. Repeat To
assemble, spread 1 1/2 cups of meat sauce in the bottom of
a 9x13 inch baking dish. Arrange 6 noodles lengthwise over
meat sauce. Spread with one half of the ricotta cheese
mixture. Top with a third of mozzarella cheese slices.
Repeat. Top off with remaining cheeses. Spoon 1 1/2 cups
meat sauce over mozzarella, and sprinkle with 1/4 cup
Parmesan cheese. Make a tent of foil over the dish (spray
the inside of the foil with cooking spray if there's any
chance of the lasagna sticking).

4. Bake at 375 degrees F for 25 minutes. Remove the foil
and bake for another 25 minutes. Cool for about 20 minutes
before serving.

Sausage Soup (with Tortellini)

1 pound sweet Italian sausage meat
8 ounces fresh tortellini pasta
5 cups beef broth
1/2 cup water
1/2 cup red wine
1 (8 ounce) can tomato sauce
4 large peeled and chopped tomatoes
1 1/2 cups sliced zucchini
1 cup chopped onion
1 cup thinly sliced carrots
2 cloves garlic, minced
1/2 teaspoon dried oregano
3 tablespoons chopped fresh parsley
1/2 tablespoon packed fresh basil leaves

1. Brown sausage in a large Dutch oven. Remove sausage and
drain, but keep about 1 tbsp of the drippings.

2. In the Dutch oven, sauté onions and garlic in
drippings. Add in the wine, beef broth, water, tomatoes,
tomato sauce, carrots, basil, oregano, and sausage. Bring
to a boil, then reduce heat. Simmer without lid for about
half an hour.

3. With a large spoon, skim the fat from the soup. Add in
the zucchini and parsley. Simmer covered for another half
hour. Add the tortellini during the last 10 minutes of
simmering. Sprinkle with Parmesan cheese and serve hot.

Shrimp Alfredo

8 oz penne pasta
1 lb shrimp, peeled and deveined
1 (16 oz) jar Alfredo sauce
1/2 cup cream
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 red bell pepper, diced
2 cloves garlic, minced
1 onion, diced
1/2 cup grated Romano cheese
1/2 pound Portobello mushrooms, diced
1/4 cup chopped parsley
1 teaspoon cayenne pepper
Salt and pepper to taste

1. Cook the pasta: bring a large pot of lightly salted
water to a boil. Add pasta and cook for about 10 minutes.
Drain.

2. In a saucepan, melt the butter and olive oil together
over medium heat. Stir in the onion and cook for about 2
minutes. Add in the garlic, mushroom, and red pepper. Cook
this over a medium-high heat for about 2 minutes.

3. Add the shrimp and cook thoroughly (should turn firm and
pink in color). Add the Alfredo, Romano cheese, and the
cream. Simmer while stirring continuously for about 5
minutes, or until the sauce has thickened. Add cayenne,
salt, and pepper to taste. Add the penne pasta to the
sauce, stir well, and serve with sprinkled parsley.

With these three great Italian recipes, you can forget
about spaghetti night and welcome "Italian night" with open
arms (or an open belly!).

----------------------------------------------------
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The British have many fantastic traditional desserts that,
unfortunately, many of us outside of the Isles haven't had
the pleasure of tasting. 'Until now. We're going to talk
about four terrific dessert recipes that are sure to have
you drooling by the end of the article. They don't take
much to make and are fairly easy to prepare. Hope you enjoy!

Lemon Curd

Ingredients:
3 large lemons
3 beaten egg yolks
4 oz butter
1 1/2 cups sugar

1. Wash the lemons well and grate the rinds. In a double
boiler, squeeze and strain the lemon juice, then add grated
peel, sugar, butter, and beaten egg yolks.

2. Cook on a medium heat, stirring continuously until the
sugar and butter have thorouighly mixed. After about 5
minutes, the mixture should thicken well, but be sure not
to let it boil.

3. When the mixture has become quite thick and creamy, pour
it into a bowl and cover it. Let it cool a little before
refrigerating.

Rhubarb and Apple Crumble

Ingredients:
4 large baking apples (aka granny smith)
6 sticks fresh rhubarb
Cinnamon
Caster sugar

1. Chop the rhubarb into 1 inch pieces and place in a bowl
with a little water. Cover with plastic wrap and microwave
on high for about 3 minutes or so. Remove from the
microwave and allow to cool.

2. Peel the apples and cut them into 1/8 slices (remove
core). Microwave using the same method and time as used for
the rhubarb, adding a bit of cinnamon and sugar before
microwaving (add as much or as little to suit your taste).

3. Mash the apples and place both the apples and the
rhubarb in a large soufflé dish.

For the crumble:

4 oz plain flour
Pinch of baking powder
2 oz unsalted butter
Cinnamon

Mix together the flour, butter, and baking powder until it
resembles a coarse meal. Pour over the apple and rhubarb
and top with sprinkled cinnamon. Bake at 350 degrees F for
about 45 minutes (the top of the crumble should be golden
brown). Serve hot with ice cream or single cream.

Banoffi Pie

Ingredients:
6 oz shortcrust pastry
12 oz double cream
1 (14 oz) can condensed milk
1/2 tsp instant coffee (powdered)
3 bananas
1 tsp caster sugar

1. Put the unopened can of condensed milk in a saucepan
full of boiling water. Boil the milk in-can for at least 2
hours. (Be sure to replace the water as necessary)

2. When the milk is done, place it to the side to cool
COMPLETELY. Preheat oven to 375 degrees F.

3. Line a 9 inch flan or pie pan with the pastry. Stab
light pinpricks in the base of the pastry with a fork, then
pop it in the oven to bake until crisp. Remove and allow to
cool.

4. When the milk has cooled, open the can and stir. Pour
over the pastry.

5. Peel each banana and slice it length-wise, then lay flat
onto the condensed milk.

6. Whisk together the cream, instant coffee, and sugar in a
large bowl. Once it has thickened, spread over the bananas,
then place the pie in the refrigerator to chill.

Spotted Dick

Ingredients:
2 oz self raising flour
4 oz shredded suet (grated lard)
3 eggs
2 oz white breadcrumbs
8 oz currants
1/8 tsp salt
1/2 teaspoon ground ginger
1/8 teaspoon mace
1/2 grated nutmeg
1 oz whole candied peel, finely chopped
Grated zest of 1 orange 3 tbsp brandy extract

1. In a large bowl, mix together the flour, suet, and
breadcrumbs. Once blended, add the currants, salt, ginger,
candied peel, nutmeg, mace, and orange zest. Mix well.

2. In a small steam-resistant bowl (ceramic is best), beat
the eggs and brandy extract for about 5 minutes. Pack the
bowl with the flour mixture then cover with wax paper and
foil, tying it securely. Steam for four hours. (If steaming
in a pot over the stove, be sure not to let the water boil
dry!) Serve with custard or warm vanilla pudding.

----------------------------------------------------
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In this review we will taste a Muscadet wine from the
westernmost part of central France's Loire Valley. In a
somewhat unusual process Muscadet wines are left in contact
with their sediment to enhance their fruit and yeasty
quality. Muscadet is a classic fish and seafood wine, so we
are going to try some nontraditional pairings. By the way,
Monsieur Sauvion is known as the King of Muscadet. And the
grape variety is known as Melon de Bourgogne.

OUR WINE REVIEW POLICY All wines that we taste and review
are purchased at the full retail price.

Sauvion Carte D'Or Muscadet, 2007 12.% alcohol about $9

Let's start with the marketing materials. Tasting Note:
Light straw color; light gooseberry, apple, lemon and
mineral aromas; dry, with crisp acidity, clean citrusy
fruit and snowpea flavors on palate with yeasty notes in
finish. Serving Suggestion: Serve chilled as an aperitif;
shellfish and seafood; perfect with oysters on the
half-shell. And now for my review.

I started by sipping this wine alone. It was very
refreshing and quite acidic. My first meal was barbecued
chicken wings with rice and homemade roasted eggplant
slices in garlic. When the Muscadet met the chicken wings
it did soften but not enough. I tasted grapefruit. The
wine got rounder with the rice and eggplant but still was
too acidic.

The second meal was an omelet garnished with more of the
homemade oven-roasted eggplant, Greek olives, and an
artichoke and mayonnaise dip. The dominant flavor was
apple; this time the acidity was good. The eggplant
softened the wine's acidity. The wine didn't have much
taste with the olives, nor with the soft-tasting artichoke
dip. I finished the meal with some orange-flavored fruit
juice candy and the wine became lemony.

The final meal was slow-cooked smoked turkey thighs with
chickpeas. The wine was quite present and almost metallic.
It was acidic and certainly cleansed the palate, a good
thing given the meal's heaviness. And it tasted of minerals.

I finished the tasting with two cheeses. The first cheese
was a Ricotta, an Italian-style cottage cheese. The
Muscadet was refreshingly acidic but had little taste. The
next cheese was a Provolone. The wine was somewhat sour and
not flavorful.

Final verdict. I certainly won't bother to buy this
pedestrian wine again. Maybe I missed a fine fish or
seafood pairing but really don't think so. Now a better
Muscadet, one in a different price range might be another
story.

----------------------------------------------------
Levi Reiss has authored or co-authored ten computer and
Internet books, but frankly prefers drinking fine German or
other wine, accompanied by the right foods and the right
people. He teaches computer classes at an Ontario
French-language community college. Check out his wine
website http://www.theworldwidewine.com with a weekly
column reviewing $10 wines and new sections writing about
(theory) and tasting (practice) organic and kosher wines.

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Weight loss can be a very tricky feat for many of us these
days. Whether you can't fit in time for the gym or simply
can't get motivated to give up those sticky cakes you love
so much, getting down to your dream size is not going to be
easy no matter what diet or exercise you do. However, you
don't have to completely give up the foods you love in
order to lose weight. In this article, we're going to talk
about the traditional (and healthy!) way to lose weight,
although you should be warned that this is not a fad diet,
nor will you lose 10 lbs in one week.

If you have quite a large weight loss goal, say over 20
lbs, you should probably evaluate your eating habits first,
then devise up an exercise routine. Do you eat a lot of
starchy or sweet foods? Maybe your inability to lose weight
simply stems from not having a balanced diet. Try eating
leaner meats such as chicken and turkey, and have steamed
vegetables on the side. The "steamed" part is very
important, as boiling or microwaving vegetables results in
a drastic loss of nutrients. If you feel a bit peckish
between meals, grab some raw fruit or vegetables. Eating
fruit and veg in their raw form actually helps you lose
weight. Why? --Because they are simply more complex in
their raw form, causing your body to use more energy
(calories) during the digestion process. You might also try
to avoid large meals by eating several smaller meals
throughout the day. This keeps you from reaching the
mindset of: I haven't had anything to eat since
noon—I'm starving! This often results in overeating.

As for exercise, you're going to have to do SOMETHING
active. You won't burn off loads of weight AND tighten that
skin back up without committing to some sort of exercise
routine—even a slight one. If you aren't into the
whole cardio/aerobics thing, consider something mild such
as yoga or Pilates. Or, if you're up to it, invest in a set
of weights. It's a proven fact that the more muscular your
body is, the more calories it needs just to function on a
daily basis. This means that your body will burn more
calories doing the same things your UN-muscular self once
did. So, if you pump iron every other day of the week but
maintain a healthy diet, your body is going to HAVE to
start burning your fat in order to maintain the muscle you
keep putting on.

If you eat a fairly good diet but can't seem to shed those
annoying 10 pounds, then you can likely shed those pounds
fairly easily with a light exercise routine. Again, yoga or
Pilates are excellent for achieving a soft but sculpted
look (aka: the dancer's body), but even doing a few rounds
with the dumbbells will help in losing those few pounds.
Thirty-minute walks throughout the week will also show
results, although it might take a little longer to obtain
them. In all truthfulness, if you're only looking to shed a
few pounds, you probably don't need an expensive gym
membership, although the health benefits are still there if
you do.

Losing weight traditionally is all about moderation and
discipline, not cabbage soup and grapefruit. If you want to
see results--no matter how much weight you have to
lose--you have to simply eat a healthy, balanced diet and
do some exercise. It's as simple as that! Thank you for
reading and best of luck with your weight loss!

----------------------------------------------------
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Do you sometimes get a severe hankering for something gooey
and cheesy? Cheese is a very versatile component for both
meals and snacks. Whether you want a warm cheesy dish to
chase away the winter chill, or a chilled hunk of cheese
straight-up on a warm spring day, there are plenty of
recipes to satisfy your craving. In this article, we're
going to list three great recipes that are sure to leave
you with a happy tummy!

Cheese Stuffed Chicken Breasts

Ingredients:
4 chicken breasts
1 tablespoon of Parmesan cheese.
2 oz of mozzarella cheese
1 teaspoon chicken flavored bouillon
1 teaspoon parsley
1/4 cup of fine breadcrumbs
1 medium beaten egg
salt and pepper to taste

Make a long incision in each chicken breast and sprinkle
the mozzarella inside. Secure the incision with a toothpick
or string. Place the chicken breasts into a baking dish and
brush each piece with the beaten egg. Mix the remaining
ingredients together and sprinkle over the chicken. Cover
the dish with aluminum foil and bake for 40 minutes at 375
degrees F.

Cheddar Ball

2 (8 ounce) blocks of cream cheese
1/2 cups relish
1 1/2 cups grated cheddar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup chopped nuts (slivered almonds work especially well)

Mix together everything but the nuts. Shape the mass into a
ball and roll in the nuts so that it is completely coated.
Place in an air-tight container or wrap with plastic wrap
and refrigerate until thoroughly chilled.

Cheddar 'n Crab Meat Casserole

12 oz Crab meat
3 oz grated cheddar
3/4 cup skimmed milk powder
3 tablespoons of plain flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 cup water

In a small pot mix the flour, mustard and milk powders, and
salt and pepper. Add the water slowly—be sure to mix
continuously as the mixture thickens. Remove from heat and
stir in the cheese until melted. Add the crab meat. Pour
the mixture into a casserole dish and bake at 350 degrees F
until thoroughly cooked.

Cheese on Toast with a Twist

Toast
Grated Mozzarella
1 Slice of Swiss or Muenster Cheese
4 (Thin) Slices of Turkey or Ham Sandwich Meat
Salt and Pepper to Taste

Make toast to a medium brown in the toaster. Top with
Swiss/Muenster slice, meat, salt and pepper, and top with
sprinkled mozzarella. Heat in a toaster oven (or a regular
oven if you're willing to wait a bit) until cheese is
melted and starts to brown.

Just give these recipes a try and you'll soon find yourself
in a heaven of cheesy goodness! Thanks for reading!

----------------------------------------------------
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Copyright (c) 2009 Kaye Dennan

Are you always rushing home, hoping not to get a speeding
ticket along the way, knowing that you will have about 30
minutes to get a meal on the table and get one or two of
the family out the door? The day of a mom can be so busy
that at times she can wonder how she will ever get to the
end of the day without crashing. But if cooking a 15 minute
meal can be mastered then meal time will be just so much
easier.

Fast foods are a popular way to getting a quick meal for
the family but there are very few of them are healthy.
Most are saturated in fat and not healthy for the family.

There are many meals that can be prepared quickly but here
is an easy 15 minute meal.

Honey Soy and Garlic Fried Rice (feeds 3 adults)

1 cup uncooked rice 5 rashers of bacon chopped

1 medium onion chopped

4 cloves garlic finely sliced

1 cup corn kernels

1 cup frozen peas

½ cup chopped red pepper

1 cup chopped mushrooms

3 tablespoons olive oil

Salt and pepper to taste

Honey Soy and Garlic sauce (approx. 3 tablespoons and
adjust to taste)

Method:

Cook rice in 2 cups of water in microwave for 12 -13
minutes.

While the rice is cooking, put oil in the pan and fry
onions and bacon until onions are soft and bacon browning.
Add garlic and cook 1 minute. Add all other vegetables and
cook 2 minutes. When rice is cooked, add and stir in. Add
Honey Soy and Garlic sauce adjust taste, stir and serve.

This is a really tasty dish and very 'morish'. All ages
like it, but if very young children are going to have it
they may like it served before the sauce is added, although
many children do like the Honey Soy and Garlic sauce.

Many other 15 minute easy meals are such dishes as omelets,
eggs and bacon, open grilled sandwiches, steak sandwiches
and pizza. Omelets are always a good standby because if
just one or two family members need to leave the house in a
hurry they can be served first and be on their way.

Being organized before a busy day is half the problem
solved. If warning is given of a busy night ahead by
making sure that the ingredients are in the fridge then
getting the meal together is not such a problem. 15 minute
quick meals will help keep the family happy and mom can sit
down and put her feet up afterwards.

----------------------------------------------------
With over 10 years in the food industry and as a working
mum Kaye Dennan has put together an ebook "Easy Budget
Meals 4U" so that busy mums can cook quick and easy budget
meals. Learn how to cook the perfect omlette - just go to
http://easybudgetmeals4U.com for more information and
photos. There are many 15 minute meals in the ebook.

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How would you like an idea for a fun activity to do with
your children? How about something that will give your kids
a sense of accomplishment that will make them feel like a
grown up? Baking is just that activity. It gives kids
practice to improve their invaluable skills in the kitchen,
which they'll need later in life. The best choices for
recipes should be easy to make and allow for some
creativity such as shapes, colors or toppings, and of
course, the most important "ingredient", they should taste
great! So what's something that your kids will love to make
and eat?

You got it- rice crispy treats. There are 3 different
approaches that we'll take in this article, but with some
twists. We will make normal rice crispy treats, mixed ones
and chocolate covered. You've all made rice crispy treats
before so let's have some fun with the normal kind and
discuss shapes. You can do the traditional squares by
filling the rice crispy treat mix in a square or
rectangular pan and cutting out the pieces, but you could
also have some extra fun. Get some cake pans with different
shapes. You can find a variety of many different shapes,
anything from their favorite characters, seasonal shapes,
for example, Halloween or Christmas, as well as various
small normal shapes like stars or mini bundt cakes. The
cake pans come big or small and can be found at any store
that sells baking supplies or online.

Before you finish up all the mix take half of it and blend
in your favorite hard candies to add flavor and a contrast
of texture, whether they're M&Ms, Reese's Pieces or
cinnamon candies. Have some more fun, why not try soft
candies too? Try some multi-colored chocolate chips or your
favorite gummy candies, maybe Sour Patch Kids.

Want some more unique ideas? Mix in chocolate flavored rice
crisped cereal with the mix to create multi-flavored
treats. Just have the kids help with stirring the mix after
it's removed from the heat (microwave or stove top), mixing
in the candies and pressing the mix into your choice of
pan. Your kids will love their rice crispy creations and
can take them to school to share with their classmates and
they also make great teachers gifts. But the fun is just
beginning. You could combine all these elements for the
"grand finale".

Now we are going to create chocolate covered rice crispy
treats!

I prefer to use a double boiler to melt my chocolate which
is one pan sitting inside a bigger pan. You heat up the
water on medium heat in the bottom pan and place grated
milk chocolate or milk chocolate chips in the top one. You
can also use the microwave by melting chips in a small
microwavable bowl. First, heat up the chips for one minute
and 10 seconds stir and then again in 10-second intervals.
The chips will not melt to a liquid form just by heating
the chips up. You must stir them with a metal spoon once
they show signs of melting. No matter the shape of treat,
dip it into the chocolate at least half way over the treat
and place on a baking sheet lined with wax or parchment
paper. Add some sprinkles or colored sugar or even use
white chocolate!

Your kids will love all the different varieties. Let their
creativity run wild and make sure to take their works of
art as gifts to their teachers, friends, grandparents or
relatives. Let your "little chefs" boast how good their
treats look and taste!

----------------------------------------------------
Cooking with kids is a fun, creative activity in which the
parent and child can interact together and produce a tasty
treat. These treats make great homemade gifts for
grandparents, teachers and more, and will make those you
care about feel special.
http://www.deluxe-sweets-and-candy-gifts.com/rice-crispy-tre
ats.html
http://www.deluxe-sweets-and-candy-gifts.com/easy-recipes-fo
r-kids.html

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To many of us, summer is an exciting season--as well as a
dreading one! The warm sunny weather allows for plenty of
trips to the beach or lake, outdoor barbecues that last for
hours, as well as family vacations. However, the down side
is that many of these activities involve a swimsuit and/or
sweltering heat. Don't get bummed out--this article
contains a few great breakfast recipes that will not only
start your summer day with a cool boost, but they are also
weight-smart!

Smoothies

Smoothies are a terrific treat, and a healthy one, too!
With this recipe, you can the whole family can enjoy these
naturally energizing treats without the sugar-induced
guilt. In this recipe, we will use strawberries and
bananas, but you can use virtually any fruit you like!

Ingredients:
1 cup Plain/Vanilla Yogurt
1 cup Chopped Strawberries
1 cup Chopped Bananas
Handful of Ice
Sugar to taste (if desired)

Drop the ice and fruit into the blender first, followed by
the yogurt. Blend until fully pureed. If adding sugar, add
to the puree mix and blend a few more seconds.

Fruit and Yogurt Cups

These cups are not only healthy, but they are simple to
whip up in small or large batches!

Ingredients:
Chopped Fruit
Natural Vanilla Yogurt

The measurements of the fruit and yogurt depend on how many
people you are serving. Fill the 1/3 of the glass
(preferably a clear glass) with yogurt. Fill another 1/3 of
the glass with chopped fruit, and then top off with the
remaining yogurt. Sprinkle a few bits of fruit on top for
garnish. Chill and serve.

Fruit and Nut Muesli

Muesli is a great filler that won't leave your waistline
expanded. This recipe should be prepared the night before,
but is totally worth the wait!

Ingredients:
2 cups Rolled Oats
1 cup Yogurt
1 cup Milk
1 tablespoon Honey
¼ cup Chopped Pecans or Walnuts
2 Peaches (peeled and grated)

In a bowl, mix the oats, milk, and honey together. Leave in
the refrigerator overnight. When you're ready to eat, top
with yogurt, fruit, and nuts.

These recipes are not only easy to prepare, they are fairly
cheap and are naturally chock full of the energy your body
will need to get through a warm day full of summer
activities! Also, remember that your body is at a higher
chance for dehydration when the weather his warm, so always
keep a bottle of water handy and drink at least 8 glasses
of water every day. Happy summer!

----------------------------------------------------
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The Platinum Recipes Collection is the Internet's Most
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The holidays seem to have a particular "smell" to them,
don't they? Christmas, to most, smells like warm spices:
cinnamon, nutmeg, cloves, and ginger. To others, it may be
peppermint or the spicy scent of rum. If your mouth starts
watering at the mention of anything "spiced," then it might
be time to hit the kitchen and start whipping up some
holiday treats! To get you started, I have a few recipes
for some Christmas favorites that the whole family is sure
to enjoy.

To start out, here is a great recipe for pumpkin bread. The
preparation for this recipe is easy; in fact, it only takes
about 15 minutes! It does yield quite a lot of bread, so
you can freeze a few loaves to save for later or give them
to friends or family members.

What You Need:
3 1/2 cups All-Purpose Flour
3 cups Sugar
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon (ground)
1 teaspoon Nutmeg (ground)
1/2 teaspoon Cloves (ground)
1/4 teaspoon Ginger (ground)
1 can Pumpkin Puree
1 cup Vegetable Oil
2/3 cup Water
4 Eggs

How to Make: Pre-heat your oven to 350 degrees F. This
recipe yields 3 loaves, or 2 loaves and about 9 cupcakes.
Grease your pans and set aside. In a large bowl, mix
together the dry ingredients. In a separate bowl, whisk
together the wet ingredients, then combine them with the
dry mixture. Thoroughly blend until the mixture runs
smooth. Pour the batter into the pans. Place in the oven
and cook for about 50 - 60 minutes. Muffins will usually be
ready within 25 - 30 minutes.

What is Christmas without cookies? Ginger snaps are a cozy
way to bring in the holiday season, plus they will keep
long enough that you can leave a few out for Santa! The
recipe below is for soft ginger cookies. That's right, you
can finally enjoy the rich, spicy flavors of a good
old-fashioned ginger cookie without the tough "snap."

What You Need:
2 cups Sugar
2 Eggs
1 1/2 cups Butter
1/2 cup Molasses
4 1/2 cups Flour
1/2 teaspoon Salt
3 teaspoons Baking Soda
2 teaspoons Cinnamon (ground)
1 teaspoon Cloves (ground)
1 teaspoon Ginger (ground)
1/2 teaspoon Nutmeg (ground)

How to Make: Cream together the butter and sugar, then add
in the eggs. Beat well, adding in the molasses as you go.
Slowly add in the remaining ingredients and mix well. Place
the mixture in the refrigerator for at least an hour. Grab
pieces of the dough and roll into one-inch balls. You can
roll them in sugar, if you like, then place them about two
inches apart on an ungreased cookie sheet. Place in the
oven (preheated to 350 degrees F) and bake for about 8 - 12
minutes. Allow them to sit for a minute or two, and then
place them on a wire rack to cool.

And finally, what could be better after a delicious ham
dinner than a generous slice of sweet potato pie? This
recipe is a cinch to follow and cooks within an hour, so
you can forget slaving over a stove for hours on end!

What You Need:
1 Pie Crust (9" - uncooked)
2 cups Pureed Sweet Potatoes
3 Eggs
1 cup Evaporated Milk
1/2 teaspoon Salt
1/4 teaspoon Cloves (ground)
1/2 teaspoon Nutmeg (ground)
1 teaspoon Cinnamon (ground)

How to Make: Mix all of the ingredients together in a large
bowl. Once blended, pour into the pie crust shell. Bake at
350 for 50 - 60 minutes.

I hope you enjoy these recipes as much as I have. Merry
Christmas and happy holidays!

----------------------------------------------------
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Nowadays an ever increasing number of people are being
forced to eat junk foods, simply because their lifestyle
and job doesn't allow them the luxury of time in order to
prepare their own meals. Yes, fast foods certainly do fill
you up, but let's face it; they're not that tasty, and
they're certainly not healthy for you.

In today's world a healthy diet is of the utmost importance
if you intend staying in shape. Ironically, so many people
still tend to believe that they virtually need to starve
themselves in order to be on a healthy diet. The truth is
however, a healthy diet should not only be able to help
keep you in shape, but it should also allow you to feel
great and full of energy. Contrary to what many believe,
attaining this sort of physical condition simply means that
you need to start eating the proper foods, rather than
restricting yourself to foods you don't like. The only way
you'll ever be able to maintain a healthy diet is if you're
eating foods which are not only appealing to the eyes, but
which are also great tasting. But healthy food doesn't mean
you have to miss out on gourmet foods.

For many people, the first thing that comes to mind when
someone mentions gourmet foods, is that they are extremely
expensive and difficult to prepare. The truth is however,
gourmet foods are not difficult to prepare, and there are
in fact many which can be prepared even if you don't have
many cooking skills.

Essentially, gourmet foods are simply foods which have been
prepared by using good quality ingredients. One of the best
tips to remember is that you should always try to make
dishes which require ingredients which are currently in
season. Not only will there be plenty to choose from, but
you'll also find that they're all relatively cheap.
Furthermore, you should also try to purchase most of your
ingredients from stores which sell organic foods, in that
organic food tends to have more flavor.

Admittedly you may come across certain recipes which rely
on you having to use special ingredients, so if your local
stores don't stock what you require, simply go and order
what you need online. Nowadays there are an abundance of
online gourmet food stores which usually stock everything
you could possibly need, and best of all; your goods will
end up being delivered to your door. In fact, you can even
request that your order be gift wrapped.

As you can well imagine, giving away a gift wrapped box of
gourmet food to friends and family makes for an ideal gift.
Even though there are so many online gourmet food stores,
you should always take certain factors into consideration
before placing an order. For example, you should decide
whether or not a store provides enough variety, are their
food combinations practical, is the packaging presentable,
are delivery times acceptable, and last of all, do you feel
that they are giving you could value for your money.

The most important thing to remember is that eating healthy
doesn't mean you have to eat foods which are boring at
best. After all, relishes and dressings can make even the
most boring foods wonderfully delicious. Furthermore, you
are literally spoilt for choice in terms of the recipes
which are available in order to create mouth watering
dishes, even if your cooking skills are lacking. The bottom
line is; if you don't have the time to prepare your own
gourmet foods, then you should simply go online and buy
them from one of the many online stores.

----------------------------------------------------
Australian Tru Blue is an online gourmet food retailer
specialising in gourmet gifts and delivers throughout
Australia and worldwide. To send someone a thoughtful
gourmet gift this Christmas, go to=>
http://www.australiantrublue.com.au/

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You may not realize it, but Canada's wine producing regions
are at the same latitude as the almost too hot region of
Provence, France and the it's almost perfect temperature of
Tuscany, Italy. So perhaps that we may say latitude is not
everything. Don't get me wrong. Canada produces some fine
wines, for example Equuleus from the Paul Bosc Estate
Vineyard for which you'll pay about $33 or more. Canadian
ice wine is said to be the best in the world. You won't
find it reviewed here for obvious reasons.

Most Canadian wine comes from Ontario, Canada's largest and
most populous province. Most Ontario wine comes from the
Niagara region not far from New York State. The wine
reviewed below comes from the other end of southern
Ontario, the Lake Erie North Shore region not far from
Michigan. Parts of this region are south of Detroit. This
is a VQA wine, which means that it meets a series of
Canadian standards. In the words of a great wine writer,
Tom Stevenson, "Whereas most legally imposed systems
indicate mediocrity, the self-regulated VQA seal has driven
Canadian producers to higher and higher standards."

OUR WINE REVIEW POLICY All wines that we taste and review
are purchased at the full retail price.

Wine Reviewed Colio Estate Cabernet Franc VQA, 2007 12.8%
alcohol about $9.50

Let's start with the marketing materials. Tasting Note: Red
ruby colour; cassis, cherry, mineral with vanilla, spice
and green pepper/herb aromas; dry, medium-body with ripe
black berry, plum and light chocolate flavours; fruit and
cedar on the finish. Serving Suggestion: Veal; beef dishes;
game; herbed chicken; bbq; pasta. And now for my review.

I started by sipping this wine alone. It was strongly but
not unpleasantly acidic and it tasted of tobacco. The first
meal involved purchased barbecued chicken wings, chicken
breast, and potatoes roasted in chicken fat. The tobacco
taste was very dominant. The wine was strongly acidic,
which was good with greasy food. A fresh, but not very
tasty mango, managed to flatten it. Some fruit juice candy
brought out the cedar.

The second meal consisted of commercial barbecued beef
ribs, green beans in tomato sauce, and homemade roasted
eggplant with lots of garlic. With the ribs I tasted black
cherry and plums in the wine. In contrast the eggplant gave
me chocolate. Interestingly enough when I added a
hot-pepper condiment to the meat the chocolate taste became
minty.

The final meal was beef stew and chicken meatballs that
were slow cooked together with soft wheat. Now I tasted
leather, chocolate, and pepper. The wine was more complex
than can usually be expected in this price range. But at
the end it was thin and somewhat sour. I tasted it with a
high-quality, French style, very buttery and lemony lemon
pie right out of the freezer. Get this, the wine tasted of
cherries.

I finished this tasting with two cheeses. The first cheese
was a Provolone. The wine was sour and quite short. Then
with some string, skim milk Mozzarella rendered the wine
essentially tasteless. Before I give my verdict let me tell
you if you don't already know I am rarely a fan of wine and
cheese pairings and won't let these pairings change my
final verdict.

Final verdict. Pretty good. This wine had a lot more in it
than many others in its price range. Without having planned
it, I have just finished reviewing a Bourgueil wine from
the Loire Valley of central France made from the same grape
variety, Cabernet Franc, the signature red grape in those
parts. That French wine cost almost twice the price of this
Canadian. Was it better? Yes. Was it twice as good?
Absolutely not. Draw your own conclusions.

----------------------------------------------------
Levi Reiss is the author or co-author of ten computer and
Internet books, but really would rather just drink fine
German or other wine, accompanied by the right foods. He
teaches classes in computers at an Ontario French-language
community college. Check out his global wine website is
http://www.theworldwidewine.com with a weekly column
reviewing $10 wines and new sections writing about (theory)
and tasting (practice) organic and kosher wines.

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