Tips with fruits

Tips to help you eat fruits

In general:

Keep a bowl of whole fruit on the table, counter, or in the refrigerator.

Refrigerate cut-up fruit to store for later.

Buy fresh fruits in season when they may be less expensive and at their peak flavor.

Buy fruits that are dried, frozen, and canned (in water or juice) as well as fresh, so that you always have a supply on hand.

Consider convenience when shopping. Buy pre-cut packages of fruit (such as melon or pineapple chunks) for a healthy snack in seconds. Choose packaged fruits that do not have added sugars.

For the best nutritional value:

Make most of your choices whole or cut-up fruit rather than juice, for the benefits dietary fiber provides.

Select fruits with more potassium often, such as bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.

When choosing canned fruits, select fruit canned in 100% fruit juice or water rather than syrup.

Vary your fruit choices. Fruits differ in nutrient content.

At meals:

At breakfast, top your cereal with bananas or peaches; add blueberries to pancakes; drink 100% orange or grapefruit juice. Or, try a fruit mixed with low-fat or fat-free yogurt.

At lunch, pack a tangerine, banana, or grapes to eat, or choose fruits from a salad bar. Individual containers of fruits like peaches or applesauce are easy and convenient.

At dinner, add crushed pineapple to coleslaw, or include mandarin oranges or grapes in a tossed salad.

Make a Waldorf salad, with apples, celery, walnuts, and dressing.

Try meat dishes that incorporate fruit, such as chicken with apricots or mango chutney.

Add fruit like pineapple or peaches to kabobs as part of a barbecue meal.

For dessert, have baked apples, pears, or a fruit salad.

As snacks:

Cut-up fruit makes a great snack. Either cut them yourself, or buy pre-cut packages of fruit pieces like pineapples or melons. Or, try whole fresh berries or grapes.

Dried fruits also make a great snack. They are easy to carry and store well. Because they are dried, ¼ cup is equivalent to ½ cup of other fruits.

Keep a package of dried fruit in your desk or bag. Some fruits that are available dried include apricots, apples, pineapple, bananas, cherries, figs, dates, cranberries, blueberries, prunes (dried plums), and raisins (dried grapes).

As a snack, spread peanut butter on apple slices or top frozen yogurt with berries or slices of kiwi fruit.

Frozen juice bars (100% juice) make healthy alternatives to high-fat snacks.

Make fruit more appealing:

Many fruits taste great with a dip or dressing. Try low-fat yogurt or pudding as a dip for fruits like strawberries or melons.

Make a fruit smoothie by blending fat-free or low-fat milk or yogurt with fresh or frozen fruit. Try bananas, peaches, strawberries, or other berries.

Try applesauce as a fat-free substitute for some of the oil when baking cakes.

Try different textures of fruits. For example, apples are crunchy, bananas are smooth and creamy, and oranges are juicy.

For fresh fruit salads, mix apples, bananas, or pears with acidic fruits like oranges, pineapple, or lemon juice to keep them from turning brown.

Fruit tips for children:

Set a good example for children by eating fruit everyday with meals or as snacks.

Offer children a choice of fruits for lunch.

Depending on their age, children can help shop for, clean, peel, or cut up fruits.

While shopping, allow children to pick out a new fruit to try later at home.

Decorate plates or serving dishes with fruit slices.

Top off a bowl of cereal with some berries. Or, make a smiley face with sliced bananas for eyes, raisins for a nose, and an orange slice for a mouth.

Offer raisins or other dried fruits instead of candy.

Make fruit kabobs using pineapple chunks, bananas, grapes, and berries.

Pack a juice box (100% juice) in children’s lunches versus soda or other sugar-sweetened beverages.

Choose fruit options, such as sliced apples, mixed fruit cup, or 100% fruit juice that are available in some fast food restaurants.

Offer fruit pieces and 100% fruit juice to children. There is often little fruit in “fruit-flavored” beverages or chewy fruit snacks.

Keep it safe:

Wash fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry after washing.

Keep fruits separate from raw meat, poultry and seafood while shopping, preparing, or storing.

Fruits!

What foods are in the fruit group

Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.

Some commonly eaten fruits are:
Apples, Apricots, Avocado, Bananas

Berries:
strawberries,blueberries, raspberries, cherries

Grapefruit Grapes:
Kiwi fruit, Lemons, Limes, Mangoes

Melons:
cantaloupe, honeydew,watermelon

Mixed fruits:
fruit cocktail

Nectarines:
Oranges, Peaches, Pears, Papaya, Pineapple, Plums, Prune, Raisins, Tangerines

100% Fruit juice:
orange, apple, grape, grapefruit

How much fruit is needed daily?

The amount of fruit you need to eat depends on age, sex, and level of physical activity. Recommended daily amounts are shown in the chart:
http://www.mypyramid.gov/pyramid/fruits_amount.aspx#

What counts as a cup of fruit?

In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the fruit group. The following specific amounts count as 1 cup of fruit (in some cases equivalents for ½ cup are also shown) towards your daily recommended intake:

http://www.mypyramid.gov/pyramid/fruits_counts.html#

Why is it important to eat fruit?

Eating fruit provides health benefits — people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Fruits provide nutrients vital for health and maintenance of your body.

Health benefits
Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for stroke and perhaps other cardiovascular diseases.

Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for type 2 diabetes.

Eating a diet rich in fruits and vegetables as part of an overall healthy diet may protect against certain cancers, such as mouth, stomach, and colon-rectum cancer.

Diets rich in foods containing fiber, such as fruits and vegetables, may reduce the risk of coronary heart disease.

Eating fruits and vegetables rich in potassium as part of an overall healthy diet may reduce the risk of developing kidney stones and may help to decrease bone loss.

Eating foods such as fruits that are low in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake.

Click here for more information about preventing cardiovascular disease, high blood pressure, diabetes, and cancer.

Nutrients

Food sources of the nutrients in bold can be found in the Dietary Guidelines for Americans. Click on the nutrient name to link to the food sources table in their website.

Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.
Fruits are important sources of many nutrients, including potassium, dietary fiber, vitamin C, and folate (folic acid).

Diets rich in potassium may help to maintain healthy blood pressure. Fruit sources of potassium include bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.

Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as fruits help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are sources of dietary fiber; fruit juices contain little or no fiber.

Vitamin C is important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy.

Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate folate, including folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

Un poco sobre mi...Little bit about me

OK, I wasn't sure either to post this or not, so when I decided to do so I also thought would be good to add some terms related to my indecisive time :-)

Some definitions to the following words taken from www.wikipedia.com

Modesty comprises a set of culturally or religiously determined values that relate to the presentation of the self to others.

Marketing ( in this case self-marketing jaja!) is a social and managerial function associated with the process of researching, developing, promoting, selling, and distributing a product or service.

In general, the term credit in the artistic or intellectual sense refers to an acknowledgement of those who contributed to a work, whether through ideas or in a more direct sense.

I wanted to share with you an article in spanish (click on the title) published in Republic of Panama, Panama City in the "La Prensa" newspaper, one of the most important and main newspaper of the country, in ELLAS suplement, edition March 2005 which is referred from an article published in Izmir Magazine in Izmir, Turkey, edition February 2005 (article in turkish).

Also a turkish article about International Woman Association of Izmir (IWAI) in Yeni Asir Newspaper, in october 30, 2005. Foreign ladies living in Izmir...http://ya2005.yeniasir.com.tr/10/30/index.php3?kat=ege&sayfa=sar1&bolum=guide

So you know little bit about me...

My favorite!: Yogurt

"What makes yogurt - well, yogurt? The words "live and active cultures" refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermaophilus, which convert pasteurized milk to yogurt during fermentation. Note that the milk is pasteurized before culturing to remove any harmful bacteria. The process is very similar to that used when making beer, wine or cheese, in that beneficial organisms ferment and transform the basic food. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes.

Some yogurt products are heat-treated after fermentation, which kills most of the beneficial active cultures found in the yogurt. To help you identify those yogurt products that contain live and active cultures, the National Yogurt Association (NYA) has established a special Live & Active Cultures seal. The NYA is a national non-profit trade organization whose purpose is to sponsor health and medical research for yogurt with live and active cultures and serve as an information source to the trade and the general public. The Live & Active Culture seal, which appears on refrigerated and frozen yogurt containers, helps you recognize those products containing significant amounts of live and active cultures.

The seal is a voluntary identification available to all manufacturers of refrigerated yogurt whose products contain at least 100 million cultures per gram at the time of manufacture, and whose frozen yogurt contains at least 10 million cultures per gram at the time of manufacture. Since the seal program is voluntary, some yogurt products may have some live cultures but not carry the seal. It is, however, the industry validation of the presence and activity of significant levels of live cultures. " Look for the Live & Active Cultures seal on the yogurt you buy and learn more about live and active culture yogurt by clicking on the following link!

Turkish food: One of the world's great cuisines

Read more about this article, click on the link!

"Turkey offers the traveler an opportunity to try the exotic after a familiar trip to Europe. The friendly, courteous Turkish people have been hosting visitors in one form or another for centuries. "Go for the history, but stay for the food," is often said.

The Turkish Diet

It was during the rise of the Ottoman Empire, (1453-1909) which at its height (1453-1650) extended into Eastern Europe, Egypt, and Inner Asia, that the genius of Turkish cooking had its greatest influence. Centuries of Ottoman empire rule helped to spread Turkish cuisine and ingredients into Eastern Europe and throughout the Middle East. Many well-known recipes show an influence from Turkish cuisine: yogurt salads, fish in olive oil, stuffed vegetables and vine leaves, and syrupy filo dough desserts.

Turkish food is regarded as one of the world's great cuisines. Today, travelers are discovering Turkey, and dining well. The Mediterranean diet, which includes Turkey's, is considered a healthy diet to follow. "Everyone loves Turkish food," a ceramics dealer confided in Istanbul's Grand Bazaar.

Despite the influence of western foods and even fast food chains in the larger cities, Turkey zealously preserves her culinary heritage. In the last decade, chefs of main hotels and international food symposiums have helped to re-introduce Turkish cuisine to the world, educating her citizens about a proud food heritage.

Blessed with a huge country that straddles Europe and Asia, Turkey's varied geography provides a seasonal climate that allows tea cultivation in the cool north and hot pepper and melon plantings in the south. The Black Sea, Sea of Marmara, Aegean, and southern Mediterranean provide Turkey with boundless fish and shellfish. Turkey is one of the few countries in the world that has been self sustaining, producing all its own food."

About Picnics and some recipes!

We are still in summer time! so go ahead and take a look to this link....

Orange Cake

Ingredients:

3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange minced and grind
1 3/4 cups flour sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

SYRUP:

1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Preparation:

Preheat an oven to 400 degrees F (200 C). Grease a pyrex, then dust with sugar and flour.
In a bowl, sift the flour with the baking powder, baking soda, and salt. Beat the eggs with the sugar. Add the milk, oil and orange zest. So everything is together and mix.

Pour batter into prepared cake pan and bake for around one hour. Before you take out the cake though, use a toothpick (or knife but be careful) to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through. Put it back the oven ( oven should be off but still hot) and leave it rest there for few minutes. Then remove cake from oven, put the rest of the syrup let cool. Then cool completely in the refrigerator if you wish.

Meanwhile, prepare the syrup:

In saucepan, combine the orange juice and sugar. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Put half or more than a half of this syrup to the cake before you take out the cake completely. Once the cake is out, you put remaining syrup. You can use a tablespoon or spatula to spread the glaze (or syrup) over the top of the cake. Place cake on a nice platter and you can arrange the reserved orange in slices around or strips orange on the top of cake.

Part of this recipe have been taken from foodnetwork and modified by me.

Bugs as Food!

There is this subject about bugs as food: "oh disgusting!" " ahhhh are you crazy?" "ocuh, auch, guacatela, que asco!"...anyway is meat different? imagine the whole chicken naked without head? is not the same!? or a whole tongue of a horse, cow or whatever? kidney of a duck? a brain of cow??? I almost had a heart attack when I saw a brain expose in the supermarket in Turkey! I never saw it in Panama...Very impressed...but every culture has his thing and that's why I consider life misterious!

Check this link on the title about bugs in food from National Geographic:

"Imagine sitting down to the dinner table and being served a bowl of thick, slimy larvae. It's enough to make most Americans' stomachs turn. But in other countries that same meal makes people's mouths water.

Entomophagy—the consumption of insects—has been around for thousands of years in some cultures. Today, it is estimated that more than half the people of the world eat a variety of flying, crawling, and biting bugs. Not only do these insects apparently taste good, but they're an inexpensive and nutritious food source. "....

Insalata Tricolore - Gourmet Recipe

INSALATA TRICOLORE

6 servings

4 lg Red bell pepper

4 lg Yellow bell pepper

2 1/2 lb Fennel bulbs

1/3 c Extra-virgin olive oil

2 tb Minced fresh parsley

salt freshly ground pepper

Preparation:

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.

Taken from www.recipesources.com/ethnic/europe/italian

A gourmet is a person with a discriminating palate and who is knowledgeable in fine food and drink. The word is a corruption of the French word groumet, a valet in charge of the wines. It is often used as an adjective for meals of especially high quality, whose makers or preparers have used especial effort or art in presentation or cooking the meal, or for facilities equipped for preparing such meals, such as a restaurant.

Foodie is often used by the media as a conversational synonym for gourmet. The word was coined synchronously by Gael Greene and by Paul Levy and Ann Barr, co-authors of The Official Foodie Handbook (1984). But there are important distinctions to be made between the two terms. Some gourmets would not consider themseleves foodies and many foodies would not consider themseleves gourmets.

A foodie might easily get caught up in a taco hunt--a search for the best taco stands and trucks in an area. But this would not be an adventure for a gourmet, strictly speaking. Certain events and publications cater to people who consider themselves gourmets or foodies, such as wine tastings and Gourmet magazine.

So try this recipe! be a gourmet person jaja! :)

We need water!

Now that we are in summer we need to drink lots of water. It is so hot around here that blogging I thought could be interesting to write little bit about water.....im drinking water all time!!!

Water (in its pure form) is a tasteless, odorless substance that is essential to all known forms of life and is known as the universal solvent. It appears colorless to the naked eye in small quantities, though it can be seen to be blue with scientific instruments or in large quantities (as in a swimming pool). An abundant substance on Earth (the UN Environment Program estimates there are 1400 million cubic kilometers), water exists in many forms. It appears mostly in the oceans (saltwater) and polar ice caps, but also as clouds, rain water, rivers, freshwater aquifers, lakes, and sea ice. Water in these bodies continuously moves through a cycle of evaporation, precipitation, and runoff to the sea. Clean water is essential to human health and in many parts of the world it is in short supply. Although mostly found on Earth, it can also be found on the moons Europa and Enceladus. Thales of Miletus, an early Greek philosopher, known for his analysis of the scope and nature of the term "landscaping," believed that "all is water."

Etimology

The word "water" comes from the Old English wæter. The word is derived from the Proto-Indo-European language root *wod-or with other forms including *ud- and *wed-; the source of the word wet. This root is the source for words about water in many European languages c.f German "Wasser", Latvian "ūdens", Swedish "Vatten" or Russian "вода" (voda).

Humans use water in typically three variety of ways.

For drinking - About 72% of the fat free mass of the human body is made of water. To function properly, the body requires between one and seven litres of water per day to avoid dehydration, the precise amount depends on the level of activity, temperature, humidity, and other factors. Most of this is ingested through foods or beverages other than drinking straight water (hot tea being often used in deserts to avoid dehydration, etc.). It is not clear how much water intake is needed by healthy people.

However, for those who do not have kidney problems, it is rather difficult to drink too much water, but (especially in warm humid weather and while exercising) dangerous to drink too little. People can drink far more water than necessary while exercising, however, putting them at risk of water intoxication, which can be fatal. The "fact" that a person should consume eight glasses of water per day cannot be traced back to a scientific source. There are other myths such as the effect of water on weight loss and constipation that have been dispelled.

The latest dietary reference intake report by the US National Research Council recommended (including food sources): 2.7 liters of water total for women and 3.7 liters for men. Water is lost from the body in urine and feces, through sweating, and by exhalation of water vapor in the breath. Humans require water that does not contain too many impurities. Common impurities include metal salts and/or harmful bacteria, such as vibrio. Some solutes are acceptable and even desirable for perceived taste enhancement and to provide needed electrolytes.

The other ways are as a solvent and as a thermal transferrer.
Click on the title, you will find much more info about water.

Food in Panama

Panama has a rich tradition in the culinary arts. Due to its location the country is home to a vast array of fresh and tasty fruits, herbs and vegetables. Combine this with influences from the Native Indians, Europeans and other Latin American countries and you have some great food in Panama! There is no way to describe all of the great food found in Panama, so we will highlight some of the more popular local dishes.

Breakfast Dishes

Hojaldras: These are commonly referred to as Panamanian Doughnuts. Essentially there are dough that is deep fried and then covered with sugar on top. A sweet snack to start off your day.

Tortillas: Another common item. Different from other countries, the tortillas in Panama are thicker and deep fried. Typically items are then placed on top of the tortilla to make a meal. It is common to uses eggs, cheese, beans, or anything else tasty to make a good morning meal.

Main Dishes

Corvina: A very common fish used in many places/meals throughout Panama. In the US and Canada corvina is known as sea bass. Corvina is a mild tasting fish common in many recipes.
Commonly used for ceviche as well.

Sancocho: If you are looking for a typical dish, Sancocho could be it. Found everywhere in Panama Sancocho is a type of chicken soup. Depending on who is cooking it other ingrediants in the soup can vary.

Sea Food: Due to its strategic location, Panama has some excellent sea food. Fish is brought in from both the Atlantic and Pacific coasts. The variety is amazing. It seems that most restaurants offer some type of sea food in Panama.

Tamales: Different from what is found in Mexico, the Panamanian tamale is covered in banana leaf and boiled. The leaf and the boiling create a different flavor that is pretty good. If you like a Mexican tamale, you will like the variation of a tamale that you can find in Panama.

Other Items

Platano Maduro: This is something you will see as a side on many dishes throughout Panama. A plaintian looks like a banana. It is cut in small slices and then fried. The flavor is sweet and is a nice addition to any meal.

Carimañola: This is a roll made from a type of tropical yucca. Typically the rolls is stuffed full of eggs and meat.

Ceviche: Ceviche is a very common appetizer found throughout Panama. Typically corvina is chopped up and added to lemon juice and other spices. The acidic content of the lemon actually "cooks" the corvina to create a nice tangy taste. Very popular.

Arroz Con Guandu: Probably the most common side dish seen in Panama. Essentially rice is cooked with beans and other spices to create a great tasting rice dish. You may see this side dish served at any and all meals. There are many variations as to other ingrediants that can be added to this Panamanian staple.

Tropical Fruits

Being in a tropical part of the world, Panama has a wide array of fresh and very flavorfull fresh fruit. Take full advantage of the fruits in Panama. You will find many that you are familiar with and others that are common only to the Central American region.

Batidos: Related to the fresh fruits are batidos. These are essentially shakes made from fresh fruits. Wonderfully refreshing after a long day on the beach!

This was taken from the link on the title...click on it! They describe most fo the things very well.

Diabetes

I have no diabetes until today thankfully but I learned that even you dont have it or is not in family (direct one), you can be the one who can create it, I mean, you can be the first generation....so you better be careful and never assume! I find this link very interesting all about diabetes and they say:

"The good news about diabetes is that treatments are very effective and the more you know about your condition, the more you can do to help yourself stay healthy; lead the sort of life you want to live, and to avoid the health problems associated with diabetes in later life. "

Homemade Baby Food!

I though would be interesting to put also information about food and babies. I have friend and families with babies!!! So I found this link that might be interesting...Click on it! (they even give you reasons for homemade baby food which is nice!).

Why Make Homemade Baby Food for Your Baby?

● You have total control over what is put into your baby’s food and you know it's free of additives that a tiny tummy simply does not need!

● You take the extra steps to ensure only high quality foods are selected for your baby. Do the commercial baby food companies put this much love and care into their jars?

● All the tools you need to make homemade wholesome baby food are probably already in your kitchen.

● Baby is exposed to a greater variety of tastes and textures making the transition to table foods less stressful for your baby.

● You feed your baby according to his/her needs and cues. As you are controlling the texture and ingredients of your baby's food, you know what foods are best suited for YOUR baby.

● Healthy eating habits develop earlier as your involvement is dedicated to making only high quality, healthy baby foods and snacks. Your baby will benefit from these healthy eating habits long after that college diploma is in hand!

● Extra benefit - You save money when you make homemade baby food! Not only in the cost of the actual homemade baby food, but in the nutrient ratio as well. You get more nutrients for you dollar and your baby gets more nutrients for his growing body!

Wine

Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. Although a number of other fruits - such as plum, elderberry and blackcurrant - may also be fermented, only grapes are naturally chemically balanced to ferment completely without requiring additional sugars, acids, enzymes or other nutrients. Non-grape wines are called fruit wine or country wine. Other products made from starch based materials, such as barley wine, rice wine, and sake, are more similar to beers. Beverages made from other fermentable material such as honey (mead), or that are distilled, such as brandy, are not wines. The English word wine and its equivalents in other languages are protected by law in many jurisdictions.

Etimology

The word wine comes from the Old English win, which derives from the Proto-Germanic *winam which was an early borrowing from the Latin vinum, (which can mean either the "wine" or the "vine"), from Aeolic Greek Fοίνος, (woinos) and from earlier languages such as Hebrew יין (yayin).

Wine producing regions

Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world's most southerly vineyards are in the South Island of New Zealand near the 45th parallel. However, the world's most northerly vineyard is Blaxsta Vingård in Flen, Sweden, just above the 59th parallel. As a rule, grapevines prefer a relatively long growing season of 100 days or more with warm daytime temperatures (not above 95°F/35°C) and cool nights (a difference of 40°F/23°C or more).

Wine exporting countries

The 14 largest export nations (2005 dates) – France, Italy, Spain, Australia, Chile, the United States of America, Germany, South Africa, Portugal, Romania, Moldova, Hungary, Croatia and Argentina. California produces about 90% of the wine in the United States. In 2000, Great Britain imported more wine from Australia than from France for the first time in history.

Classification of Wine

Wines may be classified by vinification methods. These include classifications such as sparkling, still, fortified, rosé, and blush.

Wines may be also classified by their primary impression on the drinker's palate (by taste). They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices.

Wines may be classified by the year in which the grapes are harvested, known as the "vintage". "Vintage wines" are made from grapes of a single year's harvest, and are accordingly dated. Some wines can improve in flavor as they age, and wine enthusiasts will occasionally save bottles of an especially good vintage wine for future consumption.

By wine style: Red wines or White wines

By quality: Premium wines and Cheap wines

Wine Names

Wines are usually named either by their grape variety or by their place of production. Generally speaking, Old World (European) wines are named for the place of production, with the grapes used often not appearing on the label. New World wines (those from everywhere except Europe) are generally named for the grape variety. More and more, however, market recognition of particular regions and wineries is leading to their increased prominence on New World wine labels.

Uses of Wine

Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. (Alcohol percentages are usually by volume.) The apéritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines. Although there are many classes of dinner wines, they can be categorized under six specific classes as follows: Red wines, Rose wines, White wines, Sparkling wines, Table wines, Dessert wines and Cooking wines.

Religious uses

Wine is also used in religious ceremonies in many cultures and the wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have used wine as an entheogen.

Medical Implications

The health effects of wine (and alcohol in general) are the subject of considerable ongoing study. In the USA, a boom in red wine consumption was touched off in the 1990s by '60 Minutes', and other news reports on the French paradox. It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately equal to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to a 10%–40% lower risk of coronary heart disease, especially for those over the age of 35 or so . Originally, the effect was observed with red wine. With excessive consumption, however, any health benefits may be offset by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver, especially if consumption of red wine is immoderate.

Other studies have shown that similar beneficial effects on the heart can be obtained from drinking beer, and distilled spirits. However, recent studies show that only red wine reduces the risk of contracting several types of cancer where beer and other alcoholic beverages show no change.

Professions

Cooper: Someone who makes wooden barrels, casks, and other similar wooden objects.
Négociant: A wine merchant who assembles the produce of smaller growers and winemakers, and sells them under his own name.
Vintner: A wine merchant or producer.
Sommelier: A person in a restaurant who specializes in wine. They are usually in charge of assembling the wine list, staff education and making wine suggestions to customers.
Winemaker: A person who makes wine.
Oenologist: A wine scientist. Often referred to as a winemaker.
Viticulturist: A person who specializes in the science of the grapevines themselves. Can also be someone who manages a vineyard (decides how to prune, how much to irrigate, how to deal with pests, etc.)

Films & TV

Mondovino, USA/France 2004: A documentary film directed by American film maker, Jonathan Nossiter, explaining the impact of globalization on the various wine-producing regions.

Sideways, 2004: A comedy/drama film, directed by Alexander Payne, with the tagline: In search of wine. In search of women. In search of themselves., in which wine, particularly Pinot Noir, plays a central role.

Falcon Crest, USA 1981-1990: A CBS primetime soap opera about the fictional Falcon Crest winery and the family who owned it, set in the fictional Tuscany Valley of California. The series was very popular and a wine named Falcon Crest even went on the market.

For further information you can check http://en.wikipedia.org/wiki/Wine

World of Spices

This links is just unbeleivable!!! All about spices....check this out!
Personally I love to use cumin, oregano, cilantro, cinnamon, paprika...there are so many that gives such a taste to your food. Uff I feel like cooking already! but NO! I decide that at nights I will be eating light and dinner is ready, so it will be next time.

Diets

In this link there are so many ways of diets you can follow! Im on these days that Im thinking I should really follow one of these...it is so difficult! "You need to follow a diet and do lots of exercises! Ohhh and don't forget to drink lots of water, ah?" Por Dios!! I always read and hear the same thing so I started already to wonder beyond my good intentions, lets say in a psychological level.

Talking to a friend last week, which actually her profession is art therapist and one of my closest friend here in Izmir (Turkey), I asked her why it is so difficult for me to have a discipline in "exercises and diets"?. I like so much to eat and cook! and in fact my family always did exercises so how come I am so lazy for that!? It is not fair, ah? anyway Im discipline in some other things and I know I still need to work on this subject. At least Im still healthy! Looking OK...I just need to take care as Im on this age where "you need to take care because later is very difficult, my dear, and is a pitty" jaja! So enjoy the link, you will have a lot to read! and for sure to choose.

Gelatin

What is gelatin? Is it made from horses? ---Marisa, Dallas, TX

A: Yes and cows and pigs and ... Gelatin is a colorless or slightly yellow, transparent protein made by boiling animal hide, bones, and connective tissues (i.e., gristle). Manufacturers most commonly boil cow parts to make gelatin but any animal will do.

They grind the bones and other parts, soak in a strong base to soften them, pass them through stronger and stronger acid solutions until the bones no longer look like bones. They boil the mess for hours and raise an incredible stink. The gelatin floats to the top. They skim off the gelatin from the boiling pot and dry it into a powder. Adding sugar, flavorings, and artificial color transforms it into Jell-O.

Peter Cooper, a self-taught engineer got the first American patent for the manufacture of gelatin in 1845. By the way, in 1981 a couple of Aussies (Paul Squires and Geoff Ross) created the world’s largest Jell-O—a 7,700 gallon-tank of jiggling pink delight.

Picture: Raspberry cherry gelatin
Article taken from http://www.wonderquest.com/dinoplants-peepers-jello.htm#jello

Chocolate Ice Cream - A Golden Oldie from Food History News

"A great chocolate ice cream recipe I found in Mrs. Henderson's Practical Cooking and Dinner Giving. Move over Ben and Jerry." Check this link!

All About Grains

Interesting website about grains, carrots, potatoes, lettuce, cabbages, leeks, onions and more.
"We grow and sell fresh vegetables, salads and cereals to wholesale and retail traders around the country. We hope to show you how we grow, harvest, grade, prepare and pack the crops we sell."

Profiteroles con Crema y Salsa de Chocolate (Pate a Choux Dough o Puff Paste)

Ingredientes para la masa de Profiterol:

60gr margarina
1 taza agua
3 huevos
pizca de sal y azucar
1 ¼ taza de harina (cernirla)

Derretir margarina. Poner agua en olla con la margarina. Hervir juntos. Agregar sal y azucar. Con cuchara de madera, agregar harina al agua y mezclar rapido y bien a fuego medio. Evitar grumos. Retirar la olla, poner los huevos, uno a uno con el mixer y revolver bien y despues dejarlo reposar como 2 o 3 minutos. Debe verse como crema gruesa. Poner la crema en forma de bolitas en la bandeja del horno sobre wax paper (papel encerado) con manga de decorar a una temperatura de 230 C a 25 mins.

Ingredientes para Crema del profiterol:

Medio litro de leche

2 cucharadas de harina

una yema de huevo

1 cuharadita de vainila

4 cuharadas o dos tazitas turcas de azucar

50 gr de margarina.

Se hierve y revolver constantemente. La margarina se agrega la mezcla hervida al final.

Ingredientes para Salsa de chocolate:

1 cuharita de cornstarch (maicena o fecula de maiz)
1 taza de agua
3 cucharadas de polvo de cacao
1 taza de azucar

En un bowl mezlcar los ingredientes secos y luego hervir con agua.

Tip Importante:
Precalentar horno. Controlar despues de 20 mins, su coccion. Refrescar los profiteroles en el horno como 10 mins. NO ABRIR LA TAPA! Luego abrir la tapa del horno y rellenarlos. Se puede rellenar con crema, helado, manjar blanco, mermelada de frutas o se puede utilizar para boquitas saladas y rellenar con dip de tuna y mayonesa, queso con perejil y asi parecer sanwichitos. Hay muchas opciones!

Receta obtenida por Sra. Nilgun (Ankara,Turquia), un poco modificada por mi.

Dulce de Pudin de Chocolate

Ingredientes:

1 tz y media (185 gr o 6 oz) self rising flour
¼ (30gr o 1 oz) cocoa polvo
¾ tz (185 gr/6 oz) azucar
90 gr (3oz) mantequilla derretida
¾ tz (185 gr o 6oz) leche
2 huevos batidos ligeramente
Salsa de chocolate
1 ½ tz harina
1 tz agua
185 gr/6oz chocolate amargo picado

Preparacion:

Precalentar el horno a 180 C grados. Engrasar molde con mantequilla o aceite. Capacidad de 9 tazas de profunidad. Cernir harina y cocoa en un bowl. Agregar azucar y hacer un hueco en el centro. Agregar mantequila y combinar con la leche y huevos. Usar cuchara de madera hasta suavizar. Poner esta mezcla en el pyrex para el horno.

Aparte para la salsa: se mezcla la leche, agua y chocolate en una olla chica. Revolver en fuego bajo hasta que derrita y suavize. Poner esta salsa suavemente en la mezcla del pudin ubicada en el pyrex. Hornear por 45-50 mins hasta que este firme. Servir con helado o frutas.

Buen provecho!

Dulce de Zanahoria

Ingredientes:

2 tz harina (cernirla)
2 tz azucar
2 cucharaditas de baking soda(bicarbonato)
2 cucharaditas de baking powder(polvo de hornear)
3 cucharaditas de canela
4 huevos
1 taza de nuez picado (opcional)
sal
1 ½ aceite vegetal
3 tz de zanahoria rallada
1 cucharadita de vainilla

Preparacion:

Mezclar en un bowl el azucar, harinas, sal, baking soda (bicarbonato), baking powder (polvo de hornear) y canela. Mezclar con el aceite. Agregar huevos, uno por uno, bien batidos. Agregar zanahorias, nuez y vainilla. Revolver bien todo con la espatula. Ponerlo en un molde engrasado y enharinado. Hornear por media hora o hasta que el cuchillo salga limpio en una temperatura aprox. de 180 C grados. Es delicioso!

Manzana al Molde

Ingredientes:

Pan
4 cucharadas de miel
vino
manzanas
3 huevos
1 tz de leche
2 cucharadas de azucar
canela
manteca cortada en trozos, como 25 gr

Preparacion:

Poner pan en el molde. Rociarlo con miel y vino (al ojo y al gusto). Ubicar las manzanas cortadas en rodajas, una al lado de la otra. Luego untar mezcla de huevos, leche, azucar, canela sobre las manzanas y poner los trozos de mantequilla encima. Hornearlo hasta que el liquido este cocido en baja/mediana temperatura como por 50 mins y servirlo tibio.

Es delicioso pero cuidado de ponerle mucho alcohol! :)

Sopa de Tomate

Ingredientes:

6 tomates maduros grandes
1-2 pimentones rojos
1 cebolla grande
4 dientes de ajo
pasta de tomate
5 tazas de agua
1 cucharadita de azucar
sal, pimienta

Preparacion:

Cocinar a fuego bajo los ingredientes picados y sofritos en el agua, luego pasar por licuadora. Una vez listo, servir con basil u oregano, queso rallado etc. Esto es para 4 personas. Delicioso y sencillo!

Receta obtenida por Viviane (mi mami!)

Frittata de Calabacin (Zucchini)

Ingredientes:

1 kilo de zucchini (como 8 de ellos, la carne de la verdura)
3 huevos
1 copa de leche
1 cucharada grande de harina
aceite para engrasar molde
queso(buen pedazo y varios quesos es posible todo mezclado)

Preparacion:

Se mete en el procesador la carne de los zucchinis. Luego en un bowl se mezcla zucchinis, leche, harina, quesos y huevos. Se pone aceite en el pyrex y se pone la mezcla en el mismo. Encime se unta queso rallado. Se ubica en el horno aprox. 175 C grados hasta que este el cuchillo limpio o dorado.

Tips: A veces yo no uso procesador y lo que hago es cortarlos chiquitos o en ruedas. Otros ingredientes que se pueden utilizar en la frittata es la zanahoria, puerro, papas, berenjena, maiz o solo varios quesos, tambien se puede agregar cebolla, salchichas, etc. Hay muchas opciones! Puedes usar tu creatividad en este plato ya que es muy rapido y conveniente. Se come con yogurt tambien!

Receta aprendida en Izmir,Turquia con Figen (luego modificada por mi).

Pimentones y Calabacines Rellenos

Ingredientes: para (4-6 personas)-con arroz y carne

Perejil, thyme
2 tomates
1 cebolla
½ kilo de pimentones verdes
8 zuccinis (puede ser la mitad)
1 copa de arroz
½ kilo de carne molida
pasta tomate
aceite de oliva
sal, pimienta

Preparacion:

Mezclar la cebolla y tomates en el procesador o cortarlos super chiquitos. Luego en un bowl mezclar el arroz , carne molida, perejil, pasta tomate, thyme, condimentos, aceite de oliva. Luego rellenar pimentones y zuccinis con la mezcla.

Cortar los zuccinis en dos y limpiarlos por dentro para relleno (la carne de zuccini se puede usar para frittata). Limpiar los pimentones quitandole las semillas y guardando aparte la parte que servira como tapa. Poner los pimentones y zuccinis rellenos en una olla y ubicarlos bien, uno a uno. Una vez ubicados los vegetales, se pone como una copa de agua o hasta que casi los cubra y aceite encima. Tapar a fuego alto, cuando hierva se baja el fuego y se cocina como por 20 mins o cuando este listo.

Comerlos con un buen yogurt encima o al lado. Es simplemente espectacular! (asi se come en Turquia!)

Receta aprendida en Izmir, Turquia con Figen

Berenjena Rellena

The Imam Fainted

The imam fainted, imam bayildi, is the name of one of the most famous of Turkish zeytinyagi dishes (olive oil foods). It may have medieval roots, if we consider that the zeytinyagi dishes, which are usually eaten cold, fit the prescriptions of the dietetic theory of humors that was the basis for medical theory at that time. It was customary to eat cold and moist foods in the summer during medieval times because that counteracted the hot dry humor of summer that caused an increase in bile.

Imam bayildi is an eggplant slashed down the middle and stuffed with onions, garlic, and tomatoes and then simmered in olive oil to cover. There are several apocryphal stories about the origins of the dish. The imam (Muslim prayer leader) fainted or swooned when he tasted how good it was; that the imam fainted when he saw how much expensive olive oil was used; that the imam was delighted when a shopkeeper's wife was required to quickly prepare a dish for the imam's unexpected visit. A Turkish proverb casts light on another interpretation: Imam evinden ash, olu gozunden yash cikmaz (No food is likely to come out of the imam's house and no tears from a corpse). Perhapsthe meaning is that the stingy imam, when presented with a dish so generous, certainly was delighted, or fainted from delight.

RECIPE IN SPANISH

Para la Berenjena Rellena se utiliza la misma receta de las dolmas(receta anterior).

Se agarra la berenjena, se parte en dos, se limpia por dentro (es decir se quita la carne de la berenjena) y se pone la mezcla de arroz con carne. Tambien se come con Yogurt! Yumi!

En esta foto, por ejemplo...se agarra la berenjena, se parte en dos y se ubica la carne molida mezclada con especias y se pone al horno! es delicioso! Les digo que en la comida turca hay una variedad increible y su sabor es inigualable!

Tomate Relleno

Ingredientes:

Tomates (los que deseas)
Bulgur (para ubicar dentro de los tomates)
cebolla (picada)
perejil
condimentos (sal,pimienta)
aceite de oliva

Preparacion:

Quito la carne del tomate. Los relleno con bulgur. El bulgur lo mezclo en un bowl con cebolla picada, perejil, condimentos y un poquito de aceite de oliva. Luego se ubican los tomates rellenados en la olla con una copa de agua o que los cubre lo suficiente. Taparlo a fuego alto y luego se deja cocinar aprox por 20 mins a fuego bajo y listo. Para servirlo puedes ponerle la tapita de tomate encima. Buen provecho!

Nota: Sobre el Bulgur
A pesar de que el bulgur suele considerarse "trigo partido" lo cierto es que es una versión más refinada, cocida al vapor y secada antes de ser partida. Con la cocción, el bulgur se hincha y adquiere una textura esponjosa de aspecto parecido al cuzcuz (couscous). El bulgur se puede cocer como el arroz, o dejar en remojo y servir crudo en una ensalada. Es el ingrediente principal del plato libanés tabulé. Bajo en grasas. Alto contenido en fibra, proteínas, calcio, fósforo, hierro, niacina y vitamina B1.

Yaprakitos (Hoja de uva rellena)

Ingredientes:

Azucar (al gusto, una pizca)
Pimienta,sal Nana (menta fresca o polvo)
2 cebollas
pinones
1 copa de arroz
limon
aceite de oliva
hoja de uva (250-500 gr)

Preparacion:

Mezclar todos los ingredientes en un bowl. Acomodo las hojas de uvas ya cocidas, le arranco el tallito y cuando esta abierta de forma que la punta de la hoja queda para arriba y la del tallo para abajo, ubico la mezcla del arroz en la hoja de uva casi al centro o al borde mas cerca de mi (la parte del tallo). Lo envuelvo por los lados y luego lo enrollo. Los pongo en la olla. Luego dentro de la olla con los yaprakitos, pongo un plato de porcelana encima o una tapa (material contra el calor, puede ser metal, aluminio), se echa agua, en este caso dos copas o un poco mas (para que el arroz se cocine) y se tapa de nuevo con la tapa regular de la olla. Se deja cocinar por 20-30 mins a temperatura media y listo. Se sirve a temperatura ambiente o frio y se adorna con rodajas o cubitos de limon. Aprendiendo algunas veces hasta se medio quemo y sabe bien!

Tips: A mi me toma a veces como 45 mins. en cocinar. Me gusta echar jugo de un limon entero a la mezcla del arroz y si sobra algo se lo echo al agua que va hacer que se cocinen los yaprakitos. Otra variedad es ponerle a la mezcla de arroz un poco de limon y canela y le da un sabor super especial, me parece que asi lo hacen en Istanbul!.

Los pinones no son muy economicos pero son deliciosos y es parte escencial de la receta pero si no tienes o encuentras no importa, sigue siendo rica igual! Se puede poner tambien unas mini uvas que venden en paquetitos y son como bolitas, super minimas. Tambien existen los yaprakitos con carne y arroz pero esos son servidos calientes y en salsa entomatada.
Ambos se comen con yogurt! es simplemente espectacular.

Kamish (Biscuits Ashkenazi)

Ingredientes:

3 huevos
1 taza de azucar
2 ½ taza de harina
1 sobre baking powder (10 gr)
100 gr de coco rallado
1 taza de nuez picado o machacado
una cucharadita de cognac u otro licor
1 taza de aceite girasol (sesame)
vainilla

Preparacion:

Se mezcla todo en un bowl. Se ubica en la refrigeradora por un rato. Digamos como media hora pero no es necesario. Luego se hacen alargados en la bandeja de teflon para ir al horno. Se cortan en pedazos y luego se voltean esos pedazos y se doran los lados.

Es delicioso con cafe, te o chocolate caliente!

Nota sobre Los ashkenazim (singular ashkenazi, transliterado muchas veces al castellano como "asquenazí") son la comunidad judía que se trasladó a Europa central y oriental en el curso de las sucesivas migraciones de la Diáspora. En su mayoría llegaron a los lugares con que se los asocia habitualmente —Alemania, Polonia, Austria, los países bálticos, Ucrania y Rusia— hacia comienzos del siglo XI. Desarrollaron una lengua propia, el yiddish, combinando los dialectos germanos de su región con influencias eslavas y hebreas. Representan la gran mayoría de la población judía. (Tomado de http://es.wikipedia.org/wiki/Ashkenazi)

Receta obtenida por la Sra. Vida
Les debo la foto!