Worldwide uses of sesame paste in cooking
Tahini sesame paste is a main ingredient in many Middle Eastern dishes of which Hummus is the most well known dish where it is the most important ingredient right after the chickpeas. Hummus or humus is an Arab dip or spread made of cooked and mashed chickpeas in combination with sesame paste. sesame paste is often used in combination with lemon juice, salt and garlic to create a sauce or dip.

Sesame paste is making its way into the European kitchen where it is used in salad dressings or as a spread on bread or sandwiches. Due to its oily basis it can be used to replace margarine or butter.

Benefits of sesame paste
Sesame paste is a source of calcium, protein and B vitamins and is a great source of essential fatty acids (EFA) which our bodies use to maintain healthy skin. Antioxidants and vitamin E in sesame paste help to reduce the rate of ageing of body cells and slow down the aging process.

Sesame seeds are a good source of Methionine. Methionine is an important amino acid and contributor to liver detoxification. It also helps with the absorption of other amino acids.

sesame paste recipes
Sesame paste can be used in a wide range of recipes of which there are a lot to be found on the internet(tahini recipes). Most recipes are for hummus or tahini dips but feel free to experiment and you will find sesame paste lends itself as an ingredient in a lot of dishes and is an excellent salad dressing.

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If you are thinking of following vegetarian diet for certain causes – religious belief, health reason, economic reason, animal rights – you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about vegetarianism is the difficulty of preparing vegetarian meals. Don’t get swayed or discouraged by this argument because there is a lot of choice for vegetarians. A vegetarian diet consists of ordinary everyday foods like grains, vegetables, nuts, and fruits. Legumes and starches like potatoes and rice are also part of the diet. Fish, poultry, and dairy products can also be incorporated depending on what type of vegetarianism you follow. These are all available in your average grocery store. Also, there is a variety of easy vegetarian recipes available in many sources. Books, magazines, newsletters, and even TV shows are veritable sources of healthy vegetarian recipes. You will not miss anything because the choices are limitless.

Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn’t get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.

After proclaiming that you are eating healthier with vegetarianism, you’d think that the non-believers will stop bugging you. But no, they’re back and possibly bearing the most difficult question for hedonists. They’ll ask if you’re not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don’t just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.

If your friends and relatives still won’t stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn’t even break a sweat preparing the delicious feast, they’ll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don’t be surprised if they’ll ask you to go produce-shopping in the following days.

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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.

More articles about Successful Cooking

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• The common onion is part of the Allium or lily plant family, which includes garlic, chives, leeks and shallots.
• The onion gets its name from the Latin word unio which means ‘one’ or ’single’, as onions are different than garlic, which produces many small bulbs while the onion produces only one.
• Traces of onions have been found in Bronze Age settlements dating back to 5000 B.C.E.
• Actual cultivation of onions by man is believed to have begun 4000 years ago in ancient Egypt.
• Alexander the Great fed his army onions with the belief that if they ate strong foods, they themselves would become stronger.
• Onions have strong antiseptic qualities, and their juice has been used for cleansing and healing wounds for centuries, all the way up to the American Civil War.
• When The Plague infected Europe, some believed it was caused by evil spirits. Some would wear strings of onions around their necks to try and protect themselves.
• Onions have also been used for other varieties of ailments through the centuries. In ancient India they were used as a diuretic, in China they were used for many things like liver disease, constipation and wound healing. In Colonial America eating a raw wild onion was thought to cure measles.
• There is medical research that proves onions are indeed a healthy vegetable. They can lower blood glucose, lower blood pressure, lower overall cholesterol, dissolve blood clots and help prevent cancer.
• There are two general categories of onions. Fresh spring/summer onions and storage onions. Fresh onions can be any color, some have their green stems attached. They are generally milder than storage onions. Storage onions can be red, yellow or white. They can range in flavor from mild to really strong, but most storage onions sweeten up and become mild when cooked.
• Onions have also been used for other varieties of ailments through the centuries. In ancient India they were used as a diuretic, in China they were used for many things like liver disease, constipation and wound healing. In Colonial America eating a raw wild onion was thought to cure measles.
• Everybody who has ever had to cut up a lot of strong onions knows what happens. It is literally a job that makes all of us cry. That is because onions contain sulfur, and when you cut the onion sulfur is released into the air. This air-borne sulfur reacts with the moisture in your eyes and creates a mild form of sulfuric acid! Your eyes tear up to flush this substance from your eyes.
• There are many ways to try and prevent crying while cutting up onions, some methods practical, some not. Some say cut them under water, or put them in the refrigerator an hour before cutting, or don’t cut the root end until last. Some have even suggested putting on a tight fitting swimming mask!

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If you’re like many women today, you’re working a full-time job during the day and then come home to put in at least another eight hours taking care of the home.  Finding things that will make your time at home less taxing would be great, especially when it comes to being able to feed your family nutritious meals that they will enjoy.

Truth be told, everyone prefers to eat a good, home cooked meal.  But if you’ve just spent a draining eight hours outside the home, you may not have the energy to cook from scratch.  You can create great meals that don’t take a long time; here’s how:

  • Make a plan before going grocery shopping.  Creating a meal plan for at least a week at a time will solve two problems. Firstly, you’ll know what you’re going to fix so you won’t be racking your brain after you come home trying to figure out what to fix.  Secondly, you’ll be able to better control how much you spend because you’ll already know what ingredients you need.

  • After you’ve done your shopping, wash all the vegetables and cut them up into the sizes you’ll need for each meal.  This may take a while on the front, but will save you a lot of time when you’re preparing each meal later.  Don’t forget to ask for help from those that are old enough to use a sharp knife.  This will greatly lessen the time you need to spend.

  • Make your crock pot your best friend.  This one cooking tool can make your life so much easier, and your family much more satisfied with the meal.  Put your ingredients into the crock pot, turn it on, and leave it alone.  By the time you return home, you’ll have the makings for a great home-cooked meal!

  • When you plan a family favorite, prepare more than one meal’s worth.  You can double, triple, or quadruple the amount that you make.  Freeze the separate meals for later use.  When you’re craving a particular meal and don’t have time to fix it, you’ll have one in the freezer; all you have to do is take it out and reheat it.

  • If you don’t want to spend an entire day cooking extra meals, plan on cooking enough for one extra meal that you can use as a planned leftover one night.  If you’re using making chili one night, make a little extra that you can add to baked potatoes on another night.

  • Stretch your home-made meal with a great tossed or pasta salad.  Salads are quick, easy, and nutritious.  They’re also good to add when you’re having leftovers.  They’ll stretch the meal quite nicely.

You may not be able to be supermom or superwoman, but you can accomplish your goal of providing nutritious, home-made meals even after working outside of the home all day long.  By using these tips, you’ll reduce some of the time you need to prepare those meals.  You might actually find that you have a chance to enjoy your meal, as well, and that should make you feel super!

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The book offers a user friendly approach to baking the ever popular cupcake, providing 15 master batter and frosting recipes on which the 60 cupcakes in this guide are built.

If baking cupcakes is your thing then you need to grab this book and start baking. This book makes it so simple that even your children can assist with the baking of the delicious cupcakes.

The book not only includes the recipe but also…

• key symbols guide
• ideas on baking with kids
• glossary of terms
• cupcake storage ideas
• helpful tips

 And it is filled with yummy cupcake recipes like…

• crumb cake
• Irish coffee
• Boston cream pie
• mocha chip pound cake
• in the pink
• bride and groom

Colorful photographs and a lay-flat binding makes The Baker’s Field Guide to Cupcakes a must-have for your baking book collection. With the descriptive text and field notes you are able to recreate author DeDe Wilson’s spectacular effects, both pleasing to the eye and fanciful.

Cupcakes are popular and a big hit with crowds, especially kids. With this book you will definitely WOW the crowd. At such a reasonable price this 164 page book is a true find for any home where baking is appreciated.

This book can be found by clicking here.

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Take your kids shopping with you. Let them choose the fruits and vegetables they enjoy. This is generally the simplest way even with children as young as 4 years old. Children learn to eat healthier when they are a part of the cooking and the meal planning for the family.

Children really like color. Even with food, kids will look, then smell, and finally taste. So a variety of color in meals is great. Eating a mixture of foods greatly improves the chances of consuming all the nutrients you and your family need for optimum health.

A exciting way to get your kids to eat vegetables is to use the vegetables as part of a project. Kids get to count, make shapes, and then eat what they create. You get the satisfaction of knowing that you are giving nutritious foods into their diet.

Kids Recipes for Create My Own Soup

Let your children count the carrots and celery pieces. Let them spell their names with the noodles if you include alphabet noodles. You may find other novelty noodles like car shapes, etc. Create a topic of the soup creation.

Cut star shapes out of the carrot slices and zucchini (using an aspic cutter) then set to the side.

Ingredients:
*1-2 carrots
*1 zucchini
*4 cups low sodium chicken broth
*1/4 cup shaped pasta
*Dash of sage
*3/4 cup chopped, cooked chicken
*Salt and pepper to taste

Bringing it All Together:

*Let the kids help you wash the vegetables. Once finished you can wash the carrots and zucchini softly with a vegetable brush.
*Cut the vegetables into 1/4-inch slices.
*Cut star shapes out of the slices, and set them aside.

*In a medium sized pot, bring the broth to a simmer over medium heat.
*Add the carrot stars and simmer for about 20 minutes or until the carrots are tender.
*Add the pasta, zucchini and chicken. Continue cooking the soup for another few minutes, stirring occasionally, just until the pasta is done. Makes 4 servings.

*Let your kids find their names or count the number of shapes in their soup bowl. The kids will like the adventure and fun, you will feel good knowing they are eating their vegetables.

Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals at www.kidapprovedmeals.com to download your personal 13 week breakfast and lunch menu made just for kids!

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1.     Check out the facilities where the picnic will be held. Is there a grill, ample trashcans, bathrooms, and decent shelter? No one wants to run halfway across the park to locate a bathroom for their little ones. Know the place you will be using before you get there, if possible.

2.     Even if the weather is not hot, the sun can burn. Be sure that everyone has applied a good layer of sunscreen to protect them all day. Waterproof sunscreen works best so protection isn’t compromised. Don’t forget to bring along hats and sunglasses as well.

3.     Completely clean coolers before filling them with ice.  If the drinks are kept separate from the drinks, such as in bags then the ice cooling the drinks may be used to keep drinks cold in cups. And, as the ice melts, drain it into empty containers or cups for ice cold drinking water instead of buying bottled water.

4.     Don’t forget the insect repellant. Check labels to make sure it is safe for kids, if they will be attending the picnic. Avoid the eyes, nose, and mouth when spraying or rubbing it on the skin and reapply as needed to keep those nasty buggers away.

5.     Have adequate refrigeration for cold foods and raw meat. The night before the picnic, refrigerate all raw meats and anything that will need to maintain a cool temperature at the picnic. Move them directly from the refrigerator to a cooler full of ice. Dump the ice from the raw food cooler once the food has been prepared so no one mistakes it for ice to be used in their drink. A small kid pool filled with ice can keep the cold foods cold while everyone is eating.

6.     Cover all foods on the picnic table. Use aluminum foil or plastic wrap and keep your food safe from these unwanted guests.

7.     Bring hand sanitizer and a jug of water for hand washing and cleanup. Hand sanitizer works best when hands aren’t visibly soiled. Use water to rinse off dirt and grime, dry, and then cover hands will a generous dollop of hand sanitizer. The water can be used to cool off hot coals when grilling is complete as well.

8.     Throw away any mayonnaise or milk based dish that has been sitting out for more than an hour. In the heat, it doesn’t take long for these types of foods to go bad. Really, any dish that needs to be served cold should be taken care of after meal time as well.

When you remember these and other picnic safety rules, you’re in for a day full of fun and protection for everyone who attends. 

Enjoy!

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Cool and crisp is what most people are looking for during the heat of summer.  They want something that will not be heavy to eat.  To ensure everyone’s safety, remember that if you’re taking cold salads they must be kept cold, especially if they contain mayonnaise.  This is easily accomplished by placing the bowl with the salad into a larger bowl and place ice between them.  If you want to be fancy, place the two bowls together, carefully pour water between the bowls and place flowers, shells, or any item that will fit and put the bowls into the freezer.  When you are ready to leave for your outing, put the salad into the inner bowl.

Nothing is better on a hot summer’s day than a huge bowl of fresh fruit salad.  It’s not hard to make, either.  It may be time-consuming, but the effort will be so worth it.  Purchase your favorite fruits, cut them up, and place them in a large bowl.  You don’t have to use a dressing for fruit salad, but you probably want to squeeze lemon juice over it to keep the fruits from discoloring.

If you do choose to put a dressing on a summer fruit salad, consider adding one package of vanilla pudding to the fruit.  This option also works well for those with diabetes as they can add sugar-free pudding.  You may also choose to use yogurt or whipped cream.

People are used to having potato salad, especially during summer barbecues.  Recipes for potato salad vary according to region and family.  Some families use mustard, others use a vinegar base, and some add sour cream to theirs.  No matter what you add, potato salad is something that families across the country will enjoy.

Cole slaw is another quick summer salad, and again it’s something that each family makes differently.  The major ingredient, of course, is cabbage; what you add to it is what makes it different.   Many people use a cider vinegar in their cole slaw, but you may prefer to leave it out.

Are you looking for something different to take to a summer party?  Are you tired of tossed salad with lettuce, tomatoes, and dressing?  Are you sick of potato salad or cole slaw?  Consider taking a broccoli salad instead.  It’s very easy to make.

Broccoli Salad

2 lbs. chopped broccoli 
2/3 cup mayonnaise
½ cup grated cheese 
¼ cup sugar
4 strips crumbled bacon 
4 tsp. vinegar
1 diced red onion

Fry the bacon until crispy; drain well and then crumble.  Add the bacon to the broccoli, onion, and cheese.  Mix the mayonnaise, sugar, and vinegar together in a small bowl and then pour that over the salad.  Toss well to evenly coat the broccoli.  Chill well before serving.

Warm weather is a great time to make summer salads for any occasion.  They’re healthy, quick to fix, and won’t heat up your kitchen.  All in all, they’re the perfect summer fare for any event you need to attend.

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On the surface, take-out foods often seem like the faster, easier choice. But, are they really? When you think of the time involved in ordering, waiting for the order and then driving to pick it up, chances are you very likely could have made a much healthier, and tastier, dinner at home.

Not sure of that, keep reading.  If you’ve resolved to eat smarter and healthier in the coming year, there are some great ways to enjoy fast meals at home that can take less time than what is involved in picking up a boxed dinner from a local restaurant.

Some of the best menus to consider for fast food that doesn’t taste “fast” include:

* Chicken tacos and beans. Cook up some shredded chicken in a light broth and then prepare as you would normal tacos. Heat up some beans and even rice to go along with it. Substitute low-calorie cheese and sour cream for the fattening stuff and you’re good to go in under 30 minutes.
* Beef tips and rice. Use thin-cut Spanish style sirloin and sauté in a light olive oil or even water. Add a dash of pepper. Serve over long grain rice with a low-fat gravy, if desired. Add in some fresh vegetables, and this dinner can be on the table in about 25 minutes.
* Salad in a pinch. A big, healthy salad is an excellent alternative to a heavy dinner. Consider buying ready made, bagged greens and adding some grilled chicken to provide more substance and maybe even some garbanzo beans. Use a light dressing and this dinner will satisfy and not destroy a healthy eating goal.
* Black beans, chicken and rice. This traditional Cuban meal does not have to take all day to prepare. There is a faster way to whip it up. Use canned black beans and season with a touch of cumin and even hot peppers. Bake thin sliced chicken in a small amount of orange juice and Adobo seasoning. Fast-cook yellow or Spanish rice can top it all off and add an excellent flavor. If all ingredients go on at roughly the same time, this meal is ready to go in under 30 minutes, as well.
* Grilled cheese. This is not the most healthy of choices, but you can make it so. Use whole wheat bread, low-fat margarine and low-fat cheese. If you have a toaster oven then you can forgo the margarine all together and just toast it all together.  Serve with fresh fruit or baked pita chips. This meal takes less than 10 minutes and can satisfy on nights when getting involved in the kitchen seems like too much of a chore.

Eating at home does not have to require as much time as you might think. Short-cut meals can taste great, offer a healthy alternative and even take less time than a trip to a local take-out place.

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