You’ve heard about it when you were in school, but you really didn’t pay too much attention to it. There’s been some talk about it recently but again you just didn’t have the time to give your full attention to it. Now however, you have enough time on your hands, and besides your kids need help with their schoolwork so you’ll need to learn all about it. What am I talking about? The Food Guide Pyramid of course.
Sometime late in the early mists of science some genius or early nutritionist stumbled across the magical fact that humans needed food to live. This same person also deduced quite rightly that some foods were more important than others. And taking things one step further, this genius saw that even from amongst these categories the foods would again be divided into sections where some of these foods should only be taken in smaller quantities.
At a guess this person probably came up with a complex table or matrix from which to describe the proper daily intake of food for a person in the course of one day. But as will happen, through some method we have instead ended up not with a table or matrix but with the Food Guide Pyramid that graces all doctors’ offices these days.
Well, now you know what the food guide pyramid is, but do you know exactly what it does, and how it works? In the earlier days as little back as five years ago, the food guide pyramid was set in an orderly manner, with the foods that should be consumed most placed on the bottom, and the foods that should be eaten the least placed on the tip of the food guide pyramid.
As of 2005 however, the food guide pyramid as we know it was changed forever, and a new one was built to take its place. Essentially this new food guide pyramid tells you the same story, but it now has added components to be able to help you better understand diet and your health.
This new food guide pyramid actually has a person climbing stairs up the side of the pyramid to show that regular exercise also needs to be included in your overall healthy eating habits. And instead of the horizontal lines that we are so used to seeing, the divisions now radiate down from the tip of the food guide pyramid. What this tells us is that although some food groups are better for us than others, some foods even within a group should only be taken in moderation.
You’ll also notice that this new food guide pyramid sports a dazzling array of rainbow colors as its divisional stripes, and that’s just to make the sections easier to differentiate. With six colored divisions you’ll go through Orange (Grains), Green (Vegetables), Red (Fruits), Yellow (Fats), Blue (Dairy), and Purple (Meats, Beans, Fish). Take a walk through this new food guide pyramid – you might be pleasantly surprised what you find inside.
By: Bakhru
Wednesday, April 18, 2007
Friday, March 23, 2007
Make Your Favorite Foods Calorie Friendly
Americans are always hungry for tips that take the mystery out of cooking healthy versions of their favorite indulgence foods. That's the idea behind a new television series that lets viewers in on the secrets of making mouthwatering, calorie-friendly favorites.
Devin Alexander, the host of "Healthy Decadence With Devin Alexander," believes you don't have to deprive yourself to be fit and healthy. She has maintained a 55-pound weight loss for over 15 years by making small adjustments when cooking her favorite foods. For instance, did you know you can transform a low-fat tortilla into a thin and crispy pizza crust very similar to the ones you find at your favorite local pizza place? Or that adding instant coffee to brownie batter provides a richer chocolate taste without the unnecessary fat or calories?
Here are some more of Devin's tips that will help you have fun preparing healthy and delicious foods:
• An olive oil sprayer-one that you fill yourself-is essential in healthy cooking. You can use it for so much more than spraying pans. For instance, make faux-fried chicken by breading chicken, baking it, then spraying it with a light mist of olive oil spray. You only need a light coating, but it will register much stronger in your brain because the oil will be the first thing to hit your tongue.
• When cooking burgers, never smash them down with a spatula-this will eliminate all of the juice along with only a tiny bit of the fat, particularly if you've started with a lean cut of beef, guaranteeing a dry burger.
• Instead of buying meats from your local deli counter, most of which are chock-full of sodium, try making your own top round roast or turkey roast, then using the leftovers as deli meat. Not only is it likely to be much leaner, you'll save tons of sodium. Plus, you'll also save money.
• A lot of people think turkey burgers or other dishes made with ground turkey are inferior in texture and flavor to their beef counterparts. This is often because people simply swap turkey for beef in recipes that were developed for beef. Because the moisture content is vastly different between turkey and beef, simply substituting one for the other will not yield ideal results. Instead, if you want to serve turkey, take a little bit of extra time to hunt down a recipe that was originally made with turkey or doctor your favorite family recipe to account for the decreased moisture before serving it.
• Make chopped salads instead of salads with chunks of veggies. Chopped salads provide a flavor explosion in your mouth before you even add any dressing, since you meld all of the flavors in each bite. Thus, they require less dressing-which is the most fattening part of most salads.
By: Stacey Moore
Devin Alexander, the host of "Healthy Decadence With Devin Alexander," believes you don't have to deprive yourself to be fit and healthy. She has maintained a 55-pound weight loss for over 15 years by making small adjustments when cooking her favorite foods. For instance, did you know you can transform a low-fat tortilla into a thin and crispy pizza crust very similar to the ones you find at your favorite local pizza place? Or that adding instant coffee to brownie batter provides a richer chocolate taste without the unnecessary fat or calories?
Here are some more of Devin's tips that will help you have fun preparing healthy and delicious foods:
• An olive oil sprayer-one that you fill yourself-is essential in healthy cooking. You can use it for so much more than spraying pans. For instance, make faux-fried chicken by breading chicken, baking it, then spraying it with a light mist of olive oil spray. You only need a light coating, but it will register much stronger in your brain because the oil will be the first thing to hit your tongue.
• When cooking burgers, never smash them down with a spatula-this will eliminate all of the juice along with only a tiny bit of the fat, particularly if you've started with a lean cut of beef, guaranteeing a dry burger.
• Instead of buying meats from your local deli counter, most of which are chock-full of sodium, try making your own top round roast or turkey roast, then using the leftovers as deli meat. Not only is it likely to be much leaner, you'll save tons of sodium. Plus, you'll also save money.
• A lot of people think turkey burgers or other dishes made with ground turkey are inferior in texture and flavor to their beef counterparts. This is often because people simply swap turkey for beef in recipes that were developed for beef. Because the moisture content is vastly different between turkey and beef, simply substituting one for the other will not yield ideal results. Instead, if you want to serve turkey, take a little bit of extra time to hunt down a recipe that was originally made with turkey or doctor your favorite family recipe to account for the decreased moisture before serving it.
• Make chopped salads instead of salads with chunks of veggies. Chopped salads provide a flavor explosion in your mouth before you even add any dressing, since you meld all of the flavors in each bite. Thus, they require less dressing-which is the most fattening part of most salads.
By: Stacey Moore
Friday, March 9, 2007
Dough Conditioners And How They Work
Repeatedly we hear that dough conditioners are “magical”. “My loaves are so much bigger and lighter now.” “My dough is so much easier to work with.” Can dough conditioners really be that good?
Dough conditioners can make quite a difference, even making a good bread great. But dough conditioners are proprietary—each producer has its own formula and those formulas are usually closely guarded and of course, some work much better than others. You’ll have to experiment to find which works best for you—but it’s worth the effort. Dough conditioner is indispensable to the baking of great breads.
Look for a good, commercial grade conditioner that you can use for both pastries and breads. Commercial grade conditioners tend to be powerful and take as little as 1/2 teaspoon per loaf while many of the conditioners that we see in the grocery stores require much more than that. Considering what a dough conditioner can do, it may be the best bargain in baking often costing less than ten cents per loaf. And dough conditioners are easy to use: just add the dough conditioners with your flour.
What should a good dough conditioner do?
• A good dough conditioner creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. Yeast prefers a slightly acidic environment for growth and a good dough conditioner will alter the pH of the dough.
• A good dough conditioner will strengthen the gluten structure in the dough so that it stretches further with more elasticity. The enhanced gluten will allow the bread to rise further for a lighter loaf and make the bread “chewier”.
• A good dough conditioner will encourage the development of gluten. Gluten is a combination of two proteins found in wheat flour, gliadin and glutenin. With a good dough conditioner, more of the protein will combine into gluten.
• Some dough conditioners also retard staling and help your bread stay fresher longer.
• Dough conditioners may also provide nutrients to feed the yeast.
Copyright 2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission
By: Dennis Weaver -
Dough conditioners can make quite a difference, even making a good bread great. But dough conditioners are proprietary—each producer has its own formula and those formulas are usually closely guarded and of course, some work much better than others. You’ll have to experiment to find which works best for you—but it’s worth the effort. Dough conditioner is indispensable to the baking of great breads.
Look for a good, commercial grade conditioner that you can use for both pastries and breads. Commercial grade conditioners tend to be powerful and take as little as 1/2 teaspoon per loaf while many of the conditioners that we see in the grocery stores require much more than that. Considering what a dough conditioner can do, it may be the best bargain in baking often costing less than ten cents per loaf. And dough conditioners are easy to use: just add the dough conditioners with your flour.
What should a good dough conditioner do?
• A good dough conditioner creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. Yeast prefers a slightly acidic environment for growth and a good dough conditioner will alter the pH of the dough.
• A good dough conditioner will strengthen the gluten structure in the dough so that it stretches further with more elasticity. The enhanced gluten will allow the bread to rise further for a lighter loaf and make the bread “chewier”.
• A good dough conditioner will encourage the development of gluten. Gluten is a combination of two proteins found in wheat flour, gliadin and glutenin. With a good dough conditioner, more of the protein will combine into gluten.
• Some dough conditioners also retard staling and help your bread stay fresher longer.
• Dough conditioners may also provide nutrients to feed the yeast.
Copyright 2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission
By: Dennis Weaver -
Thursday, February 22, 2007
Miracle Food That Burn Fat
So many of us look for every possible gimmick, diet or risky exercise routine in our bid to burn fat fast from our bodies. Wouldn't it be great if there were wonder foods - a miracle food that burn fat without ever lifting a finger?
Research has demonstrated that the best way to take off unwanted pounds and remove fat from your body is to take a balanced approach involving a healthier diet, an active lifestyle, a good mental attitude and avoiding some of the nastier fats.
As part of this balanced lifestyle routine, you will find that food that burn fat will help tremendously in your effort to reduce the waistline, or whatever other part of your body that has grown somewhat out of proportion.
In fact, in the wonderful "Burn the Fat" book over at http://www.highertrustmarketing.com/part/fburn/ we were amazed to find 12 foods that you MUST avoid and 12 that you MUST include as part of your weight loss and muscle building goals. Here are 3 strong fat burning foods to get you started.
FAT BURNING FOOD
A great deal of research supports the notion that Soybean's are a great food that burn fat. Soybeans are offer a high source of low-fat protein that can help you build muscle, increase your metabolism and burn more fat. Another benefit of soybeans is that they are low on the glycemic index, which simply means they have minimal impact on blood sugar levels and you can therefore avoid the cravings and rollercoaster ride associated with foods that cause large fluctuations in your blood sugar levels.
Apples are another great food that burn fat, having many advantages to offer. Apples contain pectin which is a soluble fiber which has been shown to aid in a healthy digestive system and lower the bloating that is so often associated with today's society. Apples contain the highest percentage of pectin - so an apple a day will not only keep the doctor away, but those extra pounds as well.
Garlic has also been found to be a great food that burn fat, it does so in a few different ways. First, garlic has been shown to help regulate cholesterol, acting on the fat to prevent cholesterol being raised. Second, there is research that supports garlic's ability to break down fat deposits in your cells leading to less fat and reduced fat-formed blood clots which can lead to heart disease and stroke.
As you think about getting more exercise, fasting for days or reaching for the next miracle diet pill, consider adding foods that burn fat to your diet. Not only will they taste great, but there is strong research behind the overall health benefits of these foods.
by Jeff Smith
Research has demonstrated that the best way to take off unwanted pounds and remove fat from your body is to take a balanced approach involving a healthier diet, an active lifestyle, a good mental attitude and avoiding some of the nastier fats.
As part of this balanced lifestyle routine, you will find that food that burn fat will help tremendously in your effort to reduce the waistline, or whatever other part of your body that has grown somewhat out of proportion.
In fact, in the wonderful "Burn the Fat" book over at http://www.highertrustmarketing.com/part/fburn/ we were amazed to find 12 foods that you MUST avoid and 12 that you MUST include as part of your weight loss and muscle building goals. Here are 3 strong fat burning foods to get you started.
FAT BURNING FOOD
A great deal of research supports the notion that Soybean's are a great food that burn fat. Soybeans are offer a high source of low-fat protein that can help you build muscle, increase your metabolism and burn more fat. Another benefit of soybeans is that they are low on the glycemic index, which simply means they have minimal impact on blood sugar levels and you can therefore avoid the cravings and rollercoaster ride associated with foods that cause large fluctuations in your blood sugar levels.
Apples are another great food that burn fat, having many advantages to offer. Apples contain pectin which is a soluble fiber which has been shown to aid in a healthy digestive system and lower the bloating that is so often associated with today's society. Apples contain the highest percentage of pectin - so an apple a day will not only keep the doctor away, but those extra pounds as well.
Garlic has also been found to be a great food that burn fat, it does so in a few different ways. First, garlic has been shown to help regulate cholesterol, acting on the fat to prevent cholesterol being raised. Second, there is research that supports garlic's ability to break down fat deposits in your cells leading to less fat and reduced fat-formed blood clots which can lead to heart disease and stroke.
As you think about getting more exercise, fasting for days or reaching for the next miracle diet pill, consider adding foods that burn fat to your diet. Not only will they taste great, but there is strong research behind the overall health benefits of these foods.
by Jeff Smith
Tuesday, February 6, 2007
Delicious, Healthy Goji Berry Recipes
The benefits of Goji berries are very well known to many and more and more people are becoming aware of the health benefits of Goji berries. It is available to one and all in fresh, dried or in juice form. Let us try to have a look at some of the Goji berry recipes which could let you enjoy this delicious as well as highly beneficial fruit.
Most of the Goji berry recipes dont need any cooking and are very simple. So, you can have Goji trail mix which involves mixing Goji berries with other dry fruits and grains. It is a wonderful snack. The same goes with salads also. As you use dried cranberries or raisins in your salads you can use Goji berries. Who says, you can't add Goji berries in your favorite scoop of ice cream.
Well, there certainly are Goji berry recipes which are relatively more complex. So, recipes like blueberry, Goji berry compote and peach pie etc do need some effort on your part but is relatively simpler. You need to treat Goji berries as you use raisins and other dry fruits. You can add Goji berries to your chicken or duck marinade or better still add some Goji juice. And if you have been using raisins in your rice dishes; try switching over to Goji berries.
What's more you can freeze Goji fruit or juice to prepare delicious Goji sorbet. Kids would love Goji-cicles. Well, it is so simple. Just pour the Goji juice in an ice cube tray and stick in toothpicks. Well, your popsicles are prepared. What about chewy Goji bars? Well, just add Goji berries to the mixture of your fruit and nut bars. The best thing about Goji berries is that it is a very versatile product. You can use it in any way you want and you can prepare your own Goji berry recipes that suits your tastes.
GOJI DRINKS
It is very simple to prepare. Start with adding about one handful of Goji berries to a big glass of water (hot or cold juice) or even herb tea. Now leave the mixture to hydrate for a while until they look plump and juicy. If you like the taste, prepare jugs full of this wonderful drink and go on drinking all through the day. It is one of the healthiest drinks that you would ever drink and chew with Vitamin C about five hundred times more than oranges.
GOJI FRUIT SMOOTHIE
If you want phytonutrient energy running your body, go for this recipe. Just mix equal quantities of Goji berries, blueberries, raspberries, apples, blackberries and cherries. Let the mixture churn in the blenders for a few seconds. You can add a cup of water, or orange juice or rice milk to smooth blending. Serve it with the toppings of cocoa powder and chopped pine nuts.
GOJI TRAIL MIX
This very popular recipe is one which could be played up on every time you prepare it. Thus, you can go for Goji berries with sunflower seeds, pumpkin seeds, flax seeds, pecans, pieces of walnuts, pine nuts, slices of apples, dried blueberries, peaches, cherries, pineapple and coconut shreds. You can make any innovations as you decide.
GOJI BERRIES AND CREAM OF BUCKWHEAT
Buckwheat has always been considered the best by people who are allergic to wheat and gluten. It is also seen that if you are feeling physically and emotionally challenged, getting rid of wheat and gluten foods from your diet can have good overall impact on your life. The main constituents of buckwheat include proteins in rich quantities and vitamin B. It is also very rich in potassium, phosphorus, calcium and iron. Despite it's seemingly resemblance to other grains, it is actually a fruit biologically and that is why it could be consumed by people who are allergic to wheat. Now, about the Goji berry recipe!
Let us first talk about serving two people. Boil about 2 1/2 cups of water and then stir about 1/2 cup of cream of buckwheat slowly. Boil the mixture. Now, add a Goji berries as per your wish. Adding salt is also optional. Now, reduce the heat and let the mixture simmer for about ten minutes with continued stirring.
GOJI JUICE BREAD RECIPE
The ingredients that you would need are:
2 1/2 cups of flour 1 cup of sugar 1 table spoon of baking powder 1 table spoon of salt 1 egg 1/2 cup of shortening 3/4 cups of milk 3 tablespoons of finely grated orange peel 1 cup of chopped pecans 1/2 cups of Goji juice
It is pretty simple to prepare. Take all purpose flour, baking powder, sugar and salt and mix it in a mixing bowl till the mixture becomes uniform. Now, use blender or a fork to add the shortening to the mixture. Enjoy!
by Charles Kassotis
Most of the Goji berry recipes dont need any cooking and are very simple. So, you can have Goji trail mix which involves mixing Goji berries with other dry fruits and grains. It is a wonderful snack. The same goes with salads also. As you use dried cranberries or raisins in your salads you can use Goji berries. Who says, you can't add Goji berries in your favorite scoop of ice cream.
Well, there certainly are Goji berry recipes which are relatively more complex. So, recipes like blueberry, Goji berry compote and peach pie etc do need some effort on your part but is relatively simpler. You need to treat Goji berries as you use raisins and other dry fruits. You can add Goji berries to your chicken or duck marinade or better still add some Goji juice. And if you have been using raisins in your rice dishes; try switching over to Goji berries.
What's more you can freeze Goji fruit or juice to prepare delicious Goji sorbet. Kids would love Goji-cicles. Well, it is so simple. Just pour the Goji juice in an ice cube tray and stick in toothpicks. Well, your popsicles are prepared. What about chewy Goji bars? Well, just add Goji berries to the mixture of your fruit and nut bars. The best thing about Goji berries is that it is a very versatile product. You can use it in any way you want and you can prepare your own Goji berry recipes that suits your tastes.
GOJI DRINKS
It is very simple to prepare. Start with adding about one handful of Goji berries to a big glass of water (hot or cold juice) or even herb tea. Now leave the mixture to hydrate for a while until they look plump and juicy. If you like the taste, prepare jugs full of this wonderful drink and go on drinking all through the day. It is one of the healthiest drinks that you would ever drink and chew with Vitamin C about five hundred times more than oranges.
GOJI FRUIT SMOOTHIE
If you want phytonutrient energy running your body, go for this recipe. Just mix equal quantities of Goji berries, blueberries, raspberries, apples, blackberries and cherries. Let the mixture churn in the blenders for a few seconds. You can add a cup of water, or orange juice or rice milk to smooth blending. Serve it with the toppings of cocoa powder and chopped pine nuts.
GOJI TRAIL MIX
This very popular recipe is one which could be played up on every time you prepare it. Thus, you can go for Goji berries with sunflower seeds, pumpkin seeds, flax seeds, pecans, pieces of walnuts, pine nuts, slices of apples, dried blueberries, peaches, cherries, pineapple and coconut shreds. You can make any innovations as you decide.
GOJI BERRIES AND CREAM OF BUCKWHEAT
Buckwheat has always been considered the best by people who are allergic to wheat and gluten. It is also seen that if you are feeling physically and emotionally challenged, getting rid of wheat and gluten foods from your diet can have good overall impact on your life. The main constituents of buckwheat include proteins in rich quantities and vitamin B. It is also very rich in potassium, phosphorus, calcium and iron. Despite it's seemingly resemblance to other grains, it is actually a fruit biologically and that is why it could be consumed by people who are allergic to wheat. Now, about the Goji berry recipe!
Let us first talk about serving two people. Boil about 2 1/2 cups of water and then stir about 1/2 cup of cream of buckwheat slowly. Boil the mixture. Now, add a Goji berries as per your wish. Adding salt is also optional. Now, reduce the heat and let the mixture simmer for about ten minutes with continued stirring.
GOJI JUICE BREAD RECIPE
The ingredients that you would need are:
2 1/2 cups of flour 1 cup of sugar 1 table spoon of baking powder 1 table spoon of salt 1 egg 1/2 cup of shortening 3/4 cups of milk 3 tablespoons of finely grated orange peel 1 cup of chopped pecans 1/2 cups of Goji juice
It is pretty simple to prepare. Take all purpose flour, baking powder, sugar and salt and mix it in a mixing bowl till the mixture becomes uniform. Now, use blender or a fork to add the shortening to the mixture. Enjoy!
by Charles Kassotis
Saturday, February 3, 2007
Bacon cooking tips
Do you love bacon but hate the inevitable splatter when you cook it? Here are a few tips:
_Try roasting your bacon in the oven. Line a baking sheet with foil and place bacon crosswise on a metal rack on the sheet. Bake at 400 degrees for 15-20 minutes for thick slices, turning once about halfway through. Thin slices will take less time. Watch slices as they cook to avoid burning. This is a good technique when cooking for a crowd.
_Cook it in the microwave on several layers of paper towels, covered with another paper towel. Barbara Kafka, the microwave expert, recommends 3 minutes on high for two slices of crisp bacon, 3 1/2 minutes for four. Moist, chewy bacon takes about 1 minute less.
_If pan-frying, use a heavy skillet and start cooking slices in a cold pan. Turn heat to medium or slightly lower and cook slowly to avoid splattering and burning. Turn every few minutes and move around in pan until bacon is golden brown.
_Chef Quentin Topping recommends blanching bacon for a few minutes in a pot of boiling water if it's to be used for seasoning vegetables or fish and a milder flavor is desired. Rinse, pat dry, then cook in oven or skillet to desired crispness.
By Aleta Watson
San Jose Mercury News
(MCT)
_Try roasting your bacon in the oven. Line a baking sheet with foil and place bacon crosswise on a metal rack on the sheet. Bake at 400 degrees for 15-20 minutes for thick slices, turning once about halfway through. Thin slices will take less time. Watch slices as they cook to avoid burning. This is a good technique when cooking for a crowd.
_Cook it in the microwave on several layers of paper towels, covered with another paper towel. Barbara Kafka, the microwave expert, recommends 3 minutes on high for two slices of crisp bacon, 3 1/2 minutes for four. Moist, chewy bacon takes about 1 minute less.
_If pan-frying, use a heavy skillet and start cooking slices in a cold pan. Turn heat to medium or slightly lower and cook slowly to avoid splattering and burning. Turn every few minutes and move around in pan until bacon is golden brown.
_Chef Quentin Topping recommends blanching bacon for a few minutes in a pot of boiling water if it's to be used for seasoning vegetables or fish and a milder flavor is desired. Rinse, pat dry, then cook in oven or skillet to desired crispness.
By Aleta Watson
San Jose Mercury News
(MCT)
Saturday, January 27, 2007
Save Money - The Crock Way
Saving money - is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.
There is one thing we can all save on. The one thing we all do, every day, several times a day.
We all ? Eat!.
And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone's budget.
After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat - ugh!
You have heard the old saying 'tough as old boots'.
They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.
How about if you could save money on your food bill and save hours in the kitchen at the same time?
Well the solution for you is . . . the Crock Pot.
It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.
This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970's.
It uses low heat and a slow cooking method which tenderizes the meat.
Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.
Save money - the cheapest meat cuts are the best ones to use, they are full of flavour and appreciate the long cooking time.
There is one thing we can all save on. The one thing we all do, every day, several times a day.
We all ? Eat!.
And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone's budget.
After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat - ugh!
You have heard the old saying 'tough as old boots'.
They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.
How about if you could save money on your food bill and save hours in the kitchen at the same time?
Well the solution for you is . . . the Crock Pot.
It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.
This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970's.
It uses low heat and a slow cooking method which tenderizes the meat.
Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.
Save money - the cheapest meat cuts are the best ones to use, they are full of flavour and appreciate the long cooking time.
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