12 healthy homemade candy recipes

Image via WikipediaImage via WikipediaLooking for candies? I mean, if you wanted to make them at home for your energetic kids who need refuelling every now and then, here are 12 candy recipes that you can try. Enjoy!
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Making homemade candy is fun, delicious and easy. These 12 recipes will get you started.

By Kimi Harris
Tue, Oct 18 2011

Robin shared some wonderful choices for healthier organic candy for Halloween last week. It made me long for candy myself! I thought I'd share 12 recipes for homemade candies that everyone can enjoy. Some of these recipes are candy bars, some are great to serve at parties, and others make perfect additions to lunch pails. Better yet, the recipes can be surprisingly simple and healthy!

The following recipes use unrefined sweeteners and high quality ingredients. It’s candy you can feel good about feeding your family. With these around, your children will thank you and you can satisfy your own sweet tooth on something more nutritious as well as delicious. Just be careful with the couple of recipes that call for making a sticky syrup out of honey or maple syrup. I use my back burner and make sure all children are out of the kitchen as it can cause serious sugar burns.

1. Mock Reese’s Peanut Butter Cups: I created this recipe for my then 3-year-old daughter. They were an instant hit with both her and her friends.

2. The Easiest, Healthiest, Most Scrumptious Fudge Ever: The title says it all. This fudge is so much easier to make than traditional fudge and much healthier, too. I've made it with the more common sweetener, honey, with great results as well.

3. Nature’s Candy Bar (pictured at top): I called these Nature's Candy Bar because they feature dates, which are rich in natural sugar. A chocolate coating doesn't hurt either.

4. Candy Bar: This chocolate-covered candy bar looks amazing! I would recommend simply substituting the agave syrup in this recipe and the next with the less refined sweetener, honey.

5. Mock Mounds Bar: Mounds bars used to be my favorite candy bar. Now I can have a a healthier version guilt-free.

6. Cracker Toffee (pictured above): My daughter and I made this super easy recipe last year as part of our Christmas candy platter. They are rich, delicious and so easy.

7. Old-Fashioned Caramel Corn: I adapted my husband's favorite caramel corn recipe from his younger years to only include unrefined sweeteners (no corn syrup here!) It is a certain favorite at parties.

8. Caramel Apples: This recipe uses cream and honey to create a rich caramel coating for apples. It's perfect for this time of year.

9. Dairy-Free Caramel Apples: This recipe doesn't use any dairy but a combination of honey and maple syrup. How delicious does that sound?

10. Honey-Sweetened Dark Chocolate Macadamia Nuts: These make a very special gift, and very yummy snacking.

11. Maple Magic Candy: All you need for this recipe is maple syrup. If you've ever had maple syrup candy before, you know how amazing it is.

 

12. Decadent Chocolate "Larabar" Truffles: (pictured above): These truffles were inspired by Larabars, but morphed into truffles; perfect as an afternoon pick-me-up.

Also on MNN: 

• Scrumptious drink recipes for fall and winter
• 5 easy, eggless desserts
• Try Baked Banana Oatmeal Brulee

Taken from Mother Nature Network; source article is below:
12 healthy homemade candy recipes

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How to Cook Everything - now an iPhone App

I saw this article which features a new iPhone app, How to Cook Everything. Here I present you the first two paragraphs from the article, which can be followed from the link provided below.

Hope this is one good app. I've been missing cooking lately.

How to Cook Everything is a veritable encyclopedia of cooking information. It boasts of having over 2000 recipes and hundreds of articles or chapters on food, kitchen, cooking and tools knowledge. Everything from how to peel garlic to the must-have pots and pans for your kitchen.

Based on the cookbook of the same name by Mark Bittman, it takes on the challenge of being a guide for true beginners in the kitchen as well as practised home cooks, and offers everybody a little something.

To read the full article, click here.


Till then!

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Eating what you know

Image via Wikipedia

This is quite a bit non-ordinary article: the cook slaughters and cooks and eats the poultry or meat from animals she knew - by growing and caring for them.

Is there a twist? Is there a catch somewhere?

Find that out yourself. Read on!

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Sep. 4, 2010

WESTMINSTER WEST — A fluffy white sheep skin was draped over the window seat in the spacious, light-filled kitchen of Deborah Krasner’s home, a converted 18th-century hay barn surrounded by meadows just outside of Putney.

“That was Meringue,” she said matter-of-factly, referring to one of the Icelandic lambs she and her husband, Michael, raised a couple of years ago. “The one in the other room was Salt. The first two we had were called Shank and Burger.”

Krasner, a James Beard award-winning cookbook author, kitchen designer and cooking teacher, is fully aware that most people recommend against naming animals you plan to eat.

She addresses that subject directly in her new book, “Good Meat” (Stewart, Tabori & Chang, 2010), which focuses on how to source and cook sustainably-raised, grass-fed and pastured meat and eggs, and offers a personal perspective on raising your own lamb, geese, ducks, chickens (for meat and eggs) and even guinea fowl.

Go ahead and name your animals, Krasner writes. “Of course, when you go to eat them, it’s not easy knowing you are eating, say, Sally. But on the other hand, it’s nearly as hard to eat steer number 34, if you’ve known him and cared for him all his life. The central question is this: How can you reconcile the affection you inevitably feel for an animal you live with and tenderly care for, knowing at the same time that you are also the agent of its death and destiny as food — especially your own food, and not that of a stranger?”

It all comes down to respect, Krasner explained last week as she demonstrated a roast guinea fowl recipe from the cookbook using one of her birds, along with eggs poached in tomato sauce made with fresh eggs from the couple’s laying flock.

The sheep meadow and the hen house, both viewable from the kitchen window, are quiet now, Krasner said with some regret. She had just sold the birds because she will be on the road this fall promoting the book, her seventh, while her husband commutes to his job as a political science professor at Queens College in New York.

“All I can do is give them the best life I can give them, but they’re not pets,” Krasner said as she stuffed the guinea fowl with a mixture of apples, toasted almonds, thyme and lemon zest. “Like anyone who’s raised a vegetable knows, you value that vegetable. You treat it with respect,” she added. “When you eat meat bought directly from the farmer, who has raised that hen from a chick or cow from a calf, you have to respect it. When you buy a piece of meat from a supermarket, you don’t think about how to respect it.”

Krasner knows that most of her readers won’t raise their own meat. However, over her 30-plus years as a culinary professional, she has observed a significant increase in Americans buying grass-fed meat at farmers markets, community-supported agriculture shares (CSAs), farm stands or through small specialty butchers, who buy whole animals from farmers.

A conversation with a student on one of the culinary vacations Krasner hosts planted the seed for “Good Meat,” she said.

For the last eight to 10 years, the Krasners had been sourcing most of their food, including meat, from a very small area around their southern Vermont home.

“I thought it was a Vermont thing, or at least a rural thing,” Krasner said, “until this guest told me that it was happening in urban Minnesota, too.”

The handsomely designed and beautifully photographed book was close to three years in the making. “It is about what is good meat; how do you find it, how do you cook it and eat it, and how it tastes different,” Krasner said as she trussed the legs of the guinea fowl. (“Julia (Child) always used to say it looks so wanton if you don’t,” she joked, “but it also keeps the stuffing in.”)

Krasner firmly believes that raising meat on grass is better for the animals, the planet and for the people who eat it. (See sidebar) She does acknowledge that it cooks and eats differently than the “relatively flaccid, fatty” confined and corn-fed meats Americans are used to. “You have to cook it more tenderly with lower heat and pay a little more attention to it,” she said.

The book includes more than 200 recipes for grass-fed meats from beef to rabbit, as well as eggs and side dishes, with a global menu of mouthwatering recipes ranging from Madras Coconut Cream Beef Curry, to Steamed Tofu with Ground Pork and Shrimp, to Roasted Cardamom, Oregano and Garlic Chicken Thighs. (Full disclosure: I helped Krasner out as an unpaid recipe-tester last year while living in New Zealand where beef and lamb are almost exclusively raised on pasture.)

Although some do call for less familiar ingredients (beyond the meats), there are plenty of recipes that are quite straightforward like Roasted and Glazed Lemon Chicken and Strip Loin Steak with Garlic and Red Wine Sauce — and even those simpler recipes offer nuggets of culinary insight. Krasner knows home cooks and “I do home food,” she said.

Each chapter includes helpful photographs and drawings of the featured animal with detailed descriptions of cuts, including how to write a custom butcher cut sheet for your animals, or for the half of a lamb or eighth of a cow you might buy direct from a farmer.

It will also be indispensable to farmers market shoppers who want to support their local farmers by buying more than lamb loin chops or ground beef, but don’t quite know what to do with beef kidneys (blanch then saute with red wine, mushrooms and garlic and finish with a little sour cream and mustard) or pig ears (fry crisp and use as garnish for spiced yellow split pea soup).

“We’ve lost our ability to cook anything more than steaks, burgers and chops,” Krasner wrote in the book’s introduction before proceeding to offer reassuring and clear advice on how to cook almost everything from head to tail. As she notes in her recipe for fried beef testicles: “Nearly anything deep-fried and doused with hot sauce tastes delicious.”

“Part of respecting the animal is cooking all of it including tongues, ears, shank, tail and offal,” Krasner said over the guinea fowl lunch. “It’s just not OK to know that all those other bits are going into pet food.”

If you’re willing and able to buy in bulk and buy more than just the chops and steaks, Krasner pointed out, locally raised grass-fed meat is affordable — and delicious.

“It’s a gift to all of us,” she concluded.

Contact Melissa Pasanen at mpasanen@aol.com.

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There are comments and some other articles that might interest you. Follow the source article below.

Taken from burlingtonfreepress.com; source article is below:

Good to know what you're eating

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Your Taste Buds And Your Health

Image via WikipediaSomehow there is a connection between your taste buds and your health... it could be the kind of food that you choose to eat and the way you eat that spells the difference.

Is it?
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By Adam Dachis on March 5, 2011

The way you experience the sense of taste has been divided into three categories: supertasters (25 per cent of people), medium tasters (50 per cent of people), and non-tasters (25 per cent of people). If you’re a supertaster you experience food more fully, whereas non-tasters won’t experience the same boldness of flavour. Dr Susan Albers, writing for Psychology Today, suggests that the way you experience taste may ultimately play a role in (future) health issues.Photo by Mike McCune

While getting the full pleasure out of food may be fun, supertasters have an increase risk of cancer, particularly colon cancer. This is mainly because they are very sensitive to bitter foods, which may make them avoid certain good-for-you vegetables that are bitter in taste like broccoli. Instead, supertasters are also drawn to sodium and therefore use more salt. In theory, supertasters may be using more salt to mask the bitter taste of foods. This increases their risk for a heart attack.

If you fall into this camp, Dr Albers suggests eating meals more slowly to pay attention to the way you eat. You may not realise the amount of salt you’re adding to your food, for example. If you do love salt, there are two things I do to reduce my salt intake that might help. First, I don’t add salt while cooking but only after the food is cooked. I add it on top and never mix it in. When you do this, your tongue will interact with the salt directly so you’ll get the strong flavor and won’t need as much. I also purchase higher quality salts (such as white truffle salt and Maldon sea salt), which really don’t cost much more, and are more flavourful so you get the same impact with much less.

Not sure if you’re a supertaster? Want some other suggestions for eating mindfully? Be sure to check out the full post at Psychology Today. If you’ve got some suggestions of your own, be sure to share them in the comments.

Taken from lifehacker.com; source article is below:
How Your Taste Buds Play A Role In Potential Health Issues

 

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Zero-calorie wafers?

Polish gastronomic specialties are presented by women in traditional dresses at a Trade Fair in Berlin in 2009.(AFP File photo Michael Gottschalk)

WARSAW : You can eat all you want and not gain a gram, Polish academic Joanna Harasym promises of her freshly patented zero-calorie buckwheat hull wafers which are also gluten-free and rich in antioxidants.

"Because our bodies can't absorb the cellulose in buckwheat hull, the wafers are effectively calorie free, but still provide several antioxidants" which support cell health, Harasym told AFP Tuesday via telephone.

Aside from helping in weight management, Harasym explained her invention is also advantageous to diabetics and gluten-intolerant individuals as the chocolate-coloured and nutty-tasting wafers "are gluten-free and don't raise blood-sugar levels."

A researcher at the Economic University in the south-western Polish city of Wroclaw, Harasym says she is also looking into making buckwheat beer which, however, will not be calorie-free.

Native to North America and Asia, buckwheat is three-sided in shape, resembling a grain but is classified as a fruit-seed and regarded by many as a "super food" rich in minerals, antioxidants such as flavonoids and essential amino acids, key to good health but which the body cannot synthesize.

Buckwheat groats are a popular side-dish in Poland, served as an alternative to potatoes or rice.

- AFP/sh


Taken from ChannelNewsAsia.com; source article is below:
Polish researcher patents zero-calorie wafers

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Cookbooks from 2010

Image via WikipediaAnd with the start of the year, there have been reviews as to what cookbooks were best, or, what stood out from all the rest. Of course, that doesn't mean the others aren't good, but whatever was the measure, the decision was made.

Let it not keep you from cooking better and better, and who knows one day, you'll be coming up with you own recipes, and books? That's more like it!
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Some of the year's best cookbooks

Some cookbooks make a great first impression; others promise to stick with you for the long haul. Here are some of the year's best.

By ERICA MARCUS



Books for Cooks

There are tons of places to get recipes these days: online, television, magazines, newspapers, Mom. But you can’t beat the sense of unlimited possibility that comes from opening a brand-new cookbook.

By Nancy Ancrum

 

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Best of 2010 Cookbooks

if you haven't tried newer recipes from the cookbooks of 2010, and still keen on trying new dishes from cookbooks, look at this review. You may find something that you exactly want, or something that may surprise you.

Check it out!


Best of 2010: Crack open the cookbook cream of the crop

 

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Free eCookbook

Image via WikipediaThere is a new free eCookbook, and you can download it for free. It is a low calorie diet, and is intended for having a healthy, hearty meal.


The full article can be found here:
New Free ECookbook Provides The Necessary Healthy Meal Ideas You Need For A Quick Low Calorie Dinner


The download link can be found here:
How to Have Healthy Eating Habits, 7 Healthy Meal Ideas Free eCookbook

 

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Food and Youthfulness

Ten Fountain-Of-Youth Foods

If you want to maintain your youthful appearance, be sure to get your daily dose of wild salmon.

Why? Salmon and other cold water fish are packed with omega-3 essential fatty acids and antioxidants that fight inflammation, keep skin looking young and decrease body fat.

It's one of many superfoods that can turn on protective genes and turn off negative ones, according to Dr. Nicholas Perricone, a dermatologist who has written several books on aging.

Slide Show: 10 Fountain-Of-Youth Foods
In Pictures: Dangerous Food Additives
In Pictures: 10 Foods You Should Be Eating
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Ten Wacky Food Health Claims

Perricone's most recent book, Forever Young, introduces a field he calls "nutrigenomics" or the study of how diet can affect the way genes work and prolong health.

Perricone's claims about foods activating and de-activating genes may be a stretch. "We have DNA that we have inherited from our parents, and it may carry the propensity for certain diseases and the aging process," he says. "But there are certain foods that are very effective in regulating the expression of our genes, to give us a more youthful appearance and prevent the onset of age-related disease." Perhaps. What's clear is that his list of recommended foods are packed with healthful properties.

Perricone recommends stocking up on "rainbow foods" like blueberries and eggplants, colorful fruits and vegetables that provide disease-preventive nutrients. These foods are rich in anti-aging antioxidants.

Eating a watercress salad with olive oil three times a week can work wonders for your health, says Perricone. Used by the ancient Greeks as a therapeutic energy enhancer for soldiers, watercress is dense with anti-oxidants and other minerals. Perricone claims that watercress activates a series of genes that flood the body with self-protective enzymes, improving the immune system. The green vegetable also has diuretic properties to help remove toxins from the body and is believed to prevent cancer as well as maintain eye and skin health.

On your next trip to the grocery store, make note of the nutritional value of foods, not the number of calories, advises Perricone.

"One of the most common mistakes people make in their diet is focusing on calorie restriction, which usually leads to nutritional deficiencies, rather than eating the correct categories of foods," Perricone says. "Follow the recommendations for food categories that stabilize blood sugar, keep insulin low and have anti-inflammatory properties."

Perricone recommends staying away from what he calls "pro-inflammatory foods," which turn off protective genes, resulting in poor skin. Cinnamon, for example, is a powerful anti-inflammatory spice that regulates blood sugar and keeps skin wrinkle-free, he says.

If your sweet tooth craves chocolate, it's OK to indulge in a piece. Like tea and blueberries, cocoa has a high level of catechins, antioxidants that can turn off damaging transcription factors and turn on protective ones. Cocoa contains procyanidin B-2, which protects brain cells from inflammation and can stop the production of pro-inflammatory chemicals that are released in the skin.

"The baby boomers are probably responsible for the big push to look and feel young," says Perricone. "Even with younger generations, everyone knows that by taking a proactive role in your health, eating the correct diet, getting moderate exercise and reducing stress, we can look 25 years younger than an identical twin at age 60 who didn't make the same lifestyle changes."

Twenty-five years may be a lot to ask from salmon and cinnamon. But Perricone's recommended foods are certainly high in nutrition and may even prolong youth.


From ChannelNewsAsia.com; source article is below:Ten Fountain-Of-Youth Foods
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More home-made salad dressing pages

Image via Wikipedia

Okay, to be fair, I am putting here the list of the other webpages that teaches how (and sometimes, the what) to make salad dressings, at home.

And though I only was looking for one type of salad dressing, that is, a vinaigrette, I found others as well.

So here goes the list:

1. Dressing for dinner (the salad, not you!)

2. Dressings and vinaigrettes

3. Make your own sauce and salad dressing mixes

4. How to make salad dressing

5. Never buy salad dressing again

The fifth one was quite a shock! I was already contemplating a trip to the grocery so I can hunt for that salad dressing that I've been ignoring for so long. Oh, well... a timely advise, I guess.

Bon appetit!

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Home-made salad dressings

Image via Wikipedia

We just had our youngest daughter's baby dedication 2 Saturdays ago. That means I now have 4 daughters, and if you are looking at my profile, I haven't updated it, yet...

Anyway, with the varied dishes and delicacies that the guests can select and enjoy, what they'd like a lot is the fresh salad, and that is mainly because of the dressing. Naturally, because it was home-made.

Unfortunately, it was made not in our home, but in somebody else's. It's the caterer's home. And it won't do for me asking for the recipe.

I kinda like the salad dressing myself, and the girls, too! So how do we go about it?

So I said, "What do you know? We have the internet to look it up!"

I did, and I found many, but only 2 I am showing here, since they are more or less what I think give me what I'm looking for, in the format that I want: simple, direct, straightforward.

Here they are:

1. How to make your own salad dressing - salad dressing recipes

2. How to make salad dressing: Make your own vinaigrettes to save money and reduce packaging

Enjoy!

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• A bacon and egg salad (ckenb.blogspot.com)

A cookbook with a tune?

Image via Wikipedia

SSO'S BOOK LAUDED IN PARIS

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A Singapore Symphony Orchestra's coffee-table book has emerged as the Best Fundraising Cookbook in Asia at the Gourmand World Cookbook Awards 2009 in Paris.

The glossy 136-page tome, A Symphony of Taste, vied with cookbooks from over 73 countries in the Charity Cookbook category.

Mrs Kwan Lui, who received the award on behalf of the SSO Ladies League in Paris, said: "A Symphony of Taste was our first cookbook endeavour and we feel very honoured that our hard work has been recognised at the international level."

From TODAY, Friday, 19-Feb-2010

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