Eggplant, Vegetables, Vegetarian, Lilac

Intro: Eggplant, also known as Aubergine or Brinjal, is among the most frequently cultivated food crops in India and Sri Lanka. Famous for its purple-colored fruit, the eggplant is known to contain certain beneficial nutrients and is now widely cultivated in several areas of the world.

History: First ever listed eggplant farming occurred in the 5th century B.C. in India and China. Nowadays, Italy, Turkey, Egypt, China and Japan are the biggest producers of eggplant.

Description: The domain of eggplant or aubergine is Solanum melongena. It is commonly called a member of nightshade plants that also include potatoes, tomatoes and sweet pepper. Different varieties of eggplant have been developed around the world and each of these varieties are distinguished depending on the size, shape and colour of the fruit.

Nutritional Profile: Eggplant is a very good source of protein and dietary fiber. Other critical nutrients that are present in eggplant include potassium, manganese, copper and Vitamin B1. It is also known to offer the body with Vitamin B6, folate, magnesium and niacin. Eggplant also contains good reservoirs of phytonutrients such as nasunin and chlorogenic acid. 92 percent of the fruit is filled with water.

Benefits: Phytonutrients present in eggplant can effectively neutralize the amount of free radicals and other toxins using their antioxidant property. Due to lack of cholesterol, eggplant may be utilised in treating hypercholesterolemia. Nasunin present in the eggplant keeps the fats and other lipids inside the brain cell membranes by getting oxidized. Phenolic compounds such as chlorogenic acid present within eggplant are proven to possess antimutagenic, antimicrobial, antiviral and anti-LDL properties. Eggplant is also useful in improving cardiovascular health in the event of heart patients.

The perfect Turkey sandwich

Sandwich, Turkey Breast, Lettuce, Bread


In actuality, some Americans admit to purchasing two turkeys and cooking the next one just to spare for Sandwiches later – our family has been doing this for years now and it’s a tradition within a tradition, but now the secret is out. It’s intelligent to have two-Turkeys anyhow, just in case you run out.

The typical Turkey has quite a bit of meat on it which means leftovers. When making a turkey sandwich you will need to me very methodical and you want to focus on the ingredients. A purist Turkey Sandwich eater will use actual Mayonnaise, seasoning salt and obviously the most important ingredient; Turkey.





Swiss Cheese,



Others wear a little stuffing, gravy and use a whole wheat kind bread – Sure this works fine also, a mini-taste of this Thanksgiving Supper between two pieces of bread. Myself, maybe like you just like to eat the Turkey Sandwiches the best.

So, if you’re having Thanksgiving at somebody else’s home this year, you may want to attempt and pick up just a couple of turkey leftovers to take home and experiment to see which way you like it best, but don’t be surprised if the host states; No Way!


Tomatoes Vegetables Red Food Tomatoes Toma

The tomato is a member of the nightshade family and was thought to be poisonous. Really the leaves are!

Is the tomato a fruit or a vegetable? At one point it was considered a fruit to avoid taxation, but in the late 1800’s that the Supreme Court ruled it was a vegetable and could be taxed accordingly. The U.S. passed the 1883 Tariff Act which required a 10% tax on imported vegetables. This legislation was challenged on the grounds that the tomato was actually a fruit, not a vegetable.

In Nix vs Hedden, 149 U.S. 304, Justice Gray wrote, “Botanically speaking, tomatoes are fruits of a vine, just as cucumbers, squash, beans, and peas. .

The tomato has a brilliant history originating in the Americas, traveled to Europe and then returned to the Americas to create the tomato we have now. Lycopersicon Esculentum has become a staple in many cultures.

Nowadays eight species of the tomatoes are still located in Peru which contributes to what a Russian scientist, Vavilov, felt that to find the middle of a crop species you must find area where it has its greatest diversity.

The array of wild tomato relatives goes from the tip of Chili to Ecuador and inland nearly 200 miles. They don’t tolerate frost.

The tomato was known as”xitomatl” by the Aztecs, while Central America tribes called it”Tomati”. Ancient Peruvian cultures don’t mention anything like a tomato as being an important part of their diet. The Aztec culture cites dishes made of peppers, salt, and tomatoes. The cerasiforme variety keeps growing wild in Central America producing little, cherry size fruit on a vine.

Matthiolus wrote in 1544 describing tomatoes or”pomid’oro (golden apple)” and they have been eaten with oil, pepper and salt. This is supporting evidence that the European tomatoes were of a yellow selection.

Carl Linnaeus in Germany developed a name of Lycopersicon Esculentum which literally means,”edible wolf peach”. The English noted that the tomato as early as 1596 as the Love Apple that was eaten abroad and described them as rank and stinking. A 1692 cookbook printed in Naples mentions tomatoes.

Several cookbooks in the early 1800s in America included recipes which included tomatoes. Tomatoes were offered in Boston’s Quincy Market in 1835. Four varieties of berries were recorded in Thomas Bridgeman’s catalog in 1847 (cherry, pear, large yellow and large squash).

It is clear that the tomato has been firmly planted in western culture by the late 1800s. Heirloom varieties come in varying shapes, sizes and colours. Some are green, some have green stripes, some are rainbow coloured, some are shaped like peppers, some are nearly black, some are darkish purple, some are cherry size and some weigh over two pounds.

The balance between a good tasting fruit with a tough fruit tolerant to shipping is much wanted by growers. Ripe berries are tender and bruise easily, starting to decline in quality in a couple of days. The chemical ethylene causes the tomatoes to ripen and is created by the tomato as the seeds grow near completion.

Typically, growers pick tomatoes as the shoulders of the fruit lose their dark green colour allowing the tomatoes to be sent while resisting bruising or rotting. The flavor suffers because of this practice.

From the early 1990s, a bio-engineered tomato called’Flavr Savr” was introduced. This was a huge blunder, since the public wasn’t in favor of bioengineered products and has since been removed from the market.

The purported benefit of lycopene (responsible for the deep red color) has been touted as an anti-oxidant, a molecule which wipes out free radicals that cause cancer in humans. Tomatoes are a great source of lycopene and several studies have confirmed that people who consume tomato products seem to have a reduction in the risk of cancer.

Studies indicate that eating cooked tomatoes reduces the likelihood of cholesterol related heart problems and some cancers. Cooking tomatoes releases the lycopene from the skin of the tomato.

Tomatoes are ranked 16th among all fruits and vegetables as a source of vitamin A and 13th in vitamin C.

Clearly the tomato is the single most important fruit or vegetable in the western diet in terms of a source of vitamins and minerals.

Not bad for a product that was regarded as hazardous to public health by many before the late 1800s.


Blueberries Fruit Food Berries Blue Organi

Blueberries have been revered for their great taste and nutritional elements. The fruit contains lots of antioxidant benefits which help to cleanse the body and keep it healthy. One study conducted at Prince Edward Island found that the tannins in blueberries help to decrease the levels of a specific type of protein that’s known to lead to the development of cancerous cells.

The International Conference on Longevity has also found that eating blueberries on a regular basis will help to prevent Alzheimer’s Disease in addition to several other ailments that are related to aging. Blueberries have also been proven to reduce overall lipid levels and cholesterol levels, which reduces the risk of developing cardiovascular disease.

Blueberries are commonly consumed raw, and it is a good way to eat them so as to get the fullest nutrient value. Nonetheless, cooked blueberries are still very nutritious and provide lots of health benefits. In either case, it is important to wash the blueberries thoroughly to be able to stop the accidentally ingestion of pesticides which may be found on the fruit.

Blueberries are also delicious when added to yogurt or when sprinkled on ice cream. To get a healthier snack containing blueberries, they can be simply eaten raw and with a dollop of whipped cream on suggestion.

Needless to say, blueberries may also be contained in muffins. When prepared properly, blueberry muffins can be a nutritious treat that provides your body with much needed fiber as well as the advantages that blueberries bring.

Blueberries may also be used in pies, which makes for a yummy dessert. It should be noted, however, that a great deal of sugar is typically added to dish, which makes it not such a wholesome snack. The same is true of jams and jellies, both of which may also be made with blueberries.


Bacon Meat Pork Food Bacon Bacon Bacon Bac

There’s no denying the fact that bacon is very good, while it’s being fried for breakfast or being put into a side dish for a picnic. Dry cured bacons, which might be a little hard to find and cost a bit more, are packed with a lot more of the bacon taste everyone is always craving while most, if not all, super economy bacons are moist cured and does not have as much flavor.

In a local taste test Silver Creek Specialty Meats hickory smoked dry cured bacon was picked over another top locally made bacon for one mere reason, taste. Everybody who chose Silver Creek bacon easy stated that it had a better taste. There’s absolutely no weight lost during the frying process, so when 1# of bacon is bought 1of bacon is consumed. Another bonus is the bacon comes on slabs, so the customer can decide how thick or thin they need their bacon.

Dry cured bacon comprises a great deal more distinct flavor. This type of flavoring also takes less time to permeate the meat making the meat a fuller slice of pork with a great deal of distinctive flavor. Wet cures or brines, a salt and water mixture, are also used to add desirable flavors to meats. Wet curing meat requires a good deal longer to permeate the meat with flavor since the cut of meat is left to soak in the liquid mix resulting in a cut of meat that’s not precisely the freshest and not a good deal of additional flavor.

This increases the yield of bacon and takes only a brief time to cure, but most often times the bacon lacks a great deal more taste than dry cured meats. Larger bacon companies have adopted this procedure to brine bacon because it not only creates a bigger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. Another bonus of dry cured bacon is that there isn’t any weight lost during the frying process. While moist cured bacons lose the moisture that was injected for flavor during the skillet at home.

Historically pork and all meats were salted or cured to preserve meats so people could survive during the long winter months when foods was scarce or on long sea voyages. After technology developed simpler ways to preserve meats, which also provided a wider assortment of flavoring choices, salting or treating meats eventually became just reserved for bacon. Now we have a wide range of bacon flavors to choose from .

Varieties of Mac n cheese

Food Photography, Macaroni, Pasta

The cheesier it’s the the more he enjoys it. I love it myself, but the cheesier it’s, the more fattening it becomes, too. Here are a few ideas to make that family classic somewhat better for your kids.

Macaroni and cheese is nothing unless it’s dripping cheese from both ends of the noodle. But, the cheese your mom chose doesn’t have to be the exact same cheese that you use. Pick Velveeta® Light cheese spread. The light version has a third of the fat and melts much better than regular cheese. This cheese works well in the event that you prepare your macaroni and cheese in a pot on the stovetop. If you are a individual that bakes your macaroni and cheese like a casserole, you can substitute skillet sharp cheddar for the full fat version and use skim milk to make it creamy.

How about making that side dish the main meal? Macaroni and cheese can turn into the whole meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish to cheesy beef and macaroni. The beef will help fill your kids up faster and will give them the protein that their body needs. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts may also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but as a result of the nitrites they contain, don’t use them as frequently as you use the chicken and ham.

There are several more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that’s derived from wheat flour rather than white. The pasta is brownish in colour but when you add the cheese, nobody will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles that contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means they won’t get fat from consuming that specific brand.

Add some colour to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants that are terrific for your body. If your kids prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder taste. If you do not have any peppers or tomatoes available, use a cup of salsa in the macaroni and cheese in a pinch.

Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. If bacon is not your kid’s favorite, add sausage crumbles. It is unconventional, but it is going to taste good.

Buttercream icing

Cupcakes Vanilla Frosting Dessert Sweet Ca

This makes it well worth your while to learn how to create great tasting and performing buttercream. You will find you can use it to fill and cover a cake (providing a canvas for a number of cosmetic work), pipe decorative borders, and create icing flowers and other decorations. Buttercream can even be rolled like fondant.

You’ll find many varieties of buttercream, such as crusting and non-crusting, strawberry (made with fresh strawberries is best!) Crusting buttercream dries to a semi-hard consistency, but not cement tough like royal icing. Those who prefer a less sugary icing can use a less-sweet-buttercream recipe.

If you have ever made a wedding cake, then you already know the need to turn out a velvety, fondant-like buttercream icing. As any cake decorator will tell you, producing a creamy buttercream icing and then smoothing it into a wrinkle and crack surface on your cake can be tricky. No worries. There are several tried and true methods that will help you to consistently create smooth buttercream icing with each new cake.

Among our favorites is the”Paper Towel Method.” This works only with crusting buttercream. One that you’ve iced your cake, enable your buttercream to sit for around 15 minutes, enabling it to form a crust.

Use a smooth paper towel (such as Viva) for this method. Also be sure the paper towel is white so there is no chance of color’s bleeding onto you cake.

Step 1. Press the clean, dry paper towel on the surface of your cake with the goal of pressing out any lumps in the frosting.

Step 2. The natural warmth from your hand help’s smooth the frosting under the towel.

Step 3. Continue to gently glide the paper towel and press out bumps and wrinkles on the entire surface of your cake till the surface is perfectly or near perfectly smooth.

And to provide you with a great buttercream to try this out with, here’s one of our favorite buttercream recipes.

1 cup vegetable shortening

1/2 cup butter

1 teaspoon of clear vanilla flavor

1 teaspoon of crème bouquet flavoring (optional)

1/4 cup water or milk (add more as needed or for thinner consistency)

1 pinch salt (if using unsalted butter)

1 teaspoon meringue powder

2 Pounds of sifted powdered sugar

Mix the shortening and butter until well mixed. Insert milk/water and flavoring and continue mixing. Once well blended, turn off the mixer.

Add salt, meringue powder and sugar. Adjust mixer’s setting to the lowest speed, and mix just until the ingredients begin to come together. A stand mixer will require about 2 minutes, while a hand mixer will need 5 minutes or longer.

If the icing is too stiff and you can tell the mixer is straining, add more liquid to obtain the ideal consistency. If it becomes too soft, add more powdered sugar.

Feta Cheese

Greek Feta Cheese Feta Milk Product Food I

Cheese. Only a mere mention of the word and one would think of sumptuous appetizers or foods served with them. Here is but one of the many varieties of cheeses: Meet the Feta Cheese.

Feta (from the Italian word’fetta’ significance’slice’) is really cheese curd in brine solution. When it’s removed from the solution, this sort of cheese dries up immediately. Milk from goats, sheep or cow could be used to make this.

The colour of Feta cheese is white. It’s typically formed into four-sided cakes which could either be soft or semi-hard. Its salty flavor can be adjusted to match the taste of the manufacturer.

Traditionally, in Greece, feta cheese is made with only goat’s milk or a blend of goat’s and sheep’s milk. They are first salted as a slab, then sliced, then salted once more before it is subjected to maturation process.

Other countries which make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and many other countries. Although feta is called differently in every country, the process of producing it is the same.

The first historic record of feta cheese was during the Byzantine time. Further records are those of Balkan peasants who made it with sheep’s or goat’s milk.

Nowadays, cow’s milk can be used to make feta cheese. The processes involved are: curdling of the milk with rennet, separation and draining of the curd, putting salt on the blocks of curd, slicing the slabs that are then salted once more.

Feta is usually utilised in making salads and is much tastier when combined with tomatoes, olives and green vegetables. An individual can store feta cheese forever because of the salt solution. A wise tip: if you want to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating.

Now here is some important nutrient information: it contains 30-60% fat of which 45% is fat out of milk. The caloric content is 100 calories per small slice. Whether that is good or bad for you is a question you need to ask your nutritionist.

There were really some studies that were done to decrease the salinity of feta cheese and how this has significantly improved its nutritional value. The conclusion was, it has good and bad points. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it’s a high cholesterol and sodium content. It comes with high saturated fat.

Another downside to eating feta cheese: pregnancy would not permit feta cheese consumption. Since feta is made from unpasteurized milk and comes in soft, it may contain a kind of bacteria called Listeria. Although Listeria registers symptoms such as that of the common flu and may be tolerated by adults, it is highly fatal to fetuses.

It’s quite tricky to get the real thing in the nation. Even though the industrial feta cheeses are inferior in most aspects, at least they are the closest we can get to feta taste. If you’re looking for the’original’ cheese, then be prepared to pay exorbitant fees!

Beef jerky

Food, Beef, Dried Meat, Jerky, Moist

Jerky was initially introduced by the South American (Peru) indigenous tribe called the Quechua (part of the ancient Inca Empire) in 1550. The merchandise (Ch’arki), was boned and defatted meat (deer, elk, or buffalo) cut into pieces and garnished with salt. This meat has been rolled up in the animal’s hide for 10-12 hours and then sun dried or smoked over flames.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, then tightly rolled up into balls.

Folklore has it that African tribesmen would put strips of venison under the saddles of the horses to tenderize and spice up the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.

As the Spanish arrived, the name evolved to charqui. During ocean exploration and colonization, the Spanish sailors carried the pacific islands with goats. What couldn’t be eaten would then be cut into strips and hung in their boats to air dry. When the Spanish Conquistadors invaded the Americas, they were amazed to observe the natives of North America drying meat as well. Soon, the natives embraced the Spanish term, Charqui, only adding their emphasis; the word”jerky” first was.

North American Pioneers would first dry meat by hanging it on the outside of the covered wagon sun drying (2-3 times ). Another method was to build a scaffold over a slow flame and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it was not long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made of thin strips of virtually any meat or from chopped or ground and shaped meat. Manufacturers spice and dehydrate the merchandise; some introduce smoke or using liquid smoke for flavoring.

Banana bread

Quark Bread Bread Cake Homemade Food Snack

There’s sure is nothing that says home like the odor of fresh-baked bread. Except for, possibly, when the baker takes it up a notch and the bread in the oven is banana bread.

The leavening agent in banana bread is usually baking soda instead of yeast. What’s more unlike regular bread, banana bread is baked from batter rather than dough. And evidently, it includes bananas that’s normally mashed and set into the batter.

A enormous family favorite, this has been around for years! The truth is it came into popularity in the 1930’s, and ever since then numerous varieties have appeared in cookbooks. Banana bread is relatively easy to make, and therefore popular among home bakers. Moreover it can often be found in the display cases of bakeries and coffee shops.

It is not only tasty but also flexible. Usually a great on-the-go breakfast item, either at home or grabbed at the coffee shop where the busy professional stops for his or her daily dose of java. Additionally it can be packaged in a lunchbox that makes it a great ending to the day meal, but is just as likely to be a warm after-school snack waiting when children hop off the bus. What’s more it can also serve as a last-minute dessert option when guests turn up unexpectedly and you end up whipping up a fast meal. If whipped together before dinner and popped into the oven it creates a wonderful accompaniment to a relaxing cup of tea while watching evening television.

This homey cure is so versatile as it’s sweet, but not overwhelmingly so. There’s an adequate amount of a dessert-like texture and taste in order for it to function as a sweet meal-ender. However, its dessert like qualities are milder than overpowering, and banana bread can be just as satisfying accompanying a meal or as a standalone quick breakfast with a cup of coffee or a glass of milk.

It is usually baked in loaf-shaped pans and can be cut into thin pieces or bigger wedges for serving. There are plenty of variations on banana bread out there. Of which, some banana bread recipes are passed down by a number of families from generation to generation, and each will announce theirs the best. Perhaps the most common varieties are banana nut breads, which are created from standard banana bread recipes but also include walnuts or pecans.

The truth is there are many other kinds of fruit or even vegetable-based breads. While these are also often-enjoyed treats, banana bread still seems to take the front in terms of popularity