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Pickles are a popular snack, side dish, and condiment. There are many different pickle recipes out there, but each version has its own healthy benefits based on the ingredients that went into the pickle and the method used for pickling, whether packed with vinegar. Pickles are great for most diets because not only are they low in calories, and low in fat or fat-free, many variations are also low in sugar.

Pickles are also a healthy edition to your diet for other reasons. Pickles, being made from cucumbers or other vegetables, are high in fiber which is vital for digestive health and fighting cancer. The cucumbers and other vegetables also contain antioxidants, which fight free-radicals, and based on the cabbage, can be a fantastic source of calcium, magnesium, and iron. The recommendation by most health professionals would be to eat five servings of vegetables and fruit every day. Eating pickles is a excellent way to get a daily serving or two of your five-a-day!

The spices with which pickles are created are also healthy. For instance, dill and garlic, both of which are popular in pickles, both have the ability to modulate bacterial growth.

Fermented pickles have good bacteria that could control harmful intestinal microbes. When pickles are fermented, lactic acid is made. This acid helps to lower fat from the bloodstream, improve circulation, and lower high blood pressure. It also helps to support a healthy digestive tract, reintroduces good bacteria to the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In fact, one study even found that eating fermented goods regularly contributed to lower rates of skin problems, asthma, and auto-immune disorders.

Many pickles are made out of vinegars. This healthy liquid has a lot of positive properties as well as its tangy taste. Vinegar is known to boost the immune system, ease digestive disorders, and can break down calcium deposits in a person’s joints. In addition, vinegar is known to reduce high blood pressure, and help treat urinary infections. It is even said to re-mineralize your bones, balance your blood pH, and fight infection. Vinegar is also anti-bacterial and anti-fungal. It inhibits the development of the E.coli bacteria, and when used in conjunction with salt, which is normal in pickling, the anti-bacterial properties are amplified.

It has several additional health benefits as well. Not only does it contain several minerals, thirty-plus nutrients, and pectin, which is good for your heart, it also contains several essential amino acids, all of which are a excellent addition to your daily diet.

Pickles can be a tasty snack eaten with the assurance that you are having something healthy at the same time – what could be better? Hey, even Aristotle, Thomas Jefferson, Napoleon, and Cleopatra believed in the health benefits of the pickle, and Hippocrates used it for one of the first medications! So if you ever wanted a reason to eat more pickles, now you’ve got it.


Okra Plant Fruit Vegetable Agriculture Far

Benefits: Not a great deal of popular option, Okra might be one of those misunderstood vegetable. It comprises a strong pack of valuable nutrients, of which nearly half is soluble fiber, contained in its gums and pectins. Together with lowering serum cholesterol, soluble fiber is still another element of helping to decrease the risk of cardiovascular disease. Okra also contains insoluble fiber that can help keep your intestinal tract healthy and strong, then, lowering the risk of colorectal cancer.

Okra is also a famous manufacturer of glutathione, a protein molecule composed of three amino acids. And, for good measure the tiny spiny pod also boasts almost 10 percent of the RDA of vitamin B6 and folic acid, 22% Vitamin C, 11% magnesium and combined fiber equals about 8 percent, should you have atleast a half of a cup serving.

Blurb: A favorite southern dish, okra is famous for its inclusion to gumbo or fried with a corn meal coating. Additionally it is utilized in cooking for its thickening ability in addition to its rich flavor. Start looking for okra in the term of mid-spring through October; and, when picking your pods, start looking for vibrance in colour and steer clear of any length over four inches long and those who are limp and blemished.

Cotton Candy

Cotton Candy, Christmas Market

The sources of cotton candy are uncertain and the inventor of the confection can’t be pinpointed. However, four individuals have been identified and named as the inventors of the candy and they’re William Morrison, Thomas Patton, Josef Delarose Lascaux and John C. Wharton.

William Morrison and John Wharton were two candy manufacturers from Tennessee. This system made cotton candy by melting sugar and utilizing centrifugal force to spin the sugar and force them through tiny holes prior to releasing them. When they obtained the patent, the group brought and introduced the machine into the 1904 St. Louis World Fair.

Then he designed a machine that used a gas-fired rotating plate which would spin the sugar and form them into ribbons. These threads were subsequently collected and formed into a major cotton ball that’s now referred to as cotton candy. He also received a different patent for his machine and his process for making cotton candy in 1900.

He, however, didn’t get a trademark or patent for his cotton candy unlike the other three.

The ancient patented machines were found to be faulty and didn’t last long. The Gold Medal Products firm created a more reliable cotton candy machine which used a spring foundation. This new machine led to the transformation of the cotton candy market.

Cotton candy is a massive hit because it’s extremely simple to make. The process of making it’s different from the standard way candy is created. The liquid sugar is then spun from the cotton candy machine. These holes form the sugar into ribbons and cool the liquid sugar. After the threads of sugar are chilled, they become strong again. Afterwards, the middle of the machine is filled with thousands of small threads of sugar which are subsequently collected by a stick. The threads stick to the rod and the ball grows larger as the threads adhere to more threads. It’s then shaped into a ball and served. At times, the ball is stuffed into a plastic bag with the rod removed. Some stalls provide other flavored cotton candy and others might even provide you toppings such as milk powder to go with this.

These days, cotton candy machines and stalls are located everywhere. You may view them in amusement parks, fairs, playgrounds and circuses. Despite the fact that its history has left a lot to be debated about, it does not really matter to the customers. To them, it’s still a summertime favorite as it’s light, fluffy and sweet.

Jelly Beans

Candy, Sweets, Colorful, Sugar

It is not possible to trace the exact origins of the Jelly Bean.

The process called panning was created in 17th century France and was used to make Jordan Almonds. Panning was done mostly by hand is now automated, but the process has remained essentially unchanged throughout the past three centuries. The panning process gave birth to shell coating and today, large rotating pans are used to do the heavy work. It’s the Master Confectioners that work on the art of adding and mixing the ingredients to create the perfect shell.

In some way, these processes reached the factories in the usa. The Jelly Beans began production there and soon earned a spot among the many glass’penny candy’ jars which were on display from the candy stores. In general stores, the Jelly Beans were sold by weight and contributed to the buyers placed in paper bags. They had been associated with the Easter Bunny was thought to deliver eggs on Easter as a sign of new life and the start of spring.

Manufacturing a Jelly Bean starts with the making of its own center. To do so, ingredients such as sugar and corn syrup among others are placed in large boilers which are heated to cook the mixture. The heated mixture is then passed through pipes and travels to the starch casting region. At this time, there are many trays containing impressions of the size and shape of the middle of the jellybean that are layered with cornstarch by machines. The mixture is then squirted out onto the trays and dried overnight. The following day, the cornstarch layer is removed and the beans are run via a moisture steam bath and are sprayed with sugar. The beans are then put aside for 24 to 48 hours.

What sets the jellybean besides other candies is its distinctive shell coating. This is achieved by the panning procedure. While the middle of the drum rotates, sugar is gradually added to build up the shell. Then, different colors and flavors are added to the mix to give the jellybean its signature flavor and look. The shiny look is because of the addition of Confectioner’s Glaze that’s a procedure that can take 2 to 4 times. After the beans are’polished’, they’re packaged and ready for shipping to candy stores around the world.

There have been two types of jellybeans since 1976. These are the traditional and the gourmet jellybeans. Although both types require 6 to 10 days to create, the difference is in their recipes that gives each their unique qualities. The conventional jelly bean normally holds its flavor just in the shells. The gourmet varieties however have flavored shells and centers. They also are smaller and thicker compared to the traditional jellybeans.


Orange, Citrus Fruit, Fruit, Healthy

For a high number of Americans, oranges are the most popular resource of vitamin C. People generally consume this fruit in the kind of juice, which provides their body about 140 percent of the recommended dosage of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people as an excellent source of folic acid, potassium, thiamin and some traces of magnesium and calcium.

Researchers set the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of this fruit into the U.S., which has become a major hub for exporting and growing this fruit. Earlier, the fruit was very expensive since it is not easily grown in cool climates, but today it is regarded as the third-most popular fruit, right after apples and bananas.

Oranges hold a handy place in the household of citrus fruits. They are added to an range of snacks and dishes, and relished in the kind of juice. Their extensive use in everyday life is due to their ready availability throughout the year. Growers harvest the crop mostly in the cold season, which begins from late September and goes on till April. To maintain their freshness, it’s suggested you keep them in the fridge, but this may pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.

Oranges are always taken off from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, as they are proven to provide more juice than the latter. Similarly, large oranges are not as sweet as the small- or medium-sized selection.

Cherry Cheesecake

Cheese Cake Cherries Cookie Base Chocolate

Then a cherry blossom is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch festival along with a romantic dinner, especially with a light sparkling wine.

And no, forget about purchasing the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you will be able to put together a scrumptious cherry cheesecake in no time.

For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter.

Now that you have all the ingredients on hand, you can begin by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force down the mixture into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to creating the cake. It’s a fantastic idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), then the vanilla and sugar. As soon as you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to approximately 25 degrees lower and go on baking for another twenty five minutes.

You can then carefully take the cake off the pan and allow the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

Deep-Fried Turkey

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The turkey is a large bird that’s used for many delicacies. Deep frying turkey is remarkably popular in the Southern United States, especially Louisiana. It is excellent for barbecues and outdoor parties. Deep frying retains the juiciness within the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 pounds in weight, the skillet is 21/2 minutes/pound. It is more than 3 minutes/pound for turkeys which are more than 12 lbs in weight.

Deep skillet requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 11/2 to 2 gallons of oil is required for frying a 12-15 lb turkey. The oil could be strained and filtered and used again. Peanut oil can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outdoors, since it can be dangerous inside.

Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or any other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Do not stuff the turkey.

The basic way of deep frying turkey is to heat oil in a pan up to 360 degrees. Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan such as the King Cooker or a large, thick stockpot (30-quart or larger ). Inject the marinade into the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey slowly into the frying pan. Cook for a while, based on the size of the turkey.

Here are a few safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be stored in the refrigerator within 2 hours after ingestion; the areas which have come into contact with the raw turkey ought to be cleaned properly, and the oil should be completely cool before filtering and stoning.

There are a lot more dishes that may be prepared from Deep-Fried Turkey. These can be obtained from family members and friends. The best source is the world wide web, which contains many sites that have Deep-Fried Turkey recipes.


Muffin, Cupcakes, Homemade, Pastry, Food

Muffin n. a small, cup-shaped bread, often sweetened and usually served hot.

The derivation of the word muffin comes from the French word moufflet which is often times employed to bread and means soft.

The two main types of muffins are English muffins and American style muffins. They vary in style as well as flavor and history.

English muffins are a level yeast raised muffin with nooks and crannies which are cooked on a hot griddle. English muffin history dates all the way back to the 10th and 11th centuries in Wales. Early English muffins were cooked in muffin rings that were hooplike and placed right on a stove or the bottom of a skillet.

American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary because of the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was created around 1857 it put a stop to the use of potash as well as to the profitable potash exports to the old country.

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to market there muffins. They wore trays of English muffins on there heads and rang there bells to call customers to there products.

Three states in the United States of America have adopted official muffins. Massachusetts in 1986 adopted the Corn Muffin as the official state muffin. Subsequently in 1987 New York took on the Apple Muffin because its official muffin of choice.

So the next time you bite into a warm muffin think about its sweet history.

Fish dinner

Salmon, Fish, Grilled Fish, Grill, Dish

Everyone knows fish is good for you. So it’s no wonder consumers are confused by headlines warning fish eaters of impending doom.

In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had found that wealthy individuals eating expensive fish, such as swordfish and tuna, were placing themselves at risk for mercury poisoning — even as they were trying to eat healthy.

In 1 case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.

Hightower studied her own patients, who were wealthy and ate lots of gourmet fish — swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.

Hightower retested these patients after they abstained in the defendant fish for six months. The elevated levels of mercury vanished. Not surprising, the FDA has issued warnings about high levels of mercury for a number of these fish.

Fish stays tasty – and healthy

Fish is low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It is a fantastic source of omega-3 fatty acids, which have been shown to lower the risk of cardiovascular disease by lowering cholesterol and decreasing the stickiness of blood platelets.

This implies omega-3 fats may lower the risk for stroke.

Studies have shown conclusively that people who eat a diet rich in fatty fish — salmon, mackerel, sardines, anchovies and tuna — are less likely to suffer cardiovascular disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of cardiovascular disease in diabetic women as much as 64 percent.

Researchers at Chicago’s Rush-Presbyterian-St. Luke’s Medical Center found that older people who eat fish at least once a week may cut their risk of Alzheimer’s disease by more than half.

It is not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, men who ate about three to five ounces of fish one to three times per month were 43 percent less likely to have a stroke through 12 years of followup. Men who ate fish more often did not lower their risk any further.


Olives, Fruits, Mediterranean, Fresh

Olives have been eaten and the oil used since biblical times but it wasn’t until recently they have enjoyed so much press due to their cardioprotective properties. About 1/3 of this olive is monounsaturated fatty acid, commonly refereed to as”the good fat” that is thought to reduce cholesterol levels and help forbid the buildup of plaque in the arteries.

Olives are grown mostly in the Mediterranean countries where they are a huge part of the diet. Studies have shown that people in the Mediterranean regions who eat a lot of olives tend to have less heart disease in addition to less incidence of certain kinds of cancer.

The olives that we’re used to seeing in the stores and eating are not fresh olives from the trees. In their raw state, olives are quite bitter and they must be”cured” in order to be palatable. Different methods of treating produce different flavors in the olives and today, there are dozens of gourmet olives widely available.

Olives may be used to add zest to any dish – but you must pick the right olive to compliment the main food. Some olives can be sour, some candy and many others earthy and rustic. Following is a guide to the various types of olives and the foods they go best with.

Sweet Flavored Olives

Earthy Flavored Olives

Nicoises is a earthy rich olive widely used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste. The heavy flavor of this olive make it a great snack all by itself!

Spicy and Zesty Flavored Olives

Mount Athos green with Sicilian herbs is another olive that uses herbs to control the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal. Kalamatas olives are black olives cured in red wine vinegar which results in a tangy taste. Alfonsos are similar in flavor to the Kalamata and are often located served in antipastos. Another olive that’s similar in flavor to the Alfonsos and Kalamatas is your Halkididis that makes a fantastic dip when mixed into cream cheese along with garlic. An olive that has a meaty buttery flavor is the Lucques, which is great as a snack with cheese and bruchetta.