Watermelon Season is Upon Us -- Celebrate!

Depending on where you live, it may already be watermelon season! I know that here in California, they're showing up in markets a lot, and the one I bought last week was actually good!

Think of your best and worst watermelon experiences. My watermelon memories go something like this:

The Good: Dark red, sweet juicy fruit served ice cold. Even as a kid, this treat was as delicious and desirable as candy.

The Bad: Pale pink, flavorless fruit, veined with stringy white pith and pebbled with dark seeds, sitting for too long on an anonymous "all you can hold down" buffet line in a casino town.

At its best, watermelon is worth going out of your way for. Especially since as "mature and responsible" adults, we should attempt to keep candy eating to a minimum. At its worst... well, what can you expect from an "all you can hold down buffet" anyway?

Tips for Choosing the Best Watermelon
There's an art to choosing the best watermelon that makes all the difference in the world. The National Watermelon Promotion Board offers these three easy tips for choosing a great watermelon.

• Choose a firm, symmetrical fruit that is free of bruises, cuts and dents.
• Before you buy, pick up your melon. The heavier it feels, the better -- a good watermelon is 92% water, which makes up most of its weight.
• On the underside of the watermelon there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.

Watermelon Seeds
Contrary to popular belief eating watermelon seeds does not cause a watermelon to grow in your stomach. Actually, in some cultures it is popular to bake the seeds and then eat them.

Over 1,200 varieties of watermelon are grown worldwide. Every part of a watermelon is edible, even the seeds and rinds.

To De-Seed a Watermelon:

1. Cut watermelon in half, then in quarters.
2. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut.
3. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

Watermelon Storage Tips

Store watermelon on the warm side Compared to most fruits, watermelons need a more "tropical" climate - a thermometer reading of 55° F is ideal. However, whole melons will keep for 7 to 10 days at room temperature.

Store melons too long, and they'll lose flavor and texture.

Lower temperatures cause chill injury After two days at 32° F, watermelons develop an off-flavor, become pitted and lose color.

Freezing causes rind to break down and produces a mealy, mushy texture.

Once a melon is cut, it should be wrapped and stored at 37° - 39° F.

Safety Tips
According to the FDA, you should wash all fruits and vegetables including all melons in clean, running water before eating them. This is true of all fruits and vegetables, rinds or not. You should also use clean knives and cutting surfaces. Additionally, persons preparing melons, fruits, vegetables or other foodstuffs should thoroughly was their hands with soap and water prior to preparing the food for eating.

Watermelon Carving 101
Learn how to turn an ordinary watermelon into an edible work of art. Yes, Virginia, you too can carve a watermelon! Click the link above for a variety of fun watermelon carving designs including the whale at the top of this post, a variety of pretty baskets and a watermelon baby carriage perfect for a shower centerpiece.

How to Cut a Watermelon for Serving
Easy photo instructions show you how to cut and serve watermelon in wedges or chunks.

Watermelon and Health - Why Your Body Needs Watermelon
Watermelon is one the world's best sources of lycopene (even better than tomatoes!). Find out what this important antioxidant can do for your body.

Fun With Watermelon
Click for lots of fun facts and watermelon trivia -- you'll never know when you'll be on a TV quiz show!

Need Garnishing Tools?
Click for Amazon.com's selection.

Favorite Watermelon Recipes

• Chicken Salad with Watermelon and Peaches
• Deborah Madison's Chilled Tropical Melon Soup
• Dilled Baby Shrimp and Watermelon Napoleans
• Fruit Bowl with Marshmallow Dip
• Grilled Watermelon Cheddar Burgers
• Jalapeno, Tomatillo and Watermelon Salsa
• Maple, Citrus and Watermelon Glazed Chicken
• Quick Watermelon Parmesan Salad
• Squash Puree with Watermelon and Cinnamon
• Warm Asian Fruit Compote
• Watermelon and Coconut Rum Margarita
• Watermelon and Cranberry Glazed Pork Chops
• Watermelon and Mozzarella Salad with Fresh Basil
• Watermelon and Shortbread Cookie Crumble
• Watermelon Breakfast A Go Go
• Watermelon Faux Cake with Coconut Raspberry Filling
• Watermelon Mojito Granita

Frugal Cooking with The Poor Chef -- Thrifty Thursdays

I recently posed some questions to Charles Mattocks, AKA The Poor Chef. Charles's new book Eat Cheap but Eat Well couldn't have better timing. With everyone tightening their belts and eating out less often, his creative, satisfying, yet inexpensive recipes provide much needed variety to those trying to eat healthy wholesome foods while staying on a strict budget.

Cheri Sicard: It’s said that necessity if the mother of invention, and I know necessity prompted you to write this book. Can you tell our readers how you came to be “The Poor Chef?”

Charles Mattocks: I think we all have a poor chef in us, but I moved from Los Angles to Florida a few years back and had the chance to raise my son as a single father. Now my son is a very picky eater and I found it a task to be able to feed him not only healthy but affordable meals. We were walking into a restaurant one day and he said "dad wouldn't it be cool to see real people cooking on TV."

I thought to myself that it would. I can recall my mom and my grandma how great cooks they were and I thought about making a TV show or segment that featured real people making meals, and so the poor chef was born, cause we all have a poor chef in us.

Cheri Sicard: What are your favorite frugal ingredients to cook with?

Charles Mattocks: Veggies, you can be so creative with veggies! I have been known to take veggies and use curry or other spices to make some great meals. I also love Spanish seasonings and Asian spices, Of course olive oil and at times feta cheese I love feta. I also use olives and onions a lot.

Cheri Sicard: What’s a common myth about frugal cooking that you want to dispel?

Charles Mattocks: That people who cook frugally are poor. I think an educated shopper can be very frugal in a good way, they may use coupons and take more time in the grocery store but they save money. The way the world is now, I think all of us are trying to save a few dollars.

I have had single mothers that are successful business women that raise families share with me their secrets of cooking or shopping. With planning they bought fresher food because they used a budget, and that they got more for their dollar when taking time to really shop. So being frugal can be a great thing when it comes to eating healthy and saving money.

Cheri Sicard: What kitchen tools or appliances are most valuable for the budget conscious cook?

Charles Mattocks: An oven! Baking, be it chicken or bread or any meat or side dish, is a great way to cook food for the week. You can bake a chicken and use that same chicken for about 3 to 4 meals. I love to bake or roast and would be at a big loss if I didn't have the oven.

Cheri Sicard: What are your most important tips for frugal cooks?

Charles Mattocks: Don't be scared to try new foods. Many people stick to what they know, they don't go outside the box. Feel free to try some different seasonings or spices, or even different meats. I know people who have never tried lamb or Indian food, or who have never ate Thai food. Those meals come from simple origins and can be made using very simple ingredients, so try new things.

Cheri Sicard: How much money can cooks actually save using your recipes?

Charles Mattocks: Not only can they save money they can save some pounds (LOL)! But seriously the book was created as me being a single father, so I had to find ways to make great meals that are cost effective. So I would say you can save a few hundred dollars a year easily.

Cheri Sicard: How can home cooks adopt your frugal cooking philosophy to their own favorite recipes?

Charles Mattocks: Do it with love and you cant go wrong, have fun be creative and involve the children or the family, that's what its all about. Food is a great form of expression, it can be used to show love or to regress from emotion. I also encourage portion control, let the meat be the secondary item on the plate. Eat more fruits and veggies and let the meat, if that's what you like, be the side dish not the center of the meal.

Frugal Recipes from The Poor Chef Charles Mattocks

• Mediterranean Chickpea Pasta Salad
• Bok Choy and Shiitake Mushroom Stir Fry
• Tarragon Chicken Baguettes

More on Eat Cheap but Eat Well
Click here for more information about Charles's book Eat Cheap but Eat Well.


Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Easy Yet Spectacular Dessert - Strawberry Kiwi Pavlova

This classic dessert, which originated in Australia, was created and named for legendary ballerina Anna Pavlova. While it makes a spectacularly impressive dessert, it's really very easy to accomplish, especially if you have an electric hand mixer. The directions below are for one large Pavlova that can then be cut into 8-10 servings, but you could easily make 8 individual cream and fruit filled meringues instead.

While strawberries and kiwi are traditional fruit fillings for a Pavlova, don't limit yourself. Try peaches, blueberries, raspberries or any other fresh fruits that appeal to you.

Ingredients:
6 egg whites at room temperature
1 cup sugar
1 teaspoon cider vinegar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 tablespoon cornstarch

1 1/2 cups heavy cream, whipped
1/4 cup confectioner's sugar

about 2 cups sliced strawberries and kiwi
OR
2 cups whatever fresh fruit strikes your fancy

Preheat oven to 400°F. Mix together cornstarch, pinch of salt and pinch of cream of tartar, set aside.

Take enough waxed paper to make a double layer and wet it under the faucet, crinkling it a bit. Smooth the wet waxed paper onto a baking sheet. Set aside.

Beat the egg whites -- gradually adding sugar, vinegar and vanilla --until very stiff. Fold in cornstarch mixture. Pile the meringue onto the prepared baking sheet. Use a rubber spatula or the back of a spoon to smooth the pile into a rough circle, then hollow out the center slightly so the indentation makes a shallow "bowl" in the meringue -- see photos.

Place meringue bowl in oven, close the door quickly, turn off the heat and don't open the door for 1 1/2 hours.

Remove from oven and carefully peel off the waxed paper. If the meringue cracks a little, don't worry, you can make minor repairs with whipped cream later. You can prepare the meringue (or individual meringues) up to this point and store for a day or two in an airtight container before continuing.

Whip cream and confectioner's sugar together.

Immediately before serving fill the indentation with the sweetened whipped cream and pile the sliced fruit in the center of the cream. Bring out to the table and get ready for ooh's and ahh's!

More on Strawberries
Click here for the FabulousFoods.com Strawberry feature, including tips for buying and storing strawberries and tons of terrific strawberry recipes!

Wild About Wings -- Thrifty Thursdays

Chicken wings are a great party food or snack for the family. You can make batches and batches in advance, then keep them warm in a chafing dish, or re-heat in the oven. They are also inexpensive (downright cheap) and versatile in that there is an endless array of marinades, sauces and dips to keep the munching interesting. You can fry chicken wings, bake them, or my favorite, charcoal grill them.

But before you can get creative with chicken wing recipes, you need to prepare the wings. If you've ever ordered Buffalo Chicken Wings at a restaurant you know you are never served a whole wing. Here's the technique for preparing wings at home.

1. Take a sharp knife or meat cleaver and cup off the wing tip.

2. Cut wing at the elbow joint.

3. Discard wing tips or save to make chicken stock. The remaining two parts are ready for your favorite Chicken Wing recipe.

Chicken Wing Recipes
Below are some some fabulous chicken wing recipes that will help you put this technique to delicious use in your kitchen.

• Classic Buffalo Chicken Wings
  
• Roasted Black Pepper Wings with Maple Bourbon Sauce (pictured above)
• Chili Lime Chicken Wings
• Crispy Italian Fliers
• Grilled Asian Style Wings
• Grilled Drunken Wings
• Hawaiian Style Wings
• Spanish Smoked Paprika Wings
• Super Smokers Sweet and Spicy Wings
• Tangy Thai Style Wings (pictured right)
• Thai Style Grilled Peanut Wings
• Ultra Hot Beer Wings
  

A Book for Wing Lovers!
Wings -- More Than 50 High-Flying Recipes for America's Favorite Snack by Debbie Moose.
It's hard to beat chicken wings when you need satisfying snacks to frugally feed a crowd, and it's hard to beat this book for coming with inspiring new ways to prepare them. You'll find 65 tempting recipes, most illustrated by gorgeous color photographs that highlight the ingredient's infinite versatility. Author Debbie Moose starts by showing how easy it is prepare perfect fried, baked, or grilled wings before delving into the recipes. You'll find classics like the legendary Buffalo Wings, but then she takes off on a world wide gustatory tour tour that includes influences from Italy to India and nearly everywhere in between. There are also plenty of recipes for sauces, dips, and salsas that can transform the humble chicken wing into extraordinary bites that will keep party guests coming back for more. Click here for more information about this book or to find out how to get a copy.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Cooking Dried Beans and Legumes - Thrifty Thursdays

Many people are baffled with how to cook dried beans. Relax, it's easy and beans and legumes are some of the healthiest foods you can eat. And if you cook your own dried beans, they are also one of the least expensive foods you can eat. Buying dried beans, as opposed to canned, has far less environmental impact too -- no wasteful packaging and manufacturing and less fuel to transport to market.

Don't worry if your recipe calls for canned beans. Know that dried or canned beans will work interchangeably in recipes.

Here are some more tips to help you cook better with beans:

• Fresher dried beans will cook faster than older dried beans, so use the cooking times as a very general guideline. Taste the beans for tenderness early and often during the cooking process.
  
  
• Because bean cooking times can vary so widely from batch to batch, it's best to pre-cook dried beans before using in recipes.
  
  
• Cooking Method I -- Place beans in a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer. Cover and cook until beans are tender.
  
  
• Cooking Method II -- Cover beans with cold water and soak overnight or for at least 6 hours. Drain and place in clean water, bring to a boil, reduce to a simmer and cook until tender.
  
  
• Quick Soak Method: Cover in cold water, bring to a boil. Turn off heat and let soak for 2 hours, then simmer until tender.
  
  
• Before cooking, rinse the beans and pick through them, removing any small stones that sometimes get mixed in and throwing out any shriveled or discolored beans.
  
  
• Even though they may be dried, the fresher the bean the better -- for flavor and for the amount of nutrients.
  
  
• Store dried beans in covered plastic food containers.
  
  
• After cooking beans, divide into portions and refrigerate leftovers in their own liquid for up to 4 days or in the freezer for 3 months.
  
  
• Reheat cooked beans in the microwave, on the stovetop or even in the oven.
  
  
• To cook beans in a slow cooker, soak as usual, then place beans in slow cooker, over with water or other liquid by about an inch or so. Turn it on low and check in about 6-8 hours (or about 4-5 for high).
  
  
• To cook beans in a pressure cooker, click here for complete directions and suggested cooking times for various types of beans.

Favorite Recipes Using Dried Beans
Now that you know how to cook dried beans, let's put them to tasty use!

• Walnut and Three Bean Salad
• Beefy Cowboy Beans
• Black Bean Salad in Avocado Boats
• Boston Style Baked Beans
• Charros -- Cowboy Style Pinto Beans
• Corn and Garbanzo Bean Salad
• James Peterson's Mexican Style Chickpea Salad
• New Orleans Style Red Beans and Rice
• Pineapple and Black Bean Salsa
• Spicy Black Bean Pie
  

Did You Know?
Garbanzo Beans and Chickpeas are the same thing!


Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Use Up Those Ripe Bananas - Thrifty Thursdays

Bananas can be a great bargain, especially if they're on the verge of getting too ripe. Grocery stores regularly mark such fruit down to ridiculously low levels. If you see some almost too ripe bananas that aren't marked down, ask the produce manager -- he or she will usually do so on the spot.

So what can you do with too ripe bananas? Peel and freeze them to use in smoothies. The frozen banana helps make the smoothie thick without having to add ice which can water down the flavor. Be sure to peel the bananas before freezing, as it's almost impossible to do so later. Plastic zipper bags are wonderful for storing individual portions of frozen bananas, making Smoothie making a snap!

So what else to do with those healthy, delicious bananas before they turn completely brown? Try one of these recipes at the links below:

• Maple Banana Hot Cereal -- This easy to make cereal recipe dresses up farina or Cream of Wheat or oatmeal with healthy bananas, cinnamon and a touch of sweetness from maple syrup.
• Banana Stuffed French Toast -- Stuffed French Toast always makes its recipient feel special. Why not treat your family, or better yet, yourself, to this indulgent breakfast treat.
• Wheaties Banana Split -- Top with fruit and this dish is still your breakfast of champions.
• Banana French Silk Pie -- This very elegant dessert is surprisingly easy to make.
• Banana Peach Compote Baby Food - Bananas are rich in potassium and fiber and one of the easiest foods to prepare for your baby.
• Bananas with Coconut Cream -- This unique quick and easy recipe provides a wonderful way to make an unusual and delicious dessert from almost too-ripe bananas.
• Old Fashioned Southern Banana Pudding --
  
• Bananas Floodtide (really Bananas Foster) -- Recipe from Connecticut's Inn at Mystic, a quick to prepare banana dessert that began in New Orleans -- flame for a spectacular presentation.
• Jacques Torres' Chocolate Soup with Caramelized Bananas -- This unique dessert consists of a hot chocolate soup over caramelized bananas and topped with a spectacular meringue crown.
• Warm Banana Upside Down Cakes with Hot Chocolate Sauce (pictured top of this post) -- This decadent cake, rich with the flavors of chocolate and bananas, has to be tasted to be believed.
• Banana Meringue Pie -- A light diabetic friendly recipe.
  
• Awesome Banana Walnut Shake -- (pictured right)
  
• Frozen Banana Daiquiris -- This fruity frozen version is one of this drink's most popular incarnations.

Banana Bread and Variations
Without a doubt banana bread is one of the world's favorite ways to use ripe bananas. We have a recipe to fit nearly everyone's tastes and dietary requirements.

• Banana Poppyseed Muffins - These tempting muffins are like banana bread in a smaller more portable package, perfect for lunch boxes or a quick morning snack on the go. They freeze well too.
• Strawberry Macadamia Nut Banana Bread -- This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 Oxnard, California Strawberry Festival's Berry Off Cooking Contest.
• Guatemalan Banana Bread -- Here's a unique twist on banana bread from Guatemala featuring coconut milk, raisins, and cashews.
• Alabama Banana Bread -- This dense rich banana bread is great cold or warmed. It freezes exceptionally well.
• Healthy Banana Bread -- Leanne Ely created this healthy recipe the whole family will love. Perfect for a healthy lunch box or brown bag addition, it keeps in the fridge for up to 10 days.
• Gluten Free Banana Bread -- Not only is this tasty banana bread perfect for folks with gluten sensitivities, it's also vegan.
• Whole Grain Banana Walnut Muffins -- Perfect for the kids' lunch box or as an after-school treat, these moist mini muffins make good snacking anytime.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Iced Tea or Seafood Lemons

This simple yet elegant presentation for lemons served with iced tea or seafood dishes not only keeps the seeds out of the tea or off the dish, they smell terrific and add a decorative touch to the table.

I've garnished the lemons in the photo with fresh mint sprigs, to be served with iced tea. If the lemons were accompanying fish or other seafood, you should use an herb that complements the seafood recipe instead. Fresh Basil, rosemary or thyme often work well.

For Each Bundle You Will Need:
1/2 fresh lemon, cut horizontally
4 1/2 " square of cheesecloth
small piece of ribbon or twine
fresh herbs springs (optional)

If you are using fresh mint sprigs for a garnish, tie a mint sprig onto the middle of the small length of ribbon with a slip knot.

Center a horizontally cut lemon slice onto the square of cheesecloth. Gather the end up so the cloth is tightly against the cut surface of the lemon and tie with a piece of ribbon or twine.

How to Make Tinted Sugar or Coconut - Thrifty Thursdays

Sugar tinted in a rainbow of colors is a handy item to have in the kitchen for adding a special decorative touch to cakes, cookies and other desserts. But why spend exorbitant prices buying colored sugar when you can easily make your own for much less. Doing it yourself also broadens your color palette considerably as you can custom blend the perfect shades to meet your needs. And keep in mind that the identical technique also works for tinting coconut!

All you need are some small, heavy duty, plastic zipper bags, some sugar (or coconut) and some food colors. Paste colors work best, as they help keep the sugar from getting overly soggy and it's easier to mix, but you can get away with a drop or two of liquid if that's what you have on hand. Place the desired amount of sugar or coconut in the plastic bag, add a small dab of color on a toothpick. Close the bag and mix and shake until color is evenly distributed.

The secret to beautifully colored sugar is to take your time and make sure that all of the color is evenly distributed. Keep working the color through the sugar until you are sure there are no more concentrated little clumps left.

The other thing to keep in mind is that food coloring is concentrated, so start with a little bit and add more later if needed. The color can be deceiving when making colored sugars, in that you won't get the true hue until all the color is COMPLETELY incorporated into the sugar. The more you mix, the darker it gets.

Don't worry about it too much, though. If the color becomes darker than you wanted, it's simple to fix. Just add more sugar or coconut and continue to mix.

Related Links

• Cake Decorating Basics -- Learn basic techniques of decorating beautiful cakes.
• Sugar Tutorial -- Learn about the different types of sugars and how to use them.
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

The Basics of Tempura

Sorry I have been so quiet this last week. I had a major computer crash -- got a virus and lost everything. But am back up and running! Now on to today's post.

Tempura is a fun food to cook right at the table, Japanese style. If you have a fondue pot (an easy item to find at garage sales and thrift stores if you don't), you already have everything you need.

A Japanese classic, tempura consists of foods that are battered and deep fried. Tempura is limited only by your imagination. Traditional foods included a variety of vegetables and seafood such as shrimp or scallops, but don't be afraid to experiment and such western staples as chicken or even cubes of beef. The fried food can then be dipped in a traditional Japanese dipping sauce (click here for recipe) or dipped in salt. In Japan you will often be served salt that's mixed with various seasonings. You can do this at home by using coarse sea salt and mixing in curry powder, hot chiles or paprika to taste. In Japan each plate has tiny piles of the various seasoned salts on it.

It is important to make your batter just before frying, so make sure the oil is hot first. Always sift your flour first and use ice water. Stir only enough to mix the batter, for if you over-beat the batter you will develop the gluten in the flour and it won't work properly. Tempura batter should be lumpy.

Test to make sure the oil is hot enough before frying your foods. To do this, drop a drop of batter into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time in floating, let the oil heat longer.

Cut food for frying into bite sized pieces. Below are some photos showing how to cut Japanese eggplant for tempura.

If desired, you can cut fancy little stars in your mushrooms caps. While this is not necessary, it is traditional in Japan. The photos below will show you how.

Cutting small slits along the under curve of a peeled shrimp will keep the shrimp from curling while it cooks. The photo below will show you how.

Below are some of our favorite foods for tempura. Feel free to use your imagination and add your own.

• Shrimp
• Scallops
• Calamari
• Chicken Breast Cubes
• Steak Cubes
• Mushrooms
• Asparagus
• Japanese Eggplant
• Green Beans
• Squash

To cook tempura, spear a piece of food on a bamboo skewer or fondue fork, dip into the batter cup, then deep fry it in the oil filled fondue pot. The length of cooking time depends on what is being cooked. Seafood will take less time (2-3 minutes) than chicken or most vegetables. 4-5 minutes will usually be the most time you'll need to leave anything cook.

Like most fondue meals, tempura provides a relaxed, slow, social dinner. People cook, eat, and converse. What better way to spend an evening?

Click here for my Tempura batter and dipping sauce recipes.

Book Feature and Recipes -- Biggest Loser 30-Day Jump Start

If you need to lose weight and start getting your life under control - food and health-wise, this easy to follow 30 day plan will start you on the way.

The book is formatted so you can take it one day at a time, giving you a menu plan and exercises to do each day for thirty days. At the end of that period you'll look better, feel better, and have established some healthy habits that you can continue to lose more weight or maintain a happy healthy way of living. Throughout the book are Trainer Tips from Jillian Michaels and Bob Harper, along with insight from actual show contestants who have been there.

Even if you have a lot of weight to lose and/or are extremely out of shape, this book will give you the tools to actually tackle the problem in small steps that you can handle, so you can start moving forward and do something about it. Supposedly this was the plan the contestants who were sent home from the ranch on the television show were given to follow.

If you're already working out regularly, the workout plan may be too light for you (I know I already work out more than the book recommends), so be assured the contestants you see on the actual show are doing MUCH more than what you'll be expected to follow on this plan. But if you're just getting started, this will give you a practical guide to help you on your way to better fitness. The exercises don't require any special equipment save a couple of light dumbbells, and can be done anywhere.

The best part of this book, however, is the recipes. Cheryl Forberg, who serves as the nutritionist for the show and co-wrote this book, was a classically trained chef before she became a dietitian. Her recipes are amazing! Low calorie, low fat, high fiber, and healthy...and delicious! She gets maximum flavor out of the quality ingredients she uses. Several of the recipes in this book (like the muffin recipe linked to below) have become everyday staples in my kitchen. The food is easy to prepare and especially for "diet" fare is unbelievably tasty and satisfying . You get three balanced meals plus two snacks a day.

I loosely followed the program and am now down 14 pounds. The plan actually gave me more food than I'm used to eating on other weight loss plans, so I was never hungry, and it was just the kick start I needed to break through some bad habits I'd slipped back into and get back to a healthy lifestyle.

For more information about this book, or to order through Amazon.com, click here.

Sample Recipes -- Check This Book Out!

• Mini-Blueberry Bran Muffins (pictured above left)
• Baked Eggs in Turkey Cups (pictured right)
  
• Easy Raspberry Sorbet (pictured bottom of this post)

More Biggest Loser Fun!
Click here for Cheri's interview with Biggest Loser trainer Bob Harper.

The Fit Freezer -- Thrifty Thursdays

If you like frozen dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love these homemade alternatives. The meals offer the speed and convenience of going from microwave to table in minutes. More importantly, they cut down the urge to cheat, as they give you a portion controlled amount of food that takes the guesswork out of dieting.

With the recipes and instructions in this article, you can stock your home freezer with delicious homemade, portion controlled low fat foods that have many advantages over their store bought counterparts:

• More Wholesome - A lot of commercially prepared foods are loaded with unnecessary sodium, sugars, preservatives and other ingredients that you don't need. By making your own meals at home, you control what goes into the foods you eat and you can season them according to your own tastes.
• Less Expensive - The prepared diet meals you buy at the supermarket are pricey and those sold at commercial diet centers like Jenny Craig cost even more. By preparing your own meals at home, you can easily save 50%-75% or more.
• Greater Flexibility - When you're counting fat and calories, every little bit counts. Who wants to waste calories on foods you don't really like? When buying prepackaged diet meals, you're unfortunately stuck with whatever combos the manufacturer has chosen - you might like the entrée but not the side dish. Maybe you'd prefer high fiber, nutrient rich brown or wild rice instead of white rice. By making your own meals, you can mix and match entrées and side dishes to create low calorie, low fat healthy meals that suit your individual tastes and needs.
• Saves Time - As each recipe makes several meals, you can plan to cook several recipes in a single session and have enough food in the freezer to last for weeks. Get together with your diet buddy or a group of health conscious friends and have a "cooking party" -- you can all eat well, stay on your diets, and have a fun day preparing meals together.

Cooking for the Freezer Basics:
If you've never prepared foods for the freezer before, don't worry. It's easy. And don't worry if you only have a small, fridge-top freezer -- if you pack carefully you can easily fit a month's worth of meals in the space you have. In order to prevent freezer burn, which occurs when large ice crystals form during the freezing process, cool foods completely before freezing (cool for no more than 1 hour at room temperature -- otherwise cool in the refrigerator to prevent foods from sitting in the danger zone for bacteria growth between 40°F and 140°F).

Unless you like playing dinner roulette, be sure to label your freezer dinners, not only so you'll know what inside, but also in order to use the oldest foods first. Permanent markers, like Sharpies® work great -- you can even write directly onto aluminum foil or freezer bags. Or you might want to tape an index card on the package with heating instructions (especially handy if other family members will be doing the reheating).

Packaging Freezer Meals:
You probably already have some containers in your pantry that will work -- small glass dishes that can go from freezer to microwave or conventional oven. These containers work great for freezer cooking, although most people don't have enough of them. Keep your eyes peeled for sales at department stores or you might even get lucky and pick some up dirt cheap at garage sales or thrift stores.

Another option is to purchase some of the great containers made by Glad® or Ziplock® (you can use and re-use them over and over again), as they are designed to go from freezer to microwave. But don't limit yourself. Get creative -- any food-grade containers will do, like margarine or whipped topping tubs, Tupperware® or whatever other small containers you might have in the house.

If you plan on cooking your meals in a conventional oven, foil take-out containers like those used by restaurants are terrific (again, I use and re-use mine multiple times). They are quite inexpensive when bought in quantity at a local restaurant supply house.

Of course some recipes, like the French Bread Pizzas, need no more packaging than a tight wrap in aluminum foil. Others you can carefully place in a zippered freezer bag, freeze flat, then place in a baking dish when you are ready to heat them.

For lots more information on what does and doesn't freeze well, click here for the FabulousFoods.com Freezing Primer.

Fit Freezer Recipes
I'll be adding to our archives of Fit Freezer recipes as time goes on. In the meantime, here are a few of mine and a few from Holly Clegg (who has a terrific Trim and Terrific freezer cookbook, click here for details) to get you started.

• Holly Clegg's Italian Pizza Rolls for the Freezer
• Holly Clegg's Quick Chicken Lasagna for the Freezer
• Holly Clegg's Freezer Friendly Pulled Pork Chili
  
• Cheri's Black Bean and Tofu Enchiladas for the Freezer
• Cheri's French Bread Pizzas for the Freezer
• Holly Clegg's German Chocolate Angel Pie for the Freezer
• Holly Clegg's Freezer Friendly Lemon Blueberry Bread
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Cooking with All Things Trader Joe's - Book Feature

I believe there has long been a need for a Trader Joe's cookbook, so much so in fact that I approached the Trader Joe's company about the idea several years ago. They wanted no part of it, citing the reason that they don't always keep the same items in stock at all times. While that may be true, they keep plenty enough of them, and often when one goes out, something similar takes its place.

Authors Deana Gunn and Wona Miniatihad the same idea for a cookbook, but they didn't let TJ's reticence keep them from pursuing the project. They wrote and produced a Trader Joe's cookbook on their own. And they've done a fabulous job. I couldn't have done it better myself!

Each and every recipe in this book can be made entirely from ingredients typically found at your local Trader Joe's store. This alone should cut down on the amount of running around you do when grocery shopping. Like the merchandise at Trader Joe's, the fare is modern and current -- the kinds of food you and your family will run to the table for. Full color photos accompany each recipe, enticing you to head out for TJ's and start cooking.

While the recipes we chose for samples can be made from ingredients that you can get at Trader Joe's or other stores (so as not to leave out those FabulousFoods.com readers who are not lucky enough to have a Trader Joe's store nearby), know that many of the recipes in the book utilized Trader Joe's signature brand items -- such as sauces, salsas, and prepared foods. As the authors say, having a Trader Joe's nearby is like having your own chef staffed prep kitchen.

Recipe chapters include:
A Few of Our Favorite Things; Appealing Appetizers; Soups, Salads, and Light Meals; Main Meals; On the Side; Delicious Desserts and Daring Drinks; Begin with Breakfast; Bachelor Quickies; Trader Joe's Store Locations.

Sample Recipes from Cooking with All Things Trader Joe's

• Honey Mustard Chicken (pictured right)
• Creamy Lemony Linguine (pictured middle left)
• Almond Pudding
  

For more information about Cooking with All Things Trader Joe's or to order through Amazon.com, click here.

Easy Anytime Salsa -- Thrifty Thursdays

Why buy store made salsa when it so much less expensive to make your own. If you have a food processor it takes just minutes (dare I say seconds) to make. OK, minutes if you count the time it takes to assemble the ingredients.

My nephew Richard introduced me to the fact that you can actually make a darn good salsa with canned tomatoes – so good, most people will never suspect it’s not fresh. Ive since come to learn that most restaurants use this trick for making their salsas.

Of course, if your garden is overflowing with gorgeous ripe tomatoes, by all means use them. But the rest of the year good canned tomatoes are always preferable to inferior fresh ones. One more bonus -- canned tomatoes actually contain more healthy lycopene than their fresh counterparts. Go figure. So if you find a good sale on canned tomatoes, stock up and you can whip this salsa recipe together anytime.

Extra Frugal Tip Alert!
Save the juice from your canned tomatoes and use it to make a batch of Spanish Style Rice (click link for recipe).

Ingredients
1 can, 28 ounces, whole tomatoes
1 can, 14.5 ounces, whole tomatoes
1 can, 7 ounces, diced green chiles
1 medium-large onion, about 1 3/4 cups coarsely chopped
1 to 2 fresh jalapeno chiles, stemmed, seeded and chopped, about 1-3 tablespoons chopped
1 small bunch cilantro, stems removed, coarsely chopped, about 3/4 cup chopped
salt and pepper to taste
Instructions
Place the tomatoes and chiles in a colander, squeeze out as much juice as possible and set aside for at least 15 minutes to drain well. Press out additional moisture before continuing with recipe. Be sure to catch the juice if you plan on making Spanish Style Rice.

Transfer the drained tomatoes and chiles, along with the remaining ingredients to the bowl of a food processor. Pulse about 6 to 10 times – mixture should be well chopped and combined but still have some small chunks for texture. Serve as a dip for tortillas chips or anywhere else you'd use fresh salsa.

Variations, Substitutions and Embellishments

• Don’t have any fresh jalapenos on hand? Substitute pickled sliced jalapenos, like those typically served on nachos.
• A quarter or half of a pureed chipotle chile (or more to taste) will add smoky flavor and additional spicy heat.
  
• Garlic lovers will want to add a clove or two of minced garlic to the mix.
• Cooking for kids or wimps? Leave out all the jalapenos and definitely do not add the chipotle.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

A Unique American Regional Cuisine Experience - The Door County Fish Boil

DOOR COUNTY, WISCONSIN, USA -- What do you get when you cross the primitive tribal elements of a huge cast iron communal cooking pot set over a blazing raging hot fire with down home Midwest sensibility and hospitality? Answer – the Door County, Wisconsin fish boil.

What began as an economical way to feed large, hungry crowds of lumberjacks and fishermen has evolved into a bonafide culinary tourist attraction and Door County is the only place you can regularly experience it.

Steaks of delicate whitefish taken from the waters of Lake Michigan which surrounds the peninsula of Door County, along with small red potatoes, onions, and sometimes corn on the cob are placed in perforated metal baskets and lowered into heavily salted boiling water.

The “Boil Master” oversees the entire operation, stoking and feeding the wood fire under the huge black cast iron cauldron to keep the water rolling and adding the various ingredients at just the right moments to insure that everything is cooked just the right amount to retain flavor and texture.

Depending on the time of year you visit Door County, you may or may not want to stand outside to view the entire process (can you tell I experienced my fish boil in December?), but either way be sure to get everybody outside in plenty of time for the “boil over.”

For the Fish Boil's spectacular fiery finale, the Boil Master douses the already robust fire with a hefty supply of kerosene, thereby causing the eruption of a flaming volcano, which is ultimately doused by the water boiling over from the cauldron above. Aside from serving as a must-get Door County photo op for your vacation album, the boil over does serve a practical purpose. As the fish cooks, the oil from their flesh rises to the top of the cauldron. When the water boils over, it takes this layer of oil floating at the top with it, leaving food behind that’s perfectly cooked, but never greasy or oily.

Zen-like in its simplicity – the salted water during cooking and a drizzle of drawn butter at the table provide the only seasoning, the Fish Boil’s wholesome ingredients nonetheless satisfy today’s diners just as they did the working Door County residents of yesteryear.

You’ll find restaurants throughout Door County offering Fish Boils year round (although in off season, they are only offered on the weekends). Most offer a complete meal including side dishes and a slice of Door County Cherry Pie to complete your dinner, like they do at the White Gull Inn where I went for the Fish Boil experience. This elegant historic (built in 1896) hotel and restaurant in the beautiful bayside town of Fish Creek also makes a great choice as a home base for a romantic Door County getaway.

Click here for more of my articles on the fun things to do, see, and eat in Door County, Wisconsin.

Practicalities

Be sure to make reservations to attend a Fish Boil in advance, especially during the high seasons of summer and fall when they frequently sell out. During the high seasons most restaurants offer several seatings per evening. Fewer restaurants offer Fish Boils in winter, and usually only on weekends so be sure to check schedules in advance to avoid disappointment.

The White Gull Inn and Restaurant is located at 4225 Main Street in Fish Creek, WI 54212; call 920-868-3517 or visit their website at www.whitegullinn.com.

To find other restaurants offering Fish Boils, click to the Door County Visitor’s bureau website at www.doorcounty.com/dine/fish-boils.aspx.

For trip planning, contact the Door County Visitor’s Bureau at 1015 Green Bay Rd. Sturgeon Bay, WI 54235 call 800-52-RELAX or 920-743-4456 or click to www.DoorCounty.com.

(Photo at top of post by Jon Jarosh.)

The 10 Best Things To Do With Leftover Easter Eggs

Okay. Easter is over. A good time was had by all. There were chocolates and grand style feasting, and of course, Easter Eggs. Lots and lots of Easter Eggs. So many Easter Eggs. Never have you and your family turned out such masterpieces of Easter art. You just couldn't stop!

But what are you left with after the bunny goes home? A couple of extra pounds from all the chocolate, a pile of brightly colored egg shells and lots and lots of hard boiled eggs.

WHAT ARE YOU GOING TO DO WITH ALL THOSE EGGS?
We love coloring eggs as much as anyone. But we HATE wasting food. What follows is a list of ten fabulous things to make with leftover eggs. Oh, by the way, you don't have to wait till Easter to enjoy these recipes.

• Scotch Eggs (pictured right) -- Britain's favorite bar food makes a great snack, hot or cold.
• Deviled Eggs (pictured top of this post) - Why wait till your next party to serve this great hors d'ouervre?
• BBQ Eggs -- I know Bar-B-Q eggs may sound strange, but they are really delicious. Try them, you'll be surprised.
• Pickled Eggs -- Another pub favorite!
• Beet Pickled Eggs -- Brightly colored pub food. Yummm!
• Egg Salad Sandwich -- A classic: egg salad spread it on bread, topped with lettuce and sliced tomato (pumpernickel bread is especially good).
• Meatloaf -- Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.
• Potato Salad -- Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.
• Scalloped Eggs -- This is an old fashioned recipe that was a favorite in your grandmother's (or great grandmother's) day.
• Cobb Salad (pictured right) -- Eggs add the perfect flavor touch to Hollywood's most famous salad.