Lately, I have found myself rather confused in the grocery store, particularly when I am buying chicken. Some labels will say “all natural,” and others say “organic.” I knew they weren’t interchangeable, but I really had no idea what the difference was. I knew that if a product was stamped “certified organic” then it was legit. “All natural” on the other hand, comes off a bit iffy…

Well, “iffy” seems to be the case.

There are many things that can be considered natural that are not the healthiest choices. Theoretically, all natural food products are free of chemical dyes or preservatives. Some food products are free of more harmful ingredients than just the two I mentioned. Nonetheless, there are no guidelines as to what is considered all natural, which means we are leaving it up to each food producer to decide what is all natural and what isn’t.

For food to be considered organic, it must meet particular government guidelines.

According to the USDA:

“Products labeled as ’100 percent organic’ must

contain (excluding water and salt) only organically

produced ingredients and processing aids.

Products labeled ‘organic’ must consist of at least 95

percent organically produced ingredients (excluding

water and salt). Any remaining product ingredients

must consist of nonagricultural substances approved

on the National List including specifi c non-organically

produced agricultural products that are not

commercially available in organic form.

Processed products that contain at least 70 percent

organic ingredients can use the phrase ‘made

with organic ingredients’ and list up to three of the

organic ingredients or food groups on the principal

display panel. For example, soup made with at least

70 percent organic ingredients and only organic

vegetables may be labeled either ‘soup made with

organic peas, potatoes, and carrots,’ or ‘soup made

with organic vegetables.’”

So, if it doesn’t say organic, it’s just trying to make you THINK it is…

Until next time…

Happy Eating

If you have any nominees or catergories you would like to add, time is running out. 

Click the tab at the top to review the categories.

Happy Nominating!!

Tip 1:

“Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.”
(More Here) 

Tip 2:

“Retain the freshness of plain flour, semolina and gram flour by  storing them in the refrigerator and they will remain fresh for a  long time.”
(More Here)

Tip 3: 

“Remember….Try ONE NEW recipe at a time. Get all your ingredients together. Check the spices for freshness. Lay the spices and ingredients  out in the order that they are to be used.  Make a plan and get started with ONE easy recipe. Most of all make sure you have the time to make the recipe.  Do not try something new at a “rushed time.’”

VERY important tip!

Enjoy!

Have you ever been told that the rum cake or vodka sauce was safe to eat because the alcohol cooks off of it? Well, that’s not exactly true. According to AOL Food:

“If you heat a booze-based concoction for a few hours, the alcohol level will significantly lessen, but a quick flambe, simmer or bake only knocks the potency back by 50% or less. So, while a slice of rum cake won’t get you tipsy, it’s still a good idea to warn folks who don’t normally consume alcohol.”

So think twice before you eat and drive .

Eat responsibly.

There is nothing like the taste of fresh basil in a rich pasta sauce. Well, except the taste of fresh Thai Basil in Kra Prow. How can a plant like basil create such different and amazing dishes? For starters, there are different kinds of basil. This link will show you different kinds of basil plants and give you the facts about them. It’s an amazing guide to basil. Check it out!

Happy Eating!!

There are all kinds of rice out there, as it is the international food, and they can be so different. Get your rice game up by checking out this site!

I’m personally not a fan of coffee, but I found some great tips and ideas on how to make your coffee experience superb! Check out the tips and tricks here. 

Happy Sipping!

Well, maybe that’s a bit of an overstatement. This lunchbox can keep your food warm by keeping at a constant 140 degrees Fahrenheit. The only power that it needs comes directly out of your computer. This would work well for someone who has coworkers that like to sit in the kitchen and freeload on your wonderful leftovers. Don’t you just hate that? Here’s the sad part, it very hard to find as it is a Japanese product. Nonetheless, it is a very innovative product.

Happy Cooking, Eating, & Warming!!

“Eggs will age more in one day at room temperature than in one week in the refrigerator.”

Refrigerate your eggs.

Happy Cooking and Eating!

“Known as the stinking rose. The edible bulb is made up of sections called cloves, hat are encased in a parchment-like membrane. Three major varieties are available in the US: the white-skinned strongly flavored American garlic; Mexican and Italian garlic, which have mauve-colored skins and a somewhat milder flavor; and the white-skinned, mild flavored elephant garlic, which is not a true garlic, but a relative of the leek. Green garlic is young garlic before it begins to form cloves resembling a baby leek, with a long green top and white bulb. Garlic’s essential oils remain in the body long after consumption, affecting breath and even skin odor.

Ingredient

Season: available year-round
How to select: Choose firm, plump bulbs with dry skins. Avoid soft or shriveled cloves and garlic stored in the refrigerated section of the produce department.
How to store: Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs can be stored up to 8 weeks. Once broken from the bulb, individual cloves will keep 3-10 days.
How to prepare: Crushed, chopped, pressed, pureed, minced or roasted
Matches well with: beans, beef, beets, cabbage, chicken, eggplant, fish, lamb, lentils, mushrooms, pasta, pork, potatoes, rice, shellfish, spinach, tomatoes, zucchini
Substitutions: 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice“

Quoted from: recipezaar.com

Garlic is used all around the world and in a number of different recipes. What many people don’t know however is that garlic is an antioxidant, helps to reduce acne, and can be used as a mosquito repellant. Garlic has also been known to be somewhat of a human repellant because of the strong odor it can leave on a person’s breath. I personally love garlic enough to eat it no matter what; the smell is nothing that a stick of gum can’t handle. Garlic adds that touch of home-cooked goodness that takes me back to my childhood (oh the memories). It’s definitely a necessity. 

Check out this recipe and experience the wonderful effects of garlic.

Garlic Mashed Potatoes

2 heads roasted garlic heads*
5 large russet potatoes, peeled and chopped
5 whole garlic cloves, peeled
1 cup (8 ounces) butter, room temperature
3 tablespoons sour cream
1/4 cup heavy cream
Salt and pepper to taste

In a large pot of boiling salted water, cook potatoes and the 5 garlic cloves about 20 minutes or until tender when pierced with a fork; remove from heat and drain. NOTE: Overcooking can cause the potatoes to become gummy. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.

Squeeze out the cloves from the cooled roasted garlic heads and add to the mashed potatoes with the other ingredients.

Mash potatoes, garlic, and roasted garlic cloves with a potato masher or ricer (do not use your electric mixer) until there are no lumps. Add butter, sour cream, and heavy cream; blend until well mixed. Season to taste with salt and pepper. Transfer to a serving bowl and serve.

Makes 4 servings. 

Happy Cooking and Eating!