Astounding Language

A well-stocked kitchen can make the decision between cooking a healthy meal at home or running out for fast food or take-out. Here are some staples for the pantry that should always be on the grocery list and in your kitchen, so preparing snacks and planning meals is simple and convenient.

For the Refrigerator
Pre-cooked chicken and meats - already grilled or steamed. Ready to add to pasta, salads, stews, stir frys, and fajitas.

Pre-cut vegetables and fruits - found in the fresh produce section of supermarket. Veggies are perfect for stir frys and pastas. Fruits are ready for snacking, salads or smoothies.

Shredded cheeses - found in the cheese or deli section of supermarket. Great way to save time when making your favorite Italian and Mexican dishes.

Fresh dips and salsas - found in cheese and meat sections of supermarket. Can spice up sandwiches, raw vegetables, crackers, pasta, and baked potatoes. Store in freezer or refrigerator for last minute get-togethers, meals and snacks.

Pizza and bread dough - found in the freezer or refrigerator section of supermarket. Let each family member create their own meal with lots of healthy topping options.

Dairy Products
Choose pasteurized, whole milk and dairy products for those under 5 years old. Some pediatricians say to cut back on whole milk products as young as 3 years old, and introduce low and skim milk options. Be sure to check dates on packages to be sure you’re getting the freshest and longest lasting.

Yogurt - particularly plain yogurt which you can add your own fruit and purees. For those under one year, be sure the yogurt is made from whole milk and active cultures. Soy yogurt is an option for those who are lactose intolerant. Plain yogurt is also a good base for salad dressings, smoothies, sauces and a healthy alternative to sour cream for topping baked potatoes, and Mexican foods.

Milk - you may have a few different types of milk (whole, low fat and non-fat) for family members based on age and diet. Soy and rice milk are also good alternatives, especially for those with allergies and lactose intolerance. Have on hand for drinking, making smoothies and baking.

Cheeses - soft cream cheese makes great dips and spreads for all ages. Adding calcium to your family’s diet is as easy as sprinkling fresh parmesan over pastas and vegetables. Cheddar cheese is always welcome for sandwiches and homemade macaroni and cheese. Cottage, ricotta and goat cheeses can be part of a healthy meal or snack. Pre-shredded and grated cheeses are very convenient for Italian and Mexican favorites.

Eggs - eggs can make all kinds of quick meals by themselves - omelets, egg salad, frittatas and quiches. Some kids think “breakfast for dinner” is a fun family meal. Choose cage free and organic for the least exposure to harmful bacteria.

For the Freezer
Fresh is usually best for taste and nutrients, however frozen can be convenient stand-by. Frozen items such as peas and blueberries make convenient finger foods for older babies and toddlers. Frozen poultry, meats and fish will create all kinds of meals.

Don’t forget to use the freezer for left-overs and storage to create your own convenient “frozen dinners”. Your baby’s purees, as well as sauces and broths store beautifully in ice cube trays and zip top bags.

For the Pantry
Dried Foods
Bread, grains and pastas are good sources of carbohydrates that can be the basis for a quick and healthy meal. Some dried beans and legumes require more cooking time and preparation but are economical and healthy.

Pasta - this can be any shape or size, so you’re ready to make spaghetti, lasagna, macaroni and cheese, udon, and soups. Best choices are egg-less noodles for those under 12 months and wheat semolina for those over 12 months.

Dried Grains - these include couscous, quinoa, polenta and risotto. These make good side dishes to meats and fish dishes as well as appropriate main dish with steamed vegetables or stews. A good staple for Indian and Mediterranean dishes.

Beans and legumes - these include lentils, red kidney beans, garbanzo beans, black beans, and white beans. You’re prepared for healthy dips such as hummus and black bean, as well as side dishes, soups and salads.

Breads - including pita, multi-grain, lavosh, bagels, and tortillas. Different breads allow for various stuffings. Create healthy pizzas, burritos, wraps, sandwiches and more.

Rice - infant rice for first meals and to mix in with vegetable and fruit purees. Brown rice makes a good and healthy companion for Asian stir fry, and Mexican dishes.

Dried fruits - these are great healthy snacks alone, as well as good mix-ins for yogurt, granola, oatmeal, and cottage cheese.

Breakfast cereals - these include muesli, granola, low sugar cereals, oat bran, wheat germ, and oatmeal. It’s also easy to make your own cereal mix by simply combining your favorite grains such as rolled oats, toasted wheat germ, and oat bran with dried fruit.

Canned and Jarred Foods
Some canned foods are high in fat, sodium and sugar, but many are also high in nutritional value. Check the labels to identify those with the least additives. These include: light tuna in water, organic natural nut butters, all-fruit spread, beans, and tomatoes. Be sure to thoroughly rinse canned beans and vegetables to eliminate extra sodium and oils. Remember low sodium broths and stocks for poaching and boiling meats and vegetables, as well as creating your own soups.

Condiments and Spices
A good supply of bottled sauces, condiments, oils, herbs and spices will allow for lots of creativity. Ingredients such as naturally brewed soy sauce, mustards, ketchup, salad dressings, tomato paste, and Worcheshire give flavor to many dishes as well as create many dips and sandwich spread options.
Use healthy oils such as olive and canola for cooking and baking as well as preparing dressings and marinades. Vinegars such as balsamic are also a good way to add flavor. Remember to refrigerate after opening.

Herbs and spices are best when fresh, but even dried can wake-up a boring food. If possible buy whole herbs and grind them yourself (a clean coffee grinder works well) for maximum flavor.

Lisa Barnes is the owner of Petit Appetit, a cooking service devoted to the health and nutrition of infants and toddlers. She is the author of The Petit Appetit Cookbook (Penguin, March 2005) and teaches cooking classes to parents in Northern California, who want to provide fresh, healthy, organic foods to their family. For information and to sign up for a free newsletter visit http://www.petitappetit.com.

First off let me say that I am in no way a wine snob. I do not believe that there is an ultimate right and wrong way to pair wine with food. It all boils down to your personal taste and the tastes of your guests. Most people like to pair white wines with white meats and lighter meals like fish, and red wines with red meats and pastas. You can certainly mix it up, however. Experiment and go with what you think tastes good.

That being said, some people are still uncertain and like some general guidelines to follow. Here is a listing of some wines and the foods that go well with them:

With appetizers:

If you are serving appetizers such as crab cakes or oysters on the half shell, try pairing it with a light, fruity Chardonnay. This white wine of North America is a favorite of many people and pairs well with light seafood fare. It is also a nice wine to sip on its own before a meal.

With appetizers like chicken wings or antipasto, serve a Pinot Noir. This red spicy wine goes well with both red and white meat and is a wonderful starter to a meal.

With Dinner:

If you are having a fish or shellfish dinner, consider serving a Pinot Grigio. This wine is also excellent enjoyed with ham, veal, or pork.

An Australian Shiraz is a nice red wine that pairs well with both white and red meat. It has a sweet flavor that complements most meals. Serve Shiraz with duck, pork tenderloin, prime, rib, or herbed chicken. Shiraz is wonderful for its versatility.

With Dessert:

Madeira is an excellent wine to serve with less sweet desserts like soufflé or angel food cake. Port wines go well with rich chocolate desserts or cheesecakes, and serve a Sherry wine with mousse or peanut butter desserts.

So there you have it. That is my interpretation of serving wine with food. The best way to know what to serve is to taste different wines and see what you like. The taste of a Chardonnay or a Pinot Noir can vary from brand to brand and region to region, so have a try and see what you like. Experimentation is the best part - with time you will learn what flavors you like and which foods will complement them.

Stacy Tabb is a successful internet publisher. She loves to enjoy food and a good glass of wine with friends. Her Gourmet Foods and Gifts website is a source for gourmet products, recipes, and information.

When the fall ended, and winter was just around the corner, you
probably did like most of us and threw a cover over the old
grill, rolled it into the back of the garage or a shed (and some
of us even left them standing outside on the patio), and tucked
it away for the season. With the grilling and barbecuing season
just around the corner again, your thoughts are probably
returning to that old grill. But before you fire it up, you will
want to do a little spring cleaning to get it ready for the
season ahead.

Here are a few simple things to do to ensure that your grill
operates all season safely and without issue.

Clean the Grids, Grate and Briquettes

First, inspect the lava grate (upon which the briquettes rest)
to see if it is broken or about to break, which is fairly common
considering the extreme changes of heat it endures. If you see
that it is broken, replace the grate.

Next, check the cooking grid (or grill) and warming rack.
Thoroughly clean them with a wire brush or scraper to remove any
built-up food residue, using a mild detergent solution or a
commercial degreaser. If the grid is broken or severely chipped
and gouged, replace it with a universal replacement available at
most hardware stores, or if you are finding it difficult to
locate, order one from the company that made your unit.

Now about briquettes. First, if you noticed you were getting a
lot of flare-ups or uneven heat distribution last season, you
should discard the old briquettes and get new ones. If you don’t
have to replace your briquettes you will still need to clean
them. If you have ceramic briquettes, the easiest way to remove
old grunge and buildup is to put them in the sink and cover them
with vinegar. Let the briquettes stand for 10 - 20 minutes.
Drain off the vinegar and rinse thoroughly with boiling water.
Let dry thoroughly before using.

If you have the porous lava rock you might want to check with
your local dealer about a commercial cleaning solution; however,
if they are more than two seasons old, you should replace them.

Check the Grill Ignitor

If when you give it a test the igniter does not seem to be
functioning, check to make sure the electrode is one-eighth of
an inch away from the burner. This is the correct distance
required for spark generation. Examine the ignitor closely to
ensure that no food residue has built up on the electrode.
Additionally, check to see that the electrode is not cracked.
Check the surrounding area of the igniter to be sure that it is
not shorting out or sparking at the grill frame or the casting
bottom. If none of these problems exist and it still does not
spark, it is time to get a new igniter which is easily available
at your local hardware store or directly from the vendor.

Clean and Inspect the Grill Burner

CAUTION: Be sure to consult your owner’s manual for the
instructions on how to remove the burner. Also, before removing
the burner, take particular note of the position of the Venturi
tube(s) at the gas control valve. Do not try to remove the
Venturi tube(s) from the burner base itself as it is extremely
easy to damage the sealing gasket and break the seal.

Following your grill manufacturer’s instructions, remove the
burner. Use a stiff brush to remove any built up residue from
the burner. Inspect closely for holes or cracks which occur most
commonly at the burner seams. Un-clog the burner ports, which
are the little holes along the edge of the burner using a
toothpick or a piece of copper wire. You may also use a small
nail, but be careful you can easily pierce or damage the ports.
If you encounter any kind of damage, do not attempt to re-use
the burner. It is simply not worth the plastic surgery to
save a few dollars on a burner.

After sitting over the winter, the Venturi tubes may contain
dirt, spider webs, water or other debris. These tubes may be
cleaned by using bent pipe cleaners, a very small bottle brush,
or a special Venturi brush which can be purchased from your
local barbecue dealer.

Clean the Grill Housing

Now, while everything is out of the housing it is a good time to
clean it as well. Using a commercial grease remover, wear rubber
gloves and eye protection and use a stiff, steel brush and a
scraper to remove any soot and grease residue build-up from the
inside housing of your cooker. Before actually cleaning be sure
to cover valve holes and connection parts with aluminum foil to
protect them from damage and blockage.

After you have brushed and scraped the grill interior, wipe away
any remaining grime and dry with paper towels.

Now is also a good time to check and ensure that all the nuts
and bolts and other connections on the grill are solid and
tight. This will help to ensure the grills stability and
steadiness.

You Are Now Ready To Put It Back Together Again.

Reinstall the burner(s), igniter, rock grate, lava rocks or
ceramic briquettes, and the cooking grids. Be absolutely sure to
replace the burners exactly as they were before you removed
them. When replacing the burner, remembering the Venturi tube(s)
position from earlier, place the ends of the Venturi tubes over
the gas valves so they engage in a straight line. Make sure that
the valve orifices are one-quarter inch inside the Venturi
tubes.

Inspect the Hose Assembly

Before starting, remember these rules to ensure your safety:

- DO NOT SMOKE or permit any flame or other source of
ignition in the area while conducting the leak test.

- DO NOT use matches, lighters, or flames of any kind to
check for leaks.

- DO NOT use the grill until all leaks are repaired and
double checked!

- DO conduct the test outdoors in a well ventilated
area.

- If you are unable to stop a leak, shut off the gas supply
and call a qualified Gas Appliance professional immediately.

Inspect the hose closely for cracks, nicks or cuts. If you find
any, do NOT attempt to repair them with electrical tape or any
other kind of sealer. The gas is under pressure and any defect
weakens the hose which can easily result in a fire or explosion.
If any defects are found, replace the hose before attempting to
use your grill.

The Soap Test

If no damage is readily visible it doesn’t mean it doesn’t
exist. To really verify that there are no pinhole leaks, perform
the soap test by mixing a 50/50 solution of water and
dishwashing soap in a bowl. Make sure that all the control knobs
are in the ‘Off’ position, and rub the soap solution over all
hose connections. Then, turn the gas on at the tank (or the gas
valve for natural gas units) and check each connection to see if
there are any bubbles gurgling up. If there are, the connection
is leaking gas.

If you detect a leak, wipe off the solution, remove the hose and
reconnect it again, being sure the fittings are straight and
connections well tightened. Be careful not to overtighten though
as you could strip the connection. Once you are satisfied that
all connections are tight, perform the soap test again. If the
leak persists, replace the hose assembly prior to using your
grill.

Check the Tank

It is also important to check your propane tank, if you have
one, to ensure there are no holes, dents, rusted weak spots,
cracks, or other damage. If any damage is detected, the tank
should be replaced immediately. Also, most areas have a
expiration date which governs the life of the tank. If the tank
is past its expiration date, replace it immediately.

It is a bit of work, but preparing your grill for the barbecue
season ahead is quite simple and fast do to. If you are doing
this for the first time, do not rush. It may take you a couple
of hours to complete the task, but it is worth it to have a safe
grill that will provide you with years of great outdoor cooking.

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird that is so enormous that it can’t fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t possible, don’t worry, you can still grill your turkey. You’ll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven’t used wood chips before, they’re easy to use. You soak them in water so that as they dry out from the heat of the grill, they’ll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next, close the lid fully if possible. If not possible, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can’t, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry, it’s important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don’t have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment - enjoy the new twist you’re putting on an old family tradition.

Mike Wolderbaum reviews natural gas grills models and brands at www.Natural-Gas-Grills.info where you can learn how natural gas grills work, tips and tricks on using the grills and how to shop for grills and accessories.

Author Melodie Beattie explains to us, “Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.” Cultivating an inner appreciation for the joy that is already present in our lives shifts our focus from what is wrong with our lives to what is right. If we take the time, no matter how troubled we feel, we can find something to be thankful for. The more we seek gratitude, the more reason the angels will give us for gratitude and joy to exist in our lives

If you are reading this newsletter, chances are you have less than peaceful coexistence with food. Perhaps you have a love-hate relationship with food, wish that food didn’t exist, or have some other distorted relationship with food. Whatever your individual challenge, food may no longer represent enjoyment, satisfaction, and nourishment. One small step in changing your relationship to food is to offer heartfelt blessings, prayers, or simple moments of quiet contemplation for the food that you do eat. Gratitude acknowledges not only the life-giving mystery inherent in food, but also reminds us of our innate connection to the earth and animals, people who made the food you eat possible, and the Spirit present in all things.

When I was little, I used to say a prayer with my family before each meal. But back then, the prayer didn’t have much meaning. It seemed like another meaningless rule we had to obediently follow to appease family and a seemingly overbearing, angry god. Once I reconnected with who I am, began living once more in my body, I felt my connection to the earth. I now experience the God in all things. Blessings before eating are again a part of my day. This time is different. I now take breath before eating. In my chair, I open my senses to the meal spread before me. The awesomeness of life washes through me. Each dish, whether plant or animal, represents life that is sharing itself with me. I take a moment and accept that the food I eat becomes my flesh and blood.

Animals and plants are a few of my passions. At times I have considered why it is that to live we must consume other life. There is no answer that satisfies my dilemma. The only answer is appreciation and prayer. Acknowledgment of the life that is shared with me and of my own life. This prayer opens my heart to a greater sense of purpose and connection. My own life is being supported. I recognize that I am a part of this earth, and my life has meaning. Who I am is important. The way I can honor the life that is being shared with me, is to become a fully alive, vital, exited, passionate, loving human woman. I choose to share my true Self, my love with this earth. I choose to live in my body, and laugh, dance, love, and feel my emotions - including the pain. These are my prayers now as I observe the food before me. I belong to the cycle of existence.

Opportunities to bless food can be found endlessly in everyday life. Whether you begin the day with a cup of coffee or cereal; eat a frozen dinner warmed by a microwave oven at work; snack on a bagel or apple; eat a light fare of steamed vegetables for dinner, or find yourself after a binge…each time you’re around food you have the opportunity to appreciate it and to appreciate your own life. Inhale deeply and exhale. Summon a feeling of sincere regard for your food, your body, your life, and say a short blessing that fits your unique personality.

Listed below are some blessings from many different cultures and from around the world. Let yourself be inspired!

ZEN BLESSING FROM THICH NHAT HANH

In this plate of food, I see the entire universe supporting my existence.

A JEWISH BLESSING OVER BREAD

Blessed art Thou, O Lord our God, Creator of the Universe, who brings forth bread from the earth.

SANSKRIT BLESSING

The food is brahma (creative energy). Its essence is vishnu (preservative energy). The eater is shiva (destructive energy). No sickness due to food can come to one who eats with this knowledge.

CHRISTIAN BLESSING

In a few moments of silence let each of us be mindful of all we have for which to give thanks: friends, food, hopes, health and happy memories (a moment of silence observed). So in giving thanks we are blessed, Amen.

MOTHER TERESA OF CALCUTTA

Make us worthy, Lord,
To serve our fellow men throughout the world
Who live and die in poverty or hunger.
Give them through our hands this day
their daily bread
And by our understanding love
Give peace and joy.

SAI PRAYER

Oh Lord Hari, You are the food, You are the enjoyer of the food, You are the giver of food. Therefore, I offer all that I consume at Thy Lotus Feet.

SUNG TO FRERE JACQUES

We are thankful, we are thankful
For our food, for our food.
And our many blessings,
And our many blessings
Thank you Lord, Thank you Lord.

IRISH BLESSING

May you always have …
Walls for the winds
A roof for the rain
Tea beside the fire
Laughter to cheer you
Those you love near you
And all your heart might desire.

ASHANTI, WEST AFRICAN TRIBE

Earth, when I am about to die I lean upon you.
Earth, while I am alive I depend upon you.

CHINA

O God, I am as one hungry for rice, parched as one thirsty for tea. Fill so my empty heart. Amen.

WICCAN FOOD BLESSING

As a Wiccan, be conscious of where your food comes from. Visualize the source of the food: The gods, the farmers tending the crops and animals, the Earth in which it grows, the Sun’s rays warming the soil and turning the leaves green; the Wind carrying pollen and bees for pollination; the Rain. Do not forgot anyone who might have had any part in bringing your food to your table: the truck drivers, clerks, etc.

A sample food blessing follows:

We are grateful for the seeds that grew the plants,
For the cows that gave the milk, for the chickens, that laid the eggs,
For the lives of the animals whose bodies will nourish ours,
For those who planted and tended,
For the Wind, the Sun, the Rain, and the Earth that nourished them,
For those who harvested, milked, gathered and slaughtered,
For those who carried, prepared and delivered,
Thank you all who provided our food today. Blessed Be.

Copyright 2005, Dr. Annette Colby, all rights reserved.

Dr. Annette Colby, RD
Nutrition Therapist & Master Energy Healer
“Opening Creative Portals to Success”
972.985.8750
Annette@AnnetteColby.com

For free inspirational newsletter, articles & info visit:
http://www.LovingMiracles.com

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