Feel free to register on my website and submit some of your favourite recipes as I would love to receive some new and fresh ideas.

A great place to share your favourite recipes and find some new ones! Register and post your recipes and pics of your fabulous food creations if you like! Share your favourite recipes from family, friends, or even original recipes you have created yourself. You may also post requests for specific recipes you are looking for.

 

The idea is to post recipes that sound good, look good, and especially TASTE good.

 

A KITCHEN PRAYER

God bless my little kitchen

I love it’s every nook

And bless me as I do my work,

Wash pot and pans and cook.

And the meals that I prepare

Be seasoned from above

With Thy blessing and Thy grace,

But most of all Thy love.

As we partake of earthly food,

The table for us spread,

We’ll not forget to thank Thee, Lord

Who gives us daily bread.

So bless my little kitchen, God,

And those who enter in,

May they find naught but joy and peace

And happiness therein.

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FOOD SCULPTURES

FUN FOOD FACTS

Lemons contain more sugar than strawberries

The onion is named after a Latin word meaning large pearl

Half of the world’s population live on a staple diet of rice

 

“Fast Food” Isn’t New!

The remains of fast-food shops have been found in ancient ruins! Even ancient Greeks enjoyed take-out. The only thing that is new is the mass production, standard menus and recipes of fast-food “chains.” Wow!

 

Potato crisps were invented by a North American Indian called George Crum

During a lifetime the average person eats about 35 tonnes of food

 

Ice Cream Is Chinese Food!

When the famous explorer Marco Polo returned to his homeland of Italy, from China in 1295, he brought back a recipe (among other things). The recipe, was a Chinese recipe for a desert called “Milk Ice.” However, Europeans substituted cream for the milk, and voila…”Ice Cream.” Ice cream has been a hit ever since!

 

The founder of McDonald’s has a Bachelor degree in Hamburgerology

In France, people eat approximately 500,000,000 snails per year

 

Carrots Really Can Help You See In The Dark!

Vitamin A is known to prevent “night blindness,” and carrots are loaded with Vitamin A. So, why not load-up today!

 

The first breakfast cereal ever produced was Shredded Wheat

There are about 100,000 bacteria in one litre of drinking water

 

The Word “Salary” Comes From “Salt!”

Salt, our oldest preservative, was extremely rare in the past. So rare, in fact, that it was often used as pay. Imagine…earning a couple of tablespoons of salt for a hard-days work. Today, salt is so common that restaurants give it away for free, and packaged food contains so much that it’s far too easy to eat too much salt (salt is also known as “sodium”).

 

Cream is lighter than milk

Over 1,000 litres of beer are drunk in the House of Commons each week

 

Sometimes Frozen Fruits And Vegetables Are More Nutritious Than Fresh!

The longer that fruits or vegetables sit around waiting to be sold or eaten, the more nutrients they lose. But fruits and vegetables grown for freezing are usually frozen right after they’re picked. Therefore, they have less time to lose their nutrients.

 

Instant coffee has been in existence since the middle of the eighteenth century

The dish chop-suey does not come from China. It was created by Chinese immigrants in California

 

You’re More Likely To Be Hungry If You’re Cold!

Temperature can affect your appetite.

 

Frankfurter sausages were first created in China

Within 2 hours of standing in daylight, milk loses between half and two-thirds of its vitamin B content

 

Have A Tomato With Your Burger!

When a source of Vitamin C (orange, lemon, grapefruit, strawberry, tomato, potato, etc.) is eaten with meat or cooked dry beans, the body makes better use of the iron in the protein food.

 

A portion of the water you drink has already been drunk by someone else, maybe several times over

Bakers used to be fined if their loaves were under weight, so they used to add an extra loaf to every dozen, just in case — hence, the expression “baker’s dozen”

 

It Takes 3500 Calories To Make A Pound Of Fat!

So, as long as you’re active, and burning of calories, calories shouldn’t have too much of a chance to turn into fat.

 

Peanuts are used in the manufacture of dynamite

It has been traditional to serve fish with a slice of lemon since the Middle Ages, when people believed that the fruit’s juice would dissolve any bones accidentally swallowed

 

The Average Person Eats Almost 1500 Pounds Of Food A Year!

On average, that can be thought of as 150 pounds of meat, 290 pounds of milk and cream, 35 pounds of eggs, 48 pounds of chicken, 68 pounds of bread, 125 pounds of potatoes, and 80 pounds of fruit. That should be enough to fill your stomach.

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10 Tips To Healthy Eating And Physical Activity

1. Start Your Day With Breakfast

Breakfast fills your “empty tank” to get you going after a long night without food. Eating a good breakfast can help you do better in school. Easy to prepare breakfasts include: cold cereal with fruit and low-fat milk, whole-wheat toast with peanut butter, yogurt with fruit, whole-grain waffles or even last night’s pizza.

 

 

2. Get Moving

It’s easy to fit physical activities into your daily routine. Walk, bike or jog to see your friends. Take a 10 minute activity break every hour while you read, do homework or watch TV. Climb stairs instead of taking an escalator or elevator. Try to do these things for a total of 30 minutes every day.

 

 

3. Snack Smart

Snacks are a great way to refuel. Choose snacks from different food groups – a glass of low-fat milk and a few graham crackers, an apple or celery sticks with peanut butter and raisins, or some dry cereal. If you eat smart at other meals, cookies, chips, and candy are okay for occasional snacking.

 

 

4. Work up a sweat

Vigorous work-outs, when you’re breathing hard and sweating, help your heart pump better, give you more energy and help you look and feel your best. Start with a warm-up that stretches your muscles. Include 20 minutes of aerobic activity, such as running, jogging or dancing. Follow-up with activities that help make you stronger such as push-ups or lifting weights. Then cool-down with more stretching and deep breathing.

 

 

5. Balance your food choices – don’t eat too much of one thing

You don’t have to give up foods like hamburgers, french fries, and ice cream to eat healthfully. You just have to be smart about how often and how much of them you eat. Your body needs nutrients like protein, carbohydrates, fat, and many different vitamins and minerals such as vitamins C and A, iron, and calcium from a variety of foods.

 

 

6. Get fit with friends or family

Being active is much more fun with friends or family. Encourage others to join you and plan one special physical activity event, like a bike ride or hiking, with a group each week.

 

 

7. Eat more grains, fruits, and vegetables

These foods give you carbohydrates for energy, plus vitamins, minerals, and fibre. Besides, they taste good! Try breads such as whole-wheat, bagels, and pita. Spaghetti and oatmeal are also in the grain group.

 

 

8. Join in physical activities at school

Whether you take a physical education class or do other physical activities at school, such as intramural sports, structured activities are a sure way to feel good, look good and stay physically fit.

 

 

9. Foods aren’t good or bad

A healthy eating style is like a puzzle with many parts. Each part, or food, is different. Some foods may have more fat, sugar or salt, while others may have more vitamins or fibre. There is a place for all these foods. What makes a diet good or bad is how foods fit together. Balancing your choices is important. Fit in a higher-fat food, like pepperoni pizza, at dinner by choosing lower-fat foods at other meals. And don’t forget about moderation. If two pieces of pizza fill you up, don’t eat a third.

 

 

10. Make healthy eating and physical activities fun!

Take advantage of physical activities you and your friends enjoy doing together and eat the foods you like. Be adventurous – try new sports, games, and other activities as well as new foods. You’ll grow stronger, play longer, and look and feel better! Set realistic goals – don’t try changing too much at once.

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The Essential 6 Nutrient Groups

1. WATER

Transports other nutrients to cells, carries wastes away, aids digestion and more. It makes up more than half your weight.

SOURCES: water; juices and other beverages; soups and many “solid” foods (fruits, vegetables, breads, etc.).

 

 

2. MINERALS

Build bones, teeth, blood, and help the body use energy.

Especially important to young people:

CALCIUM: found is the milk/dairy group and in some green vegetables.

IRON: found in lver, kidney and lean meats, shellfish, dried beans and peas, dark green leafy vegetables (spinach, etc.), egg yolks and dried fruits.

 

 

3. PROTEINS

Build and repair cells, fight infection, and make blood strong. These body builders are made up of amino acids. (”Complete” proteins have all 8 amino acids that the human body needs.)

SOURCES OF COMPLETE PROTEINS: fish, meat, chicken, eggs, milk, and soy beans.

SOURCES OF INCOMPLETE PROTEINS: dried beans, lentils and peas, nuts, breads, noodles, grains and cereals. Foods missing different amino acids can sometimes be combined to provide the amino acids for a complete protein.

 

 

4. VITAMINS

Help the body use food and work properly. They’re found in all foods from the 4 food groups.

ESPECIALLY GOOD SOURCES: carrots, spinach, broccoli, green peppers, leaf lettuce, cantaloupe, citrus fruits, tomatoes, potatoes, whole and enriched grains, milk products, fish, meat, and poultry.

 

 

5. CARBOHYDRATES

Provide energy (calories) for muscles, nerves, and the brain. “Complex” carbohydrate foods provide calories and other nutrients. (An added plus -  they’re also sources of fibre, essential for digestion and the prevention of some disseases.) “Simple” carbohydrate foods provide calories, but not much else. (That’s why they’re often called “empty calories.”)

SOURCES OF COMPLEX CARBOHYDRATE: (”starches”): breads, noodles, grains, cereals, potatoes, nuts, seeds, dried beans, lentils and peas, vegetables, and some fruits.

SOURCES OF SIMPLE CARBOHYDRATES: table sugar, powdered sugar, brown sugar and “natural” sugars in honey, corn, and some fruits.

 

 

6. FAT

Provides energy and “fatty acids,” and helps digestion. Too much fat can be harmful.

SOURCES: vegetable oils, margarine, butter (and foods fried in them); whole milk, cream, most cheeses; meats, poultry (with skin), eggs; chocolate, avacadoes, peanut butter, and nuts.

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Healthy In & Out

A balanced diet not only keeps you healthy on the inside, but makes a big difference on the outside too!

 

 

A Person With A Good Diet

• clear skin
• glossy hair
• sparkling eyes
• firm muscles
• straight posture
• proper weight
• bright smile
• alert
• fun-loving

ready to get the most out of life

 

 

A Person With A Bad Diet

• pale or blotchy skin
• lifeless hair
• dark circles under dull eyes
• flabby muscles
• droopy posture
• too thin or fat
• pale gums, bad teeth
• tires quickly
• seems crabby or lazy

drags through life

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Know Your Sugars

Sugars are one of the most misunderstood parts of our daily food supply. Many people believe that eating sugars can lead to certain forms of sicknesses, however, research has failed to link sugars to the development or cause of any chronic disease. Even though cavities may be associated with eating sugar, cavities can also result from eating other carbohydrates including starches.

Sugars are common food ingredients that are found in many forms. Since sugars are carbohydrates, they are a contributor of calories for the body – an important energy source.

There are no nutritional differences among sugars. The body uses all types of sugars in the same way. During digestion, sugars are broken down and enter into the bloodstream. They travel through the blood stream to body cells, where they provide energy and help form proteins.

As carbohydrates, sugars are preferred as a fuel during high-intensity activity (1, 2).

Sugar does not cause hyperactivity, nor does it negatively affect mental performance (3). Further, no particular group of children reacts to sugars differently from the general population. Actually, research suggests that sugars tend to calm both children and adults (4). This could just go unnoticed due to other influences, such as a birthday party in which everyone is excited to begin with.

 

 

Brief History of Sugar

500 years ago, sugar was a rare spice or medicine, imported to Europe from India. Then it became an expensive commodity primarily produced in overseas tropical colonies. It later grew into a less-costly commodity produced and traded among countries, and finally became a cheap everyday commodity, produced from both sugarcane and sugar beets. By about 1970, approximately 9% of all available food calories in the world, were in the form of sucrose. No other food in world history has had a comparable performance.

 

 

Sugars

Glucose

(Dextrose, Grape Sugar, or Corn Sugar). Somewhat less sweet than cane sugar and is soluble in hot or cold water. It is found in sweet fruits such as grapes, berries, and oranges and in some vegetables such as sweet corn and carrots. It is prepared commercially as corn syrup.

 

 

Fructose

(Fruit Sugar). Highly soluble. It is much sweeter than cane sugar and is found in honey, ripe fruits, and some vegetables.

 

 

Sucrose

The table sugar with which we are familiar and is found in cane or beet sugar, brown sugar, molasses, and maple sugar. Many fruits and some vegetables contain small amounts of sucrose.

 

 

Lactose

(Milk Sugar). Produced by mammals and is the only carbohydrate of animal origin of significance in the diet. It is about one sixth as sweet as sucrose and dissolves poorly in cold water. The concentration of lactose in milk varies from 2 to 8 per cent, depending upon the species of animal.

 

 

Maltose

(Malt Sugar). Does not occur to any appreciable extent in foods. Maltose is produced in the malting and fermentation of grains and is present in beer and malted breakfast cereals, it is also used as a source of carbohydrates for some infant formulas.

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Nutritious & Delicious Snacks

 

Choc On The Rocks

Pour chocolate milk over ice.

 

 

Fruit Slush

Place finely crushed ice into a paper cup. Pour over it some concentrated frozen fruit juice just as it comes from the can. Note: Take the can from the freezer 1/2 hour before preparation, so that it is easy to pour.

 

 

Fruit Nog

Whip in a blender:

• 1 cup orange juice (or other juice)
• 1 egg
• 1/2 cup powered skim milk
• 1/2 cup cold water
• Unsweetened fruit pieces may be added, either frozen or at room temperature

Note of caution: serve within 30 minutes

 

 

Fruit Shakes

Blend together:

• 3/4 cup (200mL) milk
• 3/4 cup (200mL) plain or fruit flavoured yogurt
• 3/4 cup (200mL) drained pineapple chunks

2 Tbsp. (30mL) frozen orange juice concentrate

 

 

Juice Fizz

Mix juice with a little soda water for the fizzle kids love.

 

 

Yogurt Juicicles

Make nutritious frozen snacks on a stick by blending 2 1/2 cups (625mL) of plain yogurt with 1 small can of frozen juice concentrate. Freeze in popsicle containers or small paper cups, adding a stick when the mixture is almost frozen.

Note: Chunks of unsweetened fruit, frozen, fresh, or canned may be added for a very special treat

 

 

Cinnamon Delight

Spread whole grain toast with apple sauce and sprinkle with a little cinnamon

 

 

Jiffy Pizza

Spread tomato sauce on a toasted English muffin. Top with mozzarella cheese and broil until bubbly.

 

 

Veggie Dip

Combine well:

• 1 cup (250mL) yogurt
• 1/3 cup (75mL) mayonnaise
• 1 Tbsp. (15mL) each of finely chopped onion and parsley
• 1 tsp. (5mL) of dill weed and seasoning salt to taste

Serve with raw vegetable dippers

 

 

Cheese Shreddies

Place shreddies in a shallow baking pan and sprinkle with grated cheddar. Broil until cheese is melted. Cool and serve. Can be stored tightly covered in the fridge.

 

 

Cheese Puffs

Ingredients:

• 1/2 lb. grated cheddar cheese
• 1/4 lb. butter or margarine
• 1 cup all purpose flour

1/8 tsp. Salt

Combine all ingredients and blend until smooth. Roll into small balls the size of marbles. A regular skillet on the top of the stove or a baking pan in the oven may be used (for baking – 350 degrees for about 15 minutes). Recipe makes about 24 puffs