Better Meal For Health & Wealth & Stay Fit For Long Life

Since the beginning of time an aspect of human social experience, as an "ideal place for communication and family bonding: the meal was. In the modern human life, dinner is often the only place and time that a family is all together. In times of tribal societies (of course there are still tribes), vegetables cooking of a slaughtered animal or cultivated brought the group together to share ideas and feelings. Think about it these days, if you want to joinmeet someone for dinner to work colleagues, get together with old friends and acquaintances, we go for a bite to eat. What is this sharing of food, which leads us in a relaxed manner and was transmissible? Could only science, and the fact that if tense when you eat, the food does not digest so well? Or it could have some psychological foundation of the idea that you share some life giving food with your own kind instead of warring parties to do about it?Unconsciously we know the facts, we are able to live another day, as well as healthy plant the seeds for future generations?

It 's easy right into summer with an abundance of fresh produce to eat a variety of sources. But as winter rolls around, juicy ears of corn is only a memory. This does not mean however that you will take your healthy eating habits, with temperatures falling.

It must still get your five portions a day,fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now's the time to get creative by trying new recipes as well as sampling produce you haven't eaten before.

Winter brings a bumper crop of root vegetables like turnips, rutabagas and parsnips; squash; Brussels sprouts; and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors and healthy benefits of winter produce.

For additional help in selecting produce, especially items you haven't tried before, visit http://www.100cookingtips.com. This easy-to-use Web site features an "A to Z" guide to produce that includes useful information on the peak season for any given item, nutrition information and selection tips. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the break fast, lunch and dinner.

Here are two delicious recipes are sure to heat up this winter:

Pesto Minestrone

This flavorful soup is also full of healthy vegetables.

2 cups cauliflower (2 small heads), coarsely chopped

1 1 / 2 cups zucchini (1-2 medium), chopped

3 cans (14.5 ounces) chicken broth, reduced sodium

1 16 oz can tomatoes, chopped, drained

1 cup small pasta shells or Hörnli

3 cups of beans orblack-eyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 ounces each)

1 cup carrot (1 medium), sliced

2 tablespoons olive oil (for pesto)

2 garlic cloves (for pesto)

1 cup basil leaves, fresh, loosely packed OR (for pesto)

1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)

1 tablespoon water

Directions

In a 5 to 6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings.

Golden Apple Oatmeal

Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.

1/2 cup Golden Delicious apples, diced

1 / 3 cup apple juice

1 / 3 cup water

1 / 8 teaspoon salt

Cinnamon

Dash nutmeg

1 / 3 cup uncooked quick-cooking oats,

Directions

Combine apples, apple juice, water and spices, bring to a boil. Stir in oatmeal, cook for 1 minute. Cover and let stand several minutes before serving. Makes a 1 - cup serving.

Shore Lunch Fish Recipes For Your Fresh Catch

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There is nothing more gratifying than a shore lunch of fresh fish you just caught that morning. With a little planning and preparation, it is very easy to take care of that midday craving. Of course, we completely support catch and release, but it does not hurt to occasionally enjoy a wonderful meal of fish that you caught yourself. A shore lunch is a wonderful way to complete a morning of fishing on your favorite stream, pond or lake.

You will need to have some equipment and supplies with you to make your shore lunch a success. Below are lists of suggested equipment and supplies you should have. Of course, you are not limited to the suggestions. Use your imagination to create some of your own recipes.

EQUIPMENT:

-Coleman Propane Gas Stove and Fuel

-Cast Iron Deep Frying Pan (Cast Iron gives more even heating)

-Medium Sized Pot

-Fillet Knife

-Mixing Bowls

-Slotted Metal Spoons

-Metal Spatulas

-Paper Towels

-Aluminum Foil

-Deep Frying Thermometer

-Silverware

-Plates

-Metal Strainer

-Funnel

I find that you can easily fit all these items in one of those plastic totes with a lid. They make a very simple storage container and keep everything in one location. They are also very easy to transport in your vehicle, boat or RV.
SUPPLIES:

-Vegetable Oil

-Cooking Spray such as PAM

-Pancake Mix

-Eggs

-Salt, Pepper, Various Spices such as Garlic Powder, Onion Powder, etc.

-Onions

-Butter

-Lemon Juice

-Cocktail Sauce

-Tartar Sauce
These are the items that will be needed for the following recipes. Of course, you do not have to bring all the items if you are cooking just one of the recipes. Also, don't be afraid to adjust the recipes to your own tastes. Just using your imagination creates some of the best meals.

Below we have a few basic recipes for your shore lunch.
Mock Shrimp Cocktail

A wonderful appetizer that will have you and your friends thinking you are eating a shrimp cocktail made at your favorite restaurant!

-Chunks (about 1" by 2") of filleted, cleaned Perch, Bluegill, Bass, Walleye or Pike.

-Old Bay Spice

-Salt

-Cocktail Sauce

Fill a pot with about 2 quarts of water. Add about 2 Tablespoons of Salt and 1 Tablespoon of Old Bay Spice. You can adjust as you feel. Bring to a boil on a camp stove. Drop chunks of fish into the boiling water. Return water to a boil and cook the fish for another 2 to 3 minutes. Drain water and chill fish chunks immediately in cold water and ice. Let chill for about 10 minutes and serve with Cocktail Sauce. Enjoy!!!

Beer Battered Deep Fried Fish

How about a Friday night fish fry for lunch right on the shore or campsite? Sounds pretty good doesn't it! Hear is a basic beer batter recipe so you can enjoy a fish fry anytime.

-2-3 Lbs. Fish Fillets, cleaned and cut into smaller sized chunks

-1 Cup Prepared Pancake Mix

-1 Cup Beer

-1 Egg

-1 tsp. Salt and Pepper

-Touch of Garlic Powder

-Touch of Onion Powder

-Vegetable Oil

-Lemon Juice

-Cocktail Sauce

-Tartar Sauce

Mix the pancake mix, beer, salt, pepper and other spices together. Drop fish into the batter. Heat in a deep cast iron frying pan about 2 inches of oil to 375 degrees using a camp stove. Use a deep frying thermometer to check the temperature. Drop about 5 to 6 chunks of battered fish into the hot oil. Do not put too many chunks in at one time, as that will cause the temperature of the oil to drop too much. Turn chunks once and cook until both sides are a golden brown. Remove fish with a slotted metal spoon and place on several layers of paper towel to absorb excess oil. Sprinkle with lemon juice and serve with cocktail sauce, tartar sauce or both if you like.

Fresh Trout Roasted in Foil

There is nothing quite as tasty than fresh caught trout cooked on an open fire after a great morning of fishing. First thing you will need to do is make a hardwood campfire that has burned down to hot coals.

-Whole Trout from about 10 to 14 inches, eviscerated and cleaned

-Butter

-Onion Slices

-Salt and Pepper to taste

-Garlic Powder to taste

-Lemon Juice

-Any additional Spices you wish.

Place whole, cleaned trout on a piece of aluminum foil that has been sprayed with Pam cooking spray. Make sure the foil is large enough to fold over a few times. Fill the cavity of the trout with butter chunks and onion slices. Add salt, pepper and any other spices you want to both sides of the fish. Sprinkle a little lemon juice. Wrap the trout tightly so it is air tight. Place wrapped fish right on the hot coals and turn every 5 minutes. In about 25 to 30 minutes, the trout should be fully cooked. The trout should look opaque and flakes easily. Be careful opening the foil as the steam will be extremely hot. Enjoy your fish!!

So I hope you enjoy these recipes on your next shore lunch. Don't forget some side dishes such as macaroni, potato or tossed salads, pork and beans, bread, etc. to complete your meal. Happy fishing and good cooking!!!

Great Salads For Summer! Green & Red Tomato Salad and Pasta Salad With Ham

As the old saying goes, "Summertime and the livin' is easy". One of the easy things about summer is a good salad recipe. On hot days when appetites wane, when you need an easy picnic item, or just don't want to heat up the house, a salad is often the perfect solution. Here we offer some different salad ideas for you to try. Maybe one of them will become a new favorite at your house. Try the Red and Green Tomato Salad for a pretty as well as a tasty salad as part of a light meal. For a more substantial salad that could actually serve as a light meal, try this Pasta Salad with Ham.

GREEN AND RED TOMATO SALAD
1/2 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp ground cumin
1/8 tsp black pepper
3 medium red tomatoes, diced
3 medium green tomatoes, diced
1 medium red onion, thinly sliced and separated into rings
1 tbsp dried basil
In a small bowl or a jar with a lid, combine oil, vinegar, lemon juice, garlic, cumin, and pepper; mix well. Refrigerate. In a large shallow bowl, combine the tomatoes, onion, and basil. Thirty minutes before serving, add the dressing and toss.
1/2 cup serving = 63 calories,3 g carbs, 1 g protein

PASTA SALAD WITH HAM
4 cups cooked spiral macaroni, chilled
1/2 cup apple cider vinegar
1/2 cup extra-virgin olive oil
1 tsp Splenda granular
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups lean julienned ham
1 1/2 cups fresh broccoli florets
1 cup thinly sliced carrots
1 med red bell pepper, cut into strips

Combine vinegar with olive oil, Splenda, salt and pepper in a jar with a seal tight lid. Shake the mixture vigorously to mix well. In a large bowl, combine the macaroni with the broccoli florets, carrots, bell pepper, and ham. Add the dressing and toss to coat well. Cover the bowl, refrigerate and chill while flavors blend.

Enjoy!