GYO - May # 28 Round up

Monday, June 01, 2009

Posted by Dee




Thanks to all the participants who have sent delicious , mouthwatering entries to this unique event . We have very interesting recipes to share with all. I have bookmarked my favorites too :) Thanks Andrea for giving us the wonderful opportunity to host this event.

Here are entries in random order . Do check the album to see the mouth watering delicacies.

Green is my Valley's Garden Bounty Shrimp Ceviches

Everything's Herbed 's Burrong Mangga ( Pickled Mangoes)

Allotment 2 Kitchen's Forced Rhubarb Cheese cake

Standing Straight's Duck Confit in white wine reduction


Recession Recipes' Quinoa salad

Less sugar Please's Spinach Ambat

Chocolate & Croisssants' Tomato Salad

Andrea's Recipes' Lemon thyme Sorbet

Masala Heaven's Baingan Masala

Kitchen Gadget Girl's French Breakfast radish Appetizers

Evening Shade Morning latte's Herb Butter roast Turkey and Zucchini Bread


Erbe in Cucina's Flower's Tea


Taste Food's Scallop Cilantro Gremolata

Kitchen Therapy's Chive on Fish

Salt and Pepper's Salad Greens

Eating Drinking and other Adventure's Quick Stir Fried Peas

Gustoso's Baba Ghanoush

Green is my Valley's Tartines

Playing House's Parmesan Chive Crackers

Evening shade Morning Latte's Garden herb Bread


Here is it folks ! and I hope you guys have a great week ahead! if I have missed out any entry, please leave a note in the comment section or email us , I will look into it .





This post was written by Dee



Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Art of Rock Painting - Kids Crafts

Thursday, May 21, 2009

Posted by Mansi

rock-painting
(LadyBug Image copyright & property of Patty Donathan)

As Summer vacation sets in, parents are scrambling to keep their kids entertained as much as possible. Summer camps and activity centers are obviously, the first choice, and a great way for them to get some healthy exercise. But there are a lot of activities that you can do with your kids over the weekends, or when you have some free time, and right in the luxury of your home. Rock Painting, or Rocks Arts, is one such fascinating best-out-of-waste kind of project that can be great for kids of any age group. It is fun, simple, needs very few supplies, and will be a fun, creative weekend project to interact with your kids.

What & Why of Rock Painting?
As the name suggests, Rock Painting involves collecting small stones or rocks of varying shapes and sizes, and turning them into something more meaningful, like a creature, a flower, a centerpiece, a paper-weight or anything else, by being creative with shapes and of course, colors. Moreover, the actual experience of rock hunting also encourages the child to "look" for shapes within the rocks. Does that one look like a little gold fish? Maybe it looks like a shark? How about a flat rock that looks like a "potato"? This will help enhance their natural creativity and sense of imagination, along with the ability to identify and relate objects to one another.

What Do you Need?
The simplest of any kids' activities, Rock painting needs no more than a list of 3-4 things, and most of them, you'll already have in your house, except, of course, the Rocks:)
1. Rocks of different shapes & sizes
2. Acrylic Paint & paint brushes of all sizes
3. Photo or Image you want to create on the rock
4. recycled newspaper - to prevent stains!

How to Do it?
If your child is old enough, and has a natural interest in painting, this project should be fun and easy for him, and can be done with minimal intervention, yet supervision and support from the parents. However, if your child is too young, or not so good at drawing/painting, go easy and choose simple patterns or ideas to recreate shapes and images on the Rocks. Here are some neat Rock Art Ideas that you could try, with complete information about what you need, and the How-To steps, all included:

1. San Diego Zoo's Rock Owl Paperweights
2. Martha Stewart has a ton of lovely rock craft ideas, with detailed instructions for most of them. The Ladybug, the Frogs, the Pandas and the Turtle are some of my favorites - heck, even adults would have fun doing these!
3. Creativity Portal has a bunch of ideas, weblinks and tutorials on how to get started with Rock Painting, and I'm sure you'll find it inspiring.
4. Use your Imagination, and go wild! Don't just restrict yourself to using paints, you can use tissue paper, threads, ribbons, fiber, glitter or fabric to create beautiful creatures out of stone. Check out some more rock crafts at Lakeshore Learning
5. Finally, take some inspiration from Patty Donathan, who's an established Rock Painting specialist. She has some free tutorials/PDF's on her website, including the "LadyBug" shown in the pic above.

Summer is a great time to go outdoors and play in the sun, though not too much! But there are several ways you can interact with your kids and keep them entertained, as well as inspire creativity by engaging in simple yet fun activities, like Rock painting. Hope these tips and ideas help you and your child create a masterpiece that can find a place on your mantel, something you'll be proud of for years to come!


This post was written by Mansi

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

ARE YOU OBSESSIVE?

Tuesday, May 19, 2009

Posted by Deeba PAB

Are you obsessive?

Sometimes I feel that I’m possessed by obsession. And more often than not, IT follows me to the kitchen. Each time I finish a part of the menu I am cooking up, I do the dishes, wipe them, clear the place, put everything back, wipe the counters…& then begin the next bit. My knives have to be in the right place, the right knife has to be used for the right thing. I will not slice tomatoes till I find my serrated slicer, I worship my microplaner, my santuko is the only thing that slices my grilled chicken … & I’m the mistress of the kitchen. So much so, that when I chop, each piece should be the same size. The saving grace is that I’m pretty quick with the cutting, chopping and clearing up, otherwise we would have a ‘singing for the supper’ happening every night!

Things are slowly changing, & now I have company. The daughter is growing up, & she’s the regular teen with her head in the clouds. My knives are misplaced; my favourite non-stick is where I can’t find it, the ketchup is out & the cupboard is open … SIGH!! Sometimes I wish I was more chilled out, but it's not happening yet!

Wonder if I'm alone in this obsession; are you in there with me?






This post was written by Deeba



Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Vegetarian Food Pyramid - Wheat Bran

Sunday, May 17, 2009

Posted by DK



In my last post, I was talking about the important byproducts of my favorite whole grain - wheat. The last edition was about wheat germ. Now let’s get set to wheat bran. The wheat grain has a hard outer layer. So while the grain is being processed for the purpose of making whole wheat flour, Bran is created as a by product.

How does it look like?
(Source: http://www.mdidea.com/products/proper/wheat_bran02.jpg)


In its raw form, wheat bran has a light brown color and is similar to sawdust in texture. It is also available in powdered forms. Although cereals of bran is available ( as do readymade wheat bran muffins/pancakes) it is advisable to stay away from them since they are known to be high in high fructose corn syrup and unwanted sugar.





Where to buy?
Wheat Bran is mostly available in health stores. I personally haven’t been able to get in my local grocery stores. If you are in the US, you can find them in stores like Whole Foods.

How to buy?
Buying bulk would be preferable since it can be added to almost all types of dishes that you can think of – breakfast cereals, granola, pancakes, muffins, cookies, breads etc. You name it, you can add it :). You can powder it finely and add it to your smoothie too.

How does it taste?
I personally find it mildly sweet with a delicious chewy taste. I esp. love it in my muffins for the very same reason since it sort of makes me feel filled up pretty fast but is in fact pretty light. Sometimes the repeated mechanical movement of the mouth (aping the looks of a digesting cow!!) makes me feel like I am eating more! Psychology – well yeah, anything to cheat my brain into thinking that I am actually eating more though its otherwise in reality! One can def. cheat for the “greater good”- I always say!

How to store?
If you are buying in bulk, make sure you refrigerate it since it can go rancid. One may also store it in a vacuum –sealed canisters and placed at a moderate temperature. If your wheat bran starts tasting bitter, then probably it has already gone rancid.

Benefits
One word of caution before I list down the benefits. Please avoid going overboard with adding wheat bran after reading this post). It’s known to cause diarrhea with over consumption.

1. Nature’s answer to Man’s fiber needs about 99% ( in one cup) of the daily requirements.
2. The fiber helps in body regulation and in providing a normal bowel functioning.
3. Have constipation? Then Wheat Bran will surely help you in relieving the problem.
4. It also helps in preventing intestinal related disorders.
5. Studies show that it also helps people with hemorrhoids.
6. It also provides about 9-10 gms of Protein ( 1cup) and approx 35% of Iron.
7. Other essential nutrients and minerals like magnesium,manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.

Recipe Ideas
There are no specific methods to add/include wheat bran in our diet. It is as simple as adding a tablespoon along with your baking batter or mixing it up with your smoothie or topping it off on your breakfast cereal. Two sample recipes to start you off with wheat bran are :

Apple Bran Muffins with the goodness of whole wheat, apple and nuts. Less fat more nutrition



Famous french bread Pain Au Son made with the complete goodness of bran. You can make it using Wheat bran or Oat bran. Both work perfectly in this recipe.


This post was written by Dhivya


Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

GYO - May #28

Sunday, May 10, 2009

Posted by Dee






The daily tiffin is proud to host this month's GYO. Thanks andrea for allowing us to host this wonderful event.

Grow Your Own is a twice-a-month blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. Anyone with a blog can participate! Do you write a food blog? A gardening blog? A farm blog? A hunting or foraging blog? An eco blog? A frugal blog? Anything whatsoever related to home and garden or fun activities to do with children? You can write a post about some of the edibles you have raised, grown, or found and cooked with. Having a food blog is not a requirement for participation.

The rules are simple:

* Make a dish that uses at least one item from your very own garden or farm and post about it. Your garden doesn’t have to be big. Container gardens are welcome! If you hunted or foraged, those items are also eligible. You can also use something that was given to you, but the giver must have personally grown or raised the item. If you paid for it, then it doesn’t count.

* Anything edible that you have grown or raised qualifies, including fruits, vegetables, herbs, sprouts, edible flowers, nuts, grains, legumes, dairy products, eggs, livestock, and anything else I might have forgotten. Produce from both indoor and outdoor gardens are welcome! Different regions will have different things available, so feel free to feature things unique to your area. (Rambutan trees, anyone?) We are all about celebrating variety!

* Please make sure your dish is posted during the month of the event because we like to celebrate seasonal items. One post per blog, please.
* As a courtesy, please include a link to this announcement in your blog post, and then update later with a link to the round-up.

* If you want to include one of the Grow Your Own badges in your post, feel free to grab one from here. (Please upload to your own server/image repository.) Logos professionally designed by Jeff Meyers.

To include your post in the round-up, send an email to thedailytiffin(at)gmail (dot)com by the 30th of May 2009 with the following information:

* Subject line: Grow Your Own #
* Your name and location (country, state if applicable)
* Your blog URL
* Permalink to your post
* 300×300 pixel photo of your dish (As long as the photo is no larger than 300 pixels in either direction, it will work.)

For an event like this I think it’s useful and interesting to see what is fresh and available from different regions at different times of the year, so please make sure you include the location information when you submit your entry.

It’s hard to keep track of entries if we don’t receive an email, so please remember to email your information to us. We feel bad if we miss someone’s post!


We will post a round-up of all our dishes within a few days after the deadline (of course subject to any other events in life, acts of God, etc). Questions? Please ask in the comments or email us.

We are eagerly looking forward to seeing those wonderful recipes made by the ingredients from your kitchen garden !




This post was written by Dee



Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Spring Vegetables: Rhubarb

Saturday, May 09, 2009

Posted by Andrea Meyers

The Daily Tiffin - Rhubarb stalks

Originally grown in Asia as a medicinal plant, rhubarb is botanically a vegetable but its tart flavor makes it a terrific ingredient in fruity desserts, compotes, and chutneys. Think rhubarb pie or galettes, rhubarb torte, rhubarb crumble, rhubarb jelly, and rhubarb drinks such as martinis and margaritas. Two popular red fruits, strawberries and cherries, work well with rhubarb and that’s perfect because they are all in season at the same time, so try them together in pies, jellies, or even sangria.

Whether you buy rhubarb from a produce stand, farmers markets, or grocery store, or perhaps grow your own, you’ll want fresh crisp stalks and deep red color, which usually indicates more flavor. The leaves are not edible as they contain the toxin oxalic acid, so cut those away completely. Stand the stalks in a glass of cold water for an hour to refresh them before cooking. Rhubarb stores well in both the refrigerator and freezer, and also cans well using the hot-pack boiling water method.

Growing rhubarb is relatively easy because it’s a perennial, it just needs lots of room to accommodate the large leaves, so pick a spot on the edge of your garden where it can take off and not cover your other plants. Rhubarb thrives in moderately acidic soil, so add some pine bark mulch if necessary. In warm climates it grows year round and produces two harvests each year, while in temperate climates the parts above ground disappear during the winter and grow back in the spring producing one harvest each year. You can force rhubarb in winter, just cover it with an overturned bucket or pot, and it will sprout more quickly and produce longer stalks and smaller leaves. To harvest rhubarb, just pull the stalks away.

Raw rhubarb is a good source of Vitamin K and a moderately good source of Vitamin C, Calcium, and Manganese, though cooking slightly reduces the amount of Vitamin C and Manganese and increases the Calcium.

For a delicious way to get started cooking with rhubarb, try this quick and easy recipe for spiced chutney, which pairs well with roasted pork, chicken, duck, or lamb. The red onion and cherries carry on the bright red theme and the rhubarb and apple cider vinegar add a delicious tartness.

Spiced Rhubarb Chutney

(adapted from Epicurious)

Equipment

6-quart Dutch oven or pot

Ingredients

3/4 cup (131 g) granulated sugar
1/3 cup (80 ml) apple cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon garlic powder
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
1-1/2 pounds (680 g) fresh rhubarb, cut into 1/2-inch cubes
1 medium red onion, chopped
1/3 cup (about 2 ounces/57 g) dried tart cherries

Preparation

1. Combine the sugar, cider vinegar, ginger, garlic, cumin, cinnamon, cloves, and red pepper in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves.

2. Add the rhubarb, onion and dried cherries. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely and store in a jar. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

References

Wikipedia – Rhubarb

VideoJug – How to Harvest Rhubarb

Fruits and Veggies Matter (CDC) – Rhubarb

Health Alicious Ness - Rhubarb


This post was written by Andrea

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

When a Beautiful Hike Can Go Wrong

Thursday, April 30, 2009

Posted by Indian Food Rocks

I wouldn't say we are avid hikers or adventurers but we do like to hike as a family. That usually limits us to easy to moderate hikes with moderate gains in altitude. The longest hike we have done is a 5.4 mile hike along The Loop in Rocky Mountain Park. We always take the necessary precautions:

  • we carry enough water for each person
  • we wear sunscreen
  • we carry or use insect repellent
  • we carry several layers of clothing, including one that is water resistant, as the weather can change in a heartbeat in the Rockies
  • we carry walkie-talkies just in case. Most of the time, my daughter uses these to sing to everyone else who might be on the same frequency.
  • we do not let our daughter walk alone ahead or behind us - we're usually in mountain lion territory.
  • we carry energy bars or fruit leather on short hikes. On slightly longer hikes, I carry boiled eggs - it's the only time I eat boiled egg yolk - and sandwiches.
  • the hikes we go on have well-marked trails so we don't need a map but we carry the one the Park gives us anyway.
  • we stay on the marked trail.
  • we don't pick wildflowers or mushrooms or any plants.
  • we're keyed into the weather and if we see a thunderstorm approaching - a very common afternoon phenomenon around here - we pack up and head for safety.
  • we do not hike in the dark, except at Delicate Arch in Arches National Park, where the hike back is well after sunset and partly in the dark.
  • we carry flashlights.
Is it possible then that anything could go wrong? It can and it did. On a very easy hike - you could even call it a stroll. You see, there were a couple of important things that are not covered in the list above and add to it a sense of complacency.

Like out of a dream, the kind that suddenly goes bad without any warning
We were hiking in Yosemite National Park over spring break late last month. The hike or stroll in question was around Mirror Lake, a shallow pool of water along Tenaya Creek that has fabulous reflections during spring. As the season progresses, the water dries up to reveal sandy beach-like areas along the creek. People walk off the trail and onto these beaches for a picnic.

YO-12

I was so enamored by the reflections that I started to lag behind as we walked towards the beach. Usually, we are always within earshot and sight of one another and no matter what, my daughter is never alone. Soon, my family had gone so far ahead that I couldn't see them. When I reached what looked like the access point to the sandy area, I looked out and couldn't see them. I saw other picnickers frolicking away instead. Irritated, I continued along the trail thinking that it was rather typical of my significant other to keep going. He is known for pushing us further and further on every hike. Hmmph. He might have waited for me to catch up!

As I hiked on alone, the forest started getting thicker and there was no-one ahead of me or behind me. I looked in my backpack and oops! I'd forgotten the walkie-talkie in the car. There was no way I could ping them and my cellphone was also in the car - not that it would have helped any as T-Mobile has no reception, whatsoever, in the Park. AT&T does have a signal in some parts of the Yosemite Valley. After about 20 minutes, the terrain started becoming rockier and I decided to turn back. A short while later, I met a couple who were planning to hike to the head of the creek and they promised me that they would let my family know that I had turned back, if they ran into them. The couple then advised me to stay put at the trailhead, which was 1.2 miles from the parking lot, because my family would have to go past the trailhead to get back to the car.

I returned and waited at the trailhead. And waited and waited and waited. It was nearing sunset and becoming progressively colder. After an hour of fuming, I decided to give them another half hour before going in search of a ranger. Luckily, I didn't have to because two very worried and very angry persons showed up soon thereafter.

They had not walked on ahead along the creek like I had assumed. Instead, they were trying to get back onto the trail from the sandy beach and could not be seen from the trail. When they got back onto the trail, they assumed that I was still walking towards them and so walked back. When they didn't find me along the trail, they walked back to the car. [3.4 miles total at this point] They had tried calling me on the walkie-talkie and got no answer and realized why when they saw the walkie-talkie in the car. That was my first Oops! Since it was an easy hike, I was not careful about ensuring that I had my walkie-talkie with me.

They found the second set of car keys also in the car. That was my second Oops! Always keep a second set of car keys with another person in the group so that if you split up, the other group has access to the car, especially if you traveled in one car. Of course, if both keys end up with the group that gets lost, not much can be done!

Since they now knew why they could not contact me, their irritation levels were higher than their concern levels. They walked back to the trailhead [4.6 miles total at this point] and found me. This was my third Oops! If you get separated from your group, head back to where you left the car or always have a place that you will meet at and, also agree upon the latest time that everyone should expect to reconvene in such an event. We never expected to lose each other and while it seemed practical to me to wait at the trailhead, it wasn't for several reasons. The trailhead was a short loop and returning hikers usually take the shorter route out to road that leads to the parking lot. Not that it mattered, in this case, because when I reached the trailhead, they had already gone past it on their way to the parking lot! Also, I would have been exposed to the elements at the trailhead had there been a storm. Another point to consider: discuss how long each party should wait before going in search of help.

After taking turns to vent, we walked back to the car together and when we reached the parking lot, two out of three of us had walked 5.8 miles of which 2.4 miles was completely unnecessary and could have been avoided easily.

So learn a lesson from our experience where I made several basic mistakes on a very easy hike, despite having hiked for so many years.




This post was written by Manisha

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Declutter

Sunday, April 26, 2009

Posted by Dee






Most of us have a problem of over accumulation.We acquire things throughout our lives, some are given to us , some left to us , some we find and most of them are purchased and we keep them because we think , they evoke memories , hold answers , contains a promise or might serve a purpose some day. But we tend to forget that too much stuff can actually create a physical barrier of whats really important and also creates a sense of unease with the things we own and finally is overwhelming.

First and foremost we keep most things , even if we want to let go of them because we think we might need it some day. For instance , I know someone who has a penchant for empty shoes boxes and keeps them in the storage area of their home because they think they might need to move some day and can reuse them for packing. I do agree that reusing the stuff is a great way of minimizing cost , but as far I know they haven't moved in the past 3 years. So imagine the number of shoe boxes they must have accumulated in 3 years. I follow a simple mantra when it comes to decluttering my home , First of all a lot of thought goes into buying anything, secondly if i dont use anything and its kept there for more than 3 months and its in great condition , it either goes to a consignment store or I give it away to someone who can put it to good use .. or I keep my garbage can really happy by filling it up without a second thought or regret.

Remember one thing, clutter stops us living in the present.

Secondly , we keep things because of sentimental value and they are too important to let go ... I completely understand this .. I am already having trouble letting go of my daughter's first hat , It no longer fits her... but I ask myself.. How am I going to put it to good use ? Is this the only thing I am going to keep of hers ? What comes next and where will I put away all that stuff ? I am so sure .. that all the stuff I am going to keep will end up in a pile of unwanted clothes or occupy maximum space in the closet or lost in the clutter of the house and I have to say that most of us dont live in palaces to keep as much as stuff we want to. Be merciless , pick and choose what you want and then discard the rest. Anything that holds sentimental value , needs to be treated with respect and cherished and if it can , displayed and reflected in a way that you store it, and definitely not lost in a pile.

Thirdly we cling on to stuff because they are worth a lot of money. Always put a lot of thought into what you buy , Imagine the cost incurred for what you dont use and the cost of holding onto it . If you have a spare room and its unusable and cluttered, imagine the rent / mortgage you are paying on that unusable square footage. The money you could be saving from all this could help take a long wanted vacation or a great appliance you always wanted and use regularly. Follow the rule , One in , One out i.e if you buy one thing which is and upgrade of what you already have or something which is similar to what you have , make sure , you find a way to discard the older one before you get the new one into its place.

Decluttering is something that cannot come to a person in a one day , It is a continuous process and takes time and effort mentally and physically. If you start a process of decluttering , do not be overwhelmed by the amount of work you need to do .

1. Set realistic goals. Dont think of accomplishing the 26 tasks on your to do list in one day. Im sure one will be so exhausted that they wont think of working on de cluttering their home for a long time.

2. Take short breaks every hour or half hour , like a tea break, sitting down for a minute ,or at least staring out of the window will help you refresh and tackle your task with vigor.

3. Everyone has trouble doing certain tasks, for instance I have trouble folding laundry, I am not sure why, but I always put it off until the very end. So when I want to accomplish this task, I do not work on anything else that day so that I can focus better and finish my task before I decide to put it away for the next day. It works for me !

4. Assign spaces for everything in your home , starting from utensils to paper clips , rubber bands . Make sure that its put back in place after its used, that ways its one job less for the person who cleans the house. The house need not look sterile , some people cannot live without clutter , i am one of them, so organize clutter and make it look beautiful in a part of your home. I do that with my books.

5. Once you start to see larger flat surfaces in your home , you realize its a better place to come back to . Also it will be a great place to socialize and proudly show off your home and then if you felt that your home was too small before de cluttering , you wont feel the same way now. De cluttering in general will make life seem a lot simpler , easier and a lot more organized.


Trust me , when you start this process, you will feel much better , life seems organized


Hence , De clutter your home, workplace and life !





This post was written by Dee



Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Very Berry Recipes

Wednesday, April 22, 2009

Posted by Mansi

berry-recipes
Berries are a super-house of healthy nutrients, and right this moment, it is raining fresh berries all around California, and probably in several other parts of the world where the Heat chart has gone up, and Summer has officially set in! I simply cannot resist picking up the cute baskets loaded with strawberries, blueberries, goji berries and blackberries that line the fruit aisles. And though I am a hard-core sweet-tooth person, this craving for cooking with berries has introduced me to several sweet & savory berry treats, along with desserts. Check out some of the advantages of including berries in your summer diet, and then head on to explore some delicious recipes that I've specially bookmarked for our DT readers! (Image courtesy of Wikimedia)

5 reasons to Eat Berries
1. They are the best source of anti-oxidants, packed in a fruit full of flavor!
2. Most berries, like strawberries, contain as much Vitamin C as Orange Juice, which is great for the immune system and for growth of connective tissue.
3. Berries are the best low-calorie snacks filled with nutrients like calcium, potassium, magnesium, folate and other vitamins.
4. The colored pigments, or flavanoids, contained in berries help reduce diseases and infections, as well as reduce risk of cancers.
5. Dark-colored berries also contain Lutein, which helps improve your eyesight.

And most importantly, they are so full of flavor, and can be used to make so many mouth-watering delicacies, whether you prepare something elaborate, or just slice them and top them with yogurt or cream, Berries are indeed Good Eats!

Berry Recipes
Start off your day with these delicious Raspberry Mega Scones from 101Cookbooks. These giant and bright red scones look and smell wonderful, will serve each member of your family, and will be a breakfast feast that they'll boast about for a lifetime!

If you want to load up on the goodness of all the different kinds of berries at once, try this Berry Tart from SimplyRecipes. With ingredients like Mascarpone, Orange Marmalade and Berry liqueur, its hard to say no to this recipe!

For those looking for non-sweet options, this Savory Berry Compote by Rachel Ray looks like an innovative twist. Flavored with different kinds of berries along with onions, lemon juice and a hint of ginger & thyme, it sure sounds adventurous and intriguing at the same time!

Then there's the Spicy Blueberry-Citrus Marmalade over at Sunset Magazine that I found interesting. The flavors gel so well together, and it would be a perfect spread for breads, toasts, warm muffins or scones! A great way to pack in summer flavors in one exquisite recipe.

If you are looking for a lighter and low-calorie version of a berry pudding, here's my version of Baked Strawberry Pudding that you can find at Fun and Food. Baked with macerated strawberries, and topped with whipped cream, fresh fruit and chocolate sauce, its a treat you'll cherish even after its over!



This post was written by Mansi

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Fresh, Frozen, or Canned?

Saturday, April 18, 2009

Posted by Andrea Meyers

In my dream world, I walk out to my bountiful garden several times a day and pick whatever we need for the next meal, whether it’s tomatoes, onions, greens, cabbage, herbs, squash, eggplant, beans, corn, almonds, cashews, pecans, walnuts, berries, apples, plums, oranges, lemons, limes, mango, bananas, grapefruit, or passionfruit. All of these things are available year round and crops produce perfect yields, neither too much or too little. Now that is a dream! I would love to have all of those things growing in our yard year round, but like most people in the world the climate and soil type determines what we can grow and when, and the ever-changing weather affects the harvest. Some years we struggle to get enough and some years we have a bounty and store the excess.

When faced with an excess of produce from our garden, we preserve foods by freezing or canning, and each has its own benefits.

Andrea's Recipes - Pickled Green Tomatoes
Pickled Green Tomatoes.

Freezing

Frozen fruits and vegetables are often nutritionally equal or even sometimes superior to fresh as they are usually frozen just after harvest, locking in the vitamins and minerals that would otherwise leech from the food if stored in the refrigerator or on the counter. Harmful organisms are not destroyed in the process, but the freezing temperature inhibits growth. Some vegetables and fruits can be frozen whole, such as tomatillos and berries, but others should be cut, such as zucchini and carrots. Spread out on a baking sheet the produce you plan to freeze and leave it in the freezer for at least one hour, then put into labeled freezer bags.

Leafy vegetables such as spinach should have stems completely removed. Many vegetables should be blanched or even cooked before freezing, but fruits are often frozen after rinsing clean. Herbs can be frozen as whole leaves or chopped and put into ice cube trays, then frozen. Store the whole frozen leaves in plastic containers and frozen cubes in plastic containers or bags.

Always label everything you freeze with the contents and the date. Storage time for frozen produce varies from 1 to 3 months, but that is based on quality of the product not safety. Properly frozen foods are safe indefinitely.

Andrea's Recipes - How to Freeze Basil
Frozen basil cubes.

Canning

The canning process applies heat to the food to kill any harmful organisms such as bacteria, molds, and yeasts and destroy enzymes and remove oxygen that break down food. Heat does break down some beneficial vitamins (C, thiamine, folate), but most are stable when heat is applied, so canned foods still have health benefits. Canning at home requires some basic equipment:

  • boiling water canner or pressure canner
  • jars and lids
  • large pot for sterilizing jars and lids

Low acid foods such as vegetables and meats require a pressure canner to ensure the temperatures get high enough to destroy harmful microorganisms such as Clostridium botulinum, so don’t try to just boil them in an open pot. Fruits have enough acid and can be processed in an open pot (the boiling water method). Once you have canned your foods and the lids have properly sealed, they will be shelf stable for up to one year and can be stored without refrigeration until opened.

Andrea's Recipes - Home Canning
Canned jams and jellies.

We can pickles, jellies, jams, and fruit butters, and then freeze the rest. Last year we put up about 40 jars of canned goods and froze 5 pounds of tomatillos, several batches of pesto and frozen basil, and then slow roasted and froze about 5 pounds of leftover ripe tomatoes. We have enjoyed the bounty of our summer garden throughout the winter and are looking forward to doing it all over again this summer.

References

National Center for Home Food Preservation

National Center for Home Food Preservation – Freezing

National Center for Home Food Preservation – Canning

WebMD – Frozen Vegetables are Hot

U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition

USDA Food Safety and Inspection Service – Focus on Freezing

University of Minnesota Extension – How to Prepare Vegetables for Freezing

Beyond Vegetarianism – Effects of Cooking on Vitamins

Andrea’s Recipes – Home Canning (Boiling Water Method)


This post was written by Andrea

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

THERE'S SOMETHING ABOUT YOGURT...

Thursday, April 16, 2009

Posted by Deeba PAB

There's something about YOGURT, & I'm hooked to it. Sometimes I think I'm taking it too far, & substituting cream with yogurt too often, but it's a habit that grows on you. On indulgent days my panna cotta will have cream, but otherwise, it'll have a thick hung yogurt, referred to here as 'curd cheese' or 'shrikhand'. Yogurt is the most versatile ingredient in my fridge, & the benefits are manifold. Amongst others, yogurt
  • may help you to live longer, and may fortify your immune system
  • can significantly improve the cholesterol profile
  • contains lactoferrin, an iron-binding protein that boosts the growth and activity of osteoblasts (the cells that build bone)
  • has Lactobacillus, a probiotic (friendly) bacteria which offers "remarkable preventive and curative" effects on arthritis
  • strengthens the immune system
  • is helpful in the battle against ulcers

Chocolate Yogurt Cake

Yogurt is a very good source of iodine, calcium, phosphorus, and vitamin B2. It is also a good source of protein, vitamin B12, potassium, molybdenum, zinc and pantothenic acid. These 10 nutrients alone would make yogurt a health-supportive food. Some of the most interesting health information about yogurt comes from its potential inclusion of live bacteria.

It's no secret at home that I make my ice-creams/frozen yogurt desserts, my egg less cheesecake & sour cream etc with yogurt, & the results are delicious. Might well be a good idea to introduce kids to a 'yogurt habit' when young. Mine have been hooked on to it since they were very young. Come summer, winter, spring or fall, there has to be fresh, home-made, chilled yogurt every single day. The daughter isn't so much of a yogurt addict any more (teen thingy?), but the son is a complete 'yogurt freak'! He eats 2-3 bowlfuls with every meal, just plain, sans sugar. The daughter will usually add a tsp of sugar but wolf it down anyway. I set 2 litres of yogurt every alternate day... it's that much part of our existence!! I use it in sauces, in kebabs & curries, in lassi (sweet & sour), to make dips, to make sour cream, to make my cheesecakes (with eggs & without), to make ice-cream, to make chocolate yogurt cake, to make muffins...oh the list is endless! Here's a simple David Levobitz recipe I adapted. It might be a good way to introduce yogurt to frozen desserts this summer, but be warned, it's very addictive. And oh yes, you don't need an ice-cream machine to make this one!

Frozen Strawberry Yogurt
Adapted from David Levobitz
Ingredients:
1 cup (240g) hung curd
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 teaspoon fresh lime juice
Method:
Tie the yogurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for at least 2 hours. This will help drain off all the whey and result in a very creamy frozen yogurt dessert. (I find overnight a better option)
Cut the strawberries and toss them in the sugar until the sugar begins to dissolve. (I used vanilla sugar).
Blend it together to a puree. (Strain if you don't like the seeds in)
Next, blend in the yogurt and lime juice until the mixture is smooth. Adjust the sweetness if required.
Freeze the mixture in a wide dish or plastic container. (The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times).
Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
Once it's almost set, you can add a handful of finely chopped fresh basil, or else, some chopped pistachio nuts if you like. Just plain is good too!
Garnish with sliced strawberries & a sprig of basil, or, chopped pistachio nuts & mint!



This post was written by Deeba



Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

Vegetarian Food Pyramid - Wheat Germ

Sunday, April 12, 2009

Posted by DK




Of all the grains that I have been talking about in my previous editions of the Vegetarian Pyramid series, I consider Wheat to be one of the pivotal ones. The amount of wheat that I consume is a standing joke in my family. Chapathi this, wheat bread that and only god knows what else. That being said, the next few editions are going to be solely about wheat and wheat products - yeah, they are quite a handful in number. The various by products come from the main grain wheat - which comprises of three parts - bran, germ and endosperm. Each one has a substantial role in providing nutrition. In short, wheat as a whole is one of the nutritious wholegrain. Let me start off with one of my all time favorites of wheat products. The number of recipes in my blog which have wheat germ is quite a large number where I find ways and means to incorporate them in my day to day food.

Image courtesy:Wikipedia

What is Wheat Germ
Wheat germ is the nutritious seed from which the wheat plant grows. Hence, it is needless to say that it forms the nutritious heart of whole wheat berry. Why the term "Germ" then you might ask? Don’t worry, it has nothing to with any creepy crawlies from the mud - the term here actually denotes to "Germination" since it is the reproductive part from which the wheat grass grows. The wheat germ has only small real estate in the whole of the kernel - only about 2-1/2 percent.

How to use it in cooking?
Using wheat germ in cooking is a like dream. From normal roti's (flatbreads) to almost everything in baking, they are the easiest ingredients to work with. Their taste often goes undetected in your baked goods. Its that mild. Next time you plan to make your own bread, cookies etc, just substitute about 1/2 cup of the required flour with wheat germ. Or use it as a topping for your baked goods. They can also be used in normal day to day vegetables, meat or yogurt Because wheat germ tends to absorb moisture, you may want to add one to two tablespoons of water for every one-quarter cup of wheat germ you add to a recipe esp. if its baked goods.

Here is a sample recipe to work with.
This Wheat germ and molasses bread is one of my absolute favorites. In this recipe I have used wheat germ extensively and it works immensely well with molasses. Its moist yet firm in a delicious way. This bread keeps very well and is a blessing for those evenings when snack attacks are likely to happen :)


How to buy and store
Wheat germ is available both toasted and untoasted. My personal choice is to buy untoasted and if I really require it to toast some when needed. There is really not much of a difference to me personally between them in taste. They can be bought in health stores although I find them often enough in my regular supermarkets too.

Since it is brimming with unsaturated fat content, it is inevitable that wheat germ will go rancid pretty fast if you store it at room temperature. Once you have removed the seal, make sure to store it in a air tight container in your fridge.

Health benefits
This section is probably going to be much bigger than rest of them put together. Yes - that’s the health factor in wheat germ for you :) To make it easier, let me place them in points.

  1. It is immensely rich in protein. It contains about 28 percent protein and supposedly has more than most meat based products.
  2. It contains more potassium and iron than any other food source
  3. It is an excellent source of important B vitamins, such as folic acid, thiamin, vitamin B6
    and minerals like magnesium, manganese, and zinc
  4. It contains a phytonutrient called L-ergothioneine, a powerful antioxidant that is not destroyed by cooking.
  5. It has fiber that will put even most of the other "fiber rich" foods to shame.
  6. Some research show that the oil from wheat germ gives strength and longevity.
  7. It helps to fights colon cancer
  8. It can prevent constipation and it can improver digestion.
  9. In addition it protects us from heart disease and can help stop strokes
  10. It contains a substance called as Octasanol which :
    a) Helps to fight against muscular disorders such as muscular dystrophy and neuro- muscular problems.
    b) Boon to people suffering from cholesterol since it helps to lower the same.
    c) Improve muscular energy
    d) Improves reflexes
    e) Improves the utilization of oxygen during exercise.
    f) Helps the body to cope with stress.


With so many factors, are you still going to ignore that wheat germ packet the next time you cross that aisle? :)

This post was written by Dhivya


Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.