Cook by the appearance of the meal over what the cooking time is. Look for it to be “golden brown” before “done in 30 minutes”. This is known as “common sense” cooking.

Cook healthier foods by using a little less salt, a little less sugar, and a little less butter. Bake instead of fry when possible and use whole grains and fat-free milks.

Leftovers – Hot foods should be refrigerated within 2 hours after cooking. Be careful with leftovers. Remember; when in doubt, throw it out! Do not “taste test” something that you think might be bad. Even just a small taste can make you ill if the food is bad.

Be extremely careful not to drag your sleeves over the burner. Wear tight fitting clothes while cooking. Also, put your hair up so that it doesn’t catch fire while leaning over the stove.

Are you planning an outdoor camping trip? Plan your meals at home before you go. This way you’ll have everything you need ahead of time for cooking and there won’t be any surprises.

Make sure your knives are sharp. A dull knife not only does not cut well but it can be dangerous to work with. Keep in mind however that although a sharp knife is preferrable, you must handle it with extreme caution.

Cooking outdoors: For outdoor barbequing, add hickory or mesquite wood chips to the coals. It will add much more flavor to the meat.

Safety Tips: Keep the handles of your pots facing inward so they aren’t grabbed by children. Teach your children to stay far away from the stove while you’re cooking.

Try sea salt instead of regular table salt. It tends to have more flavor.

Be aware of what type of stove top you are using. Gas stoves heat instantly, but electric stoves take time to warm up. When using an electric stove allow about a minute for the range to heat up before cooking. When using gas, be aware that things will cook faster. Also, for safety purposes remember that electric stove tops will remain hot for a while after you turn them off, so don’t touch them or place anything that can melt on them until they are cool.

Be careful not to ruin your non-stick cookware. Do not use metal utensils or anything sharp on non-stick cookware. Be careful not to use overly abrasive cleaning tools as well. The non-stick coating on is fragile and can easily be scratched off by harsh treatment. Once a scratch occurs the non-stick coating will quickly chip away and you’ll end up with specks of it in everything you cook. And worst of all your food will stick to the bottom of the cookware because the coating is gone.

As a general rule do not leave plastic containers, aerosol cans, or anything that is not oven proof on top of the stove. When the oven is turned on the stove top can become hot as well and cause plastic items to warp or even melt and aerosol cans to expand and explode.

Potato peelers aren’t just for potatoes. You can use them to peel just about any fruit or vegetable. Try using them on apples, carrots, cucumbers and even zucchinis.

They way you store your raw potatoes can effect how they taste. Never store potatoes in the refrigerator, they will become sweet and their texture will change. Never store potatoes in a hot place or a place where they are exposed to direct sunlight. These conditions cause the potatoes to rot faster and develop a green film under their skin which is toxic if consumed too often. Store potatoes in a cool dry place away from direct sunlight, such as a bin or a cupboard.  [url=http://www.planyourdinner.com]special recipes[/url].

If you are cooking an assortment of vegetables, arrange large or tougher vegetables (carrots, cauliflower, broccoli etc.) toward the outside of the plate and small or tender ones (peas, mushrooms, capsicum etc.) in the center so they finish cooking at the same time.

Never pile food one on top of the other. In a microwave food always cooks evenly when spaced apart.

Turning is necessary to ensure even distribution of microwaves through the food. Especially food such as large potatoes and cauliflower need to be turned over during cooking.

Round dishes give more even cooking results than squares or rectangles.

Ring shaped dishes are infact the best for cooking foods which cannot be stirred during microwave cooking. Improvise a ring shaped bowl by placing a small round bowl in the center of a large round dish.

An omelet is best cooked at 50% (medium). If cooked at 100% (high) the edges may be done before the center and become leathery by the time the whole omelet is done.

Food continues to cook when removed from the microwave cooker, by the heat generated within it. So always take into account standing time. Large or dense vegetables and fruit need standing time rather than more microwave time.

If the food has been cooked with a cover leave it covered for the standing time. If it was cooked uncovered add a loose covering of foil to retain the heat.

Covering

A cover holds in the steam to tenderize the food, keep it moist and shorten cooking time.

A tight cover is ideal for foods that have little or no added water, like when steaming vegetables. Use a dish with a tight lid or cover with cling film.

For foods cooked in liquid, or which create a great deal of juice, make a gap in the cling film cover by rolling back one edge. This allows excess moisture to escape. Or use special microwave lids, which have slits in them.

Cover the dish with tissue paper while preparing “temper” or frying seeds like cumin, mustard etc. The tissue paper retains the seeds while allowing the moisture to escape.

While reheating patties, kachori or mathri, place absorbent kitchen paper underneath to prevent them from turning soggy. Absorbent paper stops fat splattering and absorbs excess moisture.

Not all cling films are micro-safe. If you are going to use cling film in the microwave be sure that it is marked as micro-safe.

Use a fork to pierce or prick whole vegetables, like potatoes and squash, which are cooked in their skins to allow excess steam to escape. If this is not done steam will build up inside, causing the skin to burst.

Avoid using alcohol in puddings, which have to be microcooked, since it may catch fire.

Season vegetables with salt after cooking them in microwave. Salting before hand could leave brown spots.

You cannot fry in the microwave, as cooking fat in large quantities is dangerous.

When cooking rice in the microwave don’t add all the water at one go, as it will boil over.

Milk based foods tend to boil over so use a larger and deeper container.

Keep half a glass of water next to the dish while cooking too small a quantity of food.

Increase microwave time in the same ratio as the amount of food to be cooked.

Always start off with the shortest cooking time listed in the recipe, this way vegetables will not be overcooked. You can always cook it for some more time if required.

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Now most of the following tips are pretty straight forward, and will not make much of a difference to your food preparations, but some will prove more time consuming than others.

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1. Beef – by rinsing it down in hot water (once you have drained and browned it), you can reduce its fat content by 50% without affecting its flavour.
2. Substitute chicken broth for butter in all your pasta, rice and stuffing dishes
3. Forget using oil and replace it with chicken/ beef broth or wine. Here you\’ll gain extra flavour without the added fat.
4. Use fruit juice, salad dressing or wine in your marinades instead of oil. This extra acidic taste will increase the taste whilst reducing the fat
5. In pasta dishes use soft cheeses such as cottage cheese instead of full cheese.
6. Swap mozzarella cheese for cheddar cheese. This will cut its fat and calorie content by half.
7. Bake instead of deep frying. To do this simply add a beaten egg to your food and put them in a plastic bag. To coat them, roll the pieces in bread crumbs and add them to a baking tray. By doing so you will still be able to experience crispy coated meat and food, whilst reducing the fat that can be added by deep frying.
8. Use skimmed milk instead of whole. This will save you on a whole 8g of fat in one glass
9. In your cakes, muffins and brownies, use yoghurt instead of oil. This will add nutritional value, whilst cutting down on the fat.
10. Use 2 egg whites instead of 1 whole egg.

And then just keep a record of all your ingredient changes. Above are just 10 of the most common ones weight loss systems will tell you to use, but there are many more techniques that you can incorporate into your meals.

Whether they are ingredient substitutions or a complete recipe rewrite, it is possible to enjoy your favourite foods without having to worry about their fat or calorie content.

So give them a try and see which tips work best for you. You might be surprised by how much more you enjoy your healthier version.

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Low saturated fat, low cholesterol dishes are what we’re after here, and hold the butter and other added fats. The unhappy fact is that certain ingredients and preparation methods can add unwanted saturated fat and cholesterol to your food.

One can bake without fear, broil to the heart’s content and microwave all day (just don’t stand too close). Poaching is cool and steaming is even better. Seafood, chicken and vegetables are all good candidates for grilling. Lightly stir-frying or sautéing foods in cooking spray, small mounts of vegetable oil or reduced sodium broth are other healthy options. When roasting even skinless meats it’s wise to place meats on a rack so fat can drip away.

There are lots of ways to cut out unwanted saturated fat and cholesterol in your diet that don’t take the fun and flavor out of meal time. Butter is not your friend, what with its 8 grams of saturated fat and 11 grams of fat per tablespoon. Salsa is your good buddy though, with 0 grams of saturated fat and 0 cholesterol found in 1/4 of a cup. Creamy salad dressings are notoriously loaded with the bad stuff, while a reduced fat Italian sports only 2 grams of fat and tastes just as good.

There are many fine and tasty herbs, spices and condiments that can add zest to some of the more bland heart health dishes. Herbs include oregano, basil, cilantro, thyme, parsley, sage, rosemary. Cinnamon, nutmeg, pepper and paprika are all acceptable spices. Along with the reduced fat or nonfat salad dressing and salsa there are old standbys like mustard, catsup, horseradish, reduced fat or nonfat mayonnaise, reduced fat or nonfat sour cream, reduced fat or nonfat yogurt and reduced sodium soy sauce. That’s to say nothing of Parmesan cheese, fruit preserves and simple red pepper flakes, none of which will harm you heart.

And there you have it. With a little planning, a bit of knowledge and a smidge of extra effort anyone, can eat right for their heart without giving up a healthy enjoyment of food.

The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Made of strong flour, the dough is often kneaded by hand and then rolled flat and thin without a rolling pin. The pizza is cooked in an extremely hot wood-fired stone oven for only sixty to ninety seconds, and is removed when it is soft and fragrant. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and marguerite, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.

New York was home to the first pizza parlor in the United States, opened in Little Italy in 1905 by Gennaro Lombardi. It is not surprising, then, that New York-style pizza dominates in the Northeastern part of the country. It is thin-crusted, and made with a thin layer of sauce and grated cheese. The dough is hand-tossed, making the pie large and thin. As a result, it is served cut into slices, traditionally eight, which are often eaten folded in half. It can be served with any number of toppings, including pepperoni, the most popular topping in the United States, or as a “white pizza”, which includes no tomato sauce and is made with a variety of cheeses, such as mozzarella and ricotta.

Chicago is also home to a major variety of pizza. The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, so-called “stuffed” pizzas. The ingredients are “reversed” in a Chicago pizza, with cheese going in first, and then sauce on top. This particular form of pizza was invented in 1943 at Uno’s Pizzeria in the River North neighborhood of Chicago.

The Midwest also plays host to the St. Louis style pizza. This thin-crust delicacy is made using local provel cheese instead of mozzarella, and is very crispy. Heavily seasoned with oregano and other spices, with a slightly sweet sauce, it is difficult to fold because of the crust and is often cut into squares, instead of served in slices.

A Hawaiian pizza is an American invention that has nothing to do with Hawaii save that one of the main ingredients is pineapple. The pineapple is put atop the pizza, along with Canadian bacon, giving a rather sweet taste very different from pizzas closer to the Italian original. Hawaiian pizza is very common in the Western United States.

In fact, a number of esoteric pizzas are common on the West coast, and “gourmet” pizza is often referred to as “California-style” pizza. This is an example of fusion cuisine, and many of the pizzas go far beyond the common tomato sauce and cheese. Thai pizza, for example, can include bean sprouts and peanut sauce, while breakfast pizza, as the name implies, may be topped with bacon and scrambled eggs. As a “gourmet” food, California pizzas are often individual sized, serving two people at most, and are not cut in slices like other common types of pizza pie.

Easy as this method is, some days are simply too hot for cooking beans. Tempeh is a good staple for warm weather, and can be found in most grocery stores in the fresh vegetables aisle. Cut it into cubes and put it into a steamer pot with water on the bottom, and let it steam for twenty minutes, or until it doubles in bulk. Cooking it this way gets rid of much of the bitter flavor, and the soybeans in the tempeh are more easily digested. Once you have steamed the tempeh, you can season it with spices and herbs to taste, and gently saute it in olive oil till your cubes are just golden brown. These cubes can then be tossed into greens salads, served on soups as croutons, or added to brown rice and vegetable dishes. The possibilities are endless.

Nuts are another good warm weather protein. This writer likes to use nut butters, including almond butter, cashew butter, tahini and peanut butter among others. She began experimenting with nut butters when she came across some recipes for peanut soup. The Congo Cookbook, http://www.congocookbook.com/soup_and_stew_recipes/peanut_soup.html – suggests simmering onions, green peppers, garlic, carrots or yams. Cayenne pepper and tomatoes in a good stock or chicken broth, and once the vegetables are tender adding a cup of prepared peanut butter to the soup, to make it creamy. Other nut butters can be used this way, or simply mixed in with sautéed vegetables to add flavor.

Happy summertime eating!

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A diet can never be complete without fruits. The most appealing factor of fruits is that they are taken raw and are one hundred percent natural. If fruit is canned in 100 percent fruit juice, drain the juice to avoid added calories.

Cooking greens are a Southern tradition – and superstitiously thought to bring good luck for the upcoming year when eaten on New Year’s Day. They include any type of cabbage where the green leaves do not form a compact head.

Beef contains conjugated linoleic acid (CLA)—particularly if it’s grass-fed—and preliminary research shows that CLA may play a potential role in weight loss and bone health, as well as lower heart disease and cancer risk. Steak recipes and other beef recipes can be tonight’s ticket to eating well! Freezing your food will help with portion control too—you can’t have an extra helping if it’s frozen solid! Sweet potatoes are highly alkalizing foods and are good for the winter months.

Though you can buy baked chips, they still are high in fat and sodium, and tend to be brittle. Making them at home is easy, lets you control the fat and salt, and produces sturdier chips. Mix together 1 tablespoon (15 ml) low-sodium soy sauce, 2 teaspoons (10 ml) fresh lemon juice, 1 teaspoon (5 ml) five-spice powder, 1/4 teaspoon (1.25 ml) ground coriander, and 1/4 teaspoon (1.25 ml) garlic powder. Toss to coat evenly.

Consider lighter fare like a sorbet or a yogurt dish topped with fresh berries and strawberry syrup or fruit with a heavy cream on the side. Try a cappuccino for sweetness or richness, but make it with skim milk.

Increase portions when you serve vegetables and fruits. Use low-fat seasoning with herbs, spices, and lemon juice — think smart, eat well and move more

To lose weight effectively, you need to set realistic goals and create a personal action plan. Your planning should focus on you and your commitment to yourself.

Take note of which foods that you and your family already enjoy. Then try to find more recipes that incorporate those tastes and textures.

Use the Internet as a tool to search for low sodium foods and make your grocery list. Write down the food product, the name of the manufacturer, and the sodium content of each item.

Sodium causes your body to retain, or hold, more water. This increases the work of your heart as it pumps blood through your body.

With a little persistence on your part you’ll come through with flying colors and a slimmer body.