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Basdew Rooplal
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Did you know that Emotional Eating is actually a clinical disease?

It can be defined as the practice of consuming large quantities of food -usually

“comfort” or junk foods – in response to feelings instead of hunger. Many of us

Learn that food can bring comfort, at least in the short-term. Experts estimate that

85% of overeating is caused by emotions. As a result, we often turn to food to

Heal emotional problems. Eating becomes a habit preventing us from learning

Skills that can effectively resolve our emotional distress. Emotional eating can

Sabotage your weight-loss efforts but you can regain control of your eating

habits.

While there are many reasons for emotional eating, and it’s very common in our

Society, it’s not necessarily good for you, especially if you are trying to lose

Weight. If you’re an emotional eater, it’s important for you to be aware of this,

Keep an eye on your triggers, and develop some effective stress management

Techniques and coping skills so that your body stays healthy and you choose

Your diet, rather than feeling out of control.

It’s Not Your Fault!

Did you know that victims of emotional eating are typically graced with intelligence and talent?

You’re no dummy and neither are the majority of the people who suffer with

Emotional Eating! Because they become so engaged with the eating disorder,

they often bypass opportunities to take the necessary steps required to fulfill their

dreams and succeed in life. Over eating often becomes a way to squelch shame

and disappointments in life. Many use food in an unsuccessful attempt to meet

deep emotional needs but you must (and probably have already) recognized the

fact that there are many more satisfying ways of meeting emotional needs.

Often, emotional eating leads to eating too much food, especially high-calorie,

sweet, salty and fatty foods. The good news is that if you’re prone to emotional

eating, you can take steps to regain control of your eating habits and get back on

track with your weight-loss goals.

Major life events – such as unemployment, health problems and divorce – and

daily life hassles – such as a stressful work commute, bad weather and changes

in your normal routine – can trigger emotions that lead to overeating. But why do

negative emotions lead to overeating?

See also:

IS FOOD ADDICTIVE & WAYS TO IDENTIFY EATING TRIGGERS

About the Author

Business development coach and mentor.
www.investinyourfuture.org/promo

If you pay attention carefully you might be able to listen to your home crying out to get a bread maker You would possibly imagine a bread maker is something you’ll be able to live without, but until you actually try one you will never know. Out of all the kitchen appliances that one could purchase, a bread maker is in all probability on the bottom of your list. However this is because you do not know the advantages of bread makers.

One of the largest advantages of bread makers is the truth that they could make your life in the kitchen a lot easier. Perhaps you have wanted fresh baked bread just to find the bakery is closed? Are you bored with paying out bakery prices for bread that doesn’t meet your standards? If you replied yes to these questions, a bread maker is your remedy. They offer a simple way to get fresh, home baked bread in as little as an hour.

If you happen to be one of those person that would like a bread maker except can not seem to make the space on your countertop, you’re in luck. Most bread makers are compact enough to fit on the counter with out taking up a great deal of space. In reality, a compact bread maker isn’t bigger than a toaster oven. Which means it is easy to easily locate a spot on your counter. And even if you cannot, why don’t you keep it in a cupboard till you need it? In fact, it is not going to be usurping lots of room.

And naturally, bread makers are not as expensive as some people believe. You should purchase an inexpensive bread maker for as little as $40. Don’t you agree that it is a small price to pay for the advantages that you’re going to obtain?

Even if you do not want to make homemade bread right now, it can be a good idea to purchase a bread maker that you could use if you’re ever caught in a bind. Bread makers will not be expensive, and they don’t take up loads of room. Accordingly for essentially the most part, you can buy one and forget about it till you may need fresh baked bread.

Do yourself a favor and give your kitchen what it desires. Ultimately you will be glad that you have a bread maker on hand.

About the Author

Please call in on my internet site Breadmaker Bread Recipes for assistance, videos and comments on owning Breadmakers with a colossal section of questions and answers on Breadmaking

Finding a reliable and highly professional catering company in Melbourne isn’t as easy as it seems!
After working in the party planning industry for 5 years now, I’ve finally stumbled across a company that genuinely enjoy what they do, and want to ensure the success of your event just as much as you!
Hudson’s Famous Catering in Melbourne specialise in a variety of catering options, from wedding catering, party equipment hire to corporate/office catering.
After using quite a few Melbourne catering companies throughout the years I was recommended Hudson’s Famous by a friend. She had attended a wedding, and being in the party planning industry too, enquired as to whom had done their catering. I often find that recommendations are always the best method of finding a reliable company/supplier, more so than relying on advertising etc.
One of the major benefits for me was filling out their online enquiry form to request a quote. Being on the road quite a lot and meeting with clients on a regular basis makes it quite difficult for me to contact a company for quotes. However with Hudson’s Famous Catering Melbourne, it was just at the click of a button! It was great to send this online and basically await a call outlining the costs & details.
Their website is also quite customer focused too. Menus are highlighted along with pricing and imagery. From finger food, buffets, barbecues, office lunches, platters, equipment and much more, Hudson’s Famous has everything covered.
From simple food options, to the elegant and more extravagant affairs, Hudson’s Famous large variety of food options has something to suit everyone!
With ‘party planning’ being such a high pressured, competitive industry. It is essential to stand out from the crowd in terms of your events. Obvious factors that influence the success of your event include food, atmosphere and entertainment. With a huge focus surrounding the catering service/company. Therefore, now that I have found a catering company in Melbourne with a difference, I will be certainly sticking with them for all events! Including my own personal soirees as well as my professional ones!
Whether you’re a ‘food lover’, ‘a party lover’ or both! Hudson’s Famous Catering Melbourne provides a friendly, efficient and reliable service that won’t disappoint!

About the Author

For more information on Hudson’s Famous catering company Melbourne please visit: http://www.hudsonsfamous.com.au

When you’re cooking brown rice, does it come out mushy or lumpy? When you follow the brown rice instructions, do you get inconsistent results? Despite what everyone on the internet says, there is more than one way to achieve firm but fluffy results when cooking brown rice.

All the brown rice instructions on the internet will say their method is the best. Ultimately, it’s up to your own tastes and desires how you like your grains cooked. A perfect method for one person may be unacceptable to another. Understanding HOW the rice cooks will lead you to the results that fit your tastes.

Brown rice differs from white rice in that it’s less refined. The outer skin or “bran” is left on. It’s like a scuba suit for the rice, making it harder for water to enter. Thus, you must find a way to crack that outer layer, or unzip the scuba suit.

Cooking brown rice will generally take you in one of two directions. Either bring the liquid AND the rice together to a boil, OR boil the water first and THEN add the rice. What’s the difference?

The science of cooking behind rice is “gelatinization of starches”. At 150F (65c), starches will begin to absorb liquids and swell. This is how sauces are thickened, and why the water disappears and the rice gets bigger under cooking.

Different rices have different starch contents. Sushi rice is very sticky. Jasmine rice is very fluffy. Once the bran is cracked on brown rice, the starches gelatinize and make them stick together in lumps.

You can avoid lumpy rice by adding acids or fats in the cooking. Whether you choose to boil your liquid separately from the rice, or together, you can inhibit gelatinization and stick-factor.

If you coat the grains in fat, as in making Risotto, they won’t be as sticky. Try a simple sauté method with butter before adding hot liquid. Acids like rice wine vinegar are often added to sushi rice to reduce sticking and add flavor.

When you’re cooking brown rice, you have the options and the power. Experiment with different methods and decide which is best for your tastes. Brown rice instructions can’t always tell what is unique about your kitchen and cooking style. Your tastes should be reflected when cooking brown rice.

About the Author

See the complete Cooking Brown Rice video at: http://www.webcookingclasses.com/cooking-brown-rice/cooking-made-easy/

The one food that no one (in my knowledge) can say no to, is fried chicken. There’s something about the crunchy, juicy pieces of delicious chicken that simply can’t be resisted. The best part is that it does not take a long time to come up with deep fried chicken recipes. All you have to do is fry the chicken after marinating or dusting it a bit and you have a yummy treat ready. It works as a great appetizer and a whole deep fried chicken can also be served for the main course. It is a great emergency food and also a great option for parties. What else do you need? One single food with so much versatility in its uses, but yet so easy to prepare, is definitely one of the all time favorites. Given below are simple instructions on how to deep fry chicken. Read them and you’ll know how easy it is!

How to Deep Fry Chicken: Method 1

The methods to deep fry chicken wings, deep fry chicken legs, and deep fry chicken breast, are all the same. In fact, you can can also get some yummy deep fried chicken strips using the same method. What is this method? Read ahead to know.
•First, get your chicken out of its packing. If it is fresh chicken, then you can straight away begin with the first step given below. If it is frozen chicken, then it is better to let it thaw out for a while until it is soft.
•Now, while the chicken thaws, you can get your seasoning ready. Whatever kind of flavor you wish to have in the chicken will work for you. Dust the chicken with this seasoning.
•Now, take a couple of eggs and beat them thoroughly. Dip the chicken pieces in this.
•Put some vegetable oil in the pan or fryer and turn it on until it reaches a temperature of 350º F. To check if it is hot enough, put a little of the egg dip in the oil. When it starts to sizzle and move around smoothly, that’s when you know that the oil is ready.
•Now, pick up the chicken pieces from the egg and place them in the fryer or pan.
•In about 2 minutes, turn the pieces of chicken over one by one and very slowly, to avoid hot oil splashing around.
•How long to deep fry chicken? Keep the chicken pieces in the oil for about 5 to 8 minutes. Keep turning them over to check that the piece is getting fried from all sides. You can poke it with a knife or fork to check if it is cooked from the inside. The inside should not be pink. It should be white. Your deep fried chicken wings/breast/legs are ready!
•After deep frying, remove the pieces and place them in a plate with some paper towels in it to absorb the excess oil.
•You can sprinkle it with some more seasoning if you wish and serve with a salad or any sauce or dip of your choice.
How to Deep Fry Chicken: Method 2

There is another method that can be used for deep fried chicken. It involves the use of a fried chicken batter before the actual frying of the chicken. It can be used for both, whole fried chicken recipes and also for piece by piece frying. For a whole chicken, here’s what you do.
•Place the chicken on the table. Slit it from the breast until the thigh.
•Now, you can either dust the chicken or make a marination sauce using milk, eggs, and spices of your choice.
•Apply this sauce on the inside and the outside of the chicken properly.
•You can now follow the same procedure of deep frying mentioned above. However, you’ll have to keep it in the fryer or pan for longer and give the chicken pound wise time to get fried. Around 5 minutes for each pound of chicken will be adequate.
•If they are pieces, then instead of marinating in the sauce, dip them and then put them in a bag or box of flour and shake it thoroughly so that the flour sticks to all parts of the chicken properly. Then you can continue with the same deep frying procedure.
While learning how to deep fry chicken, keep in mind that you should be careful about the oil that you use. Fresh vegetable oil is the best deep frying oil. So use it for best results, and enjoy your fried chicken.

About the Author

http://www.ifafashion.com/

I was watching a movie called Food, Inc, last night. It really had me thinking about the state of food production in America. I had always known about some of the problems because I had read “The Jungle” by Upton Sinclair some years ago. I suppose that I had thought things were different. I just want to stress that it is very important to read, read, read the labels on all your food. Be wary of preservatives, hormones, and by-products. If you can buy organic and local do so. Some big chain stores have been known for a while to pick their produce when it is very young and immature and gas it with ethylene to give it the appearance of being ripe. This will not affect your health, but you will be eating fruit and vegetables that aren’t ready to eat yet. You will notice a different texture and flavor as well. Buy cage free eggs. Some chickens are kept in cages 100 at a time and have no room to move and are fed artificial diets and lose the ability to stand because their bodies can’t keep up with all the weight they put on in such a short amount of time. The hormones that the animals eat always are in their milk and meat. Be sure and cook food to the correct temperature to kill off an bacteria that may be in the food such as E. Coli. Buy nutritionally dense, unadulterated grains. Some interesting things to think about: Buy from companies that treat workers, animals and the environment with respect. Plant a garden (even a small one). Everyone has a right to healthy food. Ask your school board to provide healthy school lunches. If you say grace, ask for food that will keep us, and the planet, healthy. You can change the world with every bite. You can make your vote heard three times a day. Have a great day everyone!

About the Author

I am a professional chef offering to cook for you and your family. I do personal dining, dinner parties, holidays, dinner dates, cooking classes, small receptions, basically anytime that you want a professional to come into your home and cook wonderful meals for you. I do all the cooking and cleaning and bring all my own supplies. I am offering a 15% off special to all first-time customers. I look forward to serving you soon! Remember, It’s Your Party, Enjoy Yourself! TyCateringHouston.com

Freezer burn is caused by meat being exposed to extremely cold dry air: The exact conditions inside your freezer. The meat turns leathery and a gray-brown color. It’s safe to eat, in that it won’t harm you or make you sick, but the meat is chewy with an odd texture. The easiest way to get rid of freezer burn is to prevent it in the first place. If the majority of the meat is freezer burnt it’s beyond salvaging. If only a portion is burnt you can get rid of the freezer burnt portion.

Defrost the meat until the burnt sections are pliable and no longer frozen. The entire piece of meat doesn’t have to be completely defrosted. You could try hacking off the burnt section if it’s on the edge or tip without defrosting and then returning the roast to the freezer.

Place the meat on the cutting board with the burnt section to the right if you’re right handed or to the left if you’re left handed. Cut off a 1/2 inch slice of the freezer burned section. Continue taking 1/2 inch slices until all the freezer burn is removed. Sometimes the freezer burnt section gets smaller as you cut deeper into the meat. If that’s the case you could try gouging the burnt portion out. Or keep cutting slices but make them thinner and save the unburnt meat for chili or meatloaf.

It’s also possible to cook the meat and remove the freezer burnt portion afterwards but that’s messy and you may not remove all the burn.

Prevention
The best way to get rid of freezer burn is to prevent it in the first place. Unwrap large portions of meat or big packages that won’t fit in a food storage bag. Use plastic wrap and tape to securely enclose the meat. Or if it’s a large package of chicken legs for example, portion out the legs into smaller groups and freeze the smaller groups of chicken.

Place the meat in a zipper locked freezer-strength food storage bag. Press the air out of the bag. Seal the bag while not letting air back in. Use double bags for food that has sharp edges such as a roast with the bone protruding or crab legs.

Wash your hands before and after handling raw meat. Disinfect countertops and cutting boards with hot soapy water or a bleach solution. This is especially important with chicken.

About the Author

Dee Power is the author of several nonfiction books, screenplays and a novel. She loves to cook and has lots of grilling tips She lives with an Irish Setter, Rose and English Springer Spaniel, Kate. In her house dogs rule

Cooking indoors in the summer is such as a nuisance, is it not? You would like to be outdoors in the fresh air instead of sweating at a hot stove but anyway, you are not even sure that the family or even yourself will want to eat hot food once it has been prepared. This is a problem that lots of household cooks face in the summer, particularly if there is a young family involved.

Young Johnny will not eat ‘rabbit food’ – he wants meat and little Jenny does not want sandwiches again, because she had them for lunch. So, what do you do?

The crockpot can come to the rescue quite perfectly. Because it cooks over a long time without a lot of heat, so the kitchen will not warm up much. You can put a casserole or a stew in there in the morning before going to work and let it cook all day and then, when you get back, you can just knock up a salad for those who do not want a full meal.

It covers all the bases without costing any extra time on your behalf. Not only that, but if no one wants what is in the crockpot, nothing is lost and it can be heated up again the following day.

Utilizing a crockpot to cook in this fashion will also save a lot on electricity. Why? Not merely for the cooking of the food in the crockpot, but also because if you cooked a traditional meal in the summer heat, you would need to switch on the air conditioning and the extractor fan.

This means that using the crockpot to help supply an alternative or even the main meal during the summer is a win-win situation whichever way you look at it and it is cheaper as well.

That takes care of the primary meal, but if there is more consensus in your family and you know from the start that everyone will eat a salad, you could use the crockpot to prepare a sweet. Or you could purchase a second crockpot.

Regrettably, crockpot cooking has acquired the reputation of only being good for preparing stews, yet the fact is that this is very far from the truth. You can use it for roasting a joint or baking a cheesecake with loads of options in between.

Two more advantages of cooking with a crockpot are:

Firstly, if you cook in a hurry, there is a tendency to use rice or pasta as a filler instead of vegetables, whereas if you can prepare the vegetables a while before hand it is simpler to include them

Secondly, there is just one pan to clean after eating instead of two or three or more. This saves more time and energy as well.

You almost certainly have never been shown how to use your crockpot for cooking anything more complicated than a stew, so maybe the first thing to do is buy yourself a decent crockpot recipe book which teaches a wide spectrum of meals including sweets and breads.

About the Author

Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with researching the 2 quart crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

Fresh herbs add such savory flair to recipes, but if you don’t know the basic rules for cooking with them, it can seem overwhelming. Here’s what you need to know to start using herbs to liven up your favorite recipes.

Using Fresh Herbs

First, fresh herbs can be used in your baking, cooking and salads. They pack a lot more flavor than dried herbs. You can even grow the herbs yourself so that they are organic. You’ll also save a lot of money because store-bought fresh herbs can get rather expensive.

When you use fresh herbs in a recipe, you need to make sure to use more than you would for dried herbs. Generally speaking, one teaspoon of dried herbs equals one tablespoon of fresh herbs. With this conversion measurement, you can use fresh herbs in any of the recipes that you currently make. You’ll notice the difference in flavor right away.

If you’re creating your own recipes you should know that some herbs are traditionally paired with certain dishes. For example, tuna tastes wonderful with thyme, rosemary, salt and pepper. Dill is also a good herb to be paired with fish. Chicken is traditionally paired with rosemary, thyme and basil. Sage is another good herb to use with chicken dishes. Beef does well with allspice, basil, bay, marjoram, oregano and thyme.

Storing Fresh Herbs

When you grow your own herbs or buy them from the store, you’ll always end up with more than you need for a recipe. In order not to waste your investment in time and/or money, you’ll need to store them properly.

Start out by washing the herbs in cool water. Carefully inspect the bunches of herbs to be sure that there aren’t any dead leaves or stems. If you’ve been storing the herbs in your refrigerator or they are store bought, make sure to inspect the bunch well for mold. Once you’re confident that dead leaves and mold are gone, you are ready to prepare them for storage.

Pat the herbs dry with a clean towel and then place the herbs in a short container filled with water. Be sure that the stems are covered in water but keep the leaves out of the water. After placing the stems in water, cover the top of the herbs with plastic wrap or a small plastic bag.

Alternatively, you can dry your own herbs, which will make them healthier and longer lasting than regular dried herbs. Pick the herbs and then use sisal twine to tie the bunch of herbs together. Make sure that your slipknots are tight because the herbs will shrink as they dry. Hang them and let them dry completely. Check frequently to see if the herbs are dry by rubbing a few leaves together. Store them in an airtight container after drying.

With these herb tips, you can use fresh herbs in your recipes for maximum flavor or make your own dried herbs that are better than store bought.

About the Author

Jamie Jefferson writes for Momscape.com and Susies-Coupons.com, where you’ll find wine discounts and coupons, as well as printable grocery coupons.

Ingredients of Holiday Spinach Chowder

- 1 Tbs Canola oil
- 1 large Yellow onion, diced
- 2 medium Red bell peppers, seeded and diced
- 2 Celery stalks, chopped
- 2 Garlic cloved – (to 3), minced
- 6 cups Water or vegetable stock
- 4 cups Peeled, diced white potatoes, – (abt 4 med)
- 2 Tbs Dried parsley
- 2 tsp Dried oregano
- 2 tsp Dried thyme
- 1 tsp Salt
- 1 tsp Freshly-ground black pepper
- 1 package Fresh spinach – (10 oz), rinsed, trimmed, and coarsely chopped – (abt 8 cups)
- 2 cups Milk, whole

Method

In a large saucepan, heat the oil over medium-high heat. Add onion, bell pepper, celery and garlic and cook, stirring, 5-7 minutes. Add water or broth, potatoes, parsley, oregano, thyme, salt and pepper and bring to a boil. Cook over medium-low heat, stirring occasionally. Stir in milk and return to a gentle boil. Remove from heat and let stand for 10 minutes. Thicken the puree in a pan with the side of the back of a spoon. Put the soup into bowls and serve hot. This recipe makes 12 servings.

Nutrition Facts

Nutrition (per serving): 128.0 calories; 20% calories from fat; 3.0g total fat; 6.0mg cholesterol; 243.0mg sodium; 22.0g carbohydrates; 4.0g fiber; 4.0g protein.

Ingredients for Lobster Salad

- 2 pounds spiny lobster — whole, cooked
- 2 tablespoons minced fresh cilantro
- Lettuce leaves

For Dressing

- 1 tablespoon light oil
- 1 clove garlic — pressed or minced
- 2 tablespoons rice vinegar
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon toasted sesame seeds
- 1 tablespoon green onions or chives – minced
- 1/4 teaspoon fresh ginger – minced
- 1/8 teaspoon pepper
- 1 juice of lime

Method

Remove lobster meat from shell and cut into pieces. Mix dressing ingredients and mix with lobster meat and cold. Serve on lettuce leaves and garnish with coriander.

Nutrition Facts

Per serving (excluding unknown items): 244 calories, 6 g fat (calories from fat 22.7%), 43g protein, 2g carbohydrates, trace dietary fiber, 216mg cholesterol, 749mg sodium. Exchanges: 0 grain (starch), 6 lean meat, 0 vegetable, 1 fat, 0 other carbohydrates.

About the Author

This recipe and recipe for salad with lobster will help you to make your family dinner recipes at you home.