Food & Cook Blog

posted by admin on Jul 31

This might come as a shocker, but our seemingly innocent cheddar cheese is a lot more dangerous than beef and butter. Yes, I am talking about the cheese that we put on our sandwiches and salads. It is the same cheese that puts us at a higher risk for heart attack. And no, this is no joke.

A study done by the Center for Science in Public Interest or CSPI revealed that, cheese is the main culprit for most American heart attacks every day. According to their research, Americans are getting too much fat from cheese.

There is one type of cheese that is an exception rather than the rule – goat cheese. Although known for its tangy flavor, goat cheese is a lot healthier than the regular cheese we have on our fridge.

Enjoy the Cappello del Mago cheese fast.

One type of goat cheese is the Capello del Mago cheese. It is made by the Giancula family in a small town in Italy. Every piece of this cheese is considered a masterpiece on its own. It is slightly crumby and creamy and full of flavor. On top of that, it tastes perfectly in the mouth – just with the right balance of flavor and acidity.

The Cappello del Mago cheese comes in one pound wheel and is shaped like a drum. Its natural mold rind has a lot of healthy yellow mold in it. The Cappello del Mago cheese is neatly wrapped in straw and brown paper, sealed nicely by wax. Because it is considered as one of the best goat cheeses, the Cappello del Mago cheese received awards in Valsesina and Piedmont in 2008.

The Cappello del Mago cheese is a great alternative to regular cheese because it has low calorie and fat content. cheese is a great substitute for regular cheese because it is low both in fat and calories. While cheese from cow’s milk generally has around a hundred calories and ten grams of fat per ounce, the Cappello del Mago cheese only has eighty calories and six grams of fat. This means that goat cheese such as the Cappello del Mago cheese is the healthier choice.

Aside from having less fat and calorie content, the Cappello del Mago cheese is also a good alternative for people who are lactose intolerant. This is because fat molecules in goat cheese are shorter, and are thus more digestible and light to the stomach. But although the Cappello del Mago cheese is low in fat and calories, it is a very rich source of bone preserving calcium.

Cappello del Mago cheese has lower fat, lower calories, and high calcium – now isn’t that a perfect combination?

Learn more about the Cappello del Mago.

posted by admin on Jul 30

More and more people are being told by doctors across the country that living gluten free may be a good choice for them. The reasons why vary. Some think it’s a healthier way to live while it becomes a necessity for others who have been diagnosed with celiac disease. At first it looks like you can no longer enjoy some of your favorite comfort foods like paste, pizza and cookies. We’ve come a long way since the early days of living gluten free. There are now hundreds of delicious products and thousands of gluten-free recipes out there that allow you to enjoy all your favorite foods – just in a slightly modified way. Take this gluten free oatmeal cookie recipe for example.

Gluten Free Oatmeal Cookies

* 1/2 cup butter
* 1/2 cup light-brown sugar
* 1/4 cup regular sugar
* 1/2 tsp vanilla
* 3/4 cups gluten free flour
* 1/2 tsp baking soda
* dash of table salt
* 1/2 tsp cinnamon
* 1 large egg
* 1/2 tsp xanthan gum
* 1 1/2 cups gluten free oats
* 1/2 cup raisins (optional)

Preheat your oven to 350 degrees. Set out the butter or margarine so it has a chance to soften. Cream the butter and both the brown and regular sugar with a hand mixer or use your kitchen mixer. The egg and vanilla should be incorporated next. Take your time and keep blending until you have a smooth, creamy mixture.

Sift together the flour, soda, salt, cinnamon and gum in another bowl. Give those dry ingredients a good stir, then work it into the egg mixture. Last but not least stir in the oats and raisins until they are well combined.

Scoop one tablespoon of batter onto a greased baking sheet per cookie. Keep working until you have your cookie sheet filled up. You can either use two soup spoons for this or a melon baler.

You should bake these oatmeal cookies a good ten minutes. They will be golden brown when they are done. Cool them a bit, then move them to a wire rack to finish cooling. Keep them in an airtight tin if there are any leftover.

You should end up with about 24 cookies.

If you don’t like making a recipe like this from scratch, you can also find delicious cookie mixes in all sorts of different flavors (including peanut butter, chocolate chip and of course oatmeal) at your local health food store and online. They are the perfect alternative. There are even some premade cookies that you can purchase that taste pretty decent.

In short, you do not have to give up on your favorite treats when you have to switch to eating gluten free.

And now, I would like to invite you to read about another delicious and good-for-you recipe. This one is for quinoa muffins which you can make gluten free by using gluten-free flour. And here are more quinoa recipes for you.

posted by admin on Jul 29

Wine making is nothing new—it is really a process which has been put to use for centuries. In the outset, winemakers did not have all the technology and resources that winemakers have today. Even though this demonstrates that wines may be produced using significantly a less complicated process, the fact is that some aspects of modern technology make fruit wine a lot easier—such as yeast.

Yes, Yeast—In Its Natural Environment

Yeast will be an essential additive to wine making, however it’s not a new ingredient. Yeast has been taking part in the making of wines since the outset, actually before becoming discovered by Louis Pasteur in the 1850s. However, it’s only recently that wine makers began adding yeast throughout the winemaking process.

Yeast is found naturally all through the environment. It is practicallyeverywhere–in the atmosphere, on trees, in the grass, and also on the smashed fruits which are utilized to create wine. Even when it was not known that smashed grapes and various other fruits were becoming naturally fermented by the yeast, the yeast was still playing an active role in the process.

However, making wines with yeast using the organic fermentation method doesn’t have a foolproof success rate. Actually, it’s typical for smashed fruits that is normally fermenting to bring in additional things in addition to yeast—for instance bacteria and germs. Such organisms damage the winemaking process, and winemakers do not will not realize the result they expect.

Making wine was revolutionized upon the discovery that yeast could be separated, preserved, and packaged. By adding packed yeast to the crushed fruits, the wine making process can take place without having the nuisance of bacteria and germs. Now, the fruit will be sterilized and then yeast will be added as part of the fermentation process. Packaged yeast has increased the success rate of winemaking.

Also, many of the separated strands of yeast which are available today are more conducive to winemaking. For instance, strains of yeasts utilized in wine fermentation are bred to take full advantage of the volume of alcohol that could be obtained from the fruit, and also to extract the greatest taste feasible from the fruit. In this way, scientific breakthroughs have permitted the winemaking process to turn out to be more effective.

A Component Of the Process

Though yeast will be only a small part of the winemaking process, it’s clear just how essential of an ingredient it is to the procedure. Wine-making has become more successful and productive—all due to a little thing called yeast.