Soy Milk Maker Guide

Winter cold outside means time for chili indoors. Family and friends keep warm inside by eating a hot bowlful of your favorite casserole straight from the oven. The menu might also include soup, stew or chowder, as well as a classic comfort food dessert like apple crisp and peach cobbler.

In the warm days of summer, favorite foods include crunchy and cool salads made with greens or fruits. Eat these as you relax on the deck or patio.

All these foods, and more, are ideally served in bowls.

Dinnerware sets include at least one size of bowls. Casual tableware may have only one size, meant to serve a wide variety of foods. More formal china has two, three or perhaps even more sizes, from petite ones for fruit, wide ones for soup, deep ones for cereal, and even larger pieces for pasta.

Things you always wanted to know about bowls:

Cereal bowls are deeper, to allow for the bulky flakes or squares, while soup bowls are often shallow.
Some soup and cereal bowls have rims, and others are a coupe shape – that is, sleekly curved without a rim.
Rims on soup bowls are often wide, while rims on cereal bowls are narrow.
Soups that are served with crackers do well in cereal bowls.
Some dinnerware manufacturers make both soup and cereal bowls in their product lines. Others make an all purpose bowl to use for both.
Two-handled bowls in fine china patterns are generally called cream soup bowls, intended for soups made with milk or cream.
Wide soup bowls work great for green salads.
Extra large soup bowls can double for serving pasta, such as spaghetti or mostaccioli.

Depending on the menu, there is a bowl for every dish.

Vintage china sets may include types of bowls not commonly used today, such as lug-handled, though you might remember them from childhood.

Perhaps the special bowl you remember was the one you used at grandma’s dining table, when you had your morning cereal or a special dessert. What a special gift, to give or get: a set of bowls to use and remember those special times, eating your favorite foods at home.

If you liked these suggestions, I have more on my blog at http://diaryofadishie.com for more on how to mix and match your dinnerware, china and glassware in creative table settings. You can find a set of casserole recipes on my Detroit Baking Examiner page at http://www.examiner.com/x-9397-Detroit-Baking-Examiner.

A well-stocked kitchen can make the decision between cooking a healthy meal at home or running out for fast food or take-out. Here are some staples for the pantry that should always be on the grocery list and in your kitchen, so preparing snacks and planning meals is simple and convenient.

For the Refrigerator

Pre-cooked chicken and meats – already grilled or steamed. Ready to add to pasta, salads, stews, stir frys, and fajitas.

Pre-cut vegetables and fruits – found in the fresh produce section of supermarket. Veggies are perfect for stir frys and pastas. Fruits are ready for snacking, salads or smoothies.

Shredded cheeses – found in the cheese or deli section of supermarket. Great way to save time when making your favorite Italian and Mexican dishes.

Fresh dips and salsas – found in cheese and meat sections of supermarket. Can spice up sandwiches, raw vegetables, crackers, pasta, and baked potatoes. Store in freezer or refrigerator for last minute get-togethers, meals and snacks.

Pizza and bread dough – found in the freezer or refrigerator section of supermarket. Let each family member create their own meal with lots of healthy topping options.

Dairy Products

Choose pasteurized, whole milk and dairy products for those under 5 years old. Some pediatricians say to cut back on whole milk products as young as 3 years old, and introduce low and skim milk options. Be sure to check dates on packages to be sure you’re getting the freshest and longest lasting.

Yogurt – particularly plain yogurt which you can add your own fruit and purees. For those under one year, be sure the yogurt is made from whole milk and active cultures. Soy yogurt is an option for those who are lactose intolerant. Plain yogurt is also a good base for salad dressings, smoothies, sauces and a healthy alternative to sour cream for topping baked potatoes, and Mexican foods.

Milk – you may have a few different types of milk (whole, low fat and non-fat) for family members based on age and diet. Soy and rice milk are also good alternatives, especially for those with allergies and lactose intolerance. Have on hand for drinking, making smoothies and baking.

Cheeses – soft cream cheese makes great dips and spreads for all ages. Adding calcium to your family’s diet is as easy as sprinkling fresh parmesan over pastas and vegetables. Cheddar cheese is always welcome for sandwiches and homemade macaroni and cheese. Cottage, ricotta and goat cheeses can be part of a healthy meal or snack. Pre-shredded and grated cheeses are very convenient for Italian and Mexican favorites.

Eggs – eggs can make all kinds of quick meals by themselves – omelets, egg salad, frittatas and quiches. Some kids think “breakfast for dinner” is a fun family meal. Choose cage free and organic for the least exposure to harmful bacteria.

For the Freezer

Fresh is usually best for taste and nutrients, however frozen can be convenient stand-by. Frozen items such as peas and blueberries make convenient finger foods for older babies and toddlers. Frozen poultry, meats and fish will create all kinds of meals.

Don’t forget to use the freezer for left-overs and storage to create your own convenient “frozen dinners”. Your baby’s purees, as well as sauces and broths store beautifully in ice cube trays and zip top bags.

For the Pantry

Dried Foods

Bread, grains and pastas are good sources of carbohydrates that can be the basis for a quick and healthy meal. Some dried beans and legumes require more cooking time and preparation but are economical and healthy.

Pasta – this can be any shape or size, so you’re ready to make spaghetti, lasagna, macaroni and cheese, udon, and soups. Best choices are egg-less noodles for those under 12 months and wheat semolina for those over 12 months.

Dried Grains – these include couscous, quinoa, polenta and risotto. These make good side dishes to meats and fish dishes as well as appropriate main dish with steamed vegetables or stews. A good staple for Indian and Mediterranean dishes.

Beans and legumes – these include lentils, red kidney beans, garbanzo beans, black beans, and white beans. You’re prepared for healthy dips such as hummus and black bean, as well as side dishes, soups and salads.

Breads – including pita, multi-grain, lavosh, bagels, and tortillas. Different breads allow for various stuffings. Create healthy pizzas, burritos, wraps, sandwiches and more.

Rice – infant rice for first meals and to mix in with vegetable and fruit purees. Brown rice makes a good and healthy companion for Asian stir fry, and Mexican dishes.

Dried fruits – these are great healthy snacks alone, as well as good mix-ins for yogurt, granola, oatmeal, and cottage cheese.

Breakfast cereals – these include muesli, granola, low sugar cereals, oat bran, wheat germ, and oatmeal. It’s also easy to make your own cereal mix by simply combining your favorite grains such as rolled oats, toasted wheat germ, and oat bran with dried fruit.

Canned and Jarred Foods

Some canned foods are high in fat, sodium and sugar, but many are also high in nutritional value. Check the labels to identify those with the least additives. These include: light tuna in water, organic natural nut butters, all-fruit spread, beans, and tomatoes. Be sure to thoroughly rinse canned beans and vegetables to eliminate extra sodium and oils. Remember low sodium broths and stocks for poaching and boiling meats and vegetables, as well as creating your own soups.

Condiments and Spices

A good supply of bottled sauces, condiments, oils, herbs and spices will allow for lots of creativity. Ingredients such as naturally brewed soy sauce, mustards, ketchup, salad dressings, tomato paste, and Worcheshire give flavor to many dishes as well as create many dips and sandwich spread options.

Use healthy oils such as olive and canola for cooking and baking as well as preparing dressings and marinades. Vinegars such as balsamic are also a good way to add flavor. Remember to refrigerate after opening.

Herbs and spices are best when fresh, but even dried can wake-up a boring food. If possible buy whole herbs and grind them yourself (a clean coffee grinder works well) for maximum flavor.

Lisa Barnes is the owner of Petit Appetit, a cooking service devoted to the health and nutrition of infants and toddlers. She is the author of the iParenting award winning cookbooks, Petit Appetit: Eat, Drink and Be Merry and The Petit Appetit Cookbook and teaches cooking classes to parents in Northern California, who want to provide fresh, healthy, organic foods to their family. For information and to sign up for a free newsletter visit http://www.petitappetit.com.

From the time when their culture first developed, the Japanese have survived with very little desire or ability to raise animals for food. The island nation’s lack of space for grazing animals has led to a food culture that depends heavily on sea-farmed plants, efficiently raised agricultural crops, and vegetable-based proteins – which makes Japan a fantastic source for well-balanced vegetarian cuisine – with many side effects that you might find surprising!

While most cultures base their diets on meat and other animal products such as cheese, milk, and thickeners made from bone, the Japanese have developed plant-based “substitutes”. Soybeans provide tofu, soy milk, and sweets; seaweeds thicken and add a salty-meaty flavor to almost any dish, and variety is assured with different types of vegetables that we as outsiders view as almost frightening in their color and shape diversity! The advantages to this take on a balanced diet are many:

1. The lower fat content in Japanese vegetarian cookery means a quick and tasty way to lose weight.

The banes of our dietary existence in the modern world are cholesterol, saturated fat, and the hormones and antibiotics injected into food animals that lead to humans getting diseases and metabolic disorders we were never meant to be susceptible to. Considering that vegetation does not need medical acre, and cholesterol and saturated fats can really only be ingested by eating animal-based foods, rapid and healthy weight loss can be achieved with a balanced vegetarian diet containing tasty foods commonly found in Eastern cuisine, such as soy sauce, tofu, different root and leafy vegetables, and seaweed.

2. Avoiding meat and meat products means spending less per shopping trip than the average carnivore.

The next time you go to the supermarket or spend the day food shopping, sit down when you get home and analyze your receipts. It is almost guaranteed that the majority of your money went towards feeding, housing, fattening, doctoring, transporting, and processing animal-based foods like cheese and cheese products, milk, meat, dairy-based sweets, and eggs. These prices keep going up as the cost of land, feed, and medical care for the animals rise. A vegetarian diet allows you to cut these costs out of your food budget entirely – or helps you appreciate all the work that goes into these foods when you DO buy them.

3. The variety of foods simply and easily made from home with this style of cooking mean less money spent on eating out.

How many times has your family gone out to eat out of sheer boredom or impatience? Buy yourself a steamer and take your family on a shopping and cooking adventure- ask at your nearest health food store where the Asian markets are. The educational benefits (and entertainment value – watch as your kids or partner-in-crime grow wide-eyed!) will make dining in a new experience for everyone.

You don’t have to change your entire lifestyle immediately, but incorporating a few Japanese vegetarian meals at a time will definitely improve your life.

Wendy Pan is an accomplished niche website developer and author.

To learn more about Japanese vegetarian cookery [http://vegetarianrecipestoday.info/experience-new-flavors-and-health-benefits-with-japanese-vegetarian-cookery], please visit Vegetarian Recipes Today [http://vegetarianrecipestoday.info] for current articles and discussions.

You’ll have to use your own judgement on substituting for alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn’t want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original cook intended, but it should still be tasty.

Look at the main ingredients of your recipe. Usually the main liquid ingredient can be extended to cover a small amount of required alcoholic ingredient.

If the amount is less than a tablespoon, it can probably be omitted although flavor will be lost.

Any variety of juices and/or tomato juice can often be substituted in marinades.

Non-alcoholic wine or wine vinegar can be substituted for wine. Add a bit of honey or sugar to emulate sweeter wines.

Extracts, flavorings, syrups, and juices can be substituted for flavor-based liquors and liqueurs. They will usually need to be diluted.

Use non-alcoholic wines over cooking wine or sherry. It should be drinkable. The cooking wines and sherries are loaded with sodium which detracts from flavor and adds a salty flavor to the food.

To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot (the food must also be hot!), and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting. The liquor should be added very last possible moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough so the flavor does not overpower the dish.

Tomato sauce or juice combined with Worcestershire sauce or soy sauce can work as a substitute for many robust liquors.

Frozen desserts and high alcohol-content liquor do not mix well since the alcohol freezes at a much lower temperature. You may end up with runny ice cream or sorbet.

When using milk or cream in a sauce containing alcohol, be sure to burn off the alcohol before adding the cream or the sauce may curdle.

If the alcoholic ingredient in the recipe is intended to be the main flavor and you must avoid alcohol, find another recipe. It just won’t taste the same.

All Free Recipes

The sight of a bustling Starbucks in the morning, drive-through lines ten cars deep, people inside tapping their toes impatiently as the espresso machines whir, is enough to overwhelm even the most advanced coffee drinker. When it’s finally your turn at the counter, you freeze; there are just too many options, and the lady behind you is getting pushy! Ordering coffee at Starbucks can be challenging, however, knowing the lingo and understanding your basic options will make you more comfortable when that barista finally takes your order.

First, we must break down the Starbucks menu into groups to help categorize available drinks. To first separate the beverages, we should look at what coffee drinkers really care about…is there caffeine in it, or not? While most of us know that any coffee drink can be ordered with decaf coffee or espresso, some people fail to realize that Starbucks offers drinks that actually have no coffee or coffee products in them. While this is good for children or people who do not like coffee, a Starbucks novice who really wants a coffee drink may order a Vanilla Bean Frappuccino not realizing that it’s just vanilla beans and cream mixed with ice! Coffee products are: brewed coffees, iced and hot espresso drinks such as cappuccinos, mochas, lattes, and macchiatos, and frappuccino light or regular blended coffees. Tea products will also have caffeine, including chai tea which is commonly made into a chai tea latte. Products offering no coffee are: flavored hot chocolate drinks, any crème drink such as the vanilla crème or pumpkin spice crème, frappuccino juice blends, and frappuccino crème drinks as well. Now, many of these names sound similar, so be sure to read the menu carefully if you are confused about a pumpkin spice crème versus a pumpkin spice latte (the latte is the one with the espresso!).

As we have the Italians to thank for introducing drinks such as the latte, it is only fair that we learn proper pronunciation of Starbucks beverage names to give credit where credit is due. To begin any order however, you must first specify size. The sizing has also apparently been borrowed from the Italians, as the options are tall, grande, or venti instead of small, medium, and large. Grande, the 16 ounce drink, is pronounced with a sharp A at the end: grond A. Venti, the 20 ounce drink, is said vent E. Once the sizing is understood, we may move on to the drinks. The latte, a popular choice, is pronounced “lott A.” For effect, sometimes a word like dolce is added to a drink name, like the cinnamon dolce latte. Dolce is pronounced dol chA. Two other drinks that are a bit challenging as well are the café au lait and the chai tea. Chai actually has a soft ch, not kI, but chI. The café au lait, a mixture of coffee and milk, is pronounced café oh lay. What’s great about these terms is that once you learn your drink (people are usually creatures of habit and will order the same drink once they’ve found a good one), you can forget all the other names. Beyond that, ordering a cinnamon dolce latte just sounds more romantic than an “espresso with milk, cinnamon, and vanilla syrup with whip cream on top,” right?

When you listen to the most experienced Starbuck’s customers give their orders, not only will you hear proper pronunciation, but there is a kind of rhythm to the order that provides the baristas the exact beverage specifications in a certain order using the least amount of words and syllables possible. This practice seems to have been adopted nationwide. For example, an order may go… “I would like a tall skim double-shot vanilla latte with whip.” This is much faster than saying… “I would like a vanilla latte made with skim milk, and two shots of espresso, with whip cream on it. Oh and I’d like that in a tall size.” To become a knowledgeable order-giver, you must first understand what your drink options are, and then the proper order to convey your selections. Because people seem to love choices, many stores offer them, and Starbucks is no different. They offer whole, two-percent, skim, soy, and in some stores, organic milk. The syrups, which can be added in any combination to any drink, are offered in regular or sugar free. As a basic rule, in espresso drinks, a tall has one shot of espresso, a grande has two shots of espresso, and a venti has three. So, you could actually order a grande espresso drink as “half-caf,” which means one shot of espresso is caffeinated while the other is not. To put your selection together, follow this guideline: size, milk product (soy, non-fat, etc.), caffeine specification (half-caf, decaf, etc), syrup flavoring choices (sugar-free vanilla, hazelnut, etc), basic drink (latte, cappuccino or cap, mocha, etc.), whipped cream instructions (whip vs. no whip), and finally, additional heat (extra hot). This guideline includes every possible option, but in most cases, your order will be much less complicated because you are sticking to the standard drink preparation. In any drink with milk, whole milk is used as the standard because it offers the best flavor; same goes for regular syrups as opposed to sugar free. So, when you order a tall pumpkin spice latte, it will come with one shot of espresso, whole milk, and regular syrups. On the other hand, if you are more health conscious, you may order a tall nonfat sugar-free pumpkin spice latte, no whip. Because you want something other than the menu standard, you have to specifically say so.

Once you have learned the Starbucks ordering process, proper drink pronunciations, and menu selections, do not get comfortable. Just to keep everyone guessing, seasonal specials are offered such as the gingerbread latte in fall and the eggnog latte during Christmas time. In the summer, when cold iced drinks are preferable, the mint chocolate chip frappuccino may show up on the menu. These specialty drinks are a way to give long-time customers new options for enjoyable refreshment.

Now, do not let that pushy lady behind you intimidate her way to the front of the line. Organize your thoughts, put together your order, and go ahead, say it! If a word happens to come out wrong, or you switch the order of a couple words, it is truly not the end of the world. All snobbery aside, most baristas are very willing to explain menu options and help you reach a decision. Ordering coffee at Starbucks may take a little practice, but once you have that fresh steaming cappuccino in hand, your diligent preparations will be more than worth the effort.

David Beart is the owner of [http://www.professorshouse.com] This site covers a wide selection of topics including relationships, family, cooking and other household issues. For additional articles that hot and cold beverages, please visit [http://www.professorshouse.com/food-beverage/beverages/beverages.aspx]

There could be many reasons that one chooses to drink cows milk or soy milk. Aside from ethical reason and personal taste preference, we will focus solely on the nutrition and health aspects in this article. Sometimes you don’t need to be an expert to make a choice; all you need is some common sense, and a little bit research. Let’s just read the labels.

Here we pick four products for nutrition comparison. They are Horizon organic whole milk, Horizon organic lowfat milk, Silk soymilk plain and Silk soymilk unsweetened. Since pictures are not allowed here, so please click the link at the end of this article to see the complete nutrition comparison chart.

Some obvious and undeniable conclusions can be drawn as follows:

1. For calories and fat, you can get your desired amount per serving by picking the right product in both cows milk and soy milk;

2. Both have similar amount of Protein, Calcium (fortified product in this case);

3. Cows milk is high in saturated fats and cholesterol compared with soy milk;

4. Soy milk contains significant amount of Riboflavin (B2) and Vitamin B12 while cows milk contains zero amount;

Other health issues you may consider that can not be seen on the labels:

1. Allergy and lactose intolerance;

2. Soy naturally contains isoflavone, which is claimed to be beneficial to health;

3. It is commonly believed that unless a baby shows signs of a dairy allergy, soy milk is not recommended as an infant formula.

Poll: You were trapped on an island, and could have either cow’s milk or soy milk as your only food source. Which one do you think would help you better survive?

Please visit our site in the link below to vote and see the results

Additional information: Soybean Nutrition and Function

Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat.

According to the FDA, “Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a “complete” protein profile. Soybeans contain all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body. Soy protein products can replace animal-based foods-which also have complete proteins but tend to contain more fat, especially saturated fat-without requiring major adjustments elsewhere in the diet.”

Soy in your diet can lower cholesterol. There are many scientific studies that support this conclusion. In fact, the FDA agreed that 25 grams per day of soy protein, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

Soy may also reduce symptoms of menopause and the risk of osteoporosis. Soy products may possibly prevent certain hormone-dependent cancers, including breast cancer, endometrial cancer, and prostate cancer.

By Homer Liao

Milk vs Soy Milk

Help you make informed choices about soy milk