Classic food duos are common in American cuisine. Think peanut butter and jelly, ketchup and fries, meat and potatoes, and bacon and eggs, for example. But certain food pairing go beyond just tasting good together. The chemicals and enzymes in certain foods interact with the chemicals and enzymes in other foods to produce powerful health benefits. Which foods should you be eating together? Read on to find out.

Broccoli and Tomatoes
Everyone knows broccoli is packed with health beneficial nutrients. It’s loaded with Vitamin C, Vitamin A, fiber, folic acid, calcium, and potassium. But broccoli also contains glucosinolates and isothiocyanates, powerful enzymes that stimulate the body’s natural cancer fighting process.

Tomatoes, on the other hand, are high in the carotenoid lycopene. Consumption of foods containing lycopene help protect the body against prostate cancer.

Researchers from the University of Illinois found that combining the potent cancer fighting enzymes of broccoli with tomatoes reduced the incidence of prostate cancer tumors better than either broccoli or tomatoes alone.

Apples and Grapes
Apples contain quercetin, a plant-derived flavonoid that gives the apple its red coloring. Quercetin is a powerful antioxidant. Studies have shown it to be effective in treating and preventing a variety of conditions, including allergies, cancer, and heart disease.

While great to consume on their own, apples are even more powerful when combined with grapes. Grapes contain catechin, which is also a plant-derived flavonoid. Many studies link the intake of catechin containing foods and beverages to the reduction of cancer, diabetes, heart disease, and stroke. Apples and grapes consumed together, therefore, offer even greater protection against these ailments, specifically heart disease and stroke.

Spinach and Oranges
The vitamin C in oranges helps the body absorb the iron in spinach. Spinach, and all other plant based foods, contains non-heme iron as opposed to heme iron, which is found in animal protein. The body doesn’t absorb non-heme iron as well as it does heme iron. To boost the absorption percentage of non-heme iron, consume foods high in vitamin C at the same time you’re eating iron rich foods of the plant variety.

Yogurt and Bananas
Yogurt contains beneficial live bacteria known as probiotics, which are similar to those found naturally in your intestines. Probiotics play an important role in the health of the digestive system. Without these good bacteria, harmful bacteria, such as yeast, can flourish and cause bloating, diarrhea, irritable bowel syndrome (IBS), and other health problems.

Bananas contain prebiotics, which are non-digestible ingredients that stimulate the production of good bacteria in your intestines. The most common types of prebiotics are soluble fiber. When probiotics combine with prebiotics, the prebiotics work to keep the probiotics healthy. They also stimulate the body’s natural production of good bacteria.

A good time to consume prebiotics and probiotics is during and after taking antibiotics. Antibiotics destroy the bacteria in your intestines.

Veggies and Olive Oil
Contrary to popular belief, fat is good for the body. Your brain needs fat to function, and your body needs fat to burn calories and absorb nutrients. There are different types of fat, however, and only the “good” fats—of the monounsaturated and polyunsaturated varieties—are beneficial. However, all types of fats should be consumed in moderation.

Olive oil is an excellent source of monounsaturated and polyunsaturated fat. When eaten in conjunction with veggies, it will help your body absorb the nutrients in those veggies. For example, an olive oil based salad dressing will help your body extract the Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and other phytonutrients found in salad greens.

Since 1857, turkey has been the traditional centerpiece at a Thanksgiving table. Common traditional side dishes include stuffing, mashed potatoes, gravy, yams, green beans, cranberry relish, and pumpkin pie for dessert. If you’re ready to get creative and try something different, look no further. From traditional-ish meals of quail or Cornish game hens, to regional cuisines, culturally influenced dishes, and ideas for those who choose to go meatless, this article will provide you with plenty of ideas on what to prepare for your feast instead of turkey.

Traditional-ish
Try roasting a different bird. Smaller birds are a great alternative if you’re cooking for less than a crowd, want dinner done more quickly, or simply want to try something new. Smaller birds include:

• quail
• pheasant
• Cornish game hens
• chicken

Though often roasted for Christmas, goose is another alternative for Thanksgiving, especially if you like darker, richer meat and want to create an elegant atmosphere.

Rabbit is also gaining in popularity. It’s a mild tasting meat similar to turkey or chicken. For information on how to roast a rabbit, check out this video from MetaCafe for Roasted Rabbit with Chanterelle Mushrooms.

Roasted Rabbit Chanterelle Mushrooms By Chef Luciano Pellegrini – Funny videos are here

Regional Fare
Using foods native to your region of the country is fun, educational, and often environmentally friendly, as food has fewer miles to travel to reach your dinner table.

Pacific Northwest
The Pacific Northwest is well-known for:

• hazelnuts
• berries, including cranberries
• apples
• pears
• potatoes
• mushrooms, including Chanterelle and Morel
• salmon

Fiddlehead ferns are also a local delicacy, and Washington and Oregon are both top producers of fine wine. Try serving an Oregon Pinot Noir with salmon, or a Washington Merlot with a darker meat, such as goose.

Recipe Ideas:

“Cedar Planked Salmon with Spiced Cranberry Relish”
via CD Kitchen

“Pork Tenderloin with Caramelized Pears and Pear Brandy Cream Sauce”
via Epicurious

“Chocolate Hazelnut Torte”
via Food Network

New England
Coastal New England is well-known known for its seafood. How about some Maine lobster or clams for Thanksgiving dinner? Other local staples include maple syrup, Vermont cheddar cheese, baked beans, brown bread, and ice cream.

For information on how to buy and prepare lobster, as well as a large collection of lobster recipes, head to LobsterofMaine.com.

Brown Bread, commonly known as Boston Brown Bread, uses plenty of molasses, and dried currants or raisins for sweetness. Click here for a recipe from Epicurious.

“Boston Baked Beans”
via All Recipes

Southern
Southern cuisine combines influences from France, Spain, Africa, Native Americans, and other cultures. Southern food varies by region, but includes “Soul Food,” Creole/Cajun, and Barbeque. Common foods found in Southern culture include:

• crawfish
• collard greens
• grits
• cornbread
• okra
• black-eyed peas
• Virginia ham
• peaches
• soft shell crab
• Vidalia onions

Recipe Ideas:

“Southern Style Baked Ham with Coca Cola”
via Cooks

Jambalaya Recipes

Paula Deen’s Southern Barbeque Menu

Southwestern
Southwestern cuisine is primarily influenced by Spanish, Mexican, and Native American cultures. It’s well-known for its use of chiles. A common saying in the southwest is “green or red”? In addition to the ubiquitous use of chiles, southwestern cuisine also uses large cuts of meat, beans, corn, and squash.

Recipe Ideas:

“Authentic Mexican Pozole”
via Recipezaar

“Menudo”
via Food Network

For dessert, try a Mexican spiced hot chocolate and/or Flan, a Latin American style custard.

Cultural Influences
If you don’t live in a region of the country that has a dominant cuisine, or you’d like to cook something that is culturally significant to you and your family, look up recipes and traditional holiday meals of your chosen culture. Cultures with distinct cuisines that might be fun for you to try include:

• Italian
• German
• Japanese
• Indian
• Mediterranean

Vegetarian Alternatives
As vegetarianism and veganism gains in popularity, more and more people are looking for meatless alternatives. If you’re among the ranks, but still want to create a fantastic Thanksgiving feast, the following ideas and recipes will help guide and satisfy you.

“Ina Garten’s Roasted Vegetable Torte”
via Recipezaar

“Spinach Stuffed Portobello Mushrooms”
via Yum Sugar

“Roasted Corn Pudding in Acorn Squash”
via 101 Cookbooks

101 Cookbooks Vegetarian Thanksgiving Recipes

Meatless lasagnas and other pasta dishes, soups, chowders, wild rice, cheese fondue, and salads are also great accompaniments to a meatless meal.

Further Reading

“10 Alternatives to Turkey”
via Reader’s Digest

“5 Great Alternatives to Turkey on Thanksgiving Day”
via Associated Content

Summer has finally arrived! And what better to do on a warm, sunny day than light the grill and have a barbeque? If that sounds like your idea of a good time, pay attention. The following grilling tips will have you making juicy burgers, tender steaks, succulent vegetables, and more, that are sure to amaze your friends, family and neighbors.

A Properly Heated Grill

If you’ve had problems with food sticking or burning upon placing it on the grill, your grates aren’t properly heated. Too little heat will cause sticking, while too much will send your grub to cinder-ville. If your grill comes equipped with a temperature gauge, consult a cooking guide as to what temperature to cook your particular food at, and for how long. A note of caution, however: Heat rises, so if your temperature gauge is above your grill, it will read a higher temperature than what you’re actually cooking at.

If your grill doesn’t have a temperature gauge (or you just don’t trust it) use the 3 Mississippi Test. Hold your hand about 4 inches above the grate and count. You should be able to hold your hand there until 3 Mississippi. Anything less is too hot. Anything more isn’t hot enough.

A Clean Grill is Your Friend

Have you ever grilled a steak only to have it taste like last week’s salmon supper? If you don’t clean your grill before each use, this is bound to happen to you sooner or later. To ensure your grilled food retains its true flavor, always clean your grates immediately before using. A stiff wire brush works best for removing burnt stuck-on bits of food and grease. If you want sparkling clean, soak the grates in warm, soapy water and scrub with a dishcloth. If your grill hasn’t been cleaned in a long time, however, a more powerful method may be in order—set your grill to high and let the heat cook off the grime. This will take about 5 minutes. Afterwards, you should be able to scrape off whatever’s left. If you’re using a charcoal grill, be sure to scoop out the old ash, too.

Lubrication and Seasoning

Another important step to ensuring your food doesn’t stick to the grill is adequate lubrication. Once your grill is clean, rub it with a high temperature oil. Vegetable oil, such as canola, or peanut oil, will work fine. Olive oil isn’t generally a good choice, as it burns at a lower temperature and will cause your grill to smoke.

Seasoning the grill can produce great results as well. A common method of seasoning is to rub half an onion across the grates. Bacon lard, beef fat, or chicken skin, also works great.

Searing

To sear or not to sear? Searing, quite simply, is when you cook both sides of your meat over high heat just until it’s browned—generally a dark brown. Some people claim this seals in the juices, while others say this isn’t true, but the caramelized crust searing produces is visually appealing and tastes good. Searing, therefore, is a matter of personal preference, though it seems more people fall into the searing camp than not.

After searing you should reduce the heat to low to finish cooking. Most meats, including beef, chicken, and pork, benefit from searing.

Testing for Doneness

Sure, you could insert a thermometer in that steak or chicken breast, but guess what happens when you do? You create a hole that allows juices to escape. Try the 4 Finger Thermometer instead. Touch the tip of your index finger to the tip of your thumb. The pad at the base of your thumb will feel soft and squishy, which is what a rare steak will feel like when you touch it with your forefinger. Next, touch the tip of your thumb to the tip of your middle finger. The pad of your thumb will now feel a bit firmer. This is what medium-rare feels like. The tip of the thumb touched to the tip of the ring finger produces a medium firmness, and the tip of the thumb touched to the tip of the pinkie feels like well-done. If you’re just not sure, however, a thermometer is better than serving under-done food.

Sauces, Rubs, and Marinades

Sauces, rubs, and marinades are great for adding flavor, but how should you incorporate them into foods that are to be grilled?

For marinades, the longer the food is in the marinade, the more flavor it will soak up. For best results, marinate overnight. To grill food that has been marinating, pat the food dry before placing it on the grill to avoid flare-ups. Also, let any remaining liquid from the marinade steam off before searing.

For rubs, remember that grilling foods that have a rub will create a crust, and you must take care not to burn the crust.

Sauces, such as barbeque, should not be used until the last few minutes of cooking. At this time, you can start to baste your meat with the sauce. The majority of the sauce, however, is best used after cooking.

Quick Tips

• Don’t mix meat, seafood, and vegetables on the same skewers. Most veggies and seafood cook quicker, and you don’t want to end up with mushy zucchini, shrimp, and tomatoes, or underdone chicken.
• Flavored skewers are a quick and easy way to add instant flavor to food.
• Make sure whatever you’re searing is dry on the surface.
• Use tongs instead of a fork to flip the meat. Tongs won’t pierce the surface and let the juices escape.
• Always make sure you have enough coals or propane before starting.

After a long and busy day, who wants to spend excess time in the kitchen preparing a meal or snack? With the right kitchen tools, you wouldn’t have to. Proper tools can save you a lot of time, and make healthy eating at home easy and enjoyable. Useful Things sells many kitchen items that are essential for time-saving, well-functioning kitchens. Do you have the right tools to get your kitchen jobs done efficiently?

Collapsible Silicone Funnel
Funnels make numerous tasks easier. From filling jars and spice containers to transferring liquids, funnels can save you time and eliminate messes. The Collapsible Silicone Funnel has an added feature that sets it apart from other funnels—its accordion style pleats allow it to expand and collapse, so it fits neatly and easily into any drawer. It’s also made from quality heat resistant and dishwasher safe silicone, ensuring years of use.

Purchase for $8.95.

Silicone Tongs
Tongs are a must have for any well-stocked kitchen. Tossing salads, flipping burgers, and removing hot items from an oven are all easier done with tongs. The Silicone Tongs feature a bendable metal core that allows you to adjust the tongs’ angle for greater flexibility. They are heat resistant to 480 degrees, and are ideal for nonstick cookware because they won’t scratch the surface.

Purchase for $9.95.

Edamame/Vegetable Steamer
Perfect for preparing small servings of vegetables, the edamame/vegetable steamer steams your veggies in one minute or less. Just place your edamame, broccoli, green beans or other vegetables in the steamer basket, and fill the shallow part of the steamer with a small amount of water. Line up the slots on both the top and bottom of the steamer, and place in the microwave. The steamer is small enough to fit in a lunch box, as well.

Purchase for $6.95.

Herb Scissors
Fresh herbs add tons of flavor to a dish, but chopping them can be tedious. With the herb scissors, however, you can snip fresh herbs quickly and neatly right where you want them. The five 3″ blades and silicone handles are dishwasher safe.

Purchase for $10.95.

Apple Slicer/Corer
You’ve heard the saying “an apple a day keeps the doctor away”? It’s true—apples are very healthful, and they make a great quick snack. But eating them off the core can be messy, and coring them with a knife is tedious. The Apple Slicer/Corer on the other hand, removes the core and cuts your apple into 8 equal ready-to-eat slices. It features easy-grip handles and stainless steel construction for durability and easy clean-up.

Purchase for $10.95.

Kiwi Scoop and Citrus Peeler
With the kiwi scoop and citrus peeler, you can quickly and easily peel any citrus fruit and scoop the flesh from kiwis, avocados, melons, and many other fruits. The scoop is also useful for pitting stone fruits such as peaches and plums. Both the scoop and the peeler feature blades which fold into the handle, just like a pocket knife, making for safe and easy transport in a packed lunch, purse, or even your pocket.

For more ideas on how to use the Kiwi Scoop and Citrus Peeler, read “End the Apple and Banana Hegemony with the Kiwi Scoop and Citrus Peeler.”

Purchase for $8.95.

Spring Release Ice Cream Scoop
The Spring Release Ice Cream Scoop isn’t just for scooping ice cream, though it’s great for that, too. Use it to fill muffin tins, drop cookie dough, and scoop melon, shortening, peanut butter and more. The spring release mechanism releases even the stickiest of foods, and the stainless steel construction is durable, dishwasher safe, and rust-free.

Purchase for $12.95.

Other Articles and Tools You May Find Useful:

“Wash and Dry Your Salad Greens Quickly and Easily”

“Seasoned Skewers Provide Quick Flavor Infusions”

“Become a Master of the Barbeque”

“How-to Pit a Mango”

“How-to Eat a Pomegranate”

“Easy Canning For the Busy Modern Cook”

“Ten Tips to Save Money at the Grocery Store”

Guess what? Cutting open a pomegranate and digging the seeds out one by one is not the most efficient way to eat the fruit. It’s not efficient at all, in fact. But did you know there is an easy way to eat a pomegranate? All the seeds, all at once? In this post, emptyage shows you how to do it. In six steps, you can separate the rind from the flesh from the seeds, and end up with a bowl of beautiful pomegranate seeds. Check out his fully illustrated process, and find out how simple it is to enjoy this superfood.

emtyage shows you how to eat a pomegranate