Archive for April, 2009

Greece Zagori Heaven in the Mountains

Thursday, April 30th, 2009
George Papas asked:


Well hidden in the mountains of Epirus, north of Ioannina lies one of the most famous winter destination in Greece: Zagorohoria, Forty-six century-old villages steeped In nature create a unique haven The locals have preserved their land, with respect to the architectural identity of their villages and the beauty of the surrounding nature Zagori means “the place behind the mountains”. The region is indeed surrounded by Mitsikeli Mountain and the Tymfi mountain range. There are three distinct parts: The eastern, western and central Zagori, all criss-crossed by streams, rivers, gorges and dotted by small lakes. And the view of the mountains all around is spectacular

The Villages

Zagon is famous for its architectural variety. The large number of villages scattered around the mountaintops are full of surprises. Each one has a central plaza around which village life revolves. Plane trees, Communal fountains, community buildings and cafes exist on and around all of them Visit Papingo, Kipi, Monodendri, Aristi and Vovousa, some of the best known villages, and you’ll see what I mean There are several routes around the region. The locals can show you the most exciting ones You really should visit as many villages as you possibly can Whether you’re a hiker, a mountaineer, an extreme sports nut or a 4 x 4 enthusiast, there’s really a lot to see.

Architecture : Most buildings in Zagori are built by stone and wood. Mansions, guest houses, schools churches and water mills blend into the natural surrounding perfectly. The villages seem like an integral part of the landscape But they are not bland at all: you’ll notice extravagant architectural details like the colourful doors, the intricate windows, and other elements. Several older buildings have been impressively renovated recently.

What to see Voidomatis River: Crystal waters that come from springs at the Vikos gorge, and meet with Aoos River further downstream. Walk along the river’s banks under the gigantic plane trees, try its potable water, and marvel at the wonderful stone-built bridges along its path.

Panagia Spiliotissa: On the road to Papingo you’ll come up to the Monastery of Panagia Spiliotissa. The route is breathtaking, but the monastery itself, perched on a steep rock, is spectacular. The building features numerous nearly vertical levels connected with steep stone staircases. The bell tower looks as if it were part of the rock cliff face.

Kolybithres: Amazing natural pools created by the water’s flow through the rocks. Located on the road between Mikro and Megalo Papingo. Don’t dive in - the water is extremely cold.

Drakolimni: According to the legend, a dragon lives there, along with an army of tiny amphibians, the Tritons. It’s a four-hour walk from Papingo, but it’s worth it. The landscape is breathtak¬ing.

Agia Paraskevi Monastery: Built on the 15th century on the edge of Vikos gorge, it retains the medieval atmosphere of that era. Every room is built along a path that leads you to several caves on the cliff-face.

Kalogeriko: One of the most famous bridges in the area, outside Kipi. Its three dimensional curvature creates the illusion of a pulsation. A monk called Samuel built it some time during the early 19th century, replacing the wooden bridge that existed on that spot. Plakidas brothers repaired it in 1865, giving it the shape it still retains today,

Skala Vradetou: Looks like a stairway to heaven, as it is located in the highest place of Zagori at an altitude of 1,340 meters. It once was the only connection of the village with the same name with the outside world. An amazing place,

The Vikos Gorge: An amazing 20 km long ravine deep in Zagon, among the Koukourtzos, Kousta, Stouros and Tymphi mountains, Villages like Kapesovo, Dilofo and Tsepelovo are located there, along with numerous stone-built bridges, stairways, water mills and monasteries. It’s a beautiful, verdant place. filled with amazing secrets. Don’t miss the Vlsikos Monastery, north of Kaloutas, or the Kastantonas village, that only has 10 inhabitants, and is the only one connected to the outside world by nothing more than a dirt road.

Tradition: The numerous elements of folk art everywhere will astound you. In Sarakatsaniki Stani you’ll feel like you re in some kind of wonderland. This original outdoors museum, oper¬ating since 1995, is a collection of hovels in the woods with exhibits from the locals’ way of life. The library of Paschalios School in Kapesovo features a copy of the Rigas Feraios Chart, as well as other rare historic documents.

The Lazarides Museum in Koukouli features samples from the rich flora and fauna of the area. The Museum of Folk Art in Kipi features over 40,000 exhibits from the collection of Agapios Tolis. Traditional costumes household items, ceramics and copper utensils are presented in a beautiful place Another place worth visiting is the Rizari Exhibition Center in Monodendri. It frequently hosts exhibitions and events.

Epirus Flavors: At Ano Pedina, make a stop at Porfyros for some local flavors. Try the lamb at Soudena, pies and game at Spiti tou Oresti.

In Aristi, enjoy a cup of coffee at Chani - there’s also game and traditional meals if you’re hungry. Don’t leave the village before trying the pie of Alexandra.

At Asprangeli try the restaurant of Dovras Hotel. Try the pies at Tsoumani -especially platsaria-, the stuffed lamb and the plum jam.

At Vitsa you get to enjoy more local delicacies in Beloi. You’ll find a great variety of meat and pies.

On the road to Monodendri you’ll find Kanella ke Garyfallo, where you’ll get to try amazing mushroom recipes made by mushrooms cultivated by the owners.

At Vovousa try cooked liver at Taverna tou Aggelou, overlooking the river.

At Dilofos make a stop at Lithos, a bar-restaurant where you can also sit and relax with a book or a newspaper. There are also board games for groups of friends. Try the cream cheese, the pies and the mirmigato for dessert. At Sopotseli, that bears the former name of the village, which means “place of many waters”, you can try the warm frumenty and pie.

Sterna at Kapesovo serves sweets and more traditional products produced right there by Thucydldes Papageorgiou’s family, including liqueur, frumenty, dried mushrooms but also handicraft items, like jewellery and shepherd’s crooks.

At Elati, try traditional meals by Mr Sakis at Risa. We suggest the fried cheese with eggplants and head cheese, or the flower-pot pork with plums and quinces.

At Kato Pedina, look for Mesochori cafe. Mr Panos and Mrs Vangelio will serve you coffee, great food and wonderful 1occal sweets.

Kipi’s most popular spot is Michalis’ restaurant, with tidbits you can enjoy with some wine or tsipouro.

Koukouli has a lovely little square with a coffee shop called Mikro Kafenio, that also serves homemade herb pie and cream cheese.

In Laista you can enjoy legumes and wild greens at Robolo.

Megalo Papingo is definitely a place you’ll visit. Kalliopi is famous for her papricasse, a spice red meat with plums. In Spyros and Kostas Tsoumanis’ tavern you get to try warm soups. In loannidis try the green pie and the pumpkin pie. Bimtsa serves aromatic beverages and wonderful music at the juke box.

In Mikro Papingo, look for Dia, a favourite haunt of climbers and hikers. Its meat soup and the metsovone grilled cheese are famous. In Monodendri, try the pie and the bean soup in Kikitsa Tavern. If you’re looking for an urban-style nightlife, you better head to loannina.



Donald

Beginners’ Guide To Baking

Monday, April 20th, 2009
Jackson Sabin asked:


Even if you’ve never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren’t at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it’s easy to make.

For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it’s soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you’re assembling the other ingredients.

Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums.

In about half an hour from the time you pop the pan into the oven, you’ll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake!

Plum-Good Coffee Cake

1 (9-inch) cake or 8 servings

1/2 cup (1 stick) butter,

softened

2/3 cup sugar

4 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie

spice

1 1/2 cups diced fresh plums

(about 8 oz.)

Confectioners’ sugar,

optional

In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums.

Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners’ sugar, if desired. Cut into wedges. Serve warm or cool.

Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin

Even if you’ve never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren’t at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it’s easy to make.

For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it’s soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you’re assembling the other ingredients.

Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums.

In about half an hour from the time you pop the pan into the oven, you’ll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake!

Plum-Good Coffee Cake

1 (9-inch) cake or 8 servings

1/2 cup (1 stick) butter,

softened

2/3 cup sugar

4 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie

spice

1 1/2 cups diced fresh plums

(about 8 oz.)

Confectioners’ sugar,

optional

In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums.

Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners’ sugar, if desired. Cut into wedges. Serve warm or cool.

Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin



Oscar

Pumpkins Are Very Beneficial

Sunday, April 12th, 2009
Jill Sabato asked:


Many of us rarely think of pumpkin as a food. We buy a pumpkin to carve at Halloween, then toss it in the trash once the trick-or-treaters go home. We only eat it once a year, if at all, in a Thanksgiving pie. Most people think of pumpkin as a decorative gourd rather than a highly nutritious and desirable food.

This is unfortunate because the squash known as a pumpkin is one of the most nutritionally valuable foods known to humanity. (By the way, the pumpkin is not a vegetable; it’s a fruit. Like melons, it’s a member of the gourd family.) Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fibre, and low in calories. All in all, pumpkin is a real nutrition superstar.

The nutrients in pumpkin are really amazing. Extremely high in fibre and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The key nutrient that boosts pumpkin to the top of the Superfoods list is the synergistic combination of carotenoids. Pumpkin contains one of the richest supplies of bioavailable carotenoids known to man. Indeed, a half-cup serving of pumpkin gives you more than two times the recommended daily dietary intake of alpha-carotene. When you realize the tremendous benefits of these nutrients, you’ll see why pumpkin is such an extraordinary food.

Carotenoids are deep orange, yellow, or red-coloured, fat-soluble compounds that occur in a variety of plants. They protect the plants from sun damage while helping them attract birds and insects for pollination. So far, scientists have identified about six hundred carotenoids, and more than fifty of them commonly occur in our diet. Not all dietary carotenoids are efficiently absorbed however, and as a result, only thirty-four carotenoids have currently been found in our blood and ****** milk.

Foods rich in carotenoids have been linked to a host of health- promoting and disease-fighting functions. They’ve been shown to decrease the risk of various cancers, including those of the lung, colon, bladder, cervix, breast, and skin. In the landmark Nurses’ Health Study. women with the highest concentrations of carotenes in their diets had the lowest risk of ****** cancer.

Carotenoids have also shown great promise in their ability to lower rates of heart disease. In one thirteen-year-long study, researchers found a strong correlation between lower carotenoid concentrations in the blood and a higher rate of heart disease. As has frequently been found, the correlation between increased carotenoid consumption and decreased risk of heart disease was higher when all carotenoids, not just beta-carotene, were considered.

Carotenoid consumption also decreases the risk of cataracts and macular degeneration.

The two carotenoids that are present in pumpkin-beta- and alpha- carotene-are particularly potent phytonutrients.

Beta-carotene, which first came to our attention in the 1980’s, is one of the world’s most studied antioxidants. The word “carotenoid”-derived from “carrot”-comes from the yellow-orange colour of these nutrients, which at first were linked primarily with carrots. Carrots (and sweet potatoes) also contain rich amounts of beta-carotene. It’s abundant in fruits and vegetables, and we’ve long known that the beta-carotene in foods helps prevent many diseases, including lung cancer. It was the connection between beta-carotene and lung-cancer prevention that led to some fascinating studies. These groundbreaking studies on beta-carotene were among the first indicators that supplements weren’t the complete answer to preventing disease and, indeed, it’s this finding that’s at the heart of Superfoods: whole foods are part of the answer to disease prevention and health promotion.

Scientists reasoned that if the beta-carotene in foods helped to prevent lung cancer, it followed that a beta-carotene supplement would do the same. Unfortunately, and shockingly, two important studies showed that, to the contrary, smokers who took beta-carotene supplements showed an increase in lung cancer.

In 1996, a Finnish study on 29,000 male smokers, published in the New England Journal of Medicine, showed that those who smoked and took beta-carotene supplements were 18 percent more likely to develop lung cancer than those who had not taken supplements.

In the United States, the Carotene and Retinal Efficacy Trial (CARET) study, which was published in the Journal of the National Cancer Institute, was halted almost two years before expected completion because of the negative effects of the supplemental beta-carotene and vitamin A on smokers when compared with subjects taking a placebo.

When derived from whole foods like pumpkin, the carotenoids are major players in the fight against disease. Higher blood levels of beta-carotene and alpha-carotene are associated with lower levels of certain chronic diseases. In laboratory studies, beta-carotene has been shown to have very powerful antioxidant and anti-inflammatory properties. It prevents the oxidation of cholesterol in laboratory studies and, since oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis and heart disease.

Beta-carotene along with other carotenoids may also prove to be helpful in preventing the free radical-caused complications of long-term diabetes and the increased risk for cardiovascular disease associated with this common illness.

Studies have also shown that a good intake of beta-carotene can help to’ reduce the risk of colon cancer, possibly by protecting colon cells from the damaging effects of cancer-causing chemicals.

While beta-carotene has long been linked with health promotion, it’s the bounty of alpha-carotene in pumpkin that makes it a real nutritional hero. The exciting news about alpha-carotene is that its presence in the body along with other key nutrients is reportedly inversely related to biological aging. In other words, the more alpha-carotene you eat, the slower your body shows signs of aging. Not only might alpha-carotene slow down the aging process, it also has been shown to protect against various cancers and cataracts. Moreover, the combination of carotenoids, potassium, magnesium, and folate found in pumpkin offers protection against cardiovascular disease.

Pumpkin is also a terrific source of fibre. Most people aren’t aware of the fibre content of canned pumpkin because it seems so creamy. Just one full-cup serving provides 5 grams of fibre-more than you’re getting from most supermarket cereals.



Mike

Top 10 Delicious Sugar-Free Desserts

Saturday, April 11th, 2009
Jennifer Bailey asked:


When you are looking for sugar free desserts, chances are good that you still want something that tastes sweet, satisfies you, and is easy to make. There are ten great sugar free desserts that you can make quickly and easily for a great end to a meal!

Sugar Free Butterscotch and Pumpkin Pudding

The ingredients you need for this include:

1 pack of sugar free butterscotch pudding mix

1 cup canned or fresh cooked pumpkin

1 1/2 cup low fat milk

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

And Cool Whip, or Dream Whip

Add all of the ingredients together and pour them into individual pudding containers to set. Then, you can top them with the cool whip and the vanilla.

Sugar-Free Pecan Pie

For this dessert, you will need to have:

1/3 cup of water

2/3 cup of granular fructose

2 packages of sugar free vanilla pudding – don’t use the instant variety

¾ cup evaporated skim milk

2 big eggs

1 pie shell, 9 inch

¼ cup of chopped pecans

½ cup of grape nuts cereal

First, you should preheat your oven to 350 degrees. Then, combine the water and fructose, and simmer them over low heat for 5 minutes. Let them cool.

Mix the dry pudding with the fructose mixture. You can add skim milk and eggs, and blend. Pour the mixture into the pie shell, and sprinkle the top with the Grape Nuts and the pecans. Bake it for 30 minutes.

Old Fashioned Applesauce Cake

For this dessert, you will need the following:

1 cup of flour

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon ginger

½ cup reduced calorie margarine

¼ cup molasses

½ cup egg substitute

1 teaspoon vanilla

1 cup Splenda

1.2 cup unsweetened applesauce

You want to have your oven set at 350 degrees. Then, in a bowl, mix together the cinnamon, baking soda, and ginger with the flour. In another bowl, mix the margarine and molasses with an electric mixer. Add the egg substitute, and the vanilla, and blend on high. Add the rest of the mixture to the bowl, and mix it all together. Then, spread into a pan and bake for 30 minutes.

Sugar Free Key Lime Pie

You can also make a sugar free key lime pie by using Sugar Free Key Lime Pie mixture, mixed with lime juice and water, as well as packets of equal. You can put the mixture into a regular pie crust, and then set the mixture in the refrigerator for several minutes.

Cherry Joy Salad

Cherry Joy Salad is made with cherry gelatin, which is already sugar free. You mix the gelatin and water with cherry pie filling, and pineapple juice. Then, you leave the mixture to set in the refrigerator, and when it is just right, you can top it with cool whip or another type of frosting to your specifications.

Sugar Free Strawberry Pie

A sugar free strawberry pie is very easy for you to make. You make it with sugar free strawberry flavor gelatin, and add strawberries to it. However, the trick is to make the gelatin with Diet Sprite or 7-up instead of water. With a little bit of cornstarch in the mixture, it is also thicker. You can set the mixture in the fridge, and then put it into a regular pie crust, one that you have made yourself or one that you have purchase already made. This type of dessert needs no baking, which makes it even easier to create.

Light Pistachio Dessert

With the following ingredients, you can make light pistachio dessert. It is created in layers, and you’ll want to lay the ingredients in the layers as stated.

First layer

1 8 oz. package fat free cream cheese, softened

1 cup of nonfat sour cream

1 carton (8 oz.) Light cool whip

Second layer:

3 Cups 1% milk

1 package sugar free instant pistachio pudding mix (4 serving size)

You can then top the layers with cool whip or nuts if you would like to.

Light Oatmeal Cookies

It is also easy to turn regular desserts into sugar free desserts. With your favorite Oatmeal cookie recipe, you will be able to make a sugar free dessert. Simply use fructose or another type of sugar substitute, and make sure that you use things like unsalted butter, which will also help to make the cookies just as sweet as they should be.

Sugar Free Pumpkin Pie

You can also make a sugar free pumpkin pie, which is going to be just as tasty as the regular sugared pumpkin pies might be. Again, be sure that you replace the sugar in the pie recipe with high fructose or with another type of sugar substitute.

Sugar Free Pineapple Preserve

If you have plain gelatin, you can add unsweetened pineapple juice as well as a can of crushed pineapple. If you want to add sugar or a sugar substitute you can. Once you’ve made the gelatin and pineapple, you can store it in the fridge to use at a later date.



Bryan