Texas caviar can be used as a dip, a salad or a relish served alongside meats. The colors are beautiful and it has a refreshing, crisp, slightly spicy flavor that everyone can enjoy. It makes a perfect homemade gift during the holiday season.
Instructions
1. Cook black-eyed peas according to package instructions, or just until tender. About 20 to 30 minutes will do. Drain well.
2. Place black-eyed peas in a large mixing bowl. Toss with the peppers, onions, garlic and parsley. In a separate bowl, whisk together oil, vinegar and salt. You can adjust the oil and vinegar amounts according to your specific taste. Some people prefer a stronger vinegar finish, and less oil. It's OK to do a little experimenting here. Top this mixture off with cayenne pepper, to your taste, depending on how spicy you want it.
3. Pour the liquid mixture over the vegetables and mix well. Tightly cover the caviar and refrigerate it overnight to let the flavors meld.
4. Fill the mason jars with the caviar to prepare your gifts. Be sure to seal the lids very tightly. This is such a colorful dish, you don't need to add much to make it look festive. A simple ribbon around the top of the jar tops it off nicely.
5. Place an adhesive gift label on the top of the jar. Outside of the traditional "to" and "from," it is a good idea to tell people what you are giving them and what they can use it for. For example, you can include a little gift card that reads, "Texas Caviar: Serve with tortilla chips as a dip, or alongside beef as a salad or relish." Of course, this delicious blend should always be kept refrigerated until time to serve.
Homemade caramel corn is a tasty treat anytime. It's great for holiday sharing. Better yet, it is inexpensive and easy to make!
Instructions
1. Pop the popcorn. Separate the popped kernels from any of the unpopped kernels. You don't want any guests breaking a tooth.
Salt very lightly.
2. Prepare an area to receive the hot coated popcorn.
Layout a 24" x 24" (appr.) area of wax paper. Butter thoroughly to prevent the caramel corn from sticking.
3. In medium sauce pan combine brown suger, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly. Stop stirring. Boil for (4) minutes. Remove from heat, stir in baking soda and vanilla. It will become faomy. Stir until the baking soda is completely disolved.
4. Pour over popcorn.
Stir thoroughly to completely coat the popcorn. Pour the caramel corn onto the wax paper.
Allow to cool completely before packaging. (It tastes great warm!)
5. Break into pieces of desired size. Store in air tight containers or Ziploc bags.
Vegetable oil stays in the background so you can taste other flavors.
You can safely and effectively deep-fry foods in a home kitchen using purified vegetable oil. The deep-fry cooking method surrounds raw foods in a hot oil bath to heat and crisp them to a golden brown. Frying oils with unfiltered particulate matter or a strong taste can alter the final flavor of the foods they cook. Refined vegetable oils have an ultra-mild flavor and high purity level that is ideal for cooking multiple deep-fryer batches.
Instructions
1. Remove the lid from a heavy Dutch oven. Place it on a stove burner set to medium heat. Pour vegetable oil into the pot until it is half full or approximately 3½-inches deep.
2. Lower a candy thermometer into the vegetable oil. Clip the thermometer to the side of the pot if possible. Cover the pot with a splatter screen.
3. Lift off the splatter screen when the oil temperature rises above 355 degrees Fahrenheit. Decrease the heat of the burner to stabilize the oil temperature at 360 degrees. Stir the oil gently with the metal spoon or spider to increase the accuracy of temperature readings.
4. Spread out sheets of thick paper towels in double layers next to the pot of hot vegetable oil. Hold the splatter screen between your body and the pot as you gently lower the raw food into the oil. Add one raw piece at a time to avoid crowding the pot and lowering the oil temperature below 350 degrees.
5. Turn the frying pieces in the oil to keep them from sticking to each other or the sides of the Dutch oven. Remove cooked pieces onto the stacked paper towels when they are evenly browned. Adjust the burner heat to maintain temperatures within 10 degrees of 350 degrees.
6. Season the fried foods with salt or spices and serve while they are still hot. Turn off the heat after the last portion is fried. Cover the pot with the splatter screen while the vegetable oil gradually cools to below 100 degrees.
7. Line a metal mesh strainer with a double-thickness of cheesecloth. Nest the lined strainer into a large clean metal coffee can. Pour the warm vegetable oil through the cheesecloth to remove all the small food particles.
8. Cover the coffee can of strained vegetable oil with the lid. Place the oil in the refrigerator. Reuse the filtered vegetable oil two or three more times for frying. Discard the oil if there is any noticeable flavor change.
Tags: splatter screen, below degrees, Cover with, Cover with splatter, Dutch oven, paper towels, with splatter
Ranch dressing is frequently used as a salad topping, condiment and flavor enhancer in a variety of foods. It is one of the most common salad dressings available on restaurant menus along with caesar, thousand island and Italian. Its ingredients commonly include buttermilk, sour cream, mayonnaise, green onion, parsley and garlic and onion powder. Variations on ranch dressing include bacon, honey mustard, cucumber, dill, and southwest, just to name a few.
Calories
One tablespoon of a typical ranch dressing contains 71 calories and 1/4 cup contains 286 calories on average. The caloric contribution from ranch dressing adds up quickly if portions are not carefully monitored.
All the nutritional values for calories, fat, saturated fat, and sodium that are presented in this article were obtained from www.mypyramidtracker.gov.
Fat
One tablespoon of ranch dressing contains 7.7 grams of total fat and 1.1 g of saturated fat, which means that a total of 89 percent of the calories in a typical ranch dressing mix come from fat. One-quarter cup of ranch dressing contains 31 g of fat and 4.5 g of saturated fat. Current recommendations suggest consuming no more than 20 to 35 percent of total calories from fat and 10 percent of total calories from saturated fat. When total fat and saturated fat exceed these levels on a regular basis they increase health risk for obesity, diabetes, heart disease and certain types of cancers.
Additional Nutrients
The contributions that other nutrients such as calcium, vitamin A and C, iron and B vitamins make to the ranch dressing is negligible. One tablespoon of ranch dressing does contain 173 milligrams of sodium and 1/4 cup of ranch dressing contains 693 mg. The American Heart Association recommends limiting sodium intake to 2,300 mg daily.
Reduced Versions
One tablespoon of reduced fat ranch dressing contains 24 calories, 2.1 g of fat, and 0.3 g of saturated fat and 153 mg of sodium. One-quarter cup of reduced ranch dressing contains 96 calories, 8.6 g of fat, and 1.3 g of saturated fat and 626 mg of sodium. One tablespoon of fat free ranch dressing contains 18 calories, 0.4 g of fat, and 0.1 g of saturated fat and 165 mg of sodium. One-quarter cup of reduced ranch dressing contains 71 calories, 1.8 g of fat, and 0.3 g of saturated fat and 660 mg of sodium.
Nutritional Health
Comparing ranch dressing food labels and making informed selections can benefit your heart and your waistline. Selecting a reduced or fat free version of this popular flavor can greatly cut back on the amount of empty calories this dressing or condiment contributes. A wide variety of brands exist so finding a flavor that is tasty should not be a deterrent. Portion sizes are critical when it comes to fat so measure individuals should know their measurements. One tablespoon is equal to the size of a thumb tip and 1/4 cup is equal to the size of golf ball. It is important for people to understand that the sodium content of ranch dressing remains unchanged despite the reduction in calories, fat and saturated fat.
In 2009 and 2010, Dunkin' Donuts hosted the Create Dunkin's Next Donut contest. By visiting the Dunkin' Donuts website, you can click on the Donut Configurator tool, which allows you to design your very own donut. You can select everything from the type of batter used to create to donut to the flavor of frosting that goes inside it. Dunkin' Donuts has yet to announce if they will host another donut-creating contest in the future, but they have added the ability to save your favorite custom-made donuts, just in case.
Instructions
1. Open your web browser and navigate to DunkinDonuts.com. Click the "Create a Donut" link at the bottom of the page.
2. Click the "Create" button at the top of the screen. This will load the donut-making page.
3. Select the donut shape you want. You can choice from ring, stick, or round shell. Only certain types of donuts will have certain options. For example, you can add frosting inside a stick or shell donut, but not inside a round donut. Once you've picked the donut shape, click the "Dough" option.
4. Select the type of dough you want you want your donut to be made of. You can hover over each picture to view a detailed description of the batter. Once you've selected your dough, proceed to "Filling."
5. Select the filling that you want to be inside your donut. By default, only "Kreme Fillings" will appear on the screen. This option can be changed by clicking on the pink "Filling" button and selecting either "Fruit Kreme" or "Fruit Jelly." Once you've selected the donut's filling, click on the "Frosting" button.
6. Select the type of frosting you want to appear on the top of your donut. If you'd rather not have frosting, you can select the "Glaze" or "Sugar" option by clicking on the pink "Frosting" menu. Once you've selected the frosting, click the "Toppings" button.
7. Select the type of toppings you would like to appear on your donut. You can choice from sprinkles, candy, cookies and crumbs, or fruit and nuts. Unlike in the previous steps, you can select two different topping options instead of one. Once you've finished your donut, select "Finish."
8. Save your donut by clicking the "Save to My Donut" button, or share your donut with friends by clicking the "Share" button. There is no limit to how many donuts you can create. If you would like to make another one, click the "Start Over" button at the bottom of the screen.
Tags: Dunkin Donuts, your donut, Once selected, Select type, appear your
Quitting chewing tobacco will absolutely reduce the risk of developing gum cancer. The Mouth Cancer Foundation claims that, even if someone has been chewing tobacco for years, quitting will still reduce the risk of gum cancer. Many other health benefits also occur when a person quits chewing tobacco.
Many Cancers
Chewing tobacco increases a person's odds of developing not just gum cancer but also lip, tongue and cheek cancers. Cancer may also develop on the roof and floor of the mouth.
Carcinogens
According to the National Cancer Institute, there are 28 cancer-causing chemicals in chewing tobacco.
Addiction
Avoiding or conquering an addiction is another benefit to quitting chewing tobacco. The National Cancer Institute reports that up to four times more addictive nicotine is absorbed when chewing versus smoking tobacco. The nicotine absorbed when chewing tobacco also stays in the bloodstream longer.
Misconceptions
Contrary to popular belief, chewing tobacco is not a safe substitute for smoking it. It is also a myth that chewing tobacco can help smokers quit.
Perentages
The Mouth Cancer Foundation claims that 90 percent of the people who have had mouth cancer used tobacco.
Tags: chewing tobacco, chewing tobacco, absorbed when, absorbed when chewing, Cancer Foundation, Cancer Foundation claims, Cancer Institute
Strung chili peppers make a colorful decoration inside and outside the home. Listening to the seeds rattle around inside several dry chili peppers on a windy day also evokes a sense of home to those living in the Southwest. Create a chili pepper garland at home by stringing dried ancho, cayenne or California chili peppers. Place the chili pepper garland in the kitchen or barbecue area of your home for a spicy touch.
Instructions
1. Wash the chili peppers with water to remove any residue. Lay the chili peppers on the sheet of cardboard. Be sure they don't overlap. Set the chili peppers outside in direct sunlight for two weeks to dry out.
2. Organize the chili peppers on the cardboard in the order the chili peppers will be strung. Cut 14 inches of the cotton string with scissors, and tie one end of the cotton string around one metal craft ring. Thread the other end of the cotton string through the upholstery needle, and tie a knot around the needle's eyelet.
3. Insert the upholstery needle and cotton string through each chili pepper, 1-1/2 inches below each chili pepper's stem. String wood beads between each chili pepper for an artistic look. Stop adding chili peppers 2 inches before the cotton string's end.
4. Cut the cotton string from the upholstery needle eyelet with scissors. Tie the loose cotton string end to another metal craft ring. Hang the strung chili peppers on completion.
Tags: cotton string, chili peppers, chili pepper, chili peppers, each chili
Valentine's Day can be a delight for children, as they revel in yet another candy bonanza. However, you can celebrate Valentine's Day with kids without all the sugar, and they'll delight in creating or receiving something that's new, fun and good for them.
Fruit and Chocolate Fondue
Chocolate fondue does have sugar, but studies show that it also has antioxidants, which help your body reduce cell damage. And the children will be eating it with fruit. Choose dark chocolate for the most benefit. Dip pineapple, strawberries and bananas into a melted dark-chocolate mixture for dessert as a special Valentine's Day treat. Be prepared for some messy fun.
Heart-Shaped PBJ
For a healthier peanut butter and jelly sandwich, choose organic peanut butter and jelly that's sweetened only by fruit juice. Get the kids involved by having them apply the peanut butter and jelly to one slice of bread. Put the second piece of bread on top, and push a combination of small and large heart-shaped cookie cutters through the sandwich. Your kids will have fun gobbling up the little hearts.
Toasted Cheese Heart Sandwiches
Use a large heart-shaped cookie cutter to cut heart shapes out of bread and square slices of cheese. Place two layers of cheese between the slices of bread. Spread softened butter on both sides, and put the sandwich in a frying pan on moderate heat. Turn over and toast the other side. Serve with milk.
Valentine's Day Gorp
"Gorp" stands for "good old raisins and peanuts." The term was created by hikers and mountain climbers who use the mix as energy food on the trail. Your kids will like the sound of the funny word. Dress it up a little with dark chocolate-covered raisins, yogurt-covered raisins and peanuts. Place the mixture in a cellophane bag, and tie it with a red satin ribbon. Or put it in a glass jar and tie a ribbon around the lid.
Tags: butter jelly, peanut butter, peanut butter jelly, Your kids will, heart-shaped cookie, kids will, large heart-shaped
Cheese is notorious for being high in fat. While there are certain types of cheeses that may not be healthy, there are certain types of cheeses that can be healthful. These cheeses have multiple nutritional benefits.
Feta
One oz. of Feta cheese has 4 g of protein and 14 percent of your daily value of calcium. While there are 6 g of fat per serving, nearly 2 g are healthy fats (including monounsaturated and polyunsaturated fats).
Parmigiano Reggianio
Parmesan cheese is an excellent source of calcium, with 31 percent of your daily recommended amount in every 1 oz. serving. There is also 22 percent of your daily value of protein in every serving, with nearly 11 g.
Gruyere
Gruyere is used by many as a main fondue cheese. One oz. of Gruyere cheese has 8 g of protein. While it has 9 g of fat, it also has 28 percent of your daily value of calcium.
Cottage Cheese
Cottage cheese, when low-fat, is a great source of protein and calcium. One cup of low-fat cottage cheese has 27 g of protein and 21 percent of your daily value of calcium while having only 6 g of fat.
Cheddar
One cup of low-fat cheddar cheese has only 9 g of fat, as well as 32 g of protein and more than 50 percent of your daily value of calcium. This cheese also has 64 percent of your daily value of phosphorus.
Tags: percent your, percent your daily, your daily, your daily value, daily value, daily value calcium, value calcium
It is not only important for dieters to choose healthy appetizers, but for everyone. Having healthy appetizers available will make us less likely to choose a snack such as potato chips or a piece of cake. The trick to preparing healthy appetizers is to make them look more appealing so that our brains get excited about eating them.
Salad
Purchase a bag of mixed greens to start with. One type of lettuce may seem boring, but when you add a few different types you get a more appealing salad. You can then begin to throw in your favorite veggies. Try grating your carrots instead of chopping them. You can do this with your onions as well. Throw in some bite-sized cucumbers and red or yellow bell peppers. Add cherry tomatoes for more color and then top with some almonds for a good crunch. Drizzle with a fat-free salad dressing of your choice (about 2 tablespoons) and you have a great appetizer.
Soups
Use soup. Soups make excellent appetizers in the winter months. They come in many healthy flavors so you never need to eat the same soup twice in one week. Purchase a ready-made soup or make your own. When making your own soup as an appetizer you need a broth such as vegetable or chicken as your base. Add any vegetables that you wish and then throw in a few spices. You can also add some lentils or even some plain yogurt. Cook the soup in a crock pot and you can't go wrong.
Deviled Eggs
Consider making some deviled eggs as a healthy appetizer. Everyone loves deviled eggs and there are so many ways that you can dress the eggs up. Adding flavor to the deviled eggs will keep them from boring your taste buds. Start by making your basic deviled eggs and then topping them with turkey bacon bits. You could also add a little relish for a crunch. Garlic powder and onion powder can be thrown into the mix. Of course, you can always top your deviled eggs with the traditional paprika which is appealing because of its color.
Simple Skewers
Take the vegetables and fruits you have in your home and make some kabobs out of them. You could thread a skewer with some bite-sized pieces of fruit and then set out a bowl of yogurt for dipping. You could also thread some cherry tomatoes and mozzarella cheese on a skewer and drizzle with some oil or fat-free Italian dressing. If you make a pure vegetable skewer, you will need to use cooked vegetables as they will be easier to slide on.
Tags: deviled eggs, healthy appetizers, with some, cherry tomatoes, could also, making your, more appealing
Corn soup was originally created by Native American tribes and was a staple in their diet. As trading opened in the Americas, corn was distributed throughout the known world. Many cultures have adapted corn soup into their diet by adding ingredients indigenous to their area. Corn soup is a creamy, easy to make recipe; but be patient, it takes several hours to cook. Read on to learn more.
Instructions
1. Place the butter into a sauce pan. When the butter is partially melted, add the flour, salt and pepper. Stir over medium heat until fully melted. Cook until the mix is a thick, off-white color.
2. Peel the onions. Dice the onions and celery stalks.
3. Add milk, cream, broth, peppers, corn, onion and celery to the butter mix.
4. Let the soup simmer for 15 minutes and then remove from heat. Cover the corn soup and let it stand for several hours until it is thick and creamy.
5. Place the soup back on stove over medium heat to reheat the contents before serving. Sprinkle shredded cheese and parsley on top to garnish the soup.
Tags: Corn soup, medium heat, over medium, over medium heat, several hours
Miso is a Japanese bean paste that is used most commonly in dressings, soups, and as a condiment for grilled foods. You can make your own ginger miso dressing to use where you please with only a few common kitchen ingredients. This recipe yields approximately four servings, or ½ cup of ginger miso dressing.
Instructions
1. Add two teaspoons of white miso paste to ½ cup hot water. Stir to combine, and allow the mixture to sit until the miso paste is completely dissolved.
2. Add two tablespoons of mirin, one teaspoon of sesame oil, and one teaspoon of freshly grated ginger. Stir to thoroughly incorporate the spices.
3. Add one teaspoon of finely chopped chives and one tablespoon of toasted sesame seeds. Stir again to combine.
4. Whisk the ginger miso dressing with a wire whisk until it begins to thicken. This usually takes 2-3 minutes. Serve immediately or store in the refrigerator, covered, until ready to serve.
5. To serve the ginger miso dressing, drizzle over your favorite dish. Fried tofu, crab cakes, and salads are all a good accompaniment to the dressing. Use anywhere you need a Japanese-inspired condiment.
Tags: miso dressing, ginger miso, ginger miso dressing, Ginger Miso Dressing, Make Ginger, Make Ginger Miso, miso paste
Create a vegan matzo ball soup better than one with animal products.
Whether you have vegan family members, vegan Passover guests or are avoiding animal products yourself for environmental, health or ethical reasons, the good news is that you won't have to pass up a matzo ball soup. It is possible to make this soup, traditionally made with eggs and chicken, completely vegan while keeping it kosher for Passover. The keys are adding starch as a substitute for the eggs and lots of savory ingredients to make up for the lack of chicken flavor.
Instructions
1. Potato starch is a good egg substitute.
Substitute starch for the eggs in the matzo balls. Use 1 heaping tbsp. of starch for every 2 eggs in your recipe. Starches will take on the binding duty of the eggs, giving the matzo balls the structural integrity to survive cooking. You can use potato starch, corn starch, arrowroot powder or another kind of starch but keep in mind that corn starch and other starches derived from grains and beans are not kosher for Passover.
2. Use freshly chopped herbs in the matzo balls.
Use herbs to add a savory flavor to the matzo balls. Because you will not be using the traditional chicken broth to flavor the soup and the matzo balls, add extra flavor to the matzo balls themselves. Either dried herbs or finely chopped fresh herbs will work well in the matzo meal mixture.
3. Plenty of garlic will make your vegan dish savory indeed.
Cook the matzo balls in a vegetable soup broth with lots of garlic. To approximate the savory flavor of chicken soup, add plenty of carrots, celery and onion to the soup. Add a can or container of vegetable broth as well as an entire head of chopped garlic or more. The garlic will become milder as it cooks into the broth but it will provide a superb savory flavor.
4. Cook the matzo ball soup gently once you add the matzo balls or else the balls will crumble apart. Set your stove burner on low to create a simmer rather than a boil. The balls will need to simmer for about 45 minutes.
5. Use a ladle to gently serve the matzo ball soup.
Serve the matzo ball soup promptly after cooking. A vegan matzo ball will begin to dissolve if it is left soaking in the soup for too long.
Leaving the turkey neck bone bag inside a cooked turkey ruins meat.
Neck bones and giblet pieces add rich turkey flavor to slow-simmered gravies and stews. Turkey neck bones are commonly repackaged with turkeys and must be removed before cooking. When turkeys are butchered to be sold in grocery stores, the neck bones are often added to a bag that includes the heart, gizzard and liver. Most giblet bags are made of plastic or paper lined with plastic that can melt in the heat of the oven.
Instructions
1. Reach inside the cavity between the wings in the front of the turkey and feel for a bag. The bag may not be in the front cavity.
2. Pinch the edge of the giblet bag with your fingers and pull it out of the cavity slowly. A second bag may be in the rear cavity, even if you find one in the front.
3. Turn the turkey around and reach inside the rear cavity between the drumsticks and feel for a bag.
4. Pinch the edge of the giblet bag with your fingers and pull it out of the cavity slowly.
5. Cut open any bags you find and examine the contents. The neck is usually the largest piece and is curved into a U shape.
You can roast garlic in 30 minutes or less with an electric roaster.
Roasted garlic can be a healthy and delicious additive to many meals. Its smooth texture and mild, sweet taste work for dips, spreads, soups, pastas and sauces. It is even yummy when eaten alone. Although garlic is traditionally roasted in the oven, you can save time and energy by using an electric garlic roaster. This small, self-contained roasting oven is shaped like a bulb of garlic. It features a nonstick removable roasting cup into which garlic bulbs are placed directly to roast. This appliance plugs right in to your kitchen outlet, and allows you to cook up to three bulbs of garlic in 30 minutes or less.
Instructions
1. Cut off the tops of as many as three garlic bulbs, exposing the cloves. Remove any loose pieces of skin from the bulbs, but do not remove the entire outer shell. This keeps the cloves intact for cooking.
2. Pour 1 tbsp. of olive oil per bulb into the roasting cup and sprinkle with salt and pepper to taste. Place the bulbs cut-side down into the roasting cup. This allows the cloves to absorb the flavor of the olive oil and spices as they cook.
3. Check that the roaster is plugged in to an electrical outlet. Close the lid and turn the roaster switch to the "on" position. The roaster will automatically turn off when it is done roasting.
4. When the cooking light turns off, open the lid and wait one to two minutes for the garlic to cool off. Remove the bulbs from the roaster and set them on a plate. Pull the cooked garlic cloves out of the skin of the bulbs. Enjoy them alone, or add them to your favorite dish.
Tags: garlic bulbs, garlic minutes, garlic minutes less, into roasting, minutes less
Goats flourish in marginal climates where cattle do not.
To Americans, the word milk automatically conjures up images of placid cattle. However, in much of the world, dairying is centered around smaller, hardier goats. Goats are active and versatile foragers, able to feed themselves in conditions of heat and drought that would kill most cattle. Environment aside, there is much to recommend goat's milk. It is more digestible than cow's milk, less likely to cause allergic reactions and higher in some important nutrients. It is important that goat's milk be handled and processed correctly to prevent the development of strong "goaty" odors.
Before Milking
Dairying in general, whether with cattle or goats, has seen a major focus on sanitation over the last few decades. Barns and milking areas are held to high standards of cleanliness. All milking equipment must be cleaned and sterilized before each use and again afterward to maintain food safety. Methodology and approved chemical sanitizing solutions will vary somewhat from one jurisdiction to another, but are generally derived from the standards applied to cattle dairies. For hand milkers, sterilizing the milk bucket is equally important.
Milking
Ensuring that the animals and their udders are clean and healthy before milking is the next stage in processing. Any animals showing signs of mastitis must be treated immediately and their milk removed from the human food chain. The animals are not fed for at least two hours before milking to minimize the production of off flavors in the milk or contamination of the udder. A sterile milking machine is attached to a sanitized udder, or for hand milking the dairyperson's sanitized hand milks a sanitized udder into a sterilized bucket. The teats are dipped in sanitizer immediately afterward.
Cooling and Testing
The milk must be cooled to a safe holding temperature, which is in the range of 36 to 42 degrees Fahrenheit, immediately after milking. There are several types of refrigeration equipment designed to lower the temperature quickly. Good temperature control is key to a quality product. Goat's milk is tested regularly for a variety of potential issues and problems. Some of the indicators tested are correct temperature, presence and activity of potential pathogens, and antibiotics or other residues.
Pasteurization
As with other forms of dairying, goat's milk producers pasteurize their product to forestall bacterial growth. There are a wide range of pasteurizing machines on the market, from the building-sized versions used by large dairies to small homestead models, which will accommodate 2 gallons of milk at a time. Milk also can be pasteurized on the stove top in small quantities by holding at a temperature of 165 degrees Fahrenheit for 30 seconds or 145 degrees for 30 minutes.
Okra is a popular vegetable in the South and a popular choice for pickling.
Okra is a fuzzy, green vegetable popular in the southern states of America. It is also known as bamia, bindi, bhindi and lady's finger. It is actually a member of the cotton family. Okra can be steamed, stewed, fried or pickled. Pickling okra is a great way to enjoy this unique vegetable because it not only tastes delicious when pickled with the right spices but will also keep for years. There are a number of spices traditionally used to pickle okra and the ones you use depend on your spice (and heat) preferences.
Salt
Salt is an important part of pickling because it acts as a preservative. The type of salt you use depends on your preferences. Some recipes call for canning salt, which is similar to table salt except it lacks the iodine and anti-caking additives. Anti-caking additives from table salt can make your okra turn dark and the liquid cloudy. If you prefer, you can also use kosher salt or natural sea salt as these lack iodine and anti-caking additives.
Hot Peppers
If you want to make your okra spicy, you can add some hot peppers to the mix. The more you add, the spicier your okra will be. If you want it to be extra hot, add the pepper seeds. If you want to keep it cool, leave the seeds out. Milder peppers include bell peppers, Anaheim chilies and banana peppers. If you want to pump up the spice, add jalapenos, serranos or habaneros.
Mustard Seeds
Mustard greens are a popular vegetable in the South. When the mustard plant flowers, the seeds are harvested to be used as a spice. Whole mustard seeds add a nice flavor to pickled okra without adding heat. You can crush a few to add a little extra flavor if you desire.
Dill Seed
Dill seeds come from the flowers of dill plants. While you can use the leafy part of the dill plant for pickling, the seeds tend to be more flavorful and are preferred. The seeds are a common spice for pickled okra and are liberally used to make dill pickles, which are popular for sandwiches. The amount of dill seeds you add depends on how much you like the flavor of this spice.
Garlic
Garlic can add a great deal of flavor to pickled okra. However, if you add too much, it will add some spicy heat. There are two ways to add garlic, either by chopping it up or leaving it in whole cloves. The whole cloves will pickle along with the okra, and can be very tasty. Try chopping up some garlic and leaving some cloves whole to add a flavorful kick to your pickled okra.
Everyone loves a delicious spinach dip. Served at large or intimate parties, before dinner at your favorite restaurant or at home for a snack, spinach dip satisfies. What to put it on is often a question of taste, but matching the perfect bread with a yummy spinach dip can be an out-of-this-world combination.
Pita Bread
Pita bread is a classic staple of Mediterranean cuisine. For some spinach dips, especially at large parties, pita bread triangles are a great match. Easy to grab and dip, these delicious flat breads complement the creamy taste of spinach dip. Pita bread is a common accompaniment to restaurant spinach dips. Bake your own or buy a package at the store. Serve warmed for a special effect.
Crusty Bread
A good crusty loaf of bread also pairs well with spinach dip. Find a loaf at the local bakery or search out a recipe for yourself. Think in terms of bread used for a crostini or bruschetta. Cut the the loaf into 1/2-inch slices and serve regular or toasted. For an extra bit of panache, rub slices with olive oil, top with garlic and toast in the oven for a crusty garlic bread vehicle for your spinach dip.
Bread Bowl
Party appetizers are more impressive with a creative serving method. Purchase a round loaf of bread that is relatively high. Cut a conical shape from the top to the middle of the bread to create a beautiful bread bowl. Pour spinach dip into the bowl of bread and serve with cut up pieces of the bread bowl top, pita bread or tortilla chips. Though the bread bowl may go unconsumed for the majority of the spinach dip's time on the table, the serving method is creative and unexpectedly fancy.
Wine making is a delicate process, involving different techniques for different types of grapes. White wines, for example, are made from pale colored grapes that are picked at night when the acid in the fruit is more prevalent than the sugars. The grapes for red wine, on the other hand, are picked during daylight hours to give them the sugar content that the sweeter wines require. The flavorful acids are still in the dark grapes that are used for making red wine, as well as the white varieties, but they exist in the skins of the grapes rather than in the inner juices. The grapes must be crushed, complete with skins and all, to remove the juices from within the fruit. The grapes are pressed twice, once lightly to extract the inner pulp from each grape and then again, more powerfully, to extract the juices from the skins as well.
Pressing and Fermentation
Once the juices are pressed out of the grapes, the fermenting process must be started. This is done by introducing yeast to the mix, which consumes the sugars in the juice, beginning the fermentation. The sugars then become alcohol and carbon dioxide. This process is done differently for white wine and red wine. The red wines are fermented with the skins still in the mix, creating the flavor that is unique to the red varieties. White wines, on the other hand, are separated before fermentation, with the skins removed from the juice. The skins and the juice are fermented separately. There are two ways to store fermenting wine while it goes through the process; in wooden barrels or in stainless steel ones. The wooden barrels add their own flavors to the wine, making them fuller bodied.
Storing the Wine During Fermentation
Red wines are allowed to ferment for anywhere from 4 to 14 days at a temperature of between 65 and 80 degrees, though the process is sometimes shortened to prevent the yeast from removing all of the sugars, thus creating a sweet wine. White wines are typically fermented from 4 to 6 weeks at 60 degrees F. While in the fermentation stage, the wine is stored in temperature- and light-controlled rooms, because of the fact that any degree of variance has an effect on the flavor of the finished wine. Light can easily destroy the flavor, so all is kept quite dark. Some wines are treated to a second fermentation, which removes the tart flavor and gives it a more polished, sweeter flavor. This adds a somewhat different flavor while in the aging process.
Fining and Racking the Wine
Now the wine must be "fined," a process also known as "racking," in which the wines are strained from the heavier particles such as clumps of yeast, grape seeds or skins. The wine is poured gently from the fermenting barrel into another container, leaving behind the unwanted particles, which are known as sediment. The fining process involves using a natural drawing agent, such as egg whites, milk protein or isinglass to draw out further sediments from out of the wine. Some wines are then filtered, but this process is not recommended, as it can remove some of the flavor from the wine as well as the last of the sediments. The fining process is also necessary to help remove the yeast from the wine to keep the yeast from continuing the fermentation process while in the glass bottles. If wine continues to ferment at this point, it could easily explode its bottle. Most wines reach their peak at 3 years of aging, and some at 10 years. Only one kind of wine, called Madeira, can be aged for decades without losing or changing its flavor too much.
Tags: from wine, White wines, with skins, yeast from, fining process, grapes that, juices from
The Caesar salad is one of the world's classic dishes.
The Caesar salad, invented in 1924 by Caesar Cardini, is a classic dish known and enjoyed the world over. The key to a Caesar salad is simplicity. Therefore, each element -- lettuce, dressing, and garnishes -- must be fresh, and preferably homemade. Once the Romaine lettuce and dressing are prepared, garnishing your Caesar salad and tossing it all together is a snap.
Instructions
Prepare the Salad
1. Pour half of the dressing into a large mixing bowl.
2. Sprinkle half of the grated Parmesan cheese on top of the dressing.
3. Mix with a fork to combine the cheese and dressing.
4. Add half the croutons and toss until coated in the dressing.
5. Add the chopped romaine and toss until all leaves are coated.
Finish the Salad
6. Transfer the salad from the mixing bowl to a serving bowl.
7. Pour the remaining dressing over the top.
8. Sprinkle on the remaining cheese and croutons.
9. Arrange lemon wedges around the side of the salad.
10. Lay anchovy fillets (if using) on top.
Tags: Caesar salad, cheese dressing, lettuce dressing, mixing bowl, toss until
If you're sick of venison burgers and are looking for a chewy, flavorful alternative that will last longer, then venison jerky is the way to go. Whether using a dehydrator or a standard oven set to a low temperature, the key to making the perfect jerky is all in the flavoring. Spices, sauces and condiments, in the right combination, can take your venison jerky straight to Louisiana, Italy or even India. Just gather a few ingredients in the proportions needed to get you going in the kitchen.
Indian-Spice Seasoning for Venison Jerky
To add a spicy curry flavor to your venison jerky, use 5 lbs. of ground venison, 1.5 tsp. of Morton's curing mixture, 2 tbsp. of canning salt, 4 tbsp. of dried ground cumin, 2 tbsp. of cayenne pepper and 1 tsp. of dried coriander. Mix the spices and the ground venison into a bowl and dehydrate the venison for 8 to 10 hours at 145 degrees Fahrenheit.
Sweet and Sour Seasoning for Venison Jerky
If you like the taste of sweet and sour soup, then this spice combination is sure to please your taste buds. Combine 5 lbs. of ground venison with 3 tbsp. of salt, 2 tsp. of ground pepper and 2 tsp. of sugar. To enhance this tangy flavor further, and decrease the bacteria levels, combine these ingredients with the brining ingredients below.
Brining
Brining, also known as pickling, is the healthiest way to cure your venison before eating it to ensure that any diseases or bacteria in the venison have been eliminated. It also brings a sweet and sour pickle flavor to the venison jerky. For 5 l s. of ground venison, you will need 3 tbsp. of salt, 2 tsp. of pepper and 2 tsp. of sugar. Brining your meat involves boiling 1 gallon of water with half of the seasonings, and dipping 5 x 1-inch venison strips that are 1/4 inches thick into the pot. When the water gets soapy, change it and boil a second batch of brine solution.
Cajun-spiced Venison Jerky
For a Cajun-spiced venison jerky that will take you straight to New Orleans, combine 5 lbs. of ground venison with 2 tbsp. of powdered onion, 2 tbsp. of powdered garlic, 2 tbsp. of Tabasco sauce, 1.5 tbsp. of pepper, 1.5 tbsp. of salt and 1/4 tbsp. each of celery seed, dried thyme and dried parsley.
Italian-spiced Venison Jerky
For an Italian twist on jerky seasonings, utilize the basic herbs found in their cuisine. With 5 lbs. of ground venison, combine 2 tbsp. each of salt, pepper, dried basil, dried parsley and garlic powder.
Tags: ground venison, tbsp salt, your venison, your venison jerky, dried parsley, Ground Venison, ground venison
Whether you're keeping minnows as pets or just as bait, there's one question you've surely asked: What do minnows eat? Feeding minnows is obviously crucial to their survival. Minnows, like other fish, can eat a variety of different foods. Depending on the type of minnows you keep, food can be found anywhere from your kitchen to your backyard.
Types of Minnows
There are many different types of small fish labeled as minnows. There are both saltwater and freshwater minnows. However, saltwater minnows are actually able to live in both environments. Fathead minnows, more recently known as rosy-red minnows, are the most common minnows kept as pets.
What Minnows Eat in the Wild
In the wild, minnows mostly eat small insects like mosquitoes. They also eat algae and different microorganisms. They eat dead and decaying materials, such as pieces of animal matter or plant matter. If they are saltwater minnows, depending on where they live, they may eat very small shrimp. Overall, they eat very small quantities in the wild.
What Minnows Eat in Captivity
You can feed your minnows Tubifex freeze-dried blood worms or any other small, live foods. You can feed them the typical tropical fish flakes you would find in a pet store. However, it may take them awhile to become accustomed to eating this. If the minnows are not eating fish flakes, you can also try frozen brine shrimp or other small frozen insects. Feed them plants or green, leafy vegetables along with the flakes. As with any kind of fish, all minnows behave differently, so you may have to experiment. If you are simply keeping minnows to use for bait, you can actually feed them bread crumbs. It is possible for them to die if you overfeed them.
How Much Do Minnows Eat?
Make sure any food you put in the aquarium is in small enough pieces for the minnows to eat. You should feed your minnows a small amount, twice a day. Look to see how much food is left floating in the water or on the bottom of the tank in order to determine how much you should feed them regularly. If the next time you feed them there is left-over food from the prior feeding, you fed them too much. If the minnows eat all of the food immediately, you should add more. Remember, you can kill them if you overfeed them. Be careful.
Where to Find Food for Minnows
You can find Tubifex worms and tropical or goldfish flakes at any pet store. Frozen brine shrimp can be purchased online if your local pet store doesn't carry it. Other foods mentioned above can simply be found in your kitchen. This includes foods like plants, vegetables and bread crumbs.
Tags: feed them, bread crumbs, brine shrimp, feed your, feed your minnows, fish flakes, keeping minnows
Red wine is derived from red or black grapes. The type of wine that is produced depends on the kind of grape used, the region and location of where the grapes are grown, the weather and soil conditions and ultimately what the wine maker does with the grapes once they've been picked.
Barbera, Brunello and Cabernet
Barbera (Bar-bare-uh) originated in the Piedmont region of Italy and can be found throughout California. Its flavor is of juicy plums and black cherries, accompanied by an acidic, full bodied texture.
Brunello (brew-nehl-oh) is a derivative of the Sangiovese grape and produces a bold, fruity flavor. Most notable is Brunello di Montalcino, which is both rare and expensive.
Cabernet Sauvignon (cab-urr-NAY-so-vin-yon) can be found in many wine regions.
Deep ruby or purple coloration with full to medium body, Cabernet Sauvignon is dry with intense flavoring (currants, bell peppers and sometimes hints of vanilla) and aroma.
Cabernet Franc (cab-urr-NAY frahnk) is usually blended with other grapes. It is grown in the Loire Valley of France and has a medium to light body.
Dolcetto, Gamay, Grenache and Malbec
Dolcetto (dole-CHET-toe) is grown in Italy's Piedmont region. It has notes of almonds and licorice and yields a fruity wine.
Gamay (ga-MAY) is predominantly produced in France's Beaujolais region. It has a lower alcohol content and fruity, light and fresh flavor.
Grenache (gri-NAHSH) is predominately grown in France's southern Rhone valley, California and Spain. It has a good structure and raspberry flavoring, making it easy to drink.
Malbec (Mahl-bek) is a great accompaniment to any meal containing meat. It is grown in France's Loire Valley but is predominately grown in Argentina. Other regions include Chile, Australia and California. Where the grapes are grown alters the end result; however, the flavor is typically ripe with berries, plums and spice.
Merlot, Nebbiolo, Pinot Noir and Sangiovese
Merlot (murr-LOH) is very drinkable and pairs well with anything. It is grown in Bordeaux, Italy, Washington, California, Romania, Chile and Australia. It is notable for plum, herbal and juicy black cherry flavoring paired with low acidity.
Nebbiolo (NEH-bee-oh-lo) hails from Italy's Piedmont region and is characterized by its light, dry body and high acidity.
Pinot Noir (Pee-no-na-wahr) goes well with lamb, chicken and grilled salmon since it has soft tannins and fruity flavors of plum, strawberries and cherries accompanied by notes of worn leather, tea leaves or damp earth. It is produced in France's Burgundy region, Austria, Oregon, California and New Zealand.
Sangiovese (San-gee-o-VEH-zeh) is considered to be the signature grape of Italy's Chianti and Tuscany regions. It is the perfect accompaniment for Mediterranean and Italian dishes and is characterized by fresh juicy plum and berry flavors.
Shiraz, Temperanillo and Zinfandel
Syrah/Shiraz (sih-RA and shih-RAHZ) are two separate names for the same thing. In Europe, it is exclusively called Syrah but in Australia it is known as Shiraz. The wine is predominantly grown in Australia, the Rhone Valley of France and California. It has rich flavors of black currants combined with black pepper and toffee undertones.
Temperanillo (temp-rah-NEE-yoh) is predominately grown in Spain's Rioja region and is characterized by its full-body.
Zinfandel (Zihn-fn-dell) is characterized by its zesty peppery flavors paired with ripe berries. It is predominately grown in California and has a medium body with modest acidity levels.
Grilling adds a tasty twist to the traditional Caesar salad by giving a crisp, meaty taste to the romaine lettuce. It also makes it easier to eat Caesar salad with your hands, rather than with a fork.
History
Caesar salads originated in Mexico, thanks to a restaurateur named Caesar Cardini. FineCooking.com claims that Cardini created the Caesar salad when unexpected guests arrived at his Tijuana restaurant in the 1920s. Unwilling to turn the guests away, Cardini used the few ingredients he had in stock to make a new salad.
Ingredients
The traditional ingredients for Caesar salad include romaine lettuce, Parmesan cheese, garlic, egg yolks, lemon, Worcestershire sauce, olive oil and croutons. For variety, you can add chicken, tomatoes or even shrimp. Many Caesar salads also include anchovies. In an interview with NPR, Ruth Reichl, the editor of "Gourmet" magazine, explains that anchovies were not part of the original Caesar salad recipe. They were added at a later date to intensify the anchovy flavoring in the Worcestershire sauce.
Preparation
"Good Housekeeping" suggests cutting the romaine lettuce hearts in half, lengthwise, and grilling them until lightly browned on an outdoor grill set at medium. If you do not have access to an outdoor grill, use your stove's broiler instead by placing a wire rack in the bottom of the broiler pan. Let the lettuce broil on the rack until browned. You may need to turn them over after a few minutes to brown both sides. You can use a blender, food processor, mortar and pestle or knife to create the dressing. The garlic is minced before being whisked into the rest of the sauce ingredients. To serve grilled Caesar salad, drizzle the sauce over the lettuce and mix in some croutons.
Tags: Caesar salad, romaine lettuce, Caesar salads, outdoor grill, Worcestershire sauce
Make a smooth macaroni and cheese sauce that won't separate in the oven.
Combine pasta with a rich cheese sauce and you have an instant classic dinner for the whole family. One of the mistakes commonly made is baking a recipe calling for cheese and macaroni and little else. The cheese separates into its basic components of fat and protein. The milk proteins bond together to create chewy, inedible strings and the fat pools on top of the casserole. You can prevent this from occurring and make a baked macaroni and cheese that's smooth and creamy by adding some starch and a form of acid to coat the proteins and prevent them from bonding. Always be sure to use cheese made from real milk and not artificial ingredients.
Instructions
1. Melt ¼ cup butter over low heat in a saucepan.
2. Heat milk over low heat until it simmers.
3. Heat the oven to 350 F.
4. Create what's called "roux"--which is used in many recipes to thicken sauces--by whisking the flour into the butter over low heat for two to three minutes, stirring constantly. When added to the casserole, the flour in the roux helps prevent separation in the baked macaroni and cheese.
5. Remove the roux from the stove when thoroughly mixed and heated, being careful not to let the roux turn brown.
6. Pour the simmering milk into the roux, whisking to mix it thoroughly.
7. Whisk in 1 cup of shredded extra-sharp cheddar cheese and the lemon juice to create a thick cheese sauce.
8. Stir the cooked macaroni into the cheese sauce and transfer to a greased casserole dish.
9. Combine the remaining ½ cup of shredded cheddar, 2 tbsp. of melted butter and the cracker crumbs or corn flakes. Scatter this topping evenly over the casserole.
10. Bake the macaroni and cheese at 350 F for 30 minutes or until the cheese is melted and the top browns slightly. Cool for five minutes and serve warm.
Tags: cheese sauce, macaroni cheese, over heat, baked macaroni cheese, butter over, butter over heat
Sake is quickly gaining in popularity as an alternative to wine with meals, as the main ingredient in cocktails and as a delicious beverage to savor by itself. Knowing a little bit about your preferences and about the qualities of sake can help you buy the right sake for you.
Instructions
1. Determine whether you want to drink sake by itself or in a mixed drink, and whether you want to pair it with food. Knowing this helps you buy the best type for your needs.
2. Decide if you want to drink your sake warm or chilled. Different types of sake are better at different temperatures. If you have a preference, you can use it to select your sake.
3. Know the basic types of sake, which include Junmai-shu, Honjozo-shu, Ginjo-shu, Daiginjo-shu and Namazake. Junmai-shu contains only rice and the fermenting mixture, and has a full, rich acidic flavor. Honjozo-shu contains some distilled alcohol, creating a slightly lighter flavor and a more fragrant sake. Ginjo-shu is a more delicate sake because its brewing methods focus on increasing the fragrant notes. Daiginjo-shu is an especially fragrant sake with a full body. Namazake refers to any sake that isn't pasteurized, creating a much fresher overall taste.
4. Choose the qualities you want in your sake. You can view flavor profiles of the different types of sake at eSake, a website dedicated to sake.
5. Visit your local liquor store, or go to a website that sells sake if your local laws allow you to have liquor shipped to you. Most liquor stores have at least a small stock of sake, and many websites specialize in it. The more upscale the liquor store, the more likely it is to have a good selection of sake.
6. Read labels or descriptions carefully before you buy. Many sake brands include serving suggestions on the label, letting you know if the sake is best served warm or chilled and presenting some of the major flavor notes of the sake.
7. Ask liquor store staff or send an email to website staff if you're unable to determine which sake you want to buy. They will likely have some information to help you make your selection.
Tags: liquor store, types sake, your sake, fragrant sake, likely have
Greek yogurt can serve as a substitute for sour cream in many recipes.
Greek yogurt, also known as yogurt cheese, is a protein-loaded snack that satisfies like a mini-meal. The secret is in the texture and density that gives Greek yogurt a substantially heavier consistency without the added sugars typically processed into American yogurts.
Greek Yogurt Method
The consistency of Greek yogurt is achieved through straining the majority of water, milk and whey from the yogurt until it reaches a thick, dense texture. According to nutritionist and author,Heather Bauer, Greek yogurt contains 20 grams of protein per 1-cup serving as opposed to American yogurt, which contains just 13 grams for each 1-cup serving. The higher protein content in Greek yogurt gives it a richness that satisfies and lasts longer in your stomach. Unlike American yogurts, Greek yogurt is minimally processed and it's also easier to digest because it's extremely low in carbohydrates.
Greek Yogurt Recipes
Greek yogurt can be substitute for other dairy products such as mayonnaise, sour cream and milk. Greek yogurt's versatility makes it an ideal choice as a dessert, dip or condiment spread that you can flavor with seasonings or natural sweeteners. According to a New York Times article by Mark Bittman, you can replicate Greek yogurt from plain American yogurt simply by using a dish towel-lined colander to strain the excess liquid from yogurt until it reaches the desired consistency. You can also use the strained excess liquid in recipes that call for water or skim milk.
Greek Yogurt Skin Care
Greek yogurt is also a popular choice for skin care in Greece, where women commonly use it as a facial mask. Greek yogurt contains lactose, vitamin B, calcium and potassium, all of which contain healing properties for healthier skin. Greek yogurt soothes sunburned skin and doubles as a moisturizing mask that you can combine with honey, oatmeal and other household staples that are known to nourish and beautify skin's texture. A mixture of Greek yogurt and honey applied to the face for 15 minutes is 100 percent natural and costs a faction of the price of store-bought or salon facial treatments.
Tags: Greek yogurt, Greek yogurt, 1-cup serving, American yogurt, American yogurts, American yogurts Greek, excess liquid
Ingredients used in Greek cooking reflect its Mediterranean location.
Foods from Greece use fresh ingredients that reflect the warm climate of this Mediterranean country. The ingredients used in Greek cooking create the central basis for the cuisine, which, according to practicallyedible.com, relies on its ingredients rather than its cooking techniques as does French cuisine. Incorporating Greek ingredients into your recipes brings the flavor of Greece to your kitchen.
Meats and Seafood
Lamb is the most popular meat in Greece.
The long coastline of Greece gives a large number of people access to fresh seafood. In coastal regions, according to the Food By Country website, seafood and vegetables create the bulk of the diet while recipes from the country's interior use more meats and cheeses in their cooking.
Lamb and pork appear at holidays with lamb always served at Easter and for special occasions and pork used for Christmas dinner, according to practicallyedible.com. The World Food and Wine website notes that the most popular meat eaten in Greece is lamb, which thrives in the rocky, mountainous terrain of the interior.
Eggs
Eggs create the basis for many Greek dishes.
Greeks use eggs in ways different from other nations. The Greek egg soup, known as avgolemono, uses broth, rice, eggs and lemon juice. The rice cooks in the broth until tender, and then beaten eggs and lemon juice get poured into the hot soup to cook the eggs.
Another use for eggs appears at Easter. For Easter, Greeks prepare a bread known as lambropsoma. They insert colored whole, raw eggs in to a loaf of bread dough. As the dough bakes into bread, the eggs cook. Both the bread and the eggs are eaten after the eggs are peeled.
Olives and Olive Oil
Olives and their oil frequently appear in Greek foods.
Olive trees contribute two important ingredients to Greek cooking: olives and olive oil. Most olives appear black, have been pickled, and are then added to salads or eaten as a salty snack. Olive oil pressed from olives adds the oil used in cooking, frying, pastries and for flavoring dishes, according to the World Food and Wine website.
Feta Cheese
Salty and crumbly, Greeks use feta to add flavor to salads and soups.
Made from sheep or goat milk, feta cheese has a sharp, salty flavor and crumbly texture, according to the World Food and Wine website. Greeks add this cheese to soups, salads and stews to add flavor.
Grains can add protein as well as fiber and stick-to-the-ribs bulk to both meat-based and meatless vegetable soups. "Grains" are technically limited to varieties of grasses, and many are available in more- and less-processed forms, according to whether the outside layer, the bran, has been polished off. The more bran, the more fiber and vitamins, but the longer the grain will take to cook.
Barley
Barley is probably most closely associated with hearty Scottish beef soups, but it goes equally well with turkey and a variety of vegetables. Its nutty flavor may overpower lighter meats such as chicken, but its soft texture can give a soup a nearly creamy feeling without milk. Barley without its bran is often called "pearled"; "quick" barley is presteamed for faster cooking, but after 10 minutes or so, it might seem to completely disappear into your broth.
Rice
From delicate basmati to minimally processed brown rice, there's a seed for almost any soup. Actually, soup might be the best place to take advantage of brown rice's unpolished nutritive value, because you can give it more time to simmer to a tender state. For an extra boost of flavor and texture, mix in some wild rice, though according to The Cook's Thesaurus website, it's actually the seed of a different kind of grass.
Quinoa
Pronounced "keen-WAH," this ancient South American seed has burst onto the 21st-century culinary scene from health-food obscurity. The seed of a leafier plant related to spinach, according to The World's Healthiest Foods website, quinoa is a tiny grain, about the size of uncooked couscous, that packs the most complete protein available in a grain. That makes it an especially welcome grain for vegetarian soups. Rinsing before you add it to your soup will remove a tendency to bitterness. Quinoa comes in several colors, and visual contrast may be the best way to get it noticed.
Corn
Corn is actually a grain, the ears being the equivalent of heads of wheat, barley or any other grass. The difference is that we most often eat corn in a fresher state, where other grains are dried or roasted and ground. The good thing is that we rarely remove the bran from corn. What would the classic tomato-beef vegetable soup be without corn in its mix of vegetables? But consider adding frozen or vacuum-canned corn to other soups, such as chicken vegetable. Just as with summer roasting ears, though, don't let the corn cook too long or you'll miss its sweet burst of flavor.
Derived from grains
It may be that more grain gets into vegetable soup as pasta than as recognizable seeds. Think of minestrone, and the pasta is ditalini; think of Italian wedding soup, and it's orzo, or semolina wheat doing its rice imitation. Many other small semolina pastas go into soup. Consider some of the whole-grain pastas on the 21st-century market. Simmered soup may better accommodate their somewhat denser textures and stronger flavors. Don't cook pasta in your soup any longer than you would cook it alone, though; al dente is the texture for which it's known.
Not technically grains
A number of legumes---or beans---such as lentils are also frequent and welcome additions to vegetable soups. Though they aren't grains, they're low in fat and high in fiber, come in many colors and sizes and usually contain healthy doses of iron, especially when cooked from the dry state. Lentil soups are a class of vegetable soup in themselves. The Cook's Thesaurus website cautions to hold the salt or acidic ingredients, such as tomatoes, until the lentils are almost done, or you'll wind up waiting for the beans to get tender.
Tags: brown rice, Cook Thesaurus, Cook Thesaurus website, other grains, such chicken, Thesaurus website
The Spicy Baconator is a twist on Wendy's popular Baconator sandwich. The burger is piled high with multiple patties, multiple slices of cheese, jalapenos and multiple pieces of bacon. There are multiple nutritional benefits and ramifications from eating this burger.
Calories
The Spicy Baconator has enough calories to make up for nearly half of your daily allowance of calories. There are 880 calories in every Spicy Baconator.
Fat
A Spicy Baconator has 85 percent of your daily allowance of fat, and 120 percent of your daily allowance of saturated fat, with 55 grams and 24 grams, respectively. There is also 2.5 grams of trans fat in every Spicy Baconator.
Cholesterol
Those who are worried about their cholesterol should stay away from the Spicy Baconator. One burger has 67 percent of your daily allowance of cholesterol.
Sodium
The Spicy Baconator is also bad for those who are worried about their sodium intake. There is 77 percent of your daily allowance of sodium in every Spicy Baconator.
Protein
The Spicy Baconator is a good source of protein. There are 58 grams of protein in every Spicy Baconator. This is 116 percent of your daily recommendation of protein.
Iron
While there are multiple negatives to the Spicy Baconator, it is a good source of iron. One Spicy Baconator has 40 percent of your daily recommended amount of iron.
Tags: Spicy Baconator, your daily, percent your, percent your daily, daily allowance, your daily allowance
Antipasto might sound like it means without pasta, but in Italian, "anti" means before and "pasto" means food, so antipasto is something served before the main meal. An antipasto salad is a cold dish. The number of each depends on how many guests you are serving, but you should use a variety of vegetables, meats and cheese.
Instructions
1. Cut the cucumbers in half and scoop out the seeds. Slice each half lengthwise into thin strips and then dice. Dice the plum tomatoes, mushrooms and red onions.
2. Slice the pepperoncini into thin strips. If the olives are small you can add them as is, or you can slice larger olives or rough chop them.
3. Cut thick slices of the ham, salami, cooked salami, capicola and pepperoni, then dice. Do the same to the provolone but do not mix it in. Save the provolone until just before serving because the liquid from the mixture will start to break the cheese down over time.
4. Mix the olive oil, red wine vinegar and white vinegar. Add the sugar, oregano, basil, thyme, garlic powder and onion powder. Mix with wire whisk vigorously. This will make a little more than 4 cups of dressing.
5. Pour the dressing over the mixture and mix well. Before serving add the diced provolone. Serve over romaine lettuce with a side of Parmesan cheese.
Tags: antipasto salad, into thin, into thin strips, then dice, thin strips
When most people think of the word stuffing, they think of turkey. Stuffing is used in the preparation of many different types of other meats, such as pork chops and lamb roasts. The key to cooking stuffing is that for health reasons, the stuffing needs to reach the same internal temperature as the meat before being considered fully cooked. To ensure this, you will need a meat thermometer and know the proper cooked temperatures of the meat.
Stuffed Turkey
The Food Safety and Inspection service of the USDA recommends cooking stuffing, or dressing, separate from the turkey. If you feel you must stuff the turkey for cooking, you should plan on cooking the bird for 20 minutes per pound or until the turkey reaches 165 degrees F in the thigh, breast and the center of the stuffing. If you choose to make the stuffing in a casserole dish, prepare the stuffing according to the recipe directions and cook while the turkey is at rest outside the oven or roaster for 30 to 45 minutes. Cooking a stuffed turkey on the grill or in the microwave is not recommended.
Stuffing in Other Meats
Many people stuff pork and lamb chops along with various types of roasts. When cooking stuffing in meats of this type you should cook the meat to the medium or well-done state to ensure the stuffing is cooked properly also. For pork and lamb chops and most beef, the internal temperature of the meat should read 160 degrees F. Stuffed beef tenderloin is an exception and should be cooked to at least 145 degrees F.
Stuffing in Fish and Seafood
Stuffed fish and seafood, such as trout or lobster, should be cooked to an internal temperature of 145 degrees F or until the fish flakes easily with a fork. For fish this can be in as little as 20 to 30 minutes in a 350 degree F oven. For lobster and other shellfish, the cooking time can increase to around an hour.
Stove Top Stuffing
Stuffing can be prepared on the stovetop from packaged mixes safely and quickly. Follow the directions on the box for cooking times. Make this type of stuffing during the resting stage of the meat or poultry.
Tags: cooking stuffing, internal temperature, internal temperature meat, lamb chops, pork lamb, pork lamb chops, should cooked
The red potato is a colorful addition to any potato dish.
Adding red potatoes to any potato dish will add nice color and texture. According to Specialty Produce, red potatoes will hold their shape well and have a more robust flavor than other potatoes. When cooked with the skins on, red potatoes will also add a nice red color to an otherwise white or creme colored dish. As for nutrition, the red potato is higher in potassium than russet potatoes. These factors are very good reasons for adding the red potato to any cook's next potato dish. For more information or recipes for red potatoes, see Resource 1.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Cut each potato into wedges.
Crush the garlic cloves, then mix with the olive oil, rosemary and the crushed garlic in a bowl. Place the potato wedges into the bowl and toss until the potatoes are evenly covered. Place the potatoes in the baking pan. Add additional rosemary, if desired, for taste or for appearance. Cover the pan with aluminum foil and bake in the oven for 30 minutes. Turn the potatoes and remove the foil. Continue cooking for 15 to 20 minutes, or until the potatoes are fork-tender. These potatoes can be served warm or cold.
2. Boil some red potatoes for 15 to 25 minutes, until fork-tender. Serve them like a russet potato that is boiled. Serve with butter, sour cream or herbs.
3. Mash the red potato with the skin, after boiling, for an additional way of serving. Leave the skins on the potato and mash with salt, pepper, cheese and sour cream. The red skins give added texture and add color to this dish.
Many gluten-free foods, such as apples, provide energy.
Healthy and balanced diets include a broad assortment of gluten-free foods that are fresh and organic. People who exclude large amounts of unhealthy gluten from their daily meals still have a wide variety of foods to choose from, which means that a healthy meal does not have to be a boring meal. It also does not have to be a meal that lacks the foods that give energy to the person consuming it. Many gluten-free foods also provide the energy that the human body requires.
Beans
Beans are a gluten-free energy food that provides the body with fiber, iron and essential protein. The fiber in beans is what helps the body to stabilize energy while slowing down digestion within the body.
Brown Rice
Brown rice is a gluten-free energy food that provides the body with carbohydrates and essential protein. Carbohydrates are energy sources that stimulate the body's metabolism. This process occurs because it takes a while for the body to absorb the carbohydrates, which balances blood sugar and stabilizes the body's level of energy.
Fresh Vegetables
Fresh green leafy vegetables are naturally gluten-free foods. Many vegetables provide energy while also protecting the body from illnesses and infections by defending the body from toxins via the antioxidants. Gluten-free vegetables that provide energy include lettuce and spinach.
Apples
Apples are gluten-free energy foods that provide a number of health benefits. The old saying, "An apple a day keeps the doctor away," proves to have a lot of truth to it. Apples provide the body with antioxidants and they help to prevent some cancers.
Other Fruits
Fresh fruits are naturally gluten-free foods. Many fresh fruits provide the body with a sufficient amount of vitamin C, which helps the body to create energy. Gluten-free fruits that provide energy include cantaloupe, kiwi, strawberries and oranges.
Tags: gluten-free foods, provide energy, body with, foods that, gluten-free energy
Almost 100 varieties of wine grapes are grown in Germany, with Riesling being the most widely grown grape in the country. For labeling purposes, German wines are subject to strict regulation based on region and the level of sugar in the grapes at harvest. Divided into three levels of quality, German wines are classified as Grosse Gewächse, or "Great Growths"; Klassifizierte Lagenweine, or "Wines from a Classified Site"; and Guts-u und Ortsweine, or "house wines designated by region."
Riesling
Riesling (pronounced REESE-ling) wines vary from very dry to very sweet. Most quality German Rieslings are off-dry with an acidic quality -- sometimes described as "racy" or "mineral" -- and exhibit fruit flavors like peach or apricot. "The most noble" of German grapes, according to The Wines of Germany website, Riesling thrives in difficult conditions and is widely planted throughout Germany.
Gewurtzraminer
The Gewurztraminer grape is a finicky one to grow; the fruit succumbs easily to frost, the vines to viral infection and even healthy vines produce a low fruit yield. Pronounced guh-VURTZ-truh-meener, these wines are aromatic and flavorful, with the best examples balancing fruity and spicy flavors.
Ruländer or Grauburgunder
The Ruländer grape, also called Grauburgunder, is known in Italy as Pinot Grigio and in the United States as Pinot Gris. If the Guwurztraminer wines are too spicy for you, a Ruländer may better suit your taste. These wines are crisp, with citrus flavors, although some producers use oak aging to give the wines a buttery flavor.
Share your homemade fudge with a friend or relative across the United States.
Deliciously moist and firm fudge can reliably be shipped across the United States. With just a few simple steps and inexpensive materials, you can delight a college student or an old friend with a delivery of homemade fudge from many states away. Consider the weather at the receiving end of your cross-country shipment; if your recipient is facing a brutally hot August, you may want to postpone your gift for a couple of months rather than risk the fudge melting on the way.
Instructions
1. Fudge will be less likely to crumble along the corners and edges during shipment if you leave it in the disposable foil pan in which you cooled it. Simply cover the uncut fudge with two layers of waxed paper after it has completely cooled.
2. If you want to send fudge cut into squares rather than uncut fudge, place the squares in a metal tin or plastic food-storage box. Crumple pieces of waxed paper; place the crumpled paper in any gaps between pieces of fudge and between the fudge and the sides of the container. If you want to add another layer of fudge, cut two pieces of waxed paper and place them between the layers. Crumple more waxed paper to fill in the space between the top layer of fudge and the container's lid.
3. Slide the pan or container of fudge into a plastic bag and place it in a slightly larger cardboard box. Fill all empty space in the box with Styrofoam packing peanuts (or crumpled newspaper). Fold the top down and lightly shake the box from side to side. If you hear the container shift inside the box, add more packing peanuts to the package. Secure the seams of the box with mailing tape.
4. Immediately ship the fudge from your nearest United States post office or other shipping facility. Fudge will stay fresh for several days, so you don't have to choose expensive overnight service, but a two- or three-day delivery window will ensure that your recipient receives delicious, fresh fudge.
5. Although you may want it to be a surprise, consider calling or emailing the recipient so he's on the lookout for the fudge; this way, it won't languish in a hot mailbox any longer than necessary.
Tags: United States, waxed paper, across United, across United States, fudge from, fudge into
When the fall comes around, pumpkins start popping up and people start eating them just as quickly. There are pumpkin pies of course, but another option is pumpkin butter. This is usually served on toast, but it can be mixed up for a variety of uses as well. To make pumpkin butter, one method is to slow cook it. This intensifies the spices in the mix, and makes a creamy butter great for any number of uses. Plus, it only takes about three hours to make.
Instructions
1. Open up the top to the slow cooker. Measure the honey, pumpkin puree, cider vinegar and pumpkin-pie spice using the measuring spoons and cups, and pour each ingredient into the slow cooker, one at a time.
2. Cut the lemon in half with a knife. Put one-half of the lemon in the citrus squeezer and hold it over the slow cooker. Close the citrus squeezer to extract all of the lemon juice from the half lemon and let the juice go into the slow cooker. Repeat with the remaining half of the lemon.
3. Measure 1 1/4 cups of brown sugar with the measuring cups, making sure to pack the brown sugar tightly in the cup with your hands. Pour the brown sugar into the slow cooker.
4. Stir all of the ingredients in the slow cooker using a spatula. Put on the lid, set the cooker to "High" and set the timer for two hours. Check the slow cooker every 10 to 15 minutes, and stir the pumpkin-butter mix with the spatula to get an even heat on all of the ingredients.
5. Take off the lid from the slow cooker. Set the heat setting to "High," and set the timer for 30 minutes. Check for consistency at the end of 30 minutes, and if necessary, cook for another 30 minutes, or until the pumpkin butter reaches a consistency that you're happy with.
6. Turn off the slow cooker. Allow the pumpkin butter to sit at room temperature to cool. Pour the pumpkin butter into glass jars using the spatula. Put the lids on the jars and store the pumpkin butter in the refrigerator, where it will stay fresh for six weeks. Serve the pumpkin butter cold from the fridge or at room temperature.
Tags: slow cooker, pumpkin butter, brown sugar, into slow, into slow cooker, citrus squeezer, half lemon
Central Florida, also referred to as "Greater Florida," is the third largest region in Florida after South Florida and Tampa Bay. Central Florida is usually defined as the area surrounding Orlando and includes Osceola, Orange, Seminole, Polk and Sumter counties. Major cities of Central Florida include Orlando, Kissimmee, Daytona Beach, Tampa and Sarasota.
The Bauern-Stube Authentic German Restaurant
Founded in 1987, the Bauern-Stube restaurant, located in Orlando, offers guests "Old World" German food from a variety of different regions in German. Additionally, the menu features vegetarian, smaller-portioned and dessert dishes, as well as a kid's menu. The 6 German draft beers come in 1/2 liter, 1 liter and full pitcher sizes and non-alcoholic drinks come with one free refill. Reservations are welcome.
The Bauern-Stube Authentic German Restaurant
8015 South Orange Ave
Orlando, FL 32809
407-857-8404
bauern-stube.com
Hollerbach's Willow Tree Cafe
Hollerbach's Willow Tree Cafe in the Historic Downtown District of Sanford runs the gamut of dishes from traditional German fare to American cuisine. The cafe hosts a selection of over 50 German beers and wines, as well as a dessert menu. In 2010, Hollerbach's was awarded "#1 Best Restaurant in Sanford, FL" by the Orlando Sentinel. Hollerbach's also offers an entertainment schedule consisting mostly of evenings of "Schunkel Abend," where guests are invited to drink traditional German beer, socialize with friends and other guests and sing and dance along to the live accordion player. Reservations for Schunkel Abend are highly recommended.
Hollerbach's Willow Tree Cafe
205 East 1st Street
Sanford, FL 32771
407-321-2204
willowtreecafe.com
The Schnitzelhaus
The Schnitzelhaus is a family-run German restaurant in Tampa. The Schnitzelhaus is open for lunch and dinner from Wednesday to Sunday, offering appetizers, lighter fare, desserts and four course meals for dinner. The beer and wine menu consists of 15 German beers, both on tap and bottled, and four traditional German wines. As well as the constant German pop music playing through the speakers, the Schnitzelhaus hosts several celebrations throughout the year, including Oktoberfest and live music events on weekends.
The Schnitzelhaus
4333 West Waters Ave.
Tampa, Florida 33614
813-884-5634
schnitzelhaustampa.com
Mr. Dunderbaks
Mr. Dunderbaks restaurant is the oldest craft beer and German restaurant in Tampa, opened over 40 years ago. Mr. Dunderbaks is a family restaurant that also doubles as European Biergarden, so after 10:00 p.m. guests under 21 must leave. The restaurant features over 51 draft beers as well as hundreds of bottled varieties. From Wednesday through Saturday, Mr. Dunderbaks hosts live music, both American and German, as well as the Cigar City DJs once a month, and bar trivia weekly. The restaurant has a high demand for seating, so reservations are not accepted.
Mr. Dunderbaks
14929 Bruce B. Downs Blvd
Tampa FL 33613
813-977-4104
dunderbaks.com
Bavarian Restaurant Bar and Grill
Bavarian Restaurant in Longwood is open Tuesday through Sunday from 10:30 a.m. to 9:30 p.m. for lunch, early bird and German specials that include 12 varieties of schnitzel. Bavarian Restaurant also offers a kid's and dessert menu, as well as six German beers and seven German wines. Reservations are welcome and are recommended specifically for large parties.
Bavarian Restaurant Bar and Grill
300 S Hwy 17-92
Longwood, FL 32750
407-332-7029
bavarianrestaurantbarandgrill.com
Tags: Bavarian Restaurant, Central Florida, German beers, Hollerbach Willow, Hollerbach Willow Tree, traditional German, Tree Cafe