Make French Fries Healthier

French fries are traditionally deep fried in a large vat of oil, making for one high caloric side dish. You can enjoy a much healthier version of this American favorite at home by incorporating a few tricks that use a fraction of the fat and produce 100 percent of the flavor.

Instructions

1. Leave the skins on for an added boost of fiber and nutrients. Scrub potatoes clean with a vegetable brush and thinly slice.

2. Coat raw fries in seasoned egg whites and roast in an extremely hot oven (about 425 degrees F). The egg whites help give the fries a crispier texture. Use garlic powder, onion powder, paprika, salt or pepper (or combine them all) to season the egg whites.

3. Soak sliced and peeled potatoes in ice water for half an hour and pat dry with a paper towel. Place them in a plastic zipper bag with some salt, spray for a few seconds with canola oil. Seal and shake the bag to coat. Spread fries in a single layer on a cookie sheet and bake in a an oven set for at least 400 degrees F for 20 minutes.

4. Use sweet potatoes for a healthy dose of vitamin A and beta carotene. Peel the sweet potatoes, slice, dip in beaten egg whites and season. Spread in a single layer on a cookie sheet and bake.

5. Add "post-bake" toppings to hot fries. Experiment with grated cheese, popcorn seasonings and fresh herbs for delicious, low calorie flavor.

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What Are The Health Benefits Of Sunflower Kernels

Sunflower kernels boast a range of health benefits.

Sunflower kernels are sunflower seeds following a process that removes the seed hull, leaving the inner, nutrient rich kernel. For centuries, sunflower seeds have been consumed as an herbal remedy, with health enhancing properties due to their vitamin, mineral and other nutrient content. Sunflower kernels can be enjoyed raw, or roasted, on their own, or sprinkled on salads or breakfast cereal.

Antioxidants

Sunflower kernels are a rich source of vitamin E, a powerful antioxidant that plays a role in the health of mucus membranes and skin by protecting the cells from damage caused by free radicals. A 1 oz. serving of raw sunflower kernels provides 11.34 mg of vitamin E, over 110 percent of the recommended daily value. Sunflower kernels also contain the polyphenol compounds chlorgenic acid, quinic acid and caffeic acids, which possess antioxidant properties.

Cardiovascular Health

Arginine, an essential amino acid is found in abundance in sunflower kernels. Arginine plays an important role in promoting cardiovascular health by strengthening blood vessels and arteries. Beatine, or vitamin B1, contained in sunflower kernels helps reduce the risk of venous or arterial thrombosis and coronary disease by inhibiting the production of homocysteine, a damaging sulfuric amino acid. Essential fatty acids, or "good fats," found in sunflower kernels also play a role in promoting optimal cardiovascular health.

Cholesterol

Sunflower kernels contain phytosterols, natural chemical compounds with a similar chemical structure to cholesterol. Phytosterols help reduce the absorption of cholesterol and as such, help lower cholesterol levels. The essential fatty acids in sunflower kernels also contain high levels of HDL --- the healthy cholesterol that helps combat damaging LDL levels. Niacin, a B-vitamin found in sunflower kernels, also plays a role in reducing LDL cholesterol.

Other Health Benefits

The essential minerals calcium, iron, manganese, zinc, magnesium and selenium are all found in sunflower kernels, helping to optimize bone mineralization, red blood cell production, hormone production and enzyme synthesis among other health benefits.

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Clean Barbecue Cleaning Tools

Cleaning the barbecue grill after a cookout is a chore many tackle using barbecue cleaning tools such as rustproof brass scrub brushes. However, this cleaning chore doesn't end with cleaning the grill. The barbecue cleaning tools require degreasing as well.

Instructions

1. Buy an all-purpose, biodegradable, non-toxic degreaser such as FULSOL. Fuller Brushes sells FULSOL online in gallon and quart sizes. Be sure the degreaser is not harmful to your specific barbecue cleaning tools. Baking soda provides another more economical degreaser option.

2. Add the degreaser to warm water according to the label instructions. If using baking soda, add 4 tsp. of baking soda for every cup of warm water to a sink or plastic container.

3. Sprinkle the cleaning tools with baking soda loosening the grease before submerging the tools into the degreaser solution. Completely rinse the baking soda away with hot water.

4. Soak barbecue cleaning utensils in the cleaning water for about five minutes. Rinse the cleaning tools and further wash utensils with soapy water. Use liquid dish soap engineered to cut grease.

5. Wash wooden handled barbecue tools by hand and allow to air dry completely before putting into storage. Cleanse stainless steel and other rustproof cleaning tools in a dishwasher as a final step.

Tags: cleaning tools, baking soda, barbecue cleaning, barbecue cleaning tools, warm water

Make Spanish Tapas

Tapas are usually eaten before a meal.

Tapas food dishes are a variety of dishes that are served before, during and after the various courses at a Spanish meal. The Spaniards have been making varieties of tapas since the Middle Ages and there is no one thing that defines the tapas from one region of Spain better than the tapas from another. Interestingly, Spaniards do not eat tapas in the home but rather when they go to eat out of the home. There are special tapas bars in even the smallest towns in Spain. Try serving these tasty morsels for a special dinner with family and friends.

Instructions

Spicy Tapas

1. Chop 6 ounces of chorizo with a knife into cubes and fry it in 1 tablespoon of hot oil. Keep the sausage in the frying pan until the cubes are golden.

2. Drain the sausage on pieces of paper towel to remove the excess oil and leave the rest of the oil in the frying pan.

3. Add 2 more tablespoons of oil into the pan and fry the potato and onion slices for three minutes on high heat stirring them the whole time. Lower the flame and cover the pan for 30 minutes.

4. Beat four eggs in a bowl with a fork and add the parsley and cheese. Add salt and pepper to your taste.

5. Pour the contents of the frying pan slowly into the bowl with the egg mixture. Stir constantly as you pour in the contents to let the egg mixture temper and not cook and set. Clean out the frying pan and heat 2 tablespoons of clean oil.

6. Add the entire contents of the bowl into the heated oil and keep the heat very low. Leave the mixture in the pan until the egg sets and becomes solid.

7. Slide a spatula around the edge of the frying pan and under the cooked tortilla. Work slowly to avoid breaking the bottom of the mixture.

8. Move the tortilla to a plate and cut it as if you were cutting up a pizza. Serve the tapas in wedges.

Cheesy Tapas

9. Mix the goat cheese, herbs and spices in a bowl until they are evenly combined. Sprinkle the shrimp with salt and pepper also.

10. Scoop out the mixture with a spoon and press it into cavity of each of the shrimp and press it closed. Use a piece of prosciutto to wrap each filled shrimp tightly closed.

11. Heat 2 tablespoons of oil in a frying pan and add the wrapped shrimp. Fry the shrimp on both sides until the flesh looks cooked and tails turn inward.

12. Arrange the cooked tapas on a plate and pour a very fine stream of truffle oil over each of them. Place a sprig of parsley on each for garnish.

Tags: bowl with, salt pepper, tapas from

Freeze Chicken Eggs

Keep your eggs past their expiration date by freezing them.

If you have more eggs than you can use before they go bad, freezing is an option. While refrigerated eggs typically keep for three weeks in their shells, freezing extends the amount of time you can keep you eggs fresh and edible by up to a year. Freeze eggs with the yolks and whites combined or separately. The USDA warns against freezing eggs in their shells, however. The inside of the egg expands during freezing, causing the shell to crack and break. This, in turn, leaves the egg vulnerable to bacteria, particularly during the thawing process.

Instructions

1. Crack the eggs in a bowl and stir until just blended. You can also freeze egg whites and yolks separately if desired. Just separate the yolks from the whites and place the components into two bowls.

2. Add a small portion of corn syrup, salt or sugar to help maintain the quality of the eggs throughout the freezing process and prevent gelling. Add 1 tbsp. of sugar or corn syrup per 1 cup of eggs if you plan to use your eggs for desserts. Otherwise, add 1 tsp. of salt per 1 cup of eggs.

3. Transfer the eggs into freezer containers. Make sure to seal the lids tightly.

4. Write the date and number of eggs used on each freezer container. Also note if any additional ingredients were added to your egg mixture.

Tags: corn syrup, their shells, your eggs

How Soon Harvest Zucchini After The Plant Flowers

Zucchini vary in shape from crooked-necked to cylindrical.

Zucchini is a summer squash that grows quickly and, with watering and mulching, produces early and increased yields. Harvest the squash while they are small and the plant will produce a second batch of zucchini.

Varieties of Zucchini

There are dozens of zucchini varieties, both heirloom and hybrid. They range in shape from crooked-necked to cylindrical, and their colors include green, yellow and creamy white. Black zucchini is the most popular variety with its dark green skin and white flesh.

Growing Zucchini

Sow the seeds into little hills after the last frost date for your area. Limit each hill to no more than three plants and space the hills 4 feet apart. Keep the soil well-drained and mulched for best growing results, reports the University of Illinois Urban Extension.

Harvesting Zucchini

Like many members of the summer squash family, zucchini grow quickly after pollination. Harvest them when they are small, approximately 6 inches long, as this is when they are most tender and flavorful. Depending on the variety you are growing, zucchini are ready to harvest four to eight days after flowering.

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Types Of Vegetable Salads

Vegetable salads can include asparagus and tomatoes as ingredients.

Vegetable salads are a way to incorporate healthy eating into any diet. These types of salads work as a side dish or on their own as a low-calorie meal. Try growing your favorite vegetables in a garden to provide the freshest choices. If you decide to sell any remaining vegetables, give out recipes to customers to prepare their own salads at home.

Mixed Vegetables

Mixed vegetable salads can include frozen vegetables that are out of season or just fresh vegetables in season. Packages of mixed vegetables often feature green beans and carrots, but there are other variations on the market that feature other items like corn. A 10 oz.-package of frozen mixed vegetables works well with a can of kidney beans in addition to such ingredients as celery or green peppers. Add the desired salad dressing and place in the refrigerator to chill. Another option is to combine broccoli, leafy greens, onions, green peppers, red peppers, tomatoes, carrots and dressing and then immediately serve the salad. This is a great selection when a quick meal is necessary or as an appetizer while preparing the rest of the meal.

Root Vegetables

Root vegetable salads can be cooked, roasted or raw, depending on the type of salad. For roasted vegetable salad, combine roasted beets, carrots, parsnips, turnips and onion with any herb seasonings. Allow to cool after roasting, then add arugula leaves, olive oil, vinegar and garlic. Try shredded carrots, parsnips, turnips, onions and raisins with mayonnaise, yogurt and lemon juice for a fresh root salad choice. This may also be a garnish for fresh spinach.

Fruits and Vegetables

Fruits and vegetables are a combination choice in salads that relies on both sweet and tangy flavors. Fruits like apples and grapes are good choices to mix with green peppers, celery, cabbage and various types of lettuce. Consider adding a mixture of mayonnaise and salt with the salad choice. A different salad selection is an Indian-inspired fruit and vegetable salad. This combines bananas, guava, cherries, apples, oranges, pomegranate, grapes, potatoes, cucumber and tomatoes.

Seasonal Vegetables

Year-round vegetables fit into any salad, but a fresher taste comes from choosing vegetables from the particular growing season in your area. Summer in the United States features a variety of vegetable choices, including everything from green beans and peas to tomatoes and cucumbers. Winter is not known for its fresh food choices, yet the season provides its own unique selections for salads, such as sweet potatoes, cauliflower and cabbage.

Tags: green peppers, carrots parsnips, carrots parsnips turnips, green beans, mixed vegetables

Make Gluten Free Macaroni And Cheese

For a variety of reasons, many people have opted to try a gluten-free diet. Maybe you're battling celiac disease or a wheat allergy, or maybe you just want a healthier lifestyle. Regardless, it can be a bit overwhelming at first trying to find recipes that fit into your new meal plan. Don't worry, though: Many of your traditional favorites can be adapted into gluten-free meals. Here's how you can make a delicious and healthy macaroni and cheese dish using gluten-free pasta.

Instructions

1. Preheat oven to 350 degrees F. In a large pot, bring 8 cups of water to a rolling boil, and then add a splash of olive oil and the pasta. Reduce temperature to a slow boil, and cook pasta uncovered for 10 minutes. Drain pasta in a colander and rinse.

2. Use a small saucepan to heat cheese, cream and butter while the pasta is cooking. Stir mixture until all ingredients are melted.

3. Combine pasta, cheese mixture, spinach, broccoli and oregano in a lightly oiled casserole dish. Mix until blended.

4. Bake at 350 degrees F for 30 minutes, or until top of macaroni begins to turn golden brown.

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A Substitute For Stirfry Sauce

Stir-fry sauces range in flavor from piquant and spicy to mild and sublime.

Piquant, tangy and aggressive are all common qualities of stir-fry sauces. Although traditional stir-fry preparations use ingredients that can be a bit aggressive for some -- hoisin sauce, red chili peppers, soy sauce -- a cook can modify the sauces to fit a variety of palates and tastes. For instance, two classic French sauces -- veloute and espagnole -- fit myriad chicken and beef recipes, including several of Asian origin, and serve as viable alternatives for use in stir-fry preparations.

Instructions

Chicken stir-fry

1. Heat 1 tablespoon olive oil in a saute pan over medium heat for 4 minutes. Add 1/2 cup finely chopped shallots and 1 finely minced garlic clove.

2. Cook until the garlic is fragrant, approximately 3 minutes, stirring frequently.

3. Stir in 1/4 cup dry white wine and 1/2 cup chicken stock. Cook for 5 minutes or until the liquid reduces by 1/4 in volume. Taste the sauce and adjust seasonings as needed with kosher salt and freshly ground black pepper.

4. Remove the pan from the heat and add 1 tablespoon fresh chives and 1 teaspoon butter. Add the sauce to the stir fry and toss to incorporate the ingredients.

Beef stir-fry

5. Heat 2 tablespoons olive oil in a saute pan over medium high heat for 3 minutes. Add 1/4 cup thinly sliced carrots, 1/2 cup chopped shallots and 1 finely minced garlic clove to the pan and cook for 4 minutes. Add 1/2 tablespoon tomato paste to the pan, stir to coat and cook until browned, approximately 4 minutes.

6. Deglaze the pan by pouring in 1/4 cup red wine and, using a wooden spoon, scraping any caramelized pieces from the bottom. Add the contents of the pan to a saucepan and place over low heat.

7. Dissolve 1 tablespoon cornstarch in 3 cups cool beef stock. Add the cornstarch-beef stock mixture to the saucepan and bring to a boil.

8. Reduce the heat to a simmer and cook until thickened, approximately 20 minutes. Taste the sauce and adjust seasonings as needed with kosher salt and freshly ground black pepper. Add enough sauce to coat the beef stir fry, and stir to incorporate the ingredients.

Tags: approximately minutes, adjust seasonings, adjust seasonings needed, black pepper, chopped shallots, chopped shallots finely

Bar Hop In Greenpoint Brooklyn

Greenpoint, Brooklyn is one of the best neighborhoods in New York City for drinking and barhopping. From hipster pubs to slick martini bars, Greenpoint has great drinking options for everyone, and keeps the cocktails affordable with lower Brooklyn prices!

Instructions

1. Take the "G" train to Greenpoint Avenue. You can get to the "G" train by way of transfers from the "E" at 21st St./Ely in Queens, or the Metropolitan/Lorimer "L" train stop in Williamsburg, Brooklyn.

2. Exit the Greenpoint Avenue station on the Greenpoint Avenue side (the other side is India Street) and walk one long block west, toward the river, on the south side of the block. You will see the Pencil Factory on the corner of Greenpoint Avenue and Franklin Street. The Pencil Factory is a dark and friendly hipster bar with over 20 delicious beers.

3. After you are satisfied with your Pencil Factory experience, cross over Franklin Street and walk half a block more to Lulu's, a rather hip bar tucked in a warehouse and recognizable by a large, blinking neon sign reading "Bar." Grab a beer or a cocktail at the heavily stacked bar and then head to the back for pool, foosball, darts or ping pong.

4. From Lulu's, take a right toward Franklin Street and then a left. Cross the block to Lost & Found, a huge, warehouse-sized space with cheap beer, skee-ball, and free hot dogs or veggie dogs with the purchase of a drink. (You may want to coat your stomach with food at this point in the night.)

5. From Lost & Found, hang a left, continuing down Franklin until you pass Java Street. Walk half a block farther and duck into Van Gogh's Radio Lounge, a tiny slip of a bar that usually offers up the strangest clientèle a people-watcher could hope for. But the drinks are cheap, and there's often a ball game on the huge projection screen.

6. Stumble out of Van Gogh's and continue to work your way down two blocks to Green Street. Cross the street and go into t.b.d, Greenpoint's resident fancy bar. Stretch out on the leather seats and enjoy the elbow room, as well as the ambiance and the well-stocked bar.

7. For your nightcap, exit the side door of t.b.d and walk east, toward Manhattan Avenue. When you get to the corner of Green Street and Manhattan, take a left, crossing the street, and continue half a block to the Mark Bar. This was one of the original hipster dive bars in the neighborhood, and it maintains its cheap beer and offbeat decor.

8. After finishing your nightcap, leave the Mark Bar and head two blocks south, back to the "G" train station, this time at India Street. If you night is ending late, you may want to invest in a car service to get home. Try Malone's Car Service on Greenpoint Avenue: (718) 383-0200.

Tags: Greenpoint Avenue, Franklin Street, half block, Pencil Factory, cheap beer

When To Pick Courgette Flowers

Courgette flowers are the orange, almost star shaped flowers from the courgette plant, known in North America and Australia as the zucchini plant. These flowers are not only one of the most beautiful vegetable flowers, but edible as well. Courgette flowers can be picked fresh from your own squash garden and made into a variety of unique eye-catching treats.

Picking Courgette Flowers

Courgette plants have male and female flowers. The male flowers grow, blossom and die, while the female flowers grow into a long squash that can be harvested and eaten. If you're planning on growing courgette for the squash as well as the flowers, be sure to only pick the male flowers. You can recognize the male flowers because they grow from a separate stem. The female flowers are attached to the main plant, and have no stem. Both male and female flowers are edible, and have a subtle flavor.

Courgette plants grow in the summer, so naturally you'll be picking their flowers in the summer as well. When you pick the flowers, be sure to pick them in the morning--as early as 5 a.m.--when the flowers have only opened slightly and the orange petals are peeking out. Remove the stamens, which taste bitter, before adding the flowers to a recipe. Courgette flowers are usually fried in a light batter and stuffed with ricotta or mozzarella cheese. Fried courgette flowers make an excellent appetizer or garnish to a main dish, especially if you're serving a traditional Italian meal. You don't need to eat a freshly picked courgette flower to admire it. A flower placed in the center of a salad is a colorful touch.

Tags: female flowers, Courgette flowers, male flowers, Courgette Flowers, Courgette plants, flowers edible

Keep Stainless Steel Pans From Sticking

Keep Stainless Steel Pans From Sticking

Stainless steel pans are great for cooking, and are preferred by many professional cooks because of their lightweight design and ability to go into the dishwasher or oven. A common hassle with stainless steel pans, however, is food sticking to the bottom. This happens because stainless steel is a poor heat conductor. Buying pans with a copper bottom or core, cleaning your pans correctly, and using oil or non-stick cooking spray can help prevent foods from sticking.

Instructions

Keeping Pans from Sticking

1. Buy stainless steel pans that contain an aluminum or copper bottom, which aids in proper heat distribution.

2. Make sure your pan is clean, as any food particles can cause sticking. When you clean, avoid metal scrubbers, which can create scratches in the finish where residue will build up.

3. Heat pan on medium heat until hot.

4. Spray non-stick cooking spray or oil into pan. If using oil, shake oil in pan until thoroughly coated.

5. Cook food in pan immediately after spraying non-stick spray or spreading oil. Make sure not to crowd the pan. This will result in better food and less sticking.

6. Wash pan with a sponge immediately after cooking. Dry with a towel or paper towel.

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Are Cheerios Vegan

Your breakfast staple of Cheerios may not be vegan.

Veganism is a diet consisting of the restriction of all animal products for either ethical or health reasons. Strict vegans consider honey a byproduct of bees. Even stricter vegans do not eat white cane sugar as the filtering process may contain animal carbon. There are many versions of Cheerios, some containing animal products and some simply white sugar.

Common Ingredients

Whole grain oats are the most common Cheerios ingredient.

All Cheerios brands contain the following ingredients: Whole grain oats, vitamin E, calcium carbonate, zinc, iron, vitamin C, vitamin B6, vitamin B2, vitamin A, vitamin B12, vitamin D3. Most versions of the cereal contain corn syrup, salt and white sugar. White sugar is restricted from strict vegan diets.

Frequent Vegan Ingredients

Corn is a well used ingredient in many of its forms.

Many of the eleven Cheerios cereals contain the following ingredients that are considered vegan: corn meal, corn starch, brown sugar syrup, trisodium phosphate, added color, canola and/or rice bran oil, whole grain corn, dried corn syrup, corn bran, modified corn starch, rice flour, oat flour, whole grain rice, whole grain barley and whole grain wheat.

Non-Strict Vegan Cheerios

White sugar is a controversial vegan ingredient that may or may not be included in one's vegan diet.

Frosted Cheerios, Banana Nut Cheerios, Berry Burst Cheerios, Chocolate Cheerios, Whole Grain Cheerios, Multi-Grain Cheerios, Apple Cinnamon Cheerios, and Fruity Cheerios all contain various ingredients that are vegan except for the white sugar. These other ingredients include fruit purees, brown sugar, natural flavors and colorings and vanillin as well as other ingredients.

Non- Vegan Cheerios

Many vegans consider honey a bee byproduct and restrict their intake.

Cheerios Crunch, Honey Nut Cheerios and Yogurt Blast Cheerios all contain either honey or nonfat milk along with their other ingredients. Nonfat milk is not included in any vegan diet and many vegans do not include honey.

Tags: vitamin vitamin, vitamin vitamin vitamin, other ingredients, whole grain, animal products

Homemade Chicken Stock

Use homemade chicken stock in place of water for soup.

Traditional chicken stock is a reduction of chicken bones, cartilage, bits of chicken meat, spices and vegetables. After cooking, the broth becomes concentrated with the flavors of the added ingredients. A search for "chicken stock recipe" on Google returns more than one million results. One of them is a recipe by Scott Peacock, co-author of "The Gift of Southern Cooking." Traditional recipes might involve up to six hours of cooking, but Scott's is finished in about an hour.

Instructions

1. Rinse the chicken thoroughly. Remove any bag of giblets from inside the cavity.

2. Add 3 quarts of water to the pot. Put the chicken, salt, celery and onion in the water.

3. Put the uncovered pot on the stove and cook until the water comes to a rapid boil.

4. Turn the stove off and cover the pan with a tight-fitting lid.

5. Leave the covered pan in a warm area for one hour. When the time is up, uncover the pan and separate the thigh and leg at their joint. If they don't come apart easily, replace the lid with a tight fit and let the pan sit for another 30 minutes.

6. Remove the chicken, vegetables and any large pieces of ingredients from the pan. Keep only the chicken for eating and discard the other removed pieces.

7. Strain the liquid through a fine sieve and into a non-plastic container. Skim the fat floating on the surface. If you are not using the stock right away, put it in the refrigerator until the fat congeals, making it easier to remove.

Tags: chicken stock

Make Kraft® Macaroni And Cheese

If you're fending for yourself for the first time, don't worry if you don't know cook. You can start with something quick and simple like Kraft Macaroni and Cheese. Follow these instructions to make it perfectly. After a little practice, you'll be changing the ingredients to make your own special Kraft Macaroni and Cheese variations.

Instructions

1. Open the box of Kraft Macaroni and Cheese. Take out the pouch of cheese and set it aside. You'll need this after you've cooked the macaroni.

2. Fill a pot half full with tap water. Pour the box of macaroni into the pot. Make sure there's enough water to cover the macaroni completely. Stir the macaroni to evenly distribute it in the pot and make sure none of it sticks to the bottom of the pot.

3. Leave the pot uncovered and bring the water to a boil, making sure the water doesn't boil over. Turn it down if the pot boils too high. Gather margarine or butter and milk while you're waiting for the macaroni to cook.

4. Cook the macaroni for 10 minutes or until the macaroni is soft. You don't want to overcook it or it will become mushy. Stir the macaroni every few minutes so that it doesn't stick to the bottom of the pot.

5. Turn off the stove and pour the macaroni into a sieve. Make sure to drain all the water from the pot. Pour the macaroni back into the pot and set it aside.

6. Add 3 tbsps. of margarine or butter to the pot of macaroni. Stir until it's melted. Empty the pouch of cheese into the pot and stir until it's evenly distributed over the macaroni. Pour in 1/4 cup of milk and stir it all in. Serve warm.

Tags: Kraft Macaroni, Kraft Macaroni Cheese, Macaroni Cheese, macaroni into, margarine butter, pouch cheese

Difference Between White Cheddar & Yellow Cheddar

Yellow Cheddar is White Cheddar With Food Coloring

The word cheddar can traditionally bring to mind a thick slice of bright orange cheese. However, white cheddar is now claiming shelf space at grocery stores as well. Except for the color, there is actually very little difference between white and yellow or orange cheddar cheeses.

Features

Cheddar cheese is a harder cheese that can range from mild to very sharp in flavor. Whether yellow or white, the cheese must be aged to achieve its distinctive flavor; the longer the aging process, the sharper the cheddar.

Differences

The main difference between white and yellow cheddar is usually a simple food coloring, which was originally added to distinguish where the cheddar was made. Cheddar cheeses made in the New England states, for example, traditionally do not contain color additives and, thus, retain their natural white coloring while Wisconsin cheddar cheese is often colored with annatto, a natural food coloring, to give it its trademark yellow image.

Process

Cheddar cheese, whether white or yellow, is made from cow's milk. After the milk is curdled, the whey is drained and the curds are piled up, forming the base of the cheese. The bright yellow or orange cheddars on display at grocery stores owe their coloring to food dyes and color additives, such as annatto.

Misconceptions

Many people claim to taste a difference between white and yellow cheddar cheese. In fact, all yellow cheddar is actually white cheddar with coloring. The additives do not contribute to the taste. Cheddar cheeses differ in taste based on sharpness due to aging. It is also worth taking into consideration whether the cheese has been heavily processed or is natural, and what region it comes from. For example, according to "Cheese Guru" Andy Shay, cheddars made in Ontario, Canada, tend to be pasteurized and have a sharp, pleasant bite while Quebec cheddars are often made from raw milk and are lightly fruity in flavor.

Fun Facts

Cheddar cheese originated in a village called Cheddar, located in Somerset County, England. The village is also known for producing a large amount of strawberries.

Aged cheddar cheeses contain 0 grams of lactose.

Tags: white yellow, between white, between white yellow, difference between white, Cheddar cheese, color additives

Braid Heads Of Garlic

Gardeners know that growing garlic is easy and that a planting often yields fruitful results. Braiding freshly grown garlic's stems together and hanging the strand in the kitchen is a decorative way to preserve the heads until use. The braid ensures the garlic gets necessary air circulation, keeping the heads from mildewing. When it's time to use garlic, all the chef has to do is grab onto a head and twist it off.

Instructions

1. Rinse the dirt and other debris off of the heads of garlic. Dry the heads of garlic, stems and leaves thoroughly to prevent molding.

2. Lay three heads of garlic next to each other on a flat work surface. Braid the stems together tightly, making sure the braid starts as close to the top of the heads of garlic as possible. Make about a 1-inch braid.

3. Place a fourth head of garlic just above the leftmost head in the braid. Line up the fourth head of garlic's stem and leaves with the stem on the left side. Braid about 1 inch.

4. Add the fifth and sixth heads of garlic the same way. Line up the fifth head with the garlic head, stems and leaves of the center head and braid for about an inch. Line up the sixth head with the rightmost garlic head, stems and leaves and braid for about an inch.

5. Continue to add heads of garlic to the braid until all heads have been used and the braid is tight. Braid the remaining stems together and cut a length of twine. Wrap the twine tightly around the top of the braid and knot it.

6. Hang the braid from a nail by slipping the head of a nail already in the wall underneath the bottom of the twine. When garlic is needed, simply grab onto a head and twist until it's released.

Tags: heads garlic, about inch, stems leaves, stems together, braid about

Make Popcorn Pop Better On The Stove Top

Quality ingredients and proper cooking technique will improve your stovetop popcorn.

Popcorn is a classic snack. It is quick to make, healthy to eat, and will generally be a crowd pleaser no matter the occasion. The traditional way to make popcorn is to heat kernels of corn in a saucepan on the stove. The stove-top method of popping corn is fun and it adds an added health bonus--no preservatives or artificial flavors that are present in most commercial, microwave popcorn brands. If you want to improve your stove-top popcorn, use quality ingredients and follow the proper cooking technique.

Instructions

1. Add 3 tablespoons of canola oil to a 3-quart sauce pan. Tip the pan back and forth so that the oil covers the length of the pan; this will ensure even heating. Heat the oil to medium. Do not add the kernels; one common mistake is adding the kernels too early.

2. Place a few popcorn kernels into the pan. Wait for them to pop. When these kernels pop, it means that the pan is hot enough and ready for the rest of the kernels.

3. Pour enough popcorn kernels to cover the bottom of the pan in one layer. Place the lid on the saucepan. Do not pour too many kernels into the pan. Use high-quality popcorn kernels. Avoid the cheaper kernels and opt for kernels that are large and golden.

4. Remove the pan from the burner for thirty seconds and then return the pan to the heat. This step will drastically improve the quality of your popcorn by ensuring all the kernels will reach optimum popping temperature.

5. Shake the pan gently once the popcorn starts to pop. Lift the lid slightly to let steam escape and to prevent the popcorn from burning. Once you notice that the popping is slowing--where it seems that a kernel pops only once ever couple of seconds-- remove the pan from the heat and pour the popcorn into a large bowl.

6. Add salt and butter to taste.

Tags: popcorn kernels, cooking technique, improve your, kernels into, proper cooking

Growing Tips For Iceberg Lettuce

Iceberg lettuce is useful in low-calorie recipes.

Iceberg lettuce is a type of crisphead lettuce, according to the University of Illinois Extension. The entire head of lettuce is harvested at once, unlike leaf lettuce, whose leaves can be harvested as needed. The leaves are pale green and crisp with a light, fresh flavor. This type of lettuce is the most common in supermarkets. Iceberg lettuce will not grow well in the heat of summer and must be harvested before summer.

Transplants

Start seeds indoors in late winter. Seeds should be started in flats, the soil should be kept moist with a regular misting, and the seedlings should have access to plenty of bright, indirect sunlight. When the seedlings are about 1 to 2 inches tall, thin them so the biggest, strongest seedlings remain. Plant spring transplants in a cold frame when they're about 6 inches tall and space them 10 to 12 inches apart. Late summer plantings can be done in the garden to mature for fall harvesting. If you suspect that the weather is still too hot, give them access to a shade for the hottest part of the day.

Growing Conditions

Iceberg lettuce will not grow or, if started, will fail in hot weather. The seeds will have to be started either indoors at the end of winter or planted outdoors at the end of summer to mature for the fall. The soil must be cool and the transplants will need some shade in order to survive into the heat of early summer, if they end up growing that long. The University of Maryland recommends slow-bolting varieties for this reason.

Soil

Incorporate at least 6 inches of compost into the planting bed before planting seeds or transplants. Compost not only provides nutrients, but it also aerates the soil and ensures proper drainage, both of which are very important to ensure that the heads develop without any problems, such as foliage rot.

Consistent Moisture

Consistent moisture is a must for successful cultivation of iceberg lettuce. Inconsistent moisture is one cause of tip burn in crisphead lettuces. Iceberg lettuce is one of the few plants that benefit from frequent, light irrigation, rather than deep, infrequent irrigation. According to the University of Illinois Extension, light, frequent irrigation causes the leaves to develop quicker, and the faster the lettuce grows the less chance it has of being ruined by heat.

Tags: Iceberg lettuce, about inches, about inches tall, Iceberg lettuce will, Illinois Extension, inches tall

Healthy Packed Lunches And Menu Plans For Kids

Keep your child's diet varied.

Feeding your children so that they consume the right number of calories with optimum nutrition for their growing bodies can be a challenge. The authors of "Real Food for Healthy Kids", Tracey Seaman and Tanya Wenman Steel tell us that children from five to 11 should consume between 1,400 and 2,000 calories a day. The more active your child is, the nearer the high-end of the scale they can go.

Healthy Packed Lunches

Use whole grain bread, tortillas or pita to make your child's sandwich and fill with a protein such as peanut butter, lean meat or cheese. Beans, nuts and tofu are a great ways to add protein. Add brightly colored fruit or vegetables cut up into bite-sized pieces and include calcium such as milk, yogurt or fortified juices. Keep it varied and interesting so your child does not lose interest.

Breakfast

Children who eat a healthy breakfast find it easier to concentrate, and are more creative and physically active, according to The Mayo Clinic. Include whole grains in the form of rolls, bagels or cereals and a protein such as eggs, peanut butter, fish or lean meat and poultry. Add low-fat dairy such as milk, yogurt or cheese and top it off with fresh fruit, eating whole or in 100 percent juice without added sugar.

Lunch

Involve your child when making lunch for them when they are not at school. Now is a good time to try something new that you could modify and add to their school lunch box. Cook pizzadillas: a wholegrain tortilla doubled over spinach and parmesan and cooked in a skillet until the cheese has melted--always great eaten cold, too. Serve with a side marinara sauce for dipping. Boil some quinoa, and add saut ed fresh vegetables to make Confetti Quinoa. Make your own crunchy pita chips to dip into a cucumber sauce, or use chopped vegetables such as raw carrot or celery to dip.

Dinner

Make dinner as bright and interesting as you can and give your child an option of what to eat. If he chooses, he is more likely to finish it with the minimum amount of nagging from you. Include two vegetables, either in a "stealth" sauce such as a tomato sauce, or on their own. If your child does not like cooked vegetables, offer sliced carrots and cucumbers as an appetizer. Cook spaghetti and meatballs, broccoli pesto pasta, grilled fish tacos or chicken Caesar salad in whole-wheat pitas.

Tags: your child, child does, Healthy Packed, Healthy Packed Lunches, lean meat, milk yogurt, Packed Lunches

Make A Good Vanilla Frappuccino

Some coffee lovers will take their brew any way they can get it, from chocolate covered coffee beans to coffee-flavored ice cream. A vanilla frappuccino is a gourmet coffee drink made from ice cream, perfect for a refreshing pick-me-up on a hot day.

Instructions

1. Place a whole vanilla bean in the bottom of your coffee pot and brew yourself a pot of strong coffee. If you are making more than 2 or 3 cups of coffee, add a second bean. Place the pot of coffee in the refrigerator to chill before you make your vanilla frappuccino. If you pour the coffee into another container, make sure you transfer the vanilla beans.

2. Scoop a hearty helping of French vanilla ice cream into a heavy duty blender and top with about 4 or 5 large ice cubes.

3. Add as much coffee as you like to get the perfect flavor, straining the vanilla beans. For an added touch, add chocolate cookies, chocolate covered coffee beans or a few chunks of white chocolate.

4. Blend your vanilla frappuccino until smooth and then pour into a tall glass. Top with a dollop of whip cream and enjoy.

Tags: vanilla frappuccino, chocolate covered, chocolate covered coffee, coffee beans, covered coffee, covered coffee beans

Buy Roasting Beef

There is nothing quite like the tantalizing smell of roasting beef. No matter the type of seasoning added, if you buy the right cut of beef your roast cooks up succulent and tender. Roasting beef is typically over two inches thick. You can get slightly different flavors and textures depending on the cut and grade of the beef. Always count on a properly cooked roast to fall apart and steam in its own juicy goodness. Read on to learn buy the right beef for roasting.

Instructions

1. Decide on the amount of meat you need. Allow 1/2 pound per person. Determine your price range. Go to the store with a set price range in mind. Buy the best cut in your price range.

2. Buy a premium cut from the shoulder center, top sirloin, top blade, round tip and chuck eye, if you have the money for it. If you're on a tighter budget, choose a less tender cut from the rump, top round, eye round, bottom round, chuck flank or chuck shoulder.

3. Opt for cuts labeled USDA Prime; these are ideal for roasting. USDA Choice and USDA Select still taste good, but aren't as tender and may require marinating or a rub.

4. Look for a cut with marbling (white ribbons of fat) evenly distributed throughout the beef. This makes the beef roast fall apart as it cooks. Too much fat and the meat is grisly, too little fat and the roast turns out dry and tough.

Tags: price range, fall apart, right beef, roast fall, roast fall apart

Substitutes For Japanese Red Pepper Seasoning

You can make substitutions for Japanese red pepper seasoning with a few key ingredients.

Japanese red pepper seasoning is a spice or mixture of spices that gives an added spark to your cooking. Simpler forms, such as red pepper itself, appear in recipe preparations while other more complex mixtures of spices act as garnishes for already complete dishes. Substitutions never replicate the original effect completely but combinations of other ingredients can yield close approximations. Knowing the qualities of the missing ingredient help you to compensate for its absence.

Ingredients and Kinds of Japanese Red Pepper Spices

Japanese red pepper spice is a general category of spice mixtures. The two main versions are shichimi togarashi and nanami togarashi. Both are a blend of red pepper flakes, black and white sesame seeds, dried seaweed flakes, dehydrated citrus peel, poppy seeds and ginger. Nanami togarashi tends to have more citrus flavor, but recipes are highly individualized. Togarashi spices often act as garnishes on noodles and soups, adding a spicier flavor in addition to a slightly crunchy texture.

Flavors and Possible Substitutions

The main ingredient in Japanese togarashi red pepper seasonings is the red pepper flakes. They add the element of hotness which can be replicated by cayenne pepper or dried, crushed chilies. The sesame seeds in togarashi add a certain nutty or seed-like flavor. Other sesame products or similar seeds and grains are potential substitutes. The dried, crushed seaweed adds a salty presence to the spice mixture. Simple substitutions could be fine salt or a very small amount of soy or fish sauce. The dried citrus rinds add a special bitter or sour taste. In its absence, replicate the flavor with either another citrus peel or a very small amount of white or rice vinegar.

Textural Qualities of Red Pepper Seasoning

The ingredients of Japanese togarashi red pepper seasonings are mainly dry and crushed. This adds an element of grit and crunchiness to the dishes they garnish. When considering substitutions, ingredients that are dry or can be crushed are therefore ideal. Dried bread crumbs or fried, crushed onions with cayenne pepper or wasabi are some possible combinations. Another Japanese garnish that comes close in flavor and texture is otona no furiake. This contains many of the same dried ingredients as well, but occasionally contains dried fish elements.

Trial and Error

Substituting for Japanese red pepper spices is most successful when you pay attention to the flavors you are combining and respond to what is absent or too present. Remember this kind of spice is mainly a garnish. Quantities of ingredients are therefore extremely small, or made in a larger recipe and used very gradually. Trust your taste buds and palette. Work with the expectation that you are making an approximation where some flexibility and compromise is necessary.

Tags: Japanese pepper, cayenne pepper, citrus peel, dried crushed, ingredients Japanese, Japanese togarashi

Bake A Turducken

Turducken, a true surprise dish at any holiday meal, consists of a whole chicken stuffed inside a duck and then inside a turkey. Usually already assembled when purchased, the turducken will have one type of stuffing inside the chicken and different types between the chicken and duck and the duck and turkey. All of the meats are boneless, but require a lengthy baking time in order for all the fowl to cook properly.

Instructions

1. Place a roasting rack inside the roasting pan. Place the trussed turducken breast side up on the rack. Cover the turducken loosely with aluminum foil. Insert an oven safe meat thermometer into the turducken deep enough to penetrate all three birds and rest in the center of the chicken stuffing.

2. Adjust the top rack of the oven to where it is positioned in the center of the oven. Preheat the oven to 225 degrees Fahrenheit.

3. Center the roasting pan on the oven rack in the preheated oven.

4. Bake for eight to nine hours or until the meat thermometer reads 165 degrees Fahrenheit. Remove the foil from the turducken after seven hours to allow the turkey skin to brown.

5. Remove from the oven and allow the turducken to rest for 20 minutes.

6. Cut the turducken in half, lengthwise. Carve slices across all three meats and serve.

Tags: degrees Fahrenheit, meat thermometer

Make A Wine Glass Chandelier

Perhaps you have a bar or just a large collection of wine glasses and you can't bear to part with them. Don't. Turn your wine glasses into usable art by creating a wine glass chandelier.

Instructions

1. Attach the anchor for the wine glasses chandelier in the location of your choice. If you are able to tap into existing wiring, that can help. You need to anchor the wine glass chandelier to an electrical box in the ceiling.

2. Fasten the mount for the chandelier to the electrical box according to the manufacturer's specifications.

3. Drop the lamp wire down from the electrical box mount to the length you desire.

4. Secure an anchor point to the lamp wire about halfway down the lamp wire. Fasten three lengths of small-gauge cable to the anchor point.

5. Cut two circles, one smaller than the other. These circles can be any size you desire. Cut a hole in the center of these circles so it can fit over the socket for the bulb, then cut smaller notches all the way around the outside of the circle large enough to accommodate the stems of the glasses.

6. Run the three small-gauge wires down from the anchor point and to the outer edge of the largest of the two circles. Adjust the length of the cable so that the largest circle hangs just above the bulb.

7. Hang the lower circle by attaching the small-gauge wire to the outer edge of the smaller circle. Adjust the cable until the smaller circle hangs just below the bulb.

8. Slip the stems your wine glasses into the notches so that they hang upside down all around the edges of the two circles.

Tags: wine glasses, anchor point, lamp wire, your wine glasses, anchor wine, chandelier electrical

Bake A Roast In The Oven With Potatoes And Carrots

Bake a roast in the oven with vegetables to create a simple dinner.

Baking a roast in the oven will fill your home with an enjoyable aroma. Roasts are a preferred meal option because they do not require a lot of preparation to make. When you bake a roast in the oven, you can add vegetables like potatoes and carrots to make a complete meal. Roasts need to be cooked slowly to help tenderize the cut of beef. Roasts are often fibrous and tough, but as long as you cook them properly, they will be moist and flavorful.

Instructions

1. Heat the oven to 325 degrees Fahrenheit.

2. Combine 1/2 cup of all-purpose flour and ground black pepper to taste. Place the roast in the flour to cover it evenly. Shake off the excess flour.

3. Melt 1/4 cup butter over medium-high heat in a skillet. Brown the roast on all sides to seal in the juices.

4. Place the roast in a 4-quart casserole dish. Combine 1 can cream of mushroom soup, 1/2 cup dry vermouth and 1/2 an envelope of onion soup mix in a bowl. Stir the ingredients until they are combined well.

5. Wash the potatoes with a vegetable scrub brush under cool running water to remove any dirt and debris that may affect the taste of the roast. Slice the potatoes into wedges or add whole small potatoes to the roast. Arrange the potatoes around the roast.

6. Place baby or sliced carrots around the roast. Add any other desired vegetables, such as green beans, onions or mushrooms.

7. Pour the liquid over the roast and vegetables. Cover the roast and bake for three hours or until the roast reaches the desired doneness.

Tags: around roast, Place roast, roast oven

Avoid Wine Headaches With Wine From Italy Or France

Wines from Italy and France can be stronger in alcohol content than New World wines.

The risk of a hangover can be reduced by simply drinking in moderation, but some people experience headaches after drinking just one glass of wine. This irritant can seriously curb the enjoyment of drinking wine. French and Italian wines often are more heady and aged longer than New World wines, those prone to headaches might want to take a few precautionary steps before emptying their glass.

Instructions

1. Before buying a bottle of wine, check the alcohol content on the label. Wines from France and Italy can be as strong as up to 15 percent alcohol content. The higher the alcohol content the more likely that drinkers will experience a headache. Prime examples to avoid include France's Bordeaux wine and Italian wine from Tuscany.

2. Try drinking certified organic wines from France and Italy. Wine is a complex drink that contains many chemicals. Some people might be sensitive or allergic to the added substances used to preserve and flavor wine. Organic wines tend to be made from naturally occurring, wild yeasts and are less likely to have large quantities of added sulfites.

3. Drink plenty of water when drinking wines from France and Italy. Alcohol can dehydrate cells in the body, causing headaches and other symptoms. By drinking water, the chemicals consumed when drinking wine will be diluted, and the time it takes for these chemicals enter the blood stream will be delayed, reducing the impact of a headache.

4. White wine is believed to be less likely to produce headaches than red wine, so try sampling white wines from Italy and France, and steer clear of strong, aged reds. The red color and sharp taste in red wine comes from the tannins in the skins of the grape. Tannins are essential to the aging process of a fine wine but may cause allergies and headaches. French reds from Bordeaux and Italian reds such as Barbaresco have high levels of tannins. For those who don't want to miss out on drinking red wine, try wines that traditionally have lower levels of tannins such as French reds from Burgandy and Dolcetto and Barbera from Italy.

Tags: alcohol content, drinking wine, France Italy, from France, from France Italy

Make Apple Pie Punch

Parties and other festive holiday events can require hours of planning in order to be successful. Decorations, invitations, guests, food and party favors are all very important, but a great holiday punch can be the highlight of the party. This apple pie punch will bring a reminiscent spark to any event as guests enjoy a punch that tastes and smells like grandma's homemade apple pie.

Instructions

1. Add one gallon of apple juice, 1/2 gallon of apple cider, and three or four cinnamon sticks to a large pot.

2. Mix together the ingredients and allow them to simmer on low heat for about two hours.

3. When simmering is almost complete, cut three to four apples into slices to be used as garnish.

4. Pour one liter of Everclear alcohol into the hot mixture and stir. This alcohol has no odor or strong flavor.

5. Fill a punch bowl halfway with ice cubes, and pour the apple juice mixture over the ice.

6. Serve punch in decorative punch glasses or cocktail glasses and garnish with apple slices.

Tags: apple juice, gallon apple, three four

Make Sweet & Salty Trail Mix

Trail mix is a favorite snack for kids and adults. The combination of nuts, fruits and other foods makes for an enjoyable treat. Mixing sweet and salty flavors together can create an even more interesting creation. The key to great sweet and salty trail mix is choosing the right ingredients. Use these steps to create your own sweet and salty trail mix.

Instructions

1. Choose your salty ingredients. Many recipes call for dry-roasted peanuts, sunflower seeds, almonds or cashews. Find the nut that best fits your taste. Other recipes require pretzel chunks or sticks. Traditional trail mix uses Chex cereal. You can also try Wheat Chex, Corn Chex or Rice Chex. Experiment with Cheerios as well. Whatever nut you are using, use 1 cup of salty ingredients for every 2/3 cup of sweet ingredients.

2. Choose your sweet ingredients. There are many options for sweet ingredients, but the most common are chocolate chips, white chocolate chips, peanut butter chips or butterscotch chips. You can use dried fruit in trail mix as well. Dried pineapples, mangoes, bananas, coconut, apricots and raisins work well. Use a combination of chocolate and dried fruit for trail mix assortments. Add mini-marshmallows for a different sweet addition.

3. Add liquids and seasonings. While trail mix is good with nuts or dried fruits, adding seasonings adds extra flavor. Melt butter in the microwave, then toss it with the Chex cereal and unsalted peanuts. Sprinkle paprika or cinnamon on the mix. For a spicy and sweet-salty mixture, combine chili powder with assorted nuts and pretzels. Drizzle with olive oil. For sweet and salty trail mix without chocolate or dried fruit, add 1 tbsp. of sugar for every cup of nuts, or combine the ingredients and top with one can of sweetened condensed milk.

4. Combine everything. If adding liquid ingredients, such as butter, olive oil or milk, bake the trail mix at 300º Fahrenheit for 30-45 minutes or until crisp. Remove from the oven, let it cool, and add raisins and chocolate chips.

5. Store tightly. Always store trail mix in an airtight container. Put it in small sandwich bags for hikes, or take it in a large gallon bag for family road trips.

Tags: chocolate chips, dried fruit, sweet ingredients, sweet salty, Chex cereal

History Of Corn Tamales

While corn tamales started as a Mexican dish, the dish has spread throughout Latin America. These corn cakes are wrapped in husks or leaves and are usually served with meat inside of them, often pork or chicken. The tamales are labor intensive so making them can take a number of hours.

Where It All Started

The corn tamale was first invented around 5,000 BC. There is evidence that the Aztecs served tamales to the Spaniards upon their arrival to what is now Mexico. In the beginning, tamales were generally served with beans, various meats and an assortment of chilies.

Types in Tamales

There are various types of tamales, large and small, filled with many different ingredients. The different types of tamales are characterized by where they originated. For example, the Oaxacan is named for that region and it's a larger variety that's packed in a banana leave. The Monterrey is made with thicker dough, is smaller in size and is filled with red chilies and meat.

The Early To-Go Food

Historically, the beauty of tamales was that they could be cooked over the open flame and they were portable. Wrapped in all sorts of wrappings including banana leaves, dry corn husks, live corn husks, or whatever was available, they were a food that could carried distances without going bad because of both the outer wrapping and the corn cake coating that kept whatever was cooked inside fresh.

Tamale Regions

Over time the tamale has spread all over Central America and into the southwestern portion of the United States. It often has a different name in other countries including the nacatamal in Nicaragua, the bollo in Columbia and the tamal in Cuba.

The Word Tamale

The word tamalii was first spoken by the Aztecs in their native Nahuati language. The word means wrapped food which is perfect descriptor for the wrapped corn cake. This how we know that the tamale is truly old as it was named by an ancient civilization.

Tags: corn cake, corn husks, filled with, served with, they were

Thicken Icing Without Powdered Sugar

Granulated sugar will supplement for powdered sugar.

Powdered sugar, also called icing sugar, is a very fine powder commonly used to make cake icing. Additionally, you can add powdered sugar to icing that is too thin to thicken its consistency. Powdered sugar has an anti-clumping agent mixed in that prevents it from causing lumps when you add it to icing. However, if you are out of powdered sugar and still need to thicken icing, you can make a substitute with common ingredients.

Instructions

1. Combine cornstarch and granulated white sugar in a food processor. This combination mimics the sweetness and thickening properties of powdered sugar.

2. Turn the food processor on high for two minutes to mix the sugar and cornstarch into a fine powder.

3. Allow the mixture to set in the food processor for one minute before opening. This allows the sugar dust to settle, avoiding a sticky mess on your countertop.

4. Pour the icing you would like to thicken into a small bowl.

5. Add 1 tbsp. of the sugar mixture to the icing and stir with a spoon until thoroughly combined.

6. Allow the icing to set for five minutes and test its thickness by scooping up a spoonful and letting it drip back into the bowl.

7. Continue adding 1 tbsp. of the mixture to the icing until it has reached your desired thickness.

8. Store any unused mixture in a plastic sandwich bag in a cool, dark place such as your cupboard.

Tags: food processor, fine powder, mixture icing, powdered sugar

Nutrition Analysis Of Gerard'S Champagne Vinaigrette

Add a light healthy dressing to salads.

Oil and vinegar dressings are a delicious accent to any salad. Having a champagne vinegar allows a light flavor to arise. Champagne vinegar is light in body and tastes, as the name suggests, like champagne. Enjoying a refreshing dressing to liven up a salad is great, knowing the health benefits makes it better.

Calories

This dressing contains 150 calories, almost all of them - 144 calories - come from fat.

Fat

Overall one quarter of the recommended daily allowance, RDA, of fat is found in a single serving. That amounts to 16 g., of which 2.5 g. are saturated fats.

Sodium

Be aware of high sodium content in dressings.

With 490 mg. of sodium, there is 20percent of the RDA in one serving of two tablespoons.

Carbohydrates

Girard's Champagne Vinaigrette has only one g. of carbohydrates which are included in dependence upon the sugars in the dressing.

Tags: Champagne Vinaigrette

Make Authentic Southern Jambalaya

There is just something about southern food--it is comforting, satisfying and the taste just can't be beat. Jambalaya, a southern favorite, is enjoyed by folks from all over the world. This is but one recipe for jambalaya, for as recipes are passed from one generation to the next through families or from friend to friend, each person adds his own special touch. You will likely find many variations of jambalaya, each one as "authentic" as the next. However, this is a generations-old recipe, with a few new touches. It is quick and easy to make and you can temper the spices to your own taste. So take this delicious dish that comes from deep in the heart of Cajun country and make it your own. Cest si bon, cher!

Instructions

Making Jambalaya

1. Step 1: Season chicken generously with garlic powder, onion powder, pepper, paprika and salt (these are Cajun seasonings).

2. Step 2: Add margarine to a large pot. Add the chicken and the garlic, celery, bell pepper, green onions and onion and brown the chicken with the vegetables on medium heat for about 10 minutes or until the onion is cooked.

3. Step 3: Add sausage, rice and Worcestershire sauce. Continue cooking on medium heat for about 10 minutes, stirring constantly.

4. Step 4: Add water and chicken stock.

5. Step 5: Cover and simmer about 30 minutes or until rice is fully cooked.

Tags: about minutes, about minutes until, heat about, heat about minutes, medium heat, medium heat about

Make A Tropical Breakfast

A tropical breakfast is a fun themed breakfast during the summer or when trying to beat the winter-time blues. A tropical breakfast has lots of fresh fruit, bright colors, and simple foods. You can even give tropical flair to regular dishes, like risotto, for breakfast food variety.

Instructions

1. Blend a cup of blueberries, bananas, strawberries and mango together in a blender. Add some to a small container of plain yogurt and mixed berry juice for tropical smoothies. Serve them in colorful cups with little umbrellas on top.

2. Grill some plantains on the grill for a hot, tropical fruit. Just take three to four plantains, slice them in half lengthwise and grill for 3 to 5 minutes over medium to high heat.

3. Make a tropical fruit salad with mango, papaya, bananas, pineapple, kiwi and grated coconut. Top it with the juice from a lime to add flavor and keep it from browning.

4. Cook a traditional risotto recipe with brown rice and add pineapple juice, raisins and flaked coconut before serving.

5. Garnish waffles or pancakes with fresh tropical fruit. Serve them with fancy mango or strawberry syrup.

6. Decorate the area with a tropical tablecloth, bright colors, palm trees and fresh tropical flowers, such as Hibiscus. Have special utensils and plates in either tropical colors or a tropical motif.

Tags: tropical fruit, bright colors, fresh tropical, Serve them, tropical breakfast

Make Lime Juice

Fresh limes

Lime juice is an important ingredient in many southwestern, Caribbean, and Latin America dishes. You can also combine it with water and sugar to make limeade, a puckery-sweet drink that rivals lemonade. It's easy to make your own lime juice from fresh limes, and freshly squeezed lime juice is far more flavorful than the bottled concentrate from the grocery store. Read on to learn make lime juice.

Instructions

1. Select your limes. Limes are generally small—about half the size of your fist—and should have a glossy skin that is deep, bright green with a little bit of yellow. The fruit should be firm but with a little bit of give—not too squishy but not rock hard, either.

2. Fresh, whole limes can be stored at room temperature and out of direct sunlight for a week or two, and even longer in a cool root cellar. They may also be stored in the refrigerator for two weeks or more, although their pungency will diminish over time. If you refrigerate your limes, allow them to come to room temperature before juicing.

3. To make lime juice, first wash and dry your limes, then slice each one in half with a sharp knife.

4. If you have a citrus juicer, press or squeeze the lime halves according to the directions of your juicer.

5. Otherwise, simply squeeze each lime half over a bowl or jar until all the juice is extracted. If you are squeezing limes by hand, you might need to strain or scoop out any seeds or pulp that fell into the juice. Each lime will yield 1 to 2 tbsp. of juice.

6. Freshly squeezed lime juice is best used immediately, but it can be stored in a tightly sealed container in the refrigerator for up to two weeks. You may also freeze lime juice in ice cube trays, then transfer the frozen cubes to a zipper-topped bag. Frozen lime juice can be kept for six months or more.

7. Don't throw that rind away. You can use the spent lime peel to make lime zest. Gently rub the outside of the lime against a fine grater. Be sure to only grate off the very outside of the peel—the colored part—and not the bitter white pith. Fresh lime zest should be used immediately. You can also dry it in a food dehydrator or a very low-heat oven and store it for two to three months.

Tags: lime juice, make lime, your limes, lime juice, lime zest, make lime juice, refrigerator weeks

Mircrowave A Baked Potato

Microwaving a baking potato is fast.

Baked potatoes, without a load of condiments, such as sour cream, bacon, butter and cheese, are low in fat and high in vitamins, such as potassium, vitamin C, protein and iron. They are often served as side dishes with meals. A large deterrent of cooking baked potatoes with a meal is that they can take up to hour to heat and soften in an oven. Microwaving baking potatoes takes much less time: about 10 minutes. You can prepare your potato alongside the rest of your meal.

Instructions

1. Run your potato under warm water and scrub as much dirt as you can off with a scrub sponge or brush.

2. Use a fork to puncture the potato several times all around. This will prevent it from bursting in the microwave.

3. Place your potato on a microwave safe dish and set the dish in the microwave. Cook the potato for five minutes on high power.

4. Flip the potato over carefully because it may be hot on one side. Cook it on high power again for five minutes. When it is done cooking, poke it with a fork. If the fork pierces the skin and the potato feels soft, it is finished. If the potato is still hard, continue to cook it on high for two minutes and perform the fork test until the potato feels soft.

5. Take the potato out of the microwave and let it stand for five to 10 minutes. Using a knife, carefully slice a slit down the center. Then, cut two diagonal lines across the center so your cuts resemble an asterisk.

6. Press in both ends of the potato so that the potato flesh is pushed away from the skin. Add your favorite toppings, such as 1 tbsp. of butter or margarine, 3 tbsp. of shredded cheddar cheese and a pinch of salt and pepper.

Tags: five minutes, your potato, feels soft, high power, Microwaving baking, potato feels

Buy Retsina Wine

Retsina is the resinated Greek wine that seems to separate people into either a "love it" or "hate it" category. Buying retsina is a good way to acquire the peculiar but sensuous taste of the Mediterranean staple drink. Follow these steps to select and buy some retsina wine to open your palate to a Greek gourmet tradition.

Instructions

1. Start with Boutari Retsina. Boutari Retsina is one of the best known retsina brands. The Boutari combines the pure retsina with a smoothing white varietal to make the drink more familiar and drinkable to the pallets of unexperienced retsina drinkers. Additionally, you can buy Boutari Retsina for just a few dollars, making the investment very low risk.

2. Try a Robin Garr recommendation. Robin Garr is one of the biggest names (some would say the biggest "noses") in wine tasting and evaluation. Garr wrote a piece on an inexpensive bottle of retsina, Achaia Clauss non-vintage Retsina Appellation Traditionelle, and subsequently upgraded retsina from a mere drink to a bona fide wine. Follow Garr's suggestion with the Achaia Clauss to buy a well vouched-for bottle of retsina.

3. Buy retsina by the case. If you find a bottle of retsina you like, you should pick up a case of the wine. Retsina is sufficiently inexpensive and keeps well enough to warrant buying the wine in large quantities. This way, you can crack open a bottle without worrying about it whenever you feel like enjoying a gyro or watching "Zorba the Greek."

4. Join a Greek wine club. A Greek wine club is sure to include a bottle or two of retsina every few weeks. By buying wine from a wine club such as WineClub.gr you'll be getting hand-picked selections of retsina along with some of the other wines that form the base for many retsina varieties. So, sign up for a good Greek wine club to buy some quality retsina.

Tags: bottle retsina, Greek wine, wine club, Boutari Retsina, Greek wine club, Achaia Clauss, buying wine

Microwave Cranberry Sauce

You can quickly cook cranberries in a microwave.

Either canned or homemade cranberry sauce can be found on most Thanksgiving dinner tables. Best known as an accompaniment to a turkey feast, cranberry sauce features a sweet and tangy flavor. Cranberry sauce can also be used as a sandwich condiment or in several dessert recipes. If you're short on time but still want to prepare homemade cranberry sauce on the day before or the morning of a holiday dinner, you can make it in minutes by using a microwave rather than a stovetop.

Instructions

1. Place 12 ounces of fresh or frozen cranberries into a microwave-safe bowl.

2. Add 1 1/4 cups of white granulated sugar to the bowl of cranberries.

3. Pour 1/2 cup of fresh orange juice or 1/2 cup of water into the bowl, depending on whether you prefer the sauce to have citrusy flavor or not.

4. Grate 1 teaspoon of orange rind using a grater and add it to the bowl.

5. Combine all of the ingredients by mixing them with a spoon.

6. Cover the bowl with a sheet of wax paper. Place the bowl into a microwave and cook the mixture on high for five minutes.

7. Take the bowl out of the microwave and stir the mixture. Place the bowl back into the microwave and cook the mixture for another five to seven minutes, or until the cranberries break open and a thick sauce has formed.

8. Remove the bowl from the microwave and let the sauce stand until it is cool. Chill the cranberry sauce in a refrigerator for three to four hours before serving.

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Grow Commercial Cashew Nuts

Cashews are the seed of a fruit grown in South America.

Since cashew trees are native to South America, cultivating them in cooler climates must be done only in certain areas. In the United States, for example, all commercial growers of cashews are located in Florida, where the average yearly temperature does not fall often into frozen temperatures, which can devastate not only a cashew crop, but the entire orchard. If you intend to grow cashews commercially, it is best that you live in a warm climate to prevent the loss of your investment.

Instructions

1. Clear the field, in which you intend to plant your cashew trees, of other trees and scrubby brush growth. If the field is already grassy, clear out only the woody plants, leaving the grass in place, but mow it weekly to keep the growth from getting out of control.

2. Plow the planting lines for the cashew trees, using a tractor. The trees must be planted approximately 25 feet apart. Because grass helps prevent soil erosion, plow up only a 3- to 4-foot swath of ground, leaving 25-foot rows between the swaths.

3. Plant the cashew trees in the plowed rows 20 feet from one another. If you are starting with very young trees, they will grow quickly, sometimes beginning to bear fruit after just three years of growth. The trees should be commercially viable within five years.

4. Watch the developing trees for signs of mildew on the flowers. This mildew usually has a white powdery appearance and can be treated by spraying the infected plant with a mixture of powdered kelp, sodium bicarbonate and sulphur.

5. Pick the seeds when the fruits develop fully. You will know this is the case when the cashew nut is fully suspended from the exterior base of the cashew fruit, rather than being partially encapsulated within the fruit.

Tags: cashew trees, South America

Make Quinoa

It was great! I had some this morning.

Some of you have probably heard of Quinoa. I really wanted to try it because I heard it contained a lot of protein, and vitamins. I heard from a friend that it is used in space as meal supplements. So I bought it. From my simple instructions, you too will know cook Quinoa and have a tasty breakfast with it.

Instructions

1. This morning I took the challenge of making myself a Quinoa breakfast. First, I watched a U-Tube video on make it and followed that. However, that recipe made the Quinoa so hard and chewy that my jaw is still hurting from the impact. After trying the chompy Quinoa, I decided to create my own recipe and cooking time and this is what I am sharing with you.

2. First prepare a cup of Quinoa (it is really filling, and a little goes a long way). Now put it in a sieve with a handle and wash it to clean it. Now dump the washed Quinoa into your pot with a handle.

3. Pour a cup and a half of water into the Quinoa which is in the pot. I would use clean water and not tap water since if you are going organic, might as well go the pure way all the way. Then bring this to a boil.

4. After bringing it to a boil, put the glass lid on it to steam boil it and let it simmer at low to medium heat for twenty minutes. Be sure to check the Quinoa to taste the texture of it.

5. What I did this morning tastes great so try it!

Before steam boiling the Quinoa, pour in a third of a cup brown sugar and sprinkle some Molly's butter flakes in. If you want it sweeter, you can add more brown sugar later. Taste it first. I also like adding a sprinkle of Xylitol to the top of mine which adds sweetness and kills the bacteria in your mouth.

6. Quinoa is like bulghur wheat in its consistency, it never wants to get soft. So after twenty minutes, your Quinoa should have a little harder than Aldente texture to it. This is perfect, so serve yourself. Enjoy!

Tags: brown sugar, Quinoa really, this morning, twenty minutes, with handle

Make Carmel Pecan Cheesecake

This decadent cheesecake will remind you of a turtle sundae!

Do you crave Turtle sundaes? Do you swerve through traffic every time you see your favorite ice cream place offers turtle custard? Well here's just one more item to add to your list. This Caramel Pecan Cheesecake offers heaven on earth to the taste buds that demand the great and powerful "turtle" combination of flavors. Just a hint of chocolate and a delicious amount of pecan and caramel make this dessert a winner!

Instructions

1. Preheat oven to 350. Combine crushed cookies and butter in small bowl. Press into bottom and sides of a 9" springform pan. Bake for 10 minutes. Cool.

2. Set aside 2 tablespoons of evaporated milk. Melt caramels together with the rest of the evaporated milk in small saucpan. Stir until smooth. Pour into crust lined pan and spread until bottom is evenly coated. Sprinkle with pecans. Refrigerate until end of next step. Melt chocolate chips together with reserved milk until smooth. This can be done either in microwave or on stove.

3. Combine cream cheese, sugar and vanilla in large mixing bowl. Beat on medium until combined. Add eggs and beat until combined. Add melted chocolate and stir. Remove crust from refrigerator, and pour filling into it.

4. Place pan on cookie sheet and bake about 40 minutes or until center of cake appears set when jiggled. Cool on wire rack for 15 minutes, then loosen crust from sides of pan. Cool an additional 30 minutes. Cover and refrigerate at least 4 hours before serving.

5. Drizzle pieces with carmel ice cream topping and additional melted chocolate, after cutting, but before serving. Sprinkle with chopped pecans and finish with a spoonful of whipped cream. Enjoy!

Tags: before serving, crust from, evaporated milk, melted chocolate, Pecan Cheesecake, Sprinkle with

Types Of Greek Wine

Greek wines have been made for centuries and are respected and enjoyed all over the world. There are over 300 different cultivars of Greek wines including red, white, blanc de gris, and grape varieties.

Agiorghitiko

Agiorgitiko is quite possibly the most important of the Greek red wines. It's name means St. George's. It is grown in the Peloponnese area and has a spicy, cherry taste.

Xinomavro

Xinomavro, "acid black" is a red wine produced in the Macedonia area in the northern part of Greece. It is the region's major grape. This wine ages well and has a rich woodsy taste.

Retsina

Retsina, known as the wine of Athens, used to be kept and served from wine barrels. It is found all over Greece in local tavernas. Restina is a white or rose wine with a distinct resin flavor.

Regional wines

Regional Greek wines use grapes from specific areas. Some popular regional Greek wines are: Epanomie, Pangeon, Florina, Hemathia, Metsova, Epirus, Ioannina, Attica, Gerania, Anavyssos, Peloponnese, Slopes of Aegialia, Tegea, Arcadia, and the Aegean Islands.

White

Some of the better Greek white wines are Assyrtikos (a sweet wine); Moschofilero (a floral and spicy wine); Muscat Blanc (a sweet and aromatic wine) Savatiano (a grassy and peach flavored wine).

Reds

Limnio is a robust red wine. Mandelaria is a woodsy flavored red and Mavrodapne has a sweet flavor.

Tags: Greek wines

Vegetables To A Fruit Smoothie

Adding vegetables to a fruit smoothie is an excellent way to get the daily recommended servings of vegetables. While many people don't like the taste of fresh vegetables, pureeing them in a fruit smoothie hides their flavor, making a healthy and delicious drink.

Instructions

1. Put fruit in the blender. Chop the fruit into 1 inch pieces before placing them in the blender. This will help them blend more smoothly and not get trapped under the blades in the blender.

2. Place the lid securely on top and blend on high for 20 to 30 seconds. Check to make sure everything is smoothly blended. If the fruit is still chunky or if any pieces got trapped under the blender blades, use a spatula and stir the fruit before blending for another 20 to 30 seconds.

3. Add ice cubes or ice cold water to the blender once the fruit is fully blended. This will help thin out the fruit making it a smoother consistency.

4. Chop vegetables to 1 inch pieces and add them to the blender. Continue running the blender on high until the vegetables are completely blended in with the fruit and water.

5. Include any other ingredients you would like to add to your smoothie. A vanilla or plain yogurt will add additional health benefits and will make your smoothie more creamy. Add vanilla ice cream if you're making a dessert smoothie.

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