If you live in southern Louisiana, talk of a crawfish boil will get your mouth watering in an instant. You can just see the bright red crawfish on the table with some corn and potatoes scattered throughout the pile. No matter where you live, you can learn boil crawfish by following these easy steps.
Instructions
1. Pour the sack of crawfish into a large container of water. You can use an old ice chest, a small wading pool or any large container that can be drained.
2. Drain the water, and repeat this step at least three times. You should use gloves to remove any dead crawfish and debris from the water.
3. Combine 4 gallons of water and the crawfish boil seasoning in the pot and bring it to a boil. Let the water boil on a high setting for 5 minutes. You can use as much or as little crawfish boil seasoning as you like. Read the instructions on the container for the recommended amount.
4. Add the potatoes to the boiling water and cook them for about 5 minutes. They should be removed before they are overcooked. Overcooked potatoes will be very soft and mash too easily.
5. Stir in the crawfish in the boiling water. Cover the pot and allow the water to boil again. Once the water is at a good boil, add in the ears of corn.
6. Turn off the pot after adding the corn. Leave the lid on the pot, and allow the crawfish and corn to sit in the pot for 30 minutes.
7. Drain the water. Pour the crawfish, corn and potatoes onto the table and enjoy.
Eating a sweet and juicy strawberry is something that many people cherish. But one of the things that strawberry lovers worry about is keeping berries fresh. There are many old wives' tales in circulation and many ideas that people learned from their mothers, grandmothers or cable cooking shows. If you want to keep your strawberries fresh for days or even months, here are several options you could try.
Instructions
1. Buy strawberries locally. It is best to buy strawberries from a farmer's market when in season. Locally grown fruit is usually fresher than fruit that comes from another state or country.
2. Pick only ripe strawberries. The fresher the fruit you buy, the longer it will last. Choose strawberries that are firm, plump and have a rich, even color and strong fragrance. Look for strawberries with bright green caps and stems that are still attached. Make certain that the strawberries have no bruises and are not damaged. If buying a container of strawberries from a store look for a dry container with no stains. Do not buy these stained or wet containers. This could indicate squished or too soft strawberries.
3. Check the strawberries for mold. When you return home check each berried for mold. Throw away any moldy strawberries. If they are left with the other strawberries, the mold will spread to all the good berries as well. Also discard any soft, mushy strawberries.
4. Do not wash the strawberries. Strawberries absorb water easily. Washing the strawberries makes them water logged, which in turn makes them soggy and soft. If there is too much water, the berries lose their sweetness and flavor. Only wash strawberries when you are ready to eat them or use them for a recipe.
5. Do not remove the caps. The caps of the strawberries keep water or moisture from entering the strawberries. The caps also help to maintain the unique texture of the berries.
6. Store strawberries in glass jars or air-tight containers. Once way to store strawberries for a few days is to place them in a sealable glass jar or in plastic food containers. Also put a paper towel in the jar or container. The paper towel absorbs any moisture. Place container in refrigerator or other cool place.
7. Place strawberries in a colander. Place a paper towel on the bottom a colander and then place the strawberries on top, then place another paper towel over the strawberries. The idea is that the colander allows cold air to circulate around the strawberries.
8. Place strawberries in a cooking pan. Place a damp paper towel on the bottom of a cooking pan, put the strawberries in the pan, cover with another damp paper towel and refrigerate. A cookie sheet can also be used this way.
9. Place strawberries in a plastic zip-top bag, then put them in the crisper of the refrigerator.
10. Store strawberries in the freezer. If you buy a lot of fresh strawberries and want to store them for months, the only thing to do is to put them in the freezer. A plastic bag is usually best for long-term storage. Place the strawberries in layers separated with paper towels.
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Toasted sesame oil is a common ingredient in Asian and Indian cuisine.
Toasted sesame oil is a common ingredient in Asian and Indian cuisine. A crushing process extracts the oil from toasted sesame seeds through. In addition to its versatility in cooking, sesame oil has a reputation for offering anti-inflammatory, antioxidant, antiseptic and pain-relieving benefits and may also help lower blood pressure. If you don't have toasted sesame oil at home, or if you don't like the flavor, you can try a few substitutes.
Nut Oils
Although nut oils don't provide an identical flavor, you can substitute them for toasted sesame oil in recipes. Peanut oil is among the most common nut oils. You can find it in most grocery stores. You may have to search for it in specialty stores, but almond oil is another acceptable substitute. To better achieve the flavor of toasted sesame oil, look for nut oils made from toasted or roasted nuts rather than oil extracted from raw nuts. You can also try toasting some raw nuts and blending them with a light oil--canola oil, for instance.
Light Sesame Oil
The flavor and texture of toasted sesame oil may be too intense for your palate. Processors make dark sesame oil, a regular ingredient in Indian cooking, by extracting oil from toasted sesame seeds. For a milder flavor, try substituting with light sesame oil extracted from raw sesame seeds. Light sesame oil has a nutty flavor not as bold as the darker, toasted sesame oil. Using light sesame oil will give you satisfactory cooking results without sacrificing the health benefits some associate with consuming sesame oil.
Sesame Seeds
You may need to substitute toasted sesame oil simply because a recipe calls for it and you don't have any in stock. If you have sesame seeds in your pantry, you can easily make your own version of toasted sesame oil at home. Toast the raw seeds over medium heat in a skillet, turning frequently, until a rich, brown color emerges. Use a mortar and pestle or food processor to grind the seeds. You can toss the toasted seeds in a vegetable, canola or other cooking oil to achieve an acceptable substitute.
Tags: toasted sesame, sesame seeds, from toasted, toasted sesame, acceptable substitute, Asian Indian, Asian Indian cuisine
Fine seafood restaurants are not the only place to have delicious lobster. You can cook lobster very easily in your own home. There are several ways to cook lobster--steaming, broiling and baking--but the simplest way to cook lobster is by boiling. Whether you are planning a meal for that special someone or cooking up several lobsters for a large crowd, boiling lobster is a great option.
Instructions
1. Purchase several large lobsters from your local grocery store or seafood market. Cooking lobster live may seem cruel, but it is the only way to make sure the lobster meat is fresh and tender. Know the weight of the lobster you are purchasing so that you can adjust cooking times appropriately.
2. Fill a large pot three-quarters of the way full with water. Add 1 tablespoon of salt per quart of water. Make sure that the pot is big enough to cover the lobsters completely. Heat on high until the water comes to a rolling boil.
3. Put the lobsters into the boiling water, claws first. Many people are squeamish and do not like this part of cooking lobster.
4. Start timing when the water returns to a rolling boil. For 1 pound of lobster, cook 5 minutes. For each additional 1/2 pound, boil an additional 3 minutes.
5. Turn off the heat and remove the lobster from the water using kitchen tongs. Serve the lobster shortly after it finishes cooking, or the meat will get tough. Crack the lobster and remove the meat. Dip in melted butter and eat.
Many vegetables make great snacks for a low-carb diet.
Finding suitable snacks can be difficult when you're on a high-protein, low-carb diet. You can't just whip together a sandwich, buy a bag of potato chips or grab a blueberry muffin with your coffee, as these items are high in carbohydrates and low in protein. Fortunately, there are plenty of options for tasty, low-carb and high-protein snacks to fit your diet.
Boiled Eggs
For quick and easy snacks over the next few days, boil a few eggs and keep them in your refrigerator. When you are in the mood for a high-protein, low-carb snack, take one out of the fridge, peel it, sprinkle it with salt or dip it in mustard (if desired) and enjoy! Boil the eggs for up to three minutes for soft-boiled eggs or at least eight minutes for hard-boiled eggs. If you have the time and motivation, you can easily turn your hard-boiled eggs into deviled eggs by cutting them in half lengthways and removing the yolks. Put the yolks in a bowl and mash them together with mayonnaise or mustard and any other ingredients and spices you want, such as smoked paprika or diced onions. Spoon the yolk mixture back into each empty egg half and store in the refrigerator for about a week.
Avocados
Avocados are naturally high in protein and low in carbohydrates, so you can eat one guilt-free. The easiest preparation is to simply slice the avocado in half lengthwise, cutting around the pit. Twist the avocado to separate the two halves, then sprinkle half with salt or drizzle it with lime juice. Then dig in with a spoon and enjoy your simple treat. If you want something more interesting, make a simple guacamole by mashing the avocado flesh with lime juice, salt, pepper and chopped onions. Eat this either by itself or as a dip or topping for other low-carb foods like chicken or cheese.
Cheese Board
For a simple snack with an air of elegance, make your own cheese board at home. Cut up a few pieces of your favorite cheeses and put them on a board or plate with various kinds of nuts. This can be a simple and easy snack for you to munch on, but it is also sophisticated enough to offer to guests. For more variety, add several types of low-carb vegetables such as asparagus spears, green beans, peppers and carrots.
Fish
One of the easiest low-carb, high-protein snacks you can enjoy is a simple can of fish from the grocery store. Stock up on cans of various fish like tuna, mackerel and sardines, and simply open one and enjoy its contents whenever you want a snack. If you get bored of plain fish, you can mix it with a condiment or other items; consider mixing sardines with a dash of mustard or tuna with grated cheese and a spoonful of mayonnaise.
(Piper methysticum) is a mood-altering beverage that is used traditionally by indigenous populations in the South Pacific in both ceremonial and social occasions and is now becoming popular world wide as a natural relaxation aid. According to the University of Maryland Medical Center, studies have found that kava kava may be of benefit in treating nervousness, insomnia, and anxiety. The traditional method of preparing a beverage from kava kava involves chewing the root and spitting the spittle-soaked juice into a big bucket to be consumed by the group. Since most people in the modern world are probably not prepared to repeat this method, other more hygienic methods of extracting the potent properties of kava for use as a beverage have been developed.
Instructions
1. Purchase kava kava powder at a health food store or from an online retailer. Kava comes from several different islands in the South Pacific and there are different theories as to which one is the best, but just make sure it is 100 pure kava with nothing added.
2. Put two even tablespoons of the kava kava powder into the blender.
3. Add the cup of water and half cup of milk to the blender. If you don't want to use milk, you can use a tablespoon of coconut oil or even olive oil instead as the fat will help to emulsify the active compounds in the kava kava and help them to be extracted better.
4. Blend the mixture on high for two minutes. Stir with spoon to remove any powder that may be stuck to the sides of the blender and blend again for another two minutes.
5. Strain the mixture through a strainer or cheese cloth to filter out any kava powder. Squeeze out the remaining powder as the last bit that is trapped in the plant fibers is often the strongest of the batch.
6. Pour kava kava beverage into cup or glass of your choice and enjoy.
Shrimp is a versatile appetizer option as it can be prepared in a wide variety of ways. Pair the shrimp with fresh, seasonal ingredients to create customized party food. Shrimp appetizers are ideal for any type of event, such as birthday bashes, holiday parties, wedding receptions or even casual get-togethers.
Shrimp Salsa
Avocado and shrimp salsa makes a fresh and flavorful appetizer any time of the year, but is especially reminiscent of summer. To prepare the simple salsa, chop peeled and deveined cooked shrimp, tomatoes and avocado and blend them in a bowl. Season the salsa with fresh lime juice, cilantro and green onion. For a tropical flavor, add chopped mango to the salsa as well. Serve the homemade salsa with tortilla chips.
Shrimp Skewers
If you're looking for the ideal summertime shrimp appetizer, you can't go wrong with skewers on the grill. Prior to making the treats, soak bamboo skewers in water to prevent them from burning. Slide medium or jumbo-size peeled and deveined shrimp onto the skewers, along with any type of produce. Alternate the shrimp with onions and green peppers for a savory taste, or pineapple for a taste of the tropics. You can also allow the shrimp skewers to marinate in a sauce of your choice prior to grilling them. Present the skewers on a bed of green lettuce leaves.
Cheesy Shrimp Quesadillas
Cheesy shrimp quesadillas will please everyone on on your guest list. Quesadillas make hearty appetizers, especially when served with homemade guacamole and dollops of sour cream. To make the quesadillas, marinate cooked shrimp in a mixture of lime juice, chopped jalepenos and cilantro for 30 minutes. Heat a flour tortilla in a skillet and layer shredded Monterey Jack cheese and the shrimp mixture onto it. Place another tortilla on top and flip the quesadilla over. Remove the quesadilla from the pan when the cheese is melted and the tortilla is slightly toasted. Cut the appetizer into even triangles prior to serving.
Coconut Shimp
Make plenty of crunchy coconut shrimp appetizers as guests will most likely be begging for more. Coat large, raw tail-on shrimp with egg whites and dip them in a batter made of breadcrumbs and shredded coconut. Fry the shrimp in a skillet of oil until they are golden brown and crispy. Serve the coconut shrimp alongside a sweet and tangy orange marmalade sauce.
Many recipes call for Bisquick, which is really just a basic mixture of ingredients most people have on hand. Knowing make Bisquick from scratch is helpful when it's not available in the area you live in or for those who prefer to use quality ingredients. Make up a batch of this to have on hand for quick baking needs.
Instructions
1. Put 6 cups of flour into a large mixing bowl. Split the mixture into halves or thirds to make mixing the ingredients easier. Just be sure to split other ingredients in equal parts as well.
2. Place the sugar, powdered milk, baking powder and salt into another mixing bowl and mix all the ingredients thoroughly.
3. Add the mixture to the flour and use a fork to ensure the entire mixture is well blended.
4. Cut in the shortening using two butter knives. The shortening should mix with the flour mixture to create little pea-sized balls. Continue mixing until the balls are almost gone and the mixture is powdery again.
5. Store in an airtight container and in a cool, dry place to keep the freshness for about a month. Store the homemade mix in the freezer to keep the freshness for several months. In warm houses or warm weather, store the mix in the refrigerator.
Kosher restaurants can be difficult to find in some major cities.
Kosher restaurants are restaurants that adhere to a strict set of laws, also known as "kashrut," that are Jewish in origin. One example of a kosher law is that eating pigs is forbidden. Shellfish such as lobster, shrimp and crabs are also forbidden. In addition to these restrictions, kosher meat must come from animals that have been slaughtered in a humane way. Thus, it can be difficult to find kosher restaurants in many cities. However, Encino, California has quite a few.
Bocca
Bocca is a kosher restaurant in Encino that primarily focuses on premium quality steak and fusion dishes. A few examples of Bocca's kosher food options are the Asian Peach Infused Ahi Tuna Salad, the Chicken Tandoori Brochettes, and the Caribbean Style Chilean Sea Bass. Aside from fusion entrees, Bocca also has a wide array of kosher meats available, including Bocca's Diane Cut, with creamy Diane brandy sauce, homemade barbecue ribs, and the Filet of Tornado with a rich porcini mushroom sauce. Bocca also has live entertainment on Thursday and Saturday night.
Sassi
Sassi serves up traditional grilled chicken kabobs.
Open since 2003, Sassi Restaurant and Deli in Encino, California has been serving kosher food in traditional Mediterranean style recipes. Sassi features a very large menu, with appetizers from falafel, shawarma and hummus, fried bean patties, marinated slow roasted turkey slices and a spiced chickpea spread, to traditional grilled chicken shishkabobs and schnitzel breaded fried chicken breasts. In addition to regular customers, Sassi also caters and can accept parties of up to 120 people.
Jerry's Famous Deli
Jerry's Famous Deli is a kosher deli and restaurant that has several locations around the Los Angeles, California area, including one in Encino. Jerry's menu is quite large, with over 600 unique items to choose from, including traditional Jewish staples like matzoh ball soup, corned beef platters and pastrami sandwhiches. Jerry's Famous Deli also provides catering services, as well as online ordering in addition to its 24 hour, 7 day a week in-store dining services. Customers can also sign up online for the Jerry's Famous Deli newsletter to receive special discounts and promotional offers.
Tags: Famous Deli, Jerry Famous, Jerry Famous Deli, Encino California, Bocca also, Bocca kosher
Sourdough bread is delicious and versatile. Whether it is used in a sandwich, as a bread bowl for soup or simply eaten plain, sourdough is a wonderful addition to any meal. Making sourdough bread at home is simple and inexpensive. The ingredient that sets sourdough apart from other breads is the sourdough sponge, which begins with the sourdough starter. The two basic types of sourdough starter are "dried" and "active." The difference is that dried starters need to be activated before they are increased.
Instructions
1. Place the dried starter in a glass or ceramic bowl. Add 2 cups of warm water and 2 cups of flour. Stir until all ingredients are incorporated and place the bowl in a warm, draft-free area.
2. Allow the mixture to sit for 24 hours. The mixture should begin to separate, so you will need to stir it again to distribute the yeast.
3. Let the mixture rest an additional 12 to 24 hours. When it begins to smell sour, pour it into a large glass or ceramic jar and refrigerate. The starter is now "active."
4. Remove the active starter from the refrigerator and allow it to warm to room temperature.
5. Add equal amounts of flour and warm water to the starter and stir well. Cover the mixture tightly with plastic wrap or cheese cloth and let it rest in a warm, draft-free place for 12 hours. The starter must then be used or returned to the refrigerator.
6. Replenish the starter with equal amounts of warm water and flour each time some is used. For example, if you use one cup of starter for your recipe, add 1 cup of flour and 1 cup of warm water to the starter. Let the starter rest for 12 hours before returning it to the refrigerator.
Making body oil yourself is a simple process that can save you money and benefit your health, with ingredients you know are pure. Ingredients you have around the house, from ginger to sesame oil, can be turned into homemade body oils useful for both massage and to enhance your skin health.
The Joy of Creating
Creating your own body oil is like being your own chef. Mix together ingredients that will feel and smell good to your body. Experimenting with various types of cooking oils combined with essential oils allows you to become the explorer.
The basis for making your own oils is using a base or carrier oil. Experiment with making your own blend, and then adding essential oils or fruits. Relaxing oils include lavender and citrus; stimulating oils include peppermint, ginger and jasmine.
You are the Chef
The purpose of using body oils is that it brings your blood closer to the surface and helps to warm your skin. Ginger is a natural invigorator, but if you mix it with oil it becomes very soothing. Try this: grate ginger, mix it with sesame oil, apricot oil and vitamin E and then add cocoa butter. Place all the ingredients in a pot on low heat, just until they are all melted and well blended. Pour the body oil into a container and store it in a dry and cool place. Your body will thank you.
Peach lotion is a wonderful moisturizer for dry or normal skin. Mash and strain one peach, then add benzoin drops, coconut or almond oil and orange floral water. Now mix it up until it is fluffy and pour into a small container. If you store it in the refrigerator it will last longer.
Mix jojoba oil and almond oil with essential oils like lavender and ginger. This can be used as an anti-inflammatory and analgesic skin oil.
For a body butter, try mixing together shea butter, coconut oil, hemp oil and beeswax chips. Use this on your heels and elbows for an extra-moisturizing effect.
A Note of Caution
Do not use peppermint if you have a heart condition. If you have epilepsy, stay away from rosemary oil. When using these oils for children, or if you are pregnant, use smaller amounts of essential oils.
Tags: essential oils, body oils, container store, making your, oils include, with essential, with essential oils
Celery root doesn't grow from the common celery plant, but from a special variety called celeriac. The large, bulbous root reaches up to three inches in diameter at full maturity. Though celery root plants produce stalks and leaves similar to common celery, they have a poor flavor so aren't typically consumed. The rough, knobby root may look difficult to prepare, but it requires only minimal effort and is similar to preparing any other type of root vegetable for cooking.
Instructions
1. Cut the foliage and stalks off the root ball with a sharp knife. Dispose of the removed stalks.
2. Wash the root ball in cool water. Scrub vigorously with a vegetable brush to remove all the soil on the rough textured root ball.
3. Peel the outer rough skin off the celery root using a vegetable peeler. Peel until the rough tan outer skin is completely removed and only the white interior portion of the root remains.
4. Slice the celery root into ¼-inch slices or cut it into cubes, depending on the instructions in your recipe. Alternatively, grate it on a wide cheese grater and add it to salads or stir-fries.
Chocolate fountains are fountains that circulate melted chocolate into which food can be dipped. Most chocolate fountains are rented from a special event company or from a event planner for a wedding, cocktail party or corporate event.
There are usually platters of food that pair nicely with chocolate that are used to dip into the fountains. Most items are skewered so you don't have to use your hands and fingers to dip into the fountain.
Fruit
Fruit is a classic food item used to dip into a chocolate fountain. The best fruit to use is fruit that won't break apart and clog the fountain. Fruits like strawberries, pineapple and honeydew are very popular to dip into a chocolate fountain. The smartest way to choose the best fruit is to determine what fruit is at its peak season when you are having the party.
Dried Fruit
If it is not possible to use fresh fruit, dried fruit is delicious with a chocolate fountain. Use dried apricots, mangoes, cherries, raspberries, apples and any other dried fruit that is able to be skewered. Decoratively arrange the dried fruit in a rainbow of colors on a silver platter garnished with fresh mint sprigs.
Baked Goods
Baked goods are a great food to use in a chocolate fountain. Items like pound cake can be skewered and dipped easily into the fountain. With tongs, you can have guests dip vanilla cream cookies, graham crackers, brownies, cheesecake, pretzels, shortbread cookies, rice crispy treats and oatmeal cookies.
Candy
Some people like to dip candy into the chocolate fountain. These can include caramels, gummy worms or marshmallows. It is best to have an option of tongs or skewers for odd-sized items.
Tags: chocolate fountain, into chocolate, into chocolate fountain, best fruit, dried fruit, fruit that, into fountain
"Hard liquor" refers to distilled spirits which generally average about 40 percent alcohol by volume. Common hard liquors, including whiskey, gin, rum and vodka, are made from corn, barley, rye, sugar cane and potatoes. This article teaches you make potato vodka, which is a fairly easy hard liquor to make at home. If you would like to experiment with this recipe, try substituting sweet potatoes for white potatoes. This recipe makes about a quarter of a gallon, or one liter, of liquor.
Instructions
Preparing the Potatoes
1. Peel potatoes and cut them into cubes.
2. Place the potatoes into the pressure cooker and cover them with a generous amount of water. Make sure the potatoes are submerged.
3. Turn the heat to high on your pressure cooker. Cook the potatoes until they are almost liquefied. This process should take between 40 minutes and an hour and a half, depending on the size of your cubes.
4. Let the potato mixture cool. Once it has cooled, strain the potatoes using a fine mesh strainer. Keep all the potato juice, as this will become your liquor.
5. Add yeast. Loosely cover the mixture. Air should not be able to get in, but make sure you allow a space for air to escape. Fermentation will cause gas expansion and will blow your lid off if it is on too tight. Let this mixture, also called "mash," sit for two weeks.
Distilling The Liquor
6. Use either a pot still or a reflux still to distill your liquor, ridding it of impurities and increasing the percentage of alcohol in your liquid. If you have a pot still, you will need to distill your mash at least two times (try three or more times if you would like a purer, clearer vodka). If you are using a reflux still, you only need to distill your liquid once.
7. Thoroughly clean all parts of your still before each use and between repeated distillations of the same batch of liquor to prevent any off flavors.
8. Pour the mash into the large still pot. Place its collection pan underneath the hose. Turn the still on.
9. Discard the first and last 50 milliliters you collect (the first and last 50 milliters contain methanol, which is very dangerous and can even cause blindness). Once all the juice has steamed from the pot, the liquefied steam you have collected is your vodka.
10. If you used a pot still, repeat this process at least once more.
Filtering Your Vodka
11. Put the cotton ball in the bottom of the funnel.
12. Place a piece of activated carbon on top of the cotton ball.
13. Pour your vodka through your filter, letting it drain into a clean collection container.
14. Repeat as many times as you like.
Dilution
15. Dilute your vodka with purified water. Distilled vodka is strong, making it both dangerous and hard to drink. Slowly dilute your vodka, stirring and tasting as you go, until you reach your desired liquor.
16. Add a spicy pepper, a small amount of herbs such as rosemary or basil, crushed berries, a vanilla bean or a cinnamon stick.
17.Let your flavor additions soak in the vodka for at least a week. You can also divide your vodka into two or three small batches to experiment with different flavors.
Tags: distill your, your vodka, cotton ball, experiment with, first last, Homemade Hard, Homemade Hard Liquor
Finger foods make eating more fun for adults and kids alike.
Kids can be picky eaters, especially at holiday gatherings where some food may appear to be foreign objects. Holidays and food should be fun for everyone, including the choosiest of eaters. Creative finger food recipes for the holidays make eating more enjoyable for kids. Recipes that are also easy to follow allow for kids to be active in the kitchen, making both great snacks and great holiday memories.
Any Holiday
No matter what holiday you are celebrating, you can make holiday-shaped food with cookie cutters. The possibilities are endless. Sandwiches cut into holiday shapes with cookie cutters are easy snacks. Holiday jello is sure to be a hit with children; you can use the colors of the holiday you are celebrating to make jello, then cut with desired shapes. Other sweet treats, like cake or fudge, can also be cut into shapes.
Halloween
Halloween is all about tricks and treats, so this can easily be one of the most creative holidays to make kid-friendly finger foods. Edible "worms" made out of spaghetti are sure to gross out and wow kids. Spooky cookies are easy to make and fun to eat--ghost, bat, pumpkin and witch cookies are sure to be a hit. Halloween can be kept healthy as well as fun by keeping the spooky factor up. Carrots and dip become a spooky treat simply by adding fingernails to the carrots; almonds make good fingernails. Pizza mummies are a good way to creep out dinner guests--English muffins with olives poking out of the cheese are sure to please.
Thanksgiving
The turkey is the classic star of this holiday. You can take what the kids make in school as crafts and turn it into something edible. The ever-so-popular turkey out of a hand print is a good idea. Cookie dough cut into child-sized hand shapes and decorated are kids' own turkey hand print cookies. This is a great way for kids to personalize and interact with food.
Christmas
Christmas cookies are always popular, but there are also many other ways to get creative with Christmas recipes. Having a theme, such as elf food, is fun for kids. Everything can be miniature, just as the elves would like it. Elf mini-burger sliders and mini elf tarts are good ideas.
There are hundreds of different Christmas decorations that can be used as inspiration for Christmas recipes. For example, Christmas wreaths are an enduring symbol of the season. You can make your own wreaths out of round shaped foods, such as bagels or donuts.
Tags: celebrating make, Christmas recipes, cookie cutters, eating more, hand print, holiday celebrating, holiday celebrating make
People commonly attempt short-term fasts to lose weight and rid the body of excess toxins. While many people have success with water fasts (eating nothing and drinking only water for a period of time), others prefer to drink fruit and vegetable juices during the fast. A juice fast that also contains herbal teas can cushion the release of toxins, making the fast more endurable, therefore more successful. Ginger, because of its common use in aiding digestion, has long been made into a tea that can be very useful in supporting the body as it cleanses itself during a fast.
Description
Common ginger (Zingiber officinale) is a fleshy, knobby rhizome (a stem that grows underground). The ginger plant has long, strappy leaves and inconsequential flowers.
History
For more than 4,000 years, ginger has had important medical and culinary uses in Chinese, Indian and other Asian cultures. According to the University of Maryland Medical Center, "the important active components of the ginger root are thought to be volatile oils and pungent phenol compounds (such as gingerols and shogaols)." Today, people use ginger to alleviate nausea, diarrhea, other stomach ailments, including colitis, and to relieve cold and flu-like symptoms.
Ginger is well-known to be spicy. Practitioners of Ayurvedic medicine (traditional medicine native to India) believe that ginger activates the body's inherent heat to burn off excess toxins, especially useful during a fast. Ginger's heat-giving properties are also used to treat frostbite and muscle stiffness.
Ginger Tea
It's easy to make your own ginger tea. Start by peeling a two-inch long piece of ginger root and slicing it thinly, grating it, mincing it, or grinding it with mortar and pestle. Use whichever method you prefer; the object is to expose as much surface area as possible. Bring four cups of water to a boil, add the ginger, cover, and reduce the heat to simmer for 15 minutes. Strain the tea and add a drizzle of honey and a spritz of lemon to taste.
To vary the flavor, use lime juice instead of lemon. Try sprinkling a bit of cayenne pepper to increase the heat.
Sources
Fresh ginger root and powdered ginger are readily available in grocery stores. You can also buy ginger in tincture, capsule, and oil formulas. Try the following sources:
http://www.OrganicInfusions.com
http://www.Puritan.com
http://www.Shaklee.com
http://www.HerbalRemedies.com
Warning
According to the FDA, ingesting herbs and other natural remedies, including ginger, can have adverse effects on people, including those who take some prescription medications. If you are pregnant, breastfeeding, have ongoing medical conditions, are taking prescription medications, or have diabetes or low blood sugar, consult your doctor before starting any herbal regimen or any fasting regimen.
Additional Reading
For other health benefits of ginger, read http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html.
Tags: during fast, ginger root, excess toxins, prescription medications
This classic Thanksgiving recipe for traditional bread stuffing complements turkeys of all sizes, and pleases diners with all kinds of tastes. Easy to prepare, bread stuffing is a holiday favorite. Add this to my Recipe Box.
Instructions
1. Melt butter over medium-low heat in a medium-sized skillet.
2. Add onion and celery and cook, stirring often, 10 minutes or until onion is a rich gold color.
3. Remove skillet from heat and place onion mixture in a large mixing bowl.
4. Add seasoned stuffing bread cubes and parsley.
5. Pour about 2 c. stock over the stuffing mixture and stir until the bread is moist. Add more stock if necessary.
6. Sprinkle poultry seasoning, salt and pepper to taste over stuffing mixture.
7. Stuff turkey with stuffing, or, if not stuffing a turkey, butter a baking dish, pour 1/2 c. more stock over mixture, cover with aluminum foil, and bake at 325 degrees F until stuffing is golden brown.
8. Remove bread stuffing and serve promptly.
Tags: Make Bread, Make Bread Stuffing, more stock, over stuffing, over stuffing mixture, stock over, stuffing mixture
Seasoning the popcorn machine makes the popcorn taste better.
Popcorn machines are common in movie theater concession stands around the country. They are also available for purchase in the home and come in a variety of styles and designs. There are machines similar to the movie theater's, which pop the popcorn automatically and there are manual machines placed on the stove and turn a handle constantly to keep the kernels from sticking. Most popcorn machines have a stainless steel popper, which needs seasoning before the popper can make great-tasting popcorn.
Instructions
1. Wash the popper. When seasoning the popcorn machine, clean it to remove any dust or dirt. Dry the popper with a towel.
2. Pour some oil into the popcorn machine. The type of oil differs by personal preferences or the type of oil suggested for use in the popper. The manual poppers can even use butter. If using butter, melt the butter before putting it into the popcorn machine.
3. Spread the oil around the entire inside of the popper with a paper towel. Cover the entire inside. Allow the oil to sit for at least one hour.
4. Wipe out the oil with a clean paper towel. Use as many paper towels as necessary to remove the oil.
5. Add oil according to the popper instructions and then add popcorn. Pop one batch of popcorn according to the machine's instructions. Discard the first batch of popcorn. The popcorn machine is seasoned and ready for use.
Tags: popcorn machine, batch popcorn, entire inside, into popcorn, into popcorn machine
Nothing quite compares to the joy of roasting food over an open campfire with friends. Many foods have potential for roasting over an open flame. Hot dogs, marshmallows and popcorn are just a few. Each different food requires a different utensil. Fortunately, several tools on the market enable all kinds of open fire roasting.
Roasting Fork
This is a reverse-tipped fork attached to a long pole to ensure safe distance between you and the fire. The reverse-tipped fork securely holds hot dogs and/or marshmallows in place as you roast them over the fire.
Kabob Grilling Basket
This piece of equipment is shaped like a combination of a frying pan and metal basket. It has four horizontal metal prongs that allow you to place meat and vegetables on to make some tasty kabobs. Once they finish cooking, you can remove the horizontal prongs from the basket and eat your kabobs fresh off the flame.
Roasting Fork
This is your standard piece of campfire roasting equipment. It is similar to the reverse-pronged fork, just without the reverse prongs. It is essentially a long fork that is capable of roasting marshmallows, hot dogs, or sausages.This long piece of equipment keeps you a safe distance from the flames as you roast.
Pie Iron
This roasts your treats right in the middle of the fire. This is a cast iron that you place in the coals or in the pit of your campfire. You can toast sandwiches, hot dogs, marshmallows or anything else you can think up. These come with wood handles that do not over heat, allowing for easy removal.
Whether fresh or canned, tomatoes can bring a rich and satisfying flavor to many of the world's most-loved sauces. Tomatoes have a knack for bringing out the flavors in other foods, from fresh herbs to onions, and clams to veal. This has made tomato sauces a staple in most European cuisines and many others as well.
French-Style Tomato Sauce
The classical French cuisine contains a tomato sauce, though it is rather different from the more familiar Italian variety. It is made by gently browning finely diced carrot and onion in oil with rendered bacon, then adding flour to make a thickener called roux. Tomatoes, broth, garlic and seasonings are added, and the sauce is cooked until softened and thickened. The cook then purees it through a food mill and forces it through a sieve for an extra silky texture. This sauce is one of the five "mother sauces," used as the basis for numerous variations.
Fresh Tomato Sauce
Peel fresh, ripe tomatoes by plunging them into boiling water for one minute, then into ice water. The skins will slide off easily. Halve the tomatoes, and squeeze out the seeds and watery jelly. Gently saute onions and garlic until aromatic and tender, then chop the tomatoes and add them to the pan. After 10 minutes scoop out the tomatoes with a slotted spoon, leaving the juice behind to thicken. Add chopped basil or oregano and return the tomatoes to the pan. Heat until you can smell the herbs, then serve over pasta.
Marinara Sauce
Marinara is the classic Italian tomato sauce, simmered longer than a fresh tomato sauce but still with a fresh flavor. Use a pot, rather than a skillet, and lots of tomatoes. Gently saute the onions and garlic as above, but add some finely diced carrots and crushed hot pepper flakes. Simmer the tomatoes until they have reduced to a soft, thick consistency, about one hour, stirring every few minutes to prevent scorching on the bottom. Add more water if it dries out. Add dried herbs after 20 minutes, or fresh herbs in the last 10 to 15 minutes.
Other Traditions
There are many tomato-based sauces in other culinary traditions. Spain has several, pairing tomatoes with ingredients that include peppers, paprika and sausage. India has a fine tradition of tomato-based curries, usually built around the sweetly complementary flavor of caramelized onions. Turkey and Iran have built a rich tradition of tomato-sauced dishes in the few short centuries they've been available. Even in China and Southeast Asia, where tomatoes have little history, they have been adopted and used in a variety of sauces by forward-looking chefs.
When stacking a wedding or birthday cake, the tiers can either be stacked directly on top of each other or by the use of separator plates and pillars. No matter how many tiers your cake is overall, when elevating the top tier of your cake you need to follow the proper precautions and instructions to ensure your cake is stable and will not sink, tilt or fall over.
Instructions
1. Place frosted cakes on a clean work surface. Take bottom tier of the cake and carefully insert a wooden dowel rod into the center of the cake. Use a pencil to mark a line on the rod where it peeks just even with the coat of frosting. Use a saw or heavy wire cutters to cut the dowel rod at that line and use that cut rod to cut out four more rods that are even to the first dowel rod you cut.
2. Insert the center wooden dowel rod back into the cake. Take your separator plate and carefully press it on top of the cake without destroying the buttercream or fondant surface. Lift it up and set it aside. Note the four impressions left by your separator plate where the supports need to be placed (they should look like four dots). Insert the four remaining wooden dowels into the spots that were marked by your separator plate.
3. Place your separator plate on the cake with the pillar feet facing upward and set aside. Use a cake spatula to lift your top tier of cake onto the second separator plate. Ensure that the cake is evenly placed on the plate. Set the top tier aside.
4. Place four plastic pillars on top of the separator plate's feet for the bottom tier. Look under the top tier's separator plate as you lift the cake above the pillars and carefully line up the support feet from the bottom of the top tier plate with the pillars. Ensure that the cake is secure on the pillars and that each of the four feet is locked in with the plastic pillars.
5. Take the cake apart for transport. Construct the cake on-site at your wedding reception or party location to ensure stability. Leave pillars plain or decorate with flowers, leaves or sugar pieces.
Tags: separator plate, your separator, your separator plate, bottom tier, your cake, Ensure that, Ensure that cake
Lives are busy even before you introduce children. When children get added into the mix, however, busy doesn't even begin to describe it. One of the easiest ways to get some extra time is to eat meals while driving to various activities. For example, if your children eat their lunch while in the car driving to their piano lessons, you have saved yourself some time. Eating in the car is no picnic, however. In order to have a successful meal with children in the car, there are certain steps you must take. This article will show you exactly what to do to have your children eat an easy, clean meal in the car to simplify your life.
Instructions
Eat Meals in the Car With Children
1. Supply finger foods. The car is no place for forks and spoons. Leave the utensils and any food that requires them at home. Instead, serve sandwiches, granola bars, squeezable yogurt snacks, trail mix, bananas, apples and dry cereal. In fact, foods that can be eaten with one hand are desirable.
2. Pack a spill-proof cup. Always carry a spill-proof cup or a cup with a straw in the car with you. If you need to stop at the gas station for milk or juice, they will not provide you with an acceptable car drink container. Instead, poor the milk into your own spill-proof cup.
3. Have plenty of wet wipes. Napkins simply aren't enough when you don't have a sink or running water at your disposal. Wet wipes also allow children to clean themselves fairly well. You simply pull one out and hand it back.
4. Grab some paper bags for each person. Instead of handing each child individual foods like a banana, sandwich and cookie, fill up a bag. Put each meal into its own paper bag and give the child the bag on the car ride.
5. Place a large plastic bag in the middle of the car for a garbage. Eating food creates garbage. Apple cores, banana peels, empty chip bags and empty sandwich bags need a place to go instead of on your car floor. The large plastic garbage bag in the middle of the car will save you time when it is time to clean up the mess.
Tags: large plastic, Meals With, Meals With Children, while driving, With Children, your children
Scallops are a great addition to any seafood dish.
According to the Food and Drug Administration, seafood that isn't stored or transported properly could have high levels of naturally occurring histamines, which could lead to illness if consumed. To prevent problems when adding scallops to your favorite seafood dishes, make sure the scallops you choose are fresh before you purchase them. You can determine the freshness of the scallops at your local seafood market by using three of your primary senses.
Instructions
1. Smell your scallops. Fresh scallops should emit an odor that is slightly sweet. If you smell an odor that is similar to sulfur your scallops have already spoiled and should be discarded immediately.
2. Look at your scallops. Fresh scallops will be a light cream color, and should have very little surface moisture on them. You should avoid any scallops that are stored in a cream colored liquid, or have a pink tint on their outer layer. These are both signs that the scallops are no longer fresh, and could cause illness if ingested.
3. Feel your scallops. A scallop should have a firm texture, and should be relatively dry. If your scallops are slimy, rubbery or mushy, they should be discarded immediately. Scallops that have a mushy texture have already started decaying, and have a high probability of causing illness if eaten.
Tags: your scallops, discarded immediately, Fresh scallops, have already, have high
Making a sandwich of bread and cheese does not take much forethought, but deciding to grill the sandwich until the cheese melts within is the stuff of dreams. A tasty grilled cheese sandwich provides a multitude of delicious tastes on the tongue that run from the crispness of the bread to the melting of the cheese. But few know of the history of this tasty culinary delight.
Contents
A grilled cheese sandwich consists of two slices of bread that have been buttered on the outside, with a slice or slices of cheese between them. The cheese that is most commonly used is American cheese, although it can be made with Swiss or any other cheese instead.
History
The grilled cheese sandwich appeared in the early 1920s and was originally served with just one slice of bread, with the cheese on the top. The second piece of bread was added in the early 1960s.
Significance
The grilled cheese became more popular in the early part of the twentieth century once sliced bread and processed cheese came into the supermarkets.
Name
A grilled cheese can also be called a "toasted" cheese, but this term is mostly used in Europe. Other names for the sandwich include Cheese Toastie, Tosti and Cheese Jaffle.
Cooking
Contrary to the name, a grilled cheese sandwich is not usually grilled but actually fried on a pan. The grilled cheese is flipped over to fry the other side when one side is brown. In some cases the bread is not buttered on the outside, as the cooking surface has oil or butter on it instead.
Fun Fact
Grilled cheese sandwiches are most commonly served with a bowl of soup. The soup of choice is tomato soup.
Brewing your own beer allows you to customize the different beers that you make to your specific tastes. You will need yeast in order to begin the fermentation process. Beer-making yeast can be purchased as a dried yeast or a liquid culture, but many home brewers who plan on making several batches of beer in a relatively short period of time prefer to create their own starter, which can be adjusted to meet their needs before they begin making beer with it. If you would like to create a beer-making yeast starter, the following steps should make it easy.
Instructions
1. Begin by pouring approximately 400 milliliters of distilled water into a measuring cup or other graduated container. Though the exact temperature of the water isn't important at the moment, using warm water can make the next two steps pass much more quickly.
2. Add 2 tablespoons of the malt extract to the water. Mix the water and the extract for 1 to 2 minutes, making sure that they are well mixed before continuing. Should any dry malt extract remain undissolved, continue stirring for another minute.
3. Pour the malt and water mixture into a pot on your stove or another heat source. Use a candy thermometer to keep track of the mixture's temperature, raising it to at least 185 degrees Fahrenheit and keeping it there for at least 20 minutes. This will pasteurize the mixture and kill any impurities which might cause problems later on.
4. Carefully pour the hot liquid into the glass container after pasteurization. Then place the container in a pan filled with warm tap water to remove some of its heat. After a few minutes, set the container in an ice bath. Keep the water circulating in the ice bath for best results. Monitor the mixture's temperature and remove it from the ice bath when the liquid's temperature falls within the 70 to 85 degree range.
5. Prepare your yeast by adding it to warm water according to the package directions and stirring very gently until it is well mixed. Add the yeast to your starter mixture, sealing the container with an airtight lid that has been adapted to include a beer and wine maker's water lock (a small device that uses water to allow carbon dioxide to escape but doesn't let any air in).
6. Allow the starter to sit undisturbed for several days until you notice a large amount of sediment beginning to form on the bottom of your container and bubbles start passing through the water lock. This means that the yeast has begun breaking down the sugars in the malt extract and that your yeast starter is ready to use.
Tags: malt extract, warm water, mixture temperature, water lock, well mixed, yeast starter, your yeast
The easiest way to make the alcoholic drink known as a "Bloody Mary" is to buy a bottle of the mix and combine it with vodka. It can also be made without the vodka, if you choose. The drink has a red appearance because it's mainly tomato juice. Bloody Mary mixes vary. Typically they consist of ingredients such as tomato juice, citrus juices, a sweetener, vinegar, Tabasco sauce, Worcestershire sauce, and seasonings like garlic powder, black and cayenne peppers. The original Bloody Mary drink was invented by bartender Fernand Petiot in the 1920s, according to the Cocktail Times.
Instructions
Big River Emporium's Tomato Aspic
1. Mix 1/2 cup water and 1/2 cup drink mix together in a pan. Bring it to a boil over medium heat and then remove from heat.
2. Mix the boiling liquid with the gelatin powder and stir well. Add 7 ounces of Bloody Mary mix and blend it together.
3. Pour the mixture into four gelatin molds that are 1/2-cup. Refrigerate them until they set up.
4. Serve each mold on a lettuce leaf with a small spoon of mayonnaise and a pickled asparagus spear.
Texas Beef Council's Bloody Mary Chili
5. Brown the ground chuck in a Dutch oven along with the onions and green peppers. Drain the grease off.
6. Add the pinto beans, tomatoes, crushed garlic, cayenne pepper, salt and pepper, and half of a bottle of Bloody Mary mix to the Dutch oven.
7. Cook the chili over low heat on a stove-top for an hour; stir occasionally. As the chili cooks, add more Bloody Mary mix to make the consistency as you like it.
It's in the news almost daily: Eating fish several times a week is a healthy habit. Pregnant women, however, must be mindful about avoiding particular kinds of fish that carry higher levels of mercury, which could be harmful to the brain development and nervous system of a fetus.
Lowest-Mercury Fish
The Food and Drug Administration (FDA) recommends that children and women who are pregnant or trying to get pregnant should consume no more than 12 oz. (two average meals) of low-mercury fish per week. These include anchovies, calamari, king crab, pollock, catfish, scallops, flounder, haddock, rock lobster, crawfish, salmon, shrimp, clams, tilapia, oysters, sardines, sturgeon and freshwater trout.
High-Mercury Fish
The FDA recommends that pregnant women eat no more than 18 oz. of high-mercury fish per month. High-mercury fish (not to be confused with the highest-mercury fish, listed below) include saltwater bass, croaker, halibut, canned, white albacore tuna, bluefin or ahi tuna, sea trout, bluefish and American or Maine lobster.
Highest-Mercury Fish
Since these fish carry the highest levels of mercury, the FDA strongly recommends that pregnant women abstain from eating them throughout the pregnancy and while breastfeeding: grouper, marlin, orange roughy, tilefish, swordfish, shark and king mackerel. Of these, tilefish, swordfish, shark and king mackerel have the highest levels.
Tuna
Levels of mercury vary in tuna, depending on the type of tuna and where it was caught. The Natural Resources Defense Council developed a chart that helps pregnant women, women trying to conceive, and children determine how much canned tuna is safe to eat. (See Resources.)
Local Fish
Fish caught in local lakes, rivers or coastal areas must be considered for their mercury levels as well. Check with local advisories about the safety of eating fish caught locally. If no information is available, consume up to 6 oz. per week, but do not eat other fish that week.
Tags: recommends that, During Pregnancy, Fish Safe, Fish Safe During, fish that
Banana wine can be made dry or sweet depending upon the recipe and can be blended with other wines to add body and flavor. Patience is required when making this wine because it takes a long time to become clear. The following recipe will show you make your own banana wine.
Instructions
1. Peel 3 pounds of bananas and mash them or slice them thin. Chop up to half of the banana peels into small pieces.
2. Bring 6 cups of water to a boil and place the bananas and the chopped peelings into the saucepan. Simmer for 30 minutes and strain with a straining bag.
3. Measure out 5 cups of granulated sugar into a primary fermenter. Add 1 ? cups of light-colored raisins, 2 campden tablets and juice from 2 lemons to the fermentor. Mix all the ingredients together.
4. Pour the hot banana liquid over the mixture and stir well to dissolve the sugar. Add enough cold water to make one gallon of the liquid. Let the mixture sit overnight.
5. Add 1 teaspoon of nutrients and 1 package of wine yeast to the fermentor the following day. Mix well and leave for 5 days, stirring daily.
6. Siphon the mixture from the primary fermentor into a secondary fermentor on the fifth day. Do not stir before pouring. You don't want to stir up the sediment on the bottom of the fermentor during this process.
7. Attach the airlock to the secondary fermentor. After letting it sit for 3 weeks, siphon the wine off the sediment and return the wine to the fermenter.
8. Rack the wine (or siphon it) every 3 months for a year for a dry wine. Add ? cup of sugar after dissolving it in 1 cup of wine at each racking for a sweet wine. Keep adding the sugar until formation doesn't start again when the sugar is added.
Lobsters are typically cooked when still alive. Most home owners do not have the equipment to cook live lobsters. Many companies get around this problem by selling precooked lobsters for household use. Precooked lobsters arrive refrigerated or frozen, and it can be somewhat difficult to figure out heat them. According to Sander's Lobsters.com, the best way to reheat lobsters is to boil them in water for a few minutes right before you eat them.
Instructions
1. Fill a large pot about half-way with water. Heat the water until it starts to boil. The water should have small bubbles in the bottom, but it should not be a rolling boilg. If the water boils too much, you can easily overcook the lobster. Turn down the heat if it starts to boil too much.
2. Place the lobsters in the boiling water. It can be helpful to place the lobster inside the pot using tongs, as dropping the lobster directly in the water can cause the hot water to escape from the pot, potentially causing burns on the skin.
3. Boil the lobsters for two to three minutes. Remove the lobsters from the pot with tongs and serve immediately so that the meat is still hot. Don't boil the lobsters any longer, or else you may cause the meat to overcook, which will make it tough and hard to eat.
Pumpkins aren't just for making pumpkin pie or jack-o'-lanterns. Seeds and nuts can be a great source of nutrients for omnivores and often are a staple protein source for vegetarians. Pumpkin seeds in particular are a good source of a variety of nutrients and are thought to have many benefits as part of a healthy diet.
Geography
Pumpkin varieties grow around the globe from China to New Zealand to North America. In southern China, pumpkin is used in soups and other dishes, and is sometimes used in home remedies for a variety of health conditions. Australians eat roasted pumpkin as a main course dish rather than in sweets. In the U.S., the most common use of pumpkins for food is pumpkin pie, but pumpkin is also used in muffins, scones and other sweet pastries. The roasted seeds, sometimes called "pepitas," are also eaten around the globe, from Poland to Mexico. In the U.S., they're often included in snack mixes along with nuts, pretzels, or other bite-sized snack foods.
Function
Pumpkin seeds are used in a variety of ways. Most people eat them roasted, but the seeds have the most nutritional value when eaten raw. To preserve many of the nutrients, they can be roasted at low temperatures (under 200 degrees) for an hour or so, rather than at higher temperatures for shorter periods. In addition to eating them as a snack alone or in a mix, pumpkin seeds can be added to a dish of sauteed vegetables, mixed into green salads or chopped and added to soups. They can be used in a variety of recipes as a substitute for nuts or sunflower seeds, such as adding them to oatmeal cookies. Spanish and Mexican cooks often grind the seeds and add them to mole. Additionally, the seeds can be pressed for pumpkin seed oil. This use isn't common in the U.S., but pumpkin seed oil used for cooking is popular in parts of Europe and Latin America.
Benefits
Pumpkin seeds are a moderate to very good source of a variety of nutrients, including minerals, protein and healthy fats. A couple handfuls of the seeds provide more than half of your daily dose of manganese, nearly half of your daily dose of magnesium, and more than a quarter of your daily value of iron. They provide significant amounts of dietary copper and zinc and quality protein. They also provide a significant amount of fat. However, it is the good, polyunsaturated kind, and they are rich in Omega 3 and 6 fats which are believed to promote heart health and a good cholesterol profile. The sees of the pumpkin also contain nutrients called phytosterols which are believed to reduce cholesterol and decrease the risk of some kinds of cancers.
Effects
Pumpkin seeds, pumpkin seed oil and pumpkin seed extracts are believed to have many health benefits. For instance, the phytosterols are thought to reduce blood levels of cholesterol, decrease cancer risks and strengthen the immune system. Recent studies have looked into how adding pumpkin seeds to the diet may affect the health of men's prostates. The seeds also contain L-Tryptophan, a chemical that's thought to reduce stress and promote calm, and so the seeds have been used in studies of treating anxiety and other mood disorders. Researchers are also studying whether pumpkin seed oil and extracts can help with pancreatic health and diabetes, and whether their possible anti-inflammatory properties would make them a tool in easing arthritis symptoms. Other possible health benefits that have been studied include the treatment of irritable bowel syndrome and kidney stones with pumpkin seed oil.
Considerations
Despite their good nutritional profile, pumpkin seeds are fatty and add little fiber to the diet. As with any fatty food, pumpkin seeds should be eaten in moderation by anyone trying to moderate the percentage of fat in his daily diet.
Tags: pumpkin seed, Pumpkin seeds, your daily, also contain, around globe, around globe from
Instead of feeding your family candy or cookies for dessert, feed them some of these mostly healthy snacks made from Jello. You can even have your children help you make these desserts on a hot summer day when they do not want to be outside playing because of the heat.
Instructions
have Fun with Jello
1. Make frozen Jello pops. Make the Jello as directed on the box, but before adding the cold water, add ½ cup sugar when you add the boiling water. Stir Jello until both the Jello and sugar are completely dissolved. Add the cold water. Pour the Jello into Popsicle molds or paper cups. Freeze for at least eight hours. If you are using paper cups, check the Jello after three to four hours. If the Jello is frozen enough to support a stick, put a Popsicle stick in each cup and continue freezing for at least eight hours.
2. Make a Jello aquarium. Using one package of blueberry Jello, add 1 cup boiling water and stir until Jello dissolves. Add 2 cups ice cubes and stir until the Jello thickens. If there is any ice that has not melted, remove the ice cubes. Add gummy fish into the slightly thickened jello. Put the Jello into clear sided bowls or cups. Refrigerate until the Jello is set.
3. Make Jello cones. Dissolve the any flavor Jello in 1 cup boiling water. Add 1 cup cold water and chill in a bowl until it is set. Spoon the Jello into flat bottomed ice cream cones and top with whipped cream and sprinkles. These should be served immediately. You can make the Jello ahead of time and keep it in the refrigerator until you are ready to serve. When you are ready to serve, just spoon into the ice cream cones.
4. Make a Jello rainbow cake. Bake the cake as directed on the package, or by the recipe, if you are making a cake from scratch. Bake in one large rectangle pan. Cool the cake completely before moving on to the next step.Mix 2 3-ounce packages of any flavor jello with 2 cups boiling water. Stir until Jello is dissolved. Using a wooden spoon handle, poke holes across the top of the cake. Make sure the holes are evenly spaced. Carefully pour the Jello over the top of the cake, covering the whole cake. Chill for at least three to four hours. Top with whipped topping when you are ready to serve.
Tags: boiling water, Make Jello, until Jello, cold water, Jello into
Afghan lentil soup is a hearty, thick soup originating in the cold mountains of Afghanistan. Lentil soup is a popular dish during Ramadan, a monthlong Islamic holiday that celebrates the prophet Muhammad's seeing the Qur'an. During this time, Muslims fast until sunset, and they break the fast with a large meal, generally starting with dried fruits and a lentil soup.
Afghan lentil soup contains dried sour plums, traditionally used because they keep well during winter in Afghanistan. They can be found in shops that specialize in Middle Eastern and Indian goods.
Instructions
Making Your Own Afghan Lentil Soup
1. Chop the onion and mince the garlic cloves. Wash the lentils and pick out any discolored ones.
2. Chop the dried sour plums and set aside. Heat the soup pot and add the olive oil.
3. Add the onions on high heat and season with salt and pepper. When they become translucent, turn the heat down, move the onions into a pile against the side of the pot, add the garlic and cover.
4. Stir occasionally, and let the onions brown. This can take up to 30 minutes.
5. Add the stock, lentils, cumin, turmeric and the chopped sour plums. Bring the stock to a boil, then turn down to a simmer and cover for 40 to 45 minutes. Serve.
Baked macaroni and cheese is a food that can be used as a side dish or a full meal. If instructions are followed, the baked macaroni and cheese can be cooked in less than 45 minutes for people looking for a quick meal. Baked macaroni and cheese can be served at holiday parties, as a side item, for lunch or just a regular family meal.
Instructions
1. Fill the put halfway with water. Place the pot on medium-high heat, add the butter and dash of salt and bring it to a boil.
2. Add the macaroni to the pot. Let it cook for about 11 minutes or until the macaroni is soft.
3. Drain the water from the macaroni and add the package of cheese that came in the box. Stir the macaroni and cheese together and add pepper as desired.
4. Pour the mac and cheese into the baking dish. Sprinkle the shredded cheese on top and place it in the oven.
5. Bake the mac and cheese on 350 degrees for about 20 minutes or until the cheese on top is lightly brown. Serve.
Tags: macaroni cheese, about minutes, about minutes until, Baked macaroni cheese, minutes until
Coconut palms produce up to 60 coconuts a year and fruit year-round.
Coconut water is commonly consumed as a health drink. The water of the coconut has twice as much potassium, less sodium and less sugars than comparable amounts of sports or energy drinks. You can obtain coconuts year-round in different stages of maturity. Mature coconuts have had the majority of the husk removed and are covered in brown fibers. Young coconuts are green, still have the husk attached and are typically much heavier. The process of selecting and opening the coconut depends on its age.
Instructions
Mature Coconuts
1. Select coconuts that have no mold or mildew on the husk and are free of any cracks. Black spots on the husk are mold and the coconut should be avoided.
2. Shake the coconut to verify liquid is still present in the center of the nut. Completely mature coconuts may have little to no liquid in the center.
3. Remove any of the remaining husk from the coconut ends to expose the three dots at one end.
4. Look for the eye of the coconut that is a different size from the other two eyes. This differently sized eye is also the softest and is the access point of the coconut.
5. Use a knife to carve into the soft eye, removing the exterior portions of the shell. If the knife is small enough, you may be able to carve through the entire exterior of the coconut to access the water.
6. Use a small drill bit or screwdriver to punch through the exterior of the coconut if the knife is not able to pierce the coconut completely.
7. Place a straw through the hole to drink the water directly from the coconut or pour the water into a jar.
Young Coconut
8. Select young coconuts that are heavy for their size. These coconuts will still have the outer shell, or husk attached to the interior nut.
9. Shake the coconut. Young coconuts are still completely full of liquid and there should be no splashing of liquid inside.
10. Slam the nut down on a hard surface a few times to try to loosen the exterior husk.
11. Cut away the exterior husk to expose the tip of the coconut with a knife. You do not have to cut the entire coconut out of the husk.
12. Use the butt portion of the knife, which is the squared section close to the handle, to pierce into the shell of the coconut. Once through the shell, wiggle the knife back and forth until the top of the shell cracks. The shell will crack in a circle which you can then remove by hand.
Left over corn and potatoes can be made into delicious meals.
Mashed potatoes and corn taste delicious when you simply mix them together, but there are a couple, more fancy ways, of dressing up this combination. Serve corn and mashed potatoes together as shepherd's pie or as potato pancakes. These dishes are basic to prepare and are tasty, giving your friends and family a meal they'll enjoy.
Instructions
Shepherd's Pie
1. Cook 1 pound of ground beef thoroughly in a frying pan. Mix the cooked ground beef and 1 can of mushroom soup together. Pour the mixture into a 9-by-9-inch casserole dish and spread it evenly along the bottom.
2. Mix a can of corn and 3 cups of mashed potatoes together. Spread the potato and corn mixture over the ground beef in the casserole dish.
3. Grate 2 cups of cheese and sprinkle over the potatoes and corn. Put the casserole dish in the oven at 425 degrees Fahrenheit. Bake for about 15 minutes or until the shepherd's pie is hot through and the cheese is melted and sizzling. Remove it from the oven and let it cool for 5 to 8 minutes before serving.
Potato Pancakes
4. Fry 2 cups of diced onions in a frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter until the onions caramelize.
5. Mix the fried onions, butter and oil together with 2 cups of potatoes, 1 can of corn, 1/2 cup of flour, 1 cup of grated cheese, 1 egg and 1 teaspoon of salt. Make pancakes out of the mixture about 3 inches in diameter and 1/2 an inch thick.
6. Put 3 tablespoons of olive oil in a pan and fry the potato pancakes until they are golden brown. Serve these for breakfast or as a lunch or dinner side.
With the explosion of social networking technology, wine enthusiasts can now join dozens of fun social networking sites that encourage you to share information about favorite wines, join membership groups, learn more about wine paired with food and order wines from the world's top vineyards.
Instructions
1. Check out Vinivino, an active social networking site that revolves around wine and includes reviews, a "wine of the week" feature and active members. On Vinivino, you can add wines you want to a “to drink” or “My Cellar” list, communicate with other wine lovers and get recommendations for wines.
2. Join Snooth, a web-based social wine shopping experience that claims to simplify how people can select and purchase their favorite wines. Snooth features a comprehensive wine database that includes reviews of hundreds of thousands of wines. You can also get personalized wine recommendations, and Snooth's wine search tool connects users with the websites of top online wine merchants and wineries.
3. Become a member of Cork’d, another site designed to encourage users to share information and knowledge about wines. Members can catalog, rate and review wines in their own wine journals, seek out other members for wine expertise and keep track of wines they'd like to try in the future.
4. Share your enthusiasm for wine with others on Winelog, a site that helps you maintain records of the wines you have tried. For each wine you enter into the log, you can provide public comments about the wine and give it a one- to five-star rating. You can also find other people with similar wine tastes. Winelog matches you up with users who might share your taste in wine (Chardonnay users, for example) with whom you can trade knowledge.
Tags: social networking, about wine, favorite wines, includes reviews, networking site, share information
Tofu comes in all kinds of shapes, sizes, textures and packaging. Tofu is generally extra firm, firm, soft, or silken, and can be bought in aseptic packages, water-filled tubs, a vacuum pack or in bulk at Asian markets. However you buy tofu, it's a perishable product, and it's essential to learn store it properly so you can retain its freshness and prevent spoilage.
Instructions
Buy Tofu
1. Shop around to find the type of tofu you're looking for, and to find the best deals.
2. Look in the produce section first, or try the dairy or deli sections of your grocery store.
3. Check the expiry date stamped on the tofu before you buy it. Tofu should not be used after this date.
Store Tofu in the Refrigerator
4. Store tofu in your fridge right away.
5. Open the package only right before using the tofu.
6. Place leftovers back in the fridge, covered with water, for no more than 1 week.
7. Change the water daily. Fresh water helps to keep the tofu moist, prevents drying out (which leads to spoilage), and prevents the tofu from absorbing the flavors and smells of surrounding foods in the fridge.
Freeze Tofu
8. Freeze tofu in ready-to-use amounts for up to 5 months after purchase.
Italian Maccheroni and Cheese appears white in color due to the cheese and butter used in preparation.
The Italian version of Macaroni and Cheese is called Maccheroni and Cheese or Pasta al burro e parmigiano. Which simply means pasta with butter and Parmesan cheese. Just about any type of pasta can be used to create this dish, the higher the quality the better. Maccheroni and Cheese is served in Italy in leiu of tomato based pasta dishes to people who have upset stomachs as it is believed that tomato will only agitate a sick person more.
Instructions
1. Add one quart of water to a pot, place it on the stove top on medium and allow it to come to a boil. Make sure the pot is large enough to hold the water after the noodles have been added so that the water doesn't spill over the sides when it boils.
2. Sprinkle 1/4 to 1/2 an ounce of salt into the water, stir and allow it to return to a boil.
3. Stir in 1 pound of any type of pasta you prefer and allow the water to return to a boil.
4. Boil the pasta for as long as is directed to on the pasta package. Each type of pasta requires different boiling times.
5. Drain the pasta in a strainer when the boiling time is complete and place it back in the pan over low heat.
6. Mix in 1 to 1 and 1/4 of an ounce of unsalted butter until it completely melts into the pasta.
7. Cover the pasta with 4 teaspoons of freshly grated Parmesan cheese and serve immediately. This batch size should feed 3 to 4 people.
Tags: Maccheroni Cheese, type pasta, Cheese Pasta, Italian Maccheroni, Italian Maccheroni Cheese, Maccheroni Cheese Pasta
Being a mom of 5 sons I had to cook all the time. I found by making some things ahead of time and freezing them it saved me a lot of time when it was time to cook the main meal. When I worked it was hard to come home and make a large meal because of school and homework and other things that needed to be done. By preparing some things ahead of time it was a lot easier to give them this large dinner without a lot of preparation when I was tired. Check back often to find more resources I have used to save time and help with cooking for a full house.
Instructions
1. Buy about 20 lbs of Ground Beef ahead of time. Prepare your meatloafs, burgers, meatballs, hamburger steaks or salisbury steaks and any other meals that require us to use Ground Beef. For the meatloaf add all ingredients, work the ingredients until mixed well and then start with separating the meat for different meals. Make about 2-3 meat loafs ahead of time but don't cook them yet. Work your hand in the middle of each one until you have made a deep impression and add your Velveeta. Now fold ends and sides over making sure the cheese is well covered and won't all leak out. Now wrap them, bag them whatever way you choose. Freeze the meatloafs. When you come home from work just pop one in the oven with some water so as not to burn on bottom. Drain water or sometimes it cooks down, now add your sauce on top and you have your fast meatloaf without having to stand there and cut everything up before the meal. Do the same thing with the meatballs and burgers. Prepare them ahead of time and freeze them. Now they are all ready for the stove or oven and you did all the preparation in one sitting ( like on a Saturday after grocery shopping)
2. Once the ingredients are mixed, roll the meatballs and place them in a freezer bag and freeze. When your ready to use them just place them in the oven with a little water and cook. Throw sauce on top and heat. YOUR DONE!
3. Burgers are nice but freezing them and stacking them can be a pain. My kids loved the Wendy's burgers and so do we. How do you get those square burgers. Take a ball of ground beef prepared the way you like with whatever ingredients you wish. Place the ball of meat in center of plastic wrap. Fold sides over and roll with a rolling pin. Fold ends over and roll again with a rolling pin. After making them all evenly flatened to the thickness you like make sure they are wrapped well and either place in freezer like that or place them in a bag and freeze.
4. You can now make your hamburger steaks ahead of time too for that salisbury steak dinner the same way as the meatloaf. Prepare the ingredients. Mix together well. Roll them or use your hands to mold them to the shape you want and wrap and freeze in freezer bags.
Tags: ahead time, place them, ahead time, come home, freezing them