Buying a commercial baking pan in a particular shape may not only be expensive, it may also be difficult to find the exact mold you want. Learning make custom baking molds at home mean you can create a different shaped cake every time you bake. With a bit of creativity and imagination, you can make any shape you like into a cake, whether for a birthday of a loved one, a themed party or just for fun. All you need is some foil and a item to use as a template.
Instructions
1. Cut three pieces of kitchen foil, one larger than the other two. Lay the three pieces of foil on top of each other, with the largest on the top.
2. Position the object that will form the shape of your baking tin on top of the foil. Mold the three layers of foil around the item, taking care to closely wrap around corners and crevices.
3. Take the object out from the mold, being careful not to distort the shape. The custom baking mold is now ready for the cake mixture.
Everyone seems to love jack-o-lanterns and even pumpkin pie. What they don't seem to love are all those icky seeds inside the pumpkin. Many people just scrape them out and toss them in the trash. What a waste: Pumpkins seeds can actually be made into a delicious snack that is great on its own or even mixed into trail mix. Best of all, they're even healthy.
Instructions
1. Rinse the pulp from the seeds. Place the seeds into a colander and swish them around under running water. The pulp will eventually wash away leaving only the seeds.
2. Drain the seeds. Leave them in the colander and shake to remove any excess water.
3. Place on a cookie sheet and allow to dry overnight. You want the pumpkin seeds to be devoid of all moisture. This ensures that they toast evenly and aren't soggy.
4. Toss the dried seeds with olive oil and the seasoning of choice. You'll need just enough olive oil to coat the seeds. Kosher salt is a wonderful addition to pumpkin seeds, but if you want something different, try any of your favorite spices. For example, you could use chili powder, cumin, Cajun seasoning or even rosemary.
5. Toast in a 250-degree (F) oven for one hour, turning the seeds every 15 minutes. It's important to turn the seeds, or they may burn on one side. The seeds will be done when they are a golden brown color.
6. Allow the toasted pumpkin seeds to sit on the cookie sheet until cool and then package them in an airtight container, if you don't plan to eat them immediately.
Rice grains, when soaked in water, make a delicious and healthy vinegar.
Rice vinegar is a staple of Asian cuisine. It is less acidic and milder than regular vinegar. It also has a slightly sweet aftertaste that comes from the rice. It works especially well in sweet-and-sour dishes, for pickling and in a stir-fry. It is also essential in the preparation of sushi rice. Rice vinegar is also considered to aid in digestion and is a low calorie option for dieters.
Instructions
1. Wash the rice and then soak it in water for at least four hours. For best results, refrigerate this mixture overnight.
2. Strain out the rice from the water using a fine cloth or strainer. Add 3/4 cup of white sugar to every cup of the rice water. Stir well until the sugar fully dissolves.
3. Boil the rice water and sugar mixture on medium heat for 20 minutes. For best results, use a double boiler. Let this cool, and then place in a glass container.
4. Add 1/4 cup of yeast to every cup of the rice water and sugar mixture.
5. Allow this mixture to rest, fermenting for four to seven days, or until the bubbles have all disappeared. After every four to seven days, filter the mixture and change it to a different glass container. You can age the vinegar for up to a month - the longer it ferments, the tangier it will taste. Boil the mixture again before bottling.
Tags: rice water, best results, every rice, every rice water, four seven, four seven days, glass container
The pomegranate has been regaining popularity in recent years as its reported health benefits are becoming more known. The mystery remains, though, as to open a pomegranate properly. Try the following steps and you'll be on your way to enjoying all the healthy deliciousness of the pomegranate.
Instructions
1. Place your pomegranate on a cutting board. Cut around the top or the crown of the pomegranate, similar to cutting a pumpkin for Halloween, and remove the lid.
2. Look inside and there will be five membranes that will be visible. Slice skin deep down each of these. The membranes will appear to be in the shape of a star.
3. Pry the pomegranate apart gently. The pomegranate membrane sections will fan out and, as it fans and opens, the seeds will pop out. Some of the seeds may need a little assistance with a spoon to come out.
4. Try a little variation on Step 3 by putting the sections in a bowl of water before you fan them out. It is easy to roll out the juice sacs or arils by just using your fingers. Discard everything else, strain out the water and enjoy eating the arils whole and the seeds.
Well-cooked crab meat is moist and succulent with a mild sweetness. Crab is available for purchase from most grocers in raw and precooked form. If you choose to purchase precooked crab, you can eat it cold or heat it before serving. However, microwaving, baking or pan-frying crab will suck the moisture right out of the meat. To prevent the crab from drying out, you must boil or steam the meat. Before you heat precooked crab, thaw the meat in the refrigerator for 24 hours if it is frozen.
Instructions
1. Bring a pot of water to a rolling boil over a stovetop.
2. Place the crab directly into the boiling water, if its shell is intact, and cover the pot with a lid. Boil for five minutes per pound of crab you are heating. If you are heating unshelled crab meat, skip to Step 3.
3. Pour 3/4 of the boiling water out of the pot, leaving only 2 or 3 inches in the bottom, if you are cooking unshelled crab meat. Place a large metal strainer into the pot; the bottom of the strainer should not touch the water. If it does, pour more water out. Place the meat into the strainer, cover with a lid as best you can and heat for five minutes per half-pound of crab. If you are heating in-shell crab, skip this step.
4. Remove the crab meat from the pot or strainer and serve while hot.
A delectable cheesecake, with its lightly sweet and creamy filling, makes a tempting dessert to enjoy at the conclusion of any meal. Whether you make your own cheesecake or you purchase one from a bakery or supermarket, storing it correctly is integral to ensuring it remains as fresh as possible. When you properly store cheesecake to ensure that the dairy filling stays fresh, it will stay tasty and flavorful for several days.
Instructions
1. Cool a warm cheesecake on the counter at room temperature for 30 minutes.
2. Transfer the slightly warm, uncovered cheesecake to the refrigerator. Refrigerate the cheesecake for approximately 2 hours.
3. Remove the cheesecake from the fridge and wrap it securely in plastic wrap. Alternately, place the cheesecake in a cake container and seal it.
4. Return the cheesecake to the refrigerator and store it there until you serve it. Store the cheesecake for up to 5 days in the refrigerator.
5. Remove the cheesecake from the refrigerator about 30 minutes before serving time to allow it to warm slightly. Serve the cheesecake.
6. Wrap up any uneaten portion of the dessert and return it to the refrigerator. Store the cheesecake in the refrigerator for as long as 5 days.
Tags: cheesecake refrigerator, cheesecake from, Remove cheesecake, Remove cheesecake from
Caviar, or the roe of certain fish such as sturgeon or beluga, is a fine delicacy that is eaten all over the world. Caviar's subtle and delicate taste make correctly eating the food an important part of enjoying the experience. Also, the famously high price and social emphasis placed on caviar makes eating caviar correctly that much more important.
Instructions
1. Eat it simply. Most caviar connoisseurs agree that caviar, especially the good stuff, should be both served and eaten simply. Eating the roe without any kind of garnish is the purest way to go. However, to ease the taste, you can spread a teaspoon of caviar over some lightly toasted bread or a high quality cracker.
2. Take it in small amounts. Taking helpings of a teaspoon or two at a time will help you savor the taste of the food. Also, if you're eating caviar at a social gathering, it's often considered rude or incorrect to take large portions of the caviar at a single time, so keep each helping teaspoon-sized.
3. Add cream or lemon. Within the caviar loving world there is considerable debate about garnishes and side dishes such as lemon or cream. The only way for you to decide on the issue is to try it yourself. Start off with creme fraiche on the side. You can add a tiny dollop of the cream on top of the caviar. Also try a small squeeze of lemon to amplify the caviar's flavor.
4. Cook with it. If you want to try a different take on eating caviar, you can use it as an ingredient in other dishes. Look to inexpensive caviar such as capelin or whitefish caviar so you can incorporate the food into fish dishes or use the caviar as an elegant garnish to dishes such as steak. While there is no correct way to cook with caviar, just remember that the caviar should be prominent enough in the dish to still be tasted.
Brewing bulk loose tea leaves is a slightly messier proposition then simply using tea bags in tea cups. Luckily, the tea press simplifies the task. Buy a tea press for making tea for an individual or for a group. Since all tea presses can be used for coffee and a French coffee press easily doubles as a tea press, shopping for a tea press is a simple endeavor.
Instructions
1. Decide on the size and style tea press you need. Tea presses range from individual press-style travel mugs to large, practical tea presses that may serve a dozen cups of tea or more. Designs vary, including the practical Bodum tea press with a simple plastic and metal plunger and a plain cylinder-shaped carafe, to the elegant Bodum Chambord Coffee/Tea French Press with stainless steel pot rest.
2. Visit the English Tea Store online to look at a variety of tea presses. Shop around at local stores as well, including department stores and discount housewares retailers, such as Home Goods, TJ Maxx, and Bed, Bath & Beyond.
3. Check out Liquid Planet for its large selection of coffee and tea presses. They offer a variety of "Desk Press" individual mug tea press choices. These personal mugs come in a variety of colors and are excellent for daily use at home or on the job.
4. Find a tea cozy to keep the tea press warm after steeping the tea. Look for a Koffee Kozee, made especially for tea/ coffee press-style carafes, from Koffee Kompanions online.
Here is a dish that can be made with pork chops, boneless pork ribs, pork loin or pork roast. You can prepare this fall or winter dish quickly, pop it in the oven for an hour or so and your house will smell amazing.
Instructions
1. Preheat your oven to 375 degrees F. Rinse pork chops under running water, blot dry and sprinkle with salt and pepper and arrange pork chops side by side on your baking dish.
2. Peel onions and place on them on your cutting board. With kitchen knife slice onions very thin, making rings. Place on top of pork chops.
3. Wash and peel your sweet potatoes. Place sweet potatoes on cutting board and slice as thin as you sliced your onions. Layer your sliced sweet potatoes over your onions and sprinkle with salt and pepper.
4. Peel, core and slice your apples into rings. Make your apple slices twice as thick as your onions and sweet potatoes.
5. Spoon the sliced apples over your sweet potatoes. Cut the butter into small pieces and drop butter on top of your apples.
6. Mix together your brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the top of your sliced apples.
7. Cover your baking dish and bake in the oven for about one hour or until the sweet potatoes are soft.
Tags: over your, pork chops, sweet potatoes, your onions, your sweet potatoes, Apples Sweet
Jicama, also called Mexican turnip or Mexican potato, can be a tasty exotic treat, but one that many people don't know prepare properly. If you've never peeled a jicama before, don't worry. The process is surprisingly simple and even easier when you use a potato peeler. You can start snacking on jicama in a matter of minutes.
Instructions
1. Use the knife to slice off the top and bottom ends of the jicama so that it can lie flat on the cutting board. You don't have to cut off a lot, just enough to have a stable cutting surface.
2. Peel it just as you would as a potato. Using your potato peeler, carefully scrape off the outside layers of the Jicama, exposing the fleshy portion inside. You need to remove all of the stringy parts of the outer shell. If you don't have a potato peeler, then you can remove the skin with a knife; just be careful not to cut yourself.
3. Slice the jicama. You can cut a jicama into slices or cubes and use them in your favorite dish, or simply eat the cubes for a delicious and healthy snack. Jicama is great with a tangy citrus dressing or combined with other fruits.
4. Practice. The more you practice cutting a jicama, the better at it you will become. With a little practice, you should be able to peel one in less than a minute.
The bakery departments of many grocery stores often feature sugar cookies, decorated for the season, which are amazingly moist and soft. To replicate those cookies, you'll need a recipe that includes something creamy---like cream cheese or sour cream. Most recipes you'll come across for sugar cookies seem to be the crispy, crunchy type, but there is nothing comparable to a moist sugar cookie. Add icing and some simple decorations, like tinted sugar or chocolate sprinkles, and you'll come up with those bakery-quality cookies for a fraction of the price.
Instructions
1. Combine softened margarine, sour cream and sugar with an electric mixer. Add the egg and vanilla.
2. Add the dry ingredients: flour, soda and salt. Mix on low speed until all ingredients are thoroughly blended and the dough is smooth.
3. Refrigerate the dough for a minimum of 1 hour; the dough will be fine (if tightly covered) for several days.
4. Flour a hard surface and place a small ball of the dough ball in the middle of the flour. Roll to a thickness of 1/4 inch. Avoid adding extra flour since that can make the cookies dry. Roll the dough evenly so the cookies will have the same thickness and bake evenly.
5. Use cookie cutters to cut out the cookies. Place the cookies on an ungreased cookie sheet, leaving at least 1/2 inch between the cookies.
6. Bake cutout cookies immediately for 8 to 10 minutes in a 375-degree oven. When finished, the bottoms should be a uniform light brown color.
7. Allow cookies to cool thoroughly on a wire rack, and then immediately store them in an airtight container to preserve their moist, soft texture.
Popped potato chips are a homemade version of the classic snack that are healthier because they are not processed and use all natural ingredients. The potatoes are prepared and baked using a certain technique that leaves them puffy from the heat of the oil, giving them their signature namesake. Popped potato chips are simple to make and can be dipped in a variety of sauces, including ketchup, mustard, mayonnaise, barbecue sauce or ranch dressing.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Place a washed potato on a cutting board and use a sharpened chef's knife to slice the potato into slices 1/16 inch thick.
3. Lightly coat the potato slices in vegetable or olive oil and scatter in a single layer over a baking sheet.
4. Place the chips into the oven and bake for 3 minutes. Use tongs to flip the chips over.
5. Bake for an additional 2 minutes or until the chips are fluffy and very slightly golden brown.
6. Let the chips cool for 10 minutes before serving.
Early planting protects soybeans from heavy, late-summer insect attack.
Edamame offers the home gardener a tasty and nutritious crop of green soybean pods, but humans aren't the only ones who enjoy munching on the plant. A number of animals and insects eat the leaves and pods of the edamame plant and could negatively affect its productivity if not dealt with. There's good news, though; edamame naturally avoids some of the worst pest attacks thanks to its early harvest.
Insects
If you find evidence of insects eating the leaves of your edamame, it could be one of a number of creatures, including Japanese beetles, stinkbugs and bean leaf beetles. Luckily, the damage from these leaf munching insects usually does not damage yield or quality of edamame directly. But stinkbugs can open the plant to disease when they pierce the leaves to feed. If a pest is eating the pods, it could be corn earworms, also known as soybean pod worms. Along with stinkbugs, these creature are usually not present in large numbers until late summer. Other attacking pests include wireworms, spider mites and cucumber beetles.
Soybean Aphids
While these creatures may not leave visible evidence of their feeding right away, they can cause serious damage to edamame plants. Aphids feed on soybean sap, which damages the plant's photosynthetic abilities and can spread viruses. Aphids quickly reproduce and colonize leaves in large numbers. These tiny green insects, which can number in the thousands on a single plant, can reduce yield by more than 50 percent when infestation is severe.
Other Creatures
Deer, elk and rabbits may feed extensively on pods and leaves when the soybean plant is young. As the plant reaches maturity, slugs may feast on leaves and pods, and birds may nibble on the pods as well. You can identify slug feeding by the small holes and trail of slime left on the plant surface. Large animal pests can be devastating to a mature edamame crop. A barrier or fence protecting the plant may be necessary in such a case.
Pest Protection
Many of the harmful leaf-eating insects that enjoy soybeans become most rampant in late summer. It can be very beneficial to plant edamame early enough to avoid harvesting after mid-August. In a North Carolina State University study, a soybean crop planted on May 1 saw no stinkbugs, but the June 2 planting saw a significant number.
To combat aphids, use insecticidal soap or other insecticides marketed for soybean aphids. Generally, these foliar sprays suppress the aphids for a temporary period of seven to 14 days. Application is most important from bloom to early pod formation when populations are on the rise.
Everybody loves delicious homemade pie, but many of us are intimidated by the idea of making a homemade pie crust. Making your own pie crust probably isn't as difficult as you might think, and will beat the flavor of a purchased pie crust hands down.
Instructions
1. Flatten the pie dough into a rounded disk shape, which should look much like a hamburger patty. Wrap the dough in plastic wrap and place it in the refrigerator for 40 to 60 minutes.
2. Flour the working surface with all purpose flour, and place the chilled dough on the floured surface.
3. Tap the dough about four times with the rolling pin to slightly flatten out the dough. Lift the dough and turn it a quarter turn. As you turn it, make sure you pull some flour along with it so the dough won't stick. Tap it with the rolling pin four more times.
4. Roll the dough once with the rolling pin, starting at the middle of the dough and rolling away from you. Stop rolling about 1/2 inch from the edge of the dough. Turn the dough a quarter turn, and starting in the middle, roll the dough towards you once, stopping about 1/2 inch from the edge of the dough.
5. Repeat Step 6 until the dough is the desired size. Pick up more flour from the working surface as needed, but use only enough to keep the dough from sticking.
6. Form a circular shape by rolling the edges of the dough lightly with one end of the rolling pin, shaping it as you go and working from the center out.
7. Continue making the pie as directed in the recipe.
Tags: with rolling, about inch, about inch from, edge dough, from edge, from edge dough
This American classic is definitely a kid-pleaser.
For those who truly love macaroni and cheese, a store-bought box sometimes just doesn't cut it. This cheesy baked recipe, full of melted Velveeta, cheddar and mozzarella cheeses, is easy and quick to make, yet full of that homemade taste that is perfect for a family dinner. You can sere baked macaroni and cheese alongside classic comfort foods such as meatloaf or fried chicken, or serve it as the main dish with vegetables.
Instructions
1. Preheat the oven to 425 degrees F. Stir the elbow macaroni into a large pot of boiling water. Cut the Velveeta brick into 1-inch chunks.
2. Over low-medium heat, combine the butter, milk, Velveeta and 1 tsp. black pepper into a pot. Once melted, add 1/4 cup shredded cheddar cheese.
3. Strain the pasta and place it in a large, greased baking dish. Coat the macaroni with the melted cheese mixture and top with the remaining shredded cheddar and mozzarella cheeses.
4. Season with black pepper and bake, uncovered, for 10 minutes or until the cheese is bubbly and golden.
Commercially canned creamed corn is made from corn kernels, water, salt and a thickening agent. There isn't any cream in it. The name may have been derived from the milk or white liquid that exudes from the corn kernel when it's cut off the cob. Creamed corn is used in soups and casseroles and as a side dish by itself or mixed with onions and bacon. What you substitute for canned creamed corn depends on how it's used.
Frozen or Fresh Corn
If the corn flavor is the most important factor when using creamed corn, then use an equal amount of fresh or frozen corn. Add the corn toward the beginning of the cooking process of the recipe so the corn has a chance to cook through. If you want to mimic the sauciness of the creamed corn, put the fresh or frozen corn in the food processor. Give it a whirl or two to break up the kernels. Add 1/2 cup of milk and 1 tsp of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.
Cream Soups
Use a cream soup in a flavor that complements the final dish. For example, cream of celery soup or mushroom soup would work as a substitute for canned creamed corn in shepherd's pie, a combination of seasoned ground meat moistened by creamed corn and topped with mashed potatoes. A chicken chowder soup would work for a dish that includes chicken. Some soups are condensed, which means you need to use half as much soup as the creamed corn and add an equal amount of water or milk. Otherwise, the dish may turn out too salty.
Cream Sauce
Cream sauce is simply milk, salt and flour. A thin white sauce is 1/2 tbsp. of flour to 1 cup of milk, half-and-half or cream. Gravy consistency cream sauce is made with 1 full tablespoon of flour to 1 cup of cream. Whisk the flour into the liquid then heat until the mixture slowly boils for two minutes. Use the white sauce to replace the creamed corn when you don't need or want the flavor of corn.
Side Dish
Make your own creamed corn from scratch. Fry two chopped slices of bacon until crisp. Add a chopped onion and saute over medium heat for three or four minutes. Add two cups of frozen or fresh corn. Saute for another three or four minutes. Add 1/2 cup of milk or cream. Salt and pepper to taste.
Tomatoes and other vegetables grow only a few months of the year in most parts of the United States. But you can have fresh fare all year round with strategic preservative methods. Buy some freezer bags, start a batch of salsa and invest in a whole year of fresh, tasty salsa.
What Is Salsa?
Salsa is a mixture of diced vegetables with the addition of a spicy pepper to give it added flavor. Most commonly, salsa is tomato-based with the addition of fresh green pepper, onion, corn, garlic, jalapeno pepper, cilantro and other spices. Some less common ingredients include cucumbers, black beans, kidney beans, fresh fruit and citrus juice. People use different methods of making salsa; some people like to cook their ingredients, while others leave their ingredients raw.
Issues with Freezing Fresh Salsa
The best things about fresh salsa as opposed to store-bought salsa are the crisp vegetables and the explosions of flavor inside your mouth as you ingest a particularly zesty bite. When you freeze and thaw salsa, the vegetables tend to get soggy and the individual flavors meld together. This can especially be a problem with fruit salsas. Soggy fruit without taste distinction is about as far from appetizing as you can get.
Simple Solutions
To make your frozen salsa taste as fresh as possible, consider pureeing the ingredients before freezing. This will eliminate the issues of soggy vegetables and uneven texture. Liquids can also separate during freezing, so pour off some of the excess liquid after your salsa thaws. In fruit salsas, be sure to include enough lemon or lime juice to keep the fruits from turning brown as they freeze. Citrus is an excellent preservative, keeping your fruit crisp and flavorful.
Strategic Freezing Tips
To avoid freezing and unfreezing a pound of salsa every time you want a few tortilla chips, freeze your salsa in paper cups or ice cube trays, then transfer the single-serving-sized portions into freezer bags. This way you can thaw exactly the right amount of salsa; you can even pack a single-serving size of salsa in lunches. Grumpyoldgoat.com points out that salsa is a great starter for other recipes like chili. Use a few salsa cubes to season a simple black bean chili.
Tags: freezer bags, Fresh Salsa, fruit salsas, their ingredients, with addition
What's better than barbecue? Lots of barbecue! For a full and fun barbecue experience, a barbecue contest offers a variety of meats, side dishes, camaraderie, competition, prizes and best of all, lots of barbecue. To organize a barbecue contest, follow these steps.
Instructions
1. Do the homework. Attend other barbecue cook-offs; participate as a volunteer and contestant or even a judge. Watch and learn the techniques of a successful barbecue contest.
2. Get the details. Set a date and find a place. Determine the contest rules; many barbecue associations' websites offer rules to use as samples. Decide on an entry fee, prizes and ticket prices. Develop an entry form. Consider donating proceeds to a local non-profit for increased interest.
3. Promote the cook-off. Many barbecue associations show a calendar of events. List the cook-off on those calendars. Contact local barbecue groups to attend. Advertise in local newspapers, with neighborhood associations, community calendars and other media sources. Contact nearby barbecue associations with information and entry forms.
4. Find sponsors. Sponsors, such as local restaurant supplies, grocery stores and other businesses, can offer monetary support, equipment and supplies and a pool of volunteers. Treat the sponsors well by including their names in all promotional material.
5. Recruit volunteers and judges. Volunteers are vital to a successful barbecue contest. There are the workers who take tickets, clean up trash cans, form committees and are the heart of the contest. Look for them through local barbecue associations, sponsors and the non-profit which benefits from the event. Form committees to handle various facets of the event: facilities, ticket sales, promotion, contestants and judges. Several associations, such as the Kansas City Barbecue Society, certify judges for barbecue contests. Contact them for recommendations. On a smaller scale, barbecue lovers can make great judges.
6. Organize the facilities. Rent tents and set them up as needed. Have water, trash cans, tables and serving stations. Have plenty of parking, restroom facilities, signage as needed and a "gate" to sell and take tickets. Set a schedule of events. Develop judging criteria and inform the judges of the criteria. Have volunteers serve as contact between the contestants and the organizers. Inform contestants of set-up times, available facilities--such as RV parking--and the schedule.
7. Hold the event. Start on time, have prizes ready, let the judges do their judging and try to make sure everyone has a good time. And most importantly, eat lots of barbecue.
Fondue pots are made with thick bottoms that withstand an indirect heating source to melt cheese and chocolate. The warming element can be used to warm other liquids such as soups, fried meats and butter-based dipping sauces.
Soup
Pour soup into the fondue pot and light a burner or candle under the warming unit. It may take a while to warm the soup through, so hot soup can be added to the fondue pot and then kept warm. Guests can serve themselves with small ladles.
Meats
An electric or metal fondue pot is perfect for grilling or frying meats. Peanut oil and olive oil work well. Meat must be trimmed and dried before cooking in a fondue pot to reduce splattering. If simmering meat in broth, match broth to meat. For example, beef should be simmered in beef broth.
Butter Dipping Sauces
Butter mixed with fresh garlic, herbs and spices warms well in a fondue pot. Steamed vegetables or chunks of hard bread dip well. A classic butter recipe is bagna cauda, in which butter is warmed with garlic, anchovies and olive oil.
Pita bread has been a staple Middle Eastern food for years, but here is a new twist on serve it. These easy-to-make pita and zattar chips are a beautiful and healthy alternative to greasy dipping chips. Zattar is a traditional Middle Eastern mixed spice. Although there are different variations, zattar always includes sesame seeds, sumac, salt and thyme. Sprinkled on top of warm pita chips and served alone, or with a dip such as hummus, this recipe is definitely a crowd pleaser. Serves six.
Instructions
1. Cover the top rack in the oven with aluminum foil, and preheat your oven to 375 degrees.
2. Using a pizza cutter, cut each piece of pita bread into eight triangles.
3. Lightly cover the tops of each pita triangle with olive oil. Using a kitchen brush is recommended for this endeavor.
4. Sprinkle the top of each pita triangle with a little zattar spice.
5. Spread the chips out in the oven on top of the foil-covered rack. Allow them to bake for 5 to 7 minutes or until crispy.
6. Serve zattar pita chips warm and fresh.
Tags: each pita, each pita triangle, Middle Eastern, pita chips, pita triangle
Pistachios are a healthy snack that are often found in sweet treats, such as cookies and puddings. They contain large amounts of magnesium, copper, iron, folate, zinc, phosphorus and selenium. The nuts have a long history in the Middle East and didn't become popular in the United States until around 1880. Today, pistachios are a popular snack food, but are also used in many recipes. This recipe yields approximately 3 dozen pistachio cookies.
Instructions
1. Preheat the oven to 375 degrees Fahrenheit. Combine the vegetable shortening, unsalted butter, brown sugar, large egg and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 3 to 4 minutes, or until smooth.
2. Combine the flour, salt and baking soda in a separate bowl. Stir well to thoroughly incorporate all ingredients. Stir the dry mixture into the shortening and butter mixture, and mix well.
3. Chop the pistachio nuts coarsely, and then stir them into the cookie dough. Use a spatula to work them evenly into the dough. Spray a large cookie sheet lightly with vegetable oil cooking spray.
4. Drop rounded spoonfuls of the pistachio cookie dough onto the greased cookie sheet, about 2 inches apart. Place in the preheated oven and bake for 10 to 12 minutes, or until the cookies are lightly browned.
5. Remove the pan from the oven and transfer the pistachio cookies to a wire cooling rack. Allow them to cool completely, for about 15 to 20 minutes, before serving.
Tags: cookie dough, cookie sheet, Make Pistachio, Make Pistachio Cookies, minutes until
Caramel candy apples are a favorite treat during the Halloween season. It is the perfect food for a sweet, satisfying treat. Caramel candy apples are easy to make using a simple recipe.
Instructions
1. Choose the apples you want to use. Farmers' market apples are best for caramel candy apples because they do not have wax on them, which some grocery stores use to make the apples shinier; this wax can make the caramel slide off the apples.
2. Wash the apples in warm water, pat them dry with a paper towel and remove the stems. An easy way to remove apple stems is to grab the stem with your fingers and spin the apple to twist it off. Popsicle sticks or chopsticks can be used for the sticks. Chopsticks are easier to use because they have a narrowed end that can easily be pushed through the top of the apple. Insert the Popsicle sticks or chopsticks into four large, clean apples.
3. Open each caramel candy, place it into the microwaveable bowl and add 1 tbsp. of water. Place the bowl in the microwave and heat on high heat for one minute. Take out the bowl and stir the caramel. Put the bowl back into the microwave and stir every minute until the caramel candies are completely melted. Be careful not to burn the caramel. It should take no longer than three minutes to completely melt the caramel.
4. Dip the apples-on-sticks into the the caramel mixture. Coat the apples completely with caramel then lift slowly over the bowl. Use a spoon or knife to smooth the caramel over the bottom of the apple. Place the apples, stick-side up, on a cookie sheet that has been covered with wax paper. Repeat until all of the apples have been covered with caramel and placed on the cookie sheet.
5. Optional: Before you put the caramel candy apples in the refrigerator to set, add toppings. Use a small bowl to roll the apples in toppings like chocolate chips, mini marshmallows, M&M's nuts or candies. Place the apples back on the wax paper and put them in the refrigerator for 1/2 hour, or more. Pop the caramel candy apples off the wax paper when you are ready to serve them.
Tags: candy apples, caramel candy, because they, because they have, been covered, been covered with, caramel candy apples
Use fresh spuds or leftover mashed potatoes to make potato cakes.
Potato cakes are an easy-to-make lunch entree or side dish at dinnertime. Because potatoes are like a blank canvas, season the potato cakes with flavors you enjoy. Incorporate fresh herbs, such as thyme and rosemary, or sprinkle on a Cajun seasoning mix before cooking. Serve them with toppings and a fresh salad for a complete meal.
Instructions
1. Peel and cube then potatoes, then place them in a large saucepan and cover them with water. Add salt to the water. Bring the potatoes to a boil over medium high heat. Cook for 20 to 25 minutes, or until the potatoes are tender.
2. Drain the potatoes and place them in a large mixing bowl. Mash them with a potato masher or use a hand mixer on a low setting.
3. Stir in the onions, flour, chives and the egg.
4. Liberally grease a griddle or frying pan with butter. Heat the pan over medium high heat.
5. Drop the potato batter onto the well-greased griddle in 1/4-cup portions. Flatten the batter with a spatula. Fry the cakes until golden brown, then flip them and cook the other side.
6. Place the potato cakes on a plate lined with paper towels to drain excess grease. Serve with toppings, such sour cream and chives or green onions.
Tags: them with, high heat, medium high, medium high heat, over medium, over medium high, place them
Salsa describes a mixture of chopped vegetables, fruit or herbs. It is a Mexican condiment typically served as a dip for tortilla chips, but can also be used as a topping for meat, chicken or fish. The most common salsa variety has a chopped tomato, onion and pepper base. You can make fresh salsa quickly at home with few ingredients and not much work.
Ingredients
Salsa is one of the most versatile condiments because you can get away with using almost any mixture of ingredients. The majority of salsas contain onions and peppers, which both come in a variety of flavors. If you don't like raw onions, choose milder white onions. For a stronger flavor, use red or yellow onion. The peppers are just as easy to customize because you can remove the seeds to take away some of the heat. Choose jalapeno or Serrano peppers and remove all the seeds for a more mild salsa or keep some of the seeds in for a spicier taste. Select habanero peppers for an extremely spicy salsa,.
If you want to make a traditional red salsa, purchase plum tomatoes. They have a heartier texture and maintain their shape without becoming mushy. For a green salsa, known as salsa verde, choose tomatillos, which look like green tomatoes but have a stronger, more pungent flavor. If you want a combination of sweet and spicy, add chopped avocado or mango to your salsa ingredients. You can also add more flavor with chopped cilantro, garlic or citrus juice.
Preparation
Use a sharp knife to dice the ingredients. Keep the pieces as uniform in size as possible so they equally distribute throughout the salsa. The preparation method for salsa depends on the desired texture. If you want a more rustic and thick salsa, stir your salsa ingredients together in a bowl and chill in the refrigerator for about one hour before serving. For a smoother salsa, add half the ingredients into a food processor or blender and puree them, then add them to a bowl with the other half of the chopped ingredients. This gives a smooth texture without being completely pureed and soupy. Salsa may be heated in a saucepan until it warms through or serve it cold. Store leftover salsa in an airtight container in the refrigerator for up to three days or in the freezer for about two to three months. Whisk defrosted salsa before serving to prevent it from being watery.
Accompaniments
Salsa is Mexican in origin, so serve it atop your favorite Mexican dishes, such as enchiladas, tacos, quesadillas or burritos. You can also make it an appetizer and serve it with tortilla chips. Choose tomato-based salsa for picky eaters because it has a milder flavor. Save the tomatillo-based salsa for the fans of stronger tastes. If you decide to use a sweet ingredient in your salsa, pair it with a meat that soaks up the salsa's flavor, such as chicken or pork. The complex flavors of the salsa should be the star of the entrée and not have to compete with strong flavors from the main dish.
Tags: your salsa, before serving, remove seeds, salsa ingredients, tortilla chips, your salsa ingredients
You will think you stepped into a true Cajun kitchen when you smell the piquant blend of paprika, cayenne pepper, garlic and onion powder. You can buy the traditional spicy mixture prepared and ready for sale or make your own. However you use it, the season in true Cajun foods make for a hearty serving of comfort food.
Instructions
1. Enlighten your taste buds with delicious spicy foods. Gaspar's andouille is the spicy Cajun sausage made famous by Emeril Lagasse through his cooking show and Delmonico restaurant in Louisiana. You have never tasted such delicious traditional gumbo as you will have with this spicy sausage.
2. Prepare exotic gumbo using other meats. You can draw on the flavors of pigeon, chicken gizzards, shrimp, crab, goose and squirrel to name just a few. Add tomatoes, peppers, okra and seasonings then put the aromatic concoction over a bed of fluffy white rice. Mix the rice sparingly into the gumbo for a soupy texture.
3. Use these wonderful traditional Cajun seasonings on appetizers. Take chicken wings, add red-hot sauce, sprinkle some of the Cajun seasoning mix over them and have a great treat. Spice up some French fried potatoes with the mix and add these to the game day fare along with the fiery chicken wings.
4. Rejoice dieters! Traditional Cajun seasonings in a mix are great for bringing fresh vegetables and broiled meats to life.
5. Compare Cajun foods to soul food. Many people think they are close cousins. That's because these beautiful one-dish meals are highly seasoned and have great flavors. Cook a roasted chicken in the oven after you rub it down with Cajun seasonings. Add a tossed green salad, baked potato, rolls and a decadent chocolate cake to this and you have a dinner you would pay dearly for in a nice restaurant.
Tags: Cajun seasonings, Cajun foods, chicken wings, have great, Traditional Cajun
If you are a handyman, home owner or someone who loves making things, you probably have a multitude of nuts and bolts. These nuts and bolts can be dangerous if swallowed. They can cause accidents if slipped on, and it can be a pain to find the one you want if they are in a jumble. Organizing nuts and bolts is easy and inexpensive.
Instructions
1. Purchase empty spice bottles from a discount or home store. You may purchase spice bottles that come with a spinning spice rack or purchase individual spice bottles.
2. Spread a layer or two of old newspaper over a picnic table or your kitchen table to protect it.
3. Gather all the nuts and bolts you have. Check your garage, cupboards, drawers, basement, and other work areas to make sure you have them all. Lay these on the newspaper.
4. Sort the nuts and bolts by type; one type will go in each spice container.
5. Label the lids of the containers clearly with a permanent marker. You can use simple names such as round bolt, square top bolt or other descriptive terms. If you want to go a step further, trace around the shape of the nut or bolt on the lid so you can see exactly what it is.
6. Place the spice bottles in the spinning spice rack if you purchased a spice rack when you bought the bottles. A spinning spice rack will make it easier to view the different nuts and bolts. If you did not purchase a spinning rack, place the spice bottles containing the nuts and bolts on a shelf where they are organized. The contents of each spice bottle should be easily viewed.
No award-winning chili cook-off winner would dream of putting cornstarch in chili to thicken it. Cornstarch, masa and flour can change the taste of the final product. A great chili thickens during the cooking process. While you can use flour, cornstarch, masa or a similar starch, it's always better to let the ingredients shine without additives.
Instructions
Tomato-Based Chili
1. Tomato-based chili may contain beans.
Use less tomato base and more meat. Whether you are using fresh tomatoes or paste, both add liquid to your chili as they cook. What seems thick at the onset will turn to a watery tomato sauce. Meanwhile, the fat from the extra meat can help thicken the chili. If you are using canned tomatoes, reserve the liquid for adding later if needed. With fresh tomatoes, you can add stock if more liquid is needed.
2. Puree a portion of the beans, if you are using beans, and add that to the broth about halfway through cooking. The pureed beans will thicken the chili as they cook. Many chili purists say that beans have no place in the recipe, but some people love the addition.
3. Add cheese! While many people offer cheese as garnish, a cup or so of jack cheese can thicken the chili as it cooks. Preshredded cheese is treated with cornstarch to keep it from clumping, so shred your own. Make sure to adjust spices accordingly.
Tomatoless Chili
4. Add potatoes to naturally thicken a tomatoless chili, like a chili verde, which adds heartiness. The potato-to-meat ratio should be about one part potato to three parts meat. The vegetables should be cut into about 1-inch cubes and cooked until tender.
5. Spice things up with some roasted chili pulp. The pulp thickens the chili and adds immense flavor. If your chili already has plenty of kick, use a milder chili, such as Anaheim or Santa Fe. For fuller flavor and spice, use hatch or Fresno. Make sure you don't add too much heat, or you won't taste the other flavors.
6. Use beer instead of broth. The alcohol cooks off and thickens better than broth. Most beers contain a thickening agent, which along with the grain will reduce with simmering.
7. Allow chili to cool. If you have the time, put the chili in the refrigerator overnight. This will release the flavors of the meat and chili, and thicken it up as well. In general, this should only be done if you are cooking all day, cooling overnight and then starting the chili in the early morning for serving that day.
Tags: thicken chili, chili they, chili they cook, chili thicken, fresh tomatoes, Make sure
The fresh taste of cilantro will enliven your rice dish.
Cilantro lime rice is the perfect accompaniment to many Mexican dishes and makes a great side dish to serve alongside chips and salsa or nachos. Burritos filled with cilantro lime rice and beans are savory and nutritious, and cilantro lime rice goes well with many Indian and Middle Eastern dishes, too. The basic recipe is simple, although there are minor variations from cook to cook.
Instructions
1. Prepare the jasmine rice by adding 4 cups of water to 2 cups of rice and 1 tablespoon of butter, margarine or olive oil. You can prepare the rice in a rice cooker, in a pan on the stove or in an uncovered glass bowl in the microwave. If microwaving, cook for about 18 to 20 minutes and then check to see if all the water has been absorbed. Cook another minute or two if necessary, or, if there's only a little water left, just cover it and set it aside for a few minutes.
2. While the rice is cooking, chop the cilantro and add to a small mixing bowl. Use mostly leaves, not stems.
3. Use a grater to zest the entire surface of a large lime and add the zest to the cilantro.
4. Roll the zested lime on the counter to soften the pulp and help release the juice. Cut the lime in half and squeeze all of the juice into the cilantro and lime zest. Flatten the rinds on a cutting board and use a serrated knife to cut away the remaining pulp. Add this pulp to the mixture as well. Essentially, you want to use as much of the lime as possible.
5. Add the oil and salt to the cilantro and lime mixture and stir until everything is well blended.
6. When the rice is done, immediately pour the cilantro and lime mixture over the rice and use a spatula to make sure the rice is evenly coated. You can add the jalapeno at this point if you want that element of heat. Serve warm and refrigerate the leftovers.
Blue cheese, or bleu cheese, starts with cheese curds. The cheese makers warm milk to 70 degrees F and dissolve rennet into warm water. Rennet is an animal byproduct that contains an enzyme called rennin. Rennin will help curdle the milk, gelling it to make cheese curds. The cheese makers add a bacterial starter, such as buttermilk, into the warm milk. They then add the rennet. They cover the mixture for about 24 hours until it has turned into a soft solid called a curd. The cheese makers cut the curd into small cubes, then strain these smaller curds in cheesecloth or other suitable strainer to drain out the whey. They store the curds in a cool place for another 24 hours as they drain.
Penicillium
The cheese makers crumble the curd, since it will have solidified somewhat during the draining process. The cheese makers also salt the curds. They add the penicillium, a type of blue-green mold, to the cheese curds. They often do this by blending the mold directly into the cheese curds or inoculating the cheese with the mold after they have pressed it.
Pressing
The cheese makers place the curds into a cheese press, which will press any remaining water out of the cheese and force the curds down into a wheel shape. The curds are pressed enough to form a somewhat dense wheel, but lightly enough that some air pockets are allowed to remain throughout the wheel. The cheese makers leave the cheese in the press for about eight hours. Mixing the mold into the cheese curds will help ensure its even distribution throughout the cheese.
Aerating
After the cheese makers remove the cheese from the press, they poke holes with carefully sterilized instruments, such as a stainless steel rod, through the cheese to aerate it. These holes will make sure that the mold will get the air it needs to grow. The instruments used to create the holes must be sterilized to ensure that no harmful bacteria infect the cheese.
Aging
The cheese makers rub the outside of the cheese with salt and wrap it in cloth. They let the cheese age, or ripen, in a cool box, which maintains the temperature around the cheese at 50 degrees F and the humidity around 70 percent. The humidity will ensure that the cheese doesn't dry out, but it's not so high that it might spoil the cheese. They cheese makers turn the cheese once every day, making sure no moisture is collecting anywhere on the cheese wheel. The longer the cheese ripens, the deeper and stronger the flavor becomes.
Tags: cheese makers, cheese curds, into cheese, Blue Cheese, Blue Cheese Made
Spaghetti squash should have a buttery yellow color before picked.
With its interesting texture and delicate flavor, many dishes employ spaghetti squash as a staple. Before using the vegetable with a recipe, though, you must allow it to mature. However, if you pick the spaghetti squash while it is still green, it might still ripen indoors.
When to Pick
The time to pick spaghetti squash is once the skin has turned yellow and the skin can no longer be easily punctured with a fingernail. The color and texture change indicate that the vegetable has matured enough to eat.
Ripening After Picked
Ripening a green spaghetti squash may be a difficult task and does not always offer successful results. Bring the squash indoors, and place it in an area with plenty of sunlight. Allow the vegetable to sit for several days, turning it regularly to allow the sun to hit all sides of the squash. If the vegetable is not placed in an area with sunlight, it will not ripen.
Considerations
Before attempting to ripen the squash indoors, wash the vegetable. Rinse the squash under cool water and use your fingers to gently scrub the skin. Use a towel to blot the skin and stem completely dry. Skipping this step might allow the squash to rot or produce mold while sitting in the sunlight.
Whole butternut squash stores successfully for up to three months.
Butternut squash has a thin skin, as opposed to the thicker skins on most winter squash varieties. The squash requires seeding, to remove the seeds and pulp, before it's ready to serve. Seed butternut squash prior to cooking it, whether you intend to bake or boil the vegetable. Butternut squash peel isn't edible, so it is usually removed with a vegetable peeler before or after cooking.
Instructions
1. Place the butternut squash on the cutting board. Cut it in half lengthwise.
2. Set both halves on top the cutting board face up. The majority of the seeds and pulp are located in the bottom center of each half.
3. Scoop out the seeds and pulp with a spoon. Remove all the stringy pulp, using the edge of the spoon to cut the strings from the firmer flesh. Dispose of the seeds and pulp.
4. Cook the seeded squash as desired. Bake butternut squash half cut side-down in a 350 degree Fahrenheit oven for 30 minutes or until tender. Alternatively, cube the squash and boil it until tender.
Tags: seeds pulp, butternut squash, cutting board, until tender
The meeting of plump ripe blackberries with crunchy buttery crumb topping is hard to resist. Blackberries provide antioxidant-fighting vitamins such as C and A and have grown in the United States and abroad for thousands of years. Mix fresh blackberries with a flour-and-sugar-based buttery dough and you'll have blackberry cobbler. The dish isn't tough to make and can be whipped up in a few minutes.
Ingredients and Tools
Blackberries are the star of this dish and should be selected with care. Several recipes call for frozen blackberries, which is a practical alternative when baking cobbler during the fall and winter months. Another option is to pick or purchase fresh blackberries during the summer, then flash freeze for future use. However, fresh are always best.
This dish requires only a few ingredients, so select the finest quality. Purchase milk, fresh unsalted butter, sugar, flour, baking powder and salt.
Use a large glass bowl to mix your cobbler, a rubber spatula, a 2-qt. glass casserole dish, microwave and conventional oven. Select a dish that fits in your microwave oven so you can melt the butter. If you don't have a microwave, melt your butter in a pan on the stove.
Build Cobbler
Preheat oven to 350 degrees F. Microwave ½ cup of butter in a 2-qt. glass casserole dish for 1 minute or until melted. Combine 1 cup flour with 1 cup sugar, 1 tbsp. baking powder, 1/8 tsp. salt and 2/3 cup milk in a large glass bowl. Fold ingredients with a spatula, then pour mixture over the melted butter.
Spoon 16 oz. of blackberries over your dough. Thaw blackberries first if they are frozen, and be careful not to stir blackberries into the dough mixture. Bake for 45 minutes or until golden brown.
Easy Recipe Variations
Add special ingredients to the blackberry mixture in the basic cobbler recipe. Food Network chef Sandra Lee adds lemon juice to her blackberry mix, and "Throw Down with Bobby Flay" challenger Linda Hacker adds sour mash bourbon whiskey and cinnamon to her blackberries.
Ramen noodles are a staple for inexpensive and quick meals to make. Dehydrated ramen noodles stay fresh for months and come with a convenient sauce packet to make meals fast. You can improve the taste of ramen and make many styles of meals just by adding a few ingredients to the basic ramen packages.
Broccoli Stir Fry
Mix ¼ of a red onion, four or five florets of broccoli and 2 tbsp. of olive oil in a frying pan until the vegetables are soft. Add the ramen spice packet to the vegetables and mix. Cook the ramen in a separate pan until soft. Drain the water and add the noodles to the broccoli mixture. Mix all of the ingredients together and serve immediately. You could add additional vegetables to the mixture if desired, such as tomatoes, baby corn, mushrooms or bamboo shoots.
Bacon Ramen
Cook ¼ of a white onion and two strips of bacon in a frying pan along with cooking spray or 1 tsp. of oil. When the onion and bacon is cooked, add 1/3 cup of cream to the pan and mix. Add a spice packet to the cream mixture for flavor. Cook the ramen in a separate pan until the noodles get soft. Drain the ramen and add it to the cream mixture. You can also add chopped potatoes to the ramen if desired.
Ramen Snacks
Crush the ramen into pieces while it is still in the package. Heat 1/3 a cup of oil in a sauce pan on the stove under low heat. Cook the pieces of ramen in the oil until they turn light brown. Remove from the oil and drain. Place the noodles in a large bowl. Add ¼ cup of dried apricots, ¼ cup of dried almonds and ½ a cup of dried cranberries to the bowl. Mix thoroughly and serve.
Ramen Salad
Heat 1/3 of cooking oil in a sauce pan on medium heat. Add the noodles to the oil and cook until golden brown. Remove the noodles and drain excess oil. Allow the noodles to cool. While the noodles cool, chop one head of bok choy, ½ a cup of almonds and 1 green onion. Mix the noodles and vegetables. Heat 1/3 of a cup of olive oil, ½ a cup of sugar, 1 tsp. of soy sauce and ¼ cup of vinegar in a pot over low heat. When it starts to boil, remove the sauce from the heat. Pour the sauce over the vegetables and serve warm or cold.
California offers some of the country's finest red wines.
California, especially the Napa Valley region, is known worldwide for its wines. Red wine is often thought of as healthier than white wine because of its high content of antioxidants. The skin of red wines is left on during the fermentation process, giving the wine its color. Whether you like softer tones or big, bold varieties, there is a red wine out there for you.
Syrah
Syrah is a spicy and hearty red that can range anywhere from your average-bodied red to a full-bodied dark red. It often has flavors of black pepper and black fruit. If treated with oak, Syrah may have toffee notes. This red wine pairs well with meat stews, beef, steak and wild game. A recommended Syrah from California is Peju winery's estate Syrah. It is 7 percent cabernet sauvignon and 93 percent Syrah. The cost is $42 per bottle in November 2010.
Merlot
Merlot is a good red wine to begin with if you have never ventured into the realm of heavy bodied wines. It is easier to drink and lighter bodied than some types of red wine. Merlot pairs well with almost any food. It often has herbal flavors and notes of black cherry. A recommended California merlot is a Napa Valley Merlot 2007 from Duckhorn Vineyards. It has been scored 92 out of 100 points and costs $52 per bottle in 2010.
Zinfandel
Zinfandel red wine only comes from the state of California. It comes from a versatile grape, allowing for many different varietals of zinfandel. There is a range from blush wines, also known as white zinfandel, all the way to heavy bodied and rich reds. There are flavor notes of berry, and zinfandel is often described as zesty. It goes well with pizza, barbecued or grilled meats, and tomato sauce. Try Manzanita Creek Winery's 2005 Zinfandel Stealth for $55 per bottle (in 2010). It was given a score of 91 points out of 100.
Cabernet Sauvignon
Cabernet sauvignon is often blended with merlot of Cabernet Franc. It is a firm and full-bodied red that contains heart healthy polyphenols. It often contains notes of bell pepper, black cherry or chocolate. It goes well with red meat that is simply cooked, such as hamburgers. Try Trilogy from Flora Springs Winery. It was rated 93 points out of 100 by The Wine Advocate. It is blended with about 20 percent merlot and costs $65 per bottle in 2010.
Pinot Noir
Pinot noir is not often blended, and the grapes are only grown in certain conditions. It is a difficult grape to grow, but pinot noir is smooth, soft and delicate. This is a good wine for those who enjoy lighter-bodied reds. Pinot noir is a fruity red wine, often containing flavors of cherry, plum and strawberry. Other notes include earthy mushroom and tea leaf. Try pairing this red wine with chicken, grilled salmon or lamb. A good California pinot noir is from Rodney Strong Vineyards. Try the 2008 reserve at $40 per bottle in 2010.
Tags: bottle 2010, well with, black cherry, blended with, comes from
Long ago, people recognized the healing properties of vinegar. Although vinegar is not a cure all, it does have many beneficial properties. Vinegar can be taken internally or used topically. Vinegar is used to improve overall health and to treat a variety of specific ailments.
Types
White distilled vinegar has no health benefits. It is apple cider vinegar that is credited with healing properties rather than white distilled vinegar, which is most often used for cleaning. Use organic apple cider vinegar to reap the most health rewards. Organic apple cider vinegar can be found in most health food stores.
Acne
Vinegar has antibacterial properties. It is also a natural antiseptic. Vinegar is good for the skin and can be used to treat acne. OrganicPassion.info recommends both internal and external use of apple cider vinegar for best results in clearing up acne. Mix a solution of vinegar and water and apply with a cotton ball two to three times daily. Use this solution as an astringent for oily skin. Apple cider vinegar is even used to reduce the appearance of age spots and cellulite. Add two to three cups of vinegar to a tub of water.
Sore Throat
Innvista.com recommends gargling with apple cider vinegar to soothe and help heal a sore throat. Use a 50/50 mixture of apple cider vinegar and water to gargle. Repeat several times a day. Rinse your mouth thoroughly after gargling.
Vinegar can also eliminate bad breath. Apple cider vinegar fights infection and the bacteria that cause infection and bad breath.
Apple cider vinegar also helps strengthen the immune system and aids in clearing up sinus infections.
Digestive Disorders
Apple cider vinegar is aids in the process of breaking down and absorption of food. The acidic composition of vinegar discourages the growth of bacteria, fungus and viruses in the intestinal tract and restores the pH balance, therefore preventing many digestive disorders. Mix 2 tsp. apple cider vinegar in 8 oz. of water two to three times daily to aid digestion. According to information at Innvista.com drinking apple cider vinegar and water before meals can improve digestion.
Arthritis
Apple cider vinegar can help relieve the pain and stiffness of arthritis. Soak the affected joints in a solution of apple cider vinegar and water or apply a cloth soaked in the mixture to the area. Internal consumption of apple cider vinegar can also be beneficial to arthritis sufferers. The usual dosage is 2 tsp. of vinegar in an 8 oz. glass of water two to three times per day. Rosabay.com states that a component of apple cider vinegar called malic acid can break up the uric acid deposits in joints that cause arthritis pain.
Weight Loss
People who have difficulty losing weight may turn to apple cider vinegar. It is unclear how apple cider vinegar aids weight loss, but drinking a solution of vinegar and water before meals seems to do the trick. Apple cider vinegar can also be taken undiluted. According to Rosabay.com, apple cider vinegar increases metabolism and improves the metabolic process causing the body to use more energy and store less fat.
Considerations
For those who cannot tolerate the taste even when mixed in a glass of water, add a spoonful of honey to sweeten the taste. Honey has several beneficial properties of its own so by adding honey you reap the health benefits of both products.
Tags: cider vinegar, vinegar water, apple cider, apple cider vinegar, apple cider
Kamut sprouts offer a variety of flavors, from nutty to sweet and provide a source of vitamins E, C and B and the minerals phosphorus, magnesium, iron and calcium. You can also eat kamut as a source of protein and amino acids.
Instructions
1. Place your kamut in a fine mesh colander and rinse under running water. Place the grain into a wide-mouthed glass jar and cover the kamut with water. Let the grain soak for 8 to 10 hours.
2. Rinse and drain the kamut thoroughly. Place the grain back in jar. Cover with a light piece of cloth so that the sprouts can breathe and put the jar in a cool location out of direct sunlight.
3. Rinse and drain the kamut every 8 to 12 hours. After rinsing, sample your sprouts for flavor. Kamut gradually sweetens. After 1 or 2 rinseings, the kamut should have a soft texture. You can let your kamut to sprout until it attains a flavor you like.
4. Rinse the kamut one more time and spread the sprouts on a mesh drying rack. Stir the sprouts every hour or so until they dry, and then seal them in your glass jar. Keep them in the refrigerator for 1 to 2 weeks.
Tags: drain kamut, Place grain, Rinse drain, Rinse drain kamut, your kamut
Primitive style is not just for home decor. The style adds originality and personalization in other ways, such as gift tags---or tags for any reason. Primitive tags can add a country feel to any holiday or occasion. Homemade prim tags are easy to create, but they can leave a lasting impression on friends and family who appreciate the personal touch. Try making your own prim tags to add to your presents for the next holiday or event.
Instructions
1. Cut a sheet of card stock to the shape and size you want your tag to be. Use white or colored card stock. If you decide to use a color, choose a deep burgundy, navy blue or olive green.
2. Use pinking shears to add a decorative edge all the way around the tag.
3. Run water over a tea bag to moisten it, then rub the bag over the card stock you cut out. This will stain the paper and make it appear worn and aged. Allow it to dry.
4. If your tag is for a gift, press a rubber "to and from" stamp into a stamp pad, then stamp your tag. If your tag has another purpose, such as a price tag, use number stamps to stamp a dollar amount onto the tag.
5. Stamp images onto the tag with primitive-style rubber stamps the way you stamped the "to and from" or number stamps. Browse the selection in your local craft store for primitive-styled stamps that fit your particular holiday or event.
6. Punch a hole with a hole punch on a corner or side of the tag where it will not interfere with the wording or image stamps.
7. Tie a section of twine through the hole and secure it with a knot.
Tags: card stock, holiday event, number stamps, prim tags, tags your, your prim
Oysters, like this one, and mussels have similar bivalve forms, but many differences.
Oysters and mussels are both bivalve mollusks. They have similar appearances and share some of the same traits. However, they are still different animals and therefore have varying properties that set each other apart. These differences are spread across all attributes, from where they live to the regular diet they keep.
Lifespan
The lifespan of the average oyster in captivity is 20 years, according to National Geographic. Mussels have a much longer lifespan. They typically live for several decades, but in certain cases, they have lived for up to a century or even longer.
Varieties
One difference between the two animals is the number of species of each that exists. There are 50 living species of oysters in the world. Several of these are edible. There are many more species of mussels. In the United States, freshwater mussel species number well over 300. In other parts of the world where mussels live, there may be only about 20 species.
Habitat
Oysters are saltwater bivalves while mussels can be found in both saltwater and freshwater communities. Both of these animals live in large clusters called beds. Mussels usually live in beds made up of many different species, while oyster beds are generally made up of one, or just a small number.
Diet & Detritus
Oysters and mussels have mostly different microbes found in their intestines, which suggests they have different ways of processing foods and extracting nutrients from their diets. Detritus, or nonliving organic material, is more important in mussel diets than it is in oysters, for instance. Detritus is rich in cellulose, which oysters do not utilize from this source.
Movement
Oysters remain attached to rocks and will not move their whole life if possible. However, many are dislodged by waves. When they settle, they reattach themselves until they are dislodged again. Mussels, on the other hand, can move freely with the help of a muscular foot, which is inserted into the sand or gravel and used to pull the mussel forward.
Fruit is a healthy, sweet snack to serve in a preschool.
Preschool snacks must be both healthy and appealing to the preschooler so that they are actually inclined to eat it. Vegetables are not the most practical snack in a preschool room as it is often difficult to persuade a child to eat a vegetable in the allotted time. Save the veggies for lunch or dinner when there is more time to prepare and allow for consumption. Avoid unnecessary struggle by focusing on healthy fruits, proteins and whole grains.
Fruit Salad
Fruits contain natural sugars that are both healthy and tasty. Most kids have little problem consuming fruit. Serve fruit either in slices or as a fruit salad. A fun activity to get the kids physically involved in snack time is to have them help the adults prepare a fruit salad. All fruits should already be washed and cut before given to the kids to assemble. Place fruits, including chopped apples, banana, pineapple, melon and grapes, in individual bowls for each child to add to the larger bowl. Allow one or two children to take turns stirring the salad together. Serve as is or with yogurt on top.
Crackers and Cheese
Whole-grain crackers with cheese are a quick, healthy snack that most young children enjoy. Whole-grain crackers give a salty carbohydrate energy boost that most fast-moving preschoolers need. String cheese or cheddar cheese cut into strips or cubes add protein and calcium to the plate. Serve cheese cubes with forks and demonstrate for the children that the cheese can be placed on top of the cracker for a new flavor combination.
Yogurt
Plain or low-sugar flavored yogurt is a common snack for preschoolers as it contains calcium, protein and sugars for boosted energy. Most children love yogurt because it is sweet and slightly reminiscent of ice cream. Yogurt can either be served in individually purchased cartons or scooped into a bowl. During the summer, freeze the yogurt in the containers or in ice cube trays for an icy refreshing treat with all the same health benefits. For a heartier snack, serve the yogurt with fresh or dried fruit and low-sugar granola or granola bars.
Sandwiches
Sandwiches are not just for lunchtime as they make for a nutritious and tasty snack. A sandwich refers to anything that is layered between hand-friendly foods, so there are many healthy options that can be used to create sandwiches other than whole-wheat bread. Circular apple slices, miniature rice cakes, whole-wheat crackers and mini-bagels can all be used to create kid-friendly snack sandwiches. Fill the sandwiches with cream cheese, jam, jelly, smooth peanut butter, hummus, cheese or lean deli meats.
Snack Mixes
Snack mixes are basic items that can be made ahead of time and brought out at a moment's notice. To keep snack mixes healthy, make your own rather than purchasing pre-made mixes that contain oil and sugars. Kid-friendly items for snack mixes include whole-grain cereals without added sugar, lightly salted peanuts and almonds, dried fruits such as raisins, bananas and apricots, small cheese or whole-grain crackers, and miniature pretzels. You can add a small amount of semisweet chocolate chips to the mix to add flavor and appeal without detracting from the health value.
Tags: both healthy, snack serve, that most, used create, Whole-grain crackers
Turducken is the ultimate stuffed entree. It's a stuffed chicken stuffed into a stuffed duck stuffed into a stuffed turkey. The turducken originated in Louisiana and rose in popularity when football broadcaster John Madden ate one on air. Today, turduckens can be purchased at many grocery store chains and online. They are popular for Thanksgiving meals, and in Louisiana, they are also a hit on New Year's Day and Super Bowl Sunday.
History
Cajun Chef Paul Prudhomme and Hebert's Specialty Meats in Maurice, Louisiana both take credit for creating the turducken, though no one knows for sure who had the idea first. Regardless, both agree that the dish has been around for at least 25 years in Louisiana. It hit the national stage when John Madden started talking about them during Thanksgiving Day football game broadcasts in the mid-1990s. Year after year, until 2008, Madden talked turduckens every Thanksgiving and even gave them to winning football teams.
How It Is Made
All three birds are deboned, then each is stuffed with a different dressing. Chef Paul Prodhomme's recipe, considered a classic, calls for shrimp dressing in the chicken, andouille sausage dressing in the duck and cornbread stuffing in the turkey. Once the birds are stuffed, they are stuffed into each other.
Cook
Cooking the turducken can be difficult, not only because each bird has to be cooked to the correct temperature, but also becuase the stuffing inside has to be cooked correctly. Chef Paul Prodhomme recommends cooking at 225 degrees F for about 8 hours, until the internal temperature reaches 165 degrees F. The New York Times recommends a temperature of 250 degrees F for at least 4 hours at then turning up to 375 until the internal temperature is 165 degrees F. Cook's Illustrated had to cook its test turduckens for 7 1/2 to 8 hours at 325 degrees F to get the internal temperature to 165 degrees F.
Store-bought Turducken Safety
The USDA lays out safe handling procedures for store-bought turducken. If you buy a turducken, refrigerate it within two hours of purchase or one hour in warmer climates. If the turducken is delivered by mail, be sure it arrives frozen and put it the freezer right away. If it is thawed, do not use it.
Home-assembled Turducken Safe Handling
The USDA also recommends safe-handling procedures for assembling turducken at home. While deboning the birds, be sure to keep the meat and juices away from other foods and make sure each bird and its stuffing are not out of the refrigerator for more than two hours, less if the kitchen is warm. Be sure to pack the stuffing loosely so that heat can permeate and cook the dressing. Sanitize all surfaces and cutting boards after contact with the poultry.
Tags: Chef Paul, internal temperature, stuffed into, temperature degrees, Chef Paul Prodhomme, each bird
You can now take away the risk of leaving part of the cork in the bottle. Electric cork screws have now become quite common even among the more traditional wine lovers. Electric cork screws actually sit on a dock and charge. They range in price from just under $20 to a commercial version that can be in excess of $2500. You can open as many as 80 bottles from one charge depending on the model you select. Most come with a foil cutter to cut away the foil covering and some even come with a cheese grater.
Use the Electric Cork Screw
Allow your newly acquired wine opener to charge for at least 8 hours before you start to open bottles. Place the foil cutter at the tip of the bottle and cut the foil so you can see the cork..The foil cutter is stored in it's own space on the dock. Hold up the opener, and it you look up inside you can see the corkscrew. Place it on top of the bottle and then push the button. It will automatically come down into the cork and then pull it out. You have to hold the bottle in one hand while holding the opener in the other. The whole process takes between 10 and 15 seconds. Push the button in the opposite direction to release the cork from inside the opener.
Advantages of The Electric Cork Screw
One of the biggest advantages for the cork screw is it is effortless to use. Anyone who has a problem with arm strength will be able to use the opener with ease. Another advantage is that it is always ready to use. Keep the opener on the charger when not in use and when you get that unexpected guest with bottle of wine in her hand, you will be ready. You won't have to go searching through every junk drawer in the house looking for your manual cork screw. And lastly, it will take out the entire cork, every time. There's nothing worse than having a wonderful bottle of wine and the cork breaks. Then you end up forcing the bottom half into the bottle to get to the wine. No one likes picking cork out of their glass of wine.
Tags: Electric Cork Screw, Cork Screw, Electric Cork, bottle wine, foil cutter, come with, cork screw
1. Choose fresh, green spinach without brown or yellow spots.
2. Remove wilted or discolored outer leaves and discard.
3. Wash spinach thoroughly to remove sand or dirt.
4. Remove excess water from leaves with a salad spinner.
5. Trim off tough stems as much as possible, and remove any root material.
6. Chop or use whole leaves - you can also chop the spinach after cooking, if you wish.
7. Cook spinach the easy way by dropping it into a hot skillet with just the water that still clings to the leaves from washing. Fold the cooked spinach at the bottom of the pan over the uncooked leaves at the top. Keep adding leaves as the spinach cooks down. The spinach is cooked when the leaves are wilted completely but still bright green, which takes about 2 minutes.
8. Saute spinach with garlic, oil and some red pepper flakes - again, it'll be done in about 2 minutes. Accent with lemon juice.
9. Stir-fry spinach with garlic and ginger. Top with tofu and peanut sauce.
10. Use cooked spinach in omelettes and frittatas.
Tags: about minutes, cooked spinach, spinach with, spinach with garlic, with garlic