Chili is popular no matter what time of the year it is. Even in the summertime, people love to have this spicy dish to serve on hot dogs. Yet, the same old recipe can get boring. Making gourmet chili isn't hard though. You can take your favorite recipe and create a gourmet meal. It just takes a few substitutes and a few easy steps.
Instructions
1. Make beans from scratch. Canned beans are usually used in chili because they're convenient, but home cooked beans allow you to control the flavor of the final product. Home cooked beans also prevent you from having overcooked beans. Chili needs to cook once the beans are added. When you use canned beans, they cook to the point that they are mushy.
2. Use high quality meat. Ground beef is a popular choice, but it isn't very gourmet. Instead, why not consider using beef tenderloin or even venison? Both choices will add tons of flavor and are sure to take the boredom out of your chili pot.
3. Add fire roasted tomatoes. Another wonderful way to add flavor to your gourmet chili is to add fire roasted tomatoes. This will add even more smoky flavor that your guests are sure to love.
4. Substitute the chili powder. Almost every recipe calls for chili powder, but if you want a more gourmet flavor, why not consider adding ancho chiles or chipotle peppers in adobo sauce? Both choices will add a more complex flavor.
Tags: Both choices, Both choices will, chili fire, chili fire roasted, chili powder
Shallots lend a sweet and subtle flavor to many dishes.
Shallots belong to the onion family, but are generally smaller and sweeter than traditional cooking onions. Owing to their mild flavor, shallots are a common ingredient in the vinaigrettes, soups, stews and sauces of French cuisine. They can be used the same way as onions, cooked and added to gravies or consumed raw in salads. Shallots must be properly peeled before they are used as a food ingredient.
Instructions
1. Separate the bulbs of the shallot by pulling them apart if they are joined together. The bulbs should be separated from each other and individually peeled. Shallots sometimes grow in clusters like the bulbs of garlic and what seems like a single shallot may actually hold multiple shallots.
2. Place the shallot on a cutting board and hold it firmly with your fingers. Carefully slice off the hairy, root end with a knife.
3. Start peeling the shallot from the stem end and not the root end. Use your fingers to pull the thin, papery skin away from the shallot. Peel lengthwise, in a downward direction until you remove the skin completely from the shallot. You can also use a knife instead of your fingers to carefully peel the shallot.
4. Peel the shallots more easily and quickly if you plan to slice or chop them after peeling. Cut the shallot into half lengthwise, starting from the stem tip right down through the root end. Use either your fingers or a knife to peel the individual halves of the shallot.
Tags: your fingers, shallot Peel, from shallot, from stem, peeling shallot
Never touch your eyes after contact with hot peppers.
Anytime that your hands are in contact with hot peppers, you are going to feel the after burn from the pepper's oils later on. The amount of burning will depend on which type of pepper you use; some are worse than others. No matter what your situation, it's possible to substantially reduce the heat and soothe your hands.
Instructions
1. Wash your hands off thoroughly with warm water and seven to eight drops of dish soap. Water by itself won't help, but adding dish soap will help to remove the majority of oils from the hot peppers.
2. Brush underneath your fingernails using a nail brush or toothbrush to remove any trapped oils before rinsing the soap off of your hands.
3. Pour some lemon juice into a medium-size bowl and soak your hands in the juice for 2 to 3 minutes. This should eliminate any remaining oils from your hands.
4. Empty the lemon juice from the bowl and rinse it out with water.
5. Pour some milk into the medium sized bowl and place your hands in the bowl until the burning has completely subsided. This is an effective method of soothing your hands. Afterward, rinse your hands off with cool water.
6. Rub a small amount of aloe vera gel onto both of your hands if there is any after-burn. This is one of nature's best remedies, and it will keep your hands feeling soothed.
Tags: your hands, contact with, contact with peppers, dish soap, lemon juice, oils from
Italian beef is a popular dish that can be found at picnic lunches, family reunions and especially during summer get-togethers. There are a variety of ways you can prepare this yummy meal. The easiest way to cook Italian beef is in the crock-pot with just a bottle of Italian dressing. It is simple, but it is definitely very tasty.
Instructions
1. Unwrap your package of rump roast. Cut any extra fat off the meat. Season the meat with a sprinkle of pepper, garlic powder, and salt.
2. Place your meat in the crock-pot. Pour in 1 bottle of Italian dressing. Cover the remaining meat with water.
3. Set your crockpot on low and let the meat cook for 6 hours. Check it at this time. The meat will be done when it is tender and easily shreds apart. It can take up to 8 hours.
4. Remove your meat from the crock-pot, and place on a serving dish so that you can shred the meat apart. Shred all of the beef apart so that you can use it for sandwhiches.
5. Pour in about half a jar of banana peppers. You may add more if you would like. Dip some of the juice from the banana pepper jar and pour onto the meat. Then take some of the broth from the crock-pot and pour onto the meet so that it does not dry out. Stir the meat.
6. Empty the remaining broth from the crockpot. You may use bread or any type of bun to create your Italian Beef sandwhiches. Serve it with potato chips or your favorite potato salad.
Tags: bottle Italian, bottle Italian dressing, broth from, dish that, from crock-pot, Italian Beef, Make Italian
Remove grease from your stock before making your soup.
Few things make a finished bowl of chilled soup more unappealing than a thick, oddly colored layer of congealed fat on the surface or globs of fat floating around within the soup. If your soup is hot, this extra grease will present itself as a layer of liquid oil instead. While there are several ways to end up with too much fat or oil in your soup, one common mistake is to skip the step of removing grease from the homemade stock you intend to use in your soup. If you don't have much time for cooking, make the stock a day in advance so you will have time to perform this vital step.
Instructions
1. Pour your soup stock through a strainer into a refrigerator-safe container. Use a strainer with a mesh of your choice; a fine strainer will remove more particles, leaving a clearer broth. Allow the stock to cool to room temperature or for up to two hours, whichever comes first.
2. Transfer the container of stock to your refrigerator and leave it there at least overnight. Do not rush this process, as the stock needs to cool completely for best results.
3. Remove the container of stock from the refrigerator. You should see a solid layer of hardened fat spread across the stock's surface. Scoop this layer off with a large spoon or other utensil of your choice. It should come off easily, and any pieces that break off will float and be easy to remove. Discard the fat or use it for another purpose. You may now use the stock in the soup recipe of your choice.
Tags: your soup, your choice, container stock, grease from
Roast your own red peppers at home to use in all of your favorite spicy recipes. It's a fairly simple and straightforward process using your oven's broiler. Roasting the peppers gives them an intense smoky flavor. This process works for most pepper varieties and is especially good for green or red chilies. This is also a great method for roasting bell peppers.
Instructions
1. Turn your oven broiler on low to preheat.
2. Wash the peppers thoroughly and pat dry with a paper towel. Arrange them in a single layer on a metal baking sheet.
3. Place the baking sheet under the preheated broiler. Watch the peppers closely as the skins begin to turn brown and blister. Do not char the skin of the peppers to the point that they turn black.
4. After 1 minute or so, remove the pan from the oven and carefully turn hot peppers over to expose the other side. Return to the oven and continue to roast them.
5. Once the peppers are brown and blistered, remove them from the oven and place in a quart- or gallon-size zip-close plastic bag. Seal the bag and let the roasted peppers steam at least 15 to 20 minutes.
6. Remove the peppers from the bag and the brown and blistered skins should easily slip away. At this point, the whole roasted peppers can be chopped and left with the seeds in place or sliced open and deseeded.
Tags: baking sheet, brown blistered, from oven, oven broiler, roasted peppers
Moles are nature's way of controlling insects such as Japanese beetles and grubs, loosening and aerating soil and mixing deeper soils with surface material to greatly improve soil quality. Contrary to popular belief, moles do not eat plant roots. Moles are not susceptible to rabies and present no real health threat to humans. The havoc and financial damage they cause is their downfall; thus we are always looking for better home solutions for killing moles.
To Kill or Not to Kill
We take pride in our lawns and gardens. In some cases, having a well manicured surface is a matter of finances, such as golf courses, where the surface has to have a specific texture or "lay." Having an intricate mole highway system crossing our lawn, garden or golf courses just isn't something we're willing to accept. The question is what is the most effective way to eliminate the problem, extermination or repellents? Both have their advocates.
Killing Moles
For as long as moles have caused problems, we have been devising ways to kill them. Everything from spear type traps, poisons, smoke bombs and chewing gum have been tried. To date, information distributed by Purdue University's Pest Control Operations and authored by Robert Corrigan Ph.D. states "Trapping is the MOST reliable method of mole control."
Poisons are effective, but have the obvious dangers to other animals and humans. Thus methods that have limited reach are worth considering (i.e., do not spread easily via wind or water by leaching into the soil and so forth). Some reports claim sweet bubble-gum rolled into earthworm shapes will kill moles. Just dig a little opening in a mound and put the gum in. The moles will eat it, but cannot digest the gum. You can make a homemade solution to kill moles by mixing 1 cup of Murphy's Oil Soap, 1 oz. of castor oil and 1/4 cup cayenne pepper with water and spray the area where the mole travels. You can also pour this mixture into the mole's tunnel. The newest bait developed for mole elimination is Talpirid Mole bait, which is the size of and feels like a worm, which is a favorite mole food.
Repellents
Repellents can be successful. One such concoction is a mixture of castor oil and liquid dish soap. Whip 2 oz. of castor oil, 6 tbsp. of water with 1 oz. of liquid dish detergent in a blender. Fill a sprinkling can with water, add 2 tbsp. of the mixture and sprinkle on the areas used most by the mole. Muriatic acid can be used also; just pour a cupful into a tunnel opening and close the opening, the fumes will sometimes do the trick. Another effective deterrent is to eliminate their food source. Last, ultrasonic devices, which emit high pitched sound that mimic another mole, seem to hold some promise. Moles are territorial. If another mole is in the area, moles will leave.
Tags: another mole, golf courses, have been, kill moles, Killing Moles, liquid dish, moles will
Corn soup is a creamy soup made with corn kernels, milk, broth and various other vegetables. It can be made more healthful by using low-fat ingredients when possible. This recipe yields approximately four 1-cup servings of healthy corn soup, with each serving containing only 240 calories and 2.5 g of fat.
Instructions
1. Peel and cube the potato into small chunks, about 1 inch in size. Spray a large sauce pan with vegetable cooking spray. Add the potato, onion and garlic, and sauté over medium-high heat for about 5 minutes, or until the onion is tender.
2. Drain the can of corn and add to the pan with the onion mixture. Add the flour, cayenne pepper and ground coriander. Stir well to combine and cook for an additional minute.
3. Add the vegetable broth to the pan. Stir and bring the mixture to a rolling boil. Reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, or until the chunks of potato are tender.
4. Transfer the healthy corn soup base to a blender or food processor. Process on medium speed for 3 to 5 minutes, or until the soup is almost smooth. Return the soup to the sauce pan.
5. Drain the can of tomatoes. Add the nonfat milk and tomatoes to the pan, and bring the mixture to a rolling boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5 minutes, uncovered.
6. Remove the pan from the heat and add salt and pepper to taste. Divide the soup evenly between four soup bowls and sprinkle each with paprika. Garnish with fresh chopped parsley, if desired, and serve immediately while hot.
1. Mix mustard, wine, minced garlic (if using), tarragon and black pepper in small bowl. Mix paprika, chili powder, cumin, salt, pepper, wine and oil in gallon size food storage bag.
2. Cut narrow, deep slits in the roast all over and insert garlic slivers deeply or omit the garlic and insert fingers full of the mustard mixture into the slits or be brave and use both. You don't have to be neat, just get some of the flavors into the slits as deeply as you can. Refrigerate the rest of the mustard mixture.
3. Add the roast to the plastic bag, remove as much air as possible, and seal. Place in a dish (in case of leakage) and refrigerate all day or overnight. Turn occasionally if you can.
4. Preheat oven to 500 degrees F. Remove roast and mustard mixture from refrigerator and allow to come to room temperature. Once roast is room temperature, rub entire outside of roast with the rest of the mustard mixture.
5. Place the meat on a rack in an open roasting pan. Place the roast in the oven and close the door quickly. Reduce the temperature to 475 degrees. Do not open the oven door from this time on.
6. Roast for seven minutes per pound, then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door during this time.
7. Remove the roast from the oven, tent with foil, and allow to sit for 20 minutes. Carve across the grain into thin slices to serve.
Tags: mustard mixture, into slits, Remove roast, rest mustard, rest mustard mixture, roast oven, room temperature
Almonds are among the earliest cultivated crops, according to Food Reference; even the Old Testament makes mention of them. Known for their distinctive shape and tan or brown skins, they also pack a nutritional punch, boasting such minerals as calcium, magnesium and potassium, along with protein and vitamin E. Almonds can be enjoyed raw or roasted, salted, sugared or covered with chocolate. Exposure to air can make them go stale. Freshening them takes little time and trouble.
Instructions
1. Preheat the oven to 275 degrees Fahrenheit.
2. Pour the almonds onto the baking sheet so that they rest in a single layer.
3. Place the baking sheet on the center rack in the oven. Using the upper or lower racks could lead to scorching.
4. Roast the almonds for 5 minutes or so, just long enough to crisp them and restore their flavor.
5. Test the almonds by removing one or two with a spoon or tongs, waiting a minute for cooling and tasting them. If the test almonds are lightly crisp and the stale taste is gone, the batch is ready to remove from the oven. If the almonds are not quite ready, test one or two every minute or so. The almonds should not need more than 10 minutes of oven time.
There are several different options for buying wine in Seattle.
When thinking of wine, Napa Valley in California may come to mind. Though this remains the original wine country, there are many other locations within the United States that have vineyards and wine stores. Seattle, Washington, is one such place.
Wineries
A winery allows customers to purchase wine directly from the source. Visiting a winery allows for a more overall experience when purchasing wine. Visitors get to taste a variety of wines and learn about them before purchasing. Wineries in Seattle that are open quite often are the Tasting Room Seattle and the Wilridge Tasting Room:
The Tasting Room Seattle
1924 Post Alley
Seattle, WA 98101
(206) 770-9463
Tastingroomseattle.com
Wilridge Winery
1103 Grand Ave
Seattle, WA 98122
(206) 325-3051
Wilridgewinery.com
Wine Shops
Wine shops offer multiple brands and varieties of wines, giving customers a larger selection to choose from in one stop. One such example of this located in Seattle is Pete's Wine Shop. Pete's offers upward of 2,000 different labels for purchase:
Pete's Wine Shop
58 East Lynn St
Seattle, WA 98102
(206) 322-2660
Peteswineshop.com
Local Wine Events
Some people like to drink wine but don't know much about the background or choose among wines. Others enjoy social events involving wine as opposed to simply buying wine from a store. Seattle has many ongoing events. Some involve wine education and classes, while others may involve wine dinners. To check out what is currently happening in Seattle, visit http://www.localwineevents.com/events/overview/us/12/seattle-wine.
Tags: Tasting Room, buying wine, involve wine, Pete Wine, Pete Wine Shop, Room Seattle
"Only the pure in heart can make a good soup." Or so said the great composer Ludwig van Beethoven. If you've burned your soup, fear not for your heart's purity. All may not be lost. If a burning soup is caught quickly enough, it is possible to save the unburned portion and cover up a mildly burned taste with a little quick action and creativity whether or not your heart is pure.
Instructions
Quick Actions to Save Burned Soup
1. Remove the pot from the heat source and set it in icy water to stop the cooking and prevent further burning
2. Ladle the soup into another pot, being careful to leave behind the burned substance on the bottom of the pot. Avoid stirring the soup or scraping the bottom, as that will disturb any burned soup on the sides and bottom of the pot and ruin the soup you are trying to save.
3. Taste the soup to see if separating the unburned portion from the burned portion was enough to save it. If the soup tastes slightly smokey or burned, try the below tips for camouflaging the flavor. If the soup tastes extremely burned, there may be nothing you can do for it.
Masking the Flavor of Burned Soup
4. Add a little extra broth or water (or milk/cream for cream soups) to dilute the burned flavor. Start with a little liquid at first and add it gradually so you don't water down the soup.
5. Add more flavor using the seasonings and spices in the soup. If the seasonings in the soup aren't strong enough to mask the burned flavor, consider using stronger spice like garlic or ingredients that go nicely with smokey flavors like paprika or bacon.
6. Peel a potato and place it in the soup for a few minutes while cooking to absorb the burned taste. Remove the potato before serving.
7. Rethink the type of soup you were making. You may have started making a simple potato soup, but a little creativity can make it a smoked potato and bacon soup by tossing in some cooked bacon, topping with some smoked Gouda cheese and changing the name.
Tags: burned flavor, burned soup, Burned Soup, burned taste, soup tastes, unburned portion, with little
Who does not love mozzarella cheese? It is great to eat on its own or with a little basil, vinegar, oil and tomato. We melt it on our sandwiches and use it on our pasta. Fresh mozzarella does cost a pretty penny though but you can make your own fresh buffalo mozzarella at home in 30 minutes or less.
Instructions
Making Buffalo Mozzarella
1. Crush the rennet tablet into a fine powder and add to the water so it dissolves.
2. Place your non-reactive pot on the stove and pour in your milk.
3. Turn the stove to medium high heat and sprinkle the citric acid over the milk and stir several times.
4. Place your thermometer into the milk and heat it 88 degrees. At this temperature the milk will begin to curdle.
5. Add the water and rennet solution and continue to slowly stir the entire mixture every few minutes until your thermometer reaches 105 degrees. Turn off the heat. Large curbs will soon appear and separate from the whey (that is the clear and somewhat greenish tinted liquid).
6. Using the strainer remove the curd and place into your glass bowl.
7. Using your hands press down onto the curds using gentle pressure and pour off as much of the whey as you can.
8. Using your microwave, place the curbs on high for 1 minute. Drain off the whey and using a spoon form the curds into a ball until cool.
9. Place back into the microwave on high for 35 seconds and drain off the whey and rework into a ball until cool and repeat.
10. Turn your stove on to medium heat and replace the whey and using your thermometer heat it to 175 degrees.
11. Knead the cheese like you are kneading bread dough and continue until it is smooth. When the cheese reaches the ability to be stretched like taffy you are done. You may add salt here when you are kneading and stretching.Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
Tags: your thermometer, ball until, ball until cool, Buffalo Mozzarella, heat degrees
Espresso is an important tradition in Italy, where it's prized for its intense aroma and deep hazelnut color. Italian coffee lovers have favorite techniques for creating the delicious brew, and with some experimentation, you can discover your own specialized espresso.
Instructions
1. Pour bottled water in the bottom chamber of the espresso maker, up to the fill line.
2. Attach the strainer. Make sure that the water level isn't so high that it seeps in. If it does, remove the strainer and pour off some water.
3. Fill the strainer with Italian coffee, and press it down lightly. Don't pack it too hard or it may create too much pressure in the pot. Screw the top of the espresso machine onto the strainer.
4. Place the espresso maker on the stove, with the heat on low. Allow the coffee to cook slowly.
5. Listen for the bubbling of the coffee, and for the sound indicating that the last of the coffee is coming through.
6. Remove the coffee from the stove immediately. If you leave it too long, the coffee will taste burnt.
There was once a time when people could enjoy a birthday cake loaded with sugar and calories. Then those people grew up and became health conscious. Does that mean that you can't make them a birthday cake? Absolutely not. You just need to understand rework your recipe so that it's healthy.
Instructions
1. Choose a healthy flour. Replace all of the flour with a whole wheat pastry flour or replace half of the all purpose flour with whole wheat flour. Whole wheat pastry flour is recommended for cakes because it creates a fluffier texture. Regular whole wheat must be mixed with all purpose flour to achieve the same results.
2. Substitute the eggs. Egg substitutes are fat and cholesterol free, which makes them perfect for a healthy birthday cake. Add 1/4 cup of egg substitute for each egg.
3. Take out the fat. The fat in a cake can easily be replaced with healthy ingredients. For example, fat-free yogurt makes a great substitute for oil.
4. Use a sugar substitute. You can find store-bought sugar substitutes that taste just like sugar or you can use natural substitutes. Natural substitutes, such as honey or maple syrup, will add additional flavor to a healthy birthday cake.
5. Prepare a low-fat frosting. Even a healthy birthday cake can have a delicious frosting. You can use a fat-free whipped topping or you could also use fat-free cream cheese sweetened with maple syrup or honey.
Fresh fruit smoothies are a delicious way to get the daily allowance of vitamins and minerals. Not only are smoothies nutritious, but they can also be a very low calorie drink, depending on the ingredients. Smoothies are also an excellent way to get children to enjoy fruit everyday.
Instructions
1. Choose the type of fruit you want to use in your smoothie. If more than one fruit is being used, choose complimentary tastes for delicious results.
2. Decide on the type of juice to use. Generally, white grape juice, orange juice or pineapple juice is a good choice.
3. Place fruit in the blender. If your fruit is large, cut it into 1" chunks. If your fruit is too large, it will not blend well.
4. Add juice and yogurt. Place the lid securely on the smoothie maker. Blend on high speed for 25 seconds.
5. Turn the machine off. Carefully remove the lid and check the status of ingredients. Use a spoon to stir ingredients. Check under the blades for stuck pieces of fruit.
6. Place the lid back on the smoothie maker. Mix for a few more seconds. Add ice cubes slowly to the mixture, blending between each few cubes. Mix to desired consistency. Make the smoothie thinner by adding more liquid. Thicken the smoothie by adding more ice or fruit.
7. Enhance the flavor of the smoothie by adding small amounts of honey, cinnamon, vanilla, nutmeg or maple syrup.
Tags: adding more, fruit large, smoothie adding, smoothie maker, your fruit
Coconut shrimp is a delectable treat that you can enjoy as a crispy appetizer, but you should limit the times that you allow yourself to indulge. There are some variations in coconut shrimp recipes, but the following steps are common for the fried version. You can serve these alone or with your favorite dipping sauce.
Instructions
1. Line a cookie sheet with waxed paper. Set the tray aside to use after you prepare the shrimp for frying.
2. Mix the egg, beer, 1/2 cup of the flour and baking powder in a bowl. Place the remaining flour and the coconut flakes into their own bowls.
3. Dip each of the shrimp in the plain flour. Shake off the excess and dunk the shrimp into the batter mixture. Coat each shrimp with the coconut flakes.
4. Place each coated shrimp onto the lined cookie sheet. Refrigerate them for 30 minutes.
5. Heat the oil in a deep fryer to 350 degrees Fahrenheit. Immerse each shrimp into the heated oil and fry it for one minute on each side.
6. Take the shrimp out of the deep fryer and put them on a paper towel. Serve the coconut shrimp after the oil drains.
Tags: each shrimp, coconut flakes, cookie sheet, deep fryer, shrimp into
Stuffed pork chops are attractive, tasty and filling.
Baked stuffed pork chops are elegant enough for Sunday dinner yet quick and easy to prepare. Stuffed pork chops have been part of American cuisine since the early 1900s. They are a nutritious food that provides 38 g of protein along with significant amounts of niacin, thiamin, selenium and vitamin B6. This recipe is slightly different in that you add some chopped mint to the stuffing. Mint adds a wonderful flavor to pork. Raisins add moisture and texture for a tender and juicy stuffed chop.
Instructions
1. Select thick pork chops that you can butterfly and stuff.
2. Preheat oven to 450 degrees Fahrenheit.
3. Cut into the pork chop horizontally to create a pocket for the stuffing. Do not cut through the last 1/2 inch, so the upper and lower halves will stay connected.
4. Salt and pepper both sides of the upper and lower halves. Put chops in baking dish.
5. Remove stems from mint and discard. Wash leaves and chop finely.
6. Combine mint, egg and water thoroughly using a whisk.
7. Stir raisins into water-egg mixture.
8. Add dry stuffing mix to water-egg mixture. Combine thoroughly.
9. Put stuffing in pocket of each pork chop. Put any extra stuffing in center of oven dish.
10. Pour gravy over the pork chops but not the stuffing.
11. Bake for 20 to 30 minutes, or until completely done. Check the pork that is touching the stuffing as that is the last part to cook.
The most commonly consumed part of the hibiscus (Hibiscus sabdariffa) is the flower, although you can eat the leaf and seed as well. Hibiscus is used as a flavoring and coloring agent in various foods and beverages and is said to have a number of health benefits.
Properties and Applications
Historically, hibiscus has been taken for colds, stimulation of appetite, upper respiratory congestion and inflammation, heart, circulatory and nerve diseases, as well as a diuretic and mild laxative. With the exception of the last two uses, scientific research to support the others is mostly lacking.
Hibiscus does have a very high vitamin-C content and significant amounts of other antioxidants, which may account for some of its purported benefits. Researchers have also identified anthelmitic (worm-killing), antibacterial, hypotensive (blood-pressure-lowering), and intestinal and uterine muscle antispasmotic (muscle-relaxing) properties. The extent to which these properties can apply to humans, however, appears negligible.
There is some evidence that hibiscus promotes uric-acid excretion through the kidneys, which may prove useful in gout treatment. Although increased uric-acid excretion is associated with kidney stone formation, traditional Thai medicine uses hibiscus for treatment and prevention of urinary stones. Throughout centuries of use, no incidences of hibiscus actually causing kidney stones or any other ill effects have been recorded (A. Pierce, 1999).
Some studies report that extracts of the herb can inhibit fat and carbohydrate absorption, thereby potentially supporting weight loss (O. Carvajal-Zarrabal, et al, 2009). But no definitive conclusion can be drawn at this time. Somewhat promising results have also been obtained in reducing triglyceride and cholesterol levels (C.M. Gurrola-Díaz, et al, 2009). How this translates into practical application is yet to be determined.
Antioxidant Value
Perhaps the most valuable aspect of hibiscus is its relatively high level of antioxidants. Antioxidants are substances that can prevent or reduce cell damage caused by free radicals. This damage may be a serious contributor to a broad spectrum of illnesses and conditions, including cardiovascular disease, age-related degradation, cancer and neurological disorders.
Hibiscus in the Diet
A common way of adding hibiscus to the diet is in the form of tea. It makes a tart beverage on its own, or you can add it to other tea mixtures. Dosages can range from 1.5 grams of dried flower all the way up to 10 grams per 1 cup of boiling water. In one of the human trials, a daily dose of extract powder totaling 100 mg showed efficacy in reducing blood lipid levels (C.M. Gurrola-Díaz, et al, 2009). Juices of various hibiscus concentrations are also widely available, and the flower quite often makes an appearance as flavoring in jams, jellies and sauces.
You may need to take hibiscus right before or with food, if you're looking to inhibit fat and carbohydrate absorption. To use commercial preparations, follow label instructions. Aside from the potential slight laxative effects of hibiscus in large doses, no adverse reactions have been reported in literature. (A. Pierce, 1999)
Warning
This article is for informational purposes only and in no way serves as medical advice. All herbs carry a risk of interaction with prescription and nonprescription medications and may be contraindicated in certain health conditions. As with any other herb or supplement, taking hibiscus is not a substitute for a well-structured nutrition and exercise regimen.
Tags: carbohydrate absorption, Gurrola-D 2009, have also, have been, Hibiscus Diet, inhibit carbohydrate
Focaccia is a rustic Italian-style flat bread featuring aromatic toppings of fresh herbs, salt, oil and vegetables such as marinated peppers, tomatoes or olives---it's a cross between a sauce-less pizza and a flat bread. Focaccia is easily done in a Bosch mixer because all of the mixing and most of the kneading can be done in a single bowl. The process require two to three hours of dough rising time, so make sure to give yourself plenty of time to complete the project.
Instructions
1. Pour one packet of active dry yeast into the the bowl of the Bosch mixer and add the lukewarm water that is measures between 95 to 100 degrees F. Allow the yeast to dissolve completely in the water, and stir with a wooden spoon to break up any clumps.
2. Stir in 5 cups flour. Mix the contents of the bowl using the paddle attachment and with the machine set to the "stir" setting. Add ¼ cup oil and 3 teaspoons sea salt. Increase the speed to medium until it comes together and forms a dough. When the dough begins to thicken and the engine begins to slow down due to resistance, turn off the mixer and swap out the paddle attachment for the dough hook.
3. Knead the dough using the mixer. This stage is usually done by hand, but the mixer can do some of the work for you. After attaching the dough hook, set the machine to medium speed for four minutes. The dough should still be quite sticky.
4. Lightly flour a flat work area and turn out the dough onto the surface. Knead the dough by hand and incorporate up to ¼ cup more flour in order to make the dough less sticky. Knead until the flour is just incorporated, or about two to three minutes. The dough will still be sticky, but it should have become slightly drier. Form the dough into a ball and place it in a greased bowl. Roll the dough ball around in the bowl to coat it evenly with oil. Cover the bowl with a clean tea towel or plastic wrap and move the bowl to location that that is away from drafts and doors, and which will maintain a steady temperature of between 65 to 80 degrees F (inside an unheated oven or on a sheltered counter is ideal). Allow the dough to rise until it doubles. This should take one to two hours.
5. Grease either a large baking sheet, a large casserole pan or a pizza stone with olive oil. Place the dough ball into the center, and spread it as far as you can stretch it (if you are using a pizza stone, shape the dough into a rectangle). Cover the pan with a tea towel, and allow it to rise again for one hour.
6. Dip your finger in flour, and poke holes all over the surface of the dough. In a small bowl, mix together the toppings. Use 3 tablespoons olive oil, 1 tablespoon of fresh rosemary, 2 thyme sprigs, 1 teaspoon of course sea salt, 1 clove of freshly chopped garlic and 2 teaspoons of freshly chopped parsley. Crushed olives are also common toppings for focaccia bread, as are diced vegetables such as tomatoes or red peppers. Spread the mixture evenly over the top of the dough.
7. Bake for 20 to 25 minutes or until the dough is a crispy golden-brown in an oven that has been preheated to 425 degrees F. Remove the focaccia from the oven, allow it to cool for a few minutes and then cut into squares with a pizza wheel.
Nachos make fast and delicious snacks and appetizers.
Creamy and zesty nacho cheese dip makes a simple and tasty party appetizer or snack. Nacho cheese dip is versatile in that it can be made on the stove top or in a microwave, depending on the amount of time you have. Nacho dip is traditionally served with tortilla chips, but also can be accompanied by cubed bread or raw vegetables, such as carrot and celery sticks. You also can use the nacho cheese to enhance dinner recipes. Make the cheese dip with or without meat according to your preferences.
Instructions
1. Place a green pepper on a cutting board and chop 2 tbsp. worth using a sharp knife. Peel 1 red, yellow or white onion, and chop 2 tbsp. worth.
2. Cut 1 lb. of processed American cheese into small cubes.
3. Place 1/4-lb. bulk, spicy pork or Mexican-style sausage, along with the chopped green pepper and onion, into a microwave-safe container. Cook the mixture on high for 1 to 2 minutes, or until the sausage is fully cooked. Drain the cooked sausage mixture.
4. Add the cubed cheese and 3/4 cup of any type of tomato salsa to the sausage mixture. Cover the bowl with a lid, and microwave the mixture on high for 1 to 2 minutes. Stir the mixture frequently throughout the cooking process to create a smooth dip.
5. Serve the nacho cheese dip with tortilla chips, cubed bread or cut-up vegetables.
Tags: nacho cheese, cheese with, chop tbsp, chop tbsp worth, cubed bread, green pepper
Korma is a dish originating in Southeast Asia. It is considered a type of curry. There are both vegetarian and meat versions of korma. It has its roots in the Mughlai cuisine of modern-day India. Here is a flavorful recipe for chicken korma.
Instructions
1. Place cashews in a small bowl, and pour boiling water over nuts. Set aside for 15 to 20 minutes so that the cashews can soften.
2. Chop up garlic and ginger and then puree until smooth.
3. Heat oil in a deep dish pan over medium heat. Cook the bay leaves in hot oil for 25 seconds. Stir in onion, and simmer until soft; this will take about five minutes. Mix in garlic/ginger puree, and add to it your coriander, garam masala, cumin, turmeric, and chili powder. Fold in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth.
4. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
5. Place your cashews in the water, as well as your cream and yogurt, into a food processor. Process until smooth. Mix the cashew mixture into the chicken and onions.
6. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
The search for the perfect piece of meat has ended. The grade is "Prime", the meat is "rib" and the fat is marbled throughout the entire cut. Here is the perfect rub and recipe for cooking prime rib.
Instructions
Make the Rub
1. Combine, garlic, basil, oregano, parsley and olive oil.
2. Blend in a food processor or blender until smooth.
3. Spread evenly over all the surfaces of the meat.
4. Rub into meat until the meat seems to absorb any dripping, but is still moist.
Cook the Prime Rib
5. Coat the entire piece of prime rib in rock salt to create a crust.
6. Place in a shallow pan.
7. Insert the meat thermometer into center of prime rib.
8. Place in an unheated oven with roast sitting in the center of the middle shelf.
9. Cook the prime rib with the oven set to 250 degrees until the meat thermometer reads 110 degrees. Depending on the size of meat, this could take 2 to 3 hours. It is more important to watch the temperature than the clock.
10. Remove the prime rib from the oven and carefully brush the salt crust away.
11. Allow the meat to stand uncut until the temperature stops rising.
The "skin" you see on sausage is a very thin layer of intestinal casing. Because the casing is edible, it's not necessary to peel it off. However, if you do not want the casing on your sausage or the skin is made of plastic, you can peel it off using a sharp knife. You'll need to slit the casing with the knife and then peel it off slowly.
Instructions
1. Cook the sausage. The skin or casing will steam the sausage and lock in flavor.
2. Slit the casing lengthwise with a sharp paring knife. Grip the top end of the sausage to stop it from rolling over as you remove the casing.
3. Drag the paring knife along the length of the casing. Don't use force, just enough pressure to break the skin. Beware not to cut the sausage.
4. Starting from either end of the sausage, peel the casing toward the opposite end of the sausage. If the casing rips, simply grab the rim of the remaining casing and peel the remaining portion all the way down until the casing is completely removed.
Several Natural Remedies Exist When It Comes to Barrett's Esophagus.
Barrett's esophagus develops when a condition of acid reflux continues untreated--until the acid actually causes the lining of the esophagus to change, cellularly. If left further untreated, Barrett's esophagus can develop into full-fledged cancer of the esophagus. A number of natural remedies exist to combat Barrett's esophagus, as well as to prevent it altogether. Other natural solutions can help prevent the development of cancer in an individual with Barrett's esophagus. These solutions typically involve herbal remedies, eating right and drinking right.
DGL
One herb that has been used to combat Barrett's esophagus, acid reflux and heartburn is DGL, short for deglycyrrhizinated licorice. DGL, native to Asia and Greece), is said by herbalists to not only relieve the discomfort that comes from these conditions but also combat them. Available as a chewable licorice or in capsule form, DGL should be taken about 30 minutes before each meal, 3 times a day. Chew 1/4 to 1/2 g each time. Avoid larger doses.
Drink Right
Drink water. Not only will it help your Barrett's esophagus, it will increase your overall health. Drinking water--at least 8 cups a day--helps the body rid itself of toxins and other waste products. The human body is, after all, made up of 75 percent water. Do not drink alcohol. Do not drink soda drinks. Avoid whole milk, citrus juices and fruits (including oranges, pineapples, tomatoes and grapefruit). Avoid drinking tea or coffee--or any caffeinated beverage. These drinks will only serve to aggravate Barrett's esophagus, thanks to their mostly high acidity.
Eat Right
One of the best things you can do for your Barrett's esophagus is to maintain a balanced diet--and that typically means eating a wide variety of good foods. Concentrate in particular on vegetables, fruits and whole grains. Walk through the grocery store and pick foods you have rarely eaten. Add possibly much-needed variety to your diet. When is the last time you tried bok choy, kale, mesclun greens, watercress, acorn squash, lentils or okra? How about fruits like prunes, papaya, honeydew, kiwis or avocados? Avoid sugary foods and foods high in salt. Greatly limit your intake of refined grains, too. Foods that contain refined grains include white rice, white flour and white bread. Instead, try using whole-wheat flour, oatmeal, brown rice, whole cornmeal or cracked wheat.
Other Natural Solutions
If you are overweight, curing your Barrett's esophagus is helped along significantly by losing some weight; try eating small meals, if nothing else. If you are a smoker, stop.
Tags: Barrett esophagus, Barrett esophagus, your Barrett, your Barrett esophagus, acid reflux, combat Barrett, combat Barrett esophagus
Egypt is both a desert as well as an oasis. The Nile River, and the fertile Nile River Valley and Delta, allowed the Ancient Egyptians to cultivate crops, raise livestock and ultimately exist in the otherwise inhospitable terrain.
Agriculture
Predating the Old Kingdom, inhabitants of the Nile River Valley built dikes along the river to control the course of the water and to allow the creation of irrigation canals. During the rainy season, when flooding occurred, dams at the mouths of these canals were opened, and water filled these irrigation pathways, remaining standing for around two months before it was completely evaporated and absorbed by the earth.
The nutrient-rich silt from the river covered Egyptian fields after every flood, meaning that the Egyptians had a much simpler job of plowing than did other agricultural societies. They used cows to drive plows as well as manual labor with hoes.
In these fields, the Egyptians grew mainly emmer and pekha (types of grain), barley, flax, wheat, papyrus reeds and the castor oil plant. Ancient Egyptians also gardened, although in small plots adjacent to their homes; not in the large, Nile-irrigated and silt-enriched fields.
Diet
The diet of the average Ancient Egyptian consisted mainly of bread, fruits, vegetables and fish. Wealthier citizens, who actually shunned fish, could afford to supplement this basic diet with beef and other red meat.
Grain formed the main part of the average person's diet. The grains were refined and baked into breads. Vegetables grown included onions, garlic, cabbage and radishes. Because of the arid climate, few fruits were grown, but those that did included dates, figs, pomegranates and grapes. The wealthy also ate coconuts, pears and cherries.
Preparation
During the Old Kingdom, bread was baked in molds that were preheated and filled with fat before the dough was added. In the Middle Kingdom, the baking process had evolved to tapered baking ovens. Bread was often flavored with honey, nuts and fruit when it was baked. It was usually baked in round shapes.
Cabbage was considered a delicacy in Ancient Egypt and was eaten before the main course of the meal when available. Green vegetables were often dressed with oil and vinegar. Even though radishes grew in the Egyptian climate, they were not consumed as much as other vegetables.
Egyptians seasoned their food with fenugreek, aniseed, coriander, mustard, cinnamon, honey, cumin, dill, fennel, marjoram and thyme.
Tags: Nile River, Ancient Egypt, Ancient Egyptians, Nile River Valley, River Valley
Split pea soup is a popular dish made primarily of peas, chicken broth and milk. The soup can also include a variety of seasonings ranging from salt to garlic to pepper. Split pea soup can be served as an appetizer to a dinner or stand alone as a lunch. No matter if split pea soup is your main dish or just one of many courses, serve complementing foods with this distinctive tasting soup.
Ham
Ham and split pea soup literally go together like two peas in a pod. Some recipes for split pea soup actually call for chunks of ham to be served in the soup. If you do not want to put the ham into the soup, you can always use the two together in other ways. If you are serving a spiral ham as a main course, split pea soup makes a complementary appetizer. Split pea soup also works as a good side for a ham sandwich.
Focaccia Bread
Focaccia bread is an Italian bread with a unique texture that is seasoned with garlic, rosemary and Parmesan. You may see focaccia on the table in Italian restaurants where it is served with dipping olive oil. Focaccia has a grainy texture that can withstand soup dunking. It will not fall apart like a slice of white bread. Focaccia is also absorbent so that you will be able to taste the pea soup while enjoying your bread.
BLT
Due to its similarities to ham, bacon is another salty meat that complements split pea soup. While some chefs choose to put bacon in the soup, put your own spin on the dish by serving plain pea soup with a bacon, lettuce and tomato sandwich on the side. Toasting the bread on the BLT sandwich makes it more sturdy for anyone who wants to dunk their BLT in the soup.
Mix It Up
In the winter if you are making a roast for dinner, serve split pea soup as an appetizer. You can also serve split pea soup at the same time as a piece of meat in place of a vegetable. If your children like split pea soup, serve it to them at lunch time with a grilled cheese sandwich in place of the more traditional tomato soup.
Many Westerners are put off by the fact that sushi is often served raw. But sushi bars are aesthetically beautiful and culturally unique; plus, many types of sushi are actually cooked.
History
The idea of pairing rice with fish and vinegar was started back in the 1700s by a Japanese chef named Yohei who owned a restaurant in Tokyo. Sushi quickly became a popular Japanese meal and art form. Today, sushi bars are the most popular restaurants in Japan.
Features
Sushi bars are very focused on the aesthetic presentation of sushi. Unlike straightforward American restaurants, sushi bars have very formal procedures for serving food. Before sushi is served, customers receive towels to wipe their hands with. There are rules regarding when you receive your chopsticks and where you should put your chopsticks when you are not using them.
Considerations
In a Japanese sushi bar, sushi is not eaten with chopsticks, but picked up with the diner's fingers. The only drinks considered appropriate are beer, sake and tea. Also, those eating at a sushi bar are not supposed to pass food around.
Types
One of the most interesting types of sushi bars is the conveyor-belt sushi bar. Sushi chefs place the sushi on an conveyor belt and the customer picks up his sushi, thus increasing the efficiency and eliminating the need for more staff. Other sushi bars are set up at counters where customers sit on stools. Sometimes, these sushi bars do not have plates, and the sushi chef places the sushi right on the counter.
Considerations
Japanese restaurants in both Japan and America often include sushi bars, where customers can go before or after their meals in order to have a sushi fix. Customers also often have the option of having sushi brought to their table at any time, which makes the sushi somewhat of an expensive appetizer.
Burlington, Ontario features many fine Thai and Vietnamese Restaurants.
Located on the western side of Lake Ontario, Burlington is considered a part of the greater Toronto area. Its location within the Golden Horseshoe, a culturally diverse area with many attractions, makes Burlington a popular destination. For individuals in pursuit of Vietnamese and Thai food, there are several options in the Burlington area.
My Thai
My Thai opened for business in 2001 and has been voted the best Thai Restaurant for "The Hamilton Spectator" Reader's Choice Awards for the years 2003, 2004, and 2005. According to its website, My Thai uses fresh, local produce to prepare its meals. It is a casual atmosphere with moderate prices and focuses on providing quick, friendly service. Original recipes include pad Thai, cashew and curry dishes, and mango salad. My Thai's hours are Monday through Thursday, 11:00 a.m. to 10:00 p.m. and Fridays and Saturdays 11:00 a.m. to 11:00 p.m.
My Thai
399 Elizabeth Street, Unit 1-3
Burlington, Ontario L7R 0A4
905-631-8373
mythai.ca
Pomelo
Pomelo offers both Thai and Vietnamese cuisine for dine-in, takeout, or delivery. It is offered in a clean, modern, relaxed dining atmosphere. Traditional and original Thai and Vietnamese dishes are served, including Thai green curry, lemongrass chicken, ginger beef, basil shrimp and more. The entire menu is available online. Hours are Monday through Friday 11:30 a.m. to 10:00 p.m., and Saturday through Sunday 4:00 p.m. to 10:00 p.m.
Pomelo Thai & Vietnamese Cuisine
2405 Fairview St.
Burlington, Ontario L7R 2Z3
905-681-8080
pomelocuisine.ca
Saigon on Brant
Saigon on Brant is a moderately priced casual restaurant located in the Burlington area of Halton. Saigon on Brant specializes in Vietnamese cuisine and features a casual atmosphere. Traditional dishes include banh hoi (thin noodles, topped within onions and meat), bun cha (vermicelli noodles served over greens with onions and shrimp) , mi xao don (deep fried egg noodles with seafood, vegetables, and shrimp), and banh tam cari (rice with spicy chicken curry). Restaurant hours are Monday through Thursday 11:00 a.m. to 11:00 p.m., and weekends from 11:00 a.m. to midnight.
Saigon on Brant
474 Brant Street
Burlington, Ontario L7R 2G4
905-633-9262
Thai Cuisine Experts
Thai Cuisine Experts specializes in fresh Thai food available for dine-in, takeout, or delivery. Dishes include pad thai shrimp, red curry chicken, papaya & mango salad, basa fish and more. Appetizers, soups, specialty drinks, and ice cream are also available. The entire menu can be viewed online and is rated on a spice level from mild to very spicy. Hours are Monday through Thursday, 11:00 a.m. till 10:00 p.m., Friday and Saturday, 11:00 a.m. till 11:00 p.m., and Sunday, 11:00 a.m. till 9:00 p.m.
Most cultures have side dishes commonly served hot or cold. These versatile side dishes are convenient when using up leftovers by serving the same dish with a different flavor profile at the next meal. It is essential that the ingredients in side dishes served hot and then chilled for later consumption do not foster high bacteria growth which can lead to foodborne illness.
German Potato Salad
German potato salad is a delicious side dish served either hot or cold. It complements a variety of entrees and meals. German potato salad recipes are often passed from generation to generation. It is satisfyingly hearty, rich with flavor and most recipes are prepared with ingredients commonly found in many households. German potato salad prepared to serve hot does not contain mayonnaise, which causes foodborne illness through bacteria growth when heated.
Bulgur Side Dish
Bulgur is whole wheat that is cleaned, cooked and dried. It is then ground into different degrees of coarseness for different recipes. A bulgur side dish is served hot or cold and with the addition of poultry or beef is a satisfying entr e. Bulgur is rated by coarseness of grind from number 1 through number 6. Typically, bulgur with a number 4 coarseness grind is used in casseroles or salads. A bulgur side dish is very nutritious when it contains pine nuts, cranberries and chicken stock. The bulgur must be cooked and the side dishes are immediately served hot or chilled to serve cold.
Cowboy Caviar
Cowboy caviar is made with black beans, black-eyed peas, diced tomatoes and corn as well as some vegetables and seasoning. All the ingredients are canned or frozen and it is simply a matter of mixing them together, chilling and serving for a delicious cold side dish salad. Cowboy caviar is also served hot as an accompaniment, particularly with Mexican foods.
Tags: German potato, German potato salad, potato salad, bacteria growth, bulgur side, coarseness grind
(Phaseolus vulgaris) are popular in Spanish, Italian and Portuguese cuisine. They can be found fresh or dried. Pinto beans make a reasonable substitute, although they lack the same nutty flavor.
History
Cranberry beans originated in Columbia and were brought to Europe by explorers to the Americas.
Naming
They are also called shelling beans in New England, borlotti beans in Italy and French horticultural beans.
Appearance
Raw cranberry beans and their pods are a mottled reddish-pink and cream. When cooked, the beans turn brown and look like pinto beans.
Flavor
Cranberry beans have a creamy texture and nutty flavor, somewhat like chestnuts.
Uses
The texture of cranberry beans makes them ideal for soups and salads. Saute fresh beans with onion, garlic and prosciutto and cook them in chicken broth for a simple Italian side dish.
Considerations
Since they age faster than most other beans, dried cranberry beans should be used within a year of harvesting.
Whether you want to mold truffles for the holidays or create fancy artisan chocolates, there are many candy molds to choose from in a variety of designs and prices. Beginners and confection experts alike can find molds to suit their needs.
Instructions
1. Check out cake decorating supply stores for a wide variety of plastic molds and accessories. These stores cater to cake decorators who use inexpensive molds when adding details to a customer's cake, and you can pick from a wide variety of styles.
2. Try restaurant supply stores to find chocolate molds that produce numerous candies at one time. Manufactured in large polycarbonate or metal sheets, these molds allow the confectionery artist to fill dozens of indentions at the same time.
3. Buy polycarbonate molds if you need to fashion gourmet chocolates many times from one mold. Polycarbonate provides an extremely smooth surface that helps molded chocolates look smooth and perfect. If cared for as recommended by the manufacturer, these molds will last many years.
4. Purchase silicone molds to remove the candy easily. These molds go from counter to freezer while maintaining their flexibility. After chilling, just turn the filled mold upside down and pull gently, and your finished chocolates will fall right out.
5. Look for rubber molds, which are flexible but cost less than silicone. Rubber molds don't last as long; but if you need them only a few times, you'll pay much less and still have a good product.
6. Use either plastic or polycarbonate to mold elaborate chocolate boxes. These boxes are all the rage at bridal and baby showers, and you need a hard mold to form them properly.
Add curry to pureed spinach for a healthy and delicious dip or filling.
Spinach can be pureed to a smooth, creamy texture for a nutritious and flavorful dip or filling in a variety of dishes. For spinach to reach the proper consistency, it must be softened before you puree it. Once prepared, add curry to pureed spinach to serve as a dip with crackers, toast or chips, or for a filling in other food items such as deviled eggs.
Instructions
1. Remove the stems from your spinach leaves by folding them in half lengthwise and cutting or tearing them away. Rinse the leaves under a steady stream of water.
2. Place the leaves in a pan with 1 tbsp. of water. Warm over low heat for 1 to 2 minutes until the spinach leaves begin to wilt.
3. Remove the pan from heat and drain away any excess water. Put the spinach in your food processor or blender.
4. Puree your spinach in the food processor blender for 2 minutes, or until it is smooth and creamy.
5. Mix 4 tbsp. unsweetened plain yogurt with 3 tbsp. chickpea flour. Once it is smooth, mix in the remainder of the 1 1/4 cups unsweetened plain yogurt and the pureed spinach.
6. Heat 2 tbsp. vegetable oil in a pan on medium low heat. Add 1/2 tsp. chopped garlic, 1/4 tsp. chopped red pepper and a pinch of curry and cook for 30 seconds.
7. Add the spinach mixture and 1/2 cup water to the pan. Mix the ingredients together until blended and continue cook over medium heat for 15 minutes. Serve hot.
Do your kids like jerky as a snack after school? Or do you take it with you when you go backpacking? Jerky is a convenient, high-protein snack to have on hand all the time.
If you don't like beef jerky or are trying to cut back on red meat, you can make tasty turkey jerky in your dehydrator.
Instructions
Making Turkey Jerky
1. Remove the skin, bones and all visible fat from the turkey.
2. Slice the turkey about 1/8-inch thick with the grain of the meat.
3. Mix Worcestershire sauce, soy sauce and spices in a large bowl or zip closure bag.
4. Add the meat and mix well.
5. Let it marinate for four to six hours or overnight in the refrigerator. Mix the meat and marinade from time to time to make sure the meat gets well marinated.
6. Drain the meat well, and pat it dry. You want it to be as dry as possible when it goes into the dehydrator.
7. Lay the meat on the dehydrator racks in a single layer, following the manufacturer's instructions.
8. Dehydrate for the time recommended in your manufacturer's instructions. If you've lost the instructions, you might be able to find them online. The jerky is done when it is firm and dry. It should not be spongy. If it is brittle and breaks easily, it is overdone.
Mold is a normal part of food as it ages. It grows on almost all foods because it is set in motion when the food is exposed to excessive oxygen. However, there are specific foods that grow mold more quickly than others, and conditions in which they are more likely to mold. Mold in and of itself is not bad. Some molds can even be beneficial, but on the other hand other molds can be extremely dangerous to your health.
Basics
Mold is a fungus that lives on plants and animals, and is typically microscopic individually. It is when numerous fungi form colonies that it can be seen with the naked eye. Foods that grow fungi contain spores that give mold its coloring. Moreover, mold is often invisible until the bacteria have been on the food for a period of time, at which point you may have already ingested it.
Growing Conditions
Certain foods are notorious for getting moldy quickly, and that is largely due to their composition and storage methods. Moist, warm conditions are breeding grounds for mold, and therefore juicy foods or those that welcome moisture are the most likely to become moldy quickly. These foods include breads that are left in the cupboard or on top of the counter as opposed to being refrigerated, cheeses, and fruits and vegetables that are left for long periods of time in the refrigerator or out on the counter.
Breads
The timing in which bread molds has a lot to do with the water content. Some breads are dryer than others, such as Indian bread and pitas. Other breads have higher water content, such as breads containing fruits, white and wheat bread, and some brown breads. The breads that are dryer have a much longer shelf life; those that are frequently moister can have a longer shelf life by storing them in an airtight container in the refrigerator.
Cheeses
Cheeses, much like breads, depend upon their water source and bacteria present at the time of creation to determine how quickly they will mold. Cheeses with a lot of moisture, such as ricotta, cottage cheese and other soft cheeses, are most likely to mold very quickly, as bacteria will be able to grow easily. Hard cheeses such as Parmesan will remain healthy and keep their taste much longer than cheddar or mozzarella. In some cases, a healthy mold is grown on the cheese on purpose, as with bleu cheese, since it is what provides the cheese with its strong flavor.
Fruits/Vegetables
Fruits and vegetables should typically be consumed within a few days of purchase to avoid ingesting mold. Refrigerate produce and check it prior to eating, as sometimes mold can be in one area of a fruit or vegetable and not another. Again, moisture and temperature play a large part in the quickness to mold. As moisture allows bacteria to breed, juicier fruits and vegetables, such as peaches, plums, tomatoes and cucumbers, are more likely to get moldy quicker than are those with harder peels and rinds, such as bananas, apples, peppers and squash. You can cut off moldy parts of harder fruits and vegetables and use the rest of them, but you should consume them right away if you do.
Making your own poultry seasoning allows you to determine the final taste of the spice blend. By starting with a basic recipe, you can refine the amount of spices in the blend to create a poultry seasoning that is suited perfectly to your own tastes. Basic homemade poultry seasoning can be made with herbs and spices found in most kitchens. Since there are no exotic ingredients in the recipe, those herbs and spices that you do not have can be picked up at any grocery store.
Gathering Ingredients and Supplies
First off, you will need a bowl to mix the spices in, along with a fork or whisk to blend them. You will also need an airtight container to store the poultry seasoning in, once it is mixed. Clean, empty spice jars with shaker tops are perfect for storing the seasoning. From your spice rack, you'll need to gather rosemary, sage, parsley, marjoram, thyme, celery seed and black pepper. You will also need a set of measuring spoons and a funnel.
Making the Seasoning
In the bowl, combine 2 tablespoons each of ground rosemary, ground marjoram, ground thyme and ground sage. Add in 1 teaspoon each of celery seed and dried, ground parsley. Add up to 2 teaspoons of black pepper. Stir or whisk the spices to distribute them evenly. This basic recipe can be halved, doubled or tripled depending upon your needs. If you prefer more of one spice, feel free to add additional amounts of that spice. If you don't like the taste of a spice, you can leave it out altogether. The recipe is very versatile and you can make substitutions as desired. One easy change is to replace the black pepper with lemon pepper.
Using and Storing
Poultry seasoning can either be sprinkled or rubbed on the chicken or turkey before cooking. A poultry marinade can be made easily by combining 2 to 3 tablespoons of seasoning with 1/4 cup of lemon juice and 1/4 cup of olive oil. Be sure to refrigerate the poultry as it marinates. The dry seasoning should be stored in a dry area in an airtight container when not needed. Since there are no preservatives in the seasoning, it may begin to clump during long-term storage. Break up the clumps with your fingers or a mortar and pestle and shake or stir to redistribute the spices evenly.
Tags: poultry seasoning, black pepper, airtight container, also need, basic recipe, celery seed, herbs spices
Once dried, chili peppers can be ground into chili powder.
Chili peppers greatly range in heat and taste, depending on their growing conditions and when they are harvested. Typically, the redder they get, the hotter they will taste. While many people simply buy chili powder at the grocery store, it is possible to grow your own chilis (or buy them whole) and dry them to eventually grind into powder. Doing so should ensure that your chili powder is fresh and potent.
Instructions
1. Wash each chili pepper under the tap to ensure it is free of any dirt or another substances.
2. Slice each chili pepper in half along its length.
3. Place each piece of chili pepper onto a baking sheet. Ensure the peppers are evenly spaced so that they'll dry evenly.
4. Move an oven rack to the middle of the oven.
5. Turn on the oven to 100 degrees Fahrenheit if your oven goes that low. If not, set the oven to the lowest temperature possible.
6. Place the baking sheet full of chili peppers onto the middle rack of the oven and let them slowly dry over the course of several hours.
7. Open the oven every 30 minutes and turn the chilis to ensure they dry evenly. Check them for dryness. There is no formula as to how long it will take, but a fully dry pepper should crack and crumble when squeezed. The chili peppers are now ready to be ground into powder.
Tags: chili pepper, chili powder, baking sheet, chili peppers, each chili, each chili pepper
Spiced hot cider combines the crisp autumn flavors of apple and cranberry with the warm tastes of cinnamon and cloves to create a relaxing drink. Wrapping your hands around a warm mug and sipping this aromatic concoction is a way to spend an evening with friends and family. It's easily made in large batches and accommodates large and small parties alike.
Instructions
1. Pour the apple cider and cranberry juice into a large slow cooker, set it on high and cover it with the lid.
2. Whisk in the brown sugar, ground cinnamon, ground cloves and nutmeg after the liquids have warmed.
3. Add cinnamon sticks and whole cloves to the liquid. They will infuse the drink mix with a stronger flavor as it cooks.
4. Keep mixture on high heat for several hours, then turn the slow cooker to low heat before you serve it. Scoop out the cinnamon sticks and whole cloves before ladling the drink in into coffee cups.
5. Garnish by floating a thin apple slice on top and sprinkling it with a bit of cinnamon or nutmeg.
Knowing break down a chicken into eight perfect cuts will help save money and give you the option of cut choices. The eight cuts include two breasts, two wings, two thighs and two legs.
Instructions
1. Reach into the body cavity of a completely thawed chicken, then pull out and discard the internal organs, including heart, lungs, liver and kidneys.
2. Run your finger along the breast to located the breast plate. You should feel a bone running between the breast pieces. Cut to the immediate left and right of the bone, freeing the breast meat from the breast-plate cartilage. Continue to cut under the breast meat to free the breast pieces from the torso.
3. Separate the ball and socket joints (using your hands) located in the shoulders, where the wing pieces meet the breast, and in the hips, where the legs meet the torso. Using a knife, cut away the meat surrounding the broken socket.
4. Cut the joint where the leg meets the thigh with a knife. Repeat this step on the other side of the chicken.
Groats are the nutritious, unprocessed kernels of buckwheat that are extracted from its inedible outer coating. Unlike wheat, groats are gluten-free. Groats have a delicious, nutty flavor and are a popular food in Russian and Eastern European cuisines. You can use whole or ground groats to prepare porridge, combine with vegetables, or cook as a side dish to accompany heavy meat meals. However, you must roast unprocessed groats before cooking, to remove the mild bitter flavor and enhance its nutty taste.
Instructions
1. Set 1 cup of buckwheat groats in a large bowl. Fill the bowl with water and wash the groats. Drain, rinse and set aside.
2. Heat a saucepan on high heat for four minutes. Add the buckwheat groats and stir constantly to prevent them from getting burnt.
3. Roast the groats for five minutes, or until they turn golden brown and exude a nutty aroma. Turn off the heat.
4. Add 1/2 tsp. of salt and 1 tsp. of butter, and mix well with the roasted groats. Use the roasted groats to prepare any groats-based meal.
Pre-made stuffed mushrooms can make a elegant party platter.
Complex dishes to prepare, like stuffed mushrooms, take up valuable time in a day. Some people like to have some quick appetizers on hand for unexpected guests that show up or to make a special dinner in a hurry. Stuffed mushrooms can be stored in the freezer, but need to be taken care of in a specific manner to ensure they are just as good as when they were made that day. It is best to freeze the mushrooms when there is more space in the freezer, before you make a major grocery errand is a good time.
Instructions
1. Prepare your favorite stuffed mushroom recipe as normal except do not cook them. Cookbooks and the internet are great sources for finding new recipes to try.
2. Arrange the freezer to have enough space for the small baking pan. The pan will need to lay as flat as possible to prevent the mushrooms from rolling off during the process.
3. Line the baking pan with a piece of parchment paper. This will make it easier to remove the mushrooms once they are finished freezing.
4. Place the stuffed mushrooms on the lined baking sheet with about an inch apart from each other, open stuffed end facing upward.
5. Put the filled pan in the freezer for about two to three hours. The mushrooms should be frozen solid.
6. Remove the frozen mushrooms from the pan and place into a plastic freezer bag for long term storage. Expel as much air as you can from the bag before placing back into the freezer.
7. Cook the desired amount of stuffed mushrooms while they are frozen. Cooking time may be one and half times that of the original recipe. Ensure an internal temperature of at least 165 degrees Fahrenheit prior to serving.
Water-based food dyes hinder your almond bark from properly hardening.
Coloring almond bark, an artificial form of white chocolate, can be challenging, especially if you're using water-based food coloring. If you've heard the expression that oil and water don't mix, it's true -- almond bark is made primarily with vegetable oil and fat and thus makes it incompatible to use with water-based food coloring. By slowly melting the almond bark and using an oil-based food dye you can color your white almond bark a variety of shades with little hassle.
Instructions
1. Unwrap your white almond bark, decide how much of it you want to melt, and use a knife to chop up the bark into small slivers and chips. The smaller the pieces of bark, the faster and more evenly it will melt.
2. Melt the bark either by stovetop or by melting it in the microwave. To melt on a stovetop, place the chopped up bark into a double boiler over medium heat and stir constantly until melted. If you don't have a double boiler, fill a large kettle 3/4 full of water and then place a medium-sized kettle inside the larger one so that it's floating in the water. Put your almond bark into the medium kettle and heat with high heat. If you want to melt your bark in a microwave, place your bark chips in an uncovered microwave-safe bowl and heat in 30-second intervals, stirring every thirty seconds until bark is completely melted.
3. Add the oil-based food dye to the bark as soon as it is completely melted. Add one drop of the dye at a time until you've achieved the desired tint, stirring thoroughly after each drop. Your bark will now be ready to use. When the bark starts to harden up, or if you decide to add more food dye later, repeat step 2 to re-melt the bark.
Tags: almond bark, almond bark, bark into, your white almond, completely melted, double boiler, food coloring
Canning fruits and vegetables is a great way to enjoy your favorite seasonal foods all year long. Grapefruit is easy to preserve and the process can occur right in your kitchen. The key to successful canning is to have everything you need ready so that you can work quickly.
Instructions
1. Wash the glass ball jars in the dishwasher and place the lids into hot water for five minutes to soften the sticky surface for proper closure.
2. Peel the grapefruit with your fingers and remove any leftover rind. Pull the sections apart and remove the seeds. Set sections aside.
3. Bring water, sugar and salvaged grapefruit juice to a boil in your medium sized pot. Stir frequently.
4. Fill your cleaned glass jars with the sections of grapefruit. Be sure that there is a 1/2 inch of space left at the top of the jar.
5. Pour the hot syrup over the grapefruit and leave 1/2 inch of space at the top of the jar. Wipe the spills around the jar and place the lids on top of the jars and screw the ring around the lid.
6. Place the covered jars into your canner or oversized pot of boiling water. Emerge the jars completely in the water and boil them for at least 10 minutes.
7. Use your jar grabber to remove the jars from the canner and set aside to cool. Store in a cool and dry space.