Store shrimp in the refrigerator properly to prevent the risk of food-borne illnesses.
Fresh shrimp have a short storage life and need to be refrigerated properly to prevent them from spoiling. Shrimp needs to be handled and stored properly to prevent illness as well. If you plan to use the shrimp within two days after you purchase it, then place it in the refrigerator. If you will not use the shrimp within two days, store it in the freezer by tightly wrapping it in aluminum foil.
Instructions
1. Keep the shrimp in the original container. If that's not possible, place it in a leak-proof container or bag.
2. Store the shrimp in the refrigerator as soon as possible. Leave the shrimp in their shells until you're ready to use them.
3. Place the uncooked shrimp in the coldest part of the refrigerator, such as the bottom shelf. Keep the temperature between 35 and 40 degrees Fahrenheit. Keep the shrimp away from raw fruits and vegetables.
4. Use the shrimp within two or three days. Rinse it under cool running water before you prepare it for cooking.
Tags: properly prevent, shrimp within, Keep shrimp, shrimp within days, Store shrimp, Store shrimp refrigerator
Pouring smooth and creamy Alfredo sauce over a platter of hot pasta makes a delicious dinner. Alfredo sauce is made from a blend of cheeses and other rich ingredients, such as butter. To make the meal even more filling, you can add grilled chicken or sauteed mushrooms. Preparing homemade Alfredo sauce doesn't take much more time than opening a jar of its store-bought counterpart, and the end result is much more satisfying.
Instructions
1. Pour 1 pint of heavy cream into a medium saucepan and warm it over medium-low heat.
2. Add 1/2 cup of softened butter and whisk until it's melted.
3. Incorporate 3/4 cup of shredded Parmesan cheese and 1/4 cup of shredded mozzarella cheese into the mixture. Stir the mixture until the cheese is melted and the sauce is smooth and creamy.
4. Sprinkle in salt, freshly ground black pepper, dried basil and garlic powder to taste.
5. Serve the sauce over your favorite type of pasta, such as fettuccine, penne or angel hair.
Tags: Alfredo sauce, Alfredo sauce, creamy Alfredo, creamy Alfredo sauce, much more, sauce over
Expiration dates on smoked oysters help you determine freshness levels.
Canned oysters aren't as tasty as fresh ones, but they can come in handy when you can't get fresh ones. They work well in soups and stews. But you need to know the age of the canned oysters before you actually eat them. Making sense of these dates requires you to understand various words such as "Expiration" or "Freshness." Though most stores pull canned food from their shelves before it expires, it makes sense to know read the dates on a can of smoked oysters so that you do not get sick from expired food.
Instructions
1. Learn the various ways that manufacturers list expiration dates. For instance, cans of smoked oysters may list the expiration date by the month and then the day (June 4), digits followed by a dash (6-4) or by a date with the month, day and then the year as in "642010 or 06042010."
2. Learn the difference between a "freshness" or "quality assurance" date and an "expiration" date. Freshness means the time that the canned oysters (or other foods) are at the peak of their flavor; you might see something like "Best if consumed by June 2010." An expiration date for canned oysters represents the last day they should be eaten. Foodista.com warns against eating canned oysters past their expiration date to avoid sickness.
3. Store unopened canned oysters for up to a year in a dry, cool place. Canned oysters will have an expiration date and should be stored refrigerated in their liquid in a covered container once opened, according to Foodista.com..
A cordial glass is any small glass with a stem, usually holding no more than 2 oz. and sometimes having a delicate handle. These glasses are used for serving cordials, liqueurs, after dinner drinks, and any other special occasion drink served in a small portion. Cordial glasses are usually clear, but come in a wide variety of tints and designs. Here's choose your own set of cordial glasses.
Instructions
1. Figure out what purpose they will serve for you. Cordial glasses definitely help to set the tone for any dish they are served with, or any event they are used with. The style of the glass should reflect the purpose you want them to serve. For example, pick dainty stemmed cordial glasses with handles for a wedding or with formal desserts, but choose tinted modern cordial glasses for informal after dinner drinks, and so on.
2. Pick the design that best matched with the tableware and flatware for the evening. The style of cordial glasses can vary greatly, so it's best to keep your own dishes and glasses in mind when you go shopping. Plain, well-made clear cordial glasses are your best bet to compliment your tableware.
3. Consider buying vintage or antique cordial glasses. Cordial glasses have been around for centuries and are even featured in glass museums all over the world. In the past fifty years, however, cordial glasses have become a bit sleeker and sometimes hard to find in more ornate or formal styles. Buying vintage is a great way to add character to your collection of glasses for entertaining, and you might even find a wider selection if you visit flea markets, antique stores, and even your local thrift store.
4. Buy cordial glasses at your local retailer. Most stores that offer tableware and glassware also offer a selection of cordial glasses. Shop around to find the style that's right for you. You might even be able to buy the cordial glasses from the same manufacturer and line as your other glassware and can then have a matching set.
Tags: cordial glasses, after dinner, after dinner drinks, cordial glasses, cordial glasses your, dinner drinks
People drink tea for a number of reasons, ranging from an affinity for the taste to an extra caffeine boost to a variety of health benefits. Tea is a popular drink across the world, and whether you're drinking chai in India or Earl Gray in Britain, each tea has a unique flavor and essence. Jamaica flower tea is a hibiscus tea known for its popularity in Mexico.
Jamaica Flower Tea
Jamaica flower tea is an iced tea made from a flower called Jamaica (hibiscus sabdariffa). In Mexico, hibiscus blossoms are called Jamaica and Jamaica flower tea is called "Agua de Jamaica." Made from a strong brew of hibiscus flower tea, Jamaica flower tea is a tart, flavorful red tea, often sweetened heavily with sugar.
Diuretic, Laxative or Digestive Supplement
Jamaica flower tea possesses several benefits. You can use it as a diuretic, a laxative or a digestive supplement. A diuretic increases the excretion of water from the body through elevating the rate of urination. A laxative induces bowel movements to help loosen stool, and you can take it to relieve constipation. A digestive supplement catalyzes the body's digestive system and enhances the normal digestive process.
Vitamin C
Jamaica flower tea is also high in vitamin C, otherwise known as ascorbic acid. Vitamin C is an antioxidant and can help protect a body from free radicals that may cause heart disease or cancer. Vitamin C can also help support a healthy immune system, and people often take it when they feel cold-like or flu-like symptoms.
Additionally, you can use Jamaica flower tea to alleviate menstrual cramps, normalize high blood pressure, help purify arteries and kidneys and lower high cholesterol.
If your pistachio trees have produced a bumper crop this year, or if you're fortunate enough to have an abundance of pistachios, you're in luck. When properly prepared, pistachios are great keepers. Take the time to store the pistachios correctly and you'll have plenty for all those delicious pistachio recipes or just to snack on.
Instructions
1. Choose pistachios that are open at one end. Unsplit pistachios are immature and won't taste good or store well.
2. Place the unshelled pistachios in a sturdy, airtight container and store them in the refrigerator, or in a dark, cool, well-ventilated place for up to three months. Unshelled pistachios will keep in the freezer for up to a year. The cooler the temperature, the longer the pistachios will last.
3. Put shelled pistachios in an airtight container and keep them in the refrigerator for up to three months. Shelled pistachios don't freeze well.
4. Know that if your freezer is very cold, (0 degrees,) pistachios can be stored up to three years.
Tags: airtight container, pistachios will, them refrigerator, three months
Making a blackberry cordial differs from making other types of fruit or blackberry-based alcohol in that the fruit is not fermented to make a cordial. A cordial is a sweetened and flavored alcohol. Typically, a blackberry cordial is made with brandy, but it can be made with vodka as well. In either case, the brandy or vodka has already been made and is ready for consumption, and fruit and sugar are then added to change the flavor.
Prepare Blackberries
Boil 3 cups of water and 3 cups of sugar together for 10 to 15 minutes until the sugar is dissolved and the mixture is thickened. You may also boil lemon zest, cinnamon, cloves or other spices as desired along with the sugar and water for additional flavor. Pour the sugar/water mixture, which should now be the consistency of syrup, over 3 cups of fresh or frozen blackberries. Gently mash the berries, releasing the juice.
Strain and Add Alcohol
Carefully strain the blackberry mixture through a cheesecloth or jelly-making bag. Press the blackberries to obtain as much juice as possible, but do not allow any pulp, seeds or fruit into the strained juice. Add 8 cups (2l) of brandy to the strained blackberry/sugar syrup. Mix thoroughly. Vodka can be substituted for the brandy if you want a sweeter blackberry cordial. Place the mixture in the refrigerator overnight.
Bottle and Age
Use a funnel to pour the blackberry cordial mixture into clean, sterile glass bottles, leaving about 3/4 inch of open space at the top of the bottle. Cork the bottles tightly and place them in the refrigerator, or in a cool, dark place. Let the cordial age for at least 3 weeks--but preferably 6--before drinking.
Tags: blackberry cordial, blackberry cordial, made with, Making Blackberry, Making Blackberry Cordial, sugar water
Cranberries come from evergreen shrubs and are small, shiny pink berries with an acidic flavor. They are a seasonal fruit, but when you dry and store them they become accessible all year. Before the berries are dried, they are soaked in boiling water until their skin splits. They are then drained and tossed in white sugar or a light corn syrup to remove some of the tart taste. The berries are dried in a food dehydrator or baked in the oven and allowed to sit overnight. You can freeze, refrigerate or store the dried fruit in the pantry and use it as an alternative to raisins.
Instructions
Refrigerator
1. Pour the dried cranberries into a plastic bag. Seal the bag closed.
2. Write the date on the bag with a permanent marker. Doing so will remove the guesswork by giving you a definite starting point, which means you will know if the cranberries are still edible.
3. Place the bag in the refrigerator. The cranberries will remain fresh for at least one year.
Freezer
4. Pour the dried cranberries into a bowl and cover with a lid.
5. Stick a piece of tape on the lid and write the date in permanent marker.
6. Place the bowl in the freezer. The dried cranberries are best if used within a year and a half of the freezing date.
Pantry
7. Put the dried cranberries into a plastic bag and seal the bag closed. Or place the berries in a clean mason jar, put the lid on the jar and twist the screw band onto the container.
8. Write the date on the container with permanent marker.
9. Put the container of dried cranberries into the pantry. The fruit will last for several weeks.
If you enjoy pancakes but don't want all the fat that comes with them, despair no more. There are a few things you can do to lower the fat content and still have a batch of yummy-tasting pancakes.
Instructions
1. Crack 4 eggs and separate only the yolks into a mixing bowl. 2 large eggs equal about 10 grams of fat and that fat is all in the yolk. 2 full eggs with yolks and whites can be replaced with 4 egg whites, and in doing so will remove 10 grams of fat from the total mixture.
2. Pour a cup of fat-free milk into the mixing bowl or, if you prefer, use a half cup of 2 percent milk and a half cup of skim milk. A cup of whole milk is 8 grams of fat whereas 2 percent milk is 5 grams and fat-free milk is zero. You can remove 8 grams from the mixture by using fat-free milk or by 5.5 grams if using half fat-free milk and half 2 percent milk.
3. Measure 2 cups of Bisquick into the bowl. 2 cups of Bisquick equals 30 grams of fat. Stir well.
4. Use all-natural fat-free, butter-flavored cooking spray on your pan instead of butter. Butter has 3.8 grams of fat per teaspoon and almost 11-and-a-half grams per tablespoon. Oil has 13.6 grams per tablespoon. The cooking spray has zero fat grams.
5. Use "I Can't Believe It's Not Butter" spray if you like extra butter on your pancakes when they are done. This butter spray has zero fat grams per serving.
6. Pour fat-free syrup on your pancakes. By using this recipe you have lowered the fat grams in your pancakes by at least half.
Tags: fat-free milk, milk grams, percent milk, your pancakes, cooking spray, cups Bisquick, grams from
If you are looking to find some Kosher eats around town in Tucson, Arizona, you will be able to find a selection of delis, markets and restaurants to keep you from breaking Kosher rule. There are several pastry bakeries,American style delis and Mediterranean restaurants offering fantastic Kosher cuisine.
Rincon Market
Rincon Market is a full service grocer with fresh produce, meat, fresh fish, bakery, frozen foods, beer, fine wine, kosher foods and fresh coffee beans. The venue also offers a delicatessen, hot deli, grill and salad bar available breakfast, lunch or dinner in the cafe seating area. Rincon's has catering services, gift certificates and a special weekend breakfast bar that is served buffet style. The Market is furnished with steel and brick accents, creating a clean, crisp and contemporary look to the venue. Low hanging warehouse lighting and thatched-beamed ceilings give the place a market feel. The market offers a wide variety of Kosher products including Kosher wine, celebratory wine, holiday specilaities, Rubashkins Glatt Kosher meats and Kosher groceries. They also offer daily specials.
Rincon Market
2513 East 6th Street
Tucson, AZ 85716
520-327-6653
rinconmarket.com
5th Street Deli & Market
The 5th Street Deli & Market is open daily for breakfast, lunch and dinner, except for Saturdays. The venue offers a Kosher butcher, restaurant and catering services. You can find plenty of Kosher delicacies like Matzah Ball soup, lox and eggs, kugel, pickled herring in wine sauce, chopped liver and cold beef tongue. The deli offers daily specials and Shabbat packages for catering.
5th Street Kosher Deli & Market
5071 East 5th Street
Tucson, AZ 85710
520-325-3354
5thstreetdeli.com
Nadine's Pastry Shoppe
Nadine's Pastry Shoppe has been serving Tucson, Arizona for over 30 years. The bakery freshly bakes its products daily. All of the bakery items are Kosher. The bakery also specializes in wedding cakes and cake decoration. While they have an onslaught of predetermined designs, Nadine's bakers can customize cake designs with clients. Besides wedding cakes, the bakery makes all occasion cakes, pastries, breads, baked goods and cupcakes. Speciality items like the carrot cake, fudge and potato ladkes are popular.
Nadine's Pastry Shoppe
4553 E. Broadway Blvd
Tucson, AZ 85711
520-326-0735
Sabra Mediterranean Restaurant
Sabra Mediterranean Restaurant is a kosher restaurant serving many Mediterranean dishes like hummus, tabouli, stuffed grape leaves, pita and various eggplant preparations. Sabra also serves a few American favorites like hamburgers, turkey pastrami, turkey club and fries. The restaurant also offers a limited children's menu. You can also find specialities like flash-fried tilapia, chicken schnitzel, kefta kebob, shawarma sandwich and Israeli salad. For dessert, you can find Turkish coffee, baklava and cherry-filled nut cake. The restaurant offers live entertainment with singing, drum sets and karaoke.
Leave flavorings in infused olive oils as a decorative touch.
Decorate your kitchen with bottles of flavored olive oils -- when you aren't using them for cooking, of course. Use flavored oils in marinades, salad dressings and bread dips. Infused olive oils also make elegant gifts. Olive oil can take on the flavors of many herbs, spices and vegetables. A hot infusion flavors the oil quickly, while the flavor takes a few weeks to develop if the oil is simply added to a bottle with herbs or spices.
Instructions
1. Measure out a single herb, spice or vegetable of your choice, or combine flavors. For garlic-flavored oil, finely chop two or three heads of fresh garlic. For fresh herbs, whole spices or vegetables, measure out 3 cups of one ingredient or make a combination equal to 3 cups.
2. Add 3 cups of olive oil to the saucepan and stir in the flavorings. Heat the oil over medium heat, stirring constantly, until you see a few bubbles.
3. Reduce the heat to low and steep the oil for two hours, then remove from the heat.
4. Strain the oil through the cheesecloth or coffee filter into a heat-resistant jar or bowl. Allow it to cool for about 30 minutes.
5. Strain the cooled oil into an airtight bottle or jar for storage. Store it at room temperature or in the refrigerator; the oil will retain its quality longer in the refrigerator, notes Oregon State University Extension Service.
Sour salt is crystallized citric acid, a weak acid derived from citrus fruits such as lemons and limes. Sour salt is used as a seasoning to add a soft pucker to lemonade, borscht and other recipes. It also is used in canning and helps preserve foods such as apples and pears, which otherwise darken or soften.
Instructions
1. Buy a small container of sour salt from your supermarket or spice dealer. Although sour salt is inexpensive and stores well, its flavor is strong and a little goes a long way. Store in a dry place out of direct sunlight along with other herbs and spices.
2. Substitute sour salt for table salt in recipes if you are on a low-sodium diet. Don't substitute sour salt for table salt at the table, in uncooked dishes or after cooking: Its powerful sour flavor works best cooked into recipes instead of where it can make direct contact with the tongue.
3. Add a pinch of sour salt to liquid-based recipes that also include sugar or other sweet elements such as lemonade or cold beet borscht. Include the sour salt early in the cooking process to give it time to dissolve thoroughly and disperse throughout the ingredients.
4. Stir a tiny amount of sour salt in with the sugar before adding sugar to citrus-flavored confections such as lemon cheesecake or lemon custard filling for pies or layer cakes. Sour salt provides a substitute for, or complement for, lemon juice in recipes in which the addition of more lemon juice would disturb the balance between wet and dry ingredients. Add grated lemon zest to enhance the specific lemon flavor because sour salt adds tartness but usually without a well-defined sense of any particular citrus flavor.
5. Add sour salt to the liquid ingredients used in home canning, including the syrup to be used in canning fruit such as apples or pears, the juice in canned pickles or any liquid tomato product. Add the sour salt to the liquid while cooking or place just a few grains in each jar before sealing and placing in the boiling-water-bath or pressure canner. Sour salt helps preserve the canned food's color but also adds acidity that improves the safety and longevity of home-canned goods and may alter flavor less than vinegar used for the same purpose.
Tags: sour salt, salt table, sour salt, apples pears, helps preserve
An unused cabinet in a kitchen, dining room or basement can be an ideal place to store wine. In fact, with a little effort, you can convert an ordinary cabinet into an eye-catching homemade wine rack with the capacity to store and display multiple cases of wine. The key is to build a lattice wine rack into the cabinet, creating a sturdy and attractive diagonal grid with areas to support bottles individually or in clusters.
Planning and Measurement
A lattice wine rack cabinet is fairly simple to make, but it requires precise measurements and careful construction. Begin by measuring the height, width and depth of the cabinet, as well as the diagonal distance between opposite corners and between the midpoints of adjacent walls. This is necessary because the internal structure of your wine rack cabinet will be pair of wood dividers in the shape of an "X" with its endpoints in the cabinet's corners. Around this "X," arrange a diamond shape using four shorter wood dividers. Each will have its ends at the midpoints of adjacent walls and will be perpendicular to one long divider and parallel to the other. If you like, you can expand your design by adding additional rows of crisscrossing dividers, but this will make the project more complicated.
Buying Lumber
Once you know your measurements, you can buy lumber. Because much of the latticework will not be visible, plywood is a fine choice, but a quality hardwood will also work well. Buy lumber that's large enough to trim to the exact lengths you need for diagonal distances. Your dividers do not have to match the depth of the cabinet, but they should be 10 inches wide or greater to support the horizontal wine bottles. For the same reason, you should buy 1/2-inch or thicker lumber.
Creating Dividers
Double-check your dimensions, measure carefully and then trim the dividers to the required length and width. You will need to bevel the edges of the dividers as well to create a tight fit against the corners and walls. The long dividers will need dual 45-degree angles at each end (to fit the corners), while the short dividers will need single 45-degree angles (to press against the walls). When all are ready, test-fit them partway into the cabinet. Note where they intersect, and cut 1/2-inch slots at least five inches long at each point of intersection. The slots will let you interlock the dividers within the cabinet, creating a stable, secure, self-supporting framework.
Assembly and Use
Before placing the dividers into the cabinet for final assembly, stain or paint them as desired. You also may need to sand or trim the dividers or the slots to ensure a good fit. Once the dividers are in place, place wine bottles (singly or in pairs or groups, as space permits) into the triangular and diamond-shaped openings formed by the latticework.
Tags: into cabinet, will need, wine rack, 45-degree angles, adjacent walls, cabinet creating
Charming, roadside boiled peanut stands pepper the southern towns of Georgia, Mississippi, Alabama, Florida and the Carolinas. Fragrant, delicious, fresh-boiled peanuts can be easily purchased during the summer months. Boiled peanuts are often enjoyed at southern football games, while picnicking at a park or at country festivals. Peanuts are packed with vitamins, minerals and protein. No matter the flavor--from original to Cajun--eating boiled peanuts can be a messy experience. Knowing the best way to eat boiled peanuts will help you to remove the tasty legume from the shell (and keep your clothes clean).
Instructions
1. Purchase only freshly made boiled peanuts. Inquire when the peanuts were made and the length of the cooking process. If you don't have a stand nearby, you can cook your own with a tried-and-true recipe (see Resources below). The shells of the boiled peanuts should be soggy from soaking in the pot; the legumes inside should be soft and tender in the mouth. Eat boiled peanuts when they are hot or warm.
2. Crack open the peanut shell with your fingers. Split the shell along the length of its body, and it should break into two halves. One, two or three neatly cooked legumes should rest inside the halves. Some people halve the shell with their teeth in order to taste the juices, but doing so can damage your teeth.
3. Prepare for peanut juices. Peanuts are boiled in water--often flavored with spices, salt and oils--for many hours before consumption. Have plenty of napkins available and a bib, if necessary. When the peanut shell is opened, liquid will be released.
4. Eat only the cooked legumes inside the shell. While some people enjoy eating the peanut shells, a representative of the Peanut Institute stated, "There is no nutritional value in peanut shells, and we do not recommend eating them."
5. Store leftover boiled peanuts properly. Freeze the leftover boiled peanuts, as they will only keep in a refrigerator for a few days. When you are ready to eat them, defrost the peanuts. Reheat the defrosted, shelled boiled peanuts in the oven (350 degrees for 10 minutes) or microwave (5 minutes as 50 percent power in most microwaves). Allow peanuts to cool a few minutes before eating.
Brining, aging and the introduction of rennet gives feta its pleasant tartness.
Feta cheese has a salty, mild flavor redolent of chevre, another goat cheese. Feta has several culinary applications, most notably crumbled over salads, as part of antipasto or simply out-of-hand eating. Storing feta properly poses a few unique, yet simply managed, issues -- it must retain as much moisture as possible while stored in a brine, yet no so much as to "drown" the cheese and give it a soft consistency. Preventing oxidation while maintaining moistness is key when storing feta.
Instructions
1. Store pre-packaged feta cheese in a standard brine if not consumed immediately. Make a brine by combining 8 oz. iodized salt with 3 qt. water. Allow approximately 1/2 inch of head-space between the surface of the brine and the container lid. Brined feta will store safely for three months.
2. Store feta cheese in an airtight non-reactive container, such as a freezer bag. Remove as much air as possible when packaging the feta. Use feta within six months of freezing, and, when defrosted, use as a crumbled cheese for best results.
3. Store barrel-aged feta in a piece of parchment paper placed in an airtight plastic food storage bag or container. Wrap the cheese in the paper and secure with kitchen or painter's tape. Replace the parchment paper when it saturates with whey or protein byproduct.
4. Place feta cheese in an airtight, non-reactive jar and cover with olive oil. Allow 1/2 inch of head-space between the surface of the oil and the jar's cover.
Tags: feta cheese, airtight non-reactive, between surface, cheese airtight, cheese airtight non-reactive, feta cheese airtight, head-space between
Although a type of fungus, mushrooms are considered a vegetable by many people. Mushrooms add flavor and texture to sauces and soups, enhance meat in main dishes and make a popular appetizer when stuffed or fried. One way of preserving mushrooms involves drying them. Although some consumers prefer to dehydrate their own harvested mushrooms, dried mushrooms are now readily available at many supermarkets. After drying, the mushrooms can be stored in containers, ground into seasonings or reconstituted in liquid by boiling or simmering.
Instructions
1. Place dried mushrooms in an airtight food container and seal completely. Do not wash the mushrooms or add any moisture before storing.
2. Store the airtight container for up to three months on a counter in a cool, dry room. Place in the freezer for longer storage.
3. Cook mushrooms completely before serving. Add dried mushrooms to sauces, soups or stews with plenty of liquid and simmer, or boil them in plain water or broth for 15 minutes.
Don't buy bottled stuff! Make your own ranch dressing!
People are starting to pay more attention to what they eat. The less your food is processed, the better it is for your body. Overly processed products or ingredients, or foods with ingredients like high fructose corn syrup and hydrogenated fats can be harmful to your body. One of the best ways to ensure that you're getting whole, fresh foods and ingredients is to make your own. Even salad dressings can be mixed up at home, and served over healthy salads. Here's a quick and easy recipe for homemade ranch dressing.
Instructions
1. In a bowl, mix the sour cream and mayonnaise together.
2. Add in the garlic, chives, and parsley. Blend gently with a spatula.
3. Slowly pour in the buttermilk, a little at a time, until it's the consistency that you desire.
4. Using a carrot stick or piece of celery, taste the dressing.
5. Adjust accordingly, by adding more buttermilk to soften the flavors, or add more garlic, chives, or parsley if you'd like.
Tags: chives parsley, garlic chives, garlic chives parsley, your body
In addition to its culture and history, Africa is also home to a variety of distinctive local cuisines. Although traditional foods vary from region to region, certain staples can be found throughout most of Africa. Common African foods tend to be organically grown and without artificial additives. The staple foods work can together in different variations to create traditional African meals, or be eaten alone.
Grain Products
Millet is one of the common African grain products.
Across Africa, millet, sorghum and barley are common grains. These grains are often ground into flour and then used for a variety of baked products. The smallest form of millet is called teff, according to travel website Sally's Place. Teff can be used to bake large, circular pieces of bread that taste similar to sourdough. Sorghum is a cereal grain that can withstand difficult weather conditions, making it easy to grow. Nigeria in particular produces large amounts of sorghum. Sorghum flour is typically used for pancakes or porridge. Barley is mostly used to bake different kinds of bread, and is mostly produced in Ethiopia. Other grain staples, such as wheat, corn or rice, may also be used across the continent.
Fruits and Vegetables
Plantains are used in many African recipes.
Africa features many different fruits and vegetables, eaten fresh or used in recipes. Bananas and plantains are both common in Africa. Plantains are similar to bananas, but firmer and less sweet, according to AFROL News. Nigerians typically use plantains along with corn in steamed pudding, called ukwaka. The cassava is another important food staple across Africa. The cassava is a root vegetable, with a starchy flesh which can be ground into flour. Sweet potatoes and yams are also common, either eaten whole or as an ingredient. Fruits in Africa tend to be tropical, such as coconuts. Coconut milk is used in a variety of African recipes.
Meat Products
Meat is rare in some regions of Africa and very common in other regions. In Ethiopia, beef is very common and is often present at celebratory gatherings. Fresh beef is sometimes served raw with condiments, according to Sally's Place. Ethiopia's national dish is called doro wat. Doro wat is created with chicken meat, among other ingredients. In South Africa, bitong, a spicy dried jerky, is commonly eaten alone or used in cooking. Many people in West Africa combine fish and meat to create savory stews. Areas such as Mozambique and Angola consume seafood frequently. In East Africa, meat is very rarely used in cooking.
Spices and Seasoning
Cinnamon is a common spice throughout Africa.
African dishes often rely on strong and flavorful seasoning. The pepper is very common across the continent, including green peppers, chilies or black pepper. Hot peppers are especially common in Mozambique cuisine. Piripiri is a sauce made out of lemon and crushed hot chilies, which can then be served over meat or fish. Sweet spices such as cinnamon, clove, ginger and nutmeg are also commonly found in African foods. Common savory spices include curry, cumin and coriander. In Africa, onions or parsley can also be used as a savory seasoning.
Tags: very common, across continent, African foods, African recipes, also used
Curry powder is a mixture of several different spices, such as turmeric, dry mustard, ginger and coriander seeds. The spice mixture can be mild to very spicy, and can be used as a base flavoring agent in cooking or as a highlighter accenting other flavors in recipes. While curry powder can be made from many different spice combinations, the general color for all mixtures is a light tan or dark yellow.
Sauces and Gravies
Curry sauce recipes use curry powder for flavor and color. It can also be used as a secondary spice in gravies and other sauces. Since curry powders can be found with different ingredients, check out the labels to find a mixture with more allspice for poultry gravies or more cumin for tomato sauces. Curry mixtures with lots of cinnamon or cardamom will perk up any basic beef-based sauce.
Rubs, Marinades and Dressings
Sprinkle curry powder over pork chops or roasts and rub into the meat. The flavor will work its way in as the meat cooks. Poultry and beef can also be flavored with a curry rub before grilling or broiling. Marinades and dressings can be flavored with curry powder and adjusted for any cuisine by the addition of fresh herbs, like cilantro or Italian flat-leaf parsley. Hot and spicy or mild and sweet recipes can all use curry powder as a flavoring ingredient.
Added Color
Two of curry powder's main ingredients are turmeric and dry mustard. Both have a tremendous amount of coloring power, giving dishes a bright to dark yellow or tan look. Add some to a simple garlic marinade for chicken about 20 minutes before grilling for a flavorful dish with an exotic hint of yellow to the meat. Rice is also enhanced by curry. Add a couple of teaspoons to the water as it is brought to a boil before adding the rice.
Tags: curry powder, before grilling, curry powder, dark yellow, flavored with, flavored with curry, recipes curry
Buying rice, oats, barley, quinoa and other whole grains in bulk is almost always cheaper than buying them in little 1-pound bags. Buying in bulk also reduces packaging, making it the environmentally friendly choice. Grain have a long shelf life, but they can still go stale and are prone to insect infestation if not properly stored. Here's the best way to keep your bulk grains and rice fresh for as long as possible.
Instructions
1. The first step to keeping bulk grains fresh is to make sure they are fresh to begin with. When you are buying grains from the bulk bins, ask the store employees how often the bins are filled and if the product gets properly rotated. Look the product over carefully for evidence of insect infestation; this may include live or dead adult moths or larvae, cocoons or sticky webbing that will cause the individual grains to clump together. Do not purchase any bulk grains that are discolored or appear dried out.
2. If the store allows it, bring your own container in to fill up from the bulk bins. This will save you the step of transferring it later when you get home and also reduces your consumption of plastic bags. Remember to weigh your container before you fill it so that you don't get charged for the weight of the jar (most stores with bulk bins should have a scale available for this purpose).
3. Choose a glass jar with a tight seal to store your grains. Canning jars with metal lids are a good choice and can be gotten fairly inexpensively. There are also specially designed food storage containers with rubber rings around the lid for a tight seal. Be careful reusing old peanut butter or mayonnaise jars. The plastic lids may not seal tightly, allowing for possible spills or insect infestation. To test the seal, screw the lid on an empty jar, and then hold it under water; see if any bubbles escape around the rim of the lid.
4. Bulk grains and rice are best stored in a cool dark place, such as a pantry or cabinet. Direct sunlight and high temperatures can cause them to go stale and lose their flavor and nutritional content.
5. Most grains are best used within a few months of purchase. You can extend this a few more months by keeping grains in the freezer. It is not recommended to store bulk grains for more than a year.
Tags: bulk bins, bulk grains, insect infestation, also reduces, from bulk
There are many varieties of cake frosting, from the sugary buttercream to the thick and sweet cream cheese frostings. But nothing quite parallels the sweet and sour creamy texture of a sour cream frosting. These easy-to-make sour cream frostings will jazz up any cake or cupcake.
Basic Sour Cream Frosting
A basic sour cream frosting is the initial template of all sour cream frostings. It is relatively simple to make and takes a matter of minutes to prepare.
Combine 1/2 cup sour cream, 2/3 cup powdered sugar and 8 oz. cream cheese in a bowl. Mix until blended thoroughly. Spread over a pastry before the mixture hardens. If the mixture does harden, put it over low heat and stir until the mixture softens again.
Chocolate Sour Cream Frosting
For a dark twist on the old favorite, melt 1 1/4 lb. of finely chopped milk chocolate and 10 oz. of finely chopped semisweet chocolate in a double boiler. If you do not have a double boiler, substitute a large metal bowl set over a pot of simmering water. Stir occasionally. Once the chocolate is melted, remove the bowl from the heat and whisk in 3 cups of sour cream and 2 tsp. of vanilla extract. Allow the mixture to cool while stirring until it is spreadable and at room temperature. Spread on the cake or cupcake soon after, before the frosting thickens.
Orange Sour Cream Frosting
For a citrus flair, try this orange recipe. Applying optional orange food coloring can give the frosting a vibrant hue.
Combine 16 oz. of cream cheese with 8 tbsp. of unsalted butter using an electric mixer. Beat in 2 cups of powdered sugar, 2 tsp. of orange zest and 1 tsp. of vanilla extract. Finally, add in 1/3 cup of chilled sour cream. Mix and cover. Place the frosting into the refrigerator for about 30 minutes before using.
Julienning an apple is a way to build your knife skills.
When you julienne any firm fruit or vegetable, such as apples or carrots, it simply means slicing them into small square strips. For instance, to make french fries, potatoes are first julienned prior to frying. Julienning makes evenly sized sticks of food, not only for attractive appearances, but also so that they will cook evenly. By learning to julienne apples, you will be improving your knife skills. It can take a little practice, but generally even beginning cooks can learn to julienne quickly.
Instructions
1. Core and peel the apple. Using an apple corer, remove the center of the apple. Make sure that you have removed all seeds and seed pods, as these can make for undesirable textures in your apple sticks. Peel the apple to remove the skin.
2. Cut off all rounded edges. Use your 8-inch chef's knife to make each piece into a rectangle. Cut off as little of the apple as possible during this process.
3. Cut the rectangular pieces of the apple into slices that are approximately 1/8 inch thick. Try to keep the slices as even as possible, for the best appearance and for cooking each piece evenly. If the slices of the apple are of uneven widths, then they will cook at different rates.
4. Turn the slices so that the widest part is flat against the cutting board. You may place another slice of apple on top of the first slice, but generally do not try to cut more than two pieces at a time. Cut these slices into 1/8-inch strips. These strips should now be approximately 1/8 inch square.
Tags: your knife skills, approximately inch, each piece, knife skills, slices that
It's easy to get confused about cheese's place in your diet. On the one hand, the calcium it provides makes it an important part of a healthy diet. But dieters need to be wary of this calorie-rich food. Cheeses are not all created equal; this article groups some popular cheeses by calorie content. All serving sizes are 1 oz. unless otherwise noted.
Low-Calorie Cheese (Less than 100 calories per serving)
Certain varieties of cheese are naturally low in calories and fat or have low-calorie versions. These cheeses find their way onto diet plans because they're a good way to get calcium without a lot of calories:
Naturally Low-Calorie Cheeses
Cottage Cheese (4 oz.) - 116 calories; 5.1g of fat
Ricotta (4oz.) - 216 calories; 16.1g of fat
Feta - 75 calories; 6g of fat
Camembert - 85 calories; 6.9g of fat
Gruyere - 49 calories; 2g of fat
Low-Fat Versions of Cheese
Cottage Cheese (4oz.) - 81 calories; 1.2g of fat
Cheddar - 49 calories; 2g of fat
Swiss - 50 calories; 1.4g of fat
Typical Cheeses
When in doubt, a good ballpark guess for most cheese is around 100 calories per ounce. All of the following popular cheeses fall within that range. The calorie difference might not seem large, but remember that one ounce of cheese is roughly one cubic inch. Most people don't stop at that amount.
Bleu Cheese - 100 calories; 8.1g of fat
Brie - 95 calories; 7.8g of fat
Gouda - 101 calories; 7.8g of fat
Cream Cheese - 99 calories; 9.9g of fat
Monterrey Cheese - 106 calories; 8.6g of fat
Muenster - 104 calories; 8.5g of fat
Provolone - 100 calories; 7.5g of fat
Calories You Might Not Expect
Some cheeses have a surprising amount of calories. However, these tasty morsels can be incorporated into a diet as long as you pay attention to portion size.
Cheddar - 114 calories; 9.4g of fat
Parmesan (grated) - 122 calories; 8.1g of fat
Colby - 112 calories; 9.1g of fat
Swiss - 108 calories; 7.9g of cheese
These low-fat cheeses cut the fat, but they don't have many fewer calories than the full-fat versions. You might as well go for the full-fat full taste and simply keep an eye on portion size.
Monterrey Jack - 88 calories; 6g of fat
Cream Cheese - 70 calories; 5.2g of fat
Cheese Products
Some processed cheeses are surprisingly low in calories. And while foodies might not call them 'cheese' at all, when substituted for the real thing in a diet some varieties can save you a few calories.
Cranberry juice from fresh cranberries can be sweetened to taste.
Cranberry juice made from fresh cranberries is a common drink served at Swedish lunch tables. However, it's easy to make your own at home with only a few simple ingredients. This recipe yields approximately 1 qt. of fresh cranberry juice and can be easily customized to your desired level of sweetness.
Instructions
1. Add 2 cups of water and 1 tbsp. of fresh lemon juice to a clean blender container.
2. Add 4 cups of fresh cranberries to the lemon juice and water mixture. Blend on medium speed for 2 to 3 minutes, or until a thick liquid is achieved, and no solid chunks are visible.
3. Place the lidded blender container in the refrigerator and allow it to steep overnight. Remove the container in the morning, and strain the cranberry juice through a fine mesh strainer into a medium saucepan. Discard any solid material.
4. Add 1 cup of granulated sugar to the saucepan and heat over medium flame for 1 to 2 minutes, or until the sugar is dissolved.
5. Remove the pan from the heat and add 1 cup of cold water. You may add more or less water, depending on your tastes. Less water will yield sweeter cranberry juice.
6. Transfer the cranberry juice to a drink pitcher, and chill in the refrigerator before serving. Add ice cubes, if desired, to speed the chilling process.
Tags: cranberry juice, fresh cranberries, blender container, from fresh, from fresh cranberries
Chili oil, or cooking oil infused with hot spicy peppers, is a basic for Asian cuisine. It makes appearances in Moroccan dishes and Italian as well. Commercially available oils may be too spicy for your taste or perhaps even not spicy enough. Make your own with dried peppers and cooking oil. Use it to spice up salad dressing, sauces, chili and stir-fry dishes.
Instructions
1. Wash the peppers. Dry the peppers to a crisp texture using one of several methods: hang them up a warm place; put them in the oven set on warm for several hours or use a dehydrator. If you don't want to dry your own peppers, buy them already dried or use red pepper flakes.
2. Crush the dried peppers. Place them in a zipper-top bag. Pound the peppers with a rolling pin.
3. Put the cooking oil in a saucepan. Heat on medium heat until the oil reaches 180 degrees Fahrenheit. Add the peppers. The more peppers you add, the spicier the oil will be. Lower the heat to low and cook for 5 minutes.
4. Cool the oil to room temperature. If you want the oil to be very spicy, do not strain. If the look of the bits and pieces of peppers isn't appealing, strain the oil using a fine mesh strainer and then strain the mixture again through a coffee filter placed in the strainer.
5. Keep the oil in the refrigerator. Oil and dried peppers won't spoil but if there was any moisture left in the peppers from the drying process, bacteria may attack. The cooking at 180 degrees for 5 minutes should destroy any bacteria but keep the oil in the refrigerator as a safety precaution. Botulism is a concern with any home preservation methods.
Serve shrimp cocktail out of a cocktail glass for impressive presentation.
For seafood lovers, no buffet table is complete without some fresh, chilled seafood. Several types of seafood can be served raw or cold, including oysters and shrimp. To ensure the seafood stays fresh, keep the serving plates over ice if possible. Select simple, tried and true cold seafood appetizers so guests won't be intimidated to try them.
Shrimp Cocktail
Shrimp cocktail is one of the more common cold seafoods often served at parties. To create this appetizer, you need some extra-large frozen cooked shrimp. Thaw cooked shrimp and arrange them on the rim of a cocktail glass or a large glass bowl. Fill the glass or bowl with cocktail sauce. If you want to start with raw shrimp, boil them in a pot of water and season with lemon juice, salt and pepper. Chill the shrimp in the refrigerator until completely cold before serving.
Oysters on the Half Shell
No cooking is required for serving oysters on the half-shell. The oysters, however, do need to be cleaned and scrubbed thoroughly to remove dirt, particularly around the hinges. To shuck the oysters, place a towel over your palm to protect your hand. Hold one oyster firmly in the toweled hand and slip a sharp, strong knife blade between the top and bottom shell by the hinge in the back. Run the knife all the way around the shell in a twisting motion to loosen the shell. Pry the top open once you go all around carefully, so as not to lose any juices. Slide the knife under the oyster meat to disconnect it from the shell, but do not remove. Serve the loosened oysters in their open shell over a bed of coarse salt.
Cold Seafood Salad
This salad combines several types of seafood, including chopped cooked shrimp, fresh shredded crab meat and freshly steamed mussels. You can add and omit seafood based on your preferences. For instance, you can add chopped scallops and cooked calamari to the salad. Combine with chopped green and red peppers, tomatoes, onion, cucumbers and minced parsley. Toss with red wine vinegar and olive oil to taste and place into a bowl lined with lettuce leaves for presentation.
Crab Legs
Crab legs are tasty served both hot and cold. To serve crab legs as cold appetizers, choose large Alaskan King crab legs because they have the most meat in them. King crab legs come already cooked, so you only need to thaw them out in the refrigerator. On the underside of the legs where they are white, using kitchen shears, cut a slit in the shell on both sides from the joint to the tip. Remove the shell to expose the crab meat. Guest can simply lift the meat from the crab legs with their forks to avoid a mess. Serve with cocktail sauce and melted butter.
Home brewers enjoy a glass of quality beer and don't mind the amount of work it takes to make one. Brewing any beer is part science, part art form. It takes work to find the right combination of malt and hops to make the perfect Extra Special Bitter, but once you've done it you'll know.
Instructions
Preparation
1. Buy home brewing supplies. You'll need the following: a brew pot, stirring spoon, tablespoon, glass measuring cup, glass jar, fermentor, airlock, bleach and thermometer.
2. Purchase ingredients. When brewing an ESB, you'll need malt extract, bittering hops, finishing hops and ale yeast.
3. Clean everything before you begin brewing your ESB. Also use your bleach and sanitize everything except the brew pot and the spoon. (These will be in boiling water so sanitization isn't necessary.)
4. Boil 2 gallons of water. Pour this into the fermentor and let it cool.
Making Wort
5. Boil 3 gallons of water. Turn off the stove and add the malt extract when the water boils. The malt extract should be completely dissolved before continuing.
6. Resume the boil and add bittering hops. Boil for 1 hour.
7. Add finishing hops during the last 15 minutes of the boil. The number of hops you add during these two steps will characterize your ESB.
8. Cool the wort. It needs to reach a temperature quickly between 65 and 90 degrees. Put it in a sink or bathtub full of ice to do this.
Fermenting
9. Pour the yeast into the fermentor followed by the wort. Pour the wort quickly so oxygen gets into the mixture and allows the yeast to grow.
10. Store the fermentor and add the airlock. Choose a location with a steady temperature rather than one that fluctuates. Once you've found that location don't move the fermentor again for 2 weeks.
11. Bottle your beer and enjoy the fruits of all your hard work.
Tags: malt extract, bittering hops, Boil gallons, Boil gallons water, Extra Special
There are many varieties of chocolate-covered pretzels that you can find both in stores and online. These are a popular treat and make a great gift for any occasion. Most shops offer a discount on higher quantities ordered.
The Popcorn Factory
The Popcorn Factory makes a variety of chocolate-covered pretzels, including white chocolate, milk chocolate and chocolate with sprinkles or toffee.
Godiva
Godiva has milk chocolate-covered pretzels that are drizzled with dark chocolate. The pretzels are available by canister online or in smaller amounts in retail stores.
The Ultimate Pretzel
The Ultimate Pretzel offers white and milk chocolate-covered pretzels in both rod and twist form. The pretzels can also be covered in nuts or toffee.
Fretzels
Fretzels makes pretzels smothered in white and dark chocolate, along with offering a pretzel of the month. The pretzels can be plain or covered in nuts, sprinkles and other candies.
Great American Pretzel Company
The Great American Pretzel Company makes small pretzel twists coated in milk or white chocolate, and they can also be drizzled in dark chocolate or peanut butter or dunked in toffee, white chocolate chips or peanuts.
Tags: chocolate-covered pretzels, dark chocolate, white chocolate, American Pretzel, American Pretzel Company
Pomegranate is historically one of the earliest cultivated fruits. The plant is sometimes prone to ant infestations. Some species of ant tend to cluster at the base of the fruit, while leaf-cutter ants feed on the pomegranate's foliage.
Description
Pomegranate is a small tree or shrub that grows to a height of 20 to 30 feet. It is multibranched and spiny. The leaves are evergreen, opposite on the stem, and grow in whorls of 5 or 6. Pomegranate blooms with showy flowers 1 1/4-inches long that have a red calyx -- the outer whorl of the flower comprising the sepals -- and red, white or variegated petals. The fruit is 2 1/2 to 5 inches wide, with a leathery, yellowish-red rind.
Causes and Common Ant Species
Unharvested pomegranate fruit can attract ants. Pomegranate plants infested with insects, such as aphids and mealybugs, that produce honeydew are prone to ants that harvest the insect's secretions. Species of ants commonly found on pomegranate trees include the gray field ant (Formica aerata), the Argentine ant (Iridomyrmex humulis) and the Texas leaf-cutter ant (Atta texana).
Control
Controls include applying insecticides to manage insect populations that attract ants, harvesting pomegranate fruit when it is ripe, and using protective wrapping or fruit bags on the pomegranate once the fruit is set.
Tags: ants Pomegranate, attract ants, pomegranate fruit
How you cook your steak is as vital as the choice in cut - no matter how great a cut of beef you have, it's wasted if it's not cooked properly. When it comes to sirloin steak, you can easily overcook it, which will result in a tough and unappetizing meal. To avoid this, marinade the sirloin steak using simple home ingredients in order to bring out the flavor and tenderness. Marinade recipes can make your sirloin tender and tastier.
Instructions
1. Mix the olive oil, Worcestershire sauce, balsamic vinegar, soy sauce and garlic powder together. Then add red wine, honey and a dash of lemon juice along with Dijon mustard. Stir all these ingredients well in a marinade container. Balsamic vinegar can be substituted with yellow vinegar.
2. Place your sirloin steak inside the marinade container and cover it in a sealed container or a plastic bag. Leave it in the refrigerator for at least six hours or overnight. All the flavors of your marinade will go into the steak.
3. Take the steak out of the bag and let the marinade steak warm to room temperature. Allow the excess of the marinade on the steak drip off from it.
4. Coat a heavy skillet with olive oil and heat it. Brown the sirloin steak on high heat and allow it to cook evenly for three to four minutes. Broil the sirloin steak by using the broil setting for a few minutes on one side and then on the other. Next, you can grill it over hot coals for about three minutes, by rotating it from side to side. You can bring the rest of the reserved marinade to boil and pour it over the sirloin steak just before you serve it.
Eastern Pennsylvania, which includes Philadelphia and Allentown, has a strong German presence. Each Labor Day weekend, Philadelphia celebrates its German heritage by hosting the Cannstater Volkfest that features German bands and traditional cuisine. The area is also home to a diverse selection of German-style restaurants. Most German restaurants in eastern Pennsylvania feature a traditional Old World menu, an extensive list of imported German wines and beers and an outdoor "beer garden" dining area.
Newportville Inn
The Newportville Inn is near the intersection of the Pennsylvania Turnpike and Delaware Expressway, less than five minutes from Pennsylvania-New Jersey border. This upbeat dining establishment has a cottage-style exterior, a full-service bar and outdoor beer garden. The restaurant also hosts German cultural events, including the annual Oktoberfest. Newportville Inn serves dinner Tuesday through Sunday, but is closed on Monday. The menu includes German specialties like wurstplatter, kassler rippchen, two half-pound pork chops with red cabbage, and sauerbraten. Other menu items include filet mignon and homemade crab cakes.
Newportville Inn
4120 Lower Road
Newportville, PA 19056
215-785-6090
newportvilleinn.net
Otto's Brauhaus
Sine 1930, Otto's Brauhaus, in Horsham, has been known for its festive German atmosphere. The restaurant has a full-service bar, stocked with imported beers and wines, and outdoor patio. A banquet hall seats 100. Otto's serves breakfast, lunch and dinner seven days a week. Breakfast items include the Tour of Germany, a combination omelet and bratwurst, and the Hansel & Gretel, two pancakes with apple strudel. The dinner menu includes pork tenderloin dusseldorf and schweinepfeffer, or pork medallions. Otto's also has a catering service.
Otto's Brauhaus
233 Easton Road
Horsham, PA 19044
215-675-1864
ottosbrauhauspa.com
Brauhaus Schmitz
Philadelphia's Brauhaus Schmitz is within walking distance of Washington Square, an urban recreational area with cycling and jogging paths. This trendy restaurant features authentic German art in its dining room, as well as communal tables and a full-service bar with 200 imported beers. Brauhaus Schmitz has facilities for music events and festival celebrations. The restaurant is open seven days a week for lunch and dinner. The lunch menu includes wiener schnitzel and lorelei, a tuna dish, while the dinner menu features jagerschnitzel, a pork dish, and rouladen, or beef with bacon, onions and pickles.
Brauhaus Schmitz
718 South St.
Philadelphia, PA 19147
267-909-8814
brauhausschmitz.com
Tags: Brauhaus Schmitz, menu includes, Otto Brauhaus, beer garden, days week
Antibiotic residues are a concern with freshwater shrimp.
Shrimp consumption increased significantly in the 1970s and, as a result, production boomed as well. Instead of being caught in the ocean, shrimp began to be farmed in man-made freshwater ponds. Although this increased the availability of shrimp, it also introduced significant health concerns associated with eating farmed shrimp.
Antibiotic Allergies
Shrimp farms crowd a lot of shrimp into small spaces. As a result, diseases spread quickly through farmed shrimp. Farmers must treat the ponds with antibiotics to stave off diseases. The consequence, however, is that antibiotic residue may still be present in the shrimp when they are served to consumers. There is the danger that someone with a specific antibiotic allergy may ingest a contaminated shrimp and become severely ill. This is not a concern with wild shrimp.
Neurological Damage
Shrimp producers also use significant amounts of pesticides in their ponds to kill parasites, insects, fish, algae and other unwanted organisms. Like antibiotics, these chemicals can remain in the flesh of the shrimp and become consumed by people. Accumulation of pesticides in the body can lead to neurological damage and cancer. Only one chemical, formalin, is approved for use in the United States, but other countries still spray harmful compounds such as organophosphates and malachite green.
Antibiotic-Resistant Food Poisoning
Any time any raw seafood, such as shrimp, is handled there is the possibility of food poisoning. This danger is augmented in freshwater shrimp, however, since the bacteria causing the sickness may be bacteria resistant. All bacteria that survives an antibiotic treatment in a shrimp pond is resistant and, if in contact with antibiotics enough, this bacteria can spread and become dominant. A case of antibiotic-resistant food poisoning is much more difficult to treat.
Environmental Harm
Although less shrimp are taken directly from the ocean in freshwater shrimp farming, the practice has an overall negative effect on the environment. Native mangrove trees are often cut down and cleared to build shrimp farms. Many species of fish depend on mangrove trees and, as a result, their populations have decreased. The intense concentration of shrimp in small areas produce a lot of toxins and waste materials that return to the ocean, further polluting it.
Upgrade your grilled cheese with a panini press, meat and vegetables.
A panino is the Italian upgrade of an American grilled cheese sandwich. It is usually called "panini" in the United States, the plural of "panino." This hearty sandwich is commonly made with rustic bread, vegetables, cheese and sauce. Panini sandwiches are a great comfort food that is warm, toasty and delicious. Making paninis is a fun and creative activity, because you can make them in any interesting way you think of. Use a panini press to get the great results you crave.
Instructions
1. Invest in either an electric panini press or portable panini pan with press; this is essential to making an authentic panini. An electric panini press makes the process easy by allowing you to simply set the sandwich in the press and cover it until the timer, bell or light notifies you the panini is done cooking.
A portable panini pan with a press saves you in electricity and counter space, as it can be stored with your other pans. You might get a press with the raised grill edges so you don't have to flip the sandwich and both sides of the sandwich get the grill marks. A panini press with the raised grill edges on the pan but not under the press is common. For this type, you turn the sandwich over with tongs or a flat spatula and press the sandwich again on the other side.
2. Select bakery-quality bread such as ciabatta, sour dough or any rustic bread. Slice the bread in thick pieces. Choose three to four ingredients for your panini sandwich so that you will be able to enjoy each of the flavors without getting overwhelmed by too many ingredients.
3. Put in tasty Ingredients such as turkey, chicken, pork or even salmon. Add vegetables such as grilled onions, red bell peppers or zucchini. If you'd prefer a vegetarian style panini, mozzarella, tomato and basil is a tasty choice.
4. To bind the sandwich together, put cheese on the bread before you add anything else. When the cheese melts, it keeps the rest of the panini parts together. Use cheeses that melt well, such as provolone, fontina, Gouda and especially Gruyere. Get creative and add olive tapenade, barbecue sauce, honey or mayonnaise infused with flavors such as garlic, chipotle and wasabi.
5. Don't overstuff your panini or else the insides won't cook fast enough to keep up with the outside. Overfilling can also create a big mess as the inside ingredients escape from the sandwich and overflow into the pan.
6. Preheat your panini press or pan over medium heat or according to the instructions on the electric press. The electric press should notify you by a light or bell when it is preheated. A nonelectric panini press pan lets you know if it's preheated if you flick small drops of water onto the pan. When you get a sizzle reaction, the press is ready.
7. After you put your sandwich together, brush or spray each side of it with butter, canola or olive oil. Put the sandwich on the press and cover it with the grill press. Each side of the panini should cook for three or four minutes, or up to five minutes, at least until it turns a golden brown color. Turn the sandwich over and press so that both sides get those appealing brown grill marks.
Tags: panini press, panini press, your panini, both sides, electric panini
My fourteen year old son recently was diagnosed with celiac disease. Therefore, he must remove all forms of gluten from his diet. A celiac diagnosis is very difficult for a child this age, as food tastes, likes and dislikes, and other favorites are well established. Removing gluten from one's diet is a difficult process. However, for a child or young adult it is especially tough as he or she watches other kids eat what they want. Here's a few kid friendly foods that might help with a transition to a gluten free diet for kids. Obviously, this list is far from all-inclusive; it's just a starting point to help with the start of your child's gluten free diet.
Instructions
1. Breakfast Cereals - kids are busy, school starts early and breakfast gets quicker and quicker each morning. If your house is like mine, cereal is a staple. However, it's tough on a gluten free diet. Don't let the cereal name fool you; Rice Crispies ARE NOT gluten free. Try Rice Chex and Fruity Pebbles.
2. Pasta - again, another staple in many kid's diets, but a brutally tough meal to replicate without wheat gluten. There are many gluten free pastas on the market and most taste like sawdust. Try Schar's. It is far and away the closest thing we have found to real pasta.
3. Chicken - I don't know many kids who don't like chicken fingers. However, on a gluten free diet, most breadings on the chicken are not permitted. Try Bell & Evans chicken. You can get nuggets, fingers, and chicken breasts that are so good and tasty, the whole family will enjoy them. You won't even know they're gluten free.
4. Mac & Cheese - telling your kid they can't eat Mac and Cheese anymore is sure to create a long face. Don't give it up, just switch brands. Try Annie's - they make a rice pasta and cheese that your kids will love.
5. Candy - switching to a gluten free diet will force many brands of kids' candy out of the diet; my son's diagnosis came right around Halloween. It's brutal on a kid - but don't despair, just change brands. Mike & Ike's, Tootsie Rolls, 3Musketeers, Snickers and Skittles are gluten free. Just do some Halloween trading with your brothers and sisters!
Tags: gluten free, gluten free diet, free diet, from diet, gluten from
Canned spinach will not turn you into a brawny sailor, but it saves the cooking step in recipes.
Take canned spinach off your "never eat" list and move it into your regular recipe rotation. Canned spinach saves the time required with washing, chopping, cooking and draining fresh spinach. The product lasts longer on the shelf and it usually costs less than fresh. Keeping canned spinach on hand ensures you have a key ingredient for many recipes. For those who do not like the taste of canned spinach, cheese will help to mask the taste of the spinach while adding a general creaminess to the final dish. There are many preparations for canned spinach and cheese, such as in scrambled eggs, rice and casseroles.
Instructions
Scrambled Eggs
1. Drain the canned spinach in a colander and rinse to remove the excess salt in the spinach.
2. Separate 1/4 cup of spinach from the can for use in the recipe. Seal the remaining spinach in an airtight container and refrigerate.
3. Whisk together the eggs and milk.
4. Heat the butter in a skillet over medium-high heat until the butter melts.
5. Pour the egg mixture into the hot skillet and let it sit for 30 seconds or until the eggs just start to set along the edges.
6. Scatter the 1/4 cup reserved spinach over the eggs.
7. Gently push the edges of the eggs in toward the center with a spatula, and continue to move the eggs while they cook for one to two minutes or until the eggs still look shiny and slightly moist.
8. Transfer the eggs to a plate immediately and serve. The eggs will continue to cook on the plate.
Baked Rice Entree
9. Melt 1 tbsp. butter in a skillet over medium-high heat. Preheat the oven to 350 degrees F.
10. Add the onions and bell peppers to the skillet and cook for two minutes or until the onions are translucent.
11. Combine the contents of one drained 15 oz. can of spinach with the cooked onions, peppers, cooked rice, cooked and chopped chicken and cottage cheese in the baking dish. Sprinkle the shredded mozzarella cheese on top of the casserole dish.
12. Bake for 30 minutes or until the cheese has melted and the middle of the dish is hot and bubbly.
Baked Spinach and Onion Dip
13. Drain and rinse one can of spinach in a colander. Preheat the oven to 350 degrees F.
14. Pour one undiluted can of concentrated French onion soup over the spinach. Mix the soup and spinach together in the baking dish. Sprinkle the shredded Swiss cheese over the mixture.
15. Scatter the croutons or bread crumbs evenly over the cheese on top of the spinach dish.
16. Bake the spinach dip for 30 minutes or until the cheese melts and the top is slightly browned.
17.Serve the spinach dip hot with vegetables or pita chips for dipping.
Traditional stuffing becomes snazzy and festive with smoked oysters added to it.
Homemade stuffing can enhance a range of meals, both casual and for special occasions. Whether you're making a holiday dinner or simply want to add something decadent to an ordinary family meal, a homemade dish of oyster stuffing is sure to please. Homemade oyster stuffing combines the traditional flavors of cornbread with an array of herbs, spices and smoked oysters for an added treat. This recipe doesn't take long to prepare.
Instructions
1. Add the stale cornbread to the mixing bowl (use cornbread that isn't sweet). Crumble most of the cornbread into crumbs but leave some of it in large chunks for texture.
2. Add the Italian seasoned bread crumbs to the cornbread, then add the onion, garlic and cream of mushroom soup. Mix it thoroughly to create a creamy, thick, lumpy mixture.
3. Drain the can of smoked oysters. Discard the juice.
4. Cut each oyster into tiny pieces. And the pieces to the mixing bowl. Stir the mixture thoroughly so the oyster pieces are evenly distributed.
5. Pour the oyster stuffing mixture into a casserole dish or roasting pan. Cover it liberally with the shredded cheese. Place a sheet of aluminum foil on top. Bake the stuffing at 375 degrees F for about 35 to 40 minutes. This fully cooks the stuffing and melts the cheese adequately.
There are many variations on the original Voodoo Punch recipe.
Punches traditionally have five ingredients: alcohol, spice, sugar, water and fruit. In fact, the word "punch" derives from the Hindi word "panch," meaning five. Voodoo rum punch was developed in southern Florida in 2001. It is named for its inventor and his venue -- a bartender named Voodoo Master, who worked at a tiki bar called Voodoo Lanai.
Voodoo Master's Punch
In a large punch bowl, mix together 2 qts. pineapple juice, 1 qt. orange juice, 1 liter light rum, 1/2 liter coconut rum, 6 oz. grenadine, 32 oz. club soda or seltzer water, and 6 to 8 dashes of Angostura bitters to taste. Add a large block or ring of ice -- it can be regular ice or ice made out of orange or pineapple juice -- as well as 12 to 16 slices of orange, lime or a combination. Serve immediately.
Voodoo Gold Punch
Many bartenders have their own variations on Voodoo Punch, that specify the brand or national origin of alcohol, or substitute ingredients. To make a gold variation on Voodoo punch, start with a large punch bowl and mix together 3 parts pineapple juice, 1 part orange juice, 4 parts Barbados rum, 1 part coconut rum and 2 parts Virgin Islands gold rum. Add splashes of grenadine, club soda and bitters to taste, and serve with a floating block or ring of ice as well as several orange slices. This variation is much stronger than the original recipe.
Spicy Voodoo Punch
For a more complex-flavored variation on Voodoo Punch, bring 2 cups of water, 3/4 cup brown sugar, 1/2 cup white sugar, a 3-inch piece of fresh ginger (peeled and sliced into thin pieces), 2 tbsp. of peppercorns, 1 tsp. allspice berries, and 6 oz. of cinnamon sticks to a boil in a saucepan. Reduce the heat to medium-low, cover the saucepan and let the mixture simmer for 30 minutes. Strain the liquid and discard the solids. Allow the syrup to cool overnight. In a large punch bowl, mix the syrup with 750 ml of vodka, 750 ml of rum, 2 cups of orange juice, 1/2 cup of pineapple juice and 7 lbs. of crushed ice. Garnish with 10 lemon slices and serve immediately.
Voodoo Milk Punch
This fanciest variation on Voodoo Punch was invented by Brad Farran, from Brooklyn, New York. Bring 3 oz. of whole milk to a near-boil over medium heat, then remove it from the burner. In a mug or Irish coffee glass, combine 1 1/2 oz. of Ron Zacapa Centenario 23-year-old rum, 1/2 oz. of Market Spice tea-infused Smith & Cross Jamaican rum, 1/2 oz. of Benedictine and 1/2 oz. of demerara simple syrup (exactly like regular simple syrup, except made with demerara sugar, which is a raw sugar). Pour the hot milk over the top of this mixture and garnish with freshly grated nutmeg.
Tags: pineapple juice, large punch, large punch bowl, orange juice, punch bowl, variation Voodoo, Voodoo Punch
The idea of walking to a backyard garden to pick fresh vegetables for lunch is an appealing one to many individuals. Having a vegetable garden requires care and work, but the rewards are worth it in the end. There are several vegetables that are popular to grow due to the ease of cultivation, ability to survive in a variety of conditions and the taste.
Tomatoes
According to the Texas Cooperative Extension, tomatoes are the most popular garden vegetable crop in the United States. Tomatoes come in a wide variety including cherry, grape, Roma, beefsteak, plum and cluster. Start plants from seeds indoors in late winter or purchase starter-size tomato plants at your local nursery in the spring. Plant your tomato crop in a spot where the plants will receive at least six hours of sunlight each day. Pick the tomatoes when they are at full color for the best taste.
Peppers
Peppers are a popular vegetable for gardeners due to their wide varieties of color and flavorful tastes. Bell peppers are most popular in the United States and are a sweet variety of the crop. All pepper types are warm-seasoned and require higher temperatures to grow. The University of Illinois Extension recommends hybrid bell pepper varieties such as lady bell, purple bell and chocolate bell, and hot peppers such as jalapeno, red chili and cayenne. Plant pepper seeds indoors in late winter and transplant them to your garden in the spring when the air and soil is warmer, or you may purchase young plants at your local garden center.
Asparagus
While it may not be a favorite of everyone, asparagus earns the spot as the most popular vegetable garden perennial according to the University of Missouri Extension. The crop takes two to three years to establish itself, but once this initial phase passes, the asparagus patch should continue to provide the gardener with fresh vegetables for a decade or more. Plant your asparagus in the spring in a sunny spot with soil at least one foot deep. Avoid planting the asparagus in a location where vegetables from the onion family previously grew, as disease is transmittable this way.
Tags: fresh vegetables, indoors late, indoors late winter, late winter, most popular, Peppers popular, Plant your
In order to make sushi, you need to have the right kind of rice. When cooking at home, you may be tempted to experiment with different rice varieties, but you're likely to find that it's best to stick with traditional Japanese rice. Jasmine rice doesn't usually have the right qualities to be a sushi rice.
Taste
Jasmine rice his a unique flavor. It is part of the "aromatic family" of rices and has a sweet, nutty flavor. In sushi, the rice shouldn't be the stand-out flavor. The idea is that the mild taste of the rice brings out the flavor of the vinegar and fish or vegetables rolled inside. The unique flavor of jasmine rice will overpower the other flavors, making it a poor choice.
Texture
The key to keeping your sushi together is to use a rice that cooks to a sticky texture. Short grain rice has more gluten on the outside, which helps the rice to stick together without getting too mushy. Traditional jasmine rice is a long grain rice. When cooked, it has a fluffy texture and the grains of rice don't stick together. If you use it for sushi, you will find that your rolls fall apart.
Short vs. Long Grain
Though the most traditional form of jasmine rice is the long grain variety, you can sometimes find a short grain version. In a pinch, it's possible to use this variety in sushi. It will alter the flavor of the sushi, but your rolls will still stick together. Carefully read the label to ensure that you do indeed have the short grain variety. If the package doesn't include the words, assume that you have the long grain style.
Best Sushi Rice
The best type of rice to use for sushi is a short grain Japanese rice. Look for the names "sushi rice," "Japanese rice" or "Japonica rice." Typically, you can find these varieties in the Asian foods section of your grocery store. If your store does not offer this, look for any other type of short grain rice. However, you should avoid "glutinous rice" -- though the name sounds like it would be suitable for sushi, it actually becomes too sticky to use.
Tags: grain rice, Japanese rice, long grain, stick together, find that, flavor sushi
Over 50 percent of peanuts end up being consumed as peanut butter.
Peanut butter is a healthy addition to nearly any diet. It contains approximately 4 grams of plant protein per tablespoon, according to The Peanut Institute, a non-profit organization that educates people about peanuts and promotes peanuts as a healthy food. While some peanut butter contains partially or fully hydrogenated oils, people with an aversion to those ingredients may purchase and consume natural peanut butter, which is slightly grittier but contains little more than pureed peanuts. You can add peanut butter to any number of sauces, baking recipes and snacks, but perhaps the simplest way of eating it is to spread it on a slice of bread or other flat food surface.
Instructions
1. Open the jar of peanut butter. Stir it with the butter knife if it appears to be separated into a solid lower layer with an oily layer on top, as is the case with many natural peanut butters.
2. Scoop a tablespoon-sized dollop of peanut butter onto the knife. Place the dollop on one edge of the surface to be covered. Bread, bagels, pancakes and waffles are several examples of foods that are commonly covered with peanut butter.
3. Spread the peanut butter gently over the surface of the food you are covering, keeping the curved portion of the butter knife pointed downward. Collect more peanut butter on the knife from the jar and use it to cover bare portions of the food.
4. Adjust the thickness of the peanut butter according to your personal preferences by placing more peanut butter on the food and smoothing it into an even coating. If you wish to remove some peanut butter, skim over the peanut butter's surface carefully with an empty knife to collect excess.
Tags: peanut butter, peanut butter, butter knife, more peanut, more peanut butter, natural peanut, peanut butter