Chili paste can be used on top of dishes or as an ingredient in recipes. Chili paste is often used in Asian cuisine, but can be used in any dish you wish to add fresh and spicy taste to. Chili paste can include additional ingredients such as fermented soy beans, salt, vinegar, lime juice or garlic. These ingredients create pungency and add not only heat, but also add an extra punch of flavor to the dishes the chili paste is used in.
Instructions
1. Use the same amount of chili paste instead of hot sauce, where hot sauce is called for in recipes.
2. Add a few teaspoons of chili paste to taste, to broths, soups, stews, sauces and meat marinades to add a fresh spicy flavor.
3. Add one part chili paste to three parts soy sauce and stir it in well to make a spicy Asian dipping sauce. Add two parts oyster sauce to thicken the sauce, or to use the sauce as an Asian chicken marinade.
4. Serve chili paste alone in place of a dipping sauce, or add one part chili paste to four parts ketchup or mayonnaise to make a spicy dipping sauce or spread.
5. Add 1 to 2 tsp. of chili paste, depending on your desired level of heat, to meatloaf, meatballs or spaghetti sauce.
6. Spoon the chili paste out of the bottle and stir it in well to the recipe so that no red chunks of chili paste can be seen.
Tags: chili paste, Chili paste, dipping sauce, Asian cuisine, Chili paste often
Sure, Mango in salsa sounds a little odd. But it can make a very pleasant addition to many different dishes.
Instructions
1. Chop the mango into small pieces. The goal here is to cut the fruit into pieces that will spread the flavor quickly through the salsa mix. The small pieces will also help when it comes to eating it with corn chips.
2. Again, for the Red Bell pepper, chop it into small pieces. Got to get those juices mixed together for the flavor.
3. Finely chop the red Onion. Red onion is a good choice for this salsa. It provides a nice onion flavor without being overpowering. While, not as colorful, a Walla Walla Sweet onion will certainly sweeten the salsa mix and reduce the onion flavor even lower than a Red onion.
4. For the Cilantro (also know as Coriander), 2Tbs is a very rough guideline. However much cilantro you choose to add, just a rough chop is all that is needed.
5. Add the juice of one whole lime. The standard hand orange juicer tool will work for this or you can squeeze the lime with your hand. Just watch out for the seeds. You can even use about 2Tbs of bottled lime juice, not as nice as fresh lime, but it works.
6. For adding the lime rind, be very judicious on how much you add. Lime rind is a strong flavor. I would recommend only adding 1Thsp (2Thsp at most) of finely chopped rind. Ultimately, trust your own taste buds.
7. For the final, and arguably most important step, brewing. No, this is not an alcoholic beverage. Mix all of the ingredients into your bowl and let stand for at least 1 hour. Waiting for 24 hours would be ideal, by that time all of the different flavors in your salsa will be "brewed" together for best effect.
Tags: small pieces, into small, into small pieces, onion flavor
Pintos are the canonical choice for refried beans.
Refried beans are the ultimate in Mexican comfort food. They fill precisely the same niche in Mexican cuisine that mashed potatoes do in home-style American cooking: bland, soft, slightly savory and a worthy complement to anything put alongside them. Even the lard they're fried in has its counterpart in the butter and cream used for really good potatoes. While acceptable refried beans are available from a can, they are easily made at home with the right beans and a few other ingredients.
Pinto Beans
The bean of choice for refrying in northern Mexico is the pinto bean. It is medium in size and medium brown in color, speckled with lighter and darker flecks. Dried beans are the traditional starting point. It is best to use the freshest available, as they will cook more quickly and are less likely to remain tough or impart an off flavor to the dish. The beans may be soaked overnight or simply cooked in a pot with a few aromatic ingredients, such as onions or garlic, until tender.
Black Beans
While pinto beans are widely popular throughout Mexico, the south often favors black beans. Also called "turtle beans," these have a distinct flavor and vividly dark color. They have become a signature ingredient in the American Southwest, as well as in Oaxaca and other areas in southern Mexico. They are smaller and much darker than pinto beans, and make a dramatic contrast when served with brightly colored salsas or fresh vegetables.
Substitutions
Although they will not provide the authentic flavor, many other beans may be substituted when pinto beans are not available. Varieties with thin skins are preferable. The skins of varieties like kidney beans, for example, are too prominent in a dish of refried beans. Romano beans resemble pintos, and are an acceptable surrogate. Cranberry beans and other red-skinned varieties may be used on their own, or to add a more authentic color to a pale-skinned bean.
Canned Beans
Purists may cringe at the thought, but canned beans are a handy shortcut. They are cooked to a softer texture than homemade beans, which detracts somewhat from the finished dish, but they require only a quick rinse before using. While not as authentic as refried beans made from scratch, this is a good alternative to buying canned refried beans.
Tags: refried beans, beans available, beans other, pinto beans, they will
Fresh fruit combined with a custard-like topping blend makes a light but rich fruit cheesecake. Using local fruit that is in season can also add freshness to the dish, but any fresh fruit may be used. This recipe yields one nine-inch fruit cheesecake that will serve approximately eight to 10 people.
Instructions
1. Preheat the oven to 350 degrees F. Prepare the fresh fruit by peeling, coring or pitting as necessary and then cut into small bite sized pieces, about ½" in size. Set aside.
2. Combine the chopped fruit, one tbsp. water, 2/3 cup granulated sugar, and cornstarch in a large sauce pan. Place on the stove and turn the heat to medium. Cook, stirring occasionally, until the mixture comes to a boil.
3. Remove the pan from the heat and add the gelatin. Stir well to combine and then pour the mixture into the prepared graham cracker crust. Set aside.
4. Combine the cream cheese, large eggs, fresh lemon juice, six tbsp. granulated sugar and sour cream in a large mixing bowl. Mix well with an electric mixer on medium speed for three to five minutes, or until thick and creamy.
5. Pour the cream cheese mixture over the fruit in the pie crust. Use a rubber spatula to spread evenly. Sprinkle graham cracker crumbs on top and place the fruit cheesecake in the oven.
6. Bake the cheesecake for 25 to 30 minutes, or until the center is set when the pie is gently shaken. Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes. Refrigerate for at least two hours before serving.
Tags: aside Combine, cream cheese, fruit cheesecake, graham cracker, granulated sugar
Before cooking eggs on the stove-top, consider cooking eggs on a charcoal grill. Cooking eggs on a charcoal grill is ideal for people who love to camp. The grill adds a smoky flavor to the eggs, and cooks the eggs in less than 10 minutes. You can use a variety of methods to cook eggs on the grill, but the ideal method is to use a muffin tin. The tin allows for distributed heat, and creates individual servings.
Instructions
1. Ignite the charcoal grill. Leave the grill lid open, and allow the charcoal to burn for 30 minutes before grilling the eggs.
2. Crack open six eggs. Place the eggs in a mixing bowl.
3. Pour 1/4 cup of milk into the mixing bowl. This will make the eggs fluffy.
4. Use a whisk to beat the eggs. Stir the eggs until blended well. The mixture will be a solid yellow color.
5. Season the eggs with salt and pepper to taste.
6. Spray a muffin tin with nonstick spray. Pour the eggs into each muffin holder.
7. Rake the charcoal to one side of the grill. Place the muffin tin on the side of the grill that does not have charcoal.
8. Grill the eggs for 2 to 7 minutes. The eggs are finished cooking once they become solid, or until they reach your desired taste.
9. Remove the muffin tin from the grill carefully because the muffin tin will be hot. Serve the eggs while they are still hot.
and salad make a great team, but ranch is not the most healthy option.
Ranch dressing is a common dip for vegetables, fried foods and chicken wings. Most commonly, ranch dressing is used on salads and is one of the most popular dips in the United States. Ranch dressing is a dairy product, which inhibits vegans and those who are lactose intolerant from consumption. A downside to ranch dressing is its high fat and calorie content.
Dressings
If you are looking for substitutes to avoid the unhealthy aspects of ranch dressing, certain dressing brands sell low-fat and low-calorie versions of the original. Some dressings are made with no-calorie sugar substitutes and are vinegar based, which drastically reduces the fat and calorie content. Mixing pepper, oregano, olive oil and lemon juice to taste is an easy recipe and an appetizing salad topper. Sprinkling spices (but watch the salt) onto the salad releases the natural flavor of the vegetables without contributing calories.
Hummus
A delectable dip replacement for ranch is hummus. Hummus is made out of natural chickpeas, vegetables and spices, such as garlic and tahini. A variety of flavors can be purchased at any grocery store. Hummus and dressing are priced comparatively, but hummus is lower in fat and provides wholesome ingredients.
Homemade dressing
Avoid the preservatives and harsh chemicals found in most foods to increase their shelf life by whipping up some homemade dressings. That way you know exactly what is in your food. Dressing recipes can be easy to make and prepared in less then 10 minutes. Miso salad dressing is a simple dressing to make and is much healthier than ranch dressing. Recipes for miso salad dressing can be found at allrecipes.com and vegetariantimes.com.
Packing a lunch for any child, vegetarian or otherwise, can be a challenge. The trick is to pack something you know your child will eat, that doesn't look too strange compared to other kids' lunches, and that offers a few nutrients to boot.
Instructions
1. Test out foods at home and see if your child will eat them before packing them up as a lunch.
2. Find out what facilities are available for lunch. Is there a microwave available? Is there a place to get hot water if it's needed - for example, to reconstitute dried soup? This can help you plan meals.
3. Ask your child what kinds of meals he or she would like to take for lunch. You may not go by your child's suggestions exactly, but it can give you a good idea of what he or she will actually eat.
4. Make creative sandwiches. Use ingredients such as avocados, tomatoes, sprouts and soy cheese. Or use a tofu cheese spread. The combinations are endless.
5. Choose veggie deli slices if your child wants a sandwich that looks similar to what other kids are eating. Fake meat slices come in a variety of flavors and look very much like the real thing.
6. Get out the peanut butter and jelly in a pinch. Peanut butter is nutritious and high in protein. Choose a jelly that's sweetened with fruit juice. Make the sandwich on whole-grain bread.
7. Pack half a sandwich and a cup of soup. There are several "natural" brands that make dehydrated soups, and they are completely vegetarian and contain no questionable additives.
8. Prepare your own delicious soup and pack it up in a thermos. Pack in whole-grain crackers with a veggie cheese spread.
9. Choose a veggie burger on a whole-grain bun if there's a microwave available. Add pickles, tomatoes, lettuce and onions for your child to add on top once the burger is heated.
10. Consider "nibble" food. Pack some veggie deli slices and crackers; sliced fresh vegetables such as carrots and celery with a dip your child likes; fresh fruit; trail mix; some slices of soy cheese; a tofu smoothie in a thermos, and so on.
11. Don't forget a drink - a small container of rice or soy milk or a container of fruit or vegetable juice.
Drinking hot tea is comforting and relaxing. But, in order to have the best tea experience, you should learn make the best cup of tea possible, and this includes using a type of tea infuser. Imagine pouring yourself a cup of hot tea that you've just made with your tea ball. Here's how.
Instructions
1. Bring the water to a rolling boil while you read the instructions for the type of tea that you are brewing. These instructions should be located on the tea package.
2. Pour boiling hot water into the teacup or teapot to preheat it. This is absolutely necessary because if you use a cold cup or pot for steeping tea, the flavor of the tea won't be as pronounced. Once you've warmed the pot or cup, pour out the hot water.
3. Place tea leaves into your tea ball, according to the instructions. Usually, you'll use 1 tsp of loose tea leaves when you make tea just for yourself. Close the tea ball and place it in your warmed teacup or teapot.
4. Fill your cup with boiling water. Typically you'll use 8 oz water for each cup of tea.
5. Cover your cup or teapot and steep your tea for 3 to 5 minutes to get the full flavor. Remove the tea ball after the tea has finished steeping.
6. Enjoy your cup of infused tea and when you've finished drinking, open your tea ball and discard the used tea leaves. Rinse your tea ball and keep it handy for your next relaxing tea experience.
are native to the Pacific Northwest. Named for the town of Dungeness, Washington, these delectable and sweet crab are best served fresh from the ocean. Many fishermen will cook them live on the boats after catching them. Dungeness crab stop eating once caught, which makes their meat spongy and softens their shells from calcium deficiency.
Instructions
1. Be careful handling fresh Dungeness crabs. Handle them from the very back of their shell, but beware that their pinching claws can reach quite a ways back.
2. Refrigerate the Dungeness crabs for 1 hour or place them in the freezer for 30 minutes before cooking them. This will slow down the crab's metabolism and make them easier to handle. It also is considered a more humane way to handle them before placing them in a boiling kettle.
3. Fill the pot with enough water to cover the crabs by at least two inches. Seawater or saltwater adds a great flavor to the crab. If using tap water, add 1/4 cup of salt per crab you're cooking in the pot.
4. Place the pot on the stove, cover and turn the burner to high until the water boils. Try to time this step so the water is boiling when it's time to remove the crab from the refrigerator or freezer.
5. Add peppercorns and fresh squeezed lemon to the water, if desired.
6. Place the crab in the pot, keeping the burner on high, and boil the crab for 10 minutes.
7. Pull the crabs out of the pot after 10 minutes, and soak them in a cold water bath or rinse them until they're cool enough to handle.
8. Crack open the shells (see Resources) with nut crackers and then serve with a wedge of lemon and your choice of dipping sauce. Use the forks to pick the meat out of the shells.
Peanut shells can be difficult to open if you use the wrong kind of opening process. If you try to open the peanut in the wrong area, the shell will splinter, twist and may even crack the nut inside. However, there is a way to open peanut shells that requires no special tools and will leave 2 perfect peanut shell halves without breaking the nuts inside. Use this method for opening peanut shells quickly, easily and with no problems.
Instructions
1. Lay some newspaper or paper towels on a flat surface. You can also use a large bowl for this task. Place a large bowl near the newspapers to collect the shelled peanuts.
2. Inspect the peanut shell for signs of a small indentation along one end of the peanut. This indentation is the key to shelling perfect peanuts. Face the end of the peanut with the indentation upward.
3. Squeeze the indentation gently with your thumb. The two halves of the peanut shell should fall away. Peel the brown casing from the peanut with your fingers. Drop the shelled nut into the large bowl.
4. Repeat this process until all nuts are shelled. Discard the shells in the trash or a compost pile. Store the nuts in an airtight container.
Tags: large bowl, peanut shell, open peanut, peanut with, with your
White wine differs from red wine in a variety of ways, including the obvious difference in color. Red wine is a rich burgundy color and sometimes so full bodied one can't see through the glass. This is not the case with white wines, of which one is able to see through the wine glass. White wines are sweeter than red wines, which may be more tangy and dry due to the way that red wine is processed with the stalks and stems, seeds and skins of grapes, producing a distinctively bold flavor. White wine may be preferred by drinkers who haven't acquired a taste for full-bodied red wine. There exists a rosé wine which is light and tastes like a cross between a red and a white wine, with a sweeter flavor than red wine. Rosé (pink) wine may be used as a "crossover" drink by white wine drinkers wanting to experience the difference in taste and richness before trying red wine.
Pressing Red Grapes
During the fermentation process of red wine, the grapes are re-pressed several times in order to extract the full flavor of the grapes and to release tannins which give the red wine its full body and substantial flavor and bouquet. White wine is not fermented in the same way as red wine, having only one pressing, which gives the wine its light, crisp clean flavor without the depth of body that give red wines such character. Red wine is usually aged in oak vats to impart even more flavor from the wood.
Wines and Food
Red wines such as claret and port with their full bodied flavors are best served with meats such as roast beef, venison, lamb, game birds and meats cooked in rich dark-colored sauces to complement each other's intensely layered flavors. On the other end of the spectrum, white wines are matched to lighter fare such as poultry, rabbit, pork and fish.
Tags: full bodied, White wine, white wines, wines such, wines which
Fondant is a sugary substance with the consistency of modeling clay, and you can use it to make creative decorations, such as cupcake toppers. Follow these instructions to make cute little bears to adorn your cupcakes and other baked goods.
Instructions
1. Choose a grey or brown fondant and roll it into a ball for the bear's head. Then flatten it slightly to create a foundation for the facial features. Use the end of the paint brush to poke two small indentions into the top of the bear's head. This is where the ears will go in a later step.
2. Make the muzzle. Using a smaller piece of fondant, roll it into a sausage type shape and flatten it to create an oval. This will rest on top of the larger piece of fondant to act as the mouth and nose. You can use a slightly lighter color if you choose, but this isn't necessary. Put a few dabs of sugar glue onto the face shape to hold the muzzle in place.
3. Create a smile by using a piping tip to create two half-circles on the bear's muzzle. Then use a toothpick to connect the half-circles and draw a straight line up toward where the nose will be. You can also add a few dimples if you wish at this stage.
4. Use a ball tool to create two indentions above the muzzle where the eyes will go. Apply a bit of sugar glue to the sockets, then pull off two small sections of white fondant and roll them into teardrop shapes. When you're satisfied with the shape, place them into the eye sockets. Last, apply a drop of black food dye into each eye socket for the pupil.
5. Pull off two more sections of fondant in the color you chose for the bear, and roll them into teardrops. Flatten each slightly and use your paintbrush handle to give it some dimension. Place some sugar icing into the ear sockets, and stick the ears into the holes you created in the first step.
6. Finish by creating a small ball of black fondant. Paste it down onto the muzzle to make a nose.
Tags: fondant roll, them into, bear head, fondant roll into, into sockets
Beanie Babies are back! Ty has agreed to market more. The craze continues ...
Instructions
Selling Beanie Babies Through a Store
1. Check a current Beanie Baby price guide.
2. Determine the value of each of your Beanie Babies.
3. Combine their total values to price the entire collection. You may sell all to one buyer or sell them individually.
4. Find a collectibles or antiques dealer.
5. Tell the dealer what you want for each item or for the entire collection.
6. Offer to give the dealer a cut of the profits for doing the selling for you.
7. Arrange payment and delivery methods either through the dealer or with the buyer.
Selling Beanie Babies in Person
8. Put an ad in a newspaper.
9. Include a description of the items for sale, the asking price, and contact information. The more descriptive the ad, the better chance you have of selling.
10. Include a photo of the Beanie Babies (and their original packaging if you have it).
11. Negotiate with potential buyers to determine a fair price and method of payment.
Deep frying spring rolls gives them a golden, crispy outer shell while leaving the veggies inside moist and tender. Fry spring rolls to a perfect golden color by keeping the oil temperature just right. Increasing the oil temperature to reduce cooking time can result in undercooked insides and burnt outer shells.
Instructions
1. Prepare the spring roll filling. Wrap the filling in the spring roll wrapper. Seal the wrapper by moistening the seam with a dab of water.
2. Pour the oil in a wok, or other high sided pan. Heat the oil over medium-high heat. Do not leave the oil unattended for any amount of time.
3. Put one spring roll into the pot of oil to test the oil temperature. Look for the oil to make big bubbles when it is hot enough. Remove the spring roll from the oil if the oil is not hot enough. Test the oil again in a few minutes.
4. Place two to three spring rolls in the preheated oil at a time. Leave 1 to 2 inches of space between the rolls.
5. Use a slotted spoon to gently stir the spring rolls while they are cooking. Turn each roll over once the underside is golden brown. Continue to fry each spring roll until both sides are golden.
6. Set a wire rack over a baking sheet lined with paper towels. Take the spring rolls out of the oil with a slotted spoon. Let the excess oil drain from the rolls over the pan. Place the rolls on the wire rack, and let the excess oil drain.
7. Continue to fry the rolls until the entire batch is complete. Serve the spring rolls immediately with a sweet chili sauce for dipping.
Tags: spring roll, spring rolls, excess drain, slotted spoon, wire rack
A paring knife is the smallest and most commonly used knife in your kitchen. A paring knife is precise and delicate for peeling fruits and vegetables or slicing the smallest ingredient. It is also used for controlled and detailed cutting such as cutting shapes or scoring designs. A paring knife has been referred to as an extension of the hand.
Instructions
1. Plan your food assortment and menu. The paring knife is the perfect accompaniment to any food item's preparation.
2. Prepare a clean cutting board.
3. Place the food in a colander to pre-wash before cutting.
4. Lay out the food on cutting board.
5. Grasp the paring knife handle with your dominant hand. Using your dominant hand gives you more influence and allows you to use your knife quicker and with more ease. The small handle also gives you more direction over the tip and the edge of the blade.
6. Use your free hand to position food on the cutting board, or hold food in your hand while you cut. This is especially helpful if your food is small, but be very careful.
7. Begin using the paring knife to cut.
8. Cut, peel or slice food into pieces. Slowly cut into food by pressing down gently in a slicing motion.
9. Carefully clean the knife. Depending on the knife's handle, clean by hand or clean in the dishwasher.
Pork steak is a versatile piece of meat that can be cooked in a wide variety of ways. It can be grilled, fried, broiled, roasted or cooked in a sauce. The cooking time will depend on the method and recipe you are following and vary according to the thickness of the particular steak.
Grilling and Broiling
Cooking a pork steak on an outdoor grill or indoor broiler is one of the fastest and easiest methods you can choose. Choose a medium-high heat setting and only cook the steak for 8 to 12 minutes per side, depending on the thickness. Use a meat thermometer or cut into the steak to see when it is done-there should be no pinkness or translucency to the middle of the meat. Pork steaks that are grilled or broiled benefit from marinating or the addition of sauces while cooking. An interesting twist on the classic combination of pork and apples is to spoon a layer of apple sauce over the pork steak a few minutes before it is cooked, top with some grated cheddar cheese and let it melt and bubble as a tasty topping.
Braised Pork Dishes
Pork steaks cooked in liquid make tasty dishes without the risk of the meat drying out. There are several ways to cook pork in this manner. You can either leave the steaks whole or chop the meat into bite-sized pieces. Cook them with your choice of vegetables and some liquid, like wine, canned tomatoes or stock, in a covered casserole dish in a low oven for at least an hour, or cook the ingredients in a crock pot. The pork will be moist and flavorful and the other ingredients turn into a tasty sauce.
Pan-Fried Dishes
A huge range of cuisines and types of meals can be made by cooking pork steaks in a frying pan. You can slice the steaks or cook them whole. Start by sauteing some onions in a pan and when they are translucent start frying the pork over a medium heat. While the pork cooks you can add any other vegetables, mushrooms and flavoring ingredients like garlic and seasonings. All kinds of sauces can simply be made in the same pan and cooked with the pork. You can add canned or chopped fresh tomatoes for an Italian flavored pasta sauce; add soy sauce and ginger for an Asian dish; or cook sour cream, a little paprika, Worcestershire sauce and a little ketchup or tomato paste to make a version of pork stroganoff.
A lattice pie cutter saves you time and effort over creating a homemade lattice crust. Several designs allow you to prepare a pie with a more creative cut in the top than the traditional crisscross pattern. Think of lattice pie cutters as large cookie cutters, and you will understand how they cut intricate designs in the top crust of your pie. Two methods exist for using these time-saving tools. Choose the one you find easiest.
Instructions
1. Lightly dust a work surface with flour. Lay out the top crust on the work surface.
2. Press the lattice cutter into the piecrust. Lift up the cutter. Use your fingers or a thin-bladed knife to pull the cut shapes from inside the piecrust. Gently lift the remaining crust with the lattice pattern. Transfer it to the top of your pie and pinch the edges of the crust.
3. As an alternative method, you can place the lattice cutter on your work surface with the cutting edges facing upward. Drape the top piecrust over the lattice pie cutter. Roll over the dough with the rolling pin. Carefully pull the piecrust off the cutter and place it on top of your pie, crimping the edges to seal.
4. Reserve the leftover dough shapes for decorating other desserts; just add them to the top before baking.
5. You can also save the shapes for a small piecrust. Roll all of the leftover pieces of dough together into a ball. Freeze or refrigerate this dough for later use as a piecrust for an individual pie.
Tags: lattice cutter, work surface, cutter your, surface with, work surface with
A sharp knife not only cuts better but is safer to handle than a dull one. Often, a knife dulls when its edge becomes misshapen. Using a sharpening steel can help restore its shape and keep your knife on the cutting edge.
Instructions
1. Choose knives with blades that will take reshaping with a steel. Look for high-carbon steel alloys of molybdenum or vanadium.
2. Know the properties of the knife steel you plan to use. Diamond-coated steels are intended to sharpen very dull blades by giving them a new edge, not to keep the one you already have.
3. Place the heel of the knife blade against the tip of the steel, blade toward you, at an approximate 20-degree angle. The blunt edge of the knife should be raised about a quarter-inch above the cutting edge.
4. Pull the edge of the blade across the steel in a sweeping motion such that the tip of the blade ends up touching the handle of the steel. Maintain the 20-degree angle.
5. Put the steel on top of the knife, with the blunt edge angled 20 degrees away from the steel.
6. Draw the knife across the steel again. This time you are reshaping the other edge.
7. Repeat Steps 3 through 6 from 5 to 10 times, always alternating sides and always maintaining the 20-degree angle while making sure you pull across the entire length of the blade.
Tags: 20-degree angle, across steel, blunt edge, cutting edge
Dutch pea soup with smoked sausage and gammon is a traditional dish served as the weather begins to get extremely cold in the middle of the winter. Dutch pea soup with smoked sausage and gammon (ham) is commonly sold by street vendors in the coldest months in places where large crowds gather, such as ice skating rinks and outside concerts. Considered something of a Dutch comfort food, this soup recipe makes an excellent meal on a cold evening, especially when served with a loaf of hearty rye bread and mustard and cold, crisp brown ale.
Instructions
1. Place the peas in a strainer and rinse with cold running water for 2-3 minutes. Put them in a large saucepan, add 11 cups water and bring to a boil. Remove any scum that rises to the surface with a spatula or slotted spoon.
2. Add the gammon, spareribs, pig's foot and bacon to the saucepan and season with salt and pepper to taste. Cook the mixture over low heat for 3 ¼ hours or until the meat is tender. Remove the bacon, dice and set aside.
3. Add the celeriac, half of the celery leaves, leeks and carrots to the soup. Simmer over low heat, covered, for 30-35 minutes or until the vegetables are tender but retain some bite.
4. Put the smoked sausage in a sauté pan and add enough warm water to just cover it. Poach over very low heat for 20-24 minutes.
5. Remove the meat from the large saucepan using a slotted spoon. Cut the meat off the bones and return it to the saucepan. Add the sausage to the soup.
6. Transfer the soup to individual serving bowls and garnish each one with the remaining celery leaves and the reserved bacon.
Tags: smoked sausage, celery leaves, Dutch soup, large saucepan, over heat, sausage gammon
Keeping fresh fruit around is an essential part of healthy eating. Although some may be discouraged from buying fruit because of its propensity to quickly ripen and grow mold, there are a number of ways to keep fruit fresh and part of your daily diet.
Instructions
1. Stop premature discoloration. Peel and cut fruit. Fill a large bowl with 1 qt. of water and add 1 tbsp. of salt or two crushed vitamin C pills. Dunk the fruit pieces into the water. You may also juice a lemon, put the juice on a plate and toss cut pieces of fruit in the lemon juice to preserve its natural color.
2. Prevent fruit bruising on your way home from the grocery store. Open all produce bags, use your breath to fill the bags with air and tie the bags. The air acts as a cushion and protects the fruit during its transfer.
3. Keep ripe apples away from fresh fruit. Ripe apples release the ripening-stimulant ethylene that can quickly affect neighboring produce.
4. Pick berry packages that don't have squashed berry stains on the bottom of them. Separate soft, bruised and damaged berries from the firm ones. Wash berries right before eating them. Prematurely washing the berries may result in accidental damage.
5. Put fruits and vegetables in separate crispers. Store them in plastic bags so that humidity levels are optimal for freshness.
6. Inspect your crispers and fruit bowls regularly. Thoroughly clean their surfaces and throw out damaged, bruised or moldy fruit to help save the rest of your produce.
7. Make sure that your fruit is refrigerated at a steady temperature of 34 degrees F.
Considered a prize by many hunters, ground venison can be processed in a variety of ways. From use as a simple ground meat for stews or sauces, to sausage and hamburger patties, ground venison can be used in any recipe calling for regular beef hamburger. Since ground venison is lean, the addition of either suet or pork shoulder meat is beneficial to the final product.
Instructions
Grinding the Meat
1. Cut any large pieces of venison into 1-inch cubes and freeze the meat to be ground for 20 to 30 minutes. This will help to keep the grinder from gumming up during the grinding process.
2. Set up your meat grinder according to the manufacturer's instructions. If you have a choice of blades, choose the 1/4-inch blade for the first grind. Place a large bowl beneath the exit shoot of the grinder to catch the ground meat.
3. Fill the grinder feed tube with the meat cubes and process the meat through the grinder, adding meat as needed and pressing it down to the grinder using the pusher that came with the machine. For electric machines, the grinding will be automatic. For hand-cranked meat grinders, turn the crank with one hand while feeding and pushing the meat with the other.
4. Repeat the grinding process using the 1/8-inch blade if your machine has one included. The meat will then be ready to use as is for soups and sauces.
5. Place the ground venison in convenient portion sizes in zipper-type freezer bags and freeze until needed.
For Hamburger or Sausage
6. Grind half as much pork shoulder cubes as you have ground venison. For instance, if you have 2 lbs. of ground venison, you will need 1 lb. of pork shoulder cut into 1-inch cubes. If you are using beef suet, use only a quarter of the amount--2 lbs. of venison and 1/2 lb. of beef fat.
7. Mix the two ground meats together in a large bowl using your hands. This will give you enough fat in the meat to cook the burgers or sausage without burning or having the meat undercooked.
8. Shape into patties. Place a square of wax paper between each patty and store in air-tight, zipper-type freezer bags and freeze.
9. Add 1 Tbsp. sage, 1 tsp. each of salt and pepper and 1 tsp. of red pepper flakes per pound of ground meat before shaping into patties for a simple sausage recipe. Freeze in the same manner as hamburger patties.
If you've ever been asked to bring something to a meeting or gathering at the last minute, you know how hard it can be to come up with something appealing. Cheese balls can be quick to make and offer the variety to appeal to anyone. Serve them with crackers.
Instructions
1. Make a cream cheese ball using 8 ounces of Philadelphia cream cheese. Place it on a piece of wax paper and use the paper to form the cheese into a ball. Pour dried or fresh parsley on another piece of wax paper. The amount of parsley you use is a matter of taste.
2. Make a Velveeta cheese ball using 8 ounces of Velveeta cheese. Form the cheese into a ball as above. Finely chop some nuts -- any kind will work, although walnuts and almonds are particularly popular -- on another piece of wax paper and roll the Velveeta in the nuts.
3. Make a combination cream cheese and Velveeta cheese ball in either of two ways. You can make the cheese balls separately, as above, then cut them in half and join one half of each, pressing the cheese together to make a seal, then roll them in different nuts. One combined ball could be rolled in almonds and the other in walnuts, for example. You also can blend the two cheeses together -- 4 ounces of each -- and roll in nuts.
4. Make a spicy cheese ball by combining the salsa and 8 ounces of Velveeta cheese and mixing well. Form the cheese ball as before. Crumble some Fritos Corn Chips, Cool Ranch Doritos or your favorite chips on wax paper. Roll the cheese ball in the chips.
Tags: cheese ball, Velveeta cheese, cream cheese, piece paper, another piece, another piece paper, ball using
Whether trying to deal with excess spinach-and-crab dip from a party or doing food prep ahead of time, freezing mayonnaise or sour cream-based dips may be a trickier solution than it seems. With a little creativity, though, you can store and revive spinach-and-crab dip.
Instructions
Freezing and Reusing Spinach Crab Dip
1. Remove water from the spinach by first straining the cooked spinach, and then pressing it gently between a few paper towels. This will help prevent ice crystals from forming and separating the mixture once you freeze it.
2. Package the dip in a freezer-safe plastic container or plastic bag. Fill the container to about a half inch from the top. This will keep as much air as possible out of the container while giving the dip room to expand while freezing. About an hour into the freezing process, burp air pockets out of the container.
3. When ready to use the dip, defrost in the refrigerator. Depending on the mayonnaise content of the particular recipe, a vigorous stir may be enough after defrosting. But mayo and sour cream can separate and change from creamy to lumpy. One option is to heat the dip briefly over the stove-top, stirring frequently. This can help to reconstitute the texture of the binding ingredients.
Thawed spinach dip may be a little more watery than the original rendition. Try adding more mayo, spinach, or sour cream.
4. Put a new twist on the old spinach and crab dip by mixing in shredded mozzarella or Monterey Jack cheese and baking the dip at 350 degrees for 15 minutes or until bubbly. Or try adding extra sour cream and serving over baked potatoes, steak, or chicken.
Fix watery chili so you can serve up a successful batch.
A big pot of chili can make for a hearty, scrumptious meal. Chili is also a favorite as it can cater to any taste with the number of different vegetables, meats and spices you can add to it. When making chili, sometimes it can become watery and lose that signature thickness. Learning fix watered-down chili can ensure your next pot is one all will enjoy.
Instructions
1. Cook the chili in your slow cooker or on the stove on medium heat for an hour without a lid. Sometimes, all it takes is time to cook off the excess wateriness. Test the chili after this time and, if it is still too watery, continue cooking.
2. Add 1/2 cup tomato paste to your chili and stir well. Let it cook on low heat for 30 minutes so the paste can mix in, then test. If the chili is still not to your liking, continue cooking, otherwise serve and enjoy. If your chili is white add 1/2 cup of white beans instead of tomato paste.
3. Mix ¼ cup of cornstarch with 1 tbsp. of cold water water. Cornstarch is a great thickener as it won't compromise flavor. Add the mixture to your chili and stir, then let cook for another half an hour and test.
4. Mix another ¼ cup of cornstarch with 1 tbsp. of water and add it. Cook for another 30 minutes and test. Continue adding cornstarch mixture and testing after 30 minutes until chili is to your desired thickness. Only add cornstarch in small ¼ cup increments as you don't want the chili to become too thick.
Tags: your chili, chili stir, chili your, continue cooking, cornstarch with
Is chocolate really good for you? What exactly are the health benefits surrounding chocolate? How much is too much? This article will examine some of the most recent health claims surrounding chocolate, to help you sort fact from fiction.
All About Flavonoids
The main ingredient researchers point to when discussing chocolate's health properties are flavonoids. In a February 14, 2007 article in the Vancouver Sun, Mia Stainsby reported that "Flavonoids are friendly compounds and act as antioxidants, preventing cell damage and inflammation. Studies have shown increased blood flow, less platelet stickiness and clotting as well as increased good cholesterol and lowered plaque formation in the blood stream thanks to flavonoids." Her article indicates that the higher the flavonoid content, the better the chocolate is for you.
Milk Vs. Dark Chocolate
Unfortunately for milk chocolate lovers, the highest flavonoid content is found in dark chocolate. A CBC News article from July 4, 2007 notes that a "high percentage of cocoa -- 70 percent or more" is ideal, while lower percentages found in milk chocolate will not do the trick. (It's also important to note that white chocolate contains no flavonoids.)
Stainsby's article also mentions that "a U.S. Department of Agriculture study showed cocoa powders have the highest flavonoid content, followed by baking chocolate and dark eating chocolates." She also found that combining cocoa and milk actually caused problems with the absorption of the chocolate's antioxidants, diluting its health benefits, once again demonstrating that dark chocolate is the "healthiest" kind.
How Much is Too Much?
According to the CBC News article by Michelle Gelok, it is unclear how much chocolate is considered "too much," but studies suggest that since chocolate is high in both calories and fat, it should be consumed in moderation. Indeed, Gelok's article suggests that "Limiting yourself to a few small pieces of dark chocolate a week is a reasonable way to enjoy the pleasures of chocolate without overdoing it."
Chocolate and Exercise
The Vancouver Sun article suggests that 100 calories of chocolate a day (approximately the size of one piece of chocolate, as opposed to a chocolate bar) is plenty. Meanwhile, a Times Online piece by Amanda Ursell says that 100 grams of chocolate (about 500 calories) is the maximum amount that could be considered healthy. Ursell also points out that anyone indulging in this amount of chocolate "would need to walk briskly for more than an hour and a half a day" in order to burn it off with exercise.
Not a "Superfood"
While chocolate may not be a "superfood" that you can indulge in with vast quantities, it definitely offers a range of health benefits. The Times Online article says that chocolate is "less likely to cause tooth decay than standard sweets because it increases acid production only mildly in our mouths, and cocoa contains chemicals that inhibit mouth bacteria," which is something to consider when choosing your sugary snacks. Additionally, Ursell notes that chocolate does not cause the same sugar rush and crash associated with other sweets, so it qualifies as a "low GI food," for those who are concerned about diabetes. Finally, although chocolate contains small amounts of flavonoids, Ursell points out that there are other foods like tea, black grape juice and certain red wines that supply flavonoids as well, which may actually be more beneficial to one's health than the consumption of chocolate.
Potatoes are vegetables that are very resilient and tend to last a month or more when stored in the right conditions. Generally, potatoes can be stored in a dark, slightly humid area and last for two to four months. However, if it is necessary to store them for longer, they can be frozen. The process works by partially cooking and peeling the potatoes before storing them in your freezer. Frozen potatoes can be kept for up to a year.
Instructions
1. Ensure that the potatoes are matured, but not decaying, bruised or rotting.
2. Peel the potatoes and separate the potatoes by size making a small, medium and large pile.
3. Bring a pot of water to a boil. Use approximately 1 gallon of water per 1 lb. of potatoes. Add the potatoes and observe until the water reaches a rolling boil. A rolling boil is described as water that continually produces bubbles in more than just the center of the pot.
4. Allow the potatoes to boil for three to five minutes. Larger potatoes should boil for five minutes. Smaller potatoes should boil for three minutes.
5. Remove the potatoes from the water and drain them using a strainer.
6. Place the potatoes in a vacuum seal bag and vacuum seal them.
7. Label and store the bags in the freezer for up to 12 months.
Tags: boil three, five minutes, potatoes should, potatoes should boil, rolling boil, should boil
Cook with cast iron and you will gain the health benefits.
Cast-iron cookware falls into the category of a family heirloom. The life of cast-iron cookware is considerably more than 100 years if you take proper care of it. Cast-iron cookware is relatively inexpensive, but performs better and lasts longer than much of the more expensive cookware on the commercial market. Many believe that it is healthier for you due to the small amounts of iron that transfer to your food and help you maintain the iron levels that your body requires. Teflon coating of cookware makes it non-stick, but a properly seasoned piece of cast-iron cookware has the same non-stick performance. Examine the uses of a cast-iron melting pot to appreciate the benefits of this tried and true cookware.
Instructions
Seasoning the Pot
1. Rinse and dry the pot in warm water with only mild detergent. Do not scrub the cooking surface with a scouring pad or strong abrasive.
2. Place the pot on the stove and heat it on medium high to thoroughly eliminate any remaining water.
3. Pour two tablespoons of cooking oil into the pot, and use a paper towel to completely coat the cooking surfaces of the pot. The best oils to use for this purpose are Crisco, palm oil, coconut oil or lard. Coat all surfaces, both inside and outside the pot.
4. Continue to heat for a few more minutes on the stove top and then transfer the pot to the oven set on 400 degrees. Place the pot on the top rack of the oven and turn it upside down. To help keep your oven clean, place a piece of aluminum wrap under the pot to catch any drippings.
5. Cook the pot for one hour and then turn off the oven and allow the pot to cool in the oven.
6. Store the pot in a dry place until you use it again.
Cleaning Cast-iron Cookware
7. Clean your pot with hot water after cooking and remove any residue with a stiff nylon brush. Heating some water in the cookware for a few minutes will help to remove any residue that won't release by using the brush.
8. Use a towel to dry the clean cookware immediately after cleaning to prevent rust formation. Then apply a fresh coat of oil to the surfaces while the cookware is still warm.
9. Store the cookware in a dry place, and if you have a lid for the piece of cookware, place a paper towel between the lid and pot or pan to allow air flow.
Using Your Cast-iron Melting Pot
10. Use the melting pot to heat ingredients for your favorite recipes. It will serve well for melting butter, chocolate and even milk. The non-stick nature will make the cleanup easy.
11. Heat up leftovers in the melting pot with a reduced risk of burning the contents. Heat cast iron gradually. Do this by slowly raising the temperature of the stove over a few minutes time. One benefit of cast iron is the even heating of the cooking surface. The contents of the pot should not develop hot spots that will burn the contents and leave other areas of the pot cooler.
12. Care for your cast-iron melting pot religiously, and it will perform wonders for you for many years to come. If you take good care of it, you can pass it on to your descendants.
Baked beans taste good served warm or at room temperature.
Baked beans take up to eight hours to bake, so the beans can absorb the pork fat, molasses and onions. Canned baked beans take no more than eight minutes to open and heat, less if you use a microwave oven. The beans are an expected side dish at summer barbecues along with coleslaw, corn on the cob and potato salad. Find alternative uses for canned baked beans as an entree, side dish or casserole.
Chili
Chili often includes beans. If you've run out of canned pinto, kidney or whatever kind of bean you're using, substitute in a can of baked beans. The liquid, or sauce, of the baked beans is on the sweet side but one can won't alter the taste of the chili. Rinse off the beans if you don't want to include the liquid.
Sausage and Meat
Combine the baked beans with sausage for a quick supper. Contrast the sweetness of the beans with the spiciness of Andouille sausage. Serve a sweeter apple chicken sausage with the beans and tart coleslaw. Sliced hot dogs in baked beans is a classic dish. Create a fast barbecue sandwich by adding 2 tbsp. ketchup and 1 tbsp. mustard to the baked beans to make it saucier. Cover a hamburger bun with 1/4 cup doctored beans. Add a few slices of roast beef, ham or pork and another tbsp. of the beans.
Casserole
Use canned baked beans in any recipe that calls for cooked dried beans and that has some sugar as an ingredient. Eliminate the sugar since the sauce of the beans is sweet. Bake chicken thighs with quartered apples in baked beans. Brown ground beef, or a mixture of beef and pork. Add to the baked beans. Serve with white rice. Create your own version of three bean salad as a hot dish. Combine canned baked beans with canned string beans, pinto, kidney or great northern white beans. Do not drain the baked beans but do drain the other beans. Add 1/4 cup apple cider vinegar. Cover with bacon strips and bake until the bean trio is hot and the bacon crisp.
Amp Up the Flavor
Fry two slices of bacon. Add a chopped onion and saute until it's soft. Add 1 tbsp. of brown sugar and 2 tbsp. ketchup. Remove the bacon and crumble. Add one 15 oz. can of baked beans to the pan -- do not drain the bacon grease. Stir in the crumbled bacon. Heat until bubbly.
A bottle capper is used to seal bottles during the bottling process. Bottle cappers are also used to seal beer bottles after the bottle has been filled. You can purchase bottle cappers from beer supply stores and online retailers. The bottle capper uses pressure to push the metal cap down on the bottle, sealing it tight before the beer is ready to consume. If you are having trouble using your recently purchased bottle capper, don't worry. There is a way to get the job done quickly and easily.
Instructions
1. Fill your bottles with the desired liquid.
2. Place the bottle on a hard base, such as a kitchen counter, to prevent slipping when sealing the bottle.
3. Place the metal crown cap directly on the bottle. Before the cap is sealed onto the bottle, the cap will be semi-flat with the edges slightly rounded to help with the application on the bottle.
4. Position the bottle capper over the metal cap and the bottle. The bottle capper has a lever on each side that's used to seal the cap onto the bottle.
5. Push down the levers simultaneously with two hands. Exert force until they are completely down; they might be touching the glass bottle at this time. The pressure from the bottle capper attaches the metal crown cap tightly onto the glass bottle.
6. Remove the bottle capper by pushing up the levers. The bottle is already sealed so the cap cannot be taken off. Pull the bottle capper off of the bottle. It shouldn't be difficult to remove.
Tags: bottle capper, bottle capper, used seal, glass bottle, metal crown, onto bottle
Hollandaise sauce is perhaps best known for its starring role in traditional eggs Benedict -- but if you like its flavor, you can use it as an accompaniment to many other dishes ranging from omelets to fish to roasted potatoes. Making Hollandaise sauce by hand can be a tricky process that can lead to frustration as your delicate sauce can all too easily break and separate into grainy clumps. There is a simpler way to make this sauce, however: Using your blender to make Hollandaise sauce is quick and reliable, and the finished product is indistinguishable from the handmade version.
Instructions
1. Put the egg yolks, salt and cayenne into your blender. Let personal taste dictate the amounts of salt and cayenne; if you enjoy spicy, salty food, add more of each than if you prefer more mildly flavored foods. If you are in doubt, add less than you think you might need; you can always stir in more later to adjust the sauce to your preference.
2. Cover the blender with its lid, then blend the egg yolk mixture on high for several seconds. Carefully remove your blender's lid without turning the blender off.
3. Pour the butter into the blender in a very thin stream. This will give the sauce a chance to thicken to its ideal consistency. Do not simply dump all of the butter in at once. Leave the blender running as you add the butter, then turn it off as soon as you have finished pouring in the butter and the sauce is thick and blended.
4. Taste your Hollandaise sauce. Add pepper or more salt, cayenne or lemon juice if you wish to adjust the flavor to your liking. If the sauce is too thick, stir in a little bit of hot water at a time until it reaches your desired consistency.
Tags: Hollandaise sauce, salt cayenne, your blender, sauce thick
Grilling experts agree that an offset smoker grill is the best way to make smoked pork ribs. An offset smoker places the charcoal in an area offset from the cooking surface of the grill. Because the source of heat isn't directly under the food, the pork ribs don't get overdone or dry. Offset smokers can cost hundreds of dollars, or you can make your own for just a few bucks.
Instructions
1. Stack the charcoal in the separate area of the offset grill for charcoal. If you don't have an offset grill, set up your grill to place the charcoal on one side of the grill only, with the pork ribs on the other side of the grill. Wood chips that have been soaked for at least an hour will add smoky flavor to the pork ribs. Don't place the wood chips directly on the charcoal or they'll dry out. If there is no specific place for wood chips in your grill, make a small envelope with heavy-duty aluminum foil for the soaked wood chips.
2. Place heavy-duty aluminum foil on the bottom surface of the offset grill. The aluminum foil will catch excess drippings and makes clean up much easier. Most offset grills come with a dripping jar that screws in under the grill, however when smoking pork ribs it may be too small a container to catch all the drippings. A heat resistant glass pan can also be placed directly under the grilling surface to catch the excess fat from smoking the pork ribs.
3. Cover the pork ribs with the lid of the offset grill. Most offset grills have a lid with a butterfly damper at the very top and some have a smokestack damper as well. The butterfly damper is important to keep the temperature at an even level. If you have a factory made offset smoker grill, it's important that you have a thermometer at the top of the lid to monitor temperatures.
Make oatmeal cookies without using any brown sugar or nutmeg. If you have sugar or spice allergies or simply find yourself without one of these standard ingredients, use this recipe.
Instructions
1. Preheat oven to 350 degrees.
2. In medium bowl, whisk together the flour, baking powder, cinnamon, mace/allspice and salt; set aside.
3. In large bowl, with a wooden spoon or mixer, beat these ingredients until smooth: butter, sugar and molasses.
4. Add eggs and vanilla to the butter mixture and beat with wooden spoon or mixer until well-blended.
5. Add flour mixture and rolled oats; stir with wooden spoon until incorporated.
6. Stir in raisins if using.
7. Drop tablespoon-sized pieces of dough onto the parchment-lined baking sheets, spacing them about 3 inches apart. Without the parchment paper, the cookies will stick to the baking sheet.
8. Bake one sheet at a time for 15-20 minutes or until cookies are evenly (but lightly) brown and firm on top when lightly touched.
9. Let cookies cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
10. Store up to three days in an airtight container or freeze for later consumption.
Tags: with wooden, with wooden spoon, wooden spoon, baking sheet, spoon mixer, wooden spoon mixer
Preschoolers need healthy snacks to help them grow.
Preschoolers are at an age where they particularly need healthy food for their growing bodies. Because young children are often too distracted to focus on meals, it is especially important that what they do manage to eat, including snacks, is healthy. Although it might be tempting to reach for something sugary or processed for your preschooler, it is worth the extra time and effort to make sure that what he is eating is good for him. Teaching your toddler good eating habits while you are still completely in charge of his diet will help him make better eating choices later in life.
Cheese
Cheese has calcium which helps growing bones.
Cheese supplies necessary calcium for the bones and is often a favorite with little ones. According to child nutrition expert, Elizabeth M. Ward, many preschoolers are not getting enough calcium to help with the crucial job of building healthy bones and teeth. Make your child's cheese snack more fun by cutting it into bite sized cubes, or hand her a piece of string cheese and showing her shred it. Slices of cheese can be transformed with the help of a cookie cutter. The edges can be saved for melting later.
Fruits and Vegetables
Fruits and vegetables are delicious and healthy.
The Council for Disease Control and Prevention lists fruit and vegetables as an essential part of a healthy diet for every age. Getting your preschooler used to the different flavors and textures while he is young, sets the groundwork for healthy eating when he is older. Fruit is naturally sweet and veggies have a crunches and colors that are a hit with preschoolers when presented right. Experiment with ways to serve the fruits and veggies such as cutting them into bite sized pieces or serving them with low fat yogurt or ranch dressing to dip it in. Keep a close eye on your child when serving hard fruits and vegetables like apples, grapes or carrots that might pose a choking hazard.
Whole Grain Crackers and Cereal
Crackers can be a good source of whole grains.
Whole grains are part of a healthy diet and are particularly necessary for those with growing bodies or extra nutritional needs such as preschoolers. Among other things, whole grains aid digestion, sleep and energy levels, all of which are crucial for a healthy preschooler. Whole grain crackers and cereal are a portable, versatile snack for your child. Finger foods are always ideal to give your child practice in feeding herself. Crackers and cereal can be paired with other healthy foods such as cheese, peanut butter or fruit to add variety. For the greatest health benefits, substitute snacks with refined flour with those that have whole grains.
Yogurt Popsicles
In addition to providing calcium, yogurt is a good source of both protein and probiotics which aid in healthy digestion. While these things are part of a balanced meal for your preschooler, it doesn't take long for him to figure out that making a mess with it might be as fun as eating it. Help your little one get the benefit out of yogurt in a fun way and eliminate much of the mess freezing yogurt into popsicles. This cool, creamy snack will fool your child into thinking he is getting a sugary treat.
Tags: your child, whole grains, your preschooler, bite sized, good source, growing bodies
Colon cleansing with natural juice can be effective against constipation or intestinal parasites, according to the University of Maryland Medical Center. Work with a health care practitioner to determine the best cleansing regimen for you.
Aloe Juice
Aloe juice works like a laxative in the intestinal tract. Side effects of aloe juice, however, include cramping and diarrhea.
Ginger
Raw ginger juice works against parasites and has anti-viral properties to support the immune system.
Garlic
Using garlic in your juicing recipe will help eliminate parasites. Juicing raw vegetables brings more fluid into the digestive tract to facilitate looser bowel movements.
Wheatgrass
Wheatgrass can help detoxify and is taken orally or used as a colon implant (enema).
Carrots
High-fiber foods like carrots will help move the bowels regularly. These also make a natural juice that fights intestinal parasites.
Tags: intestinal parasites, juice works, natural juice, will help
Hot air popcorn poppers revolutionized the way popcorn is made at home. No longer do you have to pop the corn on the stovetop in oil or pay extra for microwave packages; hot air popcorn poppers simply pop the corn placed inside without any added ingredients. This makes popcorn a truly nutritious, low-fat treat for the whole family. Of course, you can still add melted butter and seasonings after the popcorn has popped.
Instructions
1. Remove the popping shoot from the top of the air popper according to the manufacturer's instructions. On some models of air poppers, this will not be necessary as the corn is added in a separate chamber to the side of the popper.
2. Fill the popping chamber with the recommended amount of popcorn. On some machines, a fill line is designated on the inside of the chamber, on others you may have to measure.
3. Place the popping shoot back on the popper. Place a large bowl beneath the open shoot of the popper to catch the popped corn.
4. Plug the air popper into an electrical outlet. Turn on the machine if your model has an on/off switch.
5. Allow the popcorn to pop and fill the bowl. Unplug or turn off the machine when popcorn no longer exits the popping shoot.
6. Season the popcorn with melted butter, salt and other seasonings, if desired.
Ring in the New Year with a traditional southern meal. Although the menu varies slightly from region to region in the South, each of the different foods represents a good wish for the year to come. With black-eyed peas symbolizing luck, mustard, turnip or collard greens representing money and ham for never going hungry, this tasty meal is delicious as well as lucky. Read on to learn make it.
Instructions
1. Start preparations for this traditional southern New Year's meal by rinsing and soaking dried black-eyed peas. Soaking overnight is usually recommended, or follow the quick cook method described on the back of the bag.
2. Cook peas according to directions. Most southern cooks like to season their peas with fatback or bacon. If you prefer the easy route, just open a can of black-eyed peas and heat thoroughly. The peas may be served with rice in some parts of the South, and this combination is called "hoppin' John."
3. Wash and rinse greens well. The choice of greens is a personal one, though most people find turnip greens more tender and less bitter than mustard and collard greens. Chop the greens into small pieces, or, if preferred, remove the harder stems before cooking.
4. Prepare the ham in whichever way is preferred. Traditionally the meat was a ham hock, but has evolved to ham, which has less fat.
5. Make corn bread to round out the meal. Recipes can be found online or a packaged mix will work as well.
Tags: black-eyed peas, collard greens, traditional southern
Achiote spice, like tumeric, is best known for its color. It can enrich the look of sauces and stews beyond the rust color of its seeds. More than a dye for cheese and meat, its golden oil can enliven your cooking!
Instructions
1. Achiote spice comes from seeds that look like small stones. Also called annatto seeds, they are harvested from the inedible, spiny fruit of a small tropical shrub nicknamed "the Lipstick tree." Grown mostly in Peru and Brazil, achiote is sold whole, ground or as a paste. It is also a common ingredient in Mexican, Jamaican, South American and Filipino cuisine.
2. In the Yucatan peninsula of Mexico, achiote seeds are ground together with chiles, garlic, bitter orange and other spices to make a rub for whole suckling pig. The pig is then wrapped in banana leaves and slowly cooked in a stone-lined pit.
3. In the Philippines, achiote is used in soups and stews, or as a meat marinade. Try adding it to your favorite recipes to give them a richer color!
4. Sometimes called "poor man's saffron," achiote can be substituted for saffron in dishes prized for their bright, yellow color like paella.
5. Look for achiote or annatto in Latin American markets or in the spice section of your gourmet food store.
Collard greens, or collards, are a member of the cabbage family. Few vegetables surpass collards in nutritional power. One cup of cooked collard greens contains 83 percent of your daily requirement for vitamin A, only 14.9 calories and no fat. A long time traditional staple of southern cuisine, collards can be used in cooking just as you'd use cabbage. Collard greens however, have a much higher fiber content and so they require quite a bit more cooking time. Many grocery markets will regularly stock collard greens in the produce section, but in some areas of the country, collard greens are not widely available. However, if your climate is cool enough—collards are a cool season crop—and you've got some garden space to spare, you can grow your own.
Instructions
1. Select a collard green variety. Champion, Georgia, Vates and Flash are all commonly recommended collard varieties, each having their own growth habits and leaf size, color and texture.
2. Prepare the seed bed. Your collard greens will grow best in a light, rich, sandy loam soil with a pH of 5.5 to 6.8. Cultivate the soil thoroughly and deeply (at least 10 inches) since collard roots will grow as much as 2 feet deep. Form the soil into raised rows about 8 inches high and 3 feet apart.
3. Sprinkle the tops of the planting rows with a 10-20-10 garden fertilizer. Use your garden rake to mix the fertilizer into the top 4 inches of the soil.
4. Sow the collard green seeds in early spring for a summer harvest, or in mid summer for a late autumn harvest. Spread the seeds evenly along the top of each row of the seed bed. Ultimately your collard plants will be 18 inches apart, but collard seeds are small and hard to dispense evenly, so spread the collard seeds a little more densely; you will thin them later. Cover the seeds with ½ inch of soil.
5. Water the planted collard seeds by sprinkling, so as not to disturb the covered seeds. Keep the seed bed slightly moist until germination. The seeds will germinate in 6 to 12 days.
6. Continue to water the collards evenly, about 1.5 inches of water every seven to ten days. Drip irrigation works well for home gardens.
7. Thin the seedlings to 6 inches apart when they are about 2 inches tall.
8. Pull weeds from the collard green bed regularly throughout the growing season.
9. Fertilize the collard greens again with a 10-20-10 garden fertilizer if you notice that the plants begin to look pale.
10. Thin the plants again, to 18 inches apart, when leaves of adjacent plants touch. The young harvested plants are good for eating or may be transplanted to another area of the garden.
11. Harvest the collard greens continuously by cutting the outer leaves when they are about 12 inches tall, leaving the inner three layers of leaves to continue growing. Or harvest the entire plant at the end of the growing season; in this case the tough outer leaves will not be good for eating, so discard them. In frost free climates or climates that have only light frost, collards may produce throughout the entire winter.
Rice flavored with chipotle peppers takes center stage.
Chipotle peppers add a deep, rich, smoky, sweet essence to foods. Rice picks up flavors from other foods. Combining the two foods converts rice from a bland side dish into a spicy star. Chipotles are available dried in bags or canned in adobe sauce. Turn the chipotle rice into an entree by adding cooked beans and shreds of chicken or beef. Add a salad and your meal is complete.
Instructions
1. Rinse the rice and remove any debris. Drain the rice in a colander, shaking to remove as much water as possible. Lay a terry cloth dish towel on the counter. Spread the rice on the towel. Rub the rice with the ends of the towel to dry the rice. If you use prepackaged rice, this step may be skipped.
2. Heat the olive oil in a deep saute pan over medium heat. Add the dried rice. If you add wet rice it will sputter and the exterior of the rice grain start to gum up. Shake the pan to coat the rice with oil. When the rice is a light, golden color, add the onion and garlic. Saute until the onion is translucent. Add the cumin and ground black pepper.
3. Rinse the chipotles to remove any dust. You're not rehydrating the chipotles so get them in and out of the water quickly. Break or cut the stem end from the chipotle. You now have a choice of whether you want to serve the chipotles with the rice or remove the chipotle before serving. Slice the chipotle in half if you plan on removing it. Chop the chipotle in half-inch chunks if you're leaving it in for a deeper, spicier flavor.
4. Add the chipotles to the rice. Add 1 cup of tomato juice and 1 cup of water. Stir to blend the ingredients. Turn the heat on high until the liquid boils. Stir. Reduce the heat to low and cover. Stir the rice every few minutes and add additional tomato juice and water in equal proportions until the rice is done. It should take between 15 and 20 minutes.
5. Spread a cup of the chipotle rice on a dinner plate. Layer 1/2 cup of cooked pinto or black beans on the rice. Sprinkle shredded chicken over the beans. Top with shredded cheese. Work quickly so the heat of the rice and beans melts the cheese. Offer a side of salsa for extra heat and flavor.
Tags: chipotle rice, juice water, rice remove, rice with, tomato juice
Although many wines are packaged with reusable screw caps, several others are sealed primarily with corks. Because these corks lose their shape once they are removed from the bottle's neck, it is vital to employ a secondary sealing mechanism if you do not wish to drink or cook with an entire bottle in one setting. Doing so will preserve both the quality and taste of the wine for subsequent pours. Here you will find seal wine bottles with minimal cost and effort.
Instructions
Seal Wine Bottles
1. Purchase a wine sealer. These sealers work by creating a tight vacuum seal over the top of the opened bottle. Wine sealers come in a variety of price points and with varying sealing mechanisms, although all of them can be utilized many times over with proper handling and usage. See the resources section for more information on where to buy wine sealers.
2. Place the bottom of the wine sealer over the top of the unscrewed and/or uncorked bottle. The mouth of the wine bottle should be fully encapsulated by the wine sealer with its vacuum latch in an upward position. If there is no latch, be sure that the bottom of the wine sealer is properly aligned with the mouth of the bottle so it may be screwed in place.
3. Seal the wine bottle by lowering the vacuum latch until it completely rests in a downward position. The wine sealer itself should not be tipped to one side or other after the latch has been lowered; this may compromise the strength of the seal. Screw-top wine sealers should simply be turned clockwise until securely in place.
4. Reopen sealed wine bottles by reversing the actions taken in Steps 1-3.
Most people have bought a cake with an edible image on it. Maybe it was a cake with the picture of Dora or Tweety Bird, or even a custom-made cake with a picture that had special meaning to someone. You can make these types of cakes inexpensively and right in your own kitchen.
Instructions
1. Mix the butter cream frosting. Combine the shortening, butter and cream. Add the vanilla and the powdered sugar. Mix on high speed for 5 to 10 minutes. The frosting needs to be fairly thick. If it's not thick enough, add more powdered sugar until you have the consistency needed. Set aside.
2. Print out the picture. Make sure that the picture is in reverse, like looking at a mirror. If you are just beginning, try a simple picture before starting a more detailed one.
3. Secure the picture and wax paper. Place your picture on the cutting board and the wax paper on top of the picture. Tape them both to the cutting board to prevent slippage when tracing and coloring. Use the black food to trace the outline of your picture onto the wax paper. You can also use black icing gel. Be careful to stay on the lines and not to blur them.
4. Fill the spaces inside of the outline with colored icing. You can either use food coloring or buy the tubes of colored icing gel. Stay inside the lines while coloring the picture. When you have finished coloring your picture, gently press the back of a spoon on the picture. This will help the colors to settle within the grooves, giving a smooth finish. Don't press too hard or your colors will blend together.
5. Cover the back of the colored picture with an even coat of frosting the color of the frosting on your cake. Make sure you spread frosting onto the wax paper around the picture so the edges all show the same color.
6. Set the cutting board in the freezer for a couple of hours, and then remove. Turn the frozen frosting picture over, and place on the iced cake. Gently press onto the cake, and remove the wax paper. Be careful when removing the paper that you don't pull too hard and pull the image up from the cake. Finish decorating the cake any way you like.
Salads are healthy foods that can be prepared elaborately or whipped up quickly, depending on the time you have for preparation. The fresh flavors of mandarin oranges go well with crisp baby spinach and sliced mushrooms in this flavorful salad. A vinaigrette dressing, which is a mixture of oil, vinegar and seasonings, goes well with the delicate texture of this salad. Cream-based dressings that are heavier tend to weigh down the ingredients and spoil the crisp texture and flavor. Fresh garlic and spices such as nutmeg and cumin go well with spinach.
Instructions
1. Toss the spinach, mandarin oranges and sliced mushrooms together in a serving bowl.
2. Combine the balsamic vinegar, mustard, sugar, garlic, nutmeg powder, salt and pepper in a mixing bowl.
3. Whisk in the olive oil, using the fork to mix the dressing properly.
4. Pour the dressing over the spinach, mandarin and mushrooms, making sure it coats evenly. Toss the salad before serving.
Port is a sweet, fortified dessert wine originally from Portugal. The basic types of port are vintage and non-vintage. Because of its high sugar content, port does not deteriorate as quickly as wine after opening, but does have an optimal temperature for serving.
Vintage Port
Vintage ports are only made in specific years based on the quality of the grape crop in that year. Once purchased, port should be stored lying down in a cool, dark, dry place at a temperature of approximately 55 degrees, similar to wine. The optimal serving temperature for vintage port is 66 degrees F.
Ruby Port
Ruby port is bottle-aged and is the cheapest and most extensively produced type of port. After fermentation, it is stored in tanks made of concrete or stainless steel to prevent oxidation and preserve its rich ruby color. Ruby port does not generally improve with age and should be drunk upon release at 57 degrees F.
Tawny Port
Tawny ports are barrel-aged wines made from red grapes that are aged in wooden casks. As a result, they gradually take on a tawny or golden-brown color. They should be stored lying down at 55 degrees F. Tawny ports can be drunk upon release and should be served at 57 degrees F.
Tags: degrees Tawny, drunk upon, drunk upon release, lying down, port does, should stored