Fruit flies are one of the mango's biggest pests. The fruit fly lays its eggs inside of the mango and the larvae eat the fruit from the inside out. Commercial and home mango growers have battled fruit flies for years with some success. While prevention of fruit fly infestation is also important, there are a few methods used to kill fruit flies on mangoes once they're already present.
Instructions
1. Spray the mango tree with insecticide targeted at fruit flies to kill the flies before they lay their eggs. Cover every fruit on the tree with the insecticide.
2. Wrap the fruit in plastic shrink wrap tightly with no gaps. The wrap prevents fruit flies from getting to the fruit and will kill any flies that have already gotten inside of it by suffocating them.
3. Bring a pot of water to 114 to 116 degrees F and submerge the mangoes in the water for an hour and 8 minutes. This will kill the fruit flies and any larvae in the mango, as well. The mangoes must be green and mature for this to work.
Tags: fruit flies, fruit flies, kill flies, kill fruit, kill fruit flies
Cinnamon is commonly used in warm Middle Eastern drinks.
Middle Eastern cuisine features savory spices that add bold and rich flavor to meats and side dishes. Some of these ingredients are common in Western cooking to add depth to certain foods. Many of these spices are also used in the beverages that are well known in the Western region of the world, and can be used to enhance the flavor of coffees and teas.
Cardamom
Cardamom has a pleasant aroma and distinct flavor that is used in a number of savory dishes in Arabian and Ethiopian cooking since it pairs well with rich flavors like turmeric, and spicy accents like curry. The spice was also used as a perfume in ancient Greek and Roman times. Middle Easterners often use cardamom in hot tea and coffee to enhance the flavor and add sweetness. Cardamom is often added to chai tea, a Middle Eastern tea drink that includes milk and spices. Cardamom, a natural stimulant that is sometimes used to treat indigestion, is also used in some alcoholic beverages to give a distinct richness that complements other sweet flavors and citrus notes.
Cinnamon
Cinnamon is another spice that is often used in Middle Eastern beverages, and is added to savory dishes and desserts as well. Cinnamon is also used to spice chai tea. Cinnamon, which is known to lower blood sugar and regulate blood pressure, is added to black tea along with nutmeg, cardamom and cloves. The tea is boiled with milk and a sweetener is added for a warm, rich treat.
Anise
Anise has a sweet, licorice-like flavor, and is used in both hot and cold teas in the Middle East. Cooks and candy makers in the West have also used anise flavoring and seeds to flavor candies like licorice and a variety of hard candies. Anise seed or syrup is also used in coffee to sweeten the drink and enhance the richness of the coffee beans. Anise is also one of the main ingredients in arak, a Middle Eastern distilled alcoholic beverage, and the spice is commonly taken after meals as a digestive aid.
Tags: also used, Middle Eastern, enhance flavor, savory dishes
Salsa is a dance that mixes African and European styles together and is performed along with salsa music. Salsa originated in the Caribbean and is now popular worldwide. Salsa dancing is exciting and intense. Hairstyles for salsa dancing should be classy out-of-the-face, and complement the dance as well as the dancer's wardrobe.
Men's Hairstyles
Male salsa dancers primarily wear their hair short when salsa dancing. However, if a man has medium hair that cannot be pulled back, he should slick it back with gel or hair spray so that it will not fall into his eyes when dancing. Men who have long hair should slick it back with gel and put it into a ponytail. It is essential that the hair does not fall into the eyes when dancing. Salsa dancing is quite physical and intense, and it is not uncommon to become quite sweaty when dancing. The sweat may cause gel to run into the eyes, so men should be cautious of the amount of gel or hair spray they use---and take precautions so that their eyes do not get hair products in them.
Women's Hairstyles
Women who dance the salsa have to make quick movements and cannot afford to have their hair fall into their face, especially if they are competition dancers. If hair would fall into the face or eyes, it would cause a distraction that would lead to a dancing mishap. A female salsa dancer's hair should be pulled out of her eyes in a classy-performance-ready way. It should be classy and performance-ready because she is dancing in front of many people and is representing not only herself but the salsa dance culture. Acceptable salsa hairstyles include a bun, ponytail, braid, or french twist. A bun hairstyle is achieved by brushing the hair back and twisting it into a bun and securing it with an elastic band. A ponytail is easy to do; brush the hair back and tie a rubber band around it. To make it even classier, wrap a small section of hair around the rubber band and secure with a bobby pin. Braids are made by dividing the hair into three sections; then you take the outside sections and put each one over the middle section. You repeat this pattern until all the hair is braided. A french twist is achieved by pulling the hair back and twisting it up and then pinning in the ends. French twists are very classy, but many pins must be used for the look to stay in place. Overall, salsa hairstyles just need to be polished and styled out of the face so the dancer can see and perform the dance well.
Tags: fall into, hair back, into eyes, when dancing, back twisting, back with
Serve rice and black beans with a tortilla and hot sauce.
Legumes include beans, peas and lentils. The cost of a pound of dried legumes is between $1 and $2, as of 2011. A pound of dried legumes provides the basis for several meals, and they will keep in the pantry for several months. Stretch your budget by using legumes in the entree of the meal complemented by meats and vegetables.
Stews
Dried beans require an overnight soaking before adding to slow-cooking stews and other dishes. Kidney beans with their dark red color and mealy interior are a natural pairing with beef stews. Navy beans are smaller and milder and a good choice for chicken stews. If you're not sure the beans will be tender by the time the stew is finished, use canned beans. Another alternative is to start cooking the beans before the other ingredients. Round out the meal with freshly baked biscuits to sop up the stew gravy and a salad of pleasant-tasting bitter greens such as endive, escarole and arugula.
Chili
Only a chili purist from Texas would say that a chili shouldn't include legumes. Beans and lentils pick up the flavors they're cooked with, so when you bite into the beans you also taste the seasonings and meat. Create a vegetarian chili with lentils, celery, carrots, winter squash in a hearty tomato-based broth. Add lots of cumin, chili flakes and oregano, and you won't miss the meat. Stir frozen corn into the chili the last few minutes of cooking. Bake cornbread muffins to capture all the chili goodness.
Soup
Navy bean soup, split pea soup, black bean soup, and ham hock and bean soup all rely on beans as the major ingredient. When the beans are about an hour away from being done, add in the other ingredients. The exception is if you're using a ham bone or ham hock. In that case, add it in the beginning of the process so all the flavors of the ham transfers to the soup broth and the beans. Soup needs bread. Serve a hearty peasant bread such as pumpernickel or rye. Raw carrot and cucumber sticks with a yogurt-based ranch dip finish the meal.
Beans and Rice
Separately, each provides some protein; eat beans and rice together, and you get complete proteins. Try red beans, cooked with a ham bone, on top of white rice. The liquid of the beans flavors the rice. Mexican restaurants rely on refried beans and Mexican rice as side dishes. They also make a satisfying dinner all on their own. Sliced tomatoes, cucumbers and green peppers, dressed with lime or lemon juice, provide crunch to the velvety smoothness of the beans.
When you need something hearty, simple and satisfying for dinner, cheesy pasta dinners are an easy choice. Cheese is a household favorite in America, with total cheese consumption reaching a record high of 32.7 lb. per capita in 2007 (California Milk Advisory Board). Pairing cheese with pasta is a good way of getting the daily-recommended amounts of calcium and protein. These pasta dinners come together in a short amount of time, use simple ingredients and can flexibly accommodate your family's needs.
Macaroni and Cheese
A mixture of sharp cheddar cheese with elbow pasta baked together in a hot, steaming dish with a crackling crust is a classic dish. While many turn to boxed macaroni and cheese, the real thing tastes much better. Simply boil the elbow pasta, taking care to not overcook it. Make a roux, or white sauce, by melting butter, then adding flour and whisking together. Slowly add in whole milk, season with salt and pepper and whisk until thickened. Next, add your choice of mild or sharp cheddar cheese and stir to form a thick cheese sauce. Pour the cheese sauce over the elbow pasta in a dish, top with breadcrumbs, and bake in the oven for 20 to 30 minutes, until the top is golden. For a more decadent version of this classic, try Martha Stewart's fan favorite cheesy recipe (see Resources).
Lasagna
A retro classic, lasagna became popular in the 1970s. This dish mainly consists of egg noodle sheets of pasta with layers of marinara sauce and ricotta cheese topped with Parmesan cheese. Feel free to add roasted, seasonal vegetables like artichokes or mushrooms and play around with other sauces like pesto or a béchamel in place of the marinara sauce. Prepare and lay out all your ingredients while you are boiling your lasagna sheets. For meat and vegetable variations, visit Epicurious.com, an online recipe database, which has a special section dedicated solely to lasagna.
Risotto
A creamy dish of Arborio rice and Parmesan cheese, risotto is a hearty dinner that's ideal during the cold season. Most home cooks stay away from risotto because of its intricate and complicated steps. Don't be intimidated by this dish. A common myth is that in order to make the perfect risotto, one must stir constantly. New York Times writer Mark Bittman debunks this rumor, saying, "You need to stir no more than occasionally. For example, after each addition of liquid and then once or twice more before that liquid evaporates." Make this a vegetarian dish by adding more vegetables like spinach or mushrooms, or go the seafood route by adding in shrimp or scallops.
Fettuccine Alfredo
They key to a great fettuccine alfredo lies in quality ingredients. Use only heavy cream and freshly-grated Reggiano Parmesan to maintain the dish's rich texture and flavor. If you are feeling adventurous, try making your own fresh fettuccine noodles. Gourmet food magazine has a video on their website, breaking down the steps so you can follow along (see Resources).
Joining an engineering networking group can be a great way to meet like minded professionals looking to exchange information on job prospects and industry news or to simply make contacts that you may need in the future. Finding a networking group to join can be a simple and quick process.
Instructions
1. Ask fellow engineers if they belong to any networking groups or other associations that may feature networking events. Ask them talk to engineers whom they know to find out where the largest and most helpful engineering network groups meet.
2. Determine if the engineering association you belong to has any networking events for networking groups within the association. If you are not a member, join your association to gain valuable networking contacts. The American Engineering Association and American Association of Engineering Societies both have websites that outline how you can join and become involved.
3. Contact your alma mater to inquire if they offer any type of networking groups and events for graduates. If you were a member of your engineering honor society, inquire with them as well to see what type of networking events they may sponsor.
4. Go online to find and join professional networking sites such as "Networking for Professionals" or "LinkedIn," where you can find and meet other engineers online to form networking groups.
5. Look online to find virtual networking groups especially for engineers, such as "Design's News' E2E" program. Here you can join an interactive community of engineers looking to network online.
6. Form your own engineering networking group by contacting other engineers in your local area who are interested in the advantages of networking.
Thick, rich, marinara sauce is a staple for traditional Italian cooks.
Pasta lovers know the freshest way to dress a noodle is with marinara sauce. Marinara, also known as the sauce of sailors, is a meatless tomato sauce that was favored by prerefrigeration galley cooks because it did not spoil easily. Today, marinara sauce is still a cook's favorite because it is versatile, easy to make and downright delicious.
Traditional Marinara Sauce
Marinara sauce has many variations, but every recipe begins with the Italian trilogy: olive oil, garlic and tomatoes.Start by heating 2 tbsp. olive oil over medium heat. Add 2 chopped garlic cloves and 1/2 cup chopped onions. Cook for two to three minutes. Add 3 cups peeled, chopped fresh tomatoes and stir. Add a 6 oz. can salt-free tomato paste; 2 tsp. sugar; 1/4 cup chopped fresh basil; 1/2 cup red wine; and 1/2 tsp. each of dried oregano and salt. Reduce heat and simmer 15 to 20 minutes or until the tomatoes are tender. Cool for five minutes, then puree in a blender. Return to pan, heat and serve over pasta with freshly grated Romano cheese.
Arabbiata Sauce
Arrabbiata means angry. Arrabbiata sauce means your taste buds are in for a spicy treat. Start by heating 2 tbsp. of olive oil over medium heat. Add 3/4 cup chopped prosciutto, 2 tsp. finely minced garlic, and 1/2 tsp. red pepper flakes. Cook for three to four minutes or until the garlic turns a golden brown. Add 3 cups of marinara and 1/4 cup coarsely chopped fresh basil leaves. Simmer for 20 minutes. Toss with your favorite pasta and top with freshly grated Parmigiano-Reggiano.
Puttanesca Sauce
Puttanesca sauce is named for the Neopolitan prostitutes or puttanas who created it. Start by browning 3 crushed garlic cloves in 3 tbsp. of olive oil over medium heat. Remove garlic from the pan and mash five anchovy fillets into the hot oil until they dissolve. Add 2 1/2 tbsp. of capers and 1/4 tsp. of red pepper flakes. Cook for two to three minutes. Add 3 cups marinara, 1/2 cup pitted, quartered black olives, 1 1/2 tsp. dried oregano and 1/4 cup chopped fresh parsley. Simmer for 20 minutes.
Vodka Cream Sauce
Vodka gives this marinara-based cream sauce a kick. Put 3 quarts marinara in a large skillet. Add 1 cup vodka and heat for 20 minutes. Stir in 1/2 cup room temperature heavy cream and simmer over low heat until hot. Add 1/2 cup freshly grated Parmesan cheese. Stir until melted and sauce is well-blended. Add 1 lb. cooked penne pasta to the pan and toss.
Tags: chopped fresh, Cook three, freshly grated, medium heat, olive over, olive over medium, over medium
Royal icing originated in England. It was used to decorate cakes for special occasions like anniversaries, weddings and baptisms. Today, royal icing is typically reserved for the same celebrations, but you too can create royal works of art the next time you bake.
Instructions
1. Place a marzipanned cake in the center of a turntable. Put a large drop of royal icing in the center of the cake. Cover the remaining icing so it does not dry out.
2. Use a palette knife to spread the icing evenly over the top of the cake. Paddle the icing back and forth while revolving the turntable to remove air bubbles.
3. Lightly pull the straight edge across the cake at a 45-degree angle. Draw it towards you in one continuous movement. Clean the straight edge. Remove any extra frosting from the cake with the palette knife.
4. Set the cake in a dry area. Let the frosting harden for at least 2 hours.
5. Spread icing on the sides of the cake with the palette knife. Paddle back and forth to remove bubbles. Clean the knife.
6. Hold the side scraper at 45 degrees to smooth the edges of the cake. Revolve the turntable while scraping the sides. Remove excess frosting with the palette. Clean the scraper and the palette.
7. Set the cake in a dry atmosphere to harden overnights. Store icing in an airtight container. Repeat the frosting steps adding at least three more layers of frosting to the cake.
Tags: palette knife, with palette, back forth, cake with, cake with palette
Few things equal the comforting taste of warm bread. Bread tastes better fresh out of the oven, especially pita bread. This Middle Eastern flatbread puffs when it cooks, creating a space in the dough. As it cools, the bread falls flat, but a pocket remains inside. Wrap whole rounds of pita bread around sandwich fillings or cut the round in half to fill the pocket with salad. There's several ways to heat pita bread. Choose any of these to improve the taste of your flatbread.
Instructions
1. Allow frozen pita bread to thaw completely before heating it.
2. Stack several pita breads and wrap in foil. Heat in a 350-degree oven or toaster oven for 10 to 12 minutes or until all of the loaves have warmed through.
3. Place a loaf of pita bread in a microwave safe plate and microwave on high for 10 to 20 seconds to warm and soften the bread.
4. Brush both sides of a pita bread and place into an ungreased skillet over medium high heat for 10 seconds. Flip the bread with the tongs and cook on the reverse side for another 10 seconds or until the bread becomes soft and warm.
Use any type of chopped chocolate in your Rival chocolate fountain.
Amaze your guests by serving a fondue dessert from a chocolate fountain. Rather than dip pieces of fruit and cake on skewers into a pot of melted chocolate, the guests hold their food under the cascading flow of molten chocolate. The Rival chocolate fondue fountain keeps your melted chocolate warm, but the movement of the chocolate through the machine helps to keep it from burning. Your last dip will taste just as fresh as the first taste as the chocolate does not develop a scorched flavor.
Instructions
1. Set the bowl into the motor base and twist to lock it.
2. Set the wide end of the auger, which resembles a screw into the hole in the center of the bowl.
3. Cover the auger with the tower and twist it into the hole within the bowl until you hear two clicks.
4. Line the hole in the guard with the top of the tower and push and twist it until it reaches the bottom of the tower.
5. Put the tower through the hole in the large canopy and let it fall into place. Repeat with the small canopy.
6. Insert the cap into the top of the tower.
7. Combine the chocolate and vegetable oil in a glass bowl.
8. Microwave on medium-power for up to 16 minutes, or until melted and smooth. Stir the chocolate after every 30 seconds.
9. Turn the control knob on the front of the Rival chocolate fondue fountain to "Heat" to preheat the fountain for three to five minutes.
10. Pour the melted chocolate into the bowl at the bottom of the fountain.
11. Turn the control knob to the "Heat/Motor" setting to start the motor and move the chocolate through the fountain. Leave the fountain in this setting during use.
12. Switch the chocolate fountain off and unplug it before cleaning.
13. Turn and lift the bowl from the motor base.
14. Pull the auger, tower, canopies, guard and cap out of the bowl.
15. Hand wash or place the bowl, auger, tower, canopies, cap and guard into the dishwasher for cleaning. Dry thoroughly before storing or using again.
Many people enjoy hosting dinner parties. They work well for most occasions, from birthdays and holidays to meet-and-mingle situations. No matter what the occasion, dinner parties give people something to do and discuss; they sample the fare and talk about it to get the conversation going. A successful dinner party keeps people mingling and talking from appetizers to after dessert.
Unfortunately, dinner parties can be very expensive. One way to keep expenses down is to throw a "make your own pizza" party. The guests get the chance to create their own cuisine while you keep expenses down by purchasing simple ingredients. These parties can be simplified for a children's party or matured slightly for adult guests. Add this to my Recipe Box.
Kid's Party
This kind of party works well for children; many children get excited when given the ability to make their own choices. This also contains the party and much of the mess to the kitchen, making for easy cleanup afterwards.
Purchase ready-made pizza crusts at your local grocery store. These crusts often come in several sizes, from large to about the size of your palm. Older children might like tortilla-sized crusts while smaller children may only be able to eat a single palm-sized pizza. Get traditional toppings like pepperoni (turkey pepperoni is healthier and tastes the same), canned mushrooms, mozzarella cheese and canned sauce. Chop up your veggies before the kids arrive and set the ingredients up in an assembly line on the kitchen table or counter. Let the kids use large cookie cutters to further customize their crusts.
College Style Party
This kind of party works for college as a break from cafeteria food. Save money and a little time by treating the party like a potluck: assign a few people to bring crusts or bread for the crusts. They can get mixes or use Italian or French bread for specialty pizzas. Let some others make or purchase white and red sauce. Take votes from your guests about which toppings are the favorites and give a few people the task of gathering them and coming up with a few original toppings like string beans, avocados or shrimp.
Part of the party in this case is preparing everything; floor- and dorm-mates can get to know each other better by mixing, heating and chopping crusts, sauce and toppings. Set all the ingredients in bowls in an assembly line in your kitchenette if it is large enough, or on borrowed tables outside the kitchen. While the pizzas bake, play Twister or games from your childhood like "Call Down the Valley."
Semi-Formal Party
This party is perfect for entertaining guests you want to get to know better. Start with a crust from a mix and add a little Italian seasoning and garlic powder, then coat it with olive oil to give it some flavor. Pull the dough into fist-sized balls and lay each on a decorative paper plate under some plastic wrap.
Make your own sauce with a little plain tomato sauce and a few herbs. Add basil, onion flakes, oregano and a pinch of garlic to a can of tomato sauce and heat it on low in a sauce pan. The flavors will infuse with the sauce. You can also make a simple pesto for white pizza from olive oil, crushed garlic and Italian seasoning.
Choose toppings like fresh or sun-dried tomatoes, mushroom caps, spinach, red onions, bell peppers and avocados. Canadian bacon, smoked turkey and shrimp along with traditional meats add an air of sophistication to the event. Give your guests several cheese options as well, including fresh mozzarella, cheddar and parmesan.
Tags: dinner parties, Party This, toppings like, assembly line, expenses down, from your
The menu for a luau party should include tasty tropical drinks. Think about island flavors such as pineapple, coconut and rum. It's no coincidence that drinks traditionally served at tiki bars or luaus incorporate these flavors. When mixing up cocktails for your own luau, feel free to deviate a bit from the basic recipes and incorporate your favorite juices to make a signature cocktail of your own.
Mai Tai
A mai tai is a rum-based cocktail invented by Victor Bergen of Trader Vic's restaurant in 1944. He is considered one of the founders of tiki bar culture. Although some people think of a mai tai as a fruity tropical drink, the original recipe calls for only one type of juice: lime. Other recipes include pineapple, guava or orange juice. Many people prefer the original, though.
To make a mai tai you will need 2 oz. of Jamaican rum, 1/2 oz. orgeat syrup (an almond syrup you can find in the mixers section of your liquor store), 1/2 oz. curacao or triple sec, 1/4 oz. simple syrup and the juice from one lime. Combine all the ingredients in a shaker and mix well. Pour into a glass and garnish with a wedge of pineapple or a maraschino cherry.
Blue Hawaiian
This tropical drink is colorful and tasty. Serve it on the rocks or make it as an icy frozen drink. For each drink you'll need to measure out 1 1/2 oz. of vodka, 1/2 oz. blue curacao, 1/4 oz. crème de coconut and 3 to 4 oz. of pineapple juice. If you serve this drink on the rocks, combine all of the ingredients in a cocktail shaker with ice.
Mix well and strain into a hurricane glass filled with crushed ice. Garnish it with a maraschino cherry. To make the blended version, pour all of your ingredients into a blender with a cup of ice. Blend for approximately 20 seconds. If the ice is not crushed, you can blend it for a bit longer. Pour the drink into a hurricane glass and add a garnish.
Blue Hawaii
Not to be confused with the Blue Hawaiian, a Blue Hawaii contains no crème de coconut. The Blue Hawaii was invented by Harry Yee in 1957 at the Hilton Hawaiian Village in Waikiki. If you have a long guest list, it's easy to make a large batch of Blue Hawaii to serve in a punch bowl rather than as individual drinks.
To make one drink, combine 3/4 oz. light rum, 3/4 oz. vodka, 1/2 oz. blue curacao, 3 oz. unsweetened pineapple juice and 1 oz. sweet and sour mix with ice. Stir the ingredients or mix them in a cocktail shaker before pouring the drink into a hurricane glass. Garnish with a maraschino cherry and an orange slice.
Tags: Blue Hawaii, hurricane glass, into hurricane, into hurricane glass, maraschino cherry, blue curacao
Ethiopia is a country located in eastern Africa. Its cuisine relies heavily on the area's agriculture and is rich in legumes, vegetables, stewed meats and a variety of spices. Typical Ethiopian recipes begin with heavily seasoned flavor bases rather than using plain oil or butter. Many dishes are one-pot, such as soups, stews and salads, and are served with bread rather than utensils.
Flavored Butter
Butter flavored with spices (known as niter kebbeh) gives dishes a distinct Ethiopian taste. Melt 2 lbs. of butter over low heat, then increase the heat to high until it begins to bubble. Dice an onion and garlic clove and add to the butter, then stir in 4 tsp. diced fresh ginger. Add a cinnamon stick and a clove, then stir in 1/8 tsp. ground nutmeg, 1/4 ground cardamom and 2 tsp. ground turmeric. Lower the heat back down to low, and let the spices flavor the butter for about 45 minutes. Pour the butter through a strainer and discard all the solid pieces. Use the butter to cook meats or vegetables, or store in an airtight container in the refrigerator for future use.
Spice Paste
Spice paste (known as berbere) is often used to flavor dishes. Add 1 tsp. each of ground cardamom, fenugreek and ginger, 1/2 tsp. ground coriander, 1/4 tsp. ground nutmeg and 1/8 tsp. each of ground cinnamon, allspice and cloves into a large pan. Heat over low for about a minute so the spices can release their flavors. Pour the spices into food processor along with 2 tbsp. diced onion, 1 tbsp. minced garlic, 1 tbsp. salt and 3 tbsp. water. Process the mixture until it's smooth. Add 2 tbsp. each of paprika and cayenne pepper, 1 tbsp. salt and 1/2 tsp. black pepper into a large pan and cook over low heat for a minute, then add 1 cup water. Stir the mixture, then add the processed mixture into the pan. Heat for about 10 minutes. Add the spice paste to stewed meats or use as a condiment. Store in an airtight container in the refrigerator.
Bread
A very thin flat bread (known as injera) is essential in Ethiopian cooking because it is used as a utensil. Traditional Ethiopian injera is made from ground teff, a grain found primarily in the country; however, you can also use wheat flour. Mix together 1/4 cup wheat flour and 3/4 cup all-purpose flour in a large bowl, then stir in 1 cup water and 1/8 tsp. salt. It will be a batter similar to a crepe or pancake batter. Heat a griddle or nonstick pan over medium heat. Once the pan is hot, pour in enough batter to cover most of the pan. Heat for about one to two minutes or until bubbles appear across the top (similar to a pancake). Injera doesn't need to be flipped; just add to a plate when finished. Repeat with the remaining batter. Serve injera with stews instead of spoons.
Stew
Ethiopia cooking often utilizes available vegetables and meats to make stews (known as wat). To make a basic wat, cook two sliced onions and three garlic cloves in 1/4 cup niter kebbeh (flavored butter) over medium heat. After about five minutes, stir in 1/4 cup berbere (spice paste) and 1 cup water. Raise the heat to high until the mixture begins to boil. Let the mixture boil for about five minutes, then turn the heat to medium and add in pieces of chicken or beef. Put a lid on the pan and cook for at least 15 minutes or until the meat is tender. Serve with injera.
Tags: about minutes, then stir, about five, about five minutes, airtight container
Combine oats, coconut, honey and nuts to make low-fat breakfast bars.
With today's busy lifestyle, breakfast on-the-go can be a regular occurrence. Drive-thru and pre-packaged foods are often loaded with fat and preservatives, so give low-fat, homemade breakfast bars a try. The ingredients can be easily adapted to suit all tastes and leftovers freeze well, so a quick and nutritious breakfast is always an option.
Instructions
1. Preheat the oven to 325 degrees Fahrenheit, and use the cooking spray to lightly grease the 9"x13" pan.
2. Pour the oats, flour, baking soda, sugar and flax seeds into the mixing bowl, and mix lightly with the wooden spoon or rubber spatula.
3. Add the vanilla extract, applesauce and honey to the mixing bowl, and mix to thoroughly combine. Add the coconut and mixed nuts, and fold the mixture gently to combine all of the ingredients.
4. Pour the mixture into the prepared 9"x13" pan, and press the mixture down into the pan. Bake in the preheated oven for 20 minutes.
5. Allow the bars to cool for 10 minutes, and cut into bars. Allow the bars to cool completely before serving.
Many popular diets like The Zone, South Beach, and the Atkins Diet feature a low carbohydrate component. Eating foods that are low in carbs can help to maintain satiety--keeping you fuller, longer--by maintaining the body's insulin levels and ultimately cutting calorie consumption. Hunger is often triggered by low insulin levels, thus a diet that is low in carbohydrates can be beneficial for a successful weight-loss strategy.
Leafy Green Vegetables
Leafy green vegetables are a staple in any diet program, including one that emphasizes a low carbohydrate intake. According to the Center for Young Women's Health, vegetables like spinach, kale, escarole and broccoli naturally have no or negligible levels of carbohydrate. Additionally, they are very high in fiber. High fiber, according to the University of California, San Francisco's Benioff Children's Hospital, like foods with a low insulin impact, will help to maintain satiety and reduce hunger and cravings.
In addition to being low in carbohydrates leafy green vegetables are a great source of many vitamins, minerals and antioxidants. Salads and other leafy greens are a great source of vitamins A, K, D and E. They are also full of folate, calcium and iron.
It is important to remember that not all vegetables are low in carbs. Potatoes, some varieties of squash, and eggplant, for example, are very high in carbohydrates. Likewise, fruit typically has a lot of carbohydrate.
Meat and Fish
Foods that are high in protein tend to be low in carbohydrates. Many types of animal products are devoid of carbohydrates, according to Love to Know: Diet, and are a good addition to a low-carbohydrate regimen. People seeking low, or no carbohydrate diets often consume large quantities of fish, chicken, red meat, eggs, game and cheese.
If you are using a low-carbohydrate program for weight loss, it is important to remember that these are also calorie-dense foods.
Dairy
According to Diet Bites, certain cheeses like Gruyere are carbohydrate-free foods. Similarly, other hard cheeses like Fontina and Edam have traces of carbohydrate that are negligible--half of a gram, or less, per serving.
Full-fat dairy products like heavy cream have less than one gram of carbohydrates. Butter is carbohydrate free.
Dressings and Seasonings
Many dressings and seasonings like parsley, mustard and oils are no-carbohydrate foods. Excellent sources of fat for people on a low-carbohydrate diet are olive and coconut oils.
Drinks
When dieters are looking for a no-carbohydrate beverage, popular choices include water--regular or carbonated. Green, black and herbal teas are good options as well.
Tags: cheeses like, great source, help maintain, important remember, important remember that, insulin levels, remember that
Snow cone machines shave ice in order to create a delicious treat. You simply pour flavoring onto the ice and the process is complete. Depending on your needs, snow cone machines are available for purchase for both home and business use.
Instructions
1. Decide on what size snow cone machine you need. Bigger models are likely to run over $500, while home models can be found for under $100.
2. Compare prices online. Use a website like BizRate to compare the prices of the different models that are available. You can also narrow your search on the site by brand or by price.
3. Find a discount retailer to purchase your snow cone machine from. ACityDiscount.com has some of the lowest prices on food service equipment.
4. Pick a sturdy model that is easy to clean. If you plan to use the machine regularly, you should find one that can be broken down and put together easily while cleaning.
5. Choose a snow cone machine with a drain. A drain is used on a snow cone machine to keep the ice from getting too moist. The Paragon Snow Cone Machine has a slanted and removable drain deck.
6. Get a warranty when buying a snow cone machine. A warranty protects you in the case of breakage. Most professional grade models come with a manufacturer's warranty.
When it comes to wine storage, a Swedish wine rack combines the best of both function and form, giving you ample storage capacity in a striking design known for its simplicity and elegance. Swedish wine racks are versatile enough to work well whether you have an extensive cellar or just need stable storage for a select few bottles as they age or await a special occasion. Whatever your specific needs, you can make an ideal Swedish wine rack using affordable materials, basic tools and moderate woodworking skill.
Instructions
1. Choose your dimensions. A Swedish wine rack is essentially a set of specialized shelves, so you can adjust the length and number of shelves to suit your needs. For example, a rack with six shelves wide enough for eight bottles apiece would hold four cases of wine. Every shelf would be 36 inches wide, based on allocating 2 inches for each of eight bottles (16 total), 2 inches for each of nine spacers (18 total), and an inch on either side (two total). The rack would be 43 inches tall (6 inches per shelf, 6 inches for legs and an inch for the top). You can add or subtract bottles and shelves as desired using these same component measurements.
2. Prepare rails. The frame of each shelf will be a pair of parallel 1x4 rails with a 4-inch gap in between. Cut two rails per shelf to the length you chose in step 1.
3. Prepare spacers. Spacers laid across the rails every two inches will separate your wine bottles and secure them in place. Prepare your spacers by trimming pieces of 1x2 wood to a length of 12 inches, and then cutting a 60-degree bevel into each long edge with a miter saw. For each shelf, you will need one more divider than the number of bottles the shelf will hold.
4. Construct shelves. On a floor or worktable, align two rails in parallel, leaving a 4-inch gap between them. Lay out your spacers, beginning an inch in from each edge and distributing them evenly. You should end up with an even 2 inches between every set of spacers. Check the spacers with a carpenter's square to be sure they are perpendicular to the rails, and then use brads or finish nails to connect the spacers and rails.
5. Prepare supports. Cut two 12-inch 1x2 supports for each shelf, plus two additional supports for the top.
6. Prepare corners. Cut four corner struts out of 1x4 wood, basing the length on a formula of 6 inches per shelf, 6 inches for legs and an inch for the top.
7. Construct sides. Anchor the supports to the corners using wood screws. The result will look like two ladders, with the supports for rungs at 6-inch intervals. Measure an inch from the top, screw in your top support, measure 6 inches from its bottom to place the support below and repeat until both sides are finished. Use a level and square to check your alignment before attaching each support.
8. Connect shelves. One by one, place each shelf onto the two ladders, check their alignment with a level and square and then connect them to the corners and supports using brads or finish nails.
9. Connect top. Trim a 1x12 piece of wood to the length of your shelves, set it on the uppermost supports, and connect it to the corners and supports using brads or finish nails.
Tags: each shelf, Swedish wine, Swedish wine rack, brads finish, brads finish nails, finish nails
Saltines, or soda crackers as they are commonly called, are a versatile snack food. They can be matched with soups and chowders or topped with cheese or jelly. Keeping the crackers fresh after opening the package is a challenge. People who live in arid climates have an advantage keeping saltines fresh and dry, but there are a variety of ways that anyone can keep saltines fresh.
Instructions
1. Place the saltine package or sleeve inside a resealable plastic bag immediately after you are done serving or eating them. Seal the zip-top bag but leave a 1-inch gap. Squeeze the air out of the opening and then finish sealing the bag. This cuts down on the amount of air contacting the crackers.
2. Purchase a cracker-storage container. You can locate plastic cracker containers online at storage or kitchen stores such as Shopgetorganized.com or Solutions.com. These square-shaped containers help keep the saltines from getting crushed and provide an airtight seal. An alternative to the plastic containers are the vintage saltine tins that grocery stores used to sell. You can locate these at garage sales or on Ebay. The tins help keep the crackers fresh.
3. Re-purpose a chip container, such as a Pringles can. Slip the sleeve of saltines into the empty chip container and seal with the plastic lid.
4. Place the saltines in a bread box or an electric crisper. These are designed to keep air away from the contents inside. This will help extend the life of the crackers.
Investing in a wine cooler is a good idea for the avid wine drinker. Coolers can keep your wine fresh for a longer period of time compared with leaving them on a rack. Depending on the type of wine you have--red, white or both--you should set your wine cooler to very specific temperatures.
Instructions
1. Find the temperature gauges on your wine cooler. These gauges are usually buttons that on the front of the cooler. The temperature indicator (either a digital indicator or a thermometer indicator) will display the current temperature inside the cooler. If you set a new temperature, you must wait for the cooler to reach the new temperature you have just selected.
2. Store white wines between 47 degrees and 55 degrees F.
3. Store red wines between 55 degrees and 60 degrees F.
4. Store rose wines between 49 degrees and 51 degrees F.
5. Store a mix of wines (white, red, rose) at 55 degrees F for maximum freshness of all your wines. This temperature is also good for champagnes.
Tags: your wine, between degrees, between degrees degrees, degrees degrees, degrees degrees Store
Gluten-free oats are key to a wheat-less granola bar.
As "gluten-free" becomes more prevalent in our food lexicon, many people are becoming familiar with and exploring gluten-free food options, whether they have allergies to wheat products or not. Granola bars are a convenient, portable source of nutrition, but many commercial bars contain some form of gluten. You can make your own gluten-free granola bars at home with this versatile method that allows you to add other healthy ingredients as you wish.
Instructions
1. Make a gluten-free flour mix. Mix together 2 parts of white rice flour, 2/3 part potato starch flour and 1/3 part tapioca flour. For example, mix together 6 cups white rice flour, 2 cups potato starch flour and 1 cup tapioca flour. You will have leftover flour mix to use for something else later.
2. Preheat the oven to 350 degrees. Generously grease a 9-by-13-inch baking pan.
3. In a large bowl, mix together the oats, brown sugar, cinnamon, 1 cup of the gluten-free flour mix, xanthan gum, chocolate chips (or raisins) and salt.
4. In another bowl, mix together the honey, egg, applesauce, banana and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix well and then pat the mixture into the prepared pan.
5. Bake for 20 to 25 minutes in the preheated oven, until the bars begin to turn golden brown around the edges. Cool for 5 minutes and then cut into bars while still warm.
You can create a fancy centerpiece by carving a simple piece of fruit into an elegant design. Before you begin cutting, you must draw the design onto the fruit. Follow these tips to draw a fruit centerpiece swan head on a melon.
Instructions
1. Choose a fat, round melon for a short swan, or a long, thin melon for a larger swan.
2. Wash the melon with warm soap and water before you start. Melons can contain dangerous bacteria, and when you carve into the melon, you can transfer the bacteria inside the fruit.
3. Slice off the bottom of the melon so the melon sits flat without rolling.
4. Use a black water soluble marker or a ball point pen to draw a swan head on the melon. You can easily wipe off the marker or pen if you make any errors.
5. Draw half an oval on the top side of the melon. Draw a second oval about half an inch under the first. This forms the top of a curved neck.
6. Extend the left side of the neck into a heart shape to form a beak. Draw the long part of the neck down the side of the melon so that it flares at the bottom on both sides of the neck.
7. Draw feathers or waves around the bottom of the melon. Go all the way around the melon in a continuous line of waves. Make a long tail at the back of the melon that reaches to the top of the melon creating a tail.
8. Go back to the swan's neck and join a line from the neck to the beak in a half circle.
Tags: bottom melon, head melon, melon that, side melon, swan head melon, tail back
French toast is a popular breakfast food, though the dish is not necessarily a French culinary creation. The battered bread dish dates back to medieval times and seems to have been 'invented' by a number of people. The basic concept involves coating a slice of bread with egg and frying it until both sides are golden brown. The toast then is topped with any number of items, the variety and selection of which is largely dictated by region. The recipe below represents a classic American version.
Instructions
1. In a medium-sized mixing bowl, beat the eggs until they are thickened and lemon yellow in color. Add the milk, vanilla, cinnamon and nutmeg. Beat until all ingredients are well-blended.
2. Lightly coat a baking sheet with non-stick cooking spray and place it in the oven. Preheat the oven, with the baking sheet inside, to 200 degrees F.
3. Coat the interior of a heavy skillet with butter. Place the pan over medium heat and allow the butter to melt.
4. Dip 2 slices of bread into the egg mixture, turning to ensure both sides are completely covered. Hold the coated bread over the bowl for a moment to allow any extra egg to drip back into the bowl.
5. Place the egg-coated bread slices into the center of the skillet. Wait 2 minutes and flip the slices over. Cook 2 minutes longer, or until both sides are golden brown.
6. Remove the French toast from the skillet. Place the slices on the baking sheet, covering the slices with a piece of foil (if necessary) to keep them from drying out, and return the baking sheet to the oven. This will keep the French toast warm while the other slices are being prepared.
7. Repeat with the remaining pieces of bread. To serve, remove the French toast from the oven. Place the warm slices on a plate. Butter each slice lightly and dust with a light coating of powdered sugar. Serve with maple syrup.
Tags: baking sheet, both sides, French toast, both sides golden, French toast from, golden brown, sides golden
Granola can be made even more healthy and tasty with a few useful tips
Homemade granola is a mix of oats, spices, seeds and fruits bound together with a mix of melted butter or oil, honey and brown sugar or maple syrup before laying on a sheet and baking in the oven until crisp and golden. The result is a ready to use cereal that can be served with milk and yogurt for breakfast or as a healthy snack. With a few tips, you can make sure your granola is perfectly cooked.
Baking Tips
Ensure perfectly cooked, crispy, golden granola by baking in a single, even layer in the oven. Turning the tray half way through the cooking time prevents the sugars in your fruit or syrups from overcooking and burning on one side and ensures the granola is toasted to an even color. A piece of parchment paper between the mixture and the baking tray prevents sticking and also provides a handy way of transferring your granola from baking sheet to jar without losing a single grain.
Create Clumps
Create texture by creating granola nuggets. This can be achieved by adding an egg white into the granola mix before baking, then leaving the mixture to cool overnight. The granola can then be broken into light, bite-size chunks that will hold their shape during storage. Alternatively, add more oats to the mixture.
Vary Ingredients
Vary the combinations of flavorings, seeds, nuts and fruits in your granola to create different taste and texture combinations. The only rule is to experiment. Millet and quinoa make interesting additions, as do exotic fruits, such as apricots and pineapple. Crushed peanuts added with honey and peanut butter also creates a delicious contrast between sweet and salty. The only ingredient you should not vary is your oats. Only traditional, rolled oats will do in granola. Otherwise, you risk destroying your cereal by creating a texture that is too chewy or soft.
Separate Fruit
Ensure your granola is full of plump, juicy fruit by adding it at the last minute. Baking dried fruit in the oven will only rob it of its moisture and flavor. Instead, add dried fruit to the granola once it has been baked. For an extra burst of freshness and flavor, add fresh berries, such as blueberries and cranberries, straight to the bowl at serving time.
Cut Calories
Traditional granola contains vegetable oil and high-calorie sweeteners, making it dangerous to dieters. Create a low-calorie version by substituting oil or butter for a binder, such as orange juice, applesauce or bananas, and lower-fat sweeteners, such as grape molasses for syrup, brown sugar and honey. Nuts and seeds can also pack calories into the cereal so cut them back and replace with fruit instead.
Tags: your granola, brown sugar, dried fruit, perfectly cooked
The soup and water diet gained fame as a seven-day diet option that allows dieters to quickly lose weight without feeling deprived. Encouraged to eat a nutritious soup whenever he is hungry, the dieter feels empowered and is likely to stick to the diet plan for the full week.
Definition
The soup and water diet consists of eating primarily a low-calorie, nutritious soup and drinking mostly water for seven days. Although there are specific foods you eat on each of the seven days of the diet, the soup makes up the majority of your intake.
Soup
In most soup and water diets, the soup is some variety of cabbage soup. Other ingredients may include chicken bullion, onions, tomatoes or other vegetables. This soup is eaten throughout the day.
Purpose
The purpose of the soup and water diet is to lose weight quickly in a short period of time. Some people also use the diet as part of a detox routine.
Water
The dieter drinks eight glasses of water per day on the diet. Drinking the water keeps the dieter feeling full and less tempted to eat.
Safety
A dieter should consult her physician before beginning the diet. It can be high in salt and low in protein, which is not appropriate for everyone.
Tags: soup water, water diet, soup water diet, lose weight, nutritious soup
is a delicious dish containing rice, eggs, vegetables, soy sauce and seasonings. It's versatile because you can serve it as a side dish, or add meat or tofu to make it substantial enough to serve as an entree. There are many varieties of fried rice, as the dish is a staple in Asian cuisine. Adding soy sauce is a great way to add flavor and color to your fried rice.
Instructions
1. Add soy sauce to taste to your fried rice as it cooks. At this point, you should have the rice, eggs and vegetables cooking in a hot wok or skillet.
2. Stir in the soy sauce, making sure the sauce is evenly distributed and completely combines with the rice and vegetable mixture.
3. Taste a small bite using a clean utensil. You want to be sure the seasonings are balanced. If you need to add more soy sauce, this is the time. Taste test again after adding more seasonings, and be sure to use a new, clean utensil.
4. Flip or stir the mixture in the wok one last time to blend and turn off the stove.
5. Spoon the hot fried rice onto a plate or platter and serve immediately. You can also provide a bottle of soy sauce at the table, in case your guests want to add more.
Tags: fried rice, clean utensil, eggs vegetables, rice eggs, rice eggs vegetables, your fried, your fried rice
Dessert wines are different from regular wines in that they are usually much sweeter and they are served after a meal. Their sweetness results from the high amount of sugar left in the wine during the wine-making process. Dessert wines should be sweeter than the foods they are served with, making fruit and less-sweet baked goods like biscotti ideal partners for this wine.
Sweet White Wine
Sweet white wine is made by leaving more of the grapes' natural sugar in the wine or by adding a form of sugar to the wine during the wine-making process. The level of sweetness in the wine can vary from a dry sweetness to a syrupy sweetness. Sweet white wines include Botrytis, ice wine, late harvest wine and fortified wines. Fortified wines are wines to which brandy is added before the fermentation process is complete, increasing the sugar content of the wine. Madeira and sherry are two of the most common fortified wines.
Noble Rot Wine
Botrytis cinerea or Noble Rot is a fungus that grows on the skin of the grapes and shrivels and dehydrates the grapes. This process actually removes all water and leaves concentrated sugars and flavors within the grapes. The most popular wines made with Noble Rot are Sauternes, Alsatian Vendange Tardive or (VT), Selection de Grains Nobles or (SGN), Vouvray Moelleux, Hungarian Tokaji, German and Austrian Beerenauslese or (BA) and Trockenbeerenauslese or (TBA).
Ice Wine
Ice wine is a cold-weather wine. The grapes are grown in extremely cold regions, such as Germany and Canada, particularly the Niagra region of Canada. The grapes are actually ripe and ready to pick, but they are left on the vine to freeze late in the season. The grapes are picked once frozen and squeezed and filtered to remove the ice. The sugar content in these wines is higher because all that is left after the squeezing is concentrated grape juice and grape sugar. Riesling, Vidal and Schreurebe are three of the most common ice wines.
Late Harvest Wine
Late harvest wines are made with grapes that have been harvested very late in the season. They have been left on the vine longer to fully ripen and produce more sugars within the grapes. Late harvest wines can have anywhere from a dry sweetness to an extreme sweetness. Some examples of late harvest wines are Vendange Tardive, Beerenauslese and Sauternes in Bordeaux.
Sweet Red Wine
Sweet red wines come as fortified wines or as late harvest wines. The process used to make sweet red wine is the same as for sweet white wine. However, there are not as many sweet red wines made as sweet white wines. The two most common sweet red wines are Port and Banyuls. Port style wines are made with grapes that are fully ripened but the fermentation process is stopped early and brandy is added to the wine, increasing the sugar content of the wine. Banyuls wines are similar to Port wines except that the type of grape used is different. The sweetness of these wines also depends on how long they are aged prior to bottling.
Tags: harvest wines, wines made, fortified wines, made with, most common
Sugar is found in plenty of foods. Most snack food contains copious amounts of sugar. While sugar may taste yummy, too much sugar is unhealthy. However, distinguishing between natural sugars and added sugars is helpful. Added sugars are the most unhealthy while natural sugars are found in items such as fruit. Unfortunately, most of these foods with added sugar are advertised to children, leaving kids at risk for cavities and obesity. However, plenty of sugar free foods for children are becoming more readily available.
Breakfast
Start your kid's day off sugar free with oatmeal. Or, add oats to plain yogurt for a quick and tasty homemade parfait. When in a hurry, serve up a Carnation Instant Breakfast beverage, which is available sugar free.
Lunch
For a healthy and delicious lunch, fish is an excellent option. Tuna, canned in oil or water, is a sugar-free lunch option. Ham or a turkey patty is also a tasty and healthy lunch item which can be ate a la carte or in a sandwich. Furthermore, try a sandwich with pork, salami or chicken for a protein-infused, sugar-free lunch.
Dinner
Rice makes an excellent side dish for supper. Pair with pork, turkey or chicken for a tantalizing meal. Fish, such as cod and pollock are also sugar-free seafood entrees which can be made kid friendly by battering them in bread crumbs or with a corn flake cereal. This will resemble processed fishsticks but are healthier and less processed. For an easy meal, cook up some beef or pork frankfurters, which are always a hit with children.
Snacks
Sugary snacks are readily available but sugar free snacks are nearly as easy to find and definitely equally tasty. Jazz up air popped popcorn with cinnamon for a strong, sugar-free flavor. Most gelatin desserts also are fun to eat and contain no sugar or very little. Try freezing foods like bananas or grapes to add a twist to these staple treats, which have a sweet taste without added sugar.
Tags: sugar free, added sugar, available sugar, available sugar free, natural sugars, readily available
Dieticians, doctors and the media seem to be constantly reminding us that we need to eat vegetables for their nutrients, antioxidants and disease-fighting powers. But often when we cook vegetables, we lose the very nutrients we are trying to add to our diets. Fortunately, there are ways to cook vegetables that will preserve most of their vitamins and minerals.
Instructions
1. Buy the freshest produce possible. Vegetables start losing nutrients the moment they are harvested. Check out the local farmer's market for the freshest selection.
2. Store the vegetables properly. See the resources section for instruction on store different types of vegetables.
3. Cook the vegetables soon after buying them. The longer they sit in the refrigerator, the more nutrients they lose.
4. Wash the vegetables, but do not soak them. Water takes away nutrients.
5. Cook the vegetables with very little water. Stir-frying, microwaving and steaming are the best ways to preserve their natural goodness.
Fruit punch is the standard drink at dances, proms, weddings and parties. Make your fruit punch stand out from the rest with some creative garnishes. All you need is some fresh fruit and/or rainbow sherbet. Garnishing fruit punch is an easy way to dress up a child's birthday party or other get-together that include children. Read on to learn garnish fruit punch.
Instructions
1. Make your fruit punch, using equal parts fruit drink and gingerale. For a little added zip, add some lemonade or limeade. Mix in a large glass punch bowl.
2. Trim the bottoms of a dozen maraschino cherries, so they will stand upright. Maraschino cherries come in red and green varieties so pick the color that goes best with your party theme.
3. Slice up one lemon and one orange. Keep all the slices fairly thin so they will float on the surface of the punch.
4. Add six or eight scoops of rainbow sherbet to the fruit punch. Top each scoop with a red maraschino cherry.
5. Lay the lemons and orange slices on top of the punch. Top each slice with a maraschino cherry.
Tags: fruit punch, fruit punch, Make your, Make your fruit, maraschino cherry, punch each
Why Are There Different Wine Glasses For Different Types of Wines?
Wine glasses are available in a large array of sizes, shapes and heights. Riedel manufactures 20 designs for all different types of varietals. The large range of choices can seem daunting, but those who choose to indulge in special glasses will find that flavor and color is enhanced. However, good all-purpose glasses work for everyday wine enjoyment.
Function
A wine glass might seem like just another drinking container, but there is much that goes into choosing an appropriate one. A wine glass serves to enhance the flavors, bouquet and color of the liquid. Shape can also affect temperature and effervescence. The glass also positions body parts such as the fingers and tongue in correct spots to best enjoy the wine. According to Wine Cellar Secrets, wine glass maker Riedel has 20 types of wine glasses to cover all possible varieties of the beverage.
Types
The top three types of wine glasses that one will encounter are ones for red and white wines, along with champagne flutes. The best ones feature thin glass and are 8 to 10 inches tall, according to Wine Country Getaways. The leading manufacturer of customized varietal glasses is Riedel, although Crate and Barrel also sells them.
A red wine glass is usually spherical like a bowl, sloping to a slightly narrower top. Sometimes red wine glasses are stemless. To hold these glasses correctly, place the stem between the fingers and cradle the bowl in the palm. With a red, the body heat from the hand will serve to keep the wine at room temperature, or may heat it slightly.
White wine glasses may be more narrow, but often aren't; Riedel's glasses have a shallower base for the whites than for the reds. Hold a white wine glass by the stem to avoid heating it, because white wines are meant to be served cold.
Champagne flutes are narrow and straight. This serves to direct the bubbles upward in a visually appealing manner, as well as keep more carbon dioxide in the product to deter flattening.
Significance
Specialized wine glasses are fun to invest in if you're a wine lover, but most people can make do with one set for red, one for white and some champagne flutes. The specializations are fun, but can be confusing. To experiment and find out whether different wine glasses are for you, go to a store that sells single glasses and purchase two or three to sample. Otherwise, stick to all-purpose glasses that are made from good crystal.
Benefits
Of course, different wine glasses can add to the enjoyment of a good bottle of wine. The process of learning about the glasses is interesting and fun, and may also open your eyes to other types of wines. Truly bringing out the best in a good vintage is satisfying and eye-opening; a change of glass can render a familiar bottle of wine completely different and new. Obtaining the correct glassware turns a simple pleasure into something special.
Warning
With the wide profusion of specialized glasses, it can be easy to get carried away and accumulate glass sets that will sit unused. Invest in the glasses that you'll use the most, rather than buying products for the sake of having them in the cabinet. When in doubt, purchase a good all-purpose set from a recommended manufacturer. It's preferable to err on the side of caution rather than get a glass completely mixed up.
The lemon and cayenne diet is also known as the lemon pepper diet, lemonade diet, lemon and maple syrup diet, and the Master Cleanse diet. The Master Cleanse was designed in 1941 by Stanley Burroughs. Lemon and cayenne are key ingredients in the lemon drink, which is all you consume for a minimum of 10 days. First, the toxins are stirred up and loosened with the lemonade drink, and then they are flushed from the body.
How It Works
The purpose of the lemon drink is to help detox the body. It loosens up toxins that may have accumulated within the system. The drink's ingredients consist of 1 cup of distilled water, 2 tbsp. of juice from a fresh lemon, 2 tbsp. of pure, organic, grade B maple syrup, and 1/10 tsp. of cayenne pepper. While that may not seem like a lot of cayenne pepper, it has a powerful impact on the body. You can drink it chilled or at room temperature.
The diet requires that you drink a minimum of six and up to eight glasses per day of the lemon drink. The cayenne pepper helps loosen the mucus from the walls of the intestinal tract, the lemon juice cleanses the loosened debris from the body, and the maple syrup contains the nutrients that the body needs while it is detoxing. According to Stanley Burroughs, the reason grade B maple syrup is used is because it contains more minerals needed by the body and tastes better. It must also be organic, as maple syrup that is not organic can often have traces of pesticides. Most supermarkets carry grade A maple syrup, so when you are shopping for organic grade B maple syrup you may want to try your local health food store. Organic grade C syrup is acceptable in the diet, but the strong maple taste is a turn-off for many.
A Day on the Cleanse
If you wish to do the Master Cleanse, you'll need a few more things along with the ingredients in the drink: sea salt and a laxative tea. Add 2 tbsp of sea salt to 1 qt of warm, distilled water, and drink it every morning. The laxative tea is used in the evening to stimulate the colon and rid the body of waste. A day on the Master Cleanse consists of the salt water rinse upon arising, 6 to 8 glasses of the lemon drink throughout the day, and the laxative tea in the evening before bed. If you, for some reason, cannot drink the salt water in the mornings, have the laxative tea in the morning as well as the evening.
Precautions
Never attempt the Master Cleanse without consulting your physician, especially if you are under treatment or medication for any reason. No food or drink, other than what is mentioned above, can be consumed for the entire cleanse. In the first few days you may feel nauseous and light-headed, but that is part of the detox process.
Tags: maple syrup, Master Cleanse, grade maple, grade maple syrup, lemon drink, cayenne pepper
Often thought of as great artists, the Greeks did not shirk away from their artistic tradition when it came to table setting.
Founders of philosophy, written history, and mathematics, the ancient Greeks were far ahead of their time in many diverse ways. Among those many ways, table etiquette was practiced by the Golden Society. Though the ancient Greeks did practice setting the table before a meal, it was not nearly as complex as the Western tradition has made it over the years. However, a Greek table setting remains unique and intricate among place settings worldwide.
Instructions
1. Cover the table with a thick sheet. The Greeks were among the first to use tablecloths because of how easy it made clean up. The sheet should cover the entire table that you are using. Greek tables sometimes were near ground level so that those eating may sit on pillows on the floor, but the Greeks also used a table more akin to the traditional American dining room table, so that will work as well.
2. Place a sheet of cloth at each place setting of the table. The sheet is used as the plate in a way, so it should be something like a cloth napkin. The ancient Greeks rarely used their pottery for everyday eating, as the pottery of the day was often more than just eating hardware, but how they kept their history. Everyday eating habits were much more casual.
3. Place the main dish in the middle of the table on a large, preferably round platter. Usually the only dish on the table, the platter must be large enough to hold most, if not all, of the food in the meal. If the meal was particularly large, the Greeks might use two large platters or one large platter and several smaller ones around it.
4. Place a small bowl of water near or on the table. Some of the richer families in ancient Greece might have had individual bowls for everyone. These bowls are used for cleaning one's hands after or during the meal. This is because all of the eating is done without utensils. Those at the table would simply use their hands.
Tags: ancient Greeks, Greeks were, setting table, table setting, table that
Serve deviled eggs as a party or picnic appetizer.
In a basic deviled egg, hard-boiled egg yolks are mashed with mayonnaise, mustard powder and a little salt to create the paprika-topped filling for the halved hard-boiled egg whites. The egg yolk mash can be dressed up in lots of different ways to suit your tastes, so your deviled eggs don't have to be basic.
Sweet and Savory
The combination of sweet and savory works well with deviled eggs by adding complexity to the flavor of the filling. Add sweetness to the yolks in the form of sweet pickle relish, chopped sweet pickles or sweet pickled peppers. Balance the sweetness with brown mustard and salt and pepper to taste. Garnish your sweet and savory deviled eggs with thin slices of pickle or pickled pepper sliced matchstick-thin and shaped into letters, hearts or squiggles.
Hot and Spicy
Deviled eggs don't have to be bland -- make them as spicy as you like by adding your favorite hot and spicy seasoning to the yolks. Make your filling red hot by replacing half of the mayonnaise with hot pepper sauce. Or add other hot and spicy mix-ins to the basic yolk base, such as cayenne pepper, chopped jalapeno pepper, wasabi or hot curry paste. Garnish your hot and spicy deviled eggs with pickled jalapeno slices, pimento, pickled ginger, hot paprika or curry powder
Seafood
Seafood such as crab, lobster, shrimp and salmon goes incredibly well with eggs and makes luxurious deviled eggs, suitable for most special occasions. Cook and remove the shells from shellfish, and chop pieces such as claw meat and shrimp into a tiny dice before adding to the filling along with a little lemon juice and crab boil seasoning. Chop smoked salmon or Nova lox and add to the filling with lemon or wasabi, and replace half of the mayonnaise with whipped cream cheese.
Veggie and Herb
Make colorful, garden-fresh deviled eggs by adding chopped vegetables and herbs to the filling. Finely chopped bell pepper, onion, carrot and radish give the filling color and crunch. Mix and match garden herbs to season your deviled eggs instead of some or all of the salt; add chopped fresh parsley, basil, oregano, dill, rosemary and chives in any combination you like, with or without the vegetables. Garnish the eggs with additional chopped fresh herbs.
Jews, who follow the rules of being kosher, like not eating pork and not mixing meats and milks, frequent kosher restaurants. A large number of kosher restaurants are located in New York City, as are a large number of Jews live within the city. All types of restaurants can be kosher, and you don't have to be Jewish to enjoy a kosher restaurant in New York City.
Tevere: Kosher Cuisine of Rome
Outside of Israel, the Roman Jewish community is one of the oldest in the world. Tevere serves kosher Jewish Italian food, which mirrors the traditional Italian cuisine. Tevere serves Italian kosher entrees, including such dishes as Ravioli alla Guidia (homemade ravioli with artichoke and mushroom filling in a fresh tomato sauce and basil) and Vitello in Portafoglio (veal scaloppine filled with mushrooms and sauteed in a Brandy sauce). Tevere will deliver all over the city.
Tevere
155 E 84th Street
New York, NY 10028
212·744·0210
teverenyc.com
Talia's Steakhouse
Talia's Steakhouse & Bar is the only sit-down dine-in glatt-kosher steakhouse on the upper side of Manhattan. Talia's serves a variety of foods on their menu, including steak, chicken, fish, salad and vegetables. Pasta and kid's combo meals are available, as well as sushi and a variety of appetizers. While most of the entrees are rather expensive, due to the cost of kosher meat, value meals are available which can fit smaller budgets. Value meals include an entree served with your choice of a side dish. Talia's Steakhouse also delivers all over the city.
Ben's Deli is a well-known deli in Manhattan, which serves kosher deli food, freshly prepared. The deli serves chicken soup, matzo ball soup, a salad bar, and hot entrees of beef, chicken and salmon. Their overstuffed deli sandwiches are what Ben's is best known for, made with kosher meats from Hebrew National among other companies. Ben's Deli cures its own corned beef. Hot open-faced sandwiches are also a favorite. The takeout menu includes Noshes & Nibbles, smaller portions of deli favorites. Ben's Deli delivers all over the city and have locations in both Queens and Brooklyn.
Ben's of Manhattan
209 W. 38th Street
Manhattan, New York 10018
212-398-2367
bensdeli.net
Tags: Talia Steakhouse, over city, York City, delivers over, delivers over city, large number, meals available
No matter what time of year it is, I always like to enjoy a delicate flower petal tea. In the spring and summer, I often pick the flower petals fresh, mix the blend together and let it dry in paper bags. The petals stay whole and the aroma from each of the flowers flavors the blend as it dries. However, it will work almost as well with dried flower petals. And a touch of spearmint helps give the tea blend some extra flavor. Here is prepare and enjoy my flower petal tea.
Instructions
1. Combine all of the ingredients in the bowl. Stir the ingredients gently with the wooden spoon.
2. If the herbs are fresh, transfer the blend to a paper bag. Cover and seal. Let stand in a cool, dry place for about a week--or until the herbs are dried.
3. If the herbs are not fresh, transfer the blend to an airtight container and store in a cool, dry place.
4. To make a cup of tea, use 1.5 tsp. for each cup of water. Let the blend steep for 5 minutes.
Tags: cool place, flower petal, flower petals, fresh transfer, fresh transfer blend, herbs fresh, herbs fresh transfer
Watching your weight is always a challenge, but if you keep kosher you may feel overwhelmed by the thought of having to change your eating habits. The good news is that there are many certified kosher diet products that are easy to integrate into your lifestyle.
Function
Kosher diet foods serve a triple function: they allow users to lose weight; continue to keep kosher; and avoid cooking from scratch for every meal.
Identification
The way to determine if a product is kosher is to look for a mark called a hechsher, which signifies that the product is under rabbinic supervision. The most widely accepted hechshers are the O-U and O-K. Fresh fruits and vegetables are always kosher and do not need a hechsher.
Packaged Diet Foods
Many national brands of diet foods have a hechsher, including Slim-Fast shakes, Weight Watchers baked goods, and Balance bars.
Prepared Diet Food Programs
Programs such as Kosher Diet Delivery (in New York) and Kosher Chefs Diet (in Los Angeles) can deliver fresh kosher diet food to your door every day, although the service is expensive ($40 to $45 per day, as of October 2009).
Home-Cooked Diet Foods
Try adapting your usual kosher recipes to be lighter. To make home-cooked kosher diet food, substitute egg whites (many brands are kosher) for whole eggs, and cut the amount of margarine in recipes. Splenda sweetener is kosher, and so can be used to lighten desserts or sweet kugels.
Broccoli is a super health food. Cruciferous vegetables like broccoli are heart-healthy and some studies indicate they have anti-cancer potential. This green vegetable is high in vitamins C and K, high in fiber and low in calories. It is a marvelous food. The chunky green stalks and dense florets are rich in nutrients. The fresh vegetable freezes well. Selecting fresh broccoli for serving raw or cooked is an easy task.
Instructions
1. Understand that broccoli is a cool season crop that grows best from October to April. Though it is available year-round, prices may be lower and quality higher in the winter. Just when salad season is over, broccoli takes center shelf in the produce market. It is versatile and can be eaten alone or blended with other vegetables for a medley.
2. The thick green stalk is topped by an edible flower head of small buds. The flower heads or florets should be darker green than the stalk. Choose stalks that are firm but not tough or rubbery. The stalks are edible and can be trimmed. Flower heads should be compact and tight.
3. Florets, the flower bud heads, are broccoli heads with the stalks trimmed off. Florets are sold in markets usually at a slightly higher price than regular full head broccoli. The florets cook more quickly than the stalks. Florets are richer in beta-carotene than stalks. Florets can be quickly separated into smaller crowns by cutting the main stem and separating the smaller branched heads. These are perfect in salads or vegetable trays.
4. The individual buds on the florets should be dense and closed. Bud bunches that are purple-green or dark green are higher in beta-carotene and vitamin C than yellow or pale green buds. Do not choose broccoli with buds that are opening or showing yellow flowers. These are over-mature.
5. Broccoli is very perishable. It keeps best if stored unwashed in an open plastic bag in the refrigerator crisper. The broccoli should be used within a day or two after purchasing. Wash before cooking or serving.
Make your own amazing Portuguese rice. Great tasting Portuguese rice starts by cooking chopped onions until they have caramelized and adding fresh herbs. Portuguese cuisine uses ingredients that are common to the Mediterranean, such as bay leaves, olive oil, onions, garlic, and paprika. Cook your own Portuguese rice with authentic herbs and spices and serve this flavorful dish with your next meal.
Instructions
1. Peel the outer dry papery skin of one large yellow onion. Cut off the top of the onion. Cut the onion in half.
2. Lay the flat sides of the onion halves on your cutting board. Hold onto the onion with your left hand with your finger tips curled in. Cut even spaced thin slices across the onion, stopping the slice just before the root end of the onion so that it stays held together by it.
3. Hold onto the root end of the onion and cut two parallel slices through the width of the onion. Hold onto the end of the onion and cut small dices by rocking the chef's knife up onto its tip and slowly pushing the onion through the area the blade descends upon when you move it down.
4. Place 1/4 cup of olive oil into a medium saucepan. Turn on the stove top burner to medium- high heat, set the saucepan on it and wait 30 seconds for it to heat up before adding the onion. Stir frequently until the onions have turned translucent and begin to caramelize or turn golden brown.
5. Add 2 tsp. minced garlic to the saucepan and cook for two minutes or until the garlic begins to turn golden brown. Add 1 1/2 tsp. salt, 1/4 tsp. crushed red pepper flakes and one bay leaf. Stir and cook one minute.
6. Add 1 1/2 cups of canned chopped tomatoes and their juice to the saucepan. Cook for two minutes. Stir and scrape the bottom of the pan with your spoon to de-glaze it while it cooks.
7. Add 2 1/4 cups of water, 2 tbsp. chopped fresh parsley and 2 tbsp. chopped fresh cilantro. Stir and wait for the water to boil. Add 1 1/2 cups of long-grain white rice to the saucepan and stir it to mix it in with the herbs.
8. Put a cover on the saucepan, turn the heat down to low. Cook the rice 20 minutes or until it has absorbed all of the water and is tender. Remove the saucepan from heat and let the rice sit for five minutes. Fluff it with a fork and then serve it immediately.
Tags: with your, Hold onto, chopped fresh, golden brown, Hold onto onion
Fun and easy to make, assembling kebabs is something everyone can help with. Use traditional ingredients or make your own version. Shish kebab or shish kabob--no matter how you spell it, the result is always delicious. Traditionally a Mediterranean food, shish kebab is limited only by your imagination.
Instructions
Early Preparations
1. Place washed and dried chicken pieces in zip top plastic bag and add enough Italian dressing to cover chicken. Close the bag securely and refrigerate. Marinate chicken overnight or at least 8 hours, turning occasionally to be sure all chicken pieces are submerged in the marinade.
2. Wash and dry cherry tomatoes, bell pepper and onions. Leave the cherry tomatoes and pearl onions whole. Regular onions, cut in wedges, may be substituted for pearl onions. Cut bell pepper into pieces slightly larger than bite size to use them as an "anchor" to hold the shish kebab together.
3. Store the washed and cut vegetables in refrigerator until ready to assemble. Preparing the vegetables ahead of time is a great time saver for dinner.
Assemble Shish Kebabs
4. Clear an area for assembling the shish kebabs, either the kitchen table or a large area of kitchen countertop.
5. Set up the area as an assembly line, with bell peppers at the beginning and end of the line. Bell peppers should be the first and last ingredient on the skewer.
6. Use disposable plastic coated paper plates or Styrofoam plates for the vegetables. For example, if you want 3 pieces of meat and 2 tomatoes on each skewer, place the meat on 3 separate plates and the tomatoes on 2 separate plates. Put the plates in order of how they will be added on the skewer.
7. Place the skewered shish kebabs on a baking sheet or platter for easier transport to the grill.
Grilling
8. Place the shish kebabs on a preheated grill, approximately 3 inches apart. You will need the space to turn or roll the kebabs frequently. A good set of tongs is easier to use than a spatula for turning.
9. Use a basting brush to baste the kebabs while they are grilling. The leftover marinade can be used for basting, it helps infuse even more flavor.
10. Grill kebabs depending on your grill and the type of meat used. The size and type of vegetables will also determine the time needed to cook. A good rule of thumb is a minimum of 6 minutes to a maximum of 15 minutes total grilling time.
Serving Suggestions
11. Serve the shish kebabs over rice for a full course and nutritional meal. Rice that has been cooked in chicken broth is excellent when served with chicken shish kebabs. Prepare the rice ahead of time and reheat in the microwave to save time.
12. Try brown rice or wild rice, an excellent choice to accompany shish kebab, as is the ethnic Mediterranean couscous. Most major grocery stores will carry couscous or other Mediterranean foods to use as a side dish.
13. Place small containers of dipping sauce on the table for each person.
14. Remove the meat and vegetables from the skewer by placing it over the rice and sliding the vegetables off using either a knife or fork.
Tags: shish kebabs, shish kebab, ahead time, bell pepper, cherry tomatoes, chicken pieces, over rice