List Of Chardonnay Wines From California

Chardonnay grapes.

Chardonnay is America's favorite wine. According to the Wine Institute, in 2009 there were almost 3,000 wineries in California, the majority in Napa and Sonoma counties. Of that number, almost all produced a chardonnay wine. The appeal of chardonnay lies in its buttery mouthfeel and tropical fruit flavors layered with hints of vanilla. The following are some of the most popular and best-selling California chardonnays in their price category.

Under $12

Kendall-Jackson Vintner's Reserve is possibly the most famous and most popular California chardonnay. It owes its appeal to its very fruity, almost sweet, taste.

Beringer Vineyards Founders' Estate is a top-selling Chardonnay that is characterized by ripe pear, pineapple, and mango flavors.

Robert Mondavi Winery Chardonnay Private Selection is a very popular wine, noted for its apple and melon nuances.

Turning Leaf Vineyards Chardonnay has similar mass appeal as Kendall-Jackson. Turning Leaf is produced by E & J Gallo Winery, which is the largest exporter of California wines.

Fetzer Chardonnay Valley Oaks is a perennial favorite, characterized by a golden straw color and aromas of tropical fruit like mango, pineapple, and banana.

Under $25

Sonoma-Cutrer Sonoma Coast Chardonnay can be found on many restaurant wine lists and is noted for its rich, buttery style.

Robert Mondavi Napa Valley Chardonnay is an outstanding wine that is richly complex, having spent nine months aging in French oak barrels.

Frog's Leap Chardonnay Napa Valley is a favorite of many chardonnay drinkers who prefer an understated chardonnay.

Chateau Souverain Chardonnay Sonoma is a classic chardonnay that has a creamy texture and flavors of lemon and pear.

Francis Ford Coppola Diamond Collection Chardonnay has gained in popularity due in part to the notoriety of its namesake. But this well-crafted wine has managed to stand on its own merits.

$25 And Up

Grgich Hills Chardonnay from Napa Valley is a wine crafted from grapes that are certified organic. It is an elegant and classic chardonnay in the French style.

Chateau Montelena of Napa Valley was established in 1882, and their Chardonnays have been consistent winners in international wine competitions.

Cakebread Cellars is a boutique winery producing fine chardonnays since 1973.

Shafer Red Shoulder Ranch Chardonnay resembles a white Burgundy, and the 2007 vintage received a 93 of 100 rating from the Wine Spectator.

Tags: Napa Valley, classic chardonnay, most popular, Robert Mondavi, tropical fruit, Turning Leaf

Make Wholewheat Sourdough Bread

If you've never tasted homemade whole-wheat sourdough bread, you're in for a heavenly treat. The whole-wheat flour combined with flax seeds and wheat germ provide a nutty, wholesome taste, and the sourdough adds a unique, tangy flavor.

Instructions

1. Preheat the oven to 375 degrees.

2. Place the sourdough starter in a large mixing bowl and add the warm water, yeast, honey, oil and salt. Mix the ingredients with an electric mixer on medium speed until the ingredients are blended. And the gluten, one cup of whole wheat flour and one cup of bread flour and mix for about 5 minutes.

3. Add one more cup of whole-wheat flour and one more cup of bread flour, along with the wheat germ and flax seeds. Mix for 3 to 5 minutes. Turn the mixer on low speed and blend in enough of the remaining flour until the dough forms a soft dough. Scrape the sides of the bowl often.

4. Place the dough on a lightly floured surface and knead it until it's smooth and springs back when you poke it with your finger.

5. Oil a large bowl or spray it with non stick cooking spray. Put the dough in the bowl and cover it with a dry towel. Put the dough in a warm place until it doubles in size, about an hour.

6. Punch the dough down and let it rise until it doubles in size again, about an hour. Remove the dough from the bowl and divide it into two equal pieces. Shape each into a loaf shape and place them in greased loaf pans.

7. Bake the whole-wheat sourdough bread in oiled loaf pans until they're dark golden brown, about 35 to 40 minutes.

Tags: about hour, about minutes, bread flour, doubles size, flax seeds, loaf pans

Mangoes

About Mangoes

Mangoes are delicious fruit loaded with healthy vitamins and nutrients as well as fiber. Grown in subtropical and tropical settings around the world, ripe mangoes have a sweet taste and fruity aroma. They often serve as a primary ingredient in chutney, ice cream, juices, pies and smoothies. A distant relative of cashews and pistachio, mangoes also are a popular marinade. Leaves from mango trees are used as floral decorations at weddings and in religious ceremonies.

Significance

Throughout the world, more fresh mangoes are eaten than any other fruit, which may help explain why the mango has been dubbed the "king of fruit." Other nicknames for mangoes include "the fruit of the gods" and "the peach of the tropics." The typical person in the United States eats 2.2 pounds of mangoes per year--a consumption figure that has increased 400 percent since 1990.

Geography

Mangoes have been in grown in the Indian subcontinent for thousands of years. They reached East Asia a few hundred years before the birth of Christ. Mangoes were transported to East Africa in the 10th century and were later introduced in Brazil, Mexico and the West Indies. Today, about half of the world's mangoes are raised in India, where the fruit is seen as a symbol for love. Mangoes also are now grown in California, Florida and Mexico, throughout the Caribbean and in Central and South America, as well as Africa, Australia, China and Southeast Asia.

Features

Mangoes may be kidney-shaped, oval or round. They come in a colors ranging from gold to orange to red. Mangoes can weigh from 4 oz. up to 5 pounds. When purchased in grocery stores, a mango costs from as little as 50 cents to as much as $3.

Types

Hundreds of different varieties of mangoes are found throughout the world. The most popular varieties include Tommy Atkins, Kent, Keitt and Haden.

Time Frame

Growing on trees that can reach a height of 60 feet, mangoes mature about four to five months after flowering. When stored properly at a temperature of 55 degrees, a mango has a shelf life of approximately one to two weeks.

Benefits

Mangoes are an ideal source of vitamins A and C as well as potassium. The average mango also contains up to 40 percent of the fiber that a person needs each day. Mangoes also contain a stomach-smoothing enzyme. Best of all, they taste great.

Tags: Mangoes also

Make Tropical Sangria Punch

Make Tropical Sangria Punch

This is my own version of sangria. It's fast, easy, and strong, just how I like my men! Only this one I don't mind sharing. Sangria is traditionally a drink made with red wine and fruit, so this is definitely different from the classic, especially since we're using white wine.

Instructions

1. Mix one bottle of fruity white wine (I like Chardonnay) in a glass pitcher or bowl with half a cup of orange liquor and half a cup of pineapple flavored rum. Sounds great already, doesn't it?

2. Next, I peel an orange using a knife so I can remove all the bitter white stuff. Break it into wedges and then chop the wedges in half. Take some pineapple (from a can is fine, just drain it first, or not if you prefer). Cut the pineapple into pieces about the same size as the orange chunks. Add it all into your pitcher.

3. Stick it all in the fridge for a few hours so that all the flavors mingle like a hooker at the prom, and the punch gets nice and cold. Serve it up so that all your guests get some orange and pineapple pieces in their cup.

Tags: Make Tropical, Make Tropical Sangria, Sangria Punch, Tropical Sangria, Tropical Sangria Punch, white wine

Dinner Ideas Under 500 Calories

Vegetables and seafood are good options for dinners with less than 500 calories.

Eating fewer calories doesn't mean you have to enjoy them less. A meal can consist of 500 calories and still be nutritious and healthy. Change your diet by eating more fish, brightly colored vegetables, and fruit for dessert. With careful portion control and creativity, you'll find that quality is much better than quality -- and better for you, too.

Chicken and Garbanzo Bean Soup

Enjoy this soup year-round. This combination of a winter soup meal and summer chicken meal also includes carrots, fennel, onions and fresh spinach. Make it with a slow cooker, so you can throw the ingredients together in the morning and eat healthy -- about 215 calories for slightly less than two cups -- in the evening.

Catfish with a Crunch

Make this meal in less than 30 minutes, using coarsely ground pretzels to coat the catfish filets and a small amount of oil to fry them. Season with lemon, garnish with red onions, and enjoy a riff on a classic Southern meal with fewer than 400 calories.

Black Bean and Zucchini Quesadilla

Take half a cup of rinsed black beans, a cup of chopped zucchini, a tiny bit of cumin and some olive oil, and sautee briefly. Toss the ingredients into a whole wheat tortilla, sprinkle a bit of grated cheddar and salsa on top, and you're still looking at a meal that has less than 500 calories.

Fruit Cup

Leave room for dessert. A 6.5 oz serving of strawberries, grapes, pineapple, cantaloupe and honeydew will set you back about 100 calories. If you've used one of the above recipes, you should still be able to stay under 500 calories.

Tags: less than, than calories, about calories, less than calories

Substitutes For Chili Peppers In Chili Sauce

The capsaicin in chili is what makes it hot.

Originating in the Americas, today there are more than 200 different types of chili, with varying degrees of spiciness. The heat of the chilies is measured on a scale known as the Scoville Scale, which can help determine which chili pepper to use in your cooking, depending on how much spicy heat you want. If you can't find fresh chili peppers, there are other spicy substitutes you can use.

Tabasco

Although Tabasco has come to refer to any hot sauce, it is in fact the name of a specific brand of sauce made from hot chili peppers. It is very fiery therefore use sparingly, just a few drops can replace a chili. Other ingredients include vinegar and salt. There are also mild varieties available that are made from the slightly less spicy green peppers and jalapeno peppers.

Chili Powder

Chili powder is made from ground dried chili peppers, therefore 1/2 tsp. works perfectly as a replacement for a chili in chili sauce. Check the labels for chili powder as they sometimes contain other ingredients, such as garlic, paprika and cumin to add spice.

Cayenne Pepper

These peppers are very spicy when matured and a bright red; when still green, they are milder. These are popular in Cajun sauces. They are seasonal, ripening and turn red in the fall, while green varieties are around in the summer.

Paprika

Typically sold powdered, paprika is made from hot and sweet dried peppers, therefore it is far milder than chilies and cayenne pepper. There are hot, smoked and sweet varieties available which will add a different flavor to your sauce.

Chipotle Peppers

These jalapeno peppers have been smoked, therefore use only if you wish to give your sauce a smoky flavor. If you're making a Mexican-style, spicy adobo, these are ideal. You can purchase these peppers dried or ground and they can also be rehydrated before cooking.

Tags: made from, chili peppers, jalapeno peppers, peppers therefore, peppers very, varieties available, your sauce

Bacterial Production Of Hydrogen Sulfide

Hydrogen sulfide or sulfurated hydrogen is a chemical compound, mostly found in biogas, natural gas, and LPG. It is also found in marshy areas, volcanoes, and drainages. Hydrogen sulfide is known by several names such as hydrosulfuric acid, sulfane, sulfurated hydrogen, derived from its various properties. In common parlance it is also called rotten egg gas because of its pungent odor.

Properties

Hydrogen sulfide gas is highly combustible, toxic, odorless, and colorless. H2S is heavier than air, with a vapor density of 1.189 at an auto ignition temperature of 260 degrees Celsius. It forms a weak acid, with its water solubility being 2.9 g per 100 ml at 20 degrees Celsius. It is a highly explosive mixture when it is combined with air or oxygen. It burns with a blue flame to form SO2 and water. It also acts as a reducing agent and reacts with metal ions and alcohol to form metal sulfides and mercaptanes respectively.

Production

Hydrogen sulfide can also be produced by using solid organic compounds to heat sulfur and also by reducing sulfurated organic compounds with the help of hydrogen. Hydrogen sulfide is produced in the lab by heating ferrous sulfide along with a strong acid in a Kipp generator.

Bacterial Breakdown

The bacterial breakdown of organic matter in the absence of oxygen results in the formation of hydrogen sulfide or H2S. H2S can occur at any place where organic material at high temperature comes in contact with sulfur. Sulfate-reducing bacteria, which control the formation of sulfide, is a result of mutant strains of Thiobacillus denitrificans. Anaerobic bacteria of the genera Desulfovibrio and Desulfotomaculum use sulfates under anaerobic conditions to oxidize organic compounds. This reaction results in the production of energy and hydrogen sulfide in the form of a byproduct.

Self-Reducing Bacteria

SRB or self-reducing bacteria are heterotrophic organisms that make use of thiosulphate, sulphate, sulphite, and several other sulphur ions as terminal electron acceptors in their respiratory metabolism. An organic substrate, mostly a small chain acid like pyruvic acid, is formed by the fermentation of anaerobic bacteria acting on other complex organic substrates. This substrate is needed by the bacteria to form acetate.

Other Lifeforms in the Production of Hydrogen Sulfide

Plants and human beings also play a role in the production of hydrogen sulfide although in small quantities. Plants take in sulfate ion through the soil and convert it into plant protein, which in turn is consumed by animals to form animal protein. When these plants and animals die, it leads to decomposition of proteins, which in turn leads to the production of hydrogen sulfide as one of the byproducts. This process also involves a wide variety of actinomycetes, fungi, and bacteria heterotrophy Proteus vulgaris. Bacteria genera such as Chlorobiaceae and Chromtiacceae oxidize hydrogen sulfide photosynthetically into hydrogen sulfate. The human body also produces hydrogen sulfide, though in a meager quantity. It is used by the body as a signaling molecule, but more of it can be fatal and cause death or serious medical hazards. Thus, these are the few ways in which bacterial production of hydrogen sulfide takes place.

Tags: hydrogen sulfide, Hydrogen sulfide, organic compounds, degrees Celsius, hydrogen sulfide, hydrogen sulfide

Cook Ham Hocks In A Pressure Cooker

Ham hocks, like all pork products, are best cooked until they are falling off the bone. While this can be accomplished in a roaster or a stockpot, the simplest way to cook ham hocks is in a pressure cooker. Pressure cooking allows the cook to have moist, tender, fully cooked ham hocks on the table in about an hour, compared to several hours by traditional methods.

Instructions

1. Place the meat rack in your pressure cooker if a rack was supplied by the manufacturer.

2. Place two or more ham hocks into the pressure cooker. They do not have to be placed in a single layer, just fit them in below the fill line of the cooker.

3. Fill the pressure cooker to the fill line with water.

4. Attach the lid of the pressure cooker and lock it into place.

5. Place the cooker on the stove and heat over medium high heat until the pressure valve begins to jiggle.

6. Turn the heat down to medium low and let the ham hocks cook under pressure for 45 minutes.

7. Turn the heat off and let the pressure cooker cool. You will know when it is safe to open the cooker, as the handles will unlock easily. This can take anywhere from 15 to 30 minutes.

8. Remove the ham hocks from the cooker and serve.

Tags: pressure cooker, pressure cooker, fill line, Turn heat

Substitutes For Brick Cheese

The early method of pressing cheese curds with clay-fired bricks may have given this sweet, mild-flavored brick cheese its name. Brick cheese originated in Wisconsin during the late 1800s, and comes in a convenient brick shape. Brick's medium-soft texture works well for sandwiches or for melting. When brick is not available, other cheeses with origins from around the world can be alternatives.

Cheddar

Cheddar, originated in Cheddar, Somerset, England. This semi-hard cheese ranges in taste from mild and smooth when young to sharp and crumbly when fully aged. Maturation occurs usually between nine months to two years. Made from cow's milk, cheddar has a fat content of 48 percent.

Havarti

First produced in the mid-1800s, Havarti is a Danish cheese. This traditional creamery cheese from cow's milk has a semi-soft texture with irregular holes. Taste ranges from mild, sweet and buttery when young to sharp and salty when more mature. The mellow Havarti has many uses as a table cheese and a dessert cheese served with fruit.

Monterey Jack

Monterey Jack or simply Jack cheese, likely named for David Jacks of Monterey, California, has a smooth, mild, buttery flavor. This semi-soft cheese produced from cow's milk has a high moisture content. Aged Jack transforms to a yellower and sharper cheese similar to cheddar. Jack cheese cheese melts easily, making it ideal for cooking.

Tilsit

Tilsit, named for the former East Prussian town, has a variety of textures, including semi-soft and a harder German version. Tilsit features tiny holes and a mild to sharp flavor. Made from cow's milk, this wheel-shaped cheese comes with a whitish to yellow crusty rind. Tilsit can be used for snacking, grilling and baking. Tilsit pairs well with brown and rye breads, salads and sandwiches.

Tags: from milk, from mild, Jack cheese, Made from, Made from milk

Make A Jar Of Alfredo Sauce Thicker

Traditionally, alfredo sauce is made from parmesan cheese, butter, and heavy cream and served over fettuccine. In American cuisine, it is often mixed with other ingredients such as parsley, garlic, shrimp and chicken. There are many great jarred options available that are very convenient. Use one of the following ideas to make it even thicker.

Instructions

1. Try reducing some of the liquid out of over a low heat. This can be done by simmering for 5 to 7 minutes and stirring frequently.

2. Adding a little flour or cornstarch will help thicken it without added flavor.

3. Whisk in an egg yolk and simmer for at least 3 to 5 minutes to ensure the egg is cooked.

4. Use parmesan cheese because it is one of the best choices. It is typically always a main ingredient, so you're less likely to alter the flavor significantly.

5. Adding either plain or a flavored cream cheese will immediately thicken the sauce. This will also add a richer flavor.

Tags: parmesan cheese

Make An Upsidedown Turkey

The upside-down turkey is somewhat of a pain to prepare, and can be exasperating, but the result is a gorgeous, moist-beyond-belief bird.

Instructions

1. Rinse the turkey inside and out. Pat dry with paper towels.

2. Combine garlic, herbs, salt and pepper, along with softened butter, in the bowl of a food processor. Pulse for a few seconds until mixture is well-combined, and set aside.

3. Preheat the oven to 325 degrees F.

4. Slip your hand under the turkey skin and break the membranes that hold it to the body. Smear most, but not all, of the herb butter under the skin and directly on the meat.

5. Stuff the turkey loosely and close the flap with skewers. Spread the rest of the herb butter over the turkey skin.

6. Butter a roasting rack and place it in a shallow roasting pan. Place the turkey, breast-side down, on the rack.

7. Pour the wine in the roasting pan under the turkey.

8. Roast the turkey, basting every 15 minutes with stock, making sure that the liquid in the roasting pan does not evaporate. Anticipate 12 minutes of cooking time per pound of turkey.

9. About an hour before the turkey is done, remove the turkey from the oven and turn it breast-side up.

10. Return the turkey to the oven and roast until a meat thermometer inserted in the thickest part of the thigh registers 180 degrees F.

Tags: herb butter, turkey skin, under turkey

Gorgonzola Vs Blue Cheese

Gorgonzola Vs. Blue Cheese

Gorgonzola is a type of blue cheese that originated in Italy. The characteristic blue streaks in all varieties of blue cheese are actually mold running through that gives the cheese a unique, pungent taste. In Italy, blue cheeses in general and Gorgonzola in particular are commonly used in risotto, pasta or polenta dishes; in the United States, blue cheese including Gorgonzola is typically crumbled into salads or served as a side with Buffalo chicken wings. It is also often served melted over steaks.

Origins

Blue cheese was created by accident. Centuries ago cheeses were left to age in damp caves to improve their flavor. Some cheeses molded in this environment, but instead of tasting bad, the cheese's flavor was actually enhanced. Soon people were creating moldy cheese intentionally by aging them in caves until they molded or injecting them with mold spores to produce blue cheese.

French and British Varieties

There are many different types of blue cheese, ranging from mild to pungent. Montbriac is a French variety made of cow's milk with a texture similar to Brie. Roquefort, another French blue cheese, is made of sheep's milk and is considered one of the best varieties. Stilton is a fine British blue cheese with a mild taste and firm texture that goes well with pears. (The rind on Stilton, however, should not be consumed.)

Spanish, American and Danish Varieties

Spanish Picon, a pungent crumbly variety, comes wrapped in maple leaves. American Maytag blue is similar to Picon in flavor and texture. The Danish cheese called Saga blue is rich, soft and creamy. According to the Cook's Thesaurus website, "It's mild enough to be served to unadventurous guests, yet pungent enough to be interesting."

Gorgonzola

Gorgonzola is named after the Italian town that first created it. It is pale yellow in color with streaks of blue-green running through it. Varieties produced in Italy are often creamier and milder than those produced in the United States. Two popular varieties include Gorgonzola dolce and Gorgonzola naturale. Dolce is mild and aged for a shorter time, giving it a sweet taste. Naturale is aged for at least six months, creating a sharp, strong and pungent flavor. The Cook's Thesaurus website suggests serving Gorgonzola at room temperature for best flavor. You should always use Gorgonzola within a few days after buying it. It can be frozen but the texture may become more crumbly when thawed, which is perfect for serving over salads. Roquefort or Stilton are good substitutes for Gorgonzola.

Pairings

Certain blue cheeses are suited for specific foods. Stilton, Roquefort and Gorgonzola are best for salad dressings. Maytag blue, Danish blue and Gorgonzola pair well with pastas. For melting over meats, try Cabrales, Picon or Gorgonzola.

Tags: blue cheese, blue cheeses, Cook Thesaurus, Cook Thesaurus website, Gorgonzola Blue

Clean And Prepare Potatoes

The potato was first cultivated in the Andes in "vertical farming" techniques. Despite less than ideal conditions, the durable potato thrived, surviving extremes in temperature, poor soil and thin air. Its storage quality and nutritional value made it all the more impressive.

Instructions

1. Choose potatoes that are whole and firm with the skin intact with no breaks, bruises or dark spots. Look for spuds with clear eyes as sprouting is an indication of age.

2. Wash the potatoes well under cool running water. Use a brush or scrubber to remove any dirt. Rinse and drain.

3. Use a potato peeler and peel the skin from the potato. Lift any small bruises or eyes from the potato with the pointed end of the peeler. Remove any dark or black areas.

4. Set the potatoes in a large bowl or pot and cover with water to prevent browning. Discard the peels or put aside for use in a soup stock.

5. Slice the potatoes in half with a sharp knife. Cut the halves in half and continue cutting until the pieces are the desired size for the recipe. Make the pieces uniform.

6. Return the cut potatoes to the water while working. Place the potatoes in a colander. Drain and rinse well.

Tags: from potato

Cook Crockpot Cubed Steak With Gravy

Cook cubed steak and gravy in a Crock-Pot without messing up your kitchen.

Cubed steak and gravy is a hearty, comfort food. The dish is easily made on the stove top, or in the oven. You can also slow cook it in a Crock-Pot. The cube steak is cooked in gravy for several hours, so the meat is tender and juicy. This dish requires no special cooking skills, and anyone is capable of making this delicious meal. Make this dish for any dinner party, family reunion or family dinner, and watch the food disappear quickly.

Instructions

Crock-Pot Only Method

1. Rinse off the meat in cold water, and sprinkle salt and pepper over it on both sides. Place the seasoned meat into the Crock-Pot, and turn it on high.

2. Pour 4 cups of beef broth into the Crock-Pot. Add the garlic powder, onion powder and dehydrated onions to the Crock-Pot. If you like mushroom gravy, add one can of condensed cream of mushroom soup to the crock pot. Stir the mixture with a mixing spoon. Let the contents of the crock pot cook for one hour on high.

3. Add the 3 tbsp. of cornstarch to the 1/2 cup of water. Stir the mixture together. Pour the mixture into the Crock-Pot. Let it cook on high for another hour. Stir the mixture.

4. Reduce the heat to medium, and cook for three hours. Stir the contents of the Crock-Pot occasionally. Serve the cube steak and gravy on a bed of rice.

Pan-Fried And Crock-Pot Method

5. Pour 4 cups of beef broth into the Crock-Pot. Add the garlic powder, onion powder and dehydrated onions to the Crock-Pot. If you like mushroom gravy, add one can of condensed cream of mushroom soup to the Crock-Pot. Stir the mixture with a mixing spoon. Let the contents of the crock pot cook for one hour on high. You want the broth hot before adding the meat.

6. Add the 3 tbsp. cornstarch to the 1/2 cup of water. Stir the mixture together. Pour the mixture into the Crock-Pot. Let it cook on high for another hour. Stir the mixture.

7. Rinse off the meat in cold water, and sprinkle salt and pepper over it on both sides. Dredge the meat through the self-rising flour, and coat it thoroughly.

8. Pour 1 inch of cooking oil in a frying pan, and heat the oil on medium high heat. Sprinkle a little bit of flour over the top. When the flour begins bubbling, add the breaded meat. Cook the meat until the breading is fully browned. If the meat isn't completely done inside, it's okay. It finishes cooking in the crock pot. Remove the meat from the pan, and drain on paper towels.

9. Add the meat to the gravy mixture in the crock pot. Reduce the heat to medium, and cook for two hours. Stir the contents of the crock pot occasionally. Serve the cube steak and gravy on a bed of rice.

Tags: Stir mixture, into Crock-Pot, steak gravy, contents crock, cube steak, heat medium

Make A Vegetarian Greek Salad Wrap

Making a Greek salad wrap begins with the wrap, or tortilla, itself. However, many store bought tortillas are made with lard which is a pork by-product and therefore are not permitted in a vegetarian diet. The solution to this problem is to make the wraps at home. Vegetarian wraps are not difficult to make and they can be used in both vegetarian and vegan diets. The Greek salad can be tossed together with little prep and wrapped in the vegetarian tortilla.

Instructions

Making the Wraps

1. Use a pastry blender to combine 2 cups flour, 1/4 teaspoon of salt and 1/4 cup of vegetable shortening in a bowl. Work the shortening into the flour until the flour mixture resembles small peas in size.

2. Add the warm water to the flour a bit at a time, stirring until the dough forms a ball. It may take less than the full 1/2 cup to achieve this.

3. Turn the dough ball onto a floured pastry board and knead until the dough becomes elastic and stretches without breaking. This can take several minutes.

4. Divide the dough into 8 sections and form each section into a ball.

5. Roll each ball out into a 7 to 8 inch circle on the floured pastry board using a rolling pin.

6. Heat a dry skillet or griddle over medium heat until hot. Cook the wraps one at a time until they begin to brown on each side.

7. Combine feta cheese, tomatoes, cucumber, onion, green pepper and olives in a large bowl.

8. In a jar, combine olive oil, black pepper, dried oregano, and garlic. Add salt to taste. Shake to combine.

9. Pour the dressing over the salad in the bowl and distribute throughout.

10. Place the desired amount of Greek salad on the center of a fresh wrap.

11. Fold the outside corners of the wrap toward the center, the roll the remainder of the wrap to enclose the salad within.

Tags: floured pastry, floured pastry board, Greek salad, pastry board, until dough

Make Pear Relish

Make Pear Relish

For a delicious complement to your main courses, make pear relish. This tasty condiment is a southern staple that goes well with everything from a standing pork roast to hot dogs. Pear relish is a wonderful accompaniment for pinto beans, black-eyed peas, butter beans or any other vegetable you enjoy. Once you try this savory blend of pears, peppers, onions and spices you will want to serve it often.

Instructions

1. Chop pears, onion and peppers into fine pieces or process in a food processor, making sure not to liquefy them.

2. Place the chopped pears, onions and peppers into a pot. Add more peppers or onions or more spices if desired. If you'd like the relish extra spicy, add jalapeno peppers to taste.

3. Add the sugar, vinegar, salt, pickling spice and turmeric.

4. Bring the mixture to a boil making sure to stir often.

5. Lower the temperature to a medium heat and cook approximately 40 minutes or until the pears, peppers and onions are soft in texture.

6. Serve your pear relish warm or cold.

Tags: peppers onions, Make Pear, making sure, pears peppers, pears peppers onions, peppers into

Valentine'S Menu Ideas

Valentine's Day is a day known for romance, but it's also known for food as well. Romantic dinners are frequently part of a Valentine's Day celebration, but dinner is not the only option for a romantic meal on Valentine's Day. Even breakfast, when the menu is planned properly, can be a romantic Valentine's Day meal.

Breakfast

Start your Valentine's Day breakfast with some sweet items. Instead of using chocolate, use the natural sweetness of fruits. Top pancakes or waffles with fruit. Fill crepes with fruit and sweetened cream cheese. You can use eggs in your Valentine's Day breakfast and make them sweet by baking a mixture of eggs and crushed vanilla wafers, and topping the baked egg with fruit such as strawberries.

Appetizers

Create small snacks for lunch, or as appetizers to go with your Valentine's Day dinner, by using a combination of sweet and savory items. Fry shrimp, but for sweetness add coconut to the batter. Make spicy stuffed mushrooms to add heat to your meal. Use a stuffing that includes jalapeno peppers instead of red or green peppers, along with Italian seasoning and crushed Ritz crackers.

Dinner Entrees

Your Valentine's Day dinner can be a filling dish such as a pasta dish made with shrimp, tomatoes, pasta and melted cream cheese.

For something on the lighter side, consider a stuffed chicken breast dish. The chicken breasts can be stuffed with vegetables such as tomatoes, spinach, onions and peppers. If you want to have something to bind these items together, add stuffing to the chicken breasts.

If beef is your preference, beef tenderloin steaks can be combined with a risotto that has cheese and vegetables. Or choose a cut of beef such as a New York strip steak, or a filet mignon.

Beverages

The color of red is commonly associated with Valentine's Day, so mix up a red drink. Punch can be made red using fruit juices such as raspberry, cranberry or red grape juices. Include fresh fruits as well, and can add alcohol, if you choose. For those who want an alcoholic drink, make a cosmopolitan using cranberry or pomegranate juice.

Since Valentine's Day is a cold day in many parts of the country, a hot after-dinner beverage is an option. Consider a rich version of hot chocolate with cinnamon added, for a little bit of spice after your meal. Coffee can be combined with Kahlua liqueur for an after-dinner drink with a little kick.

Dessert

Some people consider dessert to be the best course of the Valentine's Day dinner. Make a dessert that allows you to share time with your partner while you fix it. If you don't have a fireplace, use canned heat such as Sterno to make s'mores. Roast marshmallows over the flame. Place one on a graham cracker. Add a chocolate square, and top if off with another graham cracker for a simple, fun Valentine's Day dessert.

Tags: Valentine dinner, with fruit, your Valentine, chicken breasts, combined with, cream cheese

Quick & Easy Thanksgiving Crafts

Give thanks for some quick and easy Thanksgiving crafts.

In between basting the turkey, making stuffing and baking pies, fit in a little creativity with quick and easy Thanksgiving crafts. With just a couple of inexpensive supplies from around your home or a quick trip to the craft or grocery store and a little bit of time, you’ll have handmade gifts and decorations to truly be thankful for.

Placemats

Give your best linens a break and create quick and simple Thanksgiving foam placemats. Craft foam sheets are available in just about every color, including Thanksgiving hues of brown, orange and yellow. Purchase enough sheets for each place at your table, plus additional sheets to cut up for designs. Trace the outline of your hand on brown foam to make a turkey shape and cut out one per each place setting. Glue each shape to the middle of a different colored foam sheet, which will serve as the base of a placemat. Decorate each turkey shape with markers. Cut and glue additional decorations to the placemats such as black pilgrim hats, Indian corn, husks and horns of plenty. Another option is to cut out the letters for each person’s name and glue each name to a placemat.

Sweet Seats

Combine a decorative craft with a take-home gift and you’ll knock out two tasks in one. Create mini-candy jar place markers for each member of your Thanksgiving dinner party by gathering Indian corn (the darker version of candy corn, usually sold right alongside the standard variety of the candy), small glass jars, glue, polyurethane and puffy-paint markers. Sprinkle a handful of the Indian corn on paper towels and spray with polyurethane; this coats the candy to prevent it from rotting or attracting bugs. Shake the towels a bit so the candy flips over and spray again. While the candy dries, decorate the candy jars with Thanksgiving sayings such as Give Thanks, Be Grateful or Happy Thanksgiving. Add each attendee’s name to one side of the jar. Fill the jars with uncoated Indian corn, then glue the polyurethane-coated candies to the jar’s lid. Place one jar at each person's assigned seat for dinner.

Giving Thanks Journal

If inspiration strikes over Thanksgiving, give yourself a place to write your thoughts and record what you’re grateful for with a quick and easy handmade journal. While journals are available in every shape and size from stores, making your own may be a better way to celebrate the Thanksgiving season. To create a journal, locate an unused school notebook (the spiral kind), some magazines, glitter glue, stickers, ribbons and other craft supplies you may have around your house. Flip through the magazine and cut out words, phrases or pictures you find inspiring or that make you feel thankful, and glue them to the notebook’s cover. Overlap the images, creating a collage, until the entire notebook is covered. For more Thanksgiving inspiration, you can print out pictures of turkeys, the Mayflower or pilgrims from your computer’s word processing clip art collection. Decorate the borders of the inside journal pages with the other craft supplies. Then write about what you're thankful for on the pages inside the notebook.

Tags: Indian corn, around your, craft supplies, each place, easy Thanksgiving crafts, jars with, other craft

Cook With Thyme

Throughout human history, the aromatic herb thyme has been used for various culinary and health purposes. The Egyptians used it for embalming and the Greeks burned it in temples. Thyme is now used in egg and pasta dishes, among others, as a spice. Health-wise, it is a good source of calcium and fiber as well as several vitamin elements like iron and vitamin K.

Instructions

1. Select fresh or dried thyme. Fresh thyme has a stronger flavor but the dried kind is easier to get. Look in your local supermarket or health store to see what is available.

2. Store thyme in a sealed container away from heat and light. If storing fresh thyme, some recommend keeping it folded in a paper towel in the refrigerator until use.

3. Strip leaves from the sprigs of fresh thyme to be used in dishes. Some soups and other culinary creations can include a whole sprig of thyme, but usually, you'll want just the leaves, and for many recipes they should be minced if fresh to keep the distribution of flavor more even.

4. Measure out the amount of thyme you will use. For dried or minced thyme, you can use a teaspoon.

5. Add thyme to your dish toward the end of the cooking process. Thyme loses its flavor relatively quickly when cooked.

Tags: fresh thyme

Spanish Meal Ideas

Paella is often made with shellfish, like shrimp and mussels.

Spanish food is fresh, natural and simple. Spanish dishes often include garlic, tomatoes, onions, almonds, olives, olive oil, sherry, saffron, seafood, chicken and game. If you want to eat like the Spanish, try making these dishes for lunch. In Spain, everything stops for a long, leisurely midday meal. Dinners are usually lighter and can occur quite late in the evening.

Sangria

A delicious alcoholic beverage to serve with a Spanish meal is sangria, a wine punch. While there are many variations on the recipe, usually sangria consists of wine (traditionally red wine), fruit and seltzer, often with brandy. Sangria is best when served ice cold.

Tapas

Tapas are small plates of food that are shared communally, making them great for parties. In Spain, tapas are not a meal, but a social snack; however, they have become popular as a meal option in America. The word tapas comes from "tapar," meaning "to cover." The first tapas was a piece of ham on top of a sherry glass, placed there to keep out flies. Tapas options are numerous and usually vary in Spain by region. Common components are olives, cheese, nuts and cold cuts. The small plated dishes can be served cold or hot.

Gazpacho

Gazpacho is a chilled raw soup that is traditionally tomato based. It is perfect for summer when produce is at its ripest. Traditionally, it is a broth made of tomatoes, cucumber, peppers, olive oil and vinegar, sometimes with bread pounded in. Gazpacho variations can be made with a base of yellow or red tomatoes, cucumber, or even watermelon, yielding a rainbow of vibrantly colored soups.

Paella

Paella is a rice-based dish flavored with the pricey golden spice saffron. Usually, paella is made with shellfish, but it can also be made with chicken. Paella is cooked in a flat, round, metal pan with two handles called a "paellera." It is often served in the paellera and eaten out of it as a communal dish. Paella should not be mushy or greasy. The short grain rice should be loose and dry. In fact, burning some of the rice on the bottom of the paellera is preferable and is considered the best part of the dish.

Spanish Desserts

Popular Spanish desserts are often made of eggs and milk. The creamy confections include custard, flan and crema catalana, which is a lighter cousin to French creme brule. Many Spanish desserts use almonds and almond flavoring. Sweet breads like churros, long loops of fried dough, are also popular.

Tags: made with, made with shellfish, often made, served cold, tomatoes cucumber, with shellfish

Grow Wheat

Wheat is one of the most commonly used food crops in the world. It can be harvested in the winter or spring season. The best way to grow wheat is to cultivate it on a vast vacant field. Like all crops, a wheat field requires constant care and upkeep. Read on to learn more.

Instructions

1. Prepare the area selected to grow wheat. If the field has been previously used for farming purposes, smooth the soil with a rake. Dig long trenches using a shovel or rent a commercial wheat drill attached to a tractor to plow the field and dig long narrow furrows.

2. Use a moderate quantity of a natural manure to fertilize the soil and ensure proper growth of the wheat stalks. Throw wheat seeds in the furrows using a semi circular movement of your wrist or attach a grain drill to a tractor to plant the seeds. For a dry area, sprinkle a small quantity of seeds. A heavily cultivated wheat uses up the water in the ground more quickly.

3. Water the field two to three times during a dry summer season. Winter wheat crops require water only when the seeds are planted. Wheat grows best in a dry climate; however, check the soil moisture of the winter crop at the start of spring and water if the wheat stems look parched and unusually dry. Consider irrigating the cultivated land by using commercial sprayers on wheels.

4. Apply a light insecticide/pesticide spray to the harvested field if you spot any infestation on the crop. Discuss appropriate products with an agricultural expert and read the manufacturer's instructions carefully before administering any spray.

5. Monitor the wheat field regularly. Use a scythe to cut the wheat kernels once the wheat stems turn yellow and the kernels are fully dried up. Or use a "combine" machine to cut off the crop in a neat quick manner.

Tags: wheat field, grow wheat, wheat stems

Make Carrotorange Marmalade

CARROT orange marmalade is bright color and unique flavor.

When one thinks of the common carrot, marmalade is likely not the image that comes to mind -- unless he or she has tasted carrot-orange marmalade. Not only does it lend an intense color to the traditional British spread, the added texture and flavor make this inspiration popular from Greece to Canada. Bright orange and beautiful, it compliments toast, ice cream and a myriad of other foods with equal enthusiasm. It's a definite asset to the well-equipped pantry.

Instructions

1. Wash the oranges and lemons to remove sprays and waxes. Cut them in half, juice them and reserve the juice for later. Remove any seeds from the pulp left in the juicer and set them aside for the next step. Add the pulp to the juice.

2. Scoop the membranes from inside the citrus peels and place them and the seeds into a spice ball or nylon mesh bag. They contain pectin that will help the marmalade set. Cut the peelings into 1/4 to 1/2 x 1/8 inch strips or run them through a food grinder. Place peels, the spice ball and 3 cups of water in a glass bowl and soak overnight or up to 24 hours.

3. Place the peel/water mixture and the spice ball in a large pan and simmer until the rinds are tender and easily mashed between your thumb and finger (approximately 30 to 45 minutes). Remove the spice ball and discard its contents. Add the lemon and orange juice, grated carrots and sugar to the pan containing the peels and water .

4. Bring the contents of the pan to a boil and cook until the marmalade reaches the jelly stage, stirring frequently to keep it from sticking to the bottom of the pan. Test for the jelly stage by placing half a teaspoon onto a chilled plate and observe whether the surface "wrinkles" and the syrup maintains a soft mounded shape. Remove the pan from the heat.

5. Stir the marmalade. Skim any white foam that rises, as it may taste slightly bitter and will not look pretty in the jars. Ladle the hot marmalade into your jars. Apply the jar lids and screw on the jar rings firmly tight.

6. Process the jars of marmalade for 10 minutes in a boiling water bath. Remove them from the water bather and cool on a rack. Check all lids for a proper seal when the marmalade is cool.

7. Remove the jar rings, wash off any sticky residue on the rims and dry the jars of marmalade. Write the date on the lids (or a label) with a permanent marker. Store in a cool, dark place to preserve marmalade's bright color and optimal flavor.

Tags: spice ball, bright color, jars marmalade, jelly stage, marmalade bright, marmalade bright color

Make The Best Pasta Salad

Start your pasta salad with seashell noodles.

Once you make this delicious pasta salad, your friends and family may expect it at every gathering. It's simple to pull together but you should allow about an hour in the kitchen. Be flexible with the ingredients if you don't have everything on-hand or if you want to add in something else, such as tomato or sweet corn. Just keep an eye on the pasta to be sure you don't overcook it.

Instructions

1. Boil 1 1/2 pounds of seashell pasta noodles according to the package instructions. Remove from heat and drain when the pasta is still a little stiff. If you overcook, they will stick together. Pour the pasta into a large bowl and set aside.

2. Chop the onion and green pepper into small, bite-size pieces. Dice the cheddar, provolone and hot pepper cheeses, and cut up the pepperoni and hard salami.

3. Chop the cucumber into small pieces and remove the seeds.

4. Toss all of the meats, cheeses and vegetables into the pasta until everything is evenly distributed.

5. Add the Italian dressing and 2 tablespoons of the salad seasoning and stir throughout. Sprinkle the top with coarse black pepper and Italian seasoning.

6. Refrigerate the pasta salad, covered, about 2 hours or until chilled. The salad tastes even better if it sits overnight. Stir well before serving.

Tags: into small, pasta salad

Facts On Norwegian Food

Norwegian food is influenced by cuisines throughout Europe. Norwegians eat pastas and pizza, potatoes and other root vegetables, and a variety of grains, meats, fish and dairy products. Norway is famous for its cured, dried and smoked products.

Fishing and Farming

Farming and fishing have provided Norwegian sustenance for centuries. Traditionally, the mother and younger children would do the farming, and the father and older sons would go to fish. Norwegians consume more fish than meat, and fresh salmon, cod, herring and halibut are abundant.

Lutefisk

Lutefisk, one of the most well-known traditional foods of Norway, is dried fish that is soaked in lye and then baked. Due to its strong flavor and jelly-like texture, many find it repulsive. According to an old folk tale, the lye was meant to poison the Vikings who ate it, who instead declared it a delicacy.

Exports and Imports

Half of the food in Norway is imported, including all of its sugar. The country's main food exports are Jarlsburg cheese, salmon and aquavit, a flavored spirit.

Holiday Foods

Around Christmas, Norwegians prepare a variety of cookies and pastries known as the "seven kinds." Main dishes vary by region. Lamb and pork are more common in the western and inland region, while fish dishes are more common along the coast.

Fun Fact

Although dry fish dishes such as lutefisk are now a source of national pride, these processes originally were developed to preserve food for harsh winters.

Tags: fish dishes, more common

Become A Wine Distributor

Wine distributors sell their best tasting wine to retailers around the country and around the world. The retailer buying the wine has to possess a liquor license prior to purchasing. Becoming a wine distributor can be hard work but selling your favorite pinot noir or sauvignon blanc is a rewarding experience. The government regulates the way wine distributors sell wine, so following the government's rules and regulations is extremely important. There are ways to be successful, if you have always dreamed of becoming a wine distributor, all you need is determination, hard work, persistence and excellent tasting wine.

Instructions

Becoming a Wine Distributor

1. Apply for an Employer Identification Number using Form SS-4 from the IRS before you apply for the basic permit for alcohol distributors. Contact the IRS for Form SS-4 or access the form online at IRS.gov.

2. Submit the application for the basic permit, which can be found on the Alcohol and Tobacco Tax and Trade Bureau's website.

3. Fill out and submit the Power of Attorney form, if the basic permit application was signed by someone else other than the individual listed on Item 9. The prospective wine distributor's information is placed on Item 9 on the basic permit form. Find the Power of Attorney form on the Alcohol and Tobacco Tax and Trade Bureau's website.

4. Fill out and submit the Personnel Questionnaire if you are a citizen of a foreign country, lived in a foreign country for more than two years, or have any association with a foreign country.

5. Understand the three-tier system for distributing alcohol. The three tiers are producers, distributors and retailers. The winemakers or "producers" produce the wine you will eventually sell to retailers. According to Corbincounsel.com, the three-tier system may be the only practical alternative for some markets. It is possible to make your own wine and sell to retailers, but it is much easier to sell wine that is already made.

6. Join a trade association, such as the Wine and Spirits Wholesalers of America. Joining an association will help you gain contacts within the alcohol industry and form relationships with wine producers and wine retailers. Becoming a member will give you the opportunity to attend network events and other gatherings that will assist you in your success.

Tags: basic permit, foreign country, Alcohol Tobacco, Alcohol Tobacco Trade, Attorney form, Bureau website

Blue Cheese And Pregnancy

Cheese is normally a good source of calcium and protein for women to eat during pregnancy. There are certain types of cheese, however, that pregnant women should avoid. These cheeses are prone to such bacteria growth as listeria, which could cause harm to the unborn child.

Cheeses to Avoid

Doctors recommend pregnant women avoid soft, unpasteurized cheeses such as feta, goat, Brie and blue. Hard cheeses are safe for pregnant women to consume.

Cheese Characteristics

Such cheeses are moister and less acidic than other cheeses, which makes them ideal for the growth of bacteria. Thorough, complete cooking of such cheeses should eliminate the risks, however.

Listeria Symptoms

Non-pregnant, healthy adults with a listeria infection, or listeriosis, may experience short-term, flu-like symptoms. In pregnant women, however, listeriosis can develop into something more serious due to compromised immune systems. Symptoms may include fever, vomiting, diarrhea and muscle pain.

Symptom Occurrence

Several weeks could pass before symptoms arise. This makes it difficult to know exactly which consumed food is responsible for the infection.

Risks

Other than flu-like symptoms, pregnant women with listeriosis are at risk for premature delivery, stillbirth and miscarriage.

Diagnosis

Listeriosis is determined through a blood test, and can be treated with antibiotics.

Tags: pregnant women, flu-like symptoms, flu-like symptoms pregnant, symptoms pregnant, symptoms pregnant women

Decorate Cakes With Fresh Fruit

Each piece of this sheet cake has its own fruit design.

Fresh fruit adds bright color and a healthy touch to any cake. Once you apply any kind of icing, your creativity is your only limit in deciding which fruits to use and what kind of design to make. Sometimes a more structured design works best; to create an American flag on the Fourth of July for instance, use rows of strawberries for the stripes and blueberries for the stars. Other times, you may want concentric circles of different colored fruits like kiwi, pineapple, oranges and peach slices. Or, you may want an artful assortment of sugared fruits.

Instructions

1. Wash the fruit and dry with paper towels. After drying, set the fruit aside to dry even more thoroughly for one hour or so.

2. Sift the sugar to remove all lumps and place it in a wide-mouthed bowl.

3. Sprinkle powdered egg white into a bowl of warm water and let it sit for three to four minutes. This method allows the powder to dissolve more slowly and eliminates clumping.

4. Stir the powdered egg white mixture to ensure that it is completely dissolved. Remove any clumps by squeezing them with your fingers.

5. Paint each piece of fruit or piece of fruit with a thin layer of egg whites. Hold the fruit over the bowl to catch drips.

6. Holding the fruit over a bowl of sugar, sprinkle it completely on all sides. Leaving a bit of stem on the fruit will allow you to hold it by the stem. You can either leave the stem on when placing the fruit on the cake or cut it off after the sugar has dried.

7. Place the fruit on a cooling rack or on a piece of wax paper or parchment paper to dry completely.

8. Place a grouping of fruits in the center of the cake. Basic design principles call for odd numbered groups, such as one, three or five.

9. This elaborate decorating job will wow your family or guests.

Place additional fruit around the outer edge of the cake and at the rim of the cake on the cake plate.

Tags: cake cake, fruit over, fruit over bowl, fruit with, over bowl

Dehydrate Peas Using A Dehydrator

Trail mix is a combination of dried fruits, vegetables and nuts.

Dehydrated fruits and vegetables are a great solution for those who need nutritious snacks while on the go. Drying food is also an alternative to canning or freezing for long-term storage. Dried fruits and vegetables do not need to be kept cool and require no heating before eating. An electric dehydrator will draw all of the moisture out of any fruits, vegetables or meats placed inside it.

Instructions

1. Wash the peas in cool water and lay them out on a paper towel to dry off.

2. Arrange the peas on the inside shelf of the dehydrator in a single layer and shut the dehydrator's lid. If the peas are stacked on top of each other, they may not dry properly.

3. Plug in the dehydrator and turn the power on.

4. Allow the peas to dry for six to 14 hours. The actual time will depend on the number of peas you are drying, the humidity and your brand of dehydrator. If you're not sure how long your dehydrator will require, start at six hours and check. If the peas are not crisp, dry for one more hour and test again.

5. Remove dried peas from the dehydrator and place in a sandwich bag for storage.

Tags: fruits vegetables, dehydrator will

Save Money On A Vegan Diet

Unfortunately, many people still assume--incorrectly, of course--that veganism is expensive. If you eat costly packaged food and store-bought faux meats every day, being a vegan will certainly bust your budget. Take heart. Even small adjustments to your thinking, habits and food preparation methods can make a huge impact on your wallet, as you'll see from these tips--most of which have the added benefit of being environmentally friendly.

Instructions

1. Bake your own bread. It doesn't take much hands-on time and can save you about $3 a loaf. That can add up to a wad of extra dough.

Freeze leftovers, food that's just about to turn, or produce overflow.

Cook beans from scratch and freeze them in plastic resealable bags. You'll have fresh, cooked beans at a moment's notice and at half the cost of canned beans. And canned beans are still a good value--cheaper than take-out!

Consider the long-term financial implications of organic. Sure, buying pesticide- ridden, traditional produce like peppers and peaches may be cheaper in the short term. But since many of these chemicals are banned in other countries, it's not unreasonable to treat them with extreme suspicion. Think of organic as an investment in your health.

Make your own faux meats. Seitan is simple to prepare. Make several batches at once, and freeze the leftovers in plastic containers.

2. Pack your own lunch. Consider this: a basic sandwich in an urban center costs about $6 plus $2 for a drink. By those calculations, a couple can save about $1,440 each per year.

Don't buy what you already have. Why purchase expensive brand-name storage containers, for example, if you have access to plastic Earth Balance tubs? Don't recycle a plastic lunch bag after just one use. Rinse it out and use it again--and again, and again.

Remember: packaged foods are still cheaper than eating out. (Please choose only healthy versions!) Packaged foods, judiciously used, can help deter you from eating out weeknights, particularly after trying days on the job.

Pass on plastic bottles of water. Bottled water is an environmental and economic bane. Fill your own water bottles to take with you.

Use cloth napkins. Not only are they more elegant than paper, they also cost less in the long run, and are kinder to Mama Earth.

3. Know how much stuff costs. This takes some practice, but if you become familiar with how much things cost, you will develop a nose for a bargain. Keeping a "price book" can help you develop this money-saving skill.

Stock up when an item you frequently use goes on sale. It's money in the bank, even if you need to store 10 bags of flour under your bed.

Buy seasonal produce. Not only does it taste better, it also tends to cost less.

Grow your own. If you have a yard or patio, raising your own veggies will save you a huge chunk of change. Even apartment dwellers can grow herbs indoors.

Make the time-consuming stuff. Cookies. English Muffins. Bagels. Popcorn. Try it once, and you'll see it's not as hard as it looks.

4. Borrow your cookbooks from the library instead of buying them.

Ethnic grocery stores are your friends. They'll outprice Whole Foods any day.

Never, ever throw food away. Freeze leftovers, or find a way to reinvent unsuccessful dinner "experiments."

Before you go grocery shopping--make a list. Set a budget. And stick to it.

Some appliances are investments, not extravagances. An ice cream maker, for example, will pay for itself many times over in pints of sorbet and soy cream. But that doesn't mean you shouldn't try to buy appliances as cheaply as possible.

5. You can can. A small investment in equipment and time can yield huge savings, especially if you garden.

Give edible gifts. Not only are they greatly appreciated, they are also healthier and less costly than giving traditional presents.

Pay less for kitchen wares. Scout out bargains at flea markets, garage sales and thrift stores. You'll find something chic--and cheap.

Put a lid on it. Water will boil faster, and you'll use less energy, if you put a lid on the pan.

In this age of conspicuous consumption, remember this old New England adage: "Use it up. Wear it out. Make it do, or do without."

Tags: canned beans, cost less, faux meats, only they, save about

Wine Clubs In Minnesota

Known for its long, cold winters and hot, wet summers, Minnesota may seem like an unlikely place for vineyards. There's no shortage of wine or wine clubs in Minnesota, however. If you're interested in learning more about wine, try tasting and educational clubs. Experienced wine drinkers may prefer to join a buying club to maximize their savings and ensure they get first crack at new arrivals. Vineyards also host wine clubs, which are perfect if you have a favorite local wine.

Twin Cities Wine Club

For those looking for a wine club complete with social activity and education, look no further than the Twin Cities Wine Club. Founder John Glas hosts wine events at various locations in the Twin Cities. Glas's approach is to enjoy wine and educate without intimidation. The club and events are open to the public, but event spots are limited, and members pay per event. Events cost $30 to $60 and include appetizers and several premium wines.

Twin Cities Wine Club

(952) 451-6488

wineglas.com/wineclub.html

Alexis Bailly Vineyard Wine Club

When it opened its doors in 1978, Alexis Bailly Vineyard became the first commercial vineyard in Minnesota. Over thirty years later, the vintner offers fans first peak at new varieties and exclusive wines through the Alexis Bailly Vineyard Wine Club. Members receive two shipments of wine each year. Each shipment includes six bottles of new release wines or exclusive reserve wines for wine club members only. Additional benefits include an ABV logo corkscrew for joining, along with complimentary wine tasting at the winery for four, 10 percent off all wine purchases at the vineyard, 20 percent off wine purchases of 12 bottles or more, and special wine offers at metro area restaurants.

Alexis Bailly Vineyard

18200 Kirby Avenue

Hastings, MN 55033

(651) 437-1413

abvsales.macwebsitebuilder.com/wineclub.html

Spill the Wine

Spill the Wine restaurant in Minneapolis offers four options in its Wine of the Month Club, ranging from $48 to 78 per month for three different bottles of wine. The serious wine collector should join the Case Club for $178 a month and receive six bottles of red and six bottles of white each month. All levels include shipping. Spill the Wine also offers a by-the-glass wine club; for $25 you get eight glasses of wine when dining in the restaurant.

Spill the Wine

1101 Washington Ave. S.

Minneapolis, MN

(612) 339-3388

spillthewinerestaurant.com

Lunds and Byerly's Wine Club

Lunds and Byerly's Wine Club includes great discounts on buying wine and invitations to special event dinners, tastings, and seminars. It's a great option for those interested in sticking with a club. The first year's fee is $75, but it drops to $25 a year thereafter--a great deal, considering you'll receive 15 percent off all wines and 10 percent off liquor and other items at Lunds Wine Market or Byerly's Wines and Spirits. Members also have access to private wine club sales and receive advanced notice regarding other promotions, sales, and direct imports. To become a member, visit your local Lunds Wine Market or Byerly's Wines and Spirits. Locations include: Chanhassen, Golden Valley, Maple Grove, Eagan, St. Louis Park, Plymouth, and St. Louis Park.

lundsandbyerlys.com/Events/WineClub.aspx

Tags: Alexis Bailly, Alexis Bailly Vineyard, Bailly Vineyard, Spill Wine, Twin Cities, Wine Club

Make A Shredded Coconut Bird'S Nest

Make a Shredded Coconut Bird's Nest

Shredded coconut bird nests are edible treats modeled after real bird's nests and typically are used as an Easter or springtime dessert. These novelty treats are a combination of shredded coconut, uncooked chow mein noodles and melted chocolate. Once the ingredients are heated through and cooled, they slightly harden and hold a solid shape. An extra sprinkling of shredded coconut further imitates the look of a real bird nest, while jelly beans, candy-coated chocolate pieces or other round candies serve as bird eggs.

Instructions

1. Pour 1 1/2 cups of white chocolate baking pieces or chips into a large saucepan on your stove top. Set the heat to low and use a wooden spoon or plastic spatula to stir the chocolate until it completely melts.

2. Turn off the heat and pour in 1 tsp. of vegetable oil. Use your wooden spoon or plastic spatula to evenly distribute the oil throughout the chocolate until the mixture is smooth and glossy.

3. Pour 1 1/2 cups each of uncooked chow mein noodles and shredded coconut into the chocolate. Mix the ingredients gently until the chow mein noodles and shredded coconut are fully coated with the chocolate.

4. Cover a baking sheet with a piece of wax paper. Measure out 1/2 cup of the chocolate mixture and place it onto the sheet. Repeat with the rest of the chocolate mixture. Mold each portion into a circular shape and press down into the center of each one with your fingertips to make a dent large enough to hold two to three round candies.

5. Transfer the baking sheet into your refrigerator and let it chill for at least 30 minutes so the chocolate can firm. Set your oven to 350 degrees F, then sprinkle 1/2 cup of shredded coconut in an even layer onto a second baking sheet.

6. Bake the coconut in the oven for about two to three minutes, then stir it gently to redistribute the coconut. Add it back into the oven for another two to three minutes, then remove the baking sheet and examine the coconut-it should be lightly browned. If not, stir it again and bake for another two to three minutes.

7. Let the toasted coconut cool to room temperature, then take the shredded coconut bird's nests out of the refrigerator. Sprinkle the nests with the toasted coconut. Place two to three jelly beans, candy-coated chocolate pieces or other round candies into each nest indentation for the eggs, then serve.

Tags: baking sheet, bird nests, chow mein, chow mein noodles, mein noodles, round candies

Simple Drinks To Make With Vodka

Because vodka is a clear and mostly flavorless spirit, it makes a great mixer. These simple drinks to make with vodka will keep your guests happy while you get to enjoy the party instead of playing bartender all night. There are several flavors and price points of vodka to choose from--something to be conscious of when purchasing your vodka. Ask yourself what you're using the vodka for. If you're thinking straight-up martinis, go with the high-end vodka; it's worth it. For the following simple vodka drinks, you can use a mid- to low-priced vodka.

White grape martini

This could be the ultimate summer drink. Pour 2 oz. of vodka over ice in a shaker. Add 4 oz. of white grape juice. Shake vigorously, pour into a martini glass and garnish with two frozen grapes.

Vodka and cranberry

The classic combo can be poured over ice or shaken. Use 2 oz. of vodka and 4 oz. of cranberry juice and garnish with a lime.

Screwdriver

This simple vodka drink uses 2 oz. of vodka and 4 oz. of orange juice. Pour these over ice and stir. For a twist, you can add a splash of lemon-lime soda.

Vodka tonic

This one is pretty much just like it sounds. Two oz. of vodka and 4 oz. of tonic over ice. To fancy it up, squeeze in some lime.

Salty dog

Shake 2 oz. of vodka and 4 oz. of grapefruit juice together. Serve it over ice in a salt rimmed glass.

Get creative

With all the different flavors of vodka available, you can let out your inner bartender. Make up your own signature vodka drink that's simple and delicious. Because vodka pretty much goes with anything, you can mix it with whatever you've got in the fridge. Just be sure to drink responsibly.

Tags: Because vodka, garnish with, pretty much, simple vodka, vodka drink

Is It Dangerous To Eat Mold On Cheese

An assortment of cheese

Opening the refrigerator and finding the cheese you purchased covered in a furry blue or green mold is a decidedly unpleasant experience. Whether or not it is still OK to eat the moldy cheese depends on what type of cheese it is.

Mold Dangers

Molds that are not part of the cheese-making process can act as host to a bevy of dangerous bacteria, including listeria and salmonella.

Good Molds

Certain cheese types, such as Roquefort and blue cheese, are moldy to begin with. However, if you notice mold that appears different from the cheese's natural mold, follow the same advice for non-moldy cheese.

Hard Cheese

If you encounter mold on a hard cheese such as Parmesan or a semi-hard cheese such as cheddar, it is possible to save the rest of the cheese. Remove the moldy portion on a hard or semi-hard cheese by cutting at least one inch around the mold. Make sure the knife does not touch the mold so that you do not risk contaminating the rest of the cheese.

Soft Cheese

The U.S. Food Safety and Inspection Service recommends that you discard soft cheeses, such as cream cheese and cottage cheese, that have mold on them.

Preshredded and Grated Cheese

Shredded or grated cheese that has grown mold should also be discarded. Even if you attempt to remove all the moldy pieces of cheese, there is the risk that some mold spores will remain.

Tags: cheese such, cheese that, mold that, rest cheese, semi-hard cheese

Garnish With Pumpkins

Do more with your pumpkin than just carve it.

A garnish is that little something extra that tops off an entree, appetizer, soup or dessert that makes the dish beautiful. A garnish can turn a functional meal into a work of art. If you enjoy cooking and view an empty plate as your canvas, liven up your culinary creations around the fall holidays with a pumpkin garnish. Grated pumpkin, parsley and even pumpkin seeds can be formed into simple, elegant and artful garnishes that add a little magic to your meals.

Instructions

1. If you're already preparing fresh pumpkin pie, it's easy to create a simple garnish that you can sprinkle atop soups or entrees for a little added flavor and beauty. Prepare your pumpkin as needed for your pie recipe or if only using the pumpkin for the garnish, cut the top off the pumpkin as you would if you were preparing it for carving into a jack-o-lantern.

2. Scoop out the pumpkin seeds and soak them in a bowl of cool, fresh water. Strain the seeds into a colander and run clear water over them in the sink until all pumpkin flesh has been separated from the seeds. Lay seeds out on paper towels to dry.

3. Toast 1/2 cup of pumpkin seeds in a dry skillet, heated over medium heat. Stir seeds continually with a wooden spoon. Remove from heat after three to five minutes.

4. Place pumpkin seeds on a cutting board and use a sharp paring knife to chop the seeds into fine pieces. Mix chopped seeds with two cloves of fresh, diced garlic, 1/4 cup chopped parsley, 1/4 tsp. salt and 3 tbsp. of olive or pumpkin seed oil in a small bowl until thoroughly mixed together. Sprinkle garnish atop soup, chicken, fish or turkey for a tangy flavorful addition to your meal.

Tags: pumpkin seeds, garnish that, pumpkin garnish, seeds into, that little, your pumpkin

Make A Pozole

Make a Pozole. Pozole is a deliciously spicy stew, made with three types of fresh chilies, along with beef and a combination of fresh, colorful vegetables. Pozole is a traditional dish in Latin American countries, served for holidays and special events.

Instructions

Pozole

1. Place the stew meat on a cutting board and cut it into smaller, bite-sized pieces. Heat a soup pot half full with hot water on a burner turned on high. Place the stew meat in the pot. Turn the burner down and allow the mixture to simmer.

2. Crush a garlic clove. Slice the ends off the onion, remove the skin and cut the onion in half. Drop the onion halves and the garlic clove into the simmering broth.

3. Add the stew meat to the boiling pot of water on the stove, and stir in the chili puree. Stir in the chicken bouillon powder and salt. Taste the soup and add more salt if needed. Stir in the hominy.

4. Prepare the vegetables for the pozole. Split a cabbage in two and rinse in cold water. Place the two pieces on a cutting board and chop into thin shreds with a sharp knife.

5. Rinse the limes and cut them into quarters.

6. Wash the radishes thoroughly, remove the leaves and slice them into tiny circles. Peel and chop an onion and chop the cilantro.

7. Ladle the hot pozole into soup bowls. Add some cabbage to the top, followed by slices radishes, cilantro and chopped onion. Tuck tortilla chips around the edges and squeeze fresh lemon juice over the top.

Chile Puree

8. Heat the corn oil in a frying pan. Tear the stem end off the chilies. Fry them lightly in the hot oil, turning them once. If the chilies are large, fry them one at a time. Set them aside.

9. Remove some of the hot beef broth from the soup pan and place it in a skillet. Remove the garlic and onion from the simmering broth and put them in the skillet, as well.

10. Add the chilies and simmer them in the skillet until they're soft.

11. Allow the mixture in the frying pan to cool slightly and place the broth, chilies, garlic and onion in a blender container.

12. Add a cup of water and blend until the large chunks of chili are gone, and chili puree is left. Incorporate the chili puree into the pozole as directed above.

Tortilla chips

13. Place the corn tortillas on a cutting board and slice them into narrow strips.

14. Turn the sliced tortillas a quarter turn with the palm of your hand and slice them down the middle to make smaller strips. If you prefer, cut the tortillas into 8 triangles instead, pizza style.

15. Heat 2 inches of corn oil in a skillet. Drop in a tiny piece of tortilla. If it sizzles, the oil is hot enough to fry the tortilla chips.

16. Place a folded layer of paper towels in a bowl.

17.Fry the tortilla chips until they're golden brown, and then remove them with tongs, letting the excess oil drip back into the pan.

18. Place the tortillas in the bowl and allow them to drain on the paper towels.

Tags: chili puree, cutting board, slice them, stew meat, them into, tortilla chips

Smoke A Ham With Hickory Smoke In A Gas Grill

Smoking a ham imparts a rich flavor and aroma. Smoking with hickory wood on a gas grill presents special challenges unique to cooking with propane, rather than traditional fuel sources such as hardwood and charcoal. Proper ham smoking takes hours, with regular basting to prevent the meat from drying out, so a full tank of propane and a free afternoon are essentials. You need a grill with two separate inside burners. A single-burner grill will cook the ham faster than the smoke can adequately absorb into the meat. This will produce a broiled ham, but it won't be smoked in the traditional sense.

Instructions

1. Soak 3 pounds of hickory wood chips in a large metal bowl for at least two hours.

2. Remove the cooking grates from the grill and place the cast-iron smoker box to the side over one of the burners.

3. Ignite the grill and turn the burners to high with the cover closed for 10 minutes of preheating.

4. Open the grill cover and fill the smoker box with drained hickory chips.

5. Set the cooking grates back on the grill and dial down the heat to low on the burner below the smoker box. Turn off the other burner.

6. Place the ham over the burner that has been turned off. The other burner will provide heat and burn the hickory wood to produce smoke.

7. Close the grill and open the vents halfway to promote smoke circulation.

8. Adjust the burner control knob to reach an internal grill temperature of 200 F, using the oven thermometer.

9. Smoke the ham for 30 minutes per pound with the grill cover closed, checking once an hour to add more hickory chips to the smoker box and to baste the ham using equal parts brown sugar dissolved into apple cider vinegar.

10. Remove the ham from the grill when the thickest part is 165 F on a meat thermometer.

Tags: hickory wood, cooking grates, cover closed, from grill, grill cover, hickory chips, other burner

Wrap Brie In Phyllo

Wrap Brie cheese in phyllo to create an appetizer that your guests will enjoy.

Phyllo translates to leaf in Greek. Phyllo dough is stretched and rolled into thin sheets until it looks paper thin. Supermarkets often sell the dough frozen. When you wrap Brie cheese in the phyllo, it gives it a crisp texture and buttery flavor. The dough also helps to keep the Brie cheese warm and it makes the melted cheese look presentable. You can serve fresh fruit like grapes and apples with the baked Brie for an elegant appetizer.

Instructions

1. Spread one sheet of thawed phyllo dough on a flat and clean surface.

2. Brush the phyllo with melted butter.

3. Place another sheet of phyllo on top of the first sheet and brush it with melted butter.

4. Place a third sheet of phyllo on the second sheet. Brush this sheet with melted butter.

5. Spread 2 tablespoons of Dijon mustard over both sides of the Brie cheese.

6. Place the Brie cheese on the center of the phyllo. Wrap it around the Brie cheese to create a package. Pinch the phyllo tightly to create a seal and then brush with more melted butter.

7. Bake the phyllo-wrapped Brie in a pie pan in the oven for 15 to 20 minutes until it appears golden brown. Allow it to cool for 15 minutes before you cut it.

Tags: Brie cheese, melted butter, with melted, with melted butter, Brie cheese phyllo, brush with