Friday, February 27, 2009

Peel Apples

There are many recipes that call for peeled apples, including apple crisp and apple pie. To learn peel apples, follow the instructions below.


Instructions


1. Choose your tool. You can peel an apple with a sharp paring knife or a vegetable peeler. Although some prefer to use a paring knife, you may be more likely to cut yourself.








2. Select a good, sharp blade. Simply hold the apple in one hand and the paring knife in the other. Starting at the top of the apple, gently cut into the apple until you're below the skin. Slowly move the apple around in a circle, keeping the knife just under the skin. Twirl the apple until you've cut away all the skin from the top to the bottom.


3. Use a vegetable peeler to peel apples if you have any safety concerns. Before using the peeler, you core the apple with an apple corer. This allows you to insert a finger into the apple as you hold it. Your grip will be more secure.


4. Hold the apple in one hand, with your finger inside, and the vegetable peeler in the other hand. Start at the middle of the apple and peel the skin away, moving from the middle to the bottom. Continue around the apple until you've peeled the entire bottom half.








5. Flip the apple over and insert your finger into the cored center. Now, the half that still has the peel is on the bottom. Move around the apple again, peeling from the middle to the bottom. After you've gone all the way around, the apple will be completely peeled.

Tags: apple until, around apple, paring knife, vegetable peeler, apple hand

Why Are Lobsters Cooked Alive

Why are Lobsters Cooked Alive?


For many, there is nothing like fresh lobster with butter, a delicacy that is worth the cost. Lobsters can fetch as much as $25 a pound if bought outside New England. Maine lobsters cost around $7 to $10 a pound depending upon the time of year. Lobsters can be shipped anywhere in the world if packed correctly. Directions that come with the packed lobster show you cook it. The lobster must be cooked alive because the meat will spoil otherwise. For some, this may seem cruel, but the lobster lacks a central nervous system. So go ahead, cook the lobster and enjoy the sweet meat.








History


Lobster was not always considered a delicacy, but poor man's food. Because it was so plentiful, Native Americans used lobsters to fertilize their land. Indentured servants had it written into their contract that they had to eat lobster only three times a week. In 1875, the first lobster pound opened in Vinalhaven, Maine. Soon, more pounds opened. Today the popularity of lobster has made Maine the largest lobster producing state in the nation.


Features








When the lobster is about 15 days to a month old, it begins to look for a place at the bottom of the ocean where it can settle and eat. Lobsters prefer a hard bottom with plenty of hiding places. For the next four years, the lobster hides, eating small prey, because it has many enemies, codfish being the biggest. By the age of 5, the lobster has shed its shell up to 25 times. When purchasing lobster, you can choose between a soft-shell and hard-shelled variety. Hard-shelled lobsters have not shed their shell yet.


Misconceptions


Some people may think it's cruel to cook a lobster alive. The lobster's brain is extremely small and it lacks a central nervous system. By the time the lobster is put into the water, there is no time for it to process pain before it dies. Lobsters must be cooked alive because bacteria will enter the meat quickly destroying it. There really is no alternative, for your own safety. Never eat a cooked lobster that has a curled tail. That means the lobster died before it was cooked.


Prevention/Solution


Lobster meat is high in protein and an excellent choice of shellfish. To prevent bacteria from spreading, boiling or steaming a lobster is the best method. The lobster can be cut alive, but this is a messy process. To boil a lobster, simply use a large pot and fill with water. Add one teaspoon of salt for each quart of water. When the water reaches a rolling boil, put the lobster in, claws first, and begin the timing as soon as the water comes to a boil again. Boil the lobster for 10 minutes for the first pound and add three minutes for each additional pound.


Expert Insight


Soft-shell lobsters tend to have sweeter meat and are much easier to break apart. However, they are not crammed with meat. Many lobster dealers consider the soft-shell lobster to be lower quality because they do not transport well. Consider a hard-shell lobster if it is being shipped to you. When it arrives, cook it immediately. A live lobster has a green tint. That doesn't mean it is dying. Cook it immediately until it turns bright red. The hard-shell lobster has more meat, but the shell is hard to break by hand. Most people use nutcrackers or special lobster scissors to cut the shell.

Tags: cook lobster, alive because, boil lobster, central nervous, central nervous system

Thursday, February 26, 2009

Tell If Your Diamond Is Real

Authentic diamonds are extremely valuable, while fakes can be virtually worthless.








If you recently purchased or received a diamond, you may be wondering if it is real or fake. Knowing the difference between the two can give you peace of mind and let you know if it is worth insuring your stone. Fortunately, there are several ways to check diamonds on your own. These methods may not always be perfect, but if you use them in conjunction, you should be able to determine the authenticity of your diamond.


Instructions


1. Look into the diamond closely. If you see gray reflections, the diamond is more likely to be authentic than if you see colorful reflections.


2. Hold the diamond over a piece of paper with writing on it. If you can clearly read the text, the diamond is probably a fake.


3. Breathe on the diamond. If the fog remains on the diamond for a few seconds, it is likely fake. Real diamonds will lose the fog almost immediately.


4. Try placing the diamond in water. A real diamond should sink immediately, while a fake one may float.








5. Visit a jeweler. If you remain unclear about the authenticity of your diamond. A jeweler can tell you for sure and give you a rough appraisal of its value.

Tags: authenticity your, authenticity your diamond, your diamond

Make Tap Water Taste Better

Many people like to enhance the flavor of plain water to make it taste better. While some tolerate the natural taste of tap water fine and maybe even enjoy it, many others find the taste off-putting or just plain boring. A variety of products exist today to help you enjoy drinking your tap water.








Instructions








1. Keep fresh lemon or lime slices in your refrigerator and add one to each glass of water you drink. Lemons and limes provide a natural, better taste with no artificial ingredients to worry about and are generally cheaper to use.


2. Purchase powdered artificial flavoring to liven up the taste of your tap water. You can find containers of powders to mix with large quantities of water or you can purchase individual servings to mix glasses as you go. These can be more expensive but can be more convenient to take with you and add to personal water bottles.


3. Add a filtration system to your home if you prefer a purer taste to your water but not necessarily the sweet taste that an artificial flavoring provides. If you cannot afford an expensive filtration system, purchase a filtered pitcher specifically for tap water. Remember to replace the filter regularly for the best-tasting tap water.

Tags: your water, artificial flavoring, filtration system, taste your, taste your water

Wednesday, February 25, 2009

Simple Cream Cheese Cheesecake Recipe

Cheesecake


There are a ton of cheesecake recipes, and not all of them are hard and complicated to make. This recipe is easy to make, and you will only need a few ingredients. You won't need a spring-form pan either; a simple baking dish will do. Though it may be simple to make, this cheesecake is still big on taste and will have your family begging for more.


Collecting the Ingredients


For the crust, you will need 1.5 cups of crushed graham crackers and ¼ cup of butter. You can substitute margarine for butter if you wish. For the filling, you will need 4 packages of softened cream cheese, 6 eggs, 1 1/3 cups of granulated sugar and 1 teaspoon of vanilla. You will also need a 9- by 13-inch glass baking dish.


Making the Crust








Place your graham crackers into a plastic bag and crush them into fine bits. This method of crushing the crackers will keep the mess inside of the bag. Pour the graham crackers into a medium-sized mixing bowl. Add the sugar and mix it together with the graham crackers. Melt the butter and pour it into the graham cracker mixture. Mix together until all the graham cracker mixture has been moistened well.


Once you have the graham cracker crust mixed together well, pour it into your baking dish. Use your hands or a cup and smash the crust down firmly against the bottom of the baking dish and up the sides approximately one inch. Make sure it is firmly packed down so the crust will stick together.


Mixing the Filling


Allow the cream cheese to soften in a large mixing bowl. Once it is softened, you can add the other ingredients. Using a mixer, beat together the cream cheese, eggs, sugar and vanilla until smooth. Make sure the mixture does not have any clumps in it and the sugar and eggs are mixed together well. Pour the cheesecake filling into the baking dish with the prepared graham cracker crust.


Baking the Cheesecake


Place the baking dish into a preheated 350-degree oven on the center rack. Bake the cheesecake for 35 minutes and then check to see if the cheesecake is done. If the center of the cheesecake still moves, place the cheesecake back in the oven and bake for an additional 5 minutes. The cheesecake should be puffy and the center firm when it is done. Remove the cheesecake from the oven when it is done and allow it to cool for 15 minutes before refrigerating. Refrigerate the cheesecake for 12 hours before serving it. This recipe should serve approximately 12 people. You can top with your favorite topping, such as whipped cream or strawberries.

Tags: baking dish, graham cracker, graham crackers, cream cheese, cheese eggs, cheesecake still, cracker crust

Dehydrate Food Naturally







Drying fruit naturally will prevent the need to use harsh chemicals.


If you are growing a vegetable or fruit garden, you may harvest more food than you can eat before it becomes spoiled. In order to prevent wasting the fruits of your labor, you can dehydrate them to store for the winter months. Although you can dehydrate foods using certain chemicals, this can cause a loss of nutrients. The chemicals can also find their way into your food. One alternative is to use a natural method for dehydrating your food.








Instructions


1. Wash the vegetables and fruits thoroughly with water, and pat them dry with a cloth.


2. Cut leafy vegetables into 2-inch by 4-inch pieces.


3. Slice the other vegetables and fruits into 1/2-inch thick pieces.


4. Place the vegetables and fruits onto the trays of a food dehydrator. Do not overlap them.


5. Dehydrate the food until it feels dry and firm to the touch.


6. Place the dehydrated food into glass jars or plastic containers until use.

Tags: vegetables fruits, into 2-inch, your food

Tuesday, February 24, 2009

Highly Rated New York Restaurants

Foodies recognize New York as one of the best places in the world to eat.


New York is bursting with high-quality restaurants, making it one of the top places to eat in the world. Manhattan's restaurants in particular land frequently on the tops of lists like Zagat or Gayot guides and are consistently awarded with Michelin stars and other honors. Below is just a sampling of the many award-winning restaurants in this culinary paradise.


Jean Georges


The brainchild of super chef Jean-Georges Vonrichten, this is one of New York's most sought-after reservations. The menu is always in flux, but one constant is the famous caviar-crusted slow-cooked egg. The space is neutral-toned and calming; the waiters impeccable. In fact, their service was rated "top service" by the Zagat Guide for 2010.


Jean Georges


Trump International Hotel & Tower


1 Central Park West (60th & 61st St.)








New York, NY 10023


212-299-3900


jean-georges.com


Per Se


Thomas Keller's West Coast restaurant is on everyone's top restaurants in America list. But his newer outfit, Per Se, is making a splash, too. It was one of only five restaurants in New York to get three Michelin stars in 2010. The space is spare, with natural materials like wood and stone. Ingredients run to the unusual and can include delicacies from around the world. Everything is thoughtful, down to the pear pate dessert. The wine lists numbers in the thousands.


Per Se Restaurant Review


Time Warner Center


10 Columbus Cir. (58th & 59th St.)


New York, NY 10019


212-823-9335


perse.com


Blue Hill








Not all of the city's best restaurants require a jacket and tie. Blue Hill in Greenwich Village is known for its combination of excellent food made from locally sourced ingredients and casual vibe. Nevertheless, it made the Gayot Guide's list of top 10 special occasion restaurants. The Obamas ate at Blue Hill on a recent date night in the Big Apple.


Blue Hill Restaurant Review


75 Washington Pl. (Washington Sq. W. & Sixth Ave.)


New York, NY 10011


212-539-1776


bluehill.com


Gramercy Tavern


A longtime member of lists of best restaurants in New York is Gramercy Tavern. Chef Michael Anthony wanted to create a place as comfortable as the food is good, which is reflected in the fresh flowers, rustic decorations and fireplace. The tasting menus contain comfort food items like barley and carrot risotto.


Gramercy Tavern Restaurant Review


42 E. 20th St. (Park Ave., S. & Broadway)


New York, NY 10003


212-477-0777


gramercytavern.com

Tags: Blue Hill, Gramercy Tavern, Restaurant Review, best restaurants, Jean Georges

Use A Marinade Injector

Marinade injectors are a great way to inject big flavor into meat. This not only adds flavor to the meat but also keeps the meat juicy and tender. There are lots of marinade injectors to chose from, but one well made, sturdy one should be fine for your all-purpose injector. Use these steps to learn more about marinade injectors and use them for your next great meal.


Instructions


1. Prepare your meat accordingly. Whether you are using beef, chicken, turkey or pork, you need to make sure that the meat is cleaned, trimmed, seasoned and ready to go to the heat source after injection.


2. Mix up the marinade. This is where the creativity is left to you. Almost anything goes. Use marinades you usually use for basting or try something new. Many of the marinade injectors come with a couple of marinade ideas in their packaging.








3. Assemble the injector according to the instructions. If it is the first use with the injector, wash all the pieces with warm soapy water first. Pour the marinade into the injector chamber.


4. Oil the needle. (See tips below for the reason to do this). Stick the needle into the meat. If using chicken or turkey check that the needle is into the meat and not just under the skin. Push the injector plunger to disperse a little of the marinade.


5. Repeat step four, without re-oiling the needle, in different spots around the meat. Try to keep them evenly spaced to avoid clumps of marinade and places with no marinade.


6. Cook meat as you normally would. Marinade injectors are especially great for grilling. Always allow meat to rest 15 to 20 minutes before slicing it. This allows the juices to reenter the meat and avoids having dry meat.

Tags: into meat, marinade injectors, chicken turkey, Marinade injectors, needle into

Friday, February 20, 2009

Make Spinach And Mushroom Quiche

Quiche, a delicious brunch favorite, is a savory pastry tart filled with egg custard and your favorite cheeses, meats and vegetables. Here's an easy recipe for spinach and mushroom quiche that should take about 20 minutes to prepare and 30 minutes to bake.








Instructions


1. Saute onions, garlic and butter in skillet over medium heat until onions soften, or about three minutes.








2. Add mushrooms and spinach to pan with a bit more butter, and saute for another seven minutes.


3. Beat milk and mayonnaise until creamy.


4. Beat eggs in separate bowl until fluffy.


5. Combine eggs, mayo and milk and whisk until blended. Add salt and pepper to taste.


6. Remove pan from heat and add onion, spinach and mushrooms to the egg mixture. Stir until blended.


7. Mix in half of the shredded cheese.


8. Pour mixture into unbaked pie crust. Top with remaining cheese.


9. Cover pie crust with foil and bake in pre-heated 375 degree oven for 30 minutes or until a knife inserted in the center of the quiche comes out clean.

Tags: crust with, until blended

List Of Different Types Of Appetizers

Appetizers are a delicious way to start off a party.


Appetizers are a first course, often served at an informal time before a meal. They are usually finger foods served before a dinner, or they may be the main fare served along with various drinks for a cocktail party or an informal gathering. These bite-sized foods can be both delicious and attractive, and they come in a vast array of possibilities.


Fresh Fruits and Vegetables


Perhaps the simplest appetizer is an arrangement of fresh fruits or vegetables. Health-conscious guests will be grateful for a tasty selection of fresh fare at your party. With fresh veggie or fruit appetizers, presentation is key. Choose a variety of items that are complementary in color, and then cut them in attractive shapes. For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and green grapes, as well as chunks of mango with toothpicks inserted in them. Since appetizers should always be easy to pick up with the fingers, and should never be drippy or messy, you may need to avoid certain fruits or veggies (for example, chunks of avocado or watermelon are probably not the best appetizer choices).


Canap s


A canap , a small, prepared hors d'oeuvres, is easy to pick up with the fingers and can usually be eaten in one bite. Canap s consist of a bread or cracker base, usually topped with a thin spread (like flavored cream cheese), a main ingredient (like a thin slice of meat or cheese) and a garnish (like caviar or truffle oil). There are endless possibilities when preparing these tasty, tiny open-faced sandwiches. One easy way to prepare canap s is to start with tea crackers; spread each cracker with a thin layer of chive-flavored cream cheese; top the cream cheese with a thin slice of summer sausage, followed by a garnish of fresh herbs.








Vol-au-vents


Small puff pastries filled with a morsel of flavorful food, vol-au-vents are a great addition to any appetizer spread. The puff pastry used for vol-au-vent usually looks like a small pot with a lid and is filled with a cream-sauce based filling of vegetables, chicken, fish or other meat.


Sweet-Savory Foods


Bite-sized foods that combine sweet and savory flavors are another great choice for appetizers. This type of appetizer often combines a sweet, dry fruit with a savory meat or a sharply-flavored cheese. To make a simple, yet delicious sweet and savory appetizer, stuff pitted dates with an almond. Wrap each stuffed date with half a piece of bacon and bake all the dates in the oven until the bacon is hot and crisp. These delectable bite-sized foods are served warm and are a tasty complement for other categories of appetizer.


Anything, Smaller


With variety in appetizers, the sky is the limit. The only requirement is that you keep everything small enough to be picked up with the fingers and eaten with little mess. If you want to serve your favorite homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are another good option. Even a simple platter of chunks of hard cheese (jack, emmental and cheddar are good choices) makes a tasty appetizer.

Tags: cream cheese, filled with, with fingers, with thin, bite-sized foods, easy pick

Thursday, February 19, 2009

Is Goat Milk Good For You

Goat's milk has many uses and is found in various products worldwide. Consumption is beneficial in many ways due to its nutritional value and easy digestion.


History








Domesticated goats have been traced back to 10,000 B.C. in Iranian Kurdistan. They were generally kept in herds that roamed hills and fields and were managed by shepherds. These methods are still common today.


Benefits


Goat's milk provides the nutritional benefits of calcium, amino acids, protein, phosphorus, riboflavin, potassium and other vitamins and minerals. Globules in the milk are small and will remain suspended in solution, not requiring it to be homogenized.


Purchase and Storage








Goat's milk is sold in many markets and health food stores. It should always be purchased by the sell-by date and stored in the coldest part of the refrigerator. Keep the container sealed to prevent spoilage the absorption of aromas from other foods.


Product Variety


Cheese, yogurts, butters and other foods are made from goat's milk. Many of these items can be found in the same markets and health food stores where milk is purchased.


Warnings


Goat's milk does contain lactose, so people with an intolerance should be cautious when ingesting the milk. Consult your physician before consuming it if you are known to have a lactose intolerance.

Tags: food stores, Goat milk, health food, health food stores, markets health, markets health food

Make A Yogurt Cucumber Face Mask

Cucumbers and yogurt make a smooth and creamy facial mask that is also relaxing.


Cooling and hydrating, a cucumber face mask soothes your skin without the need for purchasing and using a commercial skin cleaner or conditioner. The mask is natural and inexpensive as well as quick to make. By adding yogurt to the mask, you are introducing an exfoliating agent to your skin that removes embedded dirt and dead skin cells. Both yogurt and cucumbers are available at your area grocery store, farmer's market as well as retail superstore.


Instructions


1. Use a knife to peel the skin from a cucumber, then place the cucumber on a plate or cutting board. Cut the vegetable into cubes and scrape away any seeds --- this results in a smoother mask.


2. Place the cucumber, 1/2 cup of plain unflavored yogurt with active cultures, and 1 tsp. of nonfat milk powder in a food processor or blender. Blend the ingredients on the "Blend" or "Whip" setting until the mixture is smooth. Milk powder is found at your area grocery store as well as retail superstore.


3. Use a large spoon to scoop the mixture into a plastic or glass container. Wet a soft cloth or towel with lukewarm water, wring out excess water, and wash your face thoroughly. If your face contains makeup or is extremely dirty, apply a gentle soap to the cloth or towel, and scrub your face gently until clean.


4. Spread the yogurt cucumber face mask equally onto your face and neck using your fingertips. Do not apply the mask to your eyelids --- the mask may enter and burn your eyes. Let the mask stand on your face and neck for 10 to 15 minutes.








5. Wet a clean cloth or towel with warm water and wash the mask off of your face and neck. Splash cold water on your face to follow up the washing process. Pat your skin dry with a clean, soft cloth or towel.

Tags: your face, cloth towel, face neck, your face neck, your skin, area grocery

Cook Stuffed Pork Chops

Cut the slit into the fatty side of the chop.


Ginger-marinated, rye and cornbread-stuffed pork chops will stay tender and juicy when baked. Because you toast the rye and cornbread cubes before making the stuffing, they stay firm with a slight crunch. Top these succulent chops with stir-fried gingered onions, sweet red pepper strips, baby corn and shiitake mushrooms on a bed of mixed salad greens for an Asian-inspired treat. Marinate the chops the night before you wish to serve them.


Instructions


1. Cut a slit through the fatty side of each pork chop to within an inch of the bony side. If you have a 1-inch thick chop, the slit should be at the 1/2-inch point.


2. Grate the marinated ginger with a nutmeg grater. Add the minced garlic cloves and mix well. Divide the mixture equally between each pork chop, stuffed in the slits. Mix 1 tsp. onion powder, 1/4 tsp. red pepper flakes and 1/2 tsp. paprika together and sprinkle it over all the chops.


3. Place all the chops in a 1-gallon plastic zipper bag. Add 1 cup sherry or dark rum and turn the chops until they are well coated. Marinate overnight.


4. While the chops are marinating, toss the rye and cornbread cubes with melted butter and spread them on a cookie sheet. Preheat your oven to 400 degrees F for 10 minutes. Turn the oven off and place the cookie sheet inside. Allow the bread cubes to sit in the oven overnight with the heat off.


5. Dice 2 ribs celery, 1 small yellow onion and 1 cored apple.


6. Remove your pork chops from the bag and pour all liquids into a 4-qt saucepan or Dutch oven. Bring the liquid to a full boil for five minutes. Add 1/4 cup apple or orange juice and the diced vegetables. Bring to a full, rolling boil a second time.


7. Slowly stir the bread cubes into the saucepan until all the liquid is absorbed. Place the pork chops in the 9-by-12 baking dish so they are not touching. Fill the slit in each chop with stuffing.


8. Cover the baking dish with foil and bake the chops at 325 degrees F for 40 minutes. Remove the foil and bake until the chops and stuffing are golden brown. Use a meat thermometer to verify that the internal temperature of each chop is 160 degrees F before serving. Return the dish to the oven if the meat has not reached the correct temperature.

Tags: pork chops, baking dish, bread cubes, cookie sheet, cornbread cubes

Wednesday, February 18, 2009

Make Taco Salads

Serving buffet style makes your preparation work easier, while allowing your guests to have fun making their own meal.


Taco salads are simple to make, yet hearty and healthy. Best of all, taco salads allow everyone to customize their own meal to their liking. Provide a variety of ingredients and toppings, then set up the food buffet style. This recipe serves four, but can be easily increased to accommodate a crowd.


Instructions








1. In a pan over medium heat, brown the ground beef or turkey. Drain off any excess grease and return the meat to the pan.


2. Add the taco seasoning packet and the water to the cooked meat. Mix it well and simmer for about 10 minutes or until the liquid is mostly absorbed. Place the meat mixture in a serving bowl.


3. Set up the rest of the ingredients buffet style; on a counter or a side table, place the serving bowl of meat next to the tortilla or corn chips. Serve the chips in an open bowl so it's easier for your guests to reach them. Put the shredded cheese in a bowl with a spoon for serving, then have a large bowl of the salad with salad tongs and smaller bowls for the tomato, olives and onions, each with their own serving spoons. At the end have the salsa in an open container with a spoon, the sour cream and the ranch dressing.








4. Allow each person to put together their own taco salad, but provide help to younger children. The order of the ingredients laid out is only one option. Some guests may prefer to make their taco salad beginning first with the lettuces, then pile on the chips, meat, cheese and other toppings.

Tags: buffet style, serving bowl, taco salad, their meal, their taco

Measure Feta Cheese

Make a traditional Greek salad with feta cheese, cucumbers, tomatoes and Kalamata olives.


Feta cheese is traditionally made from sheep's milk and is soaked in a salt brine. You'll find it in Greek pastries, salads and gratins, as well as mainstream American salads and even pizza. Feta doesn't slice well and is meant to be crumbled. Wrap it tightly and use it within a few days of purchase. Feta adds a salty, pungent taste to foods, so taste dishes before adding additional salt. Measuring feta may seem confusing, but is simple enough with either a kitchen scale or a measuring cup.


Instructions








1. Place whole feta cheese on a kitchen scale, and measure as follows: 1 ounce of whole feta equals 1/4 cup crumbled feta; 4 ounces equal 1 cup.


2. Measure crumbled feta cheese in a glass measuring cup. Fill the cup lightly with cheese and avoid compacting it for accurate measuring.








3. Measure small amounts of crumbled feta cheese with a measuring spoon. Some salad or sauce recipes call for just a tablespoon or two of cheese.

Tags: crumbled feta, crumbled feta cheese, feta cheese, kitchen scale, whole feta

Tuesday, February 17, 2009

Use Unleavened Bread

Unleavened bread can be a delicious addition to many recipes.


Matzo, or unleavened bread, is an integral part of the Jewish festival of Passover. Matzo can be purchased and eaten any time of the year, however it is most commonly eaten exclusively during Passover week. It can be hard to face the bland, dry cracker day after day. Matzo crackers, while plain, can be transformed with a few common ingredients. There are numerous ways to use up any leftover matzo or spice up your meals during Passover.








Instructions


Salty and Savory Ideas


1. Use unleavened bread as a bread-crumb coating for chicken, lamb or fish. Grind several sheets of matzo in a food processor until it resembles bread crumbs. Coat the protein in butter or a marinade and place it in a bowl with the matzo crumbs. Coat the meat or fish completely with matzo crumbs. Bake at 350 degrees Fahrenheit for 25 minutes or until meat is fully cooked, flipping once.








2. Make a matzo pizza. Spread pizza sauce or tomato sauce on a piece of unleavened bread. Sprinkle with cheese and add toppings as you'd like. Bake the pizza on a flat sheet at 350 F for 10 minutes or until matzo is crispy.


3. Break slices of matzo into quarters to simulate tortilla chips. Top with melted cheese, jalapeños, black olives and sour cream for matzo nachos.


4. Fry matzo and eggs for a breakfast dish. Run two to three matzo slices under water for 10 to 15 seconds until wet. Break the matzo into small enough pieces to fit a frying pan. Whisk four large eggs in a bowl. Add the moistened matzo pieces and allow them to soak up the eggs. Fry the matzo and egg mixture over medium-low heat and stir often until eggs are fully cooked. Add salt and pepper to taste. Smoked salmon can also be added to this recipe. Add the salmon to the frying pan before the eggs are fully cooked, and stir.


Sweet Ideas


5. Make matzo toffee. Preheat your oven to 350 F. Line a baking sheet with parchment paper and cover completely with matzo slices. Melt 1 cup of butter and 1 cup of brown sugar on the stove at medium heat. Allow the mixture to boil for two to three minutes, stirring constantly. Remove the pan from the stove and add ½ tsp. vanilla. Cover the entire baking sheet of matzo with the warm mixture. Bake the matzo for 15 minutes. Take the baking sheet from the oven and sprinkle 12 oz. semi-sweet chocolate chips over the matzo. Bake for an additional five minutes until the chocolate is melted. Top with walnuts, peanuts or pistachios and break into decorative pieces.


6. Use matzo as a graham cracker substitute for matzo s'mores. Break a slice of matzo into quarters and add four squares of a plain chocolate bar to each quarter. Microwave four marshmallows for 10 to 15 seconds until warm. Place two marshmallows on each of the two matzo pieces and top with another piece. Press on the top of the sandwich to melt the marshmallow with the chocolate.


7. Top matzo crackers with your favorite sweet spread. Melt chocolate in a double boiler and dip matzo pieces to create chocolate-covered matzo. Spread slices with nutella, honey, caramel or jam.

Tags: baking sheet, fully cooked, matzo into, matzo pieces, minutes until

Monday, February 16, 2009

Make Quick Chocolate Cream Pie

It's Saturday evening and you want something that is cool, chocolaty and dreamy. Even if you don't have much in the cupboard, you can easily make a quick chocolate cream pie with the ingredients you already have on hand. Read on to learn make quick chocolate cream pie.








Instructions


1. Take the frozen whipped topping out of the freezer to thaw, if not already thawed.


2. Whisk together the sugar, cornstarch, cocoa powder and salt in a large bowl. Whisk in 1/2 cup of the milk until all ingredients are moistened and you have a thick paste. Add the egg yolks one at a time. Whisk after each egg yolk to blend into the cocoa paste. Set aside.


3. Rinse a medium-sized heavy saucepan with cold water. Be sure to shake out the excess water, as this will prevent the milk from scorching. Pour 2 cups of milk and the cream into the pan. Heat until the mixture just starts to boil, then remove from the heat. The milk will foam up to the top of the pan--this is the point where it just starts to boil.


4. Slowly pour the milk into the chocolate/egg mixture, whisking constantly. Whisk until the mixture is smooth. Transfer the pudding to a large clean saucepan (preferably one with a heavy bottom, or you can use a double boiler), and place over medium low heat. Cook, stirring constantly, until the pudding thickens to the consistency of mayonnaise. This should take around four or five minutes. Remove from heat, and if you have lumps, pour the mixture through a strainer. Add the finely chopped chocolate and butter and stir until smooth.








5. Let pudding cool to room temperature. Put a layer of the pudding about 1/2-inch thick in the bottom of the chocolate pie shell. Spread with a layer about 1/2-inch thick of the whipped topping. Alternate until the pie shell is full. End with a chocolate layer.


6. Put the rest of the whipped topping in a piping bag and pipe a swirl of whipping cream in the center of each slice of pie. Refrigerate for at least two hours. Garnish with fresh mint and chocolate curls, if desired. This recipe yields six to eight servings.

Tags: whipped topping, 2-inch thick, about 2-inch, about 2-inch thick, chocolate cream

Adverse Effects Of Palm Oil

In our quest to be healthier, create a sustainable global economy and be "greener," sometimes even the most mundane items can become questionable. Palm oil, a staple food of African and South Asian countries, is one such item. While it has been in commercial use for at least 150 years, it has also recently been criticized for its health effects and concerns over the industry behind its production.


What is Palm Oil?


Palm Oil is derived from the fruit pulp of the oil palm tree, Elaeis guineensis. Palm oil should not be confused with another oil, palm kernel oil, which comes from the seeds of the same fruit but not the pulp.


Oil palms are native to West Africa, where this popular cooking oil continues to be used and exported. Palm oil is naturally reddish-brown, due to its high carotene content. However, processing has also made it possible to bleach and deodorize it. Widely used in West Africa, the oil has also become a major part of the cuisine in Malaysia and also countries in the West. A highly stable oil, it does not break down as easily as other oils when heated.


Palm Oil and Nutrition


Palm oil is naturally high in carotenes (vitamin A), and is also a source of vitamin K and vitamin E. Unrefined palm oil is higher in nutrients than the refined version.


However, palm oil has also been targeted for its saturated fat content. Along with coconut oil and cocoa butter, the National Heart, Lung and Blood Institute associates palm oil with a higher risk of heart disease, if taken in large amounts.


Palm Oil as Biofuel


Palm oil can also be converted into biofuel for use as a replacement for the less eco-friendly petroleum-based fossil fuels. According to malaysiapalmoil.org, a website promoting the use and production of palm oil from Malaysia, "Palm oil is the only product able to sustainability and efficiently meet a large portion of the world's increasing demand for oil crop-based consumer goods, foodstuffs and biofuel."


However, much criticism has been levied at the production of palm oil for biofuel. While it may be a good alternative fuel source, the carbon output and rainforest destruction associated with building biofuel plants in Malaysia led The Guardian, a United Kingdom publication, to point out in 2007 that the drive to produce palm oil as biofuel would lead to the obliteration of 98 percent of rainforests in Malaysia and Indonesia by 2022.


Palm Oil and the Economy


The palm oil industry has been shown to revive the lagging economies in Indonesia and Malaysia, as well as countries in West Africa. However, the increased push for palm oil as biofuel has triggered concern over potential food price inflation. In March 2008, according to the BBC, the United Nations sent out warnings that food prices were set to increase due to increased demand for food crops used to produce biofuel.








Other Products Containing Palm Oil


Palm oil s a common ingredient in many products. This oil has been used in the manufacture of soaps, cosmetics, mouthwash, disinfectants, laundry detergents and vitamins.

Tags: West Africa, countries West, fruit pulp, palm biofuel, Palm naturally, Palm Palm, production palm

Instantly Freeze A Beer Or Another Bottled Drink

Supercooling is a scientific process in which a liquid chills to below zero degrees but maintains its liquid state. Once the liquid is disturbed, a chemical reaction will occur that freezes it solid. Dazzle your friends and family with this gag, using a supercooled beer or bottled drink.


Instructions


1. Go to your local store and buy your beverage. Beer is commonly used for this trick, but distilled water works best.


2. Put your drink in the freezer. Make sure your beverage is unopened and sealed. The container's inner surface must be smooth and free of floating debris.


3. Wait until the beer or bottled drink drops below zero degrees for it to be supercooled. The time it takes for this to happen will depend on the heaviness of the beverage. Beer takes longer than water.


4. Remove your supercooled beer or bottled drink carefully from the freezer. Sudden movements, bumps or anything that disturbs the liquid could freeze it solid unexpectedly.


5. Tap, open or shake your beverage. This causes the liquid molecules to react, and your supercooled drink will freeze solid in a matter of seconds.

Tags: beer bottled, beer bottled drink, bottled drink, your beverage, below zero

Friday, February 13, 2009

Apply Sculpting Fondant







Place sculpting fondant on the surface of a sheet cake for full coverage or in small sections, as when applying candies or decorations. Keep your sculpting fondant slightly damp to keep it from cracking during the application process.


Instructions


1. Roll out the fondant flat and lay it over the cake.


2. Dampen your fingers slightly by dipping them into room-temperature water.


3. Smooth the sculpting fondant and remove any seams or wrinkles.


4. Apply a small amount of traditional icing to a small section of the cake. Set on it a piece of sculpted fondant made to look like a flower or other decoration. Seat it firmly in the icing.


5. Use a toothpick to remove excess icing that shows beneath the sculpted fondant.








6. Allow the icing to dry thoroughly before placing other decorations made from the sculpting fondant on the cake.


7. Work in stages to secure a tight bond between the sculpting fondant and the cake. This prevents you from accidentally dislodging the decorations while you work.

Tags: sculpting fondant, fondant cake, sculpted fondant, sculpting fondant cake

Thursday, February 12, 2009

Make Stickers For Salsa Jars

Salsa is a great dish to make in the fall, when you have lots of extra tomatoes in your garden. Salsa originated in the Incan empire, and this delicious combination of spices, chilies, tomatoes and onions has been around for over four hundred years. It's easy to make, and it's a good way to use up those extras vegetables. One of the best things about salsa is that you can preserve it and store it for a long time. Like any other preserves or home-canned goods, though, it's important to make sure you label everything. This way, you know what's in the jar, and how long it's been in there. By making decorative labels for your salsa jars, you can keep track of everything in your pantry and have a great homemade item to give as a gift.


Instructions


1. Choose your label size. Although many people like to use the address label-sized ones, which come thirty to a page, you can put a lot more on a larger label. Consider using one of the "name badge" sized labels instead. Although they only come ten to a page, you'll be able to do a lot more creative work with them.


2. Create a design for your label. Use your computer's software for this. You can do it in Microsoft Word, using a label template, or use MS Publisher. Choose whichever program is easiest for you to work with. For your design, you can insert clip art of garden vegetables if you like, or even go with a Mexican theme---sombreros, chili peppers or other south-of-the-border ideas.


3. Add a border to the label. Make it bright and colorful. Most publishing programs have a southwestern-style border available.








4. Add text to your label. Be sure to write down what is inside the jar. If you like, you can just write "Salsa," but if you've used a special recipe, put that one there instead, such as "Grandma Nell's Texas Salsa." In a smaller text, be sure to list the ingredients. Finally, include the date that you preserved and canned the salsa in the jar.








5. Print your labels. Use your color printer to print these out. Wait a few moments so the color ink will dry and not get smeared.


6. Affix the labels to the salsa jars. Place them on a clean, dry side of the jars. If you plan to give them as gifts, add a bit of raffia or some ribbon, and share your homemade goodies with friends!

Tags: your label, labels your, salsa jars, work with

The Mcvities Concept

McVitie's is a brand made by United Biscuits in the United Kingdom. The McVitie's concept involves the manufacturing and distributing of the company's biscuits, which are specifically designed to aid consumers in the digestion process.


Digestive Biscuits


McVitie's manufactures semi-sweet biscuits made to assist consumers with digestion. Made using both wholewheat and white flour, the biscuits are soft and firm. The company attributes the biscuits' digestive properties to the high amounts of baking soda contained in the snacks.


Variations








Over the years, McVitie's introduced variations of the plain digestive biscuit. McVitie's Chocolate Digestives offer a sweeter version of the snack, with each biscuit dipped in milk chocolate. In addition, McVitie's sells cookies and tea biscuits, though these products are not marketed as digestion aids.


History


McVitie's started using this digestion concept more than 100 years ago. The employee who developed the digestive biscuit was Alexander Grant. As of 2008, the McVitie's brand has a market share of more than 70 percent for digestion biscuits made in the United Kingdom.

Tags: biscuits made, digestive biscuit, made United, McVitie brand, more than, United Kingdom

Wednesday, February 11, 2009

Substitute Vanilla Sugar For Vanilla Extract







Vanilla bean pieces may be found In some varieties of vanilla sugar.


Vanilla sugar is a specialty granulated or confectioners' sugar popular in Europe. It consists of regular or powdered sugar infused with crushed or chopped vanilla beans and can replace either sugar, vanilla extract, or both in a recipe. While vanilla sugar can vary in flavor if made at home, most store-bought vanilla sugar has a standardized vanilla flavor and intensity.


Instructions


1. Read the recipe all the way through. Reading the entire recipe will help with understanding how the original vanilla extract would have been used. Most baking recipes call for the addition of the sugar and vanilla extract at the same step, so the substitution of vanilla sugar for extract should not cause problems.


2. Convert the recipe's vanilla extract amount to a comparable vanilla sugar amount. 1/4 tsp. of vanilla extract is equivalent in vanilla taste to 1 tbsp. of vanilla sugar. If a recipe calls for 1/2 tsp. of vanilla extract, plan to add instead 2 tbsp. of vanilla sugar.








3. A set of small measuring spoons is helpful for adding small amounts to a recipe.


Measure the vanilla sugar. Using the measuring spoons, set aside the needed amount of vanilla sugar to be used in the recipe.


4. Add the vanilla sugar to the recipe. Add the vanilla sugar when the recipe calls for the vanilla extract. Although it can be used as a sugar replacement, if replacing vanilla extract the vanilla sugar should be treated just like the extract, and should be added when the recipe calls for it, not with any other sugar.

Tags: vanilla extract, vanilla sugar, vanilla sugar, recipe calls, recipe vanilla, amount vanilla, calls vanilla

Make Trinidadian Pelau







The secret to making a delicious Trinidadian pelau is carmelized meat, a traditionally African food that is common in Trinidadian recipes. If you are looking for comfort food with a Creole flare, then Trinidadian pelau is a great dish to start with.


Instructions


1. Season the chicken with salt, pepper, thyme, chives and garlic. Let it marinate for a minimum of on hour, but overnight is best.


2. Heat the oil in a heavy iron saucepan. Add the brown sugar and cook it until it's dark brown and syrupy.


3. Add the chicken and simmer until the meat is browned on both sides.








4. Stir in a little bit of water and continue to cook the chicken for about 20 minutes.


5. Add the pigeon peas, celery, carrots, tomatoes, coconut milk, soy sauce, hot green pepper, onions, remaining water and rice.


6. Bring the mixture to a simmer. Cover the saucepan and cook the mixture until the rice is done, approximately 20 minutes. Add extra water if the rice is drying out too much.

Tags: water rice

Tuesday, February 10, 2009

Indian Restaurants In Las Vegas Nevada







Las Vegas is known the world over for its famous local outposts of celebrity chefs from Joel Robuchon to Emeril Lagasse. But the city is also known for a broad spectrum of local restaurants that feature classical world cuisines, from Chinese to Italian, at more affordable prices. Among the many options for a good meal away from the glitz and glamor of the Las Vegas Strip is a respectable roster of Indian restaurants.


Tamba Indian Cuisine and Lounge


Somewhat surprisingly, only one Indian restaurant operates on the Las Vegas Strip -- Tamba Indian Cuisine and Lounge. It features modern interpretations of classical Indian cuisine in an elegant environment. For example, its shrimp curry -- a staple on any Indian menu anywhere -- is embellished with tamarind masala paste. Such culinary innovation contrasts nicely with expertly prepared traditional fare such as Tandoori chicken. After dinner, the lounge offers a more sophisticated, laid-back alternative to larger, louder nightclubs.


Tamba Indian Cuisine and Lounge








3743 Las Vegas Blvd. South, Suite 205


Las Vegas, NV 89109


702-798-7889


tambalounge.com


Origin India Restaurant & Bar


Like all Indian restaurants, Origin India Restaurant & Bar shows a strict respect for the longstanding traditions of Indian food. But executive chef Kuldeep Singh brings a modern touch to the cuisine. Origin India also offers a full bar, with a list of signature cocktails that combine premium spirits with fresh juices and aromatic spices that complement the food. Origin India, which has been featured on the Food Network, is the consensus favorite among local food critics.


Origin India Restaurant & Bar


4480 Paradise Road, Suite 1200


Las Vegas, NV 89109


702-734-6342


originindianrestaurant.com


Mint Indian Bistro


Like its many local competitors, Mint Indian Bistro serves a standard menu of Indian fare. What makes it different is that it also offers rare Nepalese and Tibetan cuisines. Its Mighty Momo is a loyal rendering of the dumplings that represent the most famous of Himalayan dinners. The Rebel Curry, available with chicken or lamb, delivers a genuine taste of Nepal. Mint Indian Bistro also features one of the biggest selections of international beers available anywhere in Las Vegas.


Mint Indian Bistro


730 E. Flamingo Road, #9 and #10


Las Vegas, NV 89119


702-894-9334


mintbistro.com


Gandhi -- an Indian Bistro


Compared to most other kinds of restaurants, Indian eateries typically offer good options for vegetarians. But Gandhi -- an Indian Bistro goes the extra mile. Its extensive menu of vegetarian choices delivers a healthful delicacy for every taste. Located minutes from the heart of the Las Vegas Strip, Gandhi, which completed an extensive renovation in 2010, also features a diverse menu of regional Indian cuisines, served in a comfortable, upscale setting.


Gandhi -- an Indian Bistro


4080 Paradise Road


Las Vegas, NV 89109


702-734-0094


gandhicuisine.com


Samosa Factory


Located in the Sahara Pavilion Shopping Center a few minutes from the Strip, Samosa Factory is another well-established local favorite. Voted "Best in the Valley" by "Las Vegas City Life" in 2009 and "Best Indian Food in Las Vegas" by the "Las Vegas Review-Journal" in 2008, Samosa Factory bills itself as the granddaddy of healthy Indian restaurants in town. All food is free of MSG and artificial coloring. Samosa Factory is another excellent option for vegans and vegetarians.


Samosa Factory


4604 W. Sahara, Suite 6


Las Vegas, NV 89102


702-258-9196


samosafactory.net

Tags: Indian Bistro, Origin India, Samosa Factory, Mint Indian, Mint Indian Bistro

Monday, February 9, 2009

Cinnamon Tree Seeds

The curled dried inner bark of the cinnamon tree is an important trade item for India and other semitropical countries.


The cinnamon tree is the source of the spice cinnamon, which is one of the most economically important spices cultivated today. The tree is an evergreen semitropical plant that is a quick grower and hardy. Cinnamon grows in very poor soils and is tolerant of a variety of nutritional levels. The inner bark of the cinnamon tree is the source of the spice. It is dried and then ground or grated for use. The tree produces a drupe, or cluster of tiny fruits, that becomes the seed. The fruit ripens six months after flowering and is sown in the wild by birds and animals.


Characteristics of Cinnamon Seed








The seed is found in the drupes. The black fruits are berrylike and contain tiny black seeds. Cinnamon seeds are dicots, which means that they have two equal halves when bisected lengthwise. The two halves are called cotyledons and will form the first pair of leaves. Inside the seed is the embryo, which will emerge as the seedling. The seed is reddish brown and resembles an almond.


Harvesting Cinnamon Seed


Cinnamon seed is harvested when the fruits are ripe and falling off the tree. This is when animals are most likely to ingest the fruit and help plant the seed in appropriate locations. The seed needs to be rinsed and rubbed repeatedly to get the pulp from the fruit off and then sown as soon as possible. Viability decreases the longer the seed is kept out of a growing medium.


Sowing Cinnamon Seed








Cinnamon seed should be grown in a balanced soil comprised of half silt and half clay mixed with plenty of organic matter. The seeds should be planted 3/4 inch under the soil mix and kept well watered. Germination will be in 15 to 20 days. Trees should be kept in indirect light until they are 6 months old.

Tags: Cinnamon Seed, cinnamon tree, bark cinnamon, bark cinnamon tree, Cinnamon Seed Cinnamon

Assemble A Cheese Platter

Cut and arrange pieces of cheese to make a decadent cheese platter.


A cheese platter is ideal for serving before a large dinner such as holidays, baby showers or birthday parties. When making a cheese platter, you want to make sure it not only has variety to appeal to everyone's taste buds, but also looks attractive and appealing. However, if it's too good, they might end up filling up on cheese and have no room left for the main course.


Instructions


1. Purchase plenty of variety for your platter. One type of cheese may appease the masses. But to really encourage people to venture out of their comfort zones or to taste the deliciousness, supply at least one cheese from each of the four types of aged, soft, firm or blue. Aged cheeses include Gouda and Cheddar, and soft cheeses include Camembert or constant bliss. For a firm cheese, choose mimolette or Parmigiano-Reggiano and for blue, stick with Stilton or Gorgonzola Dolce.


2. Serve enough to accommodate the size of the party. Some will eat more than others, but assume approximately 3 to 4 oz. for each adult attending the party. For eight people, 3 lbs. should be adequate.


3. Cut each type of cheese into slices that are easy to pick up and eat with hands and arrange them around the outside of a serving dish or platter.


4. Add bread in the center of the platter to go along with the cheese or place some meats like salami or pepperoni and crackers on the platter to allow guests to make individual sandwiches from the ingredients.


5. Label the types of cheeses so guests know what they're eating. Some people are finicky and won't eat something if they don't know what it is. Add a few adjectives under the name to describe the cheese.


6. Remove the cheese platter from the fridge one hour before the event because the cold dulls the flavors.

Tags: cheese platter, cheeses include, know what, type cheese

Teach Reading To Preschoolers







While it is highly unlikely that any preschool age child under the age of four would actually be able to read books, (unless extremely gifted) it is possible to teach the fundamentals of reading. In fact, by teaching your preschooler the alphabet, basic phonics and some very easy sight words, you will be giving the child a strong advantage for when he starts regular grade school. If you intend to home school your child, then these early reading skills will enhance the entire learning process.


Instructions








1. As soon as you discover that you are pregnant, start reading to your baby. Studies have proven that reading to a child in the womb stimulates brain development and encourages learning. Continue reading with your child through the formative years, even after she is able to read alone. Reading together is one of the closest bonds parents and a child can enjoy.


2. When your child is one-year-old or perhaps even earlier, depending on the child; start pointing out words to him, such as on signs or toys, or in books. Sound out the letters of the words in the picture dictionary. This helps the child learn to speak, and will help with reading later on.


3. Understand that at two years of age your child is probably ready for you to teach the alphabet song. Use the alphabet flash cards as you sing the song, so she can learn to recognize the letters by sight and by sound. Some children are ready before tw0; you will know your child’s capabilities.


4. By making the above steps a regular part of your interaction with your child, by the age of three your child will find learning a fun activity and learning the sounds that different letters will practically become ingrained knowledge. You can reinforce this skill with the phonics flash cards and sight word flash cards.


5. When your little reader is four, play learning games with all of the flash cards. For example, use the sight word cards to have your child form sentences.

Tags: your child, flash cards, able read, sight word, When your, with your

Friday, February 6, 2009

Imitate Grill Flavor Without A Grill

Imitating the flavor of grilling without using a grill is possible with some advance planning. Some people who live in apartments or in cold winter climates find it necessary to either go out to eat food with a grilled flavor or they have to find ways to imitate that great grilled flavor.


Instructions


1. Buy a good cut of fresh meat. Fresh meat helps to enhance the flavors added. Buying meat from a butcher is the best option. Look for good marbling to help the tenderness of the meat.


2. Pierce each cut of meat with a fork several times to maximize the absorption of seasonings and flavors.


3. Marinate the meat for at least 2 hours using southwest style seasonings. You can find these in the seasoning section of the supermarket. Using a dry rub is also possible, but marinating the meat will help it to stay juicy during cooking.


4. Preheat the oven to the temperature recommended for the type of meat you are cooking.


5. Mix a liquid smoke marinade by following the directions on the bottle. Place the mixture in a shallow oven proof dish. Place on the lower shelf of the oven below the meat you're cooking. For a more intense grilled flavor, add liquid smoke flavored product to the marinade or lightly brush onto the meat before cooking.


6. Place the meat on a broiling pan and cook until it is cooked to your personal preference.








7. Add barbecue sauce if desired once the meat is cooked. Barbecue sauce that is added before the meat is cooked will form a burned crust over the meat.

Tags: grilled flavor, liquid smoke, meat cooked, meat cooking

Sprout Corn







While it is possible to sprout both field corn and popcorn, field corn produces a softer sprout that is not quite as sweet as a popcorn sprout. Field corn sprouts are rich in vitamins E, C, B and A as well as phosphorus, iron, calcium, amino acids and protein. You can mix corn sprouts into salads, sprinkle them on sandwiches and mix them into dips.








Instructions


1. Place your corn in a fine mesh colander and rinse thoroughly under cool running water. Transfer the corn into a wide-mouthed glass jar and cover the grain with water. Let the corn soak 8 to 12 hours.


2. Drain the corn and rinse. Place the drained corn back into the jar and cover the mouth of the jar with a breathable cloth or cheesecloth. Keep the jar in a cool place, away from direct sun.


3. Rinse and drain the corn every 4 to 6 hours, or overnight when it can be left for up to 8 hours.


4. Sprout the corn for 2 or more days until they display long tails. For best results, sample your sprouts with each rinse, as the taste changes while the corn grows. When ready, rinse and drain the sprouts and place them in your jar with the lid tightly sealed. Keep them in the refrigerator for 2 or 3 weeks.

Tags: corn sprouts

Thursday, February 5, 2009

Eat Raw Foods

To observe a raw food diet completely is very difficult. I ate raw for a year. It was very obsessive and very antisocial--but in my opinion--very healthy. My eyes were whiter, my skin was clearer, my energy higher. Here are steps for following a raw diet.


Instructions


1. Eat raw foods when possible. A raw diet is a vegan diet in which food is never cooked in over 118-degree heat. Your oven starts at 250, so even remotely warmed food is made in expensive hydrators.


2. Include fruits such as young coconuts and coconut water, nuts, avocadoes, vegetables, dried fruits and vegetables, soaked grains, beans and nut pastes.








3. Be creative. Dehydrate flax seeds and nuts to make crackers and faux pizza or sweet pie crusts. Puree fruits and nuts to fill the pie crusts and use expensive high-powered "vitamix" blenders to puree cauliflower into faux mashed potatoes. Zucchini peels with tomatoes can work as pasta and frozen pureed cocoa and coconut can become ice cream.


4. Eat fresh raw vegetables instead of cooked when possible. At a restaurant, order the salad over the grilled vegetable option. Drink fresh green juices (mixed with fruit).








5. Replace energy bars with raw peanut butter when you crave a snack.

Tags: when possible

Make Vanilla And Almond Body Soap

Vanilla and almond body soap is a light, natural soap that is ideal for dry skin, as the almonds and vanilla will remove dirt without drying the surface of the skin. The soap has a light, calming fragrance that is suited to both men and women. If you'd like, you can add almond essential oil instead of some of the vanilla essential oil to change the fragrance a bit. This soap will keep for about two months from the day it is made, and it makes a great gift for someone special in your life.


Instructions


1. Grind the almonds to a fine powder in a food processor and set aside in a small bowl until needed.


2. Grate the castile soap into small pieces and set aside in a separate small bowl until needed.


3. Pour the distilled water into a medium saucepan and bring to a boil. Add the reserved castile soap to the water and reduce the heat to low. Stir the mixture until it becomes a sticky, thick mixture.








4. Remove the saucepan from heat and add the reserved ground almonds, almond oil and vanilla essential oil.


5. Spoon the mixture into a bar soap mold and let it rest at room temperature for six hours to harden.

Tags: bowl until, bowl until needed, castile soap, small bowl, small bowl until

Make Blackberries Into Jam

Blackberries are plentiful during early spring and summer in the United States. Juicy and sweet, the antioxidant-filled berries are commonly made into pies, cobblers and jams. Use this simple blackberry jam guide to make a fruit topping for ice cream, toast or even waffles.








Instructions


1. Wash the blackberries. Fill the sink or a large plastic tub with cold water. Add 1 cup of salt per gallon of cold water to draw out any grubs, larvae or beetles. Add 8 cups of fresh berries to make 6 cups of finished blackberry jam. Let the berries soak for one hour. Remove any overly ripe soft, mushy berries. Remove any leaves, stems, beetles or grubs that float to the surface. Rinse the berries with clear, cold water.








2. Prepare the jam jars and lids while the berries soak. Wash half-pint or full-pint jars and lids in hot, soapy water. Sterilize the jars and lids in the dishwasher, or boil them in water for 10 minutes. Keep them hot until they are filled with the jam.


3. Measure out the pectin and sugar. Pectin thickens the jam, while sugar adds sweetness. Read the package of pectin for specific measurements for the brand used. Add the pectin to 1/4 cup of sugar. Measure out 4 additional cups of sugar for blackberry jam. Set these aside.


4. Decide whether to keep or remove the blackberry seeds. Use a potato masher to mash the berries whole for seed-in blackberry jam. Remove the blackberry seeds by processing them in a food mill. Crank the tool by hand, or use a motorized version to separate the seeds from the blackberries. For tough-skinned berries, warm them first with 1 cup of apple juice to soften, making it easier to remove the seeds.


5. Place the berries in a 5-quart pot and bring to a boil over medium to high heat. Add the pectin-sugar moisture to the pot. Stir and allow the mixture to boil for a minute. Add the 4 cups of sugar to the boiling mixture. Boil the mixture for one minute at a rolling boil. Turn off the heat and skim any foam from the surface of the jam mixture.


6. Use a funnel to place the hot jam in the hot jars. Place the hot lids and rings on the jam jars. Wipe off any spilled jam and tighten the lids. Use a jar tong to lower the jam jars into a 5-quart pot of boiling water, allowing 2 inches of water to flow over the jars. Boil for 10 minutes. Remove the jars from the boiling water and allow them to cool overnight. Store blackberry jam for up to 12 months.

Tags: cold water, jars lids, berries soak, blackberry seeds, boiling water, cups sugar, pectin sugar

Wednesday, February 4, 2009

Make String Cheese

Cheese is one of America's favorite foods. String cheese, is an all time favorite snack. It is delicious yet still fun to eat. Kids and adults alike love string cheese. Have you ever thought about actually making string cheese yourself. Of course you have bought it in the store, but did you know that it is entirely possible to make it in your own kitchen? Although the process is not simple, you can make string cheese in seven steps.


Instructions








1. Melt the cheese in a saucepan with all the seasonings. Make sure that the pan is set on low heat. Melt thoroughly.


2. Remove the cheese from the heat and drain all extra water.


3. Pick up the cheese with your hands once it is cool enough. Make a hole in the middle like a donut and stretch with both hands to make a loop.


4. Fold the cheese over and stretch again. Repeat this several times.


5. Stretch one final time and twist the ends in opposite directions. Loop the two ends together.


6. Place cheese in a dry area to set and dry.


7. Surround cheese with plastic wrap and place in refrigerator.

Tags: cheese with, string cheese

Tuesday, February 3, 2009

Uses For Pickled Banana Peppers

Banana peppers are aptly named. Long and thin peppers that resemble bananas, they have a spiciness that ranges from mild to hot. They are usually sliced and pickled, to accentuate their sweetness. This capsicum originated in South America and is a major ingredient in many dishes there.








Condiment


Pickled peppers are used as a condiment in many South American dishes. They are often sliced and added to Mexican salsas, or blended into a paste that is mixed with other ingredients to be rubbed on meats, such as the Costa Rican dish Arroz Con Pollo (browned chicken).








Sandwich Topper


One of the most common uses of pickled banana peppers in North America is as a sandwich topper. They add a vinegary and spicy flavor to any kind of sandwich, even a BLT, a standard turkey and lettuce, or shredded pork. They are also used commonly on hot dogs along with fried onions. Cuban sandwiches, called a paseo, are often topped with sliced banana peppers to add a crunchy texture.


Appetizer


Similar in flavor to pickles, peppers can be served alongside other pickled items such as artichoke hearts, cucumbers, mushrooms or olives. They go well with crackers and cheese as well. A pickled Colorado mix, consisting of a vegetable and onion combination with the peppers, can be served on its own before a meal or during an appetizer-style buffet. Mexican-style pickled banana peppers and jicima is also a popular side dish or appetizer in the country.

Tags: banana peppers, peppers served, pickled banana

What Are Food Webs & Food Chains

Vegetation forms the lowest level of most food chains.


All living things are part of food chains and food webs. Food chains and food webs describe the relationships between different species of plants and animals. Food webs are more complex than food chains.


Definition of a Food Chain


A predator is typically high in a food chain.


A food chain describes the eating relationship between a series of plants and animals. For example, a food chain might state that a grasshopper eats grass, a frog eats the grasshopper, a snake eats the frog, and a hawk eats the snake. Food chains follow a single linear path.


Definition of a Food Web








Food chains connect to form food webs. Food webs have many different paths and show how different species connect. For example, while a food chain might show a snake eating a frog, a food web would also show that lizards, birds, hedgehogs, and sharp-toothed fish also eat frogs.


Levels of a Food Chain


In food chains, each organism has a different level. Producers are the first level of the food chain; these are organisms such as plants that can make their own food. Consumers are the next level of the food chain. Consumers get their energy by eating other plants or animals. A food chain can have several levels of consumers. Decomposers are the final level of the food chain. Decomposers, such as fungi and bacteria, break down dead plants and animals and return their raw materials to the environment.


Predators and Prey


Predators are a type of consumer that survive by eating other animals, called prey. Some animals can be both predator and prey: for example, a snake eating a frog is a predator, while the same snake is prey when it is eaten by the hawk.


Interconnectedness


Food webs show the interconnectedness between species. If something happens to one element of a food web, all other elements can be affected. For example, if acid rain causes phytoplankton in a lake to die, the insects that eat the phytoplankton have less food to eat, and they begin to die. Fish, birds, frogs and salamanders that eat the insects then have less food. The effects continue throughout the food web.


Energy Transfer


At each level of a food chain or food web, energy transfers from one species to another. However, at each level, energy is used up or lost as heat and less energy is available to pass on. Species high in the food chain or food web need more food in order to get enough energy to survive.

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Monday, February 2, 2009

Benefits Of Goat'S Milk Yogurt

Benefits of Goat's Milk Yogurt


With its smooth, creamy consistency, it is not surprising goat milk yogurt is consumed more often worldwide than dairy cow milk based yogurts, according to the American Dairy Goat Association. Due to its low levels of lactose, goat's milk yogurt is easier to digest than yogurt made from dairy cow milk. The nutrient and protein rich product is a healthy dairy option often used as a base for dips or eaten with fruit as a sweet treat.


Easy to Digest


Goat's milk yogurt does not contain agglutinin, which prevents the fat in goat's milk from clumping. This factor, in addition to high levels of essential fatty acids, linoleic and arachnodonic acids, makes goat's milk yogurt easier for enzymes in the human stomach to digest than cow's milk based yogurts.


People with sensitivities to dairy cow milk based products can also benefit from the lower lactose levels in goat's milk yogurt. Dairy cow milk based products contain on average 4.7 percent lactose, while dairy goat milk products, such as yogurt, contain 4.1 percent lactose.








Acidophilus and bifidus are often added to goat milk yogurt blends to aid in healthy digestion. The naturally occurring lactobacillus acidophilus in goat milk makes the dairy treat easier to process after the digestive system has been disrupted with antibiotics.


High Nutrient Levels


Vitamins and essential nutrients abound in goat's milk yogurt. When compared to dairy cow milk based yogurt, goat's milk yogurt contains 134 percent more calcium, 47 percent more vitamin A and 25 percent more vitamin B-6. Goat's milk yogurt is a good source of calcium, potassium, the amino acid tryptophan and phosphorus.


Source of Protein








Yogurt made from goat's milk is a low-cost source of protein suitable for meat-eating and vegetarian (not vegan) diets. Yogurt made from 1 cup of goat's milk can supply up to 17.4 percent of the recommended daily protein intake as advised by the United States Department of Agriculture. The animal based protein supplies our bodies with much needed amino acids.


Since only trace amounts of the allergy-causing casein protein alpha-S1 is found in goat's milk, natural yogurt made from the milk is easily digested by toddlers that are otherwise sensitive to cow's milk based dairy products. The casein found in goat-based dairy products more closely resembles the contents of human milk.

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Smoke Lobster Tails

Lobster tails are not something you cook every day, so you may be a little wary of cooking them in a smoker. It is not the most common way of preparing lobster, but it is possible. The lobster needs to be cooked on indirect heat, and should be smoked enough to eat within an hour. The tails should be between 1 1/2 to 2 lbs.


Instructions


1. If you have an electric smoker, turn it to smoke, or the lowest setting available. In a charcoal smoker, let the charcoal burn down until the heat is low and constant. The temperature must be around 100 to 200 degrees Fahrenheit, or as low as the smoker can be and still make smoke.


2. Cut open the top of the lobster tail shell with a pair of kitchen shears. Do not cut all the way through the tail section. Spread the shell open and loosen the lobster meat.


3. Melt the butter in a small saucepan and add about 1 tbsp. granulated garlic.








4. Pour the melted butter over the lobster and give it time to soak into the meat.


5. Place the lobster tails on the smoker grill, as far away from the direct heat as possible.


6. Smoke the tails for about 35 to 45 minutes. The time length depends on the size and the heat of your smoker. The tails are done when the flesh turns white but is still soft to the touch. Check the tails often as they will get tough if they are cooked too long.

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