Whey is the substance left over when the curds are removed for making cheese from milk. Whey is chock filled with healthy proteins, minerals and vitamins that were in the milk. You can use whey in recipes that require water such as boiling beans or to marinate fish. The ultimate in recycling, whey can also be used to make delicious ricotta cheese. Ricotta actually means "cooked another time" in Italian.
Instructions
1. Place the hard whey into a large saucepan over medium heat. Insert the thermometer into the whey and wait for it to come to 200 degrees F.
2. Remove from the heat and stir in ¼ cup vinegar for every 2 gallons of whey you are using.
3. Line the colander with cheesecloth, leaving no area uncovered. Place the colander over a large pot in the sink. Pour the whey into the colander.
4. Tie both ends of the cheesecloth together. Hang the cheesecloth filled with the whey on a hook above the sink for three to four hours.
5. Transfer the drained whey to a bowl. Season it to taste with salt. Place in a container with a tightly sealed cover and keep in the refrigerator for up to two weeks.
Make homemade roasted sunflower seeds to enjoy a healthy snack.
If you have a large amount of edible sunflower seeds, you can roast them to enjoy the seeds as a snack. You can make homemade roastedsunflower seeds at home with your family and give them away as gifts to your friends and neighbors. Sunflower seeds are full of Vitamin E, are a good source of magnesium and help to lower cholesterol.
Instructions
1. Place the unshelled sunflower seeds into a colander. Rinse them off completely.
2. Combine ¼ cup of salt with 2 qts. of water in a bowl. Add the sunflower seeds to cover them completely with the salt water. Let the seeds soak for 24 hours.
3. Drain the seeds in a colander. Rinse them off and pat them dry with paper towels.
4. Spread the sunflower seeds in a single layer on a baking sheet.
5. Preheat the oven to 300 degrees Fahrenheit. Roast the sunflower seeds for 30 minutes. Stir them every 10 minutes to prevent them from scorching.
6. Remove the baking tray from the oven. Allow it to cool on a wire rack.
7. Season the sunflower seeds by tossing them in ½ tsp. of oil for every 2 cups of seeds. Sprinkle the seeds with your preferred seasoning like garlic or cayenne powder. Store the seeds in sealed plastic bags or containers.
To maintain a well balanced diet and to remain at a healthy weight, one should eat small, healthy snacks in-between meals. There are many things to consider when choosing healthy snacks, such as calories, fat, nutrition, and additives. You can use the information below to make smarter decisions next time you want to munch.
Significance
A healthy snack keeps blood sugar at an even keel. When you eat the right amount of food, your blood sugar stays at the right levels, but if you go several hours without eating, your blood sugar will drop. Keeping your blood sugar from dropping is important because it helps regulate your metabolism. The American Diabetes Association also notes that eating healthy foods also helps to lessen the onset of diabetes.
Function
If you go for several hours without eating, your body can run out of fuel. Healthy snacks help to refuel the body and sustain it until the next meal. Some experts suggest that eating small meals (snacks) every three hours instead of three large meals can help keep a body energetic all day long. This type of eating plan should be talked about with a physician before trying.
Types
There are many types of healthy snacks. The best kind are made from fresh fruits or vegetable, which contain quality protein and/or a high fiber content. Nuts, seeds, and eggs are good examples of quality proteins. Bran muffins, whole grain bagels, and wheat toast are good examples of high fiber snacks.
Misconceptions
Snacks that are labeled "low fat" or "low calorie" may not be healthy. Check the labels to see what unhealthy items the product may contain. Check the sugar, salt, vitamin, and mineral content. Also, remember to check the calorie and fat amount. Sometimes, if an item says that it is low fat, often it will be high in calories and visa versa.
Considerations
A general guideline is to choose a snack that is 100 calories or lower per serving. This can be achieved by paying attention to packaging labels and serving sizes. For those that don't have the time to measure servings, many companies have come out with 100 calorie snack packs. If you would like to eat a snack that has more than 100 calories, make sure that your snack's calorie count fits with your overall daily calorie count. For example, if you only need 1200 calories in a day and your snack is 500 calories, that takes a huge amount of calories out of your daily intake. You may want to choose a snack that has less calories or trim calories from one of your meals so that you do not go over your daily allotment.
Tags: blood sugar, snack that, your blood, your blood sugar, calorie count, calories your
Sushi is not only delicious, it's beautiful and good for you, too. If you're interested in making this delightful Japanese dish, you're in for a treat. You can start with a simple type of sushi and from there, let your imagination guide you.
Instructions
Making Sushi Rice
1. Measure 2 cups of rice and rinse it with water repeatedly. When the water starts draining clearly, you can move to the next step.
2. Cook the rice in a rice cooker. Use two cups of water.
3. If you do not have a rice cooker, cook the rice in a saucepan on the stovetop with two cups of water. Bring the rice and the water to a boil, then reduce it to a gentle simmer. Cover and cook for 10 minutes. Remove it from the heat, and let it steam for 20 minutes.
4. Spread the cooked rice in a large dish using a spatula so that it cools down. Cool the rice completely.
5. Combine 1/4 cup rice vinegar, 2 tbsp sugar and 1 tsp salt in a saucepan and heat until the sugar and salt dissolve completely.
6. Add the vinegar mixture to the rice using a wooden spoon or spatula. Be careful not to press or mash the rice kernels.
Make Sushi Filling
7. Decide what ingredients you want in your sushi. Some of your options are smoked salmon, cooked shrimp, fresh raw tuna or salmon, tofu, crab, eggs (made into omelet and cut into thin strips), toasted sesame seeds, avocado, carrots, cucumber, mushrooms, snow peas and daikon radish.
8. Cut your ingredients into thin strips.
Make Sushi Rolls
9. Toast the nori (seaweed) sheets lightly on a pan. Use low heat. Excess heat can burn the delicate seaweed.
10. Put the rolling mat flat on an even surface and place a nori sheet on the mat.
11. Spread a cup of cooked rice on the sheet evenly using your hand. Leave an empty patch, about 1 inch wide, at one end on the nori sheet. This will help to hold the roll together.
12. Add wasabi to the rice. Smear it in a straight line near the center of the roll.
13. Place the filling on the rice in a straight line in the center. Roll the sheet up using the mat.
14. Gently squeeze the mat to ensure that the sushi roll is tightly packed.
15. Open the mat and take out the sushi roll.
16. Cut the roll horizontally into equal pieces and serve with soy sauce, wasabi, and gari (pickled ginger).
Tags: Make Sushi, cooked rice, cups water, into thin, into thin strips, nori sheet, rice cooker
Dehydration is the oldest form of food preservation. Dried food is preserved because the lack of moisture inhibits the growth of microbes that are the cause of food spoilage. Almost any kind of food can be dehydrated, and dried foods can have a shelf life of many years, even decades. Modern dehydration methods reduce the moisture content to 2 or 3 percent, well below the 15 percent needed for the growth of bacteria or mold.
Ground Foods
Dehydrated food is often ground. For instance dried legumes can be ground to make flour or a thickening agent for other foods. Grinding dehydrated foods also eases the rehydration process by exposing more surface area to the liquid. Ground dried herbs such as parsley and basil and bulbs like garlic and onion are widely used for cooking.
Methods of Dehydration
Being sun dried is a marketable asset for raisins.
Sun and air drying is the oldest method, and it is still the method most commonly used for commercially dried foods. Foods can be oven dried, but they may have a darker color and may be more brittle than sun-dried foods. An electric dehydrator can also be purchased, or you can build your own dehydrator--anything that will keep your food between 110 and 150 degrees F for 10 to 12 hours can do the job. It's possible to dry herbs in the microwave, and some herbs can be air dried with a steady, warm breeze.
Effects
Properly dehydrated and packaged vegetables and fruits can have a shelf life of 10 years or more provided they are stored at or below 70° F. Their containers should be airtight, and lower temperatures can extend the shelf life. From sweet peas to broccoli and from apples to mangoes, almost all fresh vegetables and fruits can be dehydrated. Dehydration causes them to lose vitamin C, but adding citrus juice or sulfur before drying can reduce that loss.
Properly packaged and stored, dried grains and legumes can have a shelf life of over 10 years and retain almost all their nutritional value.
Effects on Meat, Eggs and Milk
Dehydrated eggs can last many years.
Dried meat or jerky can be made from most lean meats and, according to the National Center for Home Food Preservation, it will keep for two weeks at room temperature in a sealed container. Some vendors claim that their vacuum-packed beef jerky has a shelf life of more than one year. Dehydrated or powdered eggs can last a decade when stored in a dark, cool place, and dehydrated or powdered milk has a shelf life from three to five years.
Expert Insight
A study done for the University of Southern California and the office of the U.S. Quartermaster General 50 years ago concluded that "the diets made from dehydrated foods may be equally as nutritious as those prepared from fresh foods." However, a more recent study by Brigham Young University in 2005 found that most of the vitamin C in fruits and vegetables is destroyed by dehydration, and that a year's supply of mostly dehydrated food was also lacking in vitamins A, B12, and E and in calcium. In general it is advisable to supplement dehydrated foods with fresh foods.
Tags: shelf life, dehydrated foods, have shelf, have shelf life, dried foods, eggs last, fresh foods
Cereal boxes are common in most American households. The production of cereal boxes is performed by machines at a very quick rate to ensure efficiency. The production company ships completed boxes to the grocery stores directly.
Materials
Cereal boxes are made of chipboard, which is also known as paperboard, a different grade of paper than cardboard. You cannot recycle cereal boxes with regular cardboard because of the low quality of this chipboard, but some recycling companies will take the boxes in mixed paper bins.
Printing and Gluing
The cereal box production company digitally prints the company's logo and ingredients onto long, pre-perforated pieces of chipboard. Assembly machines separate the pieces of chipboard into individual, flat boxes and then apply pressure on the folds to make the box shape. A machine applies a strong glue solution to the bottom of the box and to the sides.
Rate of Assembly
After the machines fill the glued box with a bag of cereal, another machine applies a weaker glue to the top flap and closes it. The assembly process can produce 40 complete packages of cereal per minute from the original flat chipboard.
Tags: boxes made, boxes made chipboard, Cereal boxes made, chipboard Cereal, machine applies, made chipboard
Yogurt is a versatile food that can be added to many recipes.
Thick yogurt is a necessary component for many recipes such as sauces, dips and many Greek foods. You can buy Greek-style yogurt for a rich and thick yogurt, or you can thicken regular yogurt. There are several ways to make regular yogurt thicker.
Instructions
1. Add one tablespoon of non-fat milk solids to one cup of full-fat yogurt. If the yogurt is not thick, enough add more milk solids, at the rate of one teaspoon at a time, until the yogurt reaches the desired consistency.
2. Remove the whey by straining the full-fat yogurt through the cheesecloth. Place two layers of cheesecloth in a large sieve and add no more than two cups of yogurt at a time. Place the sieve in a large bowl, put it in the refrigerator for a few hours and allow the whey to drip from the sieve.
3. Place a coffee filter in a smaller sieve. Add two cups of full-fat yogurt, place the sieve into a bowl and place it in the refrigerator. Wait two or more hours, check the yogurt's consistency and either allow more of the whey to drain or put the strained yogurt in an airtight container.
Tags: full-fat yogurt, many recipes, milk solids, regular yogurt
Serving hot appetizers at a party is one way of showing that you care about your guests. No matter how long the preparation actually took, trays of hot bites look more difficult than veggies and dip. Impress your guests at your next gathering and prepare some hot appetizers for the crowd. You'll get credit for a lot more work than you actually did.
Pigs in a Blanket
Pigs in a blanket has been a classic hot party appetizer for decades. Make this old standby new again by mixing up the ingredients a bit. Instead of biscuit dough, use crescent roll or pretzel dough, which can both be found in grocery stores, and smoky links instead of little hot dogs. Add a strip of cheese with the frank when preparing them, and make it an unusual cheese, like pepper jack or smoked Gouda. Serve the pigs with a variety of dipping sauces, from barbecue to hot mustard. Pile the pigs on platters and keep them over chafing dishes so that they stay hot through your event.
Cheese Dip
Make a smooth cheese dip and keep it hot in a slow cooker. Prepare any cheese soup recipe, but add less milk to create a thicker consistency. Add tasty ingredients like liquid smoke or tiny bits of jalapeno. Serve the hot cheese dip with cut up vegetables, like carrots, bell peppers and cucumbers, cubes of crusty bread and an assortment of unusual crackers.
Meatballs
Use a slow cooker again to keep meatballs hot through the evening. Purchase frozen meatballs or make your own. Create a tasty sauce in a sweet barbecue flavor by using ingredients such as pineapple juice, cider or grape juice. Heat the meatballs in the oven, then fill the cooker with meatballs and top with a hot sauce. Serve with a glass full of colorful swords or toothpicks.
Mini Quiches
Purchase phyllo dough cups already prepared and turn them into a variety of mini-quiche flavors. Make your basic quiche recipe, based on six eggs and one-half cup of cream, seasoning to taste. Drop bits of tasty foods into each dough cup and pour spoonfuls of quiche liquid into each one. Try combinations like broccoli and cheddar cheese, bacon and Swiss, ham and Swiss and a variety of veggies. Serve these golden cups in trays suspended over a chafing dish to keep warm.
Tags: your guests, cheese with, into each, over chafing, slow cooker
French-speaking Quebec boasts its own distinct culture, which includes cuisine.
The province of Quebec, Canada, has a rich and dynamic culture. The vast majority of the province speaks French, with English being a second language to most Quebecois, as they are known. The province is home to a distinct culture that eschews much of North American popular tastes in favor of its own musical stars, television shows, film productions and authors. The region is also home to its own unique cuisine.
Tourtière
Tourtière is a traditional meat pie prepared with a combination of ground meats and spices. The dish dates back to the 17th century, when it was prepared using passenger pigeons as the main ingredient. The pigeons became extinct, and the ingredients evolved. Every family has its own unique recipe which is passed down through generations. Today's tourtière typically features special blends of spices along with selections of pork, beef, rabbit, chicken, turkey or even fish, all ground and baked into a flaky crust. Tourtière was traditionally served after midnight mass at Christmas, but today it is served year-round and can even be purchased in many Canadian grocery stores.
Maple Syrup Feasts
Just as tourtière was originally associated with Christmas, many of Quebec's other traditional foods are similarly tied to celebrations. Sugar season, or temps des sucres, is the time in early spring when maple syrup is produced. The season is highly celebrated, with many Quebecois traveling to cabanes à sucre, or sugar camps. There they help with the collection of sap and refining of the maple syrup. At the end of the day they celebrate the harvest with a traditional feast that includes baked beans cooked with lard and topped with maple syrup, maple cured ham and bacon. For dessert, they take some of the boiling maple syrup and drizzle it onto snow, which forms a type of toffee.
Poutine
Nothing is more revered in Quebec than poutine. For the uninitiated, poutine consists of French fried potatoes topped with fresh cheese curd and covered with gravy. While it sounds unusual, many people are converted the instant they try it. Poutine is served everywhere in Quebec, from chip trucks to gourmet restaurants. The dish has also gained popularity in English-speaking Canada and can be found on menus at McDonalds, A&W, New York Fries and other fast food restaurants. Fine dining restaurants serve variations that might include artisanal cheeses, curry-flavored gravy and short ribs. Lately, upscale restaurants in the Eastern United States have begun to include the dish on their menus.
Cleaning up all the myths about cast iron cook ware
Instructions
1. Build a small fire in the grill. You can get kindling fire wood at most convenience stores.
2. When the fire is about half coals put in the pot or fry pan.Don,t worry about rust or old grease it will burn off. Turn the pot around the fire so to get all sides inside and out.
3. Remove your pot with a pot holder or pliers. Look out it will be vary hot. Let it cool down on the ground or some place safe. Scour the cool pot with 00 steel wool and wipe clean. DON"T use any soap of any kind.
4. Warm the pot up with the fire or on the stove. Now coat the pot or fry pan with good old LARD. You can still buy it at most stores near the vegetable oil or the dairy case. Let it cool and wipe off any excess. All you need is enough to wet the surface. Don't use vegetable oil it will go rancid and turn into glue. I have had people come to me with a pot with the lid glued on from vegetable oil. The lard doesn't go rancid if you get it hot enough on the pot. If you like, put the pot or pan in the oven at 350 deg for a while. When you want to use the pan just wipe out the dust and cook. NEVER,NEVER,NEVER use soap on the cast iron. If something sticks or burns just boil water in the pot and scrape out the food with a plastic or wood spatula. Dry out the cast iron on the burner and coat with lard. Processed lard has less saturated fat than butter. You won't be eating more than a drop of lard per use .
Apricot beer is a fairly popular choice for a fruit beer. This recipe should produce a light ale with a strong hop bite. Apricots have a mild flavor and an interesting variation on this recipe would be to keep the apricot mash during the primary fermentation stage for a full-bodied apricot flavor.
Instructions
1. Place the pilsner malt in a grain bag and pour 2.5 gallons of cold water into a pot. Raise the water temperature to 150 degrees and steep the malt for one hour. Strain and sparge the grain.
2. Add the malt extract and boil for 30 minutes. Add the Chinook hops, salt and Irish Moss, and boil for another 28 minutes. Add the Mt. Hood hops and continue boiling for two more minutes. Pit and halve the apricots while the wort is boiling. Add the apricots at the end of the boil and allow the wort to cool for 10 minutes.
3. Sparge the wort into the primary fermentation vessel and top off to 5 gallons. Allow it to cool for 12 hours and add the yeast.
4. Ferment for one week and rack the beer to the secondary fermentation vessel. Allow the beer to ferment for at least another week.
5. Top off the beer to 5 gallons, add the sugar and bottle. Wait at least one week before drinking.
There is so much to choose from in the world of Christmas desserts. The recipes and ideas are just as numerous as a rule. Therefore, make Christmas desserts is something that is totally up to you and what you feel like serving to family and friends.
Instructions
So Many Christmas Desserts And So Many Choices....
1. Good research skills are needed to gather ideas. Be thorough. Gather as many recipes and as much info as you can. Then examine all you have collected closely.
2. Possess daring to make the dessert yourself. Refuse to be swayed by the convenience of store-bought alternatives. Collect your wits about you. Glance over each recipe and idea individually. Until something touches you enough to feel inspired and get into the kitchen.
3. The best part about making Christmas desserts is the ability to open up your mind and see what you can find. Allow yourself to be open to suggestions from others.
4. Ask yourself up close and personal some key questions. Different Christmas desserts require different things. Decide if you want to take on an easy recipe or a harder one for the Christmas dessert. Also, decide if the recipe will be for cookies, pie, cake, and or candy. Arrive at a final decision by getting feedback from family and friends.
5. A Christmas dessert should be something memorable. Make your Christmas dessert stand out. Decorate it to the hilt. Therefore, it reflects not only holiday spirit, but that delights the palate and sweet tooth.
Tags: Christmas dessert, Christmas desserts, family friends
Mincemeat squares are not your average holiday dessert, but don't be turned off by the name. Mincemeat is actually a mixture of chopped dried fruit, spices and sometimes a touch of liquor. It's sweet and makes a great holiday dessert filling. If you're not a fan of mincemeat, you can replace it with any kind of canned fruit pie filling.
Instructions
1. Preheat your oven to 400 degrees. Combine the dry ingredients. If you like your bars sweet, use all the sugar. If you prefer less sweetness, use 3/4 cup of sugar.
2. Cut the shortening into the dry mixture, using a pastry blender or knife, until it reaches the texture of coarse crumbs. Pat half of the mixture into a 13-by-9 inch cookie sheet or pan.
3. Spoon the mincemeat over the crust. Top with the remaining crumbs mixture. Bake for 25 to 30 minutes or until lightly browned.
4. Cool, then cut into equal squares. These are great served with whipped cream. The recipe should yield about 18 mincemeat squares.
Serving the right amount of food for your guests is important in planning a meal.
Planning a Thanksgiving meal can be a scary task, especially if you are hosting the meal for a large number of people. Using math to assist in planning the meal can help make preparing a little easier and ensure you have enough food for guests to dine. Learn use math to help plan your next Thanksgiving meal in order to make it a delicious success.
Instructions
1. Make a list of how many guests will be in attendance for the meal and any food allergies or stipulations to consider. For example, if someone is a vegetarian you won't need to factor her in when purchasing the turkey.
2. Purchase a turkey based on the number of guests attending. Allot 1.5 pounds of meat for every guest who will be eating the turkey. For example, if you have 10 people in attendance, plan to purchase a 15-pound turkey. This will ensure that each guest gets plenty of turkey meat and that you also have plenty of turkey leftovers.
3. Calculate how many appetizers, including soup, you'll need to make based on number of guests. Make three per person of each kind of appetizer. For example, if you have six guests, you could make 18 baby quiches and 18 pigs-in-a-blanket, or stick with one appetizer and make 36 servings of it. If you are serving soup, make a cup per guest --- for six guests that would be at least 6 cups of soup or more if you want leftovers.
4. Calculate how much of each vegetable side dish you'll need to prepare. A good guideline is to make 3 ounces per person, again adding a couple of ounces if you are planning for leftovers. If you have eight guests attending and are planning to make three sides you would prepare 24 ounces of each side.
5. Figure out how much dessert you will need to prepare for guests. For this step it is easiest to gauge with your eyes. For example, if you are making pies, look at the size of your pie dish and measure how many slices you can get from it. Plan to serve at least one slice per guest, which means if your pie pan serves eight people but you have 10 coming, plan to prepare two pies.
Tags: based number, based number guests, example have, guests attending, leftovers Calculate, need prepare
Tartar sauce is a condiment often served alongside deep-fried seafood. It is a simple combination of a mayonnaise, pickle, and lemon juice base that can easily be flavored with additional herbs or spices. Tartar sauce is a basic sauce that requires mixing but no cooking, making it doable for even the most inexperienced chef.
Ingredients
Mayonnaise is the main base of tartar sauce, so select a jar of high quality mayonnaise with a taste you really enjoy. Since the majority of tartar sauce's flavor comes from the mayonnaise, you won't be able to sneak in a low quality variety without impacting the sauce's flavor. Do not use salad dressing spread or fat-free mayonnaise. They are too sweet to give tartar sauce its sharp flavor. Making your own tartar sauce allows you to customize it to your flavor preferences, so choose your preferred type of pickle, such as bread-and-butter or cornichons. You can also save preparation time by using prepared pickle relish, so you won't have to do any chopping. Purchase a fresh lemon to squeeze juice from, rather than relying on bottled lemon juice concentrate. It will give the tartar sauce a cleaner, fresher flavor.
Preparation
Measure out the ingredients carefully to ensure you maintain the correct balance of flavors in the tartar sauce. Chop up enough pickles to make up 6 tbsp. or measure out the equal amount of prepared relish. Add the chopped pickles or relish to a bowl, along with 1 cup mayonnaise. Cut a lemon in half and squeeze out the juice into a separate bowl. Measure out 2 tbsp. (one medium lemon should give you about 3 tbsp. juice), then add it to the pickles and mayonnaise. Stir the mixture together so the pickles and juice evenly distribute throughout the mayonnaise. You can also add in more seasoning to customize it (such as hot sauce, chopped herbs, or ground spices). Cover the bowl with plastic wrap and store in the refrigerator for at least 30 minutes before serving. If you serve it immediately after preparing, the sauce flavors won't be blended yet and it will simply taste like mayonnaise.
Storage
If you don't use up all the tartar sauce immediately, you can store the extra in the refrigerator. Since it has a mayonnaise base, you won't be able to freeze it because the oil in the mayonnaise will separate and make the sauce watery. Transfer the sauce into an airtight container, such as a jar or plastic container with a lid. Keep it in the refrigerator for up to one week for the best tasting results. If the mayonnaise begins to separate and have a liquid layer across the top, simply whisk or stir the sauce until it's smooth before serving.
Tags: tartar sauce, before serving, give tartar, give tartar sauce, lemon juice
Lambrusco can be served in a wine glass, champagne flute or modest tumbler.
An Italian lightly sparkling red wine, lambrusco dates back to Julius Caesar and the Roman Empire. Lambrusco ranges from sweet with a light fruity flavor to dry and floral with a clean finish. Importers introduced lambrusco to the United States in the 1970s and the inexpensive wine gained a solid share of the market. Lambrusco compliments many different foods and occasions, and wine aficionados spout various opinions on how it should be served.
Instructions
1. Chill the bottle of Lambrusco in the refrigerator until it reaches 56 to 60 degrees Fahrenheit.
2. Serve lambrusco casually at picnics, lunches and dinner parties. During a multi-wine meal, serve lambrusco in the beginning or enjoy it throughout the courses as its semi-sweet fresh flavor lends itself well to pastas, meats, cold cuts and desserts.
3. Pour 4 oz. of lambrusco into each glass. Wine glasses will look slightly less than half full. Depending on the size of the tumbler, it will look slightly less or slightly more than half full. Champagne flutes will look about 75 to 80 percent full.
Tags: will look, half full, look slightly, look slightly less, slightly less, than half
Cake decorating combines the growing popularity of food art with the entertaining aspect of food preparation. Your talents are showing and you are ready to get further into what has only been your hobby up until now. There really is a lot of work to it-you need to learn about cake trimming, fondant, shaping and forming flowers. Are you up to the task? If so, read on to learn more.
Instructions
1. Decide where you need to start. Are you a total beginner or do you have some skills you have perfected already? Either way, you need to go forward and seek out further information.
2. Check online for an official cake decorating site. You will get valuable pointers here, especially if you want to enter into competitions. An especially useful site for novice cake decorators is Wilton Instructions.
3. Bake a practice cake. Bake the cake in the shape you have chosen. Use a stiff frosting recipe as the foundation of frosting on your cake. Frost the cake smoothly (without swirling). Next, start molding your decorations. The stiffness will afford you the right texture to create the desired shapes for your creation. Be sure to hold the pastry bag steady when working with these delicate features.
4. Investigate your local crafts or book store to see their stock of cake decorating books. The library also has easy to understand books in their catalog that educate the beginning cake decorator.
5. Search out more detailed decoration classes or books as you pass into the intermediate stage. A cake artist dedicates many years to the craft before being considered an expert.
6. Start entering competitions, once you feel you are up to the task. There are probably small shows near where you live. Another idea is to search online for contests in the areas where you would like to vacation. After all, you can take a four day class anywhere if you don't mind paying to travel.
According to the Encarta World English Dictionary, biltong is "strips of lean meat cured by salting and drying" (www.encarta.msn.com). But to those who grew up eating this South African staple, biltong is the flavor of home. Sometimes compared to jerky or prosciutto, biltong has a long culinary history and remains a popular snack at many South African sporting or social events. While there are many different recipes for biltong and the spices that are used to make it, most biltong makers would agree a few basic ingredients are necessary.
Biltong Spices
The spices chosen for biltong will differ according to which type of meat is being cured. Traditionally, biltong is made from either beef or "game" which can include several types of meat such as ostrich or other wild meats but never pork, lamb or poultry.
Salt, for its drying properties, must be included no matter what else is added. Brown sugar, black pepper, bicarbonate of soda, saltpeter and roasted coriander are the basic biltong spices.
From this foundation, granulated garlic, chili powder, soy sauce or Worcestershire sauce or any other spices your culinary imagination wishes may be added. Packaged biltong spices are available at specialty markets; however, basic recipes are readily available and anyone venturing to make homemade biltong should not be afraid to concoct their own version.
Rats and mice are rodents that can cause damage indoors and out.
If you notice droppings or see holes chewed through food packaging, mice or rats likely got into your home. Although mice and rats generally won't bother you, they can carry diseases that can contaminate your home. They may also chew into papers, wood and furniture to build nests. There are a variety of commercial products available to deter mice and rats from entering your home. Many of these products contain toxic chemicals that may be harmful to your family. Opt for a homemade rat and mice repellent for a safe, effective way to keep these rodents out of your house.
Instructions
Peppermint
1. Saturate several cotton balls with peppermint oil.
2. Place the cotton balls in places where the mice have been known to go.
3. Change the cotton balls after a couple of days, replacing them with fresh ones. Peppermint leaves may be laid around as a substitute for the peppermint oil.
Hot Pepper Spray
4. Fill a bucket with 1 gallon of water. Add 1 tbsp. hot sauce and ¼ cup dish soap to the bucket.
5. Stir the ingredients thoroughly with a long-handled spoon. Transfer a portion of the mixture into an empty spray bottle.
6. Spray the mixture onto floors, countertops and other areas where mice and rats have been known to go. Store the remaining mixture in a container with a lid.
Ammonia
7. Fill several small dishes with ammonia. You can use plastic soda bottle caps for a disposable container.
8. Place the containers of ammonia in areas where the mice and rats go. If you have small children or pets, do not place the ammonia containers where they can get to them.
9. Leave the ammonia containers in the area for several days. The mice and rats will not drink the ammonia; rather, the smell of the ammonia alone will keep them away.
Fox Urine
10. Purchase a powdered fox urine product. Such products can be found at most home and garden centers. Fox urine is non-toxic and natural.
11. Sprinkle the perimeter of the exterior of the house with the powder. Apply a liberal coating, and sprinkle around the perimeter of the lawn as well.
12. Apply the powder twice weekly for the first two weeks. Apply the powder once a month thereafter.
Tags: mice rats, cotton balls, where mice, your home, ammonia containers, Apply powder, areas where
Bosc pear and walnut salad with raspberry-vinaigrette is a simple, easy to prepare salad that relies on the use of high-quality ingredients to make a salad that is rich, complex and elegant in presentation and taste. Bosc pear and walnut salad makes an excellent first course for a large dinner, particularly before creamy soups or Mediterranean chicken dishes. Serve this salad with a loaf of hot freshly baked French bread with butter and a glass of chilled, dry white wine.
Instructions
1. Preheat the broiler. Whisk together the raspberry vinegar, honey and mustard in a small bowl. Slowly whisk in 1 tbsp. of water along with the extra virgin olive oil and flaxseed oil. Season with sea salt and freshly ground pepper to taste and set aside.
2. Toss the Belgian endive and watercress in a large mixing bowl. Rewhisk the vinaigrette, as the oil tends to separate from the rest of the ingredients and pour over the endive and watercress. Mix thoroughly with wooden spoons.
3. Place the walnut pieces under the broiler and cook for 5 to 7 minutes or until well toasted.
4. Transfer the dressed salad to a large serving platter and top with the toasted walnut pieces. Serve immediately or chill in the refrigerator for up to one hour before serving if desired.
Ketchup is one of the most recognized and popular condiments in the United States. Whether for dipping french fries or for topping a homemade meatloaf, it finds its way to our dinner tables night after night. The condiment originated in China and was made from the brine of pickles. Today, the sweetened red sauce barely resembles its ancient relative. With rising concerns over additives to commercial condiments, making your own ketchup is a growing trend.
Instructions
1. Puree 28 ounces of whole tomatoes in a blender until smooth.
2. Chop a medium onion and place it in a heavy saucepan along with the olive oil. Turn the heat to medium and cook until the onion is soft.
3. Add your tomato puree, packed brown sugar, white sugar, tomato paste, salt and cider vinegar to your onion and oil. Stir well and continuously until it begins to simmer. Leave the lid off and allow the mixture to simmer for approximately an hour, stirring often.
4. Pour half of your cooked mixture into your blender and puree until smooth. Pour it into a storage container, then puree the rest of your mixture.
5. Place your ketchup in covered bowls and allow it to chill for more than two hours before serving.
Tags: Homemade Ketchup, until smooth, your ketchup
Serve two to three varieties of crackers with your cheese tray.
The cheese plate is a time-honored classic at any dinner party. It's versatile, easy to put together and, with so many cheeses to choose from, you can come up with an original platter every time. Although you can simply serve chunks of cheese for guests to nibble on, accompany crumbly cheddar, creamy Brie and zesty blue cheese with crackers to lend a bit of elegance and additional texture to your platter. Crackers should complement the flavor of the cheese -- not overwhelm it.
Neutral Crackers
Strongly flavored cheeses, such as an aged mushroomy brie, should be allowed to revel in their true earthiness. Sharp cheddar cheese, which may be aged for five years or more, and nutty chevre -- fresh goat's cheese -- are also at their best when served with a plain, crispy cracker. Water crackers, which are made from simply water, flour and salt, hold up well when soft cheeses are spread on them. Thin rice crackers also have a neutral flavor and crisp texture. Since they're made with rice, not wheat, they're also a good alternative for guests who have allergies or food sensitivities.
Savory Crackers
Serve flavored crackers with mild cheeses, such as mozzarella or cream cheese. Water crackers studded with cracked pepper lend a bit of bite to Gouda or Gruyere, without actually imparting an extra flavor to the cheese itself. You can almost think of this cracker as a condiment. Sesame crackers are nutty, naturally, but subtle, making them another good choice for pairing with delicately flavored cheeses.
Crackers with Fruit
Dried fruits are a natural accompaniment to cheeses. Dates, apricots, cherries and even apples and pears have deep, sweet flavors and aromas that elevate even the richest cheeses. Blue cheeses, such as Roquefort and Stilton, can stand up to a rustic cracker that has some dates or apricots baked right inside. The chewy texture of the fruit and cracker lends another dimension to creamy blue cheeses. This pairing is a classic, updated.
Nut Crackers
Similar to dried fruits, nuts are a great cheese paring. The flavor of the nuts bring out similar qualities in cheeses. Nut crackers are a great choice if you don't have dried nuts on hand. Find artisan crackers that are filled with toasted hazelnuts and other seeds like flax. You can also find crackers made from nuts, such as almond crackers, at grocery stores. These crackers have a crunchy texture and the almond flavor is present but not overwhelming, so it simply enhances the cheese. Almond crackers are often made of almond flour, so they're another wheat-free alternative.
Tags: cheeses such, Crackers Serve, crackers with, flavor cheese, flavored cheeses, made from
If you enjoy savory red wine sauces, try some sauce meurette. Deep mahogany in color, this reduced wine sauce is buttery and smooth. Originating in Burgundy, France, this sauce is eaten in bistros as an accompaniment to cooked eggs or meat.
Instructions
1. Combine the red wine and stock in a large saucepan and bring to a boil on medium high heat. Pierce each onion half with 1 whole clove and add to the wine mixture along with the chopped carrots, onions and garlic.
2. Place the bay leaf, parsley, thyme and rosemary in the cheesecloth bag. Tie the bag with a piece of string, and place the cheese clothbag into the wine mixture.
3. Lower the heat to medium after the wine mixture has come to a boil. Allow the mixture to simmer until the vegetables have softened and the liquid has reduced to half of its original volume (approximately 45 minutes).
4. Place a strainer over a large bowl, and strain the wine mixture. Using the back of a large spoon, press the vegetables against the strainer, and extract as much liquid as possible from the cooked vegetables. Reserve the liquids and discard the vegetable solids.
5. Heat a large saucepan over low heat, and melt the butter. Sprinkle the flour over the melted butter and stir continuously, cooking until the mixture has turned into a light golden color.
6. Add the strained wine mixture, tomato paste and balsamic vinegar. Stir continuously, and cook until the sauce has become smooth and thick. Season with salt and pepper to taste.
These jalapenos are the main ingredient in making your own smoked chipotles.
For some, dishes that are sweet or salty just won't do. Such people seek dishes that are have real bite and kick, dishes that possess a hot and spicy flavor. For those who are lovers of hot and spicy foods, the chipotle often comes into play. A chipotle refers to a jalapeno which has been smoked and dried. Thus it has all the hotness of a proper jalapeno and a distinctive smoky flavor. Chipotle peppers can be ground up, chopped or added whole to dishes to give them a bit of zing. You can easily make your own homemade chipotle using basic smoking techniques.
Instructions
1. Wash all the jalapeno pods. Check them for bruises or other flaws and discard any undesirable pods. Remove the stems.
2. Place the peppers on the grill rack. Light two small fires with a match on either side of the grill, using charcoal briquets. You don't want to expose the jalapenos to direct fire. Rather, your goal is to smoke them slowly.
3. Take two large wood chunks for grilling and soak them in water. Place them on top of the fire at either end of the barbecue. This will cause the wood to burn slowly, creating a great deal of smoke, which will help to flavor the jalapenos.
4. Open the barbecue vents ever so slightly to allow fresh air in, to prevent the pods from overheating and burning too fast. Check on the pods and fires each hour. Adjust the pods so that they're not too close to the fires. It will take 48 hours to properly dry the pods into chipotles. If possible, keep the pods on through the night, if you are able to stay up or check on them periodically.
5. Remove the pods from the grill when they have dried sufficiently and are hard and lightweight. Place them in a plastic storage bag. Store them in a dry, temperate location.
Pomegranate seeds contain the powerful antioxidant ellagic acid.
Chemical peels are popular treatments for the reduction of scars, wrinkles and clogged pores. According to the American Association of Family Physicians, chemical peels can even be used to treat melasma--dark patches of skin caused by sun damage or hormone fluctuations. Most chemical peels contain harsh chemicals such as glycolic and salicylic acid, while homemade chemical peels make use of the natural acids found in fruits, vegetables and dairy products to gently exfoliate the skin.
Instructions
1. Blend together the pomegranate seeds, lemon juice and manuka honey, which is an antibacterial honey available from wholefood or organic stores, in a mixing bowl using a stick blender until smooth.
2. Drape a warm flannel over your face for 30 seconds to open the pores.
3. Swirl the face mask brush into the chemical peel mixture. Scoop a small amount onto the bristles and apply it to your skin in a sweeping motion. Start at your forehead and work your way down until your entire face, apart from the eye area and the lips, is covered with a thin layer of the mixture.
4. Leave the peel to work for 10 minutes.
5. Rinse your face thoroughly with lukewarm or cold water to remove all traces of the peel, and pat your face dry with a towel.
Liver jerky is easy to make at home from beef, chicken or even wild game liver. Dogs love it as a special treat, but it's also completely safe for human consumption. This recipe yields approximately 2 lbs. of liver jerky, but it can easily be doubled or tripled for a larger batch.
Instructions
1. Preheat the oven to 250 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying lightly with non-stick vegetable cooking spray. Set aside.
2. Cut the liver into thin strips, about 1 inch in thickness and of any length. Keep in mind, however, that the jerky will be difficult to break into smaller pieces once dried. Cut to the desired length before boiling and baking for the best results.
3. Place the liver strips into a medium-sized saucepan and cover with warm water from the tap. Place over medium-high heat and bring the mixture to a boil. Reduce heat to low and simmer for three to five minutes.
4. Drain the water from the pan and pat the liver strips dry with paper towels. Arrange them on the prepared baking sheet in a single layer. Place in the preheated oven and bake for 2 to 3 hours or until the liver jerky strips are thoroughly dried.
5. Remove the liver jerky from the oven and transfer to a paper bag. Roll the top closed and store at room temperature in a dry location with good air circulation, where the jerky will keep indefinitely.
Tags: baking sheet, jerky will, liver jerky, liver strips, water from
Cranberry sauce is a traditional holiday treat, served most often with turkey and dressing. Tart and tangy, the crisp red cranberries rival holly berries as a harbinger of the holidays. As popular as they are, few people know much about how cranberries are grown and how they are turned into cranberry sauce to decorate our tables.
Geography
Cranberries are one of several related species of berries that grow in wetlands in various parts of the world, including blueberries, bilberries and huckleberries. There are three major species of cranberries:
Vaccinium oxycoccos, which is also known as the "common cranberry" or the "Northern cranberry," grows throughout the world in the Northern Temperate regions. It has small pink berries and a tart, refreshing taste.
Vaccinium microcarpum, commonly called the "Small Cranberry", grows in Northern Europe and Northern Asia. It is very similar to the common cranberry, though the leaves are a bit more triangular and the stems are bare.
Vaccinium macrocarpon, is most often called the "American cranberry" or the "bearberry." It grows in North America, including regions of the United States and Canada. The main difference between these cranberries and the common cranberry is a slight apple flavor to the taste.
It is the third kind of cranberry that is used to make cranberry sauce. Cranberries are a major agricultural product of Wisconsin, Massachusetts, Maine, Michigan, Minnesota, New Jersey, Oregon and Washington. More than half of the cranberries used for cranberry sauce are grown in Wisconsin, with another 28% grown in Massachusetts.
History
While cranberries were known throughout Northern Europe, it is commonly accepted that the Pilgrims were introduced to cranberries by Native Americans who often mixed cranberries in with dried meat to make pemmican. The European transplants incorporated the cranberry into their own recipes, featuring it in recipes for bread, puddings and forcemeats.
The first official mention of cranberry sauce in the annals of history happened in 1864 when General Ulysses S. Grant ordered that cranberry sauce be served to his troops during the siege at Petersburg, very likely because of that high acidic content. Cranberries were widely used by sailors at sea and troops on land to prevent scurvy because of their high content of Vitamin C.
In 1912, the Cape Cod Cranberry Company introduced Ocean Spray Cape Cod Cranberry Sauce, the first commercially canned cranberry sauce. Over the years, the company merged with others to eventually become Ocean Spray, the single largest grower and processor of cranberries--and the world's leading maker of cranberry sauce.
Types
There are two basic types of cranberry sauce: jellied cranberry sauce and whole berry cranberry sauce. Jellied cranberry sauce is made by boiling cranberries with sugar, pectin and other flavors until it thickens and then straining the sauce to remove all skins and solids from the mixture. Whole berry sauce is similar, but is generally cooked for less time and is not strained to remove the skins and solids. Whole berry cranberry sauces often include other fruits, especially oranges which set off the tangy flavor of the cranberries especially well.
Benefits
In addition to being an excellent source of Vitamin C, cranberries also are high in antioxidants and other phytochemicals that may strengthen the immune system. A number of studies suggest that cranberries may be one of nature's "super foods." There is evidence that cranberries may help fight cancer, infections and tooth decay, among other things.
Misconceptions
It's not very likely that cranberry sauce was served at the first Thanksgiving dinner since sugar was so scarce in Colonial times. Cranberry sauce requires sugar in order to jell. However, there's a very high likelihood that cranberries made some appearance at the first Thanksgiving, perhaps as part of a cranberry relish to be served with roast meats.
Considerations
If you intend to make your own cranberry sauce from scratch, be certain to leave enough time for the cranberry jelly to thicken and set. Cranberry sauce and cranberry relish make a tasty addition to meals that feature poultry or wild game.
Tags: cranberry sauce, cranberry sauce, cranberry sauce, common cranberry, that cranberries
France has unusual dishes not often encountered in the U.S.
The French people, while known for their love of wine and cheese, also enjoy dishes that seem unusual to the American palate. These dishes make use of rarely consumed types and cuts of meat or foods prepared in unexpected ways.
Steak Tartare
Finely chopped raw beef creates the basis for steak tartare.
Raw beef gets finely chopped and combined with mayonnaise, salt, pepper and Worcestershire. The chef shapes this into a ball and makes an indentation in the center into which he cracks a raw egg. Capers, chopped onions, small pickles (cornichons) and thinly-sliced bread accompany the dish, making a light lunch or dinner.
Escargot
This snail becomes an appetizer when baked.
The French do not consider snails garden pests. Garden snails (Helix aspersa) are grown on snail farms throughout France. At maturity, the farmers purge the snails of their stomach contents, which can prove toxic to humans. At restaurants, the snails bake in a white wine and garlic butter sauce, topped with crunchy bread crumbs. Most consume snails as an appetizer, but you can eat them as an entree.
Rooster's Combs
The red crest at the top of a rooster's head makes an edible garnish.
An unusual garnish in France is the red comb at the peak of a rooster's head, known as "crette de coq." Many French chefs use this to add color to poultry dishes. Though a garnish, you can eat the crette de coq, but expect to chew it for a while.
Sweetbreads
Sweetbreads, known in French as "ris de veau," come from the thymus glands of young animals such as veal or lamb. Braised and breaded sweetbreads appear in a variety of French preparations.
Corn on the cob, is one of the most traditional dishes in the south, a favorite of carnivores and vegetarians alike. There is much debate on the best way to cook it, some say the oven, some say the grill, and others argue in favor of boiling it. However one of the easiest and tastiest ways to eat it is actually to cook it off the cob. This might seem like blasphemy but the nice roasted taste you get is hard to beat.
Instructions
1. Remove the husks from the ears of corn. Grab the hairs from in-between the kernels and wash the now naked ears of corn.
2. Grab your sharp knife in one hand and place the ear of corn vertically on your cutting surface. This can be anything from a cutting board to the appropriate serving platter for the side dish. You want to place the flatter side of the corn on your surface, leaving the pointed end sticking up.
3. Cut into one side of the cob, and using a gentle sawing motion try to get as big of a kernel as you can with out gouging into the hardened center of the vegetable.
4. Repeat with the other three sides, this should result in a squared off look to the de-kerneled cob.
5. Heat up the skillet to a medium high setting. If you wish you may add a little bit of oil, or if you are not a vegetarian, bacon fat; however neither is required.
6. Dump in the cut kernels from the cob, and using a spatula stir them regularly. This is important as the high heat will brown the kernels quite easily, bringing forth the roasted flavor that is desired. You may also add seasonings or perhaps some roasted garlic at this stage if you wish.
7. Turn down the heat from its high setting when a majority of the kernels get a nice caramel color. If you want your kernels a little softer add a bit of water and simmer them until the texture is to your liking, other wise you can remove them from your cooking skillet and serve your tasty vegetarian side dish.
Tags: corn Grab, ears corn, ears corn Grab, high setting, side dish
Hollywood Beach is located along the eastern stretch of Southern Florida in Hollywood, west of Ocean Drive. This Broward County beach is popular for its warm Atlantic waters, white sand and for drawing crowds of spring breakers. There are many restaurants located just off the beach, which is perfect for hungry beachgoers looking for a meal.
Mamacita's Mexican Bar & Grill
Mamacita's Mexican Bar & Grill has been operating in Hollywood since July 2005. Located on the boardwalk, it is just steps away from the beach. Mexican specials served on the menu include flautas, enchiladas, chimichangas, chile relleno, carne asada and a variety of dinner plates that involve burritos, tostadas and tacos. Fajita combination platters are also available with chicken, beef or shrimp, served with rice and beans. Seafood is available as well, such as the whole fried red snapper, tilapia filet and whole tilapia. In addition, the menu features a variety of appetizers, like guacamole, quesadilla, chicken nachos, ceviche and queso fundido.
Mamacita's Mexican Bar & Grill
591 North Broadwalk
Hollywood, FL 33019-1435
954-921-7988
mamacitagrill.com
Sugar Reef
Patrick Farnault and Robin Seger opened sugar Reef in 1994 on Hollywood Beach. The restaurant exudes tropical serenity, complete with palm trees, as it looks out over the beach and ocean beyond. The menu includes appetizers, such as escargot, steamed mussels, blackened sea scallops, jerk shrimp, five cheese ravioli and spicy saut ed calamari. Entrees include pork loin Jamaican style, seafood gumbo, veal tenderloin, grilled skirt steak, whole tail yellow snapper, half roasted duck and fresh pasta farfalle pasta dishes. A special brunch dish is also available. Some of these dishes include eggs Benedict, custom omelets, pancakes with fresh fruit and French toast.
Sugar Reef
600 North Surf Road
Hollywood, FL 33019
954-922-1119
sugarreefgrill.com
Nick's Bar
Nick's Bar is a casual neighborhood beach restaurant, complete with 15" television sets, a full bar with over 60 bottled-beer choices and live music every night of the week. Appetizers here include onion rings, mozzarella sticks, chicken wings, shrimp cocktail, fried calamari and broccoli bites. A raw bar is available with raw clams and oysters, as well as steamed oysters and oysters Rockefeller. A variety of sandwiches and burgers are also available, served with fries or cole slaw. Entrees include New York strip steak, steamed Maine lobster, crab legs, Atlantic salmon, seafood linguine and a seafood combo, which comes with Atlantic Cod, a crab cake, four sea scallops and three butterflied shrimp.
Nick's Bar
1214 North Broadwalk
Hollywood, FL 33019-3332
954-920-2800
nicksbarhollywood.com
Tags: also available, Hollywood Beach, Mamacita Mexican, Mamacita Mexican Grill, Mexican Grill, available with, Broadwalk Hollywood
Butternut squash soup with roasted chestnuts and pancetta is very simple to prepare, and makes a flavorful meal on a cold fall or winter evening. Combining the smoky, salty flavor of pancetta ham with the earthy, complex flavors of roasted chestnuts and the sweetness of butternut squash, butternut squash soup with roasted chestnuts and pancetta is an intense, satisfying soup. Serve with a loaf of warm, crusty French bread and tarragon butter with a glass of chilled white wine.
Instructions
1. Melt the butter and olive oil in a large saucepan over medium-high heat. Add the pancetta and chopped celery and sauté for 10 to 12 minutes, stirring regularly.
2. Add the squash, onions and garlic to the saucepan. Cook for an additional five minutes and stir in the sage and chestnuts. Cook for two to three minutes.
3. Pour the stock into the saucepan slowly, stirring constantly. Season with salt and pepper to taste and bring to a boil. Simmer over low heat for 12 to 15 minutes or until the vegetables are tender.
4. Ladle the soup into warmed individual serving bowls. Drizzle a bit of virgin olive oil over the top and garnish with the shaved parmigiano-reggiano. Add the croutons to the side of the plate and serve immediately.
There are certain conditions that need to be achieved in order for peas to grow. They need cooler temperatures of no more than 70 degrees F, as warmer temperatures will impeded the pods' growth. The soil must be well dug and of a moderate texture, meaning that it's not too hard or too soft. Peas also need moisture and nitrogen to grow, so they must be planted away from walls, fences and other objects that can disrupt the pods' growth or prevent the roots from extracting nitrogen from the air. Pea pods also enjoy the sun, although one must ensure that the temperature remains cool both in the sun and shade.
Planting
Depending on the type of pea, most peas will take 12 to 15 weeks to grow. The planting, or sowing, of the peas should take place between March and June, when temperatures are still moderate but are warming. Harvest usually takes place between June or July if the peas were sowed in March or September or October if they were sowed in June. When digging a hole for the plant, be sure to dig at least the length of a spade, which is usually six inches or so, because the plant's roots grow rather deep. Bonemeal can be added to the soil if the soil is of poor quality. Peat can also be added to introduce the plants to extra nitrogen.
Care
Pea plants must have water, so be sure to moisturize the plant whenever the soil looks dry. Mulch can also keep the plant moist while keeping weeds away. Tall twigs or sticks need to be placed near the plant to allow it to climb. The peas will continue to grow in their pods as long as they have access to nitrogen. Peas feed off of the nitrogen, which they can extract from oxygen in the air and soil. Harvest the peas slightly before the pods fully harden. This allows them to maintain their sweetness. Harvest the bottom of the pods first. This encourages growth. When pods stop forming, cut the top part of the plant off, but leave the roots in tact so that the process can start again in May or June.
Tags: peas will, place between, pods growth, were sowed
Traveling can often lead to unhealthy meals and snacks that you grab just to have something to put in your stomach. When you don't eat well, you may not feel well, and that's something that can spoil your trip. With a little planning and organization using the following steps, you can pick healthy travel snack food and enjoy your trip.
Instructions
1. Take foods that your family likes and put a spin on the original. For example, if your children like popsicles, freeze grapes and keep them cold in a cooler for a snack that is fruity, frozen and healthy.
2. Customize your own trail mix with foods that you really like. Combine proteins such as nuts with dried fruits for a satisfying travel snack food.
3. Pack a resealable bag with veggies and a resealable container with something to dip the veggies in. Celery and peanut butter or carrots and ranch dressing are two great tastes.
4. Slice pita bread into triangles, place on a flat sheet pan, spray with olive oil cooking spray and sprinkle with salt. Bake at 350 degrees until golden brown. Pack in a resealable bag for a healthy alternative to potato chips.
5. Choose a cookie made from oatmeal or granola that has dried fruit and nuts. This will satisfy the sweet tooth with fiber and not a lot of sugar.
Despite its reputation as a fancy dish, rack of lamb is easy to cook. You can season the lamb in a variety of ways - the method here uses a mustard and parsley mixture, but simple salt and pepper works well also. One lamb rack feeds two people, so adjust the recipe for the number of people you're serving.
Instructions
1. Using a sharp knife, clean the fat and meat away from the rack's bones if the butcher has not already done so. You can purchase lamb racks already cleaned like this.
2. Heat the oven to 350 degrees.
3. Heat a heavy ovenproof skillet over medium heat, then add the oil.
4. Season the rack with salt and pepper and brown it on both sides in the hot oil.
5. Drain the rack on paper towels. Drain off the excess oil in the skillet and shut off the burner.
6. If using the mustard/parsley mixture, spread the mustard in a thick layer on the meat side of the rack now. If not, skip to step 8.
7. Mix the bread crumbs, parsley and seasonings well and pack this mixture into the mustard, so it sticks to the mustard. Shake off the excess.
8. Place the rack back in the skillet and put the skillet in the oven.
9. Cook for about 20 minutes, then begin taking the meat's temperature with an instant-read thermometer. Remove the rack when the internal temperature reaches 120 degrees. It will still be very rare at this point. Let it stand for 5 to 10 minutes.
10. Slice into chops by cutting between each bone, and serve.
11. If you like your lamb cooked to medium, slice the lamb into chops, arrange them in the skillet, and place them back in the oven for another 5 minutes. Do not overcook. Lamb cooked past medium loses its tenderness; it's best when still pink in the center.
Tags: into chops, mustard parsley, mustard parsley mixture, parsley mixture, salt pepper
Chicken tenders are a favorite among young and old alike.
A favorite among children and adults alike, chicken tenders are breaded or battered strips of white chicken that can be fried. Every cook has his own secret to achieving the juicy, golden crust found on the best fried chicken tenders. Some use one or more combinations of seasonings, batter and breading. A dipping sauce, such as barbecue sauce or ranch dressing, is often served with the chicken tenders, making them a fun-to-eat meat for kids.
Instructions
1. Rinse chicken tenders in cool running water, and pat dry with paper towels.
2. Place salt, pepper, paprika and flour into a large plastic bag. Add chicken tenders. Seal the bag, and shake to coat the tenders with the mixture.
3. Heat 1/4 inch of oil in a frying pan to about 350 degrees.
4. Remove chicken from the plastic bag. Shake off the excess flour, and place chicken in the hot oil to fry.
5. Cook the chicken for 6 to 8 minutes, turning once. They are done when both sides have reached a golden brown and any juices coming from the chicken run clear.
6. Remove the chicken tenders from the pan, and drain on paper towels.
Tags: chicken tenders, favorite among, paper towels, Remove chicken
Garlic salt can transform regular chicken wings into something new.
Garlic wings can be made in many different ways, but a quick, basic version just needs garlic salt. The wings can be made in advance and reheated for dinners or parties. They are usually served with bleu cheese dressing, celery sticks and hot sauce. In fact, some recipes include hot sauce.
Instructions
1. Rinse and pat dry the wings, then cut off the tips. Separate the drumette from the other section to make 2 pieces per wing.
2. Place all dry ingredients and olive oil in a large bowl and blend with a spoon. Place the wings in the mix, and mix it by hand until all of the chicken pieces are coated. Discard any leftover mixture.
3. Preheat the oven to 450 degrees Fahrenheit. Spray non-stick cooking spray or spread cooking oil on a foil-lined baking sheet.
4. Place the chicken on the sheet. Bake the wings for 15 to 20 minutes. Turn them over and cook for an additional 10 to 15 minutes. The wings are done when no red juices or red fluids are evident.
Armenian cuisine shares many elements with Turkish and Middle Eastern cuisines. Many of the spices found in these regions also appear in Armenian dishes like grilled meats, soup and stews. Armenian spices are often warming, while still giving the cuisine a certain punch with their assertive flavors.
Allspice
Allspice is a component of Armenian marinades for lamb and vegetable dishes. The scent and taste of this well-rounded spice is similar to other favorites such as cinnamon, cloves, ginger and nutmeg. Dried allspice berries have an appearance similar to black peppercorns; you can buy the spice either as whole berries or in ground form. Allspice has a warming taste with slightly peppery undertones.
Paprika
This red powdered spice, which is ground from dried sweet red peppers, often seasons Armenian dishes containing lamb and rice. It is also often used as a garnish because of its distinctive red color. This spice has a bite to it, and will add some spicy heat to any dish. Paprika's level of spiciness can range from low to very strong.
Cumin
Cumin often flavors Armenian lamb, chicken and vegetable dishes, making it a popular ingredient in every household. You can buy the small seeds whole or purchase them ground. Cumin has a very strong, heavy, warming flavor: be careful not to over-use it, as its flavor is so powerful that it might distract from other tastes in the dish.
Chaimen
Chaimen is a unique Armenian spice blend. It is a combination of cumin, allspice, fenugreek, black pepper and paprika. It usually flavors traditional Armenian cured meats such as Basterma, a type of Armenian jerky, and sausages.
Tags: Armenian dishes, vegetable dishes, very strong
Riedel is an Austrian company that produces wine glasses, wine decanters, and table accessories. As of 2009, it offered 12 different series of wine glasses ranging in price from $10 to $200 each.
Riedel is an Austrian wine glass manufacturer.
Design
Each Riedel glass is designed to compliment the flavor and even aroma of a specific type of wine.
Features
Riedel wine glasses are designed around the idea that different parts of the tongue are responsible for processing different tastes. Riedel claims its glasses enhance the wine's flavor by directing it to the appropriate part of the tongue.
Controversy
Doctors at Yale University Medical School claim there is no scientific basis for Riedel's claim that the glass can enhance the flavor of wine.
Materials
Riedel wine glasses are available in mouth-blown crystal, machine-blown crystal, and glass. The crystal is available in leaded and non-leaded varieties.
History
The first Riedel wine glasses were produced by Johann Christoph Riedel in Bohemia in the late 1600s. As of 2009, the company was still run by the Riedel family.
A regular cake becomes a work of art when baked in a Bundt pan. The best thing about Bundt cakes is that you don't have to alter your favorite cake recipe to make one. You can use a standard boxed cake mix to achieve a very pretty result. The key is in the presentation. Here are some tips for frosting a Bundt cake quickly and easily.
Instructions
1. Bake your cake. Follow the instructions on the recipe, paying close attention to the cooking times listed for a Bundt pan. Mix the dry mix with the wet ingredients and set aside in a bowl. Grease your Bundt pan liberally, and pour the cake mix into the pan, making sure it is evenly distributed in the pan. Cook according to package directions.
2. Prepare to decorate. Take the cake out of the oven and set it on a cooling rack to cool completely (usually for an hour or two). Make sure to leave the cake in the pan during the cooling process. Once your cake is cooled, get your platter out and turn the Bundt pan upside down. With a bit of gentle wiggling, the cake should slide gently out of the mold and onto the platter.
3. Get your icing ready. If you're using store-bought frosting, remove the plastic lid and inner foil lining, then heat the plastic container in the microwave for 10 seconds and stir with a butter knife. Repeat the process two more times, until the icing begins to thin out a bit.
4. Ice your cake. Pour the warm icing over the top of the cake, letting it dribble down the sides.
5. Decorate. Finish up your cake with a light dusting of powdered sugar.
Most people recognize semi-sweet chocolate chips as the favorite ingredient in chocolate chip cookies. What most people may not realize is that this middle-ground chocolate is often ignored when not in relation to the cookies. Milk chocolate may be most popular, and dark chocolate may be known for being healthy, but semi-sweet (containing the same ingredients as bittersweet chocolate) combines the balance of both. For chocolate connoisseurs who want to eat healthier but still have a sweet tooth, semi-sweet chocolate chips may be a perfect blend.
Fat Content
Semi-sweet chocolate chips are the sweetest of the darker chocolates and have a mild flavor. This is due to the percent of cacao content. Semi-sweet usually means that there is 50 to 60 percent cacao in the ingredients. Nestle makes 53 percent and 62 percent cacao chocolate chips. The more cacao content in chocolate, the more bitter it becomes, but also, the healthier. Semi-sweet chocolate chips contain about 4 grams of fat per tablespoon, whereas milk chocolate chips contain 4.5 grams. This might not seem like a big difference, but it adds up after several servings.
Antioxidants
Cacao, which is chocolate in its most pure form, is an excellent source of antioxidants according to the International Cocoa Organization (ICCO). Though semi-sweet chocolate doesn't have as many antioxidants as dark chocolate (with no milk powder and a percent cacao of at least 43 percent), it still contains more than milk chocolate, which is essentially just sugary candy. Antioxidant content in semi-sweet chocolate will vary according to the exact percentage of cacao of course, but antioxidants are known to improve circulation, reduce cholesterol, improve your mood, may help to prevent certain kinds of cancer and fight aging due to the protection from free radicals which, according to ICCO can cause damage to cells and DNA.
Natural Flavanols
Flavanols, a subclass of polyphenols, which are found in numerous fruits and veggies, are also found in cacao. Cocoa flavanols can provide cardiovascular benefits including lowering blood pressure, according to Dr. Laurence Sperling, a cardiologist interviewed for WebMD, . Flavanols also have been shown to be helpful in regards to cholesterol, platelet activity, and can have the effect of aspirin, which is helpful for people at risk of cardiovascular disease. Though semi-sweet chocolate chips do not contain as much flavanols as dark chocolate, they contain more than milk chocolate.
Feel Good Ingredients
According to author of All About Chocolate by Carol Bloom, chocolate also contains theobromine, caffeine, phenylethylamine (PEA), and anandamide. Theobromine and caffeine are stimulants which can give a person an energy lift, and PEA is a chemical that our own brain releases when we experience falling in love. Anandamide helps to open synapses in the brain that allow "feel good" waves to transmit easier. Chocolate also contains vitamins A1, B1, B2, C, D, E, and calcium, potassium, sodium, and iron.