Plan A Lowfat Thanksgiving Meal

It's really a misconception that Thanksgiving is a day to gain pounds and pounds. Turkey is low-fat - and many of the accompanying dishes can be, too.

Instructions

1. Try to have a mix of starches and lighter dishes, such as vegetables.

2. Consider serving fewer appetizers, and avoid heavy, cream-based dips. Instead of crackers or chips, offer cut-up vegetables.

3. Make a reduced-fat version of mashed potatoes using chicken stock, skim milk, or even the water the potatoes were boiled in, instead of cream.

4. Consider serving simple steamed vegetables instead of gratin vegetable dishes or other fat-heavy casseroles.

5. Reduce the fat in your homemade gravy by defatting the broth you use.

6. Serve the turkey with the skin removed.

7. Bake the stuffing instead of cooking it inside the bird. (The turkey drippings that seep into the stuffing can be fatty.) Eliminate sausage from your stuffing recipe, or reduce the amount of sausage by half.

8. In all your dishes, reduce the amount of cooking fat (oil, butter and so on) used to saute onions and other vegetables. Either use cooking spray in a nonstick pan or use just a tablespoon or two of fat, adding a little water if the vegetables begin to stick. Salting the onions or other vegetables in the beginning of cooking helps to draw water out of them, making it less likely that they'll burn.

9. Serve a fruit dessert instead of, or in addition to, the typical pies. Or serve a pumpkin custard without the crust. (Pie crust has a lot of fat, typically much more than the pie filling.)

10. Ask yourself if the reduced-fat dishes you're planning to serve will be appreciated by those who aren't as concerned about having a low-fat diet. Offer alternatives if possible, such as salad dressing on the side, or both rich and light mashed potatoes.

Tags: Consider serving, mashed potatoes, onions other, onions other vegetables, other vegetables

Build A Wine Cellar In A Basement

A wine cellar can be a simple storage room in an unused area of your basement.

Home wine cellars are increasing in popularity as people discover the benefits of collecting and storing wine at home. When choosing a place for your basement wine cellar, you will need to select a location that has the proper temperature, humidity and lighting conditions. The proper temperature of a wine cellar is 55 F with a relative humidity of 60 to 65 percent (reference 1 subheading "Maintain Proper Wine Storage Environment") Ideally, a wine cellar should not have any windows, as this lets in excess light, heat or cold that is not conducive to proper wine storage.

Instructions

1. Seal a bare concrete floor with a water-based sealant. This prevents moisture from leaching up through the bare concrete and raising the humidity levels of the room. Follow the product directions for proper application technique. If the basement floor is already finished with tile or carpet this step is not necessary.

2. Frame the walls of the wine cellar. Use 2 x 6 wooden studs, spaced 16 inches apart on center. (reference 4 subheading "wall framing) (reference 2)

3. Install a vapor barrier on the walls and floor. Wrap 8 mil plastic sheeting over the 2x6 wooden studs, attaching it with a staple gun to the wood. Place insulation over the plastic, in the cavities between the wooden studs. (reference 2)

4. Hang humidity-proof green board, a moisture-resistant produce similar to drywall, on the walls. Attach the green board to the studs with drywall screws. (reference 2)

5. Install the door. Choose a solid core door to keep the cellar environment intact. If using a glass door, it should be double paned for better insulation. The door should be hung to open into the cellar. This will ensure the tightest seal possible between the door and the weather stripping.

6. Install weather stripping around the door frame. This prevents drafts and keeps the cellar air tight. (reference 2)

7. Install a cooling system. Most basements will not need additional cooling, but if the room is consistently above 55 F one will be required. To calculate the size of cooling system needed, multiply the cellar's width, depth and height to calculate the cubic area. (reference 2)

8. Install wine racks. These can be ordered as custom-made, stand alone units, built by you using woodworking plans, or small, store-bought racks placed on shelves.

Tags: wine cellar, reference Install, wooden studs, bare concrete, cooling system

How Thicken My Italian Dressing

Italian dressing is a traditional salad topper made of oil, vinegar, lemon juice and a colorful selection of herbs and garden vegetables. It is very simple to thicken your Italian dressing using a common ingredient you probably have in your refrigerator right now. Whether your Italian dressing is freshly made or has been stored for a while and you just want a bit of a change from regular oily dressing, you can make a delicious thickened variety instead.

Instructions

1. Drop an eighth of a teaspoon of xanthan gum into your Italian dressing recipe (about 2 cups worth). Xanthan gum is a natural thickening agent similar to corn starch and found in health-food stores. If you check the back of a popular brand of creamy Italian or ranch dressing, you'll probably see this as one of the ingredients.

2. Whip the xanthan powder into your batch of Italian dressing thoroughly, either by hand with a whisk or with a hand blender. Whip for a few minutes until it reaches your desired consistency.

3. Refrigerate the thickened dressing for about 30 minutes to an hour before using it on your fresh salad.

Tags: Italian dressing, your Italian, your Italian dressing, into your

Ideas For Fried Wonton Appetizers

Serve fried won tons with a sweet and sour dipping sauce.

Fried won tons are Asian cuisine staples and the ideal party finger food. To make the won tons, fill the wrappers with ingredients of your choice, such as meat or cream cheese. Fry the won tons until they are crispy and present them on an appetizer tray. If you're hosting a large party, include several types of won tons to please everyone on your guest list.

Cream Cheese Won Tons

Your party guests won't be able to resist cream cheese won tons, which feature a smooth, creamy filling and a crunchy shell. To make the filling, combine cream cheese, finely chopped green onions and real or imitation crab pieces if you desire. Mix the ingredients until they are smooth and creamy, and scoop the filling into the centers of the won ton wrappers. Fry the won tons until they are golden brown and serve them with a tangy sweet and sour sauce.

Chicken Won Tons

Delight meat eaters with hearty and delicious chicken won tons. Create the filling by combining finely chopped or shredded cooked chicken breast, shredded carrots, minced fresh ginger and soy sauce in a mixing bowl. Spoon the chicken mixture into the centers of the won ton wrappers, seal them up and fry until crunchy. You can serve chicken won tons with a variety of Asian-inspired sauces, such as plum or duck sauce.

Cheese and Sausage Won Tons

For a creative twist on traditional Asian fare, surprise your party guests with cheese and sausage won ton appetizers. Fill the won ton wrappers with a mixture of cooked ground sausage and shredded Monterey jack and cheddar cheeses. Seal the wrappers and fry the won tons until they are golden brown and the cheese is melted. Serve the rich appetizers with flavorful ranch dressing.

Chocolate Won Tons

Give your holiday party guests a dessert-inspired appetizer treat with chocolate-filled won tons. Fill them with a combination of sweet, instead of savory, fillings for a fresh take on won tons. Spoon mini chocolate chips, diced dried fruit and finely chopped nuts, such as pecans or almonds, into the won ton wrappers. Seal the wrappers and fry the goodies until the chocolate is melted.

Tags: until they, finely chopped, party guests, tons until, tons until they, centers wrappers, cheese tons

Make Breads & Muffins With Almond Flour

Almond flour is simply ground almonds and has the consistency of cornmeal. "Blanched" almond flour is made in a similar way as almond meal, except that almond meal is made by grinding whole almonds, and almond flour is ground after the skins are removed. You can use almond flour as a low-carb, healthy alternative to white or wheat flour in making breads and muffins. Almond flour is also nutritious, high in protein and low in sugars.

Instructions

1. Purchase almond flour or meal in a health food store, or make it yourself. Simply pulse handfuls of almonds in a food processor until they have a meal-like consistency.

2. Use almond flour in muffins, nut breads and pancakes for the best results. Follow your normal bread and muffin recipes, simply replacing the regular flour with almond flour. Just remember that almond flour doesn't contain any self-rising agents or yeast, so if your recipe calls for self-rising flour, you'll need to add yeast to the almond flour when replacing the regular flour completely. You can also add approximately two tablespoons of vital wheat gluten per recipe to help your baked goods rise.

3. Make slight adjustments to the liquid and egg measurements in your recipe when using almond flour. Almond flour or meal needs more eggs to hold up well. Start by adding one additional egg and/or two to three tablespoons of oil or water to your recipe.

4. Use a combination of regular flour and almond flour when you're first experimenting. This is usually the easiest way to transition into using almond flour in your favorite muffin and quick-bread recipes. For best results, begin by replacing approximately one-third to one-half of the regular flour in your recipe with almond flour.

5. Store breads and muffins made with almond flour just as you would any other baked goods made with regular flour.

Tags: almond flour, regular flour, almond flour, your recipe, with almond, almond flour

Freeze Duck Breasts

Freeze store-bought or fresh duck breasts to keep them fresh for months.

Duck breasts, sometimes called "magrets," taste somewhat like tender, red meat when roasted. Although many people save duck breasts for special occasions, if you find them in your grocer's meat case or freezer case, they can make a delightful change of pace from standard poultry or beef. You can also freeze duck breasts for extended storage and save them for a festive meal. With proper insulation, your duck breasts will stay flavorful in the freezer until you are ready to prepare them.

Instructions

Purchased

1. Keep duck breasts in the original packaging from the supermarket. Do not open or tear the plastic wrap at all to preserve the sealed package.

2. Place the original package into the freezer bag and squeeze out as much air from the bag before closing it. The freezer bag will provide additional insulation around the original packaging of the duck breasts.

3. Write the date and contents on the outside of the plastic bag with the permanent marker.

4. Place the duck breasts into the freezer. Store duck breasts in the freezer for up to one month.

5. Remove the duck breasts from the freezer to thaw them. Take the duck breasts out of the freezer bag and the original package. Place them onto a plate and cover them with a sheet of plastic wrap. Place the frozen meat into the refrigerator, making sure they do not touch any other foods in the refrigerator to prevent cross-contamination. Allow the duck breasts to thaw in the refrigerator for about eight hours and then prepare them.

Hunted

6. Clean out the body cavity of the duck, removing entrails. Wipe the cavity with a clean cloth and dry it lightly.

7. Age the duck by hanging it at a temperature of 45 F without plucking for three days.

8. Pluck the feathers by hand after aging the duck. Remove small feathers by melting paraffin wax in a bucket, submerging the duck beneath the wax and then allowing the wax to harden on the duck. Scrape off the hard wax to remove the feathers.

9. Cut up the duck before freezing. Use a sharp knife to cut the breasts in half down the center breastbone and cut them off the carcass.

10. Wrap the duck breasts in freezer paper and then place the wrapped breasts into a freezer bag. Remove as much air as possible and seal the bag.

11. Write the date and contents on the bag and store the duck breasts in the freezer for up to six months.

Tags: duck breasts, duck breasts, breasts freezer, duck breasts freezer, into freezer

Cook With Phyllo

Appetizers can be a wonderful treat and a great addition to any meal. However, they're often time-consuming to prepare. Phyllo dough takes away the difficulty of creating a beautiful appetizer without loosing any of the flavor or homemade flare. Use these simple steps to help get you started on your journey of cooking with phyllo dough.

Instructions

1. Allow the phyllo dough to thaw in the refrigerator overnight or for at least six hours.

2. Roll out the phyllo dough onto a clean and dry surface, cover with plastic wrap and top with a damp towel. This keeps the dough from getting hard or cracked on the edges so don't leave the dough uncovered for more than one minute.

3. Butter the edges with melted butter using a basting brush and working your way from the outside edge to the middle.

4. Layer another phyllo sheet on the top of the first and repeat Step 3. Continue layering and buttering until you layer at least five sheets of phyllo.

5. Cut the phyllo sheets in squares or circles, depending on your recipe, and place them in buttered muffin tins. Bake at 350 degrees F for eight to ten minutes or until golden brown.

6. Fill the cooled phyllo circles or squares with prepared filling and serve. If you're not ready to serve them, simply re-heat them when you are.

Tags: phyllo dough

Make Pickled Jalapeno Peppers

Pickled jalapeno peppers can be used as a condiment or eaten straight out of the jar.

Pickled jalapeno peppers, otherwise known as Escabeche, originated in Mexico. Jalapenos are wonderfully mild after they've been pickled and can be used in a variety of ways. They're often used as a condiment in Mexican cuisine; pickled jalapenos add a bit of acidity, which serves to cut the richness of cheese and other dairy products commonly found in Mexican dishes. Once they've been through the pickling process, jalapenos can be eaten within 3-4 days, but can keep--if refrigerated--for as long as two months.

Instructions

1. Wash the peppers and leave the stems intact. If you are using whole jalapenos, prick the outer membrane before placing them in a sterilized pickling jar; this allows the pickling spices and vinegar to penetrate the peppers. If you prefer your pickled jalapenos sliced, wash the peppers and slice them before placing them in the pickling jar; there's no need to keep the stems for this version, so discard them.

2. Place the vinegar, water, sugar and pickling spices in a sauce pot and bring it to a boil. The most common pickling spices are black peppercorns, bay leaves, garlic and salt. Pour the hot pickling liquid over the jalapenos in the pickling jar. After you've placed the lid on the jar, give it a good shake; this allows the spices to penetrate the peppers and ensures an even distribution of the spices.

3. Refrigerate the peppers in a pickling jar with a tight lid. They can be eaten within 3 to 4 days; however, if you prefer a softer texture, let them refrigerate for at least a week. Shake the jar if you notice that the pickling spices have settled to the bottom.

Tags: pickling spices, before placing, before placing them, eaten within, eaten within days, jalapeno peppers, penetrate peppers

Cook With Pepper Jelly

Use pepper jelly to top any type of toast or biscuit.

The uses for pepper jelly seem unending. Any cook's largest limitation when cooking with pepper jelly is the preferences of those for whom they cook. Everything from sweet treats to savory foods to snacks can be spruced up with the addition of pepper jelly. Sauces, dressings and dips are popular ways of using this unconventional spread.

Instructions

1. Chicken breast is spiced up with pepper jelly.

Use pepper jelly to flavor chicken. Chicken breasts, thighs and legs can be spiced up with a few tablespoons of jalapeño pepper jelly. A recipe from Food Dot Com explains a way to pan-fry your chicken with pepper jelly sauce. Put 3 tbsp. of jalapeno jelly in a skillet with vinegar and chicken broth. Simmer this down until it thickens into a sauce. Spoon the sauce over three or four pan-fried chicken breasts.

2. Spread pepper jelly on just about any type of burger, sandwich or open faced bread. Add pepper jelly to a burger to spice it up and add some quick flavor. Everyday Health tops turkey burgers with cucumber, cream cheese and pepper jelly for a healthy, fresh taste. Pepper jelly can top morning toast, bagels or even pancakes for the sweet and savory lover. Serious East suggests making a peanut butter and jelly sandwich with pepper jelly in place of fruit jam.

3. Make sauces and dips with pepper jelly and simple additions. Horseradish sauce mixed with an equal part of pepper jelly makes a dipping sauce. Serve it with deep fried fish and chips. Add mustard, olive oil and red wine vinegar to some pepper jelly to make a spicy salad vinaigrette dressing.

4. Top salmon with pepper jelly as a glaze. "Better Homes and Gardens" features a pepper jelly and soy glazed salmon recipe on its website. Fresh or frozen salmon are both acceptable. Onion, ginger, sesame oil, cilantro, crushed red peppers and fresh jalapenos are combined with red vinegar and pepper jelly to create a fresh glaze. This sauce is placed on top of a soy-marinated piece of salmon for an Eastern spicy flavor. Another salmon flavor comes from mixing bourbon, honey, butter and pepper jelly to create glaze for the fish. This taste is much more savory and traditional.

5. Serve pepper jelly alongside appetizers. Fancy cheeses, Grissini, breadsticks or crackers served with pepper jelly create spicy appetizers that impress guests. Top crackers with cream cheese and pepper jelly for a tasty treat before a meal.

6. Spice up desserts with pepper jelly.

Add spice to sweetness by using pepper jelly to top cheesecakes and pound cakes. The jelly adds a dimensional visual effect to the cake along with a surprising spicy twist in flavor. Fruit and pepper combination jellies are popular for dessert uses. They keep the cake sweet while hinting at a deeper, bolder taste.

Tags: pepper jelly, pepper jelly, with pepper jelly, with pepper, jelly create, pepper jelly create, with pepper

Make Homemade Stuffed Animals

Stuffed animals can be made at home with a few craft supplies.

Children love stuffed animals and can be included in the design process involved in making homemade stuffed animals. A rainy day art session could include drawing and coloring a picture of their favorite critter. The picture can be enlarged on a copy machine and duplicated with fabric and stuffing. A wide variety of animal skin printed fabric is available at sewing stores, and the child might enjoy picking out the fabric for this sewing project.

Instructions

1. Draw and color an animal on the paper with the crayons, and enlarge the drawing with a copy machine.

2. Cut out the drawing with scissors for the stuffed animal template.

3. Pin the template to a folded piece of fabric and cut out two pieces -- one for the front and one for the back of the animal.

4. Pin the front and back to each other at the edges, right sides of the fabric facing. Sew a straight seam 1/4 inch from the edge of the fabric pieces, leaving a 3-inch wide edge area unsewn.

5. Turn the fabric animal to the right side by pulling the fabric through the unsewn area. Stuff the animal with polyester stuffing. Hand sew the opening closed.

6. Paint animal facial features and hair on the stuffed animal with the fabric paint. Let the paint dry two hours.

Tags: animal with, copy machine, drawing with, fabric pieces, front back, stuffed animal

Make Salmon Jerky

Making salmon jerky is easier than you think and will take very little of your time. You don't need expensive or fancy equipment because you can produce jerky from your very own oven. You'll be using the oven's dry heat to dehydrate the salmon.

This zesty salmon jerky marinade is an excellent base alone or great for experimentation. It's also perfect for any white-fleshed fish, such as cod, trout, perch, tilapia and even for catfish jerky. There will be enough to jerk about three pounds of meat, and you can expect it to yield about 16-18 ounces of healthy, delectable salmon jerky treats.

Instructions

1. Slice three pounds of salmon fillets into strips about 1-inch wide and a fourth-inch thick.

2. Combine 2/3 cup soy sauce, 2/3 cup of Worcestershire sauce, 1 tsp. of liquid smoke and 2 tsp. tabasco in a mixing bowl.

3. Whisk in 1 tsp. garlic powder, 2 tsp. crushed red pepper, 1 tsp. ground black pepper, 1 tsp. onion powder and 3 tsp. toasted sesame seeds. Blend the ingredients very well.

4. Pour the marinade into a plastic container, add the salmon strips, cover and refrigerate for four to six hours. Shake or stir the contents of the container once every hour.

5. Remove the salmon strips from the marinade and drain them in a colander. Pat them dry with paper towels. Cover the bottom of the oven with a layer of aluminum foil to aid in cleanup. Place the salmon strips on the oven racks in a single layer so that they are not touching each other. Set the oven to 160 degrees and bake for six to eight hours. Turn the strips over about halfway through the baking time. The salmon jerky is done when it turns dark and cracks without breaking apart when you bend it.

6. Wrap the salmon jerky in plastic and store it for two to three months in the refrigerator or up to six months in the freezer. Remember that there are no preservatives in your homemade jerky, so it won't last long at room temperature.

Tags: salmon jerky, salmon strips, salmon jerky, three pounds

Pick Chili Cookoff Prizes

Chili cookoffs are delicious fun, and organizing such an event is a great way to bring the community together. Add to the friendly sense of competition by awarding prizes to the winners. Pick chili cookoff prizes that appeal to everyone, from the novice chili chef to the seasoned--no pun intended--champ.

Instructions

1. Think about the contestants in the chili cookoff. Find prizes that people of all ages and interests will like.

2. Decide how many prizes you are going to award. Some judges give prizes for first, second and third place only, while other judges offer prizes for different chili "categories."

3. Create a prize hierarchy. Choose a bigger, more valuable prize for the first-place winner.

4. Ask local businesses to donate prizes for the chili cookoff. If your cookoff is for charity, the businesses can write their donations off at tax time. Consider soliciting prizes from restaurants that serve chili, gourmet food stores that offer nice chili powder or gift shops that sell chili-pepper holiday lights.

5. Publicize the prizes when you send out information about your chili cookoff. People are more likely to compete if they know they can win, for example, $200 in restaurant gift certificates.

6. Label all prizes clearly on the day of the cookoff. Set up a table that displays the prizes, so that competitors know what items they can win.

Tags: chili cookoff, prizes that

Deepfry Potato Skins

The sampler platter -- a deep-fried staple in American casual-themed eateries.

Deep-fried potato skins originated as a means for casual-themed restaurants to increase their yield on baked potatoes. Potatoes get soggy and lose their ideal texture after holding them warm during a meal service. Instead of discarding the entire potato, the flesh is removed and the remaining skin is deep fried until crisp and served with various toppings as part of an appetizer platter. Although potatoes are typically baked to order at home, you can still bake them for the purpose of using the skins and reserve the flesh for another purpose, such as mashed potatoes.

Instructions

1. Attach a candy thermometer to a 6-inch-deep, heavy-bottomed pan and pour 3 inches of peanut oil in it. Place the pan on medium-high heat.

2. Cut three baked, starchy potatoes in half while still warm. You can cut the potatoes in smaller wedges if desired.

3. Scoop the flesh from the potato wedges with a spoon, leaving 1/4 inch of flesh remaining. Reserve the potato flesh for another purpose.

4. Adjust the heat as needed to maintain an oil temperature of 375 degrees F. Place the potato skins in the oil.

5. Fry the potato skins until crisp, approximately three minutes. Drain the potato skins on a plate lined with paper towels and season them to taste with kosher salt and freshly ground black pepper. Add any finishing ingredients, such as fresh herbs or cheese, to the potato while warm.

Tags: potato skins, another purpose, flesh another, flesh another purpose, potato flesh

Uses For Pinto Beans

Pinto beans contain trace mineral molybdenum.

Pinto beans are small oval, pale pink beans with red brown streaks or splotches, according to Food.com. Their streaks give them their name, "pinto" which means "painted" in Spanish. Red-brown markings disappear upon cooking and beans turn solid pink. A good source of fiber, use pinto beans in soups, stews, salads and chilies.

Soups and Stews

Pinto beans may be used in a variety of soup recipes including vegetarian recipes such as hearty pinto bean stew from "The Kind Diet" by Alicia Silverstone. Stew includes tomato soup, crushed garlic, oregano, crushed red peppers and other seasonings. Pinto beans can be utilized in meat stew recipes such as pinto bean and andouille sausage stew, which features andouille sausage, bacon, smoked paprika, peppers, onions and tomatoes. Frijoles is a pinto bean recipe from Mexico that is served as soupy broth or mashed and fried. Pinto beans and salt pork are used in both versions.

Chili

Chili is another use for pinto beans, with vegetarian and non-vegetarian recipes available. Pinto bean chili can be made with ground beef and crushed tomatoes, celery ribs and onion or try a vegan version with dried New Mexico chilies, bell pepper, garlic, onion and diced tomato. More mild versions include those with vegetable stock, mild green chilies, corn kernels, fresh cilantro, red miso paste and smoked tofu. Leftover Thanksgiving turkey can be utilized to create ground turkey white pinto bean chili.

Dip

Pinto beans can be utilized to create pinto bean dips, such as one with fresh rosemary, olive oil, chopped garlic, ground pepper, lemon juice and parsley leaves with pureed pinto beans. Another version includes shredded cheese, green chilies, chopped tomato and a dash of hot pepper sauce. A coriander and chili pinto bean dip combines beans and coriander in a blender with paprika, vinegar, olive oil, cayenne pepper, and can be served with flat bread crackers.

Salads

Pinto beans are featured in a variety of salad recipes such as pinto bean salad with chopped tomato, thinly sliced red and green onions, fresh cilantro, fresh lemon and lime juice, salt, olive oil and garlic clove. Pinto bean salsa salad is another option and includes chili powder, orange or yellow bell pepper, avocado, corn kernels and cilantro. Celebrity chef Emeril Lagassi makes an organic tomato, spinach and pinto bean salad featuring carrots, celery, chicken stock, tomatoes, baby spinach, yellow onion and chopped garlic.

Tags: pinto bean, Pinto beans, recipes such, andouille sausage, bean chili

Make Chinese Chicken & Broccoli

Make Chinese Chicken & Broccoli

Chicken and broccoli is one of the most beloved items at Chinese restaurants. Wouldn't you love to make it at home? Luckily for you, with just a short amount of preparation combined with a little organization, a hot Chinese dinner can be made at home. Ideally you want to make the chicken, sauce and broccoli separate then combine together and serve with white rice on the side.

Instructions

1. Bring a large pot of water to a boil. Place broccoli in the water and allow to boil for five to seven minutes. If you like softer broccoli, boil for another two minutes. Strain the broccoli with the colander and set aside. Don't worry about the broccoli getting cold; it will be stir-fried later.

2. Bring another pot of water to a boil to cook the chicken.

3. Prepare the chicken as you are waiting for the water to boil. Trim the visible fat and veins from the chicken breasts. Slice each of the chicken breasts across in three sections to make three cutlets.

4. Use the meat tenderizer's smooth side to pound the chicken lightly, but not to the point where it falls apart. Slice the chicken into smaller pieces (about 2-inch-by-2-inch pieces) and set aside.

5. Combine the flour, salt and pepper into a bowl and sift. Add the chicken to the flour mixture and coat all pieces of chicken evenly.

6. Place the flour-coated pieces of chicken into the boiling water. The chicken cooks quickly, so don't walk away. After three to five minutes, remove the chicken from the boiling water either with tongs, a baking spoon with holes, or pour the chicken into the same colander that has the broccoli. Once again, set the chicken and broccoli aside.

7. Heat your wok under medium heat and combine the oyster sauce, soy sauce and water. Bring to a boil while stirring with the wire whisk. Turn off the heat and add sugar. Mix the sugar into the sauce with the wire whisk.

8. To get the sauce nice and thick like the restaurants do, you need to make a thickening agent. In a small glass combine 2 tbsp. cornstarch with 1/4 cup of cold water and stir with a spoon until the cornstarch is dissolved. Add the thickening agent to the sauce and stir with a wire whisk. The sauce should begin to thicken and continue to do so when heated up again.

9. Turn the stove back on medium heat and wait for the sauce to slightly bubble again inside the wok. Combine the chicken and broccoli with the sauce and stir-fry for two to three minutes. It can be difficult to toss the ingredients around the wok as chefs do in restaurants. Therefore, remember that the purpose of this step is to coat the chicken and broccoli with the sauce. The most reliable way to do this is to take a plastic or metal cooking spoon and continuously turn the chicken and broccoli for the above referenced time.

10. Serve with white rice and enjoy!

Tags: broccoli with, chicken broccoli, chicken into, water boil, wire whisk, with wire, with wire whisk

Seasoning For Brown Rice

Long grain brown rice.

Brown rice is rice that is unmilled or only partly milled. It has a nuttier flavor than white rice and is more nutritious because the bran layer is removed to make white rice. Brown rice has a similar calorie, protein and carbohydrate content to white rice. However, brown rice is more nutritious because the bran layer contains several vitamins, such as vitamin B1. Brown rice is very delicious but perhaps plain on its own. There are types of seasoning to add, that contribute to a more interesting flavor.

Instructions

Fresh Parsley

1. Heat 1 cup of water and 1 cup of low-sodium chicken broth, in a saucepan.

2. Stir in 1 cup of brown rice, cover and simmer. Keep it on a low heat for around 45 minutes.

3. Remove the rice from the pan and leave it to stand for five minutes. Stir in 2 tbsp. of fresh chopped parsley and serve.

Basil and Ginger

4. Heat 1 1/3 cups of water and 2/3 cup of brown rice, in a saucepan until boiling.

5. Reduce the heat, cover the pan and simmer for about 45 minutes. Check the rice is tender and the water is absorbed.

6. Stir in 1 tbsp. of soy sauce, 1/2 tsp. of fresh or dried basil, 1/8 tsp. of cayenne pepper and 1/2 tsp. of ground ginger. Allow it to stand for five minutes and serve.

Turmeric and Cumin

7. Blend all of the seasoning ingredients together in a bowl. Include 2 tbsp. of chicken flavored broth mix, 1/4 tsp. garlic powder, 1/2 tsp. ground cumin, 1/4 tsp. ground ginger, 1/2 tsp. white pepper, 1/2 tsp. sea salt, 1/4 tsp. onion powder, 3/4 tsp. ground turmeric, 1/2 tsp. dried parsley and 1 tsp. dried onion flakes.

8. Heat 2 1/2 cups of water in a saucepan until it begins to boil. Add 1 tbsp. of margarine and 1 1/3 cups of brown rice. Reduce the heat, cover the pan and simmer for about 30 minutes or until the water is half absorbed and the rice is starting to become soft.

9. Add the seasoning ingredients to the pan and simmer for an additional 20 minutes. Take the pan off the heat and allow it to rest for five minutes. Add 1/2 tsp. fresh parsley and serve.

Garlic

10. Saute two cloves of garlic and 1/2 cup of chopped onions in a saucepan containing 1 tsp. of olive oil. Use medium to high heat. Continue until the garlic and onions are becoming translucent.

11. Add 1/2 cup brown rice and 1 1/2 vegetable broth. Bring the mixture to the boil and then reduce the heat.

12. Cover the pan and simmer for 40 minutes. Add a dash of soy sauce and serve.

Tags: five minutes, white rice, about minutes, because bran, because bran layer, bran layer

Make A White Chocolate Mocha

White chocolate mocha has a unique taste to it. White chocolate is often smoother than dark or milk chocolate. When making this drink, remember to adjust the ingredients until you find just the right flavor for you. Add more milk or less, add more chocolate for a richer coffee or make it sweeter with more sugar. If you enjoy mocha flavored drinks, and like white chocolate, you'll appreciate the smooth taste of this drink.

Instructions

1. Gather ingredients for the mocha drink. Chop the white chocolate into shavings. Brew a cup of your favorite brand of coffee. Be sure it's hot.

2. Combine the milk and the white chocolate in a large saucepan. Place over medium low heat. Don't raise the temperature to melt the chocolate faster. This may scald the milk. Stir until the chocolate melts completely. This takes less than 3 minutes.

3. Remove the mixture from the heat. Stir until the milk and chocolate are fully combined and smooth.

4. Add coffee to the pan. Stir together until it combines. Mixing the coffee and chocolate together creates the mocha taste.

5. Pour into large mugs. You can also add a garnish to the top like some fresh whipped cream, chopped walnuts, a drizzle of chocolate syrup or white chocolate shavings.

Tags: milk chocolate, Stir until, this drink, white chocolate

Get Your Kids To Eat Brussel Sprouts

This came about all quite by accident one night. During the hecticness of a typical evening at home, the brussel sprouts got over cooked. Guess what? That mushy vegetable that is so good for you nutritionally suddenly became eatable. The kids loved them. The brussel sprouts were crunchy and salty. We named them Monkey Balls. Read on to learn more.

Instructions

Get Your Kids To Eat Brussel Sprouts

1. Place frozen baby brussel sprouts from the grocery store in a fry pan

for stove top cooking or a casserole dish for the oven. Be sure they are

in a single layer, not bunched up together.

2. Add a small amount of butter and salt and pepper to taste. Cook over

stove top or in casserole at 375 degrees F. If using the stove top keep

heat fairly high as you would for sauteed vegetables.

3. Turn often with a spatula so each side gets evenly browned. Remember

that the idea is to over-cook them on purpose. The crispier the better.

4. The result is crunchy, browned brussel sprouts with a salty, buttery

taste almost like popcorn. It may sound weird but kids eat them up and

they still have the nutrition your child needs. No more complaints

about mushy brussel sprouts for dinner. It's Monkey Balls they'll be

requesting from now on!

Tags: brussel sprouts, Your Kids Brussel, Kids Brussel, Kids Brussel Sprouts, Monkey Balls, Your Kids

Roast A Marshmallow With A Magnifying Glass

Use a magnifying glass to roast marshmallows.

Marshmallows are usually roasted at night over a campfire, but if your schedule or location does not allow for a weekend in the wild, you may have to resort to using the sun's rays and a magnifying glass to cook a marshmallow. The glass focuses the sun's rays on a single point, providing enough heat to give a marshmallow a crisp exterior and a gooey interior. This is a good way to heat up your marshmallow without leaving behind any messy ashes or coals.

Instructions

1. Hold a magnifying glass over the ground until the sun's rays are focused into a 1/2-inch circle. Measure the height of the glass with a ruler. You do not want the beams to be all focused on a single point, since that will burn the marshmallow.

2. Poke a skewer through a cardboard box at a distance that is equal to the height you measured for a 1/2-inch circle of sunbeams. The size of the box will depend on the focal distance of the magnifying glass. Do not poke the skewer through the opposite side yet.

3. Cut a circle in the top of the cardboard box the same size as the magnifying glass and place the glass over this circle. Tape the handle to the box to hold it in place.

4. Poke the skewer through the middle of a marshmallow, then put the skewer through the opposite side of the box. It should rotate freely, and the marshmallow should be located directly under the magnifying glass. Cut out one of the sides of the box that the skewer is not mounted through to watch the sun's rays at work.

5. Find a sunny area and slowly turn the marshmallow. The cooking time will depend on the strength of the sunlight, but keep an eye on it through the observation hole you cut in the side of the cardboard box.

6. Pull the skewer back through one end of the the box, grab the marshmallow with a pair of graham crackers and slide it off the end of the skewer.

Tags: magnifying glass, skewer through, 2-inch circle, glass over, opposite side, Poke skewer through, single point

Fry Catfish

This article will teach you fry the best catfish.

Instructions

1. Fill a large 4 inch deep skillet half full of Vegetable Oil.

2. Heat the oil just above medium heat (number 7 if electric) for 20 minutes

3. While oil is heating fill a plastic bag with cornmeal and coat the catfish filets with mayonnaise thoroughly on each side

4. After the catfish is thoroughly coated place it in the bag with cornmeal and shake it up vigorously. The cornmeal will stick to the mayonnaise on the catfish. Be sure the cat fish is well coated.

5. By this time your grease should be hot enough to fry the catfish. Carefully place one piece at a time into the grease. The first piece should start frying right away and sizzle. This is how you know if your grease is hot enough.

6. Gently flip each filet once with a fork after the first 7-10 minutes of frying. When the catfish is golden brown and the bubbling reaction to the grease has settled down considerably then your catfish is done.

7. Place the cat fish onto a plate covered with two layers of paper towels. Once you have the catfish on the place generously sprinkle Johnny's seasoning onto the catfish while it is still hot.

8. Grab a piece throw some hot sauce on it and enjoy!!

Tags: with cornmeal, your grease

Gazpacho Soup Description

Gazpacho is a tomato-based soup.

Gazpacho is a soup that involves simply combining raw ingredients in a bowl. Since there is no need to use a stove top or oven, gazpacho is a good recipe for beginners or those interested in a quick meal with little cleanup.

Identification

Gazpacho is a tomato-based soup that is generally served cold. The soup usually is red in color.

Types of Ingredients

Common ingredients of gazpacho soup include cucumbers, tomatoes, onions, green peppers, garlic and white, crusty bread. In some recipes, the raw vegetables are kept in pieces, while in others, all of the raw ingredients are passes through a food processor.

History

Gazpacho is a Spanish dish originally developed between the eighth and 13th centuries by Arab immigrants in Spain, says Edward Reingold of the Illinois Institute of Technology.

Taste

Garlic is traditionally the predominant spice in gazpacho, while some chefs add hot sauce to make the dish more spicy.

Variations

Some recipes for gazpacho include homemade or store-bought croutons.

Tags: Gazpacho tomato-based, Gazpacho tomato-based soup, soup that, tomato-based soup

Ideas For Hearty Dinners

Hearty dinners are rich, tasty and filling. Whether you want a meat dish, vegetable dish or both for dinner, there are many ways to cook a hearty meal with your favorite ingredients and flavors included. Dinners cooked in a crock pot, baked in the oven or slow cooked over a low heat tend to be the heartiest types of meals.

Chili Con Carne

Chili con carne is a tasty, hearty meal that can be made in a crock pot or slow cooked in a pan. Use a cut of beef that is appropriate for slow cooking, such as chuck steak or any cut labeled as good for stews or pot roasts. Chop the meat into small, bite-sized pieces, trimming away any excess fat. Using chunky pieces of beef rather than ground beef makes a tastier chili, and it is less expensive, too. If you are making the chili in a pan, brown the pieces of meat in a little oil on all sides first, then remove them and fry some chopped onions until they are translucent. Put the meat back in the pan and add chopped garlic, one or two cans of tomatoes, chili powder (the amount depends on the brand and your tastes), salt, pepper, herbs and spices. Bring the mixture to a simmer and cook it for at least 2 hours, stirring occasionally. If you are using a crock pot you can simply add all those ingredients at once and set it to 8 hours on low or 3 hours on high. When the meat is tender, add some drained red kidney beans and sliced mushrooms if you like them. Chili aficionados may debate over the "correct" usage of beans and other ingredients, but you should just make the chili according to your own preferences. If the chili is not as thick as you would like, just simmer it without a lid until it thickens. When the mushrooms are cooked the chili should be done. It can be served alone, or for a very hearty meal serve it over a large baked potato or potato wedges and top with cheese.

Minestrone Soup

Minestrone is one of the heartiest soups you can make, and the basic recipe can easily be adjusted according to your tastes and the ingredients you have at hand. The soup has Italian peasant origins, reflected in its Italian ingredients like pasta and tomatoes, its filling and satisfying taste and its thick texture. The basic recipe starts with frying chopped onions, bacon and garlic in a little butter or oil. Once these ingredients begin to cook, add chopped celery, carrots and tomatoes (fresh or canned), cover and simmer for about 20 minutes, stirring occasionally. Then add a few pints of broth (any kind) and some fresh basil leaves. Simmer for another 20 minutes, then add small pasta shapes like macaroni or shells and some chopped cabbage. After another 20 minutes of simmering, add 2 to 3 tbsp. thick tomato paste and simmer for another 10 minutes or until the pasta is cooked. The soup is traditionally served with grated Parmesan cheese on top. Although most of the ingredients are vegetables, the pasta and tomato paste make the soup thick and filling, and it makes a hearty dinner alone or served with crusty bread. You can adapt the recipe to include any vegetables that you like, but bear in mind the relative cooking times--firm vegetables should be added near the beginning and soft or frozen vegetables toward the end.

Hearty Mac & Cheese

A good, homemade macaroni and cheese is worlds away from the instant packaged version. Using butter and real cheese and baking the dish with a crust of breadcrumbs and extra cheese on top makes it filling and very comforting. The addition of bacon, chicken or any other cooked meat to the mac and cheese makes it a meal in itself; otherwise it is a great side dish. Par-boil the macaroni (halve the cooking time recommended on the packaging), drain it and rinse with cold water to halt the cooking process. Meanwhile, make a thick cheese sauce. First melt about 1/4 of a stick of butter (2 tbsp.) in a saucepan over a low heat. Add plain flour 1 tbsp. at a time and stir it into the butter with a wooden spoon. Stop adding flour when the butter and flour form a soft ball, and cook this "roux" by stirring and mixing it continually over a low heat for 5 to 10 minutes until it has darkened a little. Add 2 to 3 cups of milk a little at a time, stirring constantly to prevent lumps and mixing the milk with the butter and flour. The sauce will be runnier than you want the finished cheese sauce to be, but turn up the heat to medium and continue stirring as the sauce comes to a boil. Stir the sauce as it simmers until it is thick, then add as much of your favorite kind of grated cheese as you want. When the cheese has melted into the sauce, mix the macaroni into the sauce and transfer it to an ovenproof dish. Sprinkle bread crumbs and more grated cheese on top of it, and bake at 350 degrees F for 20 to 30 minutes. The dish should come out bubbling with a golden brown crust on top.

A Quick & Easy Hearty Meal

Most hearty meals are cooked slowly for a relatively long time, but there are some quick and easy alternatives. A big baked potato or sweet potato is simple to make and very satisfying. If you don't want to wait an hour for a potato to bake in the oven, wash the potato and poke it with a fork a few times. Microwave it on high for 5 minutes, turn it over and microwave for another 5 minutes, then it will only need about 20 minutes in the oven for the skin to crisp up. A baked potato can be topped with other foods to turn it into a complete meal rather than a side. A can of baked beans takes just a few minutes to warm up and makes a great topping for a baked potato, especially with grated cheese on top. Some other good toppings are leftover chicken salad or a scoop of cream cheese.

Tags: another minutes, baked potato, grated cheese, over heat, about minutes

Buy A Colander

Visit any cookware store or website and you'll find a variety of colanders made from silicone, stainless steel, ceramic and wire mesh in different colors, sizes and styles. Deciding which colander to buy to best fit your needs requires some thought.

Instructions

1. Buy a freestanding, 5-quart stainless-steel colander for all-around washing and draining. Set the colander in an empty sink to wash vegetables and fruits and to drain hot foods.

2. Safely drain hot foods, such as pasta and potatoes, using a long-handled stainless steel colander. The handle keeps the rising steam away from your face and hands, and the stainless steel keeps hot foods hot.

3. Buy an over-the-sink colander for washing fresh vegetables, especially if your sink often brims with dirty dishes. Some over-the-sink colanders expand to fit wide sinks. A convertible colander fits over a sink and has fold-down legs to convert to a freestanding model.

4. Save storage space with a collapsible silicone colander. Use it to drain hot foods, rinse dried beans, and wash fresh fruits and veggies. The heat-resistant silicone cleans easily and collapses to a width of one inch.

5. Choose a durable plastic keeper to rinse, drain and refrigerate lettuce and other fresh vegetables. Don't use this type of colander to drain hot foods.

6. Use a wire mesh colander for fast draining. Thin pasta, such as angel hair, won't slip through the smaller mesh.

7. Rinse and drain grapes and berries in a decorative ceramic footed or stainless steel colander. Then serve the fruit at the table without having to pull out another serving dish.

Tags: drain foods, stainless steel, colander drain, colander drain foods, fresh vegetables, stainless steel colander, steel colander

Cherry Tomatoes In Cucumber Salad

Cut the cherry tomatoes in half to give a fuller flavor to the salad.

Take a break from the traditional cucumber salad which is made with vinegar and sugar by adding cherry tomatoes and omitting the sugar. The bright red color of cherry tomatoes adds visually to the salad, while the acidic and sweet flavor of the tomatoes replaces the sugar creating a healthier salad. The cherry tomato cucumber salad is simple to prepare, easy to store and makes a refreshing summer side dish as both tomatoes and cucumbers are primarily made of water.

Instructions

1. Combine 1 cup thinly sliced red onions, 3 tbsp. red wine vinegar and 1/8 tsp. salt in a plastic bowl. Cover the bowl with plastic wrap and let the onion marinade for a half hour.

2. Cut 30 cherry tomatoes in half and add them to the bowl containing the onion.

3. Slice one English cucumber into thin pieces and add it to the bowl. The English cucumber is usually sold wrapped in plastic and has smaller seeds than the average cucumber. You won't need to seed or peel it because it won't have the wax build up of the average cucumber. The size of its seeds is also preferable to the average cucumber as large cucumber seeds have a bitter flavor.

4. Wash and cut 1/4 cup fresh basil. Add it to the vegetables in the bowl.

5. Stir 2 tbsp. olive oil into the bowl of cherry tomato cucumber salad. Salt and pepper to taste.

Tags: cherry tomatoes, average cucumber, cucumber salad, cherry tomato, cherry tomato cucumber, cherry tomatoes half, English cucumber

Cook Thai Rice Noodles

Pad Thai uses Thai rice noodles as the main ingredient.

Thai rice noodles are a necessary part of many Thai dishes. The best option is to use fresh noodles. If you can't find fresh in your area, you can substitute dry noodles. Cook the noodles before adding them to your main dish. For example, if you were making pad see ew, you would cook the dry rice noodles in a separate pot while cooking the rest of the ingredients in your wok. When the noodles are done, add them to the wok as you would fresh noodles and continue with your recipe.

Instructions

Cook Dried Thai Rice Noodles

1. Boil enough water to completely cover the dried Thai rice noodles.

2. Add dried noodles to boiling water.

3. Cook as per package directions. Some boxed noodles have you boil the noodles for several minutes. Others instruct you to remove the pot from the heat and let the noodles soak in the water instead of actively boiling them. The important thing to remember here is to only cook the noodles to al dente, or still slightly hard. They will cook the rest of the way in your wok with the other ingredients.

4. Remove the noodles from the water with a spider skimmer and add directly to the wok when the recipe instructs you to add fresh rice noodles. If you don't have a spider skimmer, you can drain the noodles in a colander.

Tags: rice noodles, Thai rice, fresh noodles, noodles have, rice noodles, spider skimmer

Keep Wine From Going Bad

Wine is a complex, ever evolving beverage. If not treated with care, it can spoil very easily. There are a couple very simple things to do in order to keep your wine safe from spoilage.

Instructions

Keep Wine From Going Bad

1. Drink it sooner, rather than later. As simplistic as this sounds, it is the number one reason why most wine "goes bad." Ninety-five percent of all wine made every year was meant to be drunk within the first three years of production. In particular, inexpensive, mass produced wines are meant for immediate enjoyment. The idea of "cellaring" all wine and letting it mature for years upon years is a dubious one. There are only a very small hand full of wines that fall into this category. That being said, all wine should be stored properly in order to keep it at a high level of quality.

2. Keep it out of sunlight. Sun is one of wine's worst enemies. It literally changes the chemical composition of the wine, itself. A dark closet or low lying cupboard is good. A sunless basement is better. Basements are ideal for storing wine, because...

3. Keep it at a constant temperature. This is wine's other worst enemy. The more the temperature vascilates, the more likely the wine will oxidize. Aside from not being good for the living organisms in the liquid itself, the cork that is stoppering the bottle expands and contracts whenever the temperature changes. If it changes too often, the cork will begin to let air in, and oxygen is the third and most dangerous of all of wine's enemies. That is why, if you are cellaring wine for an extended period of time (over five years) you must also...

4. Keep it at a constant humidity. This is where wine cellars and wine storage units start coming into play. Just as with heat and cold, humidity can also affect the cork. A lack of humidity will dry the cork out, it will contract, and, again, let air in and oxidize the wine.

5. Construct your storage unit to your needs. If you have a cellar or basement, there will most likely be places down there that are at a constant temperature and humidity year round. If you are planning on storing wines for a moderate period of time, purchase a thermometer and barometer. Take readings, every day twice a day (at the same times each day) for two weeks. If the temperature and humidity stay the same, this is a great place to store wine. If you don't have a basement, or even if you do and are planning on storing very expensive wines indefinitely (more than five years) invest in a wine storage container. This will keep your wines at a constant, healthy humidity and at a cellar temperature which your own basement (should you have one) may not reach (55 degrees, Fahrenheit is optimal).

Tags: cellaring wine, constant temperature, cork will, five years, From Going

Fine Restaurants In New Brunswick New Jersey

Several fine dining establishments are located in New Brunswick, New Jersey.

The city of New Brunswick is located in northeastern New Jersey. The city is home to a vibrant arts culture centralized in the downtown theater district. Several fine dining establishments are located in and around the city to theater goers that specialize in a wide variety of cuisines ranging from contemporary American to Italian.

The Frog and The Peach

The Frog and The Peach has served fine American cuisine for lunch and dinner to guests in New Brunswick's Hiram Square for over twenty-five years. Their gourmet starters range from organic watercress salad with crispy duck confit and gorgonzola to the house made smoked kielbasa with caraway beer mustard. Dinner entrees include their white bean shrimp ragout, mustard crusted salmon and pan-seared sea scallops with capellini. The establishment was deemed one of America's top restaurants in 2008 by Zagat Guide.

The Frog and The Peach

29 Dennis Street

New Brunswick, NJ 08901

732-846-3216

frogandpeach.com

Daryl Wine Bar & Restaurant

Daryl Wine Bar & Restaurant was voted "Best of the Best" by New Jersey Month Magazine in 2010. The establishment, which is open nightly for dinner, pairs innovative American cuisine with wines from around the world. Choose from appetizers like their homemade Romesco roasted vegetable soup to their olive poached octopus with celery and black olives. Main courses include the free range organic chicken with pisto stew, lobster risotto with snow peas and spring vegetable orzo.

Daryl Wine Bar & Restaurant

302 George Street

New Brunswick, NJ 08901

732-253-7780

darylwinebar.com

Stage Left Restaurant

New Brunswick's Stage Left has been lauded by the San Francisco Chronicle and New York magazine. Open for lunch and dinner daily, the establishment offers a wide variety of Italian inspired entrees. Starters include their roasted beets with pumpkin seed vinaigrette, market salad with pine nut and dried tomatoes as well as their homemade lobster and crab ravioli. Entrees range from their roasted duck breast with blackberry preserve to their poached organic chicken with truffle poultry au jus.

Stage Left Restaurant

5 Livingston Avenue

New Brunswick, NJ 08901

732-828-4444

stageleft.com

Tags: Brunswick 08901, Daryl Wine, Daryl Wine Restaurant, Frog Peach, Stage Left

Make Chicha From Corn

Chicha is a traditional Andean corn beer that is shared during communal gatherings and festivals, to foster a sense of equality and brotherhood. Chicha is most commonly made in small batches in the family kitchen, making this process very simple for you as well. Read on to learn make chicha from corn.

Instructions

Making Jora

1. Husk enough corncobs to yield at least 1 1/2 lb. of kernels. Hang the husked cobs in a warm place for at least two weeks until the kernels are loose and dry on the cob.

2. Remove the kernels from the cobs and soak in water for two days. After a few days, you should notice gas bubbles and a slight odor, a sign of fermentation. Drain the water, rinse the kernels and add new water at least twice a day.

3. Place the kernels in a container that allows for easy draining and turning. Traditionally Andean people use estera, a woven mat made from straw, but you may use a large piece of screen, a clean kitty litter box or even a large colander.

4. Rinse and turn the kernels at least twice a day to prevent mold and increase the rate of sprouting.

5. Stop the sprouts from growing when they are about two to three times the size of the kernel by lying the corn in the sun. When the corn is completely dry, you have jora.

Making Chicha

6. Grind or mash the jora for about 90 minutes over a heat source. Traditionally this process is done in a large ceramic pot over a wood fire, however you can use your home oven. The goal temperature is around 160 degrees.

7. Heat water in a large metal pot and add the mashed jora and yeast. You want approximately twice as much water as jora.

8. Boil for at least 15 minutes or until slightly goopy. Add sugar and spices to taste. Strain the jora from the chicha and add a bit more hot water until the chicha reaches your desired consistency.

9. Store the chicha in a wood barrel if possible for two to four days, before drinking to allow slight fermentation. Glass or ceramic jars are good for storing your corn beer as well, however wood is best.

Tags: corn beer, least twice, this process

Assemble Shish Kabobs

Shish Kabobs are a popular, healthy and great summer grilled meal that the entire family will enjoy. Assembly is easy and you can use a variety of meats, chicken, seafood, bacon, fruits and vegetables. Serve them to the family or invite your friends over for a cook out.

Instructions

1. Cut two sheets of wax paper about 18 inches long. Lay the wax paper side by side on your table or a counter top.

2. Center the shish kabob skewers, lengthwise on the wax paper. Spray both sides of each skewer with a generous amount of non stick spray.

3. Assemble your shish kabobs by threading your chicken first and then alternating with a variety of vegetables and fruit.

4. Place the assembled shish kabobs side by side, layering if necessary in a plastic container. Pour seasoned oil and vinegar mixture over the top of the kabobs and tightly seal the plastic container.

5. Refrigerate shish kabobs for approximately 6 hours before cooking on the grill.

Tags: plastic container, shish kabobs, side side

Make Orangesesame Salad Dressing

Salad dressing is made with oil and seasonings.

Despite what one might think making your own salad dressing is not complicated. In most cases the ingredients listed can be blended together in a container with a lid and shaken so they are combined. An orange sesame salad dressing is ideal to pair with Asian dishes. It is light, yet hearty in flavor and is best served over an Asian noodle salad, or mixed greens with, without grilled chicken.

Instructions

1. Put one garlic clove in a blender, or food processor. Mince the garlic clove.

2. Combine Asian sesame oil, apple cider vinegar, orange juice, soy sauce, sugar, five spice powder, white pepper, salt and minced garlic in a container with a tightly fitting lid.

3. Shake the container vigorously. Continue to shake the container until all the sugar is dissolved into the liquid ingredients.

4. Serve over mixed greens, or an Asian noodle salad. Shake well before each use and store unused portions in your refrigerator.

Tags: Asian noodle, Asian noodle salad, container with, garlic clove, mixed greens, noodle salad

Grilled Vegetable Ideas

Skewers are a foolproof method for grilling vegetables.

Vegetables are often ignored during barbecues in favor of steaks and hamburgers. Skip the salad and throw your vegetables on the grill instead. Grilled vegetables can burn easily, so keep your eye on them. The high heat from the grill brings out a smoky sweetness in vegetables. Asparagus, zucchini, corn, eggplant, mushrooms, peppers, onions and cabbage really stand out when grilled.

Skewers

Skewers are a common vegetable dish at barbecues. But you can make skewers all your own with some interesting additions. Skewer cheeses that don't melt too quickly. Feta, halloumi and paneer can all survive a grill's intense heat. Or, skewer small mozzarella balls (called bocconcini) and grill quickly, just until the cheese begins to melt. Marinate the cheeses in olive oil and fresh herbs for an instant standalone appetizer. Turn your skewer into a deconstructed sandwich. Skewer small slices of French bread, cherry tomatoes, onions and cheese. Add fruit to your vegetable skewers for unexpected sweetness. Pineapple, apple, mango and figs are all delightful when grilled. Watermelon's sweetness is mellowed, resulting in something that tastes more like squash than fruit. Skewers are meant for experimentation. If you can cut it into bite-size pieces, thread it on a skewer and toss it on the grill.

Marinades

Marinating beforehand is a must for moist, flavorful vegetables. The marinade also prevents veggies from sticking to the grill. Combine equal parts olive oil, lemon juice, and loosely packed, chopped fresh herbs for a light marinade. Or, switch out the lemon juice in flavor of balsamic vinegar for flavor and color. Add an equal part soy sauce for Asian-style vegetables. A few tablespoons of honey will give vegetables a sweet kick. Add a few cloves of fresh garlic or a few teaspoons of dried spices. Allow vegetables to marinate at least 30 minutes before grilling. Once the vegetables are on the grill, brush them a few times with the marinade to set the flavor in nicely.

Salsa

Dress up a store-bought refrigerated salsa on your own at home. Cut peppers and onions in half and grill until they're charred and tender. You can even grill whole tomatoes. If you like your salsa spicy, grill whole jalapeño peppers. For a sweet salsa, try grilling chunks of pineapple and mango. Dice the grilled fruits and vegetables and add to a bowl. Combine with the store-bought salsa, and serve with tortilla chips. You can pair it with grilled guacamole. Halve and pit a few avocados, then grill them. Mash the flesh with a few tablespoons of salsa, lime juice, salt and pepper.

Salad

The charred, smoky flavor is a whole new take on salad. Slice romaine hearts lengthwise so that each half is still held together by its roots. Brush lightly with olive oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred, about 30 seconds. Flip and char on the other side. Transfer to a plate, leaving each half intact. Top it with chopped veggies and simple vinaigrette. Or, do a different take on Caesar salad. Top with small chunks of crusty bread, Parmesan cheese and Caesar dressing. Serve warm.

Tags: each half, fresh herbs, grill whole, lemon juice, peppers onions, salt pepper

Wine Mixed Drinks

Serve wine mixed drinks to your guests at a holiday party.

Wine is a versatile drink that can be mixed or blended with other types of alcohol. Mixing wine with other substances can lead to interesting and new drink flavors and appearances. With a few simple steps, you can learn to prepare a beverage that's elegant and wild, all at the same time.

Pink Sangria

Classy, pretty and, well, pink, the Pink Sangria is a wine mixed drink that uses peach-, watermelon- or raspberry-based ingredients to give it its pink color and lemons to give it a slightly sour taste. To make this drink, you will need 1/2 oz. lemon rum, 1 oz. of peach liquer, 1 oz. of sour watermelon schnapps, 1/2 oz. of raspberry vodka, 3 oz. of white wine, 1 part sour mix --- which is 1 cup sugar, 1 cup water, 1 cup lime juice and 1 cup lemon juice mixed together --- 1 part lemon lime soda, 1 wedge lime and 1 slice of orange. Cut-up strawberries are optional. To make the drink, take all the fruit wedges and squeeze the juices into a glass. Fill the glass with ice until it almost reaches the top. Add in the peach liquer, the sour watermelon schnapps, the raspberry vodka, the lemon rum and the white wine and stir the ingredients together. Then add sour mix and lemon lime soda. Get a shaker and shake the contents together. Pour the contents into a tall glass. Add strawberries to garnish, if desired.

Viscusi Cocktail

The Viscusi Cocktail is a refreshing mixed drink and serves as an elegant presentation for a cocktail party. The drink includes Caribou Crossing Canadian Whisky as well as Quady Essensia Orange Muscat dessert wine, topped off with Prosecco, an Italian wine. You will need 1 1/2 oz. of Quady Essensia wine, 1 1/2 oz. of Caribou Crossing Canadian Whisky, one dash of orange bitters, a dash or two of Prosecco wine and an orange twist. Add the first three ingredients in a champagne flute. Top the drink off with Prosecco wine or other sparkling wine. Garnish with an orange twist.

Aloha Bubbly

The Aloha Bubbly is a translucent mixed wine drink with a tinge of pineapple flavor. The drink can be easily prepared and served to guests as a savvy cocktail. Ingredients include 2 oz. of pineapple juice, 2 oz. of dry white wine, 1/2 tbsp. of powdered sugar and club soda. Mix the pineapple juice, sugar and 2 oz. club soda, and pour into a highball glass. Stir the ingredients together and fill the glass with ice. Pour in dry white wine, and fill the class with club soda. Stir the contents together lightly and top with an orange or lemon peel spiral. The drink can also be served with a strawberry.

Tags: white wine, club soda, Aloha Bubbly, Canadian Whisky, Caribou Crossing, Caribou Crossing Canadian

What Is Andouille Sausage

Andouille is a spicy and smoked Cajun sausage that is made with ground pork, spices and onions. It has its roots in the French immigrants who came to southeastern Louisiana from Canada. It is popular in gumbo and jambalaya.

Types of Andouille

The first type of andouille is andouillet, which has its origins in France. It is made with tripe and pork intestines and has a milder flavor. The Cajun-style andouille has a smoky flavor and is more spicier.

Uses of Andouille

Aside from gumbo and jambalaya, andouille can be used as a breakfast sausage with grits and eggs. It can also be used in pasta dishes, Mexican dishes and savory pies.

Popular Andouille Brands

Some major producers of andouille sausage in Louisiana include Savoie's, Richard's, DD Patton's Sausage and Manda's.

Where To Purchase Andouille

If you live in Louisiana, your local supermarket will have various brands of andouille to choose from. If you live elsewhere, there are local companies that sell it online.

Similar Sausages

A relative of andouille sausage is tasso, which is made from the shoulder butt, in a salt cure, and made with spices such as cayenne pepper.

Tags: made with, andouille sausage, gumbo jambalaya

Cook Sea Scallops

Sea scallops are tender medallions of shellfish muscle. Fresh sea scallops tend to be more tender than frozen, which can be rubbery. Visit the fishmonger for fresh scallops. Pan-seared with a little herbs and butter, sea scallops make an easy, elegant meal.

Instructions

1. Coat the bottom of a nonstick saute pan with clarified butter. Over medium heat, add about 1 tbsp. of freshly minced garlic.

2. Cook the garlic in the butter over gentle heat. Add a mixture of dried dill, thyme and basil to the hot butter. Maintain an even temperature to properly cook the butter.

3. Add the scallops immediately as the spices begin to bloom. Increase the heat and keep the pan moving.

4. Use a narrow fish spatula to turn the scallops until slightly golden on all sides. Lower the heat to avoid scorching the garlic. Cook the scallops 1 to 3 minutes on a side, depending on their size.

5. Continue to cook over medium heat. When the garlic is golden brown, the scallops should be cooked through and just done.

6. Remove the scallops to a plate as they continue to cook. Prepare to deglaze the pan, if desired.

7. Mound the scallops on a bed of greens, rice or couscous. Serve with a wedge of lemon or lemon butter.

Tags: butter scallops, garlic Cook, medium heat

The Best Ingredients For Chicken Noodle Soup

Chicken stock is the basis for the best chicken noodle soup.

Golden broth, fragrant with chicken, the flavor of vegetables and the satisfying slurp of noodles means you've brought the best chicken noodle soup to the table. This level of soup perfection does take time but, surprisingly, not a lot of effort. Your stove does most of the work.

Broth

Homemade is best to make good broth. Don't be stingy with the chicken bones. Save up bones in the freezer until you have several pounds. Add a whole chicken, cut in pieces, to the pot as well. Bake the chicken until the skin is golden brown. That adds flavor and color to the broth. The chicken does not and should not be cooked through at this point. Place everything in a large soup pot. Add in celery stalks, carrots broken in half, onions sliced in half, a bunch of parsley and two bay leaves. Cover the mixture with an inch of water and simmer it for two to three hours to extract all of the flavor from the chicken and vegetables. Strain the mixture. Throw away the spent vegetables and chicken bones. Pick out the chicken meat and use it later for casseroles. It won't have much flavor because you've cooked it so long. Refrigerate the broth in a clear glass bowl. When the broth cools, the chicken fat will congeal on the surface. Remove about two-thirds of the chicken fat. Do not remove all of the chicken fat because it adds flavor and body to the soup.

Chicken

During the last 20 minutes of cooking time for the broth, add boneless, skinless chicken breasts to the homemade broth. Skim off any foam. Remove one of the breasts from the broth and cut it open to see if it's done. It should be opaque with no pink. Cut the breast in 1/2-inch chunks. Keep it refrigerated until you use it in the soup.

Vegetables

The best chicken noodle soups begin by sauteing chopped onions and celery in chicken fat until they are translucent. That brings out the sweetness in the onion. Add vegetables to the homemade chicken broth. Peas, carrots and chopped parsley add more flavor and textures. Cook the soup long enough so that the vegetables are tender, which should be not more than 20 minutes. Do not simmer the soup for hours because you've already done that with the broth. Add the white meat chunks of chicken during the last five minutes of cooking.

Noodles

Flat, thin egg noodles absorb the flavor and cook quickly in the broth. Pastas could be used, but they have a longer cooking time. If you use pasta, cook it separately in salted water. Add the egg noodles to the soup about 10 minutes before you plan to serve it. The noodles will be firm, but not soggy, from sitting in the soup.

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Hotels In Monterey California

Monterey is an ocean lover's destination.

The city of Monterey is located in Monterey County along the central coast of California. This vacation destination is surrounded by the world famous Pebble Beach Golf Links, the Monterey Bay Aquarium, the vineyards of the Salina valley and Big Sur's redwood groves. Monterey combines historical locations with breathtaking scenery.

Hotel Pacific

The Hotel Pacific is located at the edge of Cannery Row near the Monterey Bay Aquarium and the Old Fisherman's Wharf, where you will find a variety of restaurants. Hotel Pacific is a small, Spanish-style hideaway architecturally designed to match Monterey's historical missions. Guest accommodations feature gas fireplaces, feather beds and private balconies or patios. This is an all-suite hotel with high-speed Internet access, turn-down service and an honor bar in each room.

Hotel Pacific

300 Pacific St.

Monterey, CA 93940

800-554-5542

hotelpacific.com

Moneterey Plaza Hotel & Spa

The Monterey Plaza Hotel & Spa is a waterfront hotel that overlooks Cannery Row, allowing you to watch the active sea life from your room's balcony. This is the only four star hotel in Monterey. Rent a kayak on the hotel beach or enjoy a golf package at one of the 19 local championship courses. Guestrooms include color TVs, ceiling fans, marble vanities and plush terry robes. Enjoy a spa treatment at the Monterey Plaza's Vista Blue Spa.

Monterey Plaza Hotel & Spa

400 Cannery Row

Monterey, CA 93940

831-646-1700

montereyplazahotel.com

Portola Hotel & Spa

The Portola Hotel & Spa is a luxury hotel that offers guests discounts on golf, whale watching expeditions and aquarium tours. Rooms are decorated with comfortable boutique furniture, wooden shutters and pillow top beds dressed with luxury linens. Accommodations include high-speed Internet access, cable TVs and in-room coffee services. Enjoy the hotel pool, stroll down to the beach or visit the many nearby shops and restaurants. Jack's Lounge and Peter B's Microbrewery are located on the property if you don't feel like leaving the Portola for dinner.

Portola Hotel

Two Portola Plaza

Monterey, CA 93940

866-711-1534

portolahotel.com

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Make Quick Bread In A Bread Machine

If you have a bread maker, you can make quick bread in about 70 minutes instead of going through all the cycles-these can take two or three hours-the bread maker generally requires to make a warm and tasty loaf of bread. Banana bread is just one example of make a quick bread in a bread machine. After 70 minutes of preparations and baking, you will have a warm bread to serve.

Instructions

1. Peel the bananas. Cut in half, lengthwise, and cut the halves in half.

2. Place the flour, eggs, baking soda, baking powder, vegetable oil and sugar into the bread machine pan. Add the cut bananas.

3. Select the dough setting on the machine and press the start button. Allow this process to run for 5 minutes. Use a plastic spatula to scrape the sides and get all the ingredients blended, including the bananas. Press the stop button after 5 minutes when all the ingredients are blended.

4. Use the spatula to level the top of the dough. Smooth it down so that the dough is level in the bread machine.

5. Close the cover of the bread machine. Select bake from the menu and press start. The bake cycle should take roughly 50 minutes, but can vary between bread machines.

6. Check the loaf of bread after the timer goes off. Stick a toothpick or a fork in the bread. If the object comes out clean, the bread is done. If there is dough on the object, bake for an additional 10 minutes until done. Check with the toothpick or fork again until the bread is done.

7. Remove the bread pan from the machine and cool for 10 minutes before flipping the pan over and removing the bread.

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Cook Rice In A Microwave Perfectly Every Time

Cook rice in a microwave for fluffy, clump-free results.

With the right method, cooking rice in the microwave allows you to prepare rice perfectly every time. Using the microwave to make rice is simple and time-saving, and can result in fluffy, clump-free rice with little to no residual water. By using the correct ratio of water to rice, and an appropriate-sized cooking vessel, you can quickly and correctly cook rice in a microwave.

Instructions

1. Measure out the rice and water in the correct ratio. Determine the number of cups of rice you need. For regular long-grain rice, use a 2:1 water to rice ratio. If preparing parboiled or whole-grain brown rice, use 2 1/4 cups of water for every cup of rice.

2. Add the rice and water together in a microwave-safe bowl. Cover the bowl. Use a bowl that holds at least 2 1/2 to 3 qt., keeping in mind that rice triples in volume when cooked.

3. Add butter or margarine and salt, if desired, to the rice. Place the bowl in the microwave.

4. Microwave the rice on high for 5 minutes. For long-grain rice, reduce power to 50 percent and microwave for 15 minutes more. For parboiled and brown rice, reduce power to 50 percent and microwave for 20 minutes more.

5. Remove the bowl from the microwave and let it stand for 5 minutes. Do not disturb the rice during the resting period. Stirring the rice will release excess starch and make the rice sticky. Check the rice after 5 minutes and fluff with a fork if all liquid has been absorbed. If the rice is still hard and the liquid is not absorbed, microwave the bowl in 2-minute intervals until the rice is tender and the water is absorbed.

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