Laugh at high produce prices in the store and get the greens you really want when you design and plant your own salad garden. Expand your gardening horizons with mesclun, chards and more lettuces than any grocer offers.
Instructions
1. Remember the greatest salad you ever ate and list the ingredients. Start with green leaf lettuce and add fancy spring greens, edible flowers, crisp radishes and cherry tomatoes - you name it.
2. Find a sunny spot for a garden bed or a collection of containers. Make sure you'll tend and use the garden - put it where you pass by every day, or just outside the kitchen.
3. Locate your salad garden near a water source. Try to meet all of these ideal conditions and give the garden an eastern exposure as well.
4. Draw the garden space on graph paper and begin sketching in plants. Plan for an obelisk or tepee trellis at the center - something with height to anchor the bed.
5. Put the tallest plants on the east side so they don't cast a shadow all day long on the plants below. But use that shadow to keep greens sweet at midsummer.
6. Edge with edible flowers like nasturtium and dianthus for a friendly look. Or surround your salad garden with a decorative edging and let trailing herbs spill out.
7. Plan for a tight planting and a quick-succession harvest. Start with four leaf lettuce plants in 1 square foot, or four spinach, two chard or a dozen green onion sets. Harvest the first leaves of each and later the whole plant.
8. Design your garden so it suits you all season. Plan for early Bibb lettuce to give way to bush cucumbers, and replace tomatoes with fall collards and garlic at season's end.
Tags: your salad garden, your salad, edible flowers, leaf lettuce, salad garden, Start with
The Tony Ferguson Diet is a shake-and-soup diet focusing on low glycemic index (GI) foods and low caloric intake. The main structure is to replace two meals a day with a Tony Ferguson diet shake or soup, have a third meal consisting of protein and vegetables, and round out daily nutrition with two servings of low GI fruit and at least three cups of low GI vegetables. Additionally, Tony Ferguson Diet Jelly may be consumed throughout the day.
Low Glycemic Index
The glycemic index (GI) was originally developed to determine which foods affect diabetics' blood sugar levels the greatest, and is often referred to as "low carb," but is actually more of a "specific carb" diet. According to the Glycemic Index Foundation, low GI foods are ones that are found to produce only a small change in blood glucose (sugar) and insulin when eaten and digested. The weight loss effects found from consuming foods that are low in GI rating were basically the icing on the cake.
Definition of Low GI
The Tony Ferguson Diet provides a list of pre-approved vegetables and fruits, but having an understanding of GI values can help dieters expand their list and avoid monotony in their food intake. A food is considered low GI if the glycemic index rating is 55 or less. Medium GI is considered to be 56 to 69, and high GI is 70 and up.
List of Low GI Vegetables
The following are considered safe for low GI food consumers:
Alfalfa sprouts
Asparagus
Beans, green/wax
Bell peppers
Bok choi
Broccoli
Brussels
Cabbage
Carrots
Cauliflower
Celery
Collard
Cucumbers
Eggplant
Greens
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard
Okra
Olives
Onions
Peas
Peppers, hot
Pickles
Potatoes, boiled
Radicchio
Radishes
Rapini
Snow peas
Spinach
Sprouts
Sweet potato
Swiss chard
Taro
Tomatoes
Zucchini
Potatoes and sweet potatoes that are eaten with their skins have also been found to produce a significantly lower blood sugar spike than when eaten without the skins.
Tags: Tony Ferguson, Ferguson Diet, Tony Ferguson Diet, blood sugar, found produce, glycemic index, weight loss
A bowl of thick, homemade chili is the perfect way to warm up after a cold day. Chili is often relegated to the soup category at restaurants and not always considered an actual meal. However, a bowl of chili can be an entire meal if made thicker and heartier. Whether you are using a crock pot or a stove top, any recipe for chili, with a few simple tips, will become easy to make deliciously thick.
Instructions
1. Use less water than your recipe requires. Typically, halving the amount of water will thicken up your chili sufficiently.
2. Use more of whatever your base substance is in the chili--whether ground beef, turkey, tofu or beans--than the recipe calls for. Instead of using less water, use the same amount of water as the recipe calls for, but add more meat or beans, and your chili will also become thicker.
3. Drain your tomatoes or beans if you are using canned items. Ideally, if you have the time, use dried beans and fresh tomatoes as simmering them with the rest of the ingredients will cook them sufficiently, and they will absorb some of the liquid.
4. Combine a tablespoon of cornstarch, corn flour, corn meal, masa harina or even regular flour with a quarter cup of water and stir into your chili.
5. Cook your chili on a lower temperature for a longer time to give it extra time to thicken.
6. Add tomato paste. In some recipes this works better than flour as it keeps a tomato-based taste but is a thickener as well.
7. Add cheese, sour cream, crackers or chips to the chili before serving.
Tags: your chili, amount water, Chili Thicker, less water, Make Chili, Make Chili Thicker
The Tuareg people have nomadic roots. The members mainly are located in the Sahara Desert of northern and western Africa. The culture and habits for these people have barely changed over the years. This practice extends into culinary habits, as they tend to eat a rather simplistic diet that primarily consists of grains and dairy. In addition, goat's meat is occasionally used for consumption.
Millet
This grain is one of the most widely consumed types consumed by the Tuareg people. Because they mainly live in a desert environment, the Tuareg have limited culinary choices as a result. One of the most popular dishes is called eghajira, which primarily contains millet.
Goat's Cheese and Milk
Dairy is another extremely important aspect of the Tuareg people's diet. One of the most commonly found animals besides camels are goats. As a result, the goat's milk is used for direct drinking, as well as for making cheese. Eghajira also uses goat's milk as well.
Fruits
Fruits do not account for nearly as much of the Tuareg people's diet as grains and dairy, but they are still eaten at certain times. Melon is one of the more popular fruits that is consumed seasonally.
Goat Meat
In addition to providing milk and cheese, goats are sometimes used for their meat as well. This practice mainly is reserved for holidays. The goats are slaughtered sparingly because of their other uses.
Rice
Rice is another food on which the Tuareg depend. The ability of rice to remain edible for long periods of time is ideal for desert dwellers and a nomadic lifestyle.
Tags: Tuareg people, goat milk, grains dairy, people diet, people have, This practice
Garlic adds flavor to recipes, and comes in many different forms and varieties.
Garlic is a versatile plant with a variety of uses in cooking. It adds flavor to dishes and can also be used to bring out or complement other flavors. When it is not convenient to use a clove of garlic, there are many substitutes available. Garlic is available in many different forms, and each form produces a different flavor and texture in your cooking, so it is important to know which works best with your recipe.
Dried Garlic
Half a teaspoon of dried garlic flakes or 1/8 tsp. of garlic powder are equivalent to one clove of garlic. Dried garlic gives you the flavor of garlic without the consistency of whole, chopped or minced garlic, without adding salt or other additives. It's useful in sauces where you want garlic flavor but need to maintain a smooth consistency.
Garlic Salt
Half a teaspoon of garlic salt can be used instead of a fresh clove of garlic, but you will need to reduce the amount of salt added to your recipe so that you don't end up over-salting the dish.
Onion
You can use onion in recipes instead of garlic by simply using the equivalent amount of onion to replace the garlic. This is useful when you need to maintain flavor but don't like, don't have, or are allergic to, garlic. Onion will give a sweeter and milder flavor to your dish. Onion powder and salt can also be used in place of fresh onion.
Tags: clove garlic, adds flavor, also used, different forms, dish Onion, garlic without, Half teaspoon
Pressure cooking takes the work out of cooking. Once all the ingredients are added and the pressure has been set; all that is left is time. Although just about anything can be cooked in a pressure cooker; a main dish of chicken and potatoes is one of the fastest and easiest recipes to prepare. As long as you pay attention to pressure settings, cooking times and liquid amounts; a delicious and easy meal will be yours in a short time with minimal effort.
Instructions
1. Add cooking oil to a skillet and heat to medium heat.
2. Add chicken breasts. Saute on each side of chicken breast for four to five minutes to seal in juices. Remove from skillet. Set chicken aside to cool.
3. Wash, but do not peel, four to five small to medium potatoes. Poke several holes in the potatoes with a fork to avoid split potatoes in the pressure cooker later. Set aside.
4. Add chicken stock and spices to pressure cooker.
5. Add chicken and potatoes.
6. Make sure lid is securely sealed.
7. Set pressure on high and cook for 10 to 12 minutes. Some pressure cookers have automatic-release settings. Check owner's manual to determine which one would correspond to 10 to 12 minutes of cooking on high pressure.
Tags: pressure cooker, chicken potatoes, four five
A ballpark hot dog, a ham sandwich and a turkey sub don't taste the same without a hefty dose of mustard. Luckily, mustard is cheap and easy to acquire. It's in the refrigerator, at the condiment stand or already spread nice and even on your just-bought sandwich. Here's a quick, make-at-home mustard recipe for that rare occasion when this tasty topping is out of reach.
Instructions
1. Combine 1 cup of water with a 2-3 tablespoons of lemon juice. Put the mix in a bowl and add 3 tablespoons of yellow mustard seeds and 3 tablespoons of brown mustard seeds. Let it sit for 8 hours or overnight.
2. Empty the mustard seeds into a food processor or electric mixing bowl. The food processor is recommended. Be extra cautious when using an electric mixer to make this condiment.
3. Add 1/2 cup flour, 2 cloves garlic, 1 tablespoon of salt, 1 tablespoon of powdered sugar and 1 teaspoon of turmeric to the food processor.
4. Puree your ingredients in the food processor. Run the machine until you can see that everything has been thoroughly mixed and all the mustard seeds have been ground up. This usually takes about 3 minutes.
5. Collect your newly-mixed mustard and pour into a condiment jar or other container with a sealable lid. Store in the refrigerator.
Cakes are often covered with frosting, which can be either smoothed or swirled. The smoothest and most pristine of all finishes, however, is done with rolled fondant. Fondant can be purchased ready-made or you may make it yourself. It has the consistency of pliable modeling clay but is an edible sugar product. Covering the cake smoothly can be a bit tricky, but if you exercise patience and practice a few times, you can turn out professional-looking cakes.
Instructions
1. Mix the cornstarch with the powdered sugar. Cut the foot off a clean pair of pantyhose, then cut two 6-inch lengths of the leg part of the pantyhose. Put one "tube" of hose inside the other. Tie off one open end of the pantyhose "tube" with a rubber band. Place the cornstarch/powdered sugar mixture inside the "tube" and tie off the other end with a second rubber band.
2. Tap the pantyhose "tube" on the surface of the rolling mat so the mat is coated with a thin layer of powder. Then, take out a tablespoon of piping gel and wipe a 1-inch band of it around the lowest edges of the sides of the cake (on top of the smoothed icing).
3. Unwrap the fondant and with clean hands, fold, then press and flatten it over and over again to warm the fondant and make it more pliable. When it is warm and pliable, roll it into a ball and flatten it on the rolling mat with the heel of your hand. Lift it up, tap more powder onto the mat and flip the fondant over onto the mat.
4. Tap more powder onto the fondant and begin rolling it with the fondant rolling pin. Roll from the center to the top, the center to the bottom, the center to the right, and the center to the left. Lift the fondant up, tap more powder onto the mat, then flip the fondant over and onto the mat. Begin rolling again as before. Roll until the fondant is slightly less than 1/4-inch thick.
5. Elevate the cake, which has previously been iced with buttercream icing and smoothed. You may use an upturned bowl to elevate the cake. Drape the fondant over the rolling pin to transfer it to the cake. Flip the fondant onto the cake.
6. Use the fondant smoother to smooth the fondant over the top of the cake. Holding the fondant slightly away from the side of the cake, use the fondant smoother to smooth the fondant down on the side of the cake. Continue moving around the cake, holding the fondant slightly away from the cake as you smooth it down. Work carefully and avoid any wrinkles in the fondant. Use the knife to trim off the excess fondant at the base of the cake.
Tags: fondant over, fondant slightly, more powder, more powder onto, pantyhose tube, powder onto, away from
While most people think of lobster boiling in a pot, you can also cook it on a barbecue grill. This guide will show you the best method for barbecuing a whole lobster. This will save you time, especially if you have to prepare several of these. By cutting out the splitting and trimming of the lobsters before putting them on the grill, you can have dinner ready faster.
Instructions
1. Heat the barbecue to medium or medium-high heat. If you have a gas grill, you can set it to this setting, but if you are using charcoals, you should be able to hold your hand over the coals at the same level as the food will be for only 4 to 5 seconds before you have to pull it away.
2. Place the whole lobsters on the barbecue with their shell side down.
3. Cook on the first side until the shell turns bright red. This will be about 5 minutes.
4. Flip the lobsters and cook on the other side for another 5 to 9 minutes or until the entire shell is bright red.
5. Serve the lobster on serving platters with lemon wedges, melted butter, seafood forks, claw crackers and lots of paper towels.
Constructing a gingerbread house is fun, but it can often be a complicated all-day project and a lot of work. However, a gingerbread house constructed of graham crackers makes the process much easier. Get in the Christmas spirit, make several houses and invite everybody over for a gingerbread house decorating party.
Instructions
Constructing the Graham Cracker Gingerbread House
1. Stack two cake boards together. Wrap them with food-safe wrapping paper, and secure it with tape.
2. Trim one quarter off four graham crackers to create the shorter front and back of the rectangular gingerbread house. Put them on a cutting board and place a serrated knife where you want the cut. Rock the knife back and forth a few times, and then push it straight down through the cracker. Full-sized crackers will be used for the two sides.
3. Create a triangle for the front and back of the house, for the roof to rest on. Cut one quarter off the end of two crackers, as directed above, one for the front, and one for the back. Then, find the center point of each, and make two angled cuts to create a triangle.
4. Make two roof sections. Use the cake decorating tube filled with royal icing to glue two full-size graham crackers together. This will be the roof for one end of the house. Glue two more crackers together for the other end. Place the roof sections on waxed paper or parchment paper to firm up while you construct the house.
5. Begin putting together the four walls of your gingerbread house by using royal icing to glue two full-size crackers and two and three quarter-sized crackers onto the cake board, in a rectangular shape. Allow it to dry for a few minutes.
6. Add icing to the bottom and sides of four more crackers, and glue them to the structure. The gingerbread house will be two crackers high. Let it set up for a few minutes, then glue the triangular pieces to the front and back of the house. If you have difficulty getting the pieces to stay put, hold them in place for a few seconds so they can set up.
7. Put a generous line of royal icing over the entire top edge of the house, and carefully glue the roof pieces to the house. You may need to use a glass, or something of the right height, to hold the bottom edges of the roof in place while it dries. An extra set of hands is also helpful, so recruit your spouse or kids to help with this step.
Decorating the Graham Cracker Gingerbread House
8. Practice making scalloped edges for the gingerbread house. First, make sure your bag has a star tip and that it's full of royal icing. Working on parchment paper or waxed paper, squeeze out a glob of icing, and pull the bag down, squeezing off the line of icing. Create another glob joined to the bottom of the first one, and pull it down in the same way.
9. Make scallops on the gingerbread house to cover the joins, working from the peak of the roof down to the bottom corner of the house. Make a scalloped line on all four corners of the gingerbread house. You might want to practice this on waxed paper first.
10. Use a plain tip to draw windows and doors on the gingerbread house. Attach a small star tip to add shutters to the windows.
11. Fill a cake decorating bag with green royal icing, and attach a large star tip. Make a wreath on the front door by placing a circle of stars on the upper part of the door. Poke a few small red candies in the wreath to indicate holly berries.
12. Use the same star tip and green icing to make a path leading to the front door. Hold the bag as vertically as you can.
13. Put the leaf tip on the decorating bag and cover the cone-shaped ice cream cone with green icing. Starting at the bottom, make leaf shapes around the cone. Continue working around the cone and up until it's completely covered. Decorate the tree with candy sprinkles.
14. Cover the roof with a smooth layer of white frosting, and decorate it with any candies you like. Create a flagstone path from broken candies. Use your imagination and add candies to add character to your gingerbread house.
Tags: gingerbread house, royal icing, front back, gingerbread house, Cracker Gingerbread, Graham Cracker, Graham Cracker Gingerbread
Popcorn is a treat that nearly everyone loves and can enjoy. This buttered or flavored treat packs into a variety of bags that can be decorated for events and gifts. It is easy to decorate a popcorn bag for any event.
Function
Bags are used to contain popcorn that is for sale or given as snacks. The bags are used to hold a specific amount that will give plenty to snack on. The bags protect the popcorn and keep it fresh. Home grown popcorn can be packaged in cellophane or zipper closed plastic bags to sell to customers or be given to friends. Popped corn can be packaged in cellophane, plastic or paper bags. Popcorn can be given as take aways at parties, weddings, store openings and events. Decorated popcorn bags can be used as advertising, thank yous or unique hand-delivered party invitations.
Types
Package popped corn in a striped paper bag that has a pre-printed party invitation on a large sticker can act as a unique invitation to a circus, movie themed or carnival birthday or block party. You can also sell package popped corn for school party treats or a at school in food safe paper bags decorated with a large sticker that reflects the season, animals or colorful letters.
There is a wide variety of decorative ways to embellish gift bags for popcorn. For a more elegant bag, cut out a section in the middle of a waxed paper bag and adhere food safe cellophane for a window to see the popcorn through. Cut out a heart, tree, pumpkin or egg shapes just to name a few.
If you package popcorn in a paper bag you can make the package look like an apple with a stem, pumpkin or Santa's sack. Buy colored bags for this project. Tape the popcorn filled bag tightly about two inches from the top to secure. Shape the top of the bag into a stem and wrap with colored tape. Glue a leaf cut from felt or paper to the stem.
Shape a paper bag into a tote bag or gingerbread house for a Christmas addition to a food gift basket. The gingerbread house can be finished with stickers to complete windows, door and candy trimmings.
Considerations
Decorate popcorn bags with items that will keep the food safe. Markers and paint can leak through the bags and contaminate food. Stickers and decorative paper crafting is the safest way to protect the popcorn provided for others to eat. Get the popcorn packaged quickly to keep it fresh and tasty. Seal bags well with colored staples or stickers to keep the popcorn tasting delicious.
Potential
You can make adorable or beautiful decorated popcorn bags. Go beyond the grease spotted brown paper bag filled with so-so popcorn. Make flavored popcorn and fill white paper bags with a cup in each one. Shape the bags into ball shapes and tape securely closed. One white bag can be decorated as a baseball, softball or soccer ball with strips of tape or stickers. Tape two bags together and create a snowman. Make the eyes, nose and mouth with stickers and tie a ribbon scarf around the joined area of the two bags.
Time Frame
A decorated popcorn bag project can take an hour for a simple sticker decorated classroom group or hours for elegant wedding, advertising or party take aways. Always practice the type of decorated bag you plan to do ahead of time. If you are going to package the special coated sweet popcorn for a wedding you can make the packaging decorations a month or so ahead of the packing process. Pre-printed stickers with a message from the bride and groom to stick on to a piece of elegant paper or card stock. Make small satin ribbon bows to tie on to a length of ribbon. Attach the card to the ribbon and tie around a cellophane package filled with popped corn. Apply heart stickers to seal the bag when you put the items together.
Plan ahead, prepare what you can before the popcorn must be packed and you will be able to give or sell a nice treat in decorated bags that will be memorable.
Tags: food safe, paper bags, popcorn bags, that will, bags that, bags used, bags with
Who doesn't love deep fried food? Unfortunately, deep frying food at home can seem intimidating. This is especially true if you choose to do your deep frying on the stove top. If you purchase a deep fryer though, things become easier. Of course, there are steps you need to follow to find the perfect deep fryer.
Instructions
1. Look for an immersion heating element. Immersion deep fryers heat up more quickly than models that have the heating element bonded to the bottom of the pot. Immersion elements also make the deep fryer easier to clean.
2. Choose a model with a removable oil reservoir. A removable oil reservoir makes cleanup a snap. It also makes it easier to filter and store your leftover oil.
3. Find a model with varying temperatures. Varying temperatures allow you to deep fry your food perfectly. This is because some foods fry best at 350 degree, while others fry best at 375 degrees.
4. Pick the perfect size. If you're just frying foods for yourself, you won't need a very large model. If your frying for a large family though, you'll need a large deep fryer. Some models are so large that they hold two baskets.
5. Remember that a safety cord is a must. Deep frying can be extremely dangerous. A safety cord breaks away easily should something get snagged on the cord. This prevents the deep fryer from spilling hot oil all over you and your kitchen.
Tags: deep fryer, deep frying, heating element, model with, removable reservoir
Olive oil has been on the news as the healthier choice for cooking. With its higher smoke point and wonderful flavor, it is wonderful in all dishes, from salad dressings to stir-fry. Changing your cooking oil to olive oil is easy and a healthy idea.
Instructions
1. Learn the difference between the three types of olive oil. They are extra virgin, virgin and olive oil. Extra virgin is less than one percent acidity. It is made from the first pressing of the olives. Extra virgin is the most expensive and flavorful. Virgin olive oil is the same processes with slightly riper olives. It is one and a half percent acidity. Olive oil or pure olive oil is from the second pressing or the chemical extraction of the oil.
2. Use extra virgin olive oil in your cooking when you want the flavor of the oil to come through. This will be for sauces, dips and dressings. Try different types and brands of extra virgin olive oils, they will have different flavors.
3. Employ virgin olive oil for the cooking that you want to have a subtle olive taste. Cooking strong tasting fish with olive oil is an idea. Coating pasta noodles with olive oil and spices before adding sauces adds another layer of flavor to your dishes.
4. Bake with pure olive oil. This oil has a mellower flavor. When used in your baked goods, it brings the healthy quality of the oil to your baking.
5. Fry with pure olive oil, especially when deep-frying. Olive oil has a smoke point around three-hundred and seventy-five to four-hundred. It can take the heat of frying. The pure olive oil is less expensive and ideal for this purpose.
Tags: pure olive, extra virgin, virgin olive, Extra virgin, extra virgin olive, percent acidity, smoke point
Sometimes a campfire is not available, due to weather or location, and you really want a s'more or a fun activity for the kids indoors. Roasting a marshmallow over a light bulb can be delicious if you are using the right equipment. Some light bulbs do not have the power to get the marshmallow toasty in a realistic time setting, so choose the wattage carefully.
Instructions
Roast a Marshmallow Over a Light Bulb
1. Place a lamp on the floor or table. Use a100W bulb. If you need to change the bulb, turn off the lamp and remove the plug from the socket. Switch bulbs when the original is cool to the touch. Plug light back in and turn on.
2. Place a marshmallow onto your fork.
3. Place the marshmallow over the light bulb, close but not touching the top of the bulb. Rotate the marshmallow a few times throughout the process.
4. After six minutes of holding a marshmallow over the bulb, the marshmallow should be roasted. The marshmallow will be warm and gooey. It should taste like a fire-roasted marshmallow but without the golden crust.
Acacia gum is a sappy substance that comes from wild acacia trees.
Acacia gum, also known as gum arabic, is a substance harvested from wild acacia trees. It is harvested in the ecological region of Sahel, Africa, which stretches from Senegal on the western coast to Somalia in the east. Acacia gum is made from hardened tree sap and is an edible additive. It is used to stabilize, texturize and alter the consistency of many foods, cosmetics and medicines.
Medicine
Acacia gum is a demulcent - a substance that can coat mucous membranes. This property makes it useful in cough syrups and sore throat treatment because it helps soothe throat irritation. It is also used to make pills and keeps ingredients suspended in medical syrups. Acacia gum provides a protective cover for external wounds and inhibits bacterial growth.
Ink
Acacia gum is used extensively in ink and helps newsprint stick to newspapers. It also helps dye adhere to cloth, and is used in water colors, pottery pigments and polishing wax. The gum thickens and stabilizes ink, and is used to maintain consistency and increase adhesion.
Food
Acacia gum is also used in processed foods. In milk products, it is used in minuscule amounts, whereas the confectionery industry uses it heavily. Acacia gum stabilizes foam in beer and soft drinks and is used as an adhesive to hold food together. It is also used as a fixative to preserve flavors and clarifies wines.
Cosmetics
Acacia gum creates the proper consistency and spreading properties for a variety of gels, lotions and other cosmetic products. It also stabilizes aromas and is useful in perfumes and other scented products.
Tags: also used, Acacia also, acacia trees, from wild, from wild acacia, substance that
Ketchup is a staple condiment when eating hamburgers, scrambled eggs, hot dogs and meat loaf. (See Reference 1) Besides salt, pepper, sugar and salsa, ketchup is one condiment that is found practically in all homes in the United States. While what we consider to be an American invention actually was present long before Henry J. Heinz decided to bottle and sell to the American public in 1876. (See Reference 1) Indonesian and several other Asian cultures get the credit for inventing ketchup. It was spicy pickled fish sauce that was made out of anchovies, walnuts, kidney beans and mushrooms. (See Reference 1) This sauce was known at ke-tsiap or kecap, and was extremely popular in China during the 17th century. (See Reference 1) The British seafarers brought this fish sauce with them to Britain, and the name was altered first to catchup and then to ketchup. (See Reference 1) It was in the late 1700s that New Englanders decided to add tomatoes to this sauce. (See Reference 1)
While you can purchase ketchup, also called catsup, from the supermarket, making your own ketchup can be satisfying and rewarding. It need not be a backbreaking chore to make ketchup. Most recipes require a long time for preparation and cooking the raw ingredients to make ketchup. However, using canned tomato paste, water, few spices, vinegar and salt, you can have the perfect ketchup ready in just 10 minutes. (See Reference 2)
Instructions
Make Ketchup in 10 mins
1. Mix all the ingredients together. (See Reference 2) Thin the mixture as desired by adding water.
2. Adjust the level of the spices based on your taste. You can increase the amount of spices if you want a spicier ketchup.
3. Cover and refrigerate the ketchup. (See Reference 2)
4. As this homemade ketchup does not contain any preservatives, it should be consumed within a month of making it. (See Reference 2)
Molded chocolate has more appeal than a simple chocolate bar and makes much more of an impression. Making chocolate candy in a mold is one of the more simple candy-making projects you can do, as well as one of the easiest to get professional-looking results from. The key is to purchase molds made especially for chocolate candy and to get high-quality chocolate. With those two elements and some patience, you'll be able to make beautiful chocolate candies in no time at all.
Instructions
1. Clean and dry the molds, checking them for any scratches or other damage. Chocolate molds don't need any special preparation, but they must be absolutely clean, dry and without damage for your chocolate to turn out well.
2. Melt the chocolate either in a microwave or a double boiler. To melt it in a microwave, break up the chocolate and place the pieces in a bowl. Microwave for 1 minute, stir and repeat until the chocolate is fully melted. To melt it in a double boiler, add a small amount of water to the bottom pan over low heat. Add the broken pieces of chocolate to the top pan and stir constantly until it's melted.
3. Pour the melted chocolate into a plastic bag, preferably with a zip top so you don't accidentally spill it. Cut a corner off the end of the bag.
4. Squeeze the melted chocolate from the bag into the molds, filling the molds all the way to the top. Remove any trapped air by lightly tapping the molds on your work surface.
5. Put the filled molds in the freezer to cool for at least 15 minutes. Check your chocolate to see if it has released from the mold. If not, return the chocolates to the freezer for another 10 minutes.
6. Cover your work space with parchment paper. Remove the chocolate from the molds by placing the molds upside-down and lightly tapping them. The chocolate candy should slide out. If it doesn't, the chocolate probably isn't set, so return it to the freezer.
Pomegranates are a seasonal fruit, available between September and January, and have a taste that's both sweet and tart. The arils, or seeds, of a pomegranate are edible, but the rest of the fruit is not. You can eat the arils directly from the fruit, or use a juicer to extract their nectar. Cutting a pomegranate, however, can be tricky and messy.
Selecting a Pomegranate
You can purchase pomegranates at your local grocery store, but for the freshest selection, try a health food store or farmer's market. When selecting a pomegranate, pick one that feels heavy. The color is not important. The fruits range in color from a rusty yellow to a deep red. Pomegranates will remain fresh for up to seven days at room temperature and for three months in the refrigerator.
Preparing Your Work Area
To begin, you'll need a cutting board and a good, sharp knife. Since pomegranate juice will stain wooden cutting boards, use a plastic one. You'll also need a bowl in which to place the cut fruit. Fill the bowl with a cup of cold water. Wear an apron to protect your clothing from stains, and cover any surfaces with a towel or an old tablecloth.
Cutting the Pomegranate
Since you can only eat the arils of a pomegranate, and not the rind or the membrane, you'll need to separate these seeds from the fruit. You could just cut open the pomegranate and pick out the arils with your fingers, but this could be a messy endeavor. Instead, the best way to cut a pomegranate is to cut and separate each section, and let the seeds detach from the membrane in water.
First, cut off the crown, or top, of the pomegranate. Be sure to cut no more than a 1/2 inch of this crown. Then, gently make four or five cuts, or scores, into the pomegranate, ensuring that you don't cut too deeply and rupture the seeds.
Extracting the Arils
After you've cut each section, place the entire fruit into the bowl of water. Using your fingers, gently break apart each section of the pomegranate, releasing the skin and the arils into the water. The edible arils will sink to the bottom of the bowl, while the pith and the membrane will float on the top. Discard the pith and membrane.
Drain the water from the arils by straining them in a colander. Eat the arils whole or use them in a recipe. To extract the juice from the seeds, use a juicer or press them firmly through a sieve.
Tags: each section, from fruit, pith membrane, pomegranate pick, your fingers
Larger carrots are easier to cut into matchsticks.
Cutting fresh carrots into pieces that resemble matchsticks, is also referred to as julienning. Use these thin slices of carrots for preparing dishes, such as cooked in a stir fry or as a part of a fresh vegetable salad. The matchstick method allows the carrots to cook evenly and results in an attractive vegetable. Experiment with different colors of carrots, such as purple and yellow, for an added touch to any dish when making matchsticks.
Instructions
1. Wash a carrot under running warm water to remove any dirt. Peel the carrot using a vegetable peeler to remove the outer tough skin.
2. Cut off each end of the carrot so the remaining part is of a uniform thickness. Cut down the length of the carrot on each side to remove the rounded edges. Roll the carrot over on one of the flat lengths and trim off the other rounded sides to make a square or rectangular shape from the carrot.
3. Slice the carrot lengthwise into 1/8-inch thick slices. Discard any leftover slices that are not 1/8 of an inch thick as you want to have equal-size matchsticks. Cut the slices of carrots into 3-inch long sections.
4. Place a single section flat on the work surface. Slice the section lengthwise into 1/8-inch thick sections to create matchsticks. Repeat this with the remaining sections of carrots.
Tags: 8-inch thick, carrots into, into 8-inch, into 8-inch thick, lengthwise into, lengthwise into 8-inch, slices carrots
Fruits and vegetables are the most important essentials of healthy eating. They are full of vitamins, minerals, fiber, and are naturally low in fat. The serving size of fruits and vegetables depends on your age, gender and activity level.
What counts as a serving for fruits?
If you consume 2,000 calories per day, you should eat at least 2 cups of fruits. One whole apple is one serving of fruit. The same goes for a banana or an orange. One small glass of fruit juice is also one serving of fruit.
What counts as a serving for vegetables?
If your consume 2,000 calories per day, you need at least 2.5 cups of vegetables per day. One cup of leafy green vegetables, one small potato, 3 heaped tbsp. of beans, are each one serving of vegetables.
Recommended serving size for children
Children should eat at least 1 to 1.5 cups of fruits and vegetables.
Ways to incorporate fruits into your diet
Add sugar free applesauce to pancake, waffle or muffin batter.
Top ice cream, cakes or puddings with fresh fuits instead of fudge and whipped cream.
Ways to incorporate vegetables into your diet
Drink vegetable juices instead of coffee or soda.
Add grated carrots or zucchini to tomato sauces, tacos or chillis. You can also add grated spinach or zucchini to brownie batter.
Tags: least cups, consume calories, counts serving, cups fruits, fruits vegetables, into your, into your diet
Salmon is a delicious fish that provides excellent nutritional value. Follow these basic tips for grilling your salmon fillets on a gas grill, then sit back and enjoy!
Instructions
1. Prepare the grill. Prior to heating, scrub the grill rack with a stiff wire brush. Rub the grill rack with a small amount of canola oil to prevent the salmon from sticking.
2. Preheat the grill. The grill is ready when you can hold your hand 4 inches above the grill for no more than 3 or 4 seconds.
3. Season the flesh side of the salmon fillets with the dry mix of your choice. Keep the skin on to prevent the fish from breaking apart as it cooks. If desired, you may remove the skin after the salmon has cooked.
4. Set both burners on a low setting. The dials should be just above the off position. The low heat setting will allow you to better monitor the cooking time to prevent overcooking.
5. Place the salmon fillets on the preheated grill with the flesh side down. Close the lid. Do not open the lid again until you are ready to turn the fillets.
6. Estimate the cooking time for your fillets according to thickness. Generally, a 1-inch fillet cooks for 8 minutes. Carefully flip the fillets halfway through the estimated time so that the skin side is down and the flesh side is up. Use a thin spatula. Brush the flesh side with melted butter to keep the fillets moist. Close the lid.
7. Press the top of the fish with your finger to test to see if the fish is done. If it flakes or crumbles, it is done. You may also insert a thin metal skewer, similar to a cake tester, into the fish. Leave it there for 20 seconds. If the skewer is very hot to the touch when you remove it, the fish is done.
Tags: flesh side, cooking time, fish done, grill rack, grill rack with
When you are trying to eat healthy, it is all about choices and being prepared. Having the right types of snack food in your house and office can satisfy your cravings and hunger while maintaining your health. Unlike processed foods, many of the following food choices do not trigger the "overeat" switch. One serving can satisfy.
Almonds
A handful of almonds provide a healthy, protein-rich pick-me-up at snack time. Choose raw almonds.
Berries
Berries, especially blueberries, are high in antioxidants and vitamins and are low in calories. Mix frozen berries with non-fat plain yogurt for a healthy ice cream-like treat.
Shakes
Blend a frozen banana, non-fat milk, ice and a tablespoon of cocoa for a low-calorie mock milk shake. Freeze non-fat plain yogurt in ice cube trays, and add them to the mix for a rich-tasting shake.
Fruit/Vegetables
Raw fruit and vegetables are always an ideal snack food. Fruit satisfies sweet cravings, while vegetables satisfy the desire for something crunchy. Raw, whole fruit and vegetables take longer to digest, thus satisfying hunger longer than when processed, juiced or cooked.
Salty
A couple of stuffed green olives will help satisfy the craving that drives dieters to consume salty chips. A few green olives provide good monounsaturated fats to the body.
Mixes
Mix a small box of raisins with a few nuts for a sweet and salty treat. A couple of prunes can be substituted for the raisins.
Eggs
At a little under 100 calories, the hard-boiled egg provides a wallop of nutritional value and satisfies hunger pangs.
Baked Brie in phyllo dough makes an elegant appetizer.
Baked Brie in phyllo dough creates a complementary texture contrast of creamy and crunchy. As the Brie bakes inside a phyllo dough wrapper, it becomes warm and melty. Serve the elegant appetizer at holiday and birthday parties, receptions, showers and luncheons. Place the baked Brie on a decorative serving platter and serve a sauce, such as a homemade raspberry or apricot chutney, over the top or on the side.
Instructions
1. Place one sheet of thawed phyllo dough on a work surface, such as a wax paper-covered counter top. Brush one tbsp. of olive oil or melted butter on the phyllo dough. Add another sheet and brush one more tbsp. of olive oil or melted butter on top of the second phyllo dough sheet. Set the third and final sheet of phyllo dough on top of the second.
2. Set the wheel of Brie in the center of the phyllo dough layers. Sprinkle fresh, chopped rosemary or any other type of herb you desire over the top of the Brie.
3. Wrap the phyllo dough snugly around the Brie; press the ends of the dough together to create a secure hold.
4. Brush a baking sheet with olive oil or melted butter to coat. Set the wrapped Brie in the center of the baking sheet and brush it with 1 tbsp. of olive oil or melted butter. Preheat the oven to 350 degrees Fahrenheit.
5. Place the baking sheet on the oven's center rack and bake the phyllo dough-wrapped Brie for 15 minutes, or until it is golden brown.
Make homemade power bars for a healthy, on-the-go snack. Homemade power bars can contain almost anything. Add chocolate, fruit, cereal, flavor extracts and seeds to make the bars. Swap out ingredients in the recipe to fit your tastes. The peanut butter holds it all together, but you can swap that out with apple butter or almond butter. Experiment with different combinations for different tastes. To get the most energy from the bar, include plenty of carbohydrates and natural sugars.
Instructions
1. Combine the peanut butter, honey and vanilla extract in a large bowl.
2. Mix in the sunflower seeds, dried fruit, sesame seeds and coconut. You can substitute ingredients. For example, use pumpkin seeds instead of sunflower seeds.
3. Mix in the cereal.
4. Grease the cake pan with olive oil cooking spray. Olive oil is healthier than other types of oil.
5. Use a rubber spatula to spread the mixture in the cake pan.
6. Refrigerate until hard. Cut into bar shapes.
Tags: Make Your, Make Your Power, peanut butter, power bars, Power Bars
The varieties of lox depends on the way it is prepared.
Lox is a prized salmon fillet that has been cured and, depending on the type of lox, cold smoked. Its texture is very similar to raw fish, smooth and tender, since it is not subjected to heat. It is often served with cream cheese on bagels. There are several popular types of lox, each with its own variation of preparation.
Regular Lox
Regular lox is cured in a very salty brine. The brine is a mixture of water, salt and possibly sugars and spices. The process of letting the salmon develop its flavor in this solution is called "wet brining." Regular lox may or may not be cold smoked, depending on the chef and style of preparation. "Lox" is a generic term that people sometimes use mistakenly when they want a different kind of cold smoked salmon.
Nova Lox
Nova lox, also known as Nova Scotia lox, is cured in a brine that is milder than regular lox. Unlike regular lox, Nova lox is always cold smoked. Its brine often has the addition of brown sugar, which is partly responsible for its lighter taste. The salmon used to make Nova lox is generally cured for five days and then smoked for about 12 hours. Chum salmon, a less expensive species of salmon, is sometimes used to make Nova lox.
Scottish Lox
Unlike other types of lox, Scottish lox is made by a process called "dry brining" or "Scottish style brining." In dry brining, the sugar, salt and spices are applied directly to the fish for a specific amount of time, depending on the intensity of flavor intended. The brine is then rinsed off and the fish is cold smoked. Scottish lox is described as being more "toothsome" than Nova lox because of its drier texture.
Gravad Lox
Gravad Lox, also called Gravad lax or Gravlax, is a Scandinavian style of lox that is traditional to the area. Unlike Nova lox and Scottish lox, Gravad lox is not smoked. Instead, the fish is coated with a spice mixture. The coating may include juniper berry or dill. The moisture is then forced out of the salmon by a weight placed on top of it in order to increase its flavor content. Gravad lox is typically served with a sweet mustard-dill sauce.
Tags: cold smoked, called brining, make Nova, Nova Scottish, served with, used make
Planning the correct amount of potatoes eliminates waste.
Planning how many potatoes to serve at an event or even for a family dinner can be a challenge. It can be hard to tell how many to make, and the amount of potatoes also changes depending on whether the potatoes are a side item or the main dish, such as at a potato bar. Using simple math and portion sizes, you can determine how many potatoes to serve at any size gathering, whether you are serving baked potatoes, mashed potatoes or cut potatoes.
Instructions
1. Plan on about 1 cup of mashed potatoes for each person at the event. Medium-sized potatoes have about 1 cup of mashed flesh, so you would need about one potato per person. You can also add in a few extras just in case.
2. Plan about two medium-sized potatoes per person for a potato bar. You could also use one large potato instead, if the potatoes are larger than 1 lb.
3. Use a serving size of about 2/3 cup for side dish potatoes, such as French fries, sliced potatoes or potato salad. One medium potato per person is enough for this amount, or you could additionally use two or three small potatoes, weighing less than a 1/4 lb., per person.
Tags: about mashed, amount potatoes, many potatoes, many potatoes serve, mashed potatoes
Add brown sugar to make sour and tart sauces more mild tasting.
When making a tomato sauce or mustard sauce, often times the acid from the tomatoes or the spicy flavor from the mustard can be too strong for your palate. To soften them and make them more enjoyable, add brown sugar. Adding just a small amount of sugar can cut the harshness of the flavors. If you add a large amount of brown sugar, the sauce will become more mild but may also be too sweet. Keep your tomato and mustard sauces mild and savory by putting in some brown sugar to balance the ingredients.
Instructions
Simple Tomato Sauce
1. Pour a 28 oz. can of crushed tomatoes into a large saucepan over low heat.
2. Add an 8 oz. can of tomato paste.
3. Measure in 2 tsp. each of dried oregano, basil and thyme into the sauce pan. Mix all the ingredients together to combine.
4. Add 2 tbsp. of brown sugar. Dark brown sugar will add a stronger caramel taste than light brown sugar. Mix the ingredients again.
5. Allow the sauce to cook over low heat, stirring occasionally for 30 minutes. Taste the sauce. Add more sugar if the sauce seems too tart. Season with salt and pepper.
Mustard Sauce
6. Melt 2 tbsp. of unsalted butter in a medium sauce pan over low to medium heat.
7. Add 2 tbsp. of flour and stir it into the butter until completely combined. Let the mixture froth for a couple of minutes until it turns a light hazelnut color.
8. Whisking constantly add 1/2 cup of whole milk and 1/2 cup of dry white wine. Continue stirring until the mixture begins to thicken.
9. Measure 2 to 4 tbsp. of whole-grain mustard into the sauce and mix to combine.
10. Allow the sauce to simmer for 10 to 15 minutes to allow the alcohol from the wine to evaporate. Add 2 tsp. of light brown sugar, 1/2 tsp. of salt and pepper and ground nutmeg to taste. Mix the sauce again to combine the ingredients. Cover and let sit for 1 to 2 minutes to thicken more.
Tags: brown sugar, brown sugar, Allow sauce, into sauce, light brown, light brown sugar
Specialty Halloween candies often take grotesque forms, but foods you make for a Halloween party can do the same.
Eyeballs, severed fingers, ground-up guts--they don't sound like anything you would want to find on your plate. But at a Halloween party, such ghoulish snacks are the order of the night, although you'll want to provide more innocuous Halloween-themed treats for your more squeamish guests.
Tapeworm Sandwiches
Tapeworm sandwiches look like a bun filled with slimy worms. Yet, those "worms" are only hot dogs and ketchup. Put water in a pot to boil. Cut the hot dogs into long, worm-like strips, and heat them in the boiling water. Toss the hot-dog strips in ketchup when they are thoroughly heated, and load them into hot-dog buns.
Eyeball Doughnut Holes
Frost doughnut holes with white icing. Stick a Lifesaver candy to the top of each doughnut hole to make an iris. Place a small, dark candy, such as an M&M Mini, in the center of the Lifesaver to create a pupil. To make the eye look more horrific, squeeze a few lines of red icing or gel on the eye, making capillaries.
Gravestone Cookies
Make sugar-cookie dough, then roll it out. Add black food coloring if desired. You can use gray icing later instead, made from white icing and black food coloring. Use a gravestone-shaped cookie cutter. Bake the cookie dough as recommended in your chosen recipe. Pipe the names of your guests on the "gravestones."
Tags: black food, black food coloring, food coloring, Halloween party, white icing
Crystallized ginger, also known as candied ginger or glace ginger, is a tender, spicy ginger root coated with a coating of sugar. Ginger gives a distinctive flair where it is included in teas, baked goods, on ice cream or as its own snack. Popular for more than its taste, its ability to fight nausea, calm stomachs and relieve indigestion make it a popular sweet treat.
Instructions
1. Select your ginger. Since the quality of ginger deteriorates over time, look for signs of freshness in the ginger you select. The root should have a crisp interior and a smooth, unblemished skin that is firm to the touch.
2. Prepare ginger by removing the skin. The skin of ginger root can be tricky to remove, but an instrument called a mandoline does the trick. Otherwise, a vegetable peeler or paring knife can be used. After removing the outside, cut the ginger into even, 1/8-inch thick slices. Cover with water in a medium saucepan and cook for 35 minutes on medium-high heat.
3. Drain the ginger reserving 1/4 cup of the cooking liquid. Drain the ginger of any moisture. In the meantime, weigh out the same amount of sugar as you have ginger. Combine the 1/4 cup of liquid, sugar and ginger in a medium saucepan.
4. Crystallize the ginger. Heat ingredients to a boil over medium-high heat. The mixture will be syrupy and thick. To get the sugar to stick to the ginger, reduce heat to medium and stir consistently for about 20 minutes. The mixture will recrystallize as the water dissolves, grabbing onto the ginger to give it the desired sweet coating.
5. Separate the pieces of ginger immediately after cooking so they do not stick together and cool on a rack in the open air. In an airtight container, slices of crystallized ginger can be kept for two weeks.
Tags: candied ginger, Drain ginger, ginger root, medium saucepan, medium-high heat, mixture will
Are you looking for a drink that none of your friends know about? Then this British drink, Scrumpy Cider, is the one you should try! It is a unique blend of spices and fruits that has been enjoyed in England for years.
Instructions
1. Cup the unpeeled apples into small pieces.
2. Place the apples in a pot of boiling water. Be sure that the water covers all of the apples.
3. Put the mixture aside for 2 weeks. Return to the mixture every so often to crush the apples. Watch out for mold.
4. Drain the liquid into a bowl and mix in the ginger root, lemon juice and sugar.
5. Stir the mixture until the sugar dissolves.
6. Add 1/2 cup of boiling water to the mixture. Place the mixture aside again for another 2 weeks. During that period, check the mixture every night and remove any scum that forms at the top.
7. Pour the mixture into the bottles and seal the tops tightly. The tops should be sealed to the point where you can still unscrew them. Set the bottles aside for 2 days.
8. Completely tighten the tops. Put them in a cool, dark and dry place for the next 2 months.
9. Enjoy with friends or for a special occasion at the end of the 2 months or later.
Paint glazes make opaque paint colors translucent. While there are different ways to make paint glazes, some work better than others do. For example, you can make paint glazes using acrylic paint and water, but this technique will result in glazes that dry within minutes and are hard to work with. Using a commercial paint extender to make your painting glaze will delay the drying time of the glaze and make it easier to work with.
Instructions
Make Acrylic Paint Glaze
1. Pour a quarter-size puddle of acrylic paint onto your disposable palette.
2. Pour a dime-size amount of acrylic paint extender next to the acrylic paint.
3. Use a stylus to mix the extender into the puddle of acrylic paint. The painting glaze is the right consistency when the paint has the appearance and consistency of ink.
Make Oil Paint Glaze
4. Pour out a dime-size puddle of oil paint onto your disposable palette.
5. Pour an equal amount of oil paint blending and glazing medium directly into the puddle of oil paint. Oil glazes should be mixed at a ratio of 1:1.
6. Use a palette knife to mix the oil paint blending and glazing medium into the oil paint. Keep mixing and adding extender until the oil paint becomes translucent.
There is nothing better than a relaxing day at the beach: the sun, the water, the sand. Everything about it makes a day at the beach something to look forward to. On your next trip, though, why not make it a little more exciting? Instead of bringing a prepared meal for a beach picnic, you can cook right on the beach.
Instructions
Preparation
1. Prepare food at home before getting to the beach. The most common beach foods are hot dogs and hamburgers. The hot dogs will not need any preparation, but you can make the hamburger patties at home.
2. Pack everything into a sturdy cooler, making sure the heaviest foods are on the bottom. Add everything that needs to stay cool-meat, drinks and any side dishes that you may be bringing.
3. Add ice to the cooler. It will melt throughout the day, so make sure all the food you plan to cook is sealed tightly.
Cooking
4. Stake out a secluded area when you get to the beach. Make sure there is at least some shade. If the beach you have chosen has no trees, bring a large umbrella.
5. Add charcoal to the grill and start the fire. If you brought a gas grill, add the gas bottle and warm up the surface.
6. Cook the hot dogs 3 to 5 minutes and hamburgers for 3 to 5 minutes per side or until they are done completely.
7. Set the paper plates, silverware and napkins on the table. Then put the food on the table-never on the ground-and enjoy!
Clean Up
8. Wait until the ashes cool or pour water on the coals to speed up the process if your grill is charcoal. When the ash has cooled completely, you may dispose of it in a dumpster, after wrapping it in foil. If you brought a gas grill, wait until the surface is cool and remove the gas bottle.
9. Put all the food you cooked in the containers and repack in the cooler.
10. Throw away all trash and clean up any other messes you made. Leave the beach as clean as it was before you cooked on it.
Having a date night at home is a realistic and cost-effective way to spend time with the one you love without breaking the bank. Making a home-cooked meal, such as an Alfredo pasta dish with your choice of noodles, not only tastes delicious but cooks in minutes. The quick preparation is ideal if you're planning for a big night or don't have too much time to get everything prepared before your partner arrives.
Instructions
1. Boil your choice of pasta until it is al dente, roughly five to seven minutes. Use your choice of spaghetti, angel hair, fettuccine or linguine.
2. Melt the butter and add the heavy cream to the skillet.
3. Add seasonings to your mixture to taste, including salt, pepper, garlic or onion. You can also leave it as-is.
4. Pour half of your grated parmigiana in a serving bowl and pour the butter and cream mixture over top of it. Drain the pasta and pour it directly on top of the parmigiana, butter and cream mixture. Stir until well mixed and all pasta is coated in sauce.
5. Sprinkle the rest of the parmigiana on top of the Alfredo mixture and serve with garlic bread for a romantic meal.
Tags: your choice, butter cream, butter cream mixture, cream mixture
Arugula, known as roquette, rugola or Italian cress, is an annual herb of the mustard family from the Mediterranean. Used for salads, this aromatic herb has a nutty or peppery flavor. Pick the smaller young leaves, as the older ones are tougher and can be bitter. Arugula grows to 3 feet high.
Instructions
Growing Outdoors
1. Start from seed in winter or spring. Arugula will reseed itself, but you can collect seeds for future plantings. Deadhead if you don't want volunteer plants to come up next year.
2. Locate arugula in a sunny location in the garden. It will tolerate partial sunlight.
3. Sow seeds directly in the ground 1/8 inch deep and approximately 1 inch apart. Do not thin.
4. Water regularly and frequently, but don't overwater.
5. Sow every 20 to 30 days from early spring to fall for additional crops.
Indoor Propagation
6. Start seeds inside by growing in tray or cheesecloth. Moisten the growing medium and spread seed sparsely. Seed can be covered or not.
7. Place in low light at room temperature.
8. Keep the growing medium moist by misting every day or two.
9. When plants shed their hulls, move them to the light.
10. Put transplants in every 4 weeks in spring and every 3 weeks during the summer.
Low glycemic foods are foods that score less than 55 on the Glycemic Index food chart. The Glycemic Index gives foods a numerical rating between 0 and 100 based on how those foods are expected to affect blood glucose levels. Foods containing carbohydrates that break down slowly are typically given a low GI rating, while foods containing carbohydrates that break down rapidly are given a higher glycemic score. Low glycemic foods are generally healthier, especially people with diabetes.
Significance
Because low glycemic foods have a gradual effect on blood sugar levels, they are ideal for people with diabetes, hypoglycemia, and for anyone attempting to lose weight. Skyrocketing rates of obesity in the United States have recently focused attention on low glycemic foods and overall nutrition. Low glycemic foods are proving to be beneficial to everyone, even those without any medical conditions or concerns. Because of this, the World Health Organization currently recommends GI food values be added to product labels to assist consumers in making nutritious food choices.
Identification
Increasing numbers of product labels are listing GI scores, but low glycemic foods are fairly easy to identify even without these new labels. Typically, foods low in carbohydrates and simple sugars rate better on the Glycemic Index than those containing high amounts of carbohydrates. Some common types of low glycemic foods include artichokes, broccoli, celery, cucumber, green beans, zucchini, peppers, cherries, barley, grapefruit, eggplant, soymilk, tomatoes, peanuts, and baby lima beans. Generally, most fruits, vegetables, and lentils are low glycemic foods.
Effects
Different people respond differently to low glycemic foods, depending on their metabolism, age, insulin levels, and activity levels. While low glycemic foods generally release glucose into the bloodstream gradually, the process behind the breakdown of carbohydrates in low glycemic foods is not always stable. A variety of factors affect the GI value of a food, including the fat and protein content of the product, the degree of processing the food has undergone, and the specific structure of the carbohydrate the product contains. Moreover, eating a mixture of foods at one time alters the GI value of the meal as a whole. Because of this, a person may react to a food differently when it is eaten with other foods than when it is consumed by itself.
Benefits
Low glycemic foods are better for diabetics and those attempting to lose weight because they trigger a gradual release of glucose into the blood and increase the body's insulin sensitivity. Low glycemic foods have been shown to reduce the risk of heart disease, lower blood cholesterol levels, and prolong endurance, which is especially beneficial to athletes. Low glycemic foods also ease the symptoms of PCOS for some people, and can assist in weight loss efforts by reducing hunger.
Considerations
An important consideration when selecting low glycemic foods is the level of overall nutrition the food provides. Some foods that offer important nutritional benefits may rate highly on the Glycemic Index, while some low glycemic foods may not contain adequate amounts of vitamins or minerals. GI ratings should only be used a guide when planning meals, with overall intake of essential nutrients as the primary dietary goal. Before beginning any diet or dramatically altering established eating habits, it is crucial to discuss your plans with your health care provider.
Tags: glycemic foods, Glycemic Index, attempting lose, attempting lose weight, Because this
solar cookstove or oven you can easily make yourself
Have you ever been out backpacking, camping or fishing and wanted to have a hot meal but were in an area that prohibits open campfires?
Have you ever just wondered how solar cookers worked?
I can show you build your own solar cooker for less than $4!
Instructions
1. Locate your local 99cents store and go shopping.
Your list is simple
1. x-acto knife set
2. 2 reflective windshield protectors. You know those things you place into your windshield to keep your car cooler???
3. reflective aluminum tape. You can substitute duct tape if you can not find the aluminum tape.
Hopefully you have an old cast iron pot or other dark colored pot in your cabnets, if not you will spend more than the $4 that is targeted.
2. print this template and enlarge it to the size you need, then align it over your reflective windshield protectors, one on top one below.
Using a marker trace the template over your reflective windshield protectors
Use you x-acto knife to cut out the template.
3. Use your reflective tape to tape the top piece to the bottom piece, Tape on top and on the bottom to insure a good seal. If using non-reflective tape, only tape on the underside of the reflectors.
4. Cut the slits into your reflective pieces and then line these slits with the reflective tape for extra durability.
Tape around the entire outer edge of your reflective material to seal it together and make it more durable. If using non reflective tape, try to only use a narrow strip on the outside upper edges.
5. Fold your stove together and tuck tabs into the slits.
Place in direct sunlight trying to aim it directly in the suns path of travel.
6. Prepare your food to be cooked and place it into dark pot.
place a small amount of water into the pot to prevent scorching
Place lid on the pot and place it on the flat part of your solar oven, try to center this on the flat part so that your food will cook evenly.
7. be sure to check frequently to prevent it from over cooking or burning.
8. enjoy your meal cooked without any electricity, gas or other method of heating food you have to pay for!
Tags: your reflective, reflective tape, reflective windshield, reflective windshield protectors, windshield protectors, aluminum tape, flat part
Cheesecloth is the fabric equivalent of a very fine sieve.
Quite often, recipes call for cheesecloth, which is uncommon in many pantries. Used as a fine strainer or to keep small herbs or spices apart from other ingredients in a dish, the cloth is quite useful in the kitchen. However, several other alternatives that are more readily available may serve the same purpose.
Kitchen Towel
Kitchen towels often have the same weave as cheesecloth. However, they are made to retain more moisture and so, excess must be squeezed out when they are substituted. Use towels that have no dyes in them or have been washed repeatedly.
Sheets or Pillowcases
A sheet or pillowcase is an oft-used method for straining when cheesecloth cannot be found. When using either, be sure to press out remaining moisture as they have a finer weave than cheesecloth. Well-used linens are often the best substitute, as their weave becomes similar to cheesecloth when threadbare. As with tea towels, use non-dyed linens or those that have been washed repeatedly to ensure no leakage into the food.
Medical Gauze
Medical gauze has a looser weave than the average cheesecloth so, when it is substituted, several layers must be used to achieve the same effect. Cut two or three lengths of gauze to the size needed for straining and place them on top of each other to use.
Twine
Often, cheesecloth is used for a bouquet garni -- a small bundle of herbs. But, twine can also be used to bind the herbs together. If larger leaves are involved, use the string to bind smaller herbs and spices inside the leaves. Always leave one long part of the string draped over the side for easy removal of the bouquet.
Muslin
Muslin is very similar to cheesecloth, though is often as hard to find. It can be used in the same manner and does not need to be layered. Muslin is generally neutral in color and less prone to leaking dyes into the foods being sieved.
Coffee Filters
Coffee filters are the most common substitute for cheesecloth as they are in almost every pantry and have a similar weave. Although coffee filters may be a bit finer than the average cheesecloth, they will strain similarly. One thing to watch out for is that they are made of paper and are more prone to breakage.
Tags: average cheesecloth, been washed, been washed repeatedly, cheesecloth they, cheesecloth when, have been, have been washed
Boise is the capital of Idaho and renowned as a tourist base from which to explore the state's outdoor attractions, including the Boise National Forest, a stretch of 2,612,000 acres of forest to the northeast of the city. The city has one Brazilian restaurant, Tucanos, which is located at 1388 South Entertainment Ave., one mile south of the Boise Town Plaza.
Tucanos Brazilian Grill
Tucanos is part of a chain of Brazilian restaurants that has properties in Boise, Salt Lake City and Provo, Utah, and Albuquerque, N.M. The menu is based around the Brazilian tradition of grilling called Churrasco, which is a style of cooking that incorporates South American and European influences. The dishes served include picanha, or top sirloin, linguica, a type of Brazilian sausage and Peru, which is turkey wrapped in bacon. The menu also features a selection of meat and seafood skewers. The restaurant's signature drink is the caipirinha -- Brazil's national drink -- a cocktail made from Cachaca liquor, fresh limes and sugar.
Features
Tucanos operates a system called the "cue," which is a type of marker used by the customer to indicate to the servers when to bring entrees to the table. Placed on each table, the green side means the customer wants more entree selections, while the red side means the customer is finished with entrees and is ready to move on to the next course. Tucanos is open Monday to Thursday, 11 a.m.-10 p.m. and Friday and Saturday, 11 a.m.-11 p.m. Gift certificates can be purchased in person or online, and the restaurant runs a birthday club that rewards members with free meals. Tucanos also provides a catering service for parties, weddings and special occasions.
History and customs
Churrasco is a type of barbecue that originated in the Pampas region of southern Brazil before taking root across the country. In keeping with the traditions of this simply prepared cuisine, and to make the experience as authentic as possible, Tucanos uses fresh meats and vegetables, which are seasoned and then cooked on skewers over open-flame grills. The skewers are brought immediately to the table.
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As legend has it, hunters used to fry corn meal during cookouts and throw it to their puppies to make them hush, giving them the name we know now. Whether or not this legend is true, hush puppies are quick and easy to make and can be thoroughly enjoyed by humans as well as dogs.
Instructions
1. Heat up about 3 inches of oil in a deep fat fryer. The oil must be deep enough to allow the hush puppies to float. Start heating the oil so when you're done making the hush puppy dough, you can drop the hush puppies right into the fryer. The oil should reach 375 degrees Fahrenheit.
2. Mix together 1 cup of cornmeal, a 1/2 cup of flour, 1 tsp. of sugar, 1 tsp. of baking powder and a 1/2 tsp. of salt.
3. Add one egg and 1 cup of buttermilk to the mixture. Blend until the mixture is thick enough to hold together like dough. If the mixture seems runny, throw in a little more flour.
4. Spice the hush puppies if you desire. Hush puppies are neutral tasting and respond well to many different seasonings. Some common additions include onions, green onions, cayenne pepper and black pepper.
5. Scoop out dough with a teaspoon to make the hush puppies. It is not necessary to form them into round balls.
6. Drop the dough into the oil and fry the hush puppies until they are golden brown. This takes about 1 minute. After you make the hush puppies, place them on a paper towel to drain off the oil.
Beside how it's made, the most important criterion in choosing a knife is how it feels in your hand. Buy the best quality knives and build your collection little by little, with just the knives you need. After all, not every cook needs a fillet knife for deboning fish!
Instructions
1. Learn about the blade materials. Professional chefs agree that high-carbon stainless steel is the strongest, most maintenance-free of all knife blade materials.
2. Consider the three different handles types. For ease of construction and cool-to-touch handling, most high-quality kitchen knife handles are made from composite materials to form a black, ergonomic (shaped to the hand) handle that feels good when you hold it. Wood, known for it's beauty, can be a fire hazard in the professional kitchen, and stainless steel gets quite hot.
3. Look for sintered knives made by fusing together all the parts that are produced separately. This allows for a knife that is simply not able to be cheaply blocked (made cookie cutter fashion). If the knife is an imitation, you will know because it will be too heavy.
4. Try before you buy. Feel the knives in person, either in a retail store or at a friend's house. Good quality knives are well-balanced to feel like they fit in your hand and move in the direction of the cutting easily.
5. Purchase a block or magnetic strip to store your high quality knives. It will keep them sharp and away from little hands.
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