Squash soup will be a welcome meal during the winter.
According to a common joke in many rural communities, "the only time we lock our cars in town is during squash season." The reason? Having a garden full of extra squash leads people to drop it off in friends' cars as they go about their errands in town. If you have a lot of extra squash lying around, one solution is to make batches of squash soup to freeze. In the winter, when the fresh vegetables from your garden are long gone, a buttery pot of squash soup makes a satisfying meal.
Instructions
1. Cook the squash soup according to your favorite recipe, but omit the cream and fresh herbs. You will add those after you thaw the soup prior to your meal. Mark on the container the amount of cream and fresh herbs to add so you don't need to find the recipe again.
2. Chill the squash soup completely in the refrigerator prior to freezing. Once chilled, spoon the soup into freezer containers, leaving 1/2 inch of space at the top. This space leaves the soup room to expand. Place the containers in the freezer.
3. Freeze your soup for up to three months.
Remove the soup from the freezer when you are ready to serve it. Let it thaw completely on the counter. Heat very slowly. Add the cream and fresh herbs. Your seasonings might need to be adjusted as well, since freezing adjusts the strength and taste of some seasonings.
Medical experts from organizations such as the Mayo Clinic advise including whole grains in any diet. One of the best ways to incorporate whole grains, whether or not you want to lose weight, is to add wheat berries to your food plan. These are whole-wheat kernels without the husks and can be served alone as a side dish, used to complement your favorite recipes, or ground into whole-wheat flour. No matter how you use wheat berries, there may come a time when you want to order these healthy delights in bulk. This is usually, easiest to do online.
Instructions
1. Visit the websites of bulk wheat berry merchants such as Honeyville Food Products, Natural Grocers and Bulk Whole Foods.
2. Type "wheat berry" or "wheat berries" into the search engine at each site.
3. Review the information carefully. Most bulk wheat berries are available in 25- to 50-pound orders. Be sure you understand shipping costs--a high shipping rate could ruin a potentially good financial deal.
4. Decide which merchant of bulk wheat berries best appeals to your financial needs.
5. Order the amount of wheat berries you want, following the bulk merchant's instructions carefully. Provide all required information, including your full name, address and credit or debit card information.
If you do not have a credit or debit card, call the selected company's customer service number as noted on its website. Ask if you can use a check or money order to conduct a mail order transaction for bulk wheat berries.
6. Wait to receive your order. You will likely get a delivery tracking number in your confirmation e-mail. Any delivery problems should be directed to the business from which you ordered.
Once your bulk wheat berries arrive, enjoy! There are many diverse ways to use these whole grains. You might want to add them to salad or soup, or boil them in salty water and serve them alone as a side dish.
Bolognese sauce can sometimes be a pretty heavy meal. This recipe turns that meal into a much lighter dish that is just as tasty as the real thing. This recipe is fairly easy to put together and can have you and your family eating in a little over an hour. This will be a new recipe to add to your book that you and your family will love.
Instructions
Low Fat Spaghetti Bolognese
1. Pour olive oil into a large saucepan and place over medium heat. Add onion to oil and cook for about 5 minutes, stirring frequently. Add garlic and cook an additional 5 minutes, stirring frequently. Add sherry and vinegar to onions and garlic and cook for an additional 5 minutes.
2. Increase heat to medium/high and add in beef, pork and turkey. Stir into mixture and cook until meat is cooked through, stirring frequently. Stir in tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered for an hour.
3. As the end of the hour approaches, fill small saucepan with water and put over high heat. When water boils, place spaghetti into pan. Boil for 8 to 10 minutes or until pasta is tender. Drain pasta in colander.
4. Stir pepper, oregano and basil into the sauce. Divide spaghetti evenly into four to six small bowls. Spoon Bolognese sauce over the spaghetti. Top with Parmesan cheese. Serve hot.
Spaghetti is an ideal meal to make for large groups of people.
Although it is possible to make both the pasta and the spaghetti sauce for 50 people at the same time, making the spaghetti noodles the day before will allow you the freedom of focusing on one element of the meal at a time. Since spaghetti sauce can burn fairly easily, this will help to ensure a delicious outcome.
Instructions
1. Cook the spaghetti noodles the night before. Use either a large stock pot, or multiple smaller stock pots to cook 10 lbs. of spaghetti. Once the spaghetti is cooked, cool it quickly by running it under cold water. Put all the noodles in a large bowl, toss the noodles lightly with olive oil, and place a damp towel over top of the bowl. Then place the bowl in the refrigerator. The olive oil will keep the noodles from sticking together, and the damp towel will keep the noodles from drying out.
2. Make the spaghetti sauce the day of the dinner. You will need 4 to 6 cups of spaghetti sauce. If you are simply heating jarred spaghetti sauce, pour all the sauce in a stock pot and heat it slowly over a low heat. Heat it slowly to prevent the sauce on the bottom from burning before the whole pot is heated through.
3. Bring water to a boil in a large stock pot. Once the water is rapidly boiling, carefully drop the spaghetti you made the night before into the pot of water for approximately 30 seconds. This will reheat the spaghetti noodles without ruining the texture.
4. Pour the stock pot with the spaghetti noodles into a colander in the sink to drain the water out of the noodles. Once the noodles are drained, place them back into the large stockpot.
5. Pour the heated spaghetti sauce into the stock pot with the cooked spaghetti noodles. Use a spaghetti fork to toss the spaghetti. Continue tossing the spaghetti until all the noodles are evenly coated with the spaghetti sauce.
6. Transfer the spaghetti to a serving bowl, and sprinkle shredded Parmesan or Romano cheese over the top.
Spaghetti is arguably the most recognizable form of pasta.
Pasta is a category of noodles, itself one of the most popular types of food in the world. Within this subcategory of noodles are hundreds of different shapes and varieties of pasta, often designed to be cooked in a particular preparation or to be paired with a certain type of sauce.
Spaghetti
Iconic spaghetti noodles, recognized for their long, string-like shapes.
Spaghetti is a thin, cylindrical shape of pasta and is one of the most popular varieties in the world. There is no standard for thickness, but thinner varieties are sometimes referred to as angel hair or spaghettini. This pasta is traditionally served with tomato sauce, but it is often also accompanied by Parmesan cheese or butter. Bucatini is a less common type of spaghetti and is hollow rather than solid. Fusilli Bucati is a hollow strand of spaghetti shaped into a corkscrew.
Ribbon Cuts
Lasagna dishes are usually cut and served like cakes.
Ribbon-cut pastas are wide and flat, giving them an undulating appearance not unlike a ribbon. Fettuccine is a common type of ribbon-cut pasta and is often served in beef broth or with Alfredo sauce, which is popular in the United States. Lasagna is technically a type of ribbon-cut pasta formed into long, wide, flat sheets like small pieces of paper. It is commonly prepared as a casserole sandwiching sauce, cheese and meat between the pasta sheets. Another common ribbon-cut pasta is linguine, which is essentially flattened spaghetti.
Extruded Pastas
The ridged surfaces of many extruded pastas make it easier for sauce to cling.
Extruded pastas are formed differently than cut pastas. Rather than being rolled out flat and then cut into strips, the dough is pushed through a machine with a die that creates the desired shape. Some common extruded pastas are manicotti, which is the shape of thick, short tubes with ridged walls. Manicotti noodles are often stuffed with cheeses and covered in sauce. Penne looks very similar to manicotti, but much thinner, making it less ideal for stuffing. Rigatoni is also a tube-shaped pasta, larger than penne and cut straight across rather than at an angle.
Decorative
"Rotelle" is roughly translated to "little wheels," indicative of its unique shape.
Decorative pastas come in the widest variety of shapes, which determine how they are used. Conchiglie pasta noodles are shaped like sea shells and can range from very small, topping-like varieties to larger shapes appropriate for stuffing with meat or cheese. Farfalle is shaped like a bowtie. Fiori is a flower-shaped pasta that also bears a striking resemblance to a slice of honeycomb. Rotelle pasta noodles are shaped like wagon wheels and rotini, sometimes referred to as spiral pasta, is shaped like thick, short corkscrews.
Stuffed Pastas
Ravioli is known for its distinct pillow shape and is usually filled with beef.
Stuffed pastas are designed like little pouches and are meant to hold various meats, sauces or cheeses (or a combination). Ravioli, which look look like little pillows, are a famous variety. Agnolotti are tiny square, rectangular or semicircular pillows, and tortellini look like little pies stuffed with meats and cheeses.
Tags: shaped like, like little, ribbon-cut pasta, common type, look like, look like little
Eggs used to make egg salad must be fresh and properly cooked for the best taste.
Egg salad is a food items that is either loved or hated. The main problem with egg salad, whether it is presented in a sandwich or on its own, is the smell. Egg salads are potentially sulfuric in smell, which can make it unappetizing. Fortunately, it is possible to minimize or eliminate the smell that comes with egg salads by altering the way the salad is made.
Instructions
1. Put the eggs and water in a pot so the eggs are covered. Turn on the stove and allow the eggs to boil for 10 minutes. Avoid boiling longer because the eggs will overcook. When the eggs are finished, put them immediately under cold water or in ice water. This stops the cooking process and will make removing the shells easier.
2. Cut up the vegetables while the eggs cook. Chop celery, green peppers, onions and pickles as preferred. Usually, cutting the vegetables into 1/2 inch or smaller pieces is appropriate.
3. Chop the eggs up into fine pieces. Combine the eggs and vegetables in a bowl.
4. Mix in 1 tbsp. of mayonnaise for every two eggs. The mayonnaise binds the egg salad together. Adding too much mayonnaise will not only make the salad unappetizing, but it will make smells stronger.
5. Add 1 tsp. of white vinegar. The vinegar helps alleviate the smell of the eggs while adding a slightly tart flavor to the salad.
6. Sprinkle cumin, paprika and red pepper into the bowl and mix well. Add the spices to taste. If unsure about how much to add, put 1/8 tsp. of each, mix well and taste. Continue adding a little extra of each spice until the taste suits your preferences.
You've seen her dance around her kitchen chatting with her sons and shooing the dog out from underfoot. But somehow after a few minutes, she has created comfort food to rival that of our grandmother. Find out how does she does it and, more importantly, how you can do it. With these simple steps you can cook just like Paula Deen.
Instructions
1. Research her recipes. Paula Deen has a personal website, a website for the restaurant and a website associated with the Food Network, all of which show several of her recipes.
2. Watch her program. While she does have a lot of fun, she really is cooking as she goes. Pay more attention to her hands than her stories and you'll soon see how she puts together those amazing recipes.
3. Try a few of the easier ones. Paula Deen is wonderful at telling you which recipes are challenging and which ones are simple to make. Cook up a few of the easy ones and delight your family with some down south comfort food.
4. Add butter. Regardless of what she's making, Paula Deen is well known for adding butter to the recipe. She firmly believes that butter makes everything we cook taste better, do what the lady says.
5. Subscribe to one of her newsletters or her magazine. They are a great way to stay in touch with her and receive new tips and recipes on a regular basis.
6. Purchase a cookbook that features her recipes, such as "Paula Deen & Friends" or "Paula Deen & Celebrities."
Chili bean dip and tortilla chips are a perfect combination.
Whether you're hosting a Mexican fiesta-style party, or simply enjoy the flavors of Latin food, you'll want a simple go-to recipe in your files for a tasty appetizer when guests are coming over, or when you don't feel like going out. Chili bean dip has only a few ingredients and is easy to prepare, is best served hot with tortilla chips, and is the perfect way to get your Latin-inspired get-together off to a great start.
Instructions
1. Spread cream cheese all over the bottom of the casserole dish with the spatula.
2. Pour the can of black or pinto refried beans over the cream cheese, and distribute the beans evenly to completely cover the cream cheese layer.
3. Top the beans with a layer of shredded Monterey Jack cheese and chopped onions.
4. Cover the onions and cheese with one can of chili mix.
5. Sprinkle the shredded cheddar cheese over the chili.
6. Bake the dip for about 20 minutes at 350 degrees.
7. Add chopped black olives on top, and serve with tortilla chips.
If you love pressed sandwiches, you've probably considered buying a panini press. If funds are short, or you simply don't have the room for another appliance, never fear. You can easily make a panini without a panini press. Best of all, the equipment you need can be used for more than just paninis. This method works better than many panini presses available on the market. All you need to do is follow these easy steps.
Instructions
1. Spread butter on the outside of the bread slices. Butter keeps a panini from sticking to the skillet. It also helps the sandwich brown so that you get the best taste possible. If you skip this step, the sandwich will toast, but it won't be quite the same.
2. Assemble sandwiches. Layer the meat and cheese between the bread and set the sandwiches aside. If you like, you can assemble the sandwiches ahead of time for quick preparation.
3. Heat a large cast iron skillet over medium-high heat. A cast iron skillet is your best option because it browns sandwiches so wonderfully. You'll get a crispy outside that matches up beautifully with the gooey cheese and tender meat inside.
4. Place sandwiches in the skillet. Be careful not to place too many sandwiches in the skillet. Doing so will cause the paninis to steam rather than brown. For the best results, press two sandwiches at a time.
5. Top sandwiches with a second cast iron skillet that has been greased on the bottom. You can spray the bottom of the second cast iron skillet with cooking spray or you can use butter. Just make sure it is greased thoroughly or it could stick to the sandwiches.
6. Cook the sandwiches until golden brown. A panini should be golden brown and crispy. Because you're using a cast iron skillet, the sandwiches will brown quickly. Begin checking the color about 3 to 4 minutes after you begin cooking them.
7. Flip sandwiches and cook on the second side until golden brown. The second side will cook even more quickly. Begin checking the color about 2 minutes after flipping the sandwiches.
Tags: cast iron, cast iron skillet, iron skillet, golden brown, about minutes, about minutes after, Begin checking
There are several kosher restaurants to choose from in and around Del Mar, California
Many people erroneously believe that kosher food is simply any food that has been blessed by the proper religious authorities of the Jewish faith. While it is common for a blessing to be said before eating a meal, this is not what makes food kosher. Kosher refers to how the food is processed. There are plenty of kosher restaurants in and around the area of Del Mar, California.
Milton's
Milton's is your typical dine-in or take-out delicatessen and restaurant. Here you will find a selection of all the usual kosher menu choices, such as knishes (potato rolls with various fillings), matzo ball soup (chicken broth with dumplings) and blintzes (crepes). But Milton's also offers a host of other options. For example, their dine-in menu features such items as Reuben rolls, an original creation with Swiss cheese, sauerkraut and corned beef in a wrap, fried and served with Russian dressing. Milton's has been featured in best-of lists in several publications.
Elijah's
Elijah's is a full-service kosher restaurant, bakery, delicatessen and catering service. Just like the other kosher restaurants on this list, you will find a number of sandwiches that can be found at just about any other delicatessen. One of the things that makes Elijah's unique is their selection of Sky High Sandwiches. The first thing that you will likely notice about these sandwiches isn't just their size, but also their names, all of which are named after various locations in New York City (The Statue of Liberty, The Rockefeller Center, The Broadway, etc.) Elijah's also serves breakfast all day long, so you can have their Challah french toast, matzo brei or Scottish kippers any time you want.
The Place
The Place is kosher, but they take the certification of their food a step further. Not only is their food kosher, is glatt kosher. Glatt is a Yiddish term that translates to "smooth." In order for food to be called glatt, not only does the animal have to be slaughtered in a humane way (kosher), but afterward, the animal is examined internally. During this process, the lungs must not only have a smooth texture, but also be free of adhesion. Only then can the meat that comes from the animal be referred to as glatt kosher. What sets The Place apart from other kosher restaurants isn't their deli style sandwiches, but the types of salads that they offer. Here you won't find the usual offerings of a house or Caesar salad, but unique choices such as hummus and tahina, babagenush, tabouli, matbucha and Israeli salads.
Tags: kosher restaurants, choices such, food kosher, glatt kosher, other kosher, other kosher restaurants
Nothing has a more distinctive and rich flavor than a smoked turkey. For holidays, a smoked turkey is considered a delicacy. Commercially smoked turkeys can be expensive; instead, consider smoking a turkey at home. Home smoked turkeys can be affordable and just as tasty. Follow these steps to smoke a turkey.
Instructions
1. Fill the smoker's liquid pan with liquid. While water is the most common liquid used in smoking, other liquids, such as wine or fruit juice add a unique flavor to the turkey.
2. Place good quality charcoal in the charcoal pan. Light the charcoal and close the cover. If the smoker does not have an internal temperature gauge, place an appliance thermometer on the smoker rack before starting the charcoals.
3. Prepare the turkey for smoking. Turkeys for smoking do not need elaborate preparation; the smoke adds the flavor. Wash the turkey in cold water and remove the giblets and neck from the interior. Salt and pepper the turkey. Refrigerate until ready to place in the smoker.
4. Place the turkey on the grill in the smoker after the charcoal is hot. The internal temperature of the smoker should be between 250 to 300 degrees F. Close the smoker.
5. Add charcoal every hour as needed to maintain the internal temperature.
6. Replenish the liquid in the liquid pan as necessary.
7. Use a food thermometer inserted in the turkey to determine when the turkey is done. The turkey should be 180 degrees F in the thigh and 170 degrees F in the breast. Generally, the turkey will need to cook 20 to 30 minutes per pound.
Most of the conventional edicts about what kind of wine to serve with different foods are wrong. Go with your instincts and choose what tastes good to you. These tips from the author of "Red Wine With Fish" will help.
Instructions
1. Evaluate a wine in the context of the food. Think about what will go well with the dishes you're planning to serve.
2. If you're not familiar with a wine, evaluate it on the basis of the four tastes on your palate: sweet, sour, bitter and salt.
3. In general, match sweet foods with slightly sweet wines (the food will make the wine seem less sweet). Pair sour, acidic foods with acidic wines (same principle - the sourness will make the wine less acidic), and bitter foods with wine that's a little bitter (from tannins). Serve acidic, non-oaky wines with salty foods to cut the salt.
4. Ignore conventional wisdom on what goes with what, and even ignore grape variety, as one chardonnay, for example, can differ widely from another, ranging from delicate to assertive. Taste the wine before you serve it, and try to learn about specific wines and producers, not just varieties. Ask a wine merchant or sommelier (wine steward at a restaurant) for advice.
Tags: foods with, about what, make wine, will make, will make wine, Wine With
Seltzer bottles, also known as soda siphons, are used to transform normal tap water into carbonated water. Though they are still occasionally used today, they were at their most popular before soda and seltzer were widely mass produced and distributed. Once the water is carbonated, it can be added to flavored syrups, alcoholic beverages, ice cream sodas or any other drink that may benefit from some bubbles.
Parts of a Seltzer Bottle
The base of a seltzer bottle is a container that is filled with cold water. Newer seltzer bottles' bases are generally made of metal, but antique seltzer bottles usually have glass bases. The head of the bottle fits into a stationary plastic or rubber seal around the top of the container that keeps gas and liquid from escaping. A tube extends from the bottom of the head into the bottle. There is a spot in the container head to connect a holder containing the carbon dioxide-filled cartridge to the bottle.
How a Seltzer Bottle Works
The base of the bottle is filled with cold tap water, with a bit of space left between the top of the base and the fill line. The tube is inserted into the base, and the head is screwed onto the bottle. A carbon dioxide cartridge is inserted into its holder and placed in the slot on the side of the head; the holder pierces the cartridge, allowing carbon dioxide to flow into the base through the tube. The preparer shakes the seltzer bottle for 10 to 15 seconds to disperse the carbon dioxide throughout the water. This gas is what carbonates the water. After shaking the bottle, the cartridge holder is removed from the head, and the seltzer water is ready to disperse by squeezing the handle located on the head.
Nothing says comfort food like a gooey, warm, toasted cheese sandwich. They are a staple of childhood, easy and economical to make, and yummy. Grilled or toasted cheese sandwiches can be made just about anywhere with few required utensils, which is why they are ideal for camping, dorm life or the single's pad. Using a skillet, outdoor grill and even a clothes iron, you can make a tasty cheesy concoction. In this article, you'll learn use the common waffle iron for a quick, evenly toasted, cheese sandwich.
Instructions
1. Plug in the waffle iron and begin to preheat the surfaces---keeping the sides of the iron closed. If your waffle iron has heat setting options, select a medium to dark heat setting.
2. Gather your bread, cheese, butter or oil and condiments to have at the ready for assembling and cooking your sandwich, while the waffle iron is heating to toasting temperature.
3. Butter or lightly brush oil on one side of bread on each slice. Make sure you cover the entire surface of the bread to ensure even cooking.
4. Open the waffle iron, using a pot holder to keep steam from scalding your hands. Lay one slice of bread, butter-side down on the lower griddle area. Place shredded or sliced cheese evenly on the bread. Next, place on top of cheese any condiments or cooked meat you may want to add. Now place the other slice of bread---butter side up---on top and carefully close the griddle.
5. Keeping the lid closed, allow for 1 minute to pass before checking the progress of your sandwich. Lift the griddle lid and check for the desired color---golden brown or a bit darker depending on the type of bread used.
6. Use a fork to pierce through the bread and remove from the waffle iron, when the sandwich is cooked to your satisfaction.
Whether you are a gourmet and dress up your grilled cheese with condiments or a purist wanting to experience the simple fare of grilled bread and cheese, enjoy this simple way of creating your own version of comfort food.
Whether you prefer yours shaken, not stirred, classic cocktails from the 1920s, '30s and '40s have made a comeback. Order up a dry martini or a sidecar next time you're out on the town and enjoy.
Instructions
1. Familiarize yourself with the vocabulary. Neat means served with no ice and not mixed; on the rocks means poured over ice. Shaken means the ingredients are poured into a shaker with ice, mixed vigorously and poured into a glass. In a stirred drink, the ice and ingredients are put in a mixing glass and stirred for 10 seconds before they're poured into a glass. Drinks served straight up have no ice.
2. Call your drink. If you don't designate what type of alcohol you want in your cocktail, you'll get the bottom-shelf, least expensive brands, called well. You can designate top-shelf brands, such as Grey Goose vodka or Bombay Sapphire gin. For example, order a Grey Goose Greyhound or a Grey Goose and grapefruit juice for a top-shelf, and more expensive, cocktail.
3. After you've gotten the preparation and drink calling down, know your choices. And apertif is a pre-meal beverage, usually small, used to stimulate the appetite. A highball is a simple mixed drink consisting of two ingredients (gin and tonic) combined directly in the serving glass, typically a highball glass. A rickey is a drink made with a base spirit, fresh lime juice and club soda. Traditionally served over ice in a highball glass, garnished with a wedge of lime. A spirit is an alcoholic beverage made by distilling a fermented mash of grains or fruits to a potency of at least 40 percent alcohol by volume. Examples include brandy, gin, rum, tequila, vodka and whiskey. A toddy is a drink made with a base spirit, hot water and various spices, usually served in Irish Coffee glasses, often garnished with a lemon twist or cinnamon stick. Other drink types are: Collins, fizz and sour.
Tags: Grey Goose, poured into, base spirit, drink made, drink made with, garnished with
Lambs and sheep are members of the species, Ovis aries.
Sheep have been raised as livestock for thousands of years for use as a source of food and textile fiber. A lamb is a sheep that is less than one year old and relies on its mother's milk as a food source. Sheep are herbivores, meaning they eat a diet consisting strictly of vegetation. A ewe is a female sheep one year or older. A castrated male sheep a year or older is a wether, and an uncastrated male sheep a year or older is a ram.
Lambs
Sheep are four-legged mammals with the multiple stomachs characteristic of ruminant herbivores. A older lamb that still is less then one year of age may eat grass as well as drink its mother's milk. A spring lamb (between three and five months old) and a baby lamb (between six and eight weeks old) will drink only its mother's milk.
History of Sheep as Livestock
Lambs and sheep were first domesticated as livestock in Central Asia for their milk, meat and woolly coat. Past world regions known for reliance on sheep as livestock are Australia, New Zealand, Europe and Asia. The world's current largest producers of sheep livestock are India, China, Australia and the United Kingdom. Sheep were introduced to the Americas by Hernando Cortez in 1519.
Mutton and Lamb
Mutton refers to meat from sheep. Mutton has a gamey taste and a tougher grain to the meat. Lamb or spring lamb refers to meat from lambs of a specific age. Farmers gain a greater profit from lambs, since their meat lacks the toughness of mutton. Mutton has been a typical food found in the field rations of soldiers in the United States.
Other Resources
Other important resources that come from sheep are their wool, milk and skins. Early sources of parchment came from the skins of sheep. People also either drink sheep milk or use it to make cheese. Sheep farmers also remove the overcoat of the animals to make textiles. Another difference between sheep and lambs is that the wool from lambs makes a finer weave than that from a mature sheep.
Tags: from lambs, mother milk, sheep year, sheep year older, year older, from sheep
Vertical gardening is a great way to conserve garden space, grow vining vegetables and decorate a fence, all at the same time. Cucurbit vegetables such as cucumbers, squash and zucchini can sprawl as far as 25 feet, according to Washington State University, but can easily be trained to climb any type of support. Prepare the soil near a fence that has plenty of sun exposure and that allows light to penetrate through its latticework for best results.
Instructions
1. Cultivate a cubic foot of soil at the fence line in late May for each zucchini you want to plant. Turn the soil with a shovel, adding equal parts peat and organic compost for a deep, rich mix. Moisten the soil thoroughly after cultivation.
2. Set 6-inch zucchini plants in the soil, leaving the root crown even with the soil line. Tamp the soil down with your fingers to make firm contact of soil with roots. Water thoroughly after planting.
3. Train the zucchini plants to the fence starting when their vines are 12 inches long. Slip a plant tie through the lattice of the fence, bring both ends in front of the stem and gently twist it. Leave enough slack in the loop to allow the stem to flex slightly with air movement and allow for the stem to expand.
4. Continue training each stem to climb up instead of dangling toward the ground. This process will go on over the course of the summer. Watch for flowers, then fruits to develop.
5. Create a sling for the developing zucchinis when they are 3 inches long. Cut a section from an old pair of pantyhose with a pair of scissors. Tie it loosely through the latticework of the fence, creating a loop. Set the zucchini in the loop to hold its growing weight, and it will not break the stem.
Break off the amount of ginger you want to purchase if you only need a small amount.
Ginger rhizome, better known as ginger root, can be bought in most grocery stores. It is a tan-colored, knobby root. When buying it, look for hard, heavy pieces; you can break off small knobs from the larger ginger root if you need a small amount. Store ginger for up to a week on the counter, but if you wish to store it longer place the ginger in a perforated plastic bag and refrigerate it. Fresh ginger can be used to make a variety of foods such as cakes, marinades, cookies and drinks.
Instructions
1. Hold the ginger in one hand and grasp a teaspoon close to the scoop area.
2. Place the edge of the spoon on the ginger and scrape the brown outer, paper-like peel off the ginger. The ginger flesh is a lighter color than its peel.
3. Put the peeled ginger on a cheese grater and rub it in an up-and-down motion. The grated ginger will fall out the bottom side of the grater. To julienne the ginger proceed to Step 4.
4. Place the peeled ginger on a cutting board. Slice it into thin rectangular, matchstick-like pieces against the grain. Ginger sliced with the grain is stringy.
Tags: ginger root, need small, need small amount, peeled ginger, small amount
Oak has long been used for wine storage during fermentation and aging. It was only during the previous century that oak began to be used in wine making as a means of imparting a sought after flavor. There are many ways that oak can affect the taste of wine, and we will explore many of them.
Instructions
Identify Oaky Flavors in Wine
1. Taste how oak can affect Chardonnay. Open your oak fermented Chardonnay and pour a little into the glass. Swirl it around in the glass and smell. You should almost immediately smell, among other fruit notes, a strong scent of oak. Take a very small sip and slurp it gently so that the wine covers the entire palate of your tongue. The first thing you will notice is the overpowering flavor of vanilla and butter. Then you will start to taste the fruit. It will be full, ripe tropical fruit like mango, pineapple and even notes of papaya, perhaps. Now, open your stainless steel fermented Chardonnay. This wine has not spent any time in oak barrels, fermenting or aging. Pour a bit and smell. You will notice that there is no oaky smell. Now taste the same way you did with the first wine. The first thing you taste will be fruit. It will be brighter fruit flavors this time, however, including apricot and peach and maybe even ripe, green apple flavors. All around, the stainless steel fermented Chardonnay will be lighter and less heavy on the tongue.
2. Taste how oak can affect Sauvignon Blanc. Open your Fume Blanc and pour a little into your glass. This is an oak aged Sauvignon Blanc from California. Swirl it and smell. Although the first thing you smell may not be oak, it will have a soft, almost vanilla-hued scent. Take a little in your mouth and gently slurp it. The fruit flavors will be very soft. Under-ripe peach and other stone fruits will predominate with a wisp of vanilla in the backgorund. Now open your Sancerre. This is a stainless steel fermented and aged Sauvignon Blanc from the Loire Valley, France. Swirl it and smell. It may be floral, but there will definitely be a citrus scent. Taste and slurp and you will have an explosion of grapefruit and tart orange. That is because there was no oak to soften the acidity of the grape, the way there was in the Fume Blanc.
3. Taste other ways oak is used in wine. Open your bottle of very inexpensive, mass marketed Cabernet Sauvignon. Because the popular flavor profile for Cabernet Sauvignon is oakiness, most mass marketed Cabernet Sauvignons try to emulate that. The problem is, however, that oak barrels are expensive, so to cut costs most large producers of cheap Cabs ferment and age their wines in stainless steel and dump either oak wood chips or, in some very unfortunate cases, oak sawdust into their wines to impart an "oak" flavor. These pieces are strained out before bottling, of course, but doing this doesn't achieve the same flavor profile that fermenting and aging in oak barrels does. Pour a bit of the wine and smell. The scent of oak will, most likely, be overpowering. Now taste it. Up front on your palate, all you will be able to taste is dark, cooked fruit flavor. Then, at the back of your palate as you swallow, you will be overwhelmed with a powerful oak taste. This is what many wine professionals call a "disjointed" flavor profile. The oak is there, but it is disconnected from the rest of the wine almost as if it has been added as an afterthought. This is, unfortunately, very common in mass-produced and inexpensive oaky wines.
Pancakes are great for breakfast, lunch or dinner.
Pancakes that are soggy or falling apart are not very appealing or yummy. When making pancakes, it is important for them to be stable. To accomplish this, there are a few tips to keep in mind so that your pancakes come out being cooked to perfection.
Instructions
1. Flip the pancake only when the edges have hardened and small bubbles appear on the surface. Flipping your pancake too early will result in a gooey pancake that may not cook all the way through, becoming unstable.
2. Use any type of vegetable oil or cooking spray on the surface of your pan. Do not use regular butter, as it evaporates very quickly and may cause your pancakes to stick to the pan, ripping or tearing as you try to flip them.
3. Avoid pressing down on the pancakes while they cook. While this technique causes them to cook faster, it will also stretch the pancake out too thin, causing it to crack and fall apart.
4. Use only a moderate amount of syrup for your pancakes. Too much syrup, while delicious, may cause the pancake to turn into a soggy mush, greatly reducing the stability of your pancake stack.
Hot bacon salad dressing is a delicious addition to spinach or other sturdy greens. The dressing replaces the usual oil in salad dressing with bacon fat, which must be hot in order to stay liquid. The heat from the dressing lightly wilts the greens, creating a warm but still mostly raw salad. Top the salad with crumbled bacon, chopped hard-boiled eggs, sliced mushrooms and thinly sliced shallots or sweet onions for a hearty and filling meal.
Instructions
1. Heat the bacon drippings in a pan until they are liquid. If you don't have bacon drippings on hand, cook about 1/2 lb. of bacon until the fat renders out and the bacon is crispy. Pour off all but 3 tbsp. of the bacon fat in the pan.
2. Add the sugar, Dijon mustard, garlic powder, red wine vinegar, and salt and pepper to the pan.
3. Whisk the dressing over low heat until the fat is warm and evenly dispersed throughout the dressing. Toss immediately with a salad.
It's important to label your long-term food storage items.
In lean times, long-term food storage makes sense. In case of a glitch in the supply chain, a failed crop or financial turmoil, those with adequate food storage supplies will weather a food shortage more comfortably than those who are not prepared. Rising grocery prices are one sign that food shortages may be ahead. Get ahead of the curve and stock up for your family.
Instructions
1. Begin with the basics -- the lowest-cost essentials that are simple to acquire and will help sustain you in times of need. These items, including rice, other whole grains and beans, are the bulk of many long-term food storage larders. Whole grains are superior because they are packed with nutrients.
2. Add dried and frozen meats, as well as fish and poultry, to your stockpile. Try buying your beef by the side or quarter from a local butcher and you will save considerably.
3. Make sure you have an adequate amount of storable fats, such as olive oil and coconut oil, for inclusion in your pantry.
4. Include dried fruit, peanut butter and other snacks and energy-boosting foods.
5. Acquire food storage containers, such as food-grade plastic pails with gamma seal lids. These are excellent for whole grains, nonperishable foods and emergency supplies such as matches, candles and lanterns. As you purchase survival foods and bulk items, store them properly to avoid waste.
6. Find the best sources for price, quality and selection for the food items you need. Check food club stores, local food co-ops, and bulk distributors as well as your grocery store.
Salmon is a fatty fish. This quality makes it suitable for many forms of preserving, one of which is smoking and then pickling. Smoking adds flavor to the fish and the acid in the vinegar will cure the flesh of the salmon. This is typically served in Jewish homes with black bread or matzo crackers. Try to use whole smoked salmon or lox so you can cut it into chunks for the pickling process.
Instructions
1. Remove the skin and cut the fish into bite-sized chunks, then cover with cold water. Refrigerate for 24 hours and drain. Check the fish to make sure there are no bones in the chunks.
2. Boil vinegar, water, sugar and pickling spices for 20 minutes to dissolve the sugar and combine the flavors. Bring to room temperature and then refrigerate.
3. Place the drained, smoked fish in a glass container, bowl or jar. Alternately layer the fish with slices of white onion. Pour the cold pickling brine through a sieve over the fish until you have completely covered it. Cover the container and place it back in the refrigerator for a few days.
4. Drain the salmon from the pickling liquids and serve with pickled onions and sour cream.
This butternut squash soup recipe is a lovely addition to Thanksgiving dinner or any holiday meal. It's also ideal because you can prepare this soup two days ahead of time to lessen your stress.
Instructions
1. Preheat oven to 350 degrees F.
2. Cut the butternut squash in half lengthwise and remove seeds and pulp with a sharp-edged spoon.
3. Rub the flesh of the squash with olive oil and place it cut-side down in a glass baking dish.
4. Place garlic cloves in the dish around the squash.
5. Pour water and oil into the baking dish and bake for 1 to 1 1/2 hours, or until the butternut squash is soft.
6. Remove squash from oven and cool until you can handle it.
7. Scrape the meat of the butternut squash into the bowl of a food processor.
8. Squeeze the garlic cloves until the garlic squirts out. Place garlic in food processor with squash.
9. Process the squash mixture for 30 seconds, or until no lumps remain.
10. Pour in stock 1/2 c. at a time, and pulse four times after each addition.
11. Add salt and pepper to taste.
12. Pour processed butternut squash mixture into a saucepan and bring to a simmer over medium heat. Serves six.
According to the International Chili Society, there are certain elements that a dish labeled "chili" must include. They are: taste, consistency, aroma and color. The taste must be a "blend of the flavors" of the meat and seasonings. The consistency should not be grainy, watery, greasy or dry. The aroma should be tempting, and the color should be reddish brown. There is nothing in the above description that requires the use of real meat. Therefore, a good vegan chili can stand up against traditional chili in any kitchen. Even yours.
Instructions
1. Place the pot on the stove and turn the heat to low. If you're using a slow cooker (the best way to make this chili), set it to low.
2. Pour the olive oil into the pot and allow to heat.
3. Dice the onion and toss it into the pot. Allow it to cook in the olive oil just until softened. Stir to coat the onion pieces with oil. Keep the heat on low, to avoid browning the onion.
4. Add the minced garlic.
5. Slice the green pepper into medium to thin slices. Toss the slices into the pot with the onion. Stir to coat with olive oil. Continue to stir until the pepper slices are softened.
6. Add the textured vegetable protein crumbles and stir to blend with the onions and peppers.
7. Blend the canned tomatoes and tomato paste in a blender or food processor. Blend until it has the consistency of a thick sauce with no chunks. Add the chili pepper to the blender. If using jalapeño peppers, dice and add to the blender. Add the red pepper flakes (optional). Add a dash of salt and blend until well mixed.
8. Pour the contents of the blender into the stockpot. Stir until all ingredients are well blended.
9. Add the red or black beans. Stir to blend.
10. Turn the burner to med-low and allow the chili to simmer for at least an hour before serving. If using a slow cooker, allow to cook for four hours on low or two hours on high.
11. Serve the chili topped with a few sprinkles of grated soy cheddar cheese and a dollop of soy sour cream and/or guacamole.
Tags: slow cooker, Stir coat, using slow, using slow cooker
Cheese is among the foods most commonly needing to be shredded.
There are many reasons you might need to shred food while cooking: cheese for homemade pizza; cabbage for coleslaw; chicken for enchiladas; or herbs for sauce. While shredding can be a chore, freshly shredded food items always taste better than those purchased pre-shredded. Fortunately, a few tips and tricks can make the process smoother, simpler and quicker.
Cheese
Many recipes, from pizza to burritos, call for shredded cheese. While pre-shredded cheese is readily available, buying a block of cheese and shredding it yourself will yield fresher, tastier results. Soft cheeses like mozzarella, can be difficult to shred; sticking it in the freezer for half an hour before shredding will make the process easier. On box graters, use the "fine" side -- the one with small holes -- for grating hard cheeses like Parmesan; use the coarse side -- with large holes -- for soft cheeses, like mozzarella. To freeze shredded cheese and make your job easier the next time around, spread the shredded cheese on a pan and freeze it; once frozen, store it in a bag.
Chicken
Chicken's texture lends itself to easy shredding; once shredded, it is excellent in saucy recipes, like chicken enchiladas or chicken "hamburgers." One of the easiest ways to shred chicken is with your fingers. Cook it by roasting or boiling it, then simply pull apart the chicken into pieces of the desired size. For a more civilized shredding process, use two forks; pin a cooked piece of chicken down with one, and draw the tines of the other across the top of the chicken, shredding it. This is a great way to use leftover chicken; after shredding, it can also be frozen easily.
Fruits and Vegetables
Fruits and vegetables are other popular candidates for shredding. Among vegetables, carrots and cabbage are commonly shredded; solid fruits like apples and pears might be shredded for use in baked goods, like muffins. While most of these fruits can be shredded using a hand grater, using a food processor can speed up the task. Alternatively, use a Chinese chef's knife to shred vegetables by slicing them at a 45-degree angle, then use the same knife to turn the slices into strips. And when using a grater, be particularly careful of your knuckles, especially when shredding hard vegetables that require heavy pressure to shred. Shredded vegetables can be easily frozen.
Herbs
Shredding herbs can be particularly tricky, due to their small size. For herbs with small leaves, like rosemary and thyme, plucking the leaves from the stem, then crushing them to release their flavors, can leave them in a "shredded" state. For larger-leafed herbs, like basil, use a knife to shred them; a grater will ruin their delicate texture -- and your fingers. Roll the herbs up like a cigar, then thinly slice the tube with a knife, for a nice, shredded result.
Tags: cheeses like, shredded cheese, cheeses like mozzarella, chicken enchiladas, herbs like
Enchiladas are tortillas filled with meat, cheese and chili sauce. The dish is a staple of Mexican-American, or Tex-Mex, restaurants. Unfortunately, for people with a gluten allergy, it is not always easy to know whether the dish is gluten-free--although they are normally made from corn, the sauce and meat can sometimes have traces of gluten. You can ensure that the enchiladas you eat are gluten-free by easily making your own for a relatively low cost.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the ground beef in the skillet over a medium heat. Add the taco seasoning.
3. Pour the jar of salsa into the bottom of the casserole dish.
4. Run each tortilla under water, and heat each one individually in the microwave for 20 seconds.
5. Spread a thin layer of refried beans onto each tortilla. Add a layer of meat. Roll each tortilla into cigar shapes and place them in the casserole dish with the fold down.
6. Pour the enchilada sauce on top of the tortillas. Spread the cheese on top of the enchilada sauce.
7. Bake for 30 minutes.
Tags: each tortilla, casserole dish, enchilada sauce
Top a spinach salad with slices of warm goat cheese.
Warm goat cheese salad is an explosion of flavors and textures. Crisp, fresh spinach sits beneath a layer of warm, melty goat cheese. The goat cheese slices are coated with a batter and lightly fried to add crunch to the salad. The salad is accented by a flavored dressing made with cider and Champagne vinegars, a bit of sugar, an egg yolk and a cup of olive oil. Warm goat cheese salad makes a delicious starter for any meal and is hearty enough to be served, along with crusty bread, as a light meal.
Instructions
1. Make the spinach salad according to your favorite recipe instructions. Top the salad with a vinaigrette dressing.
2. Slice a cold log-shaped piece of goat cheese into 1/2-inch thick medallions using a sharp knife. Use as much cheese as you desire on your spinach salad.
3. Beat two large egg whites in a bowl using a wire whisk. Dip each goat cheese slice into the egg mixture and then into plain or seasoned bread crumbs.
4. Heat 2 tbsp. of olive oil in a skillet over medium-high heat. Place the breaded cheese slices into the pan and fry them until they are brown and warm in the center, but not melted. Turn the slices once during the frying process to ensure they are brown on both sides.
5. Place the fried cheese slices on top of the spinach salad.
Tags: goat cheese, spinach salad, cheese slices, salad with, they brown
Americans spend millions of dollars on pricey power bars, but Native Americans and the early pioneers already knew make an easy nutritious snack. Parched corn was staple of early Americans and today it is the perfect pick-me-up for any outdoor activity. Follow these steps to whip up a batch of the original American energy food.
Instructions
1. Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
2. Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the pan.
3. Pour the corn in the skillet. Add enough dry corn to the skillet to just about cover the bottom. The actual amount will depend on the size of the skillet.
4. Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, just like popcorn.
5. Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed.
6. Store the parched corn. Place the parched corn in a cloth or plastic bag for storage. A small plastic bag of parched corn will be enough for your next day of hiking.
Pasta Salads are great for a filling lunch that won't weigh you down. Squash are great for pasta salads, and one of my favorites is chayote which can be used in slaws or raw in salads, but I've found that cooking this naturally bland (but nutritious) is best. Chayote ranges from light to dark green in color, and should feel firm. If you're new to chayote, never fear-- here's a great recipe that is simple but delicious!
Instructions
Cook Chayote in a Pasta Salad
1. Begin by boiling water for the pasta in a pot. I like to use a whole wheat penne for the salad, but regular pasta works fine too, as well as other shapes like rotini. Once water is boiling, cook pasta according to instructions. Once cooked, drain in a colander and set aside.
2. Peel the chayote. Cut the chayote into 1 inch cubes.
3. Sauté chayote with garlic in oil until they are tender and browned slightly. Simmer covered for 15-20 minutes. Then remove from heat and keeping in liquid in the pan, add salt and white pepper to taste.
4. Mix together the cooked pasta, peppers, tomatoes and beans in a large bowl. Then, add the chayote and the liquid in the pan to the bowl and mix thoroughly. Try to cover everything in the liquid
5. Cover the bowl with cellophane wrap TIGHTLY and refrigerate for at least 3 hours.
6. Serve cold. It goes great with iced tea!
Tags: Chayote Pasta, Chayote Pasta Salad, Cook Chayote, Cook Chayote Pasta, Pasta Salad
Try using mixed potatoes for a unique flavor and consistency.
Making mashed potatoes in a Cuisinart food processor may seem like blasphemy to some cooks and chefs, who take pride in mashing potatoes with an old-fashioned potato masher in a large stock pot, and laboriously adding milk, butter and seasonings. However, for those on a tight schedule or who simply don't look forward to the forearm workout provided by traditional mashing methods, using a food processor can give you excellent results in much less time. Add this to my Recipe Box.
Instructions
1. Wash 2 lbs. of potatoes of your choice with a stiff-bristled brush under cold running water.
2. Peel the potatoes with a potato peeler. Discard the potato peelings.
3. Add the peeled potatoes to a stockpot with a tight-fitting top. Add enough cold water to cover the potatoes by one inch.
4. Cover the potatoes and bring to a boil over high heat. Continue to boil the potatoes until they break apart when poked with a kitchen fork.
5. Strain the water from the potatoes with a fine-mesh sieve to avoid losing any other potatoes.
6. Combine two cloves finely diced garlic, 1 tsp. sea salt, 1 tsp. black pepper, 3/4 cup milk, half and half or heavy cream and 1/4 cup melted butter or margarine in a measuring cup or mixing bowl.
7. Add the potatoes to the food processor and select the "Chop" or "Puree" function.
8. Add the seasoning, milk and butter mixture to the food processor slowly, while it is running.
9. Run the food processor for 10 to 15 seconds after the seasoning ingredients have been added. Stop the food processor and check for desired consistency.
10. Transfer the potatoes to a serving or storage bowl. Add additional sea salt and black pepper to taste.
Tags: food processor, potatoes with, black pepper, milk butter, salt black, salt black pepper
This colorful no-bake Mexican party dip is full of fresh flavors and is always a big hit. This dip is easy to assemble, and there is no cooking involved.
Instructions
1. Spread the refried beans in the bottom of a large baking dish or two smaller baking pans. A 9-by-13-inch pan works well. Use a clear glass baking dish to see the layers through the sides.
2. Remove the seeds and skin from the avocados. Mash the avocados and layer them on top of the beans.
3. Mix the sour cream, mayonnaise, lemon juice and taco seasoning mix in a small bowl. Layer the mixture on top of the avocados.
4. Chop the chives and sprinkle them over the sour cream mixture. About 1/4 cup of chives is plenty.
5. Sprinkle the grated cheddar over the chives and sour cream mixture. Make sure to cover the entire layer.
6. Seed and chop the tomato (seeding keeps it from getting the cheese all wet). Evenly spread the chopped tomato over the cheese mixture.
7. The final topping is the sliced black olives. Be sure to drain them first!
8. Put the dip in the fridge for an hour or so. This allows the flavors to mingle.
Jello shots are a great way to add a bit of fun to your party, and mix things up. This article will tell you make firm Jello shots that can be consumed as Jello Jigglers, without cups.
Instructions
1. The day before you plan to make the Jello shots, put the bottle of vodka in the freezer. This will let the Jello mixture cool down quickly, preventing the unnecessary evaporation of alcohol, and letting the shots set faster. Don't use your best vodka for this, as the other flavors will overwhelm the flavor of the vodka.
2. Heat up the fruit juice on the stove, stirring regularly until it begins to boil. You'll need roughly 20 ounces (one Imperial Pint) of fruit juice per three packages of Jello gelatin. Use a fruit juice that will complement the flavor of Jello that you've selected (for example, cranberry juice and raspberry Jello), or use apple juice, which is fairly neutral in taste. You can use plain water if you don't have fruit juice, but the extra sweetness and flavor of the juice helps to mask the flavor of the vodka.
3. Add three packages of Jello per 20 ounces of boiling juice, and stir rapidly to dissolve. Once the Jello is dissolved, remove the saucepan from the burner and turn off the stove.
4. Add the cold vodka from the freezer - roughly an equal volume (20 ounces of cold vodka per 20 ounces of cold juice). Stir the mixture to blend, and pour it into the Tupperware container (ideally a shallow, rectangular container). Greasing the container with a small amount of non-flavored nonstick cooking spray will help remove the Jello later. Put the lid on the container and slide it into the refrigerator.
5. After the Jello is set a few hours later, remove it from the fridge, and dump it onto a cutting board. If it does not slide out easily, run hot water over the outside of the container to loosen it.
6. Cut the Jello into serving-size pieces, bite-sized or less, and arrange on a tray. If they are not to be served immediately, cover them with plastic wrap and store them in the fridge.
Using an electric turkey roaster frees up oven space when you are making a holiday dinner. In a roaster, the turkey cooks best when left alone, giving you more time to cook other dishes and spend time with family and friends. When used correctly, the turkey roaster produces a succulent turkey, with meat that is juicy and fragrant.
Preparation
Preheat your roaster to 375 degrees. Buy a plastic roasting bag and pour 4 tablespoons of flour into the bag. Hold the bag closed and shake vigorously to distribute the flour and coat the bag. Using a roasting bag will help seal the juices and flavors into the meat. Clean and wash your previously-thawed turkey, then pat the skin and cavity dry with a paper towel. Dress your turkey with stuffing or aromatics and season underneath the skin with butter and herbs. Place the turkey in the roasting bag and cut several slits into the top of the bag. Set the bag with the turkey on the metal rack that fits inside the bottom of your roaster. Place the lid back on the roaster, and let the turkey cook.
How Long?
Plan for the turkey to cook anywhere from 13 to 18 minutes per pound, adding 3 minutes per pound if your turkey is stuffed. This is a broad range, and while roasters tend to produce a juicier turkey, it is possible to dry the meat out. Be sure to use a meat thermometer, checking every 35 to 40 minutes during the last 2 hours of cooking. The breast meat should reach a temperature of 155 degrees and the thigh meat should read about 160 degrees.
When you are about 10 degrees or 30 minutes away from the turkey being done, transfer the turkey to a roasting pan. Cut away the roasting bag, being sure to capture all the juices from the turkey in the roasting pan. Baste the turkey with melted butter and place it, uncovered, in a conventional oven set at 350 degrees. This will make the skin crispy and brown.
When the Turkey is Ready
Carefully move the turkey from the roasting pan and onto a large platter. Loosely tent the turkey with some tin foil while you finish cooking the rest of the meal. Allowing the turkey to rest will redistributed the juices, resulting in a richer flavor. Drain the drippings from the roasting pan and the turkey roaster into a saucepan to make gravy. Carve your turkey and serve it with the rest of your Thanksgiving Day meal.
Tags: turkey with, turkey roasting, your turkey, about degrees, from roasting, from turkey, meat should
Milk can be an obvious ingredient in food products or it can be listed as something unfamiliar. Even though a product may say "nondairy" that does not mean it doesn't have milk-containing ingredients, according to the University of Virginia Medical Center. Understanding which foods contain milk products can help you take better control of your health and meal plan.
Breakfast Foods
Some breakfast foods known to contain milk products include waffles, French toast, fritters, pancakes, muffins, scrambled eggs, boxed cereals, pastries, omelettes and souffles. The sauce on Eggs Benedict is high in milk-based ingredients. According to the USDA, fat-free, low fat, reduced-fat and whole-milk yogurt are all milk-based foods.
Spreads and Sauces
Spreads such as sour cream, margarine and butter can contain milk products. Milk is in any form of cheese and curds, which can include, according to the USDA, hard cheeses such as cheddar, mozzarella, Swiss and Parmesan; soft cheeses such as ricotta and cottage cheese; and processed cheeses such as American. Milk is the main ingredient in spreadable yogurt and yogurt cheese products, and is in gravies and cream sauces such as Hollandaise.
Desserts
Foods containing milk products include ice cream, ice milk, fudge, hot fudge sauce, chocolate, Bavarian cream, custard, cakes, cream pies, puddings, pie crusts, tapioca and sherbet, according to the USDA and University of Virginia Medical Center.
Other
Other foods containing milk products include macaroni and cheese, commercial biscuit mixes and/or baked goods such as muffins, cakes and cookies. Most commercially baked breads contain milk, according to the University of Virginia Medical Center and Fauquier Ear, Nose and Throat Consultants. Milk products are also is in cocoa drink mixes and malted milk bases.
Scalloped and au gratin potatoes and other similar dishes have milk products as a main ingredient in the sauce. Bisques contain large amounts of milk and cream. Chowders have high concentrations of milk products, usually in the form of heavy or low-fat cream.
Processed meats such as sausages, hot dogs and luncheon meats commonly contain milk. According to the University of Virginia Medical Center, these foods can also be processed on milk-containing production lines.
Breaded foods (unless not dipped in milk) contain milk. Croquettes, casseroles, hamburgers and meatloaf also fall into this category.
Forms
It is important to realize that foods containing milk products may not just be called "milk" in the ingredients. Milk is also listed as lactose, condensed milk, evaporated milk, milk solids, dry milk, whole milk, low-fat milk, nonfat milk, skim milk, milk derivative and milk protein. Nougat and/or rennet casein also means milk. Artificial butter, artificial butter flavor, ghee, whey, milk solids, whey powder, casein and caseinate are all forms of milk. According to Fauquier Ear, Nose and Throat Consultants, milk may also be in caramel flavoring and natural flavorings.
Read Labels
Read product labels. It is important to read the food labels to determine which foods contain milk products or any of its derivatives. Know what you are eating. You will have more control of your food intake and can avoid any potential food allergies this way.
Tags: contain milk, milk products, contain milk products, Medical Center, University Virginia, University Virginia Medical
Fermented foods, some of which are also known as cultured foods, are foods that are changed from their original state and preserved by the action of bacteria, yeasts, or other agents. This process creates unique flavors, but also a high vitamin content and natural compounds that assist with the digestive process and immune system. Fermented foods are found in many cultures, and besides being a traditional means of storing fresh food, they are often associated with good health and longevity. Here is enjoy fermented foods.
Instructions
1. Consider the fermented foods you may already know and love. Aged cheese may be the most popular fermented food in the world. Yogurt is another common cultured product that is high in calcium and helps to build good digestive health. Sourdough bread is created through a fermentation process, and is easier to digest than artificially yeasted baked goods. Even beer, wine and other alcoholic beverages have a variety of health benefits when consumed in moderation.
2. Experiment with ethnic foods. The fermented foods of many cultures are best enjoyed within the context of the regional cuisines. For example, Japanese and Korean menus often feature an impressive variety of pickled vegetables and soy ferments like miso paste, while Ethiopian dishes are almost always served with injera, a type of delicious fermented crepe.
3. Try making some ferments of your own. Pickled vegetables are particularly easy to make. An advantage to making your own fermented foods is that you can adjust both the seasonings and the length of fermentation, which controls the sour flavor of the product to your own taste.
4. Try ferments with unusual flavors. Although many cultured foods have a sour flavor, some have other dominant tastes. Some have a salty taste, like natural soy sauce, miso and some types of pickles. Others even have a mildly sweet flavor, like amazake, a drink or pudding made from rice. These products may appeal more to people who generally have trouble enjoying fermented foods.
If you are trying to lose weight, choosing meals that burn fat are essential to your success. Foods low in fat and high in nutrition are typically the kind you should go for. When choosing a meal plan, you don't want to skip meals or starve yourself, as your body needs fuel to feed your metabolism. Simply choose meal plans that are full of foods you like and are easy to stick with over the long term.
Breakfast
Breakfast is the most important meal of the day---it's true. Eating breakfast gets your metabolism revved up and ready to burn fat. Without breakfast, you are likely to overeat when you hungry and may make unhealthy choices. Therefore, choosing breakfast that is not only delicious but will help you burn fat is key. One great option for breakfast is high-fiber, multi-grain cereal, combined with strawberries and low-fat milk, suggests Reader's Digest. You could also eat one scrambled egg with a whole-wheat roll, fruit salad and a cup of low-fat milk. A bowl of sweetened brown rice can serve as a fat-burning breakfast, as can a granola bar, apple and low-fat milk. Choose meals that will fill you up and not cause you to reach for a sugary doughnut mid-morning.
Lunch
Lunch is a meal that many dieters look forward to, as it is often serves as a midday reward for being good on your diet. Fortunately, a variety of healthy lunch options are available that are pretty tasty, as well. A pita stuffed with ricotta and spinach salad is a decadent lunch that is sure to feel indulgent. Make a ricotta spread by combining 15 1/2 oz. of low-fat ricotta with 3 tbsp. peanut butter and 2 tbsp. honey. Stuff it into a pita along with 2 cups baby spinach, 1/2 a cucumber, 1 tbsp. sliced almonds and 2 tbsp. fat-free ranch dressing.
Another easy but tasty lunch option is a veggie burger with spinach. Veggie burgers and spinach provide you with protein and can also keep you full for quite some time. Top your burger with 2 tsp. of ketchup, and tomato and romaine lettuce, if desired. Eat with a cup of spinach and cantaloupe, suggests Good Housekeeping.
Dinner
Choose options that are light but filling. Chicken breast is a low-fat, high-protein choice for dinner. Marinate your chicken in fat-free Italian dressing or purchase ones that are already marinated. Eat a chicken breast alongside broccoli and couscous for a healthy, satisfying meal. Chicken is also good pared with a black beans and rice. Combine 2 cups of cooked brown rice with 1 can each of black beans, diced tomatoes and green chiles, along with 1 cooked, chopped onion. Cook until heated through and enjoy with cooked chicken.
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This article will teach you make a delicious grilled tuna melt on sourdough bread.
Instructions
1. Generously butter one side of two pieces of sourdough bread. Place the butter side down in a teflon pan on medium heat.
2. Spread Dijon mustard on one piece of bread that is face up. Place Tuna on both pieces of bread that are face up. Make sure your pan is not to hot. The trick here is to get a golden brown color to the bread.
3. When the bread is beginning to turn a light brown flip both pieces so that the tuna is directly cooking in the pan.
4. When the tuna is hot and nicely grilled flip both pieces of bread with tuna facing up. Pack tuna down firmly if necessary.
5. Place tomato slices on one piece of bread with tuna being sure to cover the entire bread. Then place cheddar cheese on top of tuna slices.
6. Flip one piece of bread on top of the other so the sandwich is closed. Be mindful of how hot the pan is. Continue to flip the sandwich when necessary until cheese is melted and both sides are a nice golden brown.
7. Take the sandwich out of the pan and cut it corner to corner. Serve hot and enjoy.
Tags: both pieces, piece bread, both pieces bread, bread that, bread that face, bread with
Vacuum packing used to be a special technique for commercial food packaging and preservation. Now customers on a budget can use this low-cost technique for extending the life of perishable foods. Counter top consumer vacuum packing or sealing equipment can be found in most department stores, with higher end equipment being sold in specialty kitchen supply stores. Vacuum packing is not a substitute for proper food storage techniques.
Function
Oxygen promotes certain reactions that advance food spoilage. Vacuum packing combats this by removing oxygen from a package of food.
Significance
Vacuum packing can extend the storage time for dried, frozen and refrigerated foods.
Considerations
Vacuum packing does not replace the need to freeze or refrigerate foods.
Warning
Some pathogenic bacteria thrive in oxygen-free environments, and so they may thrive on vacuum packed foods.
Types
Consumer vacuum packaging machines are usually small enough to be carried easily and stored in a cupboard. Industrial counter-top vacuum packaging machines process higher quantities of larger packages.
Cost
Home vacuum packaging systems may range in cost from $50 to hundreds of dollars. Industrial systems may cost from $3,000 upwards depending on their size and output.
Supplies
All vacuum sealing systems require a steady supply of specialized vacuum bags. The bags used will vary between brands and models of machines.