Tangy and sweet all at once, a rhubarb cherry pie will delight dessert lovers. Makes one 9-inch pie.
Instructions
1. Make piecrust dough. (See "Make Basic Piecrust," under Related eHows.)
2. Put a baking sheet in the center of the oven.
3. Preheat oven to 400 degrees F.
4. Mix together rhubarb, cherries, sugar and tapioca in a bowl.
5. Sprinkle a little flour onto your work surface.
6. Place one of the refrigerated balls of dough onto the surface and use a rolling pin to roll it out to a thickness of about 1/8 inch. (See the Related eHow "Roll Out Dough.")
7. Pick up the dough by wrapping it loosely around the pin.
8. Unroll the dough into the pie pan.
9. Trim the edges so that there is an overhang of about 3/4 inch.
10. Place pan in refrigerator.
11. Roll out the second ball of dough to a thickness of 1/8 inch.
12. Remove pan from refrigerator and place filling inside pie pan.
13. Transfer top crust to pie pan by rolling it around the pin.
14. Trim edges, leaving an overhang of about 3/4 inch.
15. Fold top edge of crust under the bottom edge to make a rim.
16. Crimp the edges decoratively with a fork.
17.Brush milk or vegetable oil over top crust to glaze.
18. Bake about 40 to 50 minutes, until crust is golden.
Tags: about inch, overhang about, overhang about inch, Trim edges
Larabar is a popular gluten free energy bar made up of unsweetened fruits and nuts. Larabars can be purchased at your local drug store, health food store or where vitamins and health supplements are sold. However, as delicious as they are, Larabars are a bit expensive, especially if you want to eat them after a workout every day or buy them by the bundle. You can save a lot of money and make your own tasty version at home.
Instructions
1. Pour one cup of seedless/pitted whole dates and one cup of raw unsalted cashews in a blender or food processor. Pulse until the fruit and nut mixture becomes thick and has the appearance of a nutty ice cream topping.
2. Transfer the mixture to a clean bowl using a spatula or spoon, making sure to scrape the food processor to get every last bit.
3. Place the fruit and nut mixture on a clean, dry counter top or cutting board. Flatten the mixture with a rolling pin to a 1.5-inch thickness. Put the flattened mixture in the refrigerator for about one hour to harden.
4. Cut out rectangle shapes with a rectangular cookie cutter or use a knife. You should get about five to six homemade Larabars.
5. Serve or cover your homemade Lara bars with plastic wrap or foil and store in the refrigerator.
Tags: food processor, fruit mixture, mixture clean
Escargot is often served with a butter and garlic sauce.
Snails may not seem like a gourmet meal, but call them by their French name, and suddenly everyone is clamoring for escargot. The traditional French preparation calls for wild snails from the south of France to be cooked in the shell in a sauce of of butter, garlic, parsley, shallots and white wine. If you enjoy the taste of escargot, but have never made it at home, you will need to know what to look for when shopping for snails.
Instructions
1. Shop during peak escargot season. While escargot is available 12 months of the year, it peaks in the summer months, so order fresh escargot in the summer. The escargot purchased any other time of the year is more likely to be canned or frozen to preserve freshness.
2. Determine whether you prefer fresh, canned or frozen escargot. Fresh snails have the best taste, but are most expensive, harder to find. Fresh snails also will require more labor in the kitchen, as they need to be scrubbed down, and you must make the sauce yourself.
Canned and frozen snails often come with the traditional butter sauce, and many restaurants use canned snails to serve to customers.
3. Look for the most popular types of escargot snails. In France, the Burgundy snail (Helix pomatia) is the most common snail used in escargot. This doesn't mean other snails sold for escargot are inferior, but if you are looking to capture the authentic French dining experience, look for Burgundy snails.
4. Shop at a higher-end store. Some supermarkets do stock canned escargot, but because turnover is much lower at a grocery store than a premium gourmet store, the quality is likely to be lower. Shop at a store in your area that specializes in French cuisine or gourmet ingredients.
Cooking in a cast iron skillet is an old-fashioned way of cooking that is now coming back into vogue. The benefits of cooking in cast iron include the ability to maintain an even temperature, no hot spots and sheer durability. It is not uncommon to have a cast iron skillet passed down from generation to generation. If you are one of the many cooks who has just bought a new one, however, there are some things you must do before you toss it onto the stove and start cooking.
Instructions
1. Wash off the protective coating. Your new cast iron skillet was coated with a non-toxic coating before it left the factory. This was simply to ensure that it did not oxidize or come in contact with any water on its travels. Now that you have it home and are ready to cook with it, it's time to wash that coating off. Put on a pair of rubber gloves. With the rough side of a sponge or scouring pad and soap, scrub the entire pan with scalding hot water. Scrub the pan as hard as you possibly can for at least 10 minutes. Do not simply wash your cast iron pan in the dishwasher. This will not be effective.
2. Dry it thoroughly. Yes, this entire step is devoted to telling you to dry your cast iron pan. Why? Because iron rusts, and a rusty pan is an unusable pan. Dry your cast iron pan completely until not a single bead of water is on it. Otherwise, you will have just ruined your brand new cast iron pan.
3. Season the pan. Coat your cast iron pan with a very light coat of oil. Less is more with the oil. The best oils to use are lighter vegetable oils like canola oil. Lard works as well.
4. Cure the pan. Preheat your oven to 500 F. Put your cast iron skillet inside the oven, face down. Put a pan underneath it to catch any oil that may drip. Leave it in the oven for 30 minutes. Remove the pan, and let it cool down until you can handle it again. Repeat Steps 3 and 4, starting with the oil and moving onto the curing. Do this three or four times. This creates a non-stick surface and will seal the pan so the iron won't oxidize and the pan won't rust. You are now ready to cook with your cast iron skillet!
Tags: cast iron, cast iron, your cast, cast iron skillet, iron skillet, your cast iron
Understanding the difference between jams, jellies and marmalades can help you identify the fruit spread if it is not labeled.
At breakfast time, as you choose a fruit spread for your toast or bagel, you can easily look at the label on the jar to determine if you are using jelly, marmalade or another form of preserves. To understand the main difference between jellies, marmalades and other preserves, you must understand the form the fruit takes during preparation.
Preserves
Preserve describes foods that are canned or preserved in glass jars. Preserves include jams, jellies and marmalades, but they can also be foods such as pickles, chutneys and other items. In the world of fruit spreads, the word preserve is an interchangeable word used for jams and marmalade. Preserves contain gelatinous fruit chunks due to the fact that the fruit is cooked in large pieces during preparation.
Jelly
Jelly is different from preserves and marmalade in that it does not contain any fruit chunks. Jelly's smooth consistency makes it the easiest to spread. It is made by boiling fruit and water and allowing the pectin to leech into the water. The fruit is then discarded and the remaining juice is boiled with sugar at high temperatures. As the liquid cools, it turns to jelly. While some fruits have enough natural pectin for jelly to form, other fruits need added pectin or gelatin, which can be purchased.
Marmalade
Marmalade is a clear, jelly substance that contains fruit chunks or rinds. Although marmalade is typically made from citrus fruits, such as oranges, lemons and grapefruit, any fruit may be used to make marmalade. Making marmalade is a three-day process wherein raw fruit is soaked, cooked and mixed with sugar and lemon juice before being cooked again. The resulting substance is a balanced jelly with suspended fruit chunks.
Jam
Jam is a fruit-based preserve and the most widely used. Making jam is a simple process that takes approximately one day. It is made by cooking down whole fresh fruit with added sugar and lemon juice. The fruit contained within jam is still in its natural shape, although slightly altered due to the cooking process. Jams aim to preserve as much of the natural and original fruit flavor as possible.
Tags: fruit chunks, jellies marmalades, difference between, during preparation, fruit spread
Dehydrators are small kitchen appliances that dry out foods. Once dry a person can store these foods for up to one year. The drying method preserves the foods by removing all moisture. A person can eat the dried foods as a snack, add them to recipes and salads or use them for decoration. Although dehydrators are convenient, they are not the only way to dry foods.
Instructions
1. Choose fresh fruits and vegetables and other food stuffs that you want to dry.
2. Cut larger foods into narrow slices about ¼ inch thick. You do not need to cut smaller foods such as berries.
3. Place the food on a cookie sheets on a single layer. Space them apart so they don't touch.
4. Turn the oven on to 140 degrees Fahrenheit.
5. Place the cookie sheets into the oven.
6. Keep the oven door ajar two to three inches. This keeps air circulating around the food.
7. Place a small fan in front of the oven and turn it on. The Virginia Cooperative reports that the fan keeps the hot air in the oven moving around.
8. Leave the food in the oven for 1 to 15 hours depending on the food. Some foods take longer to dry because of the high moisture content.
9. Turn the food over every three to four hours so that the food dries evenly.
10. Check food regularly. When the food is smaller in size and no longer feels plump, the food is done. Foods lose substantial weight during the drying process.
11. Turn off fan and oven when food is 80 to 90 percent dry suggests the Virginia Cooperative.
12. Remove food from oven and let cool on top of stove.
13. Place food in glass containers or freezer bags. Store food in dry cool place or in freezer until ready to use.
Tags: cookie sheets, Place food, Turn oven, Virginia Cooperative
Flavored extracts are a wonderful way to add flavor to your cooking, but they can be expensive. They can also be difficult to find if you live in an area with limited access to specialty stores. The easiest way to build up a supply of your favorite flavors is to make the extract at home.
Instructions
1. Purchase high quality Vodka and whole vanilla beans. The beans can be purchased in health food stores and should be kept in a tightly sealed container to prevent them from drying out. Vanilla beans should be soft and pliable.
2. Pour one cup of vodka into a glass bottle with a cap. Be sure to leave a little head room as you will be adding vanilla beans and will need to shake the mixture as it steeps.
3. Cut 4 to 5 vanilla beans into small pieces and add them to the vodka.
4. Seal the bottle and shake to begin the infusion process.
5. Store in a cool dark place to steep the beans. Shake the bottle every three or four days to keep the mixture active. Steep the vanilla extract for two months before using.
6. Strain vanilla extract through a coffee filter when it has finished steeping and pour into a small tightly sealed bottle. There is no need to prepare the entire batch of extract. Simply prepare enough for the size container you wish to use and store it in the kitchen cupboard or pantry. Any excess extract can continue to steep in the original bottle. Remember to shake it occasionally. The longer the vanilla beans steep in the vodka, the stronger it will get. You can even top off the bottle with some fresh vodka and start the process all over again with the same beans. When you begin to notice new batches of vanilla extract is becoming weaker, it is time to begin with new vanilla beans.
Gluten is a protein found in the grains wheat, rye, kamut, spelt and barley. It is found in baked goods, sauces, mixes, pasta, breaded meat and many other common foods. A growing number of people are finding that they have trouble digesting this substance due to celiac disease, allergies or intolerances and so must learn to avoid it. Once you have a list of gluten-containing foods, then you are ready to plan your menu.
General Strategy
Even though you will need to get rid of all gluten-containing foods pronto, try to keep the same basic pattern for meals that you have been following. Increase the amount of gluten-free items that are already on your regular menu and find substitutes for the gluten-containing ones. Sudden, drastic changes can be stressful. Give yourself time to adapt to this new way of eating and keep your home stocked with gluten-free foods that you enjoy.
Breakfast
The gluten-free breakfast menu is relatively easy to plan thanks to the variety of gluten-free breads and cereals that are available at health food stores, online stores and even some grocery stores. Toasting and buttering gluten-free bread improves its flavor and is one of the best ways to serve it. A gluten-free breakfast can be as simple as cold cereal with fruit and milk or as elaborate as bacon, eggs, juice and toasted gluten-free bread. Gluten-free hot cereals can include grits, cream of rice, buckwheat and certified gluten-free oats. Other options for gluten-free breakfasts can center on fruit and dairy foods such as yogurt or cottage cheese served with fruit or made into a smoothie. Beware of sausage and low-fat dairy products which may contain additives with gluten such as modified food starch.
Lunch
Lunch is perhaps the most difficult meal to plan in a gluten-free diet, especially if you need to pack your lunch or eat on the go. Most gluten-free bread is difficult to make a sandwich with thanks to its hard texture and tendency to crumble. Canned soups often contain gluten, as do some spreads and deli meats. Salad is a good gluten-free lunch option if you leave off the croutons and check the salad dressing label for gluten-containing ingredients. Rice or gluten-free rice noodles make a good base for a salad---just add chopped fresh vegetables, leftover chicken or fish, olive oil and a splash of vinegar. Homemade soup with allowed ingredients is another good option, and you can easily pack it in a thermos if desired.
Dinner
Focus on meat, poultry, fish, vegetables and fruit when planning your gluten-free dinner menu. Gluten-free starches can include beans, potatoes, rice, yams and corn. Try some of the less well-known gluten-free grains such as quinoa, millet and amaranth. Gluten-free pasta is widely available and, once it is covered with sauce, you'll hardly notice any difference. Try Asian foods that focus on rice, vegetables and small amounts of meat; just be sure to use gluten-free soy sauce. Mexican foods are another possibility if you avoid the flour tortillas and substitute corn or brown rice tortillas. Avoid canned gravy and powdered gravy mix and instead, make your own and thicken it with cornstarch, arrowroot or rice flour.
Tags: gluten-free bread, foods that, gluten-containing foods, gluten-free breakfast, with fruit
Fondue is a communal meal, perfect for large groups. Traditionally a Swiss cuisine, fondue literally means "melted" and this style of cooking usually consists of a mixture of melted cheeses served with platters of bite-sized pieces of meat, seafood, vegetables and bread. These items are are served communally as diners dip them into the hot mixture using long skewers. Fondue meals are leisurely and meant to incite conversation among diners.
The Melting Pot
The Melting Pot began in 1975 as a small fondue restaurant in Florida with just three items on the menu: cheese, beer and chocolate fondue. Today it is an international franchise with hundreds of restaurants serving a menu that includes fondue themes such as "Pacific Fusion" "Fiesta Cheese" and "Wisconsin Trio."
Guests can choose basic cheese fondue served with breads, vegetables and apples for dipping. Or, three and four course dinners are also available, which include entrees such as lobster tail, pork tenderloin and chicken breast. Diners select one of four cooking styles for each entree, such as coq a vin (herbs, mushrooms, garlic and wine), mojo style (Carribbean flavors), bourguignonne (European style fondue in a cholesterol-free canola oil) or court bouillon (homemade seasoned vegetable broth). Waiters cook all ingredients on an electric, tabletop range.
Single items such as shrimp, sirloin and vegetarian selections are also available. The Melting Pot has an extensive cocktail menu and wine list and a selection of chocolate fondue desserts. Reservations are strongly advised. Lunch is served daily from 11:30 a.m. to 2:00 p.m., and dinner is served from 4:00 p.m. to 10:00 p.m. Sunday through Thursday and on weekends until 11:00 p.m. Lunch and dinner menues are identical.
The Melting Pot Restaurant
80 9th Street S.
Minneapolis, MN 55402
612-338-9900
meltingpot.com/location.aspx?q=80
Matterhorn Room at the Lowell Inn
The Matterhorn Room is in the historic Lowell Inn, built in 1927. Formerly called the Matterhorn Fondue Room, the restaurant has been in service since 1959. Every Sunday evening at 5:30 p.m., it serves an authentic Swiss fondue dinner. The four course menu includes a mixture of Gruyere and Fontina cheeses, salads, beef tenderloin, duck breast, tiger shrimp and a chocolate ganache desert. Optional wine and beer selections can be served with each course. The entire menu can be viewed online at: http://www.lowellinn.com/swiss_fondue.htm. As of April 2010, the price is $32 per person and reservations are advised.
Matterhorn Room at the Lowell Inn
102 2nd Street N.
Stillwater, MN 55082
651-439-1100
lowellinn.com/dining.htm
Seafood Palace
Seafood Palace is an inexpensively-priced Cantonese restaurant specializing in fresh seafood selections. Located south of downtown, Seafood Palace serves take out and sit down lunches and dinners, as well as a special winter fondue menu from November to March. Choose from entrees such as beef tenderloin, bay scallops, shrimp and more that get stir-fried tableside in a hot broth seasoning. The restaurant is open every day from 11:30 a.m. to 11:00 p.m.
Seafood Palace
2523 Nicollet Ave.
Minneapolis, MN 55404
651-968-8746
Tags: Seafood Palace, Matterhorn Room, served with, also available, beef tenderloin, chocolate fondue
There are several ways to fix chili that is flavored with too much cumin.
Cumin is a seed that is commonly used as a spice in whole or ground form. It has a strong, earthy and nutty flavor. It is a staple in Central American, South American, Indian and Asian cuisine. Many would argue that cumin is a necessary ingredient for any chili recipe or other dishes in Tex-Mex cuisine. However, if too much cumin is added to chili, the flavor can be overpowering and will need to be fixed.
Instructions
1. Double the chili recipe and store the extra chili in the freezer for later consumption. When you double the recipe, do not add extra cumin - you want the cumin flavor to be diluted throughout the chili.
2. Spoon out some of the liquid in the chili pot and replace with an equal amount of unseasoned tomato juice. Add the other spices to taste to make up for the extra tomato sauce. Much of the flavor is in the liquid and the amount of liquid you need to spoon off depends on the amount of cumin that was used.
3. Balance the cumin flavor with more chili powder or try nutmeg, a spice that is often regarded as the opposite of cumin.
4. Add one or two whole peeled potatoes to the chili and simmer for 30 minutes to absorb some of the excess seasonings. Discard the potato when finished. This is a common fix for adding too much salt, but the potato can absorb other spices as well.
5. Leave the spice ratio as is and serve the chili with a dollop or two of sour cream. Sour cream can cool the spiciness of the cumin.
6. Pour 12 ounces of beer into the chili and simmer for at least 10 minutes to let the flavors combine.
Tags: chili recipe, chili simmer, cumin flavor, other spices
Longhorn cheese is a supermarket staple. Orange in color, it looks much like mass-produced cheddar, because it is in most cases. In fact, longhorn means the shape, not the style.
Cheddar cheese
Cheddar is the most popular cheese consumed in the United States. It takes its name from the village of Cheddar in England, whose people have made it for centuries. It is a firm cheese, traditionally made from cow's milk. It ranges in flavor from bland to sharp, and in color from white to yellow to a bright orange. The orange, common in mass-produced versions, is due to annatto, a natural dye. Aged cheddars can develop a strong, nutty taste and real sharpness.
Longhorn cheese
Although longhorn cheese usually means a mild-flavored form of processed, orange-colored cheddar in America, the name actually denotes a shape. Cut from a long, oblong cylinder of cheese, longhorn typically sells in half-moon sections. In addition to cheddar, longhorn cheeses are in Monterey Jack, Colby and Colby Jack versions.
The difference between Longhorn and Cheddar
Longhorn is a shape of cheese. Cheddar is a range of cheese styles. Commonly, longhorn refers to mild, processed American cheddar cheese.
This Thanksgiving, consider cooking your turkey in a new way.
Cooking turkey for the Thanksgiving holiday can be a long and challenging experience. Although many people cook their turkey the traditional way---in the oven---there are a few unique ways to cook your Thanksgiving bird. Regardless of which process you choose, it is best to marinate and season the turkey first.
Roasting Turkey
Roasting a turkey involves cooking it in an aluminum container in a conventional oven. This approach can take anywhere from three hours to six hours, depending on the size of the turkey and whether or not it is stuffed. It is best to roast the turkey until it reaches an internal temperature of between 165 and 170 degrees Fahrenheit. Roasted a turkey usually leaves it juicy and tender.
Grilling Turkey
To grill a turkey, place it in an aluminum tray and away from direct flames for 12 to 15 minutes per pound. It also is ready to eat when it reaches an internal temperature of 165 to 170 degrees Fahrenheit. Grilled turkeys tend to have a smoky or mesquite taste and can end up slightly dry if over cooked.
Deep-Frying Turkey
You can deep-fry a turkey in a deep fryer or a large pot of hot oil, but either way, you should do so outdoors. Remove the turkey from the oil once it has reached 170 degrees Fahrenheit internally. Deep-fried turkeys typically have a rich, buttery flavor and may be higher in calories and fat than grilled or roasted varieties.
Tags: degrees Fahrenheit, internal temperature, reaches internal, reaches internal temperature
In the middle of a splendid evening with friends and loved ones, someone suggests opening a bottle of wine, but there's no corkscrew. Some people have certain techniques or tricks they have picked up, yet there is always the risk of failure and an unopened bottle of wine. However, there are ways to uncork wine without the use of a corkscrew.
Screw and Pliers
One of the quick fixes for an unlucky evening without a corkscrew is with materials lying around in a drawer or garage. Insert a screw into the cork until it has a firm grip, then use a pair of pliers to pull out the cork. If you don't have pliers, the claw-side of a hammer could be used. A downside to this method is that the screw may just tear through the cork as you try to pull it out.
Push Method
Use a screwdriver, knife or any other similarly shaped object to simply push the cork all the way into the bottom. This will leave the cork floating in the wine. Tilt the bottle and make sure the cork is out of the way and you will be able to pour out the wine into your glasses. This methodwill leave you unable to re-cork the bottle, but if you plan on drinking the whole bottle, it shouldn't be a real concern.
Build Pressure
A slightly dangerous method consists of hold the bottle horizontal and hitting the bottom against a hard object. Repeating this action slowly builds up pressure in the bottle and forces the cork out. Once the cork is three-quarters of the way out, it can be fully removed with your hands or pliers. While this method can be successful, there is the risk of breaking the bottle or having the cork shoot out if too much force is applied.
Tags: bottle wine, this method, will leave, without corkscrew
JELL-O makes for a delicious treat with or without fruit.
JELL-O is a delicious treat that goes well with many different types of fruits. Whether you complement one JELL-O flavor with a different fruit or add a fruit to its matching JELL-O flavor, there are some careful considerations that you need to make before adding fruit to JELL-O. Only certain fruits will allow the gelatin in the JELL-O to solidify.
No Proteases
Proteases are proteins that are found in some fruits. Proteases do not allow the gelatin in the JELL-O to form correctly and solidify, which is why fruits with these proteins should not be used when creating a fruit-filled JELL-O treat. Pineapple, guava, mango and kiwi are just some examples of fruits that should never be mixed with JELL-O because of the proteases they contain. Stick with fruits that do not contain proteases to ensure that the JELL-O is able to solidify.
Fruits to Use
The Science Buddies organization lists apples, strawberries and oranges as fruits that make excellent additions to JELL-O. Berries like cherries, blueberries and blackberries are also good choices. Lemons, peaches and plums work well in lemon-flavored JELL-O. Raspberries and cranberries make colorful options. Add bananas or coconut to give your JELL-O a tropical flavor.
Preparing Fruits
Some fruits can be placed directly into JELL-O as whole pieces. For example, grapes and blueberries do not need to be prepared in any way before being added to the dessert. Other fruits like strawberries, apples, oranges and lemons should be cut or sliced. If you want to use fresh fruits such as kiwi, guava or pineapple that contain proteases, make your JELL-O dessert and let it solidify before placing the fruit on top of the JELL-O as a garnish. You can also make a sauce out of figs or papaya which can be spread on top of the dessert.
Combinations
JELL-O products are sold in a wide variety of flavors and fruits can be added to make unique combinations. For example, adding lemon slices to lime-flavored JELL-O offers a complementary taste. Try strawberries in kiwi-flavored JELL-O. Add orange slices to orange-flavored JELL-O or blueberries to the blueberry-flavored JELL-O. Get creative when trying to find the perfect combination.
Jerky is one of those food items that has been around for a long time. Native American tribes used to dry their meat out, forming a hard, chewy strip that was both portable and long-lasting. In fact, until the invention of refrigeration, this was really the best way of preserving meat. Now, however, people make jerky not out of necessity but because it's a tasty snack. You can make your own jerky out of just about any lean cut of meat.
Instructions
1. Select your meat. If you use beef, choose a piece that has very little fat on it, such as a sirloin cut. Another option is to use venison or other game meats, which tend to be very lean naturally. By using a leaner cut, you'll save yourself from having to trim off a lot of fat later on.
2. Cut your meat into thin strips, about 1/8 of an inch thick. Ideally, you'll want to use a meat slicer, but if you don't have one, a really sharp knife will do the trick. Meat is easier to cut into thin pieces if you partially freeze it beforehand. Cutting against the grain of the meat will be a little trickier, but it will give you jerky that is much easier to chew when it's done. Remove fat from the strips as you cut, and discard.
3. Marinate the meat overnight. This will help make it a bit more tender. You can use commercially prepared marinade, or make your own. To make your own, blend equal parts of soy sauce and Worcestershire sauce. Let the meat sit in the marinade for about 12 hours. When you remove the meat from the marinade, squeeze it dry between two paper towels to get all the excess liquid out.
4. Season the meat with your favorite herbs and spices. You can buy commercially prepared jerky seasoning, or you can make your own. To make your own, blend one part onion powder, one part garlic powder, two parts seasoning salt, and three parts any combination of herbs (oregano, basil, cilantro or cumin are perfect). Rub the seasoning into the meat.
5. Dry out the meat. You can do this in a dehydrator if you have one. If you use a dehydrator, be sure to leave space between the strips of meat so that air flows freely. If you don't have access to a dehydrator, don't worry. You can use your oven instead. Set the oven to 150 degrees, and place your meat on a wire rack. Put the wire rack on top of a cookie sheet, and place it in the middle of the oven.
6. Check your meat. After about six hours, check the meat every hour to make sure it is dry. It could take up to 12 hours, depending on how much moisture was in there to begin with. Once the meat is completely dry, store it in an airtight container in the refrigerator until ready to eat. Be sure to eat all jerky within a week of preparation, unless you're able to freeze it.
Tags: make your, your meat, about hours, commercially prepared, into thin, make your blend
Fresh baked bread is one of the most delicious foods in the world. The smell alone is enough to make many people drool. Unfortunately, making bread from scratch can be a bit difficult. Thankfully, there is a way you can take the work out of this special treat. A bread machine does all the work for you. All you have to do is push a few buttons and wait. Choosing a bread machine is rather easy to do, you just need to follow a few simple steps.
Instructions
1. Consider what type of loaf you want. Most bread machines make a vertical loaf, but you can find models that make horizontal loaves. The only difference is that the horizontal models cost more.
2. Look for a model that has several features. Several features allow you to get the most from your bread machine. You'll be able to make dough and then shape it into rolls and even choose the darkness of the loaf.
3. Choose a model that does more than bread. Some bread machines will even make jams and cakes. The may be something you want to consider if you'd like to have homemade jam with your homemade bread.
4. Find a model that is easy to use. As with any other appliance, you won't use it if you find the instructions difficult to understand. Instead, look for a model that can quickly be turned on and set to fix your favorite baked goods.
5. Check for reviews. When you find a model you love, be sure to read reviews on that model. Online you can find several websites that will give you very detailed reviews of all the pros and cons.
A vegan diet precludes the consumption of animal products such as meat, eggs and dairy. In a world of restaurants offering steaks and seafood, a vegan diner's options can feel limited. Vegans in or near Chapel Hill, North Carolina can dine with confidence at one of the city's vegan-friendly restaurants. "Vegan-friendly" indicates a restaurant that offers vegan options and takes care to prepare foods in a manner that keeps them separate from non-vegan ingredients.
Sage Vegetarian Café
Sage Vegetarian Café offers wraps, sandwiches, soups and salads with a Middle Eastern flavor. Sage's menu is vegetarian, with vegan options, and contains detailed descriptions of each item for easy identification of vegan items. Many vegetarian dishes made with dairy products can be made vegan, upon request. Sage offers an intimate, cozy atmosphere and is a lovely location for a romantic meal. In addition, Sage provides catering for private events.
Sage Vegetarian Café
Timberline Shopping Center
1129 Weaver Dairy Rd.
Chapel Hill, NC 27514
(919) 968-9266
sagevegcafe.com
Butternut Squash
Butternut Squash, a vegetarian restaurant with an Italian- and international-laced menu, makes ordering vegan items easy by denoting on the menu which items are vegan, or available as a vegan option. All vegan breads are baked daily at Butternut Squash. Serving breakfast, lunch, dinner, and a Sunday brunch, Butternut Squash offers a warm, contemporary atmosphere for dining.
Butternut Squash
133E W. Franklin St.
Chapel Hill, NC 27516
(919) 943-3157
butternutsquashrestaurant.com
Red Lotus Asian Kitchen & Bar
Red Lotus Asian Kitchen & Bar will prepare any of their entrees with tofu or soy "chicken" for vegan diners. While some of the dishes contain fish sauce, the service staff is knowledgeable about menu items that are not suitable for vegans. Red Lotus provides a large, open and contemporary atmosphere with dine-in or take-out options. Catering is also available.
Red Lotus Asian Kitchen and Bar
239 South Elliott Road
Chapel Hill, NC 27514
(919) 968-7778
redlotusasiankitchen.com
Mediterranean Deli
Mediterranean Deli offers over 40 different vegetarian options on their menu, many of which are vegan. Diners can enjoy falafel, hummus, stuffed grape leaves and other traditional Mediterranean fare. Pitas used at Mediterranean Deli are made by the restaurant's own bakery, with certified organic, local and kosher flour. The atmosphere is casual and the environment is cheery. Serving lunch and dinner, Mediterranean Deli also offers catering services.
Mediterranean Deli
410 W. Franklin Street
Chapel Hill, NC 27516
(919) 967-2666
mediterraneandeli.com
Tags: Chapel Hill, Butternut Squash, Mediterranean Deli, Asian Kitchen, Lotus Asian, Lotus Asian Kitchen
Bake potatoes are a nutritious and easy addition to any meal. You can eat them plain, with butter or load them with your favorite toppings, including sour cream, cheese, bacon and chives. A perfect baked potato is light, fluffy and tasty. The quality of the potato, cooking methods and preparation techniques all affect how your potato will turn out. It is also important to clean your potato thoroughly before baking it.
Instructions
1. Select medium to large-sized baking potatoes. Use warm water and a scrub brush to clean off excess dirt particles.
2. Pierce your raw potato with a fork. Steam will escape while the potato is cooking, which keeps the potato's skin from wilting. Stab the potato 6 to 12 times in various locations.
3. Pour vegetable oil on your potato to coat it. Place 1 tbsp. of oil on large potatoes, and put 1 tsp. on smaller ones. Rub the oil around the entire potato until it is glossy.
4. Sprinkle ½ tsp. of coarse salt on your potato. The glossy vegetable oil coating allows the salt to stick.
5. Preheat your oven to 350 degrees and place the potato on a baking pan. Let the oven preheat for 5 minutes before putting the potato in the oven.
6. Cook the potato for 60 minutes. Remove it from the oven and allow it to cool for at least 10 minutes before serving.
I have been a meat eater all my life and guess what? I have no issues with meat! I have recently decided that I would like to eat more vegetarian type meals and eliminate the meat, just to try it! Guess what? I don't miss the meat and I'm feeling even healthier, not to mention my skin seems to be glowing! I have no reasons for deciding to eat vegetarian other than out of curiosity. Here are some of my favorite vegetarian meals so far!
Instructions
1. One of my favorite and comforting vegetarian meals that is SUPER easy to make is cream of mushroom soup with rice! Get your favorite cream of mushroom soup. I like one that has barley in it. Boil some rice. Easiest is rice in bag, takes ten minutes to boil. Place soup in bowl and warm up for 1 minute in the microwave. After rice is cooked, pour rice into bowl of soup, let it marinate a little, cool down and enjoy! This is delicious, comforting, easy to make and low in calories and fat! If you get mushroom soup with barley in it you get added protein! Great soup for cooler months. Want a side with that? How about sweet peas? Yum! You can buy the steam bags, put them in the microwave for 5 minutes, pour into a bowl, add a little salt and butter if you like and you have a delicious side to your soup!
2. Do you love fair food? I know I do! I love it all! One of my favorites is corn dogs, but I rarely have them because I feel guilty eating them! I don't find they have any nutritional value! Well, guess what? There are now vegetarian corndogs and they are delicious!! Get a box of vegetarian corn dogs. Two vegetarian corn dogs are only 300 calories and good for you! Heat them up 2 minutes in the microwave. Try some mustard as a dipping sauce, yum! Do you like french fries? Me too! How about baking them? Cut up some potatoes, yukon gold, new potatoes, whatever you like lengthwise. Place them on a nonstick baking sheet, pre-heat your over 375 degrees, place cut up potatoes on sheet and douse with olive, canola or vegetable oil and some salt to tast. Bake for about 20-30 minutes, make sure you check on them so they don't burn and are fully cooked. Yum! You get to eat corndogs and french fries without the excess fat and it has actual nutritional value, what could be better?
3. Do you like burgers? I love burgers! Make yourself a veggie burger! I love the veggie burgers with mushrooms myself, but pick what you like best. It takes only 2 minutes to cook in the microwave. Place in buns, add lettuce, tomatoes, pickles, ketchup, mustard, onions, whatever you like and voila! You have a yummy, satisfying burger! You get protein too because there are usually beans in the burger. Want a yummy side? How about baked parsnip slices, have you ever thought of that? I cut mine lengthwise like french fries and bake on a non stick baking sheet. Pre-heat the oven to 375 degrees and douse with oil and some salt to taste. I like olive oil, but also like vegetable or canola. Bake until tender, usually around 20-30 min., but that can vary depending on your oven. Just check it to make sure they are not burning and come out tender. Once they are cooked you have a delicious side for your burger that tastes JUST like french fries!!!
Tags: french fries, corn dogs, like french, like french fries, mushroom soup
Popcorn cupcakes, sweet treats that look like miniature bags of popcorn, are perfect for a children's circus or carnival party and will get plenty of laughs at a teen or adult movie party. If it's your turn to supply treats for a classroom party or bake sale, popcorn cupcakes are just the ticket. Popcorn cupcakes aren't difficult to make, consisting of a decorative "popcorn" top built on a regular cupcake base.
Instructions
1. Bake a regular batch of cupcakes, using a cupcake pan lined with paper or aluminum cupcake liners. Although white or light-colored cupcakes are easier to cover with icing, the cupcakes can be any flavor you like. Allow the cupcakes to cool.
2. Frost the cupcakes with white frosting. Use homemade frosting, or simplify the process with boxed or canned frosting.
3. Cut an 'X' shape into the top of each miniature marshmallow, using a clean pair of scissors. Leave the bottom of the marshmallow intact. Cut enough miniature marshmallows to cover the top of each cupcake with 30 to 40 miniature marshmallows.
4. Press the miniature marshmallows into the frosting on the top of the cupcakes. Pile the marshmallows so the cupcake looks like a bag filled with popcorn.
5. Place a small amount of water in a cup. Add a few drops of yellow food coloring to create a buttery color. Use a pastry brush or a clean paintbrush to coat the miniature marshmallows with the butter-colored water.
6. Create bands from red construction paper, or use red and white striped gift wrapping paper. The bands should be large enough to wrap around the base of the cupcake -- about 8 inches by 1 and 1/4 inches. Alternatively, create a band on your computer, then duplicate it several times.
7. Wrap a paper band around the base of each cupcake, securing each band with a piece of clear tape.
Tags: miniature marshmallows, around base, each cupcake, Make Popcorn, Make Popcorn Cupcakes, Popcorn cupcakes
A lot of people think of spaghetti sauce as something that comes out of a jar. In fact, manufacturers have worked hard to create a tasty product that is a convenient sauce for the busy cook. However, a truly aromatic, rich spaghetti sauce is simmered for hours after the right proportion of garlic, herbs and spices is added.
History
Pasta referred to as spaghetti is believed to have come from China. It was made from a hard wheat flour or rice flour, water and salt. Popular history states that Marco Polo brought it to Venice, where it became part of Italian cuisine.
A second theory of the true origin of spaghetti comes from the "Book of Roger," written in 1154 by Abu Abdullah Mohammed al Edrisi. Edrisi was commissioned by Sicily's King Roger II to travel through Sicily, Palermo and Spain, writing down his findings. In the book, Edrisi notes a long, thin wheat pasta made in the town of Trabia in Sicily.
Although the tomato originated in the Americas and the first tomato sauce was made by the Aztecs, the tomato sauce we think of as spaghetti sauce is an Italian invention. The earliest written spaghetti (tomato) sauce appears in a 1692 cookbook by Antonio Latini.
Types
There are probably as many variations of spaghetti sauce as there are cooks who have created what they think is the "best ever" spaghetti sauce. But, for purposes of differentiating between specific styles of sauce, we will mention the ones most well-known in Italian cuisine, with a tomato base.
Puttanesca sauce is seasoned with capers, anchovies, chili peppers, garlic and black olives. Bolognese sauce is a ground-meat sauce with much less tomato sauce, primarily from the north of Italy. Marinara sauce, which originated in Naples, is a bit spicier with olive oil, garlic, basil, oregano and sometimes red pepper.
Significance
The significance of a basic Italian spaghetti sauce is that the cook can use her creativity and come up with her own version by adding ingredients. Other items that might be added to the basic sauce are mushrooms, onions, olives, green peppers, sausage, ground beef and other ground meats, chopped vegetables and more spices.
A basic Italian spaghetti sauce can be made by sautéing 5 minced garlic cloves in a saucepan with 3 tbsp. of olive oil. When the garlic is golden, add two 28-oz. cans of crushed tomatoes with 1 tbsp. oregano and 1 tbsp. basil. Let the sauce simmer for at least 1 hour. Add salt and pepper to taste. If you like, add a pinch of sugar to alleviate some of the acid from the tomatoes.
Potential
There is a lot of potential to creating your own spaghetti sauce. Certainly you will prepare it to spoon over spaghetti, completing a dinner with buttered Italian bread and a glass of red wine. However, if you made an additional quantity, the sauce could be used for other recipes in a later meal. Some of these dishes might include lasagna, ravioli, seafood pasta, stuffed peppers and pizza. A cup or more of your spaghetti sauce can be added to soups and stews for added flavor.
Considerations
The nutritional value of spaghetti sauce should be considered. It is low in cholesterol and saturated fats as well as an excellent source of fiber. It contains vitamin B6, niacin, thiamin, magnesium, manganese and vitamins A, C and E as well as potassium and copper. There is only 90 calories in one cup. The larger calorie count would be in the spaghetti itself. We know through scientific studies that tomato-based products, including spaghetti sauce, have a chemical called lycopene, which has been found to be beneficial in protecting men against prostate conditions.
Tags: spaghetti sauce, spaghetti sauce, tomato sauce, your spaghetti sauce, basic Italian, basic Italian spaghetti
While drinking wine can be enjoyable, opening the bottle can be a whole other story, especially if you do not drink wine very often. It is important that you know the proper way to remove the cork from the wine bottle so that you do not break the cork and get its pieces into your wine.
Instructions
1. Make sure you have a proper corkscrew. Not all corkscrews are created equal, and ease of use does not necessarily coincide with the price. Additionally, fancy corkscrews are not necessarily the best type to use even on expensive wine. Choose a pivot corkscrew that has two notches on it, such as a waiter's corkscrew. If you order a bottle of wine at a restaurant, ask the waiter if you can see his corkscrew; chances are this is the type he will be using (see Resources below).
2. Prepare to open your bottle of wine by placing it on the counter. Taking your corkscrew in hand, flip up the tiny blade on the top outside edge. Holding the bottle of wine by its neck, take the tiny blade and run it along the foil just below the top of the bottle. Press hard enough that you cut the foil but nothing more. Continue to do this until you have made a full circle with the blade. Fold the blade back into place and slide the now cut piece of foil from the top of the bottle.
3. Flip up the metal lever of your corkscrew with the notches and pull out the circular screw element so that your corkscrew looks like a "T" with the screw facing down. Hold the corkscrew in your dominant hand with the back of it in your palm, wrap your fingers around it with your middle and index fingers hugging the screw element.
4. Hold the bottle of wine securely in your non-dominant hand and penetrate the middle of the cork with the edge of the screw element. Slowly twist the screw element into the cork, being careful to keep it in the center of the cork. Continue to do this until the entire screw element is inside the cork.
5. Bend the metal lever on the corkscrew down and secure the top notch to the lip of the bottle. Gently begin to pull the other end of the corkscrew up so that the cork begins to slide out of the bottle. When the cork is about halfway out, place the bottom notch of the lever on the lip of the bottle and continue to pull the cork until it is completely out.
6. Remove the cork from the corkscrew by gently twisting it off in the opposite direction that you screwed it in. Save the cork to re-cork the bottle if you so choose.
Tags: screw element, bottle wine, your corkscrew, Continue this, Continue this until, cork from
Sweet and delicious peanut butter crisps are a quick and easy treat for parties and holidays or for a special treat any day of the week. The blend of peanut butter with sweet chocolate chips and crunchy dry cereal will make this recipe a favorite.
Instructions
1. Place the cereal in a large mixing bowl and set it aside.
2. Butter a large baking sheet.
3. Bring the granulated sugar and light corn syrup to a boil in a heavy saucepan over medium heat. Stir it constantly until the sugar is completely dissolved and bubbles are just beginning to form on the edges of the mixture. Be careful not to overheat, because the mixture can burn easily.
4. Remove the mixture from the burner and stir in the peanut butter, chocolate chips and vanilla extract, stirring just until the chocolate chips are melted.
5. Quickly pour the mixture over the cereal and stir it enough to coat the cereal with peanut butter and chocolate, stirring gently enough that the cereal isn't crushed.
6. Spread the mixture in the buttered baking sheet and let it set up for about 30 minutes.
7. Cut the peanut butter crisps into squares and serve, or store them in a sealed container.
Canned, frozen or fresh peas can make roasted peas.
The English pea, also known as the garden pea or green pea is generally available year round. It does have a large green pod, but the pod is not edible. English peas are very nutritional, low in fat and calories but rich in protein. Roasted green peas is a common Asian snack food. They are sold at some Asian grocery stores, but with a few basic ingredients, you can make them on your own.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit. Spray your baking sheet with a fine mist of cooking spray.
2. Measure two cups of green peas. Make sure they are not moist. If necessary, dry them between two paper towels to remove excess moisture.
3. Pour peas into a mixing bowl. Add oil. Stir until peas are coated with oil.
4. Add in all the other ingredients. Toss the peas in the ingredients by shifting them back and fourth in the bowl. The peas should be evenly coated in the spices.
5. Spread the peas out on the baking sheet in a even, single layer coat. Put the baking sheet in the oven.
6. Allow the peas to bake for one hour. Remove them from the oven and use the spoon to turn them. Put them back in the oven for 30 minutes or until they are a brown color.
7. Peas should be cooled completely before you eat or store them. Store in a sealed container. Do not refrigerate.
Eating healthy and exercising are two of the most important decisions adults can make. But few people know eat healthy on a daily basis. If you're looking to improve your health, or increase the variety of foods you eat, consider eating meals low in fat, and high in nutrients, fiber and protein.
Healthy Breakfast Meals
Breakfast is called the most important meal of the day for a reason: your body relies on breakfast foods to awaken and begin the functions necessary for life. Begin your day with a low-fat, high-protein breakfast, such as a high-fiber cereal with half a cup of low-fat milk and fresh fruit. Eggs are also an excellent choice, as they are high in protein and iron. Although many believe that egg yolks are unhealthy, the yolks contain necessary fats and lipids and are fine to consume in moderation. The United States Department of Agriculture's food pyramid, a guide for healthy living, indicates that adults should consume 48 grams of grain a day, and that half of these should be from whole-wheat sources. To ensure you're off to a good start, be sure to eat whole-grains with your breakfast, such as whole-wheat toast, whole-wheat pancakes or French toast made with whole-wheat bread. These breakfast meals are low in fat, high in fiber and high in protein, and are excellent choices for daily consumption.
Healthy Lunch Meals
Lunch is an excellent time to consume vegetables and sources of protein. Often, a sandwich is the easiest meal for a person on the go, so consider preparing a sandwich the night before if you expect to be in a rush. Use whole-wheat bread that is high in fiber, and include leafy greens, such as sprouts or Romaine lettuce, tomato and onion. Fill with homemade egg, chicken or tuna salad that uses one to two teaspoons of low-fat mayonnaise, and use spices, such as curry, salt or pepper, to add flavor. Salads made with dark, leafy greens, such as arugula, Romaine lettuce or spinach are also healthy lunch meals. Top with fresh fruit, lean chicken breast meat or hard-boiled eggs to add protein. Be sure to drink water to ensure your body is properly hydrated.
Healthy Dinner Meals
Although dinner meals that are unhealthy may seem tempting, they deprive the body of necessary nutrients and minerals. Instead, choose lean protein sources such as beans, boneless skinless chicken breast, tofu or fish as the main dish for your evening meal. Bake white fishes, such as halibut, tilapia, cod or flounder, with lemon and pepper, or marinate salmon with Teriyaki sauce and broil. Whole-wheat pastas, brown or wild rice and steamed vegetables are perfect side-dishes, and can be prepared in under a half-hour, or while the fish cooks. To ensure your body is receiving the proper nutrients, eat a variety of vegetables in many different colors, such as spinach, carrots, broccoli and asparagus. Pair with a tall glass of low-fat milk to ensure your body is receiving the calcium necessary to keep bones strong.
Tags: your body, ensure your, ensure your body, body receiving, breakfast such, chicken breast, fresh fruit
Although many people view the prickly pear cactus as an unwanted weed, you can eat the young cactus pads and fruits. Buying de-prickled prickly pear cactus saves your skin from the irritating spines. However, you'll probably have to pick your own fruits from unrestricted areas or purchase already prepared cactus pear jelly.
Instructions
1. Buy glossy green cactus pads, also called nopales, from a farmer's market or store that offers Mexican foods. For the best flavor, the cactus pads should be no larger than the palm of your hand. Before cooking, scrub and peel cactus pads while wearing gloves.
2. Dice the cactus pads. Saute with scrambled eggs. Add to your favorite chili recipe. Mix with jalapeno peppers, diced tomatoes and onions, cilantro and garlic to make a cactus salsa--let the vegetables sit overnight to blend the flavors.
3. Cut nopales into strips. Dip the strips into a milk and egg batter and then coat with cornmeal. Fry in hot canola oil.
4. Brush whole scrubbed and peeled cactus pads with olive oil. Season to taste with salt and pepper. Then grill over hot coals or in a heavy skillet with medium high heat for about 4 minutes per side until the pads are well-seared.
5. Scrub and peel the prickly pear fruit, which can be yellow, purple or red. Harvest the ripe fruit in late summer, but beware because the fruit also contains irritating spines. Eat the fruit raw or use it like any fruit for pie and jelly recipes.
Many people don't realize just how much salt they consume on a daily basis. Salt already comes in your groceries before cooking; cheese and bread are good examples of pre-salted foods. Ingesting too much salt can raise your blood pressure and crush your weight loss efforts. Keeping salt in your body helps you retain water, which is not ideal if you're cutting down your figure. Some recipes can cut down or eliminated salt from your diet.
Smart Snacks and Sides
Fruits and salt free nuts are good salt-free options to keep you energized. Foods that don't have salt in them don't have to be flavorless. Fruits and vegetables like apples, bananas and squash have no salt and make flavorful snacks. Try adding fruit and yogurt in place of your salty snacks, or try a baked potato with chives and sodium free vegetable margarine with dinner.
No-Salt Salad Dressing
Salt free salads don't have to taste bland. Garlic oil and olive oil make a great starting base for a salt-free salad dressing. Add ¾ cup of garlic or olive oil to ¼ cup of white or red wine vinegar. Whisk well and add a salt-free seasoning of your choice. Fresh basil is also a good choice. Pour the dressing over a green salad and enjoy. Steamed fish can also be added, but no salt or butter.
Salt Free Chili with Meat
Meat dishes without the salt can still be flavorful with the right ingredients. Chop 3 whole onions, 1 bell pepper, and 2 cloves of garlic. Saute the green pepper and onions in a deep skillet for 3 minutes. Add the garlic cloves and stir with a wooden utensil for a moment to prevent burning. Add a pound of ground meat, 1 to 2 tsp. of ground mild red chile and 1 tsp. each of ground cumin and oregano. Break up the meat with a fork or spatula to prevent lumps and add in four cups of diced tomatoes and one tbsp. of vinegar. Add a half a tsp. each of pepper and chile caribe and let skillet simmer with a bay leaf on low heat for 1 hour.
Salt Free Breakfast Omelet and Fruit
A breakfast omelet may be the last thing that comes to mind when you think of salt-free foods, but it is possible. To create your omelet, whisk together 3 egg whites, pour into a plastic ziplock bag and toss in a bay leaf and a diced green pepper. Shake the bag well and then place a drop of olive oil into a heated skillet. Pour the bag into the skillet. Flip the omelet once the edges are cooked and slightly raised from the pan. Finish your breakfast with a piece of fruit and tall glass of water
Calamari steaks are made from the flat body of the squid.
Calamari doesn't just come in rings; when sliced long, fishmongers create flat pieces of calamari called a steak, which can be prepared very quickly in a hot pan or very slowly in sauce in the oven. When overcooked, the meat contracts, making it tough. If the calamari is cooked over a long period of time, the meat eventually breaks down and becomes soft again. When calamari is served between these stages it is tough and rubbery.
Instructions
Preparation
1. Defrost frozen calamari steaks in cold water for 12 hours or in the refrigerator overnight.
2. Pound fresh calamari steaks lightly with a mallet to tenderize. Score steaks diagonally both directions, creating a diamond pattern which will prevent the meat from curling.
3. Pat dry with paper towels. Coat lightly with flour, salt and pepper right before cooking.
Quick Method
4. Lightly coat metal pan and heat to medium-high on the stove. Coat the pan with vegetable oil.
5. Lay the calamari steaks in the hot pan; do not crowd.
6. Cook for one minute on each side until the steaks just turn from translucent to opaque. Do not overcook or they will become tough.
7. Remove from pan and serve.
Slow Method
8. Heat oven to 300 degrees Fahrenheit.
9. Lay calamari steaks in baking dish.
10. Cover with sauce of your choosing; tomato sauce works well.
Making a good wine is a difficult and arduous process that goes all the way back to selecting the right location for planting a vine. There are many different strategies and processes throughout the entire wine-making process that change the quality of a wine.
Instructions
Grapes on the Vine
1. Find a suitable location for the grape you are trying to grow. Some grapes, such as Pinot Noir, Sauvignon Blanc and Riesling prefer cooler climates. Other grapes, such as Zinfandel and Shiraz, prefer warmer climates. Additionally, make sure not to select land that is suited for general farming. Vines, and therefore their grapes, do not do well in fine planting soil. Dry, broken lands are preferable because of their ability to drain water. Additionally, choose a location that fits the grape. Too much sun or, likewise, too much shade can irreparably damage a grape. Hence, the difference between planting on the east side of a hill or the west side can make all the difference.
2. The next step to growing a good grape is finding good vines and rootstocks. Look at what the vine has to offer. If a vine is producing too many leaves, then it won't produce as many grapes. If a wine is producing nothing but grapes, they may be damaged from too much sunlight or snuffed by clustering too close. Finding a right balance is difficult, but necessary. Additionally, finding good rootstocks is necessary. A vine's roots are typically grown separately, selected and then grafted onto the vine. The rootstocks are a vine's plumbing for its source of nutrients, and therefore, exceptionally important.
3. Before you plant anything, check the national and local regulations pertinent to the location you have selected. Many countries have placed restrictions on growing certain crops, and even certain grape varietals, in specific areas. France, for example, has strict laws outlining where a certain grape varietal can be planted, how long it can grow there and when it can be harvested. Other countries, such as the United States, are somewhat more lax with their regulations, but still maintain certain guidelines.
4. When planning to plant vines, law permitting, make sure to check its best planting season. Some grapes do well in different seasons. An ice wine, for example, would be inadvisable to plant in spring in most countries. The taste, and even the success, of the wine from a grape depends on what is called its terroir--the total impact of its surroundings. If a grape grows too early or too late in its season, it is susceptible to certain elements that are hazardous to its growth and maturation.
5. Many things go into maintaining grapes while they grow and mature on the vine. They should be watched and cared for during their whole lifetime on the vine. If a grape or cluster is getting too much sun, begin covering them at certain times of the day with tarps. If a grape is getting too much shade, cut back some of the vine's leaves or whatever obstructs the sunlight. Moisture levels must also be carefully monitored to prevent a vine from getting too much or too little.
6. Lastly is the harvesting. Just as for planting, the harvesting time is different for most grapes and should be researched deeply. Also, depending on the grape varietal, it may require being picked at certain times of the day. Generally, grapes are harvested either by hand or by machine at night, when the temperature is lowest, to prevent harm to the grapes.
Pressing the Grape and Making the Wine
7. Within 12 hours of being picked, run the grapes through a crusher. If you are producing a white wine, make sure to discard the skins of the grapes. The first juice that comes off the crusher is called the the "must." This is the best juice of the grapes and makes the best wine.
8. Add yeast to ferment the wine.
9. If the harvest had a bad year, that is, if it had too much moisture or suffered a drought, you might consider adding sugar. This is called chaptalization and is illegal in some countries, including the United States. It improves the wine by adding alcohol and covering some of the wine's flaws. One molecule of sugar yields two of alcohol and two of carbon dioxide, which is simply released.
10. If you are making a red wine, run the juice through a press after fermentation to remove the skins.
11. The next step is storing the wine to allow it to age. There are many different ways of doing this, all adding their own characteristics. For example, one practice is aging wine for a certain time by sur lies (literally, "on lees" in French), which is when wine is aged with the spent yeast (also called lees). This adds a certain degree of complexity to a wine. Another common practice is to rack a wine, in which the wine itself is separated from any solids or particles, such as residual lees, before storing. Most often, a wine that is aged sur lies is not racked. Additionally, red wines may go into barrel aging, where they react with the wood of the barrel and undergo changes that develop character. Depending on the desired level of complexity and structure of the wine, and the varying characteristics of different varietals, the time wines typically spend in barrel aging ranges from a few months to a few years. For various reasons, including evaporation and oxidization, along with the degradation of the barrel over time, a wine is generally not barrel aged for longer than six years.
12. The last step is bottling the wine. After the wine is removed from storage, just before it is bottled, it should be filtered to remove any particles that may have settled during storage. Some winemakers prefer to skip this step, believing the particles add complexity and character to a wine. After a wine is bottled, especially if it is a red wine, it may continue to be aged. Certain wines have what are called "peaks," which are specific years they should be drunk depending on age. A good source for finding this out is Wine Spectator (see Resources). Regardless of whether a wine is kept to age longer or simply shelved to be drunk soon, it should always be stored in a cool, dark place on its side, to keep the cork moist.
Tags: getting much, make sure, After wine, barrel aging, being picked, certain grape
These Vietnamese-style shrimp spring rolls are a refreshing change from the usual fried variety. Aside from being healthy and delicious, they are easy to prepare and make a perfect summertime appetizer.
Instructions
1. To prepare sauce, begin by soaking the crushed red pepper in the lime juice for a few minutes. Add the fish sauce, sugar and garlic and stir to dissolve the sugar. Just before serving, add the carrots. Refrigerated, in a covered container, the sauce will keep for up to five days.
2. Either poach the shrimp yourself or buy pre-cooked medium-sized shrimp that have been peeled and deveined. Slice in half lengthwise.
3. Boil vermicelli 2 to 3 minutes, then rinse in cold water and drain.
4. Separate cilantro into sprigs that are of the right size to go onto the rolls. Chop basil into bite-sized pieces.
5. Wet rice papers, one at a time and blot on paper towels.
6. Place some noodles, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.
7. Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderate (not too tight or loose).
8. Place it on a plate and cover with a very damp paper towel, while you finish the others.
9. Place some dipping sauce in a small bowl.
10. Serve shrimp rolls with dipping sauce and hot chili sauce if desired.
With all the financial reasons to use up the food we buy, when it comes to vegetables another reason is taste.Try these tips for simple and creative ways to use leftover vegetables to please a variety of tastes.
Instructions
Use Leftover Vegtables
1. Pickle leftover cucumbers, tomatoes and red onion by adding them to vinegar and sugar. Try any combination of these leftover vegetables as you please and use about 1/2 cup of sugar per 6 ounces of white vinegar—add additional sugar to taste. If desired, add Nature's Seasons seasoning or a bit of basil. Let sit in the refrigerator for several hours. This side-dish can last several days.
2. Cook leftover potatoes in a number of ways. Combine mashed potatoes with a little milk, onion and seasoning and make potato patties. Fry in a lightly oiled skillet until medium brown. If needed, add breadcrumbs for consistency. Shred or cube baked potatoes and sauté in a lightly oiled pan with onion, salt, pepper and garlic and/or Old Bay seasoning.
3. Use leftover vegetables in pasta dishes and on homemade pizza bread. Some favorites include diced tomatoes, mushrooms, zucchini, onions, and olives. For easy pizza bread, cover bread with a light coating of leftover spaghetti sauce with added sugar to taste, add pizza seasoning or oregano, cheese and thinly sliced vegetable toppings. Pop in the microwave or toaster oven for about 15 to 20 seconds. As an alternative, try Alfredo sauce, chicken, cheese and vegetables and toast in the oven. Brush the bread lightly with a little olive oil and lightly toast first, if too soggy.
4. Make cheesy vegetables with leftover green beans, broccoli or cauliflower. Make a simple cheese sauce with Velveeta or Cheese Whiz and a little milk. Precook the vegetables if needed. Cook on the stove top on low or in the oven until heated. Jazz up the sauce with a little chili powder or dried scallions.
5. Replace boring sandwiches with wraps for a tasty way to use leftover vegetables. Use medium-sized soft wraps made with wheat and olive oil or other flat breads. Instead of mayo, try whipped cream cheese, and add leftover salad or use lettuce, sliced onion, sliced tomato and sliced onion along with the meat of your choice. Otherwise, try cucumber, artichoke and mushroom for a tasty vegetarian meal.
6. Keep homemade or store bought beef and chicken stock on hand. Add any combination of vegetables you like along with pre-cooked pasta, lentils or rice. Add leftover tomatoes for a new taste. Cook on low in a crock pot along with salt, lemon pepper and herbs or Greek seasoning for an easy and tasty soup.
7. Make an ethnic dish with leftover vegetables by stir-frying or sautéing in olive, sesame or peanut oil along with minced garlic. Add cumin and taco or fajita seasoning with plenty of onions for a Mexican dish, or coat vegetables in a teriyaki sauce to satisfy your Asian cuisine cravings. For a new twist add corn and go Cajun style.
Tags: along with, leftover vegetables, sauce with, with little, leftover vegetables please, lightly oiled, little milk
The almond is a tasty treat in itself, raw or toasted, eaten alone or with other nuts. Almonds are a joy with a multitude of culinary uses. They taste good and are good for you. These nuts are packed with calcium, copper, fiber, folic acid, iron, magnesium, niacin, potassium, protein, vitamin B1, vitamin B2 (riboflavin), vitamin E and zinc. Eating almonds can give you a wealth of health. There are two types of almonds -- sweet, which are used for culinary purposes, and bitter, which are not because they can be quite harmful. Bitter almonds are not legally sold in the United States, and all culinary mentions of almonds refer to sweet almonds.
Main Dishes With Almonds
Curry chicken with pasta can be prepared with almonds.
Though almond skins are edible, their bitter flavor makes them unappealing to many palates, which is why almonds are usually skinned. The almond is a versatile ingredient that goes well with meat, fish, poultry, vegetables and fruit dishes. Popular almond dishes include almond chicken, green beans with almonds, and almond-crusted tilapia. Additionally, almonds can be used as a garnish.
Desserts
Almonds are used most often in desserts.
Almonds are used most often in desserts, such as baklava and nougat marzipan (traditional European candy). They are the main ingredient in many cookies, such as Italian amaretti cookies and biscotti, as well as French tuiles. Chinese almond cookies are so popular that National Chinese Almond Cookie Day is celebrated every April 9 in the United States.
Flour and Butter
Almond flour has nutritional benefits.
Almonds can also be used to make flour for cakes, bread and biscuits. An alternative to peanut butter is almond butter, which is less salty. Almond lovers can eat an almond butter sandwich on almond bread.
Liquid Almonds
Milk does a body good whether it comes from cows, soy or almonds.
Almond milk, made of processed almonds, is a milk substitute that appeals to lactose-intolerant people and is considered similar to soy milk. Other liquid products from almonds are almond oil, which is used for cooking, and almond syrup, used to flavor desserts.
Tags: almond butter, Almonds used, Almonds used most, most often, most often desserts
Holidays are a fun and exciting time to get together with friends and family. Celebrate the festive occasion with fun holiday drinks. There are a variety of special and creative holiday drink recipes that can be used during Christmas, New Year's, Valentine's Day and Thanksgiving.
Christmas
Christmas is a magical time of the year, full of warmth and happiness. One Christmas drink that is sure to warm the body and spirit is warm cinnamon-orange cider. The cinnamon-orange cider requires 1 tbsp. of honey, 1 1/2 tsp. of whole allspice, 2 tbsp. of cinnamon candies, 2 cups of orange juice and 64 oz. of apple cider. Warm the apple cider, allspice and orange juice either on the stove top or the microwave, just make sure that all ingredients come to a boil. Then take out the allspice and mix in the honey, and it's ready to be served.
Glögg is a classic Christmas drink that has Scandinavian roots. Glögg requires 2 bottles of dry red wine, 1 3/4 cups of brandy, 1 1/3 cups of vodka, 1/3 cup of sugar, 1 orange cut into fourths, 1 cup of pitted prunes, 1 3/4 cups of raisins, 10 whole blanched almonds cut in half lengthwise, 2 cups of water, 1 piece of ginger root, 2 cinnamon sticks, 7 crushed cardamom pods and 10 whole cloves. You put the cloves, cardamon, cinnamon and ginger root into a cheesecloth bag and tie it shut, then boil the 2 cups of water in a 4-quart pan and put in the cheesecloth bag, spice, almonds, raisins, orange pieces and prunes. Let them come to a rapid boil, then reduce heat and let it simmer for about 15 minutes. After, remove the bag, orange pieces and prunes and mix in the rest of the ingredients. Cover the pot and let it come to a rapid boil. Fill cups with a few raisins and almonds and pour the warm Glögg on top.
Thanksgiving
Thanksgiving is a joyous time of year when the leaves are changing colors, the air is beginning to become crisp and delicious smells float out from the kitchen. A wonderful thanksgiving beverage that incorporates one of the holiday's star foods, the cranberry, is cranberry-apple spritzer. The cranberry-apple spritzer features fresh apple slices, mint sprigs, 1 cup of cranberry-apple juice, 1 cup of cold sparkling water and 2 cups of chilled non-alcoholic wine or 2 cups of chilled white wine. Pour the wine or non-alcoholic wine, sparkling water and cranberry-apple juice into an ice-filled shaker and stir well. Strain the mixture into a glass and garnish with apple slices and mint sprigs.
Valentine's Day and New Year's
Valentine's Day and New Year's are romantic holidays. The beverage of choice for these holidays is a beverage that is classy and celebratory. There is no better beverage for theses holidays then champagne. However, there are other classy, celebratory beverages that can be consumed on these holidays. A great drink choice for Valentine's Day is referred to as Sex and Candy and is made by combining equal parts lemon-lime soda and peach schnapps. Just stir both ingredients together and enjoy. If you want to try something other than champagne this New Year's eve, try a drink called Aviation, which has 2 oz. of fresh lemon juice, 1 oz. of gin and 2 dashes of maraschino liqueur. Mix the juice and gin and dash the maraschino liqueur on top and enjoy.
Tags: apple cider, apple slices, apple slices mint, beverage that, Christmas drink