Sunflowers are one of the most recognized flowers in North America. The edible seeds of the sunflower are also a favorite snack. Part of the joy of raising sunflowers is harvesting the seeds. The process is very easy, and the results are delicious.
Instructions
1. Start harvesting sunflower seeds around the third week of September. A sure sign that it is time to harvest the seeds is when the back of the sunflower turns brown and the head starts to curl. The petals will fall off and the seeds will have black stripes on them.
2. Early harvest of seeds is accomplished with some muscle and utilizing the oven to dry the sunflower seeds. Remove the heads from the sunflower when the back of the flower is a light yellow color. Use a towel to rub the seeds into a bowl. Soak the seeds overnight in a solution of a quarter cup salt mixed with one quart of water. Spread seeds on a baking sheet and roast in the oven at 200 degrees for three hours.
3. Sunflower seeds can also be dried while still on the head. Cut the heads off the plant. Use the sunflower stem to hang the heads in a garage or shed. Place a bag over the heads to catch seeds as they fall. To prevent mold and encourage drying, poke holes in the bag to keep the seeds ventilated.
Popcorn poppers are small appliances that operate at high temperatures. High cooking temperatures can burn oil and butter on the inside where the popcorn is popped and on the outside if oil and butter drip on the appliance. When burned oil and butter build up on the inside of the appliance, it takes longer for the oil to heat to a temperature hot enough to pop the popcorn. Restoring a popcorn popper usually requires a thorough cleaning.
Instructions
1. Unplug the popcorn popper from the wall outlet. Ensure the appliance is cool before you begin restoration. Remove all popcorn and kernels from the machine.
2. Clean the exterior of the popcorn popper with a soft cloth and an ammonia-free glass cleaner. For tougher stains or burnt-on butter, use a soft cloth and a scratch-free cleanser. Popcorn poppers that are heavily soiled with burnt-on butter or oil can be cleaned with a stronger carbon cleaner. Allow the carbon cleaner to soak on the tough soiled areas for about 15 to 20 minutes. Wipe away all cleaning residue with a damp cloth when finished removing burnt-on butter and oil.
3. Clean the inside of the popcorn popper with mild dish detergent and a soft cloth. Use a plastic scouring pad to remove burnt on oil and butter. Rinse the inside of the appliance thoroughly to remove all soap and cleanser residue from inside the popper.
4. Dry the popcorn popper completely using a clean soft cloth. Dry the inside of the popper thoroughly. Make sure the electrical cord is clean and dry.
Dry wines are used in cooking to enhance and complement red meat, fish and poultry. Dry wines -- particularly dry white wines -- are also used when cooking vegetables such as asparagus and mushrooms. Dry red and white wines are often used in reductions, braising, marinating and deglazing. Additionally, wines with dry characteristics are used to form the base for a variety of sauces.
White Wines
Dry white wines are often used to braise fish and poultry or as a base for vinaigrettes and sauces. Sauvignon blanc is of French origin, but is grown in Chile, Argentina, California and Oregon. Sauvignon blanc is characterized as dry with grassy, citrus notes. Sauvignon blanc pairs well with scallops, shrimp and crab; it is often used to make vinaigrettes and citrus-based sauces for shellfish. Pinot grigio is originally from Italy and is now grown throughout the world. It is citrusy and fragrant and it complements mild white fish, oysters and chicken.
Red Wines
Dry red wines such as pinot noir and cabernet sauvignon pair well with red meat. Both are used in sauces and to braise red meat. Pinot noir is a varietal from France. It is light-bodied and characterized as being earthy, with hints of violet and black cherry. Pinot noir is often used in sauces for veal and lamb because it is delicate and not overpowering. Cabernet sauvignon is a full-bodied red with flavors of chocolate and black currant. It is often used to braise beef and duck. It is also used with meat stock and mushrooms to make sauces.
Dry Sherry
Sherry is a Spanish fortified wine. It ranges from dry to sweet; dry sherry is used in poultry recipes and in cream-based sauces. Depending on the type, sherry can be nutty and fragrant and stands up well to oily fish and dairy. Fino sherry is one of the driest types of sherry; it is used with herbs to make sauces for chicken and wild game.
Dry Vermouth
Dry vermouth is a fortified wine, meaning it begins as wine, but has alcohol added. It is often infused with herbs and spices and it is frequently used as a complement to chicken and poultry dishes. Dry vermouth is used to make various sauces and gravies; it is also used to "deglaze" pans to make sauce after meat has been seared.
Tags: often used, also used, Sauvignon blanc, white wines, fish poultry, fortified wine
Sugar cookies are a popular treat for people of all ages, especially children. Cutting sugar cookies to fit the season makes them appropriate for any time of year. Grocery stores often carry cookies with shapes, icing and sprinkles suitable for Christmas, New Year's, Valentine's Day, Fourth of July and Halloween. Indulge in them whenever you want a treat that's simple yet undeniably sweet and delectable.
Types
Sugar cookies can be made at home from scratch, a mix or ready-made, refrigerated dough. Pillsbury Doughboy is a popular figure, and the sugar cookies that the company makes are a must-have for desserts around the holidays. Sugar cookies are frequently baked during the winter holidays, with icing in colors of red and green adorning the cookies. Sugar cookies can also serve as part of a gingerbread house set-up, serving as "sugar flowers" or parts of the edible garden and exterior scenes.
Sugar cookies are also a popular dessert to get at food courts in malls. Mrs. Fields cookie shops serve freshly baked sugar cookies, and they have expanded to also sell bite-size sugar cookies. In fact, according to Mrs. Fields herself, ""I use nothing but the best ingredients. My cookies are always baked fresh. I price cookies so that you cannot make them at home for any less."
Alongside these kinds of sugar cookies, there are also other cookie styles: the drop cookie, pressed cookie, bar cookie and molded cookie,
Dough for dropped cookies is simply dropped by the spoonful onto a baking sheet. The pressed sugar cookie is created when dough is placed into a pastry bag. Any shape or design can then be created. Bar sugar cookies are created by pouring the batter into a small pan; they are then cooked to a golden color, cooled and cut to the desired bar size.
History
Neolithic farmers first cooked over hot stones, and they made a grain-water paste that led to much experimentation. Sugar cookies derived. According to the "The Oxford Companion to Food," Alan Davidson says, "The term [cookie] first appeared in print as long ago as 1703." It was derived in Northern Europe, and the word's origin is the Dutch Koeptje (koekje), meaning small cake. Despite the title, the earliest cookie-style cakes date back to Persia in the 600s. Persia was one of the first countries to reap and cultivate the delicious sugar substance.
Function
Cinnamon sugar cookies are exceedingly popular. Sometimes a more prominent additional ingredient is added to sugar cookies, altering the name--yet not the basic ingredients. M&M candies are often placed within a sugar cookie batter.
Sugar cookies are inexpensive. These cookies travel well and are ideal for a lunch box dessert on the go. The dough can often be stored in the freezer for a month or longer, depending on the particular dough. Usually made with sugar, butter, eggs, flour, vanilla and baking powder, these treats are safe for most people, not containing many allergens. Cookies are typically people pleasers for any party as well.
Significance
Sugar cookies are only gaining in popularity, leaving millions to be consumed by Americans each passing year.
Sugar cookies are often left out for Santa Claus at Christmas. The tradition of leaving cookies out for Santa is made more fun when children can help create Christmas-themed sugar cookies--and then dress them with icing--to leave out for Kris Kringle as the last thing done on Christmas Eve.
Cookies have even made their away into pop culture. "The Vice-Presidency is sort of like the last cookie on the plate. Everybody insists he won't take it, but somebody always does," stated Bill Vaughn. The fictitious character Cookie Monster of the beloved show "Sesame Street" says, "Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you."
Warning
It should be noted that sugar cookies are usually not vegan. While they are vegetarian friendly, the eggs and butter involved in baking most sugar cookies means that vegans should look for another dessert--or create a vegan version with substitutions such as margarine and egg substitutes.
Everything--even sugar cookies--should be consumed in moderation. Sugar is a pure, refined carbohydrate.Too much sugar can lead to obesity and other health problems, such as diabetes. The resulting obesity from excessive sugar intake can lead to diseases such as cancer and heart disease, two of the nation's leading killers.
Tags: Sugar cookies, last cookie, sugar cookies, Sugar cookies, sugar cookies
Couscous with chickpeas and vegetables is on many menus in France.
France is famous for its culinary delights, from the duck specialties of the southwest to Lyon's onion-heavy cuisine to the cream-and-butter-soaked delights from the Normandy area. There's a lot more to food in France than escargots and foie gras, however. It has long been a magnet for expatriates worldwide, who bring their native dishes with them and maintain their traditions in their own restaurants.
North African
Like many world powers, France had numerous colonies as recently as the 1960s. Three of them make up what is called the Maghreb: Morocco, Algeria and Tunisia. With a generally higher quality of life in Europe and a knowledge of the language, many North Africans migrated, welcomed by a labor-short France. At home and at their restaurants, they still make the couscous dishes, tagines, lamb recipes, and desserts starring honey and almonds that are enjoyed across Northern Africa.
Vietnamese
Before the United States became embroiled in this East Asian country, France was there. It ruled from the 1800s until the end of World War II, then fought the French-Indochina War to try to maintain its hold. It finally gave up in 1954. Though some Vietnamese followed the occupiers back to France, the largest influx came in 1975, after the fall of Saigon. Many restaurants throughout the country are still run by these immigrants or their descendants. The menus center largely on rice, including in the desserts, though some dishes are served over noodles. Many vegetarian dishes are available as a nod to the large Buddhist population of Vietnam. Lemongrass is a common seasoning, and many meals contain peanuts.
Turkish
In 1966, France and Turkey signed an agreement that resulted in a jump in the previously tepid numbers of Turks heading northwest. In 2004, the secretary general of the French Council for the Muslim Religion estimated that there were about 400,000 Turks in France, including those with French citizenship. Especially in urban areas, you see their small casual restaurants everywhere, usually marked by a vertical, lighted sign with a picture of the meat used for doner kebab, sandwiches that are similar to Greek gyros. (The meat, usually mutton, is stacked on a vertical spit and is in a sort of inverted cone shape, though the top of the cone isn't much larger than the bottom.) In addition to the doner kebab, which usually come with French fries, plates are served with beef, chicken or merguez sausage, often with a small salad and couscous or rice. Some offer a wider range of fast food, such as pizza, burgers and paninis, but their stock in trade is the doner kebab.
Tags: doner kebab, delights from, their restaurants, with French
Babies with a family history of celiac disease should be placed on a gluten free diet.
Gluten is a protein found in wheat. Some people's body cannot handle this protein, and they form an allergy to gluten. Gluten free diets are ideal for people with celiac disease. Gluten free diets can also be beneficial to babies whose parents have celiac disease because it is hereditary. Gluten free food is also a beneficial diet for babies because until they are at least half a year old, they cannot properly digest gluten. Making baby food is one of the only ways to ensure that your baby's food is gluten free.
Meat
It is possible for you baby to enjoy gluten free casseroles even when they are beginning solids. Chop one tomato, carrot, onion and half a chicken breast. Place into a saucepan and bring to a boil. Then, allow it to simmer for 45 minutes. Steam one chopped potato and four broccoli spears for 20 minutes. Skin the potato when it is finished cooking. Add all of the ingredients into your blender or liquidizer and blend until smooth. Serve the casserole once it has cooled.
Vegetables
Potatoes, carrots and even parsnip can be pureed for your baby to enjoy. Vegetable purees are nutritious and gluten free. To achieve a delicious puree for you baby, boil or steam the vegetables before you puree them. Save the stock from boiling them and add that to the puree if it gets to thick. Experiment with different types of vegetables until you find ones that your baby enjoys. You can even combine multiple vegetables into one puree.
Fruits
Baby food doesn't need sugar to taste sweet. Bananas do not need to be pureed on their own before you serve them. Instead, you can mash bananas and serve them fresh. Or you can add them to a recipe with two sliced plums, and one quartered pear. Add one tablespoon of baby rice to thicken. Steam the pear and plum. Mash in the banana. Cook the rice according to the container's directions and add to the fruit. Blend until smooth. Make only the amount that your baby needs because this recipe will not withstand home freezing. Substitute any fruit in this recipe for others that can also be pureed.
Dessert
Coconut pudding is delicious for you and your baby. However, coconut is considered a tree nut and shouldn't be ingested by anyone with a tree nut allergy. Unsweetened, shredded coconut is ideal if you can find it. Peel and core the apple. Chop the apple and add it to a saucepan. Stir in one ounce of raisins. Cook for at least 10 minutes. Add half an ounce of the coconut to the mixture and blend. Allow it to cool before serving.
Tags: your baby, celiac disease, that your, that your baby, also beneficial, baby enjoy
With the right spices, popcorn can be elevated to a delicious treat.
At about 33 calories per cup, air-popped popcorn is a nutritious snack. Even when popped in oil, popcorn is under 100 calories and is a quick treat to make at home. Available at almost any grocery store, it can be made on the stove, in a traditional popcorn popper or in a microwave. Popcorn is especially delicious when paired with spices, from cinnamon and sugar to the Southwestern inspired flavors of chili powder and lime.
Sweet
Popcorn is easy to turn into a sweet treat by adding a variety of spices and flavors. Mix cinnamon and sugar with buttered popcorn, or try a little pumpkin pie spice for a treat during fall and winter. Stir in honey and nuts for added flavor and texture. If you have a craving for the classic caramel corn, mix brown sugar, butter and vanilla extract together then drizzle over the top of popcorn. Fresh strawberries reduced to a syrup then spooned over popcorn also makes a great tasting dessert.
Savory
If savory snacks are more your taste, mix chili powder and lime juice with popcorn for a Southwestern inspired treat. Parmesan and Romano cheeses mixed with popcorn and butter give the snack an Italian flavor. Try experimenting with herbs and butter: rosemary and garlic salt, or a combination of lemon juice, dill, parsley and thyme. Whisk melted butter together with the herbs and drizzle over the top of the popcorn. For an easy snack reminiscent of your favorite flavored chips, shake ranch dressing mix on freshly buttered popcorn. Or add a bit of curry spice on popcorn for a more exotic taste.
Gourmet
For those with more adventurous culinary tastes, try gourmet spices for popcorn such as truffle oil or truffle butter. Either is available in white or black and are sold at most major grocery stores or gourmet shops. With truffle oil, a little goes a long way. Add the oil in increments to obtain the right ratio for your taste buds. Sprinkle a little truffle oil on freshly popped popcorn and mix in a bowl with salt or Parmesan cheese, or add the truffle oil or butter to your oil when popping the corn to make sure it coats every kernel. For popcorn worthy of an island retreat, combine shredded coconut and almond extract with buttered popcorn. For the ultimate in sweet, mix vanilla extract and cocoa powder together and sprinkle it on fresh, buttered popcorn for a smooth treat that tastes almost like a popcorn truffle.
Tags: buttered popcorn, over popcorn, chili powder, chili powder lime, cinnamon sugar
Restaurant style Hibachi can be made from the comfort of your home. Making restaurant style Hibachi rice and chicken takes a little preparation, but cooks quickly and is simple to make. Vegetables, rice, chicken and a few seasonings are all you need to make this popular dish. Learn make restaurant style Hibachi at home by following the instructions in this article.
Instructions
Prepare
1. Slice the vegetables. Cut the onion in half and slice into thin strips. Cut the zucchini in half and slice each half into long strips. Cut the mushrooms into quarters. Keep each vegetable on separate plates so they can be added when needed. Cut the lemon into wedges.
2. Place the egg in a bowl and lightly beat the egg. The egg will be used for the fried Hibachi rice.
3. Dice the chicken breast into bite-sized morsels. One-inch squares will work well.
4. Heat the griddle. Place the stovetop flat grill over two burners. Turn the front burner on medium-high heat and the rear burner on medium-low heat. If using a large frying pan, heat the frying pan on medium-high heat.
Hibachi Rice
5. Coat the flat grill or frying pan with a thin layer of vegetable oil. Saute the 1/2 cup of onion until translucent. Add the 1/2 cup of peas peas and 1/2 cup of carrots until heated. Move the vegetable mixture to the back of the grill. If using a large frying pan, remove the vegetable mixture from the pan.
6. Add vegetable oil, if needed, to the grill or frying pan and quickly cook the egg. Place the egg in the middle of the grill or remove from frying pan.
7. Add 2 tbsp. of butter to the grill or frying pan. Add the cooked rice and vegetables. Saute the mixture for approximately 5 minutes. Add soy sauce and pepper to taste. Add the egg and 1 tbsp. of butter. Saute until heated. Remove from grill or frying pan and keep warm.
Hibachi Chicken
8. Place a small amount of vegetable oil on the grill or frying pan. Add the rest of the onion and saute until the onion is translucent. Place on the back burner or remove from frying pan.
9. Cook the strips of zucchini and mushrooms. When they are cooked, mix with the onion. Add 1 tbsp. of butter, and add salt and pepper to taste. Place on the back burner or remove from frying pan.
10. Place the chicken pieces on the flat grill or in the frying pan and cook completely. Add 1 tbsp. of butter as the chicken is cooking. Add soy sauce and pepper to taste. Squeeze the lemon over the chicken.
11. Add the vegetables to the chicken and mix well. Plate and serve with the Hibachi rice.
1. Depending on the pan's size, pour 2 to 4 tbsp. salt into the middle of the pan. Add an equal amount of vegetable oil.
2. Scrub the pan vigorously with a folded paper towel, concentrating on the rusted spots but covering all surfaces with the oil and salt mixture. Add more salt or oil as needed.
3. For more serious rust spots, scrub with fine steel wool.
4. Wash the pan with dishwashing liquid and rinse well with hot water. Dry completely.
Seasoning the pan
5. A well-seasoned cast-iron pan will resist rust and create a virtually nonstick surface for cooking. To season it, brush vegetable oil lightly over all its surfaces.
6. Heat the pan in an oven at 250°F (120°C) for 1 hour, recoating it with more oil after 30 minutes.
7. Wipe the pan well with paper towels, and let it cool completely before using it.
8. To preserve this natural, protective coating, do not use soap when cleaning a seasoned pan. Instead, scrub it with salt and oil, rinse it with hot water, then dry it completely over low heat before storing it.
Tags: scrub with, well with, with salt, with water
You might think of a poached egg as a boiled egg without its shell. Use poached eggs in eggs Benedict or an egg breakfast sandwich, or eat with buttered toast. Poaching an egg adds no additional fat, making this a good choice if you're watching your fat intake. One poached egg has approximately 70 calories and 6 gr protein.
Instructions
1. Fill the skillet 2/3 full of water. Bring the water to a boil, then turn down the heat to simmer. Add the vinegar and salt. The salt and vinegar help the egg coagulate, so it doesn't disperse all through the water.
2. Crack an egg into the small bowl, being careful not to break the yolk. Carry the bowl to the skillet of simmering water and hold it just above the water. Tilt the bowl and let the egg slide into the water. Repeat with a second egg if you like.
3. Allow the eggs to simmer in the water for 2 to 3 minutes. Spoon water over the yolks several times, to help set them. Remove pan from heat and cover the skillet with a lid. Let the eggs sit in the hot water for 6 minutes.
4. Transfer the eggs from the water to a plate, using the slotted spoon. Season with salt and pepper if desired.
Olive juice is the essential ingredient to many great martinis. Bartenders know that the brine usually gets used up long before olives do. This can leave a bartender frustrated, and bar owners sigh at the potential waste of olives. The following steps will show you make olive juice that can be a saving grace for a bartender, and a perfect addition for your home bar.
Instructions
1. Start by putting dry olives into a jar. Put the lid to the side for now.
2. Mix salt, water, and a half a tsp. of vinegar together until you get a murky consistency.
3. Pour the mixture in the jar on top of the olives. You want it to slide all the way to the bottom, going between the olives. In this step, you want to make sure the mixture gets to the bottom and all in the jar. Stop short of pouring it to the top of the jar. You want to leave about 1/8 of the jar space open for mixing and shaking.
4. Put the lid on the jar. Screw it tightly and hold it firmly in place.
5. Shake your closed jar vigorously. You want to make sure it is completely mixed all up with the olives.
6. Refrigerate your new mixture for half an hour.
7. Take out jar, shaking it again. This should re-mix and re-establish the salt water mixture as it forms the olive juice. Leave the jar in the fridge, letting the mixture soak in the olives, until ready for use. Shake once again before using.
Tags: make sure, salt water, want make, want make sure
Soul food is enjoyed by many people for its hearty and rich-tasting recipes. This type of food can be served elegantly but more often is served in a casual manner. Planning a menu requires preparation and the right food choices. Try these suggestions for effective menu planning that will please your family and friends.
Make a Menu List
List the entrées, side dishes, breads, and desserts you want to prepare each day. For entrées, fried chicken, meatloaf, catfish, or baked ham are good selections. Meats should be bought fresh and washed when appropriate. Greens such as collards, mustard, or turnips are traditional side dishes, as are candied yams and black-eyed peas. Vegetables should be purchased fresh and cleaned thoroughly before cooking. For breads, list buttermilk biscuits, cornbread, and hush puppies. Sweet potato pie, bread pudding, and peach cobbler are soul food favorites for dessert.
Think Seasonally
Organize your menu by writing down meal ideas one week in advance. Plan one meal for each day of the week. Keep in mind that some vegetables and fruits will not be in season at different times of the year. In warmer months, your menu should include chilled items such as potato salad, coleslaw, and lemon pie. In winter, soups and stews are ideal.
Writing down your food choices will eliminate the chance of repeating the same entrée two to three times in a week. Because most soul food is plentiful, save the heartiest meals for the weekends or entertaining and gatherings.
Soul Food Combinations
Soul food meals are most delicious when the entrée, side dish, bread, and dessert harmonize perfectly together. Try a combination of country ham, turnip greens, baked macaroni and cheese, corn bread, and apple pie. Or barbequed pork, potato salad, hush puppies, rolls, and lemon pound cake. Another favorite is fried catfish, spicy collard greens, biscuits, and bread pudding.
One dish meals can consist of beef stew, chicken and dumplings, or turkey soup.
Make your own cough syrup from natural ingredients.
Herbal syrups help treat a wide variety of illnesses, diseases and other health conditions. Although you can purchase herbal syrups from a health food store or natural marketplace, you can save time and money by creating your own homemade syrups from the basic ingredients. This will also allow you to customize the syrup to suit your particular health needs. In order to make your own batch of herbal syrup successfully, it is helpful to follow a few guidelines that will ensure that the syrup is potent and effective.
Instructions
1. Pour 1/2 oz. of dried herbs and 1 cup of water into a pot.
2. Bring the mixture to a boil, then turn the heat to low. Simmer the mixture for 10 minutes.
3. Strain out the herb material using a colander. Discard the material, but save the liquid.
4. Pour 1 cup of honey into the liquid, and mix well with a spoon.
5. Pour the herbal syrup into a glass bottle, and store it in a cool, dark place until use.
Hard-boiling eggs is actually a misnomer because the eggs are not boiled at all. Rather, they are cooked in water that comes to a boil and then sits covered at the nearly boiling temperature until the eggs are hard-set.
Time-Frame
Place room temperature large eggs in one layer in a pot or saucepan and add enough cold water to cover them with about one inch of water. Bring the water to a boil, and as soon as it boils, remove the pan from the heat, cover it, and wait 15 minutes until the eggs are hard-cooked. Hold the eggs under cold running water to stop them from cooking more.
Considerations
The timing changes slightly when eggs are a different size or start refrigerated. Small and medium eggs should only sit in the hot water for 12 minutes after it boils, and extra large or jumbo eggs need 18 minutes. Add two minutes to any of these times if the eggs came directly from the refrigerator instead of being at room temperature.
Expert Insight
According to Joy of Cooking, fresher eggs are much more difficult to peel after being hard-cooked than old eggs. For best results, wait seven to 10 days after purchasing eggs before cooking them.
When beginning a low carb diet, it can seem like you can't eat anything since a significant amount of carbohydrates are eliminated from your diet. Foods that are higher in simple carbohydrates (sugar, white bread, rice, etc.), can raise your insulin levels as you are given energy to either burn through exercise or store as fat. With a low carb diet, you eat a limited amount of simple carbohydrates and, instead, consume complex carbohydrates. Complex carbohydrates aid in the digestion of food and don't significantly raise insulin levels within the body.
Low Carb Vegetables
Vegetables, because they have low sugar contents, are one of the ideal foods for a person to eat while on a low carb diet. Dressings and vinaigrettes that don't contain sugar are typically low in carbs and go well with this food group.
Vegetables with a low amount of carbs per serving include marinated artichoke hearts (1 g each), bok choy (a type of cabbage; 1.5 g per cup), asparagus (3.8 g per 6 spears), broccoli (3.9 g per half cup), green and red cabbage (1.9 g per half-cup), cauliflower (4.4 g per 6 florets), collard greens (7.3 g per 4-oz. serving), cucumber (4 g each), eggplant (3.3 g per half-cup), lettuce (any; 1.3 g per cup), jalapeño peppers (0.8 g per each), raw spinach (1.1 g per cup), tomatillos (2 g each) and watercress (0.4 g per cup).
Low-Carb Fruits
Fruits have a lot of natural sugar in them and are, as a result, typically higher in carbohydrates. Fruit juices will usually have higher carb contents than a piece of fresh fruit, as will dried fruits. Of all the fruits, berries have the lowest amount of carbs.
Low carb, diet-friendly fruits you can enjoy are fresh apricot (3.9 g each), blueberries (5.1 g per quarter-cup), blackberries (4.6 g per quarter-cup), cantaloupe (3.3 g per quarter-cup), lemon juice (1.3 g per teaspoon), lime juice (1.4 g per teaspoon), plum (8.6 g each), and tangerine (7.8 g each).
Low Carb Dairy Products
Lactose in dairy products is the sugar milk contains. The higher amount of lactose a dairy product has, the more carbs it will have. In turn, the more fat a dairy product has, the less lactose it will contain.
Examples of low carb dairy products include the following: American cheese (0.3 g per slice), shredded cheddar cheese (0.2 g per 2 teaspoons), whole milk ricotta cheese (1.9 g per quarter cup), butter (0 g), provolone cheese (0.6 g per oz.), cream cheese (0.8g per 2 teaspoons), half-and-half cream (1 g per 2 teaspoons), whipping cream (0.8 g per 2 teaspoons), whole milk (11.4 g per cup) and yogurt made with whole milk (11.4 g per cup).
Low Carb Meats and Seafood
Meat-lovers appreciate low carb diets because the focus is off the fat content of the foods, and meat does not have a lot of carbohydrates in it. Almost all meats have 0 grams of carbs in them, while deli meats and frankfurters/sausages have no more than 2 grams for every 6 ounces.
Seafood is usually very low in carbs and will contain 2 grams of carbs or less for every 6-ounce serving. Those higher in carbs include conch (26.4 g) and oysters (12.5 g). Seafood is a beneficial protein for those on a low carb diet as it contains healthy Omega-3 fatty acids.
Choose a diverse variety of cheeses and condiments for your cheese tray.
When putting together a cheese platter, it is essential to remember that it's not all about the cheese. Although the focal point, cheese is often served with crackers, as well as condiments to eat with the cheese, such as jams, fruits and nuts. Certain condiments complement specific cheeses better than others, so it it's beneficial to learn what condiments go with what cheeses to make a successful and impressive cheese platter for your next party.
Vinegar and Oils
Balsamic vinegar, made from unfermented grape juice, commonly accompanies several different types of food. In particular, aged balsamic vinegar complements aged hard cheeses such as Gouda, Pecorino and Parmigianno-Reggiano. Drizzle the balsamic vinegar over thin slices of cheese or dip the slices in a small bowl of the vinegar. Slicing the cheese thin keeps the strong cheese flavor from overpowering the vinegar flavor. Serve high-quality, extra-virgin olive oil with fresh mozzarella and goat cheeses.
Jams and Chutneys
Chutneys combine the savory flavors of spices with sweet fruit flavors, and have textures that range from very thick to very thin and runny. Chutneys that are more fruit-based work well with certain types of young cheeses, such as Fontina and mild Swiss. Jams and jellies which are all fruit-based pair well with a variety of cheeses depending on what type of fruit jam it is. Try fig jam with strong blue cheeses and raspberry preserves with fresh goat cheeses. Quince, a Spanish fruit similar to apples and pears, is made into a thick, jelly-like paste and is commonly paired with Spanish cheeses such as Manchego and Roncal.
Fruits and Nuts
Whole fruit, both fresh and dried, is also commonly served on a cheese platter to complement specific cheeses. Pair soft cheeses such as Brie with dried apricot, and other French cheeses, such as Camembert, with green grapes. Red grapes pair well with goat cheese as well. Nuts are also a common condiment found on a cheese platter. Serve almonds alongside asiago cheese, or serve walnuts with soft cheeses such as Brie and goat cheese.
Mustard and Honey
Among the best types of mustard for cheese are the French and English types, which provide the right amount of spice for most cheeses. Try spreading English mustard on bold cheeses such as Gloucester cheddar and French mustard with delicate French cheeses, such as the sheep cheese Le Berger Basque. Like fruit jams, the sweetness of honey blends well with a variety of cheeses, from strong blue cheeses such as Gorgonzola to fresh goat cheeses such as Ile de France.
Some chocolate fudge recipes include marshmallows.
Fudge was invented in upstate New York in the 1880s. Like many great foods, it may have been a culinary accident, caramels that accidentally crystallized. The earliest known fudge recipe is very simple, containing just sugar, cream, chocolate and butter. Variations add marshmallows or nuts. Many modern recipes include corn syrup, which helps keep the mixture liquid and smooth. For a rich, traditional, homestyle chocolate fudge, however, stick with the original recipe.
Instructions
1. Grease an 8-inch square baking pan with butter and set aside.
2. Combine 1 cup cream and 1 cup sugar in a heavy saucepan. Cook over medium heat until it comes to a simmer. Stir in 2 oz. unsweetened chocolate.
3. Continue to heat, stirring constantly, until the mixture reads 235 to 240 degrees F on a candy thermometer. If you don't have a candy thermometer, drop a small spoonful of the mixture into a bowl of cold water. If it forms a soft ball, it is at the right temperature.
4. Remove the chocolate mixture from the stove. Stir in 1 tbsp. butter until it melts. Continue stirring until the fudge cools and starts to thicken.
5. Pour the fudge into the greased pan. Spread it out into an even layer with a greased spatula.
6. Set the fudge in a cool, dry place until it becomes firm. Cut into small squares or diamonds. Store in an airtight container at room temperature for up to seven days.
Modern day boxed cakes were introduced in 1920s as time saving, fast and easy foods. They were made popular by Betty Crocker/General Mills in the 1940s. Today, boxed cakes are still easy-to-make and affordable. By following a few simple rules, you can produce a delicious cake creation using a boxed cake every time.
Instructions
1. Prepare your cake pan by greasing with shortening. For best results, avoid using butter or oil to grease your pan. Place a small amount of flour in the pan after greasing and shake to cover, then remove excess.
2. Most boxed cakes call for adding eggs and vegetable oil or water. Use only fresh eggs. Never use old vegetable oil, which will ruin the taste of the cake.
3. Pour cake batter into prepared pan. Bake in the center of the oven. Use light-colored, shiny metal pans which reflect heat away from the cake. Avoid dark pans or enamel pans. Reduce the temperature of the oven by 25 degrees if using a glass pan.
4. Remove the cake from the oven and let cool for 20 to 25 minutes before attempting to remove cake from pan.
White vinegar is made of fermented corn alcohol. It is useful for more than just cooking or pickling cucumbers. Keep a large bottle of vinegar on hand at all times---it is helpful in a variety of different settings.
Cleaning
White vinegar is very acidic, so it cleans and disinfects homes of bacteria and mold. It can be used in its pure form, diluted, or combined with baking soda to use on the surfaces of the home.
Health & Hygiene
White vinegar can soothe sunburn, eliminate food odor, sterilize cuts on the body, and eliminate the itch associated with insect bites.
Cooking
White vinegar makes food tangy and delicious. It can be used on everything from salads to meats (for marinating). It makes meat more tender.
Cars
Full strength white vinegar can remove bumper stickers from car bumpers and windows. It also removes tough stains on car mats.
Deodorizing
Vinegar is an effective deodorizer. For instance, you can put vinegar in a rug shampooer to deodorize the carpet in your house. The vinegar smell will only last for a couple of hours.
Many people just throw these peanuts away, when they could be recycled.
The Styrofoam packing peanuts often used in commercial packages end up in landfills, spending hundreds of years just wasting away. It is now possible to use packing peanuts for multiple purposes, instead of just throwing them away. You can recycle them to help you or others, and help the planet while you're at it. Options include donations, recycling and reusing.
Instructions
1. Place old foam packing peanuts into old pantyhose and tie the end. You can keep them stored in your closet until you need to ship a package, where you can reuse the peanuts in your outgoing mail.
2. Ask the companies that you are getting packages from to stop using the peanuts. Oftentimes, these companies will replace the peanuts with newspaper or another biodegradable material, eliminating the situation.
3. List them on the Freecycle Network, a network devoted to recycling items that other people need. Simply place an advertisement on the website with packaging peanuts, and someone may contact you who is in need of them.
4. Use these peanuts instead of gravel at the base of potted plants for excellent water drainage. They make things much easier for hauling, and it is a great way to reuse the peanuts.
5. Make ice last longer in a cooler by placing peanuts in a plastic baggy and putting them over the ice in the cooler. The ice will not melt as quickly, since the peanuts are excellent insulators.
Tags: packing peanuts, reuse peanuts, these peanuts
Apple cider has been a part of American tradition since colonists first settled here. Pressing apples for cider uses the whole apple. The process is fast and involves just a few steps. Pressing apples for cider is usually done at a cider mill, but there are small cider presses that can be used at home.
Instructions
1. Allow cider apples to sweat for a week to ten days before grinding. This causes the sugar content to increase.
2. Wash apples to remove leaves, twigs, dirt and other debris before grinding.
3. Choose apples for your cider that provide a nice blend of flavors. A combination of sweet, acidic and astringent apples should be used.
4. Load apples into a grinder which crushes the apples into pulp. Do your blending of apples at this stage.
5. Place a load of pulp onto a press cloth and fold over. Repeat this process until you have many layers.
6. Apply pressure to the layers to begin the flow of juice. Pressing can take anywhere from a half an hour at a cider mill or overnight for a home press.
7. Store cider in sterilized containers. Most cider mill cider is not pasteurized and should be used within the amount of time listed on the bottle.
Tags: cider mill, apples into, before grinding, Pressing apples, Pressing apples cider, should used
Crispy potato pancakes make a nice addition to a brunch.
Crispy potato pancakes, served with a savory cream sauce or sweet sauce, make a delightful addition to any weekend brunch menu. But if you have tried to make them at home, you may have noticed their tendency to turn mushy and off-color. The trick to making a potato pancake crispy lies in removing excess water and cooking them at the appropriate temperature.
Choosing a Potato
Use russet potatoes for your potato pancakes, they have less moisture to begin with than smaller, younger potatoes. Choose russets with a smooth skin and no moldy spots or green spots. Wash them well, then let them air dry in a colander. It is not necessary to peel them.
Grating the Potatoes
Grate the potatoes by hand or with a machine. If you grate them by hand, you can do so directly on to a clean dish towel. If you use a machine, you can grate them, then lay them on a towel. Do not use paper towels, as you need to use the towel to extract the excess water. Put the potatoes in the center of the towel, and close the towel around it like a burrito, leaving extra towel at both ends. Take the ends and twist in a wringing motion over the sink, squeezing out the moisture. Remove as much as you can. You could use cheese cloth instead of a dish towel.
Preparing the Mix
Prepare your potato pancakes according to your preferred recipe. Heat some vegetable oil in a pan on medium and put just a bit of the potato mix in, to watch for when it starts to sizzle. Remove the test portion and form your pancakes, about the size of your palm, and 1/2-inch thick, and lay them in the pan, not overcrowded. Use a flipper to check for desired browning and then flip them. Turn down the heat if your oil starts smoking.
Storing for Serving
Store your potato pancakes in an oven warmed to 200 degrees Fahrenheit, in a single layer on a cookie sheet. You can line the cookie sheet with aluminum foil or parchment paper. Do not cover them. Only store them this way until serving them.
Tags: potato pancakes, your potato, your potato pancakes, cookie sheet, Crispy potato, dish towel
There is an old saying in Mexico that every man should eat at least one molcajete in his life--not literally, of course, since a molcajete is a stone mortar that is not meant to be eaten. It is used to grind classic ingredients used in Mexican food. Over the years, a treasured family kitchen utensil will grind down with use. The key for shoppers is to find a molcajete that is not too soft and sandy, but sturdy enough to grind peppers and spices essential to Mexican cuisine.
Instructions
1. Examine the molcajete to make sure there are no large holes in the surface and no sand when the pestle is ground into the bowl. Molcajetes are made from basalt, a type of lava stone, that is porous, but not as soft or as riddled with holes as a pumice stone.
2. Look at the lip of the bowl. The molcajete may look authentic with the traditional three feet and a deep cup-shaped bowl, but some online offerings are made in China and have a lip that curves out--a clear sign of a fake.
3. Do not reject the modern-looking molcajetes. Many are fashioned like pigs with four feet and a pig's face on one side. While they look like they are made from concrete, they are cut from dense basalt and are very durable.
4. Shop for the the best molcajetes at Mexican market stalls that sell kitchen equipment. Local housewives shop for culinary tools here. Avoid tourist shops or stalls selling souvenirs.
5. Look for molcajetes in ethnic grocery stores in the United States, often at cheaper prices than upscale culinary equipment stores, and pick up a couple of plastic models. They are not used for grinding chiles, but for serving sauces and salsas.
Hot sauce has a legion of fans. There are websites, blogs and books devoted entirely to the topic of hot sauce. The attention is well deserved. Hot sauce adds a powerful punch of flavor to salads, eggs, cocktails and main dishes. In addition, studies show that the capsaicin-rich peppers, tumeric and other spices contained in hot sauce improve overall health and guard against disease. Now, that's hot.
Instructions
1. Preheat your oven to "broil." Spray two or three cookie sheets with cooking spray and set them aside.
2. Wash and dry 1/2 lb. each of habaneros and sweet red peppers. Slice the peppers in half.
3. Place the pepper halves on the prepared cookie sheets and place them in the hot oven, skins up. Allow the pepper halves to broil until their skins begin to bubble. The exact time depends on the size of the peppers.
4. Remove the peppers from the oven and place them in a clean, brown paper bag. Close the bag and allow the peppers to sit for 15 to 20 minutes.
5. Remove the peppers from the bag. Carefully peel off any burned skin. Remove the veins and seeds.
6. Place the pepper halves in a food processor or blender. Add 2 cups distilled white vinegar, 2 tsp. salt and 1 tsp. sugar. Blend until smooth.
7. Pour the mixture into a saucepan. Heat on medium to medium-high on the stove, stirring occasionally, until the mixture begins to steam (do not allow it to boil). Remove immediately and stir well. Allow the hot sauce to cool.
8. Pour the cooled hot sauce into clean, airtight glass jars. Place them in the refrigerator and allow the hot sauce to steep for two weeks.
Tags: pepper halves, cookie sheets, peppers from, Place pepper, Place pepper halves
People with egg allergies miss out on so many of the best foods because they have eggs, mayonnaise or other ingredients with egg in them. Now, you can scratch potato salad off of the list of things you can't eat. This easy recipe is delicious and creamy, and no one will ever know you didn't use real mayonnaise. The secret sauce is an egg free aioli, and it is a great mayonnaise substitute. Once you learn make the aioli you will be using it on sandwiches and in other recipes that call for mayonnaise.
Instructions
1. Boil the potatoes until they are fork-tender but not fall-apart tender. If you take them too far, you will end up with mashed potato salad.
2. Drain and cool the potatoes. They will need to be completely cooled before making the salad. Cooking the potatoes a day ahead and refrigerating them will help them firm up enough to stand up to the mixing.
3. Make the aioli. Put the non-fat sour cream into a blender. Place the lid on the blender and remove the center cap so that you can pour the oil through it as you blend. Turn the blender on and slowly pour the olive oil into the blender. Mix until it becomes the consistency of mayonnaise. Season the aioli with salt and pepper to taste.
4. Chop the green onion, green and white parts included, and any other ingredients you like to add to your potato salad.
5. In a large bowl, combine the green onions, minced garlic, additional ingredients and potatoes. Add the aioli and 1/4 teaspoon Dijon mustard. Toss to combine, taste and season with salt and pepper.
6. Refrigerate until ready to serve. Serve cold.
Tags: into blender, other ingredients, potato salad, salt pepper, them will
Juicers, also called reamers, are a standard kitchen or bar tool. Vintage juicers were constructed from glass and decorated with elaborate designs. While some modern juicers are still made of glass, most are manufactured from plastic. Professional kitchenware and bar accessories include small juicers mounted on a handle for quick juicing of small lemons to preserve fruit for cooking or add flavor to drinks. Countertop kitchen appliance offerings often include electric juicers, but manual, traditional hand juicers are easy to use and are also environmentally friendly.
Instructions
1. Set up the work space. Juicing is messy business, so proper setup is essential to keep the counters and floors clean. Lay out absorbent paper on the counter where the reamer will be placed. Newspapers work well for catching any stray juice, especially if the operation will take place outside on a picnic table or bench.
2. Cut all of the fruit in half using the small paring knife. Cut around the center of the fruit so that the stem and the end of the fruit are on opposite ends. These elements make the fruit easy to hold when juicing.
3. Set up the juicing operation. Place the juicer in the center of the counter and have the freshly washed pitcher near the operation so that the juice may be easily transferred to the pitcher. Take half of one fruit and push it down directly over the pointed reamer. Don't push too hard, especially if the fruit has a thin skin, since this will break the fruit open and make it more difficult to extract the juices. Turn the fruit slowly and gently in one direction to continue draining the juices. Then turn the opposite direction and continue the same process. When all the juice has been removed, toss the fruit into a paper or plastic bag that will serve as the trash container. When all of the fruit has been through the reamer, don't take the clean fruit rinds to the trash. Use the zester to make a few curly fruit rinds to place on the glasses as a serving garnish.
4. Strain the juice from pitcher to pitcher. Place the strainer over the empty pitcher and pour the liquid from the full pitcher into the empty one. This will strain any seeds or large pieces of pulp from the liquid. Some citrus drinkers prefer their juice without any pulp and this is easy to do with a fine wire strainer. Pour the liquid slowly and empty the strainer if it becomes clogged with pulp.
5. Add back extra pulp. Take a bit of pulp from the strainer and stir it into the fresh juice in the pitcher. This step is optional, but health researchers at Texas A&M University found that eating pulp by itself increased the antioxidants and reduced the amount of cholesterol and plasma triacylglyercol in laboratory rats. They state the findings are a good recommendation for the human diet. If you enjoy a bit of pulp, go for the potential health advantage.
Dip baits use scent to attract the catfish to the hook.
A dip bait is a type of bait used to catch catfish. Catfish are attracted to strong scents. Dip baits are stink baits. A sponge, with a treble hoot, are dipped into the bait and then used to attract the fish. Many dip baits will thin as the bait is heated. Too-thin bait will dissipate in the water too quickly requiring more bait. Dip baits can be thickened by ingredients from home or found on the shore of the body of water where you're fishing.
Instructions
1. Use thickeners found in the kitchen such as flour and cornstarch. Both flour and cornstarch are used in many foods as thickening agents. Add flour or cornstarch to the dip mix as needed until it reaches the correct consistency.
2. Add food items to thicken up the dip bait. Food items can be bran flakes, bread crumbs or even saltine crackers. These items work by absorbing excess fluids in the bait, thickening the bait up. Crush up flakes and saltine crackers before adding them to the bait. These small pieces are then able to be picked up by the sponge and be part of the bait.
3. Find any nearby cattails to thicken up the bait. The head of the cattail has white, fluffy cotton like material that when added into dip bait will thicken the bait up.
4. Use cotton, such as cotton balls, cotton from a pillow or other insulating device to thicken the bait.
An essential step to choosing a wine is having an understanding of read wine labels. These contain a lot of information on the contents of your bottle of wine. By learning a few terms you can read and understand wine labels.
Instructions
1. Begin with the winemaker's name, which is the establishment that made that wine. An example is Robert Mondavi.
2. Move on to the wine's proprietary brand name. This is typically assigned solely for marketing purposes, and otherwise does not serve an important purpose.
3. Make note of the varietals, which is the particular name of the variety of grapes used in the wine. Zinfandel, Chardonnay and Merlot are examples of varietals designations.
4. Note the vintage, which is the year the grapes were harvested. At least 95 percent of the grapes used were grown in this year. The vintage is not the same as the year the wine was bottled.
5. Identify the Appellation of Origin. This is the geographic origin in which most of the grapes used were grown. For example, regulated wines generally come from Napa Valley or Alexander County.
6. Pay attention to the alcohol content, which is indicated as a percentage of the bottle's volume.
Tags: grapes used, grapes used were, used were, used were grown, were grown, wine labels
Apiaceae, the celery family, includes several culinary and medicinal plants such as dill, carrot, coriander, fennel and angelica. The easiest way to identify members of this family is to look at there flowers. But the vegetation will also help you a little.
Umbel
Umbel
You can recognize plants of the family Apiaceae by its slightly convex to flat-topped inflorescence (cluster of flowers) called an umbel. Each of the flowers in this cluster is attached by a short stem to the end of the peduncle (flower stalk).
Petals and Sepals
Each flower has five small white, yellow or pink petals. The calyx (the little cup of usually green leaves called sepals in which the petals of most other flowers rest) is very small in this family, and it may be absent altogether.
Five Stamens
The plants of this family have five stamens per flower. A stamen is a male flower part that bears egg-fertilizing pollen at its tip.
The Ovary
In this family, the ovary with its eggs is buried out of sight in the tissue at the end of the stem on which the flower rests. For this reason, the flower is said to be "epigynous" (lying above the female part) and the ovary is called "inferior" because it is below the rest of the flower.
The Fruit
The fruit of Apiaceae is a schizocarp, which is two capsules attached to one another with each capsule containing a seed. The two capsules eventually separate, and the wind blows them away.
Vegetative Factors
The vegetation of Apiaceae is less helpful in identification that the inflorescence. Plants of this family usually have hollow stems between the points where leaves are attached (called nodes); leaves are often divided like in celery, and they usually are not paired.
A turkey can be much more challenging to raise than certain other animals. You should always do your research before agreeing to take care of any kind of animal, even one as common as a cat. Animals are complex creatures and each comes with their own unique set of needs and requirements for proper care. Here is what's required for turkeys.
Instructions
1. Make sure you have a proper pen for the turkey. The turkey will need at least a space of 10 feet by 10 feet. You can make it a little larger, but don't make it too large as turkeys get confused quite easily. The pen needs to have a water dish, a hanging feeder and a litter area.
2. Second you will need to understand feed your turkey. Turkey's are quite dumb and have been know to drown in a small amount of water or starve to death because they ate their litter instead of their food. To make sure this doesn't happen, you will need to cover up the litter area until the turkey has learned where the food and water dishes are located. Make sure that the water dish isn't too full so the bird doesn't drown. Turkeys eat corn, oats and wheat. Make sure you grind it all up into a grainy substance first.
3. Know what precautions to take for the turkey to be safe. There is a disease you must be aware of called blackhead that is fatal to turkeys. Chickens have it and can give it to turkeys, so you must isolate them from any chickens. After you have the pen set up, make sure you keep it sanitized and as clean as possible. Coccidiosis is a disease turkeys can get when their litter area is not kept clean.
4. Pay attention to the attitudes of the turkeys. Some turkeys can be aggressive toward other turkeys and can peck them to death. Those turkeys will need a cage of their own. It is said that turkeys enjoy the company of others, but if this happens you may have to isolate the offending turkey.
5. If you are raising a turkey to eat than it should be ready at 6 to 8 months of age. If you want the turkey a little fatter than you can wait another month or two. If you are raising your turkey to be a pet, then disregard this step.
Tags: will need, litter area, Make sure, make sure, their litter
Excellent sources of heat and the ability to produce perfectly browned, crispy crusts describe most of the pizza stones sold today. Pizza baking stones make it possible to produce authentic pizzeria-style pies using your home oven. Choosing to buy one brand as opposed to another comes down to personal preferences about size and ease of use.
Instructions
1. Measure your oven to make sure the pizza stone you choose fits inside of it. Pizza stones range in size from 14 to 20 inches in width. Make sure the stone you pick allows ample room on all 4 sides so you can grip the stone on both ends to position and remove it from the oven.
2. Look for a pizza stone with straight rather than lipped edges. Straight-edged pizza stones require less effort in handling.
3. Pick up the pizza stone and hold it for a few minutes before buying it. Select a stone that is not too heavy for you to handle for at least 2 minutes.
4. Consider how large you intend to make your pizzas or other baked goods. Buy a stone at least 14 x 16 inches to make standard size pizzas.
5. Choose a stone with handles. This makes it easier to position and remove the stone from the oven.
6. Test the stone you purchase by heating it in a moderate oven for 1 hour. Return it to the store if it produces an unpleasant odor.
7. Buy a clay or ceramic stone, which produce superior quality breads and crusts. Stay away from cement stones, which are heavy and exude strong odors when heated for long periods of time.
Tags: pizza stone, from oven, position remove, stone with
Hot spinach dip is a creamy mixture of chopped spinach and cheese baked together to form a rich appetizer. It can be served with a variety of items, such as tortilla chips, raw vegetables or toasted bread. Although individual chefs may put their own spins on hot spinach dip, the basic version makes regular appearances at casual get-togethers. If you want to make a crowd-pleasing dish with little time or effort, whip up a quick batch of hot spinach dip.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit. Spray your baking dish thoroughly with nonstick cooking spray.
2. Place the package of frozen chopped spinach into the microwave and heat on "High" for five minutes or until thawed. Remove the spinach from the package and squeeze out the excess water.
3. Place the spinach into a large bowl, then add 1/2 cup each of mayonnaise and sour cream. Stir until the mixture is thoroughly combined, then stir in 1 cup of grated Parmesan cheese.
4. Pour the spinach mixture into the baking dish and use a spoon to spread it in an even layer. Top the spinach mixture with 1 cup of shredded mozzarella cheese.
5. Bake the dip for 30 minutes or until the top is golden. Let it cool for about 10 minutes, then serve warm.
Using a deep fryer to make homemade onion rings will allow the individual onion rings room to sufficiently brown. Working with hot oil can be hazardous and deep fryers do a better job of confining hot boiling oil, than does an open skillet on the stove. Deep fryers vary in size and design and it is important to read the manufacturer's operating instructions of your particular deep fryer before proceeding.
Instructions
1. Fill the deep fryer with oil according to manufacturer's instructions. Do not overfill, as the oil can then boil over after you add the onion rings. Heat the oil, according to manufacturer's instructions. The size and model of the deep fryer will determine how far in advance you need to turn on the appliance. A commercial deep fryer may take an hour to heat.
2. Slice the onion to make the rings. Thickness of the slices will depend on personal preference, yet may be similar to a thick onion sliced for a hamburger. To avoid tearing, leave the onion skins on while slicing.
3. Separate the onion slices into rings. Pull rings apart from the individual slices and discard the onion skin.
4. Beat an egg in a bowl until completely blended. Coat onion slices in the egg wash. The amount of eggs needed will depend on how many onion rings you will be making. Begin with one egg, and make more wash if needed.
5. Dip the egg covered onion rings in the flour to completely coat them. To make an extra thick batter, re-dip in the egg after coating in flour, and re-coat with a second layer of flour. The flour can be seasoned if desired, before coating the slices.
6. Place the onion rings into the frying basket. Do not overfill, as the onion rings will stick together in a clump if it is too crowded. Lower the frying basket into the hot oil. When the onion rings rise to the top, and are golden brown, they are done. Lift the basket from the deep fryer and allow the oil to drain away.
7. Place the onion rings on a paper towel covered plate and sprinkle it with salt. Serve the rings hot.
Tags: deep fryer, onion rings, onion rings, onion rings will, rings will, according manufacturer, according manufacturer instructions
Making your own salad dressings from scratch can bring a little extra zest to your dinner table. You will avoid the preservatives and other synthetic ingredients found in many commercial salad dressing brands. You may also add more or less spice to suit your exact taste. The drawback to making your own salad dressings is that they do not keep as long as commercial brands. Keep them in lidded, air-tight containers. Always store them in the refrigerator and discard unused portions after about a week.
Instructions
Ranch Dressing
1. Combine 1 cup mayonnaise with 1 tsp. onion salt. Add at least ¼ tsp. of each of the following: parsley flakes, dried chives, salt, garlic powder and white or black pepper. Add more or less of each spice, according to your taste.
2. Whisk the ingredients together well, or beat with an electric mixer until smooth.
3. Beat in 1 cup of buttermilk, adding it gradually. You may use either a whisk or an electric mixer.
4. Refrigerate the mixture overnight in an air-tight container that holds at least 3 cups of liquid. Stir before serving.
Vinegar-and-Oil Dressing
5. Pour about 1 cup of olive oil in a bowl. Add 5 to 6 tbsp. of apple cider vinegar, or more to taste.
6. Add about 1 tsp. each of sugar and salt to the bowl; use more or less to suit your taste.
7. Squeeze the juice of one lemon into the bowl. Grind fresh black pepper, to taste, over the ingredients and whisk to combine.
8. Refrigerate any unused portion.
Tags: more less, your salad, black pepper, electric mixer, salad dressings, suit your
Oyster bars in Minnesota are clustered in the Minneapolis area.
An acquired taste for many, oysters are commonly served raw on the half-shell with hot sauce or lemon juice. For a relaxing scene where a variety of oysters can be sampled, you may want to head to an oyster bar, generally found in seafood restaurants. Minnesota is home to a number of oyster bars, all of which are clustered in the Minneapolis metropolitan area.
Blue Point Restaurant and Oyster Bar
Blue Point Restaurant and Oyster Bar is located in Wayzata, MN, across the street from Lake Minnetonka. The oyster bar area offers a more casual atmosphere than do the main dining rooms. Freshly shucked oysters are available from Blue Point, VA; Malqeque and Salutation, Prince Edward Island and Kumomoto, WA. Baked Blue Point Oysters Rockefeller is also offered, with the oysters served with spinach, fennel, parmesan and cream. If you're hungry for more than oysters, the restaurant offers a full menu of appetizers, entrees and sides.
Blue Point Restaurant and Oyster Bar
739 Lake Street East
Wayzata, MN 55391-1712
952- 475-3636
bluepointrestaurantandbar.com
Stella's Fish Cafe
Stella's Fish Café, located in downtown Minneapolis, serves a full menu of barbecue, steaks and seafood. Fresh oysters are available in five types. Blue Points are described as tasting briny and fresh. For sweet and crisp, try Steamboats. Hyde Points are said to be salty, smooth and delicate, with Kusshis being smooth with a light mineral taste. Tottens are described as fresh and crisp with a light brine flavor. The bar offers a Friday "oyster orgy" happy hour from 3 to 6 p.m., when all oysters are offered for a lower-than-normal price and beverages are two-for-one.
Stella's Fish Cafe
1402 West Lake Street
Minneapolis, MN 55408-2640
612-824-8862
stellasfishcafe.com
The Oceanaire Seafood Room
The Oceanaire Seafood Room has a policy of only serving sustainably caught seafood. An extensive selection of oysters is available from the bar, including Kumamoto, Jorstad, Nisqually, Chef Creek, Denman Island, Nookta Sound, Cotuit, Wellfleet, and Fisher's Island. Each night, an "oyster of the day" is featured at a lower price. Diners can enjoy a large menu of appetizers, soups, salads and seafood, flow in fresh daily.
The Oceanaire Seafood Room
1300 Nicollet Avenue
Minneapolis, MN 55403
612-333-2277
Theoceanaire.com
Tags: Blue Point, Blue Point Restaurant, Oceanaire Seafood, Oceanaire Seafood Room, oysters available
While some believe a good instant coffee is an oxymoron, there are many die-hard coffee drinkers who have been converted to instant without undue deprivation and who have even become believers. While most instant coffee can be uninspiriing, coffee makers have finally become sensitive to the needs of those who love real coffee taste but may be in too much of a hurry for brewing.
Instructions
1. Look for an old-fashioned, dependable brand. A brand of instant coffee you have never heard of is probably obscure for a reason, while your mother or father's instant coffee brand has been reinventing itself for decades to keep its customers' loyalty. The best instant coffee producers also produce regular coffee, and they are very well aware of what the real thing tastes like.
2. Choose a Dark Roast or Red Label. With the popularity of strong coffee in the past decade or so, many instant coffee producers are becoming more sensitive to the needs of their customer's palates as well as their busy schedules.
3. Experiment with Turkish coffee. Turkish coffee is the ultimate instant coffee of the Middle East, although you will need patience to let the grains settle. However, the idea is the same; individual cups of coffee with no wasted beverage and no coffee maker to clean out. However, the flavor is much better.
4. Buy flavorings and spices. It is challenging to find a really tasty cup of instant coffee, so supplement your instant coffee with other flavors that will give it an exotic flavor. Try cardamom seeds or cinnamon.
5. Keep trying different instant coffee brands. It may be easy to assume that it is not possible to choose a good instant coffee, but if you keep searching, comparing and trying, you should find a tasty substitute for your daily brew.
6. Be prepared to pay more. When it comes to instant coffee, you get what you pay for. While higher-end coffee brands do not usually make instant coffee, try buying the most expensive instant coffee brand on the shelf and see if it appeals.
7. Boil milk instead of adding cold milk. This is a good idea for dressing up any cup of coffee, and can make a hum-drum instant coffee brand taste more exotic.
Bagels are versatile since they come in a wide variety of flavors.
Bagels are a comforting breakfast treat. Warm, doughy and flavorful, few foods can match the taste and crunch of a toasted bagel topped with cream cheese. But after breakfast is over, you often have leftover bagels that become stale and remain uneaten. Bagels, even stale bagels, however, are incredibly versatile, and you can incorporate them into a wide variety of dishes.
Breadcrumbs
Seasoned bagels such as garlic or onion varieties make flavorful breadcrumbs. Use the breadcrumbs to coat poultry, fish or vegetables before frying or baking, and bagel breadcrumbs are also ideal for topping casseroles and other baked dishes. To make the breadcrumbs, first rip the stale bagels into small chunks and place the bagel chunks, in batches, in a food processor. Run the food processor until the bagels are finely ground. If you wish, toast the breadcrumbs for a few minutes in a 350 degree Fahrenheit oven. Store in an airtight container in a cool, dry place.
Bagel Chips
From leftover stale bagels, you can make bagel chips that are perfect for dipping or delicious on their own. Lay each bagel flat on a cutting board and cut them into thin slices. Toss the bagel slices in a large bowl with olive oil, salt, pepper and seasonings to taste. Spread them into a single layer on a baking sheet, then bake in a preheated 300 degree Fahrenheit oven. Bake the chips until they turn crisp and golden brown, about five minutes per side. Serve warm or at room temperature.
Bagel Pizzas
You can salvage stale bagels with a bit of moisture and heat. Pizzas are an easy, kid-friendly lunch to prepare the day after a bagel breakfast. Spread a bit of tomato sauce or pesto onto half a sliced bagel. Top with cooked, cut meat and vegetables and sprinkle with cheese. Bake the bagels under the broiler or in a toaster oven until the cheese is browned and bubbly.
Croutons
Stale bagels are ideal for making croutons. They're already seasoned, and the doughy interior makes sparse salads more filling. Tear the bagels into bite-sized chunks. If you're short on time, you can add them to salads just like this. If time allows, toss the bagels with olive oil and bake on a baking sheet in a 350-degree oven. Allow them to cool then add to a salad. The bagel croutons will soak up the dressing and the flavors of the salad.
Bread Pudding
Bread pudding is often the go-to recipe for stale loaves of bread, and bagels are no different. Tear the bagel into chunks, then spread the chunks into a baking dish. Cover with cooked cut-up vegetables, meat and cheese, or, for leftover sweet bagels, use dried fruit, nuts and chocolate chunks instead. Pour a mixture of one part beaten eggs to two parts milk over top of the dish. Bake in a 350 degree oven until the bread pudding is puffed up and browned. Allow the pudding to cool slightly before serving.
Tags: stale bagels, them into, bagels into, bagels with, baking sheet, degree Fahrenheit
Spinach dip is a popular appetizer to serve at parties or to take along as your contribution to a potluck. It is easy to make and requires few ingredients while its flavor and appealing appearance make it a favorite at any event. Spinach dip is ideal for any gathering that calls for snack foods or appetizers. Even guests who aren't fans of the vegetable will love it in a tasty dip.
Types
The basic recipe for a spinach dip includes a mix of spices, sour cream or mayonnaise and chopped, frozen spinach. Over the years many people have tailored the basic recipe to meet their tastes and enhance the flavor. Spinach dip is often served in a hollowed-out bread bowl along with pieces of the bread to eat with the dip. It can also be served with crackers or vegetables such as carrots.
Time Frame
Spinach dip is easy to make and it won't take longer than 20 minutes to put the recipe together. The most time-consuming step is thawing the frozen spinach and squeezing it dry. The dip can be refrigerated until you are ready for your party. If you plan to serve it in a bread bowl, place it in the bowl just before serving to avoid making the bread soggy.
Function
Classic spinach dip is the perfect appetizer. People are drawn to its flavor and appealing presentation when served in a bread bowl. This dip is ideal for snacking during the big game on television, while tailgating at the football stadium or at a game night with friends. Spinach dip is often enjoyed by those who may not like the vegetable alone. With a few alterations to improve its nutritional content, it can also be enjoyed by the health-conscious snacker.
Benefits
The best thing about spinach dip is that it is easy to make and the ingredients are inexpensive. It only requires the mixing of a few ingredients. There is no cooking or baking involved. In addition, it can be made ahead of time. So if you have a big meal planned you can make the dip early and store it in the refrigerator until you are ready to pull it out and serve to your guests.
Considerations
A variety of ingredients can be added to your spinach dip to enhance the flavor. For example, many recipes call for chopped water chestnuts. Prepackaged salad dressing mixes and dip seasoning mixes are an easy way to flavor the dip. If you are trying to make a healthier version, consider swapping the sour cream or mayonnaise in an original recipe with a rich, Greek-style yogurt. This will give the dip a nice flavor with less fat and more protein.