It is great to wake up on a Sunday morning and have a 4-star breakfast of soft-boiled eggs, toast and fresh squeezed orange juice. But if you've ever tried to crack a soft boiled egg, you know the challenges you face. Too often that egg runs all over your toast, so follow a few tips to use an egg topper and avoid all of those runny egg problems.
Instructions
1. Wash your egg topper thoroughly. There are a couple of different popular models, but whichever you are using, start by washing the egg topper well. Otherwise you run the risk of bacteria growth from the soft boiled egg.
2. Soft boil your egg. Consult specific recipes to soft boil, but essentially the goal is to place your eggs in a saucepan and add just enough water to cover them, then bring the water to a boil for about 4 minutes and remove the eggs gently.
3. Place your egg in an egg holder vertically. These can be purchased at most discount or even kitchen specialty stores. They are usually called soft-boiled egg holders.
4. Lay the egg topper over the soft-boiled egg. Most egg toppers look like a pair of scissors intermixed with a jagged circle. As you squeeze the scissors, the jagged edge closes around the soft-boiled egg and removes the top. Discard the top of the eggshell.
5. Use the alternate popular egg topper model. This is a higher-end egg topper that looks like a long tube with a handle at the top (almost like a small air pump.) Place the egg topper on the top of the shell, press down on the handle (this will grasp the top of the shell) and pull back on the handle to remove the top of the shell.
Cajun cuisine can be summed up in one word, spicy. Spicy doesn't necessarily mean hot, but it does mean that the food is very flavorful. Cajun food is basically peasant food. Their food consisted of things that could be found in the area that they lived and worked. The Cajuns also took things from the cuisine of the Indians of the area. Native herbs and vegetables played a key role.
Instructions
1. Add sausage to the dish. Most of the sausages that the Cajuns used in their dishes were spicy and some quite hot. They were packed by hand from the meat obtained from the pigs, beef and other game that they were able to use. The meat was seasoned with many spices and then smoked after packing into links.
2. Substitute other seafood for the types of seafood that the Cajun recipes call for. Using shrimp is usually a good choice as it yields the taste closely to dishes with crawfish. But making a dish in the absence of one of the main ingredients then becomes yours. Use your best judgment in finding something to substitute that will preserve the intent of the dish and mimic the flavor of the original.
3. Mix the spices to generate a blend that will bring the flavor of the dish to a close proximity of the original dish. Many blends of spices will allow you to create a taste that is similar to other spices or blends. Paprika is one ingredient that you can use in place of cayenne pepper to modify the hotness of the dish if so desired.
All sauces in cooking are derived from five basic sauces, called the mother sauces. Established by French chef Antonine Careme in the early 19th century, the mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions with additional ingredients added to create a multitude of variations. Still today, all sauces can be categorized under one of the five mother sauces, including bechamel, veloute, espagnole, hollandaise and tomato sauces.
Instructions
1. Make a bechamel, or basic white sauce, from a roux of boiled milk, flour and butter. Add grated cheese to a basic bechamel to transform it into a decadent Mornay sauce.
2. Add fish, chicken or veal stock to a basic white roux to make a veloute sauce. One derivative of this mother sauce is allemande sauce, thickened with egg yolks.
3. Mix an espagnole, or brown sauce, with rich meat stock and brown roux. Add browned vegetables, herbs and sometimes tomato paste. Include mushrooms, shallots and white wine to form chasseur sauce for meat.
4. Combine butter, egg yolks and lemon juice to form a creamy hollandaise sauce. Blend this basic mother sauce with orange juice and grated orange rind to make a Maltaise sauce, which pairs well with cooked vegetables.
5. Enjoy a basic tomato sauce made from seasoned, thin tomato puree. Marinara sauce is a common Italian variation of this mother sauce, made by adding onions, garlic and oregano.
Paper palm trees surrounding the paper hacienda give it a realistic touch.
You can make small scale haciendas by cutting and folding sturdy sheets of paper. Haciendas are large Mexican estates that are often set on large plots of land and include several buildings. Many haciendas have orange clay tile roofs, a central courtyard and multiple adobe, brick or stucco archways. Copy each detail of a real existing hacienda or create a custom design you have imagined. Create a three-dimensional visual aid for a presentation or project by making realistic-looking paper hacienda models.
Instructions
1. Visit Maps of Mexico and HaciendasMexico to view pictures of many real haciendas to decide how the paper haciendas are going to look (see Resources).
2. Look for papercraft templates of buildings that have similar architectural elements to the real haciendas (see Resources).
3. Print the building templates you select onto card stock or matte photo paper using the lowest quality settings on the printer. Only the outline of the printed template is important as the buildings will be folded inside out and the printed areas will be hidden in the final hacienda.
4. Cut out the individual buildings carefully using a pair of scissors. Do not cut off the tabs on the sides of the walls and roofs of the paper buildings. Place the paper on a cutting board and use a razor blade knife to cut out openings like windows, doors and archways.
5. Press the blade into the lines on the template where the paper will be folded to form a corner to make a quarter inch-long incision every half inch. Crease along the perforated lines using a ruler to get straight folds.
6. Flip the building cutout over to its blank side and use pens and markers to make it look like the hacienda(s) that inspired the design. Concaved roof tiles, exposed brick and a few damaged spots give the hacienda buildings an authentic look.
7. Follow the directions from the template you are using to fold the tabs and glue them into position so the sides you decorated are facing out. Apply glue with a scrap of paper so you are only using a thin layer on one of the two connecting surfaces. Hold the glued surfaces together for 10 seconds before leaving the haciendas to dry completely according to the manufacturer's directions on the adhesive container.
8. Arrange a few of the three-dimensional paper hacienda buildings on a piece of green or beige poster board to create the look of a palatial estate. Align three building in a semicircle to form a courtyard and extend roofs with extra pieces of card stock to make shady verandas.
Tags: paper hacienda, card stock, hacienda buildings, real haciendas, will folded
BBQ macaroni salad is a flavorful variation on traditional macaroni salad that adds spices and barbecue sauce. BBQ macaroni salad is an easy dish to make because it incorporates items you commonly keep in your kitchen and it only takes 15 minutes to mix. You can experiment with the traditional recipe by using different shaped pastas, an assortment of vegetables and exotic, flavored barbecue sauces to make your BBQ macaroni salad unique.
Instructions
1. Fill your pot with 4 qt. of water and bring to a boil. Add 1 tbsp. of salt and the elbow macaroni to the pot. Cook the pasta until it is tender. Cooking time may vary from 5 to 10 minutes depending on the type of pasta. When pasta is tender, pour it into the colander, rinse with cold water, place in a bowl and set aside.
2. Remove the seeds from your red bell pepper. Finely chop the bell pepper and the rib of celery. Chop your scallions into thin slices or mince your onion, if you use onion instead.
3. Stir the chopped peppers, celery, scallions, onion, vinegar, hot sauce, chili powder, garlic powder and cayenne pepper into the pasta and mix well.
4. Add one cup of mayonnaise and ½ cup of barbecue sauce to the pasta and mix well. Use low-fat mayonnaise or plain Greek yogurt instead of real mayonnaise to lower calorie count. You may also experiment with sweet, spicy or garlic barbecue sauces to create a variety of flavors.
5. Let the mixture set for about 5 minutes to thicken. Season with salt and pepper to taste and serve. Cover and refrigerate any leftovers.
Tags: macaroni salad, barbecue sauce, barbecue sauces, bell pepper, experiment with, pasta well
Building a fire as the sun sets and making your own freshly popped popcorn is one of the joys of camping. Enjoying campfire popcorn is as much about the preparation as it is eating the finished product. Making popcorn is a good way to introduce your children to campfire cooking and to reinforce the safety precautions that must be taken when you cook over an open fire.
Making the Popcorn
You'll need to start your fire at least a half hour to an hour before you plan to pop your corn. Because cooking will take place over the hot coals, you'll need some time for the wood to burn down enough to create red- or white-hot coals. Putting popcorn directly in the fire is not a good idea, as it can cause too many burned kernels.
If you're really roughing it and want to pop popcorn the old-fashioned way, place an 18-inch length of aluminum foil in the middle of your picnic or camp table. Add a tablespoon of popcorn kernels, a teaspoon of vegetable oil and a little butter and salt, based on your popcorn preferences. Bring the edges of the foil together and seal them tightly. You'll need to make a few popcorn packets if you are serving several people. A long green stick tied to the foil packet makes a convenient handle for your cooking packet. Make sure that the stick is long enough that your hands will be far from the fire while you make the popcorn. A green stick should be used as a handle rather than a dead stick that has fallen on the ground. Dead sticks are too dry and may catch fire as you make your popcorn.
Hold the stick over the fire and shake the packet from time to time to avoid burning the popcorn. You should hear some popping sounds as the popped corn starts to erupt from the kernels. Examine the packet after it has started to expand and remove the popped kernels using a pot holder to avoid burning your fingers. If you prefer a sturdier corn popping system, buy a long-handled corn popper sold at camping supply or sporting goods stores. Load the popcorn and other ingredients in the popper attachment, close it securely and place over the coals.
Jiffy Pop Popcorn
Jiffy Pop Popcorn, the popcorn that comes in a foil package that grows before your eyes when heated, can be used if you are looking for an easy way to make popcorn over a campfire. You'll need to attach a green stick to the Jiffy Pop package to avoid burns. Jiffy Pop can also be made on your camp stove. The popcorn can be found in some grocery stores, although not every store carries it.
Popcorn Flavors
Popcorn cooked over an open fire doesn't have to be dull. A variety of spices and other ingredients can turn your simple campfire snack into a gourmet treat. Try spicing up your popcorn by adding one-third cup of grated parmesan cheese, a half teaspoon of red pepper flakes and a teaspoon of paprika before you begin popping. Mix the popcorn thoroughly after cooking to distribute the ingredients. If you're in the mood for a sweeter snack, mix one-fourth cup of white sugar with your popped popcorn or add butterscotch morsels and almonds to popcorn just after you take it off the coals.
Tags: green stick, make popcorn, your popcorn, avoid burning, Jiffy Popcorn
The word "jelly" is derived from "gelee," which means congeal in French.
Even though they may taste similar, jams and jellies are slightly different. Jam is made from sugar and whole or cut fruits while jelly is made with sugar and fruit juice. Jams and jellies are fruit preserves, which were made in Rome and Middle Eastern countries. In fact, the first known cookbook has a recipe for jam, according to the International Jelly and Preserve Association. The long histories of jams and jellies has resulted in many successful established companies that continue to produce the fruit preserves around the world.
Smucker's
One of the largest American jelly brands is Smucker's. The business was started by Jerome Smucker in 1897 in Ohio and has grown into a large corporation, with stock traded on The New York Stock Exchange. The first product the company produced was apple butter and expanded into jams and jelllies during the 1920's, according to the company web site. The company makes blueberry, grape, apricot and strawberry jams and jellies. All of Smucker's products are Kosher.
Polander
Max Polander and his wife started selling jams and jellies out of their vegetable store in Newark, New Jersey in the 1900's, according to the company web site. Today, the company produces jams, jellies and marmalades; its jellies are produced in grape, mint and currant; jams are available in apricot, strawberry and raspberry. Polander also makes sugar free products, which contain only 10 calories per serving, according to its web site. Polander states that all of the flavor in its products are derived from natural fruit.
Hero
Hero is a Swiss company that makes jams or fruit spreads. The company started in a Swiss village of Lenzburg in 1886, according to its web site. The company maintains that it sells more jam than any other company in the world. It offers 14 flavors of jams, which include pear, cherry, grape, blueberry, blackberry and orange. All of its products are Kosher.
Sarabeth's Kitchen
There are several other large and smaller brands of jams and jellies around the world, including Welch's, American Spoon Food's and Bar Harbor Jam Company. However, there are some brands of jelly and jam that stand out as award-winning. Sarabeth's Kitchen has won awards for its "Legendary Spreadable Fruit," according to its web site. The company started in Sarabeth and Bill's Manhattan apartment in 1981. More than three decades later, the company has a reputation for producing one of the finest jams in the world. Products are shipped internationally and flavors of the jams include raspberry key lime, pineapple mango, peach apricot, strawberry peach, plum cherry and chunky apple.
Tags: according site, apricot strawberry, jams jellies, jams jellies, site company, according company, according company site
Tapenade is the perfect picnic food because it travels well. Mayonnaise free and great at room temperature, this is the perfect spread for bread, crackers or sandwiches. Simple or fancy, tapenade makes a versatile addition to a picnic.
Instructions
1. Choose your olives, which are the base of tapenade. Green, Greek, kalamata and black are good choices. Those packed in oil offer more flavor than those packed in juice or water. Don't forget to pit them, if they aren't pitted already.
2. Put the olives in a food processor. You can also mash them by hand with a mortar and pestle.
3. Add your extras. Capers are traditionally used, but you can add basil, tuna, figs, caviar or garlic.
4. Season with herbs. Rosemary is a customary addition, but basil and thyme work just as well.
5. Pour 1 or 2 tablespoons of olive oil in the food processor. You want just enough that it will mix well and be easily spreadable.
6. Pulse the mixture until it is spreadable and uniformly ground to a paste. Taste and add salt if needed. Your olives may be naturally salty so taste the mixture before adding additional salt.
7. Pack the mixture in an airtight container, and serve with bread, crackers or pita bread. You can also use as a spread on your sandwiches, instead of traditional mayo and mustard. It will stay fresh all day.
Use blanched almonds instead of whole almonds for toasting.
Brought to us by the peach family, almonds are not a nut, but actually considered a fruit pit, according to Practically Edible, a food encyclopaedia. When purchasing blanched almonds, you'll pay more because of the processing involved. Blanched almonds already have the brown skin removed. These types of almonds are placed in boiling water, then into cold water and finally run through rollers that take the skin off. If you purchase whole almonds, you have to blanch them first before toasting. To save time and work when toasting almonds yourself, buy almonds that are already blanched.
Instructions
1. Heat your oven to 350 F.
2. Spread almonds evenly in a single layer on an ungreased baking sheet.
3. Place the baking sheet on the middle rack in the oven.
4. Bake the almonds for 5 minutes. Take the almonds out of the oven and stir them around with a spoon.
5. Return the baking pan to the oven's middle rack. Let them bake for 10 to 25 more minutes. Watch them closely, as almonds tend to burn quickly.
6. Remove the almonds from the oven when they are golden brown. Empty them on a plate to cool.
Watercress is a peppery-tasting plant that can be harvested nearly all year long. The plant requires a lot of water -- to successfully grow watercress, be prepared to ensure its constant saturation in water. The hardy plant is most potent before the plant blooms, and the flavor is generally considered at its best during times of low temperatures. Aside from its irrigation necessities, watercress is a relatively low-maintenance option for your home garden.
Instructions
1. Select a sunny planting site with a soil pH of 6.5 to 7.5. To raise the pH of soil, add lime, and to lower it add sulfur.
2. Add composted organic matter to the soil prior to planting. Incorporate the organic matter 6 to 8 inches deep.
3. Sow seeds about 1/4-inch deep about three weeks before the final frost of the spring season. Allow about 8 inches between plants.
4. Keep the soil thoroughly saturated with water. Plant the seeds either next to an existing water feature that wets the soil, in a creek bed or in a pot that is set in standing water.
5. Weed the area surrounding the plants as needed. Use mulch to reduce the likelihood of weeds -- mulch also helps the soil maintain moisture.
Gourmet cheeses and fresh fruit make ideal New Year's Eve treats.
If you are hosting a New Year's Eve or Day party, create a delicious celebratory spread for your guests. Ring in the new year with a mouth-watering selection of gourmet treats and beverages. If you are on a tight time schedule or financial budget, provide a mix of homemade and deli or store-bought items.
Appetizer Trays
Delight party-goers by serving opulent trays filled with finger foods and appetizers. Easy-to-eat treats allow guests to mix and mingle while nibbling. For a spin on the traditional caprese salad, make an appetizer inspired by the same ingredients. Slide fresh mozzarella balls, also known as bocconcini, a large basil leaf and a cherry or grape tomato onto a cocktail toothpick or bamboo skewer. Fill a long, thin tray with the prepared skewers and drizzle them with extra-virgin olive oil and balsamic vinegar. Pique guests' appetites with an antipasto platter filled with marinated olives, salami slices, gourmet cheeses, crackers, crusty bread slices and a hearty sun-dried tomato spread.
Festive Drinks
Please all New Year's Eve guests with an abundance of cocktails and non-alcoholic drinks. Set up a home bar or serve guests their beverages on sparkling silver or gold trays. Combine traditional party beverages, such as champagne and martinis, with holiday favorites. Whip up rich and frothy holiday egg nog using whipped cream, milk, bourbon, rum, eggs, sugar and spices; top each glass with a sprinkle of nutmeg for taste and color. Hot mulled wine featuring a spicy combination of peppercorns, cardamom, cloves, and orange and lemon zest, will warm guests up on a cold winter's day or night.
Decadent Desserts
End the New Year's party on a sweet note with a buffet of decadent desserts. Party-goers can also take goodies home in festive bags or boxes as favors. As a special treat, make New Orleans-inspired bananas foster using butter, brown sugar, cinnamon, dark rum and banana liqueur. The sauce is cooked in a flambe pan or skillet and served over scoops of vanilla ice cream. Delight guests with cannoli filled with rich pistachio ricotta, almond tarts, mini cheesecakes and delicate blueberry crepes. Set up a chocolate fountain and provide a tray of skewered strawberries and banana slices.
White chili gets its name from the white beans used.
White chili, made with cannellini beans and chicken, is a delicious alternative to beefy chilies, and is a hearty winter meal. Cooking the beans and chicken alone, however, can result in a thin, watery chili. There are three main ways to thicken the chili, depending on how much time and effort you want to spend. You can thicken it through simmering, thicken it through adding masa or cornmeal, or thicken it by pureeing some of the beans.
Instructions
Simmering
1. Add the beans to the chili.
2. Raise the heat to bring the chili to a simmer.
3. Allow the chili to simmer until the beans break down and thicken it.
Adding Cornmeal or Masa
4. When the chili is cooked, stir 2 tbsp. of masa -- or corn flour -- or cornmeal into a cup of whole milk.
5. Add the milk/masa mixture to the chili.
6. Simmer the chili over medium heat until it thickens.
Pureeing the Beans
7. Before adding canned beans to the chili, puree half of the canned beans with 1 cup of chicken broth in a food processor or blender.
8. Add the pureed beans and remaining whole beans to the chili.
9. Simmer the chili until it thickens.
Tags: beans chili, beans chicken, canned beans, chili Simmer chili, Simmer chili, thicken through
Southwest egg rolls are a combination of Southwestern spices and ingredients rolled into a small flour tortilla and deep-fried. These flaky, crispy egg rolls are unlike the traditional ones because they blend together ingredients like chicken, black beans, corn, cumin and chili powder. The result is a tasty treat that can be an appetizer or a meal. Dipped in chili sauce, salsa or sour cream, these egg rolls are suitable for any party or get-together.
Instructions
1. Coat the chicken with 1 tbsp. of the oil. Sprinkle with salt and pepper and grill until done, about four to five minutes on each side. Let cool to room temperature.
2. Dice or shred the grilled chicken breast half.
3. Saute the green onion in 1 tbsp. vegetable oil over medium heat until tender.
4. Combine the chicken with the green onion in the frying pan. Add the corn, black beans, spinach, ground cumin, chili powder and salt. Stir over medium heat until cooked together, about four minutes.
5. Sprinkle the Monterey Jack cheese over the other ingredients in the pan and stir into the mixture until it is blended and starts melting. Remove from heat.
6. Wrap the flour tortillas in a damp paper towel and heat in the microwave for 30 seconds or until warm. Spoon 2 to 3 tbsp. of the chicken mixture into the center of each tortilla. Wrap the tortillas tightly. Deep fry for six to seven minutes.
7. Cool the egg rolls on a wire rack. Slice diagonally and serve with salsa, chili sauce or sour cream.
Tags: about four, black beans, chicken with, chili powder, chili sauce, cumin chili, cumin chili powder
Coq au vin is an old French dish of rooster (hence the coq, or cock) marinated and then braised in wine. Today we usually use chicken, but it's still a rich and flavorful dish. This recipe serves four.
Instructions
1. Place the peppercorns, herbs and all the vegetables in a nonreactive bowl or large plastic bag.
2. If using a whole chicken, cut the backbone out and then cut off the wings. Save them for stock.
3. Cut the rest of the chicken into two drumsticks, two thighs and two breasts, then cut each breast in two. Leave the bones on.
4. Add the chicken to the vegetables and pour in the wine. If using a bowl, make sure the chicken pieces are submerged.
5. Marinate for 24 to 36 hours.
6. Remove the chicken pieces from the marinade and dry completely on paper towels. Reserve the marinade.
7. Season the chicken very generously with salt and pepper and let it sit for a few minutes.
8. Meanwhile, dice the salt pork into small pieces.
9. Heat a large pot over medium-low heat and add the salt pork.
10. Cook, stirring occasionally, until the pieces turn golden-brown and crispy. Remove them with a slotted spoon and reserve.
11. Turn the heat to high and brown the seasoned chicken pieces on all sides in the fat that rendered from the pork.
12. Remove the chicken and add the flour to the pot.
13. Cook the flour, stirring constantly, until it turns deep golden, then return the chicken to the pot.
14. Add the brandy and carefully ignite with a match. When the flames die down, add the reserved marinade, with herbs and vegetables, and bring to a boil.
15. Lower to a simmer and cook for 1 hour, uncovered. Skim off the fat, foam and impurities that rise to the surface during cooking.
16. Remove the chicken pieces and place them on a serving dish.
17.Strain the cooking liquid into a small saucepan without pressing on the vegetables. Discard the vegetables.
18. Bring the cooking liquid to a simmer and cook for 5 to 10 minutes, then place the reserved salt pork in the saucepan.
19. Simmer 1 to 2 minutes, then spoon the sauce over the chicken and serve.
Tags: chicken pieces, Remove chicken, salt pork, cooking liquid, herbs vegetables, into small
Cognac is a very fine type of brandy that is made only in the area surrounding the French town of Cognac. Made primarily from Ugni Blanc, Colombard or Folle Blanche grapes, cognac differs from brandy in the way it is distilled and aged. By learning more about the different varieties of cognac, you should be able to select one that will be utterly complex, smooth and rewarding in its flavor.
Instructions
1. Learn more about the grades of cognac before you buy your first bottle. "VS" cognac, or "very special," indicates that the youngest brandy used in the cognac has been aged in a cask for at least 2 years, while "VSOP," or "very special old pale," has been aged for 4 years. "XO" cognac, which stands for "very old," has been aged in a wooden cask for at least 6 years and is also known as Napoleon or Hors D'Age cognac.
2. Familiarize yourself with the other designations used to classify cognac, which usually identify the specific region where the liquor has been distilled. These classifications may include Grand Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. Each region produces a cognac with a slightly different flavor, which is attributable to variations in the soil where the grape is grown.
3. Buy a good bottle of cognac by reading the labels on the bottles. Cognac labels are usually very informative when it comes to telling potential buyers about the grapes used in the distillation process.
4. Choose the best cognac that fits into your budget. While it is easy to buy a good cognac for a reasonable amount of money, some of the rare types of cognac may rank as the most expensive types of liquor available. For instance, some cognac may have been aged for as long as 200 years and may cost a small fortune.
5. Use online resources, such as Cognac World, to learn more about how cognac is created and buy a good bottle of cognac without seeming like a novice (see Resources below). In addition, Cognac World offers links to sellers of fine cognac.
Tags: been aged, bottle cognac, more about, cask least, cask least years, cognac which
Roux is the base for many sauces and gravies. It is made by combining equal, or near equal, parts of fat and flour. Roux can be divided into two main categories: white or brown. White roux is the base of white sauces, while brown is used for brown gravies. The amount of time the roux cooks will determine whether the result is white or brown.
Instructions
1. Choose the proper cooking fat before combining the two ingredients. For a white sauce, use butter or margarine. For brown gravies, use vegetable oil or lard. Measure the amount of fat you plan to use for the roux. Typically, 1/4 cup butter or lard is a good starting point.
2. Heat the fat, over medium heat, until the butter is melted or the oil is hot.
3. Whisk in 1/4 cup of plain flour, stirring constantly, until the roux combines into a thick, paste-like consistency.
4. Cook for several minutes, stirring constantly, for a white roux. Continue cooking the mixture until the roux has darkened in color for a brown sauce.
5. Stir the remaining sauce ingredients into the roux until the sauce or gravy is thick and smooth.
Tags: brown gravies, stirring constantly, until roux, white brown
There are probably three healthy choices to eat on any given Mexican restaurant menu, while the rest of the selections can be a dieter's nightmare. However, you can eat healthy in a Mexican restaurant if you make smart choices.
Instructions
1. Avoid eating the chips that come before the meal. You could save yourself an extra 200 calories and nine grams of fat in one serving. If available, use fresh carrot sticks or celery sticks to dip into the salsa.
2. Choose items that are grilled or baked rather than fried or breaded. Items like grilled chicken fajitas or tacos al carbon are flavorful and are not as high in fat and calories as enchiladas or tacos.
3. Stay away from extra cheese and sour cream. Those will add extra fat and calories to your meal. If you are viewing the cheese as a protein source, consider a meal made with black beans, grilled shrimp or chicken instead.
4. Request corn tortillas instead of flour tortillas. On average, this will save you 200 calories and about nine grams of fat. If you are sticking to a strict diet, eat only the meat and vegetables and leave the tortillas.
5. Use salsa as a salad dressing rather than a traditional ranch or vinaigrette. Most salsas have little to no fat in them and are low in calories.
6. Cut your meal in half and eat the rest for lunch the next day. It might not be the ideal method for eating healthy, but cutting back on your portion size means taking in roughly 210 calories rather than 420 calories for just two enchiladas.
Tags: rather than, calories your, calories your meal, extra calories, nine grams, your meal
Red rice is a popular food that is served in China, Japan, and Thailand mainly, as well as in the surrounded nations. It is a type of fermented rice that uses a special type of yeast that turns the rice grains a reddish-purple color. In addition to being used in a number of different recipes, red rice is also used in certain medical practices.
Production
Regular polished rice is soaked and then mixed with a yeast called M. purpureus. This mixture is left to incubate over 3-5 days, after which the rice will be red in color.
Varieties
Red rice is sold in one of three ways. It is either dried and served as grains, pounded into a powder, or cooked and sold wet.
Preparation
Red rice has a very subtle taste, so it is mainly used in food for aesthetic purposes. It is eaten in the same way as white rice.
Traditional Medicine
Traditionally, red rice was used in China to generally energize the body. It was also used to help with digestive problems.
Modern Medicine
Today, red rice is sold as a supplement to lower cholesterol and aid cardiovascular health. It's benefits were discussed in the "Journal of Cardiovascular Pharmacology."
Apple chutney is a savory sauce made from apples, brown sugar, vinegar, onions and various herbs and spices. Its sweet and tart flavor complements meat dishes such as roast chicken, beef, ham and pork chops.
Chutney history
India is the birthplace of chutney.
Chutney originated in India as a condiment for traditional curries. The word comes from the Sanskrit word "chatni," which means strongly spiced. Chutney has evolved from its Indian roots. It is a popular side dish all over the world, served in a variety of ways---from spicy to mild.
Chutney recipes
It's easy to find chutney recipes.
Free recipes for apple chutney are plentiful on the Internet. It can easily be made at home on the stove in about an hour. Once a basic recipe is mastered, it's easy to begin experimenting with different combinations of fruits, spices and herbs.
Creative options
Spread apple chutney on crackers for a snack.
Apple chutney can be blended with cream cheese or sour cream to make a tasty spread for toast, bagels or crackers. It can also be mixed with olive oil and used as a marinade or glaze for meats; or it can be mixed with mayonnaise to use as a side dish for cold cuts or chicken.
Chutneys galore
Get creative with chutney ingredients.
Chutneys can be made with a wide variety of fruits, not just apples. Popular choices include mangoes, peaches, apricots, rhubarb, green tomatoes, nectarines and apricots. Chutneys can also be prepared with non-sweet vegetables such as onions or zucchinis.
Tags: apple chutney, Apple chutney, mixed with, side dish
The All-Clad Butter Warmer is a 2-cup pot designed to melt butter and other liquids quickly and evenly. Like other All-Clad pots, it is made of 18/10 stainless steel with an aluminum core to ensure even heat distribution throughout the pot. Although a 2-cup pot seems very small, there are a wide variety of uses for this butter warmer.
Melting
Since the All-Clad butter warmer is designed for melting small amounts of butter, it is also the perfect size for melting other substances. You can melt everything from chocolate to candle wax in the All-Clad butter warmer. Additionally, the warmer's small size makes it perfect for melting small amounts of delicate foods. For example, you can try using it to melt coconut oil. A word of caution, however: if you use your butter warmer for candle- or soap-making, you cannot use it for food after that.
Warming
Since the All-Clad butter warmer holds about 2 cups of liquid, it is perfect for making or reheating sauces. The construction of the butter warmer means that liquids heat evenly and that the pot does not develop hot spots where delicate sauces could burn. You can prepare and reduce a sauce or gravy in the butter warmer and then use the pour spout to transfer the food to a serving dish. You can even use the butter warmer to warm small amounts of milk for hot chocolate or boil small amounts of water for tea.
Making Candy
The design of the All-Clad butter warmer allows it to easily reach and maintain an exact temperature, making it ideal for preparing candy in. For example, you can melt caramel or make it from scratch without worrying that the ingredients will burn and stick to the pot. Even nicer, the small size of the butter warmer means that you need prepare only as much candy or chocolate as you can work with at one time.
Presentation
The stainless steel butter warmer is attractive enough to go from the stove to the table. After you make your sauce, simply remove the warmer from the burner and set it onto a heatproof surface at the table. From there, you can use either a ladle or a spoon to serve your sauce without the need for dirtying an extra dish. As an added bonus, the pour spout in the butter warmer allows you to pour gravy or sauce over a dish if you need to.
Next time you need a quick snack or a tasty appetizer for an informal gathering, try making these chorizo quesadillas. The chorizo sausage gives the quesadillas a bit of bite. Serves six to eight people.
Instructions
1. Cut the limes in half and squeeze the juice into a bowl.
2. Mash the avocado with the lime juice using the back of a fork until fairly smooth.
3. Stir in the onion, salt, garlic and, for extra spiciness, cumin and jalapeno.
4. Heat the oil in a large skillet over medium heat.
5. Saute the chorizo until it turns a slightly darker color and becomes slightly crispy.
6. Drain the chorizo on a plate lined with paper towels, to remove excess grease, and keep warm.
7. Set a cast-iron griddle or large skillet over medium heat.
8. Place a tortilla on the pan and cover half of it with cheese.
9. Sprinkle the chorizo evenly over the cheese and fold over half of the tortilla. Let the tortilla get crispy and brown in spots on one side and then flip it over to brown the other side.
10. Cut into triangles, top with the avocado mixture and optional sour cream, and serve.
Tags: large skillet, large skillet over, medium heat, over medium, over medium heat, skillet over
Honey is one of the oldest foods on record. Honey has been used for eating, medicine and beauty products for thousands of years. The Bible mentions honey frequently, as do the holy books of all the world's major religions. Pure honey is honey that has not been pasteurized or heated; so it still contains all the original nutrients. You can tell the difference between pure honey and regular honey by testing it.
Instructions
1. Dip the wick of a candle into the honey. The candle shouldn't be dripping in honey, but the wick should be covered.
2. Light a match.
3. Hold the flame to the candlewick and try to light it. If the wick takes light, there are no impurities in the honey preventing the candle from lighting. Try the next test if you are unsure of the results from the flame test.
4. Fill a tall clear glass with regular tap water and set it down on a table. You will need to be able to see inside the glass, so work in a well lit area.
5. Hold a spoon of honey above the glass and slowly pour the honey into the water.
6. Watch the honey in the glass for signs of being dissolved. If the honey is quickly and easily dissolved, the honey is not pure. The longer it takes to dissolve, the purer the honey is.
Egg whites are an excellent source of natural protein. Once the yolk is removed, eggs have virtually no fat or carbohydrates. Egg whites can be ingested raw, though many people find this less appetizing than scrambled egg whites or an egg white omelet. They take very little time to cook and make a great quick breakfast, but they also can serve as a great main course for any meal.
Instructions
1. Place the frying pan on the stove burner and set it just below medium heat. While the pan heats, separate the egg white from the yolk.
2. Crack each egg against the rim of the bowl. Carefully separate the shell into two pieces and pour the egg back and forth into each piece of shell over the bowl. Allow the whites to run off into the bowl but be careful not to puncture the yolk or let it drop into the egg whites.
3. Whisk the bowl of egg whites vigorously with a fork. You can add a dollop of skim milk to the egg whites at this stage to help make them fluffier, but note that this is optional.
4. Spray the heated frying pan with a short burst of cooking spray. This will keep the egg whites from sticking to the pan. Note that since the yolk has been removed the egg whites have almost no fat and therefore stick more easily than regular eggs.
5. Stir the egg whites occasionally using a spatula or fork if you want them scrambled. If you are making an omelet you'll want to leave the egg whites alone and cover the frying pan to ensure uniform cooking. It only takes a few minutes to fully cook egg whites depending on the temperature of the burner; they are fully cooked when they are solid and no longer runny.
6. Add salt and pepper to taste. Remove the egg whites from the frying pan using your spatula and plate them accordingly. They are best eaten while still hot, so it's a good idea to prepare them right before you or your guests are ready to eat.
For the everyday home cook, it is sometimes difficult to make great-tasting fluffy scrambled eggs like the ones you can find in restaurants. While some fluffy scrambled egg recipes call for ingredients that compromise the taste of the eggs, this one is simple and still packs that classic and delicious scrambled egg taste. With one secret ingredient, evaporated milk, you can make light and fluffy scrambled eggs that appeal to your eyes and your palate.
Instructions
1. Crack the eggs and put them in a medium bowl.
2. Add the evaporated milk to the bowl.
3. Beat the egg and evaporated milk mixture rapidly with a wire whisk for about 3 minutes. Beating the eggs rapidly and for a relatively long amount of time will supply plenty of air to the mixture, resulting in fluffy scrambled eggs.
4. Melt the butter over the stove in a medium skillet over medium heat.
5. Add the egg and evaporated milk mixture once the butter has melted.
6. Stir the mixture gently while it cooks.
7. Add salt and pepper to taste once the eggs become light and fluffy.
8. Stir the eggs several more times, serve and enjoy.
Foods begin to mold within 24 hours of preparation, causing spoilage that leads to wasted groceries and leftovers. Vitamin C is an antioxidant and antimicrobial, prolonging the freshness of prepared foods. Molds thrive in alkaline environments, so applying vitamin C sprays or basting food in citrus fruits or juices such as lemon juice naturally provides acidic preservatives and prolongs the shelf life of food for packaging and freezing purposes.
Instructions
Vitamin C Food Detoxification
1. Preheat the oven to 240 degrees Fahrenheit, or bring water on a stove top to a boil on high, as high heat kills microorganisms such as mold and bacteria. Wash food with pure spring water. Prepare food mixture or dice food while the oven or water is preheating.
2. Store the food in a sealed container. Place the container in the refrigerator until the oven or boiling water has reached the desired temperature so as not to expose food to airborne mold spores and moist air.
3. Cut a lemon in half. Squeeze lemon juice over the food so that it covers all parts, or add 1/2 teaspoon of lemon juice per cup of boiling water to detoxify the food by neutralizing the bacteria and mold. Place lemon-soaked food on an oven tray or directly into the boiling water.
4. Cook food in the oven at 240 degrees Fahrenheit for at least 30 minutes or boil food on high for one hour to kill bacteria and mold. Spray or wipe a clean storage container with lemon juice while the food is cooking. Seal the container and place it in the refrigerator.
5. Take the food out of the oven or boiling pot of water. Place the prepared food directly into the container. Sprinkle lemon juice over the top of the food. Seal the container tightly so that moisture does not get in. Place the food in the refrigerator or freezer immediately after preparation.
Most commonly consumed roasted and salted in the shells, sunflower seeds are a favorite among those who enjoy outdoor activities. Baseball players chew on them rather than tobacco, and truck drivers use them to stay alert on long trips. If you're looking for a small snack, sunflower seeds are a fantastic choice with their lightly salted nutty flavor, although you may have some concerns and wonder if sunflower seeds are bad for you.
Concerns
You may be concerned about the effects of eating the shells. The shells are mostly fiber, and the light coating of salt does make them tasty; however, eating the shells can cause damage to your intestines if they are not chewed up completely.
You can eat too much of any food, so moderation is the key. Sunflower seeds are high in calories, with 1 cup of seeds containing about 800 calories, which is almost half of the daily recommended calorie intake if you are following a 2,000 calorie per day diet. While sunflower seeds are packed with healthy fats and nutrients, there are essential nutrients they do not provide, such as vitamins C and K, and it would be difficult to consume the amount of those vitamins recommended in the 1,200 calories left to consume in a day. As with all foods, eating too many sunflower seeds can pose risks to your overall health, so keep the amounts moderate.
Although sunflower seeds are high in fat, it's the good kind of unsaturated fat that makes them heart healthy. Their reputation as a healthy snack is well deserved, as sunflower seeds contain many nutrients and vitamins essential for healthy eating. They are a healthy source of dietary fiber, vitamin E, B1 and folate. The seeds are also low in cholesterol, sodium and sugar.
Healthy Nutrients
Fiber is absolutely essential in maintaining a healthy body. Adding sunflower seeds to your daily meals will help you meet your daily requirement for fiber.
Sunflower seeds are one of the best whole food sources of vitamin E, which is an important antioxidant needed in the prevention of heart disease. In fact, according to the USDA Nutrient Database, 1 oz. of sunflower seeds provides 74 percent of the daily recommendation.
Otherwise known as thiamin, vitamin B1 is essential for normal metabolism and nerve function as well as energy production. Folate helps maintain good brain function, is necessary for emotional health and maintaining healthy skin, and is especially important to the development of an unborn baby.
Allergies
You may be concerned with whether or not it's alright to eat sunflower seeds if you are allergic to nuts. Sunflower seeds are not considered a tree nut and are used in the place of peanuts or other tree nuts in recipes. It is rare to be allergic to sunflower seeds; however, make sure to look at the labels to ensure they were packed in a factory that is nut free.
Storage
To avoid biting into a bad-tasting seed, store the sunflower seeds in a sealed container in the refrigerator. Due to their high fat content, they tend to go rancid easily.
A Good Snack
Whether you enjoy cracking those shells one at a time or popping a whole handful in your mouth, any way you like them sunflower seeds are an easy and healthy choice for a small snack.
Satisfy your craving for curry with this simple recipe! My husband insisted that I share this with everyone becomes he loves it so much. It is so easy and the results taste close to the Indian restaurant we visit. It provides a major shortcut to a tasty curry chicken meal. Recipe serves 2.
Instructions
1. First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
2. Cut the chicken into bite sized pieces.
3. Spray a saucepan with Pam cooking spray.
4. Add chopped onions and chicken, Let cook for 5 minutes.
5. Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro & Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
6. Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
7. Heat up some store bought Naan bread or Pita bread and welcome to India!
1. Make a grocery list and obtain the basic materials needed to make the cheese. The list includes goat milk (about 1/2 gallon), lemons, kosher salt and cheese cloth. Also, you may also add buttermilk for an extra creamy flavor, if desired.
2. Heat the milk in a stainless steel/non-reactive pot to at least 185 degrees (or low heat). Allow to simmer, watching carefully to avoid boiling or burning.
3. Remove the milk from heat and allow to sit. Add lemon (or vinegar), stirring until the curds separate from the whey. The mixture should look like large clumps of cottage cheese when properly separated.
4. Line a colander with several layers of the cheesecloth. Ladle curds into a strainer, discarding the whey.
5. Allow curds to cool, squeezing as much moisture out of them as possible. Put curds in a bowl and season with sea salt. You can also add other seasonings of your choice, such as Herbs de Provence or whatever else you desire.
6. Press curds into the bowl to make a block, or wrap in cheesecloth. Place curds in the refrigerator for at least 1-2 days before removing and tasting.
Bangus, also known as milkfish, is the unofficial fish of the Philippines, where it is common table fare. There are hundreds of ways to cook bangus, from frying it to stuffing it or dicing it up and adding it to spring rolls. One of the simplest ways to cook bangus is to fry it and pair it with a side of fried rice or white rice.
Instructions
1. Mix the minced garlic cloves, lemon juice, soy sauce and salt and pepper in a bowl. Put the 4 medium sized bangus into the bowl, flipping so that each side is coated. Leave the bangus in the bowl for approximately 20 minutes to a half hour. This mixture can also be done the night before and the bangus can be left in it overnight in the refrigerator to marinate. The longer the bangus marinates, the more flavor it will have.
2. Make the side dish during the 20-minute marinate time. White rice or fried rice works as a good pairing for bangus but other sides that can be considered are salads, vegetables or fried onions with fried garlic cloves. Fried onions with fried garlic cloves can be placed right on top of the finished fried bangus for a flavorful dish.
3. Heat olive oil in a frying pan on medium heat. While the oil is heating take the bangus out of the marinade and pat them dry with a paper towel. If the bangus is too wet, then it will not brown or crisp in the frying pan the way it should. When the oil is heated to frying temperature (flick a drop of water in the pan, if it sizzles it's ready) place the 4 boneless bagus into the pan using tongs. Using tongs will prevent you from getting to close to the hot oil and burning yourself.
4. Brown the bangus for 4 to 5 minutes on one side until it has a nice golden tone with crisping edges. Use the tongs to flip the bangus to the other side and repeat the browning for 4 to 5 minutes or until the bangus is a golden color. Remove the frying pan from the burner and shut off the burner. Use the tongs to remove the fried bangus from the pan and place the bangus on a clean paper towel so the oil can drain from the fish.
5. Arrange on a plate the side dish you have prepared in Step 2. If it is white rice, place it in the center of the plate and then add one of the fried bangus fish on top of the rice. If it is fried rice, salad or a vegetable that you chose to use a side dish add it to the side of the plate next to a piece of fried bangus. Fried onions with garlic cloves can be served atop of the cooked bangus. Serve warm.
Tags: fried bangus, garlic cloves, fried rice, onions with, side dish, bangus from, bangus other
If you have ever visited southern Louisiana you will notice that there are many recipes involving crawfish. Whether it is crawfish pie or etouffee, the crustacean can be prepared in many ways besides boiled. One great-tasting recipe that is a little different than the others is crawfish bread. Learn make delicious crawfish bread by following these steps.
Instructions
1. Combine 1 1/2 cups of the flour, plus the sugar, yeast, salt, thyme, oregano, basil, peppers and garlic and onion powders into a large bowl.
2. Stir in the warm water and oil to these ingredients slowly. Beat on medium speed for 2 minutes. Then beat on high speed for 2 minutes.
3. Add the remaining flour, slowly stirring it in to make a soft dough.
4. Knead the dough mixture on top of a floured surface. Knead for about 5 minutes until dough is elastic-feeling and smooth.
5. Oil a bowl lightly, and place the dough in it. Turn the dough to get all sides oiled. Cover the bowl, and let the dough rise. Put the bowl in a warm area for 30 to 45 minutes, or until the dough doubles in size.
6. Place the dough on a floured surface and push it down. Roll the dough into a 10-inch by 14-inch rectangular pan. Sprinkle with green onions and shredded cheese.
7. Spread the crawfish over the center of the dough.
8. Cut the dough with a sharp knife along the edges, about 1 inch apart. Cut from the crawfish filling to the edges. Fold the cut strips at an angle across the crawfish filling. Alternating sides will leave you with a braided effect.
9. Put the bread on a greased baking sheet, cover and allow to rise again to double the size. This will take another 30 to 45 minutes.
10. Brush the egg on top of the loaf. Bake in a preheated oven at 400 degrees F for 30 to 35 minutes. The bread should become golden brown.
Tags: crawfish bread, crawfish filling, floured surface, minutes until, minutes until dough, speed minutes, until dough
Various ethnic influences and cuisines have seen a sudden rise in popularity for all varieties of hot peppers. Peppers are a fruit and come in a whole host of colors, flavors and heat. Hot peppers are not only a spicy addition to any meal; they are also high in nutrients and many have medicinal properties.
Tabasco
Tabasco peppers are most commonly known for the famous Tabasco hot sauce. A popular addition to spicy cuisine, Tabasco is also an ingredient of the well known cocktail: the Bloody Mary. The Tabasco pepper is hand picked when it is a perfect vivid red color this indicates it is ripe. Not as pungent as some as the hotter peppers, the Tabasco is flavorsome while still packing a punch. These peppers can be grown in a common garden, although they do grow better in hot weather.
Jalapeno
The jalapeno pepper's heat ranges from mild to hot.
Of all the hotter peppers, jalapeno is the most popular. Native to Mexico, the jalapeno is more often than not picked when green; red jalapeno's have been left to ripen longer. Ranging from mild to hot, the jalapeno has lots of flavor whilst leaving a slight burning sensation on the tongue. Stuffed with cheese or part of a pizza topping, jalapeno peppers are a versatile addition to many dishes.
Cayenne
Cayenne pepper's have medicinal properties.
Cayenne pepper is a bright red, hot chili which has a spicy taste and little aroma. Cayenne can be used in its natural form, or ground down into a powder both versions are popular cooking additions. Rich in vitamins A and C, as well as potassium, not only is cayenne pepper nutritious it is also used for medicinal purposes. This is due to a substance in the pepper called capsaicin ,which has pain-relieving qualities. Europe and the United States both use topical mixes of capsaicin to relieve the pain of conditions such as arthritis, according to the University of Maryland Medical Center. Cayenne pepper is also an active ingredient in mace and pepper spray.
Habañero
The fiercely hot habañero pepper is not for the faint hearted. Although it is not the hottest pepper in the world, it is an intensely spicy pepper with a distinct fiery kick. A popular cooking ingredient all around the world, the habañero pepper is typically used in extra spicy ethnic cuisine and hot sauces. Some people in Mexico leave habañero peppers in tequila for several days or even weeks to make an extra hot tequila shot. The habañero pepper takes it name from the Cuban city of Havana.
Tags: Cayenne pepper, haba pepper, from mild, have medicinal, have medicinal properties
When you are pregnant, some food that you might normally eat must be avoided. Bean sprouts, for example, would seem harmless enough, but you have to stay away from them when you are expecting.
What are Bean Sprouts?
There are many types of sprouts--alfalfa sprouts and mung beans, for example--and the sprout itself is the product of the germinated bean. The sprouts are packaged fresh, frozen and canned. Vitamin A is the main nutrient found in bean sprouts and is vital in keeping your immune system and vision intact. Yes, you do need more nutrients among other things because you are pregnant. However, too much vitamin A can cause illness and even birth defects. Bean sprouts should not be your source of vitamin A while you are pregnant because of the illness risks they carry.
Contamination
As it is a risk with most foods, bean sprouts are subject to contamination by harmful bacteria. Raw bean sprouts have been known to carry E. coli and Salmonella. If contamination does occur, it happens in the beginning of the planting stage before the bean even sprouts. Homegrown beans are not any safer to eat because they can still become contaminated. If not washed or cooked thoroughly, you can become severely ill. Pregnant women are especially at risk because of a potentially weakened immune system unable to fight the bacteria and the ability to get sick fairly easily.
What Can Happen
Nausea, diarrhea and fever are a few symptoms of E. coli or Salmonella poisoning and can last for several days at a time. If you are ill with these symptoms when pregnant, it can be dangerous to both you and your baby. You may become dehydrated, which in turn takes fluids away from the baby, and you may end up in the hospital with IV fluids. Also, your high fever is a warning sign that your body is trying its hardest to fight off the bacteria.
Eat Sprouts
If you decide to eat bean sprouts, you should never eat them raw. Cooking them is the only way to be mostly sure you that the bacteria have died and they are safe to eat. When pregnant, why take the risk?
Alfalfa sprouts should never really be eaten at all when pregnant since they are dangerous if eaten raw and when cooked they turn to a pile of mush.
What to Eat Instead
In order to keep up with the vitamin A and nutrients you need, eat cooked spinach instead. For a sandwich or salad, fresh spinach or arugula leaves are alright to eat as long as you wash them thoroughly. Remember there are always alternatives to your food cravings, so only eat what is safe for you when you are pregnant.
Simply put, the bluish-green discoloration in blue or bleu cheese is mold. While this may be an unappetizing consideration for cheese lovers, many fail to remember that the process for making any cheese is the curdling and aging of milk. Aging or ripening cheese induces bacteria to interact with the curds. Aging any cheese under controlled circumstances is where bacterial mold forms and then turns to a bluish-green color in and on the cheese as it breaks down the molecular structure and smooths out the composition.
Most people throw away food that has visibly molded, but the mold that forms in blue cheese is a delicacy that has been enjoyed for its sharp flavor and pungent odors for thousands of years. The fact is, most cheeses contain slight levels of antibiotic mold used in pharmacies world-wide.
Penicillium Roqueforti
Bacterial mold contains the antibiotic penicillin. The mold in cheese is called Penicillium roqueforti, which is related to the penicillin mold. While other, more harmful bacteria can form in molding cheese, the amount or mold is managed during the production of blue cheese. Under this managed control, the Penicillium roqueforti of blue cheese is extracted from a completed batch and introduced to a new cheese as a starter base for the new batch. Skewers are sometimes used to aerate the cheese to inhibit the growth of mold throughout the cheese and in some production of blue cheese, the mold is directly stirred into the cheese before it's pressed. This gives the blue cheese the crumbly texture most people experience and are familiar with.
The History of Blue Cheese
Most blue cheeses are made with cow or goat milk. Cheeses were produced in caves back in pre-biblical days where mold already naturally formed. This would inhibit the growth of the mold to the cheese while keeping it relatively cool and damp. It is said that blue cheese was most likely discovered by accident when a batch of cheese was particularly molded and considered ruined by the ancient cheesemaker. Deciding to taste it before discarding it, the cheesemaker realized that the cheese had achieved a distinctive taste all its own.
Tags: blue cheese, blue cheese, cheese mold, growth mold, inhibit growth
For more than 50 years, doctors have been telling patients with diverticulosis--a condition that forms pouches in a weakened intestinal wall--to avoid nuts, seeds and corn in their diet. New studies show, however, that such advice is not evidence-based.
Prevention and Treatment of Diverticulitis
Diverticulosis is a condition associated with a diet high in refined foods, low in plant fibers and chronic constipation. Over time, with increasing age and depending on lifestyle factors, one-third of people will develop some form of diverticulosis by age 60, although they might not have symptoms. Two-thirds of people age 85 and older have the condition.
The problem occurs when pouches become inflamed and infected, and a disease known as diverticulitis occurs. Because of increased pressure and straining of constipation, the bowel forms pockets, or diverticuli, that can become infected, resulting in abdominal pain, inflammation and sometimes bleeding.
For many years, it was thought that small seeds, nuts and popcorn could become trapped and cause irritation on their way through the bowels, contributing to diverticulitis and mucosal bleeding. Doctors advised a high-fiber but seed-free diet, suggesting that even berries and tomatoes posed a risk to those with a history of diverticulitis.
Researchers at the University of Washington School of Medicine in Seattle found that of 47,000 healthy men, 801 developed diverticulitis and 383 cases were complicated by bleeding of the diverticuli. Long-term studies of men's dietary habits did not correlate eating seeds, nuts and corn with the development of either diverticulitis or diverticuli bleeding. In fact, the men who ate nuts and popcorn at least twice a week had the lowest incidence of diverticulitis.
Researchers in the study, which was completed in 2008, pointed out that although their sample was large, it was a broad study and that more investigation is warranted. It is clear, however, that the prevention of diverticulitis in healthy men, and probably women, can be achieved by increasing dietary fiber, including nuts, seeds and popcorn. Men who ate popcorn at least twice a week had a 28 percent lower risk of diverticulitis than those who ate the snack infrequently.
For people who have a history of diverticulitis, with or without bleeding, dietary restrictions should be based on individual needs. There are many anecdotal reports of patients who benefit from eliminating seeds, nuts and popcorn. A flareup of pain and inflammation that seems related to a trip to the movie theater and a box of popcorn might indicate a need to forgo such snacks in the future. The researchers in the Washington study explained that people who experience pain and inflammation after ingesting seeds, nuts, corn and popcorn should not eat them. But dietary restrictions do not need to be so strict as to avoid all seeds, such as tomatoes and strawberries.
Increasing the amount of fresh dark green leafy vegetables such as spinach, romaine lettuce, parsley and kale should reduce inflammation and add bulk to stools. Celery, carrots, red bell peppers, beets and squash are other vegetables to include in a healthy high-fiber diet. Whole grains such as steamed brown rice, quinoa and oatmeal are filling and add fiber. Soft, ground corn, such as that used in tortillas, corn breads and batters, is perfectly safe and should not be eliminated from the diet. Plenty of fresh pure water is important to help the fiber make its way smoothly through the digestive tract, and moderate exercise, such as daily walking or yoga, stimulates the peristaltic action of the bowels.
A no nuts, seeds or corn diet can be tailored to individual needs. It is no longer appropriate advice for people with diverticulosis and can be modified to restrict only those foods with troublesome hulls that bother some individuals with a history of related symptoms.
When you're on a diet, it seems impossible to re-create your favorite foods in a non-fat or low-fat version. Well if you are a pizza lover, don't fret. With just a few quick ingredients, you can make a tasty treat which will have your taste buds dancing without your waistline bursting. Read on to learn make a non-fat pizza.
Instructions
1. Purchase your non-fat ingredients at the grocery store. Many breads that you'd want to use for a pizza base (like a pita or English muffin) have very little fat in them. When it comes to the tomato sauce, the fat content can vary. Look for a tomato sauce that is simply made of fresh tomatoes, herbs and spices. Avoid any tomato sauce with olive oil. Finally, when it comes to cheese, nothing could be easier. In the refrigerated section of the grocery store, next to the mozzarella cheese, you will find low-fat and even fat-free versions.
2. Spoon a small amount of sauce on to the bread product you have chosen. A healthy dollop in the center is just fine. Then, using the back of your spoon spread the sauce to the edge of the bread using a circular motion with your spoon.
3. Sprinkle a good amount of mozzarella cheese onto your pizza.
4. Add fresh vegetables as toppings to your nonfat pizza recipe. Mushrooms, red peppers, green peppers, squash, red onion, fresh basil, fresh oregano and even spinach are popular additions.
5. Place your non-fat pizza recipe in the toaster oven (on a piece of foil) and watch it cook. The optimal amount of time is 3 to 6 minutes at about 400 degrees until the cheese is golden brown. (Remember you are not cooking the dough in this recipe.) Allow the pizza to cool for a couple of minutes and it is ready to serve.
Tags: tomato sauce, grocery store, mozzarella cheese, non-fat pizza, pizza recipe, your non-fat, your spoon
Pineapple pie can be as simple or as complicated as you want to make it.
Pineapple pie can be a delicious dessert to serve in the summertime, and a quick and easy recipe option for a potluck or family dinner. The ingredients you need are likely products that are already in your pantry, making pineapple pie also low cost. There are a few variations for toppings you can add to the recipe to customize the presentation and flavor.
Instructions
Quick Graham Cracker Crust
1. Preheat the oven to 375 degrees Fahrenheit.
2. Mix together the granulated sugar, graham cracker crumbs and melted butter in the small mixing bowl until the crumbs are thoroughly moistened.
3. Pour the graham cracker mixture into the pie pan, and pat down evenly along the sides and bottom of the pie pan.
4. Bake the crust for four to five minutes, or until the crumbs have browned lightly.
5. Remove the crust from the oven and set aside to cool.
Easy Pineapple Pie
6. Open the can of pineapple, and add the juice and fruit to the large mixing bowl.
7. Add the pudding mix and sour cream in the mixing bowl. Mix the ingredients together thoroughly with your mixing spoon.
8. Pour the pineapple mixture into the pie crust. Use your mixing spoon to smooth the mixture until it is flat.
9. Use your mixing spoon to scoop whipped topping on top of the pineapple mixture. Smooth this evenly. Top with maraschino cherries.
10. Place the pie in the refrigerator for two hours to chill.
Tags: mixing bowl, mixing spoon, your mixing, your mixing spoon, Easy Pineapple
So, you've made your wine and you have bottles upon bottles ready for drinking or selling. A unique and well-made wine label can make your homemade wine all the more attractive. There are several different options for creating your own wine label and with a little thought and creativity, your wine will look as professional as a store bought vintage.
Instructions
1. Buy some preprinted labels if you don't want to start from scratch. You can always embellish them with your own designs later.
2. Brush up on your artistic abilities. Use a pen, markers, charcoal or drawing pencils to create your own design for your wine labels. This is obviously the most time consuming way to create your own labels, but it will make for the most unique designs.
3. Design your label on the computer, if you don't want to draw it yourself. You can buy special software, use "clip art" images or download images from the Internet. Just make sure that any imagery from the Internet is not copyright protected.
4. Print your labels on label paper, which you can find at any office supply store.
5. Cut your labels apart with scissors, or to make the edges as even as possible, use a paper cutter.
6. Adhere the label to your wine bottle and you'll be finished.
Tags: your wine, your labels, create your, from Internet, wine label
I will tell you make a chili cheese dip that everyone will love. This recipe will make a great addition to any party.
Instructions
make chili cheese dip
1. Begin by gathering everything needed.
2. Place the ground beef in the skillet and break into small pieces.
3. Add chili seasoning mix and turn heat to medium high.
4. Add the chopped onion and cook until beef is well browned when you begin to see grease in the skillet.
5. Cut the cheese spread (if you chose a block of cheese) into cubes and place in microwave safe bowl. Place in microwave and melt cheese, about 6 minutes on 80 percent power. Remove cheese and add refried beans and salsa. Stir to mix well.
6. Remove from heat once the meet is brown, turn off burner and drain beef. Rinse beef to make sure all the grease is removed from it. Let water drain and then add to cheese mixture. Stir to combine all ingredients.
7. Place mixture back in microwave and turn on for approximately 4 minutes on high setting. Remove and stir mixture. If it doesn’t feel hot in the middle, microwave until all mixture is hot.
8. Remove from microwave and place in serving dish.
Tags: chili cheese, make chili cheese, Remove from
The traditional ham has been standard fare at many a holiday feast over the years. It's one of the easiest types of meats to prepare because most hams are pre-cooked and require only a long, slow warming up. This ham is glazed with an orange marmalade sauce, instead of the more familiar honey glaze. Serves 6 to 8.
Instructions
1. Heat the oven to 300 degrees.
2. Trim the ham of most visible skin and fat and place it in a roasting pan.
3. Place the marmalade and sugar in a saucepan. Heat over a low flame to dissolve the sugar. Stir to prevent burning.
4. Remove from heat when sugar has dissolved and stir in the mustard and cloves.
5. Stir in just enough cider vinegar to thin the glaze to the consistency of a thick sauce. You won't need much.
6. When ham is halfway through its cooking time, start brushing the glaze on the ham. Add some glaze in half-hour increments until ham has finished cooking.
7. Cook ham for about 3 hours, or until internal temperature reaches 120 degrees. You can check the temperature by inserting a meat thermometer into the ham. Remember, it's already fully cooked.
8. Transfer ham to a carving board and carve. Serve excess glaze as a sauce.
Turmeric is made from the rhizomes or roots of Curcuma longa, a plant in the ginger family. It is produced in India, Indonesia and China. Turmeric is almost always purchased as a powder since it is very difficult to grind at home.
Instructions
1. Harvest the crop when the leaves turn yellow and begin to dry out. Cut the Curcuma longa plants to the ground. Plow the dirt. Carefully dig up clumps with a spade or hand pick the roots from the ground.
2. Wash the roots thoroughly in warm water. Remove the small fingers from the mother bulbs. Set aside to process separately. Cover the rhizomes with leaves. Allow them to sweat under the leaves overnight.
3. Put the rhizomes in an earthenware, copper or iron pot. Add enough water to soak them. Boil until the rhizomes are soft, usually for 45 minutes to an hour for most varieties, but up to 6 hours for others.
4. Spread on a mat outdoors. Allow to dry for 10 to 15 days. Cover the turmeric at night. Test for dryness by snapping a piece. It should make a metallic sound.
5. Rub the turmeric on a hard surface, trample it underfoot or shake it in a bag filled with stones to polish it.
6. Cut the turmeric into tiny pieces. Grind in a grinder or food processor.