Make Healthy Hawaiian Pizza

Hawaiian pizza is often a favorite among pizza lovers, but it’s not beneficial to the waistline. With a little tweaking to the recipe, however, you can produce a healthy, low-calorie version that can satisfy the strongest pizza craving. This recipe is sure to leave you feeling guilt-free. Add this to my Recipe Box.

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Prepare two wheat pizza crusts. See Section 2 for more information.

3. Chop the fresh pineapple into bite-sized chunks.

4. Cube the deli ham. Stack 6 to 8 slices of ham on a cutting board. Make vertical slices about a quarter inch apart, then make horizontal slices.

5. Spread the cans of low-sodium sauce over the hot, half-baked crusts. If you couldn’t find low sodium sauce at the grocery store, you can make your own. See Resources for more information.

6. Put on the pizza toppings. Sprinkle 2 cups of grated mozzarella cheese over each pizza. Add the cubed ham and pineapple chunks to taste. Season your pizza with a few pinches of Italian seasoning and oregano. Top the pizza with a small handful of parmesan cheese if desired.

7. Bake the pizza for 15 more minutes or until the mozzarella is melted and bubbly. The crust should be brown.

Making Wheat Pizza Crust

8. Combine 1 ¼ cups all-purpose flour with the package of yeast and the ¼ teaspoon of salt in a mixing bowl. Stir until the ingredients are blended, then add the cup of warm water. Mix in two tablespoons of olive oil.

9. Beat the mixture with an electric mixer on high speed for three minutes.

10. Stir in as much of the wheat flour as you can using a mixing spoon. Turn the dough out onto a lightly floured surface.

11. Knead in as much of the remaining wheat flour as needed to make moderately stiff dough. Continue to knead the dough for six minutes until it is smooth and elastic. See Resources for more information.

12. Divide the dough in half, and let it rest for ten minutes.

13. Roll each ball of dough into a 13 inch circle and transfer to the greased pizza pan. Build up the edges of the circles slightly to form the pizza crust and pop them into the oven for 6 to 8 minutes until they are just beginning to lightly brown.

Tags: minutes until, more information, pizza with, Resources more, Resources more information

Lebanese Bread & Spices

Many Lebanese dishes are flavored with a mixture of spices.

Lebanon is on the eastern coast of the Mediterranean Sea. Its cuisine has a rich cultural history and has both French and Turkish influences. One of the most famous Lebanese dishes is the mezze: a mixture of small dishes, usually including salads, dips and stuffed vine leaves. Bread is an essential part of any mezze. Spices used in Lebanese cooking include sumac, cinnamon and cumin. They not only flavor dishes, but also add color.

Flatbread

Flatbread is served with most meals as an accompaniment. It is made from flour, yeast, salt, sugar and oil. These ingredients are then either grilled or baked in a hot oven. Flatbread is an essential ingredient in the Lebanese dish fattoush: a traditional salad where toasted bread is combined with herbs and mixed vegetables.

Markouk Bread

Markouk bread is also known as village bread. It is shaped into large, flat rectangles and baked on a hot plate in the oven.

Sumac

Sumac is a dark red spice, ground from the dried berries of a Mediterranean bush. It has a light, lemon flavor and can be substituted for vinegar or lemon in some dishes. Usually used in ground form, it is often added to salads and dips. Sumac is also frequently rubbed onto meat dishes such as kebabs before grilling.

Cumin

Cumin is a popular spice in Lebanese food. It is an important ingredient of falafel: small balls made from ground chickpeas and flavored with garlic and cumin. Cumin has a strong flavor and is best used in small quantities.

Cinnamon

Cinnamon is used in many Lebanese meat-based dishes. It is also a key ingredient in desserts such as baklava: a sweet pastry baked with honey and nuts. Cinnamon is also often added to sugared almonds, a popular Middle Eastern sweet.

Tags: dishes also, flavored with, Lebanese dishes, made from, often added, salads dips

Make Quick Jellies Using Pectin

Making jams and jellies at home is much easier when you add pectin to your preserves. Pectin is a thickening agent derived from apples or other natural sources--it helps to gel your homemade fruit preserves. While fruits like apples, plums and pears already have high amounts of pectin, cooks use liquid or powdered pectin in many fruit jellies. Using pectin cuts preparation time and generally yields more product. Learn make quick jellies using pectin as a gelling agent, and you'll be whipping up jams and jellies at home that will keep for months or years.

Instructions

1. Purchase fresh pectin the week you plan to make jellies. Even if you have some pectin left over from your last canning or jelly-making experiments, you should purchase fresh pectin because, like yeast, it can lose its effectiveness over time. Pectin comes in both powdered and liquid forms.

2. Run your jars and lids through the dishwasher to make them as sterile as possible before filling them. This reduces the risk of spoilage.

3. Wash your fruit of choice, removing any skins, hulls or pits.

4. Crush the fruit using a food mill or a potato masher.

5. Determine how much sugar to use. This will depend on how much jam or jelly you want to make, as well as what kind of fruit you are using. Each package of pectin contains a tip sheet that outlines the correct sugar-to-pectin ratio for various fruits, so refer to that when in doubt.

6. Place your two pots on the stove. Fill one with water and bring to a boil. In the other, combine the crushed fruit, pectin and part of the sugar (about one-fourth of a cup). Cook over medium high heat until it reaches a full boil, then cook another five or 10 minutes, stirring constantly to prevent scorching.

7. Add the rest of the sugar and keep stirring for another minute. Some foaming at this stage is normal. Skim it off the surface.

8. Test the "gel" of the jelly. Insert a metal spoon that has been sitting in a glass of ice water into the jelly, scoop out one spoonful, and allow to cool to room temperature. If the consistency doesn't please you, add more pectin and then test it again until you are satisfied. Adding lemon juice can also help to set the jelly.

9. Fill the jars with jelly, seal them and place them in the pot of boiling water for five minutes.

10. Remove the jars from the water bath and let them cool. Label and store them. Jams usually keep for 12 months or longer, but most people prefer them within six to eight months of being jarred.

Tags: five minutes, fresh pectin, fruit using, jams jellies, jams jellies home

Prepare Manioc Root

Manioc root

Manioc root is a tuber indigenous to South America. In North America it is more commonly known as cassava root or tapioca, and in Latin America it is known as yucca. Manioc root is a miracle ingredient for those with celiac or gluten disease, as it can be used in a variety of ways, including as a baking flour. In Brazil, manioc root (mandioca) is eaten at its purest by simply boiling and salting. It is also used as a flour in a variety of cakes, breads and cookies. The preparation is simple, and the end product a nutritious delight.

Instructions

Prepare the Manioc Root

1. Scrub the manioc tubers and peel like a potato.

2. Cut the clean pealed roots into 2-inch sections.

3. Soak the raw cut pieces in a bowl of cold water in the refrigerator overnight or up to one week before use.

Cook the Manioc Root

4. Place the cut manioc root in a heavy stove-top pot, cover with water, sprinkle with salt and bring to a boil.

5. Reduce heat and cover the pot. Simmer for 30-45 minutes or until the root is tender.

6. Drain the manioc, sprinkle with salt and butter (optional) and enjoy while still hot.

Tags: manioc root, Manioc root, Manioc Root, Prepare Manioc, Prepare Manioc Root, sprinkle with, sprinkle with salt

Merlot Wine Information

Merlot Wine Information

Anyone who has seen the movie "Sideways" remembers the famous line "I am NOT drinking Merlot!" This echos the sentiment that Merlot is somehow less of a wine. However, this is not the case. This red wine continues to be a popular choice for drinking and pairing with food.

Region

Merlot grapes are grown heavily in Bordeaux, France and in California's Napa Valley. While preferring a warm climate, they are quite adaptable to cold.

Use

Merlot grapes are primarily used to make lone standing Merlot wine. However, because of its softness and fruitiness, it is also found in many blended wines and is used to soften the Cabernet Savignon red wine.

Bonuses

Merlot ripens earlier in the season than its cousin, Cabernet Savignon, so it can be sold earlier. It is softer and fruitier than the Cabernet, yet produces many of the same aromas and textures. This makes it more desirable to many wine drinkers

Detriments

This grape is very thin skinned and less hardy, which causes it to be susceptible to shatter (loss of fruit on the vine). The wine has been known to be over produced and often bottles will taste watered down. It also lacks ageability, meaning that over time, the wine tends to get worse instead of better.

Flavor

Merlot is generally characterized by flavors of green olive, cedar, currant, black pepper, mint, tobacco and tea leaf. Some of the more fruity varieties have hints of raspberry, blackberry, plum and cherry.

Tags: Cabernet Savignon, Merlot grapes, Merlot Wine Information, wine However, Wine Information

Make Holiday Sausage Balls From Scratch

Make Holiday Sausage Balls from Scratch

Roll up your sleeves and get ready to bake. These hot-from-the-oven, melt-in-your-mouth sausage balls are bursting with luscious sausage bits and melted cheddar cheese. Whether served as an appetizer for holiday gatherings or as a breakfast side dish, these tender, mouth-watering sausage balls are sure to please everyone on your holiday list. Tis' the season to enjoy home baked goodness straight from the oven.

Instructions

1. Brown the sausage in the skillet over medium high heat for approximately 10 minutes until lightly golden brown. Do not drain.

2. Use the spatula to break the cooked sausage into small pieces. Set aside to cool

3. Place 6 cups of self rising flour into a large mixing bowl. With cleanly washed hands, place 1/2 stick cold butter into flour and break the butter into tiny pieces. Grind the butter into the flour until no more pieces of butter can be felt. A pastry cutter can be used if desired.

4. Wash hands with warm soap and water and pat dry.

5. Add 2 tsps. of garlic salt to the flour mixture.

6. Add 4 cups of finely shredded sharp cheddar cheese to the flour mixture. Stir mixture with a fork for approximately 20 seconds. Make sure all of the ingredients are well blended.

7. Pour the crumbled sausage into the flour mixture.

8. Add two cups of milk.

9. Stir the flour mixture with a fork until the mixture begins to form a ball. If the mixture is dry, gradually add the rest of the milk, up to one additional cup. The mixture should be slightly wet and dough-like, but not sticky.

10. Dust dough with a small handful of flour until the dough can be lifted out of the mixing bowl by hand. This may require handling the dough a bit, turning it with floured hands. Continue to lightly flour the dough ball until it is no longer sticky, but smooth and round.

11. Lightly spray the cookie sheet or baking stone with a non-stick cooking spray.

12. Pinch off a 1" piece of the dough mixture and roll it into a ball. Place the sausage ball on the cookie sheet or baking stone. Continue to make sausage balls, spacing them 1" apart on the baking stone or cookie sheet.

13. Bake sausage balls in a 400-degree oven for approximately 20 minutes or until golden brown.

14. Melt 1/2 cup butter in microwave in a small microwave safe dish or cup.

15. Lightly brush the tops of the warm sausage balls with melted butter. Do not over-saturate.

Tags: flour mixture, sausage balls, baking stone, butter into, cookie sheet, into flour, approximately minutes

Make Fennel And Mixed Greens Salad With Clementine And Walnut Vinaigrette

Fennel and mixed greens salad with clementine and walnut vinaigrette is a very simple, easy-to-prepare Italian-inspired dish. Commonly seen in Italian salads and cooking, fennel is a sweet root plant with flavor that is reminiscent to black licorice. Combined with the bitter, earthy dandelion greens and Belgian endive, the fennel and clementine segments provide a contrasting flavor that mixes nicely. Serve this salad as first course before a large Italian meal with a glass of chilled, dry white wine.

Instructions

1. Grate the zest of 1 clementine and reserve in a small bow. Cut two other clementines in half and squeeze the juice out of them, along with the juice from the clementine used to get the zest.

2. Mix the clementine zest and juice with the vinegar, lemon juice, sea salt, and pepper in a large bowl and whisk together. Add the oils slowly while whisking the whole time.

3. Place the greens, fennel, and clementine segments in a large bowl. Pour the vinaigrette into the bowl and toss well with wooden spoons.

4. Transfer the mixture to a large serving platter and garnish with the reserved fennel fronds. Scatter the pine nuts over the top and serve immediately.

Tags: clementine segments, fennel clementine, fennel clementine segments, flavor that, large bowl, zest clementine

Non Meat Sources Of Protein

Protein does not always have to come from animals like cows, pigs, chickens or fish. Protein is actually more abundant in foods than one might think, and its sources include a wide variety of options that may be used in many different ways.

Tofu

Tofu is high in protein and calcium and contains zero cholesterol. Tofu is made from soybeans and can be firm, soft or silken. Firm tofu can be cut into cubes and baked, grilled or used in stir fries and soups. If you need tofu to hold its shape, use firm tofu. Soft tofu and silken tofu are perfect for blended or pureed dishes.

Tofu is a versatile food because it is like a bland sponge that will soak up the flavor of any dish. Remember that tofu, like meats, must be kept cold. You may also freeze it for up to five months.

Lentils

Lentils are seeds that come from a plant. They are very high in protein, with 18 grams per cup. They also contain soluble fiber, lots of iron and zero cholesterol. Lentils can be used in soups and stews and served over brown rice. Lentils are like soy in that they readily absorb flavorings of other ingredients. If you don's like the consistency of tofu, lentils are an excellent alternative.

Supplements

Another way to supplement your diet with some protein is with protein supplements. These come in bar or powder form and are made of whey, soy or other nonmeat sources. The powder supplements may be mixed with water, juice or milk.

Protein supplements usually have other ingredients, like amino acids, various vitamins and minerals, depending on the type and brand of supplement.

Soy

Soy, the same ingredient that makes up tofu, is also used in a plethora of other food items. Today you can find soy-based milk, cheese, yogurt and ice cream, to name a few. Soy is versatile and does not include the cholesterol found in meat but is high in protein, vitamins and minerals. Soy is also available in capsule form.

Milk and Eggs

Milk and eggs both are rich in protein. Try a vegetable omelet, milk mixed with a protein powder or a hard boiled egg on a salad or as a snack.

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Cook Chicken In A Frying Pan

Chicken can be boiled, roasted, fried, baked, barbecued--there seems to be no shortage to the ways that chicken can be cooked and no shortage of people who will eat it however it is prepared. Southern fried chicken, though, seems to be a popular and quick way to turn a simple chicken into an afternoon repast, whether as part of a picnic or a sit-down dinner.

Instructions

1. Rinse the pieces of cut-up chicken in running water and pat them dry with paper towels. This will help make the "dunk-and-dredge" process a little bit easier, because the chicken will be absorbing the buttermilk and spices from the dunk, and not the water from the rinse.

2. Mix the buttermilk, water and red pepper sauce in a large bowl to make a buttermilk marinade. Turn the chicken over to coat both sides and then soak the chicken pieces in the marinade at least over night. You can refrigerate the chicken in this marinade for up to 24 hours; the longer the better, because the buttermilk will make the chicken tender.

3. Put the flour in a big dinner plate or a platter. Mix the salt, pepper, paprika and cayenne into the flour with a fork. Take the marinated chicken pieces out of the refrigerator and give them one last dunk in the marinade as you take them out.

4. Dredge the chicken in the flour, one piece at a time, until all the pieces are coated with the spiced flour.

5. Dunk the chicken in the buttermilk marinade bath again--just a dunk--and then dredge them in the seasoned flour again. Let the chicken sit in the flour until the flour dries on them. The buttermilk is going to keep absorbing the spiced flour, and the coating will fry up a nice crispy crust.

6. Heat 1 inch of oil in a large electric skillet to 350 degrees F. Add the cut-up chicken pieces in one layer, skin side down, without crowding; watch the fat around the chicken (as long as it is bubbling, the temperature of the oil is fine).

7. Fry one side for 5 minutes, then turn all the chicken over and fry the other side 5 minutes. Keep frying and turning, every 5 minutes, for a total of 15 minutes. When 15 minutes have passed and the chicken is golden brown, take the chicken out of the frying pan and drain them on a plate or platter covered with folded paper towels.

Tags: chicken pieces, buttermilk marinade, chicken flour, chicken over, cut-up chicken, paper towels, plate platter

Make Blue Cheese

'

Stilton' Blue Cheese

Blue cheese is said to have been discovered by accident. In early years, cheese was aged in caves because of there desired temperature and moisture properties, but what people didn’t consider was their high content of mold as well. There are several types of blue cheese. Gorgonzola and Roquefort were the first blue cheeses, while Stilton didn’t come along until the 18th century. Some blue cheeses can be very sharp, while others can be rather mild. Blue cheese has a very distinct flavor and is characterized by its marbled blue curd. The blue marble is mold, which is formed from the addition of Penicillium cultures during the cheese-making process. The recipe below is for one of the more modern of blue cheeses - a sharp and salty blue cheese from England - called Stilton.

Instructions

1. Sterilize a cheese cloth by boiling it in hot water for 5 minutes.

2. Line your cheese press with the sterile cheese cloth and set aside.

3. Remove your cheese curd from the refrigerator and drain the whey. Let the curd rest like this for 30 minutes.

4. Add salt and mix it into the cheese curds. The cheese will not mix smoothly, but instead will form pea-sized crumbles.

5. In a blender, blend together the blue cheese and cold water until smooth. Homemade blue cheese is made by adding rennet and p. roquefort, but in lieu of using these very hard to find ingredients, you can create the same affect by creating an inoculum.

6. Add the inoculum to the preserved curds and toss them together. Mix thoroughly.

7. Load the curd into your cheese press.  Press lightly. The curds should not be fully compressed together. They should but retain some air space.  Let sit overnight.

8. In the morning, remove the cheese from the press and create air holes by inserting a sterile rod through the cheese every inch or so.  The air holes are the key to the blue cheeses marbled affect; the mold cannot grow without the air.

9. Rub the surface of your cheese with salt and place the cheese on a dry and sterile cheese cloth that is long enough to cover the top of the cheese as well.  Cover lightly.

10. Place the covered cheese on a non corrosive rack. This will encourage the flow and circulation of the air around the cheese.

11. Place the cheese on an open rack in a refrigerator or other cool box. The temperature must hold at 50 degrees Fahrenheit, so the refrigerator you use for everyday will not likely work. Monitor the temperature and humidity where you store your cheese.  The humidity should float around 70%. You can increase the humidity by placing a pan of water on the rack beneath your cheese.

12. Turn the cheese each day, replacing the cheesecloth with a dry and sterile one each time you turn it.

13. Let the cheese age for 60 days and then enjoy!

Tags: your cheese, blue cheeses, cheese cloth, blue cheese, cheese from, cheese press

Make Apricot Cheesecake

This cheesecake is an apricot lover's dream!

Apricot lovers unite! Finally, there's a cheescake that will indulge your desire for these terrific fruits. With just a hint of brandy, this cheesecake is sure to delight the masses, and maybe even get you a few converts too!

Instructions

1. Preheat oven to 325. Combine crushed cookies and melted butter in small bowl. Press into bottom and sides of 9" pan. Bake for 8 minutes or until golden. Set aside to cool.

2. Drain apricots, reserving 3 tablespoons of the syrup. Chop into rough small pieces. In large mixing bowl, combine cheeses, sugar, vanilla and reserved syrup. Beat until well combined. Add eggs and stir until combined. Stir in apricots. Pour into prepared crust.

3. Place pan on cookie sheet and bake for about 50 minutes or until center looks almost set when shaken. Cool on wire rack for 15 minutes then loosen crust from sides of pan. Let cool for an extra 30 minutes before removing pan sides. Let cool.

4. In saucepan place spreadable fruit, apricot nectar and brandy. Cook, stirring constantly until spreadable fruit is melted. Spread topping over cheesecake. Cover and refrigerate at least 5 hours before serving.

Tags: minutes until, sides cool, spreadable fruit

Do Peaches Need To Be Refrigerated

There is nothing better than the flavor of a perfectly ripe peach, bursting with juice. Unfortunately, peaches that have been handled improperly can be sour, mealy or mushy, and it's not always easy to tell from looking at a peach whether it will be good or not. Proper storage of fruit is extremely important.

Time Frame

Peaches are best when picked just-ripe and firm, but most commercially grown peaches are picked while they are still quite green, to allow for easier mechanical sorting and handling. To decide properly store peaches, you must determine their state of ripeness.

Identification

If peaches are hard and greenish, they are underripe. Peaches that are firm but not green are nearly ripe (or "tree-ripe"), and peaches that yield to gentle pressure are ripe. Extremely soft peaches are likely overripe and should be refrigerated, consumed or cooked immediately to prevent spoilage.

Features

Underripe peaches are extremely sour and sensitive to storage conditions. If you refrigerate an underripe peach, you will stop the chemical ripening process permanently. Underripe peaches should be allowed to ripen at room temperature until they are fully ripe and have reached the desired texture. Placing peaches in a paper bag will hasten this process, although it can cause the outside of the peach to soften before the inner part is fully ripe.

Effects

Once peaches have reached the "tree-ripe" stage (they may still be somewhat hard at this point but are no longer greenish), they may be refrigerated with little loss of texture or flavor. However, they will continue to ripen in the refrigerator, albeit more slowly than they would at room temperature. If you are using the refrigerator to preserve peaches that are at the perfect stage of ripeness, be sure to consume them within a couple of days, as the cold will not keep them from softening indefinitely.

Considerations

Peaches that are picked too early may never achieve the texture of a tree-ripened peach, no matter how they are stored. Buying your peaches from a farmer's market or orchard may help ensure that you get perfectly textured peaches.

Tags: peaches that, fully ripe, greenish they, have reached, room temperature, they still

Staple Foods In Greece

A sunny, mild climate allows Greece to grow many crops.

Since the 1970s, people wanting to eat more healthy foods have looked to the Mediterranean diet for inspiration. The foods of Greece have been a large part of that diet. Blessed with a sunny, moderate climate and an ocean view, Greek people have been eating healthy foods for thousands of years, including minimally processed olive oil, lots of fish, beans and legumes, nuts, fruits, vegetables and yogurt.

Olive Oil

Olive oil is the most well-known staple of Greek cuisine.

"Olive trees grow miraculously out of dry, rocky earth, that's why there's more olives here than anything else," says Nikki Rose, a chef and founder of Crete's Culinary Sanctuaries, an ecotourism company in Crete. Greeks use olive oil for everything from cooking, to a dip for pita bread and baguettes, to salad dressing, to marinades. Not only does olive oil lend a spicy flavor to all their dishes, it's also the best source of the omega-3 fatty acid that scientists have now determined is essential for good health. Of course, the olive trees also produce olives themselves, another staple Greek food.

Legumes

Fava beans are very large and flat.

Legume is simply another word for beans, which grow their fruit in a pod. Chickpeas, lentils and fava beans are the most common in Greek cuisine. Chickpeas, or garbanzo beans, are eaten in stews, in salads, in meat dishes and are made into hummus, the dip made from mashed chickpeas, olive oil, garlic and parsley. Fava beans are eaten fresh, with their ripening pods seen as one of the first signs of spring, and are used dried in soups and stews.

Vegetables

Feta cheese, cucumbers, tomatoes and onions make a typical Greek salad.

The list of vegetable staples in Greece is long and varied and includes, according to Rose, artichokes, eggplants, parsley, peppers, tomatoes and zucchini. Tomatoes are eaten dried with an olive oil marinade, made into sauces, eaten fresh in salads with sliced onions and capers and are used in soups and stews. Rose also mentions avgolemono, an egg and lemon sauce that is used over the top of vegetables like cauliflower, artichoke hearts or stuffed grape leaves.

Yogurt and Cheese

Many Greek people make their own yogurt.

Traditional Greek yogurt is thicker than the yogurt most often eaten in the U.S., although since the Mediterranean diet has become popular you are able to find Greek yogurt in most grocery stores. Yogurt is eaten plain with toppings such as honey, fruit or nuts and is normally made from sheep or goat milk. Most Americans are familiar with feta cheese, also made from sheep or goat milk, which is frequently used in Greek salads along with olives and tomatoes. Rose mentions other staple cheese as well, such as mizithra, which is softer than feta, and kasseri, which is a hard cheese with a strong flavor.

Tags: made from, beans eaten, eaten fresh, Fava beans, from sheep, from sheep goat, goat milk

Keep A Kosher Diet

A traditional Seder platter.

The Kosher diet is deeply rooted in Jewish tradition, and as such has many adherents all over the globe. While many people who don't "keep Kosher" know the basic foods that are forbidden to consume (pork, shellfish, etc), sticking to a Kosher diet is far more complex. If you are interested in learning more about keep a strict Kosher diet, there are a few pieces of information that you must keep in mind.

Instructions

1. Avoid non-kosher animals and fowl. To qualify as kosher, an animal must be a ruminant (cud-chewer) with cloven hooves (think beef and lamb). Kosher fowl are not specifically listed in the Torah; rather the 24 types of forbidden fowl are listed. Chicken, ducks, and geese are considered Kosher. Only sea creatures with fins and scales are Kosher, creatures like squid and oysters are forbidden.

2. Look for a Kosher logo/certification on all packaged foods. A visual reference of the most common logos on Kosher-certified products can be seen in the Resources section below.

3. Steer clear of certain food combinations. Foods that combine dairy and meat (or dairy and poultry) are forbidden, which would include foods like buttermilk-battered fried chicken or steaks cooked in butter.

4. Limit yourself to wine that has been produced and handled by Sabbath-observant Jews.

5. Abstain from eating fruits from new growth. Only fruits from trees/shrubs that are older than three years can be consumed.

6. Consider shopping at Kosher-only stores. With all the items in the store certified as Kosher, you will be able to shop with confidence, and you won't have to constantly be checking labels like you would if you went shopping in a typical supermarket.

Tags: Kosher diet, fruits from

Microoxygenation In Wine Making

Micro-oxidation, or micro-ox, is a winemaking tool that has seen more than its share of controversy. It's a barrel alternative that winemakers have been increasingly reaching for to address issues of cost and sustainability. Some think that it's a brilliant tool, and others think that its clinical precision has the potential to ruin the art of winemaking for good.

History

One of the most fascinating things about the process of micro-oxidation is the humility of its inception. Instead of being born in a university research lab or a corporate development center, it was invented in the field. A winemaker named Patrick Ducournau, working in the tiny hamlet of Madiran, was struggling with an extremely tannic grape called "tannat." In order to smooth the tannins, he experimented with ways to apply oxygen to the wine in a precisely controllable manner. Micro-oxygenation was born.

Significance

Tannins are compounds that plants have evolved to protect themselves against bacteria and fungi. In grapes, tannins are located in the seeds and stems. Because tannins constrict the mucous membranes, they have an astringent effect on the mouth. More tannins in the wine result in a sharper constriction, making a wine taste harsh. Wines that come in contact with oxygen taste softer, rounder and richer because the oxygen polymerizes ("softens") the tannins.

Function

Put simply, micro-oxidation utilizes a machine to introduce oxygen into fermenting wine. The machine directs oxygen from a tank and delivers measured doses of the gas into the wine. The micro-ox delivers the oxygen through an object called a "sparge stone," a porous ceramic plate that disperses bubbles of oxygen in a super-fine, easily dissolvable manner. The tiny bubbles discharge quickly into the liquid of the wine this way, making for an efficient, precise reaction.

Effects

The micro-oxygenation machine is a large device with two chambers and a set of valves that interconnect with an oxygen tank. The first chamber calibrates the oxygen precisely to the amount of wine to be micro-oxidized. The second chamber injects the wine through the sparge stone at the chamber floor. Generally, winemakers treat the wine multiple times; depending on the wine, it can be treated just a couple of times in the very early stages or treated for several months over the course of maturation.

Benefits

Micro-oxidation is meant to duplicate the effects that a long, slow period of barrel maturation naturally has on maturing wine--but faster, and without the high cost that comes with the traditional methods. Barrels expose wine to oxygen quite gently and in very limited quantities, since the gas seeps through the wood to come in contact with the liquid inside. Micro-oxygenation simply "lab-creates" this process. Micro-oxidation also gives the winemaker more precise control over aeration, allowing him to "dial in" oxygen as opposed to simply observing what natural processes are taking hold on the barrels.

Tags: come contact, come contact with, contact with, sparge stone, think that, with oxygen

Convert Water Into Soda

Converting water into soda with home carbonation saves you money on buying soda water or seltzer. One 20-pound tank of carbon dioxide fills more than 500 2-liter bottles. Make your own soda water at home and you also reduce your amount of waste because you buy fewer plastic containers.

Instructions

1. Slide one end of the braided vinyl tubing over the carbon dioxide tank valve. Tighten the hose and hold it in place with a hose clamp.

2. Place the air chuck into the other end of the hose. The air chuck is the device you use to fill objects with different gases. Tighten the hose to the air chuck with the other hose clamp.

3. Drill a 1/2-inch hole through the top of the 2-liter bottle's cap. Slide the top piece of the tire valve into the hole. Place the back piece of the tire valve inside the cap. Secure it to the stem of the top piece, locking them together.

4. Fill the 2-liter bottle 3/4 of the way full with tap or filtered water. Loosely place the cap onto the bottle. Squeeze any air out of the bottle. Tighten the cap onto the bottle.

5. Place the air chuck onto the tire valve. Turn the carbon dioxide on. Allow the gas to fill the bottle for 20 seconds. Shake the bottle as it fills. Turn the gas off and shake the bottle for 20 seconds more to stabilize the pressure.

6. Remove the chuck and cap and enjoy the soda water.

Tags: carbon dioxide, soda water, tire valve, 2-liter bottle, bottle seconds, hose chuck

Use Mason Jars To Store Food

Using Mason jars to can foods has been done for decades. Canning your own foods allows you to store them long term. Using glass Mason jars with the two-piece snap lids will protect your canned food from bacteria and mold. There are two groups that foods can fall under: high acidity and low acidity. Each category has specific rules to follow for proper canning. Be sure to follow directions closely to ensure your canned food stores safely.

Instructions

High-Acidity Foods

1. Hand wash and air-dry as many Mason jars as you plan on using. Be sure to also wash the lid pieces. Inspect the jars and lids for cracks or nicks that could allow air inside the jar.

2. Place some Mason jars on the rack inside a boiling water canner. Cover the jars with water and heat to 82 degrees Fahrenheit. Heat the Mason jar lids as well, not the screw rings, but the snap lids only. They also should be heated to 82 degrees Fahrenheit. Allow the jars and lids to stay hot while you prepare the food.

3. Spoon your food into a heated Mason jar. Allow the correct amount of heat space at the top. This differs for different foods. Homecanning.com suggests the following measurements for each food: a quarter-inch for jam and jelly; and a half-inch for fruit, pickles, tomatoes, relish, salsa and chutney.

4. Remove air bubbles by using a wooden spoon or spatula to flatten the food into the jar. Add more food on top if there is more space allowed.

5. Wipe the rim of the jar clean, and place a hot snap lid over the jar. Screw on the screw ring evenly and securely.

6. Place the filled Mason jars on the rack in the boiling canner. When the rack is full of jars, lower them and make sure they are completely covered by water. Place the cover on top of the canning boiler and heat the water to a boil. Once the water is boiling, the heat-processing time has begun. The temperature needs to reach 212 degrees Fahrenheit.

7. Allow the water to heat the jars as long as that particular food needs. Jams and jellies need to boil about 10 minutes, fruit and fillings for about 20 to 25 minutes, and tomato-based foods for 40 minutes.

8. Remove the jars and let them set and cool for 24 hours. Check to make sure the jars have been sealed, then store them in a cool, dark place. Use canned food within a year for the best quality.

Low-Acidity Foods

9. Hand wash and air-dry as many Mason jars as you plan on using. Be sure to also wash the lid pieces. Inspect the jars and lids for cracks or nicks that could allow air inside the jar.

10. Place the jars into the pressure canner. Fill with 2 to 3 inches of water and allow the water to heat to a boil. Keep the jars in the water until you are ready to use them.

11. In a separate pan heat the snap lids to a temperature of 82 degrees Fahrenheit. Keep them hot until use. Prepare the food you plan on storing in the Mason jars.

12. Spoon in your prepared food and pack it in until there is a 1-1/4-inch space between the top of the jar and the bottom of the snap lid. Remove air bubbles using a wooden spoon or spatula, then add more food if the space at the top needs readjusting.

13. Wipe the rim of the jar clean and place a snap lid over the top of the jar. Use a screw ring to hold the lid on and secure the lid by tightening the screw ring.

14. Place the jars on the rack and lower them down into the pressure canner. The pressure canner should have about 3 inches of water at the bottom, once the jars are in place. Lock the canner lid in place and leave the vent open. Temperature needs to reach 240 degrees Fahrenheit.

15. Allow the steam to escape for about 10 minutes, then close the vent. Slowly reduce the heat until the correct amount of time has passed.

16. Remove pressure canner from heat and wait until the pressure gauge reaches 0 before you open it. Lift the jars out and let them stand and cool for 24 hours. Store them in a cool, dark location for up to a year.

Tags: degrees Fahrenheit, Mason jars, pressure canner, about minutes, canned food

Make Apple Strudel

Apple strudel is a classic dessert that originated in Austria. It consists of tart apples mixed with nuts and rolled into deliciously thin and flaky pastry crust. You can't go wrong when you serve fresh apple strudel straight from the oven.

Instructions

1. Place the lukewarm water in a small bowl and sprinkle the dry yeast over the top. Stir in 2 tbsp. sugar, and let the mixture sit undisturbed for 10 minutes. Whisk the eggs in a separate bowl, and stir them into the yeast mixture.

2. Scald the milk in a small saucepan, and stir the butter into the hot milk. Allow the butter and milk mixture to cool until it's warm to the touch, and add the yeast mixture. Add the flour very slowly, beating the mixture with an electric mixture until it's smooth. Stir in enough remaining flour to make a soft dough.

3. Oil a bowl lightly, and place the dough in the bowl. Turn the dough once to be sure it's coated with oil. Put a clean towel over the bowl and let the dough rise until it double in size, or about 1 to 2 hours.

4. Divide the dough into three pieces. Flour the working surface, and gently form each piece to fit three rectangular baking dishes, pressing the edges against the pans so the dough stays and doesn't spring back. If the dough isn't manageable, cover the pans, let the dough rest for about 30 minutes, and try again.

5. Peel and core the apples, and slice them thinly. Arrange the slices in lengthwise rows on the dough. Cover the baking pan loosely with a clean towel or a sheet of plastic wrap Put the pan of dough in a warm place, and let it rise until it doubles in size

6. Remove the plastic wrap, and pour the cream over the apples in each pan. Sprinkle sugar over each pan, and then sprinkle them generously with cinnamon.

7. Roll each section of dough, jelly-role style, into a log shape, and then form each log into a horseshoe shape. Brush the tops with cream, and sprinkle them with sugar. Bake the strudels in a 350-degree oven for about 35 minutes, or until the dough is golden.

Tags: about minutes, clean towel, dough bowl, form each, pans dough

Cold Weather Automobile Problems

The cold weather can cause all kinds of problems with your automobile. Most are minor and can be remedied very simply, where others can be major car repair jobs. Many can be avoided by using some simple prevention techniques. Some of the automobile problems in cold weather can be predictable just by the region that you live in.

Tires

The cold weather causes the air to contract and this can leave your car tires low on air. Tires that are low affect how your car maneuvers and how it rides. Car tires without the correct amount of air in them can cause the car to use more gas. This is simple to fix by replacing the air in the tire to the manufacturer's specifications. Periodically checking the air with a gage is recommended during the cold weather.

Locks and Doors

A frozen car door or lock can be a result of icy cold weather. This is nothing major but it can be a problem making you late for work or an appointment. An aerosol deicer is sold at automotive and hardware stores that can melt the ice in these areas. Using a hair blower on a heat setting can also melt the frozen part. Do not pour hot water in the area because the water will freeze and can make the ice build up even worse. Washing your car in cold weather is one of the main reasons this occurs. Avoiding your car getting wet in cold weather is one way to prevent this from happening. Spraying silicone in your door jams will also give you a head start at preventing frozen doors.

Windshield Wiper

Frozen windshield wipers are also a prevalent occurrence in the icy cold weather. Do not turn them on in an attempt to get them loose. Run your car for a good ten minutes with your defroster on high to melt the ice around them. Throwing hot water on the wipers will only add more icing to the area, so do not use this technique. You can use the deicer that is sold in hardware and automotive stores to loosen the wipers.

Battery

An automobile not starting due to a dead battery is a frequent call that the AAA gets during the cold weather. Freezing temperatures can render the battery powerless. This is easily fixed by jumping the cars battery with jumper cables hooked up to a working battery or charger. This needs to be done carefully due to high incidence of batteries exploding under these conditions. Refer to your automobile manual for instructions regarding this procedure. If you live in a region prone to icy conditions you can buy a battery warmer at your local automotive store. This device plugs into your home's electric current and delivers low heat to the battery of your car preventing it from freezing. It is like a heating pad for your battery. The AAA also recommends checking your battery strength often in the bitter cold weather.

Radiator

A major repair job to your automobile can be frozen radiator. This will happen in cold weather if there is not enough anti-freeze in your radiator. This can be prevented by checking the anti freeze levels before the cold weather sets in. You can also check the levels once a month during the cold weather. This should be done more frequently, especially if you live in an area that dips into arctic cold temperatures.

Tags: cold weather, cold weather, during cold, during cold weather, your automobile, cold weather This, major repair

Make Cheese Catfish Dough Bait

If you enjoy catfish fishing, use a stink bait to catch the big fish. Because catfish are predators and do not see well at night, they use their sense of smell, which is extraordinary, to seek out the bait. Using a dough ball with a stinky cheese will bring the big cats running. Learn make cheese catfish dough ball bait so that you have a good night of fishing.

Instructions

1. Measure out 4 cups of flour. Pour into a mixing bowl and gradually add water. You want the flour mixture to be stiff, not moist as it is for making pie shells. It should be just moist enough to roll into a ball.

2. Take the dough out of the mixing bowl and divide into equal parts. This recipe should make four dough balls large enough to attract the big catfish. Once you have the flour mixture divided, flatten out each part a little.

3. Place a chunk of cheese in the center of the dough. Roll each dough part into a ball. This will take some time, but keep working it until it starts to get hard.

4. Place the dough balls into a bowl and place in the refrigerator for one or two days to get rock hard.

Tags: dough ball, dough balls, flour mixture, into ball, mixing bowl

Make Biscochitos

Although these little anise and cinnamon cookies were brought to the Southwest by the Spanish hundreds of years ago, they are now the official state cookie of New Mexico. Don't be turned off by the lard; it's not only traditional, it's better for you than vegetable shortening or butter.

This recipe makes about 2 dozen cookies.

Instructions

1. Combine the flour, anise, baking powder and salt in a bowl. Stir with a fork to combine evenly.

2. Beat together the lard and sugar until light and fluffy in another bowl, or in the workbowl of your standing mixer. Scrape down the sides of the bowl, add the egg and beat until it is incorporated.

3. With the mixer running, add 1 cup of flour mixture, scrape down the sides and add about 1/3 of the sherry. Repeat twice more with the remaining flour mixture and brandy.

4. Turn the dough out onto a floured board or onto a piece of waxed paper and use your palm to flatten it into a rough disk. Use a rolling pin to roll the dough out about 1/4-inch thick.

5. Cut the dough into shapes. The fleur de lis is traditional, but most common are simple circles.

6. Combine the cinnamon and sugar in a shallow bowl. Dust or dip each cookie into the cinnamon and sugar mixture, before setting it on a baking sheet.

7. Bake the cookies at 350 degrees F for about 10 minutes.

Tags: cinnamon sugar, down sides, flour mixture

Potato Topper Ideas

If you're sick of the same old butter and sour cream potato toppings, try some tasty alternatives.

You've likely heard this one before: "It's not the potato that's unhealthy, it's all the stuff you put on it." True enough. But sometimes, you just have to treat yourself to some of that "stuff." The potato is like an edible canvas: you can put just about anything you want on it and the creative possibilities are endless. And, those potato toppers can be healthy, too.

Spicy Southwest

Kick up any baked potato with a little Latin spice by topping a potato half with chili (canned or homemade) or carne asada (thin cuts of meat, marinated with Mexican spices and grilled), plus green chilies, finely chopped onion, taco sauce, sour cream and shredded cheeses of your choice (Monterey jack and cheddar work well). If you're looking for a vegetarian twist, substitute the chili or meat with vegetarian chili, refried beans or the stewed bean of your choice.

Meditteranean Flare

Here's a healthy twist on a baked potato topping with delicious Greek flavor: Mix 1 cup of chopped cucumber, 1/2 cup of feta cheese and onions and olives to taste. Feel free to add other chopped vegetables, such as celery or red pepper. Toss all the ingredients with olive oil and vinegar, then spoon the mixture over your baked potato halves.

Philly Cheesesteak Heaven

If you're craving some Philly cheesesteak flavor without the giant size, try this baked potato topper: Grill some cuts of sirloin steak or another thinly sliced steak, while sauteeing peppers, mushrooms and onions in another pan. When the veggies are soft and the steak is your desired doneness, top your baked potatoes with the steak, veggies and a slice of provolone cheese. The cheese will melt nicely over the hot ingredients.

Margherita Potato Pizza

Instead of a doughy crust, this pizza uses a potato. Top your potato with tomato sauce, mozzarella cheese, chopped tomatoes and fresh basil. Stick the potato under the broiler for a couple of minutes to melt the cheese. When finished, drizzle lightly with olive oil.

Tags: baked potato, potato with, sour cream, with olive, your baked

Different Breakfast Foods In France

Croissants are eaten for breakfast in France.

French cuisine is considered sophisticated and gourmet. Food and wine are important in French culture. Most of the cuisine is based on whole ingredients and plenty of bread and fats. Portion sizes tend to be smaller than what is found in the United States. French people generally eat three meals a day and also have tea in the afternoon. For the most part, breakfast is always accompanied by coffee.

Bread

One of the most traditional French breakfasts is French bread, usually a baguette with butter, jam or both. This isn't a large hunk of bread, just a medium-sized piece accompanied by a cup of black coffee. Some people drink hot chocolate or tea with their bread.

Croissants

Croissants are commonly eaten in France and also in the United States. Although they are a type of breakfast food in France, croissants aren't part of a standard, daily breakfast. Croissants tend to be eaten on weekends only. Some French people put jam on them or dunk them in a cup of coffee.

Fruit and Yogurt

Fresh fruit and yogurt are a recent breakfast food eaten in France. French people tend to eat full-fat yogurt which is quite filling and all types of fresh fruit, depending on what is in season.

Tags: French people, breakfast food, eaten France, France French, United States

Use Overripe Bananas

Bananas are a staple in most homes, especially if you have children. Many people think you need to throw out bananas when they ripen or become overripe. They couldn't be more wrong. There are many uses for overripe bananas. Take a look at the following ideas for your overripe bananas.

Instructions

1. Cut up your overripe bananas and eat them with your morning cereal. Even better, smash the bananas and mix in with your hot oatmeal.

2. Smash and mash the overripe bananas to make homemade banana bread or muffins. The overripe bananas will cling together, so be sure to mix the batter well.

3. Mix up pancake or waffle batter and add the mashed overripe bananas. If you forget to mix the bananas in, spread the mashed bananas over the top of the hot pancakes or waffles instead of butter, top with syrup and eat.

4. Stir mashed overripe bananas into your blender along with soy milk, cinnamon, vanilla, yogurt and ice and blend till smooth for a wonderful banana smoothie. You can come up with your own variations to suit the flavors you prefer.

5. Create wonderful dessert recipes with overripe bananas. Some of the most delicious ones include southern banana pudding, banana cream pie, bananas foster or banana cake.

6. Store mashed bananas in small freezer bags. By placing in small freezer bags, you can grab a bag at a time to add to your smoothie, pancakes, oatmeal or pudding when needed.

7. Give frozen overripe bananas to babies learning to eat fruit by putting the frozen banana into a baby fruit feeder that they suck on. It really makes a teething baby happy and it's nutritious as well.

Tags: overripe bananas, overripe bananas, with your, freezer bags, mashed bananas, mashed overripe

Mashed Potato Ideas

Adding different ingredients to mashed potatoes adds flavor and texture.

Mashed potatoes are among the most preferred side dishes. They are economical, quick and simple to prepare and complement a wide range of entrees including meat, poultry and fish. Based on their plain taste, when prepared in the traditional manner of adding milk, butter, salt and pepper to them, mashed potatoes are easy to dress up or transform into other side dishes.

Dairy Mix-Ins

Instead of butter, mix in a few spoons of sour cream to add richness. Turn the mashed potatoes cheesy with a handful of your favorite shredded cheese. Cut up cream cheese into small cubes and stir them into piping-hot mashed potatoes to add a swirl of taste. Using buttermilk instead of regular milk or cream in the preparation gives the potatoes a unique tartness.

Healthy Additions

Steam broccoli or cauliflower florets until done and fold them into the potatoes right before serving. Use an electric hand mixer to blend cooked, chopped spinach with the potatoes to make a colorful, nourishing dish. Saut chopped red or green bell peppers in a little oil, stir in a handful of chopped fresh basil and pour over prepared mashed potatoes.

Ethnic Twists

For potatoes with a Mexican flair, stir in a couple of chopped, canned chipotle peppers along with melted butter flavored with fresh lime juice. Mediterranean-style mashed potatoes are created by adding chopped Kalamata olives and fresh thyme. Wasabi paste and black sesames transform mashed potatoes into an Asian-inspired side dish.

Restaurant-Style Mashed Potatoes

Fill individual ramekins with mashed potatoes mixed with pureed roasted garlic. Sprinkle the tops with a mixture of freshly grated Parmesan and cold, grated butter. Place under the broiler until brown and bubbly. For a skinless, twice-baked potato-style side dish, fill ramekins half full of buttered and seasoned mashed potatoes and top with chopped chives, sour cream and bacon bits.

Shaped Mashed Potatoes

Using fresh or leftover mashed potatoes, mix them with a beaten egg, grated onion and a bit of flour to bind together the ingredients. Refrigerate until firm and shape into fritters or patties. Pat some fresh or Panko-style plain breadcrumbs into each side and fry in a lightly oiled, non-stick skillet until golden brown. For a healthier dish, use a small ice cream scoop to make potato balls from the mixture and bake them on a lightly greased cookie sheet or baking pan at 400 degrees Fahrenheit degrees until brown and crisp.

Tags: mashed potatoes, mashed potatoes, potatoes with, side dish, side dishes, sour cream

Marinated Quinoa Salad

Quinoa comes from seeds of a South American amaranth plant.

Quinoa comes from seeds of a plant in the amaranth family native to South America, where it has a long history of food usage. Seeds have high protein content of 16.2 percent and are eaten either cooked or sprouted.

Preparing Quinoa

Combine one cup of quinoa with two cups of water in a saucepan. Bring to a boil and cook for about 15 minutes. The seeds will become transparent instead of white. Or sprout uncooked seeds as you would beans.

Preparing Marinade

Marinades consist of acidic materials such as vinegar or lemon juice with vegetable oils, spices, herbs and seasonings. Mix so the oil emulsifies with the other ingredients and pour over the quinoa. A number of marinades are possible.

Lemon Juice Marinades

Lemon and lime juice, tamari, olive oil and garlic combine into a marinade for sprouted quinoa. After soaking, the mixture is combined with mint, tomatoes, onion, cucumber and red pepper. Tabouli can be made with cooked quinoa instead of bulgur wheat, where the marinade is lemon juice and olive oil.

Vinegar marinades

Combine various vinegars--balsamic, wine, cider, or flavored--with oils such as walnut, sesame, olive, or mustard to flavor quinoa before adding it to salads. Mark Reinfeld gives a recipe in "The Complete Idiot's Guide to Eating Raw" for shoyu and balsamic vinegar marinade used on sprouted quinoa.

Tags: comes from, comes from seeds, from seeds, Quinoa comes, Quinoa comes from, sprouted quinoa

Remove A Stuck Lid On A Cocktail Shaker

A standard three piece cocktail shaker consists of a body, strainer and cap. Occasionally, the strainer will become stuck to the cup making it difficult if not impossible to remove. There are several possible causes for this. A sticky residue on the inside of the cup or strainer, the contracting of the metal cup as it gets cold, or a mismatched strainer and cup combination can all cause this problem.

Instructions

1. Soak the shaker in hot water. This is the simplest and usually the quickest way to get the top off of the shaker. If the shaker was gummed up with sticky residue the warm water will work to dissolve it. If the shaker was fused because the metal of the cup contracted around the strainer as it got cold then the warm water will loosen it up. Another thing to try is placing the shaker in a bowl of ice water for five minutes then dip the top in hot water. Sometimes the temperature difference between the top and bottom will set the strainer loose.

2. If the shaker is metal, tap the shaker against the edge of the bar where the strainer and cup meet. This can jar the top loose. If the shaker is glass, try to twist the top off gently. It can be difficult to get a grip on the shaker because it's slippery or wet. If this is the case rubber grip pads (available in the kitchen department of most stores) can help to grip the parts. If you don't have grip pads, use mouse pads instead.

3. Add cold water through the strainer, into the cup. Then run the top of the strainer under hot water. This temperature difference should help to loosen the two parts if the above methods failed. Care should be taken with glass shakers here because it is possible for them to crack or shatter due to thermal shock.

Tags: grip pads, loose shaker, sticky residue, temperature difference, warm water

Make A Lobster & Clam Bake With A Cooking Pot

Clam and lobster bakes are a great way to enjoy seafood at large gatherings. Traditionally, they are done outdoors in a prepared fire pit, where the food is cooked on a bed of damp seaweed. Clam and lobster bakes can also be done indoors with the use of a large cooking pot if you do not have the yard or if the weather doesn't permit you to perform it outdoors.

Instructions

1. Select a pot that can fit all of your ingredients including the two crabs and set it on your stove. Cut the ears of corn in half and set aside.

2. Pour lukewarm water into a large pot. Put your clams and mussels into the lukewarm water and liberally sprinkle cornmeal over the top. Allow them to sit in the water and clean for approximately 20 minutes.

3. Turn on the pot to medium and put a tablespoon of butter at the bottom. Melt the butter and add the kielbasa and quartered onion. Saute until the onion has softened and the sausage has begun to cook.

4. Add the potatoes to the bottom of the pot so that they are in a layer. Arrange the clams in a layer on top of the potatoes. Place the mussels on top of the clams. Open the can of chicken broth and pour it into the pot. Pour in the white wine. The liquid should only be enough to fill the pot between a quarter to half full. Place the lobsters on top of the mussels. Put the halved corn on top of the lobsters and cover the pot with its lid. Place aluminum foil over the top of the lid to ensure that it is sealed tightly.

5. Bring the pot to a boil and then lower the temperature to a medium-low setting. Allow it to simmer for 45 minutes to an hour.

6. Remove the lid carefully. Discard any unopened clams and serve the food with plenty of melted butter and lemon.

Tags: Clam lobster, Clam lobster bakes, lobster bakes, lukewarm water

Safely Use A Pressure Canner

If you come from a long line of canners, you've probably heard pressure canner horror stories - lids blowing off with enough force to put a hole in the ceiling. Fortunately, today's pressure canners have more built-in safety features and are slightly more predictable. That said, there are a few steps you should take to ensure you're using your pressure canner safely.

Instructions

1. Read the instruction manual. This sounds elementary, but it really is important. Familiarize yourself with all of the safety features of the canner as they are described in the manual. Until you are an old pro at using your canner, follow the canning manual closely and don't cut any corners.

2. Get into the habit of checking and cleaning your pressure canner every year before the canning season begins. There are two types of gauges used in canners: a dial gauge and a weighted gauge. Some canners have both. To make sure the gauges are accurate, contact your local agricultural extension office to have them checked out. The office can also replace a busted gauge for you.

3. If you have a canner that requires a gasket, replace the gasket every year before canning season begins. To find replacement gaskets, see the parts listing in your owner's manual.

4. Before every use, be sure your canner is in good working condition. Make sure that the safety valve and the petcock opening on the canner are not clogged with dirt or food particles. They can be cleaned by pulling a string or a piece of cloth through them.

5. Place the provided rack in the bottom of the canner to keep the jars away from the hot bottom of the pot.

Tags: before canning, before canning season, canners have, canning season, canning season begins, every year, every year before

Choose Fresh Fruit

Choose Fresh Fruit

Choosing fresh fruits can be more difficult than it sounds. It takes a lot of observations and keen use of senses to spot which fruit is fresh and which one is not. A fruit can show freshness through its color--the skin usually appears bright and blemish-free when fresh, and turns darker and bruised when old. However, some types of fruits may appear fresh, even if the condition inside says otherwise. But you can still confirm freshness when these fruits smell sweet and are firm to the touch.

Instructions

1. Look for apples that are bright-colored and without any bruises. You can always tell that an apple is fresh when the skin appears lustrous and free from cuts and discolorations. Apples that are bright with small specs of green on the skin may also be fresh--but may not be as tasty as those with solid bright colors. The months of October to November are the best times to buy fresh apples.

2. Inspect the skin surfaces of bananas. Bruises and soft spots on a banana peel may mean that it's old. Fresh bananas usually appear radiant yellow and are firm to the touch. Bright yellow bananas with little shades of green may also be fresh, but need to be stored at room temperature to ripen completely. Bananas are available year-round, so you can go and buy you fresh ones anytime of the year.

3. Examine the firmness and color of fresh pears. Being firm to touch is one of the many indicators of freshness. Fresh pears also have lustrous color and smooth skin. The radiance of the color depends on the type of pear you're choosing--fresh Bartlett pears usually appear rich yellow, fresh Anjou and Comice pears often have radiant color of light green to yellowish-green, and fresh Bosc pears appear bright brown-yellow to greenish-yellow in color. Pears are best when bought within the month of November.

4. Go for fresh oranges with bright color, blemish-free and smooth-textured skin. Fresh oranges may also emit sweet orange scent, are firm and can be heavy for their size. Oranges that are not fresh may look dull, rough, light and spongy. You can buy sweet oranges in good condition from mid-November until February.

5. Choose peaches with smooth skin, and without cuts or bruises to ensure freshness. Fresh peaches are also firm but somewhat soft when you put pressure on them. For peaches that are fresh but a little bit hard, you can store them in a brown paper bag under room temperature to ripen. These peaches will not be as sweet as those that are already completely ripe. You can buy fresh peaches from July to September.

6. Spot good pineapples by observing their appearance, heaviness and scent. A fresh pineapple usually has bright yellow, orange or brownish-yellow color; the "eyes" that surround its body may be a bit separated from each other. It may also appear plump and weigh heavy for its size. And when it's freshly ripe, it emits a sweet fragrance that can be smelled within a short distance. You can usually purchase fresh sweet pineapples during the start and peak of summer.

7. Buy strawberries that are bright red in color, and choose those without blemishes and with green caps. Fresh strawberries are also firm to the touch, have sweet fragrance, appear plump and are dry instead of being moist. Smaller-sized strawberries often are sweeter compared to those of the larger kind. Strawberries are usually at their best from June to early August.

8. Get a watermelon that is lustrous green rind and is free from blemishes, punctures or dents. A fresh watermelon usually appears plump, firm, weighs heavy for its size and is well-proportioned. You can tell that a watermelon is fully ripe and juicy when you hear a deep and hollow sound as you tap it with your knuckles. If you want to buy sliced watermelons, an indication of freshness would be bright red, firm flesh and dark-colored seeds. Watermelons are usually at their peak from June to late August.

Tags: firm touch, also firm, appear plump, bright color, Choose Fresh, Choose Fresh Fruit

Mandarin Orange & Pineapple Salad

Pineapple and mandarin oranges may be enough to satisfy that candy craving.

Whether you're trying to lose weight or add healthier foods into your diet, you may find that it's often difficult to satisfy your sweet tooth. Fortunately, fruits such as pineapple and mandarin oranges are packed with natural sugars. By varying the ingredients you add, you can turn two ordinary fruits into salads designed to satisfy those cravings.

Instructions

Mandarin Orange & Pineapple Salad With Strawberries and Yogurt Topping

1. Pour boiling water into a medium-sized bowl. Immediately empty the packet of orange gelatin into the boiling water and stir until completely dissolved.

2. Add mandarin orange segments and crushed pineapple to the mixture. Mix well. Allow the mixture to thicken.

3. Mix banana yogurt and whipped topping together in a separate bowl. Spread the topping on top of the thickened gelatin.

4. Place strawberry slices on top of the yogurt topping.

5. Sprinkle the almond slices on top.

6. Refrigerate overnight. Cut into 2-inch squares to serve.

Mandarin Orange & Pineapple Salad With Bananas and Sour Cream Topping

7. Pour boiling water into a medium-sized bowl. Immediately empty the lemon gelatin into the boiling water and mix well, stirring until completely dissolved.

8. Add mandarin orange segments and crushed pineapple to the mixture. Mix well. Allow the mixture to thicken.

9. Mix 2 cups of sour cream in with 2 tsp. vanilla and spread it on top of the thick gelatin mixture.

10. Add banana slices to the topping. Sprinkle the topping with toasted flaked coconut.

11. Refrigerate overnight. Cut into 2-inch squares to serve.

Tags: boiling water, Mandarin Orange Pineapple, Orange Pineapple, Orange Pineapple Salad, Pineapple Salad

Stuffed Peppers

About Stuffed Peppers

Stuffed peppers is a traditional, simple recipe. The recipe calls for the cook to hollow out large green bell peppers and then bake them with a filling. A common recipe in North America has ground beef and rice formed into porcupine balls, placed inside the peppers and baked with tomato sauce. Different fillings and methods of cooking bring a wide variety to this dish.

Types

The idea of stuffing peppers is traditional worldwide and has a wide variety of possibilities for fillings. Stuffed peppers can be a side dish or a main meal. They can easily be created to accommodate almost any dietary preferences--gluten-free, vegetarian, low-fat and more. See the resources section below for some unusual stuffed pepper recipes.

Cooking Methods

Typically the dish is cooked with the meat mixture placed in the peppers and then baked for 45 minutes or an hour. Some older recipes call for boiling the peppers for 20 minutes before even baking, back when Americans preferred their vegetables to be limp and soggy. With tastes having changed and people preferring a crisper texture, for this dish the boiling instructions should be disregarded. A way to make the peppers even more appealing is to do the cooking in separate steps. Cook the rice first, then fry the ground beef and add the rice to it. Blanch the peppers for just a couple minutes until they are hot, then add the filling and pour sauce over the top.

Easy Variations

Red, orange, and yellow peppers can be used also for a sweeter flavor. Ground turkey makes a good substitute for ground beef. Corned beef hash provides a different twist. For people who don't like rice, bread stuffing can be used instead, to create a mini meatloaf. Cut back on the liquid in the stuffing by at least 1/8 cup, because the stuffing will pick up moisture from the peppers and from the meat. Try topping stuffed peppers with bleu cheese or provolone. Also, use different spices--garlic, allspice or basil. Adding chili powder and cumin gives the dish a chili-like flavor.

Ethnic variations

For an Italian variation, the standard tomato sauce can be changed to spaghetti or pizza sauce, and Italian sausage can be substituted for ground beef. Another Italian possibility is adding parmesan or gorgonzola cheese. A Middle Eastern flair substitutes lamb for the beef, and adds feta cheese along with the rice, as well as garlic. A Southwest-style recipe uses chipotle sauce and chicken or shredded beef, or if you're feeling adventurous, buffalo meat.

Vegetarian Options

Stuffed peppers easily can be made vegetarian with soy burger crumbles, black beans, tempeh or bulgur wheat. Raw food enthusiasts can stuff peppers with mushrooms, carrots, spinach, quinoa and cashews.

Tags: ground beef, beef rice, ground beef rice, peppers then, peppers traditional, peppers with, Stuffed peppers

Make Yogurt Cucumber Salad

With their mild flavor and crunchy texture, cucumbers are perfect for summer. A cucumber's flesh is packed with vitamin C, vitamin A and folic acid. Eat them with the skin whenever possible so you don't lose a rich source of fiber. Use English cucumbers for this delicate yogurt salad to cool you down on a hot day.

Instructions

1. Wash the cucumber well under running water. Cut into thin slices. For large pieces, cut in half.

2. Place the cucumber slices in a strainer and salt lightly. Mix them with your hands to coat evenly with the salt. Set aside.

3. Mash the garlic cloves with a garlic press into a small bowl.

4. Add the lemon juice and sugar. Whisk until the sugar is dissolved. Pour the yogurt, sour cream and dill in and stir gently with a fork until smooth.

5. Taste the dressing to make sure it's not too sweet or sour. Add more sugar if it's too sour or more lemon juice if it's too sweet. Place the dressing in the refrigerator to let the flavors blend.

6. Spread a paper towel out on the table and put a single layer of cucumbers on it. Soak up the water from the cucumbers as much as possible with another paper towel on top. Repeat this process on all of the cucumbers.

7. Coat the cucumbers thoroughly with the yogurt dressing. Let it sit in the refrigerator for a day before serving.

Tags: dressing refrigerator, lemon juice, paper towel, sour more, them with

Make A Homemade Apple Cider Vinegar Body Wrap

Combining apple cider vinegar with a rejuvinating body wrap can help you feel and look better. According to Cal Orey's "The Healing Powers of Vinegar," apple cider vinegar can help remove toxins from the body, clear up acne and soothe dry skin. Adding the heat and mild compression of a body wrap can help pull excess water out of the body, notes the online Consumer Guide to Plastic Surgery, giving the skin a smoother, more toned look and feel.

Instructions

1. Using hot water will help open the body's pores to allow toxins out.

Place 1/2 gallon of distilled water in a 4-qt. pot and bring it to a boil over high heat.

2. Remove the pot from the stove and allow the water to cool to a comfortable temperature.

Remove the pot from the stove, add 1 cup of apple cider vinegar, and let the mixture sit for 15 minutes or until it has cooled to a temperature that is warm but not too hot.

3. Brushing the skin helps remove dead skin cells.

Get into a warm shower and use a skin brush to exfoliate your skin.

4. Get out of the shower and lightly towel off, leaving your skin moist.

5. Medical bandages create light compression to help rid the body of water weight.

Dip the first bandage into the warm water/vinegar mixture. Once it is fully saturated, begin wrapping it around your left leg, using gentle pressure and working your way up from your toes.

6. Dip the second bandage into the pot to saturate it. Begin wrapping it securely around the leg where the other bandage ended.

7. Repeat the process of dipping one bandage at a time and wrapping it around each body part (right leg, stomach, chest, left arm, left leg) until your whole body is wrapped.

8. Lie down and cover yourself with a thermal blanket. Relax for 45 to 60 minutes to allow the apple cider vinegar to work its way into your skin.

9. Remove the bandages and take a warm shower.

Tags: apple cider, apple cider vinegar, cider vinegar, your skin, bandage into, body wrap

Homemade Cereal Flakes

Homemade cereal flakes are healthy and natural.

Whole grain cereal flakes are high in vitamins and fiber and are commonly eaten as a breakfast food. Although you can purchase cereal flakes from a grocery store or supermarket, they can sometimes contain unwanted ingredients, such as high fructose corn syrup or artificial flavoring. One alternative is to make your own homemade cereal flakes from natural ingredients. This will allow you to avoid eating any unwanted or unhealthy substances.

Instructions

1. Combine 2 cups of bran, 2 cups of whole wheat flour, 1/2 cup of dry milk and 1 tsp. of salt in a bowl. Mix well.

2. Combine 1/4 cup olive oil, 1 Tbsp. molasses and 1 cup of water in a separate bowl. Mix well.

3. Pour the wet ingredients into the dry ingredients and mix well.

4. Pour the dough onto a greased cookie sheet.

5. Roll the dough on the sheet with a rolling pin to make a very thin layer.

6. Bake the dough layer in a 350 degree Fahrenheit oven for 20 minutes. The layer should be golden brown and crisp.

7. Allow the layer to cool completely.

8. Crumble the layer into flakes with your hands over a bowl.

Tags: cereal flakes, bowl well, cereal flakes from, flakes from, well Pour

Clean A Conch

Conch is a large marine snail with a beautiful shell. Conch dishes are considered an island delicacy. Follow these steps to learn kill and clean a conch so that you can use it to prepare your favorite recipe.

Instructions

Kill and Remove From Shell

1. Find the spot on the conch shell that is on the side, between the 3rd and 4th spiral from the center. Use a hammer to make a hole about 2 inches long and ? inch wide in this spot.

2. Insert a knife into the hole. Feel the hard abductor muscle and cut through it. This will effectively kill the conch. If you feel soft material, do Step 1 again.

3. Grab the conch's claw and pull the meat out of the shell's large opening.

Clean the Conch

4. Take the black claw and cut all black and white viscera away until you are left with only clean gray and white muscle.

5. Place the conch body with the eyes face up and cut off the projection above the eyes and the proboscis.

6. Cut out the esophagus that lays under the skin from the proboscis to the ragged edge of the muscle.

7. Find the intestine, which is a dark vein on the underside of the white muscle, and cut it out.

8. Slice through the skin from the bottom of the conch meat to the claw and use your thumb or knife to pull the tough skin off. Then remove the claw.

9. Refrigerate the conch or use it in your favorite recipe.

Tags: Clean Conch, favorite recipe, skin from, white muscle, your favorite, your favorite recipe