Python Diet

Python Diet

Pythons are hugely popular pets among snake lovers, but they need special care and attention beyond what other common pets require. A python feeds by wrapping itself around an animal and then constricting until the animal asphyxiates. It then consumes the animal whole and has no need to eat for a long period of time. You need to be very careful with what and how you feed your python to ensure that it will eat on a regular basis.

Time Frame

Pythons swallow their entire meal whole and spend several days digesting whatever type of animal that they have eaten, so their eating habits are much different than any other type of pet. Almost all types of pythons eat only one time a week but some may eat even less often, such as only one time a month, especially if they are consuming larger animals that take a longer time to digest.

Types

Small rodents are the food of choice for both domesticated and wild pythons. Pythons are notoriously picky eaters and will generally only eat one type of rodent such as mice, rats, or gerbils. Pet stores sell live animals, as well as frozen rodents that have been pre-killed and must be thawed before being fed to the python.

Size

The size of the animal will directly affect how likely the python is to eat and how long the digestion process will take. For the best results you should feed your python a rodent that is about the same size around as the python's midsection. Don't worry if the animal is much larger than the python's head, as the snakes are capable of swallowing incredibly large things.

Function

Wear gloves or use a towel when placing the rodent inside the python's habitat so that animal's scent isn't changed by the oils in your hands. Place the animal near the python and in a small enclosed area where the python will not be distracted by other moving objects so that it is most likely to eat it quickly, as pythons are known to lose interest in eating if there are other outside stimuli.

Considerations

Pythons are less likely to eat cold food, so you should completely defrost a pre-killed animal and then warm it up to its normal body temperature by placing the rodent inside a plastic bag and then cook it for a few moments in boiling water. Studies also suggest that pythons that eat live animals tend to be more likely to attack animals or people, so most pet stores will strongly recommend that you only use pre-killed animals to feed your python.

Tags: feed your, feed your python, your python, animal then, live animals

Protein Foods For Vegans

The USDA recommends that a healthy daily diet include 0.80 grams of protein per kilogram of body weight, or roughly 0.36 grams of protein per pound. For those striving to live as vegetarians, finding foods in the vegan diet to maximize protein content and nutrition can be difficult. The Vegetarian Resource Group offers some helpful advice, pointing out that many high-protein foods are vegan friendly.

Lentils

They're not just for your grandmother. Boasting an incredible 7.8 grams of protein per cup (cooked), lentils not only fill you up, but also pack in the nutrition as the centerpiece to any vegan plate.

Spinach

Popeye turns to spinach for a reason. Cooked spinach offers an amazing 13 grams of protein per cup.

Soy

Cooked soybeans provide as much as 9.6 grams of protein per cup, and with the wealth of soy products on the market, if you do not want to experiment with the beans, substituting regular dairy products for soy products can be a great start, especially when one cup of soymilk provides 7.0 grams of protein.

Tofu

There is a reason why tofu has become a staple of the vegan diet. Not only does tofu offer a flexible food in terms of texture and flavor, it also boasts a protein content of 10.6 grams of protein for 4 ounces.

Broccoli

Broccoli is not just a side dish for a chicken dinner. For a vegan, this beautiful, versatile vegetable offers a great protein resource with 6.8 grams of protein per cup when cooked.

Tags: grams protein, foods vegan, protein content, vegan diet

Preserve A Cheese Wheel

Preserve a Cheese Wheel

If you need a way to preserve a cheese wheel, then try applying cheese wax to keep the cheese fresh. Applying wax to cheese helps keep mold from forming and the cheese from dehydrating by blocking the air. When sealing a cheese wheel with wax, you must make sure that no air can encounter the cheese. Once you dip the cheese in the wax, you can store the cheese appropriately to age its taste.

Instructions

1. Refrigerate the cheese wheel for three to four hours. Keeping the cheese wheel cold helps the wax to adhere better.

2. Fill the lower portion of the double boiler with water. Place 2 lb. of cheese wax in the top part. Place the double boiler over medium-high heat.

3. Melt the wax to a temperature of 240 degrees Fahrenheit. Remove the melted wax from the stove top.

4. Paint a thin layer of cheese wax over one side of the cheese wheel. Dry completely. Reheat the cheese wax to 240 degrees again if it cools down.

5. Coat the other side of the cheese wheel with the wax. Allow this side to dry completely.

6. Check the entire surface of the cheese wheel and apply another coating of melted cheese wax to cover any holes or cracks.

Tags: cheese wheel, cheese wheel with, double boiler, Preserve Cheese, side cheese

Eat Crab Legs

Crab legs are one of the most enjoyable and flavorful dishes you can order. The trouble with crab legs is that you have to work to get the meat, and the amount of work you do is not always equivalent to the amount of meat you get out of them. But done right, you can quickly get your crab legs opened up and ready to eat, all with minimal effort.

Instructions

Eat Crab Legs

1. Break the crab legs at the joints. Often, a crab leg will open up at the joint, allowing for easy removal of the meat.

2. If a clean break isn't made at the joint, or if the meat is still tough to get to, begin to break the shell with the tools you have available. If you start at the broken joint and proceed to work in a straight line, you can split the shell down the middle, allowing for removal of the meat.

3. If you have scissors or kitchen shears available, you can cut directly down the crab leg and simply open and remove the meat. If you are in a restaurant, this is usually not an option.

4. After removing the meat from the long shafts of the shell, use your fork to pry the meat out of the main joint at the opposite end from the claw. After removing the meat from the shells, the joints and the claws, you are done.

Tags: After removing, After removing meat, crab legs, meat from, removal meat, removing meat

Make Ground Turkey Taste Like Ground Beef

Turkey burger. The favorite!

The biggest challenge with ground turkey is trying to form it into a burger and make it taste like real ground beef! When you are using it in spaghetti, or other main dish meals, the tomato sauce and other ingredients tend to mask the fact that it is turkey. The steps below will show you make that turkey burger without drying it out, and use your spices to help make it taste like a real beef burger.

Instructions

1. If you are using an outdoor grill, fire it up! Charcoal is fine, but wood chips can add a really nice flavor. This method is the best way to make your turkey taste more like beef, because you get that nice, smoky barbecue flavor and aroma from the grill.

2. Mix the ground turkey with Worcestershire sauce and blend well with your hands. This sauce is the one extra ingredient that can make all the difference with flavor, and it also helps keep the turkey moist. Add other spices according to your own taste. A little salt and pepper is a must. You can also add garlic powder, onion powder, chili powder ... anything you enjoy. Remember, you will need more spices here than you normally use with beef to help bring out that flavor.

3. Form the ground turkey into small patties. If you make them too big, they are much more likely to fall apart on your grill or your skillet simply because turkey is drier than beef due to the lower fat content.

4. Spray the cooking surface well with cooking spray, then place your turkey burgers over the heat. Turn the turkey burgers frequently to check for doneness, but do not push down on the patties with a spatula or any other cooking tool. People often make this mistake, and all it does is push the juices out! Remember, turkey cannot be cooked "medium rare" like beef. It's not safe. So the key here is to not undercook, or overcook. Keep a close eye on it. Do not cut into it to check and see if its done either. That also makes you lose all the natural juices.

5. Cook the burgers until they reach a golden color. The burgers should be firm to the touch. Remove it from the heat and let it sit for at least five minutes to let the juices settle in. Now you can cut into it if you are not sure if its cooked long enough. You can always put it back on the heat if you feel its undercooked. Once you have done this a few times, you will have a routine, and you will know when its done just by looking.

Tags: ground turkey, like beef, like real, make taste, make taste like, taste like, taste like real

Presentation Ideas For Displaying Veggies And Dip

Veggie trays are a healthy alternative at parties.

Dress up a boring vegetable tray with decorative accents that highlight the theme of your event. How you arrange crisp pieces of celery, colorful carrots and cherry red tomatoes can enhance the overall appeal of your presentation. Put careful thought into how the tray looks along with the table and other decor and foods.

Garnishes

Garnishes add a bit of greenery or floral appeal to vegetable trays. Place colorful deep green and purple kale underneath vegetables on the tray and set the dip in the middle. You can also adorn the border of the tray with tiny ornamental cabbage heads, orchids and even roses if this flower fits well with the event. Choose simple garnishes for a basic party or really dress up the tray with colorful flowers.

Themed Trays

Rearrange the vegetables on your try and add an artistic touch. Create faces for a kids party or any other themed event. Make several faces in various spots on the tray and place dip in the middle. You can use chopped olives to make eyes and craft a mouth out of celery and carrots along with using cherry tomatoes for a nose. You might also want to create designs on the tray to match up with the theme of the party instead of faces. Use carrot pieces to make diamonds, squares and other shapes. Then put tomatoes and other vegetables inside the shapes. Color themes also work well on vegetable trays. Create rows of purple, yellow, orange and white carrots on one tray and put a few tomatoes in between each color to make the tray stand out. Carrots come in many colors, but you may need to special order certain types of carrots if your grocery store doesn't carry various species.

Mix Fruit and Vegetables

Not all vegetable trays need to only include veggies. Mix it up by combining your vegetable tray with fruits to go well with veggies. Feature half the fruit on one side and the vegetables on the other or make one row of pineapple next to celery, followed by carrots and then strawberries. When fruit touches vegetables this can leave a sweet taste on some of the veggies from the pores of the fruit. This is fine, and some guests may appreciate this if they have a sweet tooth. Placing nuts and other foods alongside the veggies can also work well.

Table Decor

Vegetable tray decor involves more than just how the vegetables look and what decorations go around the tray. Table decor directly on and around the table can also influence the decorative appeal of your presentation. Design a table that mimics the theme at the party. Choose a tablecloth that matches the party and decorate with figurines, balloons and floral centerpieces. Feature a colorful yellow or rainbow polka dot tablecloth for a kids clown, candy-theme or spring party. Tie bunches of colorful balloons or flower-shaped balloons on the back of each chair for a spring or kids party. Place Mickey Mouse figurines around the veggie tray, centerpiece and other accents on the table, if you're featuring a Mickey theme.

For elegant parties, showcase a white tablecloth with a rose floral centerpiece and rose petals sprinkle around the vase full of roses. Scatter fake gem stones or other embellishments around the vegetable tray, other food dishes and rose centerpiece. Select plates or elegant china that also blends well with your theme.

Tags: tray with, vegetable tray, vegetable trays, well with, along with, also work

Cooking Time For Boiled Turkey

While most people roast a turkey in the oven, the occasion will arise that you may want to boil a turkey. Most cookbooks do not address this method and the cook is left wondering how much time is needed for cooking boiled turkey. There are two basic ways to boil a turkey. One, you boil the turkey whole if you have a large enough stockpot or two, you cut the turkey into pieces before you boil. Either way, no part of the turkey goes to waste.

Boiling a Whole Turkey

Unwrap the turkey and rinse the outside and inside cavities with cool, running water. With a sharp knife, slice several long slits into both breasts, legs and thighs. Place the bird in a large stockpot and completely cover with water. Bring the pot to a rolling boil and then turn the heat down to a fast simmer. Cover the pot and let the turkey cook for 2 hours. Skim off any foam that stays on the surface of the water as needed. Use a meat thermometer in the thickest part of the breast and thigh to test for doneness. The thermometer should read 165 degrees F; if the meat is not at that point, let it boil another 30 minutes and check again.

Boiling Turkey Parts

If you cut the turkey into parts, i.e., remove the legs, wings, cut the breast in half, the turkey will cook faster than if left whole. It will also allow you to use a smaller stockpot as you can arrange the parts to fit. As with a whole turkey, cover the parts with water and bring to a full, rolling boil. Turn the heat down and simmer for an hour. Test the meat with a meat thermometer. The turkey is fully cooked when all parts have an internal temperature of 165 degrees F. This can take between 1 to 2 hours, depending on the size of the parts.

Making Soup or Stock

While you're boiling your turkey, you may want to consider using the water for soup or stock for use at a later time. The turkey alone will give the water flavor, but if you add a few extra ingredients, it will help flavor the turkey and after straining, the water can be saved for soup stock. Consider adding two or three sliced carrots, two quartered onions, one clove or two of garlic, salt and pepper to taste and any other seasonings you may want to add to the water as the turkey boils. Strain the broth, after you've remove the turkey, through a fine mesh colander. Allow the broth to cool and package in freezer bags and freeze. The broth will keep for several months in the freezer.

Tags: boil turkey, heat down, meat thermometer, parts with, rolling boil

Make Cheese From Raw Milk

Raw milk, if you can find it, can make the most wonderful homemade cheeses. With practice you can make everything from simple cheese spreads to exotic foreign treats. Unless you know, with absolute certainty, that the milk came from a certified disease free cow, you should pasteurize the milk first.

Instructions

1. Allow the milk to sit on a tabletop or counter until it reaches room temperature. Skim off the cream that rises to the top if desired.

2. Pour the milk into the stainless steel pan. Attach the candy thermometer to the side making sure it is submerged several inches into the milk.

3. Bring the milk temperature up to 190 degrees, stirring often. Add the apple cider vinegar stirring well.

4. Remove the pot from the heat source, cover and let sit for 10 - 15 minutes or until the curds separate from the whey.

5. Pour the curds into a colander lined with cheesecloth. Let drain for 5 minutes. Tie the four corners together and hang the bag for 1 – 2 hours.

6. Remove the cheese from the bag and place in a container that can be covered. Add a pinch of salt if desired.

7. Store covered in the refrigerator. The cheese will keep for approximately 1 1/2 weeks.

Tags:

Make Pineapple Fudge

Make Pineapple Fudge

This fudge is sure to be the talk of the dessert table, whether it's a family get-together or cocktail party. Pineapple fudge delivers sweet decadence during any season, as its known as both a winter holiday dessert and for spring and summer luaus, beach parties or other summer get-togethers. This recipe shows you step-by-step make delicious but easy pineapple fudge.

Instructions

Make Pineapple Fudge

1. Butter the bottom and sides of a 9 x 13-inch square baking pan. Set aside.

2. In a medium-sized nonstick saucepan, stir together evaporated milk, sugar and butter. Heat slowly to boiling, stirring frequently just to boiling or until sugar loses crystalline consistency.

3. Reduce heat to medium. Stir in drained crushed pineapple (remember one cup, not one can), and cook over medium heat to soft ball stage of fudge (236 degrees F or 113 degrees C). Stir constantly at this stage to prevent burning on the bottom of the pan, about 25 minutes.

4. Let mixture cool until its almost room temperature (approximately 15 to 20 minutes) and then stir in the lemon juice. Beat until mixture is thick and smooth, and has lost its previous sheen.

5. Spoon mixture into the buttered pan. Let stand at room temperature or refrigerate for approximately 2 hours until fudge is firm and then cut into squares for serving.

Tags: Make Pineapple, Make Pineapple Fudge, Pineapple Fudge, room temperature

Prepare Spinach Soup

Spinach soup is quick and easy to prepare.

Spinach is one of the most versatile of the world's hardy greens. It is tender enough to be eaten raw even when mature, but can also be cooked and used as a side dish, in pasta or as the main ingredient in any number of light dishes. Spinach soup is especially variable, lending itself to a range of flavors and styles. The spinach can be pureed or simply torn into spoon-sized pieces, thickened with starch and cream or just cooked with a potato, but one basic preparation method can be used for most spinach soups.

Instructions

Basic Preparation

1. Warm a heavy-bottomed pot over moderate heat, and add butter or oil. Saute, or sweat, the onions gently until they are translucent and aromatic. Add the spinach, and stir it until it is wilted and very green.

2. Add the stock to the pot, and bring it to a simmer. If you are using any additional flavoring ingredients, add them now.

3. Simmer for 10 to 15 minutes, until the spinach is very tender. Taste the soup and adjust the seasoning as needed with salt and pepper. Serve as is, for a brothy style of soup. or puree it in a blender or with an immersion blender.

Variations

4. Remove the spinach from the pot, and add one or two diced potatoes. Add the stock and simmer for 10 minutes, then add the spinach and simmer for another eight to 10. Puree the soup, and adjust for seasoning. The starch of the potato will give the soup a smoother, thicker character.

5. Make cream of spinach soup by replacing half of the broth with whole milk or light cream. Thicken with cornstarch, or a roux made by cooking together three tablespoons each of flour and butter. Add soup slowly to the roux until it dissolves then pour the mixture back into the soup and stir until it thickens.

6. Combine the spinach with other fresh herbs and vegetables to vary the flavors. Fresh peas, watercress, asparagus and arugula are all good choices.

7. Add a pinch of nutmeg to most spinach soups, to bring out its natural nuttiness. Nutmeg also makes cream soups taste creamier. Use just a pinch--you should not be able to specifically identify the flavor as nutmeg.

8. Look in your favorite ethnic cookbooks for ideas. Spinach is used in a range of traditions from the classical French cuisine to Persian and beyond. Our word for spinach is derived from the Persian language.

Tags: adjust seasoning, most spinach, most spinach soups, soup adjust, soup adjust seasoning, Spinach soup, spinach soups

Make A Plastic Wine Holder For A Refrigerator

If you want to keep your wine in a cool place and on its side to keep the cork moist, use the refrigerator. Most people do, but find that if they have more than a bottle of wine, it rolls all over and takes up space. You can make a plastic wine holder for your refrigerator with inexpensive items to keep your fridge clean and organized.

Instructions

1. Purchase plastic desk stack trays. Use the high capacity stack trays so the tray is deeper if you want to put something on top of the wine bottles in the refrigerator. One main purpose to make a plastic wine holder for the refrigerator is to organize and add space.

2. Purchase large plastic tumblers. You can use those for the large 44-oz. drinks from gas stations, but if you want a more durable option get heavy weight versions. Make sure the tumbler doesn't taper upward.

3. Cut off the base of the tumbler. The free cups that come with large drinks have a narrow bottom. Once you cut the bottom, the plastic cup is straight. Cut in the middle if you need to get the right spot. Use scissor to cut the free plastic and a power jig saw for the hard plastic.

4. Use scissor or the jigsaw to cut the plastic cups in half. Once you remove the bottom of the plastic cups, you need to cut the remaining cup in half. Cut it with a line straight through the diameter of the plastic circle that you have left. Create two U-shaped pieces.

5. Line the sides up. Put the halves of the cups with the opening face up and outside edge on the bottom of the tray. Push them to the back of the tray. Your tray holds three halves of these placed so that the mouth of the cup faces the back of the tray.

6. Mark off start at the mouth end of the cup. Mark the cups and tray with a spot on each. Make sure they are all even. Do the same thing as you add three more spots evenly spaced toward the back of the tray and each glass. This part is important when you make a plastic wine holder for the refrigerator. You want to keep everything even.

7. Use long pieces of twist lock to weave the sides of the glass to the tray. Bring the two ends back together and twist tight. Next, connect the glasses together in the same manner. Four halves of glasses fit into the large capacity plastic tray. Lay the wine bottles in with the cork of the bottle facing away from the tray's backside.

Tags: back tray, make plastic wine, plastic wine, plastic wine holder, wine holder, bottom plastic

Get Very Crisp Dill Pickles

The right ingredients and techniques produce crisp dill pickles.

Making crisp dill pickles is the goal when canning pickles, but not every batch turns out the perfect pickle. Problems with soft or rubbery pickles start with the type and quality of the cucumbers used for pickling. Additionally, the ratio of ingredients in the pickling solution can also affect a pickle's texture and crunch. But if you process pickles with the recommended cucumbers at the start, and use a good recipe and proper canning methods, you will have jars of very crisp pickles in your pantry.

Instructions

1. Select freshly-picked green, firm pickling cucumbers less than 2 inches in diameter from your own garden or from a local farmer's market or farm.

2. Wash the cucumbers in the sink, then fill the sink with cold water and add some ice. Soak the cucumbers in the ice water for 4 to 5 hours.

3. Slice 1/16 inch off the cucumbers' blossom ends--the end of the cucumber opposite the stem end--and discard. Cut the cucumbers into spears or round chips, or leave them whole.

4. Place the prepared cucumbers in a clean 16-quart stockpot. Pour 2 gallons of water over the cucumbers, add 3/4 cup salt and then mix well to dissolve the salt.

5. Cover the stockpot and soak the cucumbers for 12 hours, then drain.

6. Place the canning jars and rings in a dishwasher and run on a hot water "sterilize" cycle with the heat drying feature selected. Leave the canning jars in the dishwasher until ready to use.

7. Combine 1-1/2 quarts vinegar, 1/2 cup salt, 1/4 cup sugar and 2 quarts water in a 4-quart saucepan. Place 2 tbsp. pickling spices in a piece of cheesecloth and add to the mixture.

8. Bring the pickling solution to a boil and remove the cheesecloth with the pickling spices. Cover the saucepan and leave the pickling solution simmering on the stove until ready to add to the filled jars.

9. Place the canning lids in a small saucepan filled 3/4 full with tap water and bring to a boil. Leave the lids simmering on the stove until you are ready to use them on the jars.

10. Remove the sterilized jars from the dishwasher using a hot pad or jar lifter and place on the counter near the hot water canner--a tall, covered enamel pot with a wire rack designed to hold canning jars during processing.

11. Pack cucumbers into hot, sterilized canning jars. Add 1 or 2 fresh dill heads or tops, 1 tsp. mustard seed and 1 or 2 garlic cloves to each jar. Pour hot pickling solution over the cucumbers using a ladle, leaving a 1/2-inch head space.

12. Wipe the jar rims with a clean, damp cloth to remove any pickling solution or stray spices.

13. Remove the sterilized canning lids using a magnetic lid lifter and place them onto the jars. Add the rings to the jars, tighten them and then place the jars in the hot water canner using a jar lifter.

14. Process the jars in the hot water canner for 15 minutes for pints and 20 minutes for quarts.

15. Remove the processed pickles using a jar lifter. Place the jars on a counter or table so that no jars are touching, and allow to completely cool.

Tags: pickling solution, canning jars, until ready, using lifter, canning lids, crisp dill pickles, cucumbers into

Make Homemade Strawberry Cake Icing

Make Homemade Strawberry Cake Icing

Try this easy method for making homemade strawberry cake icing. Using fresh strawberries, cream cheese, coconut and chopped pecans, this recipe makes a decadent addition to any cake or cupcake. Use food coloring to add color, or let the strawberries naturally color the icing. This recipe makes enough icing to frost one large cake or twelve cupcakes.

Instructions

1. Cut the tops off of ¾ cup of fresh, ripe strawberries. Mash the berries well with a fork or potato masher to create about ½ cup and drain well.

2. Combine one 8 oz. package of cream cheese and one stick (8 tbsp.) of butter in a medium mixing bowl. Cream the ingredients together using an electric mixer on low speed for about 30 seconds.

3. Stop the mixer. Add 3 ½ cups confectioners' sugar and mashed strawberries. Blend it on low until the sugar has been thoroughly incorporated.

4. Raise the mixer speed to medium. Beat the mixture for an additional 1 to 2 minutes, or until the strawberry cake icing is light, fluffy and well-combined. Add 2 drops red food coloring, if desired, and mix thoroughly.

5. Add ½ cup thawed, grated coconut and ½ cup chopped pecans. Fold in the ingredients using a rubber spatula until the icing is thoroughly incorporated.

6. Refrigerate the icing for at least 20 minutes to allow it to set.

Tags: cake icing, chopped pecans, coconut chopped, coconut chopped pecans, cream cheese

Cook Rice At High Altitude

Rice can be hard to cook at high altitudes.

Cooking at high altitude requires special consideration. Because the air is dryer and the air pressure is lower, water boils at a lower temperature and moisture evaporates into the air more readily. About one third of Americans live in high altitude areas -- generally considered, in cooking, to be 3,000 feet above sea level or more -- so even common, basic foods like rice can cause problems. When you cook rice at high altitudes, you need to adjust the ingredient amounts and cooking time.

Instructions

1. Increase the amount of liquid added to your rice by about 2 to 2 1/2 tbsp. per cup. For example, 1 cup of long grain white rice would need 1 3/4 cups of water at sea level, but about 2 cups of water at high altitude.

2. Cook the rice longer. For example, long grain white rice takes about 15 to 18 minutes to cook at sea level, but may take 20 minutes or more at high altitude.

3. Adjust as you go. For example, if you check the rice and find it overly wet, cook for another few minutes. If the rice is dry and underdone, add 1 to 2 tbsp. of water.

Tags: high altitude, cups water, example long, example long grain, grain white

Make Menemen Turkish Style Scrambled Eggs

Sweet bell peppers add a disinct taste to this favorite Turkish dish.

Menemen is a Turkish egg dish that is served for breakfast, lunch and sometimes even dinner. The high fresh vegetable content of menemen makes it a very healthy low-calorie, high-fiber dish. It is also suitable for ovo-lacto vegetarians, diets such as South Beach, Montignac and Weight Watchers and the Atkins diet that recommend the consumption of eggs and low carb vegetables.

Instructions

Instructions

1. Beat eight eggs in a bowl with a whisk.

2. Add salt and pepper to taste.

3. Cut sic green peppers into small chunks.

4. Peel and chop six tomatoes into small chunks.

5. Finely slice two white onions.

6. Put a large pan over low heat.

7. Heart healthy olive oil is often used in Mediterrenean and Turkish cooking.

Put half a cup of olive oil in the pan.

8. Lightly fry the onions and peppers in the oil without browning for two minutes.

9. Tomatoes provide juice and add flavor and nutritients to this dish.

Add the tomatoes and cook for eight minutes, until the juice has been reduced by half.

10. Pour the eggs onto the pan.

11. Eggs make dishes fit for every meal.

Stir the mixture continually until it begins to firm.

12. Add salt and pepper.

Tags: into small, into small chunks, Menemen Turkish, salt pepper, small chunks

Make Portuguese Appetizers

Portuguese cuisine has become popular worldwide.

Portugal, located on the Atlantic coast of of the Iberian peninsula and to the west of Spain, has a long and storied Mediterranean-influenced culinary tradition. The emphasis is generally on seafood (especially cod), fresh vegetables and olive oil, but Portuguese cooks also use many other ingredients. Piri-piri peppers, black pepper, garlic, coriander, and parsley are typical spices in Portuguese foods and tend to be used liberally (at least by the standards of Northern European and American palates).

Instructions

Bacon and Date Roll-ups

1. Slice eight pieces of bacon in half vertically.

2. Wrap each half-slice around a date and secure with a toothpick.

3. Broil at 400 degrees F for five to minutes, then turn over to cook the other side until crispy and slightly browned. Serve warm.

Fried Almonds

4. Fill a deep frying pan with about 2 inches of vegetable oil and preheat to 350 degree F.

5. Throw in a couple a cups of almonds and cook them for three minutes or until golden brown.

6. Drain and season to taste with sea salt and cayenne pepper. They are best served warm but you can store fried almonds for several days.

Lisbon Codfish Balls

7. Soak 16 oz. of dried cod overnight in cold water to soften, then rinse thoroughly.

8. Mix the fish and three diced potatoes in a deep pot. Add water and cook until the potatoes are tender.

9. Drain and mash the fish and potatoes together with one finely chopped onion, 1 tbsp. parsley, and pepper and nutmeg to taste. Mix in three egg yolks.

10. Beat three egg whites until stiff, and fold into the mixture. Drop tablespoon-sized balls into hot oil (350 to 400 degrees F) and cook until golden brown. Serve hot.

Portuguese Garlic Dip

11. Mix 8 oz. of cream cheese with 3/4 cup of mayonnaise (or yogurt).

12. Add eight cloves of crushed or minced garlic, a couple of tablespoons of Worcestershire sauce and salt and pepper to taste.

13. Mix well and serve cold with crackers or small slices of toasted bread.

Tags: cook until, golden brown, until golden, until golden brown

Make Your Own Wonton Wrappers

Fill open wontons wrappers as an appetizer or meal.

Wonton wrappers are an incredibly versatile kitchen staple. While many people associate them with Chinese wonton soup, these squares of dough can be fashioned into appetizers, main courses or even desserts with the right combination of stuffing. Use them to wrap dumplings, pot stickers or egg rolls, or fill them with the ingredients of your choosing and bake or deep fry.

Instructions

1. Mix flour and salt in medium-sized bowl. Form a hole in the flour and pour an egg into hole. Mix well.

2. Add 1/4 water to bowl and mix completely. Continue to add water until dough is firm and slightly sticky. You don't need to use all the water. Mix with your hands if necessary.

3. Cover dough with a damp cloth. Let sit for 20 minutes.

4. Dust a clean, flat surface with corn starch. Place a golf-ball-sized amount of dough directly on starched surface and sprinkle with corn starch.

5. Roll a rolling pin across dough to thin it until dough becomes translucent. Spread in a rectangular shape if possible. Add more corn starch if dough becomes too sticky. Cut thin, translucent dough into squares approximately 3 inches by 3 inches.

6. Continue dusting, rolling and cutting small balls of dough until all dough has been used.

7. Dust with each wrapper with a thick layer of corn starch. Stack on top of each other until ready for use. Cover in plastic wrap to contain moisture.

Tags: corn starch, until dough, dough becomes, them with, with corn, with corn starch

Make Wasabi Massage Oil

Wasabi massage oil is a simple, easy to make massage oil that is stimulating to the senses and warming on the skin and muscles. Ideal for use during the cool winter months, wasabi massage oil is best used during the day because it is invigorating and may prevent sleep. Wasabi is a common ingredient in both Japanese food and medicine. Though fresh wasabi is typically used in Japan, wasabi paste is used here because it can be found in markets and grocery stores all over the world. This recipe makes enough massage oil for about eight full-body massages.

Instructions

1. Combine the light vegetable oil and light sesame oil in a small saucepan. Heat over low heat for 2 to 3 minutes or until the oil is warm. Do not allow the oil to boil or smoke.

2. Remove the saucepan from heat and add the wasabi paste. Stir the mixture with a wooden spoon or glass stirrer. Cover the mixture and let it rest for 1 hour at room temperature.

3. Transfer the wasabi massage oil to a glass or plastic bottle with a pump or spray-mister. Add the vitamin E oil and shake gently to combine the ingredients.

Tags: wasabi paste

Pickling Spices & Their Uses

Pickling spices have other culinary applications.

As the name implies, pickling spices are part of the pickling process, adding flavor to vegetables, fruits or meat. Some pickle recipes call for removing the spices before canning, while others recommend leaving the spices in the jar for a stronger, finished taste. Exactly what comprises pickling spices depends heavily on the final product. However, the most common pickling spices include clove, mustard seed, bay leaves, coriander and red pepper flakes. You can use each of these spices in a variety of other culinary applications besides pickling.

Coriander

You may know corriander by the more common term cilantro.

Coriander (Coriandrum sativum) also goes by the name Cilantro. This strong aromatic herb grows 1 to 3 feet tall and is native to the Mediterranean. For culinary applications, coriander appears in salsa recipes and chutneys. The spice is a staple in Central American, Mexican and Asian cuisine. Try pairing it with beans for rice. Coriander leaves and seeds are both edible but have different flavor profiles. Cilantro seeds taste spicy and lemony while the leaves release much more pungent flavors.

Mustard Seed

Mustard Seed grows on two types of bushes, one bearing brown seeds (Brassica juncea) and the other bearing white seeds (Brassica hirta). Brown mustard bears a stronger aroma than white. In the kitchen, mustard seed adds flavor to sauces, dressing, meats and fish particularly in Indian cuisine. Prepared mustard, made by mixing seed with vinegar, wine or beer and salt, began appearing on the streets of Paris in the 13th century as a savory sauce.

Cloves

Cloves are aromatic herbs with a bright, spicy smell. The plant thrives best in tropical regions where flower buds produce the edible clove. Chefs use whole cloves for flavoring meat like ham, while bakers grind the clove and use it sparingly in cakes and other sweets, often in combination with ginger, nutmeg and allspice.

Bay Leaf

Native to the Mediterranean and a frequent part of dishes throughout that region, bay leaf appears in a variety of soup and stew recipes. Also known as sweet bay or bay laurel, bay also serves as a flavoring in traditional French dishes like bouillabaisse.

Peppercorns

Peppercorns make excellent additions to sauces, barbecue rubs and marinades. Different colors of peppercorn have similarly different flavors. Green peppercorn comes across as fresh and blends well with pork. Pink peppercorn is hard to find but the flavor is almost sweet. Try it as part of a dressing for a strawberry spinach salad. Use white peppercorns on food where you don't want the spice seen. Always wait to grind peppercorn just prior to adding to a recipe, because whole peppercorns retain their flavor better than ground ones.

Tags: culinary applications, other culinary, other culinary applications, seeds Brassica

The Difference Between Prepared Mustard & Regular Mustard

Tiny mustard seeds pack a powerful flavor punch.

Mustard adds spice to a variety of dishes, from soup to nuts and everything in between. The flavor is pleasantly hot, but not outrageously so. Prepared mustard is the consistency of mayonnaise or ketchup. Regular mustard refers to mustard seeds or powder.

Seed

Mustard seeds are yellow or light brown. The light brown seeds are spicier than the yellow. The seeds will keep in a cool dark place for a year or longer. The seeds are crunchy and don't work in dishes where that crunch is unwanted. Use them for pickling or in marinades. Seeds are available by the lb. for bulk purchases or in small packages. Use mustard seeds to make prepared mustard.

Powdered

Mustard powder is ground mustard seeds. The powder is used as an ingredient in marinades, rubs, salad dressing, stews and chilies where the bite of mustard is appreciated. If you run out of prepared mustard, substitute 1/4 to 1/2 tsp. of powdered mustard for every tsp. of prepared mustard. Mix with a liquid and then add the liquid to the recipe, or sprinkle the powder over the dish and mix in well. Powdered mustard seed doesn't work as a substitute for mustard seed for pickling, as the powder clouds the pickling brine. Use powdered mustard seeds to make prepared mustard.

Prepared from Seeds

Prepared mustard mixes the soaked seeds or powder with vinegar and seasonings. Added spices make spicy hot brown mustard, available in stores in a range of consistencies and flavors. Make your own prepared mustard by soaking 4 tbsp. mustard seeds in 1/3 cup apple cider vinegar and 1/3 cup water for two days at room temperature. Put in a blender and add 3/4 tsp. dark brown sugar and 1/2 tsp. sea salt. Blend until the seeds are mostly pureed but have some texture left.

Prepared from Powder

A smooth mustard is made from mustard powder. Prepared yellow mustard is stocked in grocery stores. Make your own at home by mixing 1/2 cup dry powdered mustard with 1/2 cup of liquid, such as white wine, beer or white wine vinegar. Let set at room temperature overnight. Put the mixture in a small glass bowl over boiling water. Whisk in an egg. Heat the mixture until the egg thickens the mustard. Add additional herbs or sweetening if desired.

Tags: mustard seeds, mustard seeds, prepared mustard, seeds powder, light brown

Build Your Own Fruit Baskets & Send Them Through Usps

Fruit baskets are classic "anytime" presents that you can send to friends, family and even coworkers without worry. Packing a fruit basket can be as simple or as complicated as you want to make it. Select your container first so you know how much fruit to purchase. Choosing the correct type of fruit to send in the mail is the key to a successful basket. Since the basket is going in the mail, you should use Priority Mail when shipping through the United States Postal Service, as a quick transit time is crucial.

Instructions

1. Choose a container. A fruit basket does not have to be in a basket; it can be in any kind of a container, including boxes, buckets, crates and shallow vases. Generally, baskets are more difficult to deal with when shipping, as most tend to have handles. If you are choosing a basket, choose one that has a short handle or does not have one. Side straps or openings are best for packaging. Boxes are also great vessels for fruit baskets because they can be as shallow or tall as you need and hold large quantities. More creative containers, including garden pails, shallow vases or light wooden crates, are all possible choices for your basket. Try to match the container to the theme of your basket; if you are doing a tropical fruit basket, choose a bamboo style or dark wood basket. If you are doing an American country farm-style basket, choose a wooden farm crate.

2. Pick your fruits. The main attraction of the fruit basket is, of course, the fruit. Since you are sending the fruit in the mail, you should choose fruits that will last without browning. Cut fruits are out, as is anything that does not keep inside of its own skin or peel. Avoid cut melons, pineapple pieces and soft fruits such as ripe plums. Pineapples are nice additions if left whole. Hard fruits, such as apples, mangoes and pears are good choices, as are fruits with thick peels such as bananas, oranges and grapefruits. Peaches and apricots may work, but you must make sure that they are under ripe when you pack them. Choose fruits in a variety of sizes, some small and some large to add contrast.

3. Arrange the basket, and add non-fruit items to the basket. The trickiest part in putting together a fruit basket is actually putting it together to not look like a grocery bag. Fill the bag with an attractive under layer like fake grass, paper confetti strips or a cloth. Depending on how much fruit you wish to use, you may or may not see the under layer. Fill the basket, and then begin placing your fruit. If the basket is round, place the tallest fruit in the middle, such as a pineapple, and then begin to fill in the rest around it. While you fill in the fruit, add extra non-fruit items, such as chocolate, caramel sauce, chocolate-covered fruit, nuts or fake flowers. Finish the arrangement by adding a note in between the fruits.

4. Package tightly. Wrap the entire basket in cellophane wrap, tie at the top with a string or ribbon and add a bow. Choose a box that is large enough to fit both the basket and a large amount of packaging material. Place the basket inside, and fill completely around with packaging peanuts, air cushions, or bubble wrap. Send the basket using Priority Mail (if you do, you will need to pick up a Priority Mail box from the post office; boxes are free with shipping). You want reduce transit time because the less time in transit, the fresher the fruit will be upon arrival.

Tags: fruit basket, basket choose, Priority Mail, basket doing, does have, fruits such, mail should

The Top 10 Mexican Restaurants In Houston Tx

Houston is home to dozens of Mexican food restaurants.

There are great Mexican food restaurants in Houston, Texas. Whether you are craving fish tacos or fresh Tex-Mex dishes, there are plenty of options in the Houston area. Some of these restaurants are on Intuit's Business Directory's and Citysearch's lists of best Mexican cuisine in Houston.

Pico's Tex-Mex

Pico's Mex-Mex (not Tex-Mex) Restaurant serves authentic Mexican food with a modern twist. It is located in the southwest Houston neighborhood of Bellaire and just blocks from Houston Baptist College. Item menus include spinach enchiladas, bacon-wrapped shrimp and pollo pibli. This restaurant features a wide selection of margaritas and live music. It is open every day from 9 a.m. until late evening.

Pappasito's Cantina

Pappasito's Cantina is a centrally-located Mexican restaurant situated right off the Southwest Freeway and halfway between Memorial Park and downtown Houston. This Tex-Mex Restaurant serves signature chips and salsa, shrimp diablo, tortilla soup, fajitas and a wide range of margaritas. Pappasito's Cantina is open every day except Sundays.

Lupe Tortilla's Restaurant

Lupe Tortilla's Restaurant is a Tex-Mex restaurant located just minutes from downtown Houston on the Southwest Freeway. Some menu items include chalupas, grilled chicken soft tacos, sizzling beef fajitas and chicken-stuffed poblano. This restaurant also offers low-calorie foods for calorie counters. There is a children's menu and playground with a sandbox.

Ninfa's on Navigation

Ninfa's on Navigation Restaurant is located on Navigation Boulevard, just east of downtown Houston. The menu includes a wide array of margaritas and authentic Gulf of Mexico seafood, such as seafood fajitas, red snapper and jumbo shrimp. Ninfa's features a decorated interior and an outdoor patio. Hours are from 5 pm to 1 am daily.

Lopez Mexican Restaurant

Lopez Mexican Restaurant is a local Tex-Mex venue located 16 miles southeast of downtown Houston. It is situated right off Sam Houston Tollway in Westwood and a mile from Keagan's Meadow Mall. This restaurant serves fajitas, cheese enchiladas, combination Mexican plates, taco salads and margaritas.

Berryhill Baja Grill

Berryhill Baja Grill is a chain restaurant with several locations around Houston. The closest location to downtown Houston is in Montrose. Menu items include fish tacos, quesadillas, fresh squeezed juices and margaritas. This restaurant is open daily from mid-morning until late evening; Happy Hour is from 2 to 7 each weekday.

Cafe Adobe

Cafe Adobe is a Tex-Mex restaurant in Montrose just minutes from downtown Houston. This restaurant offers seating near a central fireplace and on a patio that looks over Westheimer Road. Cafe Adobe's menu features include enchiladas, tacos, fajitas, nachos, tortilla soup and margaritas. Happy hour is every weekday from 2 p.m. to 6:30 p.m.

Cafe Red Onion

Located a few minutes south from Memorial Park is Cafe Red Onion in Montrose. Cafe Red Onion not only serves authentic Mexican food but also Carribean cuisine. Menu items include flautas, fish tacos, goat cheese enchiladas, salmon, tilapia, imported wines and margaritas. There are four Cafe Red Onion locations in greater Houston.

Chuy's Restaurant

Chuy's Restaurant, located on Westheimer Road near downtown Houston, offers Tex-Mex food, such as chile con queso, tortilla soup, burritos, tacos, fajitas and margaritas. Customers can try the house specialty Chuychanga, a fried tortilla filled with fresh ingredients. There are six locations in the Houston area.

Chacho's Restaurant

Chacho's Restaurant, located uptown Houston and just southwest of Memorial Park, specializes in Tex-Mex cuisine. Some menu items are flautas, enchiladas, fajitas, salads and jumbo margaritas.

Tags: downtown Houston, This restaurant, Cafe Onion, Mexican food, Cafe Adobe, fish tacos

Make Sweet Wing Sauce

Make Sweet Wing Sauce

Chicken wings with sweet sauce is a delicious, easy-to-make dish that does not require expensive ingredients. It would make a great addition to your list of standard go-to dishes not only because it is simple, but also because of its short ingredient list, much of which you probably already have in your pantry. Your guests will love the comfort food your create when you cook up a batch of chicken wings with sweet sauce.

Instructions

1. Place chicken wings in foil-lined pan.

2. In blender, mix tamari, brown sugar, white sugar, agave nectar, hot sauce (if using), garlic, ginger, salt and pepper. Blend until well combined.

3. Pour mixture over chicken wings and cover with more foil.

4. Put pan of wings in refrigerator to marinate one hour.

5. Preheat oven to 350 degrees F.

6. Place pan of wings in oven and bake for 40 minutes. Use spatula to turn wings over after 20 minutes of cooking.

7. Wings should be crispy and golden brown. Cook longer if necessary.

Tags: chicken wings, Make Sweet, Make Sweet Wing, sweet sauce, Sweet Wing, Sweet Wing Sauce, Wing Sauce

Pasta & Alfredo Sauces

Flavors of pasta and Alfredo sauces range from mild to spicy.

The subtle tastes of pasta are commonly enhanced with sauces and other ingredients. Recipes for certain shapes and sizes of pasta -- including some stuffed ones like ravioli and tortellini -- frequently recommend particular sauces that go better with specific pasta types. In general, thicker sauces are traditionally paired with smaller pasta shapes.

Types of Pasta Sauces

Conventional pasta sauces fall into one of six categories determined by the base of the sauce. Bases include oil, herbs, cheese, meat or fish, cream or butter and tomatoes or vegetables. Many pasta sauces use a combination of bases. For instance, Alfredo sauce is a mixture of half-and-half or cream, butter, fresh Parmesan cheese and freshly ground black pepper, with an optional sprinkling of freshly grated nutmeg.

Tomato and Vegetable/Herb Based Sauces

Classic sauce is the most common variety and is the recipe normally used to make jarred and canned red pasta sauces. Classic sauce traditionally includes tomatoes, chopped vegetables, olive oil and customary Italian seasonings like oregano and basil. Marinara sauce is usually seasoned more heavily and has a substantial amount of onions and garlic in it. Garlic is the dominant ingredient in Romesco sauce, which is also flavored with tomatoes, herbs, red chile peppers and blanched almonds or hazelnuts. Pesto sauce is fresh basil blended with pine nuts, olive oil and grated Parmesan. Arrabbiata sauce is the spiciest red sauce, with chile peppers.

Meat and Fish Based Pasta Sauces

Bolognese and ragu dominate the meat- and fish-based sauces. Bolognese typically include two types of meat or poultry, cut into small, bite-size pieces, along with roughly chopped celery, carrots, onions, tomatoes, chile peppers, as well as olive oil and white wine. Typical herbs and spices in Bolognese sauce include bay leaves, basil, oregano and nutmeg. Some Bolognese sauce recipes call for a bit of cream or milk to add richness. Ragu sauce is a thinner version of Bolognese and conventionally includes chicken livers and pancetta in addition to the other ingredients. Puttanesca is one of the spiciest sauces and the only one that contains anchovies. Its seasonings include garlic, dried chile peppers and capers.

White Pasta Sauces

Although Alfredo is the most common white pasta sauce, some of the variations are equally tasty. B chamel sauce is a basic white sauce made with butter, flour and milk or cream. It is generally used in conjunction with other sauces in Italian casserole dishes like lasagna. Carbonara sauce contains beaten eggs, cream, freshly grated Parmesan, bacon bits and vegetables mixed together and poured over piping hot pasta to combine the flavors and cook the eggs.

Sauces with Wine and Liquor

Madeira sauce combines Madeira wine and broth that creates a light topping for pasta combined with poultry or fish. A good pasta sauce to pair with veal or chicken is Marsala, a combination of Marsala wine, tomatoes and mushrooms seasoned with garlic and herbs and thickened with a bit of cream or butter. Vodka sauce combines the best flavors of tomato based and creamy sauces that are brightened by a shot or two of vodka. The other ingredients in vodka sauce commonly include onions, garlic, and a generous amount of grated Parmesan, Pecorino or Romano cheese.

Tags: chile peppers, cream butter, grated Parmesan, other ingredients, pasta sauces, Bolognese sauce, Classic sauce

Save Money On Fast Food

Who doesn't eat fast food at least once a week? Actually, many families head to the drive-thru three or more times per week. The cost can really add up. Before you know it, you're spending $200 or more per month on fast food. It doesn't have to be this way though. There are several ways to save money on fast food.

Instructions

1. Use coupons. Fast food restaurants are constantly sending out coupons. They may arrive in your mailbox each month or you may even find them in your Sunday paper. Either way, you'll save money by shopping at the restaurants you have coupons for.

2. Check for specials. Fast food restaurants always have a special going. It may be 2 for $2 hamburgers or buy one get one free tacos. Either way, it pays to choose these specials.

3. Look for dollar menus. Almost every fast food restaurant offers you a way to save money. At many restaurants, the most popular way to save is through dollar menus. These menus usually have some of the most popular items, in smaller sizes. Not only will you save money, but you'll consume fewer calories as well.

4. Find restaurants that offer a lot of bang for your buck. Some restaurants simply offer more food for your money. For example, Mexican restaurants usually have extremely low prices.This is because many of the items they sale are made with the same ingredients. This means that they spend less money, which will save you money as well.

5. Take advantage of promotions. Fast food restaurants often run promotions. For example, some restaurants may offer a promotion that entitles you to a free hamburger after you buy so many. If you eat out a lot, this really will save you money.

Tags: save money, Fast food restaurants, food restaurants, will save, will save money, dollar menus

Buy Wine Glasses In Bulk

Planning a large event such as a wedding, sweet sixteen, or bar-mitzvah requires many resources. Purchasing your dinnerware, flatware and glassware in bulk can save you time and money. When purchasing wine glasses in bulk some of the factors to consider include the style of the glass, the per-piece cost, and the quantity that will be needed. Large stores such as Target or Wal-Mart can be good options if less than 50 glasses are needed. If more than that are necessary, there are local and on-line suppliers that can help.

Instructions

1. Determine the kind of glasses that you want to use. Glasses meant for red wine are different from those meant for white wine. Even within the realm of red wine glasses there are variations such as Bordeaux and Burgundy. Red wine glasses are larger in diameter than white so the aroma of wine can be better appreciated. Depending on the budget for the event, each place setting can be set with a white wine and a red wine glass. If the budget is tighter, a white wine glass will serve for both. If champagne is to be served you will need to purchase champagne flutes in addition to the wine glasses.

2. Determine how many glasses will be needed. If the event is a sit-down dinner and the glasses will be part of a place setting, plan on 10 percent more glasses than guests (if there are 100 guests purchase 110 glasses). This will give you spares in case of breakage, chipping, or guest complaints. If the glasses will be for bar service, plan on having 50 percent more glasses than guests (if there are 100 guests, purchase 150 glasses). This will allow you to give each repeat guest a fresh glass while the dirty glasses are being washed.

3. Check local stores. Browse the local Target, Sears, Wal-Mart or other large store that carries glassware, looking for items on sale. Often, if only a small quantity is needed the slightly higher price at the local store still comes out cheaper when shipping charges are factored in. Also consider local discount or dollar stores as well as overstock or closeout stores. These stores will be hit-or-miss. They may not have the style needed or the right amount in stock. At a discount or overstock store, be prepared to make your purchase on the spot because there will likely not be another delivery.

4. Check the local restaurant supply store. These are the stores that local bars and restaurants use. Most supply stores carry a large selection of glassware at reasonable prices. For example, Libby brand 8½ oz. wine glasses can be found at $89.95 for a case of 72. Purchasing your glassware at a local supply store not only yields a better price, but also allows for the inspection of each case for broken, chipped or cracked glasses. It also eliminates any shipping charges. Be sure to check with a supply store well in advance of the event. The glassware you need may not be in stock and may need to be ordered from the manufacturer.

5. Check online: If there is no local supply store you can look online. Large restaurant supply stores will be more than happy to ship cases of glassware to you. Some of the drawbacks to online ordering will be the addition of shipping charges (glassware is heavy) and the inability to inspect for breakage.

Tags: supply store, glasses will, shipping charges, white wine, wine glasses

Vegetable Arts & Crafts For Kids

Vegetables with bright colors will get kids excited about produce.

Sometimes vegetables are a hard sell for kids. Pique their interest and spark some creativity by making vegetables the star of your arts and crafts projects. Learning about vegetables is imperative to teach children the foundations of a healthy diet and using enjoyable or silly crafts is crucial to getting the point across.

Vegetable Refrigerator Magnets

Make reusable fridge magnets with a very resourceful material: salt dough. Salt dough is usually made from flour, water, salt and a touch of vegetable oil, but use your own trusted recipe or store-bought, self-hardening clay. You can dye the clay different colors to suit your craft, so for vegetables you will need orange, green, red and yellow. Cut the dough into simple shapes of each vegetable you'd like to make; for instance, a carrot with a spring of leafy stem, a corn cob still in the husk, or a simple tomato on the vine. Each shape should be around 2 to 3 inches big. Mold the texture of each item using a spoon, fork or even a cotton swab to create the little corn kernels, and the random indentations on the carrot. Allow each sculpture to dry overnight and in the morning attach the small circular magnets to the backs of each with a small dollop of hot glue. Allow the salt dough to dry for a few days and then use acrylic paint to decorate.

Potato Face

Make your own Mr. Potato Head by cutting a potato shape from a large brown shopping bag. Each one will be different, and that's what makes this craft special. Using colorful construction paper, cut out a hat, nose, mouth and bow tie. You can cut these for each child beforehand if they are too young to use scissors. If the girls in the class would like a Ms. Potato Head, simply replace the top hat with a hairband or bow. Glue the facial accessories to your paper potato and add googly eyes.

Veggie Prints

Make one-of-a-kind vegetable pictures by gathering a few ordinary vegetables: potatoes, peppers, broccoli, carrots, cabbage, a few mushrooms and a cob of corn. Using cleaned foam meat trays, or a plastic plate, put out a few different colors of paint, taking care that they are on separate "palates." Cut the vegetables in half to showcase the shape of the item; for instance, with mushrooms, slice them so when they are stamped, you see the large mushroom top and stem. Slice the base off the cabbage to use it as a floral-inspired stamp. For added interest, carve into the potato to make a specific shape, such as a star or heart. Skewer the corn cob with a wooden spear, roll it in paint and then roll on the paper for bright texture. The possibilities are endless with this craft, so let kids' creativity flow with all the colors and shapes of the vegetables.

Carrot Paint Brushes

Instead of using the actual vegetable for art projects, use the stem as your tool. Carrots, radishes, and celery all have long, leafy stems and the shape of the vegetable makes a perfect paint brush. Gently dip the leafy stem into paint and apply it gently to paper, as you would a normal paintbrush. Go one step further and paint with a broccoli floret. The little pieces are a good size for kids' small hands and the floret can easily hold paint. Kids will get a kick out of the crazy lines and textures of the stem as well as the strange sensation of painting with vegetables.

Tags: different colors, leafy stem, Potato Head, salt dough, this craft

Grow Beautiful JalapeñO'S With No Space

grow beautiful Jalapeño's with no space

I love Jalapeño's if it's for Pico or if I just want to cut some up for me eggs, but I never thought about growing some due to the face I like in a townhome and don't have much room. I was kind of skeptical when I say the Topsy Turvy Planter, but it actually works great. This hanging planter goes on railings, balconies, walls, or even on doors - it fits wherever you have empty space and plenty of sunlight. Add a touch of greenery to the side of your house and turn a sterile patch into a thriving vertical garden. Growing peppers upside down promotes rapid growth and offers natural protection against weeds. This is a step by step on grow beautiful Jalapeño's by using the Tosy Turvy pepper planter.

Instructions

1. The first and obvious thing you need to do is get a Topsy Turvy pepper planter, this one is a little different then the topsy turvy tomato planter do to the pack it has six openings so you can you use a total of 6 plants. You can purchase your pepper planter online or drop in like I did to your local Home Depot.

2. Your next purchase is going to be your Jalapeño plants. There is six opening so you can get up to six plants. Remember also you don't need to get all Jalapeño plants you can mix it up. I got 5 Jalapeno plants and a green chili plant.

3. Your last purchase is potting soil. I chose an organic soil, but this can be your preference.

4. Now you can put your TT on the group and start placing your plants in the turvy, be careful because it can be difficult to get the plant to go through the holes.

5. Add soil, you should leave about 2 inches from the top.

6. Hang, find a nice place where your plant will get sunlight

7. Water and wait, it took my plants a few months but Im still getting Jalapeño's into November. Of course I live in AZ where its still in the 80's. But I probably pulled about 50 peppers on in the last month.

Tags: pepper planter, beautiful Jalape, grow beautiful Jalape, Jalape plants, Topsy Turvy

Freeze Broccoli And Cheese Soup

Freeze Broccoli and Cheese Soup

Homemade soups tend to be one of the easiest food items to preserve in the freezer because you don't have to worry about maintaining a firm texture or any distinctive flavors. Broccoli and cheese soup is actually one of the more difficult soups to freeze because of its creamy base. When you freeze items that contain dairy products, they can separate into watery layers, but if you package and thaw this soup correctly, it can withstand the freezing process.

Instructions

1. Prepare your broccoli and cheese soup as directed in your recipe. Let the finished soup sit undisturbed until it completely cools to room temperature.

2. Pour the cooled soup into one large, airtight freezer storage container or several smaller containers. Stop pouring the soup once it reaches approximately 1/2 an inch from the top of the container.

3. Place the airtight containers of soup into your freezer. Store them in the freezer for a maximum of two months.

4. Transfer the frozen soup to your refrigerator when you're ready to use it, then let it thaw completely. Pour the thawed soup into a large saucepan on your stove.

5. Set your stove to "medium" heat. Whisk the soup approximately every five minutes until it is completely heated through (about 20 minutes total).

Tags: soup into, cheese soup, Freeze Broccoli, Freeze Broccoli Cheese, into large, soup into large, until completely

Roast Red Potatoes With Olive Oil & Garlic

Roasting brings out the flavor of new red potatoes. Combining the potatoes with garlic and olive oil provides a richness to the potatoes that they can't achieve on their own. The red skin on the potatoes makes them attractive on the plate. Both new red potatoes and full-size varieties roast well. Though roasted potatoes take some time to cook, the preparation is short. Once they are in the oven, you can work on the rest of the meal.

Instructions

1. Wash the potatoes under cool running water. Scrub any soil from the potato skins with a vegetable brush. Red potatoes have thin skins, so do not scrub so hard that you remove the skin.

2. Place a potato on a cutting board. Cut it into quarters with a chef's knife. Cut the remaining potatoes into quarters.

3. Set a garlic clove on the cutting board. Lay the flat end of the chef's knife blade on top of the clove. Press down on the top of the knife firmly, partially crushing the clove. Remove the knife and slip the papery skin off the clove. Repeat for the remaining cloves. Mince the cloves or leave them whole, depending on your preference.

4. Put the potatoes and garlic in a large mixing bowl. Drizzle 3 tbsp. of olive oil over the potatoes. Mix thoroughly so all the potatoes are evenly coated in the oil.

5. Spread the potatoes out in a single layer on a baking sheet. Sprinkle ¼ tsp. of salt over the top of the potatoes.

6. Roast the potatoes in a 375 degrees Fahrenheit oven for 45 minutes. Poke a potato with a skewer to ensure it's soft and cooked through. If it isn't thoroughly cooked, roast in five to 10 minute increments until the potatoes are tender.

Tags: chef knife, cutting board, into quarters, over potatoes

Use Silicone Baking Pans For Meatloaf

Make meatloaf in a silicone pan.

Lightweight silicone baking pans can go from freezer to oven to dishwasher. The flexible pans release food easily and stack or even collapse for storage. Silicone doesn't retain odors like plastic and distributes heat well for even cooking. However, because of its flexibility, silicone can be hard to handle and you may need to adjust cooking times for recipes.

Instructions

1. Prepare your favorite meatloaf recipe as usual. For example, you could mix 1 lb. ground meat with 1 cup bread or cracker crumbs, 1 egg, ½ cup chopped onion, 1/4 cup ketchup, ½ tsp. Italian seasoning and 1 tsp. Worcestershire sauce. Mix well with your clean hands or a spoon.

2. Place the meat mixture in a silicone loaf pan. Silicone pans are non-stick, so you don't need to grease the pan.

3. Set the filled pan on a cookie sheet and slide it into an oven set at 350 degrees Fahrenheit. The cookie sheet supports the bottom of the pan and makes it easier to get the meatloaf in and out of the oven.

4. Bake for ½ hour. Pull the meatloaf out. If you find a lot of fat floating on top of the meatloaf, carefully pour it off. Check if the meatloaf is done. If it isn't, return it to the oven and check every 10 minutes until it is done. Note the cooking time on your recipe so that the next time you make the meatloaf you will know how long to cook it.

5. Slide the cookie sheet out of the oven, using oven mitts. Grasp the silicone loaf pan by one end. Lift this end and slide your other hand, protected by an oven mitt, beneath the bottom of the pan to support it. Place an empty plate or serving dish over the top of the meatloaf. Invert the pan and plate and carefully remove the silicone pan. The meatloaf should slide onto the plate.

Tags: cookie sheet, silicone loaf

Cook Pork Tenderloin Medallions

Raw Pork Tenderloin

Pork tenderloin is a delicious and lean cut of meat that is simple to prepare. The easiest way to cook pork tenderloin medallions is on the stove top, and once you've mastered the cooking technique then you can adjust seasonings and sauces.

Instructions

1. Unwrap the pork tenderloin and place it on a cutting board. Using a very sharp knife trim away the thin silver membrane on the tenderloin, as well as any visible fat. Discard the trimmings.

2. Hold the thick end of the pork tenderloin firmly with one hand. Using long strokes with your knife, slice the pork tenderloin on an angle into slices that are 1/2 to 3/4 of an inch thick. Set slices aside.

3. Combine the flour, salt and pepper in the zipper bag. Toss lightly to combine. Add pork slices a few at a time and toss until well coated. Set pork medallions aside when coated.

4. Preheat your skillet on a medium-high heat. Add the olive oil and butter, and let melt. Once the fats are bubbling, add the pork slices in a single layer in the pan. Be careful not to crowd the pan or they'll steam rather than brown. Cook for two minutes then turn the slices over and cook an additional two minutes.

5. Remove browned slices of pork tenderloin onto a serving platter and continue to cook in batches until all the pork is cooked.

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Wine Labels

About Wine Labels

A wine label is our first impression of a wine. These labels give us valuable information about the wine we are partaking of. The information included on a standard wine label gives consumers and collectors mandatory and regulated information as well as warnings and more information about the wine itself.

Function

Wine labels are a form of corporate branding used by companies to market a product. The purpose is to give consumers and collectors information in a clear, concise manner. This is one of the ways a wine is evaluated before being purchased. It is the first impression consumers get of a wine before they try it or buy it. Standard information included on a wine label is the country in which it originated, alcoholic degree (percent of alcohol), type of wine, producer of the wine, bottler of the wine, dates and also warnings about the consumption of alcohol by pregnant women.

Considerations

Laws regulations are in place for bottlers and distributors of alcoholic beverages. These laws are in place to give consumers more information but also to give warnings and to create an even market. Wine labels may not say that one type of grape was used when another may have been used as that is considered illegal. Other laws in place for wine labels are that it must state alcohol content, warnings about sulfites, the name and address of the bottler of the wine. These are mandatory regulations set forth by the federal government. Certain words are controlled on wine labels also so that a wine may not be considered of a higher quality than another wine.

Types

Wines will have a front label that carries the name of the company, name of the wine, type of wine and also the date it was bottled in. There are other types of wine labels also found on the bottle. These types of labels are found on the back and neck of the wine. These labels are often optional however some include the mandatory information required by law. A label on the back of the bottle may include what flavors the wine will taste like, how the grapes are grown and a vintage date for the wine. These wine labels may also include what food this type of wine is best paired with.

Features

A wine label can be fancy or simple yet both are valuable to collectors. Some are made with detailed designs and pictures including cars, toys, flowers, animals and art work. Others are made with just the information needed in elegant script along solid colored background. Collectors of wine labels do so for as many reasons as there are collectors. Many like to collect a certain theme featured on wine labels and many others just to remember what types of wine they liked best.

Prevention/Solution

Heavy glues are often used to keep wine labels secure on a bottle. Since wine makers are aware of collectors of wine labels several have started creating special labels for these consumers. They are designed to come off easily since the most common method of removing labels can cause considerable damage. Wine makers have done this as a preventative measure for faithful consumers. It is also a way wine companies market their brands of wine. A variety of wine makers have specialized labels specific for collecting especially around the holidays.

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Reheat Quiches In Microwaves

Reheat a quiche in the microwave rather than the oven if you're short on time.

Quiches contain a mixture of milk, eggs and cheese, and often meats and vegetables, as well, depending on the recipe. Quiche can be stored in the refrigerator or in the freezer. A quiche reheated in the microwave needs to be monitored carefully to avoid it becoming soggy. The crust will not be as flaky when you reheat the quiche in the microwave, but it will allow you to enjoy the dish when in a hurry.

Instructions

1. Thaw the quiche completely before heating it in the microwave. Place the quiche on a microwave-safe plate. Remove any plastic or foil wrapping from the quiche.

2. Set the microwave on the medium-high power setting, which is around 70 percent power.

3. Microwave the quiche for two-and-a-half to five minutes until it is heated thoroughly. The internal temperature must reach 165 degrees Fahrenheit. For best results, microwave the quiche in two-minute intervals to avoid overheating.

Tags: quiche microwave

Make Gouda Cheese

Make Gouda Cheese

Gouda is a type of cheese that is made from cow’s milk. It is named after the city of Gouda in Netherlands, but is widely available internationally. Making your own Gouda can be difficult, so here are some tips to help you along the way:

Instructions

1. In a stainless steel pot, gradually warm the milk until it reaches a temperature of 85 degrees Fahrenheit.

2. Add in the starter culture and mix well. The culture must be evenly dispersed throughout the milk.

3. Dissolve the ¼ rennet tablet into 3 ½ tablespoons of cold water. Pour the rennet mixture into the milk and stir well. Stir the mixture continuously for 5 minutes. Let the mixture sit for 1 ½ to 2 hours.

4. Use a long knife to cut the curd into ½ inch blocks. Let the curds sit for about 10 minutes to harden.

5. Gradually raise the temperature of the curds to 102 degrees. Stir periodically to prevent sticking. This should take approximately 45 minutes.

6. Let the curds settle for a moment and remove three cups of whey (liquid) from the surface. Replace the liquid with 3 cups of 102-degree water.

7. Cook the curds for 45 minutes. During this time, remove 3 cups of whey from the surface and replace it with 3 cups of 102-degree water every 15 minutes.

8. Pour the mixture through a cheese press or mold lined with cheesecloth. If you do not have cheesecloth, one can be improvised from a thoroughly washed, white pillowcase.

9. Apply 20 pounds of pressure for 45 minutes. An easy way to do this is to use bricks that are well wrapped in aluminum foil. Remove the cheese, flip it over and press it at 40 pounds for the next 3 hours.

10. Remove the cheese from the press and let it float in a chilled brine (salt water) solution. You can make this solution by dissolving 1½ cups of salt in 1 quart of water and chilling it in the freezer. Let the cheese remain in the brine for 3 hours. During this time, you should turn the cheese every 45 minutes to allow the rind to develop evenly.

11. Pat the cheese dry with paper towel and refrigerate for the next 25 days to age. During this time, flip the cheese everyday to ensure equal drying. Check for mold daily. If mold is present, wipe it away with a vinegar-soaked paper towel. After 25 days you can either wax the cheese or use it depending on your preference.

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