Sweet and sour favors meld well together and complement the taste of broccoli when combined in a salad. A sweet and sour broccoli salad uses peanuts and raisins with a homemade dressing. The combination of the sweet and sour flavors makes an interesting appetizer, side dish or an adventurous dessert. The salad requires approximately 10 minutes of preparation time and 10 hours of chill time. When finished, the recipe yields six servings.
Instructions
1. Mix 1 cup mayonnaise, 3 tbsp. apple cider vinegar and 3 tbsp. sugar in a small bowl. Whisk the salad dressing to blend the ingredients evenly.
2. Combine 4 cups chopped and steamed broccoli, 1 cup crushed peanuts and 1 1/2 cups red raisins in a salad bowl. Stir with a wooden spoon to mix all ingredients.
3. Pour half of the salad dressing over the ingredients in the salad bowl. Stir with a wooden spoon to coat everything in an even layer of dressing. Drizzle the other half of the salad dressing over the top.
4. Cover the bowl with a sheet of plastic wrap and refrigerate for 10 hours. Toss the salad a second time before serving.
Diced tomatoes are great for salads, salsas and taco toppings
Dicing tomatoes is not an easy task. The seeds and juice in tomatoes can create a slippery surface while the skin can be resilient and cause your slices to look more like craters in the fruit. It is necessary to employ a certain set of skills and tools in order to achieve a precisely diced tomato.
Instructions
1. Sharpen your knife. The best way to keep a tomato under control is to slice it with a very sharp knife that requires very little pressure to begin slicing.
2. Cut the tomato in half from the top to the bottom. This will give you a flat surface to work with.
3. Lay one half of the tomato flat on the cutting board. You can hold it in place with a fork jabbed into the end farthest from you. If you are right-handed, hold the fork with your left hand. If you are left-handed, hold it with your right. This leaves your main hand free to cut.
4. Cut a series of long slices into the tomato from top to bottom. Do not let the slices spread out as you cut. The fork will help hold them in place.
5. Cut a series of shorter slices from one side of the tomato to the other. Do not let these slices--which now are beginning to form long rectangular pieces of tomato--spread apart.
6. Cut across the middle of the tomato half so that your knife blade is parallel with the cutting board. You can hold the tomato in place by pressing gently on the top of the half with your fingers bunched together. When you finally allow the pieces to spread, you will have diced half of your tomato into small, neat tomato cubes. Repeat the process to dice the other side.
Tags: with your, board hold, cutting board, cutting board hold, from bottom, tomato half, your knife
Salads make refreshing side dishes during hot summer months. If you're planning a warm weather event, such as picnic, barbecue, outdoor birthday party or Fourth of July bash, tempt guests' taste buds with a garden-fresh salad. Serve pasta, fruit or vegetable salad as a side to your favorite meat, fish or vegetarian dish. The light salad will balance out hearty or rich meals, while also serving as a palette cleanser.
Honey-Infused Fruit Salad
If you're looking for a light and sweet side salad to accompany an outdoor meal, prepare a honey-infused fruit salad. The sweetness of the honey complements the tart, crisp fresh fruit. To make the salad, fill a large bowl with a variety of melon balls, such as honeydew, watermelon and cantaloupe. Include additional seasonal fruit, such as kiwi, grapes and strawberries. Toss the fruit with several tbsp. of honey and a squirt or two of fresh-squeezed lime juice for freshness and balance.
Garden Potato Salad
Put a fresh spin on traditional rich potato salad by incorporating other garden vegetables into the dish. Create a creamy side salad by slicing boiled red potatoes, carrots, radishes, tomatoes and cucumbers and placing them into a large mixing bowl. Make a tasty dressing by mixing mayonnaise, balsamic vinegar, crushed garlic and a variety of fresh herbs, such as dill and rosemary. To finish the salad, pour the dressing into the bowl of vegetables and stir to thoroughly coat.
Grilled Vegetable Salad
If you're firing up the grill to cook meat and fish for barbecue or picnic guests, throw on a few vegetables to create a side salad as well. Clean and trim or peel garden-fresh leeks, zucchini, eggplant and carrots, brush them with olive oil and grill them until they are tender. Toss the grilled vegetables with a homemade or store-bought pesto sauce featuring fragrant basil and pine nuts.
Savory Watermelon Salad
Shake up your summer dinner party menu by making a sweet and savory watermelon and cucumber salad. To create this refreshing summer side salad, combine diced seedless watermelon, chopped fresh mint and thinly sliced and peeled cucumber in a bowl. Drizzle the mixture with olive oil and freshly squeezed lemon juice as a simple dressing. Toss the salad to coat and sprinkle the top with crumbled goat cheese if you wish.
Though the Aztec culture no longer exists, its influence can be felt strongly through its cuisine. Aztec food is similar to contemporary Mexican cooking, as it uses the same types of seasonings and ingredients. Though you are probably already familiar with such Aztec-derived foods as tortillas and tamales, researching Aztec food will provide a stronger understanding of this cuisine. It may even lead you to try out some Aztec recipes of your own!
Instructions
1. Get to know the native ingredients of the Aztec people. Maize was one of the most important food sources, and beans, quinoa, tomatoes, avocados, chocolate, chili peppers, insects, turkeys and even dogs were other staples. Research the main ingredients online and through books from your local library.
2. Understand how the ingredients were used. For example, maize, pounded into meal and cooked in a variety of ways, was the staple of many dishes. Generally, maize was flattened into tortillas, formed into tamales or cooked as porridge.
3. Examine native cooking methods. Most beans, meat and vegetables were stewed in pots, tamales were steamed over pots and tortillas were cooked over an open flame. Aztec cooking did not use ovens.
4. Identify the role of Aztec food in history and its influence on contemporary cooking. The influence can clearly be seen in Mexican and Southwestern food, but it spreads further than the Americas. There are a number of books that trace the way in which the New World influenced global cooking, and continues to influence it today. Classes in cultural anthropology at your local college can also increase your knowledge of Aztec food.
5. Seek out restaurants specializing in pre-Columbian cooking. Some Central American restaurants and some Mexican restaurants will specialize in recipes that have been around for centuries, and some of these recipes will likely be Aztec in origin. Tamales and tortillas certainly will be! Try an online search for pre-Columbian restaurants in your area.
6. Search for Aztec recipes and try them out yourself! The best way to gain a true understanding of a culture's food is to make it yourself. Search for Aztec recipes online, or seek out pre-Columbian cookbooks.
7. Consider enrolling in a cooking school and seeking out classes in pre-Columbian or Central American cooking.
Tags: Aztec food, Aztec recipes, Central American, Search Aztec, Search Aztec recipes, your local
Perhaps you love frosting but need to monitor your sugar intake for diet or health reasons. Here are some simple recipes for cake icings using sugar free puddings and sugar free whipped topping mix.
What You'll Need
To make sugar free cake icing, you'll need an electric mixer with mixing bowl and a mixing spoon.
Vanilla or Chocolate Cream Cheese Frosting/Filling
Use 1 (9 oz.) pkg. sugar-free chocolate or vanilla pudding and 1 cup (8 oz.) softened cream cheese. Make the pudding according to package directions. Add it to the electric mixer mixing bowl. Add the softened cream cheese and mix well. Use this to frost the cake or as a cake filling.
Cream Cheese Whipped Cream Frosting/Filling
Use 1 envelope of sugar free whipped topping mix and 1 cup (8 oz.) softened cream cheese. Make the whipped topping according to package directions. Add this to electric mixer mixing bowl, then add softened cream cheese. Mix well. Use it to frost a cake or as a cake filling.
Fruit Frosting/Filling
Use 1 (9 oz.) package sugar free vanilla or chocolate pudding, 1 medium can crushed pineapple or other canned fruit, in its own juice, (not syrup) drained, and cut into small pieces (if using other fruit), and 3 envelopes of sugar-free whipped topping mix. Make pudding and whipped topping mixes according to the package directions, then add the pudding to mixing bowl. Fold in fruit and whipped topping. Mix well. Use it to frost cake or as a cake filling.
Variations
Add to any of the frosting recipes: unsweetened coconut; bittersweet chocolate pieces; your favorite chopped nuts; raisins; cranberry raisins; chopped dried fruit of your choice; 1/2 to 1 tsp. of your favorite flavored extract. Experiment with different flavor combinations.
Adding sugar to homemade fruit jams has typically been necessary to achieve a firmly set jam. Instead of making fruit jams with sugar, use special pectin formulated to make fruits into deliciously thick jams without adding any sugar. The taste of the fruit jam without additional sugar is sure to be a wonderful treat.
The Pectin
Visit barryfarm.com (see resources) to purchase Pomona's Pectin. Packages contain pectin powder, calcium powder and complete instructions and recipes for creating a variety of different sugarless fruit jams.
Prepare the Fruit
Use strawberries, raspberries, blackberries, cherries, mulberries or blueberries for fruit jam. Other fruits that are suitable for sugarless jam are kiwi, plums, pineapple, pears, peaches, figs, mangoes and apricots.
Wash all fruits well. Remove any hulls and stems. Peel skins off and slice the fruits. Remove any seeds and pits, if present.
Mash the fruits with a potato masher.
Make Calcium Water
Mix ½ teaspoon white calcium powder and ½ cup water in a small lidded jar. Shake well to combine. This mixture keeps for several months in the refrigerator.
Make the Jams
Make strawberry, blueberry, kiwi, raspberry, blackberry, cherry, plum or pineapple jam by placing 3 cups of mashed fruit and 1/4 cup lemon juice in a sauce pan. Add 2 teaspoons of calcium water and mix well. Measure 1 cup of fruit juice concentrate into a separate saucepan and boil. Pour the concentrate into a blender and combine with 2 teaspoons pectin powder. Process until blended. Heat the fruit and calcium water until it boils and add the juice and pectin mixture. Stir continuously for one minute. Boil again and then remove from heat.
Make cherry, pear, mango, peach, apricot or fig jam by placing 3 cups of mashed fruit and ¼ cup lemon juice in a large saucepan. Add 4 teaspoons of calcium water and mix well. Follow the above directions, except add 3 teaspoons of pectin powder to the fruit concentrate instead of 2 teaspoons.
Yields and Storage
These recipes make approximately five cups of jam. Preserve the jams in a boiling water-process bath for ten minutes or freeze the jams for extended storage. If refrigerated, the jam will keep for approximately three weeks. The jams may change color slightly but this will not affect quality or flavor.
Tags: calcium water, fruit jams, pectin powder, calcium powder, calcium water well
For those of us who just like plain, everyday coffee-flavored coffee, ordering at Starbucks can be an obnoxious ordeal. If all you want is a regular cup of joe, your best policy is to find a gas station or convenience store. But if for whatever reason Starbucks is your only option, follow these steps to decode the language of Starbucks, get your coffee and get out.
Instructions
1. First things first: Figure out what size you want. Starbucks' hot beverages are available in 8oz, 12oz, 16oz and 20oz sizes. To you, these might translate to small, medium, large and extra large. To the Starbucks crew, they are short, tall, grande and venti, respectively.
2. Even though you should be able to just say "coffee" and be done with it, this request will likely lead to a series of annoying questions. Get used to the idea that there will always be at least two kinds of coffee-flavored coffee at Starbucks. The two kinds that they will always have are dark roast and mild roast. Dark roast tastes stronger than mild roast, but mild roast has a slight edge in the caffeine department. Pick your poison now.
3. Decide whether you want it black or with cream. Of course, if you want cream, you have to add it yourself, but this step is here for a reason. At Starbucks, they like to use the term "room" as in "room in the cup for you to add cream."
4. Ok, you're ready. You can go up to the counter now.
5. Word your coffee order in the same order you made your coffee decisions: size, then type, then blackness or creaminess. But be sure to use the lingo. For instance, if I wanted a large, hyper-caffeinated coffee with cream and sugar, I would ask for a "grande mild with room." If I wanted a small, black coffee that tastes like the dregs that settled at the bottom of the pot, I would ask for a "short dark... black." If the order taker asks you any questions in Starbucks lingo, you may have to politely admit that you don't have a clue what he's talking about.
6. After your order is taken, listen carefully to what the order taker screams at the coffee makers. Remember this phrase, whatever it is. This is probably what the coffee makers will scream at you when your coffee is ready.
7. Brace yourself, because your total is forthcoming. What's important at this point is that you get your coffee. Give them whatever they ask for. And as long as you're already overpaying, consider dropping your change in the tip jar. After all, these guys have to spend all day serving people to whom this convoluted ordering system makes perfect sense.
8. Step aside, because you're not getting your coffee yet. Look for the person who was in line ahead of you. He's probably huddled over at the coffee drop-off spot. Wait over there, and listen for the magic words that your order taker shouted a minute ago. When you hear them, go for the coffee cup that accompanied the call. Grab it, make for the door, and remember what you learned should you ever need to rely on this experience in the future.
Tags: your coffee, mild roast, order taker, coffee makers, coffee that, coffee-flavored coffee
The Japanese people have a rich and lengthy cultural history. Many Japanese people place high importance on remembering their past and honoring their ancestors. So it comes as no surprise that many of the favorite foods consumed in Japan's medieval era are still beloved today. The traditional diet of many Japanese people has changed very little: staples such as rice, noodles and fish are the foundation of the Japanese diet.
Influences
The Japanese diet has been influenced by the location and topography of the nation, as well as by religion. Because Japan is an island nation, it is only natural that seafood would play a large role in the diet of many Japanese people. The Japanese to this day eat much less meat as compared with many Americans or Europeans. This is partly because Buddhist principles were a great influence on the Japanese and Buddhists generally frown on the consumption of animal flesh.
Rice
Arguably the major staple of the Japanese diet for centuries has been rice. Rice was introduced to Japan by a group of people known as the Yayoi roughly 2,000 years ago. The Yayoi originally hailed from Korea and northern China. Rice was ideally suited to Japan because of the climate. In addition, rice cultivation can be done on less than an acre of land. A family could easily tend to the rice crop. During the medieval period, land was owned by nobles or shogun. Thus, wealthy people were entitled to a share of the rice crop.
Tempura
When the Portuguese first made contact with the Japanese during the 1600s, a great deal of cultural and gastronomical knowledge was exchanged. The concept of tempura, or deep-fried battered cooking, was something the Japanese developed after coming into contact with the Portuguese. Items often cooked tempura-style include seafood and vegetables.
Vegetables and Fruits
Especially for the peasants during the medieval era, vegetables were an important part of the diet. Like peasants the world over, meat was often too expensive for a peasant family to afford. Vegetables such as bok choy, soy (edamame) and root vegetables such as lotus root or radishes were eaten during the medieval period and are still eaten today. Hardy root vegetables would have been eaten by peasants with enough land to cultivate them. However, rice was still the mainstay of the peasant diet, and the poorest of the poor would have eaten little else.
Umeboshi, the Japanese term for pickled plums, were also eaten during this period, as were mandarin oranges and Asian pears.
Sushi
Sushi was eaten during the medieval period. Sushi originated elsewhere in Asia and arrived in Japan around the eighth century. Nare-sushi was the ancestor of the sushi we know today and was made of salted fish wrapped in fermented rice. The rice was often discarded prior to consumption. Nare-sushi was eaten in Japan for many years, but by the Muromachi period a new type of sushi was becoming popular: seisei-sushi. This was raw or partly raw fish wrapped in rice, eaten fresh. In the Edo Period, which lasted from 1603 to 1868, haya-sushi became popular. This dish is made with unfermented rice tossed in vinegar with fish or vegetables added.
Kamakura banquets
The Kamakura period lasted from 1185 to 1333. During this period, the samurai rose to prominence and usurped the power of the nobles. The court banquets of this period, known as ōban, had a large menu consisting of dried abalone, jellyfish, pickled plums and seasoned rice.
Tea
Tea was introduced to Japan from China at roughly the same time as rice. The most popular tea in Japan in green tea, which is known to have many health benefits.
Tags: Japanese people, during medieval, eaten during, Japanese diet, medieval period, this period
The best way to make soil humus rich is to dig in lots of compost and well-rotted manure. Rich humus soil is black. It holds water, yet is well draining. It is loose and friable, allowing plant roots to grow unrestricted. Soil rich with humus contains many organic nutrients that break down slowly into a form that plants can use. Nutrients from compost and manure build up in the soil, reducing the need for artificial fertilizers.
Instructions
1. Make your own compost or buy it. Compost is available in bags from nurseries. Many landfill sites make compost from organic yard wastes. It is available by the truckload or large container, for a nominal fee.
2. Buy well-rotted manure, which is available in bags from a nursery, or you can get it from a local farmer or horse owner. There is usually no fee since they are glad you are taking it away. Get the manure from the oldest pile in the barnyard. Old manure contains no weed seeds and it will not burn plant roots.
3. Dig compost and manure into the garden before planting. Apply it as a side dressing around the crowns of plants to increase nutrition. Use compost and manure as a mulch to keep down weeds and retain soil moisture. Use as much compost or well-rotted manure as you need to make the soil friable. You can never use too much.
Tags: compost manure, well-rotted manure, available bags, available bags from, bags from
Lox and smoked salmon are both favorites for an elegant brunch.
Both lox and smoked salmon are derived from salmon that live in the North Atlantic and Pacific Oceans, and the Great Lakes of North America. Lox and smoked salmon are commonly served with bagels and cream cheese, and in sushi rolls.
Salmon
Salmon is an oily fish that is high in protein, omega-3 fatty acids and vitamin D. Generally orange to red in color, salmon is a versatile fish that can be served fresh, grilled or smoked.
Lox
Lox, also known as gravlax, is Swedish in origin. To make lox, a salmon fillet is cured in a brine of water, salt and sugar. Lox is a staple in the Ashkenazic Jewish cuisine. In addition to being served with bagels and cream cheese, lox is often served in scrambled eggs and canapes.
Smoked Salmon
Smoked salmon is prepared in a similar manner to lox. Prior to being smoked it is brined. After being brined, the salmon is smoked either using a hot smoking process or a cold smoking process. Cold smoking is the more popular process that tends to result in a subtler smoked flavor and an oilier texture. Hot smoking results in a much smokier taste and tends to be dry in texture due to the higher heat used. Types of smoked salmon include Nova, Scottish and Scandinavian. Smoked salmon can served in canap s, with bagels and cream cheese, on melba toast with lemon and capers, and used in pasta dishes or quiches.
Tags: bagels cream, bagels cream cheese, cream cheese, with bagels, with bagels cream
Let guests and passers-by know you're in the Christmas spirit by decorating your porch. Here are some ideas to get you started.
Instructions
1. Cut a Christmas stocking shape out of cardboard or plywood. Paint and decorate it (and make sure some "gifts" show at its top) and hang it near the front door.
2. Cut a snowman shape out of cardboard or plywood and paint or decorate it for front-porch decor. A real hat and scarf give it a three-dimensional look.
3. Place a potted poinsettia - or several - near the front door. Use real plants if your climate is not too cold for these tropical plants.
4. Purchase a large Santa and have him stand near a couple of twig or wire-frame reindeer.
5. Gift-wrap several empty boxes and arrange a pretty stack near the front door. Use colored plastic wrap and ribbon if your porch is not protected from the elements.
6. Decorate a real or imitation Christmas tree beside your front door. If space allows, flank the door with two trees.
7. Mark the path to your front door decoratively. It will look especially welcoming when bordered by luminarias (traditional candle lanterns) or giant candy canes.
8. Light your porch and walkway to make it safer and more festive for guests who visit during the long nights of the holiday season.
Tags: front door, near front, near front door, your porch, cardboard plywood
Chili blocks are portions of chili that have been frozen. Making chili blocks lets you keep extra chili on hand for much longer than you would be able to store it in the refrigerator. It is a convenient way to store your chili leftovers so they are ready for future meals. Chili blocks also make it easier to transport the soup to events such as cookouts and reunions.
Instructions
1. Cook your beans in a large stock pot with water. Kidney beans are standard for chili.
2. Saute your ground meat. Ground beef is probably the most common chili meat. Add spices as you saute.
3. Chop up your vegetables while the meat sautes. You can use any vegetables you like, but be sure to use green pepper and onion. You don't have to use chili peppers--you can just use chili seasoning. Add the vegetables to the meat to start them cooking or throw them in the stock pot raw. Simmer your chili a little longer if you put the vegetables in raw.
4. Add your meat to the stock pot, along with the vegetables if you've cooked them with the meat. Put in at least one can of tomato soup and fresh or canned diced tomatoes.
5. Add spices and simmer the chili for at least two hours. Stir occasionally.
6. Wait for the chili to cool to room temperature.
7. Place a plastic freezer food bag inside a tall bowl or cup and fold the edges inside out over the bowl. This will keep chili from getting in the grooves of the bag seal and making the bag seal improperly.
8. Ladle the chili into the bag. Do not overfill.
9. Unfold the bag top and seal the bag almost all the way across. Lift the bag out of the bowl and squeeze out excess air to prevent freezerburn. Seal the bag the rest of the way.
10. Repeat Steps 7 through 9 until all your chili is gone.
11. Place your bags of chili flat on top of each other in the freezer.
12. Thaw the chili by cutting the bag away with scissors and placing the chili in a pan. You also can place the bag in warm water to dethaw it.
Tags: your chili, Chili blocks, future meals, future meals Chili, meals Chili
You can use 1 cup of fresh mandarin oranges instead of canned.
Mandarin oranges and cabbage salad is a healthy, flavorful dish to indulge in as a snack, or serve as a side to a larger meal. The salad utilizes simple ingredients to produce a rich taste and interesting textures. Chopped walnuts complement the cabbage and mandarin oranges to pull the dish together. Mandarin oranges and cabbage salad requires approximately one hour and 45 minutes from start to finish. The basic recipe yields four servings.
Instructions
1. Combine 3 cups thinly sliced red cabbage and 4 tbsp. balsamic vinegar in a small bowl. Stir with a wooden spoon to coat the cabbage in the vinegar. Cover with plastic wrap and refrigerate for one hour.
2. Remove the cabbage from the refrigerator and stir. The cabbage should be softened and limp. If the cabbage is still crispy, refrigerate for an additional hour.
3. Add 1 tbsp. sugar, 3 tbsp. walnut oil and 1/2 cup chopped walnuts to the cabbage mixture. Stir with the wooden spoon and cover with a sheet of plastic wrap. Refrigerate for 30 minutes.
4. Sprinkle one drained 8-oz. can mandarin oranges over the top of the salad. Toss with a wooden spoon and serve immediately.
Tags: with wooden, with wooden spoon, wooden spoon, mandarin oranges, Mandarin oranges, Mandarin oranges cabbage, oranges cabbage
Few things taste better or are more satisfying than fresh popcorn on a cold evening or while watching a movie. Whether you're nostalgic for the good old days or you don't have access to a microwave, making popcorn in a cast-iron Dutch oven can be a lot of fun. Make the experience even more enjoyable by asking friends or children to help dish up, season or serve the popcorn.
Instructions
1. Place the cast-iron Dutch oven on a stovetop or other source of heat. Pour 2 to 3 tbsp. oil (such as vegetable or canola) in the Dutch oven. The oil should coat the bottom of the oven. (The amount is flexible.) Add more oil if the bottom of the oven is not completely covered. Do not place the lid on the oven.
2. Turn your stovetop or other source of heat to medium or medium high. The oil should be hot before you add the popcorn kernels. Not sure if your oil is hot enough? Toss in a couple of unpopped popcorn kernels and cover the Dutch oven with the lid. Once the kernels pop, the oil is hot enough. Remove the popped kernels.
3. Add the popcorn kernels you want to pop to the heated oil. A good rule of thumb is about ¼ cup per person. Place the lid on the cast-iron Dutch oven immediately after pouring the kernels into the oil.
4. Stay near the Dutch oven. The popcorn seeds should begin to pop shortly after you place the lid on the oven. Vigorously rotate the cast-iron Dutch oven to stir the kernels. Wear a mitt or use a potholder when handling any part of the oven or lid. Continue to shake or rotate the Dutch oven to stir the kernels as they cook.
5. Listen for the sound of the popping kernels to slow down to 2 to 3 seconds between pops. When the popping stops, immediately remove the cast-iron Dutch oven from the source of heat to prevent burning. Turn off the source of heat.
6. Wait for a minute, then remove the lid of the Dutch oven. Pour the popped popcorn into bowels or scoop it into bowls or paper bags with a cup or ladle.
7. Season the popcorn with salt, butter, chipotle butter, seasoned salt, parmesan cheese or other seasonings. If you poured the popcorn into bags, close the top of the bag and shake the popcorn to distribute the seasonings.
Seafood gumbo is a rich Louisiana-based dish featuring a roux (oil and flour mixture) base and a variety of spicy and savory ingredients. Gumbos typically are bursting with fresh and flavorful items, such as crab, shrimp, oysters, green bell pepper, okra, parsley, garlic, tomatoes and onions. You can make a large batch of seafood gumbo at one time and freeze the leftovers to enjoy later. Store the Southern treat properly to ensure the best taste.
Instructions
1. Cool hot seafood gumbo down quickly to prevent bacterial growth. Fill a sink with ice water and place the pot of gumbo into it for several minutes, or until it is cool. Replace the ice cubes as they melt.
2. Pour the cooled gumbo into a rigid, freezer-safe plastic storage container. Allow a 1/2-inch space at the top of the container for expansion.
3. Using a paper towel, wipe any gumbo off the rim of the container; liquid on the rim might prevent a secure lid seal. Press an airtight lid onto the container firmly.
4. Press a piece of freezer tape featuring the storage date onto the container as a convenient reference.
5. Store the seafood gumbo in a freezer set at 0 degrees Fahrenheit for four to six months.
Salsify is also known as the oyster plant. It complements the flavors of oyster stuffing.
Preparing a savory stuffing filled with oysters is a tradition in coastal communities for the holidays. To complement the sweet taste of the oysters, add salsify to the stuffing. Salsify is known as the oyster plant and is native in North America. This plant, once common around the time of the American Revolution, has become a rarity in grocery stores. You might find it at farmers' markets during the late summer through winter.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit or the temperature for roasting your turkey. Spray the inside of the casserole dish with cooking spray if you will cook the stuffing separately from the meat.
2. Cook the bacon over medium-high heat in a skillet until browned and thoroughly cooked.
3. Add the salsify, onions and celery to the skillet with the bacon and continue to cook until the vegetables become limp.
4. Transfer the bacon and vegetables to a large mixing bowl.
5. Stir the oysters and reserved juice into the bowl, along with the sage, thyme, parsley, paprika, 2 cups of chicken broth, eggs and bread cubes. Mix the ingredients by hand to combine. Add additional chicken broth if the stuffing seems too dry. It should have a moist look without being soggy.
6. Pour the stuffing into the casserole dish or stuff the turkey with it.
7. Bake the stuffing at 350 degrees Fahrenheit for 45 to 60 minutes or until thoroughly cooked. Alternately, cook the stuffing inside the turkey until the turkey and stuffing both register 165 degrees Fahrenheit on a meat thermometer.
Fruit preserved in jelly goes through a boiling process to change its consistency.
Preserving fruit with jellies or jams is a time honored way of using as much of a harvest as possible. The process involves boiling the fruit, and unfortunately foam is produced in the process. This foam is of an undesirable consistency and flavor, and the amount of air it contains can shorten the lifespan of the final product. Skimming this foam off the boiling fruit is a simple way of ensuring it does not ruin your jellies.
Instructions
1. Remove the jam or jelly from heat once the boiling process has finished and the fruit has reduced completely.
2. Cool the mixture for one or two minutes to allow all the foam to settle on top and to avoid burning your hand with steam.
3. Place the ladle or spoon gently under a concentration of foam and lift it out of the jelly mixture and into a storage container on hand. The foam can be re-used later. Do this to each section of foam to remove it all from the surface of the jelly.
4. Microwave the foam in a safe container for 30 to 60 seconds on high to remove the air bubbles. The result is fresh jam or jelly that does not need to be canned but can be used immediately or stored for quick use in the fridge.
You eat with your eyes first, so presentation is an important part of any meal, especially during the holidays. A roast stuffed turkey makes a beautiful centerpiece for any buffet. Serve this stuffed turkey, which as been deboned and stuffed in sections, on a platter with gravy and garnish.
Instructions
1. Let the roast stuffed turkey pieces rest for 15 to 20 minutes after they come out of the oven. This will keep the meat moist and tender.
2. Prepare the gravy for the roasted turkey while it is cooling. Use the pan drippings for extra flavor.
3. Slice the stuffed turkey breasts and thighs into medallions on a cutting board. Make sure your hands are clean before you begin.
4. Arrange the turkey drumsticks and wings on a large serving platter.
5. Place the sliced turkey medallions together on either side of the platter, fanning them out so the stuffing center shows.
6. Pour the gravy into a serving bowl. If you have enough room on the platter, place the bowl in the center. If you don't have enough room just place it next to the platter on the buffet table.
7. Dress up the stuffed turkey with some fresh green parsley and some edible garnish, such as nasturtiums, cranberries, or scallion flowers. Dribble some gravy over the turkey medallions.
Tags: stuffed turkey, enough room, have enough, have enough room, roast stuffed, roast stuffed turkey
If you are on any type of diet, white sauce is not your friend. But the rich, creamy flavor of a good fettuccine Alfredo is hard to resist. With a few modifications, you can make a delicious low-fat version at home. Play with the spices you have in your kitchen. Don't get caught up in the idea that you have to add fat to add flavor. If you like a thicker sauce, mix some flour with a little bit of water and add it to the hot sauce to add texture without many added calories.
Instructions
1. Dice 7 cloves of garlic and chop the parsley finely. Set both aside.
2. Whisk the fat-free half-and-half and the flour in a mixing bowl.
3. Melt the butter substitute over medium heat in a saucepan. Add the garlic and saute until fragrant.
4. Add the flour mixture to pan with the garlic and whisk together. Toss in the parsley and stir to mix.
5. Stir in 1/4 teaspoon each of fresh black pepper and salt, 1 teaspoon onion granules, 1/2 teaspoon garlic powder and two dashes of chili powder, white pepper or cayenne pepper. Whisk all of the ingredients over medium heat, stirring constantly until thickened. Add Parmesan cheese if desired.
6. Taste the sauce and adjust seasoning according to your preference. Serve over noodles or chicken.
Tags: medium heat, over medium, over medium heat, white sauce
Breadmakers are for mixing and baking bread, but they can be used for so much more. Not only a time-saving device, they also help cooks avoid getting their hands sticky in the dough. So crank up your breadmaker and make homemade bread and other delights. Read on to learn make the most of a breadmaker.
Instructions
1. Use your breadmaker to mix and knead the dough for cinnamon rolls, bagels, French bread, croissants, dinner rolls, doughnuts and pizza crust. Some breadmakers have a "Dough Only" setting, but if yours doesn't, just remember to stop the machine after the dough is kneaded.
2. Take the dough out and shape it for whatever recipe you are using, let it rise as called for in your recipe, then bake or deep fry.
3. Mix cookie dough in your breadmaker, spoon it onto cookie sheets and bake cookies in the oven.
4. Make fresh jam in your breadmaker if it has a jam setting.
5. Steam some rice or make Rice Pilaf in your breadmaker following directions included with your breadmaker, but don't wash the rice in the bread pan or you'll ruin the non-stick coating.
6. Prepare meatloaf in some premium breadmakers, including the Zojirushi, following manufacturer instructions.
7. Bake cakes, banana bread, carrot and apple cake by removing the paddle, mixing all ingredients in a mixing bowl, then baking in a breadmaker, first lining the pan with parchment paper. Use the "Bake-Only" function and add an additional 5 minutes to the timer.
Romaine lettuce, as found in Caesar salads, has a high nutrient content.
It may taste like a gourmet creation, but Caesar salad requires basic ingredients that can be mixed within five minutes. The distinguishing components of a Caesar salad include romaine lettuce and a garlic vinaigrette dressing. If you find yourself in a time crunch to prepare a meal, you can purchase pre-made Caesar-flavored ingredients from the grocery store for a quick and easy appetizer or entr e.
Instructions
1. Cut the root of a head of romaine lettuce, using a serrated knife. Discard the root. Separate the leaves of lettuce because dirt tends to get within the leaves. Rinse the lettuce with cold water in a colander or salad spinner. Pat the lettuce dry with paper towels.
2. Chop the romaine lettuce into 1-inch pieces. Place the lettuce in a salad bowl. Pour a pre-made Caesar salad dressing on the lettuce. Grate or shave Parmesan cheese with a cheese grater or serrate knife over the lettuce.
3. Toss the salad with salad tongs to mix the ingredients and coat the lettuce with dressing. Add store-bought Caesar-flavored croutons when ready to serve to prevent the croutons from getting soggy.
4. Top the Caesar salad with fresh ground peppercorn or anchovies. Add grilled steak, chicken or shrimp for a heartier entr e.
Tags: Caesar salad, lettuce with, romaine lettuce, salad with
Olive oil is a healthier alternative to vegetable oil when cooking your favorite meals. You can cook most foods with olive oil and still have it taste good. Olive oil can be used as a additive to homemade salad dressing, can be used to fry foods, and it can be used as a sauce on pasta. The options are endless when you cook with olive oil.
Instructions
1. Place your frying pan on the stove and put it on mid-heat. Putting the frying pan on mid-heat prevents the pan from getting too hot and prevents the splattering of the oil when the food hits the pan. Pour a small amount of olive oil into the pan. The small amount of oil will prevent splattering and injury. You can fry fish or poultry with olive oil.
2. Make salad dressing by adding 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, a pinch of salt and pepper, and mustard. According to the University of Nebraska-Lincoln, you can add garlic powder or sugar for taste. Drizzle your homemade salad dressing over your salad. Squeeze half of a lemon over the salad for added zest.
3. Make pesto for your pasta using olive oil. Use a food processor to chop up parsley, garlic, onions, and thyme. Pour 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar in the mixture and stir everything together until it becomes a sauce. You can pour the pesto over pasta or you can add it to your favorite sandwich.
4. Use extra-light olive oil for baking. Fitnessandfreebies.com states that extra-light olive oil is ideal for baking because it is bland and it doesn't have an aroma. Replace vegetable oil with olive oil in your cake recipe, whether you are making a chocolate or spice cake.
Make healthier ice cream at home using a few common substitutions.
Traditional ice cream is made with a combination of heavy cream, milk, eggs and sugar. Other flavors such as vanilla, chocolate, nuts and spices are added. You can alter the overall fat and sugar content of a classic ice cream, such as vanilla, to create a healthier version that you can feel good about serving to your family and that will still satisfy your sweet craving. Add this to my Recipe Box.
Instructions
1. Prepare your ice cream maker according to the appliance instructions.
2. Combine 2 cups fat-free milk, 1 cup Splenda and 1/4 cup fat-free powdered milk in a sauce pan and bring to a simmer, stirring constantly until the sugar and powdered milk have dissolved. Reduce the heat to low.
3. In a medium bowl, beat 1/2 cup egg substitute with a wire whisk for 2 minutes.
4. Temper the egg substitute by slowly adding 1/2 cup of the warm milk mixture while whisking constantly. Add an additional 1/2 cup of the warm milk while whisking and then add the egg substitute to the sauce pan and stir thoroughly.
5. Turn the burner to medium and stir constantly until the mixture thickens to a custard-like consistency. Remove the sauce pan from the heating element.
6. Split the vanilla bean length-wise with a sharp knife and scrape the seeds from the inside of the bean using the back of the knife. Stir the seeds into the custard mixture and add the actual bean. Allow this to sit for 10 minutes. Remove the bean, but leave the seeds.
7. Stir 1 cup of fat-free half-and-half into the custard until thoroughly combined. Pour the mixture into a container, cover and chill until cold.
8. Pour the mixture into your ice cream maker according to the machine instructions. Some machines require that you completely assemble and run the machine while pouring the custard into the ice cream maker body.
9. Process the ice cream until it is semi-soft, transfer to a freezer safe container and freeze until it is firm. Stir the ice cream every 30 to 45 minutes.
Tags: cream maker, constantly until, cream maker according, into custard, maker according, mixture into
The face of Cider has evolved throughout the years. Cider was originally an alcoholic beverage, its' main ingredient being fermented apples. Later the recipe was changed and carbonation was added to make sparkling cider. Sparkling Cider can be found as a non-alcoholic option at many events such as weddings and new years celebrations. Today there are many variants of sparkling cider flavors being made, giving you many options to please your palette.
Sparkling Apple Cider
Sparkling apple cider is the sweet and simple classic that can be described as apple juice with a carbonation kick. Apples are rich in fiber and vitamin C and are beneficial to overall health. Apples though healthy, are also very high in sugar, in light of this, moderation should be exercised when drinking.
Cranberry Apple Cider
Cranberries and apples combine to make a sweet and tangy sparkling delight. Sipping this flavor down may benefit your body as well as your taste buds. Cranberries are rich in free radical fighting antioxidants and are said to aide with heart health and in fighting off bacteria in the urinary tract, stomach and gums.
Grape Apple Cider
The sweetness of the grape and apple come together to make grape apple cider. White grapes are used to make a lighter, crisp tasting cider white cider, while concord grapes offer a thicker, more pungent flavor reminiscent of traditional grape juice. If you prefer grapes to apples, then the concord grape cider may be the flavor to try, as the concord grapes have a stronger presence.
Sparkling Apple Raspberry
A hint of raspberry flavor compliments the apple in sparkling apple raspberry cider. Raspberries add a fair amount of beneficial antioxidants as well as vitamin K, magnesium, fiber vitamin C, and manganese to this Cider blend. vanilla ice cream serve as a nice compliment to this flavor. Try pouring some cider over a tall glass of vanilla ice -cream for a nice creamy cider.
Tags: Apple Cider, cider Sparkling Cider, concord grapes, fiber vitamin, grape apple
Create a light Thanksgiving appetizer using seasonal fruit.
If you're hosting Thanksgiving dinner, preface the meal with a light and delicious appetizer. Celebrate autumn by using seasonal fruit and other Thanksgiving-inspired ingredients to create tasty snacks. Because traditional Thanksgiving dinners tend to be heavy, rich and filling, serving baked fruit kabobs makes a refreshing twist. Use fresh, high-quality pears and apples for the best taste. Look for ripe fruit without bruises or soft spots when making the taste-tempting treats.
Instructions
1. Soak 12 bamboo skewers in water for an hour so they don't become a fire hazard during baking. Rinse two apples and two pears under running water to remove any bacteria or pesticide residues. Dry the fruit with paper towels. Preheat the oven to 325 degrees Fahrenheit.
2. Cut the apples and pears into 1-inch chunks and squeeze fresh lemon juice over them to keep the fruit from turning brown.
3. Slice a thick 1-pound slab of oven-roasted deli turkey breast, along with a pound of fontina cheese, into 1-inch cubes.
4. Thread the apple, pear, turkey and fontina pieces onto the skewers, alternating the ingredients. Spray a nonstick baking sheet with cooking spray and arrange the kabobs on it. Lightly drizzle the kabobs with olive oil and sprinkle them with salt, ground black pepper and dried rosemary or thyme to taste.
5. Bake the kabobs for five minutes or until the cheese is soft but not melted and the apples and turkey pieces are heated through. The kabobs will yield appetizers for 12 guests.
Tags: apples pears, into 1-inch, seasonal fruit, using seasonal, using seasonal fruit
Hopefully my Grandmother won't be upset with me for giving away her secret family recipe, but this is another one that got me through my poverty-stricken days, since it's fairly cheap.
Instructions
1. In a large pot, begin boiling enough water for all 2 pounds of macaroni noodles.
2. While the water is boiling, dice the green pepper and onion.
3. In a saucepan, put about a Tbsp. of oil and heat it on Low.
4. Cooked the diced vegetables until brown. It should be about time to put the noodles in the boiling water, as well.
5. Be sure to stir the noodles so they don't burn and stick to the bottom.
6. Unwrap every slice of cheese in the package and place them in a large straight stack.
7. Chop the cheese into small squares.
8. When they are soft, strain the noodles in the colander.
9. Pour the noodles from the colander back into the pot you boiled them in.
10. Add the cheese first, mixing as you go. The cheese will begin to melt as you do so.
11. Add in the diced vegetables while stirring, and then stir in both cans of tomato soup.
12. Mix until everything is evenly distributed and the cheese has melted nicely.
13. Spread evenly throughout a large casserole dish and bake at 350°F for 20-25 minutes, or until it reaches your desired temperature and or crispness!
Raw eggs are not safe to eat. The Food and Drug Administration warns against eating raw eggs or eating foods that contain them. Cooked eggs, however, can be a healthful part of your diet.
The Problem
Raw eggs can contain a strain of salmonella, a harmful bacterium that can be transmitted from the hen to the egg before the shell is formed. About one in 20,000 eggs is infected, and there is no way to tell from looking at them.
Effects
Common symptoms of illness from eating raw eggs include nausea, vomiting, diarrhea, fever, chills, headache, muscle pains and blood in the stool.
Prevention/Solution
Only buy eggs from a refrigerated case, and put them away in your refrigerator as soon as possible. When using eggs, be sure to wash your hands, any equipment you use and the counter tops that come into contact with the raw egg with hot, soapy water to prevent spread of bacteria. Cook eggs until they are firm throughout. Dishes containing eggs should be cooked to 160 degrees Fahrenheit. Resist the temptation to taste your cake, pie or cookie batter when you are baking it with raw eggs.
Foods to Avoid
The FDA recommends that people avoid eating foods that contain raw eggs such as Caesar salad dressing, homemade eggnog that is not cooked, mousse and meringue. Commercial versions of these items might be safe if they use pasteurized eggs. Check the labels carefully.
Significance
About 40,000 cases of salmonellosis, the illness caused by eating raw eggs or other contaminated foods, are reported each year in the United States, though the Centers for Disease Control says there might be 30 times more cases that go unreported. Children under 5 years old are five times more likely to get the illness than others. Young children, older people and those with compromised immune systems can have severe infections. About 400 people a year die from salmonellosis.
Tags: eating eggs, eating foods, eating foods that, foods that, foods that contain, that contain, times more
Using a pressure cooker kills the harmful bacteria in food, particularly low-acid canned goods like carrots. The system works very simply. When you seal the cooking pot and bring the water to a boil, the steam inside creates building pressure. The pressure, in turn, yields shorter cooking times at higher cooking temperatures that kill micro-organisms known for illnesses like botulism. With a little know-how you can use your pressure cooker safely and effectively to preserve all manner of foods for your household.
Instructions
1. Familiarize yourself with your pressure cooker. Read over the manufacturer's instructions and follow them for assembling the pot and lid. As you do, check the lid's gasket. It should fit tightly and show no signs of gaps. Also, ensure the vent hole in the lid is clear of any debris by inserting a plastic toothpick.
2. Assemble your jars and lids. Inspect the jars, looking for any cracks or chips. Damaged jars are not suitable for canning. Always use new lids for your jars. Wash everything in soap and water, then rinse with boiling water to make them as clean as possible. Dry before using.
3. Fill the jars following your recipe's directions. Wipe the rim with a clean towel, then place the lids on top. Tighten the lid ring and set the jars aside while you prepare the pressure cooker.
4. Put the cooking pot in the middle of the stove's largest burner with the canning rack in the bottom. Fill it with water, again following the recipe's direction. As a general rule, the longer the suggested processing time, the more water you need. If you've filled the canning jars with cold food, preheat the cooker to 140 degrees F. For hot food, heat the water to 180 degrees F..
5. Put the jars onto the canning rack carefully, keeping them upright. Set the pressure cooker's lid on top so it locks in, and turn up the heat on the burner. When steam comes out of the vent on the top of the lid consistently for 10 minutes, put the gauge in place. Watch the gauge, waiting to see when the system reaches the recommended pressure. Adjust the heat to keep that pressure as consistent as possible. Leave the system at that pressure for the full time suggested by USDA standards for safe canning.
6. Turn off the heat and let the system depressurize. When it the gauge reaches zero, leave the pot sealed for 10 minutes more before removing the lid. Lift the jars out of the pot using the rack handle or jar tongs. Set the jars upright on a flat towel leaving 1 to 2 inches of space in between them.
7. Check the center of each jar's lid once they cool. It should not pop back when pressed. Refrigerate any jars that don't seal properly. Label the rest with the date and product for storage.
Tags: pressure cooker, canning rack, that pressure, your jars, your pressure
Cheese is a staple in many peoples' diets. You can use it to make sauces, melted on top of pizza or simply enjoy it with crackers. Many different cultures have signature cheeses, creating a realm of different flavors, scents, colors, textures and tastes. Non-expert cheese eaters will most likely enjoy mild cheeses that are not overpowering. There are many different mild cheeses to choose from.
Mozzarella
Mozzarella is a traditional Italian cheese with a very mild flavor. It is often used in cooking because it melts easily and has a soft, moist texture. This texture is produced by shaping and kneading the highly-pliable mozzarella curds. Mozzarella is relatively low in fat.
Mild Cheddar
Of all the different varieties of cheddar, mild cheddar has the softest flavor. Mild cheddar is produced around the world, including in the United States, Sweden, Ireland, New Zealand, Austria and Australia. The level of mildness can depend on where the cheese is made, the quality of the milk used and whether it contains other ingredients. Unlike other varieties of cheddar, mild cheddar cheese is aged for less than six months.
Colby
Colby was created in the state of Wisconsin, a cheese center of the United States. Colby is a mild cheese similar to cheddar, but is slightly softer and has more moisture. The curing process is shorter than that of cheddar and other cheeses. Colby cheese is only aged for three months at most, which is the main reason it is so mild.
Brie
Brie is a staple cheese in France. It has a creamy, soft texture and a mild flavor. Most of its light flavor is due to the short aging time: Brie cheese is aged for as little as one month. It has a mildly-flavored floral rind. Brie pairs well with crisp white wines or lighter red wines with fruit undertones. It is best eaten uncooked on crackers or bread.
Queso Fresco
Queso fresco is a white, spongy, mild cheese. It was introduced to Mexico from Spain, and is often used in dishes such as taquitos, tacos and enchiladas. Queso fresco's high moisture content gives the cheese its mild flavor. Varieties made from goat's milk can be even milder. Queso fresco is slightly acidic and has a crumbly, grainy texture.
The simple definition of sauerkraut is fermented, salted, shredded cabbage. It is the oldest form of cabbage preservation and is still a diet staple in many countries. Sauerkraut, which means soured cabbage, is called by other names in many countries, but was brought to the United States by German immigrants and is best known by that name.
History
Although fermentation of cabbage can be found in written records as far back as the 1st century A.D., modern sauerkraut methods date back to the Middle Ages and have been steadily improved on since that time. Once a staple in most farmers' kitchens, today only a few groups of farmers, particularly the Amish and Pennsylvania Dutch, continue to make fresh sauerkraut at home.
Significance
Sauerkraut is high in vitamin C and iron. European medical experts recommended sauerkraut in areas where natural sources of Vitamin C could not be found. Because of its long shelf life, it was a perfect food to carry aboard long sea voyages.
Function
Sauerkraut is often served with pork or chicken. It is a traditional side dish served on New Year's Day and is a required ingredient in a Reuben Sandwich. Sauerkraut can be served raw or cooked, although the raw form has the most health benefits.
Identification
Sauerkraut can readily be identified by the smell. The sour distinctive odor can be overbearing if the food is allowed to stand uncovered for any length of time. The aroma gets even stronger if cooked and may take hours to dissipate from the area where it was prepared.
Misconceptions
Cole slaw is often confused with sauerkraut. Both are made with raw cabbage. The difference between the two is that cole slaw has added vinegar for the traditional acidic taste and sauerkraut is naturally fermented to give it a distinctive flavor and smell.
Benefits
Depending on how it is processed, sauerkraut can be considered either healthy or not healthy. Prepared the old-fashioned way with nothing more than salt, it is a source of both vitamins and minerals. Many new processing procedures include the use of nitrates, which can lead to health problems ranging from headaches to stomach cancer.
Warning
For those not used to eating acidic foods, it is recommended that you begin with small portions to prevent stomach upset.
Spaghetti is a long, thin noodle made from durum wheat flour (semolina), salt and water. Although many speculate that noodles were first created in China, and were a staple in diets throughout the world, spaghetti is known for being an Italian noodle. Traditional spaghetti is served with marinara sauce, but other variations include arrabbiata, puttanesca, pesto, Alfredo and bolognese sauces.
Traditional Spices
For traditional marinara sauces, basic Italian cooking spices are basil, oregano, crushed black pepper, garlic and salt. If possible, use fresh herbs when cooking spaghetti. If you don't have fresh herbs, dried herbs at a slightly larger quantity. For a basic marinara sauce, cook these herbs with tomato sauce. Some marinara recipes call for a pinch of sugar.
Common Variations
To increase the flavor and spice levels of spaghetti, some people add crushed red pepper while cooking the sauce, or sprinkle it on top of the spaghetti when served. Another common spice to increase the flavor of spaghetti dishes is called Spike. Spike is a combination of many different spices, and was created specifically for Italian dishes. Spike should be added during the cooking of the sauce, along with the other spices mentioned above.
Arrabbiata
Spaghetti Arrabbiata is another common Italian dish. Instead of using the basic spices listed above, arrabbiata is made with olive oil, garlic and fresh red chilis. Parsley is a common garnish for arrabbiata sauce.
Alfredo Sauces
Alfredo sauces are cream based and often made with butter and cheese. The basic Alfredo sauce calls for crushed white pepper and salt, but there are some variations that use lemon, lemon zest, a small amount of nutmeg and parsley.
Rice is one of my favorite foods because it's so versatile and easy to prepare. Much as I love plain white rice though, there are times when I crave variety in my rice.
Instructions
1. Rice takes on the flavor of the foods, spices, and herbs that are added to it so that makes it very easy to change the flavor, appearance, and aroma of rice.
Many traditional meals are prepared using flavored rice as the basis of the meal, from cultures as diverse as Japan, China, Italy, Spain, India, and many others. Pepper rice is easily made using hot, freshly cooked rice, which you top with fresh ground black pepper. You will need a pepper grinder for this, as the already ground black pepper in the little metal boxes just isn't the same. Add enough ground pepper to give it taste and color, but not so much that you overwhelm the rice taste itself. See the photo for how your black pepper rice should look.
2. Fresh herbs, finely minced, can also be added to your hot rice. Just add a tablespoon or so, then fold the herbs gently into the rice. I like every herb I've ever tried this way, on hot rice, so pick your own favorite herbs to chop, and then add the herb to hot rice before serving.
3. Another way you can flavor freshly made hot rice is by topping it with the grated rind of either lemon, lime, or orange. You don't need very much either, just about 1 teaspoon to 1 tablespoon of finely grated rind folded into the hot rice is enough. Use organic citrus fruits, to avoid chemicals sprayed on the rinds. Try lemon and/or lime flavored rice with chicken or fish dishes and orange rice with pork and beef recipes.
4. Another way to easily flavor rice is to cook your flavoring right in the pot with the rice as you are preparing it. Substitute some of the rice cooking water with coconut milk, or pineapple juice for example, for a subtle, exotic taste treat.
You can also substitute things like hot green, or jasmine, tea, rose water, or even a small amount of coffee for part of the cooking water you would normally use when preparing your rice. These are delicious and different rice dishes.
5. Then there are the different meat and fish broths that you can substitute for all, or part, of the cooking water you use to prepare your rice in. Both are delicious added to rice.
You can also add a small amount of tamari sauce, instead of salt, to the cooking water as you prepare your rice. This makes a lovely brown colored rice that tastes wonderful.
6. Another way to quickly and easily make seasoned rice is to add a spice or herb to the rice as it is cooking. Using your standard rice cooking recipe, just make the addition of one spice or herb, usually in a very small amount, such as saffron, turmeric, bay leaf, sage, coriander, or cumin.
Usually you would want to use only one herb or spice for each pot of rice. Each herb or spice will impart it's own unique flavor to the rice.
Try some of these ideas to prepare seasoned rice for yourself and you'll see how easy it is to add different tastes, aromas, and even color to your homemade rice.
Tags: cooking water, your rice, black pepper, rice cooking, small amount, cooking water prepare
Beefsteak tomatoes are a summer treasure. To grow the biggest and the best, it can be useful to add some careful pruning to your tomato-care chores. Much as you hates to remove even a leaf from a fruiting tomato plant, removing side-shoots and the blossoms that will not have time to fruit concentrates the energy of a beefsteak tomato plant, producing those luscious large tomatoes it is famous for.
Instructions
1. Before you prune, look closely at how the beefsteak tomato plant is growing. You should begin checking the shape of your plant even before it begins to flower.
2. At this early stage, you should be able to determine what is the main plant stem and what are side shoots. Unlike some other kinds of plants, tomatoes do not benefit from sending out side shoots. A tomato plant relies on staking or trellising for support, not side shoots. Side shoots also do not guarantee more tomatoes--the more energy a tomato plant puts into extra plant-parts, the less energy it has to put into tomatoes. If you see side shoots, cut them off with clippers and throw them away (do not leave them around the plant).
3. Reinspect your plant when blooming begins. During vigorous growth, the plant may have sent out more shoots from close to the base of the stem; valid branches are closer to the top of the plant. Prune off additional side shoots and watch branch-growth.
4. As fruit sets, consider trimming long branches with few or no blooms. Long, rangy branches can grow heavy enough to tear away from plants unless tied, caged, or pruned. Again, plant energy travelling a long way from the main stem will produce smaller tomatoes than energy reaching fruit on shorter branches.
5. The last stage of pruning reflects awareness that fall and frost-dates are getting nearer. If, by early to mid-August, the plant has branches that only have blooms, this is the time to cut them off. Your plant's energy needs to be concentrated on the big, ripening fruit it already has.
6. Pruning is one of a gardener's more challenging activities. Especially with tomatoes, the debate over whether more tomatoes will join the yield makes it hard to cut back healthy plants. Raising beefsteak tomatoes, however, necessitates pruning to produce those juicy whoppers.
Tags: tomato plant, side shoots, beefsteak tomato, beefsteak tomato plant, plant energy, side shoots, your plant
Chile has an ideal climate and terrain to grow wine grapes. With nearly 500,000 acres of vineyards, it produces a wide variety of grapes for domestic wine production and export.
History
Farmers have cultivated wine grapes in Chile since the mid-1500s, when Spanish conquistadores brought vinifera (wine-grape) vines and seeds to the region. Today, Chile is known for producing large crops of wine grapes and exporting good-value wine.
Red Grapes
Chile's vineyards produce mostly red-wine grapes. Cabernet Sauvignon, Carmenere and Merlot are the main varieties.
A Rare Grape
Carmenere has become Chile's most-notable wine grape. In the early 1990s, a French oenologist discovered that many of the grapes that had traditionally been called Merlot in Chile were actually a related grape, originally from France, called Carmenere. Because a widespread phylloxera infestation wiped out Carmenere in Europe in the late 1800s, Chile now produces almost all Carmenere grapes grown worldwide.
Pais
Pais, a rustic red grape related to California's Mission grape, is also grown widely. Vintners use it to make a simple bulk wine for domestic consumption.
White Grapes
Sauvignon Blanc is by far the most common white-wine grape in Chile. Moscatel Alejandria, Riesling, Gerwurtztraminer and Viognier are grown in much smaller quantities.
Salmon contains vitamins and minerals to make a healthy meal.
Whether it's farmed or wild, fresh or frozen, salmon makes a healthy meal thanks to the Omega-3 fatty acids and array of vitamins (including D and A) and minerals it contains. While there are a variety of ways to prepare this fish, using a mayonnaise dill sauce gives it a whole new dimension. You can create it using items that most people already have in their fridge or pantry.
Instructions
1. Preheat oven to 375 degrees F. Line a baking pan or cookie sheet with aluminum foil and spray with cooking spray. Place four salmon filets in the pan.
2. Mix mayonnaise, melted butter, dill, parmesan cheese and lemon juice in a small mixing bowl until thoroughly blended. Spread mixture evenly over each salmon filet.
3. Slice small onion into curls and place two or more curls on top of each filet.
4. Place a small number of almonds over each filet.
5. Cover the pan loosely with a piece of aluminum foil. Bake covered for 40 minutes. Remove foil and broil for two to five minutes. Remove from oven and serve.
Tags: aluminum foil, each filet, healthy meal, minutes Remove, over each
When preparing food for a brunch, casseroles are a common favorite. They are easy to make and are usually prepared a day in advance. This brunch casserole includes all of the breakfast favorites in one dish. It is a healthy and filling meal that is sure to be a crowd favorite.
Instructions
1. Grease pan. Using one end of the stick of butter, grease the bottom of the 9-by-13 baking dish.
2. Position the bread. Remove the crust from the bread slices. Put a single layer of bread in the bottom of the pan.
3. Layer. Cover the bread with the cubed ham and cheese. Create a second layer by placing the remaining bread slices on top.
4. Whisk. In a large glass bowl, whisk the eggs, milk, onion salt and mustard. Pour over the bread.
5. Chill. Cover with foil and set in refrigerator overnight.
6. Create topping. In a mixing bowl, add the cornflakes. Pour melted butter over the cornflakes and mix well.
7. Cover. Cover the top of the casserole with the cornflakes. Crumble the cooked bacon and sprinkle over the top. Bake for 1 hour at 350 degrees.
Nutmeg is the seed inside the fruit of the nutmeg tree. The whole seed lasts indefinitely in an airtight container, stored away from sunlight. The ground nutmeg found in the spice section of your grocery store deteriorates and loses its flavor rather quickly, so the whole seed is preferred by many chefs. Grate the amount you need from the seed and retain the rich aromatic flavor of the nutmeg.
Instructions
1. Find whole nutmeg in most grocery stores in the spice section. If it isn't available at your store, order it online.
2. Choose the kind of nutmeg grater that best suits your needs. The hand graters are small and handy to use. Some of them have a small area to store a nutmeg seed, which is convenient because you usually don't use a whole seed for one recipe. The grating edge has coarse, sharp raised holes and works like most other graters.
3. Run the nutmeg seed in a downward motion over the grater, repeating this process until you have grated the amount you need.
4. Decide whether you want to use a mill instead of a hand grater. They are easier on the knuckles and come in a variety of shapes and sizes. Some of the mills are loaded from the top while others are loaded from the bottom. If you are using the bottom loading variety, place the nutmeg inside the mill with the pointed end facing the inside of the mill, press the grating disk back on and lock it into place. By turning the crank clockwise, you cause the grating disk to shave the hard nutmeg seed into a semi-fine texture that is usable in baking and cooking. With the top loading mill, the placement of the nutmeg isn't as important.
5. Clean your hand grater periodically with a stiff brush, soap and water. Follow the manufacturer's instructions for cleaning the mill type graters.
Tags: whole seed, amount need, grating disk, hand grater, inside mill