Deviled Egg Ingredients

Every cook has her own recipe for deviled eggs and the ingredients can vary greatly.

Deviled eggs are a common dish served in many homes and restaurants throughout the world. They are often served as an appetizer, side dish or placed on top of green salads and potato salads. Every cook or chef his own favorite recipe and there are countless variations for deviled egg ingredients used in the recipes.

Basic Deviled eggs

Deviled eggs are made from hard boiled eggs that are cooled, peeled and cut in half lengthwise. The egg yolks are removed and mashed up in a bowl with salt, pepper, mayonnaise and/or mustard. The egg whites are filled with the egg yolk mixture and placed on a serving plate. The deviled eggs are then chilled in the refrigerator before serving.

Spices and Herbs

When a cook prepares deviled eggs, she often likes to add her own spice and herb ingredients. Some of these spices and herbs used as deviled egg ingredients are chili powder, garlic, basil, dill, celery seed, chives, cilantro, fennel, tarragon, and marjoram. Worcestershire, vinegar, sour cream, butter and hot sauce are also ingredients found in deviled egg recipes.

Deviled Egg Ingredients

Various additional finely chopped ingredients are often used in a deviled egg recipe such as cheese, spicy or hot chili peppers, red or green bell peppers, onions, celery, carrots, radishes, green or black olives, tomatoes, cucumber and spinach. The ingredients that can be found in deviled egg recipes are endless.

Meat Ingredients

Some cooks and chefs add different types of finely chopped cooked meats to the yoke filling for deviled eggs. These meats may be anchovies, scallops, shrimp, crab, oysters, ham, bacon or bacon bits, sausage, chicken, turkey, hamburger, steak or other types of meats.

Deviled Egg Garnishes

Most chefs and cooks have their personal choice of ingredients used for garnishing the top of deviled eggs. They may include seasoned salt or pepper, red pepper flakes, chili powder, paprika, freshly minced parsley, chives or other herbs, grated cheese, finely chopped green onions or bell pepper, small whole shrimp, bacon bits, and seasoned bread crumbs.

Tags: deviled eggs, finely chopped, bacon bits, chili powder, Deviled eggs, Deviled Ingredients, deviled ingredients

Freeze Sweet Potato Fries

Sweet potato fries are a sweet tasting side dish. You can find them at local restaurants or you can make your own. Once you have fried up a batch of sweet potato fries, you can make the leftovers last longer by freezing them. Sweet potatoes can be stored in your freezer for up to six months and reheated in your oven for a fast side dish.

Instructions

1. Remove a sheet of wax paper, pulling the sheet out over the baking sheet in until it is 1/2-inch over the end side. Rip off the wax paper from its container and place it onto the baking sheet, letting the extra 1/2-inch hang off the raised sides.

2. Place the sweet potato fries onto the wax paper in a single layer. Space them evenly apart on the sheet, giving them roughly 1/4-inch of space around each other. Fold the overhanging ends of wax paper up.

3. Insert the baking sheet with the sweet potato fries into your freezer. Wait three hours for the fries to freeze.

4. Open the plastic zip-top freezer bag and place it on your counter or table. Pick up the frozen sweet potato fries by pulling the ends of the wax paper into a tube shape. Angle the wax paper tube towards the opening of the plastic freezer bag. Pour the sweet potato fries into the bag, guiding them with your hand. Seal up the freezer bag and place in your freezer to save until you want to eat the fries.

Tags: potato fries, baking sheet, sweet potato, sweet potato fries, your freezer, ends paper, freezer place

Panfry Cheese

A variety of cheeses can be pan fried.

Have you ever eaten pan-fried cheese and wondered just how it was made? Making pan-fried cheese correctly is a delicate process, but it can be done at home even if you are not a professional cook. The short time it takes to pan-fry cheese will make you want to cook it again and again, and try many different cheeses.

Instructions

Instructions

1. Using the knife and cutting board, cut the cheese into cubes roughly two by two centimeters (See Reference 1).

2. Place the frying pan on the stove and pour a thin layer of olive oil over the pan. Turn the heater onto medium or medium-high. Be sure the frying pan you use is a non-stick frying pan. If not, a lot of the cheese will easily get stuck on the pan (See Reference 1).

3. Heat the olive oil for a few minutes (See Reference 1). Once it starts fizzing, it's time to cook the cheese.

4. Carefully place the cheese cubes into the frying pan.The cheese should begin to bubble.

5. Cook for roughly three to five minutes, flipping each side once or twice to ensure even cooking. Stop the burner once the cheese has turned to a slight, golden-brown color (See Reference 2).

6. Take the cheese out of the frying pan and place on a paper towel in order to soak off the extra oil (See Reference 1). By now the cubes should be crispy and ready to eat!

Tags: cheese will, frying cheese, pan-fried cheese

Keep Cheese Fresher Longer

Cheese can become moldy and inedible when it's exposed to air for too long, and the wrapper it comes packaged in usually isn't sufficient to protect it. Whether you have a thick slab of cheddar or thin slices of swiss, here are some tips on keeping your favorite type of cheese fresher over time.

Instructions

1. Clean and dry the plastic containers. Make sure that the plastic containers you use are free of moisture after cleaning them, so after you rinse them with water, dry them using a paper towel.

2. Soak a few sheets of paper towels in white vinegar by dropping a few spoonfuls of white vinegar onto the paper towel sheets. Then let it set.

3. Wrap the cut cheese in the vinegar-laced paper towels. This acts as a protective barrier for the cheese and can help preserve the cheese without ruining its natural flavor. However, you may not want to use vinegar on softer cheeses; if not, wrap the cheese in saran wrap or foil before refrigerating.

4. Place the wrapped cheese in a plastic container. This will prevent other odors from being absorbed into the freshly cut cheese.

5. Leave the cheese in the refrigerator. Cheese stored at room temperature will age faster, so keep cheese in the refrigerator until it's ready to be served. Still, you can choose to serve cheese at room temperature as this improves the overall taste.

Tags: cheese refrigerator, paper towel, paper towels, plastic containers, room temperature

Uses For Sofrito

Sofrito is a mixture of finely chopped vegetables and herbs that are lightly sautéed in oil, then pureed into a sauce. It is very common in Latin American cuisine and generally contains peppers, garlic, tomatoes, onions and fresh herbs, but many chefs create their own variations. Sofrito serves as a base for a variety of dishes and can be used in many ways.

Seasoning

A batch of sofrito offers many possibilities. There are no firm guidelines for using sofrito, so its versatility allows for creativity in the kitchen. Sofrito can be used as a flavor base for one-pot dishes. Add sofrito to simmering soups or stews to season them without using additional spices. Starches, especially beans or rice, pair well with sofrito. Stir 2 tbsp. (or more if you want a stronger taste) into prepared beans or rice.

Sofrito can be incorporated into meat, poultry or seafood dishes by coating the uncooked dish with sofrito. Let the sofrito marinate the meat for 30 minutes or up to 24 hours. Prepare the meat according to your desired cooking method and spoon sofrito over the top as a sauce. Sofrito also works well as a condiment served on the side of any type of dish that needs a little extra flavor.

Big Batches and Storing

Sofrito is generally made in large batches so a chef can always have it on hand in the kitchen without having to go through the process of making it for every meal. After you chop and sauté your chosen ingredients, place them in a food processor and blend for 10-second increments until you get the consistency you prefer. Allow the sofrito to cool, then pour it into an ice cube tray and freeze. This method is best for whenever you want to add quick flavor to dishes. Just add a frozen sofrito cube into simmering dishes until it melts.

If you want to store leftover sofrito to use in larger amounts, pour cooled sofrito into a plastic freezer bag. Squeeze any excess air out of the bag and tightly seal it. Lay the bag flat in the freezer so the sofrito distributes evenly throughout the bag and freezes into a flat sheet. Defrost the sofrito by placing the bag in your refrigerator until it thaws, then heat it on your stove top until warmed through. This storage method is optimal for when you want to use sofrito to pour over meat, a starch or vegetable dishes as a sauce, condiment or marinade.

Tags: beans rice, with sofrito

Sangria Serving Ideas

A punchbowl filled with fruit and sangria creates a festive atmosphere.

Sangria is a festive wine punch that can be made from a variety of different ingredients. Aside from the red or white wine base, spices, sugar, fruit and other sweet alcohol is added to create an exotic cocktail. Preparing a large batch of sangria is an inexpensive option when planning a party. Colorful pitchers of fruit laden sangria can also be a decorative party accent.

Garnish Glasses

Spear sliced fruit on toothpicks or kabobs. Use apples, strawberries, blueberries, oranges, lemons, limes or skewer melon balls. The fruit can be frozen before placed into individual glasses to serve. Freeze fruit juice in ice cube trays for colorful cubes that the sangria can be poured over.

Garnish the sides of the glasses with sliced fruit before serving. Citrus fruits can be paired with white wine sangria, while apples work well with red wine based sangria.

Use a variety of glass sizes when serving sangria. Wine glasses are appropriate, but tall thin glasses, punch glasses, mugs or shot glasses can also be used.

Punch Bowl

Fill a punchbowl with sangria to serve at a party. Include a ladle so that guests can help themselves throughout the event. Add ice or frozen cubes of fruit juice to keep the drink consistently cool. Thinly sliced oranges, lemons and limes can float on top, while alcohol soaked berries and cut up peaches can be stirred into the bowl. Scoop up a few pieces of fruit while serving.

Warm Sangria

Spicy or apple flavored sangria can be served warm. Heat the sangria in a saucepan with a few slices of citrus fruit, apples and cinnamon sticks for an intense flavor. Include other spices such as nutmeg or vanilla beans to taste. Warm sangria can be served in mugs with a cinnamon stick or skewer with apple slices.

Gelees

Make an upscale version of the jello shot with sangria. Layer unflavored gelatin mixed with sweet wine with slices of grapefruit, oranges and lemons. After cutting into squares, these gem-like dessert shots can be placed on a serving platter and offered to guests.

Tags: oranges lemons, fruit juice, lemons limes, oranges lemons limes, sangria served

Dehydrate Edamame

Edamame are rich in protein and essential amino acids.

Making the food dollar stretch is a common goal. Figuring out use that dollar to take advantage of a good sale on produce means that either you have to invite a crowd over to enjoy the bounty, or you must figure out a way to enjoy some of that produce at a later time. Freezing and canning are one way to preserve vegetables, and dehydrating is another method. Edamame dehydrates well and remains flavorful for months after it's preserved.

Instructions

1. Fill a stockpot about two to three inches full of water and fit the steamer basket into the pot. Make sure that the water does not touch the underside of the basket.

2. Pour the edamame pods into the steamer basket and distribute them evenly around the basket.

3. Fit the lid on the pot and bring the water to a boil.

4. Steam the edamame on high for about five to seven minutes.

5. Preheat the oven to 140 F.

6. Remove the steamer basket and allow edamame to cool for two to three minutes.

7. Hold the top of an edamame pod in one hand as you squeeze from top to bottom with your other hand, dropping the edamame into a bowl. Continue until all the edamame are removed from the pods.

8. Spread the edamame in a single layer on cookie sheets and sprinkle them with salt.

9. Place cookie sheets into the oven and leave the door ajar two to three inches.

10. Position the fan so that it blows directly into the open door.

11. Dry the edamame for eight to 10 hours, turning them every few hours with a spatula to dry them thoroughly.

12. Remove from the oven and store in airtight containers in a cool, dry place.

Tags: steamer basket, cookie sheets, three inches

Properly Eat Jerky Chew

Shredded jerky, known also as jerky chew depending on the brand, is made from shredded beef that has been marinated and seasoned and then dried to bring out the sweet and savory flavors of the beef and spices. When we see jerky chew, some become confused on eat this delicious treat. Any type of beef jerky has been made to be savored when eating. Eating jerky chew enables the user to enjoy the novelty of carrying a chew can with no legal limits on the use of the product inside.

Instructions

1. Open the can of jerky chew. Take a pinch of jerky chew out of the can; place it into your mouth. Some people place it in between their gum and cheek; others just place it in their mouth.

2. Suck on it and savor it until the flavor begins to diminish. You can spit the juice out like regular tobacco chew, but most often people swallow the juices.

3. Chew the jerky chew; repeat as many times as desired until you have had your fill of jerky chew.

Tags: jerky chew

Summer Fruit Salad

A summer fruit salad is a classic summertime food, made from the abundance of refreshing, flavorful fruits of the season. Easy to make, simple fruit salads make great additions to any meal and are enjoyed by everyone. Fruit is a healthful choice year-round, but most reach their peak ripeness in the summer months.

Features

A fruit salad can consist of many different colors, shapes and flavors depending on which seasonal fruits you choose. It's a simple dish that anyone can make. It's suitable for any occasion and any meal. The summer months offer the largest selection of refreshing fruits (everything from citrus to melons to pineapples), allowing for many healthy food options and dessert alternatives. As a kid friendly dish, it's easy for young ones to help make the fruit salad and enjoy eating it.

Types

You can create different types of summer fruit salads by playing with flavors and ingredients. Interchange different fruits, juices and herbs (basil, mint, citrus rind). Enjoy the multitude of flavorful, ripe fruits available in the summertime--such as plums, nectarines, peaches, berries (strawberries, raspberries, blackberries, blueberries), kiwi, mangoes, star fruit, and melons (cantaloupes, watermelons, honeydew).

Make a "peach and strawberry fizz" salad with peaches, mangoes, strawberries, citrus segments, and zests. Marinade with a sauce made from peach schnapps, strawberry puree and simple syrup. Mix an "all-berry salad" with raspberries, blackberries, blueberries, and strawberries, tossed in a clover honey. Or make a "chilled melon salad" with cantaloupe, watermelon and honeydew. Top this with a fruity sorbet

Function

Be creative with your fruits! One of the benefits of a summer fruit salad is that it makes a great addition to any meal. Use your fruit mix as a parfait and add it to yogurts, as an ice cream topping, or as the innards of a pie or fruit tart. Add a couple teaspoons of sugar to your sliced fruit and let it macerate over-night to create its own juice and blend the fruit flavors of your salad.

Think of presentation and use a wide-variety of colors and flavors. Hollow out a watermelon and serve your fruit salad in the rind. Gift an edible arrangement. Use your fruits as a garnish or decoration in addition to a tasty treat.

Benefits

Eating five servings of fruit each day is recommended by the United States Department of Agriculture, and it's a part of a well-balanced diet. However, they also suggest that, if you eat more fruit, you are only adding extra health benefits to your regime.

A summer fruit salad is packed with vitamins, minerals and beneficial nutrients. Fruits are fat free but offer energy building calories, fiber and protein. They offer healthful antioxidants, daily requirements of vitamin C and average about 80 percent water, which is beneficial to keeping your body healthy and hydrated.

Potential

Fruit salads don't have to just be a summer treat, they should be a part of your year-round diet--however, the most flavorful and colorful assortment of fruits are available in the summer. Take advantage of this fact! Mix fruits you've never tried before. The guava is one of the most healthful fruits you can eat, but few have tried it. "Go green" and grow your own fruits at home; strawberries, blueberries, watermelons and apple trees are durable fruits that you can easy add to your garden (some grow over time). Ferment fruits for vinegars or wines, or simply add a few berries to a glass of champagne. Fruits are a healthy part of your daily diet and summer fruit salads make a refreshing treat for everyone.

Tags: fruit salad, summer fruit, fruit salads, salad with, your fruits, blackberries blueberries, fruit salads make

Make Snow Peas With Sliced Almonds

Make Snow Peas With Sliced Almonds

Crunchy snow peas and lightly toasted sliced almonds are a perfect match and a subtle contrast in textures. Best of all, they take only about 10 minutes to prepare. Serves 4 as a side dish.

Instructions

1. Bring two or three quarts of lightly salted water to a boil.

2. Fill a large bowl half-full with ice and then fill bowl with water to the halfway mark.

3. Place the snow peas in the boiling water until cooked through but still firm to the bite - about 2-3 minutes.

4. Test peas for doneness by removing one with a slotted spoon, dunking it in the ice bath and tasting it.

5. When the peas are done, remove them with a slotted spoon and dunk in ice water bath.

6. Let peas cool completely, then drain and set aside until almonds are toasted.

7. While peas cook, heat the oven to 325 degrees.

8. Spread the almonds in a single layer in a baking pan or a dry, ovenproof skillet - preferably nonstick. Place in the oven.

9. Cook until almonds begin to turn golden around the edges and smell toasted. Check almonds after about five minutes. Don't let them burn.

10. When almonds are done, remove the pan from the oven and carefully add the peas and butter.

11. Place skillet on a burner over low heat and stir constantly until peas are warmed through.

Tags: about minutes, done remove, Make Snow, Make Snow Peas, Peas With, Peas With Sliced

Make Buffalo Mozzarella Cheese

Who does not love mozzarella cheese? It is great to eat on its own or with a little basil, vinegar, oil and tomato. We melt it on our sandwiches and use it on our pasta. Fresh mozzarella does cost a pretty penny though but you can make your own fresh buffalo mozzarella at home in 30 minutes or less.

Instructions

Making Buffalo Mozzarella

1. Crush the rennet tablet into a fine powder and add to the water so it dissolves.

2. Place your non-reactive pot on the stove and pour in your milk.

3. Turn the stove to medium high heat and sprinkle the citric acid over the milk and stir several times.

4. Place your thermometer into the milk and heat it 88 degrees. At this temperature the milk will begin to curdle.

5. Add the water and rennet solution and continue to slowly stir the entire mixture every few minutes until your thermometer reaches 105 degrees. Turn off the heat. Large curbs will soon appear and separate from the whey (that is the clear and somewhat greenish tinted liquid).

6. Using the strainer remove the curd and place into your glass bowl.

7. Using your hands press down onto the curds using gentle pressure and pour off as much of the whey as you can.

8. Using your microwave, place the curbs on high for 1 minute. Drain off the whey and using a spoon form the curds into a ball until cool.

9. Place back into the microwave on high for 35 seconds and drain off the whey and rework into a ball until cool and repeat.

10. Turn your stove on to medium heat and replace the whey and using your thermometer heat it to 175 degrees.

11. Knead the cheese like you are kneading bread dough and continue until it is smooth. When the cheese reaches the ability to be stretched like taffy you are done. You may add salt here when you are kneading and stretching.Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.

Tags: your thermometer, ball until, ball until cool, Buffalo Mozzarella, heat degrees, into ball, into ball until

Uses Of Pumpkin Guts

The part of the pumpkin you scrape out when making jack-o-lanterns has many uses.

Pumpkin carving can be a lot of fun, but much of the pumpkin can go to waste if you're not creative. The flesh is often used to make a puree for a pie or some other treat, but you may wonder what to do with the stringy pumpkin guts. When carving a pumpkin for Halloween, don't throw out the pumpkin guts; put them to some unexpected uses around the house.

Roast the Pumpkin Seeds

Roasted pumpkin seeds are a healthy, low-calorie snack.

You can roast the pumpkin seeds for a healthy autumn snack. Pumpkin seeds are high in a number of vitamins and minerals and low on calories. To roast, start by rinsing all the stringy goo off the seeds with warm water and let them dry out on paper towels for an hour. Preheat the oven to 275 degrees Fahrenheit. Meanwhile, toss the seeds with a little bit of melted butter, maple syrup, cinnamon, salt and sugar in a small bowl. Place the coated seeds, separated, on a cookie sheet. Let them roast for an hour, or until slightly brown and aromatic. Open the oven and stir the seeds with a spatula or wooden spoon regularly while roasting to prevent sticking or burning.

Feed it to Your Pets

A moderate amount of pumpkin guts is a healthy treat for pets.

Animals love pumpkin guts, and you don't have to do any cooking to make them edible for pets. The vitamins and minerals that make pumpkins good for us are good for them too. Dogs, rabbits and guinea pigs are the heartiest pumpkin eaters. Use moderation, though, because pumpkin can work like a laxative for some animals.

Bake Pumpkin Gut Bread

Substitute pumpkin guts for grated zucchini in a quick bread recipe.

Pumpkin guts have a very similar consistency to grated zucchini, and can be substituted for zucchini in a quick bread recipe with excellent results. The traditional ingredients of zucchini bread, such as cinnamon and chopped walnuts, work well with the pumpkin flavor. Keep in mind that pumpkin guts have a slightly stronger flavor than pumpkin puree. Remove the guts from the pumpkin, and separate all the seeds out with a fork. You can then roast the seeds, and substitute the pumpkin guts in your favorite zucchini bread recipe.

Mix Up a Beauty Treatment

Make a pumpkin scrub for use in the shower.

Pumpkins are rich in vitamins A, C and E, which all contribute to healthy skin. You can make a pumpkin body scrub using the guts of your carved pumpkin. Puree the stringy part of the pumpkin in a food processor. Grind up plain roasted pumpkin seeds using a coffee grinder. Slowly incorporate both ingredients in a medium bowl, alternating puree and ground pumpkin seeds, until you get the desired texture. Add coarse sea salt if there are not enough seeds to make a good exfoliator. Keep in a tightly sealed glass jar in your fridge, and use in your next shower. Or, if you don't mind being sticky, just use the puree as a face mask, letting it soak into your clean skin for 15 minutes before rinsing it off.

Tags: pumpkin guts, seeds with, bread recipe, guts have, pumpkin seeds, grated zucchini

Raw Vs Pasteurized Cheese Health Benefits

Raw Vs. Pasteurized Cheese Health Benefits

Cheese is made with a variety of milk products, including the milk from cows, goats and sheep. Cheese is also made with raw milk in addition to pasteurized milk. While raw milk cheese production is tightly controlled, there are health benefits when compared to pasteurized cheese.

Beneficial Enzymes

Raw milk cheese has many enzymes, including lysozyme, that are destroyed in the pasteurization process. Lysozyme breaks down the cell walls of dangerous bacteria.

Beneficial Bacteria

Lactobacilli, found in raw milk cheese, is a bacteria that breaks down lactose. Lactose intolerance, the inability to digest lactose, causes digestive upset. Studies show that 80 percent of people with lactose intolerance were able to tolerate raw milk dairy products like cheese.

Vitamins

Heat pasteurization destroys important vitamins. Raw milk cheese contains up to 10 percent more vitamin A and up to 20 percent more vitamin C than pasteurized cheese.

Conjugated Linoleic Acid

Raw milk contains conjugated linoleic acid, which studies show helps fight cancer and speed weight loss.

Availablity

Pasteurized cheese is readily available at supermarkets. The sale of raw milk is illegal in most areas. Raw milk cheese that has been aged 60 days is available in some areas.

Tags: milk cheese, breaks down, Cheese Health, Cheese Health Benefits, made with

The History Of Mole Sauce

When is a sauce more than a sauce? When it is a mole sauce, a concoction indigenous to Mexico that often contains many unique ingredients and has a rich, velvety texture. Mole sauce's sophisticated blend of flavors earns it the right to be served as an entree, sometimes with a mere sprinkling of chicken or cheese on top, and with fresh tortillas and rice on the side for mopping it up.

History

Historians dispute the true origins of mole sauce. One version has it that, in the sixteenth century, the nuns at Puebla's Convent of Santa Rosa discovered that the Archbishop was en route for a visit. They scrounged around the kitchen to find food to serve him, but found little to offer. They prayed until an angel appeared and directed them to combine a seemingly random assortment of ingredients, including unsweetened chocolate, roasted chili peppers, walnuts, stale breadcrumbs, chicken stock and about 20 more items, resulting in a dark mole sauce. Another version states that Montezuma, the Aztec king, served mole to the Spaniards when they first arrived to his kingdom.

Types

In southern Mexico, where mole-makers called "molinos" roast and hand-grind many ingredients, everyone has a favorite mole recipe. Black mole, containing chocolate, reigns as the most favorite version. Other common types of mole sauce include red, yellow, "coloradito" (deep red) and green. Among the more exotic versions are "manamanteles," or "tablecloth-stainer," "castillo," "chichilo," "estofado" and "pipian," which has the primary ingredient of pumpkin seeds.

Significance

In southern Mexico, mole sauce signifies a celebration. Everyone from gourmet chefs to people in the markets spend a day gathering ingredients that then get slowly roasted and combined. Cooks combine the ingredients in large ceramic pots over fires, which allows the ingredients to stew. Mole sauce shows up at weddings, Christmas banquets, and birthday and dinner parties, but it also serves as a quick dish when cooks saute leftover sauce with bits of tortilla and cheese, or scramble it with eggs.

Features

With all its variations, what makes a mole sauce unique? The multiple ingredients are key, with 20 to 30 different foodstuffs and spices typically included. Roasting and stewing the disparate ingredients for the classic thick texture remains integral to the process. Mole stands out from salsa in that cooks roast, toast and boil ingredients for it. Mexican salsa typically contains raw or a combination of raw and cooked ingredients, resulting in a more watery texture than that of mole.

Misconceptions

Many people refer to mole sauce as chocolate sauce, but depending on the recipe, there may be no chocolate and some surprise ingredients. Peanuts, almonds, pumpkin seeds or walnuts add a nutty flavor. Raisins, blackberries or other dried fruit impart sweetness or tang. Some mole sauces contain chicken, lard, squash blossoms or plantains. Multiple types of roasted chile peppers remain a constant, be they smoky chipotle or spicy ancho peppers.

Tags: mole sauce, mole sauce, pumpkin seeds, southern Mexico

Make Eggs With Liquid Egg Whites

Liquid egg whites provide a way to eat eggs with reduced cholesterol content. If you enjoy eggs but want to eat healthy, or your doctor has advised that you reduce your egg yolk consumption, liquid egg whites are a viable option. Cook the egg whites properly to obtain the best finished product for either cooking method.

Instructions

Stove top

1. Spray a non-stick pan with cooking spray. Heat the pan on the stove over medium heat.

2. Shake the liquid egg whites before measuring them. Measure 1/4-cup egg whites for every egg you would normally use. Pour the mixture into the preheated pan.

3. Watch for the edges and bottom to begin to set. Break up and turn the egg whites with a spatula to scramble them. Cook for an additional minute until the whites are fully set with no visible liquid.

Microwave

4. Spray a microwave-safe bowl with cooking spray. Shake the egg whites container, then measure 1/4-cup of liquid egg whites for every egg equivalent you want to cook.

5. Cover the bowl with plastic wrap. Cook the mixture in the microwave for 45 seconds on the high heat setting.

6. Stir the eggs. Continue to cook them in 20 second increments, stirring afterward until the mixture is fully set with no visible liquid.

Tags: liquid whites, bowl with, cooking spray, fully with, fully with visible, visible liquid

Authentic Spices

Spices give cuisines from other countries a unique and familiar taste.

A wide array of authentic spices exist with the sole purpose of creating mouthwatering dishes from all over the world. From authentic Indian and Mexican spices to authentic Italian and Chinese spices, there is a whole world of spices out there just waiting to be discovered.

Indian Spices

Spices are one of the most important cooking ingredients of Indian cuisine. Usually, Indian cooks use a lot more spices and flavorings than Western cooks. Indian food contains a rich blend of exotic spices and herbs used for seasoning poultry, vegetables, meat, grains and fish. Among the authentic Indian spices are basil, ajwain, asafetida, cardamom, chilies, cayenne, fennel seed and turmeric powder, to name a few. These spices are used in Indian dishes like chilies, Indian sauces, curry powder and pastes and rice.

Mexican Spices

Authentic Mexican cuisine is known for its exceptional spicing, intense flavors and colorful presentation. In Mexico, authentic spices include chopped onion, chili mix, crushed red pepper, dried chives, granulated garlic powder and ground comino, among others. These spices are used in traditional Mexican dishes such as pinto beans, taco filling, Spanish rice, Mexican style sausage, tamales and Mexican style steak.

Italian Spices

Italian foods traditionally have a lot of seasoning and some of the authentic Italian spices include oregano, thyme, coriander, nutmeg, ginger, pepper, saffron, parsley, sage, rosemary, myrtle and juniper. Sage is used in liver and veal dishes; crushed coriander seeds are used in lamb and pork; saffron is used in risotto and in fish soups and stews; and nutmeg is used in both sweet and savory dishes containing spinach or cheese.

Chinese Spices

Authentic Chinese spices include cardamom, coriander, five spice powder, garlic and ginger, star anise, Chinese hot mustard and Sichuan peppercorns. The Chinese use these spices in sauces, soups, bean curd, beef or mutton rolls, stuffed lotus roots, egg rolls, fried rice and other traditional Chinese dishes.

African Spices

The African kitchen usually features a large swig black pot filled with vegetables, meat and spices cooking over a fire. African cuisine is unique and offers spices like spicy odeiga marinade, potent peanut cooking sauce, balangwu suya marinade, njangsa, bush groundnut, wede, bush onion, nutmeg, cardamom, turmeric, curry powder, black peppercorns, Melegueta pepper, garlic, pilau mix, and bush black pepper. These spices are used to make traditional African dishes like yams, okra, black-eyed peas, corn, cassava, ground nuts, sweet potatoes, chicken, pork, beef, cabbage and fish.

Tags: spices include, spices used, These spices used, authentic Indian, authentic Italian

Harvest Pistachio Nuts

Harvest Pistachio Nuts

Pistachios are nuts grown around the world on trees up to 20 feet tall. In the United States, California is the largest producer, although pistachios are also grown elsewhere in the southwest. Pistachio trees yield an average of 1,050 lb. per acre, although that can be as high as 3,300 lb. per acre, or 50 lb. per tree. Harvesting pistachios is as simple as shaking the branches, although nuts also need to be hulled and dried before they are stored.

Instructions

Harvesting Pistachios

1. Watch the pistachios for signs of ripening. One to three weeks before harvesting, the hull of the nut will turn from green to a more reddish color. In addition, when the pistachios are ready to be harvested, the skin of the nut will become opaque instead of translucent and the hull will loosen. All nuts, including pistachios, taste best when they are harvested as soon as they are ready.

2. Spread out large tarps or pieces of canvas on the ground under each tree that is to be harvested. These will make it easier to collect all the pistachio nuts and prevent them from being contaminated.

3. Put on a helmet and safety goggles to protect yourself from getting hit by pistachios as they fall from the tree.

4. Lightly hit the branches of the pistachio tree with a long pole to knock the nuts onto the ground. With trees over 10 years old, the pistachios can also be harvested by shaking the trunk of the pistachio tree to cause the nuts to fall.

Hulling and Drying Pistachios

5. Hull pistachios as soon as possible because leaving hulls on can cause staining of the shells and growth of mold. This is best done by rubbing pistachios over a screen-top table or a piece of hardware cloth.

6. Separate blank nuts, or empty shells, from the rest of the pistachios by putting the nuts in a large bucket of water. The blanks will float and can be removed. Being in water will also help the remaining shells to split more easily while they dry.

7. Dry pistachios to a moisture content of 5 percent or less. This can be done by spreading them no more than two nuts deep on tarps outside for three to four days, or by drying them in an oven at 140 to 160 degrees Fahrenheit for 10 to 14 hours.

8. Store pistachios in their shells for up to one year in the refrigerator or up to three years in the freezer.

Tags: Harvest Pistachio, Harvest Pistachio Nuts, hull will, Pistachio Nuts, pistachio tree, pistachios also

Why Does Blue Cheese Have Mold In It

Mold in Blue Cheese

Most cheeses have a small amount of controlled internal and surface mold that we don't see. Blue cheese is made much like any other hard cheese, but mold spores are intentionally introduced to the production. Not all mold is edible, however, and the surface mold that forms after distribution should not be consumed. Cutting the mold off the cheese is acceptable--about an inch from the growth--but don't place the knife in the mold or you could cross-contaminate the remainder of the cheese. Liquid-based cheeses or dairy products, such as cottage cheese, ricotta cheese, sour cream and yogurt, should not be eaten at all if mold forms on them, because the mold can contaminate the liquid base throughout the product. Other popular variations of blue cheeses are Roquefort, Gorgonzola, Stilton, Maytag and Danablu.

The History of Blue Cheese

The mold that is used for blue cheese is called Penicillium roqueforti, named after the region in France where the cheese was supposedly discovered. The legend goes that a shepherdess left her lunch of cheese and bread in the Roquefort caves, and after a couple weeks, she discovered the molded lunch and decided to try it. This story cannot be confirmed, but it is true that the caves of Roquefort were used to age and cure cheeses because of the penicillium roqueforti mold spores present in them that enhanced the ripening of cheeses. Eventually, controlled mold spores were intentionally injected or mixed into the cheese to distribute it more evenly.

How It's Made

Blue cheese starts out like any other cheese: Cow's, goat's or sheep's milk is curdled. Then moldy bread is ground into fine dust and mixed into the curds as a starter for the mold. Whey is removed from the curds, and the product is pressed and drained. Some recipes induce the mold after formation by making holes in the cheese and injecting the penicillium roqueforti bacteria. Then the cheese is aged; many are still aged in caves enriched with the moldy bacteria. The ripening of the cheese allows the bacteria and microbes to act on the curds of the cheese changing its structure. Mold forms and breaks complex molecules into simple ones, which smooths out the fibrous structure of the cheese and provides its pungent odor and sharp, salty flavor.

Tags: Blue Cheese, mold spores, mold that, like other, mixed into, penicillium roqueforti, surface mold

Uses For Mojo Criollo

Mojo criolle enhances many Creole recipes that incorporate fresh tropical fruit into the dish.

The classic Cuban mojo criollo is a Creole sauce created from the juice of sour oranges, limes and garlic. Many variations of the sauce exist, from recipes that experiment with amount of garlic or spices to those that use standard orange juice. The combination of garlic and citrus creates a powerfully flavored, yet well balanced sauce that can be used in a variety of ways to spice up your savory dishes.

Marinade

The traditional use for mojo criollo is as a marinade for meat and poultry. The sauce is sometimes combined with fruit juice, such as nectar, and allowed to marinate for at least an hour, but sometimes as much as a day. The goal is to saturate the meat with as much flavor as possible to create a succulent result. Mojo criollo complements poultry and red and white meats that can be roasted, grilled or sauteed.

Tuber Sauce

Tubers such as yuca or cassava are native to Cuba, and are used in salads or cooked and served at room temperature. Peel the roots and then place in a pot to boil. Once they have cooked, chop into bite-sized pieces and set aside. Heat the mojo criollo on the stove top over medium heat with sauteed garlic. Serve the sauce hot, atop the tubers.

Black Beans and Rice

Red beans and rice is a traditional Cuban dish that combines a broth from beans with rice, oil, garlic and onion. The mojo criollo brings a further flavor dimension to the fragrant one-pot meal. After you have cooked the black beans and rice, stir in 1 to 2 cups of mojo criollo, and allow some of the liquid to boil off before serving.

Condiment and Dipping Sauce

Due to the zesty flavor of mojo criollo, the sauce complements a variety of dishes. As a dipping sauce served warm or cold, mojo criollo supplies a burst of flavor to chicken tenders, fries, potato wedges or plantain chips. For added brightness to cold cut sandwiches, sprinkle mojo criollo over meat or spread the sauce on the top slice of bread. The sauce can also be used for grilled panini sandwiches that feature ham or pork.

Tags: mojo criollo, beans rice, have cooked, mojo criollo, mojo criollo

Enjoy The Benefits Of Sesame

A sesame-seed topping adds texture to classic hamburger buns.

Tiny, nutty sesame seeds, an important ingredient in Middle Eastern cuisine, make a healthy addition to the diet. An ounce of sesame seeds provides 160 calories, nearly 5 g protein, 7 g carbohydrate and 14 g of healthy fats. Sesame seeds are rich in minerals such as calcium, copper, magnesium and iron. The seeds add a crunchy, rich element to salads, noodle dishes and cereals, while toasted sesame paste, or tahini, lends richness and flavor to dips and dressings. Sesame oil is a valuable for cooking, but also purifies and protects the skin in Ayurveda, the Indian system of traditional medicine.

Instructions

Seeds

1. Sprinkle toasted sesame seeds on granola, oatmeal, yogurt or cereal, or anywhere you use chopped, toasted nuts. In homemade granola, add untoasted sesame seeds to the mix before baking.

2. Finish Asian noodle dishes with toasted sesame seeds to add texture and richness. Award-winning food writer Heidi Swanson garnishes a soba noodle dish with a healthy dose of toasted sesame seeds. Their earthy, toasty flavor makes a perfect contrast to her spicy, lemony ginger-based sauce.

3. Enjoy sesame seed candy, such as halvah or sesame crunch candy. You can buy these honey and sesame treats at many large grocery stores, Middle Eastern markets and natural foods markets. Make your own treat of sesame brittle, which is simple to whip up in your kitchen and delicious sprinkled on ice cream.

Tahini

4. Make a tahini-rich hummus dip. Traditional hummus contains cooked chickpeas, tahini, fresh garlic, lemon juice and salt, pureed until smooth. Served with crackers, pita or fresh baguette, it's a well-loved appetizer. Make a fancier hummus by adding ground cumin, roasted red pepper, parsley, cayenne pepper, smoked paprika or cooked artichokes in any combination.

5. Use tahini to make a smoky baba ghanouj. Puree roasted eggplant flesh, garlic, tahini, lemon juice, and cumin until smooth, and serve along with hummus and breads or crackers for dipping. For best flavor, roast your eggplant on a charcoal grill with mesquite chips.

6. Make an all-purpose tahini dressing or sauce for salads, vegetables and grains. Simply puree tahini, fresh garlic and lemon juice, adding water until it reaches the desired thickness and salt and pepper to taste. At the end, throw in a handful of fresh parsley and puree until chopped but not pulverized. For a tasty variation, use balsamic vinegar in place of lemon juice and lightly saut the garlic in a few tbsp. olive oil. Add both garlic and olive oil to the mixture. This sauce is delicious over steamed kale.

Sesame Oil

7. Do an oil massage, or abhyanga, before bathing or showering to promote relaxation and purification. Deepak Chopra recommends rubbing refined sesame oil on the scalp, neck and feet as part of a morning routine. Sesame, almond, coconut and sunflower oils are all appropriate for abhyanga depending on your body type.

8. Soothe dry nasal passages in winter with a drop of sesame oil. Put the oil on a finger and gently apply inside the nostril. This treatment helps prevent colds and flu.

9. Use light sesame oil as a cooking oil. Its high smoke point makes it suitable for saut ing and frying. Use dark sesame oil, made from toasted seeds, to flavor Asian sauces and dressings.

Tags: lemon juice, sesame seeds, toasted sesame, toasted sesame seeds, fresh garlic, fresh garlic lemon, garlic lemon

Make Thick Tomato Sauce From Fresh Tomatoes A Beginner'S Guide & Photos

Food prices are up and tomatoes are abundant! Save money and learn the easy way to make sauce to serve fresh, freeze or can. It will be a welcome addition to stews, soups, chili, and more in the cold winter months!

Instructions

1. Harvest tomatoes and clean thoroughly. Discard any that are too bruised or have been lunch for bugs, unless these areas can be cut out.

2. Core each tomato, then cut in half.

*See the Resource section for a video if not sure core tomatoes.*

Squeeze the fruit to expel the seeds and "guts" within.

(Not necessary if using Roma or paste tomatoes.)

NOTE: Great tomato sauce comes from the flavor of the tomato walls or "meat" -- not all the water they contain! Don't worry if you don't get all of it out.

3. Throw the juiced halves into the large stock pot. Once it is full, press down and add more tomatoes until there is literally no more room!

4. Place over high heat, using a wooden spoon to press the tomatoes. Once enough juice and water have accumulated, cover the pot and leave them to cook for 20-30 minutes over high heat. Stir every 5 minutes, scraping the bottom.

NOTE: The tomatoes should be really soft and falling apart. Don't worry about over-cooking them!

5. While the tomatoes are cooking, place the food mill or food press over a large bowl or wide-mouth pot.

6. Ladle the hot cooked tomatoes into the press or mill and allow to drain without applying any pressure. The majority of this is all water, with not very much flavor. Drain the water and start turning the mill or pressing the fruit.

NOTE: I prefer to use a food mill. All you have to do is keep turning the knob around and around, reversing the order on occasion.

7. Keep milling or pressing until no more tomato sauce comes out. Generally, there should be about 1/3 left from what you started with! The remainder in the food mill should be all skins and seeds, and feel relatively dry to the touch.

8. Seasonings, such as salt, pepper, garlic, diced onions, Italian or spaghetti seasoning, etc., may now be added. If the sauce is very acidic, a pinch of white sugar will offset that flavor. It is all a matter of taste!

9. The tomato sauce can be returned to the stove to simmer (uncovered, over medium low heat) if a thicker sauce is preferred. Stir it frequently, and allow the excess water to evaporate until desired consistency is reached.

10. Proceed to creating tonight's dinner, freezing, or canning!

Tags: food mill, high heat, over high, over high heat, sauce comes

Cook Polenta

This is a great staple alternative to your basic rice, or mashed potatoes. Used for aeons, this is italian cornmeal that mixes great for baking, grilling, BBQing, or just serving on its own. You can slice it, roll it, stuff things in it, and mix it into a really hearty stuffing. This is the traditional method, and is rather time intensive, but it can be made in large batches, and stores well. This recipe serves four.

Instructions

1. Bring the water to nearly a boil in the stockpot. Using a tall, wide pot will allow the grains to have room to expand, and using fresh, pure water will keep the polenta from picking up any unwanted flavors.

2. Just before the water begins to boil, there will be small bubbles starting to form inside of the water. This is where the salt is to be put in, and then bring the water to a rolling boil.

3. When the water has reached a rolling boil, put the cornmeal in very gently. When the stream of cornmeal is going into the stockpot, the water should stay at a constant rolling boil. Doing so makes certain that they do not cling to each other, and disturb the texture of the polenta. Also stir the water with a whisk, so that the same effect does not occur at the bottom of the pan where they all would settle. When there is no more polenta to put in, remove the whisk, and stir with a wooden, or plastic spoon.

4. Cook the corneal for about 35 minutes, stirring constantly to keep the mixture moving, and away from the edges. It will begin to take shape, and come together.

5. After about 35 minutes, it will be time to add the butter, or spread into the polenta mixture. Lower the heat, and stir it until it comes away from the sides of the pot, and starts to hold together.

6. Remove it from the pot, and serve it hot from a bowl that has a touch of water in it to keep it from sticking, or spread it about 2 1/2 inches thick to allow to cool for storage.

Tags: rolling boil, about minutes, away from

Why Is It Called Extra Virgin Olive Oil

Extra Virgin Olive Oil is From the First Press

Extra virgin olive oil is a type of olive oil that is considered the purest, best-tasting and healthiest. It takes the title "extra virgin" from the process by which it is made.

Process

To make olive oil, workers first crush, then press the olives to extract the oil. The oil extracted only during the very first press is called "extra virgin."

Features

Extra virgin olive oil is lighter in color than olive oil from multiple presses. It has a smoother, more delicate taste.

Benefits

According to World's Healthiest Foods, consumption of extra virgin olive oil "was more effective in raising the levels of HDL, the protective form of cholesterol, than the other oils."

Misconceptions

While virgin olive oil is also extracted from the first press, it has a higher acidity level, including more free oleic acid, than extra virgin olive oil, and is not the same product.

Expert Insight

According to New Scientist magazine, researchers in Italy published a report that found "light destroys many of the disease-fighting antioxidants in olive oil." Store extra virgin olive oil in a dark, glass bottle in a cool environment.

Tags: extra virgin, first press, virgin olive, virgin olive, virgin olive

Why Are Belgian Pralines In The Form Of Seashells

Belgium is known for making fine chocolate, and pralines are one of the country's signature creations. Most Belgian pralines are shaped like seashells and carry a long history of symbolism and unmatched flavor that make them one of the world's favorite delicacies.

History

Pralines were created in 1912 by Belgian chocolatier Jean Neuhaus, who developed a chocolate shell, called a couverteur, that he filled with almond paste to create the first praline.

Significance

The couverteur revolutionized the way Belgians made chocolate and cemented their reputation as the world's premier chocolatiers. Neuhaus also developed the ballotin box to package the pralines, beginning the tradition of giving the chocolates as gifts.

Shapes

While Belgian pralines are available in a variety of shapes and sizes, the most popular form is the seashell, which is now synonymous with the country's most sought-after chocolates.

Symbolism

Seashells are believed to be gifts from the sea, symbolizing beauty, love and rebirth. Seashell-shaped pralines represent a divine gift bestowed on a loved one and are popular as wedding presents or favors.

Types

Belgian pralines are available in dark, milk and white chocolates with a variety of flavored nougat and cream centers.

Tags: Belgian pralines, Belgian pralines available, pralines available

Make Really Easy Vegetable Pasta

A friend of mine stopped by one night when I had made a simple asparagus pasta and was so impressed she asked for the recipe. This is a super easy pasta dish that you can whip together after work with vegetables you have in the fridge.

Instructions

1. Prep your vegetables. You'll want to cut whatever veggies you are using into about 1 inch pieces. Not too small that they will get mushy, but small enough to eat without having to use a knife.

2. Boil water in a large pot for the pasta. Also boil water in another saucepan for steaming the vegetables.

3. Once the pasta water is boiling, add some salt. Then add your pasta. Consult the pasta box for the amount of time you should boil the pasta. I usually boil it for a minute or two less to ensure it stays al dente.

4. Since the pasta has started, you can cook the vegetables. Put them in a steamer. If you don't have one you can put them directly in the saucepan (in an inch or so of water). Cook them for 5 minutes or less depending on how crunchy you like them. If you are including tomatoes, I would throw them in at the end for a few seconds.

5. Once the pasta and vegetables are done, drain them both and combine in a serving bowl.

6. Spoon out portions of your dish into pasta bowls. Grate fresh parmesan cheese on top of each dish. Put some extra grated cheese on the table.

Tags: Once pasta

Make Bbq Chicken Pockets

Everyone loves BBQ chicken, so why not try BBQ chicken in a new form: A BBQ chicken pocket! It's dinner that you can eat with your hand resembling those Hot Pockets that you see on television. These BBQ chicken pockets are fun and very easy to make, and you can even make them with left over chicken if you so choose. Here's how:

Instructions

1. Preheat your oven to 350 degrees.

2. Spray your baking sheet with cooking spray.

3. Open your first package of crescent rolls and divide in to two squares. Each square will have two triangles. Place each square on to your baking sheet.

4. Cut up your cooked boneless chicken breast in to little bite sized cubes. Add them to your mixing bowl.

5. Pour BBQ sauce in to the mixing bowl and completely combine it with your chicken.

6. Spoon BBQ Chicken mixture over the crescent squares leaving room on all of the edges.

7. Get out your second package of crescent rolls and separate into two squares just like you did previously in Step 3. Place these squares over the top of your first squares and pinch closed on all four sides, so that the chicken and BBQ sauce are trapped inside.

8. Place BBQ chicken pockets in the oven and cook for 10-15 minutes or until the crescents are golden brown.

9. Serve hot.

Tags: baking sheet, chicken pockets, crescent rolls, mixing bowl, package crescent

Buy Glass Coasters

Numerous styles of coasters are available for family and friends to set their drink glasses down in style without leaving a ring on a table. Purchase coasters that are not only functional, but also add pizzazz and personalization to a table setting or bar.

Instructions

1. Look for coasters made of natural stone, such as the ones offered by PebbleZ.com. Coasters made of porous stones can soak up moisture from a drink glass. Such coasters include ones made from sandstone or slate.

2. Consider buying ceramic coasters made of a stone-like material that also is absorbent. Unlike natural stone coasters, they're often decorated with various motifs.

3. Find coasters that are surrounded by an upturned rim if they aren't made from an absorbent material. An upturned rim can help trap moisture inside a coaster, keeping it from dripping onto a tabletop.

4. Keep wet drink glasses from sliding around on coasters by looking for ones lined with cork or small rubber cubes to hold glasses in place.

5. Personalize coasters by inserting favorite photos inside of them. Shop for glass coasters that double as photo frames. Some also can be stacked inside a wood case for display when not in use.

6. Add more interest to an in-home bar by purchasing glass cocktail coasters that are silk screened with a design that provides recipes for mixed drinks. If drink recipes don't interest you, coasters also are available with various messages, and some can be monogrammed.

Tags: coasters that, coasters made, drink glasses, made from, natural stone, with various

Cook Smoked Turkey Drumsticks

If you have ever been to a state fair, Renaissance fair, or festival, you have likely seen and tried a smoked turkey drumstick. These were the first fair food on a stick and they make a tasty addition to any meal or picnic. Instead of taking fried chicken on your next outdoor picnic, try these smoked turkey legs. They are easier to make than you might think. You can make them in your oven at home. These require marinating time of two to three days before cooking. You will need to plan ahead if you want to serve these on a specific day.

Instructions

1. Combine the curing salt, brown sugar, water and liquid smoke in the large bowl.

2. Add the turkey legs to the bowl.

3. Place the bowl in the refrigerator to marinate for 48 to 72 hours (2 to 3 days).

4. Preheat the oven to 350 degrees Fahrenheit.

5. Pull the turkey legs from the marinade and shake off excess marinade.

6. Place the turkey legs on a baking sheet. Bake them at 350 degrees Fahrenheit for 45 minutes or until a meat thermometer registers done for poultry.

7. Turn the oven up to 500 degrees Fahrenheit and roast them for another 5 to 10 minutes, until they are deeply browned on the outside. Flip the drumsticks and move them around in the pan to ensure browning on all sides.

8. Remove them from the oven. Let the drumsticks rest on the baking pan for at least 15 minutes before removing them to a serving platter to serve.

Tags: turkey legs, degrees Fahrenheit, minutes until, oven degrees, oven degrees Fahrenheit, smoked turkey

Make Diabetic Sweet And Sour Sauce

Low-sugar versions of sweet and sour sauce have pleasant contrasting flavors.

Advances in food science have increased the versatility and functionality of artificial sweeteners, making them ideal for cooking and a welcome alternative for diabetics and anyone partaking in a low-carbohydrate meal regimen. Most artificial sweeteners, such as aspartame, cyclamate and saccharine, do not respond well to heat and develop a bitter taste when cooked; sucralose, however, maintains its taste equally well in sweet baked dishes, such as cakes, and savory-sweet preparations, such as sweet and sour sauce.

Instructions

1. Heat 1/4-cup of unsweetened pineapple juice, 1 tsp. lemon juice, 1 tsp. of grated fresh ginger, 1 tsp. of finely minced garlic, 1/4-cup of rice vinegar, 1/4-cup of sucralose, 1 tbsp. of dark soy sauce and 1-1/4 cups of unsalted or low-sodium chicken broth in a saucepan over medium heat for 5 minutes.

2. Mix together 1-1/2 tbsp. of cornstarch with 1-1/2 tbsp. of cold water to form a slurry. Add the slurry to the saucepan and whisk to incorporate it into the sauce.

3. Adjust the heat to high, bring the sauce to a boil and reduce the heat to a simmer. Simmer the sauce for 10 minutes and adjust the seasoning to taste with kosher salt.

Tags: artificial sweeteners, sour sauce

What Ginger Beer Is Good For

Throughout history, ginger has been used as a remedy for all sorts of maladies and illnesses. Many assume ginger ale and ginger beer, because they are made with ginger, carry the same benefits. Is this the case, or has modern soda-making techniques eliminated the benefits of ginger ale and ginger beer?

Ginger For Digestive Problems

For centuries, ginger has been used by Asian cultures as a remedy for digestive problems. Nausea, gas and indigestion are all ailments that have been treated by eating ginger. In a recent issue of Obstetrics and Gynecology, a study showed ginger helped ease morning sickness in pregnant women.

Ginger as an Anti-Inflammatory

Ginger has been shown to have anti-inflammatory properties. Ginger root is full of a compound called gingerol, which research has shown has anti-inflammatory properties. Gingerol has also shown some efficacy as an analgesic, particularly for arthritis patients.

Ginger and Cancer

There has even been research showing ginger kills ovarian cancer cells. In addition, ovarian cancer cells do not appear to develop a resistance as they do with some cancer drugs. More research is needed to confirm the benefits of ginger, and to determine if there may be benefits with other forms of cancer. The outlook is promising so far.

Use Ginger

You do not have to buy ginger in pill form to enjoy the health benefits. Buy a fresh ginger root and use it in your cooking to get the benefits. Look online for a few recipes or just slice it up and add it to your salad.

Does Ginger Beer Do The Trick?

This depends on the method used to produce the ginger beer or ale. Modern ginger beer or ale typically does not contain the amount of ginger necessary to provide much benefit. In fact, most store-bought ginger beers and ales contain no actual ginger, just ginger flavoring. Some brands are made with real ginger however (as much as 25 grams per bottle). Those can typically be found in health food stores.

Making Your Own Ginger Ale

Making your own ginger ale is easier than you may think. Here is a simple recipe that makes a delicious drink:

Steep one cup of finely chopped ginger in two cups of water for five minutes. Allow it to cool for 20 minutes, then strain to get the ginger pieces out.

Prepare a simple syrup of one cup sugar to one cup of boiling water. Once the sugar is dissolved, set this aside.

Mix 1/2 cup of ginger water, 1/3 cup of simple syrup and 1/2 cup of club soda. Squeeze a wedge of lime for flavor and enjoy. If you prefer ginger beer, add more ginger to the ginger water or decrease the amount of simple syrup in the glass.

Tags: ginger ginger, simple syrup, anti-inflammatory properties, been used, benefits ginger

Types Of Sweet Wines

Wines come in quite a few different flavor profiles. One component is sweetness. To a culture used to soda and high-sugar fruit juices, sweet is normal and dry, not sweet, wine is not as pleasant. There are specific categories to sweet wines: off-dry white, fruity red and dessert, each with its own appeal. Also, the choice of wine may say something about people and the way they live their lives.

Selecting a Sweet Wine

Though there is no way to tell specifically from reading the label whether or not a wine is sweet, there are some clues. The word "dry" in the description of a wine generally means that it is not sweet. "Late harvest" wines are usually sweeter because the grapes have been allowed to hang on the vine longer and collect more sugars. "Ice" wines are made from grapes picked when they are frozen and are usually on the sweeter side.

Unfortunately, choosing a wine based on the type of grape used is not a good way to choose between sweet or dry. Most grapes can be used to make either type depending on the vision of the wine maker.

Off-Dry Whites

"Off-dry" means slightly sweet, bridging the gap between sweet wines and dry wines. Despite the name, white zinfandel is not considered a white wine. It will be discussed in blushes. In the off-dry white category, the most recognizable is Asti Supmanti, an Italian sparkling wine. Any wine with bubbles like Champagne is called a sparkling wine. Champagne is the proper name for a wine grown in the Champagne region of France. The similarity in look makes it an alternative to Champagne for those with a sweet tooth. It is unlikely too many at the New Year's party will notice the difference.

Fruity Reds

According to Wines.com, "'sweet' red wines are harder to find since sweetness in red wine is often considered a flaw." That does not mean sweet red wines do not exist. Instead, they are classified as "fruity." The base for port is red wine. Wines.com recommends E&J Gallo's Café Zinfandel to those looking to try out a fruity red, another zinfandel cousin.

Mild Blushes

Blush wine is actually a subtype of red wine. During the wine making process, the grape skins, which are part of what gives wine its color and flavor, are removed in the process. This causes blush wines to have much milder flavor and color. White zinfandel, a well-known wine in the United States, is a blush wine and a close cousin to the more robust red zinfandel.

Dessert Wines

Just as the name implies, dessert wines are those that are really sweet, almost liquid candy. Looking at it on a spectrum, off-dry white would be at one extreme and dessert wines would be at the other. "Late harvest" wines often fall into this category. The most well-known dessert wine is port, but port is a little different from your average table wine.

Port is a fortified red wine. Fortified wine has had alcohol added to it, and thus has a higher alcohol content than regular wine. Ports are thick and sweet, pairing well with chocolate or cheese, though they also stand alone quite well.

Wine and Personality

According to a study highlighted in Health Magazine in August 2009, a person's choice of wine can illuminate his personality. Those who prefer sweet wines, according to the study, are more impulsive and less open. While they are more likely to make split second decisions, they are less likely to try out new things. By contrast, those who prefer drier wines are more likely to be less impulsive but more open to new things.

Tags: off-dry white, sweet wines, between sweet, category most, choice wine, dessert wines, harvest wines

Turn Tripe White

Tripe must be cleaned before cooking.

Tripe is the stomach of a cow, pig or sheep. It's available in two variants. Green tripe is raw offal and has the animal's undigested stomach contents on its surface. Green tripe is used as pet food. Gray tripe is cleaned, bleached and deodorized by a butcher before it is sold as white tripe. It's cleaned with a food-grade, oxygen-based solution that should be used only by a professional, However, you can clean green or gray tripe at home to make it whiter.

Instructions

1. Rinse the tripe in cold water. Lay it on your work surface.

2. Rub rock salt on the tripe. Flat tripe is easier to clean than honeycomb tripe, whose greater surface area and smaller pockets of tissue hold residue.

3. Rinse the tripe in cold water to remove excess salt. Repeat if necessary.

4. Place the tripe in a large saucepan. Fill the pan with cold water. Add 7 tbsp. of salt per gallon of water and bring water to a boil. Cover pan.

5. Boil the tripe for up to three hours. The tripe will look whiter. It is now ready to use in your recipe.

Tags: cold water, Green tripe, Rinse tripe, Rinse tripe cold, tripe cleaned, tripe cold, tripe cold water

Wild Flower Seed Identification

A special flower sprung from a unique seed.

Know a wild flower seed by its look. You will find that the seeds, like the wild flowers, are diverse, yet each is distinct.

The Wild Look

Wild flower seeds look naturally shaped in irregular forms, in sizes that range from very small to very big. Each seed stands out because of its combination of special size, shape and weight.

Size

Very small blue poppy seeds look like flecks. The small daisy seeds and medium-sized geranium seeds, though more than twice the size of the poppy's seeds, appear quite modest in mass compared to the big seeds that spring the sunflower and iris.

Shape

Wild flower seed shapes tend to be irregular rounds, like tiny dried peas. But a marigold has long, thin seeds with tufts, a cone flower forms from a cone and the yellow bells fly in the air upon the seed's wings.

Weight

The Tennessee purple coneflower weighs in at 6,000 seeds per ounce. The light aster can muster only a little room, a 1-oz. package containing 25,000, though far short of the slightest wild flower seed that numbers over 1 million per ounce.

Mixture

Seeds for grasses often mix in with the wild flower seeds since the two grow well together.

Tags: flower seed, flower seeds, poppy seeds, seeds look, wild flower seed

Tell What Kind Of Hot Peppers You Have

With the popularity of Southwestern and Thai cuisines continuing to spread, so has the popularity of spiciness, primarily achieved through the use of peppers. But the hotness of peppers varies greatly among the varieties, and it isn't always easy to know if you're about to bite into something with a warm, spicy taste or an afterburn that just won't seem to go away even though your tastebuds have.

Instructions

Determing Which Hot Pepper You Have

1. Look at the pepper. Usually, the smaller the pepper, the hotter it is. Take a bell pepper for instance. It is one of the largest peppers, but has a zero on the Scoville index. That is because it contains very little, if any, capsaicin, which is the substance that makes peppers spicy. Capsaicin is usually found in the seeds and membranes of the pepper. The smaller the pepper, the more concentrated the capsaicin.

2. Compare the pepper's color and appearance to others on your visual guide. Most visual guides will include the units on the Scoville heat index as well as descriptions of the peppers and their proper usage and substitutes. For instance, they will tell you what works well in a Mexican dish as opposed to Caribbean or Asian foods.

3. Be brave and taste the pepper. It's difficult to know what type of hot pepper you have and whether it's appropriate for your dish if you don't know what it tastes like. Again, the Scoville units can come in handy. If you barely feel anything, you might have a cherry pepper on your hands; if you burn off your taste buds, it could be a scotch bonnet.

Tags: know what, smaller pepper

Cook Jasmine Rice In A Pot

Jasmine rice derives its name from the jasmine flower of the highland regions of Thailand.

Jasmine rice is a long-grain white rice indigenous to southeast Asia. Its aromatic properties, which are reminiscent of the jasmine flower, are best described as floral and perfume-like, with undertones of lavender. Cook jasmine rice in the same manner as other types of long grain white rice. Herbs that complement the flavor profile of jasmine rice include saffron, lavender and thyme.

Instructions

1. Place one cup of jasmine rice in a colander and rinse under cool running water until the water runs clear. Add the rice to the one-quart saucepot.

2. Add 1 1/2 cups of water to the saucepot. When preparing jasmine rice, use a rice-to-water ratio of one to 1.25. For instance, when preparing two cups of uncooked rice, use 2 1/2 cups of water. Add 1 1/4 tsp. of kosher salt to the pot. Place the lid on the saucepot.

3. Place the saucepot over high heat and bring to a boil. Reduce the heat to low and allow the rice to cook for 20 minutes.

4. Remove the pot from the heat and allow the rice to steam, covered, for five minutes.

5. Fluff the rice gently with a fork. Do not overwork the rice with the fork. This causes the rice to release starch that results in a gummy consistency. If not serving immediately, lay the rice out in one layer on a large plate and allow it to cool. Spreading the rice out permits it to cool rapidly and prevents its residual heat from overcooking it.

Tags: jasmine rice, allow rice, cups water, heat allow, heat allow rice, jasmine flower, Place saucepot

Roast & Eat Pumpkin Seeds

Pumpkin seeds are a healthy snack.

Pumpkin seeds are flat, dark green seeds that hold both dietary and medicinal properties. A part of the Cucurbitaceae family, pumpkin seeds are generally produced year round, but peak in the fall. While you can eat pumpkin seeds raw, roasting enhances the natural nutty flavor of pumpkin seeds and provide a crisp taste.

Instructions

Roasting

1. Separate pumpkin seeds from the pulp by sifting your fingers through the pulp and picking the seeds out.

2. Remove the excess pulp by placing the seeds in a colander and gently rinsing them through with water. Pat dry.

3. Prepare a baking sheet with spray-on cooking spray or a thin coat of butter. Alternatively, place a sheet of wax paper across the length of the tray. Set the seeds on the baking tray, spreading them apart evenly. If desired, sprinkle salt and/or olive oil on the damp seeds for additional flavor.

4. Bake the seeds at 375 F for 20 minutes, or until the seeds obtain a golden coloring and are hard to the touch. Set aside seeds to cool before eating.

Eating

5. Eat the pumpkin seeds either in their shell, or with the shell removed.

6. Remove a seed from its shell by placing your thumb and index finger around the base of the seed.

7. Place the tip of the seed between your front teeth, biting down gently to crack the shell half way to reveal the seed inside.

8. Pry the seed from the shell using your fingers. Enjoy!

Tags: from shell, pumpkin seeds, pumpkin seeds, seed from, seed from shell, your fingers

The Best Greek Restaurants In Nyc

New York City offers the best Greek restaurants in the country.

Famous for Central Park, Ellis Island and the Rockefeller Center among other attractions, New York City is a cosmopolitan city with much to offer. The World's capital is home to millions of foreigners and immigrants. It should be no surprise that New York City is home to some of the most authentic and brilliant Greek restaurants in the country.

Thalassa Restaurant

Featured in the New York Times and Greek Press, Thalassa is an award winning Greek restaurant in TriBeCa. As if you just set sail on a restored sailboat, Thalassa's interior consists of white sails overhead, wood plank floors and marble bar. Thalassa is one of the most frequented Greek restaurants in New York and fresh fish can be spotted to the left of the bar packed in ice. Recommended entrees include the Hawaiian lemon snapper fillet with trahana and asparagus, lamb shank braised in a St. George wine sauce and fried zucchini and eggplant with Tzatziki sauce and saganaki graviera cheese. Thalassa is open Monday through Saturday for dinner.

Thalassa Restaurant

179 Franklin Street

New York, NY 10013

212-941-9557

thalassanyc.com

Barbounia

Lephant Magazine said it best, "Barbounia is a magical escape to a Mediterranean paradise." Located on fabulous Park Avenue, Barbounia is a big airy dining space surrounded by gigantic white columns and deep blue chairs. The menu consists of fresh Mediterranean cuisine from Greek with Turkish and Italian influence. Start with a plate of roasted eggplant moving on to entrees like citrus marinated salmon with tomato confit, fennel, swiss chard and sorrel sauce or mushroom gnocchi. Barbounia is open seven days a week for lunch and dinner.

Barbounia

250 Park Avenue South

New York, NY 10003

212-995-0242

barbounia.com

Ammos

A favorite among locals, Ammos is a chic Greek eatery in the Theater District. The interior boasts a two story wall of wine, suspended umbrellas and authentic pillars surround the space. Every Saturday you can expect to see diners singing and clapping along with the live Greek band. Recommended entrees include Octopodi Salata, grilled octopus salad with shaved fennel, arugula and red wine vinegar; Keftedes Saltsa, baked meatballs with tomato, sauce and veggie risotto. Finish your meal with Yiaourti, imported Greek yogurt with Greek candied fruits. Ammos is open Monday through Friday for lunch and seven days a week for dinner.

Ammos

52 Vanderbilt Avenue

New York, NY 10017

212-922-9999

ammosnewyork.com

Tags: Greek restaurants, York City, days week, entrees include, Greek restaurants country, Monday through, open Monday

Eat Feijoas

Feijoas are an autumn fruit.

The feijoa is a small green egg-shaped fruit from 2 to 9 centimeters long that ripens in the autumn. They are native to South America where they grow in the mountains of Argentina, Brazil, Paraguay and Uruguay. They are also grown in New Zealand and southern Australia. The flesh has a gelatinous seed pulp in the center of the fruit and a firmer flesh nearer the skin which has a granular and slightly gritty texture. The taste is unique and has been compared with guava, strawberry, pineapple and kiwi fruit. Feijoas are also known as pineapple guavas and guavasteens.

Instructions

1. Check to be sure the fruit is ripe. You cannot tell if a feijoa is ripe by looking at it because they are the same shade of green whether they are immature, ripe, overripe or rotting. Feijoa are optimal for eating when they fall from the tree. If you are buying a feijoa in a shop, give the fruit a soft squeeze, and if it is ripe it will yield to pressure. It should feel like a just-ripe banana.

2. Cut the feijoa in half lengthwise with a knife. The seed pulp should look clear and gelatinous. If it is turning brown it is overripe, but can still be eaten. Use a teaspoon to scoop out the flesh and pulp and eat them from the spoon. Do not eat the skin. You can also bite one end open and squeeze and suck the contents out, but this can be messy.

3. Feijoas can be used in fruit drinks and smoothies, jam, jellies, ice cream, yogurt, cakes, wines, tarts and chutney. Chop them up and use them in salads, salsas, fruit salads and on cereals. They can be combined with other fruits or vegetables to create dishes with complex flavor.

Tags: seed pulp