Good southern fried chicken is a favorite for people all across the United States. Instead of running out to your local fast food joint to get your fix, make a better version at home. Don't forget to make it crispy.
Instructions
1. Buy a whole fryer chicken no bigger than 4 or 5 pounds. A whole chicken will be fresher and you can cut the pieces to your liking. Soak the chicken in milk or buttermilk for at least 3 hours or overnight in the refrigerator. Buttermilk will make the coating thicker and slightly tart.
2. Mix together flour, salt, black ground pepper and some cayenne pepper or cajun if you want a different flavor. Use a large bowl with a cookie sheet underneath to make cleanup easier.
3. Pull the chicken piece by piece out of the milk and let the excess drip off. Bury the piece in the flour and press down into the flour to get the flour to firmly coat.
4. Place the chicken on a drying rack and leave for 10 minutes for the coating the dry slightly. If you took all the chicken out of the milk at once make sure to use a clean rack for the cooked chicken.
5. Use an egg wash for variation and a thicker crust. Whisk 3 eggs together. Put the chicken in plain flour first for a light coating. Dip into the egg wash and then dredge and press into the flour mixture.
A fruit and cheese platter can include a cream cheese ball or log.
Cream cheese can be the centerpiece of a healthy and delicious snack platter that also includes crackers, vegetables and fruit. Usually offered as a side dip or formed into a ball or log, the cream cheese is often mixed with other cheeses and rolled into a coating of nuts or grains, such as crushed cereal crumbs. The temperature and texture of cream cheese is key when it comes time to shape it; take a few moments to work with the ingredient before it becomes part of your dish.
Instructions
1. Empty the cream cheese into a mixing bowl.
2. Mash and stir the cream cheese with a fork until it has a smooth texture and is easy to shape.
3. Lay a piece of plastic wrap flat on a cookie sheet.
4. Spoon the cream cheese onto the center of the plastic wrap. If you are planning to create a cheese ball, spoon the cream cheese into a pile. If you are planning to create a cheese log, spoon the cream cheese into a rough log shape.
5. Close the plastic wrap around the cheese. Using your hands, form the cheese into a shape by pressing on the outside of the plastic. To form a log, roll the cheese back and forth on the cookie sheet until a tube shape forms. To form a ball, roll the cheese in all directions on the cookie sheet until a ball forms.
6. Place the shaped cheese into the fridge to chill for two hours, or overnight. Leave the plastic wrap on the cheese ball or log and transfer both the tray and cheese to the fridge.
7. Remove the chilled cheese from the refrigerator. Smooth out the cheese shape if necessary using your fingers.
8. Remove the plastic wrap from the cheese. Roll the ball or log in its coating, transfer to a serving platter and surround with crackers and fruit.
Tired of putting your time or money into appetizers and snacks that no one seems to touch? Well, bacon-wrapped shrimp is a guaranteed crowd pleaser! Learn everything you need to know to make this perfect food. Chances are you won’t make enough!
Instructions
Make Bacon-Wrapped Shrimp
1. Brush butter on your shrimp and let marinate in the fridge for approximately 15 minutes. You can also add any favorite seasonings at this point if you desire, such as garlic or onion.
2. Warm a skillet over medium heat. While not necessary, you can use a cooking spray or oil on the skillet.
3. Place a strip of bacon for every shrimp and lightly cook. Don’t let the bacon stiffen or you won’t be able to complete the next step!
4. Remove the bacon from the skillet and the shrimp from the fridge. Wrap the bacon around the shrimp and pin it in place with a toothpick.
5. Place the bacon-wrapped shrimp on the grill and cook for 1to 2 minutes until done.
Your chili is judged by a panel of experienced chili judges in the world championship.
Some people enjoy such activities as sewing or gardening as a favorite pastime, while others prefer to spend their time in the kitchen, inventing and perfecting their favorite recipes. If you are someone who has a knack for making delicious chili, you can enter your creation in the World Chili Championship -- an annual event organized by the nonprofit International Chili Society. To make it as far as the world championships, you must first earn your spot by participating in local competitions.
Instructions
1. Visit the International Chili Society's webpage and navigate to the "Sign Up" page on the top right of the main page. To compete in any ICS competitions (including the world championship) you must be a valid cardholder of an ICS membership. Follow the online instructions to become a member. The cost is $50 USD per year, as of 2011.
2. Locate the time and place of the next chili cook-off in your district. The ICS website has the "Find a Cookoff section, where members can locate cook-offs in their area.
3. Prepare a red chili, chili verde or salsa for competition and participate in the district competition. To move on to the world championship, you must win your district cook-off, followed by a win in the regional cook-off and then victory in the all-state cook-off.
4. Accept the invitation to attend the World Chili Cook-off once you have won all subsequent competitions. Once you have won the leading competitions, you will be eligible to compete in the world championship.
Tags: world championship, World Chili, championship must, Chili Championship, Chili Society, International Chili
Nutritionists agree that it's important to have a healthy breakfast each morning. Cereal is a popular breakfast choice. There is a wide variety of cereals to choose from, including many healthy options and some that aren't recommended by nutritionists due to high sugar content.
Hot Cereal
Hot cereal, such as oatmeal, is a popular choice for children and it's also healthy for adults. Among the best-known brands are Malt-O-Meal and Quakers Oats. Each brand offers flavored, sweetened options as well as plain options. A plain version can be flavored with fruit, honey or cinnamon.
Whole Grain Cereal
Cereals made with whole grains can help reduce cholesterol and improve heart health, according to the American Heart Association. Some breakfast cereals high in whole grains are Cheerios, Grape Nuts and Shredded Wheat.
Organic Cereal
Organic cereal is similar to its non-organic counterparts, but produced without pesticides and fertilizers and is not genetically engineered. Some popular brands of organic cereals are Enviro Kidz, Nature's Path, Cascadian Farms and Peace. As with non-organic cereals, check the nutrition information for the cereal's benefits.
Bran Cereal
Many people don't get enough fiber in their diet, and eating bran cereal for breakfast is a good way to correct that. Some options are Raisin Bran and Fiber One. Fiber helps you feel fuller longer, and can make it easier to avoid a mid-morning snack.
Sugary Cereal
Sugary cereals like Lucky Charms, Frosted Flakes and Cap'n Crunch are the least nutritious cereal choices but highly popular with consumers. Such cereals are highly processed and contain a significant amount of sugar and preservatives. They are especially popular with children.
Traditional fondue calls for dipping breads and cheeses in sauce, but like many recipes, adding some meat can make the dish heartier. In most cases you can dip chicken, beef and fish just like a piece of bread or cheese, but you can also try some mixes to enhance the flavor of whatever meat you choose.
Choose Your Meat
A variety of cuts of meat is good for entertaining guests.
Any cut of meat will work for fondue as long as it will stay on the skewer. You could make your own meatballs with sausage or ground beef. Pieces of steak are perfect for dipping and your guests will appreciate it. If you're not sure about what you want, go for variety and provide various cuts of beef, pork, fish, chicken and other poultry. Just make sure everything is cooked thoroughly before dipping.
Oil Sauces
Simple oil sauces make good fondue dips.
The most common type of fondue sauces are oil based. You can fill your dipping pot with plain olive oil or sesame oil, but you may want to spice up the dip with any number of spices. Use ginger, soy sauce and brown sugar for a teriyaki flavor, or Parmesan cheese and Italian herbs for a more savory experience. Experiment with spices and oils to see what works. The key is to match spices and oils to the meat's natural flavor.
Cheese Sauces
Some types of cheese are easier to melt than others.
To melt cheese properly for a fondue sauce it's important to distinguish between types of cheeses. Some cheeses, like mozzarella or provolone, turn stringy when they melt and aren't ideal for fondue. Other cheeses, like ricotta and feta, hardly melt at all. Cheddar, Monterey Jack and Gouda are a few examples of cheeses that melt well and work well with fondue. To make a cheese sauce even smother, add some sour cream, milk, and cream cheese to thin out the mixture. As with oil sauces, you can also add some spices to bring out the meat's flavor. Some hot sauce or chili powder can also give the cheese a little kick.
Other Ideas
Chocolate sauce can complement meat surprisingly well.
Making a gravy with the juices from the meat will bring out the flavor of whatever you are dipping. Using broth from ground beef or sausage and mixing in a little flour and milk, you can create a hearty gravy. If you want to take some risks you could also create a sweet sauce with chocolate syrup, melted chocolate bars, or honey. You'd be surprised at how well chocolate sauce can complement meat.
Sweetcorn Relish is the basis for this delicious party snack. The colorful, crunchy relish is both sweet and tart and marries well with the smooth, subtle cream cheese. Take care when serving this appetizer in the summer time--keep it chilled.
Instructions
Make the Relish
1. Seed and chop the green and red peppers. Chop the onion, celery and jalapeno. Place them in a large, non-reactive pot with the vinegar, lemon juice and celery seeds. Bring to a boil and then simmer for 5 minutes.
2. Mix the mustard and turmeric in a small bowl with a little hot liquid from the pan. Add the mixture to the pot.
3. Remove the corn kernels from about 12 ears of sweet corn. Add the corn to the pot. Bring to a boil again, then reduce the heat and simmer 5 more minutes.
4. Fill six 1/2-pint sterilized jars with the relish. Add the lids and rings and seal tightly. Process for 10 minutes in a boiling water bath.
5. Remove the jars and allow them to cool, undisturbed for at least 24 hours. Label and date each jar.
Sweet Corn Relish Sauce
6. Place 4 oz. of cream cheese in a medium sized bowl. Let the cream cheese soften at room temperature for an hour.
7. Break up the cream cheese with a fork. Add 1/2 cup of sweetcorn relish. Blend the cream cheese and relish until no bits of cream cheese are visible.
8. Serve with raw veggies and crackers. Refrigerate any leftovers in a covered container.
9. Make a creamier spread by increasing the cream cheese to 8 oz. Add a 1/2 cup of sweetcorn relish and blend well.
These peppers make a great main dish and I can not say how many times I have had them for a lunch at work as leftovers. This recipe is almost better the second time you reheat the stuffed peppers. You can also lay out foil on the grill as a base and cook peppers in a covered foil dish on the grill to get ready for summer fun.
Instructions
1. Bring a large cooking pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds rinsing out the insides. Add several generous pinches of salt to boiling water, and then add peppers and cook.
2. Using a slotted spoon, keep peppers completely submerged, until brilliant green or red. The pepper's flesh should be slightly softened after 3 minutes. Drain, and set aside to cool. Preheat oven to 350 degrees.
3. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stir until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
4. Drizzle remaining 1 tbs Oil inside peppers, arrange open side up in a baking dish. Then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30 minutes.
Bread is an integral part of any meal, from toast at breakfast to sandwiches at lunch and rolls at dinner. A more unusual way to use bread is as an edible serving bowl. A round, hollowed-out loaf of bread holds thick creamy soups, spicy chili or steamy stews. A bread bowl even holds dips such as spinach, onion or warm melted cheese. While it's not difficult to make a bread bowl, the kind of bread you use determines your success.
Crust
A firm crust makes carving out the bowl and filling it while maintaining the shape of a bowl less of a struggle. Use a serrated knife to cut the top of the loaf off as if you were taking the top of a pumpkin off to carve a jack-o'-lantern. Pull out the bread with your fingers until you've created a bowl shape. Using a serrated knife to carve out the bowl looks more professional, but takes practice.
Texture and Thickness
Choose a bread that has a firm texture rather than one that is soft, such as white bread made for sandwiches. The texture has to stand up to the filling. A soup will be slowly absorbed by the bread. Bread bowls made for dips need to stand up to the dip being pushed against the sides of the bowl as people remove the dip with crackers or chips. The sides have to be thick enough -- at least an inch -- to contain the soup or dip.
Size
Bread loaves come in many different sizes and shapes. A bowl is round, so choose a round loaf of bread. Large loaves work for dip and as a soup tureen for an impressive presentation. Serve soup in individual bread bowls as well.
Flavor
Breads come in different flavors based on the type of flour used and seasonings. Sourdough is white with a tangy taste. Whole wheat is made from flour that is darker in color and has a rougher texture than white flour. Rye is dense and chewy. Cheese is often added to bread as well as sliced olives, spicy jalapenos, sesame and poppy seeds. Match the flavor of the bread to the filling or select a white bread that goes with anything.
Greek salads, pizzas and tapenade spreads all utilize black olives. This fruit of the olive tree has been eaten and enjoyed for centuries. Black olives have a different flavor profile and are used in different ways from green olives. Understanding the origins and uses of black olives make it possible to take advantage of the low fat and cholesterol qualities of this high flavor fruit.
The Facts
Black olives are the ripened fruit of the olive tree. Black olives are the exact same fruit as green olives, the only difference is in the amount of ripening and in the processing after harvest. Black olives, untreated, are usually a deep purple to purplish black color but may be treated to turn a darker black color for aesthetic reasons.
Types
Black olives, as sold in cans in grocery stores, are usually Mission Olives. Other types of black, ripened olives that can be purchased include the Gaeta, Black Greek, Kalamata, Lugano, Alphonso, Nicoise and Royal ans Ponentine varieties. Black olives can be sold as dry cured, brined or packaged in oil. Most canned black olives are treated with lye, rinsed and packaged in a mild salt brine.
Function
Black olives are used in cooking as an ingredient in dishes ranging from appetizers to breads to entrees. While some varieties of black olives have a salty and distinctive flavor, the more common Mission olive has less flavor and is used in many dishes where a stronger flavor could be overwhelming. Black olives can be purchased whole, sliced or chopped and with or without pits.
Benefits
Black olives are a cholesterol free food and contain very little fat. The fat that is contained in olives is monounsaturated fat and there are only seven calories in one large black olive. These fruits can make a tasty snack addition with little health concern.
Considerations
An opened can or jar of black olives should be stored correctly to ensure it's quality. Black olives should be stored in a container with plastic wrap, not an air tight container. According to the California Olive site, olives stored in an airtight container can develop toxins. Store black olives in the original brine or in a mixture of water and salt to keep them moist. Black olives can be stored in this manner for up to 10 days once opened.
Tags: Black olives, Black olives, black color, black olives, Black olives, black olives, Black olives sold
Add chicken, tomato sauce and spices to this pasta for a mouth-watering dish.
Chicken rotini pasta is a crowd-pleaser at any dinner table or family gathering. The dish makes use of the corkscrew-shaped rotini noodles, which are generally made of wheat flour. It is typically made with chicken, tomato sauce and various spices, but can also include cream of chicken soup and even cooked vegetables. Try your hand at this easy recipe and see the results for yourself.
Instructions
1. Boil water to prepare 12 ounces of rotini pasta. Add the pasta to the boiling water and cook for 6 to 9 minutes, or until noodles are al dente. Strain the noodles and transfer them to a large ceramic bowl or baking dish. Cover to keep warm.
2. Cut one medium-sized chicken breast into small squares, removing excess fat. In a saucepan at medium heat, cook the pieces of chicken in vegetable or olive oil. Add spices to taste as desired, such as pepper, garlic, chopped onion and parsley add extra flavor to the meat. Cook the chicken thoroughly, making sure no pink color remains in the centers of the pieces.
3. Add one can of tomato sauce to the cooked chicken. For a creamier taste, substitute the tomato sauce with a can of cream of chicken soup or chicken broth. Add any other desired flavorings at this stage, including oregano or spinach leaves. Heat the sauce and meat until warm.
4. Turn off the stove and add the chicken and sauce to the rotini pasta. Mix well and serve.
Are you having a party and need to make a mixed drink that most everyone would love? Try Caribbean rum punch. There are several mixed drink recipes for Caribbean rum punch with pineapple and orange juice. Here are a few mixed drink recipes to try.
Instructions
1. Mix 1 1/2 ounces of dark rum, 2 ounces of orange juice, 2 ounces of pineapple juice, and 1/4 ounces of lime juice. Serve over crushed ice.
2. Mix 3 parts rum with 1 part lime juice, 2 parts grenadine, 3 parts pineapple juice, and 1 part orange juice. Serve over crushed ice.
3. Mix 1 ounce of lime juice, 2 ounces of orange juice, 2 ounces of pineapple juice, 2 teaspoons of honey, 3 ounces of dark rum, and 4 ounces of crushed ice. Top with a little grated nutmeg.
4. Mix 1 ounce of coconut rum with 1 ounce of dark rum, 1 ounce of light rum, 1 ounce of spiced rum, 4 ounces of pineapple juice, 2 ounces of orange juice, and 1 ounce of grenadine. Serve over crushed ice.
Tags: juice ounces, orange juice, pineapple juice, lime juice, mixed drink, ounces orange, ounces orange juice
If you admire the beautiful sushi you see at your favorite sushi bar and think you could never attempt to replicate the beauty of the delicate sushi, think again. You don't have to be as perfect and exacting as a sushi master when you make your own sushi at home. It may not look quite as professional, but it will be absolutely delicious and made with the freshest ingredients.
Instructions
1. Cut each fillet into a rectangular block, making sure it's uniform in size from top to bottom.
2. Slice a thin layer off the top of the fillet to remove any skin or scales, and discard. Repeat on the bottom of the fillet if necessary.
3. Trim off any uneven or darkly colored pieces. If you have other fish fillets, prepare them the same way at this time.
4. Lay a fish fillet on your cutting board, turned so that the fillet is at a 45-degree angle to the lower edge of the cutting board.
5. Slice the fillet into 1/4-inch slices, holding the blade at a slight angle. When the cut is almost complete, push the knife straight down to finish the cut.
6. Continue cutting the fillet into slices and continue with your sushi recipe.
Tags: fillet into, cutting board, sushi think, your sushi
With an impeccable reputation and long history it is difficult to find bad White Bordeaux. These wines originate in the Bordeaux region of France, one of the most popular wine-producing regions in the world. White Bordeaux isn't as stuffy as its name may suggest, as you will discover on your journey to choosing the perfect White Bordeaux.
Instructions
1. Read all about it. Find a book dedicated to White Bordeaux to get the most comprehensive and complete information. Try the wine exchange website; it has books on thousands of wines.
2. Understand the many facets of White Bordeaux flavors. This wine can be sweet, dry, oaky or herbaceous.
3. Educate yourself on appellations. The Bordeaux wine-growing region in France has six different appellations. Grapes grown in the different regions will produce White Bordeaux with different flavors.
4. Know why age is important. The aging and fermentation process of White Bordeaux greatly affects its flavors and aromas. Older vintages will have more bold flavors, while younger vintages will be lighter-bodied in flavor and aroma.
5. Know the full potential of a White Bordeaux. This wine should be chilled around 45 degrees. This is slightly cooler than other white wines. Serving at this temperature will allow you to appreciate the wine's full flavors and aromas.
Tags: White Bordeaux, flavors aromas, region France, This wine, vintages will
A snack machine can be a money-maker for someone with an entrepreneurial bent and a little bit of start-up cash. Relatively cheap to purchase and fill, snack machines are popular in schools, offices, hospital lobbies, and almost anywhere where people will be spending time. When it comes to filling your snack machine, look at your customer base and choose accordingly.
Vending Connection
Vending Connection sells everything from the machine itself to a wide variety of snacks to fill it. The firm offers a "Vending Start-Up Kit," which is a three-ring binder stocked with information on develop your own vending business, with a complete checklist so you can keep track of how well certain products are doing.
Merchandise is available through vendingconnection.com.
Healthy Snack Store
For those looking for different kinds of snacks, the Healthy Snack Store offers a large variety of healthier options to fill your machine. Healthy Snack Store offers gluten- and nut-free products for those with allergies, as well as nutrition bars, granola bars, fruit chips and trail mix. Healthy Snack Store also has baby food, kosher food and other specialty items that might be hard to find elsewhere.
Healthy Snack products are geared toward a medical office or elementary school, anywhere patients or children are being encouraged to make the right food choices. Products can be purchased from healthysnackstore.com.
Mars Chocolate
Although Mars products are certainly not geared toward a low-fat diet, chocolate products like M&M's are extremely popular. Mars offers a lot of other well-known brands of chocolate and candy products, such as Twix, Snickers, Three Musketeers, Skittles, Starburst and Milky Ways.
Of the top 10 best-selling vending products in the United States, eight of them are Mars products. Candy can be ordered from marsvending.com.
Traditional hummus is made from chickpeas, lemon juice, garlic and tahini.
Hummus, a traditional Middle Eastern bean spread made from chickpeas blended with lemon juice and spices, gained popularity in the United States as an alternative to high-fat dips. The chickpeas give it a similarly creamy texture but a much better nutritional profile. Low in saturated fat and high in protein and fiber, hummus can add healthy flavor to a variety of dishes.
Hummus Sandwich
Hummus makes a satisfying vegetarian wrap sandwich as it provides a thick filling in place of meat. Lay the wrap flat and spread a layer of hummus on it. Fill the rest of the wrap with greens, tomato, cucumber, avocado, carrots and any other desired vegetable. Other Mediterranean ingredients such as olives, capers and artichokes add complementary flavors. Wrap the tortilla and enjoy. For an alternative, use pita bread.
Vegetable Dip
Hummus makes a healthy and flavorful dip for vegetables crudites and can be served at parties or eaten as an afternoon snack. Hummus has less salt and saturated fat than traditional sour cream-based dips and is lactose-free. Serve it with celery sticks, bell pepper pieces, carrot slices or raw broccoli. Feta cheese, artichokes, red pepper or garlic can be mixed or pureed into the hummus to give the dip additional flavor.
Cracker Spread
Instead of cheese or peanut butter, use hummus as a cracker spread for hors d'oeuvres or snacks. Top it with a sprig of cilantro or a leaf of green lettuce. Add a slice of olive or tomato. Try mixing traditional garlic hummus with cooked spinach and adding spices such as tahini, cumin, sumac powder, salt and pepper. Hummus also goes well with tortilla or pita chips.
Pizza
Hummus makes an interesting tomato-sauce substitute on pizza. The unexpected flavor of garlic or red pepper hummus adds spice to the pizza. You can top the pizza with whatever vegetables you like and feta or Parmesan if you want cheese. Some recipes recommend broccoli florets or asparagus as particularly good accompaniments for the flavor of hummus.
Tags: Hummus makes, from chickpeas, lemon juice, made from, made from chickpeas
You can incorporate exercise into a child's daily routine by teaching them these simple yoga poses. Yoga is fun for both children and adults. You'll create a bond through exploring yoga. It will introduce exercise to children in a fun, positive way. Your kids probably don't get yoga in their P.E. class!
Instructions
1. Instruct children to stand on a yoga mat. Tell children to get on their hands and knees like a cat. Instruct children to curve their backs like a cat and meow or hiss like a cat. Hold pose for ten seconds, and then tell children to release their back so their spines are straight. Repeat two to four times. Comparing the pose to the stance of their favorite pet is very encouraging.
2. Tell children to stay on their hands and feet. Tell them to arch their back (move their bellies towards the floor) and roar like a lion. Hold pose for ten seconds and then release their back so their spines are straight. Repeat two to four times.
3. Instruct children to sit on their mats in a cross legged position. Tell children to hold their arms over their heads with their palms together. Lean arms and body to right side as you tell children to say hello to the stars. Explain they are a shiny, silver moon and they are waving hello to the stars. Next, tell children to lean towards the left side and say hello to the stars again. As children release their arms to the side, instruct them to exhale deeply through their mouths like a strong wind. Repeat two to four times on each side.
4. Teach children to stand on their mats. Tell them to stand tall and straight in Mountain Pose with their hands at their side. Tell kids to imagine that their feet are growing roots into the Earth. Tell them the roots help to plant them firmly into the ground and help them with their balance. Imagine their body is like a tall mountain standing tall and straight.Tell children to inhale and exhale slowly through their nostrils like a soft, gentle breeze. Tell them to clear their minds and look straight ahead and to keep their bodies still and straight. Hold pose for ten seconds.
5. Instruct children to hold their feet hip-width distance apart. Tell them to slowly bend their knees and as they bend down and squat tell them to pretend they are scooping up flowers off the ground. As they rise from the squat and stand tall, tell them to spread their arms out to their sides and release the flowers to the wind. Repeat two to four times.
6. Teach children to lie quietly on their mats on their backs and close their eyes. Turn on the soothing music CD. Tell children to listen to the peaceful music, and think about a happy thought. Tell them to imagine they are softly floating on a cloud, and instruct them to relax their minds and bodies. Lie quietly in relaxation pose for two minutes.
7. Teach children to bow and say "Namaste" at the end of each yoga practice. Explain that "Namaste" (pronounced nah-mah-stay) is a way of honoring themselves and you, as the teacher.
Tags: four times, Instruct children, Repeat four, Repeat four times, hello stars, Hold pose, Hold pose seconds
Deep frying turkey has several advantages: a juicier taste and a drastically reduced cooking time. This method only requires 3 minutes per pound rather than 15 minutes per pound in an oven. Marinading the turkey before frying adds to the flavor of the meat, and marinade injector kits can be found populating the shelves of grocery and sporting goods stores around Thanksgiving. The kits typically include a plastic syringe with a bottle of marinade, but use any type of marinade you prefer, as long as it does not contain large bits which could clog the injector. For best results, marinade the turkey the night before frying.
Instructions
1. Put on a pair of disposable gloves before working with the raw turkey to prevent food-borne illness.
2. Clean out the interior of the turkey cavity, removing the internal organs and using them for gravy or discarding them.
3. Place the turkey on the support rack or basket and lower it into the empty turkey fryer. Fill the fryer with water so that it completely covers the turkey plus 2 additional inches.
4. Remove the turkey and mark the water level on the outside of the turkey fryer. Know that this level equals the amount of peanut oil you must put into the fryer. Do this before marinating the turkey or adding any rubs.
5. Attach the needle to the tip of the injector. Place the needle of the injector into the bottle of marinade and pull the plunger back to draw some of the liquid into the syringe.
6. Pull the skin from the area you wish to inject while holding the injector with the other hand. Insert the needle of the injector directly to meat of the turkey and push the plunger to inject the marinade into the meat. Refill the injector with marinade as needed.
7. Inject as many sites around the bird as possible, but be sure to include each half of the breast, the two legs and the two thighs. Reach inside the turkey cavity for better access to inject the thighs from the inside. Move the needle of injector inside the meat to disperse the marinade over a greater area. Move the needle to inject the marinade from different angles and directions to fill more parts of the meat with the marinade, especially in the larger, drier breasts.
8. Discard any unused marinade and the plastic injector.
9. Sprinkle the dry rub over the entire turkey and rub it into the entire exterior of the turkey using your gloved hands. Do not skip this step, which also helps to move the marinade injected into the meat deeper into the muscle tissue.
10. Place the marinated turkey in a disposable turkey roasting pan in the refrigerator overnight to complete marinating.
Tags: needle injector, before frying, bottle marinade, inject marinade, injector with
"Green chilies" refers to a wide variety of chili peppers, including the jalapeno.
There are many types of green chili peppers, a generic term referring to any type of green plant in classified under the genus Capsicum. Green jalapeno peppers are one example of a green chili plant. Other examples include green bell peppers, poblano peppers and some paprika peppers.
Origins
Jalapeno peppers originated in Mexico, but grow as far north as the middle belt of the United States and as far south as Brazil. Jalapenos thrive in hot weather and do not tolerate frost. If grown in a climate with winter frost, such as Georgia or Tennessee, the plant dies in the winter and must be replanted in the spring. If it is grown in a frost-free climate, it reappears each year. Green chilies do not fit this description. Some green chilies, like aji peppers and Bishop's Crown peppers, predominantly grow in mountainous regions, such as in Bolivia and Peru. Other green chilies are most commonly found in the year-round tropical climates of Thailand.
Uses
Jalapenos are commonly found in Mexican and Tex-Mex cooking. It is a common ingredient in salsas. The chipotle method of Mexican and Tex-Mex cooking involves smoking a dried jalapeno pepper. Green chilies vary widely in their uses and in the types of world cuisine where they are used. The green Bishop's Crown peppers are found in Bolivian cooking, while green bell peppers, which have a very mild spice profile, are a common feature in raw salads and grilled kabobs.
Time to Harvest
Jalapeno peppers require 75 days to go to harvest. In temperate climates, they can be planted in the spring when frost danger has disappeared, which means they will produce their first crop by midsummer. In frost-free climates, they grow year-round and are harvested every three months. Green chilies vary widely in the time they take to harvest. Green bell peppers harvest best in the fall, while the green canary pepper harvests in the early summer. The green Key Largo pepper requires only around 60 days to come to harvest, while the Valencia pepper, which is available as both a green and orange pepper, requires 90 days.
Scientific classification
The jalapeno pepper is classified as a Capsicum annuum, a species of pepper found in North and South America that also includes mild, sweet peppers such as bell peppers. Green chilies, however, include everything in the Capscium genus, such as C. frutescens, a species that includes the green Malagueta pepper, found in Brazil and parts of Africa and commonly used in Brazilian cooking. Green chilies also include C. chinense, which features green aji peppers, and C. baccatum, which includes the green Bishop's Crown pepper.
Tags: bell peppers, Bishop Crown, Green chilies, Bishop Crown peppers, chili peppers, chilies vary, chilies vary widely
Black rice is a whole grain grown in Asia. It is high in fiber and nutrition, with a sweet nutty flavor that forms the base for exotic desserts and savory side dishes. There are numerous varieties of black rice, ranging from black to purple when raw, and from lavender to dark purple when cooked. Black rice can be cooked using the same methods as for whole-grain brown rice for a simple yet interesting accompaniment to a meal, but follow these steps to create an authentic sweet black rice that preserves the grains' rich flavor and delightful color.
Instructions
Simple Black Rice Side Dish
1. Measure two cups of black rice into a metal sieve and rinse with cold water. Then place the black rice in a medium sauce pan, cover with cold water, and let it soak overnight.
2. Drain the black rice through the sieve. Return the black rice to the sauce pan and add four cups of water and 1/2 tsp. of salt.
3. Bring contents of sauce pan to a boil over high heat. Cover the sauce pan with a snug-fitting lid, and reduce burner setting to simmer.
4. Simmer black rice for 20 minutes, then check the texture. It should be soft yet chewy. If the rice feels too tough, replace the lid on the sauce pan and cook for five to 10 more minutes.
5. Shut off burner. Fluff the rice with a fork and serve or use in place of whole-grain brown rice in any pilaf or side-dish recipe.
Sweet Black Rice
6. Measure two cups of black rice into a metal sieve and rinse with cold water. Then place the black rice in a medium saucepan, cover with cold water, and let it soak overnight.
7. Drain the rice through the seive, then return it to the sauce pan with 2 cups of water, 2 cups of coconut milk, 4 tablespoons of sugar, 1/2 tsp. salt and 1/2 tsp. cardamon. Bring the sauce pan contents to a boil. Cover with a snug-fitting lid, and turn the heat down to simmer. Simmer for 25 minutes, then test to see if the rice is cooked. It should be comfortably chewy but not tough; if there are still spots not quite cooked, re-cover the pan with the lid and let cook another five to 10 minutes.
8. While the black rice is cooking, melt 2 tablespoons of butter in a small saute pan. When the butter is melted, turn heat to medium-high and add the banana slices and 1/2 tsp. cinnamon. When the banana slices are cooked on one side, gently flip them over, and add the pineapple chunks. When the pineapple chunks have warmed through, turn off the burner for the saute pan.
9. When the black rice has finished cooking, add the contents of the saute pan to the black rice. Gently turn the sauteed fruit through the rice, re-cover the sauce pan, and let the dish warm through for one to two minutes.
10. Turn off the burner for the sauce pan. Serve the black rice warm from the sauce pan or serving dish, or turn it out into a glass or ceramic bowl or casserole dish, cover, and refrigerate and serve cold.
Tags: black rice, cold water, with cold, with cold water, black rice, black rice, banana slices
Wrap dates in bacon to make a sweet-and-salty appetizer.
Dates are as close to candy as nature gets. So, as appetizers, dates can be cloyingly sweet. Thus, the addition of bacon and goat cheese provides a perfect balance. Goat cheese, or chevre, is a tangy, creamy cheese that complements the sweetness of dates and the saltiness of bacon without overpowering them. Throw in some chopped almonds for crunch and this appetizer is equally perfect for a cocktail party or an afternoon barbecue.
Instructions
1. Preheat the oven to 375 degrees F. Slit the dates lengthwise along one side using a sharp paring knife. Gently remove the pits and discard.
2. Combine the cheese and chopped almonds. Put 1 tsp. of filling into the cavity of each date.
3. Place bacon in a cold skillet. Pan-fry the bacon over medium heat until it no longer sticks to the skillet and releases easily. Turn the bacon and continue to cook until the edges just begin to brown and the slices are about half done. Remove the bacon from the pan while still limp. Drain on paper towels.
4. Cut the bacon slices in half crosswise. Wrap one slice around each date. Secure the bacon with a toothpick to keep it in place.
5. Mix the soy sauce and brown sugar in a small bowl. Place the wrapped dates on the rack of a broiling pan. Using a pastry brush, lightly swab the wrapped dates with the soy sauce mixture.
6. Bake for about 10 minutes, then remove from oven. Turn the appetizers and brush the soy mixture on the other side. Continue to bake until your bacon wrapped date appetizers are golden brown and crispy, about 10 minutes more.
Tags: about minutes, chopped almonds, each date, wrapped dates
The Shiraz grape is widely grown in Australia and has become popular in South Africa. Types of Shiraz wine are determined by growing region, where the uniqueness of soil and climate contribute to the distinct character of the finished wine. Add this to my Recipe Box.
Barossa Valley
Australia's Barossa Valley produces robust and concentrated Shiraz wines. Shotfire Ridge Shiraz exemplifies the region with its rich flavors of blackcurrant, smoked meats, chocolate and oak.
McLaren Vale
McLaren Vale produces Australian Shiraz wines similar to Barossa in texture but with lighter body and color. The Dead Arm Shiraz typifies the McLaren Vale region with its bright flavors of anise and cherry.
Hunter Valley
The warm climate of New South Wales' Hunter Valley creates a soft textured Shiraz wine embodied in the raspberry and vanilla notes found in the local Brokenwood Shiraz.
Heathcote
Victoria's Heathcote Shiraz wines are similar to the Syrah wines of France's Rhone Valley due to cooler climate. Craven's Place Shiraz of Heathcote is refined and complex, with subtle notes of lavender, violets and blueberry.
Adelaide
Shiraz grapes from Adelaide receive abundant sun and produce the sweetest type of Shiraz wine. Leabrook Estate Shiraz embodies the region with its floral tastes and aromas of sweet lilac and mint.
South Africa, Cape Region
South African Shiraz wine is similar to the robust Australian type, with deep purple coloring, concentrated fruit and aromas of smoke and clove. Fish Hook Shiraz, produced in the Stellenbosch region, exemplifies this full-bodied type of Shiraz wine.
Tags: Shiraz wine, McLaren Vale, region with, Shiraz wines, Types Shiraz, Barossa Valley
Natto is a traditional Japanese food made from soybeans. Fermented soybeans have a very distinct flavor and a higher nutritional value than unfermented soy. The fermentation leaves the beans with a sticky texture and very intense flavor. Natto is often eaten with rice, mustard or pickles to temper the taste. The dish is also exceptionally high in protein. Preparing natto at home for your family will not only be an interesting flavor experience, but is also a good way to bring a little bit of culture to your kitchen table.
Instructions
1. Wash the soybeans well, and soak them in a bowl of clean water. Remove the beans when bubbles begin to accumulate on the surface of the water. This usually occurs in approximately 12 hours.
2. Steam the soybeans in a medium-sized pot until they are soft enough to mash easily between your fingers.
3. Drain the soybeans of any excess water left over after steaming.
4. Boil six teaspoons of water. Add the boiled water to the soybeans along with the natto bacteria, brown sugar, and salt. Stir the beans well until the mixture is evenly distributed.
5. Place the beans into a casserole dish. Cover the dish with aluminum foil and poke several small holes in the aluminum.
6. Put the dish containing the soybeans into the oven. On the rack below it, place two pie pans half full of water.
7. Turn the oven light on or place a small light in the oven. The light should be no greater than 60 watts. This initiates the fermentation process.
8. Keep the temperature in the oven at approximately 100 degrees. Do not turn the oven on. Allow the small light to provide the heat for the soybeans.
9. Leave the beans at 100 degrees for 20 hours.
10. Turn the light off and allow the soybeans to cool. You may remove them from the oven immediately or leave them there for an extra 24 hours. The longer the soybeans are left to ferment, the stronger the flavor of your natto will be.
11. Place the container of soybeans in the refrigerator for up to one week. This will give the natto its characteristic stringy consistency.
Lemon sauce can be used to accent both poultry and seafood. Change the spices in the sauce to accent different flavors. For example, add fresh thyme or rosemary when making lemon sauce for poultry.
Instructions
1. Place a handful of fresh dill on a cutting board. Chop the dill finely by rocking a chef's knife back and forth over the herb. Push the dill into a pile and continue to chop until a fine consistency is met. Do not use dry dill as a substitute.
2. Squeeze the juice from one large lemon into a bowl. Squeeze the lemon over a sieve to catch any seeds and large pulp. Add the chopped dill to the lemon juice.
3. Mix in the mustard, soy sauce, salt and pepper. Start by adding the basic amount of each ingredient. Add more of each of the ingredients as desired. Go easy on the salt as soy sauce has a high sodium content.
4. Scoop the sour cream out of the container and add it to the lemon mixture. Use a wire whisk to combine all of the ingredients. Whisk the sauce until it is very smooth and contains no lumps of sour cream.
5. Bake the fish or poultry until it has reached a temperature safe for consuming. Place a portion of the meat on a serving plate. Spoon the lemon sauce over the top of the fish or poultry, and add a sprig of dill to each plate for garnish. Place a ramekin of lemon sauce on the side of each plate for dipping.
Tags: lemon sauce, each plate, fish poultry, sour cream
With a few new harvest meal ideas, you can step away from your normal steamed vegetables and baked fruit, and bite into a scrumptious harvest meal.
Squash
Saute three medium-sized zucchini and three medium-sized yellow squash in butter. Add garlic powder, black pepper, salt and smoked sausage. Serve with corn bread.
Pumpkin
Mix 2 cups of pumpkin puree with 1/2 tsp. of cinnamon, 1 tsp. teaspoon of vanilla and 2 tbsp. of brown sugar. Add instant pancake mix. Pour onto a hot, greased griddle, flipping when the top is full of holes. Serve with eggs, bacon and potatoes.
Apples
Unwrap and melt a bag of caramel candies. Wash several apples, shove candy sticks in the bottom of them and roll the apples in the caramel while holding the stick. After the apples are coated, place them onto a wax-lined cookie sheet to cool stick side pointed up. Serve with turkey, cheddar and apple sandwiches.
Carrots
Melt 2 tbsp. of butter in a saucepan before adding 1/4 cup of maple syrup, 1 tsp. of salt, 1/2 tsp. of cinnamon and 1 1/2 lbs. of peeled baby carrots. Cook until tender. Serve with roast beef, mashed potatoes and gravy.
Feast
Harvest time is perfect for testing new recipes because vegetables are cheap and plentiful. When you consider the benefits of including more vegetables in your diet, you will begin looking for great harvest meal ideas.
Tags: Serve with, harvest meal, meal ideas, three medium-sized
Roasting is used for large, tender cuts of meat. Beef rib cuts, pork loins, legs of lamb, and whole poultry all roast well. The technique involves little more than browning the outside (if you can) and placing the roast in a hot oven.
Instructions
1. Preheat the oven to 450 degrees F.
2. Assess the size of the roast. If it's small enough for you to quickly brown the outside in a very hot pan or a barbecue grill, season the roast with salt and pepper, oil it lightly and brown it.
3. Put the meat in a roasting pan, fat side up.
4. If it is already browned, lower the heat to 325 degrees F and cook until done.
5. If the meat is too large to brown before roasting, cook it at 450 degrees F for about 20 minutes, then lower the heat to 325 degrees F and cook until done.
6. Test for doneness with an instant-read kitchen thermometer. Beef, lamb and veal are generally rare at about 130 degrees F, medium-rare at about 140 to 145 degrees F, and medium at 150 degrees F. Pork and poultry should be cooked past 155 degrees F.
7. Place foil over the meat and wait 10 to 20 minutes to carve it. (Waiting helps to ensure that juices stay in the meat, rather than spilling all over the cutting board.)
Tags: about degrees, cook until, cook until done, degrees cook, degrees cook until, heat degrees
Bread machines are self-contained appliances that mix the ingredients, knead the dough, attain proper temperature to raise the dough and finally bake a loaf of bread. Making bread by hand can be very time consuming, and it can be difficult to reach and maintain proper temperature for the loaf to rise. Breach machines are found in many homes and are a time-saving appliance that makes it much easier to put homemade bread on the dinner table. Due to the fact that the machine is self-contained, there are some specific steps that should be taken to ensure a perfect loaf of bread every time.
The Facts
Bread machines have a special pan in which all of the ingredients are placed. This pan has a paddle that affixes into the bottom of it, which then sits into a gear in the bottom of the bread machine unit. This paddle allows the bread machine to mix the ingredients and then knead the dough.
The bread machine unit has the ability to heat up the ingredients to the proper temperature, depending on the style of bread, before mixing, kneading and rising. The bread machine can also reach temperatures required to bake the bread. Because of the high temperatures that are required to bake bread, the unit is vented and should be operated on an open counter top.
Homemade bread generally does not last as long as store-bought bread because homemade bread does not contain the preservatives that are found in store-bought bread. Some homemade bread recipes will make loaves last longer than others, the main example being sourdough breads. Wheat gluten (4 teaspoons) can be added to most recipes to increase the life of the loaf. An added benefit of wheat gluten is it will make a lighter loaf of bread.
Benefits
The main benefit of the bread machine is convenience for the user. The user simply needs to add the ingredients to the pan, select the bread type and then start the machine. The bread machine does all of the work of kneading and baking. The convenience of bread machines has re-popularized bread baking in the home. Some models of bread machines have capitalized on this and have added special features that allow users to create custom bread programs or even introduce additives to their bread recipes. Popular additives include herbs, spices, cheeses and even pepperoni.
Features
Many bread machines have numerous programs or cycles that a user can choose from. These programs allow the user to select white, whole-wheat or European-style (French) breads. Additional programs are available on some models that allow the user to make specialty breads or even simply make dough that will be baked in a standard oven. This program is often referred to as a pizza-dough program. A key pad allows the user to select the program to make the loaf of bread. Many models include options, such as loaf size--with 1 pound, 1.5 pounds and 2 pounds being the standards--and crust controls, such as light, medium or dark.
Function
Ingredients are layered in the bread machine in a specific order, based on each manufacturer's instructions. The key to order is that the yeast must not touch the liquids or the salt prior to the bread machine starting the mixing process. The liquids can activate the yeast, which if activated does not get mixed with flour, and any sugars in the recipe can die. Salt will kill the yeast, and these ingredients should not be added in succession. Generally, the order is liquids first, followed by salt, other dry ingredients and finally the yeast and any solid oils. Sometimes, this order is reversed with the yeast being added first, followed by solid oils, dry ingredients, salt and finally all of the liquids.
Type
Bread machines traditionally made a vertically oriented loaf that was rectangular in shape. As bread machines have progressed, many of them are now available that make a horizontally oriented loaf. The loaves are still smaller than what is often purchased in the store, but similar in size and shape of traditional home made loaves. Bread machines can offer programs that allow the user to choose the size, type and crust color of the loaf. Many bread machines allow the user to customize programs. Many bread machines offer a delay start feature, as well. This allows the user to start the bread machine in the morning, set the delay start feature and have warm bread right out of the bread machine with an evening meal. This feature should not be used with recipes that have dairy products or meat additives in them.
Pesto can be a lifesaver for busy people committed to healthy eating. It can be a focal point for an endless amount of meals and appeals to almost every palate. The information below can be a great resource for learning all about pesto and its many uses.
Definition
Pesto is a type of sauce that can be used on pasta, fish or chicken. Although everyone makes their pesto sauce with slight variations, it is generally agreed that the main component is basil. The basil is often mixed with garlic, Parmesan cheese, and either olive oil or butter.
Making Pesto
Put 3 cups of chopped fresh basil leaves, four cloves of chopped garlic, 1/4 cup of grated Parmesan cheese and 1 cup extra virgin olive oil into a food processor. Mix it to the desired consistency and then either store in the fridge for later use, put the sauce in a pan to simmer for an upcoming meal, or just use it at room temperature. This quick recipe makes approximately four servings. Please note that the cheese can be omitted for those who have dietary restrictions.
Variations
Pesto often contains nuts, but it does not have to. Pine nuts make an excellent garnish over a bowl of pasta with pesto sauce. Walnuts can be added during the mixing stage so that the nuts are ground into the sauce. A word of advice to anyone who chooses pesto at a restaurant and is allergic to nuts--please make sure that before ordering that the recipe the chef uses does not contain nuts. Also, many people substitute a little of the olive oil for butter. Using some butter gives the pesto a richer taste, but it also adds some fat to the meal. The healthier version usually contains only olive oil and tastes great without butter. Some people like their pesto with a few dashes of salt. Keep in mind that sea salt is generally healthier than table salt.
Pre-packaged Versus Homemade
Pesto really does not take very long to make, but sometimes it is easier just to buy a pre-made package. There are two options, which are the ready-to-eat version that can be found in the refrigerated section or the dry seasoning packet found in the pasta section. These can be just as good as homemade, but it is important to check the ingredients to avoid preservatives and check the sodium content. Unfortunately, the pre-packaged pesto can often have more sodium than the consumer would like. Another problem that pertains to the dry seasoning packet is that the instructions will sometimes require copious amounts of butter.
Other Uses for Pesto
The use of pesto sauce is not limited to chicken, fish and pasta. It can be used in place of mayonnaise or mustard on a sandwich. It can be used on pizzas in place of tomato sauce. It can be mixed with some goat cheese and placed on water crackers for a delicious snack. It can also be used on breakfast sandwiches or mixed with cream cheese to make a pesto schmear for bagels. Lastly, extra olive oil can be added to thin out the pesto and make a great salad dressing.
Tags: mixed with, pesto sauce, olive butter, Parmesan cheese, seasoning packet, their pesto, What Pesto
Wheat grass is a dietary supplement prized for its high concentration of nutrients. Just a small amount of wheat grass supplies a high dose of anti-oxidants and other vitamins that boost the immune system and supply energy. Wheat grass is usually drunk as a one ounce shot each day, but wheat grass can also be used in cooking. Cooking wheat grass negates the strong taste of the supplement.
Instructions
1. Use wheat grass in sauces with sweeter ingredients to negate the often biter taste of wheat grass. Combine wheat grass with cream and honey. Add in some olive oil until you achieve the desired thickness. Use the sauce for fish and poultry dishes.
2. Blend wheat grass into a smoothie to soften and dilute the taste. Blend together the wheat grass, sweet berries, yogurt, a sweet juice and crushed ice for a sweet and nutritious smoothie. Make other smoothie flavors with different fruits and juices.
3. Mix wheat grass into your bread recipes to add some extra nutrition to your breads. Add a little molasses or sugar to compensate for the taste of the wheat grass and cook the bread as desired.
4. Add some wheat grass into a pizza dough recipe. Add together yeast, bread flour, salt and wheat grass to make a uniquely flavored pizza dough.
5. Cook with dehydrated wheat grass in standard muffin recipes. Increase the sugar or alternative sweetener amount when using wheat grass. Add wheat grass into cookie recipes to make guilt-free cookies. Add chocolate chips to the cookie dough to balance the flavor.
Mahi mahi is a species of dolphin fish that is plentiful in several tropical oceans and is easy to cook, making it popular with commercial fisherman as well as chefs. The species is also known for its colorful appearance. Mahi mahi is available year-round in the United States and South America.
Definition
Mahi mahi means "strong strong" in Hawaiian and is a type of dolphin fish.
Features
Mahi mahi fish are known for their gold and green scales that can become iridescent in the sunlight.
Geography
Mahi mahi are tropical fish that live in the waters of South America in the Pacific Ocean, in the Caribbean and in the waters of the Atlantic Ocean south of New Jersey in the United States.
Size
The species can greatly range in size. Some are as small as 2 pounds, and the largest can reach up to 50 pounds.
Misconceptions
Although mahi mahi are a type of dolphin fish, they are not mammals and do not resemble the porpoises that most associate with the term "dolphin."
Uses
Mahi mahi is a popular fish for culinary purposes because it has a firm texture and mild flavor. It is also low in calories and fat; a 4-oz. serving of mahi mahi has 100 calories and only 1 gram of fat.
Tags: Mahi mahi, dolphin fish, fish that, South America, type dolphin
Many people have a hard time refraining from eating at night. For some, this could be just a nasty habit. For others, it could result from nasty cravings that arrive in the night. Taking care of these cravings is a lot easier than you may believe because mostly it is about a change in lifestyle. Here is eliminate late night cravings.
Instructions
1. Eat more frequently during the day. Instead of eating a few large meals during your day, eat roughly five or six smaller meals. This will keep you from being hungry both during the day and late at night.
2. Eliminate drinks with caffeine from your evenings. The more awake you are in the evening, the more likely you are to experience late night cravings. If you're tired at night, you'll crave sleep more than food.
3. Avoid drinking soda and alcoholic beverages in the evening. Carbonated and alcoholic beverages have been known to actually increase appetite in many people.
4. Drink at least four or five glasses of water in the late afternoon and early evening. Water will fill your stomach up more than other drinks, thus causing you to not feel hungry. If you're not hungry, you won't eat at night.
5. Eat plenty of fruits in the early evenings. Much like water, fruits fill your stomach up and satiate your hunger. Apples, for instance, fill your stomach up more because of the water content found in them. Once again, the point here is to eliminate any appetite you may have during the night.
6. Have your largest meal in the evening. This may sound like a no-brainer but the truth is that if you eat a large meal later in the day, you won't be hungry. Having a full belly is the easiest way to eliminating any late night cravings you could have.
7. Go to sleep at a reasonable hour. A simple way to eliminate late night cravings is by not being awake late at night.
Tags: late night, fill your, fill your stomach, night cravings, your stomach, alcoholic beverages, eliminate late
Dark red Bing cherries fill the supermarket produce section every summer.
Cherries are a must-have summer treat, great for fruit salads, desserts, and simply popping in your mouth. Bing cherries and Rainier cherries line the market produce shelves each summer, ready for consumers. The choice between Bing and Rainier cherries hinges on each fruit's color, flavor and uses.
Appearance
The first way to discern Bing cherries from Rainier is by appearance. Each variety has notably different skin and flesh. The California Cherry Advisory Board describes the Bing cherry as having a deep red skin with similarly colored flesh, while the Rainier cherry has translucent flesh and yellow skin with a rosy hue. Additionally, according to the Specialty Produce Company, Rainer cherries are delicate and bigger than Bing cherries.
Flavor
One of the most important differences between Bing and Rainier cherries is flavor. Stemilt Growers writes that Bing cherries are definitely quite sweet and make a refreshing snack. Rainier cherries are very high in sugar and much sweeter than Bing cherries, but with a more refined flavor.
Harvest Season
The harvesting seasons of Bing and Rainier cherries overlap significantly, but seasonal limitations affect each fruit's consumer availability. Both varieties of cherry ripen and are harvested in late May and early June, a fairly narrow window. As a result, quality sweet cherries are available in markets for a relatively limited time.
Suggested Uses
Cherries are a classic pie filling.
Bing and Rainier cherries are appropriate ingredients for many of the same baked goods and other cherry-based dishes. Both are commonly eaten fresh without the aid of sugar or other sweet supplements, but both can also be used to make pies, cakes, tarts, jams, and other desserts.
Tags: Rainier cherries, Bing Rainier, Bing Rainier cherries, Bing cherries, Bing cherries, between Bing, between Bing Rainier
If you're looking for a flavor that will perk up your taste buds, consider harissa. Harissa sauce, usually known as simply "harissa," is a spicy chili-flavored paste from the Middle East and North Africa. It is extremely popular in Algeria, Tunisia, Libya and Morocco as well as in France and Israel.
Red or Green
Most harissas are red, but there are also green varieties. Green harissa is made with green chilis, spinach, herbs such as cilantro and mint, and spices. Moroccan harissa tends toward the gentler side, usually incorporating just rehydrated red chilis, tomato paste and salt, but in locations such as Tunisia and Algeria, garlic and lots of spices are added.
Ingredients
Chili peppers are the main ingredient and are sometimes smoked, but other ingredients may be garlic, salt, coriander, caraway, verbena leaves, cumin, dried mint, parsley, dill, tomatoes, rose petals, various vegetables, different nuts or different oils like olive or caraway. But if you're looking for one flavor across the board, try something completely different. Similar to any sauce, harissa recipes vary from region to region and family recipe to family recipe.
Uses
The traditional accompaniment to coucous, harissa also can be used for flavoring (merguez sausage, a spicy Tunisian variety), as a condiment on other cooked foods such as falafel or fish, as a rub for meat before cooking, and it also can be added to soups and stews to give them an extra kick. Thinning it out and adding broth can turn harissa into a rich broth on its own.
Where to Find It
Harissa can be found in Middle Eastern markets, specialty stores and gourmet markets, online and also in the ethnic aisle of most supermarkets. It is available in cans, jars and tubes. Or, experiment with different recipes and make your own, since the ingredients are common and very easy to find.
Considerations
The paste-like consistency of harissa was originally achieved by pounding ingredients together; when making your own, consider using a food processor. Covered with oil, harissa will last for many weeks in the refrigerator.
Because harissa can be so spicy, exercise caution when you eat one you have not made yourself, until you become more familiar with its flavor. Add a small amount at a time to the dish until you are satisfied with its heat and flavor.
Tags: family recipe, harissa spicy, looking flavor
Timpano is a traditional Italian dish that is large, hearty and can feed a lot of hungry people. You can make it the traditional way, as in the feature film "Big Night," or with any pasta, such as spaghetti and meatballs. The idea is to serve pasta inside a puff pastry for the ultimate comfort food meal.
Ingredients
To make timpano, you'll need a timpano pan, which resembles a very deep round cake pan. You can make the puff pastry from scratch, but store-bought puff pastry dough from the freezer section will do. The traditional filling is made with 2 cups of provolone cheese, 2 cups of sliced salami, 12 hard boiled eggs, 2 cups of meatballs, 8 cups of ragu sauce (canned is fine), 3 pounds of ziti pasta that's been boiled till al dente, 2 tbsp. of olive oil, 2/3 cup of grated Romano cheese, and 4 beaten eggs. However, any combination of pasta, sauce, meat and vegetables will work in timpano. Include ingredients that you and your guests enjoy the most. Before beginning to make timpano, your ingredients should be at room temperature so that they are easier to work with and will not interfere with cooking the puff pastry.
Procedure
To evenly distribute the filling ingredients, mix them together in a bowl. Traditional timpano is a layered dish, alternating the pasta filling with layers of provolone and romano cheese, but less traditional timpano can be made simply by filling the puff pastry with spaghetti and meatballs, or all of your desired filling ingredients mixed together. To properly seal the timpano shell, begin by lining the pan with puff pastry dough, fill it with your pasta mixture, and then add another layer of puff pastry dough over the top, pinching the ends into the bottom layer of dough to seal. It is important to poke holes in the top of the puff pastry with a fork so that air will have room to escape during baking. Bake the timpano at 350 degrees F for an hour and a half total, but check on it at least once during baking to make sure the crust isn't burning. If the crust does begin to burn, you can cover it with aluminum foil.
Serving
To remove the timpano from the pan, cover the top of the timpano with a large plate, and then flip the pan over so that the timpano comes out upside-down onto the plate. If you cut the timpano right away, you risk all of the filling pouring out of the pastry, leaving you with an empty shell. To give the pasta a chance to solidify and stick to the crust, making your timpano appear more like a pie, let it rest for 15 minutes after removing it from the oven. Timpano can be cut into squares, or, more traditionally, into "V" shaped slices, like a pizza or pie.
Tags: puff pastry, pastry dough, puff pastry dough, during baking, filling ingredients, make timpano
Hair and clothing accessories can be expensive, but one way to cut costs and recycle objects that otherwise would be thrown away is to make jewelry from chopsticks. If you love Chinese takeout, you may have some old chopsticks lying around. If you don't, plain bamboo chopsticks are available at most craft stores. With a few art supplies, you can turn them into hair sticks or beads.
Instructions
Hair Sticks
1. Wash the chopsticks if necessary. If they've been used for food, pay close attention to the ends and wash them with a little hand soap to remove residue. Dry the surface with a hand towel and lay the chopsticks out to dry overnight.
2. Sand the chopsticks with 100 or 120 grade sandpaper. Most takeout chopsticks are rough and uneven; sanding them will prevent splinters from catching your skin or hair and will give them a smooth, finished look. Wipe away the sawdust with a soft cloth.
3. Paint or stain the chopsticks, applying the product in smooth, even strokes from the pointed tip to the blunt end. Use water-based stain or acrylic paint; these dry faster and are easier to clean up. Let the chopsticks dry for about an hour.
4. Put a drop of wood glue about an inch and a half from the blunt end of the chopstick. Press one end of a piece of ribbon into the glue and wrap the ribbon around the chopstick to cover it, continuing to the blunt end. Snip the ribbon and glue the end down.
5. Wrap the wire around the bottom edge of the ribbon-wrapped section, keeping the coils tight and close together for three or four turns. Tug on the coils to see if they move; if not, begin stringing beads onto the wire and wrapping the wire around the chopstick. Choose beads no larger than a pea to keep the sticks from being top-heavy. Secure the wire to the end of the stick with more tight coils and snip with wire snips.
Chopstick Beads
6. Follow Steps 1 to 3 in the above section. Use a woodcutting tool such as a hack saw or an electric craft saw to cut the chopsticks into half-inch sections. Smooth the ends and edges with fine sandpaper and paint or stain the pieces if desired. Allow the pieces to dry.
7. Hold each piece tightly in a pair of pliers and carefully drill through them vertically with a very thin drill bit. Work slowly, pushing firmly and keeping the drill straight up and down to prevent snapping the bit. Gently blow the sawdust from each new bead hole.
8. String the chopstick beads on a piece of ribbon or wire along with other beads. Create a chunky, eclectic pattern mixing your wooden beads with metal and clay beads.
9. Knot the ends of the ribbon or twist the ends of the wire into vertical coils. Tie or twist the ends together to secure it around your neck.
Tags: around chopstick, Chopstick Jewelry, Make Chopstick, Make Chopstick Jewelry, piece ribbon
In the culinary world, there is cream of tartar, a powdery substance used in cooking. There are also tartar sauces, prepared by combining a number of ingredients, such as mayonnaise, diced onions and diced pickles. The term "cooking tartar" typically refers to cream of tartar, which cooks often store in the pantry or on the spice shelf.
Cream of Tartar
Cream of tartar, or potassium hydrogen tartrate, is a by-product of grape wine making. Harvesting the cream of tartar involves scraping the bottom of the wine barrel after the grape juice ferments. It is a white powder with a tart, somewhat salty flavor. It is an acidic substance.
Baking Powder
Cream of tartar is an essential ingredient in making homemade baking powder. Combine 2 parts cream of tartar to 1 part baking soda. The acid of the cream of tartar helps to neutralize the strong flavor of the baking soda. Some recipes call for an addition of cornstarch to homemade baking powder, using 1 part cornstarch, 1 part baking soda and 2 parts cream of tartar. The function of the cornstarch is to absorb moisture. Both recipes work to leaven bread dough.
Egg Whites
When whipping egg whites, such as when making meringue or chiles rellenos, add about ½ tsp. of cream of tartar to each ½ cup of egg whites. Add the cream of tartar before you start beating the liquid whites. This helps to prevent the fluffed egg whites from deflating, due to the acidity of the cream of tartar, which stabilizes the egg whites.
Other Uses
Candy makers often add cream of tartar to recipes to prevent sugar from crystallizing.
Some consumers use a little cream of tartar like a scouring powder, using its acidic nature to cut through stains. It also helps shine aluminum -- boil several tablespoons in a quart of water in an aluminum pot. Crafters also add it to recipes for homemade play dough, and cooks use it in sugar frosting glue, used when making gingerbread houses.