Order Dried Hot Peppers

Dried hot peppers can be added to many recipes.

Dried chili peppers are useful for adding spice and flavor to a variety of dishes. Ground cayenne pepper can be added to chili recipes or to spice up chicken dishes. Dried habanero peppers are spicier than just about any other hot pepper available and when ground offer heat as well as fruity flavor to Indian food, salsas and chili recipes. Whole dried peppers can be added to Asian stir fry dishes. When added, whole dried hot pepper oils seep out of the peppers and into the stir fry sauce, adding heat and spice to the dish.

Instructions

1. Decide which type of dried hot pepper you need for your recipe. Search online or at your local spice store for a variety of dried hot peppers. Understand that many recipes call for dried jalapeno peppers and other recipes don't call for peppers, but you can add dried peppers or dried pepper powder for heat and spice.

2. Select dried pasilla peppers for Mexican chicken mole recipes. Add ground pasilla pepper to mole for a nutty, tangy spice. Order dried serrano peppers if you tried jalapenos and don't care for the taste or want to try something different.

3. Add small amounts of dried piquin (or pequin) pepper to salsa recipes, understanding that this incredibly spicy pepper registers 40,000 to 50,000 units on the Scoville scale, a scale developed by a chemist to measure and indicate the spiciness of hot peppers.

4. Choose ground limon pepper for a milder spice such as the kind used in Tabasco sauce or cayenne pepper sauce. Use limon peppers to create your own hot pepper sauce for seasoning on chicken, eggs and other dishes.

5. Select a combined ground chili pepper powder for a mixture of flavorful heat to add to chili recipes and spaghetti sauces. Buy whole dried hot peppers and experiment with different combinations by grinding them yourself with a mortar and pestle into a fine ground spice that you can add to dishes.

Tags: chili recipes, dried pepper, cayenne pepper, dried peppers, dried peppers

Roast Blanched Almonds

Blanching almonds removes their skins.

A handful of almonds is a healthy snack. According to NutritionData.com, 95 g of almonds contains 20 g of protein. Almonds also contain essential fatty acids, iron and selenium. Roasting blanched almonds helps to enhance their flavor. The World's Healthiest Foods warns against roasting almonds at a high temperature. High temperatures can cause a breakdown of the natural fats in the nuts, which leads to free radical production. For optimum health benefits, roast your almonds at a lower temperature. After roasting, add your desired seasonings.

Instructions

1. Preheat your oven to 160 degrees.

2. Spread the blanched almonds out on a cookie sheet. Roll them out with your hand to ensure they are in a single layer.

3. Place the cookie sheet in the oven for about 15 to 20 minutes. When finished, they should appear golden.

4. Pour the roasted almonds into a bowl and add seasonings, if desired. Martha Stewart Living recommends tossing the almonds with sea salt and olive oil. Use 1 tsp. salt and 1 ½ tbsp. olive oil for every 2 cups of almonds.

Tags: blanched almonds, cookie sheet

Frenchinfluenced Food In Quebec

Food in Quebec is influenced by early French-Canadian settlers. It is a mix of traditional and contemporary recipes reflecting the heritage of these Canadian regions.

History

Quebec cuisine is influenced by French and aboriginal people; both of these groups cultivated recipes and food preparation. Areas of Quebec produce specialty food products like maple syrup and smoked meats.

Significance

Traditional French-Canadian dishes use pork for flavor and offer many ways it can be used in recipes. A popular Christmas dish, meat pie called Quebecois, combines pork and beef; veal can be substituted for pork in this recipe. Another traditional French recipe is called creton, a spread made of peas and salt pork that is eaten on crackers.

Function

Quebec manufactures maple syrup and maple sugar in sugar shacks, using both in many dishes. Breakfast dishes, like eggs, baked beans and bacon, are served with a generous topping of maple syrup. Maple sugar pie is one of the many desserts made with maple sugar.

Types

Contemporary cuisines blend old and new techniques. A popular fast food restaurant meal is poutine, made of french fries, fresh cheese curds and different gravies depending on the recipe---some use a meat sauce adding smoked meats and pineapple.

Features

Quebec is known for its wide range of restaurants, bistros, delis and international cuisines, which provide variety for residents and visitors. The rural environment is excellent for hunting and fishing, resulting in many seafood and meat dishes to choose from. Apples and berries are popular fruits from this region.

Tags: maple syrup, Food Quebec, smoked meats

Make The Perfect Sweetened Butternut Squash Soup

Butternut squash is the perfect base for an autumn soup.

Butternut squash soup is the perfect pre-dinner course, particularly for the Thanksgiving or Christmas holidays. It is also a healthy option, given that butternut squash is a good source of vitamin A and fiber. There are many recipes for butternut squash soup available online and in recipe books although this particular, personal recipe has its own sweetening twist, which enhances the sweet taste of squash. The recipe will make enough for at least eight servings.

Instructions

1. Peel and de-seed one large butternut squash. Save the seeds in a small dish. Cut the butternut squash in large cubes and put it aside in a large bowl.

2. Peel and dice two carrots, two stalks of celery, two medium-sized potatoes and one medium-sized yellow onion. Put these diced vegetables aside in a second bowl.

3. Peel three large sections of garlic and cut into fine pieces. Add the garlic to the diced vegetables in the second bowl.

4. Melt four tablespoons of butter in a large soup pot. Add the butternut squash to the soup pot and saut for 10 to 15 minutes. You can substitute the butter for olive oil as a healthier option.

5. Heat two tablespoons of olive oil in a separate, large fry pan on the stove. Saute the remaining vegetables and garlic for 10 minutes, or until slightly softened.

6. Add the saut ed vegetables to the same pot as the saut ed butternut squash. Pour in enough chicken stock to cover the butternut squash and vegetables. Turn up the heat on the burner to bring this mixture to a boil.

7. Turn down the heat to low after the liquid boils and let the soup mixture simmer for at least 40 to 50 minutes.

8. Take a fork and poke it into a few random pieces of butternut squash or the vegetables to make sure they are very soft. Stir the contents of the pot and take it off the heat.

9. Put the soup pot aside until its contents have cooled down sufficiently to blend.

10. Insert a handheld blender into the well-cooked butternut squash and vegetables and blend for several minutes. The final soup should have a very creamy yet thick texture, with no lumps. You will likely need to add an extra cup or two of chicken stock while blending to prevent the soup from being too thick.

11. Clean the squash seeds with water in a colander. Spread the seeds on a greased cookie sheet and sprinkle a little oil olive and table salt over the seeds. Roast the seeds for around 10 minutes in the oven at 400 degrees Fahrenheit. Once they have slightly browned, take the seeds out of the oven and put them aside.

12. Add several heaping tablespoons of pumpkin pie spice to the soup (which includes cinnamon, allspice, ground cloves, nutmeg and ginger).

13. Add at least two cups of sweetened applesauce to the soup and stir well. Add approximately three-quarters of a cup of maple syrup and stir the soup again. You can add more of both of these ingredients, depending on your sweet tooth.

14. Add salt and pepper to the soup, to taste. Use the hand blender to do one final blend.

15. Mix one-quarter cup of sour cream, one-quarter cup of plain, low-fat yogurt, one large heaping tablespoon of low-fat mayonnaise and one-quarter cup of low-fat milk together in a separate bowl. Whisk the mixture until creamy.

16. Grate half of a granny smith apple into a bowl, with a large grater. Leave the skin on the apple when you grate it.

17.Reheat the butternut squash soup when you are ready to serve it.

18. Ladle a portion of soup into a bowl, sprinkle with a few roasted butternut squash seeds and some of the grated apple. Spoon a small portion of the blended sour cream and yogurt mixture around it, in a circular path. And, voila!

Tags: butternut squash, butternut squash soup, butternut squash vegetables, squash vegetables, bowl Peel, butternut squash, chicken stock

What Spices Are In All Spice

Allspice, despite its all-encompassing name, is only made up of one spice.

Contrary to its all-encompassing name, allspice is only made of one spice. It takes its name from its aroma and was named by the English, according to the "Epicentre Encyclopedia of Spices" website. Allspice smells like a combination of spices including nutmeg, cloves and cinnamon with a hint of pepper. Allspice, or pimenta dioica, is grown mainly in Jamaica, where the climate and soil best suit the production of this berry, which is dried and ground or preserved whole. It's most often sold ground which furthers the incorrect belief that allspice is made up of a mixture of many spices.

Short History

Christopher Columbus sailed past allspice trees in Jamaica he thought to be nutmeg in 1492, says "The Milwaukee Sentinel," in an article tracing the origins of the spice. Spanish explorers mistook the trees for peppercorn years later, and named the spice "pimento," a combination of the Spanish word for Jamaican pepper and peppercorn. Allspice is also called Jamaica pepper, myrtle pepper, pimento and newspice, because it comes from the New World.

Appearance

From the myrtle family, the evergreen pimento tree can grow up to 40 feet. It's an attractive tree with large, glossy leaves and white flowers, which are replaced with bunches of green berries. The green berries are harvested, sun-dried and the dried berries looks like large peppercorns. Buy allspice as whole dried berries or more commonly as ground powder.

Uses

Allspice is used in baking cakes, fruit pies, puddings and most especially pumpkin pie, where it gives a warm flavor with peppery overtones. Popular in Europe, it's used there for mulling spices, pickling, marinades and sausage-making. In India, allspice is often added to curry and it's used for meat and rice dishes in the Middle East. Jamaicans use allspice in jerk seasoning and in soups, curries and stews. It's also used in pickles, sausages and ketchup.

Substitute for Allspice

Combine equal parts of cloves, ground cinnamon, nutmeg and black pepper. For example, use ¼ teaspoon each of cloves, cinnamon, nutmeg and black pepper to make up the equivalent of a teaspoon of allspice. Five whole berries are equivalent to about one teaspoon ground.

Tags: all-encompassing name, black pepper, cinnamon nutmeg, cinnamon nutmeg black, cloves cinnamon, dried berries, green berries

Market Bbq Sauce

If your barbecue sauce draws applause at contests and friends and relatives rave about the recipe, expand your fan base for profit. Market your sauce to fans who can't get enough meat slathered in tasty sauce. You'll need to handle the business end required of all food product start-ups, but when that's done, turn your full attention toward your marketing efforts if you want to spread it on thick from coast to coast.

Instructions

1. Taste as much of your competitors' barbecue sauce as your stomach and time will allow to learn what you're up against. Examine each brand's marketing approach and figure out what each product's story is being told. It may be slow-cooked on a Louisiana plantation. The sauce recipe may have put six kids through college. Draft a compelling story on which to rest your marketing efforts and you'll be off to the right start.

2. Evaluate your audience to see if your background story will stand up to the scrutiny of specialty stores--for example the high-end or gourmet market--or whether it's a better fit for mom and pop stores. Opt for using direct-response marketing to achieve your business goal and prepare for taking orders via TV infomercials or website marketing.

3. Develop---or hire someone to develop---collateral to support your sauce, including a great package design, a catchy name and an unforgettable slogan or tag line that is capable of following your barbecue sauce from bottle to ad and from ad to infomercial. Conceive a clever news release that shouts your sauce launch to everyone from local media to trade magazines catering to the condiments industry.

4. Contact local cable companies to acquire rate cards if you intend to buy commercial time. Hire a professional copywriter to draft scripts for you. Get more bang for your buck by asking the writer to draft an original, 30-minute infomercial, then request that the copy be edited down to one-minute, 30-second, 20-second and 15-second spots.

5. Produce your infomercial. Rely upon your story line to hold your commercial together. Follow producer or director suggestions for format, particularly if they recommend selling your sauce by pitching and demonstrating. You're selling features and benefits, so if your recipe tastes better than anything on the planet (feature), you'll produce even more sales results if your recipe also helps consumers lose weight (big benefit).

6. Go directly to consumers to sell your sauce using the Internet. Make certain your Web pages are clean and easy to read (no scrolling required, if possible), promote your brand's color palette and tell your story to stand the best chance of turning browsers into visitors, (recipes, contests, newsletter, promotional buttons---you name it) and visitors into barbecue zealots. Never forget to sell, sell, sell on every page of your website if you want spend the rest of your life as the success story behind the marinating brush.

Tags: your sauce, barbecue sauce, marketing efforts, rest your, sell sell

Make A Recipe Vegan

Becoming vegan does not mean you have to give up your favorite comfort foods or throw away your old cookbooks and recipes. It's not that difficult to make a recipe vegan. All it takes is some basic knowledge about vegan ingredients and how they work in baking and cooking.

Instructions

1. Identify dairy ingredients when baking a cake. Substitute rice milk or soy milk for regular cow milk in recipes.

2. Substitute a powdered egg replacement product or tofu for eggs.

3. Use tofu, seitan or textured vegetable protein in recipes that require beef or chicken.

4. Add a third bean variety in chili recipes. Add garbanzo beans to a chili recipe that includes kidney and pinto beans.

5. Try vegetable stock instead of chicken stock when making soups.

6. Select soy milk, rice milk or water to prepare oatmeal.

7. Substitute corn oil or olive oil for butter to make a recipe vegan.

8. Utilize soy milk in chowder or milk-based recipes. The difference is minimal, and you'll feel much healthier after eating.

9. Use agar flakes to make gelatin dessert. Most people don't realize that gelatin is derived from animals.

10. Omit meat from your favorite soup or chili recipe if meat is the only non vegan ingredient.

11. Look for vegan bread recipes rather than trying to make recipes vegan. Easy vegan bread recipes are plentiful.

12. Realize that substitutions aren't always straightforward. Sometimes it takes a while to determine what substitute ingredients will work in your favorite recipes.

Tags: your favorite, bread recipes, chili recipe, make recipe, make recipe vegan

Pressure Can Tomato Soup

There is nothing like the taste of homemade tomato soup. Making tomato soup yourself is a great idea if you have an abundance of tomatoes in your garden. Even if you do not have a garden, purchase enough from the grocery store to make your own-you won't regret it. Homemade tomato soup is easy to make and if you preserve it using a pressure canner, you can enjoy its goodness all winter long.

Instructions

1. Place the jars and lids in the dishwasher and run on regular cycle. This washes the jars and sterilizes them at the same time. Place the pressure canner on the stove one quarter full of water and begin heating the water on low-medium heat. Heat a stew pot of water to boiling on high heat as well. Have a bowl of ice water ready too.

2. Wash and core the tomatoes. Drop the tomatoes into the boiling water in the stew pot until the skins split. Remove to a bowl of ice water. Repeat this with all tomatoes. Peel the skin off the cooled tomatoes, place the tomatoes into a food processor, and finely chop the tomatoes. Place the tomatoes into the second large stew pot along with the juice. Chop the remaining vegetables in the food processor and add to the tomatoes. Bring all to boiling and cook until the vegetables are tender.

3. Put the vegetables in a food mill or sieve and press to remove seeds. Return the vegetables to the stew pot. Add salt and brown sugar or honey. Diabetics may use the same measurement of sugar substitute in place of the honey. Reheat to boiling and then turn the heat down to low and simmer for 15 to 20 minutes.

4. Remove the jars, lids and rings from the dishwasher. Place the funnel on top of a jar and ladle soup into the jar leaving a half-inch headspace. Wipe the rim of the jar with the warm washcloth to clean it. Place a lid and tighten ring over the lid tightly. Repeat this step until all soup is placed in jars.

5. Place each jar into the pressure canner. Attach the lid to the canner and lock down. Be sure to refer to your pressure canner's operating instructions, as all pressure canners are a little bit different in operation.

6. Process the soup at 10 pounds pressure for twenty minutes. Note that this is a standard recommendation. Once again, refer to your particular pressure canner's operating instructions.

7. Carefully remove the lid on the pressure can and move the hot jars to the counter with the jar puller to cool. Once the jars are cool, press the middle of the lid to test its seal. If it does not spring back at your touch, it is sealed. If it does spring back, the jar is not sealed and will need to be eaten or placed in the refrigerator up to three days. Store the sealed jars in the pantry. They will last up to 12 months.

Tags: pressure canner, tomato soup, tomatoes into, bowl water, canner operating, canner operating instructions

Make A Rainbow Wrap

Rainbow wraps are a healthy and vegetarian option for a snack, lunch or dinner.

Rainbow wraps are vegetarian sandwich wraps that have an array of ingredients that make them colorful. These wraps are vegetarian and healthy, and their imaginative name can make them more appealing to children. You can change or add ingredients as you desire, and you can even make them even heartier by adding different cheeses or spreads. The more colorful the vegetables you include in the wrap, the more colors you will have to incorporate into your rainbow wrap recipe.

Instructions

1. Lay the spinach tortilla out flat on a plate. Preferably, use a large tortilla so you will be able to fill it and fold it with all the ingredients.

2. Spread the cream cheese evenly on the side of the tortilla that is facing up. You can add other sauces or spreads if you want to make the rainbow wrap spicier or creamier.

3. Place the colorful vegetable ingredients in the center of the tortilla. Keep the edges as free as possible so that you will be able to wrap the vegetables completely inside of the tortilla.

4. Roll one end of the tortilla over the vegetables and keep rolling until you have rolled it completely so that it creates a long cylinder with the spread and vegetables in the center. Fold the edges in so that the veggies do not fall out.

5. Cut the rainbow wrap into small circle pieces or just make one cut down the center of the wrap. Use toothpicks to hold the wrap together by sticking them through each rolled piece.

Tags: make them, rainbow wrap, Rainbow wraps, will able, wraps vegetarian

Use An Ah So Corkscrew

Corkscrews come in many shapes and sizes. Some are easy to use and require little skill; others are more difficult and require a good amount of skill. The Ah So corkscrew is one of the more challenging of corkscrews. With a little practice, you will be able to use an Ah So corkscrew with grace and ease.

Instructions

1. Know the design of an Ah So corkscrew. These corkscrews do not have "worms" that are inserted into the cork. Instead, they have two thick prongs and one of the prongs is a bit longer than the other.

2. Remove the foil from the wine bottle. Ah So corkscrews do not come with foil cutters or a serrated knife. Remove the foil with a steak knife or a Swiss army knife.

3. Slide the longer prong in between the cork and the bottle. Slowly and gently, work the prong down a short way.

4. Insert the shorter prong. After the longer prong is inserted into the neck of the bottle, bend the handle of the Ah So corkscrew and gently insert the shorter prong.

5. Work both prongs down slowly by gently wiggling the corkscrew from side to side. Work them down until the handle of the Ah So corkscrew reaches the top lip of the bottle.

6. Slowly twist the cork while pulling up until the cork comes out clean.

Tags: bottle Slowly, handle corkscrew, inserted into, longer prong, Remove foil

Cook Chicken In The Microwave

Cook chicken in the microwave for a quick, tasty dinner. Use raw or thawed chicken breasts. Frozen take longer to cook and won't absorb the flavors fully. Thaw the meat in the refrigerator. If raw meat sits out in the open, bacteria will start to grow. Preparation takes about 5 minutes. Clean any space the raw meat touches with an antibacterial cleaner. Wash hands thoroughly both before and after handling raw chicken to avoid contamination.

Instructions

Cooking the Chicken

1. In the microwave-safe bowl, combine broth, salt, pepper and lemon juice. Mix well.

2. Set three raw boneless chicken breasts in the bowl. The thickest parts should face the outside of the bowl.

3. Cover with the lid. Leave one corner open for ventilation.

4. Cook on medium power for 6 minutes per pound. Check the package of chicken for the weight.

5. After the meat is done cooking, take it out of the microwave. Use a meat thermometer to check the center of the chicken. The center should be at least 165 degrees.

Tags: chicken breasts

Peanut Stir Fry Sauce

Make a peanut sauce to go with your next meal.

Stir fry is an endlessly variable dish suitable for beef, pork, chicken, tofu and vegetables -- or all of the above! Peanut stir fry sauce will add a satay flair to any stir fry dish, and it's easy to make. For a taste of Thailand, try this peanut stir fry sauce with your next quick and healthy meal.

Instructions

Spicy Peanut Stir Fry Sauce

1. Bring a pot of salted water to a boil for your stir fry noodles. Once it reaches a rolling boil, cook your noodles for 3 to 4 minutes, then drain.

2. Combine the peanut butter, water, soy sauce and oil until incorporated and smooth. Beat the mixture with a whisk or fork, or throw it in the food processor to get it really smooth. Add the brown sugar, garlic and red chili paste to taste. Take care not to rub your eyes after you've touched red chili paste -- it can really burn.

3. Add 2 tbsp. of sesame or canola oil to a nonstick frying pan or wok and let it heat for a few seconds. Add crushed garlic to the oil, then your protein if you are using any. Cook the protein until it's browned and the juices run clear, then add your vegetables and the peanut sauce. The vegetables should ideally be tender but firm. For sturdy vegetables like broccoli and carrots, cook for three to five minutes; for peppers, onions and string beans and snap peas, cook for two to three minutes or until the peanut sauce is almost boiling. If it begins to boil, reduce the heat.

4. Add your cooked noodles to the wok if you want to give them the same spicy peanut flavor. Otherwise, serve the noodles with sesame oil and soy sauce and add the stir fry on top. Consume immediately.

Tags: peanut sauce, chili paste, cook three, Peanut Stir Sauce, sauce with, sauce with your

Cook Bulgar Wheat In The Microwave

Bulgur wheat is a delicious, high-fiber whole grain, traditionally used in Middle Eastern recipes such as tabbouleh and pilaf. You also can use bulgur wheat in soups, salads, side dishes, vegetarian main courses and even desserts. Bulgur wheat is made from whole wheat that has been steamed, dried and cracked. This precooking process makes it quick to prepare. Bulgur wheat comes in different grinds: coarse, medium and fine. Each is used in different dishes--coarse for stuffings, medium for salads and fine for desserts and breads. Both fine- and medium-grind bulgur wheat can be cooked in the microwave.

Instructions

Instructions

1. If using fine-grind bulgur wheat, combine one part wheat with 1-3/4 parts water or stock in a microwave-safe bowl. Add a pinch of salt and stir. If using medium-grind bulgur wheat, the proportions will be one part wheat to three parts water or stock. Increase the salt to taste if you are making larger quantities of bulgur wheat. When calculating how much wheat to use, keep in mind that bulgur wheat, similar to rice, will expand to twice its original volume with cooking. In other words, 1/2 cup of uncooked bulgur wheat will become 1 cup cooked.

2. Cook the fine-grind wheat in the microwave on high heat for two minutes and 15 seconds. For medium-grind, the cooking time is longer and will vary according to how much bulgur wheat you are using. Cook 1/4 cup of bulgur wheat on high heat for 8-10 minutes; 1/2 cup for 12-14 minutes; and 1-1/2 cups for 17 to 19 minutes. Keep in mind that each microwave is different and you may have to experiment a bit with these cooking times.

3. For both the fine- and medium-grind bulgur wheat, remove the bowl from the microwave when the cooking time is complete. Stir. Cover the bowl and let stand for about seven minutes. Stir once again.

4. Use the cooked bulgur wheat immediately in a recipe, or store it covered in the refrigerator. You can also freeze cooked bulgur wheat for later use by spreading it out in a thin layer on a cooking sheet and placing the cookie sheet in the freezer. When the bulgur wheat is almost frozen, it can be transferred to plastic bags or containers.

Tags: bulgur wheat, bulgur wheat, bulgur wheat, medium-grind bulgur, medium-grind bulgur wheat, cooked bulgur

Make A Protein Filled Omelette

Add meat and veggies to give an omelet more protein.

Omelets already have a fair amount of protein in them, being an egg-based dish. You can add additional protein to your omelet though with meats such as sausage, ham or bacon. Vegetables such as broccoli also add protein to an omelet. By adding vegetables to your omelet you can get other nutrients such as vitamin D, various B vitamins, vitamin C, iron and potassium. A protein-filled omelet can be the main dish in a healthy breakfast, ensuring you start your day out right.

Instructions

1. Whisk the milk and eggs together in a bowl.

2. Add the oil to a small skillet and bring it to medium heat. Add the broccoli to the skillet and saut for five minutes.

3. Set the broccoli aside in a bowl and return the skillet to the heat.

4. Pour the egg mixture into the pan and stir briefly.

5. Let the eggs set in the pan (this should take about 1 minute) and add the broccoli and meat of your choice to one half of the egg.

6. Season with salt and pepper, then carefully fold the other half of the egg over the meat and veggies.

7. Continue cooking until the omelet is done, about three to four more minutes.

8. Remove from the skillet and serve hot.

Tags: meat veggies, your omelet

Types Of Spanish Olives

Hundreds of types of olives are grown in Spain.

Approximately 262 varieties of olives are grown in Spain. Spanish olives are grown for eating as table olives and for making some of the world's finest Spanish olive oil. In fact, 90 percent of Spanish olives are pressed for oil. Spain's olives come in a variety of textures, colors and flavors from fruity and peppery to firm and green to soft and black.

Arbequina

The small fruit of the arbequina olive tree is known for its pungent, aromatic, fruity flavor with a slightly bitter aftertaste. Arbequina olives are named for the town where the tree was discovered, Arbequa. Arbequina fruit color ranges from pale green to dark purple when the fruit is very ripe. These olives are fragile and therefore not easy to harvest.

Empeltre

These olives are known for their mild sweetness, almond-like nuttiness and lack of concomitant bitterness. Empeltre olive oil is fruity, aromatic and very sweet and pale yellow in color. Empeltre oil is often blended with the oil from more bitter varieties to create a mild-flavored olive oil.

Picual

The picual or picua olive is native to Andalusia, Spain. This special fruit accounts for 20 percent of the world's olives and 50 percent of Spain's total olive production. The oil is especially stable and will not spoil easily. Picual olives contain up to 80 percent of monounsaturated oleic acid -- an important fatty acid -- making it a heart-healthy fruit. Picual olive trees are abundant producers and fruit early in the season. The olive has a mild fruit flavor and medium bitterness. Picual olive oil is ideal for frying because of its heat tolerance; its flavor also lends itself to salad dressing.

Manzanillo

The fruit of the manzanillo tree is large and oblong with bruise-resistant skin. Manzanillo olives ripen early and are abundant producers. Flavorful manzanillos are pungent with medium bitterness and herbaceous fruitiness. The rich flavor of these olives makes it ideal for pickling.

Hojiblanca

The hojiblanca or "white leaf" olive is a large, black and very round olive loved for its generous amount of meat. The olive gets its name from the silvery characteristic of the tree's leaves. Fifteen percent of Andalusia's olive crops are hojiblanca. Hojiblanca olives are mildly pungent with relatively little bitterness and are often served as table olives. Despite its pleasant flavor, this variety yields little olive oil.

Tags: olives grown, abundant producers, grown Spain, medium bitterness, olives grown Spain

Make A Home Salad Bar

Home Salad Bar

One effective way to eat out less as a family and enjoy it more is by providing variety. A restaurant meal may be loaded with fat and expensive to boot, but eating out allows everyone in the family to pick what he or she wants. With some planning, eating at home can offer some of the same variety at a much lower cost and it doesn't have to take that much more time, either.Pay attention to what your family is ordering out, and try to offer up an old-fashioned salad smorgasbord at home using some of those items. You can serve lots of things on lettuce, and offering a broad selection can also help to broaden your family's tastes.

Instructions

Make a Home Salad Bar

1. Mix it up. Choose lots of different greens, but keep them separate. Fresh spinach is a good source of vitamins and looks like lettuce. Iceberg lettuce lasts for days in the refrigerator and can be the basis for a filling and nutritious salad. You can probably find four or five greens that will blend well in your salad.

2. Try the unexpected. Nuts in a salad? Sure. Try a little exotic variety to entice picky eaters. No one ever said you couldn't use peanuts in a salad or make a salad dressing out of raspberry jam if it's a favorite.

3. Bulk up on protein. One big complaint about salad is that it isn't filling. When you add beans like chickpeas and butter beans, cheeses, leans meats and seeds, you amp up the protein in your salad, provide some needed texture and make your fare more interesting.

4. Go for some color. Instead of always using that plain green pepper, try red or orange instead. Once or twice a year specialty bell peppers come down in price, so next time give them a try. Want more color? Try some yellow tomatoes, or add some sun-dried tomatoes to your bed of greens. How about a little fruit? Some papaya would go well with that avocado, or maybe you can dice a little pineapple in with that minced ham.

5. Add some favorites. Do the kids like tacos? Adding some taco ingredients like chips, sour cream and olives might work wonders. The same goes for other favorite dishes, like macaroni and cheese or mini hot dogs.

6. Make it big. Keep ingredients separate and spread them out in containers you can reseal and pop back into the fridge. Quantities can be small, but provide quite a few offerings. The variety will make it seem as if there must be something good in there somewhere, even for the pickiest eater.

Tags: Home Salad, Make Home, Make Home Salad, with that, your family, your salad

Cook Long Grain Rice

Long grain rice is available in a variety of strains. Cooking long grain rice is an acquired skill. The amount of water used while cooking rice affects the texture and quality of the rice after it is cooked. Two cooking methods work for all varieties of long grain rice. Use the absorption or stove-top method to cook rice without spending a lot of time in the kitchen.

Instructions

Absorption Method

1. Rinse the rice to remove excess starch and debris. Strain rice thoroughly.

2. In a pot, combine 1 1/2 cups of water for every cup of rice.

3. Cook the rice over medium-high heat. Place a lid over the pot to capture the steam. Once the water is absorbed, the steam will continue to cook the rice.

4. Allow rice to cook for at least 12 minutes before checking its texture.

5. Remove the rice from the heat source. Let the rice cool for 5 to 15 minutes with the lid still on the pot before serving. Serving the rice directly after removing it from the heat will result in an unfavorable texture.

Stove Top Method

6. Rinse rice to remove extra starch. Strain the rice.

7. Use 2 cups of water for every cup of rice. Place water in a shallow pot. Boil the water for 5 minutes.

8. Slowly add the rice to the water. Reduce the heat, and cook the rice for 20 minutes.

9. Remove the rice from the stove top. Place a lid over the pot to capture the steam. The rice will continue to cook for 3 additional minutes.

10. Strain the rice. Allow long grain rice to cool for 10 minutes before serving.

Tags: grain rice, cook rice, long grain rice, Strain rice, before serving

Build A Bear Cake Pan

Baking is a popular, everyday activity that requires the aid of baking pans. The traditional shapes for baking pans are square, rectangular and round. Only in specialty stores or during holiday seasons might you easily find unusually shaped baking pans. Some shapes, such as bear shapes, would be especially ideal for children's birthday parties, although they are not easy to locate in stores. Luckily, you can very easily create your own cake pans with the aid of a couple of common household items.

Instructions

1. Tear off 4 sheets of aluminum foil large enough to conform to the shape of the toy bear, and tear 1 sheet slightly larger than the others.

2. Place the sheets of aluminum foil over the toy bear with the longest one touching the bear, and press them firmly against the toy so that they completely conform to its shape.

3. Pull the aluminum foil sheets carefully from the bear, and discard of the longest sheet that was pressed against the toy.

Tags: aluminum foil, baking pans, conform shape, sheets aluminum, sheets aluminum foil

Make Chex Mix In A Microwave

Mixed nuts add crunch and flavor to Chex Mix.

General Mills manufactures Chex cereal, which is available in three variations -- corn, wheat or rice. The company's Chex Mix, which has been around for more than 50 years, is available in stores, or you can make it yourself at home. While you may prefer the baked version of Chex Mix, which takes over an hour to make, you can quickly prepare Chex Mix in your microwave, as long as you have a bowl large enough to hold the entire recipe.

Instructions

1. Mix 9 cups of Chex cereals in a large, microwave-safe bowl. Traditional Chex Mix contains 3 cups each of Corn Chex, Wheat Chex and Rice Chex, but you can select and combine whatever ratio you prefer, for a total of 9 cups.

2. Add 1 cup nuts, 1 cup pretzels and 1 cup bagel chips and mix well. You can either purchase bite-size pretzels and bagel chips or break larger pieces down to bite-size.

3. Melt 6 tbsp. butter in a small, microwave-safe bowl. Add 2 tbsp. Worchestershire sauce, 1 1/2 tsp. seasoned salt, 3/4 tsp. garlic powder and 1/2 tsp onion powder and stir to combine.

4. Pour the butter and spice mixture over the cereal mixture. Toss gently to coat.

5. Place the large bowl, uncovered, into the microwave. Cook on "High" for two minutes and stir. Cook for a total of six minutes, stirring at two-minute intervals.

6. Cover a flat surface, such as a countertop or table, with a layer of paper towels. Pour the microwaved Chex Mix onto the paper towels and spread out to cool.

Tags: bagel chips, Chex which, microwave-safe bowl, paper towels, pretzels bagel, pretzels bagel chips

What Is The Difference Between Yellow & Green Curry

Most curries use very similar ingredients.

Thai curries are differentiated by their colors, which emphasize the key ingredients that give each curry its distinctive flavor. At their core, most curries are relatively similar. They all rely on chili peppers, coconut milk and similar spices to achieve their flavor. But minor differences produce two wildly different dishes.

Chilies

The variety of chilies used affects both the color and the flavor of curry. Green curry is the only curry made from fresh, green chilies. This produces a fresh, crisp, bright-tasting curry with a very distinctive color. Yellow curry, like red curry, uses a base of dried, red chili peppers. Yellow and red curries tend to be more mellow but with a deeper flavor than green curries due to the dried peppers.

Spices

Green and yellow curries' varying spices account for their differences in flavor and color. Green curry relies on coriander and cumin to provide its distinctive flavor. Turmeric gives yellow curry its bright yellow shade and mellow flavor. Turmeric is a root in the ginger family, and is usually available dried in the spice section of most grocery stores. Some cooks prefer to use curry powder instead, because it's packed with turmeric along with coriander, cumin and several other spices.

Aromatics

Yellow and green curry have the most in common when it comes to aromatics. Shallots, garlic, ginger and lemongrass make flavorful additions to most varieties of curry. Both curries rely on the sea to deepen their flavor, either with fish sauce or shrimp paste. Green curries are infused with citrus flavor from lime juice, zest and leaves.

Heat

Green curries have a reputation for being the spiciest of all of the varieties. The fresh, green chili peppers used in the dish are hotter than the dried, red chilies used in yellow curry. Yellow curries tend to be sweeter and less spicy than green ones, although the spiciness of the dish varies from cook to cook.

Tags: chili peppers, chilies used, coriander cumin, curries tend, distinctive flavor

Make Natural Soda Pop Corn Syrup Free

Allow kids to create their own soda pop.

Making natural soda pops is easy by replacing corn syrup and artificial dyes with natural ingredients like fruit. Select fruit juices without corn syrup or citric acid or make your own with a juicer. Kids enjoy creating their own soda pops. Encourage them by setting up a variety of fruit juices and letting them experiment. Allow them to blend two or more juices together to come up with their own special soda pop.

Instructions

Fruit Juice

1. Pour 1/4 cup of juice in a glass.

2. Add carbonated or seltzer water.

3. Stir to blend thoroughly.

4. Add ice if desired and drink.

Fresh Fruit

5. Purchase fresh ripe fruit such as grapes, apples, pears or watermelon. Choose fruit that is ripe and ready to eat and avoid fruit that is overly ripe and mushy.

6. Peel any waxed fruit and fruit with skins such as pineapples, oranges and kiwis.

7. Cut up fruit such as watermelon, apples and pears into bite size pieces. Remove apple and papaya seeds but grape and watermelon seeds may be left. Remove any large pits in fruits like peaches.

8. Follow your juicer's directions to create fresh juice.

9. Add carbonated or seltzer water. Stir to blend thoroughly. Add ice if desired and drink to enjoy.

Tags: apples pears, blend thoroughly, blend thoroughly desired, carbonated seltzer, carbonated seltzer water, corn syrup, desired drink

Cook Stuffed Jalapeno Pepper Poppers

Make jalapeno poppers by stuffing and cooking.

Jalapeno poppers are peppers that have been hollowed and then stuffed with cheeses, meats and spices. The peppers are typically breaded, although some recipes wrap the popper in bacon before cooking. The poppers then are baked, grilled or fried. Cooking the poppers softens and heats the stuffing on the inside of the pepper as well as crisping the outer layer of breading or meat. These poppers can be cooked in a variety of ways,

Instructions

Baked

1. Preheat an oven to 350 degrees Fahrenheit. Grease a baking sheet with canola oil or cooking spray.

2. Crack one egg into a small bowl. Beat the egg until yolk and white combine with a fork. Put 1/2 cup of seasoned breadcrumbs into a shallow bowl.

3. Bread the stuffed poppers by dipping them one by one, first in the beaten egg, and then rolling them in the breadcrumbs. Place the breaded poppers in a single layer on the baking sheet.

4. Bake the poppers for 10 to 12 minutes until the breadcrumb coating has turned a light golden brown. Cool for two to three minutes before serving.

Grilled

5. Stoke up a medium-hot grill. The coals should be white on the surface and glowing red on the inside when ready.

6. Wrap each stuffed popper with one to two thins slices of raw bacon. Make sure the bacon securely covers the stuffing opening. Keep the bacon in place by securing it with a toothpick.

7. Place the peppers on the grill and cook until the bacon has cooked through, about five minutes on each side. Allow the poppers to cool for several minutes before serving.

Fried

8. Place 2 cups of vegetable oil in a deep saucepan. Heat the oil over medium high heat until a deep fry thermometer reads 375 degrees Fahrenheit.

9. Place 1/2 cup of flour into a shallow bowl. Crack two eggs and beat them with a fork in another bowl until thoroughly combined. Measure 1 cup of seasoned breadcrumbs into another shallow bowl.

10. Dredge the stuffed poppers one at a time into the flour. Shake off the excess. Dip the poppers into the eggs and then coat each popper in the seasoned breadcrumbs.

11. Drop the breaded poppers into the hot oil and cook them until golden brown, about three minutes. Work in small batches, and remove the poppers with a slotted metal spoon. Allow them to cool and drain on a platter lined with paper towels for several minutes before serving.

Tags: before serving, minutes before, minutes before serving, seasoned breadcrumbs, shallow bowl, baking sheet

Make A Pesto Pizza Appetizer

Are you throwing a party and have no idea of what to make? Maybe you just want to perk up your usual dinner with an easy appetizer. These easy to make pesto pizza appetizers will delight and give you plenty of free time to spend with your guests.

Instructions

Its Time to Cook

1. Preheat your oven to 350 degrees for your pesto pizza appetizers.

2. Slice the whole wheat pitas into wedges for your pizzas. Each pita will make 4 wedges. This will make your pesto pizza appetizers the perfect size to pick up.

3. Slice the plum tomatoes into little rounds. You can omit the plum tomatoes on your version of the pesto pizza appetizers if you would like.

4. Scatter a single layer of the pita wedges on each baking sheet.

5. Top each wedge of pita with one tsp of pesto, a sprinkle of mozzarella cheese and 1 to 2 slices of plum tomato. You can adjust the amount of pesto you use on each pesto pizza appetizer depending on your tastes.

6. Place both baking sheets in the oven until the cheese has melted on all of the pesto pizza appetizers.

7. Serve warm and enjoy.

Tags: pesto pizza appetizers, pizza appetizers, pesto pizza, pesto pizza, plum tomatoes, will make, your pesto

What Are Lox And Bagels

Bagels are a popular snack or breakfast food all over the world.

Bagels have been a part of Jewish cuisine for over 400 years. They have been made in the traditional way in countries all over the world, with only tiny variations influenced by the availability of ingredients. There are many places in the world that love the bagel as much as New York City.

The Bagel

The bagel is a donut-shaped bread roll, created from either water or egg-based flour. It's given its distinctive texture because it is boiled prior to baking. This process lends a unique chewy structure to the interior, and a thin, crispy outer shell. The bagels are often dipped in poppy or sesame seeds to add a further textural dimension to the crust.

Lox

Smoked and cured fish is a large part of traditional Jewish cuisine, given the restrictions of Kashrut dietary laws on the combination of certain meats with other ingredients. Lox is a dry-cured and lightly smoked salmon fillet, usually sliced very thinly and piled into tumbling folds. Lox is preferably more sweet than salty, and possesses a specific soft, smooth texture. Grainy or rubbery lox is not desirable, as it suggests the fish was frozen at some point. The sharp ice crystals that form in the flesh damage it as it thaws, altering the silky texture of the fish.

Additional Toppings

The traditional companion to Lox when served on a bagel is whipped cream cheese, often referred to as "shmear" in the Yiddish dialect. The word is similar to "spread" in English, as in, "cheese spread." It's both a noun for the dish, and a verb describing the method in which it is served. The cheese is sometimes mixed with additional flavors and seasonings, such as chives, paprika, lemon juice or red onions. As an additional time-saver, some delis, such as Atlanta's "NYC Deli & Coffee Company," finely chop the lox and mix it into the cream cheese, creating a blend of the two textures.

Alternatives

As with most popular traditional foods, there are purists who insist on the recipe remaining the same. However, there will always be people who want to try new things and create new flavors to experience. Some popular variations with bagels include adding herbs and seeds that complement the flavors of the lox; caraway seeds and dill are popular. Lox is largely left unaltered, as it is the clean, pure flavor that is the attraction.

Tags: cream cheese, have been, Jewish cuisine, over world

Grow Kamut Wheat Seed

Kamut wheat seed is used in many wheat-grass drinks for its nutritional value and other healthy benefits. If you are considering growing your own grass to use in recipes, or if you just want to demonstrate the grass-growing process to a child, Kamut wheat seeds are a good choice because they grow fairly fast and are easy to maintain. Kamut is a fairly simple grass to grow, and can be done indoors or outdoors with a few basic supplies.

Instructions

1. Pour water into a shallow pan and spread seed in the water. Make sure that the seeds are spread out thin and are not all bunched up together

2. Allow the seed to sit in the water for six to 12 hours to soften them and start the sprouting process.

3. Drain the pan and store the seeds in a flat container with a little bit of water. Rinse them two times a day for several days until they start to show growth.

4. Fill a growing tray with rich top soil and spread the seeds on top. The seeds can be spread densely, but not so much that they overlap.

5. Water the soil thoroughly, but do not make it soggy.

6. Cover the growing tray for two days, then uncover and place in an indirect light area.

7. Water as needed to keep soil damp. Leave in place for about a week.

Tags: growing tray, Kamut wheat, seed water, seeds spread

Make Homemade Green Enchilada Sauce

Make your own green sauce.

Create your own green sauce to dress up your homemade enchiladas. This recipe starts with tomatillos, which have a husk but look like small green tomatoes. Freeze any leftover sauce for your next batch of enchiladas or store in the refrigerator and pour over tacos or use as a dip for tortilla chips.

Instructions

1. Check your grocery store for fresh tomatillos.

Use fresh or canned tomatillos. Remove husks from fresh tomatillos and wash off the sticky residue. Arrange in a singe layer on a baking sheet. Peel the onion, cut into quarters and add to the baking sheet. Also peel the garlic and put in the pan as well. Add in the chili pepper if you want a spicy kick.

2. Drizzle olive oil on the tomatillos, onion, pepper and garlic, and place under the broiler until they just start to blacken and the tomatillos pop open.

3. Remove the baking sheet from the oven and place the roasted vegetables in a blender or food processor. Add the lime juice, cilantro and cumin, and sprinkle in salt and pepper to taste. Blend until smooth.

Tags: baking sheet, fresh tomatillos, green sauce, your green, your green sauce

Store Wine

The best way to ruin a good bottle of wine is to store it incorrectly. Luckily, there's been a great deal of research about the correct way to store wine and storing wine correctly is very easy.

Instructions

Storing an Unopened Bottle

1. Take the temperature, humidity and motion of your storage facility of your wine into consideration. Wine should be stored in places with consistent temperature, humidity and light. In addition, there should be little movement or vibration in the storage area.

2. Consider storing wine in a basement, if you have one. Basements are the best places since they stay cool even during the summer, are motion free (unless there's an earthquake) and are dark places. Wine does best when stored at 55 to 65 degrees F at 70 to 80 percent humidity.

3. Store your wine on a wine rack so the bottles are sideways. This keeps the cork moist, keeping air out, and keeps sediment from settling at the bottom of the bottle. Place sparkling wines at the bottom, whites in the middle and reds close to the top of the rack.

4. Turn the wine periodically to keep all sides of the cork moist. If the cork dries out, the seal will break and air will get into the bottle.

Once the Bottle's Been Opened

5. Put the cork back in as tightly as possible. Don't worry about needing to reuse a bottle opener to get the cork back out.

6. Pour the wine into a smaller bottle, with a tight top if there's less than half the bottle left. This will allow less air to touch the wine.

7. Place the wine, red or white, in the fridge to help it last longer.

8. Store the opened bottle in the fridge for 3 to 5 days.

Tags: cork back, cork moist, storing wine, temperature humidity, wine into

Rehydrate Naturally

Rehydrate naturally

There are times when your body needs more than regular fluids to rehydrate. You may be exercising intensely, you may be coming down with a virus that is causing loss of body fluids, or you may be exposed to the heat and other elements that can cause heat stress. Whatever the reason, do not look to sugary sports drinks to replace electrolytes. There is a better solution....nature's solution!

Instructions

1. Go Figure, nature has put a pure and natural electrolyte replacement in sunny, tropical areas where dehydration is prevalent. It is no mistake! Coconut water is a delicious and excellent way to put the electrolytes and fluids back into your body.

2. Go to the health food store and purchase some coconut water before an intense workout, during an illness or when exposed to elements which may cause heat stress.

3. Replace fluid loss and electrolyte loss in your body by drinking the recommended serving size several times a day for the duration of your workout, illness or exposure.

Tags: your body, cause heat, cause heat stress, heat stress

The Avanti Fondue Set Instructions

Made popular in the '60s and '70s, fondue is making a comeback at household dinner parties.

Fondue, a dish invented out of necessity in 18th-century Switzerland, has become a fun party pastime in the United States. Made popular during the '60s and '70s, fondue has come back as a chic and hip social dish. The classic cheese, wine and bread recipes have evolved to include chocolate and fruits or oil and meats. Whatever route you choose, fondue is simple and allows time for great conversation.

Instructions

1. Set the stainless steel fondue pot on top of the stand. Fill it with a 1/2 cup of water.

2. Load the burner unit with paste gel or canned Sterno. Light the heat source with a match.

3. Fill the ceramic pot with a desired amount of block chocolate and a 1/2 cup of milk. Place the ceramic pot into the heated stainless pot.

4. Melt the chocolate slowly, rotating the burner handle to adjust the flame and temperature as needed. Stir the mixture frequently.

5. Cut fruit and pound cake into chunks.

6. Once the mixture is melted into a smooth consistency, stab the fruit or pound cake with a skewer and dip it into the chocolate.

7. Remove the skewer from the mixture and allow the excess to drip back into the pot. Eat immediately.

Tags: fruit pound, fruit pound cake, Made popular, pound cake

Make Homemade Fudge Brownies

Top the brownies with additional chopped nuts, if desired.

Fudge brownies are undoubtedly delicious, but making them from scratch may seem like a daunting task. Instead of reaching for a boxed brownie mix, try this easy recipe. It doesn't require any special equipment or ingredients or even a lot of time - it's sweet and simple, just the way brownies are meant to be.

Instructions

1. Preheat the oven to 350 degrees and lightly grease a 9-inch square or 9-inch-by-13-inch baking pan.

2. Mix the sugar and 1/2 cup of butter in the mixing bowl of a standing mixer or with a hand mixer. Add the eggs one at a time and beat the mixture until well combined. Stir in the vanilla extract.

3. Bring a double boiler to a simmer. If you do not have a double boiler, fill a large pot with 1 to 2 inches of water and bring the water to a simmer; place a heat-proof bowl over the pot. Place the remaining 1/2 cup of butter and the chocolate in the top of the double boiler or the heat-proof bowl. Allow the butter and chocolate to melt, stirring constantly. Let the mixture cool to room temperature, then stir it into the butter and sugar mixture.

4. Combine the flour, nuts and salt in a mixing bowl. Sprinkle the flour mixture into the chocolate mixture slowly, stirring constantly. Pour the mixture into the prepared baking pan.

5. Bake 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies; when removed, the toothpick should have just a bit of brownie batter on it.

Tags: double boiler, butter chocolate, heat-proof bowl, mixing bowl, mixture into, stirring constantly

Where Did Asthma Originate From

Asthma is a pulmonary disease caused by an inflammation of the bronchial passageways. The first historical signs of asthma were recorded in the 8th century B.C. by the epic poet Homer. Anthropologists suspect that asthma originated with the human race and that it has existed for as long as we have been alive.

First Recorded Signs of Asthma

Asthma was mentioned (or the first symptoms of asthma were recorded) in the epic poem "The Iliad," written by Homer around 800 B.C. The Greek physician Hippocrates (for whom the Hippocratic Oath is named) first defined asthma and the symptoms of asthma in 450 B.C. The word "asthma" is ancient Greek and translates into the phrase "to pant."

First Treatments of Asthma

In 150 B.C., Galen, a famous Greco-Roman physician, made a breakthrough observation in asthma's history. Galen noticed the connection between bronchial obstruction and the symptoms of asthma. And while Galen was on the right track in connecting the symptoms and the bronchial passageways becoming constricted, his treatment was ineffective. Galen thought the best treatment for asthma was a glass of wine mixed with owls' blood.

First Medication for Asthma

Modern treatment for asthma originates with the invention of the bronchodilator (thank Japanese scientist Jokici Takamine). The bronchodilator is a medication which is inhaled into the lungs and causes the inflamed airways to become less constricted. The most commonly prescribed bronchodilator is Albuterol, which is referred to as an asthmatic's "rescue inhaler."

Breakthrough Research for Asthma

In the days of Homer and Galen, very little was known about asthma and how its symptoms affected the constriction of the airways. Even as recent as the 20th century, asthma was believed to be a psychosomatic condition (many believed the sickness was in the mind of the sufferer and not a genuine physical concern). As a result, asthma was treated as a neurotic condition. Modern medical science now recognizes the delicate balance asthmatic sufferers experience between emotional concerns (anxiety, stress) and how that affects the constriction of their airways.

Breakthrough Treatmens for Asthma

Once physicians were able to understand the relationship between asthma symptoms and the triggers that cause a person to experience asthma, they were able to understand treat the disease, as opposed to just the symptoms. Asthmatics are now offered preventative medications to control their asthma before the onset of symptoms, as well as a bronchodilator to treat the symptoms. Asthma treatment has come a long way since Hippocrates, and thankfully it is no longer necessary for the asthmatic "to pant."

Tags: asthma symptoms, symptoms asthma, able understand, asthma were, asthma were recorded, bronchial passageways, treatment asthma

Preserve Olives At Home

Once humans learned to cure the bitter fruit, olives became an ancient delicacy. Today olive trees are grown as ornamentals as well as in commercial orchards. The process from tree to delicious treat is time consuming but well worth it.

Instructions

Curing Olives in Brine

1. Choose mature, but not soft, olives. Slightly wrinkled fruit is fine. It is best to pick olives before they fall but there might be a good selection of fruit on the ground after a strong wind.

2. Wash the olives to remove dust and bird droppings.

3. Score each olive with a sharp knife. A slit in one side is enough.

4. Soak the olives in clean jars of water. Make sure the water covers them; use a weight if necessary.

5. Rinse the olives daily and keep soaking them for 6 weeks. If a day is missed, white scum may accumulate at the top of the jar, but it can be washed off easily and is nothing to worry about.

6. Rinse the olives. Add 1/4 of a cup of salt to each quart of water and soak the olives in this solution for 3 weeks, changing the solution every 5 or 6 days. Shake or stir the olives daily.

7. Drain the olives. Mix 4 tbsp. of red wine vinegar, 1/4 cup of salt and 1 qt. of water and heat to a boil. Pour over the olives, filling the jar. Top with 1 tbsp. cold-pressed olive oil.

Curing Olives in Salt

8. You will need 1 lb. of salt for every 2 lbs. of olives.

Wash the olives and line the wooden boxes with cotton or burlap cloth.

Spread them out to dry.

9. In one box, alternate layers of salt with layers of olives until all the fruit is covered. Leave them alone for 1 week. Juices may leak out of the box. It can be left outside or placed on newspapers. The juices may stain concrete or flooring.

10. Pour the contents of the box into the other box. This stirs the fruit so that it is evenly coated and allows visualization of the fruit so that any spoilage can be removed. Dump the olives back into the original box. Repeat every 3 days for 4 to 6 weeks. When cured, the olives will be small and shriveled.

11. Strain off salt. Submerge the cured olives in boiling water for 30 seconds and remove. Spread and allow to dry overnight. Coat the olives with seasoned olive oil if desired. Place the olives in clean jars.

Tags: clean jars, cured olives, Curing Olives, every days, fruit that

Things To Eat With Guacamole Besides Chips

Avocado, tomato and chilies are essential ingredients in guacamole.

Guacamole, a creamy blend of smashed avocado, onion, chili pepper and other ingredients, dates back to the culinary influences of the Aztec Indians. The ancient Mexican culture prized the avocado, the central ingredient of guacamole, as an aphrodisiac, but today the pale green fruit is recognized as a rich resource of potassium, fiber and other essential vitamins. Although it is often served as an appetizer with salted tortilla chips, guacamole goes well with a variety of foods and dishes.

Relish Trays

Skip the ranch dressing or French onion dip for a relish tray in favor of guacamole.

Balance a relish tray of carrot and celery sticks, cherry tomatoes, sliced red peppers and other fresh veggies with a bowl of guacamole. Dip the healthy snacks straight into the guacamole or provide a utensil for spooning the avocado mixture onto individual plates.

Pita Points

Mexican and Mediterranean culinary traditions blend together with a snack of pita and guacamole.

Serve nutrient-rich guacamole with whole wheat pita bread, which is high in fiber and lower in calories than chips or crackers. Slice the pita rounds into triangles, also known as pita points, for dipping.

Burritos

Guacamole adds flavor and moisture to a burrito.

Enliven a bean or beef burrito with a dollop of guacamole. Balance the spiciness of the main protein with the cool, refreshing flavors of guacamole. Add extra guacamole to moisten an otherwise dry burrito.

Sauce

Dress grilled cuts of meat, such as flank steak or chicken, with guacamole. Add color and flavor to the grilled meat with a spoon full of guacamole while also adding a serving of fruits and vegetables to balance the protein source.

Tags: guacamole Balance, relish tray

Make Ground Deer Jerky

Every year during deer season, lucky hunters find themselves trying to figure out just what, exactly, to do with all the venison. One way to take advantage of the scraps produced by meat processing is to use them in the creation of ground deer jerky. The procedure is simple and you probably already have everything you need lying around the house. Follow the directions below, using any lean, trimmed meat pieces and seasonings, to create your own jerky for a fraction of the cost of store-bought jerky.

Instructions

1. Remove as much visible fat as possible from your venison. Grind the lean meat using a 3/16-inch, or fine-grind, plate.

2. Grind the meat a second time and weigh it to ensure you have approximately 6 pounds.

3. Place ground meat into a large container and add seasonings and the quick cure. Mix thoroughly by hand. When you think the seasonings are completely incorporated into the meat, stop, rest a minute and mix some more. The mixing process should take a minimum of 5 minutes.

4. Cover the meat mix with plastic wrap and refrigerate eight to 10 hours or overnight.

5. Coat the baking sheets with a light layer of non-stick food spray. Line the bottom of each baking sheet with a piece of waxed paper.

6. Place approximately 2 pounds of the seasoned meat mixture in the center of the baking sheet and place a second piece of waxed paper over it.

7. Roll the meat mix out onto the tray with a rolling pin or press with the heel of your hand, until it is 1/4 to 1/8 inch thick.

8. Peel the top layer of paper away and trim the corners of the rolled meat mixture to form a rectangle.

9. Place a drying rack on top of the baking sheet. Flip the pan over, so the drying rack is underneath the baking sheet, and remove the pan.

10. Remove the waxed paper and place the drying rack into the oven.

11. Line the floor of the oven in aluminium foil to trap any mess and set the oven temperature gauge on its lowest setting.

12. Leave the oven door partially open. This will prevent an excessive buildup of heat and facilitate the evaporation of steam.

13. Let the jerky dry. This will take approximately six hours, though ovens vary in efficiency. Check your jerky at least once an hour. It is finished when it will bend, but does not split.

14. Cut sheets of dried deer jerky into strips with kitchen shears and store them in the freezer in plastic storage bags or in the refrigerator in brown paper bags.

Tags: baking sheet, drying rack, waxed paper, approximately pounds, meat mixture, piece waxed, piece waxed paper