This light seasonal salad serves double duty. You can eat it with tortilla chips as a sort of unconstructed guacamole, or serve it as a side dish at a backyard cookout. It's also great as a taco filling with grilled steak or chicken. This recipe makes about 3 cups.
Instructions
1. Place the olive oil, cilantro, garlic and seasonings in a blender or food processor.
2. Juice the lime and add the lime juice, then run the machine for at least 30 seconds, until everything is pureed.
3. If you prefer to do this by hand, mince the garlic and cilantro and whisk together with the other dressing ingredients.
4. Peel and dice the red onion into very small pieces, at least 1/4 inch. Place them in a strainer and rinse them under very cold water. Drain well.
5. Cut the tomato in quarters and slice away the core and interior pulp so you're left with the firm meat next to the skin. Dice this into 1/2-inch pieces.
6. Seed and peel the avocado, and cut it into large cubes between 1/2 and 3/4 inch in size.
7. Place the onion, tomato and avocado in a mixing bowl and toss with the dressing until well coated. Don't add too much; you may not need all the dressing.
8. Taste and add more salt or lime juice if necessary.
Tags: Avocado Tomato, Avocado Tomato Salad, lime juice, Make Summer, Make Summer Avocado, Summer Avocado
Phoenix offers a variety of events and attractions throughout the year.
Phoenix, Arizona, is the fifth-largest city in the United States, according to City-Data. With a population of more than 1.5 million and sunny skies year-round, Phoenix offers attractions and events for almost any interest. If you're planning on visiting this desert city, you won't want to miss some of the area's most popular and representative attractions and events. From Southwestern art and cooking to indigenous plants and animals, Phoenix offers endless opportunities to learn about and experience the American Southwest.
Desert Botanical Garden
Phoenix's Desert Botanical Garden offers 145 acres of landscaped desert plants. With more than 50,000 plant displays, 65 cultivated acres and eight walking trails, the garden offers the opportunity for education and relaxation. Special exhibits throughout the year include the Mariposa Monarca Butterfly Exhibit, the Chihuly Desert Towers glass art exhibit, monthly beer gardens, Jazz in the Garden musical events and Las Noches de las Luminarias, a nighttime walk through trails lit with glowing luminarias.
Desert Botanical Garden
1201 North Galvin Parkway
Phoenix, AZ 85008
480-481-8159
dbg.org
Phoenix Zoo
Experience and learn about the indigenous animal species of Arizona with a visit to the Phoenix Zoo. The zoo's desert animals exhibit features many local species, including coyotes, javelinas, Gila monsters, rattlesnakes, prairie dogs, roadrunners, burrowing owls and mountain lions. With 125 acres of animal exhibits, play spaces and walking trails, the Phoenix Zoo has more than 1,200 animals on display.
Phoenix Zoo
455 North Galvin Parkway
Phoenix, AZ 85008
602-273-1341
phoenixzoo.org
My Nana's Best-Tasting Salsa Challenge
Salsa aficionados won't want to miss the annual My Nana's Best-Tasting Salsa Challenge. Held at Tempe Beach Park, the event features 75 salsa makers from around Arizona. Professional chefs, restaurants and amateurs participate. Taste almost 100 varieties of salsa, ranging from mild to very, very hot, and vote on your favorite. Beer, margaritas and grilled food are also available, and live musical entertainment and kids activities round out the festivities.
My Nana's Best-Tasting Salsa Challenge
818 East Osborn Suite 105
Phoenix AZ, 85014
602-955-3947
salsachallenge.com
West of Western Culinary Festival
Each year, the West of Western Culinary Festival showcases the best of Phoenix's Southwestern cuisine. According to the event's website, the festival "features chefs from top independent and chef-driven resort restaurants and delivers an avant-garde epicurean experience." The festival offers two days of art exhibits, live music, fine wines, cooking demonstrations and, of course, lots of good food.
West of Western Culinary Festival
Phoenix Art Museum
1625 North Central Avenue
Phoenix, AZ 85004
602-327-3786
westofwestern.com
Fiesta Bowl
Every January, college football fans gather at the University of Phoenix Stadium for the Fiesta Bowl. The Fiesta Bowl is part of the Bowl Championship Series and has been held in the Phoenix area for more than 40 years. Join thousands of other football lovers for the big game and halftime shows.
Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick saute over high heat, occasionally followed by a brief steam in a flavored sauce.
Instructions
1. Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.
2. Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.
3. Make sure that your vegetables and meats are all cut approximately the same size - bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.
4. Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)
5. If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)
6. Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.
7. Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.
8. Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.
Tags: your vegetables meats, cooking times, first then, high heat, minutes then, vegetables meats, will take
Carb counting has become a daily occurrence for many people. There are some who have no choice because of issues with their blood sugar. Then there are some who are just trying to follow a low-carb diet for weight loss. Either way you look at it, some foods out there offer a low amount of carbs but not at the expense of health benefits.
Function
Low-carb, fat-fighting foods can help stabilize blood sugar levels that can prove beneficial for diabetes. As an added bonus, this can also keep weight under control.
Fats
Nuts, seeds and vegetable oils are all types of essential fatty acids that are low in carbs and help to fight fat. They are calorie-dense and low-carb so you don't need to eat a lot of them to feel satisfied.
Protein
Protein foods are low in carbs and help keep you feeling full longer after you eat them. The body also burns more calories to digest protein than it does to digest carbs and fats. Some good protein sources are lean meats, fish, low-fat dairy products and tofu.
Identification
Various fruits and vegetables are good sources of low-carb, fat-burning foods because they have a lot of fiber in them. Eating these foods will also contribute to keeping you full longer so you won't overeat. Some good choices are apples, citrus fruits, berries, melons, celery, cucumbers, collards, kale and spinach.
Coconuts
Coconut oil and shredded coconut are good sources of medium-chain fatty acids. They have fewer calories than regular fat, and they also help raise metabolism. (See Resources.)
Legumes
Legumes are foods that are pod-bearing. These foods are loaded with fiber, high in protein and low on the glycemic index. Eating them will fill you up, give you energy and also keep blood sugars at a good level. These include edamame, beans, peas, peanuts and peanut butter.
Tags: also keep, blood sugar, carbs help, fatty acids, full longer, good sources
Bread bowls are baked loaves of bread that have been formed into the shape of a bowl. They are typically used to serve thick soups and dips, and can be eaten as well as used for dinnerware. This recipe yields approximately 12 homemade bread bowls that make the perfect serving container for your homemade soups. Each serving contains approximately 295 calories and 3 grams of fat.
Instructions
1. Add 2 ½ cups of warm water to a large mixing bowl. Use a cooking thermometer to ensure the temperature of the water is between 105 and 115 degrees F, which is the optimal temperature for mixing the yeast in this recipe. Sprinkle two packages of active dry yeast into the water, and stir into thoroughly dissolved.
2. Add 1 tbsp. each salt and granulated sugar, and 2 tbsp. vegetable oil to the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
3. Stir in up to 4 more cups of all-purpose flour, 1 cup at a time, until a stiff dough is formed. Transfer the bread bowl dough to a lightly floured working surface, such as a breadboard or counter top, and knead for 10 to 12 minutes, or until a smooth, elastic consistency is achieved.
4. Lightly coat a large, clean mixing bowl with nonstick cooking spray, and then place the bread bowl dough inside. Roll it around to coat all sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
5. Lightly spray the outside of one dozen 10 oz. oven bowls with nonstick cooking spray, and set aside. Place the dough back onto the floured surface and punch it down to release any air. Divide into approximately 12 equally sized portions, and place them back in the rising bowl. Cover with the kitchen towel and wait 10 to 15 minutes.
6. Form each piece of dough into a flat, circular shape, about 5 to 6 inches in diameter. Set one of the oven bowls in the center of each piece of dough, and use your hands to shape the bread around the outside, forming the shape of the bowl. Continue until all the bread bowls are formed.
7. Lightly spray a large cookie sheet with nonstick cooking spray. Turn each bread bowl upside down and place it on the cookie sheet so that the rim of the bowl is touching the bottom of the pan. Cover the bowls with plastic wrap, and place them in a warm area to rise again for 20 to 30 minutes, or until they have once again doubled in size.
8. Combine one large egg and 1 tbsp. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the plastic wrap from the bread bowls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. Place the cookie sheet in the oven and bake at 400 degrees F for 15 to 18 minutes.
9. Remove the cookie sheet from the oven when the bread bowls are golden brown and done. Remove each one from the oven bowls gently, and then place the bread bowls back onto the cookie sheet with the open side facing up. Bake for an additional five minutes, and then allow them to cool slightly before handling. To serve, ladle soup into each bowl, filling about ¾ of the way full.
Soda is not a health drink, but a look at the ingredients, from the high-fructose corn syrup to the artificial colors and flavors and preservatives, may make you avoid this occasional treat entirely. For those who simply cannot do without soda, it is easy to make your own somewhat healthier drink: Start with seltzer (also known as soda water) and add flavorings.
Simple Syrup
Simple syrup, the basis for many cocktails, is also the building block of natural soda. Bring one cup of water and one cup of sugar to a boil. Lower the heat and simmer for three minutes. Pour into a glass jar and refrigerate.
To make a lemon-flavored soda, put 1/4 cup of simple syrup into a glass and fill with cold soda water. Stir in one tablespoon fresh lemon juice.
For lime soda, substitute lime juice for the lemon juice.
Ginger Ale and Cream Soda
For ginger ale, make the simple syrup as above, but add four slices of peeled, fresh ginger to the water and sugar. Use 1/4 cup of the ginger syrup plus the soda water to make your own ginger ale. It tastes great and is also a good way to settle your stomach, particularly for pregnant women who are trying to avoid high-fructose corn syrup.
Cream soda is vanilla flavored, so for this, make the regular simple syrup and add a tablespoon of pure vanilla extract after the syrup has cooled. Again, use 1/4 cup of the flavored simple syrup in a glass of soda water.
Sugar-Free
"Natural" does not mean sugar-free, but once you start eliminating things like high-fructose corn syrup, you may start thinking about drinking an even healthier soda. One way to do this is to add juice to soda water; 1/4 cup of orange juice topped off with soda water replicates orange soda, and pomegranate juice and cranberry juice make more exotic natural sodas. If these are not sweet enough, add a tablespoon or two of grape juice, which is naturally so sweet that you may not miss the added sugar.
Tags: soda water, corn syrup, high-fructose corn, high-fructose corn syrup, simple syrup, into glass
Deep fried turkey is a treat that no one forgets once they've tasted it. Once you taste deep fried, all other methods may just taste bland. If you're going to deep fry your first turkey, you'll need to prepare it first.
Instructions
1. Allow the turkey to thaw in the refrigerator for three to four days if it's frozen. When you make deep fried turkey, you need it completely thawed.
2. Open the bag and remove the metal prongs that may be holding the legs. Once the prongs are removed, open the body cavity and remove the neck.
3. Turn the turkey around and lift the flap of skin at the other end. You'll usually find a bag that contains giblets. Remove the bag. On rare occasion, the giblets are loose in the cavity. If that is the case, check thoroughly to make certain that you remove them all.
4. Cut the flap of skin away from the opening of the body cavity. Cut away the tail at the other end. These pieces of skin add no benefit to the deep fried turkey.
5. Wash the turkey thoroughly before you fry it. Rinse the inside. At this time, you can inject the turkey with spices or use a salt and pepper rub on the skin. You can add a little garlic to the seasoning for additional flavor.
Tags: fried turkey, body cavity, deep fried, deep fried turkey, flap skin, turkey need
While Jungle Juice is mostly a hodgepodge of different alcohols and juices, there is a basic formula that you should follow to achieve a palatable flavor. Jungle Juice is known by a variety of names; depending on your region you may call it Hairy Buffalo, Spodie or even Purple Jesus. If you are looking for an easy way to provide a large quantity of alcoholic punch -- and drunken fruit -- for an adult party, this is one of your best bets.
Instructions
1. Cut up your assorted fruit, such as apples, oranges, melons, pineapple, etc.
2. Put the cut fruit inside a large, clean ice chest. Pour the vodka over it. Let the fruit sit for eight to 12 hours.
3. After letting the fruit and vodka sit, add in your different juices. Some combinations to consider are orange juice, fruit punch and pineapple/orange blend.
4. Mix all the ingredients thoroughly and let the Jungle Juice sit overnight or for another eight to 12 hours.
5. Serve your Jungle Juice. Stir it before serving and several times throughout your event. Keep ice handy so that your guests can use it in their cups. The Jungle Juice is best served using a ladle.
Roti, similar to the Mexican tortilla, is a type of Indian flatbread and is a delicious and essential component of any Indian meal. Roti is simple to make, can be served plain or stuffed and is great with curry or other Indian dish.
Instructions
1. Reserve enough flour for dusting your work surface and put the rest of the flour in a large bowl. Gradually add the water and mix the flour and water with your hands until it forms a stiff dough.
2. Put the dough on the floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes.
3. Return the dough to the floured surface and divide it into eight equal parts. Roll each into balls approximately the size of a small peach.
4. Flatten each ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle. Continue rolling the dough until it is about 8 inches in diameter.
5. Heat some butter in a cast iron skillet, on medium heat, and place the dough in the pan. Cook it for about a minute, or until it is golden brown and bubbles begin to appear. Turn it over and cook the other side.
6. Brush with melted butter and serve hot.
Tags: dough floured, dough floured surface, floured surface, work surface, your hands
Almond bark comes in varying flavors and textures to suit your project.
Almond bark is a vegetable substitute for chocolate (although some recipes may include real chocolate) that makes a pleasant addition to most treats. You have several different options for using almond bark, but the most common use is for drizzling or dipping. Almond bark is not something you would normally enjoy on its own because of the bitter taste.
Shave It
Almond bark is a little bitter, so it isn't something you want to throw into pastries in large quantities. Finely shred the almond bark using a knife instead of adding chunks of almond bark to a recipe. Place the almost bark on a chopping block and start shaving off shreds of the almost bark by scraping a knife against it. It's a time-consuming process, but your taste buds will appreciate the subtle flavor from the flakes as opposed to large, bitter chunks.
Melting
You can reduce almond bark to a liquid state to coat treats or use as a dipping sauce. You can't just throw the bark in a skillet and expect it to melt like butter, though. Shred the almond bark into the top compartment of a double boiler. A double boiler is a set of pots that stack. The bottom compartment boils water to heat the top compartment. The heat in the top compartment melts the almond bark without burning it. Stir the almond bark often as it melts.
Keep It Smooth
Almond bark can make a tasty, melted base for a chocolate fountain, but it can be difficult to keep in a liquid state. If you feel confident you will be using all the melted almond bark, add a little milk to the mixture to keep it in a liquid state. Use 2 tbsp. of milk for every 2 cups of liquid almond bark. Without that extra bit of moisture, the almond bark will start to harden as it cools.
Mix Flavors
Almond bark doesn't have a pleasant taste by itself, but if you mix it with other foods, it creates a pleasant accent flavor. Some common uses of almond bark include coating sweet fruit or salty pretzels. The flavors help counteract the over bitterness of the almond bark to help dull it. Experiment with different kinds of treats you can dip into the almond bark. Try treats with a salty, sweet or bland taste. Avoid bitter treats, though, or they will accent the bitterness of the almond bark.
Eggs are a great and healthy way to start your day, but it's easy to get sick of the same old preparation of our foods each time. Here is make a fried egg crispy, which is a great way to shake up your day to day routine.
Instructions
1. Turn the stove on to medium heat and add two scoops of butter to the frying pan. Let the butter melt a bit.
2. As soon as the butter starts to melt (about twenty seconds), crack the eggs into the pan. Carefully monitor the eggs as they get hot quickly and can smoke up the kitchen.
3. The trick to making eggs crispy is the extra butter and the extra heat. Therefore, you will need to cook them for less time than you normally would. Do not leave the eggs unattended.
4. When the edges of the egg look light brown and crispy, remove them from the pan with spatula. Immediately put the pan in the sink and run water on it to cool down.
5. Add salt and pepper to taste and enjoy crisp fried eggs.
If you buy in bulk or take advantage of sales, storing the grains can save you money. It's important to package grains correctly for long-term storage to prevent spoilage and help them retain their nutritional value.
Instructions
1. Spread the grain on a baking sheet and put in the oven at 150 degrees F for about 10 minutes. This will draw out any moisture and destroy insect eggs.
2. Store grains in a tightly sealed plastic or glass container, like a Mason jar. Most uncooked grains, like Kamut® grain, spelt, quinoa and wheat, will last for about a year. White rice will keep indefinitely in proper storage. Brown rice, however, will keep for only 6 months, as the natural oils cause it to become rancid.
3. Put an oxygen absorber packet in the sealed container along with your grains. Oxygen feeds mold and helps bug eggs hatch. The packet absorbs any oxygen in the container, so you don't have to worry about mold or bugs.
4. Keep the grains in a cool, dry, dark place (like the refrigerator). The cabinet or pantry near the stove isn't a good place to store grains. Humidity causes the grains to become moldy. Cool temperatures help the grains to keep their natural flavor and extend shelf life.
5. Protect the stored grains from light. Light reduces the shelf life and compromises the grain's nutritional value. If you don't have a dark room or area to keep them in, cover them with a thick blanket.
Grown mostly in California, sweet almonds are a tasty treat raw, cooked or as an ingredient in a variety of recipes. Eat sweet almonds for your health or merely for the taste. Purchase almonds in bulk from online or local nut retailers or pick up a small package of almonds at your local grocer.
Instructions
1. Crack the almond's shell and pop a sweet almond into your mouth. Almonds are delicious eaten raw as a snack. Sliced almonds are a perfect addition to salads or cocktail mixes. For a true delicacy, try green almonds available in limited supplies each Spring. Green almonds are still in their green fuzzy covering that falls off as almonds mature.
2. Blanch an almond. Place the almond in boiling water and pull its outer brown skin off the nut. Slice blanched almonds for use in recipes or eat blanched almonds whole.
3. Roast almonds for a perfect crunchy snack. Bake almonds in a 350 degree oven for 12 to 15 minutes. Try numerous seasoning recipes for roasted almonds or just add salt to your baked almonds. Store roasted almonds in airtight containers.
4. Toast almonds in a dry skillet for 2 to 5 minutes. Cook until blanched almonds turn golden brown or until the skins of the almonds begin to crack.
5. Dice, sliver or slice blanched almonds for decorative purposes. Use almonds to decorate desserts and other recipes.
Chocolate fountains are an eye-catching addition to any celebration, but if you or your guests must avoid dairy, that chocolate fountain could spell trouble. There is a way to use dairy-free chocolate in a chocolate fountain, perfect for dipping fresh fruits, cake squares and pretzels.
Instructions
1. Chop the couverture into small pieces if you are using a whole bar. Skip this step if you are using chips.
2. Add the chocolate into the zip top bag.
3. Squeeze the excess air out of the zip top bag before sealing.
4. Place the zip top bag with the chocolate in it into the microwave.
5. Heat on high power for one minute.
6. Remove the bag and knead it to mix the chocolate.
7. Replace the bag in the microwave and heat for another one to two minutes on high, stopping every minute to knead the bag.
8. Open the bag and pour the melted chocolate into the chocolate fountain according to the manufacturer's directions.
Pasta salad is a great addition to any barbecue or picnic. Especially refreshing in the summer, pasta salad can be served with hamburgers, hot dogs, bratwurst, fried chicken and a variety of other main dishes. It is quite simple to throw together a pasta salad and it will surely be a hit at your next cookout.
Ingredients
Heirloom tomatoes are ideal for pasta salad because they have a very flavorful taste, even uncooked. Any type of heirloom tomato will suffice. Choose tomatoes that are just ripe so they do not get mushy and overly juicy, causing the pasta salad to be watery. Select cucumbers that are dark green and firm, as these will provide a nice crunch to the salad. Buy a whole head of fresh broccoli but only use the florets in the pasta salad. Use rotini pasta that are red and green to give the salad additional color, as opposed to the traditional yellowish-colored pasta. To give the pasta salad a zesty flavor, use Italian dressing to bring the whole dish together. Put a bit of Italian seasoning in the salad as well for additional flavor. Buy mild cheddar, mozzarella, or Parmesan cheese. Optional ingredients that can be added depending on your taste preferences are black olives, green olives and onions.
Preparation
Boil three quarts of water and cook the rotini pasta just until tender. Drain and rinse in cold water. Do not overcook the pasta or it will become mushy. Cut two large tomatoes into pieces about the size of a quarter. Separate the broccoli florets from the stems, taking care to remove any of the little leaves you may find on the broccoli. You may need to cut the broccoli florets down a bit to make them bite sized. Slice an entire cucumber into ¼ inch thick slices, and then cut each slice into fours. Place all of these ingredients into a large bowl, including the olives and/or onions if you choose, and toss lightly. Put in the cheese and add ¾ bottle of Italian dressing and some Italian seasoning. Lightly mix all of the ingredients together. Cover and refrigerate for about one hour prior to serving.
Tags: pasta salad, broccoli florets, Italian dressing, Italian seasoning, olives onions, rotini pasta
Almonds are encased in a hard shell that must be removed to get to the nut inside. The cream-colored nuts are oval in shape and are covered by a thin brown skin. Some recipes call for skinless almonds. Remove the skins by blanching the almonds in boiling water, cooling them and then sliding the skin off each almond.
Instructions
1. Fill a pot half full with water. Place it on a stovetop burner over high heat and bring the water to a boil.
2. Blanch the almonds by putting them in the boiling water. Use a long spoon to place them in the water to avoid splashing yourself with the hot water. Allow the almonds to boil for three to four minutes.
3. Remove the pot from heat once the skins on the almonds are swelling slightly. Pour the contents into a colander to drain the water. Rinse the almonds immediately with cold water to stop the heating process.
4. Wait for the almonds to cool completely. You can place them in the refrigerator to speed up the process.
5. Pinch an almond between your index finger and thumb and squeeze gently. The skin will slide easily off the almond.
Tags: Blanch almonds, boiling water, place them, with water
Spoonbill are large freshwater fish caught on lakes and in rivers.
Spoonbill fish, most commonly referred to as paddlefish, are North America's oldest and largest species of freshwater fish. A prehistoric relative of the sturgeon, spoonbills are valued for their black roe, which is processed into caviar. These fish possess long, spoon- or paddle-shaped snouts that serve as rudders and plankton detectors. Having no teeth, adult spoonbills feed by filtering minute organisms through specialized gills. The meat is white and firm, and can be smoked, brined, grilled, baked or pan-fried.
Instructions
Baked spoonbill
1. Pre-heat the kitchen oven to 350 degrees F. Combine the salt, pepper, fish seasoning, garlic powder, cornmeal and flour in a pie tin or flat dish.
2. Remove any bits of red meat or fat from the fillets or steaks. Rinse them well in cold water and lightly pat dry with paper towels.
3. Dredge the fish in the cornmeal-flour mixture, lightly coating both sides. Place the fillets or steaks on a clean plate.
4. Drizzle about 1/4 cup of olive oil into the baking dish, using a clean paper towel to thoroughly coat the bottom.
5. Place the seasoned fish fillets in the baking dish and bake for about 30 minutes, or until the fish flakes easily with a fork. Using a spatula, remove the baked fish to a serving platter.
6. Place the baking pan over low heat on top of the stove. Melt the butter and add the wine, a pinch of fresh thyme, and the juice from one-half of the lemon. Scrape the pan with the spatula to loosen any bits on the bottom. Stirring constantly, heat for about one minute. Add salt and pepper to taste.
7. Pour the butter sauce over the fillets and garnish with fresh lemon slices. Sprinkle with fresh, chopped parsley.
Tags: baking dish, fillets steaks, freshwater fish, salt pepper, with fresh
Sugar is not classified as a drug, but it can be as difficult to wean yourself off the sweet taste of sugar as it is to stop drinking coffee. People who eat a lot of sugar can become desensitized to the level of sweetness in their food, and abruptly removing sugar from the diet can make everything taste wrong. In order to naturally wean yourself off sugar, you should learn to read labels, use substitutes, and decrease gradually the amount of sugar you consume.
Reading Labels
In order to remove sugar from the diet, you will need to read labels carefully. Many products advertise low or no sugar, but contain dextrose, fructose, cane syrup, corn syrup, or other substances that are forms of sugar. Reading the list of ingredients will help to identify foods that should be removed from your diet.
Substituting
A simple means of weaning yourself off sugar is substituting other sweets for sugar-sweetened foods. Stevia and Agave are natural sweeteners that can be helpful, but read labels carefully. Some artificial sweeteners have dextrose, another name for sugar, as a key ingredient. If you prefer to avoid artificial sweeteners, naturally sweet foods are a great way to appease your sweet tooth. Many fruits and berries are very sweet, such as strawberries, kiwi, cherries, bananas, and many apples. Substituting these foods for a sugary treat will also add nutritional value to your diet.
Gradually Decreasing
Gradually decreasing the amount of sugar you consume will help to lower or eliminate your sugar consumption. For example, if you normally take two sugar cubes in your coffee, try it with one, or one and a half. When you become accustomed to that level of sweetness, lower the amount of sugar again. Eventually, you may find that you enjoy the flavor of coffee without sugar. Decreasing the amount of sweet foods consumed will also help to gradually wean yourself off of sugar.
Experiment and try new things when creating a rub of your own.
Dry rubs, which are mixtures of various herbs and spices, are used to add flavor to meat such as beef, chicken and pork. You can find many recipes for dry rubs in cookbooks and on online recipe databases, but you can also use some creativity and create your own at home. To create a unique dry rub of your own, all you need is an imagination and a bowl to store some ingredients.
Instructions
1. Create a flavor profile for the spice rub. If you are not experienced with creating flavor profiles, the process may seem intimidating, but a few simple tips will help you get the flavor you are looking for. If you want a sweet tasting rub, use ingredients such as sugar, cumin and sweet-tasting powdered chili peppers such as the red pepper and guajillo pepper. When using sugar, note that brown sugar has more of a deep, caramelized flavor than white sugar. If you want an earthy tasting rub, use ingredients such as rosemary, sage and powdered chipotle or ancho peppers, which are mild tasting peppers. If you want a spicy tasting rub, use ingredients such as cayenne pepper and red pepper flakes, which add a touch of heat. If you want a tangy tasting rub, use ingredients such as ground mustard or pickling spice.
2. Purchase herbs and spices from a reputable distributor. Major grocery stores and independent spice stores are often trustworthy places to purchase quality ingredients. If you are familiar with the vendors at local farmer's markets, shop through their selection of fresh ingredients.
3. Grind any whole spices in an unused coffee grinder. Fresh ground spices are always a better choice over powdered spices. They add much more flavor and intensity to a dry rub. Grind one spice at a time in the coffee grinder. Between spices, wipe the inside of the coffee grinder with a dry paper towel. Do not get the coffee grinder wet or the ground spices will clump. Reserve each spice in a separate plastic container.
4. Pull the leaves of fresh herbs off the stems. Chop the fresh herbs with a chef's knife until they are minced.
5. Add the ingredients for the spice rub to a large plastic container. Balance the amount of ingredients to fit the flavor profile you want. There is no exact science to creating a rub without a recipe, but there are a few rules of thumb that may help you. Start with a base ingredient. If you want a sweet-tasting rub, use white or brown sugar as your base. If you want a spicy tasting rub, use cayenne pepper or ground chipotle pepper as your base. Add 1 cup of the base ingredient to the bowl and build the rub from there. Balance spicy ingredients by adding sweet ingredients and vice versa. Balance earthy ingredients with tangy ingredients or vice versa. Add about 1 tablespoon of the balancing ingredients to the base ingredient and taste the rub. Add additional herbs and spices and frequently taste the rub until it reaches the flavor profile you desire.
6. Mix the rub with a fork until thoroughly combined.
7. Cover the container with plastic wrap and store in a cool, dry place.
Pop popcorn and use it as a filler for your gift basket.
When you put together a gift basket, you add a little of yourself to the gift, making it more special. You can spend a lot of money making a gift basket or create an inexpensive one. Choose a theme, such as popcorn. Select the main gift, then surround it with related or generic items. Choose a wicker basket, gift bag or box as your container. An empty popcorn canister works well also. You will need a filler for your gift basket, like tissue paper, crumpled newspaper or shredded paper. Filler props the gift items up for better display.
Instructions
1. Line your basket or container with filler, like shredded paper or tissue paper. Popped popcorn also makes a good filler for a popcorn-themed basket, or you can use a mixture of paper and popcorn.
2. Put the tallest gift item at the back of the basket or container, on top of the filler. For example, place a large jar of gourmet popcorn in the basket as the tallest item or make the tallest item a hot-air popcorn maker.
3. Arrange related or generic gift items in front of the tallest one, starting with the second tallest and working down to the very smallest. This balances the basket and also creates a front and back side for the basket. Choose related items to pack around the large item, like different types of popcorn, popcorn oil, popcorn seasoning and a package of cardboard popcorn containers. Generic items may include candy, nuts or balloons.
4. Fill in the basket's bare spots with additional filler. Also use filler to help keep gift items in place.
5. Write a message to the recipient on the enclosure card and tape it or prop it securely in the basket.
6. Wrap the gift basket with cellophane. This helps keep the gift items dry as well as holds them in place. Decorate the cellophane with ribbon and a bow, if desired.
Tags: gift basket, gift items, basket container, filler your, filler your gift, keep gift
Chicken shawarma is a Middle Eastern sandwich popular in Lebanon, Jordan, Israel and Syria. The spices used to make a chicken shawarma sandwich are similar to those used to make Greek gyro wraps. Some recipes instruct users to apply seasonings directly to the meat, while others call for the creation of a shawarma sauce.
Tahini
Tahini is a popular spice in Middle Eastern cuisine. It is often used in curry sauces, hummus and to season meats. If you do not have tahini on hand at the time you are preparing your shawarma sandwich, create your own using sesame seeds and olive oil. Grind the sesame seeds using a pestle and mortar to create a thick paste. Tahini can be found in most grocery stores in the ethnic foods section.
Garlic
Fresh garlic or garlic seasoning is appropriate for seasoning the chicken in your shawarma sandwich. Garlic-lovers might opt for fresh, minced garlic since it emits a stronger flavor than garlic powder or garlic granules. Garlic seasonings can usually be found in the spices and extracts section of the grocery store or in the produce section. Additional garlic is used when creating a shawarma sauce to pour over the meat.
Curry
Curry powder is a blend of a diverse range of seasonings; each blend is unique. You have the option of creating a spicy chicken shawarma sandwich by adding spicy yellow curry. If you prefer a mild flavor, sweet red curry is a suitable option. Marinating your meat in curry sauce is recommended to infuse the chicken in the flavor. Meats should be marinated in curry spices a minimum of 24 hours before preparation. Chicken curry is available in grocery stores, but the widest varieties come from international food stores.
Salt and Black pepper
Salt and pepper offer a delicious finish to your meat. Though marinating the chicken in salt and pepper is a good idea, the meat may still require a sprinkle of pepper while saut eing over heat. Kosher salt and table salt works well with this dish. However, kosher salt gives the meat a more-authentic Middle Eastern flavor. Kosher salt can be found at international food markets and most grocery stores.
Tags: shawarma sandwich, grocery stores, Middle Eastern, chicken shawarma sandwich, international food, Kosher salt
Pupusas -- thick, flat tortilla-like cakes stuffed with meat, beans, cheese, vegetables and other fillings -- have been the main staple of the Salvadoran diet for centuries, since back when the Pipil tribe roamed the country. Today, Salvadoran immigrants have brought pupusas and other traditional dishes to the United States in cities like Los Angeles and Washington, D.C. Pupusas are fairly simple to make, as they involve few ingredients and do not take long to cook.
Instructions
1. Combine the masa harina, salt and warm water together in a large mixing bowl. Stir the ingredients until they are completely blended. The mixture should be moist but not sticky. Set the dough mixture aside for 10 minutes.
2. Roll your dough into a log and then cut it into eight portions of equal size.
3. Shape each portion into a ball. Press your finger into the ball to make room for the filling.
4. Put about 1 tablespoon of beans and cheese into the indentation of each ball; then fold the dough back over the hole, completely enclosing the filling.
5. Press the ball flat, creating a disk-like shape. Be careful during this step; you don't want the filling to spill out.
6. Place the balls on a flat surface and put a piece of plastic wrap on top of them. Use a rolling pin to flatten the disks a bit more.
7. Heat a skillet over high heat, and lubricate the pan with a little cooking spray to prevent sticking.
8. Cook each disk for one to two minutes on each side, until your pupusas are a nice golden-brown color.
Mulberries are an often overlooked berry. They are very healthy and easily found growing wild in many areas. If you are a fan of mulberries, try this easy jam for canning.
Instructions
1. Combine the mulberries (stems included) and sugar in a large sauce or stock pot. I use organic berries or berries picked fresh from my mulberry tree. If you do not have enough mulberries for the recipe, you can use blueberries or raspberries also.
2. Heat the mixture. Stir constantly and bring to a slow boil. Continue to boil until the mixture thickens (approximately 20 minutes).
3. Remove the mulberry jam from the heat and spoon the jam into sterilized canning jars. Using a jar funnel in this step will prevent the mulberry jam from spilling onto the rim of the jar. Leave 1/2 and inch of space at the top of the jar.
4. Place sterilized rims and rings on the jars of jam. Boil the jars for at least 15 minutes in a water bath canner. Remove the jars from the boiling water and let stand, undisturbed, overnight. The jars will begin to seal after a few hours.
Traditional wheat flours contain gluten, which keeps "baked goods" from getting crumbly and falling apart by trapping air pockets. Xanthum gum, from the dried cell coat of a microorganism called "Zanthomonas campestris" and guar gum, a powder that comes from the seed of the plant "Cyamopsis tetragonolobus" are exceptional gluten substitutes. When added to nontraditional flours, these gums allow those with allergies to wheat or gluten to enjoy "baked goods" once more.
Instructions
1. Use potato starch flour, which is ideal to thicken cream-based soups and sauces; decrease the amount called for in typical recipes by one half. In a small glass jar with a tight fitting lid, combine ice water and potato starch flour in a 1 to 1 ratio; shake jar vigorously until mixture is smooth and proceed with recipe. Cornstarch is a refined starch from corn that is used as a clear thickening agent for puddings, fruit sauces and Asian cooking. Prepared with the same 1 to 1 ratio, cornstarch usually does not need adjustment.
2. Work with tapioca flour, which is a light, white, very smooth flour that comes from the cassava root "Manihot esculenta." This imparts baked goods with a nice chewy taste that makes it superb for use in white or French-style bread. Soy flour has a high protein and fat content with a nutty taste. It is best when used in combination with other flours and for baked goods that include chocolate, fruit or nuts, such as brownies and banana bread.
3. Substitute corn flour for wheat flour in recipes that call for a mixture with cornmeal to make cornbread or muffins; corn flour also makes excellent waffles or pancakes especially when topped with blueberries. For every 1 cup of corn flour, add ?-tspn of xanthum gum or guar gum to improve the texture. Cornmeal is simply ground corn that comes from either the yellow or the white varieties.
4. Utilize fine textured white rice flour. This is unequaled as basic flour for gluten-free baking. It performs well with other flours and is flavorless. Milled from unpolished brown rice, which has more food value because it contains bran, brown rice flour is best in recipes for baked goods that call for whole-wheat flours.
Tags: baked goods, comes from, corn flour, that comes, that comes from, baked goods that
Smoked salmon is often served thinly sliced and served on bagels with cream cheese. Smoked salmon can also be found in pates, quiches and pasta sauces. Smoked salmon is considered a delicacy by many and you can make it at home. The advantage to smoking your own salmon is the ability to try different woods to find the right flavor for you. Apple and maple woods are very common in the smoking of salmon.
Instructions
1. Drop 12 briquettes on one side of the grill. Light the briquettes as specified on the instructions on the bag. Wait for the briquettes to get hot.
2. Drop a handful of wet apple wood chips onto the briquettes. The wood chips can be whatever flavor you want but they must be wet. The wet wood produces the smoke that is desired in the smoking process. If the chips are dry, then soak them for a couple of hours first.
3. Place fish on the grill as far away from the charcoal as possible. You don't want them to cook too fast. Give the flavor of the smoke time to permeate into the fish.
4. Cover the grill. This is important to trap the smoke in the grill.
5. Smoke the salmon for 20 minutes and use a meat thermometer to check the temperature. Check the temperature as quickly as possible because the smoke will escape. If it is not all the way cooked to temperature, then check it again every 5 to 10 minutes. Remove the fish when they reach 180 degrees. There will be some skin left on the grill when you pull up the fish fillets.
Tags: Smoked salmon, Salmon Without, Salmon Without Smoker, Smoke Salmon, Smoke Salmon Without
Netflix Instant Watch allows you to choose from a library of movies to stream directly to you to watch at any time. You can use Instant Watch on any computer with an Internet connection as well as a host of Netflix enabled devices, such as the PlayStation 3, Xbox 360, Nintendo Wii and certain Blu-ray players. Connecting a Netflix-enabled device to your television will allow you to watch movies in your living room or bedroom without having to sit in front of a computer.
Instructions
1. Connect your Netflix-enabled device to your television. The best way to connect is though an HDMI cable, which will allow you to stream certain content in high definition. If you have a Wii or an Xbox 360 that does not support HDMI, then you will want to connect it through red, blue, and green component cables, which will still allow for HD streaming.
2. Turn on your TV and Netflix enabled device and navigate to the Netflix section. The PS3 and Wii require a Netflix Instant Watch disc that must be ordered from them separately, but Blu-ray players, Xbox 360 and Netflix-enabled TVs will have native Netflix applications.
3. Search for a movie from the Instant Watch library and select it to play. You can access your Instant Watch library as well as browse for content by category. Once selected, the movie will be instantly streamed to your Netflix-enabled device and displayed on your TV.
Tags: Instant Watch, Netflix-enabled device, Blu-ray players, device your, device your television, Instant Watch library
Chianti is produced from red grapes from the Tuscany region.
Mussels marinara is a quick and easy dish, but can be the center of an elegant meal, especially when served with crusty bread and the right wine. Because marinara sauce is tomato-based, its rich, tangy flavor pairs well with a wine with low to medium acidity that doesn't clash with the food but creates an interplay of tastes.
Chianti
Chianti goes well with highly-seasoned dishes like mussels marinara. This strong, bold red wine from the Tuscany region of Italy traditionally comes in a bottle that is encased in a straw flask and used as a candle holder once empty. Today, it is more likely to be in a standard glass bottle, and has acquired a more elegant image. To merit its name, Chianti must be made from at least 80 percent Sangiovese grapes, which are blended with locally-grown white or red grapes. While the Chianti region contains seven zones, the Classico and Rufina zones produce the most popular wine.
Schiava
Schiava red wines are low in acidity and tannins, making them a good accompaniment to a dish with a marinara sauce. Also called Trollinger, this wine has a bright, fruity flavor and is made from a late-maturing grape. Although Schiava wines were originally made from grapes grown in the South Tyrol and Trentino regions of Italy, they are now produced almost exclusively in the Wurttemberg region of Germany. Schiava wines are similar to Pinot Noirs, and have a sharp, crisp taste similar to Beaujolais.
Pinot Grigio
Pinot Grigio goes well with seafood dishes, and can hold its own against the rich flavors and highly-seasoned sauce of mussels marinara. In Italy and California, this wine is called Pinot Grigio; in France and Oregon, it's known as Pinot Gris. The grape is a white mutation of the red Pinot Noir grape. Pinot Grigio wines have a dry, light, mineral taste.
Arneis
Arneis, translated as "little rascal," goes well with seafood dishes like mussels marinara. Made from a white grape native to the Piedmont region of Italy, this wine is dry and aromatic. It has a pale golden color, a peach, pear or apricot scent and a floral quality. It is a "transition" wine, best enjoyed during late summer and early autumn. The Arneis grape is one of Italy's oldest.
Tags: Pinot Grigio, well with, goes well, goes well with, Schiava wines, this wine
Grow your own salsa ingredients and share the rewards.
One of the most satisfying ways to enjoy gardening is to eat the results. With tomatoes, onions, chilies and cilantro as primary ingredients, salsa lends itself to the gardeners' menu. You'll need a plot with full sunlight and enough space to accommodate the tomato plants. Consider planting a variety of chilies so you can make a range of mild to spicy salsas.
Instructions
1. Write down the ingredients to your salsa recipe. If you've never made salsa before, try a few different recipes from a Mexican cookbook or online recipe site.
2. Research different chili peppers and note where each variety falls on the heat scale. Chipotle peppers have a smoky flavor, Anaheim chilies will give your salsa a yellow color, and jalapenos fall on the spicy side of the spectrum.
3. Spread a layer of compost over your soil. The earth worms and good bacteria in compost will encourage a thriving ecosystem in your garden.
4. Choose the plants for your salsa garden. You have a wide variety of tomatoes to choose from, including beefsteak, cherry and cluster tomatoes. Your recipe may call for tomatillos in addition or in place of tomatoes. Vidalia and Spanish onions are common in salsa, as well as garlic and cilantro, also known as coriander.
5. Arrange your plants with the tallest on the north end, medium in the center and smallest plants in the front. This will allow for light and air flow, and make it easy for you to monitor progress.
6. Space the plants apart as necessary. Onions need about 3 to 4 inches of space from one another, and about 1 foot of space between rows. Tomatoes plants should be spaced about 24 inches apart with 36 inches between rows. You can plant chilies and cilantro around the border of your garden, about 4 inches apart.
7. Add stakes near each tomato plant for extra support, and mark where you plant the onions, as these grow underground.
8. Water your salsa plants lightly. Note that excess water decreases the flavor of tomatoes.
9. Harvest your salsa ingredients once they reach maturity. It's best to pick tomatoes when they begin to turn red, but are still firm. Let tomatoes ripen in a sunny window or preserve extras in mason jars.
10. Chop, mash or puree your salsa ingredients until the flavor and consistency is just how you like it.
Tags: your salsa, about inches, salsa ingredients, your salsa ingredients, about inches apart, between rows, chilies cilantro
Before planting a pecan tree, check with your local nursery to discover which variety of pecan tree will grow in your region, and the planting season for your climate zone. In some areas, such as in New Mexico, February is considered an ideal month to plant a pecan tree. To ensure pollination, the New Mexico State University, College of Agricultural, Consumer and Environmental Sciences recommends planting at least two varieties. Choose a tree with numerous lateral roots (the size of a pencil) growing along a strong taproot.
Instructions
1. Dig a hole approximately 3 feet by 3 feet, and 3-4 feet deep. Ideally you want to do this before you bring the tree home from the nursery, to speed up the planting process and increase the survival probability. It is important to keep the roots moist and out of the sun and wind prior to planting. The final hole should accommodate a young tree's roots at a normal spread, allowing for the bud union to fall about 4-inches above the ground level.
2. Increase the depth of the hole by about 18 inches deeper than the tree root, if you are planting in a heavy soil. Right before planting the tree you will need to backfill to the desired depth.
3. Remove the packing material from around the roots of the tree (assuming they have arrived from the nursery with packing around the roots).
4. Soak the tree roots for about one hour in water before planting.
5. Position the tree in the hole so that the soil level is about 2 inches higher than how the tree was planted at the nursery. This can be judged by looking at the difference in bark color around the soil line. Ultimately you want the tree to be at the same level as it was planted in the nursery, but the soil will settle after it is planted, therefore the tree should be planted a few inches deeper than the ultimate goal.
6. Fill in half the hole. First spread the lateral roots and then add topsoil. The lateral roots should not be pushed against the tap root. Add a bushel of peat moss or leaf mold to the soil if it is sandy or has lots of clay.
7. Add 5 gallons of water to the hole. This will help settle the soil. Allow water to settle.
8. Fill in the soil with more topsoil, up to 6 inches from the soil line.
9. Lightly water the hole. Allow water to settle, and then fill the rest of the hole with loose topsoil.
10. Form a basin around the tree with soil, large enough to hold about 10 gallons of water.
Tags: lateral roots, about inches, Allow water, Allow water settle, around roots, deeper than
Hollandaise is an ideal accompaniment to vegetable, meat and fish dishes. This creamy, opaque and yellow French sauce is prepared by blending butter with egg yolks and lemon juice. You can purchase hollandaise sauce readymade or prepare it at home. Enhance the flavor of your homemade hollandaise sauce by garnishing it with a variety of ingredients such as tarragon, tomato puree or capers before serving.
Instructions
1. Add 1 tsp. fresh, finely chopped tarragon to the hollandaise sauce when it is ready to create Bearnaise sauce. Serve the Bearnaise sauce with steak, grilled salmon or poached eggs.
2. Add capers to hollandaise sauce to prepare a flavorful "sauce aux capres." Roughly chop 1 tbsp. capers and mix with hollandaise sauce before serving. Serve the "sauce aux capres" with a cod or mutton meal.
3. Combine hollandaise sauce with tomato puree to prepare "sauce choron." Mix 1 tsp. tomato puree with hollandaise sauce before serving. Accompany the "sauce choron" with grilled seafood such as sea bass or lobster.
Tags: hollandaise sauce, before serving, tomato puree, Bearnaise sauce, hollandaise sauce before, sauce before, sauce before serving
Use a decanter to separate sediment or let your wine breathe.
Like wine itself, the use of a decanter has aged over time. Before modern wine-making techniques came about, a typical bottle of wine had a fair amount of sediment lurking at the bottom. If you've heard the phrase "drink life to the lees" (Lord Alfred Tennyson), you will understand that this is a metaphor for living life to the fullest, as most of a bottle of wine must be finished before reaching the lees, or sediment. Poetry aside, knowing use a wine decanter is just as important as knowing when to use a wine decanter. Typically it depends on varietal and age.
Instructions
1. Respect the elders. An aged red (older than 10 years) will normally have some sediment built up. A decanter is a great way to separate the wine from the sediment. An older red is also more fragile than a younger red and will start to lose its shape more quickly after opened, so be gentle. Tilt your decanter to the side and slowly pour in the wine so that it falls onto the mouth of the decanter. As the bottle starts to empty, keep it from raising too far above parallel to the ground. The trick is make sure the sediment gets caught in the shoulder of the wine bottle. Remember: An older red will fade quickly once opened, so be sure to enjoy with another couple.
2. Encourage youth. Younger reds can also benefit from a decanter to allow them to breathe or "open up." In the first three weeks of its life, a red wine is typically cycled in a cask with its grape skins. In this process a wine begins to form a structure by drawing tannin from the grape skin, which gives the wine a bitter taste and a chalky texture. As the wine matures, the tannin will fade and the fruit component will begin to taste more ripe. If you open a bottle that seems too tannic, all is not lost. Use a decanter to emulate the aging process, and watch as your wine transforms over the course of your dinner.
3. Generalize at your own risk. Bigger white wines such as Chardonnay go through a similar aging process as reds, only their decanting needs are a little trickier to spot. Unlike reds, winemakers will often intentionally make white wine acidic or tart, as a point of style, by halting the malolactic fermentation process, which converts malic acid to lactic acid. This is why some white wines make you pucker while others are viscous and buttery. Due to this, don't decant your Sauvignon Blanc or Pinot Grigio because of its dominant fruit notes. Yet if your Chardonnay lacks fruit, is chalky in texture, and relatively young, feel free to pass it through the decanter to let it breathe.
4. If your wine does not need decanting, you may of course still decant it. Drinking wine, above all, is about taking risks and trying new things. Use a decanter just to see how the wine changes and evolves over time. If nothing else, a wine decanter (along with a few nice bottles) looks great on the dinner table, especially at your favorite steakhouse.
Tags: your wine, aging process, bottle wine, chalky texture, decanter just, over time
Make your chili presentation stand out in the judges minds.
Chili cook-offs continue to grow in popularity and so do the unique presentation ideas. Take your cues from the special ingredients in your chili recipe when looking for chili cook off presentations. Become well-versed with the competition rules before you make your presentation plans. While you want to make an impression on the judges, you want it to be for the taste and presentation of your chili, not because you inadvertently broke the rules.
Enamel Coffee Cups
Make a statement with your presentation by using old fashioned enamel coffee cups as your bowls. These cups bring back images of cowboys, cattle drives and chili cooking over campfires. Use divided enamel plates to provide condiments like chopped onions, shredded cheese and cornbread.
Chocolate Spoon
Chocolate cuts the bitterness of chili, so make your presentation extra sweet by serving it with a chocolate-covered spoon. Dip disposable spoons in melted chocolate and let them dry. Dip several times to build up a good thickness of chocolate. Set the spoon beside your chili bowl, so the judges can dip the spoon into the piping hot chili, melting the chocolate and making your chili notable for taste and presentation.
Miniature Fire Hats
Look for miniature fire hats and serve your chili in the hats. Ring the heat alarm bell with this fun and unique presentation for your chili, and you'll let the judges know exactly what to expect. Test this presentation method out several times, so you know exactly how much chili to ladle into each fire hat before the big day.
Coffee
Contact your favorite coffee shop and ask them for small cups in which to present your chili to the judges. Coffee is often used in chili cook-offs as a method to add depth to the flavor of the chili sauce or gravy. Let the judges know you're using coffee in your chili by presenting your samples to them in small cups from well-known coffee shops.
Tags: your chili, your presentation, chili judges, judges know, know exactly
Oil-based pasta sauces give a chef multiple choices for dressing their entr es.
When sitting down to enjoy a pasta dinner, the sauce is the true star of the show. Choosing the right pasta sauce can really make or break your meal. Tomato-based sauces are a well-known route to take, but are sometimes overused which can cause your taste buds to become bored. Oil-based pasta sauces are an increasingly popular choice among pasta lovers. Making your pasta sauce with oil puts you in control of the sauce coverage over the pasta and the flavor. There are limitless flavor combinations to choose from which will keep your favorite pasta recipe feeling new and fresh every time you make it.
Olive Oil and Garlic
A tomato-based pasta sauce is the most commonly used sauce, but olive oil and garlic is a close second. Using olive oil to simply cover the pasta leaves the noodles feeling light in your stomach, while the touch of garlic adds a bold and unforgettable flavor. Traditionally you prepare this by finely chopping fresh garlic and parsley, and cooking it in the olive oil until the garlic turns golden brown. After you cook and drain your pasta choice, you simply pour the oil over the pasta with a pinch of salt and pepper, toss and enjoy. Although this type of sauce will taste great over any pasta, it is best suited over thin pasta such as spaghetti or angel hair pasta.
Pesto
Pesto is the type of sauce that will instantly make you forget about tomato-based sauces for your pasta. There are different ways to prepare pesto, and each way provides a big, bold flavor. You typically make pesto by combining garlic cloves, fresh basil, pine nuts, salt, olive oil and Parmesan cheese in a food processor to blend and create a sauce, or a type of paste. You can store pesto in the fridge for a few days or use right away mixed with cooked pasta. Pesto even tastes great used with chicken or fish. Many types of pasta shapes go great with pesto, especially pastas that have nooks that catch the sauce.
Olive Oil and Lemon
A basic sauce made with olive oil and lemon is tasty on its own, or when paired with a saut ed chicken cutlet or piece of fish. To make lemon sauce, combine a light olive oil, such as extra-virgin, with freshly squeezed lemon juice, lemon zest, freshly chopped parsley and basil. You can also add a pinch of salt and pepper to taste, but remember to use sparingly because too much salt can become overbearing with the tartness of the lemon. Lightly toss over your favorite spaghetti, linguine or angel hair pasta.
Olive Oil and Herbs
Olive oil infused with dried herbs -- such as an Italian blend which generally consists of basil, oregano, thyme, sage, rosemary and parsley -- is a simple yet flavorful way to dress up your pasta dishes. Dressing your prepared pasta with herbs and pouring olive oil directly over your pasta will work when you are lacking time; however, saut ing the herbs first in olive oil will help to bring out the flavor in the herbs, and will also infuse those flavors directly into the oil. You can do this by placing about a tablespoon or two of oil along with your herbs in a hot pan, and stirring for about a minute or until the herbs become very fragrant. Toss your pasta with your herb-infused oil, and drizzle fresh olive oil over the top. For extra flavor, add pan-seared sliced Italian sausage to your pasta sauce. The meat will add a bolder flavor while providing you with a more filling meal.
Tags: your pasta, pasta sauce, over pasta, pasta with, angel hair, angel hair pasta
If you have old bread stored in your freezer, transform it into crunchy handmade croutons. Using stale bread to make tasty croutons is a creative way to stretch your food dollars. Customize the flavor of the croutons by adding dried herbs and seasonings before baking. Use the croutons to top everything from creamy soups to salads.
Instructions
1. Thaw a frozen bread loaf in its packaging for two to three hours at room temperature.
2. Cut the loaf of bread into 10 even slices. Spread the slices out on a piece of wax or parchment paper to protect your counter top. Pre-heat your oven to 350 degrees F.
3. Coat both sides of each bread slice with olive oil or melted butter using a pastry brush.
4. Sprinkle both sides of each bread slice with seasonings such as salt, garlic powder, red pepper flakes or dried oregano or basil to taste.
5. Cut the seasoned bread into 1/2-inch cubes and spread them evenly over a baking sheet. Bake the croutons for 15 minutes, or until they are crunchy.
Tags: both sides, both sides each, bread into, bread slice, bread slice with
Just as true Champagne can come only from the Champagne region in France, true Port wine can only come from the Duoro Valley in Portugal. Port is a fortified wine (usually with Brandy) that is sweet in flavor, dark in color and a guilt-free alternative to traditional calorie-heavy and fat-laden desserts.
Instructions
1. Know the 4 main Port categories before buying. They are Vintage, Ruby, Tawny and White.
2. Learn about Vintage Port. Vintage Ports are made from grapes of one Vintage and only the highest quality grape vintages are used. These Port wines are the most expensive to buy and are meant to be aged.
3. Discover Ruby Port. Ruby Ports are made of grapes from different years, are not designed to be aged and are the least expensive to buy. The flavor of Ruby Port leans toward sweet, ripe berries and is low in tannins.
4. Understand Tawny Port. This wine begins as Ruby Port but is aged for at least 6 more years. The flavors in Tawny Port tend to be creamy and buttery on the palate, with hints of caramel.
5. Find out about White Port. White Ports are made with white grapes, and may be sweet or dry and tend to have slight citrus flavors with small suggestions of butterscotch.
6. Research Bottle-Aged Port. Ports labeled Ruby, Ruby Reserve, Late Bottle Vintage and Vintage are all aged in the bottle.
7. Study Cask-Aged Port. Ports labeled Tawny, Tawny Reserve, Aged Tawny, Single Year Tawny and White are aged in wood casks.
Tags: Ports made, Ruby Port, aged least, Port Ports, Port Ports labeled
Making a spinach quiche can be time-consuming because its preparation entails creating a piecrust, shredding the cheese by hand, chopping vegetables and sauteing the spinach. It can also be highly caloric due to its dairy content. You can save significant prep time by using a frozen, ready-made piecrust; purchasing shredded cheese, along with minced garlic and frozen, chopped spinach; and forgoing the sauteing step. Using an egg substitute product -- along withfat-free milk and low-fat cheese -- will also reduce the dish's calories.
Instructions
1. Place one package of frozen chopped spinach in a small bowl in the refrigerator to thaw the night before baking the quiche. Place 1 frozen 9-inch deep-dish piecrust in the refrigerator to thaw as well.
2. Open the spinach package in a colander and drain the liquid.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Peel one small onion and chop it into small pieces with a sharp knife.
5. Pour 1 cup of egg substitute product in a large bowl.
6. Beat the egg substitute with an egg whisk for two minutes.
7. Add 1 cup of fat-free milk, 1 minced garlic clove, 1 tbsp. flour, 3/4 tsp. hot sauce, 1 tsp. dried basil leaves and the onions to the eggs.
8. Add the thawed spinach to the eggs and stir with a wooden spoon.
9. Add 3 oz. of shredded, low-fat Swiss cheese and 3 oz. of shredded, low-fat Cheddar cheese to the bowl, and blend in with the wooden spoon.
10. Pour the quiche batter into the thawed piecrust.
11. Bake the quiche for 50 minutes. The dish is finished cooking when you put a knife in the center and it comes out clean.
A cheese ball is typically a combination of cream cheese, cheddar cheese, butter and seasonings. Cheese balls are served as appetizers, functioning as a solid sphere of cracker dip. The garnishing on your cheese ball will dress it up visually and make it taste more appealing. You only need a few ingredients to garnish a cheese ball and accentuate its flavors. Garnishing your cheese ball should take less than 10 minutes to make it ready to serve.
Instructions
1. Place the cheese ball onto the plate you intend to serve it on. Center the cheese ball on the plate for presentation and practicality.
2. Sprinkle the surface of the cheese ball with chili powder or sugar, depending on your desired outcome. Use the back of a spoon to press the chili powder or sugar into the cheese ball's surface to ensure it sticks.
3. Stick chopped nuts onto the surface of the cheese ball until you have covered the sides. Leave the top of the cheese ball uncovered by nuts.
4. Poke whole nuts into the top of the cheese ball. For variety, try using a different type of nut than what you covered the sides of the cheese ball with.
5. Lay a circle of crackers around the cheese ball on the plate. Use different types of crackers to provide variety in both taste and visual presentation.
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Buckwheat groats are the hulled seeds of the buckwheat plant. Buckwheat is most often ground and used as flour in the United States, but it is also gaining popularity as a sprouting seed. Buckwheat groats are a common grocery item in health food stores and some online retailers. Kept in airtight containers, the groats will remain viable for up to a year for sprouting.
Instructions
1. Measure 2 tbsp. of buckwheat groats into a 1 qt. glass jar.
2. Fill the jar with water. Place a double layer of cheesecloth over the opening and secure it in place with a rubber band. Soak the groats for 12 hours or overnight on a kitchen counter.
3. Drain the water from the buckwheat groats by tipping the jar and letting the water drain through the cheesecloth top.
4. Rinse the groats twice daily by running fresh water into the jar through the cheesecloth and then tipping the jar to drain the water.
5. Allow the groats to grow sprouts for two to three days or until the desired length is reached.
Use fresh vanilla beans to produce homemade vanilla extract.
Commercial vanilla extract can cost a lot of money. You can produce your own vanilla extract at home with vanilla beans and vodka. Once the vanilla beans and vodka age, the vanilla extract will turn an amber color. You can continue to age the vanilla extract as long as you keep it stored in a dark and cool location. The extract can always be replenished so that you have it on hand for your baking needs.
Instructions
1. Wash a glass bottle and its lid with hot and soapy water. Dry the bottle completely before you begin to make the extract. The glass bottle will need to be tall enough to accommodate the vanilla beans and large enough to hold two cups of liquid.
2. Slice six vanilla beans lengthwise with a sharp knife. Avoid cutting the last inch so that the beans remain intact.
3. Insert the sliced vanilla beans into the glass bottle. Place a funnel on top and pour in two cups of unflavored vodka.
4. Fill the bottle completely full with the vodka. Place the lid on the bottle securely and shake the bottle.
5. Place the vanilla extract in a cool and dark location. Shake the bottle every three to four days. You can use the vanilla extract in six to eight weeks. The extract will appear darker and begin to smell stronger.
6. Add fresh vanilla beans and vodka to the bottle to replenish it. Store unused beans by placing them in a closed container, but avoid an airtight one so that the air can circulate. Avoid placing them in the freezer or refrigerator. If they are stored properly, the vanilla beans will last for one year.