German potato soup, known as Sachsiche Kartoffelsuppewhich in Germany, pairs perfectly with cornbread and is sure to warm you up on a warm day. Loaded with chunky potatoes, sauteed sausage slices and green beans, it is both flavorful and healthy. The soup requires little prep time.
Instructions
1. Peel and wash the potatoes. Dice them into small pieces.
2. Fill a large pot halfway full of water and put it on the stove to boil.
3. Pour the chopped potatoes into the boiling water. Cook for 10 to 15 minutes, until a fork penetrates them easily.
4. Cut the sausage into 1/2 inch slices. Throw half of the sausage slices into the pot with the potatoes.
5. Chop up the onion and mince one clove of garlic while the potatoes cook.
6. Saute the rest of the sausage in a frying pan with 2 tbsp. of butter, the minced garlic and 2 tbsp. of the chopped onion.
7. Pour half of the water out of the pot of cooked potatoes.
8. Add the sausage, garlic and onions to the pot once the sausage is slightly browned.
9. Add both cans of cream of potato soup to the potato and sausage mixture. Stir well.
10. Drain the green beans and add them to the soup.
11. Simmer the ingredients on low heat for 10 minutes. Add salt and pepper to taste.
Picking pecans is not difficult, but it can leave you with a sore back. When the pecans are ripe they fall to the ground, and they must be picked up right away so that they don't rot or get eaten by squirrels and other animals. Some people add this job to their children's chore list, but many are not lucky enough to have a small task force at hand. Use simple materials that you can purchase for just a few dollars and you can craft a pecan picker that will save you from bending over again and again during pecan season.
Instructions
1. Thread an 8-inch length of florist wire through the Slinky. Cross over the two ends of the wire and pull the wire taut. This will cause the Slinky to curve up. Stop pulling when the Slinky is in a half-circle, Twist the ends of the wire to hold the Slinky in place.
2. Place a 4-foot bamboo pole into a clamp, allowing 3 inches to stick out of one end. Drill a 1/2-inch hole in the end of the bamboo pole, 1 inch from the end of the pole.
3. Thread the ends of the florist wire through the hole in the bamboo pole. Thread one wire through the right side of the pole and out the left, while you thread the other wire through the left side of the pole and out the right.
4. Pull the wires tightly and wrap them toward the front of the pole. Cross the wires in front and wrap them back toward the holes. Thread the wires through the holes again in the same manner.
5. Wrap the wires toward the back of the pole and cross the wires. Continue wrapping the wires around the bamboo pole until they just meet. Twist the ends of the wires together to hold them secure.
Oysters are an important natural resource for Mississippi.
You do not have to wait until the summer or your next visit to a seafood restaurant to eat steamed oysters. If you want to eat steamed oysters at any time, you can purchase live oysters at your local seafood store, or in your grocer's seafood section, and take them home to steam them. Steaming oysters at home can be accomplished in roughly 20 minutes with cookware and products that you already have in your kitchen.
Instructions
1. Clean the oysters. Run cold water over the oysters and scrub them with the brush. Clean all excess dirt from the oysters before steaming them.
2. Fill the pot with the water, beer or wine. You can use your favorite wine or beer to add a hint of flavor to the oysters if you wish. Water, on the other hand, will steam the oysters and preserve their natural flavor. The liquid should just cover the bottom of the pot and it should not be deep enough to completely cover and boil the oysters.
3. Heat the pot until it comes to a rolling boil and produces steam.
4. Carefully place the live oysters in their shells into the steaming pot. Allow the oysters to steam for four to nine minutes. You will know that they are done when the oyster shells open. Oysters that do not open are spoiled and must not be eaten.
5. Remove the oysters from the steaming pot using tongs. Serve the oysters with lemon juice or a condiment of your choice.
Combine ground beef with fiber-rich broccoli to produce a healthy meal that requires less than one hour preparation and cook time. Onions, garlic and thyme mixed with beef broth add a zesty flavor to the soup. A broccoli and beef soup recipe yields approximately 15 servings.
Instructions
1. Combine 3 lbs. ground beef, 1 cup chopped white onion and 6 tbsp. minced garlic in a large skillet. Cook over medium heat, stirring with a wooden spoon frequently, until the beef is no longer pink. Drain any beef fat from the skillet and transfer to a large stockpot.
2. Add 10 cups beef broth, 2 tbsp. dried thyme and 4 tbsp. tomato paste to the stockpot and stir to mix all ingredients. Bring to a low boil over medium-high heat.
3. Add 12 cups chopped fresh broccoli to the stockpot and stir to distribute evenly throughout the soup. Reduce heat to medium-low and simmer for 30 minutes.
4. Ladle into serving bowls, add salt and pepper to taste.
Splitting your own chicken breasts is more economical than buying boneless, skinless breasts.
Boneless, skinless chicken breasts cost a lot more per pound than chicken with bones in do. Rather than spend the extra money, it is much more economical to buy whole chickens and cut them up yourself and freeze them. Some people are a little intimidated by having to cut their chicken into pieces. However, with a good, sharp knife you can cut your own chickens and split the breasts with ribs on your own.
Instructions
1. Remove the chicken from its packaging and rinse it very well under the kitchen sink.
2. Set the chicken down breast side up on the cutting board.
3. Remove the leg quarters first. Do this by bending the leg and thigh down until it pops out of socket. Then cut behind the joint where the thigh connects to the body. Cut the wings off in the same fashion.
4. Set the chicken on its rear haunches. Place one hand on the upper breast cavity and hold it back. Cut across both sides under the breast through the fleshy portion of the chicken that holds the top half and bottom half together. This will remove the bottom portion of the chicken and its back.
5. Place the remainder of the chicken, which at this point will only be the whole breast, down on the cutting board with the breast down. Cut straight down the middle of the breast. This will split the breast in half.
Tags: breast down, chicken breasts, cutting board, more economical, portion chicken
Asparagus is a member of the lily family. The spears grow quickly, up to 10 inches in a 24-hour period, and can produce six or seven crowns in a single season. Asparagus is fat-free, cholesterol-free and nutrient-dense with little sodium and about 20 calories per serving. It's not as popular as other vegetables because preparation is a bit of a mystery, but roasting asparagus brings out the best flavors to complement any meal.
Instructions
Preparing Asparagus
1. Choose asparagus that is about as big around as your index finger. Larger asparagus takes longer to cook. Very thin asparagus will do, but buy twice as much.
2. Test the freshness of asparagus by snapping off a bit of the stalk near the base. If it's rubbery and simply bends, it is not fresh.
3. Trim dried out parts from the bottom of the stalks. Remove 1/8 to 1/4 inch from fresh asparagus.
Grill Roasting Asparagus
4. Skewer the asparagus. Line the stalks side-by-side on a foil-lined cooking sheet. Run two skewers, about 2 to 3 inches apart, into the asparagus, perpendicular to the stalks.
5. Brush a little olive oil over both sides the asparagus. Add freshly ground pepper and salt to taste.
6. Place on a hot grill 3 or 4 minutes, or until the tips of the stalks are just starting to brown. Flip the rack and repeat. Cooking time depends on the diameter of the asparagus.
7. Remove from the grill. Let the asparagus rest for a few minutes before removing the skewers. Serve.
Oven Roasting Asparagus
8. Line the asparagus spears side-by-side in a shallow baking pan. Drizzle olive oil lightly on the row of asparagus. Add freshly ground pepper and salt. Give the pan a few shakes to roll the asparagus a half-turn, and add more pepper and salt to taste.
9. Roast in an oven at 350 degrees F 10 to 12 minutes, depending on the diameter of the stalks. Midway through roasting, shake the pan again.
10. Remove the asparagus from the oven when the tips of the stalks start to brown. Cool a few minutes before serving.
Fish cooked in cast iron skillet has a long tradition in American cooking. Since a cast iron skillet can stand high heat temperatures, it is the preferred skillet for frying fish or cooking the many different recipes for blackened fish, such as Cajun black fish. A cast iron skillet can be used on the stove top, on a grill top or over a campfire to prepare the fish at the river's edge if desired.
Instructions
Frying Fish
1. Fill the skillet with 1 to 2 inches of oil, Crisco or lard.
2. Heat the skillet to frying temperature over medium high heat. The oil is ready when a drop of water in the oil sizzles.
3. Carefully lower the prepared fish into the hot oil.
4. Brown the fish completely, turning with tongs or a spatula if needed to brown both sides.
Blackening Fish
5. Coat the inside surfaces of the skillet with vegetable oil.
6. Place the skillet on the stove eye and heat the skillet until it is very hot over medium high heat. Test the heat by dropping a few drops of water on the surface, if they sizzle the pan is hot enough.
7. Lay the prepared fish in a single layer in the skillet and cook until seared on one side.
8. Use the spatula to turn the fish in the skillet and sear on the second side. This searing process gives the fish the "blackened" look called for in many recipes.
9. Serve the fish by removing it from the skillet and transferring to a plate or platter.
Tags: high heat, iron skillet, cast iron, cast iron skillet, medium high, medium high heat
Packaging is the first impression products make on the consumer. How perfume is packaged tells the buyer whether it's expensive, a bargain or reasonably priced. The package should give a hint as to the perfume's scent. An ultra-modern scent would be misrepresented packaged in Chantilly lace and ribbons. Include the cost of packaging in the retail price of the perfume.
Modern Scent
Sheer bags with a drawstring top are just right for a modern scent. Use a square of sheer fabric instead of a bag. Place the bottle in the center of the square and draw the fabric up around it. Fasten the square with a gold cord and attach a card with a description of the scent to the cord. A lacquered box with a velvet-lined inset shaped to the contours of the perfume bottle is another packaging idea. Imprint the perfume's logo and name on the outside of the box.
Floral
Many perfumes use floral notes as the basis of the perfume's scent. Attach a mini bouquet of tiny silk flowers representing the scents to the neck of the bottle using a thin satin ribbon. If the perfume bottle is small, consider placing it inside a silk flower and putting the flower and perfume in a cellophane bag tied with gold cord. For example: An orchid based perfume would be nestled into a large silk orchid, a rose scented perfume in the middle of a partially opened silk rose.
Vintage
Get boxes that are imprinted with a lace design or find those that are covered in satin fabric. Cushion the perfume inside the box with excelsior. Tie the box with a satin ribbon and attach a card with the perfume's message to the ribbon. An alternative is to use lace squares or old-fashioned embroidered handkerchiefs to tie up and around the bottle.
Young
Go a little wild when packaging perfumes with a youth-oriented market. Use wired beads to tie a bow around the perfume bottle's neck. Package the perfume in a "jean's pocket" made of denim.
Chicken is delicious, but it can be somewhat bland if not seasoned properly. Asian baked chicken blends Asian spices with the healthiness of baked fowl. Making Asian baked chicken is neither difficult nor expensive. In just a few short hours, you can prepare, cook and serve your family a mouthwatering meal.
Instructions
1. Cut the onion, bell pepper and garlic cloves into small pieces. Pour the oil in the pan and add the vegetables. Cook on medium until softened. If you don't want to bake the chicken whole, cut it into pieces now.
2. Add the honey, soy sauce, vinegar and ginger powder to the bowl. Put the cooked vegetables in the bowl with the honey mixture. Whisk all the items until blended.
3. Rinse the chicken and pat dry with paper towels. Put the whole chicken into the bowl and rub the marinade all over it. Leave the chicken in the bowl and cover with a lid or aluminum foil.
4. Let the chicken marinate in the refrigerator for an hour, turning after 30 minutes. You can marinate the chicken for a few hours or overnight. Preheat the oven to 350 degrees F.
5. Take the chicken out of the fridge and place it, breast-side down, in a baking pan. Pour the leftover marinade all over the chicken and into the baking pan.
6. Cover the chicken with aluminum foil and place in the oven. Let cook for 45 minutes and then take the aluminum foil off the pan. Cook for 15 more minutes.
7. Remove the baking pan from the oven and let the chicken rest for about 10 minutes. Cut up the chicken and serve.
Tags: aluminum foil, Asian baked chicken, Asian Baked Chicken, baked chicken, chicken into
Rhubarb is a member of the Rheum genus which has about 60 species. The most common choices for human consumption, including wine, are the garden rhubarb (Rheum rhabarbarum) and false rhubarb (Rheum rhaponticum), which is actually a true rhubarb. Rhubarb wine may be made pure and is an excellent blending wine. The following steps will show make about 1 gallon of rhubarb wine.
Instructions
1. Wash the rhubarb and cut into 1/2-inch lengths. Crush them with the end of a sterilized baseball bat in the primary fermentation vessel. Crush the Campden tablet and dissolve it in a gallon of cold water and pour it over the rhubarb. Cover the primary container and allow it to sit for three days, stirring once a day.
2. Strain the must through a nylon straining bag, squeezing the liquid from the pulp. Throw away the pulp and return the liquor to the first container.
3. Remove the oxalic acid from the rhubarb by adding the precipitated chalk. This is an essential step. Wait for three hours and check the taste again. Another 1/2 oz of precipitated chalk can be added if needed. Add the remaining ingredients and stir the must until the sugar dissolves completely.
4. Cover the container and let it sit overnight. Transfer the must to a secondary fermentation vessel and fit the airlock. Hold back a pint to allow for foaming. Wait for the fermentation to decrease in five to seven days, top off with the reserved liquor and place the airlock.
5. Place in a cool area until the wine clears. Rack the wine, replace the airlock and top off. Repeat this step two more times at 30-day intervals before racking it into bottles. Rhubarb wine does not need to age.
You don't need to grow or crush a single grape to be a wine maker. Welcome to the golden age of the American wine business, where wine-making companies do all the work and you get all the credit. All you need to provide is the money.
Instructions
1. Express yourself. Making your own label is the easiest way to create custom bottles of wine and champagne. Simply design a label and have a wine-making company slap it on a bottle. Voila`! Votre Nom Ici Vineyards is in business. Most custom bottlers have an in-house graphics department to assist you in developing your label or have your own done (see Hire a Graphic Designer). You'll also have to make other tough decisions: plastic versus wood corks, and the color of the embossed foil. Prices for custom blended and labeled wines start at about $45 per bottle.
2. Immerse yourself in the process from start to finish. Making a custom crush is for serious wine enthusiasts. Experts from winemaking companies such as California's Associated Vintage Group (AVG) assist you through the entire process of creating your own wine--say a Bordeaux-style blend of Cabernet and Merlot. You'll be involved in deciding which grapes to purchase, what ratio to use in blending, which fermentation and aging techniques to use (oak barrel or stainless steel tank), and what type of bottle and label design to pick. Prices for custom crush red wines are about $60 per case, based on 3,000 cases. Expect to pay slightly less for whites.
Tags: custom crush, label have, Prices custom, your label
Greek festivals are full of fun attractions and tasty foods to enjoy.
Greek festivals are full of tradition and culture. Many cities hold Greek festivals yearly for people to experience pieces of the rich culture. These festivals are exciting family events with raffles, jewelry, music and shopping. Families can dance to Greek folk music and learn from artifacts of ancient Greece. Food is an enormous attraction at Greek festivals because of the many tasty traditional dishes. Have fun trying as many different dishes as you can. They are sure to be delicious and filling.
Baklava
Baklava (bahk-lah-VAH) is a sweet pastry made of Greek filo dough. Forty layers of the dough are stacked high and brushed with butter, nuts and spices. The pastry is then drizzled with honey syrup. After baking, baklava can be served in small cupcake cups at festivals.
Gyro Sandwich
Gyros (YEAR-os) are staple Greek foods. These sandwiches are a blend of lamb and beef pan seared with seasonings on top. The mixture is stuffed in a pita and topped with diced tomatoes and onions. This dish also contains another Greek food called tsatziki sauce, which is yogurt mixed with garlic and cucumbers.
Spanakopita
Spanakopita (spa-nah-KoH-pita) is a Greek pastry filled with chopped spinach and feta cheese. The pastry is made from Greek filo dough and brushed with butter. The layered pastries are also stuffed with onions, eggs and seasoning. The pastry has a beautiful golden color after baking. Spanakopita is sliced for serving at Greek festivals.
Souvlaki Wrap
Souvlaki (soo-VLAH-kee) is a popular Greek food consisting of grilled meat and vegetables, usually served on skewers. However, variations of this dish include pita bread. Pork, beef or lamb are meats commonly used in souvlaki wraps. Meat, vegetables, onions, tomatoes and tsatziki yogurt sauce are rolled with the meat into pita bread.
Dolmades
Dolmades (dol-MAH-thez) are popular treats at Greek festivals. The dish consists of stuffed grape leaves. Fillings can include rice, minced meat or grain. Onions, parsley and other spices are also used in this flavorful dish. Modern day versions of dolmades are filled with nuts or raisins for a vegetarian option. The green leaves are rolled up and served as finger foods.
Tags: Greek festivals, brushed with, brushed with butter, festivals full, filled with
Brown turkey figs are sweet fruits with pinkish flesh. Originating in Provence, the brown turkey is a staple of California's fig crop. The trees bear fruit twice per season, once off of winter growth and a second time off of summer growth. Pruning the trees stimulates new growth and maintains their shape.
Instructions
1. Wait until the second crop has been picked before you prune your fig canopy. A vigorous pruning can stimulate a large spring crop.
2. Make sure your pruning shears are sharp. Using dull or rusted shears can damage the tree.
3. Remove diseased, dead or weak branches. Prune back to the branch of origin or main trunk.
4. Thin older, low-producing branches to stimulate new growth. Older fig trees do not produce much new growth, so they should be pruned annually.
5. Remove suckers that point straight toward the ground. Also remove branches that crisscross other branches; they may rub together in windy conditions, which weakens the fruit.
6. On young trees, trim back branches that are perpendicular to the ground by 50 percent. This encourages the tree to put more energy into these branches, which are the strongest and most productive for fruiting.
Philadelphia offers a wide choice of kosher delicatessens.
With a thriving Jewish population, you're bound to find great kosher delis, and Philadelphia is a perfect example. With a history of Jewish settlement stretching back more than 350 years, Philadelphia has more than a quarter-million Jewish residents; the fifth-largest Jewish community in the world outside of Israel. Not surprisingly, then, Philadelphia has lots of kosher delis to choose from.
Famous Fourth Street Delicatessen
In business since 1923, the Famous Fourth Street Deli is a Philadelphia landmark. The deli serves up a traditional range of "ungashtupt" (Yiddish for overstuffed) sandwiches, including corned beef, pastrami (smoked on site), chicken salad and, of course, chopped liver. Sandwiches may be ordered in regular and "zaftig" (plump) sizes. Famous Fourth Street's menu also offers other Jewish specialties, such as beef brisket with latkes (potato pancakes), matzo ball soup, matjes herring, and a lox and eggs platter for breakfast.
Rachael's Nosheri
Rachael's is located right in the middle of Center City Philadelphia and dishes out a creative take on kosher food. In addition to traditional standbys, you'll find the "C.B. Loves C.L." sandwich (corned beef and chopped liver) and the "Ike and Tina Tuna," a combination of tuna salad and chicken salad. Along with familiar kosher sandwiches, the deli also offers sub-style sandwiches on hoagie buns. Rachael's offers a large breakfast menu, and an impressive list of smoked fish specialties, including lox, kippered salmon and jumbo whitefish.
Koch`s Deli Restaurant
Billing itself as "the best Jewish Deli this side of Brooklyn," Koch's prides itself on rapid delivery of kosher sandwiches and hoagies. Unique offerings include the Baked Salmon Salad sandwich, the Jewish Three-Foot Hoagie and the Lou Koch Special Double Decker, which is stuffed with roast beef, turkey, chopped liver, mustard or Russian dressing, and onion and served on rye bread. The deli offers food for both pickup and delivery but no sit-down dining space.
The Kibitz Room
An old-fashioned Jewish deli, this is the sister restaurant of the more famous Kibitz Room in Cherry Hill, New Jersey. You'll find all the dishes you'd expect from a kosher deli, as well as a few surprises, including a pickle bar that offers everything from kosher gherkins to pickled eggs. Other specialties include corned beef and pastrami on potato knishes, and the Kibitz Burger, a hamburger topped with pastrami and Swiss (delicious perhaps, but definitely not kosher.)
Tags: chopped liver, corned beef, Famous Fourth, Famous Fourth Street, Fourth Street, also offers
Sparkling wine and the accompanying champagne bucket
Sparkling wine, usually in the form of champagne, is expected for any party ringing in the New Year. Its effervescence, uniqueness among wines, and the fact that it is easily enjoyable have long made it expected for celebrations. Made in France from the region of the same name, champagne is both the original sparkling wine and its pinnacle in terms of reputation, quality and price. More affordable versions are made throughout the wine-producing world, but most significantly in Spain, Italy and the United States.
Instructions
1. Understand the purpose of the wine. For example, will you be drinking it as part of a New Year's Eve party? Is it supposed to be a gift for the hosts of the party? Will it be used for mimosas or a champagne punch during a daytime party on New Year's Day, when a fair number of guests might be feeling the effects of the previous night's revelry? For yourself or as gift you might desire quality or prestige. When mixing with orange juice for mimosas or used in a punch, cheap sparklers work nearly as well as expensive versions, since juice masks much of the flavor of the wine.
2. Understand the styles of sparkling wine. This refers to the varying degrees of residual sugar, or sweetness, of which there are several classifications. The most common by far is brut, which is dry. This and extra dry are the two styles most people expect for sparkling wine, and typically what you will want to purchase.
3. Understand the different regional options. There is champagne from the Champagne region of France, regarded as the best. American sparkling wines -- many made by the French champagne houses -- are usually made in the champagne-style, but cost much less than the original versions. Cava is well-made, widely available Spanish sparkling wine. Less easy to find is the excellent Italian version of champagne, Franciacorta. Another Italian product, Prosecco, is made in a bulk method, allowing for lower prices. Drier and less complex than champagne-style sparklers, these are readily enjoyable for most wine drinkers, and have become a staple in Italian restaurants. Sweeter Asti Spumante is probably the most famous Italian sparkling wine.
4. Determine how much you want to spend. Sparkling wines range from several dollars to several hundred dollars for the standard size bottle. Champagne is generally priced between $35 and $80, though you can spend much more. American sparkling wines range from $15 to $30 for respected labels. Cava typically costs between $8 and $25. Franciacorta usually runs from $40 to $60. Prosecco is generally between $12 and $25, as is Asti Spumante.
5. Visit a retailer to complete the purchase. Stores dedicated to wine and large liquor stores will likely have an ample selection for any type of sparkling wine desired plus a knowledgeable staff to answer questions. In many states, supermarkets sell wines. In these you will find a more limited choice, and probably not any assistance.
Tags: American sparkling, American sparkling wines, Asti Spumante, range from, sparkling wine
Pomegranate juice is made from the pomegranate fruit. The pomegranate tree is native to the Middle East and the Mediterranean region. It is now also grown in the United States. Pomegranate is known for its juicy pulp and high quantity of seeds. Pomegranate juice may have several health benefits, as well as a few risks.
Heart Health
"The American Journal of Cardiology" published a study that concluded that pomegranate juice improves blood flow to the heart by as much as 17 percent. This may help those who are suffering from heart disease, or are at risk of developing it.
Cholesterol
Pomegranate juice may help reduce arterial plaque. It also lowers bad cholesterol (LDL) and raises good cholesterol (HDL).
Antioxidants
Pomegranate juice contains many antioxidants and vitamins. This helps boost the immune system. Additionally, it may help prevent or retard the growth of prostate cancer, lung cancer and breast cancer (see Resources).
Sugar
The health benefits of pomegranate juice may be balanced out by its high sugar content. An 8-oz. glass of juice exceeds the FDA's recommended maximum daily sugar allowance (10 percent of daily calories from sugar). Diabetics should limit pomegranate juice intake.
Statin Therapy
Patients on statin therapy should discuss pomegranate juice with their doctor before trying it. Pomegranate juice may inhibit an enzyme (CYP 450) that may raise the risk of rhabdomyolysis.
Tags: Pomegranate juice, health benefits, pomegranate juice
When the temperature drops and the wind gets chilly, it's time to get cozy. Turn on your oven, panini press or any other heat-emitting appliance you can find. Reach for savory meats, artisan cheeses, crusty breads, seasonal veggies and flavorful spices and then prepare yourself for ultimate blustery weather comfort food. Experiment with fall and winter meal ideas that will make your mouth water and make you want even more.
Meat and Potatoes
Create a traditional meal for hearty eaters with a classic meat and potatoes recipe. Choose creamed beef over mashed potatoes, pot roast with carrots and potatoes, and chili-laden baked potatoes as filling renditions of that winter table staple. Pull more spins and twists when you move away from beef and experiment with lamb, venison and other red meats. For even healthier eating, dietitian Marissa Lippert recommends bison or buffalo meat. Saute, roast, braise or fry potatoes and serve them with other winter-friendly sides such as stuffing, creamed corn and green bean casserole.
Soup
A small bowl of soup packs a lot of nourishment and, as it slides down your throat, it seems to make your whole body a little bit warmer. Winterize your soup entree by choosing cream-based soups like corn or clam chowder. If choosing broth-based soups, include lots of potatoes and protein-rich meats and poultry. Fall and winter are perfect times to experiment with new chili recipes and cornbread sides. Serve soups with crackers and cheese, a side salad, a slice of crusty bread or a Chicago-style hard roll.
Toasted Sandwiches
Obliterate the white bread and bologna sandwich stereotype forever with tantalizing toasted sandwiches made with your toaster oven, panini press or another type of two-sided grill. Make winter sandwiches more indulgent with artisan bread. Choose thick bread like ciabatta rolls or baguette, or flatbread like focaccia. Cover both sides of the bread with a cream cheese or mustard-based spread or sauce. Layer on savory meats such as Italian ham (called prosciutto), turkey, chicken or smoked salmon. Top your mouth-watering creation with vegetables like mushrooms, chopped olives, onions, spinach and red peppers. Hot, melted cheese completes the sandwich. Try provolone, mozzarella or Gouda cheese for extra flavor. Coat the sides of bread with olive oil and grill, press or toast in your toaster oven.
Hot Breakfast
Prepare yourself for your winter commute with a warm and satisfying breakfast. Sausage, egg and cheese casseroles curb hunger pains until lunchtime and the leftovers can easily double as dinner. Use seasonal vegetables like zucchini and pumpkin to make quick breads you can pack and eat on the go. For Saturday mornings, spend a little more time with a breakfast bread braid. Woven braids of bread dough covering a layer of sausage, cheese and pepper jack cheese bakes to perfection and fills your entire home with a comforting aroma.
Shirataki noodles are Asian noodles made from the root of the konjac plant. The thin, translucent noodles can be purchased in wet or dry form. This type of noodles has become popular because they contain no gluten, have zero net carbs and no calories. Tofu is added to some forms of shirataki noodles for additional nutrition.
Benefits of Shirataki Noodles
People on low-carb diets find that shirataki noodles lend a comfort food factor to many dishes. The noodles can be used in recipes that call for pasta, without the additional carbohydrates of regular pasta. Those with wheat allergies can safely add shirataki noodles to their diets without allergic reactions.
Finding Shirataki Noodles
The first place to look is at your local grocery store. Tofu-enhanced noodles are becoming a mainstream item in the produce section of most stores. Most health food stores carry shirataki noodles in their traditional form as well as the tofu-enhanced variety. If your city has an Asian grocery store, they are sure to carry the noodles in a variety of forms, including both wet and dry.
Online Sources
Online retailer's such as Amazon offer a variety of shirataki noodles in various-sized packages. Some companies, such as Konjac, offer the noodles pre-cut to resemble other types of noodles, such as rigatoni, lasagna, linguine and spaghetti.
Storing Shirataki Noodles
The wet form of the traditional noodles can be kept in the refrigerator for up to one year. Wet forms with added tofu will only keep in the refrigerator for several weeks. The dry form can be stored on a pantry shelf indefinitely.
Preparing Shirataki Noodles
Shirataki noodles packaged wet are fully cooked and need only to be rinsed before adding to your stir-fry or other dish. Rinsing is important because the liquid in the package often has an unpleasant odor that can be removed by running the noodles under hot, flowing water. Boil dry noodles for two to three minutes before using them in other dishes.
Martini shakers can be used to create many different drinks, including the infamous martini.
Martini shakers are used, as the name would imply, to make shaken martinis. What the name does not convey, however, is the fact that martini shakers are useful in creating a whole host of other cocktails, with alcohol or without. From lemon drops to appletinis, frozen margaritas to cosmopolitans, the martini shaker can lend a helping hand. Unfortunately, many people simply don't know use a martini shaker. Here you will learn use this handy barware.
Instructions
1. Fill the martini shaker three-quarters full of ice. If you fill it too far, there won't be room for the ingredients to "shake" during the shaking process; iIf you don't fill it enough, the ingredients won't get thoroughly chilled and the drink may become too watered down (the ice will melt faster at a lower temperature and water the drink down instead of chilling it).
2. Pour your ingredients into the martini shaker. Once again, make sure that the end result doesn't fill the shaker and more than three-quarters of the way full.
3. Secure the martini shaker's lid firmly on top and test it to make sure that it's nice and snug.
4. Hold the martini shaker at both ends, with one hand holding the lid end firmly down and the other hand holding the bottom of the shaker and providing upward force. This will keep the shaker's lid from coming off while you're mixing the drink, and prevent the drink ingredients and ice from spraying everywhere.
5. Shake the martini mixer vigorously for 30 seconds. This will make sure that the mixture inside is fully integrated and chilled while also introducing some very small ice chips into the drink to help keep it cold in the glass.
6. Remove the lid of the martini shaker carefully and then strain the drink mix out into its intended glass.
7. Serve chilled drinks immediately for best results.
Tags: martini shaker, make sure, make sure that, sure that, hand holding
Skimming the fat off homemade chicken noodle soup is not only a necessity because it makes the dish that much more visually appealing, but it is healthier for you. Supplements of antibiotics and growth hormones are given to poultry in the large poultry producing farms. The pharmaceuticals collect and are stored by the fat tissue in the chicken. Skimming the rendered fat helps reduce these chemicals in our food. Read on to learn skim chicken noodle soup.
Instructions
1. Bring your chicken to a boil in a large stock pot or large pot. Cover the chicken with water to render the fat from the fatty tissue of the chicken and make sure it doesn't cling to the legs or wings of the boiling bird. If the oil coats the exposed parts of the chicken then you will not be able to collect it and discard it.
2. Use the ladle to skim the top surface of the soup base and gather the small pools of collected fat. Run the edge of the ladle just below the surface of the stock and allow the fat to slip into the inside of the ladle. Pour the skimmed fat into an empty can. The pools will gather together so that it is easier to skim a lot of them at one time. When you think you have gotten all the fat, stir the pot and see if anymore fat rises to the surface. If so, then skim the top again.
3. Utilize an alternate method of skimming the pot of fat and oil if time allows. Allow the pot to cool slightly and take small pieces of bread and use them as sponges to soak up the fats that are floating in the stock. If you have the time or are planning on using the chicken later, allow the pot to cool in the refrigerator. Then using a spoon, skim the top of the cooled stock. The fat and oil that was floating on the hot stock will have congealed into little blobs of solid fat floating on the top of the stock. Skim the globs and discard.
Tags: floating stock, that floating, that floating stock, tissue chicken
Old or dried-out corks sometimes crumble or slip into the bottle. The bits of cork can pollute the wine and its flavor. But you can salvage that vintage for your dining pleasure.
Instructions
1. Slowly pour the wine into a pitcher or wine decanter. If the cork is the first thing to pop out and you don't see any floating debris, your problem is solved.
2. If the cork has crumbled, remove cork debris by placing a finemesh strainer over the pitcher or decanter before you pour the wine into it. Taste-test the wine before serving it to make sure it isn't spoiled.
3. If appropriate, serve the wine directly from the pitcher or decanter. If you prefer to use the original bottle, proceed to step 4.
4. Form a narrow noose on one end of a 15-inch (38-cm) piece of medium-gauge wire, then bend the noose so it looks like a soup ladle. Bend a tiny hook on the other end to prevent the wire from slipping into the bottle.
5. Slip the noose end of the wire into the empty bottle.
6. Turn the bottle upside down so the cork falls to the neck of the bottle.
7. Pull the noose up to the neck and make sure it catches the cork.
8. Gently tug the wire out of the bottle. It will drag the cork with it.
9. Pour a tiny bit of wine back into the bottle and swill it around to capture any remaining bits of cork. Pour this wine out.
10. Place a funnel in the bottle and pour the wine back into the bottle. Pour slowly at a horizontal angle to minimize disturbance to the wine.
Tags: into bottle, pour wine, back into, back into bottle, bits cork
A prickly pear cactus has two edible parts -- the fruit and pads.
In Mexican cuisine, the prickly pear cactus paddle is called nopales; when it is chopped up it is known as nopalitos. Before it gets to either stage, it must be cleaned. Prickly pear cactus paddles contain glochids -- fine, hair-like spines, or thorns, that detach easily when touched. Once in the skin, they cause itching and burning. Because they are so finely barbed, they are difficult to extract. Wear heavy gloves when cleaning prickly pear cactus and discard them when you are finished.
Instructions
Cleaning the Pear
1. The fruit or "pears" of the cactus taste a bit like watermelon or bubblegum.
Remove the pear -- the fruit of the cactus -- from the plant by slicing it off at its base. Use a sharp knife to cut off both ends of the pear.
2. Hold the pear with one hand and use the other to slice the skin down its entire length. Don't slice too far into the fruit, just enough to peel the skin.
3. Use your fingers to peel the skin from the pear as you would peel an orange.
Cleaning the Nopales
4. Lay the paddle -- the flat pad of the cactus -- on the work surface.
5. Cut off 1 inch from the base of the paddle -- the area where it was connected to the plant. Discard the removed portion.
6. Use the knife, held at a 45-degree angle, to scrape the surface of the paddle to remove the glochids. If you can't remove them all like this, dig into the nodes with the knife and pry them out.
7. Peel the pad if the outer skin is tough. Use a sharp knife to peel it as you would a cucumber. Otherwise, wash the paddle in cool water before preparing it.
Chili paste is a popular condiment served in Korean, Mexican, and Asian cooking. There are several types of chili paste. Some are made with hot red peppers and others green. The recipe and the amount of heat the paste has depends on the country it came from.
History
Red chili paste dates back to the 1700s. It is primarily a Korean condiment. It is made with red chili powder, glutinous rice powder and soybean paste. It is found in Korean markets and supermarkets around the world.
Significance
Chili paste in used as an ingredients in many ethnic soups, stews and main dishes. Most chili pastes add heat and flavor to any dish.
Function
Many chili pastes are called sauces, but they are thicker than most sauces. Chili pastes are produced in many countries, including the US, Mexico, and Asia.
Types
There are many different types of chili peppers used in chili paste. One is the Ancho chili, made from dried poblano peppers. It is milder than most made in Mexico. Some chili pastes are made from green chili pepper. The chili's are often ground mixed with salt and oil. Green chili paste is made in the United States and other countries. It is often as spicy as red chili paste depending on the pepper used to make it.
Features
Keep the chili paste refrigerated and tightly covered. Use with barbecue sauces, as a topping on hot dogs, and in chili or on hamburgers.
Tags: chili paste, chili pastes, made from, made with, than most, types chili
Cheeses and fruits are versatile party foods, as together they can act either as the appetizer or the dessert. A cheese and fruit tray should provide a wide variety of each--avoiding the particularly messy fruits like peaches and the particularly smelly cheeses like blue. Homemade trays allow you to control exactly what goes onto them and give you the opportunity to add a little gourmet touch with extras such as chocolates and berries. Fill your tray with approved favorites, but throw in some flair to give it a bit of an edge.
Instructions
1. Choose fruits. While you want to provide a variety of fruits, you do not need to offer every specie in the rain forest. Begin with the basics that you know will appeal to a wide array of pallets. These include grapes, melons, berries, banana coins and pineapples. If your budget allows, consider adding a little exotic flair with star fruits and figs.
2. Avoid browning-fruits such as apples or pears that oxidize and change color. While there is nothing wrong with an oxidized apple, the appearance is not particularly attractive. If you must use apples, however, squeeze a little lemon juice over the cut slices to help retard the browning process. Also avoid wet fruits such as plums and peaches.
3. Select the cheeses. Most trays start with the time-tested American favorites, cheddar and Swiss cheese. Don't settle for American cheddar (plastic) for its flexibility. Try aged sharp cheddar and cut into strips. Swiss cheese can be purchased already sliced, as can havarti and provolone. Roll these cheeses. If preparing a platter for a more select crowd, include a few soft cheeses with the spread. Add goat cheese (rolled into balls), Camembert or brie (cut into wedges).
4. Add nuts, dried fruits or chocolate-covered fruit and berries. This step is optional; however, it does add a bit of a gourmet spark to your tray. Raisins and goat cheese were made for each other, as were Camembert and candied walnuts.
5. Arrange the fruits and cheeses in an attractive yet practical layout. Do not overload a massive industrial-size platter; cluttered trays are unappetizing. Plan on refilling a smaller tray periodically as it runs low. For a round tray, the best layout is alternately lining the fruits and cheeses from the center to the edge as if they were spokes on a wheel (that is, one spoke of melon, then one spoke of cheddar, etc.). If using a rectangle or square, arrange in tight rows, alternating a few rows of nuts and berries in between the fruits and cheeses (if desired).
6. Provide a tray of crackers, breads and gluten-alternative carbohydrates (such as rice crackers) to accompany the fruit and cheese tray. Accompany the tray with platters of crackers and breadsticks, bowls of sliced baguettes or crostini toasts. A small pot of honey is also a great option to have available to drizzle over fruits and cheeses.
Eating a healthy, balanced diet is a major key to a harmonious and happy lifestyle. Everyone loves to indulge in sweet desserts, however, even if we are on diets to lose weight. A perennial favorite on any menu is the traditional apple pie, which tends to be calorie-laden and contains a high sugar content, not very healthy, especially for diabetics.
Here is an easy, healthy organic version of the traditional apple pie that contains less sugar and is more diabetic-friendly.
Instructions
1. Buy local organic granny apples or apples of your choice from a local farmers market or whole foods market. Wash the apples under cool running water to remove any dirt or chemicals that might have accumulated on the apples through handling.
2. Heat up the oven to medium temperature. It is better to keep the apple peel on since most of the fiber content is found in the skin. Core and slice the apple flesh into thin slices and place into a pot of boiling water. Let the apple slices cook for 5 minutes until slightly soft to the touch. A way to test the right texture is to use a fork to poke the slices. The fork should enter the slices easily, but with little resistance. The apple slices are now ready to place into the baking pie container.
3. Drain the water from the apple slices and pat dry on a sheet of clean kitchen paper. Brush the apple slices with fresh lemon juice to prevent them from turning a yellow color.
4. Make the apple crust topping. Use a ready-made sponge crust base, which is available at most supermarkets or specialty cake stores. Crush and break the sponge crust into small pieces and line the base of a pie dish. Make sure the crumb base is evenly spread and about a quarter of an inch in depth.
5. Neatly line the whole pie dish with the partially cooked apple slices until the dish is full. Mix honey and low-calorie maple syrup together in a dish and pour over the apple slices. Top the apple pie dish with another layer of crumble sponge filling and sprinkle with crushed mixed nuts, pecans, almonds and raisins if you like. Brush the pie with some beaten egg yolks for a glazed topping. Place the pie into a pre-heated oven for 30 to 40 minutes or until the topping is golden brown.
6. Serve the delicious organic apple pie with reduced-calorie whipped cream and/or vanilla yogurt.
Tags: apple slices, dish with, minutes until, sponge crust, traditional apple
Goat cheese (also known as chevre) is an alternative to cheese made with cow's milk. Some people prefer the taste of goat cheese while others enjoy the health benefits: Goat cheese is lower in fat and calories while still being flavorful. If you are lactose intolerant, goat cheese can be easier to digest and cause less gastric problems. Still, goat cheese can be expensive, so if you have access to goat milk, try making it at home.
Instructions
1. In a large pan, heat a half gallon of goat's milk to between 185-190 degrees Fahrenheit. This step takes on particular importance if you are using unpasteurized milk because it may contain harmful bacteria normally removed during the pasteurization process. Remove the pan from the heat and let the milk cool to about 100 degrees. Check the temperatures with your thermometer to make sure that they are accurate.
2. Add the juice of two small lemons to the milk. Stir for several minutes until the milk has curdled. You will start to see curds in the milk that resembled cottage cheese. If you do not, add more lemon juice and continue to stir. Add up to 1/2 tbsp. of coarse salt, depending on how you want your cheese to taste.
3. Ladle the curds out of the pan into the cheesecloth. Once you've contained all of the curds in the cloth, tie the cloth at the top. You will need to hang this tied cloth over a bowl for several hours in the refrigerator to allow the whey to drip out of the curds.
4. Discard the resulting whey that has dripped into the bowl.
5. Remove the curds from the cloth. Now you have basic goat cheese. Let it sit for a day in the fridge before tasting. You can also add more salt or additional flavorings such as spices and herbs to your cheese.
A slow cooker can provide a marvelously tender roast with very little preparation.
A Crock-Pot allows you to create a brilliant pot roast meal with minimal effort or supervision. Start up the pot before a long day at work and have a delectable meal ready with tenderness that you could never accomplish through traditional cooking. Add some vegetables like potatoes and carrots to make a Crock-Pot beef roast a full meal. The Crock-Pot will also fill your house with the wonderful smells throughout the cooking process.
Instructions
1. Place a skillet on the stove and turn the heat up to medium-high. Douse the skillet with a tablespoon of olive oil and turn it to distribute the oil over the surface. Brown the roast on all four sides for a few moments.
2. Place the roast into the Crock-Pot.
3. Peel the potatoes and cut them into chunks. The size of the potato pieces is up to you. They will cook in the Crock-Pot evenly regardless of size. Put the potatoes into the Crock-Pot. Spread them out around and under the meat.
4. Slice the carrots to desired length. Deposit them into the Crock-Pot, spreading and mixing them with the potatoes.
5. Pour the entire can of cream of mushroom soup over the roast.
6. Add the dry onion mix on top of the meat and vegetables. Use a spoon to move it around, mixing it into the dish.
7. Add salt and pepper if desired.
8. Put the Crock-Pot on the low setting and allow the roast to cook for eight hours. Put the cover on top. Avoid removing the cover and letting the heat escape.
9. Use two forks to shred the meat for serving. Use a slotted spoon to scoop up the meat and vegetables. Pour a little of the resulting gravy on top to complete the dish.
In today's fast food culture, many people fail to understand why anyone would want to buy grains in bulk. But there are plenty of reasons. Buying grains in bulk slashes grocery bills while providing fresher, tastier food and increased nutritional value. It takes some time to transition your pantry storage and cooking style, but the effort can pay dividends both financially and in terms of improved overall health.
Instructions
1. Determine what types of grains you would like to buy in bulk. There are many types of bulk grains available, including wheat, oats, quinoa, barley and rye to name a few.
2. Learn about the storage needs of the different grains so you will know how frequently you will need to rotate your supply. For example, whole wheat has a shelf life of up to 15 years when properly stored. Other grains with a higher fat content have a limited shelf life. You can find information on the storage properties of different grains at both Walton Feed's and AAOOB Food's websites.
3. Check product prices and shipping costs at mail order bulk grain suppliers, such as Honeyville Grain, AAOOBB Foods, Pleasant Hill Grain and Walton Feed.
4. Find out if you can order bulk grains from your local food cooperative and whether the prices are more competitive than mail order suppliers. You can locate a food cooperative in your area at the Coop Directory's website.
5. Determine if there is enough interest among your family, friends and acquaintances to set up a buying club to purchase grains in bulk from a local supplier such as Associated Buyers, which services many Northeastern states. This may be the most cost-effective way to purchase bulk grains, but it will require coordination on your part and the supplier may have minimum order requirements.
6. Purchase the proper storage containers to store your bulk grains. Most people use 5- or 6-gallon food grade buckets. If you will be storing your grains for the long-term, you will need to buy additional supplies such as Mylar bags and oxygen absorbers, which are also sold by most of the bulk grain suppliers.
7. Place your order with the supplier from which you will receive a combination of the best quality product, lowest price, and reliable customer service.
White beans is a term used to describe specific varieties of beans that have light-colored skins. The most commonly used white beans in cooking are navy, cannellini and great northern beans. White beans are mild-tasting, and a good source of iron, folate, magnesium, phosphorus, potassium and copper. These beans are extremely versatile and can be added to soups, stews, casseroles, salads, stir-fries, combined with vegetables, turned into spreads or dips, and cooked in pasta. Learn properly prepare white beans and start enjoying them in your favorite recipes.
Instructions
1. Rinse 2 cups of white beans in a colander or large bowl in the sink. Continue to rinse the beans until the water runs clean. Pick out any dirt, small stones or other debris.
2. Place the white beans and 6-inch strip of kombu seaweed in a heavy pot. Add enough water to cover the beans by 3 inches. Soak the white beans in the pot overnight. Soaking the beans with kombu seaweed makes the beans more digestible and lessens the potential of adverse gaseous reactions.
3. Empty the soaking water from the pot and add enough fresh water to cover the beans by 3 inches. Include the 6-inch strip of kombu seaweed that soaked with the beans overnight. Turn on the stove to high heat. Turn the heat down to a simmer and cover the pot after the water comes to a full boil. Cook the white beans until they become tender, which takes approximately 1 1/2 to 2 hours.
4. Allow the beans to cool after cooking, and then refrigerate in a covered container. Cooked white beans will keep for up to four days in the refrigerator.
Tags: kombu seaweed, white beans, white beans, 6-inch strip, 6-inch strip kombu, beans inches
Did you know that the way you prepare vegetables can affect their nutritional value? The greatest loss is that of vitamin C - we lose from 1/4 to 1/2 when we mash and puree vegetables. To ensure that you make the most of your veggies, follow these steps.
Instructions
1. Avoid washing or cutting vegetables before you're ready to use them.
2. Rinse quickly rather than soak.
3. Use a sharp knife when cutting fresh vegetables; bruising vegetables can deplete them of valuable vitamins.
4. Cut off only the inedible parts of vegetables. Sometimes the best nutrients are found in the skin (or just below the skin and in the leaves).
5. Avoid peeling vegetables such as potatoes and beets until after cooking.
6. Try steaming, microwaving or pressure-cooking rather than boiling, since boiling can leach out the nutrients into the water.
7. If you must boil vegetables, cook them only until crisp and with only a small amount of water.
8. Use a lid to avoid steaming away precious vitamins.
9. Avoid cutting vegetables up into small pieces. Prepare them whole, if possible.
One of the world's great carbohydrate indulgences is a beignet. Although the French word "beignet" merely means fried dough, the actual creation tends to be more diverse than the American doughnut. The most classic version of a beignet consists of a fried square of dough, which the chef may or may not frost, but typically dusts with liberal amounts of confectioner's sugar.
History
The history of beignets extends back many to the Middle Ages, if not before. The Islamic influence of Spanish cuisine produced the bunuelo, balls of choux paste deep-fried in fat. In France, the dough took on a different shape, but the frying and sugar remained. By the 18th century, French people colonizing in the Louisiana region brought their pastry traditions with them, making beignets popular in New Orleans.
Types
Dessert beignets in France and New Orleans share powdered sugar as the primary topping, but many other types of beignets exist. In France, dessert beignets may feature fruit fillings. Savory versions of beignets may include meat, cheese, potatoes or seafood. The United States beignet consists of choux pastry as opposed to a yeast-based dough, drawn from the influence of Italy's zeppole and Germany's spritzkuchen.
Beignets in New Orleans
Beignets have folkloric status in New Orleans, prompting Louisiana's government to officially name them the state doughnut in 1986. One of New Orleans' star tourist attractions is Cafe du Monde, a 24-hour French Quarter cafe that serves only two items: chicory-infused coffee and beignets. The beignets are square shaped, have no hole, and come three to an order under a signature pile of powdered sugar.
Considerations
There is some dispute over the origin of the word beignet. The most common explanation traces it from "bigne," which is an early Celtic word meaning "to raise." Another theory suggests the Middle French term "bignet," which means a savory or sweet pastry surrounding meat or fruit, preceded the term beignet. In addition, the Middle French words "buyne" and "beigne" which mean "bruise" or "bump," may describe the shape of a beignet.
Identification
Despite their variations, beignets around the world share the common trait of fried dough. At Cafe du Monde as well as the streets of Paris, chefs serve beignets hot because the dough quickly gets heavy and hardens as it cools. A crispy exterior and a hollow interior create a juxtaposition of textures. Some purists insist on beginning with homemade bread dough and hand-stretching it, rather than using machines. Others swear by peanut oil for the frying, because it won't burn like other oils when heated to a high temperature.
Metal cookie cutters give you a selection of possible pancake shapes.
Pancakes are breakfast treat on their own, but you can add more personality to them by making them in creative shapes. Creating pancakes in shapes such as hearts, stars or flowers brings smiles to the breakfast table. There are two methods that work well for shaping pancakes as you cook them, allowing you to choose a method that works best with the supplies you have on hand. Start with simple shapes at first. You can try more elaborate designs once you get the hang of the technique.
Instructions
Squeeze Bottle Method
1. Spray your griddle or frying pan with nonstick cooking spray. Heat on the medium-high setting.
2. Pour your pancake batter into a squeeze bottle. Set a funnel in the bottle opening to make the bottle easier to fill. Screw the lid on tightly.
3. Squeeze the batter onto the heated griddle in the shape desired. Simple shapes, such as hearts, are easiest to make.
4. Cook the pancake until the surface begins to bubble and starts to appear dry. Flip the pancakes over and cook for an additional two minutes.
Cookie Cutter Method
5. Spray your griddle with nonstick cooking spray. Heat the griddle on the medium-high setting.
6. Spray the inside of a large metal cookie cutter with nonstick spray. Set it in the hot griddle so it lays flat.
7. Pour your pancake batter into the cookie cutter. Cook until the top begins to bubble and looks dry.
8. Lift the cookie cutter off the griddle with a pair of tongs. Flip the pancake over and cook for an additional two minutes.
Tags: cookie cutter, with nonstick, your pancake batter, additional minutes, batter into, begins bubble, cook additional
Some cheeses require extensive ingredients, preparation and aging for the final product to finish and be ready to eat. An interesting and relatively simple alternative, yogurt cheese, is not difficult or time consuming to prepare. Because yogurt separates readily, with the liquid whey draining away from the more solid yogurt, the solid yogurt left behind is "yogurt cheese" because it resembles cream cheese. You can make yogurt cheese using any kind of plain yogurt that does not contain gelatin -- gelatin inhibits the whey separation.
Instructions
1. Place the basket coffee filter into the metal strainer to line the inside of the strainer.
2. Pour the yogurt into the coffee filter, filling it up to the top.
3. Set the strainer with the yogurt over the small bowl. Cover the yogurt in the bowl with a piece of plastic wrap.
4. Refrigerate the yogurt in the strainer for at least 8 hours and then pour off the whey that accumulated in the small bowl.
5. Scrape the yogurt cheese from the coffee filter using the spatula. Transfer the yogurt cheese to a plastic container and cover the container tightly.
6. Refrigerate the yogurt cheese for between one and two weeks.
A matzoh bread house is festive and creative. It makes a great centerpiece to a Seder table or Hanukkah table, and is a fun twist on the gingerbread house. The best part is that you can customize your house with your favorite kosher candies to look any way you'd like. Some favorite candy decorations include Turkish apricots, chocolate-covered mini doughnuts, candy orange and lime slices, candy canes, gumdrops and chocolate Hanukkah gelt coins.
Instructions
1. Cut the bottom off your box. Create a pointed rooftop shape out of the top of your box by attaching the bottom piece in a point to the two flaps on the top using masking tape. Set your house-shaped box your square piece of cardboard, which will serve as the base.
2. Melt the chocolate in the plastic bag or pastry bag in the microwave. Do not put your large writing tips in the microwave if they are not microwavable. Squeeze chocolate around the base of the house to secure it in place. Then cover one side of the house with a thin layer of chocolate and apply a piece of matzoh bread.
3. Repeat the process on the other sides of the house and roof. Pipe decorative caulking to fill the edges.
4. Cut a piece of matzoh across diagonally and use the two sides to fill the triangle between the roof and house in the front and back.
5. Decorate the rest of the house and lawn however you see fit, using the chocolate to attach candy. Break pieces of matzoh to cover the base of the house, or use candies and chocolate.
Tags: base house, house with, matzoh bread, piece matzoh
Watering peach trees has become quite a science. The average peach tree requires approximately 36 inches of water per year with the vast majority of that water needed in the final 60 days of fruit ripening.If you have a backyard "orchard" of one to maybe a dozen trees then watering can be done by hand with a hose. Larger orchards may require an irrigation system. The most efficient system is called trickle/microspray, which can deliver as much as 90 percent of the water to the tree's roots.
Instructions
1. Rake a circular area under each tree that is approximately the same diameter as the branches of the tree itself. The purpose of raking is to break the surface of the soil so that water may easily penetrate.
2. Provide approximately 2 inches of water per tree per week during the early growing season, starting with the first buds. Keep track of rain totals and use your hose to make up any difference so each tree receives its 2 inches of water per week (2 inches of water over the entire raked area).
3. Check with local county agricultural officials to determine approximately when fruit will ripen in your area. Then, 60 days prior to ripening, increase water to 35 to 40 gallons per day. Generally this amount of water is necessary during the months of July and August. Rainy conditions may decrease the amount of hand watering required, but make certain that each tree receives approximately 40 gallons per day, especially during the month of August.
Tags: inches water, each tree, approximately inches, approximately inches water, each tree receives, that water, tree receives
Seasoning cast iron pots prevents rust from destroying the cookware.
Seasoning a cast iron pot is a task that sounds like it involves salt and pepper. However, this form of seasoning requires baking on a layer of grease. Seasoning adds a protective coating to the surface of the cast iron. Maintain your cast iron to give your pot a nonstick finish. Add a distinguished flavor to foods cooked in the seasoned pot. Newly purchased cast iron pots are often preseasoned. However, you need to reseason the pot if you ever wash the cookware with hot, soapy water, which removes the oily coating.
Instructions
1. Wash the entire cast iron pot with hot, soapy water. Rinse well and dry thoroughly with a clean towel. Preheat the oven to 350 degrees Fahrenheit.
2. Soak several layers of paper towels with vegetable oil, or scoop out a small handful of lard using several paper towels. Rub the entire cast iron surface, on the inside and outside of the pot, with the grease. Massage in small circles, and fill every crevice and crack with the grease; more is better than not enough.
3. Set the coated cast iron pot upside down directly on a rack in the center of the oven. Situate the baking sheet beneath the overturned pot to catch any drips from the cooking oil. Bake the pot at 350 degrees Fahrenheit for one hour.
4. Leave the pot in the oven with the heat turned off for at least two hours, until the pot cools. Let the cast iron pot sit in the oven overnight to cure and harden, if possible, for best results.
5. Clean a seasoned pot with only hot water when necessary. For most cleaning situations, a simple wipe of the seasoned pot with a dry cloth will remove food debris. Do not worry about excess grease left in the pan, as this will continue to protect and season the surface.
Tags: cast iron, cast iron, cast iron pots, degrees Fahrenheit, entire cast, entire cast iron, iron pots
Fruits like apples and grapes are dipped in chocolate and arranged in fruit bouquets.
Chocolate-dipped fruit bouquets are a popular gift choice. Most are composed of different combinations of fruits such as chocolate-dipped strawberries, pineapple, oranges, apples, bananas and grapes. They can be a healthier alternative to gifts of cookie bouquets or boxes of chocolate, and they make colorful and decorative tabletop arrangements, like edible flower bouquets. A number of companies sell fruit bouquets, and offer the option of chocolate-dipped fruit bouquets. Some bouquets cost little more than a bouquet of flowers, around $30, but chocolate-dipped fruit bouquets can cost up to $300.
Instructions
Sending a Chocolate-Dipped Fruit Bouquet
1. Navigate to a website that sells chocolate-dipped fruit bouquets. Some examples of these are Edible Arrangements, Fresh Fruit Bouquet Company and Flowers to Eat.
2. Choose the "dipped fruit" choice from the fruit arrangement listings.
3. Choose the fruit arrangement you want to purchase.
4. Enter your shipping information and choose your purchase method. Most websites offer the option of picking up in the store for free or delivery for a charge of about $10 to $20.
5. Choose the size of the fruit arrangement you want. Most arrangements can be customized as a gift for an individual, a party-sized fruit arrangement or even a banquet-sized bouquet.
6. Customize your order further by choosing additional fruits or dips to add to your bouquet. You can also often add gift items like balloons or stuffed animals.
7. Enter the shipping information and gift message for your gift recipient if you are getting the fruit bouquet delivered.
8. Enter your credit card and billing information, then confirm your order. You will receive a receipt and notification when your chocolate-dipped fruit bouquet ships.
Tags: fruit bouquets, fruit arrangement, chocolate-dipped fruit, arrangement want, bouquets cost, bouquets Some
Blue crabs are known for their sweet taste and heavy texture. Although they are common from Texas to Massachusetts, they are most prevalent in the warm Gulf of Mexico waters off of Louisiana. The Louisiana Seafood Promotion and Marketing Board says most years, Louisiana produces between 40 million and 50 million pounds of blue crabs.
Louisiana blue crabs have a distinctive blue tint to their shells that turns red when fully cooked. Each crab normally weighs between 5 to 8 pounds, but very little of that is meat. If they will be consumed as a main meal, you should allot two to four crabs per person depending on the size of the crabs. They are sold as #1 (jumbo), #2 (large) or #3 (medium).
Instructions
1. Pour the water into a stockpot large enough to hold 12 quarts of water and leave 4 to 6 inches of space at the top. Add the salt, wet and dry crab boil, Creole seasoning, hot pepper sauce, onions, potatoes, lemons or lime and garlic. Turn heat to high, cover and bring to a full, rolling boil. Reduce heat to medium and simmer the mixture for 20 minutes.
2. Add the sausages and corn, if desired, and crabs to the pot. Push and stir until they are fully immersed. Turn the heat back to high, bring to a boil, cover and boil for five minutes.
3. Turn off the heat, and fill the pot as much as possible with ice to stop the cooking process. Cover and let stand for 15 to 30 minutes. Drain and serve.
African cooking is becoming an increasingly popular way to prepare meals all over the world. The main foods and dishes focus little on meat and mostly around fruits, vegetables and lots of whole grains and beans. Although similarities run between regions, the foods in each dish vary slightly in different parts of the continent.
Northern Cuisine
Because of the close proximity and frequent interaction with Mediterranean Europe, the northern region of Africa--bordering the Mediterranean Sea--has the most Western influence of all the regions. The main staple in North African food is couscous, although you can also expect the dishes to incorporate olives and their oil, cinnamon, ginger, saffron and nutmeg. The baking of sweet pastries is also popular, and the western influence has brought tomatoes, potatoes, zucchini and chili peppers into many dishes.
Eastern Cuisine
In East Africa, people keep cattle as a symbol of wealth, not a resource of food. Beef is not normally in the main dishes of this region, however people sometimes consume the animal's milk or blood. Relying on grains and vegetables, East Africans are fond of ugali, which is a corn paste, and matoke, which is a dish of steamed green bananas.
Along the coast, Arab influences make saffron, cloves, spiced steamed rice and pomegranate juice popular.
Settlers introduced oranges, tomatoes, pineapple, lemon, limes, pork meat, lentils, curries and pickles and are commonly used to flavor once bland dishes.
Southern Cuisine
Southern cuisine is a mixture of many influences. Portuguese, Dutch, British and Indian flavors and spices are the basis of most South African dishes. Seafood is common, and fresh fruit is often served for desserts.
The most common main dishes for the region include babotie, tomato bredie, vetkoek, and frikkadels.
Western Cuisine
Western foods tend to be starchy with little meat, but loaded with fat. Fufu is a main side dish, which is a paste of root vegetables, and is often served with soups and stews.
The West Africans also have a flair for heat. Using their native Guinea pepper, along with peanuts, is a common way to season dish.
Seafood mixed with chicken and goat are the main meats in Western cuisine. Lamb and beef tend to be too tough for consumption in this region.
Common Staples
Yams, green bananas, plantains and cassava are most common in central Africa, however these are staples for the entire continent. Because the main dishes rarely center around meat, vegetables including lentils and beans are the most popular foods in Africa. The foods and dishes are commonly spiced and flavored with cinnamon, cumin, garlic, nutmeg, okra, curry and clove.
Tags: main dishes, African food, foods dishes, green bananas, little meat