If you are looking for a sweet drink recipe to celebrate the hot summer season, cool off with the flavor of fresh fruit. According to the Andalucia Travel Guide, sangria punch is Spain's most famous drink. If you are having a Spanish themed party, this drink should be included on the menu. With some advanced planning, you can demonstrate your personal creativity by serving this wine-based drink with lots of fruit and iced orange juice.
Instructions
1. Pour 1 cup of water and 1 cup of granulated sugar into a medium saucepan. Set the burner on your stove-top to medium-high heat. Allow the mixture to boil for 5 minutes.
2. Remove the pan from the burner and turn off the heat. Wait 3 minutes for the syrup to cool.
3. Slice pieces of the peach and discard the pit. Cut the limes, lemons and oranges into slices.
4. Carve the core out of the pineapple and shave off the pineapple rinds. Dice the pineapple.
5. Pour 1/2 cup of the syrup you prepared into the jar and then put the sliced fresh fruit into the jar.
6. Close the jar with its lid and shake the jar vigorously for 3 minutes.
7. Unscrew the lid from the jar and add the wine, orange liqueur, Grand Marnier, vodka and rum.
8. Pour 2 cups of orange juice into an ice tray and freeze it into ice cubes. Add 2 cups of pineapple juice to the jar.
9. Mix your punch with the large spoon and seal the jar with its lid. Place the jar in your refrigerator and wait 3 days.
10. Drop your orange juice ice cubes into the party pitcher. Pour the contents of the jar into the pitcher.
11. Add club soda to the pitcher until it is full. Pour the sangria punch into glasses and serve.
Tags: orange juice, fresh fruit, party pitcher, sangria punch
Watermelon is summer's reward for gardening. As temperatures climb there isn't much that's more cooling than a slice of ice cold watermelon. Make a watermelon slushy by whirring frozen chunks of the melon in the blender with orange juice. Spike the slushy with vodka for a barbecue or turn it into watermelon daiquiris. Don't waste the rind. Peel off the touch green skin and pickle the inner rind for a taste of summer in the middle of winter.
Instructions
1. Rinse the watermelon off under cold water to get rid of any dirt. Sometimes the underside will have soil clinging to it.
2. Place the melon on a flat work surface. A cutting board, either plastic or wood, is ideal.
3. Put a knife on the top of the watermelon in the center. Press down using a sawing, or back and forth motion, until the knife has cut the melon in half.
4. Put one half flat side down on the work surface. Cut the half in half. Put the other half flat down on the work surface and cut it in half. You now have four quarters. Cut each quarter into 1 inch slices.
5. Place the knife where the bright pink flesh of the watermelon ends and the greenish-white rind begins. Cut the flesh from the rind by applying pressure to the knife as you move it.
6. Place the knife where the green of the peel meets the greenish-white rind. Remove the peel by cutting it away from the rind. Cut the rind in chunks for making pickled watermelon rind.
Tags: work surface, work surface half, down work, down work surface, from rind, greenish-white rind
Many people think only of tacos when considering Mexican food. While tacos are delicious and simple to prepare, Mexican cuisine offers a full array of options, including soups, sandwiches and cakes that can enhance your family's enjoyment of food from south of the border.
Tortillas
Making your own flour tortillas is an easy step you can take when preparing Mexican food at home. Share the process with your kids to give them an insight into authentic Mexican cooking. Including time for the dough to rest, making flour tortillas take less than hour (see Resources for a recipe).
Salsa and Pico de Gallo
Making your own pico de gallo or salsa is simple and gives you real control over the taste of your dishes. Simply dice or lightly blend favorite ingredients like tomatoes, onions (red or sweet), peppers (including jalapeños) and cilantro. You can also make a fruit salsa for a refreshing summer taste; in addition to the other ingredients, add chopped pineapple and mango.
Corn Cake
A cake of corn and harina (a corn flour) is a favorite Mexican staple, and complements many Mexican meals. Make your cake sweet or spicy, with blue or yellow corn and combine real corn to add texture and taste (see Resources for a recipe).
Pozole
Pozole is a simple, delicious soup built around hominy (a corn-like vegetable) and a white meat like pork or chicken. With a few other vegetables and the spice of anchos and jalapeños mixed in a chicken or pork stock, this soup is an adventurous alternative to chicken chowder (see Resources for recipe).
Carne Asada
Carne asada is marinated, grilled and thinly sliced steak served on tortillas. Traditionally made with skirt steak, you can serve this with all your favorite Mexican fixings for a slightly more substantial, grown-up taco.
Carnitas
Carnitas are a kind of Mexican pulled-pork sandwich and, though the cooking is slightly more involved than other Mexican dishes, the process can be fun and educational. The pork is braised, then shredded and roasted, which causes it to caramelize. You can serve carnita meat on its own, or use it to fill tortillas.
Vegetarian Ideas
Use grilled vegetables (like mushrooms, peppers and onions) and grains like quinoa or vegetarian meat substitutes like seitan to make vegetarian tacos, burritos and fajitas.
Breakfast migas are similar to an omelet, but you cook all the ingredients together instead of using some as a filling.
Every chip and cheese afficionado adept in the art of Tex-Mex cooking has his or her own cache of breakfast migas recipes, which vary in complexity. Migas are delightfully distinctive in the way they incorporate the ingredients of fresh salsa with scrambled eggs -- topped off with loads of melted cheese, the hallmark of any Tex-Mex dish.
Instructions
1. Heat oil in a large skillet over medium heat. Add the chopped onion and serrano pepper and saute until the onion is just transparent. Don't overcook your veggies. After the onions and peppers are cooked, either place them in a bowl while you cook the eggs or simply take the easy way out and scoot them over to the side of the pan.
2. Add the beaten eggs to the skillet. Turn the heat down a notch. For really great breakfast migas, eggs should be not be too runny nor too firm. Lift the eggs gently with a spatula to turn them so they won't break into pieces that are too small to spear with a fork. Turn off the heat after the eggs are cooked. Add salt and pepper to taste.
3. Fold the corn chips into the eggs, making sure that they're evenly distributed. The eggs will add moisture to the chips and cause them to soften just slightly, but you'll still experience a desirable "crunch" when you bite into your delicious breakfast dish.
4. Fold in the chopped tomatoes along with the cooked onions and peppers. Gently mix them in with the eggs. If your eggs are still hot from cooking, they'll warm the tomatoes through. If you're using cilantro, fold that in as well.
5. Sprinkle the grated cheese on top of the migas. Put the lid on top of the skillet for a couple of minutes to let the cheese melt. After the cheese is all nice and gooey, use a spatula to lift servings of your migas onto plates.
6. Serve your migas with a nice fresh fruit salad or side of freshly made home fries.
Tags: breakfast migas, onions peppers, Turn heat, your migas
Black cherry-orange marmalade gives an traditional condiment a new twist.
If the word "marmalade" still conjures up thoughts of a a concoction comprised of those hard-to-come-by seville oranges, then it's time to become acquainted with a newcomer--black cherry-orange marmalade. Sweet black cherries combined with the tartness of oranges and lemons creates a citrus sensation with dusky summer overtones. Black cherry-orange marmalade is the perfect compliment to toast, is brilliant on ice cream and as a side or ingredient for pork and chicken recipes. Make a few jars for your pantry and keep it on-hand.
Instructions
1. Wash two oranges and one lemon in warm, soapy water and rinse well. Trim the skin from the outsides, and set this peel aside to use later. Cut the fruits in half, juice them, and pour the juice into a large glass bowl.
2. Gather the squeezed orange and lemon halves plus the seeds and pulp left in the juicer, placing them in the center of the muslin square. Pull the edges of the cloth up and tie firmly with dental floss/clean string. Put this bag into the bowl with the juice (the seeds, membranes and pit of citrus fruits contain pectin which will help your marmalade to jell).
3. Add three cups of water to the juice in the bowl. Cut the peelings you set aside into small strips approximately 1/8 by 1/2 inch. Add these to the contents of the bowl and refrigerate overnight.
4. Pour the entire contents of the bowl into a large pan. Bring this mixture to a boil and simmer until the peelings are tender when rubbed between thumb and finger. Lift the muslin bag from the hot mixture and set it back into the bowl to drain.
5. Chop or grind one quart of pitted black cherries. Add the cherries and three and 1/2 cups sugar to the juice/peel mixture in the pan. Squeeze out any remaining liquid from the muslin bag into the bowl and pour this juice into the pan as well. Discard the muslin bag and its contents.
6. Stir the marmalade well and boil until it has thickened (about 30 minutes).Remove the pan from the heat. Let the contents cool 15 to 20 minutes, stirring occasionally and skimming off any whitish foam that rises.
7. Ladle the marmalade into your jars, filling them to within 1/2-inch from the top of the jar rim. Wipe any drips off the jar rim, put the lids on, and screw the jar rings on firmly tight. Process the jars of marmalade for 10 minutes in a hot water bather.
8. Remove the jars of marmalade from the water bather and cool on a heat proof surface for six to eight hours. Check that the lids have sealed according to manufacturers instructions and remove the jar rings. Wash and dry the jars, label if desired, and store in a cool, dark place until ready to use.
Tags: cherry-orange marmalade, into bowl, black cherries, Black cherry-orange, Black cherry-orange marmalade
You may want to eat more vegetables, or you know that you should because they're good for you - but how do you make vegetables taste better? I'll show you how, by mixing spices and dressings, you can create a variety of flavors to perk up your taste buds while getting your daily dose of veggies. Vegetables can be prepared in many ways, and experimenting with different flavors and blending spices with oils and dressings can be a great way to try new flavors and textures and awaken your senses.
Instructions
Add Seasonings & Spices to Your Veggies!
1. Make a list of vegetables that you like - all the time, sometimes, prepared a certain way, or as part of a main dish. Pick a vegetable or two to start with, and decide how you like that vegetable prepared - with a certain seasoning, is it salty, sweet, savory, crisp, mushy, gooey, or does it blend with other flavors?
2. For a salty, savory vegetable dish, try chopped broccoli or broccoli florets with olive oil, garlic powder, soy sauce, salt and pepper, and a dash of oregano (an Italian herb). Cook to "tender-crisp" (meaning softened, but still crisp to bite), or cook an extra minute or two for a softer texture. You can also try melting butter and adding a squeeze of lemon juice and a dash of garlic for a delicious lemon-butter-garlic sauce.
3. For a tangy vegetable dish that packs more of a "punch," try garden-fresh Italian green beans (the long stringy kind) marinated briefly in zesty Italian dressing, add a drizzle of olive oil, a dash of salt and pepper, and cook until just "tender-crisp." For Italian green beans, you want a crunch to them. To eat them raw, try dipping in Ranch dressing or just marinade in zesty Italian dressing and eat! You can also try this with fresh young asparagus, or saute them gently in olive oil with soy sauce and garlic.
4. For a cheesy vegetable dish, try slicing cucumbers into vertical stalks, or get a package of peeled baby carrots and dip them into a small bowl of Caesar salad dressing (which has parmesan cheese in it). You can also try a jar of nacho cheese dip (the kind you'd dip tortilla chips into), heat it in a small bowl and use that as a veggie dip. Just keep in mind - cheese and rich salad dressings can carry a caloric whopper!
5. Make a casserole - check soup can wrappers for casserole recipes. Casseroles often have meat, pasta/rice and a vegetable all in one, so you don't taste "just" the vegetable, but get a variety of flavors blended into one mouthful. This is both a timesaver and also a great way to get a balanced, nutritious meal in one dish. Try a green bean casserole dish (a popular dish), and other easy-to-make casseroles.
6. Vegetables like zucchini, artichoke hearts and squash can be sauteed in olive oil or butter with melted parmesan cheese. Take regular spaghetti cheese (grated parmesan, romano, or a combination) and sprinkle it liberally over your cooking vegetables. Include salt, pepper, and a little garlic powder. Cook until the cheese melts ... and maybe until the edges crisp to a light golden brown. Experiment to see what flavors you like - then try a little more!
Tags: salt pepper, vegetable dish, garlic powder, green beans, Italian dressing, Italian green, Italian green beans
Vinegar is made from the fermentation of ethanol. The medium in which it is fermented determines the type of vinegar. For instance, apple cider vinegar is fermented from apple must, while balsamic is from grape must. The process produces the main ingredient in vinegar, acetic acid, which gives it the characteristic acidic taste. Vinegar is used in salad dressings, as a cooking ingredient and for pickling or home canning. Researchers in Japan found new evidence that vinegar can prevent accumulation of body fat and weight gain. There are many ways to use vinegar to take advantage of this weight-loss capability.
As a Drink
The acetic acid in vinegar is responsible for controlling blood pressure, blood sugar levels and fat accumulation, according to Sciencedaily.com. How? Acetic fights fat by activating genes for fatty acid oxidation, thereby curbing fat accumulation in the body. Apple cider vinegar is commonly used to induce weight loss. The reason is clear: If it is not distilled, filtered or pasteurized, apple cider vinegar contains nutrients, enzymes and organic acids that serve to suppress appetite and increase metabolic rate.
To make an apple cider vinegar drink, mix 1 to 2 teaspoons of apple cider vinegar in a glass of water and add 1 or 2 teaspoons of honey. Dr. D.C. Jarvis, author of the book "Folk Medicine" and a proponent of using apple cider vinegar for weight loss, suggests drinking this concoction before every meal. He maintains that weight loss with this process is gradual but permanent.
Salad Dressings
Most basic salad dressings are a combination of vinegar, healthy oils and a variety of herbs and spices. To tap into the fat-busting qualities of vinegar, make your own basic dressing: 1 part vinegar, 3 parts olive oil (or sesame oil, canola oil or grapeseed oil), salt and pepper and your favorite herb or spice. Homemade dressing has many advantages---it has no added preservatives, no saturated fats or chemicals.
Experiment with different kinds of vinegar: balsamic, pomegranate-infused vinegar, white wine vinegar and red wine vinegar.
Culinary Addition
When used as a cooking ingredient, vinegar imparts the acidic flavor that can enhance certain dishes. Most sweet and sour Asian dishes have vinegar added to give them the piquant taste. Barbecue sauce would not taste appetizing without the hint of sour, courtesy of vinegar. Hot and sour soup has a generous amount of vinegar. Vinegar can also be used to make condiments, sauces, salsa, marinades and as a meat tenderizer.
Vinegar is also used to pickle vegetables. Ginger, cucumber, carrots, cauliflower, garlic, chili peppers, red peppers, radishes, daikon and napa cabbage make good pickles. Use pickles as a side dish to help burn fat with each meal.
Gourmet Fruit Vinegars
If you are looking for interesting varieties of vinegar to add to your diet, try gourmet fruit vinegars. Disease-fighting phytochemicals in fruit vinegar may become even more potent in the fermenting process, according to a study at the Memorial University of Newfoundland. They found that when grapes are fermented into red wine vinegar, more phytochemicals are present. Use gourmet fruit vinegar to boost flavor in your food---from salads to glazed fruits to stir-fry.
Gourmet fruit vinegars may be expensive, but you can make your own. Simply heat white vinegar to below the boiling point, toss in fruit (apricot, black currant, raspberries, cherries, key limes), cool, refrigerate and strain after a few weeks.
Tags: cider vinegar, apple cider, apple cider vinegar, wine vinegar, accumulation body
Pepperoni, as its name implies, usually contains several types of pepper.
Pepperoni, according to Dictionary.com, is defined as "a highly seasoned, hard sausage of beef and pork." It is dried, fine-ground and usually lightly smoked. Individual recipes for pepperoni may vary, but most include some form or combination of red pepper (paprika, cayenne or crushed red pepper) and black pepper, as well as garlic. Other spices can be added depending on taste.
Paprika
Paprika, a powder ground from paprika peppers, can be smoked, sweet, semi-sweet or hot. Any or all of these varieties can be found in pepperoni. Paprika also helps to give pepperoni its signature reddish-orange color.
Black Pepper
Ground black pepper can be found both in the pepperoni meat and sometimes surrounding the log itself. It adds a pungent flavor and aroma and a bit of heat.
Garlic
Garlic adds a different type of pungency to pepperoni and helps to balance out the peppery flavors. Usually it is introduced to the meat in the form of garlic powder as opposed to fresh cloves of garlic.
Mustard Seed
Mustard adds a sharp, tangy flavor to pepperoni. It can be used in the form of mustard powder or seeds, which are coarsely ground or crushed to provide texture.
Fennel Seed
Fennel seed is mildly aromatic and has a taste reminiscent of anise or licorice. It is an ingredient in many Italian-style sausages, including pepperoni. It can be ground to a fine powder or coarsely crushed to maintain some texture.
Crushed Red Pepper
Flakes of crushed red pepper can be added whole or coarsely ground to pepperoni. As crushed red pepper usually contains seeds as well as dried chile flakes, it can be quite hot.
Cayenne Pepper
Cayenne is used to add heat to pepperoni. It is the hottest, most intense spice used, so some recipes omit it to make a milder sausage. Cayenne has a pungent bite to go along with its searing heat.
Tags: crushed pepper, black pepper, coarsely ground, usually contains
No award-winning chili cook-off winner would dream of putting cornstarch in chili to thicken it. Cornstarch, masa and flour can change the taste of the final product. A great chili thickens during the cooking process. While you can use flour, cornstarch, masa or a similar starch, it's always better to let the ingredients shine without additives.
Instructions
Tomato-Based Chili
1. Tomato-based chili may contain beans.
Use less tomato base and more meat. Whether you are using fresh tomatoes or paste, both add liquid to your chili as they cook. What seems thick at the onset will turn to a watery tomato sauce. Meanwhile, the fat from the extra meat can help thicken the chili. If you are using canned tomatoes, reserve the liquid for adding later if needed. With fresh tomatoes, you can add stock if more liquid is needed.
2. Puree a portion of the beans, if you are using beans, and add that to the broth about halfway through cooking. The pureed beans will thicken the chili as they cook. Many chili purists say that beans have no place in the recipe, but some people love the addition.
3. Add cheese! While many people offer cheese as garnish, a cup or so of jack cheese can thicken the chili as it cooks. Preshredded cheese is treated with cornstarch to keep it from clumping, so shred your own. Make sure to adjust spices accordingly.
Tomatoless Chili
4. Add potatoes to naturally thicken a tomatoless chili, like a chili verde, which adds heartiness. The potato-to-meat ratio should be about one part potato to three parts meat. The vegetables should be cut into about 1-inch cubes and cooked until tender.
5. Spice things up with some roasted chili pulp. The pulp thickens the chili and adds immense flavor. If your chili already has plenty of kick, use a milder chili, such as Anaheim or Santa Fe. For fuller flavor and spice, use hatch or Fresno. Make sure you don't add too much heat, or you won't taste the other flavors.
6. Use beer instead of broth. The alcohol cooks off and thickens better than broth. Most beers contain a thickening agent, which along with the grain will reduce with simmering.
7. Allow chili to cool. If you have the time, put the chili in the refrigerator overnight. This will release the flavors of the meat and chili, and thicken it up as well. In general, this should only be done if you are cooking all day, cooling overnight and then starting the chili in the early morning for serving that day.
Tags: thicken chili, chili they, chili they cook, chili thicken, fresh tomatoes, Make sure
Under Armour is a company that offers a wide range of clothing, including a variety of compression gear designed to wick away moisture. The company was founded by Kevin Plank, a former University of Maryland football player, who wanted a better alternative to having to change out of sweat-soaked T-shirts after football games. Due to the materials used to make Under Armor, namely those of nylon, polyester and spandex, there are certain guidelines to follow when it comes to washing.
Instructions
1. Place your Under Armour clothing into a pillowcase before loading it into the washing machine. The purpose of this is to reduce the chances of it getting caught or snagged on any zippers, Velcro or other sharp objects on the other articles of clothing in the washing machine.
2. Set the washing machine on cold water, and set it to the gentle cycle. Don't use bleach or fabric softener.
3. Place the clothing in the dryer, and tumble dry on the low heat setting. Don't use dryer sheets.
Vodka is one of the world's most well known liquors and is the key ingredient in the most popular mixed drinks. Using grains such as rye, wheat, corn, potatoes or molasses, a person is able to make vodka. You'll need to have a home still in order to make vodka.
Instructions
1. Make sure that all of the parts of your still are clean and free from any debris. Clean the equipment with a bleach and water mixture.
2. Pick which ingredient you'll use to make your vodka. The mashing process varies according to what substance you use. When using grain, add purified water and heat it up for about an hour.
3. Take the contents of the mash and insert it into the boiling chamber of the still. Make sure to light the heat source and watch as the alcohol evaporates and moves into the collection bottle. Be sure to distill the vodka at least three times, cleaning the equipment each time.
4. Discard the first and last 50 milliliters of vodka that you collect after each distillation. This eliminates the bad methanol in the alcohol that is dangerous to handle.
5. Build a funnel and place a cotton ball at the bottom. Stick activated carbon in the funnel and pour the vodka into a bottle. This process is filtration and creates a smoother vodka.
6. Consider diluting the vodka. Dilute the vodka with purified water at a ratio of 3 to 4.
For every 100 percent pure unadulterated honey product on the market today, there are several fake, impure ones. Unfortunately, it is incredibly difficult to tell genuinely pure bee's honey from those that claim to be. Read on to learn a few simple ways to verify the purity of honey.
Instructions
1. Dip a cotton wick into the honey and let any excess drip off. Light a match or candle and hold the soaked end of the wick in the flame. If the cotton wick burns, this is a sign that the honey is pure. If it does not burn, this typically signifies that the honey contains water, which will prevent burning. If the honey contains just a small amount of water, it may still burn but you will hear a crackling sound.
2. Stir a tablespoon of honey in a glass of water. If the honey is pure, it will not dissolve. Instead, it will simply sink to the bottom of the glass as a solid lump. If it is impure, it will dissolve into the water. A variation on this method involves stirring half a glass of honey into half a glass of methylated spirit. Pure honey will simply settle at the bottom without dissolving. Impure honey will dissolve, turning the methylated spirit milky.
3. Pour some of the honey onto blotting paper. If it is pure, it will not be absorbed into the paper. Alternatively, if you don't have any blotting paper, pour a bit of honey on a piece of white cloth and then wash it. If the honey is pure, it will not leave a stain on the cloth.
4. Pour the honey very slowly. If the honey is pure honey, it will spin in a clockwise direction as it flows out of the jar or bottle. This is caused by the non-symmetrical structure of the honey's molecules, which have a right-hand bias that makes the stream of honey spin clockwise.
Tags: honey pure, honey will, pure will, will dissolve, blotting paper, cotton wick
While sangria is of Spanish origin, many argue that the Italians perfected this recipe for punch by experimenting with different alcohols and ingredients. Traditional sangria, however, makes use of red wines that are subtle enough to be flavored with fruits and sugars and not taste overbearing or cloying.
Instructions
1. Dust the fruit with sugar in large bowl. Gently press the fruit with a wooden spoon, extracting the juices but not pulverizing the flesh.
2. Drizzle brandy over the fruit.
3. Allow the bowl of fruit mixture to settle for at least 15 minutes. Give it enough time to absorb the brandy and sugar.
4. Empty the bottle of red wine into the pitcher.
5. Spoon the fruit mixture into the pitcher and stir in the vermouth.
6. Place the sangria in the refrigerator and allow ingredients to settle overnight, or at least 8-12 hours.
7. Serve with or without ice. Add a drizzle of club soda to glass if desired.
When my daughter was 2 I started a tradition. I would make 8 dozen of these cookies, invite the neighborhood kids over to cut out and decorate cookies for Santa. These cookies are the softest, best cookies. My 23-year old stepson still calls me in early December to see when I am making them, they are that good. Enjoy and happy holidays!
Instructions
1. Cream together the sugar, butter, cream cheese, salt, almond extract, vanilla and the egg in a large bowl.
2. Slowly add the 2 cups of flour, one level cup at a time into the butter and sugar mixture.
3. Stir flour into the mixture until well blended.
4. Refrigerate dough for 2 hours for easier handling.
5. Remove dough from refrigerator after two hours. Heat oven to 375 degrees.
6. Lightly flour surface where dough will be rolled out. Roll out a 1/3 of the dough to 1/8 inch thick circle,(the size of a large pizza).
7. Cut into shape with floured cookie cutters. Place cookies on an ungreased baking pan about an inch apart.
8. Bake cookies in heated oven for 7 to 10 minutes or until light golden brown. Cool cookies completely before decorating.
Breakfast ideas for a restaurant should sound delicious and look appealing. Restaurants offer a variety of dishes few people have time make for themselves.
Stuffed French Toast
Stuffed French toast is made by putting a fruit filling between two pieces of bread. The stuffed slices are then dipped in an egg batter and cooked in a buttered pan.
Smoothies
Fruit smoothies are a blended breakfast drink. Smoothies are made of fresh yogurt, milk and fruits.
Steak and Eggs
Seasoned, grilled steak served with made to order eggs is a tasty combination. For a fuller flavor, eggs are sprinkled with the steak rub right before serving.
Chorizo and Potatoes
Restaurants add spice to their menu when they add a dish of chorizo and potatoes. This spicy Latin sausage is added to chopped potatoes with fresh garlic and onions.
Pizza
Breakfast pizzas are small to medium in size. They are topped with different types of bacon, vegetables, eggs and cheese.
Freezing cooked meat is an easy way to save valuable protein for a later meal and stem the complaints when leftovers of the original dish seem to last forever. (A now-unknown humorist once defined eternity as two people and a ham.) Whether you want to benefit from a sale on ground beef or save Thanksgiving turkey leftovers for a casserole, follow these steps to freeze cooked meat successfully.
Instructions
1. Portion meat for a specific later use so that you thaw only what you need. If your planned casserole calls for two cups of ground beef, divide the three pounds you cooked into two-cup portions and bag airtight.
2. Retain as much moisture as possible when packaging cooked meat for freezing. What we call freezer burn is actually excessive drying-out caused by exposure to the cold air in the freezer. Keep meat, such as a turkey breast half removed from the bone, in the largest pieces possible to hold in moisture. Add juices or drippings or even gravy from cooking to the freezer package to keep meat moist.
3. Make the packaging as airtight as possible to keep the meat in the best condition. Squeeze the air out of packaging by pressing down on plastic bags before sealing. If the meat does not completely fill your freezer container, add broth to cover it or fill the gap between the contents and the container lid with crumpled plastic wrap.
4. Thaw frozen cooked meat in the refrigerator overnight or place the sealed package in a bowl of cold water for several hours. Gradual thawing is best to help the meat retain its texture and moisture.
Tofu is nutritious, but how do you work it into your diet? The miracle of tofu (soybean curd) is that it has almost no flavor of its own, so it takes on the flavors of nearby ingredients. The miracle of this recipe is that, because soft tofu is similar in consistency to ricotta cheese, the soybean curd blends anonymously into the lasagne, providing a nutrition boost your diners won't suspect.
Instructions
1. Boil lasagne noodles in salted water until al dente; drain and cool.
2. Saute chopped onion and minced garlic in olive in a skillet over medium heat until the onion is soft. Add thawed, drained spinach and mix well; remove from heat.
3. Combine the ricotta cheese, tofu, Romano or Parmesan cheese, herbs and egg in a mixing bowl and mix well.
4. Build the lasagne. Line your baking pan with lasagne noodles; cover with a thin layer of spinach mixture; spoon on a thin layer of the cheese/tofu mixture; sprinkle with grated mozzarella; ladle on a bit of pasta sauce.
5. Cover with another layer of noodles, and repeat steps above. End with noodles as the top layer; pour the remaining pasta sauce over the top; sprinkle remaining mozzarella over the top.
6. Cover with aluminum foil and bake in the center of a 350 degree F oven for about one hour; remove and let cool at least 15 minutes before serving.
If you're craving an exotic and spicy dish for dinner, make homemade shrimp with curry sauce for your family. The curry sauce features a coconut milk base and is flavored with a variety of spices and fresh ingredients, such as herbs and lime juice. Use high-quality jumbo shrimp for the best flavor and to enhance the creamy curry sauce. Serve the sauce over a bed of steamed aromatic jasmine rice for a tasty treat.
Instructions
1. Cover the bottom of a medium nonstick saucepan with olive oil and warm it over medium-high heat. Saute red pepper and green onions in the oil until soft.
2. Reduce the heat to medium. Add curry paste to the pan and heat until fragrant. Pour coconut milk and lime juice into the pan and blend all of the ingredients with a wooden spoon. Simmer the mixture for 10 minutes or until it is thick.
3. Sprinkle mint and cilantro into the pan and blend. Add jumbo shrimp and adjust the heat to medium-high. Cook the shrimp, stirring frequently, for about 5 minutes or until they are cooked through.
4. Serve the curry immediately over a bed of hot rice.
Tags: curry sauce, coconut milk, into blend, jumbo shrimp, lime juice
It is very easy and a lot of fun to make a cinnamon dough basket. This basket is a pleasant way to fill your home with the aromatic scent of cinnamon. Fill cinnamon dough baskets with potpourri or holiday candies to make a wonderful homemade gift. The whole family will enjoy making cinnamon dough baskets together.
Instructions
Making the Dough
1. Measure 1 cup of applesauce into a bowl.
2. Add 1/4 cup tacky glue. Purchase tacky glue at local craft stores and most large discount stores.
3. Stir in half of the cinnamon.
4. Continue adding the cinnamon slowly until the mixture becomes the consistency of clay.
5. Shape the dough into a ball.
Making the Basket
6. Mold 1/2 cup of cinnamon dough into a ball and place it on a large piece of plastic wrap.
7. Cover the ball of dough with another sheet of plastic wrap and roll the dough into a circle approximately 8 to 10 inches in circumference, and about 1/8 inch thick.
8. Place a glass jar or drinking glass upside down on a cookie sheet and spray it with a very light coating of cooking spray.
9. Take off the top sheet of plastic wrap and carefully use the bottom sheet of plastic wrap to pick up the circular piece of dough.
10. Center the dough over the bottom of the jar or glass, allowing it to fall into a natural shape around the glass.
11. Put the cookie sheet into a preheated 150 degree oven. Bake for approximately 3 hours, making sure to leave the oven door slightly ajar.
12. Remove the cookie sheet from the oven and allow the dough to cool before removing it from the glass.
Pizza is good in an oven. It is better in a brick oven and even better on the grill. Grilling pizza can be done during a blizzard when the electricity goes out or in the middle of the summer when it is too hot to cook in the house and heat it up.
Instructions
1. Prepare the grill. Heat the grill to a high temperature. This will depend on your grill and whether it is gas or charcoal. Let the grill warm up for 30 minutes.
2. Clean the grill of any leftover food. Have a workspace available to remove the pizza while adding the toppings to reduce excessive cooking of the dough.
3. Use a pizza grilling stone as one of two ways to grill a pizza. Heat the grill as in step one. Heat the stone as well. Add lots cornmeal and then the pizza dough to the stone. Cook each side of the pizza dough. Flip the pizza dough and add the toppings. Finish grilling until the top and bottom are the perfect doneness.
4. Cook directly on the grill. Brush the grill grate with a generous amount of garlic flavored olive oil. Lay the pizza dough on the grill and cook each side of the dough. Lower the grill temperature and place the toppings on the pizza. Close the lid and finish grilling.
Avocado is used in Mexican dishes and is the base for guacamole.
Avocado is a fruit that comes in more than 500 varieties. The most popular kind is called Hass, and is sold in the produce sections of many grocery stores. It is an oval-shaped fruit with green, pebbly skin. There is a large seed in the middle and the fruit has a nutty flavor and a smooth texture. If you've never tried one, next time you make a salad, cube an avocado and put it on top.
Instructions
1. Hold the ripened avocado and cut it lengthwise, working around the seed. Twist the halves to separate them.
2. Lift the seed out gently with a spoon. A method that takes more skill is to hit the seed with a knife and twist to lift it out.
3. Cradle half of the avocado in your hand with the flesh side up. Use the paring knife to cut parallel lines in the flesh down to the skin.
4. Cube the slices by cutting the opposite way being careful not to cut through the skin. Scoop the cubed avocado from the skin with a spoon, beginning at the wide end. Repeat this process on the other half of the avocado.
Raspberries are high in antioxidants and Vitamin C.
For those who enjoy fruit-filled baked goods, there's nothing like biting into pies and cakes with fruit hidden inside that oozes out when you bite into it. Fruit fillings meant for pies are commonly used for adding to other baked goods as well. If you enjoy the taste of raspberries, raspberry pie is easy to make with prepared filling. If you're not in the mood for pie, the filling can be used as a sweet and tart layer in the middle of cake.
Instructions
For Pies
1. Place a ready-made pie crust into a pie pan of the same size. The standard size for pies is 9 inches.
2. Pour the raspberry filling into the pie crust until it reaches about 1/2 an inch from the top of the pan.
3. Cover the filling with the top crust of the pie, pinching the edges shut. Cut slits into the top pie crust to ventilate the pie.
4. Bake the raspberry pie in the oven for 10 minutes at 425 degrees Fahrenheit, then reduce the heat to 350 degrees and continue baking for 45 minutes until the crust in golden brown.
Cake Layers
5. Fill a pastry bag with icing and use 2 freshly baked cakes or slice one cake in half horizontally to make two create 2 tiers of cake.
6. Pipe the icing onto one cake in a circle around the edge of the cake. This will help keep the raspberry filling from squeezing out when stacking the other cake on top.
7. Spread the raspberry filling in the middle of the icing circle, distributing it evenly onto the cake.
8. Carefully place the other cake or cake half on top of the cake with the icing and raspberry filling, making sure the top cake is set evenly. Ice the tops and sides of the cake as you wish.
Tags: raspberry filling, baked goods, cake half, into crust, onto cake, other cake, with icing
Phyllo pastry dough is used most often in Greek dishes, though it can be used instead of traditional pastry doughs in many other dishes. It is an extremely thin pastry that comes in a roll of sheets in the frozen food section of grocery stores. It is more light and airy than many traditional pastry doughs, making it a favorite for dessert recipes as well as savory dishes. You must use phyllo pastry quickly after the package has been opened because it will dry out.
Instructions
1. Thaw the phyllo dough overnight in the refrigerator. Extra dough can be stored for up to two weeks in the fridge in a well-sealed bag.
2. Melt a stick of butter or margarine in a small bowl. You can melt it on the stovetop in a pan or in a microwave in a microwave-safe dish, for two minutes at 50 percent power (defrost) or until melted.
3. Prepare your work area and preheat your oven. Have any fillings prepared and your cooking tools ready nearby.
4. Place a damp towel on the work surface. Open the phyllo packaging and carefully unroll it on top of the towel. Place a sheet of wax paper on top of the dough and a second barely damp towel on top of the paper. This will aid in keeping the dough moist.
5. Remove a single sheet of dough from under its covering. Quickly apply the melted butter with a large pastry brush, working from the edges in. You do not need to cover the entire sheet with the butter.
6. Continue buttering and layering the phyllo dough as directed in your recipe. Keep the excess dough covered at all times while working.
7. Fill the phyllo pastry as directed in the recipe you are using. Many recipes will call for several layers of dough, the filling, then a few more layers of dough. Press the sides of the phyllo down around the filling so it does not bubble out.
8. Place the phyllo dough in the preheated oven. Bake as directed by the recipe or until the dough begins to turn golden brown on top.
Send wine and cheese as part of your gift basket selection.
Gifts that are personal and thoughtful are always a hit for any occasion. Before buying the items to fill your gift basket, make sure you know if wine is appropriate for the recipient, and what fruit and cheese they enjoy. Even if the recipient is an acquaintance or distant family member, a gift basket of cheese, fruit and wine is a welcome gift.
Instructions
1. Purchase a basket of appropriate size to fit the items you would like to include in the basket. For fruit and tall wine bottles, deeper baskets work best. If you want the recipient to be able to reuse to basket, opt for a picnic basket with a large handle and hinged top.
2. Fill the basket with shredded paper. Coordinate the color of the shredded paper to the holiday or occasion. For instance, red or green for a Christmas basket, or pink or light yellow for Easter.
3. Arrange the items in the basket. They should be tightly packed in the shredded paper, but you can always add more once all the items are arranged. For a professional look, place taller items at the back of the basket. Place the cheese and fruit in the front. You may choose to pack the fruit in small cardboard gift boxes lined in foam if you are worried about them during transport. Alternatively, you can buy prepackaged fruit gifts and include these in your basket.
4. Stuff the basket so the items fit snugly, this will reduce wiggling and damage during transport. Place the basket flat on the bottom of the cellophane bag. Gather the bag around the top of the items. Secure the top of the bag with floral wire or a rubber band.
5. Tie the ribbon at the top of the bag for a personalized, professional look. Attach a note for the recipient. Staple or tape the note to your ribbon and you are ready to send.
6. Prepare the box for sending. Place the basket completely flat on the bottom of the box. Fill the box with packing popcorn or crinkled newspaper. There should be no room at all for the basket to wiggle or slide around. Once the basket is secured, take it to your local post office where the staff will ask you to fill out a contents slip. If the basket will be shipping internationally and depending on the value of the goods, you may have to pay extra postage to account for customs charges, or the recipient will have to pay upon receiving the box in the mail.
Tags: gift basket, shredded paper, basket with, cheese fruit, during transport, flat bottom, Place basket
Pepper jelly is the perfect condiment for a variety of different meals.
Pepper jelly is literally a jelly that is made out of different kinds of peppers. This spicy jelly can have several different uses in the kitchen. It can be used as an appetizer, for lunch and even for dinner as part of a main course. Pepper jelly is for anyone who loves a little extra kick of heat and flavor on their food. You can find this special jelly at your local grocery store (typically with the hot sauce, rather than with the jellies), or you can learn to make it at home.
Instructions
1. Add pepper jelly to cream cheese. Spread 2 Tbsp. of pepper jelly on top of an 8 oz. brink of cream cheese. Eat this quick and easy "dip" with crackers. You can also melt the cream cheese, pepper jelly and queso cheese dip together to create a new and tasty appetizer.
2. Spread pepper jelly on a sandwich. Apply just 1 tsp. of the pepper jelly directly to the bread of a roast beef or turkey sandwich. The extra bit of heat and flavor will complement the lunch meat so that it won't even need mustard.
3. Melt pepper jelly to use in a main course. Melt 6 Tbsp. of pepper jelly in a sauce pan until it is more of a liquid. Pour the jelly on top of a thawed steak, pork chops or ribs and let marinate. Grill the meat and brush any leftover jelly onto the meat as it cooks.
Store-bought loaves can't compare to the taste and smell of homemade bread. But for many people, the standard process of mixing, kneading, rising and baking the dough takes too long to perform regularly. Bread machines perform the same functions and only require time to add ingredients to the pan and turn the machine on. Pay attention to the details when using a bread machine, and your machine can produce a loaf almost as good as a handmade one.
Instructions
1. Set any refrigerated ingredients out on the counter to bring them to room temperature.
2. Check the capacity of your bread machine. The manual for your machine will note whether the largest loaf it can make is 1, 1 1/2 or 2 pounds. If you do not have the manual, measure water into the pan of the machine and count how many cups it takes to fill the pan. A machine that holds at least 12 cups makes 2-pound loaves, one that holds 11 cups makes 1 1/2-pound loaves, and one that holds under 11 cups only makes 1-pound loaves. Larger machines can make smaller loaves as well.
3. Scale your recipe to fit your bread machine if it is not a bread machine recipe. Use about 2 cups of flour for a 1-pound loaf, about 3 cups for a 1 1/2-pound loaf, and about 4 cups for a 2-pound loaf. For example, if you want to make a 1 1/2-pound loaf and your recipe calls for 6 cups of flour, divide the amount of every ingredient by two.
If the recipe is meant for bread machines, check the flour amount to make sure it is appropriate for your machine. Don't use a recipe that calls for 4 cups of flour in a 1-pound machine, for example; scale the recipe to fit the machine.
4. Run tap water until it is warm - about 80 degrees F - or measure out the amount the recipe calls for and heat it in the microwave for about 30 seconds. Test the water temperature on the inside of your wrist; if it feels warm but not hot, the temperature is correct. Add the water to the bread machine pan.
5. Measure and add other liquid ingredients to the bread pan, including oil, honey, eggs or milk. Also add butter or margarine, if needed. Cut it into small chunks before adding it to the pan.
6. Measure and add the dry ingredients, including salt, sugar and flour. To accurately measure flour, spoon it into the measuring cup and level it off with the back of a table knife. Make sure the flour completely covers the liquid ingredients in the pan.
7. Measure and add the yeast. Make sure it doesn't touch the liquid until the machine begins mixing.
8. Place the pan in the bread machine and turn the machine on. Select the correct cycle for the type of bread you are making. Most machines have cycles for basic, wheat, sweet and french breads. Use the wheat cycle for any bread containing wheat flour, sweet for breads with more than 1 to 2 tbsp. of sugar; french for breads with no fat, and basic for other breads. Select light, medium or dark crust if your machine has crust settings. Press the start button.
9. Check the dough when the machine begins kneading. If the manual does not say when the kneading begins, you can tell by the loud turning and thumping noises. Touch a finger to the dough - it should feel soft and springy, but not sticky. Add water 1 tbsp. at a time if it feels too dry or hard, or flour 1 tbsp. at a time if it feels sticky.
10. Let the machine complete its cool down cycle before opening the lid. Use a oven mitt to lift the pan from the machine and turn the bread out on a cooling rack to finish cooling. Slice the bread once it has cooled completely.
Tags: bread machine, your machine, 2-pound loaf, about cups, cups flour
Chicken kabobs aren't just for grilling. If it's the middle of winter or raining, or if you just don't feel like firing up the barbecue grill, bake the chicken kabobs instead. Chicken kabobs are healthful dinner options when you use lean chicken breast meat and a variety of fresh vegetables, such as peppers and onions, to make them. You can customize the chicken kabobs by marinating them in a variety of sauces for added flavor.
Instructions
1. Soak the bamboo skewers in cool water for two hours so they don't burn in the oven. Preheat an oven to 425 degrees F.
2. Place 1/4 cup of olive oil, 1/3 cup of honey, 1/3 cup of soy sauce, 1/3 cup of fresh-squeezed lime juice and 1 tsp. of fresh grated ginger in a mixing bowl. Blend the ingredients using a wire whisk.
3. Cut eight skinless, boneless chicken breast halves into 1-inch cubes and add them to the bowl of marinade. Chop one yellow bell pepper, one red bell pepper and one red onion into 2-inch pieces and place them into the bowl with the chicken. Cover the bowl with plastic wrap and allow the ingredients to marinate in a refrigerator for two hours.
4. Slide the marinated chicken and vegetables pieces onto the skewers, alternating the order.
5. Place the skewers on a foil-lined baking sheet and bake them in the oven for 12 to 15 minutes, or until the chicken is cooked through.
Boil boneless chicken to shred and use in a variety of recipes that call for shredded chicken. While most recipes specify using a boned chicken piece or whole chicken, boiling directions only vary slightly when using boneless chicken. The cooking time is actually reduced, making for a quick meal option. Otherwise you follow the same basic instructions for boiling a chicken or chicken pieces.
Instructions
1. Fill a pan about half full with broth or water.
2. Place the pan on a stove burner while turning the heat to medium high.
3. Wait for the liquid to boil.
4. Add the boneless chicken to the boiling liquid.
5. Wait for the liquid to return to a boil before turning down the heat so it comes to a simmer.
6. Cook the boneless chicken for about 10 minutes or until the breasts have no pink in the center.
7. Remove the chicken from the liquid and place it in a bowl.
8. Pierce the chicken with two forks, pulling apart the meat to make shredded chicken for a variety of dishes including enchiladas, soups, tacos and chicken salad.
Basic pesto consists of basil, olive oil, Parmesan cheese, garlic and pine nuts.
Pesto comes in many forms. Almost all varieties include olive oil, garlic and Parmesan cheese, but other ingredients vary. It can include sun-dried tomatoes, spinach, walnuts, basil or various other herbs. You can easily make pesto at home in a food processor or buy one of the many prepared varieties available in supermarkets. Either version lends intense flavor to numerous dishes such as pasta, roast chicken or even soup.
Instructions
1. Stir the pesto to reincorporate any olive oil that has divided from the other ingredients.
2. Add 1 or 2 tsp. of pesto to warm pasta or spread a thin layer onto sliced French bread and bake as you would garlic bread. You can top steak with a small dollop of pesto or brush shrimp or chicken with it as they grill.
3. Substitute marinara sauce with pesto on a pizza or simply use it as a condiment on a sandwich. Stir it into steamed vegetables or turn it into a salad vinaigrette by thinning it out with olive oil or vinegar.
Want to buy the best boxed wine? Wine lovers no longer need to pop a cork to get a taste of a smooth red or crisp white. Boxed wines are convenient, budget-friendly, and unlike bottled wines, last for up to four weeks - still tasting fresh - in your fridge. They're green and planet-friendly, too - some of the best boxed wines contain the equivalent of four wine bottles, but with less packaging and waste. Grab a glass for some tips on labels to look for to buy the best boxed wine.
Instructions
1. *Hardy's: My personal best boxed wine pick? Hardy's Cabernet Sauvignon, which runs about $15-$17 at my local liquor store (each box holds 3 liters, or about 4 bottles of wine). Apparently, I have great taste, because Epicurious.com agrees with me, saying the Hardy's Shiraz variety "evokes warm blueberry pie, with hints of vanilla ice cream and toasty American oak, and just enough tannin to balance the ripe berries. What this wine lacks in complexity it makes up for in plush, exuberant, juicy fruit."
2. *Turning Leaf: I can't vouch for this one personally, but Kathy at boxedwinespot.blogspot.com enjoyed Turning Leaf's 3-liter Pinot Grigio as a best boxed wine. Turning Leaf says this popular boxed wine offers "ripe red apple flavors, highlighted by delicious hints of citrus blossom. It's a wine that's easy to appreciate by itself, for its quality, and easy to pair with good foods such as grilled teriyaki chicken spiced with ginger, or creamy seafood risottos."
3. *French Rabbit Pinot Noir Vin de Pays: This boxed wine red, which comes in 1-liter and 3-liter varieties, is a stunner. Epicurious.com says it's "easy-drinking and food-friendly, with loads of refreshing mouthwatering acidity." I totally agree. The smaller 1-liter size, which runs about $10, is perfect for picnics. Or keeping in your desk at work for those difficult days.
4. *Killer Juice Merlot 2006: Boxwines.org gives this California Merlot boxed wine, available in a 3-liter box for $19, a 8.6 out of 10 and says it has "a juicy flavor, mostly blackberries, with some vanilla and plum. Its finish is long, with black pepper and robust tannins."
5. *Corbett Canyon Chardonnay: For white wine lovers on a budget, this boxed wine might hit the spot. Boxwines.org gives this 3-liter white an 8.5 out of 10, saying it had "cut grass and tart apple notes. On the palate, this wine was crisp and refreshing, with Granny Smith apple and mild pear notes leading into a slightly acidic finish." All that for $9 - what a steal!
Tags: boxed wine, best boxed, best boxed wine, Turning Leaf, Boxwines gives
Try making a homemade dressing for a creative salad.
A flavorful dressing makes a simple salad unforgettable. Many salad dressings are easy to create from home and are healthier than dressings bought at the store, which often have a high sugar content. Combine different flavors to create a new dressing. Fruits, oils, vinegars, spices and herbs can be used to make salad dressing.
Poppy Seed Dressing
This dressing tastes excellent drizzled over a plate of crudit s (sliced raw vegetables), coleslaw or a salad made from mixed greens. You need ½ cup sugar, 1/3 cup apple cider vinegar, 4 tsp. grated onion, 2 tsp. ground mustard, 1 tsp. poppy seeds, ½ tsp. of salt and 3/4 cup of vegetable oil. Mix the sugar, onion, mustard, salt and poppy seeds. Add the vinegar and mix. Whisk the dressing as you slowly add the oil.
Lemon Dill Dressing
Try a dill dressing over a plate of sliced cucumbers, tomatoes and feta cheese for a change of pace from a traditional lettuce salad. The ingredients are ½ cup dry white wine, 1 tbsp. lemon zest, 2 tbsp. fresh dill and 2 tbsp. of olive oil. Mix all the ingredients in a food processor and serve.
Sweet Dijon Dressing
This dressing is good for any salad. Try using dried cranberries and toasted walnuts for enhanced flavor. You need 1/3 cups apple cider vinegar, 1/3 cup Dijon mustard, 1/3 cup olive oil and 3 tbsp. of honey. Whisk all the ingredients together briskly. Make sure the honey is thoroughly mixed in and add an extra tbsp. if the dressing is not sweet enough for you.
Strawberry Balsamic Vinaigrette
Try this vinaigrette dressing on a salad made with romaine lettuce, freshly sliced strawberries and shrimp. The ingredients are 3 tsp. strawberry jam, 1 tbsp. balsamic vinegar and 3 ½ tbsp. extra-virgin olive oil. Mix the jam and the vinegar thoroughly. Add the olive oil and continue whisking until thoroughly mixed.
Italian Salad Dressing
An Italian salad dressing is delicious on a fresh garden salad or mixed with pasta, chicken and vegetables for a pasta salad. You need 1/3 cup sugar, 1 packet Italian salad dressing mix, 2 minced garlic cloves, ½ cup cider vinegar, ½ cup water and ½ cup vegetable oil. Mix the first four ingredients and then add the water and mix again. Whisk the oil in slowly until all ingredients are fully mixed.
Tags: cider vinegar, salad dressing, apple cider, apple cider vinegar, Dressing This, Dressing This dressing, Italian salad
You have probably heard this before: Breakfast is the most important meal of the day. If you have children, you want to make sure their breakfast is healthy and nutritious. You also need to make sure it is something they will want to eat; simply putting a bowl of bran cereal in front of a child is probably not going to do the trick. Thankfully, a few simple recipes can provide your child with a healthy and delicious breakfast to start his or her day.
Whole Wheat Pancakes and Fruit
Healthyschoollunches.com suggests giving your kids whole wheat pancakes and fruit for breakfast. For whole wheat pancakes, you will need one banana, one cup of soy milk, a tablespoon of maple syrup, a cup of whole wheat flour, and two teaspoons of baking powder. In a bowl, puree the banana and mix in the milk and syrup. Next, take a separate bowl and mix in your dry ingredients (the flour, the baking powder, and a pinch of salt). Add the banana mixture to the dry ingredients and stir until the batter is smooth. Once the batter is ready, heat up a griddle on your stove. Pour a small ladle's worth of batter onto the griddle. When the pancake forms bubbles on the surface, flip it over and cook through.
Serve the pancakes with fresh fruit. You can try strawberries, blueberries, apple slices, or another banana, sliced. Couple this with a glass of soy milk and a glass of orange juice and you child will start his or her day off right.
Smiling Baked Oatmeal
Better Homes and Garden suggests giving your children a smiling bowl of baked oatmeal to start their day. This recipe, courtesy of bhg.com, requires one cup of quick-cooking rolled oats, half of a cup of dried mixed fruit, two cups of milk, one egg, a quarter cup of sugar, half a teaspoon of vanilla, a pinch of salt, and two tablespoons of syrup. The recipe makes four servings, so you will need four custard (baking) cups. Spray each custard cup with non-stick cooking spray and set them all aside. In a large bowl, combine your dry ingredients: the oats and the fruit. In a separate bowl, mix your wet ingredients (the milk and the beaten egg) with the vanilla, the sugar, and the salt. Combine the two bowls and stir until they are evenly mixed. Add the mixture to the custard cups and bake them in a 350 degree oven for half an hour. To serve, form extra pieces of dried fruit into a smiley face. Drizzle with syrup, if desired.
Other Ideas
Remember that eating healthy is not difficult if you use the right ingredients. Use organic or all-natural ingredients, and pick foods that are light in sugar, salt, and fat. Armed with these ingredients, you can fashion any number of healthy recipes. For example, take a piece of wheat bread and cut out the center. Heat a frying pan and spray it with cooking spray. Lay the bread in the pan and crack an egg into the center. Fry the egg in the bread until it is cooked. Serve with a bowl of fresh fruit. This simple recipe is easy to prepare and healthy.
Tags: whole wheat, your ingredients, baking powder, banana milk, bowl your, bowl your ingredients
Kaffir lime leaves are used extensively in Southeast Asian cuisine. They are characterized by their vibrant green color and double-leaf shape. Their light, delicate aroma creates the distinct citrus flavor found in many Thai, Malaysian and Indonesian dishes. The leaves are generally used whole in stocks, soups and sauces, lending their lively flavor to many dishes. They can also be finely sliced and included in fish cakes and salads. Although Kaffir leaves can be found frozen and dried, their flavor is best when fresh.
Instructions
To Enchance Stocks, Soups and Sauces
1. Throw the leaves, stems and all, into the broth.
2. Simmer Kaffir leaves with the rest of the broth's ingredients.
3. Remove and discard the leaves when you are ready to serve the dish.
To Enchance Fish Cakes, Salads and Sauces
4. Separate the leaves from the stems.
5. Stack 3 to 4 leaves on top of each other, then tightly roll them.
6. Slice the rolled leaves finely, from end to end, with a very sharp knife. Pull the shreds of leaves apart. Use the finely sliced lime leaves according to your recipe.
With the reputation of being an aphrodisiac, the oyster has long had an air of mystery about it and with it a long history of being enjoyed around the world as a seafood delicacy. Although the careful handling they require when buying and eating them raw keeps some people away, there are many different ways to enjoy oysters. From raw to deep fried, whether you are an adventurous eater or not, there is a way to prepare oysters to satisfy any seafood lover.
On the half shell
The quintessential oyster dish, oysters on the half shell are served raw. They are shucked just prior to serving on a bed of ice. To eat them, use a seafood fork to loosen the oyster from the shell and slurp up the oyster and the liquid together. Purists may eat the oyster alone, but commonly people add a squeeze of lemon, a shot of Tabasco sauce, cocktail sauce or a mignonette sauce of shallots and vinegar, to go along with it.
Oyster shooters
Oyster bars and restaurants have added a twist to oysters with oyster shooters. Each establishment has their own version, but the shooters are generally are a mixture of Tabasco or hot sauce, a squeeze of lemon and an oyster served in a shot glass with vodka or tequila. Try it with tomato or vegetable juice added.
Oysters Rockefeller
The dish originated at the storied Antoine's in New Orleans, created by Jules Alciatore. It earned its name because the sauce was said to be as rich as the Rockefeller family. The exact recipe and ingredients from the original are a guarded Antoine's secret, but different versions can be found in restaurants across the United States and around the world. The oysters are prepared on the half shell with a combination that may include spinach, bread crumbs, Parmesan cheese and Pernod. Ingredients differ with each individual recipe and have evolved over time.
Cooked in the Shell
Whether steamed, baked, barbecued or grilled, oysters can be made at home in any number of ways. Buy the freshest oysters possible from a source you trust. Only buy oysters whose shells are tightly closed or close when touched. Baked oysters can be cooked in their shells over a bed of coarse or rock salt in an oven-safe dish. Barbecued and grilled oysters can go straight on the grill. Cook the oysters with bottoms on top to keep them as juicy as possible. Look for the shells to start opening as a signal the oysters are cooked. Steam oysters in a covered pot or steamer. Once they are done they can be eaten on their own with butter or lemon or combined in whatever recipe you choose.
Smoked Oysters
Most commonly you will find smoked oysters in tins on grocery store shelves. They can be eaten alone or are an ingredient to use for cooking dishes such as spreads, stews or sauces. You can also buy fresh smoked oysters.
Fried oysters
Use freshly shucked and dried oysters for pan frying or breading and deep frying. Serve breaded oysters hot and crispy with seafood or cocktail sauce for dipping and a lemon wedge.