Choose A Merlot

When selecting the best merlot, remember: If you like it, buy it. When it comes to your own taste and personal preferences, there is no one more expert than yourself. That said, here are a few things to consider.

Instructions

1. Base your merlot purchase on a relationship between quality, price and value.

2. Determine the style of merlot you like most. Where a wine comes from is probably the most important factor in what it will be like, so look for the country of origin on the bottle.

3. Understand that the two largest regions producing merlot today are California and France. Merlots from France tend to seek a balance between the nonfruit and fruit aspects. California merlots tend to emphasize the fruit first.

4. Realize that weather is a big reason for stylistic differences. Grapes have a difficult time ripening during any season in Pomerol or St. Emilion, which are France's major merlot-producing regions. On the other hand, California rarely sees a season in which grapes don't fully ripen. Fully ripe grapes yield more fruity characteristics than do less ripe grapes.

5. Learn to look for subregions and producers as well as general regions. The more specific the region listed on the wine label, the higher the wine's quality is likely to be. For example, "California" is the most general designation a wine from that state can have. There are many good merlots in this category, but very few great ones. If a wine lists a subregion such as "North Coast" or "Central Coast," the quality should be slightly higher, with a truer merlot profile. If a wine lists a more specific location, such as "Napa County," "Howell Mountain" or "Stags Leap," on the front label, the quality should be higher still. If a wine lists a specific vineyard or circumstance, such as "Bancroft Ranch" or "Three Palms Vineyard," on the front label, the wine should be of the highest quality and probably will have a correspondingly high price.

Tags: wine lists, front label, more specific, quality should, ripe grapes

Make Long John Doughnuts

Long Johns are those wonderful doughnuts named after their long shape. Often they have frosting on the outside and a wonderful burst of filling on the inside. Long time fans of Long John doughnuts know they come with different flavors inside to give an element of surprise. Make these delightful doughnuts at home for a special treat.

Instructions

Raised Doughnut Dough

1. Melt shortening in boiling water in a large bowl. Allow it to cool until it's lukewarm then add in the canned milk.

2. Dissolve dry yeast in warm water in a small bowl and set aside. While the yeast is activating, beat the eggs in another small bowl.

3. Add the bowls of yeast water and the eggs to the large bowl and sprinkle in nutmeg, sugar and salt. Thoroughly mix all ingredients and then slowly add flour. Continue to mix as you add the flour.

4. Knead the doughnut dough for several minutes, but do not overwork it as will become tough. Place the dough back in the large bowl, but spray the bowl and top of dough with non-stick spray to keep it from sticking. Cover the dough with a towel and allow it to rest for 10 minutes.

5. Take a ball of dough out and roll it with a rolling pin until it's 1/4-inch thick. Cut the dough into thin strips, about 1 x 6 inches. Place the strips on waxed paper or another surface sprayed with non-stick spray. Allow these strips to rise until they double in size.

6. Fry the doughnuts in hot oil, and drain them on paper towels. Make sure to allow enough time for the doughnuts to cool completely before attempting to fill them or top them with frosting.

Bavarian Cream Filling

7. Place cold milk in a large saucepan and dissolve some unflavored gelatin. Heat the mixture over medium heat until simmering, stirring frequently.

8. Whisk egg yolks into a little sugar until the mixture is a pale yellow color. Slowly add the egg and sugar mixture to simmering milk, using the whisk to stir. It is important to slowly add the mixture and whisk at the same time to ensure the uncooked eggs do not scramble when they hit the heat of the milk.

9. Heat the mixture over medium to medium-low heat stirring constantly, until it has a smooth (not grainy) consistency and thickens, about 3 minutes.

10. Transfer the mixture over to a large bowl, and set it aside to allow it to cool slightly. Stir the mixture occasionally and test the temperature until it is warm, not hot.

11. Use an electric mixer and beat several egg whites until they have a foamy consistency. Add a sprinkling of sugar and vanilla and continue beating, occasionally lifting the beaters up until the egg whites create soft peaks.

12. Fold the egg whites into the warm milk mixture using a spatula, being careful not to crush the egg whites. Chill the entire bowl until the mixture thickens.

13. Split the cooled Long John doughnuts in half or make a hole lengthwise, using the handle of a long wooden spoon and fill the doughnuts with the chilled Bavarian Cream. Sprinkle the top of the Long John doughnuts with sugar and place the finished doughnuts into the refrigerator until ready to eat.

Tags: large bowl, Long John, Long John doughnuts, mixture over, Bavarian Cream, bowl aside

Making Brandy

Did you know you can convert even the cheapest wine into a decadent after-dinner liqueur or soothing night cap. By extracting some of the water from the wines through distillation, you can create a sophisticated brandy at home. Experiment with the tips in this guide to make your own quality brandy wine.

Instructions

1. Choose your wine carefully. Heavy "oaky" flavors tend to not transfer well while light, "acidic" flavors tend to be heightened in the finished product.

2. Pour your choice of wine into the pot still and place the still on the stove. Do not fill the pot more than 3/4 high.

3. Place the pot still's receiver into a chair near the stove and give the tube connecting the receiver and still enough distance to cover so that the liquid flows freely through it.

4. Bring the pot still to a boil for one minute, then reduce it to a moderate heat setting. Heat the still until almost empty, then turn off the heat.

5. Allow the contents of the receiver to cool, then bottle your brandy. Your brandy will be ready once it is cooled but for additional flavor, you can store bottles of the brandy for a few months to age.

Tags: flavors tend, wine into

Incorporate Veggies Into Healthy Packed Lunches

Incorporating veggies into healthy packed lunches is easy once you learn to think outside the box. When most people think of easily portable vegetables, they probably think of carrot and celery sticks. If you don't like these vegetables, though, or you're just looking to add a little variety to your existing lunch routine, don't despair. We'll give you plenty of ideas to make healthy packed lunches with vegetables more interesting whether you're packing a lunch for yourself, your kids, your spouse or a picnic.

Instructions

1. If you want to use raw, fresh vegetables in your lunch, think seasonal. Using whatever produce is currently ripest, freshest and most flavorful will make eating veggies much more enticing. Farmers markets are a great source of top-notch produce.

2. To keep things simple, stick to produce that travels well. Carrot and celery sticks are classics, and these days you won't even have to cut them yourself. You can buy them pre-cut in convenient packaging at the grocery store. Slices of bell pepper and cucumber also travel well, as do sugar snap peas.

3. Here's another time-saving option. These days, you can often find a variety of freeze-dried vegetables at the supermarket. These are easy to transport and make a great substitute for potato chips.

4. If you're willing to spend some time preparing a salad and don't mind carrying around a small plastic container and a fork, your options really start to expand. Lettuce-based salads won't wilt before lunch if you can keep them cold and avoid putting dressing on them until mealtime. How about a Greek salad with romaine lettuce, grape tomatoes, cucumber slices, kalamata olives and a few crumbles of feta cheese? You could also try making a salad of sweet white corn, diced tomatoes, cilantro, red onion, red bell pepper, black beans and avocado tossed with a dressing of olive oil, lime juice, salt and pepper. The lime juice will keep the avocado from turning brown.

5. Don't overlook the possibility of taking cooked vegetables in your packed lunches. An effective thermos designed to keep food safely warm for hours will further increase your options. You could have ratatouille, a traditional French dish containing eggplant, zucchini, onions, garlic, peppers and tomatoes. This dish can sometimes be hearty enough to serve as a main course. Grocery stores often sell frozen vegetable mixes containing sauces. Just heat up the mixture in your microwave in the morning, pop it in your thermos, and it will be ready for you at lunchtime. Also consider healthy, low-fat vegetable soups like black bean chili, lentil vegetable or butternut squash. Remember to pack a spoon.

Tags: bell pepper, celery sticks, healthy packed, lime juice, packed lunches, vegetables your, your options

Healthy Family Meals For Children

Vegetables are an imporant part of a family's healthy meal.

Children do what they see others do, so if the family is eating healthy meals the children will also. However, if Dad doesn't eat his vegetables and Mom passes up the salad the children are likely to do the same. According to the American Academy of Child and Adolescent Psychiatry, if a child is obese between the ages of 10 and 13, there's an 80 percent chance he will be obese as an adult. Start healthy eating habits early.

Fast Food

Fast food is convenient and, of course, fast. It's also chock full of salt and fat, neither of which is healthy for children, or adults, for that matter. If you find yourself running short of time and are tempted to stop for burgers and fries for the family's dinner, go ahead and stop but substitute salads for the fries and go easy on the burgers. A grilled or baked chicken sandwich has less fat. Order salads for each member of the family -- not just the children.

Classics

Lots of food that children love are full of fat and salt as well. Review the recipes of family favorites to see where you can reduce the fat and salt and where you ca add vegetables. Macaroni and cheese is an example. If you're making it from scratch use skim milk instead of whole milk and low-fat cheese instead of full fat. Stretch the servings and increase the nutrition by adding a frozen bag of peas and corn to the macaroni during the last 5 minutes of cooking. Look at the labels of hot dogs and choose those make with turkey, which are lower in fat. Serve half a hot dog, split lengthwise. Fill in the bun with sliced tomatoes, shredded raw cabbage and a spoonful of pickle relish. Make hamburgers with 90 percent fat-free ground beef. Sometimes very low-fat beef falls apart when cooking, so add an egg to bind the meat into patties.

Hide the Fruits and Vegetables

Children need between four and five servings of fruits and vegetables per day, depending on their age, height, weight and activity levels. Start the day off right with a fruit smoothie made with fresh fruit. Tuck those vegetables into dishes where they aren't obvious. Grate carrots and add to meatloaf. Finely dice celery and add to potatoes while they cook. When the potatoes are mashed the celery will disappear. Hide the vegetables under a blanket of toasted bread crumbs or a layer of low-fat cheese. The rest of the family won't notice the hidden vegetables.

Don't Take No for an Answer

Children may resist trying something new. In her book, "The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals," Missy Chase Lapine says kids refuse to taste a new food simply because it is new. Offer a new vegetable or fruit several times in several different ways over a few weeks. For example, serve raw snow peas with non-fat ranch dipping, then in a salad and finally in stir fry. Add the peas to a vegetable dish the child already likes. Appeal to the child's sense of humor -- turn the snow pea into a bug. Wrap the pea in a slice of low-fat cheese and use it as the body. Add wings of orange slices cut in half and sliced strawberries. Bean sprouts form the antenna of the bug.

But I'm Hungry

Kids have smaller tummies and may need to eat more often than adults. Don't let children use that as an excuse not to eat a healthy meal when it's served. A child will often pick at dinner and then proclaim an hour later that he's hungry. If that becomes a habit, when the child says he's full, put the plate in the refrigerator. When he says later that he's starving, reheat the dinner and offer it. If he's truly hungry he'll probably eat it.

Tags: low-fat cheese, full salt, healthy meal, later that

Find The Best Brunch Spots In Nashville

Home to both jazz and country music alike, Nashville has a unique Southern charm all its own. And after a hard work week, there is no better way to sleep in and enjoy your weekend by leaving the cooking (and that charm) to someone else. Not only limited to Down-Home cooking (although plenty of places to do it well), Nashville has bubbled with many different types of cuisine. Depending on who you are with and what you are in the mood for, here are some suggestions on where to get a great brunch in Nashville. Add this to my Recipe Box.

Instructions

1. Go European casual-chic: try a cafe atmosphere for intimate gatherings among friends. One place that's as much about atmosphere as it is about food is Marche Artisan Foods (1000 Main Street, (615) 262-1111). Brunch is served on Saturday from 8am to 4pm and on Sunday from 9 AM to 4 PM. Linger over a great glass of wine in comfy wicker chairs as you try their seasonal menu. Recent offerings include Coconut Corozza with Pineapple and Mint Creme, Red Wine Glazed Duck and Vegetarian Moussaka. Check out the official website for more details.

2. Get a taste of both country and creative that Nashville does so well. Try the Pancake Pantry (1796 21st Ave S, (615) 383-9333). The restuarant has gained a certain degree of fame but retained its old-fashioned charm and welcoming ambiance. Traditional country ham is served alongside trademark sweet potato pancakes, topped with cinnamon cream. The savory pancakes include potato with onion. Portions are beyond generous, and the atmosphere is very conducive to families.

3. Take a date to brunch instead of the usual dinner. You'll find smooth jazz and perhaps the chef himself on the porch of Raz'z Jazz Bar & Grill (2241 Murfreesboro Pike, (615) 399-8084) during his Sunday Brunch from 10 AM to 3 PM. For almost a decade, Chef Raz has been combining flavors from his native Nigeria with an emphasis on Creole cooking, particularly seafood. Popular dishes include Jambalaya Pasta and the Shrimp & Crawfish Ettoufe. Check out the website under Resources.

4. Find something for everyone at establishments that serve both elegant and comfort food. Venture out to Green Hills, known for its upscale boutiques like Kiehl's and Cole Haan, and find Macke's (2131 Bandywood Drive, (615) 292-3838) which serves a Saturday Brunch from 11am-2pm. You can get the exquisite lamb osso bucco or go with good, reliable shrimp and grits. Above all, the crab cakes are not to be missed.

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Low Carb Snacks For Kids

Pretzels are a low carbohydrate snack.

Snacks not only play an important role in managing kids' hunger, but they also boost nutrition and energy. Carbohydrates are a primary source of energy. However, instead of eating sugary snacks like candy, chips and soda, which provide empty calories and contribute to being overweight or obese, provide kids with healthy low-carb snacks. Low-carbohydrate foods made from fruits, vegetables and whole grains are a healthy snack option, especially for obese and diabetic children.

Tomato Basil Pizza

Pizza contains a lot of carbohydrates. However, there is a way to make it a healthy low- carbohydrate snack for kids. Use one-half whole wheat English muffin, low-sodium tomato sauce, skim mozzarella cheese, fresh basil and tomatoes to make a quick tomato basil pizza. It contains 154 calories and 15 grams of carbohydrates. You can add ham or chicken to provide more protein.

Taco Popcorn

Taco popcorn is an after school or movie snack that has 9 grams of carbohydrates. It takes 15 minutes to prep and 10 minutes to bake in the oven. Cumin, garlic powder, onion and cayenne pepper add a spicy flavor. This low carbohydrate snack serves six, has 45 calories, 1 gram of fat and 2 grams of fiber.

Strawberry Cheese Tart

Sweet snacks do not have to be avoided if they are made with healthy and nutritious ingredients. This strawberry cheese tart contains 109 calories, 4 grams of protein and 11 grams of carbohydrates. It uses light margarine, reduced-fat cream cheese, fat-free yogurt, egg substitute and fresh strawberries. Frozen strawberries are also a healthy option.

Banana Yogurt Popsicles

Teaching kids cook can be a way to help them learn about healthy eating. Children can make this snack alone or with little supervision. They only need two bananas, low-fat vanilla yogurt, Popsicle sticks, wax paper, a plate and a blunt knife. This recipe serves four and contains 75 calories and 16 grams of carbohydrates.

More Low Carbohydrate Snacks

There are a variety of foods that can make healthy low-carb snacks for kids. Try these snacks that contain less than 5 grams of carbohydrates: three celery sticks and 1 tbsp. of peanut butter, five baby carrots, one hard-boiled egg, one string cheese stick, and 1 cup of cucumbers or five cherry tomatoes with 1 tbsp. of ranch dressing. These snacks have about 10 to 20 grams of carbohydrates: one-half cup of almonds or other nuts, one small apple or orange, 1/3 cup hummus with 1 cup of raw, fresh vegetables such as carrots, broccoli, cucumber, celery, cauliflower or a combination of these, and 1/2 cup tuna salad with four whole wheat crackers.

Tags: grams carbohydrates, calories grams, carbohydrate snack, contains calories, contains calories grams

Use Chili Powder Instead Of Pepper

Chili powder is made from a variety of dried peppers and spices.

Chili powder is any variety or blend of dried chilies and spices such as paprika, cumin and oregano. There are countless chili powders available in stores, and you can even make your own unique blend. Chili powder is often used in as an ingredient in stews and as a rub for grilled meats. But you can also use chili powder as a substitution for a plain, unblended pepper to enhance the flavors and heat of your recipe.

Instructions

1. Chose a chili powder that will complement your recipe. There are an extensive variety of chili powders available on the market; pay close attention to the heat of the chili powder. Some chili powders are mild, but some powders utilize very hot peppers, such as scotch bonnet or Thai, and could add a considerable amount of heat to your dish. If your recipe calls for a mild dried pepper, then do not select a chili powder that is very hot unless it suits your taste.

2. Examine your recipe carefully and check the quantity of pepper that is required. For example, the quantity of pepper required may be as little as a pinch or 1/4 teaspoon. Knowing this measurement will be necessary when substituting the chili powder for the pepper.

3. Measure out the required amount of chili powder and add it to your dish at the same time you should have added the pepper. If your purpose of adding chili powder is to enhance the flavor of the dish, considering adding slightly more chili powder than the required amount of pepper.

Tags: chili powder, your recipe, chili powder, chili powders, chili powder that

Guidelines For Shredding Cheese

Guidelines for Shredding Cheese

A sprinkle of shredded cheese makes any meal better: pizza, salad, tacos, pasta and even soup. However, shredded cheese can be more expensive than block cheese. To save money and have access to a larger selection of shredded cheese, you can easily shred your own cheese by using a grater or food processor. By following a few different tips for shredding cheese, you can have freshly shredded cheese for every meal.

Types

Cheeses made with part-skim milk are better for cutting and shredding, whereas cheeses made from whole milk, such as Velveeta-brand cheese, tend to melt better. Therefore, choose cheese that is made of part-skim milk to shred. This type of cheese will not stick to the grater or food processor as much. Read the label on the cheese you buy; cheese with the anti-clumping ingredient "cellulose" will keep from sticking together. Cellulose will also keep the cheese dry; therefore, cheese with cellulose doesn't melt as well as other cheeses. Buy this cheese if you don't need the cheese to melt.

Measuring

It is best to measure cheese by weight, because after you have shredded cheese, it doubles in volume. For accurate measurements, remember that 4 oz. of most cheese equals about 1 cup of shredded cheese; 4 oz. of blue cheese is the same as about 1 cup of crumbled blue cheese; and 3 oz. of Romano and Parmesan cheese is equal to about 1 cup of grated cheese.

Shredding

Preparation is key when you shred your own cheese. Set the block of cheese in the refrigerator for about 10 minutes before you begin shredding it. While the cheese is in the refrigerator, dab a paper towel in a small amount of margarine, shortening or olive oil. Rub the outside of the cheese shredder with the paper towel. There is no need to leave a thick coating of grease; just make sure there is a slight film. This will keep the cheese from sticking to the side of the shredder and will also make it easier to wash the shredder. Set the shredder on a cutting board or plate, and hold the cheese at a 90-degree angle from the side. Run the cheese down the shredder, moving your fingers back to make sure you don't get hurt. After you have shredded 1 to 2 inches of cheese, lift the shredder, empty the cheese pile beneath and start again.

Tags: shredded cheese, block cheese, blue cheese, cheese refrigerator, cheese with, food processor

Health Benefits Of Juicing Carrots

Health Benefits of Juicing Carrots

Carrots are some of the healthiest vegetables. This nutrient-packed veggie is good for kids and adults alike. Juicing a carrot maintains its nutrient power, and is a tasty drink that can be drank at any time of the day.

Babies and Expecting Mothers

Small amounts of carrot juice along with milk help to satisfy a baby's requirement of vitamin A without fear of over-dosing. Pregnant women should also incorporate a substantial amount of carrot juice in their diets, as it has been proven to be good for prenatal health.

Eyesight

Carrot juice is most beneficial for improving eyesight, as well as bones and joints. Carrot juice also helps to cleanse the liver, and prevents anemia, especially in young adults.

Glowing Skin

Consuming a glass of carrot juice every day flushes the toxins out of the body. It reduces inflammation, and the antioxidants help nourish and protect the skin, hair and nails.

Blood Sugar

Carrot has a high natural sugar content, and is an excellent beverage for diabetics.

A Complete Health Drink

Combining carrot juice with other vegetables or fruit juices like beet, tomato or orange creates a delicious blend that is highly beneficial for health due to the rich vitamins A and E content.

Tags: carrot juice, Benefits Juicing, Benefits Juicing Carrots, Health Benefits, Health Benefits Juicing, Juicing Carrots

Low Calorie Family Recipes

The family dinner is a tradition as old as our country itself, but many of the traditional foods we serve our family are fat and calorie filled. With a few alterations and substitutions, old family favorites can be healthy and satisfying.

Mini Turkey Meatloaves

Buy one pound of ground turkey. In a large mixing bowl, add one egg white, 1/2 cup of cooked white rice, one shake of salt, one shake of pepper and 2 tablespoons of paprika and blend completely. Divide the mixture into four equal parts, pat into thick patty shapes and place on a baking sheet with no-stick spray applied. Pre-heat oven to 400 degrees. Slice a medium tomato into thick slices and a medium onion into thin slices. Place one slice of tomato and one slice of onion on each patty. Bake for 25 minutes. Serve with mashed cauliflower or potatoes. This recipe has approximately 1/2 the fat and calories of traditional meatloaf.

Healthy Chicken and Rice Bake

Purchase 4 split and boned chicken breasts, white rice, one can of lowered sodium onion soup, one large can of mushrooms. Preheat oven to 400 degrees. In a medium sized glass casserole dish, place two cups of uncooked rice. Pour onion soup over the rice and fill the soup can 2 times with water and add. Stir lightly. Place chicken breasts on top and lightly season with salt and pepper. Place drained mushrooms on top of chicken. Cover tightly with available lid or aluminum foil. Bake one hour without removing the lid. Serve with broccoli or other green vegetable. This alternative takes the cream out of the traditional dish and eliminates approximately 1/2 the calories.

Lower Calorie Easy Gumbo

Buy two large cans of stewed tomatoes with no salt added, two chopped chicken breasts, one bag of cooked frozen okra, one green pepper, one medium onion, one package of turkey smoked sausage and Cajun seasoning. In a large pot, mix the frozen okra and two cans of stewed tomatoes and bring to a boil. Add two tablespoons of Cajun seasoning and reduce heat to simmer. Dice your green pepper and onion and add to the pot and stir. Simmer for 10 minutes. Chop your turkey sausage into bite size pieces and slowly add along with the chopped chicken breast. Add salt and pepper to taste. Simmer on low for 30 minutes. Serve over steamed rice. Eliminating the oil, flower and pork from this dish gives it approximately 1/4 the calories of traditional gumbo and less than 1/2 the fat.

Tags: approximately calories, chicken breasts, approximately calories traditional, Cajun seasoning, calories traditional

Bake Low Carb Banana Bread

You can eat banana bread as a breakfast food, healthy snack or even a tasty dessert.

Low carbohydrate dieting has proved to be a highly effective way to shed pounds. However, many low carbohydrate dieters have trouble maintaining their new weight. Low carbohydrate dieting requires a permanent change in eating habits, such as consuming very small portions of bread, little sugar and even carefully monitoring fruits and vegetables. With all these constraints, it is not surprising that delicious fruit-based breads like banana breads have been, until recently, nearly out of the low carbohydrate picture. In this article, we will discuss bake low carbohydrate banana bread.

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Spray the loaf pan with non-stick cooking spray. This will prevent your banana bread from sticking to the pan.

3. Mix two eggs and the cream cheese in a large mixing bowl. The batter should be thick, smooth and fluffy.

4. Mix in the remaining eggs. Add them one at a time and continue mixing steadily at a medium rate of speed.

5. Slow the speed of the mixer. Since you will be adding dry ingredients, you need to slow the mixer so that the flour and other powdery ingredients do not fly out of the bowl.

6. Add the bananas, protein powder, wheat flour, baking powder, sugar substitute and vanilla extract. Continue mixing until the batter is smooth and even in color and consistency.

7. Mix in the almonds and the wheat bran. These will add texture to your batter. Be sure that all the almonds are completely coated with batter before turning off the mixer and moving on to the next step.

8. Pour the batter into the loaf pan. Use a spatula to make sure that you get all the batter out of the bowl.

9. Bake for 45 to 55 minutes. You will know the banana bread is done when it pulls away from the sides of the pan and is firm to the touch in the middle of the loaf. One slice has 4.4 grams of carbohydrates.

Tags: banana bread, carbohydrate dieting, sure that

Use Freshen Wilted Vegetables

Fresh vegetables are so much tastier and healthier than their canned or frozen counterparts, but they don't always stay fresh until you can use them. And who has time to go to the store every day or two? Here are some tips to keeping fresh veggies fresh for a much longer time and perk them up when they're getting wilted looking.

Instructions

Don't Wash

1. Don't wash your cabbage. Leave it just as you bought it. If there's any wrapper, take it off and put it in your fridge - in a vegetable drawer - unwashed and it will last for weeks.

2. Cure them: The trick to keeping some of the orange veggies in great shape for the long haul is to cure them. Put them outside when it's nice and sunny and the temperature is about 80 degrees - five degrees one way or the other won't hurt anything. If the weather outside isn't terrific, try the cellar if it's the right temperature or the attic. Leave them there for about 12 days and they should keep through the entire winter for you.

3. Place in water: When celery becomes limp and unappealing, cut the bottom off (the part holding the stalks together) and stick them in cold water. Add a little bit - a tablespoon or two is good - of white vinegar to the water. The stalks will firm right up and be as crunchy as before.

4. Store properly: Carrots become limp really quickly. You can avoid this by cleaning them well and storing them properly. Use a scrub brush under the running water to clean the carrots. Dry them well with a clean dish towel. Put them in a zip-lock plastic bag. They will stay fresh for one to two weeks like this. If they do get wilted, use the same trick you did for the celery in step three.

5. Rinse and dry: Lettuce keeps best if you put it in a lettuce keeper after rinsing and drying it. Romaine works well if you take off the leaves, rinse and pat them dry and place them in a container with a tight seal. Most other leafy greens do well if you plop them in ice water with about a tablespoon or two of vinegar for eight or 10 minutes. This will liven them up and give them their crunch back.

6. Use them: Another alternative to hopelessly wilted vegetables is to use them as they are. Cook carrots, turnips, rutabagas and mash them - these taste great together. You can mix anything you can mash into mashed potatoes - mashed broccoli is great as is cauliflower. Throw in a little cheese and it'll taste just like you planned to use these this way.

7. Make pot pies, shepherd's pies, mixed vegetables in casseroles - add some breadcrumbs or cracker crumbs with butter or cheese and they'll be wonderful. Unless food is spoiled and bad for your health, there is always something you can do with it to make it appetizing. Look on-line for recipes and try something new. You may like it better than just plain fresh veggies.

Tags: fresh veggies, stay fresh, them well

Wines To Serve With Garlic Shrimp

Shrimp is a popular dish due to the many ways in which it can be prepared and served.

Pairing food and wine is a pleasurable experience for both novice and expert wine drinkers. In fact, finding the perfect wine to accompany any dish can be an easy and rewarding task that begins with a wine drinker's favorite varietal. For particular dishes, there are certain wines that seem to pair very well, such as a well-balanced white wine paired with summertime foods such as shrimp. For garlic shrimp, there are a number of wine varietals that are recommended.

Chardonnay

Chardonnay is a versatile white wine that pairs well with many dishes. In fact, it has become a staple wine for pairing with garlic shrimp dishes. An off-dry Chardonnay can help offset the spiciness of garlic shrimp, and a particularly rich chardonnay can even add to the flavor of the dish. One recommended dish to serve with a chardonnay is shrimp cooked over tossed pasta, preferably linguine, with garlic sauce and a spritz of fresh lemon flavor. For those more adventurous, add some chardonnay to the garlic sauce in the dish.

California Sparkling Wine

A sparkling wine long associated with end-of-year celebrations, sparkling wine also pairs well with certain specialty dishes. One dish is garlic shrimp, which typically combines fresh shrimp with peeled garlic, olive oil, sherry and a handful of fresh spices and herbs, from parsley to hot peppers. In particular, wine aficionados have recommended California sparkling wine. Sparkling wine can help to reduce the spiciness of any garlic shrimp dish, especially those with hot peppers. In addition, the fruitiness associated with California sparkling wine can act as a perfect contrasting taste to the garlic flavor.

Spanish White Wines

Spain is one of the largest harvesters of the wine grape. The country is home to a range of spectacular wines, including two white wine varietals often recommended for pairing with garlic shrimp: Albariño, from a grape predominantly grown in northwestern Spain, and Godello, also grown in Spain's northwest. The wines are known for not being overly complex, and have a pleasant taste. They pair well with the heavy garlic overtones of the shrimp dish, without overpowering the dish's flavors. To many, the two wines are considered very similar.

Riesling

When looking for a wine to pair with garlic shrimp, Riesling is often recommended as fitting the bill. The white wine has its origins in the European country of Germany, and, along with chardonnay and sauvignon blanc, is one of the most popular white wines in the world. A light wine, it does not overpower the garlic shrimp flavors, which can be subtle at times, and its crispness and dry finish help to accentuate this characteristic. The wine can also be substituted as an ingredient in a garlic sauce for shrimp and pasta.

Tags: garlic shrimp, sparkling wine, white wine, with garlic, garlic sauce, well with

Improve A Cabbage Soup Diet

Improve a Cabbage Soup Diet

The cabbage soup diet is a quick way to lose weight. It has strict rules though, so it's easy to go off track. The best way to stay on the cabbage soup diet is to change it around in order to suit you. Follow these tips to improve a cabbage soup diet.

Instructions

1. Drink at least 12-16 glasses of water every day. This will help to flush out the fat from your system and can even clear up your skin while keeping your body hydrated. Add lemon to your water to give it flavor.

2. Buy a good multivitamin to take during your diet. A diet like this lacks the daily vitamins and minerals that your body needs.

3. Vary the cabbage soup recipe according to your taste. Adding spices or herbs may help it taste better.

4. Take along plastic containers or a thermos for when you are away from home. You will be less likely to cheat if you have the cabbage soup around you at all times.

5. Exercise at least 30-40 minutes at least 3 times a week. This will help to keep up your metabolism. Vary your workout so you stay focused and motivated.

6. Make a big pot of cabbage soup and store it in containers so that you can grab and go. Making multiple servings and storing them in the refrigerator or freezer is less time consuming than making it daily.

Tags: cabbage soup, cabbage soup diet, Cabbage Soup Diet, Improve Cabbage, Improve Cabbage Soup

Use A Beef Jerky Shooter

Normally, strips of meat are marinated and smoked or dehydrated to make jerky. However, ground meats can also be made into a tasty jerky with the use of a jerky shooter or jerky gun. The jerky shooter resembles a caulking gun or cookie press. Fill the hopper, squeeze the trigger and sticks or strips of spicy ground meat are extruded out the tip, ready for drying or smoking.

Instructions

1. Wash the jerky shooter and all work surfaces with warm soapy water before using. Rinse with clear warm water.

2. Mix lean ground meat with spices thoroughly, according to your favorite jerky recipe.

3. Form a log with a portion of the meat mixture. Wet your hands to prevent the mixture from sticking. Slide the log into the barrel of the jerky shooter, packing the mixture as tightly as possible.

4. Attach the preferred nozzle to the barrel of the shooter.

5. Insert the plunger into the barrel, attaching the barrel to the trigger mechanism.

6. Squeeze the trigger of the jerky shooter gently, extruding strips of the meat mixture directly onto the dehydrator tray. Refill the barrel with more of the meat mixture as necessary. Follow the recipe for proper dehydration times and temperatures.

7. Disassemble and wash the jerky shooter in warm soapy water when you've used all of your jerky mix. Rinse in clean warm water.

Tags: jerky shooter, meat mixture, ground meat, into barrel, soapy water, strips meat, warm soapy

Mix Wine & Champagne

Champagne punches are a good alternative to straight champagne.

Mixing wine and champagne together is a way to add zip to regular wine or the base for a sparkling party punch. Champagne is sparkling wine made specifically in the Champagne region of France, located north and east of Paris. Sparkling wines often are similar to champagne, but cannot be called champagne. Before mixing champagne and wine together, sample each to make sure their flavors will mesh well. A heavy, dry red wine might not combine well on your palate with a light, sweet champagne, for example.

Instructions

Champagne Punch

1. Mix 2 (750 ml) bottles of chilled champagne in a bowl with 1 (750 ml) bottle of chilled white wine.

2. Add in 1 qt. of a juice you would like as the base flavor, such as orange or cranberry.

3. Add to this 1 cup of another juice you enjoy, such as lemon or a tropical flavor.

4. Pour in 1 cup of sugar, and stir the combination well.

5. Serve the punch over ice in champagne flutes. Garnish with marschino cherries or orange slices.

Champagne and Wine Cocktail

6. Pour 2 oz. of a red or white wine of your choice in a cocktail mixer with five cubes of ice.

7. Add 4 oz. of champagne to the mixer.

8. Swirl the mixer gently to ensure the wine and champagne mix but that the champagne doesn't get overly fizzy.

9. Strain the drink into a champagne flute, and serve with a fruit garnish.

Tags: white wine, wine champagne

Hamburger Soup Made With V8 & Mixed Vegetables

Vegetable juice, ground beef, and mixed vegetables make an easy and filling soup.

Vegetable juice, broth, vegetables and ground beef are the components of an easy and nutritious soup. Serve with rolls for dunking in the rich broth and its sure to become a family favorite.

The Base

Vegetable juice and broth mix to form a hearty, flavorful base for your soup. Mix 4 cups of vegetable juice and two cups of vegetable or chicken broth in a large soup pot and allow to come to a simmer. Add spices and herbs, such as parsley, basil, bay, garlic or onion powder, salt, and pepper at this time and let them steep into the base.

The Vegetables

A combination of vegetables, fresh, frozen, or canned, add body to your soup base. Adding a bag of frozen mixed vegetables is perhaps the easiest way. Cans of corn, green beans, and carrots are nearly as simple. It takes a little more work, but fresh vegetables add a special touch to your homemade soup. Onions and garlic can be softened in a little olive oil before being added to the base. Harder vegetables, such as carrots and potatoes should be steamed before adding to the soup base.

The Meat

Browned ground beef makes homemade vegetable soup into a filling meal. Brown a pound and a half of ground beef in a skillet, drain well, and add to the soup. All that's left is to heat the soup back to a simmer and cook until any fresh vegetables are cooked through.

Tags: ground beef, cups vegetable, fresh vegetables, juice broth, soup base

Make Applejack Mustard

Mustard seeds add a spicy heat to condiments.

Mustard is by definition a condiment prepared from the seeds of the mustard or Brassica plant as it is known by scientists. However, the variations of mustard are constantly changing, even though it seems a lot of people still think of mustard simply as the bright yellow hot dog condiment introduced in 1904 at the World's Fair. Applejack, is an old-fashioned liqueur that colonists made by freezing their apple wine and scraping off the ice repeatedly until the alcohol was concentrated and no more ice formed. The sweetness of the applejack liqueur blends with the spiciness of the mustard seed, forming an appetizing condiment to set off your roasted meats, cheeses, toasts, pretzels and any other food you feel like spreading it on.

Instructions

1. Save your coffee grinder for coffee and buy a separate one for spices.

Pour your mustard seeds into a spice or coffee-bean grinder. Pulse it for several minutes until the seeds are ground into a fine powder, being careful not to breathe the mustard dust when you open the lid.

2. Apples and mustard complement each other like yin and yang.

Heat equal parts of apple-cider vinegar and applejack liqueur in a saucepan and bring the mixture to a simmer. Spoon the ground mustard, honey and sea salt into a quart mason jar. Pour the hot liquid over the ingredients and stir briefly. Cover the mixture and cool it to room temperature.

3. Garlic and ginger add depth to homemade mustards.

Cure the mustard for at least a week at room temperature before refrigerating it. Stir the mixture every few days and add a little more applejack if necessary to moisten the seeds, since they will continue to absorb the moisture.

4. Sea salt wakes up the mustard in your mouth.

Test the mustard after two weeks to see if the bitterness of the freshly ground mustard has dissipated.

5. Use interesting jars to hold your homemade mustard.

Pour the two-week-old mustard and any extra garlic or fresh ginger into the blender. Turn it on "High" and add more applejack if necessary until the mixture is creamy.

6. Spoon the prepared applejack mustard into interesting containers and serve it as a spicy condiment for roasted meats or add applejack mustard to your favorite spreads.

Tags: applejack liqueur, applejack mustard, applejack necessary, ground mustard, more applejack, more applejack necessary

Remove Gamey Flavor From Deer Meat

Remove the gamey flavor from deer meat before you cook it.

Deer meat, also known as venison, can have a "gamey" flavor. Many people do not enjoy this flavor, so they do not enjoy consuming venison. Before you cook deer meat, you can remove most of the gamey taste. Once you remove the altered flavor from the meat, you can then season and prepare it using your favorite cooking method. Venison meat is lean and it does not contain a lot of fat or cholesterol compared to beef.

Instructions

1. Remove the excess fat and the silver skin from the venison. The gamey flavor will often reside in the fat.

2. Pour 1 qt. of cold water and 1 cup of vinegar into a container. Use a container large enough to hold the venison so that it remains submerged in the solution.

3. Cover the container with aluminum foil. Store the venison in the refrigerator and allow it to soak overnight.

4. Remove the venison from the container. Add your favorite marinade or spices to the venison to mask any remaining gamey flavor.

Tags: deer meat, gamey flavor, gamey flavor, your favorite

List Of Spanish Cheeses

Spain produces approximately 100 varieties of cheese.

Around 100 types of cheeses are produced in Spain. Each region has developed its own specialties. Cow's milk is generally used in the north, sheep's milk is used inland, and goat's milk cheese can be found along the Mediterranean coast and in the Canary and Balearic Islands. Cheeses are made from blends of milks throughout Spain. Types of cheese range from fresh to cured, to fermented and blue-veined. Some types of cheese have been regulated by the Ministry of Agriculture and are labeled as "Denominacíon de Origen" or Denomination of Origin (D.O.), guaranteeing their authenticity. These are the cheeses you are most likely to find in a store offering gourmet cheeses or imported Spanish food products.

Cow's Milk Cheeses

Mahón is a cow's milk cheese from Menorca. It can be produced as a semi-hard to an aged hard cheese. It has a sharp, slightly salty flavor and a sweet and fruity aroma. The rind is rubbed with oil and paprika. Tetilla, meaning "nipple," describes the shape of this soft, hand-formed cow's milk cheese from Galicia. Its flavor has been compared to a mild cheddar but with a much creamier quality. It has few air pockets and melts easily when used in cooking.

Sheep's Milk Cheeses

True Manchego cheese is made from sheep's milk from the region of La Mancha. It achieved literary fame with its mention in "Don Quixote." It is made in esparto grass molds, which create a zigzag pattern on the cheese. It has a buttery, piquant taste. Roncal is produced in northwestern Navarre from unpasteurized sheep's milk. It is formed in a cylindrical shape and ranges from cured to aged. Roncal has a buttery taste with an aroma reminiscent of straw, dried fruit and mushrooms.

Goat's Milk Cheeses

Ibores is a semi-soft cheese from Extremedura made from unpasteurized goat milk. It has a very buttery, creamy taste and a tangy aroma. It is a medium-aged cheese and the rind is rubbed with oil and paprika. Majorero comes from Feurteventura, one of the Canary Islands. It is made from unpasteurized goat's milk. It has a slightly acidic, piquant taste and a creamy texture. The aged versions may carry a taste of the paprika or the aroma of toasted wheat flour that was rubbed on the rind.

Mixed Milk Cheeses

Gamonedo is made in Asturias from a blend of raw milk from cows, goats and sheep. It is a mild, drier version of a blue cheese. It has a slightly piquant flavor and is lightly smoked. Cabrales is produced only in the village of the same name in Asturias. It is made from raw cow's milk, with sheep and goat milk mixed in during the spring and summer. It is a world-famous blue cheese. The taste of Cabrales is strong, slightly acid and piquant. It has a creamy texture.

Tags: made from, Milk Cheeses, cheese from, from unpasteurized, milk cheese, blue cheese, creamy texture

Grow Jalapeno In The Aero Garden

Grow Jalapeno in the Aero Garden

Growing jalapeno peppers in your AeroGarden is a great way to spice up your gardening. You can purchase seed kits from AeroGarden that contain jalapeno pepper seeds or you can use store-bought seeds. If you want to grow jalapeno peppers with other vegetables or herbs, be sure they have the same water and sun requirements. Unlike other types of container gardening, your jalapeno peppers won't be planted in soil. AeroGarden works by suspending plant roots in air and assisting growth via fluorescent light.

Instructions

1. Remove your AeroGarden from its package and find a suitable location. All you need to get started with an AeroGarden is an electrical outlet close by. For assembly, you'll need to insert the light bulbs into and attach the light post to the base.

2. Plug in your AeroGarden and ensure that the light works. Fill the water basin up to the fill line, which is clearly marked on the side of your AeroGarden. Add the nutrient packet as directed.

3. Remove your seeds from the seed kit or open your packet of jalapeno seeds. If you're planting only jalapeno seeds, you can fill all of the available slots with jalapeno seeds. If you are combining different types of seeds, place jalapeno seeds to one side so that heavy peppers don't disturb other plant growth.

4. Raise the arm on the lamp post as seeds germinate and plants grow taller.

5. Check the water level regularly and add additional water as needed. Don't rely on the water level indicator to inform you when the plants need water. Add additional nutrient tablets every two weeks.

Tags: jalapeno seeds, your AeroGarden, jalapeno peppers, Aero Garden, Grow Jalapeno Aero

Corn Soup Ingredients

Corn soups are wonderful, nourishing foods for a cold winter day and can provide a versatile foundation for experimenting with flavors and textures. Corn soup can be made to suit vegans, vegetarians and meat eaters.

Most basic corn soup recipes include potatoes and milk or cream and are called chowders. Variations from Alaska to Massachusetts and into the southern parts of the United States add fish, chicken and a variety of vegetables to create tastes unique to each region.

Basic Corn Chowder

Corn chowder is the launching pad for many other corn soup based recipes, and is easy to prepare. "The Martha's Vineyard Cookbook," second edition recommends using three cans of cream-style corn or half cream-style and half whole kernel in its basic corn chowder recipe. Other ingredients include 1/4 lb. diced salt pork, two chopped onions, 3 cups of diced potatoes, 3 cups whole milk and 2 tbsp. of butter. Season with salt and pepper.

Summer Corn Chowder

This recipe from "Soup, A Way of Life" by Barbara Kafka adds diced green and red bell peppers, four scallions, two ribs of diced celery and hot red pepper sauce to spice up the corn chowder recipe in Section 1. Kafka uses half milk, half heavy cream in her recipe to create a thicker base. She also omits the salt pork, making the dish suitable for vegetarians.

Vegan Corn Soup

The basic corn chowder recipe can be modified for vegans by eliminating the salt pork and using vegetable broth instead of milk and butter. Add minced garlic, cumin and chili powder for extra punch, and thicken the soup with 2 to 3 tbsp. of masa (corn flour).

Salmon and Corn Soup

A corn soup recipe from the Alaska Department of Fish and Game Wildlife Conservation adds salmon and bacon for a heartier meal. Riley Woodford uses 3 cups of chopped salmon and four to five slices of bacon along with two cans of whole kernel corn, a few chopped potatoes and one chopped onion to form the basic soup. Woodford then adds instant mashed potatoes and half a stick of butter to thicken the soup, and seasons it with pepper, salt or soy sauce and parsley flakes.

Chicken Corn Soup

Use boiled chicken, creamed and whole kernel corn, chicken stock and cream of celery soup to create a delicious chicken corn soup. Season with salt and pepper, and drop in dough balls made from flour, egg, salt and baking powder when the soup is nearly done, leaving it to simmer and thicken for 15 to 30 minutes.

Corn Stock

In "The Lake House Cookbook," published by Artisan in 1999, Trudi Styler and Joseph Sponzo recommend preparing a basic corn stock from 14 cleaned ears of fresh corn with the husks removed, four basil stems and four sprigs of tarragon. They use the light, sweet stock in place of lobster stock, and reduce it for a more intense flavor.

Tags: basic corn, chowder recipe, corn chowder, corn chowder recipe, Corn Soup

List Of Inexpensive Dry Red Wines

A nice bottle of red wine doesn't have to break the bank; "inexpensive" doesn't necessarily mean "cheap." Red wine can be sipped on its own or paired with food, which often changes and enhances the flavor of both the food and the wine. Red wines contain tannins, an astringent compound found in grapes and other plants. Tannins are what make you "pucker" when drinking some red wines, and they are also what some scientists think provide heart-healthy benefits; combined with low residual sugar levels, tannins are what makes a wine "dry." Wine ratings vary between magazines and reviewers. Wine Spectator uses a 100 point scale, which you can find in the Resources section, in which wines rated 80-84 are "good; a solid made wine" and those scored from 85-89 are considered "very good; a wine with special qualities."

Pepperwood Grove Cabernet Sauvignon Central Valley 2009

This Pepperwood Grove Cabernet Sauvignon got a respectable score of 84, and its $7 price tag makes it a true bargain. Wine Spectator describes it as "light and forward" with vanilla and cherry flavors. Lighter reds are usually easy to drink on their own, without food. Cabernet Sauvignon pairs well with red meat or even chocolate. Cabernet Sauvignon contains tannins which puts them in the dry category of wine.

J.M. Da Fonseca Periquita Red 2007

Another good value, this bottle from J.M. Da Fonseca comes in at $9. Good Housekeeping recommends the "light spiciness" of the Periquita for the Thanksgiving dinner table because it pairs well with traditional Thanksgiving dishes, from the turkey to the cranberry jelly. Periquita is a grape that makes wines with very strong tannins creating a "puckery" dry wine.

La Calonica Sangiovese Cortona Calcinaio 2009

The Sangiovese grape originates in Italy and is most often associated with Chianti. This La Calonica varietal was given an 87 by Wine Spectator; factor in the $11 price tag and this bottle is a steal. The La Colonica is a true example of a Sangiovese: medium in body with high acidity and exhibiting fruit flavor.

Columbia Crest Two Vines Merlot, Washington

This Merlot-Syrah blend is a product of the Columbia Crest "Two Vines" line of wines. Rated a "Best Wine Under $12" by Good Housekeeping, the magazine described Columbia Crest Two Vines Merlot as "smooth" and "fruity." Aged in both American and French oak barrels, the Columbia Crest's tasting notes recommend pairing this wine with richer foods such as hamburgers or macaroni and cheese. A little smoother than Cabernet Sauvignon, Merlot still exhibits the tannins that make red wines dry.

Maison Badet Clement Corbieres Château Lamy 2008

Don't shy away from the French wine section at your local wine shop; you can find bottles for under $15. This 2008 offering from Maison Badet Clement winery was given an 87 rating by Wine Spectator making the $11 investment an inexpensive risk. Like other dry, red wines that contain tannins, this wine can be paired with red meat or grilled vegetables. Wine Spectator describes this bottle as "medium bodied" with flavors of "berry and red plum."

Tags: Cabernet Sauvignon, Wine Spectator, Columbia Crest, Columbia Crest Vines, Crest Vines

How Do Potato Chips Get Stale

How and Why

Moisture is the culprit when discussing stale potato chips. The chips themselves are very dry due to the fact that they have been fried and rid of almost all moisture. When a bag of chips is left open, the air in the room circulates into the bag. When the air comes into contact with the dry chip, the chip will soak up some of the moisture in the air. The longer a bag is left open, the longer the chips are exposed to the moist air. Stale chips are basically chips with too much moisture. They lose their crispness.

Packaging

But bags of chips come with air already sealed inside, so how are they not already stale when they are opened? The reason is that they are sealed with air in a factory that maintains a low humidity level.

Restoration

If you do have stale chips, you can revive them to their former glory. All you need is a microwave or oven. In a microwave, set for about 20 seconds and then let cool. An oven is only practical if you need to revive quite a few chips. In this case, spread them out on a pan and bake at about 350 degrees for about 5 to 10 minutes. Check frequently to make sure they don't overcook. In the case of the microwave and the oven, let the chips cool before you eat them.

Tags: left open, microwave oven, that they

List Of Cooking Oils

Even healthy oils are still liquid fats so use sparingly.

Balancing taste and health concerns with cooking oils challenges many conscientious cooks with the sheer array of choices. The fat content greatly affects cholesterol levels, so AskDrSears.com recommends monounsaturated oils, which lower bad cholesterol and leave the good cholesterol in peace. Omega essential fatty acids are another important health indicator when choosing cooking oil. High temperatures can damage oils and destroy the nutritive properties so the best cooking oil has a high smoke point, according to tosasoft.com.

Plant-Based Oils

Health Castle approves olive oil, canola oil, flaxseed oil, peanut oil, safflower oil, sunflower oil and corn oil as good cooking oils. Olive oil has a smoke point of 350 degrees F., and is quite stable when heated with a fruity flavor. Corn oil has a buttery taste. Safflower oil in mildly nutty while sunflower oil is rather bland, and soybean oil and canola oil have a mild tastes. They all smoke at 400 degrees F., or higher making them good choices for frying and are low in saturated and trans fats. Olive oil is high in the good monounsaturated oils. Pumpkin seed contains both omega-3s and 6s and contains 90 percent unsaturated fats making it a very healthy cooking oil but it has a comparatively low smoke point.

Fruit-Based Oils

Grapeseed and coconut oil have a nutty taste, while black currant oil is mild with no bitter aftertaste.Grapeseed oil boasts of many health benefits, including being high in polyunsaturated fats, omega-6 essential fatty acids, vitamin E and antioxidants. Coconut oil rates significantly lower on the health scale because it contains high amounts of saturated fats. Black currant oil is rich in both omega-3s and 6s. Its low smoke point makes it very fragile and the Foundation for Alternative and Integrative Medicine recommends using it as a dressing rather than heating it.

Nut Oils

Predictably, the nut oils have a nutty flavor. Peanut oil, often used in stir-fry and deep-frying, contains monounsaturated fats and omega-6s and smokes at 450 degrees F. The monounsaturated fats and 495 degrees F., smoke point of almond oil make it a good choice for frying. Walnut oil is full of polyunsaturated fats and omega-3s and works well for baking and saut ing, with a smoke point of 400 degrees F. Hazelnut oil is rich in omega-9s and monounsaturated fats. It smokes at 430 degrees F., and is useful in salad dressings, marinades and baked goods.

Healthiest Oils

dLife says the healthiest oils for the diabetic diet are walnut oil, flaxseed oil, canola oil, olive oil, peanut oil, almond oil, avocado oil, safflower oil, sunflower oil and grapeseed oil. AskDrSears.com adds soybean and pumpkin seed oil to the list..

Tags: smoke point, monounsaturated fats, both omega-3s, cooking oils, essential fatty, essential fatty acids, fatty acids

Win A Pie Eating Contest

Pie-eating contests go hand-in-hand with summer festivals celebrating fun and food. Though many contests winners may boast secret tactics that helped them take first prize, there are some tips that can help you get closer to the crown when hoping to win a pie eating contest.

Instructions

1. Go in on an empty stomach. Start the contest off right with a big appetite, and lots of room to store all the pie you'll be consuming. Hunger may help motivate you and increase the speed at which you can eat the pies, and leaving plenty of room in your stomach may help you squeeze in that extra few required to claim first prize.

2. Keep your plate secured to the table. If rules permit, attach your pie-eating plate to the table using velcro or other adhesive. Pie-eating contests are messy, and precious seconds can be lost when a slippery plate gets away from you.

3. Tie your hands behind your back. It's easy to get disqualified in the midst of the action, bringing your hands forward instinctively. This can be the end of the contest for you, so make it easier on yourself not to break that rule. Keeping them tied will be a sure way not to make a mistake when it comes to using your hands. Feeling them securely tied may also make it easier for you to focus on the challenge of eating without them.

4. Stick your face right down into the pie as soon as the contest begins. You have to get down and dirty to win! Stick out your tongue and use it to pull the pieces of the pie into your mouth. Repeat this method as you begin to clean each pie plate.

5. Continue eating the pie by turning your head side-to-side, rather than pulling your head away and going back and forth into the pie plate. Eat as much as you can, remembering to breathe, chew and swallow!

6. Eat as much crust as you can after clearing out the inner contents of each pie pan. Judges will look to see that as much of the pie was eaten as possible. Even if there are some remnants left in your pie tin, it will look more eaten with pieces of crust missing.

Tags: your hands, first prize, make easier, Pie-eating contests, Stick your, there some, will look

Election Party Food Ideas

Election Day is a day to celebrate.

The second most patriotic day on the calendar is Election Day. It is a day when most of us choose to exercise our rights, a time to participate in one of the most revered traditions in our nation's history. If you are planning a get-together in honor of this extraordinary privilege that we as Americans have, make sure to serve the right food. Election-themed food can be sarcastic or serious and tailored to your guests tastes. However, it should always be good to eat.

Election Day Drinks

The drink selection can be as easy as a blue fruit juice or a fruit punch for a party with children to a more specialized drink for adult fun. You can combine flavored drink mixes with a carbonated soda instead of water for a distinctive "Election Elixir" and make it the theme drink. If you are on the all-American theme, consider a lemonade and then maybe a spiked version for adults. Whatever drinks you choose, they should blend well with the food and not look out of place.

Election Day Food

Bring back thoughts of long summer days with a good old-fashioned cook out. Serve hot dogs and hamburgers with chili, coleslaw, potato salad and chips. It is a simple menu that guests can adapt to their own tastes and does not cause you to be in the kitchen for the whole party. If you are partial to a specific political party, make things from that candidate's home state or make their favorite foods. Even ordinary foods can have election themed names, such as campaign trail mix and "right" wings.

Election Day Deserts

A regular sheet cake can be turned into an American flag with remarkably little time and effort. Simply ice a sheet cake with white icing and blue icing to make a square in the upper left corner. With red icing, make lines and use white icing or candies for the stars. It does not have to be perfect, but it should demonstrate respect to the flag. Some other ideas could be cupcakes with white icing and blue and red sprinkles; red, blue and clear gelatin squares; star-shaped cookies with red, white and blue icing; cherry pie or blueberry cobbler. Also, everyone knows there is nothing more American than apple pie.

Tags: white icing, with white, blue icing, icing blue, icing make, sheet cake

Lose Weight By Eating Fish & Chicken

Eating chicken is an excellent way to lose weight.

Cutting fatty foods and other high-calorie junk food from your diet and eating healthy options such as fish and chicken instead is an excellent way to lose weight. Fish and chicken are not only low in fat, but they also contain a lot of protein, which is important for muscle building. By eating fish and chicken, you are consuming less fat, which means your body will store less fat, too. There are dozens of ways to prepare fish and chicken, so you will never get bored of eating the same type of food.

Instructions

1. Remove all skin from the chicken if you want to prepare wings, thighs or a whole chicken. Most fat is stored under the skin.

2. Eat salmon, tuna and sardines, which are low-fat fish types at least three times a week Choose fish that have been farmed using environmentally methods. Avoid fish that are on the endangered species list. You can find the necessary information on the fish packaging.

3. Prepare the chicken or fish with low-fat dressings and serve it with sides like rice and boiled potatoes instead of fries.

4. Steam cook the fish and chicken. Never deep-fry or use lard or other types of animal fat for cooking.

5. Eat five times a day and limit your food portions. A healthy portion of chicken is half a chicken breast, a chicken leg and thigh with the skin removed, or 3/4 cup of flaked fish. Do not eat snacks between meals.

Tags: fish chicken, excellent lose, excellent lose weight, fish that

Choose A Pinot Noir

Pinot Noir may not as popular as Cabernet or Merlot, but it is gaining in popularity. If you like red wine, it deserves your attention. Choosing the right Pinot Noir does not involve learning taste hints of vanilla or bits of cocoa--it is more simple than that. Follow these steps to learn more.

Instructions

1. Recognize how Pinot Noir is supposed to taste. It is supposed to be lighter in flavor and color and a bit less bold than a Cabernet Sauvignon. This is what is meant when it is described as "softer" than a Cabernet.

2. Understand "Old Style" Pinot Noir. When Pinot Noir is produced in the "Old Style" method, it results in a lighter-bodied wine with little hints of fruit.

3. Understand "New Style" Pinot Noir. When this wine is produced in the "New Style" method, it is often described as more full-bodied with distinct flavors of fruit.

4. Learn about the grape in order to understand the price. Pinot Noir grapes are notoriously difficult to grow. As a result, fewer bottles are produced and prices will be slightly higher than a Cabernet or Merlot.

5. Learn about the regions. Because the Pinot Noir grape is like a temperamental child and needs constant attention and nurturing to grow, where these grapes are grown is important.

6. Understand why growing regions are important. Regions are important because this grape will not produce the right flavor if it is not grown in the proper region, resulting in a poor-tasting Pinot Noir.

7. Choose the Pinot Noir that best suits your tastes. A Pinot Noir that tastes good to wine experts may not taste as good to you. Make your choices based on your preferences.

Tags: Pinot Noir, than Cabernet, Cabernet Merlot, Choose Pinot, Choose Pinot Noir

Make Quick Tasty Meals

Working and non-working moms alike strive to make quick tasty meals that never fail to please. While most cooks add flavor to foods through long, slow simmering, making quick tasty meals challenges you to find other ways of infusing flavor. Not only do quick tasty meals get dinner on the table in under 30 minutes, these recipes are usually much easier to prepare than standard ones.

Instructions

1. Collect pasta recipes. Many quick sauces for pasta cook in the time it takes for the pasta water to boil. For example, simmer garlic in olive oil for 30 seconds before stirring in fresh spinach and stir-frying for two additional minutes to prepare a tasty sauce for pasta.

2. Use spices and herbs at two stages during cooking of quick tasty meals. In the first stage, add the spice and herb while the food cooks. In the second stage, add a final blast of spice and herb at the end of cooking to provide extra taste. Flavorful spices are oregano, cumin, rosemary and thyme. Flavor herbs are parsley, basil, cilantro, mint and dill.

3. Keep your pantry and freezer stocked with ingredients used in most quick tasty meal recipes. Those ingredients include canned broth, canned beans, canned tomatoes, jarred chopped garlic, frozen chopped onions and mixed vegetables and instant rice and pasta mixes. Make a quick tasty soup by first cooking the frozen onions in oil and then adding jarred garlic, canned tomatoes, canned beans, mixed vegetables and instant rice.

4. Purchase thinly sliced, recipe-ready meats, chicken and fish fillets. These handy items go from the package into the pan without any advance preparation work.

5. Choose tender cuts of meat, such as the filet or the round, that don't need long cooking to tenderize them.

Tags: quick tasty, quick tasty meals, tasty meals, canned beans, canned tomatoes, instant rice, mixed vegetables

Pit Cherries

Cherries are scrumptious. They are sweet and juicy, but the pits can make it difficult to enjoy a lot of them at once. Spitting out the pits is one option, but there are other ways to get the pits out-especially if you need a lot for baking. Read on to learn pit cherries.

Instructions

Using a Knife

1. Wash the cherries.

2. Remove any stems.

3. Use the small knife to cut the cherry in half.

4. Pull the pit out with your fingers.

Using a Cherry Pitter

5. Wash the cherries.

6. Remove any stems.

7. Hold the pitter in your hand so the disc-like portion is on the bottom, with the spike on the top.

8. Place the cherry on the disc-like portion.

9. Squeeze the pitter so the spike goes through the cherry. The spike forces the pit out.

10. Make sure the pit comes out.

Using Martha Stewart's Method

11. Get a clean, metal paper clip.

12. Unfold the paper clip so that it looks like an "S."

13. Wash the cherries.

14. Insert the curve of the paper clip through the top of the cherry. Which side of the paper clip you use, the larger or smaller half of the "S," depends on the size of the cherry and the size of the paper clip. It may take a few tries to figure out what works best for you.

15. Twist or wiggle the paper clip to loosen the pit.

16. Pull the pit out. The stem comes out too.

Tags: paper clip, Wash cherries, cherries Remove, cherries Remove stems, disc-like portion

History Of Muenster Cheese

Muenster is a cheese that is most commonly produced in France. There are different kinds of muenster cheese and each one is made in different ways. It is primarily a mild, white cheese with a rind that can be eaten, but is often cut off. Muenster cheese can be purchased in supermarkets and specialty varieties can be ordered online.

History

Muenster cheese was made by Benedictine monks that had migrated to France. They were located in the Alsace region of France and were vegetarians that often made dairy products to feed the group. Muenster cheese was one of the products that they made. It was created to save milk and feed the people. The name "muenster" comes from the word monastery. This group of monks established several monasteries across Europe. Today farmers still use the traditional ways to make the cheese.

Description

Muenster cheese is semi-firm in texture. It is often soft and the yellow color inside is covered by a red or orange rind. The smell of the cheese is mild when it's first made, but becomes stronger as it ages. Muenster cheese is made in Germany, France and the United States. It is 45 percent fat and has 105 calories in a 1-oz. serving. Authentic French muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France.

Making Muenster

Muenster cheese is known as a washed cheese because the rind is washed occasionally when the cheese is made. It is made by pressing curd into special cheese molds. Whey is then drained from the molds. It is rubbed by hand with rock salt and water to develop the rind. The cheese is aged outside for 1 week to develop the rind, and is then brought indoors and put with other aged Muenster cheese. Every other day the cheese is washed or brushed with a salt solution and color. It is aged for 2 months or longer to develop its signature flavor.

Types

North American muenster is supple, moist and pale inside. It is made using whole cow's milk. French muenster is considered by the most authentic. It is made from both pasteurized and unpasteurized milk. Blocks of French muenster often range in size form 4 ounces to 3 pounds and it is often served with caraway seeds or cumin. The German version is pale, very white and ripened for 4 to 5 weeks. It is sold in 24-oz. rounds. Muenster Lisbeth is made in the Alsace part of France. It is a protected origin designation cheese that only can be made by dairies or certain companies in the region.

Taste

Muenster tastes like a cross between American white cheese and sharp jack cheese. It is often served as an appetizer. It is used in grilled cheese sandwiches, and is melted on hamburgers because it melts easily over low heat, but not as quickly as cheddar. There are also reduced fat varieties of muenster cheese. The cheese is best served at room temperature and goes well with rye bread. Muenster is often served with red or white wine, and beer.

Tags: cheese made, French muenster, Muenster cheese, often served, cheese that, develop rind, History Muenster

Make Taco Salad Shell

Taco salads are usually a fixture in restaurants, but by using a little bit of creativity, you can make them at home with ease. These taco salad shells are much healthier than the ones you'll find in restaurants; they're baked instead of fried, but just as delicious.

Instructions

1. Preheat your oven to between 425 and 450 degrees F. Turn the bowl upside down and mold a large piece of aluminum foil around the bowl to make the taco salad shell shape.

2. Remove the aluminum foil and place it in a baking dish, with the round side facing up. At this point, feel free to continue to shape the foil if you like. The shape of the foil will determine the shape of your taco salad shell.

3. Place 1/4 cup of warm water in a bowl. Add 1/8 cup of oil. Feel free to use olive oil, vegetable oil or canola oil.

4. Dip the flour tortilla in the bowl with the oil and water, and then remove it quickly. Allow the excess liquid to drip from the tortilla.

5. Place the tortilla over the foil dome in the baking dish. Bake it for 5 to 6 minutes, or until it is golden-brown.

6. Repeat the process for each taco salad shell. If you have enough baking dishes, you can bake multiple shells at the same time.

Tags: salad shell, taco salad, aluminum foil, baking dish, shape foil

Kosher Restaurants In Norwalk Connecticut

Norwalk, Connecticut, offers many kosher restaurants.

Dining in the Norwalk, Connecticut, area offers many options for travelers who keep kosher. Norwalk is about 45 miles from New York City, in Fairfield County, which has more than 30 miles of shoreline, according to VisitFairfieldCounty.com. Norwalk is home to the Maritime Aquarium, featuring sharks, seals, otter, and turtles, as well as the Lockwood-Mathews Mansion Museum, a National Historic Landmark open for tours.

Claire's Corner Copia

Eat at Claire's Corner Copia if you're looking for a kosher restaurant that features organic, gluten-free and vegan meals. Claire's Corner Copia is located in New Haven, Connecticut, about 30 miles from Norwalk. It was rated one of the top 10 heart-healthy restaurants in the U.S. by msn.com. Some of the menu items include huevos rancheros, quiche, fruit smoothies, omelettes, quesadillas, homemade pizza, bagel sandwiches, and burritos. Claire's Corner Copia serves breakfast, lunch and dinner, and some breakfast items are available all day. They also offer catering of cakes, cookies, and other bakery items for special events.

Claire's Corner Copia

1000 Chapel Street

New Haven, CT 06850

(203) 562-3888

clairescornercopia.com

Ahimsa Vegetarian and Kosher Restaurant

Eat at Ahimsa Vegetarian and Kosher Restaurant if you are looking for vegan, raw, and gluten-free menu choices. Ahimsa is located in New Haven, Connecticut, about 30 miles from Norwalk, and offers a tapas bar in addition to its restaurant. Some of the raw menu options include beet ravioli and eggplant manicotti, and the vegan options include grilled vegetable satay, and vegetarian paella. Desserts include a raw-made chocolate pudding and apple pie. There is a large selection of beer, wine, cocktails, sake, coffee and tea.

Ahimsa Vegetarian and Kosher Restaurant

1227 Chapel Street

New Haven, CT 06850

(203) 786-4774

ahimsainc.com

Zan's Kosher Deli and Catering

Try a meal at Zan's Kosher Deli and Catering if you are looking for traditional kosher delicatessen favorites. Zan's is located in Lake Grove, New York, about 75 miles from Norwalk. It offers menu items including homemade matzo ball soup, potato pancakes, noodle pudding, tuna and egg salads, Hungarian goulash, and a variety of sandwiches. Zan's has extensive catering selections, including barbecue packages for large groups, and sandwich platters for special events and gatherings. Zan's does not have in-house seating, so all meals ordered are for take-out.

Zan's Kosher Deli and Catering

135 Alexander Avenue

Lake Grove, NY 11755

(631) 979-8770

zansdeli.com

Tags: Claire Corner, Claire Corner Copia, Corner Copia, about miles, about miles from, miles from, Ahimsa Vegetarian

Hull And Shell Almonds

Properly dried almonds have a firm texture and snap in half when bent.

Almonds fall off the tree once they ripen and dry completely, but late season rain can ruin the nut meat. Harvest almonds once their green hulls begin to split to prevent rain damage. Shaking the tree dislodges most of the nuts, but you may need a ladder to pick the stubborn ones that refuse to fall. You can also dislodge clusters of ripe almonds by knocking them with a stick or rake. Only harvest the nuts with split hulls since those with sealed hulls haven't yet finished developing.

Instructions

1. Peel the hull off the almond with your fingers. The hulls of fully ripened split open on their own so they peel off easily.

2. Spread the almonds in a single layer on a drying screen after the hull removal. Set the screen in a warm, well-ventilated area.

3. Cover the almonds with a layer of cheesecloth. The cheesecloth allows air to circulate around the drying almonds while preventing birds and pests from stealing the nuts.

4. Stir the almonds two to three times a day to help them dry evenly. Replace the cheesecloth after each stirring. Almonds take two to three days to dry completely. The nuts rattle in the shell once dried.

5. Position a fully dried almond in the nutcracker so the nutcracker arms are in contact with the sides of the almond and the seam on the shell is visible between the two arms. Squeeze the nutcracker arms together with firm pressure, cracking the shell open along the seam.

6. Remove the almond from the nutcracker. Pry apart the two shell halves and remove the almond from inside.

Tags: almond from, nutcracker arms