Hot soup can burn your tongue in more ways than one.
A hot bowl of homemade soup can be restorative when you feel under the weather and warming on a chilly evening. But sometimes, the soup can be a little too warming and spicy ingredients overpower the flavor of the dish. If you've got a stockpot of simmering soup that's just a smidge too spicy for you to enjoy, there are a few ways you can attempt to cool down the heat of the dish.
Instructions
1. Remove any spicy ingredients with a slotted spoon. By removing any chunks of hot peppers or their seeds that may still be floating in the broth, you can keep the soup from getting hotter, and remove large bits that would cause intense heat when bitten into.
2. Double the batch. Thin out the too spicy soup by doubling the recipe, omitting any spicy ingredients.
3. Drain the excess broth from the soup prior to serving. This will transform even a thin soup into a chunkier stew, and eliminate much of the spice from the broth.
4. Add ingredients than can balance out spice. A dollop of yogurt or sour cream can soothe the burn of a hot soup, as can added chunks of diced potato.
Most die-hard coffee drinkers have that one special mug they use 99 percent of the time. For reasons perhaps only they know, that special mug is a constant companion that helps to serve all of their coffee needs. If you are still on that all important search for "the one." Here are some tips on buy a personal coffee mug.
Instructions
1. Take size into consideration right off the bat. If you're a coffee junkie, it won't do well to buy a mug that you'll have to refill every ten minutes. Look for a mug that's going to hold a lot of coffee.
2. Make sure that the mug you choose is nice and durable. If this mug becomes your personal favorite, you're going to want it to stand the test of time. It should be able to survive years of washing and use.
3. Look for a wash instruction sticker at the bottom of the coffee mug. People who rely mostly on their dishwashers won't want to buy a mug that is not dishwasher safe.
4. Look for a design or color scheme that you feel best represents you personally. A favorite movie or TV show, the emblem of a favorite sports team, even a symbol from an old school are all excellent choices.
5. Think about buying yourself a backup if you find a coffee mug you really like. Even the most careful person can have accidents once in a while. Backups are an especially good idea if you find the mug at a place you're not likely to visit again soon.
It may sound completely ridiculous at first, but sugarcane juice is actually good for you. Though it is comprised purely of sugar, it is comprised of the right sugar; that is unrefined sugar. The juice is most widely consumed in Brazil, India and South East Asia, though today some 200 countries cultivate the crop. Sugarcane juice has a profound presence in the cultures and gastronomic histories of these regions; a primary indication that there must be something more than a sweet taste to this beverage that has kept it in the diet of variant cultures for so long.
What is Sugarcane Juice
Sugarcane is a field crop, and to many unaware of its identity, its appearance is remarkably that of tall field grass. It is a grass, though upon closer examination of the sugarcane stalk, it appears more in common with that of bamboo: thick and tough. The difference, however, from bamboo is that it contains---you guessed it---sugar. Though not the white powdery substance as we know it, but rather raw sugar. Juice can can be extracted from the stalk by sucking or chewing on an exposed end, though for quantity extraction, the cane must be pressed through a machine; an industrial juicer if you will.
Refined Versus Raw Sugar
Sugarcane juice is sugar in its basic form: raw. Raw sugar is naturally good for the body, as it contains nutrients and minerals. These are visible by natural brown tint and notably larger size of the crystal. Refined sugar has been stripped of the nutrients and minerals, therefore a process similar to the "bleaching" process of wheat flour. Refined sugar is pure carbohydrate and contains no other nutritional value, and during the refinement picks up unnatural chemicals such as phosphoric acid, sulfur dioxide and formic acid.
Health Benefits
As raw sugar contains no simple sugars, sugarcane juice has a relatively low glycemic index (the effect a carbohydrate has on blood glucose levels), which keeps the body's metabolism healthy and helps maintain a healthy body weight. Roughly one teaspoon of raw sugar contains only eleven calories. The natural minerals and vitamins found in sugarcane are exceedingly valuable. Phosphorus, calcium, iron, magnesium and potassium. Sugarcane is an alkalizing substance, and therefore is beneficial at fighting cancer. Studies have shown that it has proven an effective at fighting prostate and breast cancer cells. Furthermore, it is exceptionally beneficial for rehydration as it not only cools the body but also energizes with a high quantity of useful carbohydrates and protein. The nutrients found in sugarcane are beneficial to inner organ functioning, including the kidneys, heart, brain and sex organs.
Sugarcane and Diabetes
As it contains no simple sugars, sugarcane can be enjoyed by diabetics without worry. In diabetic and weight loss experimentation, the replacing of raw sugarcane juice for refined sugar and other sweeteners has shown positive results not only in stable glucose levels, but also in weight loss.
Suggestions
If possible, sugarcane juice is best enjoyed by sucking it from a raw stalk, or purchasing it freshly pressed from a vendor. If geographical location inhibits either, then there are a few commercial raw sugarcane juice products available, such as Raw Cane Superjuice. For an alternative flavor, sugarcane juice can be spiced up with lemon, ginger or coconut water.
Tags: Health Benefits, sugarcane juice, contains simple, contains simple sugars, found sugarcane
Some of the most flavorful foods you come across are seasoned with Creole seasonings. The traditional spices used in these seasonings cannot be beat. Try these great spices on meat, vegetables and seafood. Many great restaurants abound on former plantations in areas where Creole-influenced food is prevalent.
Instructions
1. Use traditional Creole seasoning mix on everything imaginable. The mix will include a wide variety of herbs and spices. Find them with and without salt in the mix. Never go wrong by including these spices in your chosen mix: oregano, basil, white pepper, cayenne pepper, paprika, onion and garlic powders, thyme and black pepper. Store the spices in an airtight jar.
2. Sprinkle Creole seasoning on meats to bring out their original flavors with a "wow factor." Depending on the mix, a Creole seasoning recipe could be more suitable for fish (extra lemon), meats (heavy on the pepper) or just great for shaking on the food during mealtime (salt added). The traditional, earliest seasoning mixtures shakes straight on all foods for full flavor.
3. Find yourself transported to the magical surroundings of New Orleans as you smell the lemon and pepper spices cooking on your meat and fish. You truly not beat these seasonings for flavor.
4. Add zest to all dishes when you make your own Creole butter spread. Soften a pound of butter or margarine. Add 2 cups of fresh chopped parsley. Knead with a wooden spoon and add two tablespoons of mixed Creole spices. Combine all and place into a decorative bowl. Refrigerate until serving. Use on bread and steamed vegetables.
5. Start with some small pieces of meat or chicken. Now add shrimp, tomatoes, okra and great Creole seasonings. Stir and simmer until done. Pour the thick traditional concoction over a bed of white rice and you have one of the best dishes you could ever have in traditional Creole cooking. People will think you just came back from vacation in Louisiana.
Tags: Creole seasoning, beat these, Creole seasonings, these seasonings, traditional Creole
Sweet red wine is the foundation for a classic dish of poached pears.
Though the word "sweet" doesn't mean quite the same thing in reference to wine that it does elsewhere in cooking, sweet wine is most commonly used to enrich sweet sauces or to make sauces for sweet dishes, such as those with fruit. Sweet wine, and especially sweet red wine, is also used to punch up the flavor sauces for proteins with more subtle flavors, such as fish and eggs.
Poaching Liquid for Fruit
Combine a light, sweet red wine with juice from a fruit such as pears, season with sweet spices such as cinnamon and vanilla, and heat to simmering. Add peeled whole fruits and poach for 10 minutes or until just tender. Remove the fruit and raise the heat to reduce the poaching liquid to a sauce, which you may also want to thicken with arrowroot or cornstarch. Bring both sauce and fruit to room temperature to serve them.
Sweeter Meats
Meats that pair well with fruits, such as duck breast, will also go well with sauces reduced from sweet red wine and a light meat stock. In 2007, Epicurious.com published an elaborate recipe from a spa in India in which the duck is dry-marinated in herbs and spices and smoked in Darjeeling tea and fresh cilantro, and finally topped off with a jus that starts off with savory vegetables, continues with sweet cinnamon and cardamom and finishes with fresh blueberries.
Bring Richness to Other Sweets
Sweet foods, whether naturally sweet like fruit or made of pure sugar, can have a pretty thin taste. You can make a rich caramel sauce for berries by melting sugar, thinning it with sweet red wine and simmering out most of the wine's water content. Glaze brownies with a sauce made of sweet red wine, cocoa and butter.
Enrich a Savory Sauce for a Subtle Protein
Oeufs en meurette---eggs poached in a red wine sauce---is one of the classics of French cuisine, according to Anne Willan in Epicurious.com. Willan recommends combining a fruity wine with stock made from veal or chicken and boiling it to poach the eggs. While the eggs rest, you further flavor the sauce with aromatic vegetables, reduce it and thicken it with butter kneaded with flour, then strain it before covering the eggs to serve them.
Tags: sweet wine, with sweet, serve them, sweet wine, thicken with, well with
Spanish cuisine is influenced by a variety of flavors and spices. Hilaire Walden, author of "The Book of Spanish Cooking" explains that olive oil, parsley, garlic, tomatoes, green peppers and onions are just a few ingredients that distinguish this cuisine from others. Introducing children to this type of food will likely be a welcome departure from traditional kid-friendly staples like macaroni and cheese or French fries.
Baderillas
These small skewers loaded with several ingredients are a common sight in Spanish tapas restaurants. Kids will appreciate choosing their own ingredients for the skewer, and the dish is simple to prepare and involves no cooking. Ingredients can include olives, cheese cubes, tomatoes, pickles and tuna chunks. Modify the ingredients according to the preferences of the kids, then place all ingredients in separate bowls.
Bilingualfun.com suggests enhancing the activity by incorporating a Spanish lesson into the cooking session. You can label each bowl with the Spanish word and ask the children to pronounce them one at a time. Once the skewers are prepared, go around the table and ask the children to state what ingredients they added in Spanish.
Guacamole
Though many associate this avocado dip with Mexican food, Michael Thompson states in the article "Holy Guacamole!" that the Spaniards enhanced this dish with spices now commonly included in guacamole, including cilantro and lime juice. Mashing two avocados, adding some lime juice, tomatoes, garlic, salt and pepper is all that is required to prepare this dish. Kids can participate in mashing the avocados, squeezing the lime and stirring all of the ingredients together. Other ingredients can be added to the guacamole, like pomegranate seeds, mango, pineapple or black beans. For dipping, use tortilla chips, apple slices, carrot sticks, cucumber slices, red peppers or tortillas.
Children also can save the pit, or seed, and make an avocado plant by placing the seed in water and watching it grow.
Burritos
Burritos incorporate a wide variety of ingredients that can be included in this tortilla wrap. Common filling includes beans, ground beef, shredded chicken, guacamole, sour cream, Spanish rice, sautéed vegetables, refried beans, salsa, shredded cheese and tomatoes. Most children enjoy the process of loading their tortilla with numerous ingredients and figuring out wrap it without the filling oozing out of the back.
With adult supervision, have children stir the Spanish rice and beans cooking on the stove. Allow them to select which vegetables get sautéed, like carrots, bell peppers and onions. Teach them roll a tortilla into a burrito once all of the desired ingredients are added.
Spanish Cookies
Spanish desserts often utilize spices native to the region, like cinnamon and nutmeg. Crushed corn flakes are also commonly added to desserts. Find a Spanish cookie recipe online or use one from the Resource section below. Assign children to certain tasks throughout the baking process: Have them grease the pan, crack the eggs, add the sugar or measure the milk. Use cactus-shaped cookie cutters and sprinkle red hots on the cookie for a spicy flair.
Gouda and white wines, such as a rieslings, pair exceptionally well together.
Gouda cheese, a soft white cheese which that originated in Holland, is now produced throughout the world. Gouda cheese offers a creamy, slightly tangy flavor created from cow's milk. White wines are ideal beverages to pair with this creamy cheese. Rieslings and sparkling wines are the ideal options to pair with Gouda, as their flavors range from dry to slightly sweet.
Instructions
1. Taste the Gouda you want to pair with the wine. Assess how tangy the cheese is, as well as the texture. A spicier cheese will require a sweeter wine, while a milder Gouda will pair better with a dry, sparkling wine.
2. Pair a tangy Gouda with a sweet wine such as a Riesling. German, Austrian and American Rieslings will pair well with the tangier, curd-flavored Gouda. This is because the wine itself has a sweet, mild flavor to balance out the cheese flavors.
3. Pair a creamier Gouda cheese with a dry sparkling wine. Champagne is a specifically French sparkling wine, with a dry, less sweet flavor. Prosecco is an Italian version of sparkling wine. American wineries also make dry, sparkling wines available at most grocery stores.
Crisp celery sticks and pimento cheese are a staple of Southern appetizer trays.
Celery sticks and pimento cheese go together in the southern United States like salt and pepper. Pimento cheese, for the uninitiated, is a cheese dip made with several shredded cheeses, mayonnaise and pimentos. This cheesy concoction is found on appetizer trays and filling sandwiches across the South. Present it with celery sticks as a treat for your own Southern celebration.
Instructions
Stuffed Celery Sticks
1. Fill the plastic bag, halfway, with pimento cheese. Twist the top of the bag closed so the cheese is squeezed into one of the bottom corners of the bag.
2. Cut a piece of parchment or wax paper into a 15 inch by 4 inch long strip. Place the parchment strip into the bottom of the loaf pan, along the length, letting the excess drape over the handles of the pan on either side. This will help you to pull the stuffed celery sticks from the pan.
3. Lay the celery sticks with the cavity facing up to completely fill the bottom of the loaf pan in a tight formation so all the sticks remain upright.
4. Cut the corner of the plastic bag off to create a piping hole for the cheese to flow through.
5. Squeeze the bag to pipe the cheese into each celery stick cavity until all of the celery has been stuffed.
6. Gently lift the two overhanging edges of the parchment paper to lift the celery sticks out of the loaf pan. Deposit the parchment paper onto a flat surface.
7. Grip each celery stick at its ends with your fingers and move the stick to a serving platter.
8. Arrange the stuffed celery sticks in concentric circles on the platter with the sticks placed like the rays of the sun. Serve extra pimento cheese in a bowl at the center of the platter, if desired.
Individual Servings
9. Fill shot glasses halfway with pimento cheese, about 2 tbsp. of cheese in each cup.
10. Stick one or two celery sticks into each shot glass, upright in the cheese.
11. Serve each guest a shot glass at a table setting or place the shot glasses on a buffet table for the guests to pick up their own individual serving of celery and pimento cheese.
There are more 40,000 different varieties of rice around the world.
Whether it's a staple part of your diet or you eat it as a side dish every once in a while, rice is a common item found in many home pantries. Consumed by more than half of the world's population daily, there are many varieties of rice commercially available. The most common in the U.S. is long-grain white rice and brown rice. While brown rice has a much shorter shelf life than white rice, both need to be stored in the same way. Freezing rice is the best way to preserve the grain for as long as possible.
Instructions
1. Place loose rice in large, zipped-top freezer bags. If you have a small box of rice, you can place the whole box in a large freezer bag and place in the freezer as is.
2. Place the freezer bags in large, plastic, airtight containers. Label which ones contain white rice and which ones containbrown rice.
3. Place the containers in the freezer. Brown rice will last in the freezer anywhere from 12 to 18 months. White rice stored in the freezer can remain good to eat indefinitely.
Tags: brown rice, freezer bags, ones contain, varieties rice, which ones, which ones contain, white rice
Raw cacao powder is made by cold pressing and grounding cacao beans.
Raw cacao powder is rich in protein and magnesium and has been shown to provide health benefits for your heart. The term "raw" in raw cacao powder symbolizes that the powder has at no point in its processing been fully cooked, thereby retaining the nutrients and anti-oxidants in the chocolate. Raw cacao powder is commonly used to bake sugar and chemical-free dark chocolate treats.
Instructions
1. Place the whole cacao beans in the cold-press machine. Set the temperature of the machine to 116 degrees Fahrenheit. Apply pressure to the beans with the press using the full pressing power of the machine. Allow the fats and oils to drip from the machine for five minutes.
2. Open the press and scoop out the remaining paste from inside with the spoon. Transfer the cacao paste to the mortar.
3. Crush the paste by using the pestle with your dominant hand. Squeeze the paste against the inside of the mortar and the blunt end of the pestle. Use a twisting motion with the edge of the pestle to ensure that the beans are being crushed effectively. Continue crushing until you have a smooth paste with no lumps.
4. Spread the paste in a thin layer on the baking sheet. Wait 24 hours for the paste to dry into raw cacao powder.
Poultry seasoning is a spice mixture to best flavor chicken, turkey and other fowl.
Poultry seasoning brings together herbs and spices which best complement chicken and turkey together in a single mixture. This seasoning is added to turkey stuffing or poultry rubs applied to the bird before cooking. If you cannot find poultry seasoning in the spice aisle in the supermarket, make your own by combining equal parts of poultry seasoning herbs.
Sage
Sage is a strong herb. A little bit goes a long way to contributing flavor.
Pungent sage brings out the savoriness in poultry. In its fresh form, sage leaves have a fuzzy texture on both sides. Fresh sage is available in the produce section of some supermarkets. Dried sage is readily found in the spice aisle. To fully release the flavor from fresh or dried sage, rub the leaves between your fingers before adding them to the poultry seasoning. Dried sage is twice as strong as fresh sage, so you will only need half as much in your poultry seasoning. If you use dried sage, use dried herbs for the rest of the ingredients and keep the poultry seasoning mix in a sealed container in your pantry for up to one month. If you use fresh sage, use the other herbs in fresh form and use the poultry seasoning immediately.
Thyme
Lemony thyme adds a slightly fruity dimension to the flavor of poultry seasoning.
Thyme has a strong, slightly lemony flavor. It cuts through the richness of dark meat and enhances the white meat of poultry. Use only the leaves from fresh thyme or look for dried thyme in a bottle in the spice aisle.
Rosemary
Rosemary sprigs are highly flavored. Reduce the amount if you find the leaves too strong.
Rosemary sprigs consist of the stem with the attached leaves. When used in its fresh format, strip the leaves from the stem to add to the poultry seasoning. Dried rosemary only includes the dried leaves of the plant. This herb has a strong, woodsy taste. This flavor enhances the mild flavor of chicken and turkey. Rub the rosemary leaves to bruise them before adding to your poultry seasoning. This will release their aromatic compounds. If you find the rosemary too strong for your taste preference, use a lower proportion of it compared to the other herbs. For instance, instead of adding the recommended equal parts of all herbs to the poultry seasoning, use half as much rosemary for a milder, pine flavor.
Marjoram
Marjoram is a close cousin to oregano, with a slightly sweeter flavor. Look for fresh marjoram in the summer when it comes into season. Dried marjoram should have an aroma like thyme. If your dried marjoram has no odor, throw it out and purchase a new supply. Fresh or dried oregano is an acceptable substitute for fresh or dried marjoram in poultry seasoning.
Ginger
Ginger has a fierce bite and a slight sweetness.
Use freshly grated or dried ginger for more than just holiday cookies. Ginger adds a peppery, pungent bite to the poultry seasoning mixture. Fresh ginger is available in grocery stores in the produce section. Dried ginger can be found on the spice aisle. Avoid using crystallized ginger for poultry seasoning. Crystallized ginger consists of pieces of ginger root cooked in a sugar syrup and coated in sugar. It is usually used as a snack or to add a sweet heat to ginger cakes and cookies.
Chili cook-offs are great for fundraisers and community get togethers.
A chili cook-off is often used as a gauge for cooks to show off their cooking skills. Often at times, a chili cook-off is used during fundraising events for local charities or athletic programs. Hosting a chili cook-off takes a fair amount of planning, coordinating and extending invitations to the public. You can scale your chili cook-off by limiting the number of entrants or having a full-blown event with unlimited entries.
Instructions
1. Choose a location large enough to hold the event. Check for availability for open dates, time and location requirements for holding such an event. Ask what insurance policy is needed to host the event. Create a newspaper advertisement and invitations announcing the event. Send the invitations to any chili teams you may be aware of. You should send the invites out at least six weeks in advance so that the teams coming have time to prepare.
2. Establish the rules of the event. You may opt to have two categories: 1) On-site cooked and prepared chili, 2) or pre-cooked and finished dish. The most logical is to have them all cook on-site to keep the event interesting. Having live cooking during the event is guaranteed to have the public's interest in watching how the entire process is played out. Decide how many cooks can be in a booth, the time limit for the event, entry fee, how many categories there will be and the amount of prize money up for grabs.
3. Set up the cooking stations where all of the teams will set up camp. Assign each team a booth number and give them a list of the rules. Assign each booth a cook-off volunteer to monitor that no illegal activity takes place. Have the volunteers keep watch on the amount of time the teams have remaining to turn in their dishes and direct them to the judges tables.
4. Create an area so that samples of the chili can be tasted. You may want to offer other items such as beverages, chips, candy and other chili products for sale. You should have a station for the traditional extras most people love to put on chili, items such as cheese, onions, sour cream, peppers, hot sauce, crackers and cornbread. You may want to have some cold desserts to cool down the spicy flavors. You could also sell merchandise for the event such as hats, t-shirts, key chains to help raise money for the event or charity.
5. Choose the people who will judge the contest. Instruct each judge on what to look for in each category established for the event. Determine the top prize positions in each category.
6. Announce the winners of the prizes for each category you have created. You should award a trophy and a check to the top 5 positions, then name an award for the best Overall Dish in categories such as Best Spicy Chili, Best Vegan Chili, Best Beanless and perhaps Best Presentation.
Tags: chili cook-off, each category, Assign each, Chili Best, items such
Healthy meals for men work best if they also filling, satisfying, tasty and easy to prepare--not so different at all from meals that are good for everyone. Heavy, carbohydrate- and calorie-laden foods are tempting when alternatives are not readily known or available. Keeping ingredients for low-calorie meals on hand helps ensure that a healthy lunch or dinner can be thrown together on a moment's notice.
Grilled Protein Salad
Men love to grill. The lure of the open flames and smoky taste infused by the embers just add to the appeal. Grilled meats, fish and vegetables to use in a hearty dinner as an entree salad is a way to incorporate more lean proteins and vegetables.
Salad base - mixed greens, carrots, tomatoes
Protein - grilled chicken breast or fish seasoned with lemon pepper
Grilled vegetables - grilled along with the protein; use hearty varieties such as onions, pepper, eggplant and squash
Top the cold salad with the grilled items and finish with a light dressing if necessary.
Roasted Lean Beef with Vegetables
Lean beef, such as trimmed cuts of London broil, can be made healthy by relying on spices and seasonings to add flavor. One meal option is to place a London broil in a large pan, and surround the meat with cut vegetables such as eggplant, onions, carrots, green bell peppers and celery. Add one cup of water to prevent burning and season the top of the meat with spices such as coarse salt, tri-colored peppercorns, garlic and rosemary. Cover the dish with foil and roast at 350 degrees until the meat is prepared to your liking. Avoid high-calorie potatoes by using those other hearty and filling vegetables.
Pasta Dishes
Pasta is typically known as being a high-calorie meal. Substituting whole-wheat pasta in lieu of traditional varieties can help lower the calorie count of the meal. To make a healthy meal using whole-grain pasta, cook the pasta according to package directions and drain. Make a light sauce for the pasta by sauteing over low heat one-quarter stick of butter with freshly minced garlic and shallots. Toss the pasta in the sauce and top with Italian seasonings such as oregano, basil, fennel and salt.
Blend a variety of spices to create meat rubs that fit your personal taste.
Pork rub spices are combinations of dry ingredients rubbed into raw meat prior to cooking. The spices flavor the pork as it cooks. Pork rub spices can range from mild to spicy, depending on your tastes. Commercial pork rubs can be purchased at your local meat market or grocery store, or you can create your own using the spices of your choice. Add this to my Recipe Box.
Chili Powder
A favorite spice of Mexico and South America, chili powder is a blend of dried and ground green, red and/or cayenne chili peppers. Many blends of chili powder also include a touch of paprika, garlic, oregano and cumin. Chili powder is used as a base for many pork rubs, and offers a kick of hot spice. Chili powder can be used alone to create a spicy Tex-Mex carnita flavor, or combined with sweet spices or citrus for a milder flavor.
Paprika
While paprika is often used in conjunction with other pork rub spices, it has an interesting and distinct flavor on its own. Paprika is made primarily from dried ground pods of a mild pepper known as capsicum, with other varieties made from dried ground sweet bell pepper and mild chili peppers. There are a variety of classes of paprika that range from mild to hot, which allows chefs leeway in incorporating this ingredient into tasty pork rubs. Mild paprika is a good choice for a pork rub if you like a bit of tangy spiciness, without the heat that chili powder packs.
Cumin
Cumin is a dried, ground seed from the parsley family. Also known as comino, cumin has a rich smell and a lightly bitter, warm taste. Cumin is a common ingredient in many Southwestern-style barbecue recipes and adds a complementary flavor to pork rubs, particularly when combined with chili powders. The slight bitter taste balances the spiciness of other traditional pork rub ingredients, such as chili powder.
Thyme
An aromatic spice from the mint family, thyme has a slightly woody flavor that complements and cuts the spiciness of chili powders when used in a pork rub. A variation of thyme that carries a citrus flavor is lemon thyme. Thyme is most often used in conjunction with other chili pepper-based spices, and enhances the flavor of wood-smoked pork with its woody undertones.
Garlic powder
Garlic powder is created by crushing dried garlic bulbs. This versatile spice adds a little extra kick to pork rubs with its strong onion-like flavor. Garlic enhances the flavor of pork by seeping into the pork juices as it cooks. Keep in mind that garlic tends to mellow in flavor the longer it is cooked.
Onion Salt
Onion salt is essentially table salt enhanced with onion flavoring, which adds a tangy flavor to pork rubs. Onion salt also brings out the natural flavor of pork. If you use onion salt in your pork rub, remember to decrease the amount of other salts added during the cooking process.
Brown Sugar
Though not technically a spice, brown sugar adds a touch of sweetness to pork rubs when combined with other garlic and chili-based spices. The sugar itself caramelizes during the cooking process, enhancing the flavor and creating a brown sugar crust on the meat.
Tags: pork rubs, flavor pork, dried ground, with other, combined with
Sunflowers produce nutritious seeds perfect for grinding into butter.
Seed butters can be spread onto toast, biscuits and sandwiches to add flavor and nutritional value. Sunflower seeds are packed with vitamin E, protein, healthy fats, iron, zinc and phytochemicals. Like peanuts, sunflower seeds can easily be ground into a smooth paste for spreading and mixing into your favorite foods. Sunflower butter makes an ideal alternative for those allergic to peanut or other nut butters.
Instructions
1. Pour your sunflower seeds into the pitcher of a food processor. Secure the lid, and pulse the seeds on low speed until you have achieved a rough, crunchy paste.
2. Open the food processor lid and add in the oil. This helps to smooth out the paste and make it easier for spreading.
3. Add a pinch of salt to the paste.
4. Replace the lid and pulse on low speed. You want to maintain some texture in the sunflower butter, so avoid blending on high speed.
5. Taste the butter. Add more salt, if desired. Place the butter into a jar, and store in the fridge.
Steakhouse steak rub adds flavor and tenderness to the meat.
Making your own steak rub allows you to personalize the seasonings to fit your own taste preferences. Start with recommended blends, then add or subtract ingredients until you find the flavor combination that you prefer. The salt opens up the structure of the meat and allows the flavors to penetrate the surface.
Instructions
1. Mix together the salt, pepper and garlic powder. This basic mixture is the basis for most seasoning rubs. Some rubs also add brown sugar for caramelization.
2. Add seasonings according to your preferences. Try a mixture of 1 tbsp. onion powder, 1 tsp. crushed red pepper, 1 tsp. dried thyme, 1 tsp. dried rosemary and 1 tsp. dried ground fennel. Another favorite seasoning mixture includes 2 tbsp. paprika, 1 tbsp. granulated onion, 1 tbsp. crushed coriander, 1 tbsp. dill weed and 1 tbsp crushed red pepper. For a spicy steak rub, add 1 tbsp. chili powder, 1 tsp. ground cumin and 1/2 tsp. ground red pepper.
3. Mix the steak rub thoroughly and store in a clean dry jar.
4. Apply the steak rub evenly across the surface of the meat. Rub the meat briefly to help the seasoning adhere and penetrate the surface of the meat.
5. Place the meat aside to rest for 10 minutes or more before grilling. For longer marinating times, place the meat in the refrigerator for up to 24 hours.
If you are looking for an easy appetizer to serve at your next party, consider making deviled eggs. Deviled eggs can easily be made in large quantities and are well-liked by most people. You can make deviled eggs through a variety of ways, but one of the easiest recipes calls for making them with vinegar.
Instructions
1. Place one dozen eggs in a pot of water. This will make you 24 deviled eggs.
2. Heat the pot of eggs to a boil. Once the pot starts boiling, wait 12 to 15 minutes and remove the eggs from the stove.
3. Cool the eggs off and remove their shells.
4. Cut the eggs in half so they are longer than they are wide. Place the yolks in a mixing bowl and the whites on a serving tray.
5. Add 1/2 cup of mayo, 2 tsp. of mustard, 2 tsp. of vinegar, 1/8 tsp. of salt and 1/4 tsp. of pepper to the egg yolks in the mixing bowl.
6. Mix the ingredients in the mixing bowl with a mixer until they are smooth and without lumps.
7. Spoon the yolk mixture in to the egg whites.
8. Top with sprinkles of paprika. The paprika should only be enough to add some color to the eggs.
Tags: deviled eggs, mixing bowl, Deviled eggs, make deviled, make deviled eggs, yolks mixing
Use alternative methods to create reduced-sugar jams.
Capture the goodness of your garden or local farmers market with a homemade jam that brings to mind the joys of summer and fall. While delicious, traditional jams and jellies present diabetics and the health-conscious with a challenge: creating a reduced-sugar jam that still maintains the consistency of a normal spread without spoiling. Several options provide an antidote for watery results, but each recipe includes extra or modified ingredients to prevent spoiling. Sugarless jams made with gelatin or pectin must be refrigerated and used within four weeks. Adding fruit pulp and eliminating the pectin allows for the traditional canning method and room temperature storage.
Instructions
Modified Pectin
1. Clean a quart of soft fruit and peel if necessary. Crush the fruit in a saucepan using a fork or masher.
2. Add 3 to 4 tbsp. of liquid artificial sweetener and 1 tbsp. of lemon juice along with one package of modified pectin marked "light" or "no sugar needed." Insert a few drops of food coloring if desired.
3. Bring the fruit mixture to a boil over medium heat. Continue to boil for 1 minute while stirring constantly. Move the pan from the direct heat and keep stirring for 2 more minutes. Ladle the jam into freezer containers and freeze. After thawing, refrigerate the jam and use within one month.
Fruit Pulp
4. Scrub 4 to 6 pounds of soft fruit such as plums, peaches, apricots or nectarines. Dry the fruit and remove the skin and seeds or pits. Crush the flesh of the fruit into a coarse mixture using a fork or masher. Do not use a blender or food processor, which causes the fruit to be pureed rather than crushed.
5. Heat the fruit pulp slowly over the stovetop, stirring constantly. Spoon the mixture into a jelly bag and let it drain for 15 minutes. Set aside the juice for another recipe, and put 4 cups of the drained pulp back into a clean saucepan. Add 2 cups of another drained crushed soft fruit and ¼ cup of a liquid. Add artificial sugar to taste.
6. Heat the mixture over medium heat for 10 to 15 minutes, stirring occasionally. Ladle the jam through a funnel into your sterilized jars, leaving ¼-inch of space at the top. Attach the lids securely and boil half-pints for 15 minutes and pints for 20 minutes.
Tags: soft fruit, fork masher, fruit pulp, liquid artificial, medium heat
Middle Eastern Basbousa is a dessert traditionally served in Middle Eastern countries, primarily Egypt. Sugar syrup drizzled over the top makes it a unique dessert for any occasion, but Middle Eastern Basbousa is traditionally served with tea or coffee.
Instructions
Middle Eastern Basbousa
1. Pre-heat the oven to 350 degrees F.
2. Melt the butter or margarine in a small saucepan or in the microwave oven, and let it cool until it reaches room temperature.
3. Combine the buttermilk and the sugar in a large mixing bowl. Mix the semolina, baking soda, baking powder and vanilla in a separate bowl. Stir the dry ingredients into the buttermilk mixture, and stir in the melted butter.
4. Oil a baking pan or spray it with non-stick spray, and pour the mixture into the pan. Bake it for 25 to 30 minutes.
5. Remove the Basbousa from the oven and allow it to sit for 20 minutes.
6. Bake the Basbousa for an additional 30 minutes, and pour syrup over the warm Basbousa just before serving.
Sugar Syrup for Basbousa
7. Combine the water, sugar and lemon juice in a small saucepan.
8. Heat the syrup on medium heat until it comes to a boil.
9. Reduce the heat and simmer the sugar syrup for about 20 minutes. Let the syrup cool slightly before pouring it on the Basbousa, because as it cools, the syrup will thicken.
Tags: Middle Eastern, Eastern Basbousa, Middle Eastern Basbousa, small saucepan, traditionally served
Yogurt sauce is common in Greek and Middle Eastern cuisine, often as a no-cook cold sauce such as the tzatziki that dresses gyro and falafel sandwiches. The thick yogurt base can be substituted with thickened coconut milk -- a "milk" made from the flesh of the coconut, not the watery liquid inside ripe coconuts -- for those who don't eat dairy. Bear in mind that coconut milk is not a low-fat substitute for yogurt; it is high in saturated fat.
Instructions
1. Pour the coconut milk or cream into a bowl. Stir in rice flour, one teaspoon at a time, until it thickens to the consistency of yogurt. Add one to two tablespoons of lemon juice for tartness.
2. Line a sieve with a coffee filter and place it over a bowl. Pour the thickened coconut milk into the lined sieve and let it sit for about two hours in the refrigerator until very firm, like Greek yogurt.
3. Drain the seeded, skinned and pureed cucumber in another filter-lined sieve for two hours while the coconut drains.
4. Combine the drained coconut yogurt and cucumber in a bowl. Stir in chopped garlic, kosher salt, and pepper and mint, dill or oregano to taste.
Fannie Farmer's fried onion recipe appeared in 1908 in the Fort Wayne, Indiana Sentinel. Farmer did not claim to have invented the recipe, documents Barry Popik, editor of the Oxford Companion to American Food and Drink. Variations on her simple recipe have graced tables and filled snack machines around the world. Whether dipped in beer batter or buttermilk and coated in flour, cornmeal or teff, fried onion rings are an indulgence.
Instructions
1. Cut off each end off the onions and remove the first layer of skin. Cut each onion into slices 1/4 inch to 1/2 inch thick. Separate the rings into a bowl. Cover with 2 cups buttermilk and 1 cup beer, and soak overnight.
2. Heat sunflower or canola oil to 450 degrees F in a 6-qt. stockpot; measure the temperature using your deep fry thermometer.
3. Mix the cornmeal, flour, spices and salt together on a large, flat platter or baking sheet. Dredge each onion ring in flour on both sides.
4. Drop onion rings into the hot oil one at a time. Overcrowding the oil will make your onions mushy.
5. Turn each ring over once, with a slotted metal spoon or wire dip strainer/ladle, once it puffs and rises to the top of the pot. Remove onions from the oil and drain on paper towels. Serve alone as an appetizer, or top burgers with two to three onion rings and a teaspoon of barbecue sauce.
Tags: onion rings, each onion, fried onion, rings into
Turmeric powder is a spice made from drying the rhizomes of the Curcuma Longa plant, which is in the ginger family. It is a staple of Indian cooking. Turmeric powder gives the yellow color to curry dishes; it is also known for its healthy properties.
Antibacterial
In India, turmeric powder is added to bandages or applied as paste to wounds to prevent infection.
Alzheimer's
UCLA researchers looked at the low rate of Alzheimer's in the Indian population and determined that turmeric may be the reason. Indians eat turmeric powder daily. An ingredient, curcumin, shows promise of reducing the amount of plaque that causes Alzheimer's.
Food Coloring
Foods ranging from cheese to cereal contain turmeric powder as a natural food coloring.
Bathing
Indian women sometimes bathe in turmeric. They believe that turmeric's antibacterial properties will prevent infections. In addition, turmeric is believed to give the skin a healthy glow.
Potential
Turmeric powder is at the center of a number of clinical studies. Turmeric's anti-oxidant and anti-tumor properties are being tested as a treatment for pancreatic cancer and liver disease.
Tags: turmeric powder, Turmeric powder, that turmeric
If you need a clever Halloween costume, consider dressing up as a ketchup bottle. You can make an easy costume without ever touching a sewing machine. The costume does not require a lot of materials and can be made in no time at all. You can personalize the label to add a funny touch. Dress up with a friend, who can go as mustard or mayonnaise.
Materials Needed
You will not need a lot of materials when making your ketchup costume. The majority of your costume will be a red sweatsuit or a red turtleneck and red leggings. You will need iron-on transfer paper (to make the ketchup label), a printer, witch's hat and red felt. If you want to paint your face, you'll need white or red face paint.
Body of Costume
Before you put your red sweatsuit on, you will need to make your ketchup label. The easiest way to do this is to buy a Heinz ketchup bottle and copy the label. On your computer, create a label that looks similar to the bottle's label. Be sure to make the label big enough to show up on your costume, as the label is the key to the costume. You can personalize the label to make it funny or just make it exactly like the real label. Make a separate label for the back of the shirt. Copy the label that is on the back of the bottle. Print the labels out on your iron-on transfer paper. Once your labels are made and printed, iron them onto your shirt.
If you do not have a printer, you can simply copy the label with a black permanent marker on a piece of white felt. Glue the felt onto your shirt with fabric glue.
Squirt Top
You can make an easy squirt top out of a witch's hat. Use red felt to cover the hat by gluing the material with fabric glue. This is the perfect finish to your outfit. Wear red socks and shoes. Paint your face red or white to finish off your ketchup-bottle look.
Tags: will need, fabric glue, finish your, iron-on transfer, iron-on transfer paper, ketchup bottle
If you are having a party you have got to try making some pepperoni rolls. They are a great appetizer and even the most pickiest of eaters like them. They take only a few minutes to put together and only a few more minutes to cook in the oven. Here is how you can make some pepperoni rolls for your next get together:
Instructions
1. Preheat your oven to 350 degrees.
2. Roll out the crescent rolls and cut in half so that you have two sets of triangles together forming a square.
3. On each square add pepperoni slices leaving room on all edges for rolling.
4. Sprinkle on some of the shredded cheddar cheese. Again leave the edges bare for rolling.
5. Now roll up each square and pinch on all sides.
6. Spray the pan with cooking spray and place both rolled up squares on the pan.
7. Brush tops of both rolls with melted butter.
8. Cook for 10-20 minutes depending on various ovens. When the rolls have a nice golden brown look to them, you will know that they are done.
9. Remove the baking sheet with pot holders.
10. Slice pepperoni logs and serve hot.
Tags: each square, pepperoni rolls, some pepperoni, some pepperoni rolls
Nothing can be more stressful than trying to plan the perfect party with the perfect food. However, creating your own fruit tray can be a very healthy and economical way to fill space on the food table. Make sure to choose fruits that are in season and don't be afraid to shake things up a bit.
Choose Your Fruit Wisely
When choosing your fruits, try to pick as many different colors as you possibly can. This will draw more attention to your fruit tray and make it look beautiful and appetizing. Some popular fruit tray choices include apples, bananas, pineapple, strawberries and seedless grapes.
To help keep your fruit tray at a minimum cost, choose fruits that are in season, as they tend to be cheaper. Also, fruits grown during the proper seasons tend to have a better taste and contain more nutrients.
Another thing to keep in mind is mixing tastes. Some guests won't like fruits whose flavor tends to overcome that of other fruits (melons come to mind). Pick fruits that will keep to themselves to please your pickier guests.
Shake Up Your Standard Fruit Tray
Rather than displaying your average fruit tray, think of creative ways to display. Creating "fruit kabobs" by sticking your fruit onto skewers is a fun and easy way to serve your fruit. Another delicious and different idea is mixing in some small chocolate or vanilla cakes with the fruit tray. Or take some chocolate-dipped strawberries in small cupcake wrappers and use them to divide your fruit by creating a spoke-like pattern from the center of the tray.
Add a Dip or Two
Having something for guests to dip their fruit in can make even an ordinary fruit tray much more appealing. A popular favorite is a chocolate fondue pot to make the fruit a special treat. For a fruity dip, mix a 7-oz. jar of marshmallow creme, an 8-oz. package of cream cheese (softened) and 2 tbsp. orange juice concentrate (see References). Or try something as simple as Cool Whip for a lighter taste.
Tags: fruit tray, fruit tray, fruits that, your fruit, your fruit, your fruit tray, choose fruits
Get perfect ice every time by using trays designed for easy ice release.
Ice cube trays are a less convenient way of obtaining ice, when compared to modern systems. The process can become even more difficult when the frozen water sticks to the tray cavities. It is possible, however, to release the cubes from the ice trays with ease by using certain techniques and homemade methods.
Easy Pad Ice Cube Trays
Ice cube trays can be purchased in many kitchen stores, which come equipped with an easy release pad on the bottom of each ice cube mold. This allows for a more convenient way of receiving ice for a beverage without the frustration of the frozen water sticking to the tray.
Oil
Cooking oil may be applied the ice cube trays to provide lubrication and easy ice release. Each ice cube mold should be well greased with only one or two drops of oil and then frozen for a few minutes to allow the oil to cool. Each cavity should then be filled with water. If you do not freeze the ice cube tray prior to adding the water, an oil slick will form on top of the frozen water. Ice will be released easy with this method, but will also add a slight number of calories, making it not the best option for those watching their caloric intake.
Silicone
There are many ice cube trays on the market which are treated with silicone to form a non-stick surface. This will provide the oil quality which will allow for easy removal of the ice, and is also the more preferred way of releasing ice cubes out of the trays.
Caramel popcorn has been a favorite snack food since the invention of Cracker Jacks in the late 1800s. Since then, people have been making this tasty treat in their own homes. Although ingredients vary due to diverse taste preferences, honey has been introduced as a form of natural sweetener.
Popping the Kernels
Popcorn kernels come in a variety of sizes, colors, textures and shapes and each is sufficient for caramel popcorn. Once you have chosen your favorite, coat the bottom of a four quart pot with 3 tbsp. of cooking oil. You can use olive oil, vegetable oil, canola oil or sunflower oil. If 3 tbsp. is not enough to cover the bottom of your pan, add another tablespoon. Turn your stove on medium/high and add 1/2 cup of the popcorn kernels or enough to cover the bottom of the pan. Use a tight sealing lid to cover the entire opening of the pan. This will help to lock in heat and keep the popcorn from shooting out of the pot. After the kernels begin to pop, gently shake the pan to prevent the kernels from burning. When the kernels are popping with three to five second intervals between pops, take the pan off of the stove.
You can also use the microwaveable popcorn bags from the grocery store. Because many of the grocery store bags contain butter flavors, try to select one with minimal flavoring. This will keep the outside of your popcorn dry, which helps the caramel coating stick.
Making the Caramel
Place a large pan over medium heat and add 1 tbsp. of butter and 1/4 cup of honey. You could also use margarine or any other low fat, butter-like substance to create a more health conscious dish. Select any grade of honey but be sure it's free of any comb particles. Continue to heat the two ingredients over medium heat until it starts boiling. Boil your sauce for one to two minutes or until it turns a slightly darker shade of brown.
Creating the Caramel Popcorn
Gather your popcorn in a large mixing bowl and set aside a long-handled mixing spoon. After your caramel has cooled for a minute, slowly pour the sauce over the popcorn while gently stirring. Continue this step until the honey mixture is gone or you have achieved the desired amount of caramel on the popcorn. If excess sauce resides at the bottom of the mixing bowl, continue to stir until it completely coats the popcorn so that you avoid soggy popcorn pieces.
Liven up your children's diet by making delicious, fun snacks this summer. Kids get bored eating the same snacks over and over, so try some creative ways to treat their taste buds. Pick recipes that your kids can help with so they can learn about the process of cooking.
Banana Ice and Easy Pita Pizza
Make banana ice by taking a few bananas and mashing them up in a bowl that can be covered. Cover with plastic wrap or aluminum foil, and put in the deep freeze. In about a half hour, remove the bananas from the freezer and fluff up with a fork for a treat similar to ice cream.
To make easy pita pizza, cut a pita into small triangular sections. Spread a teaspoon of tomato sauce onto each section. Put a little grated mozzarella on each triangle. Heat in the oven on a baking sheet for about 5 to 10 minutes in a 350-degree oven.
Tortilla Shapes and Mandarin Wedges
Make shapes out of tortillas by using cookie cutters. Place tortilla on flat surface, and cut out the shapes of your choice. Put the tortilla shapes onto a cookie sheet and brush with melter butter. Sprinkle a mixture of sugar, brown sugar and cinnamon onto the tortilla shapes. Bake in a 350-degree oven for 5 to 10 minutes.
Freeze mandarin orange slices for a quick, easy treat. Peel and section mandarins, cover with plastic wrap and put in the freezer for 60 minutes. Remove and enjoy a refreshing treat.
Jiggly Jell-O and Ants on Boats
Jell-O is a favorite snack for kids of all ages. Prepare Jell-O according to the instructions on the package, and put in the fridge for half an hour. Strawberry flavor is a good choice. Drain a 16-oz. can of fruit cocktail and add to the Jell-O mix. Put back in the fridge until the Jell-O is set and jiggly. Cut into cubes and serve.
Ants on Boats is a classic snack for kids. Use celery or apple wedges for your boats. Spread your celery or apple wedges with peanut butter. Add raisins randomly over the peanut butter to simulate the look of ants. You may substitute chocolate chips for the raisins if desired.
Tags: 350-degree oven, Ants Boats, apple wedges, celery apple, celery apple wedges
Appetizers are a great way to complement your dinner.
Appetizers are an essential part of any dinner function as they can whet your guest's appetites while your prepare the final meal and begin the party. Choose from the basic chips or an elaborate appetizer such as a cheesy spinach-artichoke dip for your guests to enjoy.
Cheesy Spinach-Artichoke Dip
A cheesy spinach-artichoke dip is a great appetizer for guests who are vegetarian. Start by gathering eight ounces of softened cream cheese, 10 ounces of chopped spinach, 14 ounces of drained canned artichoke hearts, 1/2 cup of green onion, 1/2 cup of Parmesan cheese, one cup of mayonnaise. Now preheat your oven to 350 degrees Fahrenheit and put aside half of your green onions, half of the mozzarella cheese and half of the Parmesan cheese. Blend the rest of the ingredients finely together in an eight-by-eight greased baking dish. Top with your non-blended ingredients and two minced cloves of garlic and bake for 20 minutes. Serve with hot crackers or chips.
Deviled Eggs
Whether you're conducting a high-class affair or a simple garden picnic, deviled eggs serve as a wonderful appetizer for your guests to indulge in. Start by gathering six large hard-boiled, peeled eggs, 1/3 cup of mayonnaise, one teaspoon of mustard, salt and paprika. Cut each egg in half and place the yolks into a mixing bowl. Mash yolks with mayonnaise, mustard and salt to your liking. Once the yolks and ingredients become a fine mixture, spoon the yolk into the egg whites. Now lightly sprinkle the eggs with paprika and refrigerate until you are ready to serve your guests.
Onion Bhajis
Onion Bhajis will add a pleasant middle-eastern flavor to your dinner party and are simple to make when low on preparation time. Gather one cup of flour, one teaspoon of salt, 1/2 teaspoon of chili powder, one teaspoon of cumin, two finely chopped onions, one teaspoon of fennel seed, one teaspoon of coriander and 1/2 cup of warm water. Whisk the flour, salt, chili powder and cumin together in a large bowl then add the rest of the ingredients. Then mix until you reach a smooth texture for your mixture. Heat oil in your fryer or a deep pan to 350 degrees Fahrenheit, then spoon in the ingredients one at a time and allow them to cook for five to six minutes. Then remove them from the oil and allow to cool down before serving.
Chips and Salsa
When you have a spur of the moment party or are looking for a classic appetizer that never fails, chips and salsa are the way to go. Simply gather a variety of chips and purchase salsa for your guests to dip their chips in. Purchase hot, medium and mild salsas so that guests can choose their own level of spiciness.
Tags: your guests, cheesy spinach-artichoke, chili powder, degrees Fahrenheit, mustard salt, Onion Bhajis
Today it's virtually impossible to find a menu from a top restaurant that doesn't include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras (pronounced: fooah-grah) is only as far as your higher-end grocery stores or markets. The effort is worth it, especially for anyone who hasn't experienced this extreme delight. Even people who hate liver are often won over by the extraordinary taste and creamy texture. Serves 18 as a first course appetizer or brunch item.
Instructions
1. Separate the two lobes of the raw duck liver by gently pulling them apart. Scrape away any remaining traces of green bile and allow the foie gras to warm up slightly so it is more manageable to clean. (Be careful not to let it get too warm or it will melt in your hands.)
2. Use a small knife to clean the foie gras and carefully dig into the middle of each lobe, slipping the vein under the knife tip and pulling it out. Gently pull out any other veins you see throughout the liver with a knife or your fingers. The liver may begin to break apart into chunks, but that makes no matter if the pieces are large chunks and not too small. Fill the large bowl with ice water and let the foie gras chunks soak for 5 hours covered in your refrigerator.
3. Preheat the oven to 250 degrees when ready to begin. In a small bowl, combine the spices together and mix well. Remove the livers from the ice bath, dry them with paper towels, and sprinkle them evenly with the spice mixture. Place half of the liver pieces into a heavy terrine, smooth side down (they should almost completely fill the lower half of the terrine). Place the remaining pieces of liver on top, smooth side up (now the terrine should be almost completely filled).
4. Pour the Cognac over the top and cover the top of the terrine with parchment paper cut just to fit over the top edge, and press down slightly with your hands. Place the terrine in the deep roasting pan, then fill the inside of the roasting pan with simmering hot water. Fill half way up to the sides of the terrine baking dish.
5. Carefully put the pan into the oven and bake until internal temperature reaches 120 degrees, about 20 minutes per pound. Remove the pan carefully from the oven, and take out the terrine when it's cool enough to handle. Pour the excess fat off the terrine and save for later use. Allow the terrine to cool completely, about 2 hours.
6. Pour the reserved duck fat back on top of the terrine until it's filled. Now cover the top with aluminum foil, and place a piece of cardboard cut out to fit the opening of the terrine. To compress the liver, place about 5 pounds of any weighted item on top of the piece of cardboard (an extra large can of food, a sack of sugar, books, anything heavy). Refrigerate for at least 2 days.
7. When ready to serve, remove from the refrigerator and unmold the foie gras from out of the terrine dish and onto a clean cutting board. Using a knife that has been dipped in hot water, cut the foie gras with the coating of yellow fat into slices about half an inch thick. Gently lay them out one at a time, shingle-style, onto a large attractive serving platter.
8. Cover the platter loosely with a piece of wax paper or plastic, and let it sit out to reach room temperature. Remove the covering, then garnish as creatively or simply as you'd like. Serve immediately.
Tags: foie gras, almost completely, fresh foie, fresh foie gras, piece cardboard, should almost
Pumpkin seeds are a tasty snack that is also healthful. There is no guilt in eating pumpkin seeds, and they aren't difficult to prepare. No matter if you enjoy sweet, spicy or savory flavors, there is a way to prepare pumpkin seeds that you will like.
Preparation
You can get seeds from any type of pumpkin you happen to have, and no one type of pumpkin is superior to any other in terms of the final roasted seeds. After opening the top of the pumpkin, scoop out the pulp and separate the seeds.
Boil a pot of lightly salted water, and add the seeds to it. Let them boil for 10 minutes, remove them with a slotted spoon or strainer, and let them drain on a couple of layered paper towels for at least five minutes.
For each of the following recipes, you will need to preheat your oven to 375 degrees Fahrenheit, and the seeds will be baked until they are golden brown--approximately 12 minutes.
Sweet Pumpkin Seeds
To make sweetly flavored pumpkin seeds, mix together one egg white, half a teaspoon of vanilla extract, one-third cup of sugar, and one teaspoon of ground cinnamon. Toss the pumpkin seeds in this mixture until they are evenly coated. Spread them on a baking sheet, and place them in the oven for about 12 minutes.
Spicy Pumpkin Seeds
Spicy pumpkin seeds can range from mildly spicy to very hot. Alter the spices in this recipe to suite your tastes, and remember that you can add more or less of the spices.
Mix together one egg white with two teaspoons of curry powder, half a teaspoon of sea salt, a teaspoon of cayenne pepper and ground black pepper to taste. For a spicier kick, add a few dashes of hot sauce to the egg white mixture.
After evenly coating the pumpkin seeds in the mixture, spread them on a baking sheet and put them in the oven until they are golden brown.
Garlic Parmesan Pumpkin Seeds
Garlic and Parmesan are savory flavors that compliment each other. As with the other pumpkin seed recipes, alter this one to your tastes. You can go light on the garlic or add as much garlic as you'd like.
Crushed garlic works best for this recipe. Mix together an egg white, one tablespoon of crushed or minced garlic, two teaspoons of powdered or finely grated Parmesan cheese and a half teaspoon of sea salt. Toss the pumpkin seeds in the mixture, ensuring that they are evenly coated. Place them in one layer on a baking sheet, and put them in the oven for 12 minutes.
Ramekins made their way into American kitchens as an innovative option to serve creme brulee and individual custards, such as flan. Since then, their popularity has increased for multiple uses in and out of the kitchen. Made of durable ceramic, tempered glass, melamine or porcelain, ramekins are oven-, dishwasher-, microwave- and freezer-safe. They come in a variety of colors and sizes from 1.5 to 7 ounces.
Instructions
Use Ramekins
1. Bake individual-sized portions of meatloaf, pot pies, French onion soup, souffles, tarts or cakes in desired sized ramekin.
2. Store individual food portions in the ramekins; place in a freezer bag, and store in the freezer for later use.
3. Use ramekins for side dishes to be placed aesthetically with dinnerware. Side salads, soups, vegetables, salad dressings, shredded cheese, chopped onions, twice-baked potatoes, or another side dish served in ramekins will separate the portion from the entree and add eye appeal to the main course.
4. Serve dips, salsa, condiments, or dressings with vegetable, chips or meat platters.
5. Use the ramekins as a place to beat single eggs or to measure out portions of recipe ingredients so they are ready to add to the dish you're preparing.
6. Decorate the house with ramekins. Use one as a vase for a single bloom for a centerpiece; storage for Kosher salt; or as a container to place under candle or tea light holders, potpourri containers, tea bag or sugar packet holders; a tray for bathroom soaps They can also double as small gift containers. You can find many unexpected uses for ramekins that will add to the interior ambiance of your house.
Dim sum, individually-sized Chinese appetizers, can be healthy and delicious. Dim sum can be made from a varying combination of ingredients, and shrimp is a favorite in many recipes.
Instructions
Fung Ngan Gau (Shrimp Dumplings)
1. Put the shrimp in a food processor or electric mixer and blend for approximately 5 minutes.
2. Pour in the beaten egg white and blend for 2 more minutes.
3. Add the tapioca flour and blend for 1 minute.
4. Put in all of the remaining ingredients and blend for 5 minutes.
5. Place approximately 2 tsp. of the filling in the center of each egg roll wrapper, fold it over and seal the edges.
6. Steam the Fung Ngan Gau for 6 to 7 minutes.
Traditional Shrimp Dumplings
7. Put the shrimp, scallions, ginger, sesame oil and soy sauce in a food processor and pulse until the mixture forms a paste.
8. Add the cilantro, basil and water chestnuts and continue to pulse briefly until blended.
9. Place the wonton wrappers on parchment paper or waxed paper and put 1 large tsp. of the mixture in the center.
10. Dip a pastry brush or your fingers in a small bowl of water and brush the edges of the wonton wrapper.
11. Fold the wrappers over the filling into a triangular shape and seal the edges.
Fresh scallops are a delicious and healthy food. But like any seafood, scallops are prone to spoilage. It's good to be sure a scallop is fresh and unspoiled before cooking or eating it. Eating spoiled scallops can cause severe illness. Luckily it's easy to tell if a scallop has gone bad. A few simple steps requiring no fancy equipment can reveal how fresh and edible a scallop is. It takes just a few minutes to get up close and personal with a scallop, but being sure of its freshness is worth the attention.
Instructions
1. Look at the scallop. A good scallop will be cream colored or light beige. Some female scallops may even be orange in color. But scallops that are tinged with pink are too old and should be avoided. Good scallops will also be relatively dry. Scallops that are sitting in liquid in a display case have stayed out past their prime. Avoid Scallops that are in a milky liquid.
2. Smell the scallop. Fresh scallops have a slightly sweet aroma. A bad scallop will smell like sulfur or ammonia. Discard any scallops that have a strong smell, as that's a sure sign of spoiled seafood.
3. Touch the scallop. A fresh scallop will be firm to the touch. Scallops that are too old to eat may be soft and slimy. Throw out any scallops that do not feel nice and springy when poked. Scallops that feel tough and rubbery are very old and should also be discarded.
Ugli fruit, native to Jamaica, is also known as uniq or unique fruit. The name of the fruit comes from the unattractive pock-marked thick skin that ranges in color from pale green to dark orange. It is similar in size to a grapefruit and shaped like a pear. Serve exotic ugli fruit in place of other citrus fruits in dishes, such as fruit cocktail or a baby spinach salad, for an interesting change of ingredients.
Instructions
1. Choose a fruit that is heavy -- indicating the inner segments are juicy -- with both ends intact. Press the pad of your thumb or forefinger into the skin and, if it bounces back, the fruit is fresh; color is irrelevant as the fruit will inevitably appear unattractive.
2. Wash the ugli fruit under hot water to remove any dirt. Do not wash the fruit until you are ready to cut it open.
3. Position the fruit with the stem pointing up so that it is sitting on the blossom bottom. Cut down through the center of the fruit, from the top to the bottom, to divide it into two equal portions.
4. Peel the outer skin away from the inner citrus segments; this should peel off with little effort. Pull the individual segments apart as you would with other types of citrus, including oranges and tangerines. Serve immediately or cut the segments into bite-size quarters.
Walnuts are nutritious nuts. They contain omega-3 essential fatty acids, amino acids, antioxidants, protein, fiber and other good things. Besides, they are delicious. Walnuts mixed with two more ingredients make a great trail mix. These simple steps will get you trekking.
Instructions
1. Walnuts. Walnut halves or pieces are easier to eat than ground or sliced walnuts. Walnuts not used right away should be repackaged in freezer bags and stored in the freezer. They can be used directly out of the freezer for meals and do not need thawing.
2. Berries. Fruit adds sweetness and a quick energy boost. Use dried fruit such as raisins, cranberries, blueberries or other small fruit pieces.
3. More nuts. Roasted peanuts are a good source of protein and fiber with low carbohydrates. Almonds, cashews or other nuts can be substituted depending on personal taste.
4. Combine. Use three compatible ingredients such as walnuts, cranberries and peanuts. Adjust the ingredients to suit individual taste. A typical serving is a quarter to a half cup per person.
5. Package. Make individual servings ahead of time in snack tubs or plastic bags. Refrigerate the extra packages for freshness. Tuck one in a lunch bag or in the car for the day's errands.
Lava rocks form from hardened magma after a volcanic eruption.
Lava rock is formed from molten rock being spewed up to the surface by a volcano. Lava rock beads are gaining popularity for necklaces and bracelets, due to their unusual appearance and texture. Lava beads are commonly associated with stability, anger dissipation and recovery from change.
Instructions
1. Measure your neck, wrist or ankle to determine the most comfortable size for the jewelry.
2. Multiply the measurement by two and cut out that amount of bead thread. Fold the thread in half with one end of the jewelry clasp at the middle point. This double strand will give the bracelet extra strength and longevity.
3. Start stringing the beads onto the double strand, alternating between the lava beads and the spacer beads.
4. Tie the other end of the jewelry clasp to the end of the bracelet thread, once you reach the last inch. The sturdiest tie for the clasp is a simple square knot.
Make beef jerky at home for a healthier, less expensive alternative.
Long used by hikers and campers, beef jerky is a satisfying snack that is high in protein, low in fat and offers a quick energy boost when eaten on the run. Store bought jerky may be tasty, but a quick look at the nutrition label shows that it is packed full of unnecessary preservatives and an unbelievable amount of sodium. It isn't hard to make beef jerky at home if you have a food dehydrator, and by controlling what ingredients go into your jerky you can create a healthy, nutritious -- and less expensive -- alternative.
Beef Preparation
When choosing a cut of beef to use for jerky, look for lean cuts such as eye of round, flank steak or rump roast. Beef that is well marbled will spoil quickly -- even after dehydration -- due to the high fat content. Carefully trim any fat, gristle and bone from your choice cut. Placing the beef in your freezer for 15 to 20 minutes will help firm up the flesh, making it easier to slice; this step is optional but produces a more consistent final product. Use a sharp knife or meat slicer to uniformly cut 1/8 to ¼ inch strips off the beef roast. For a tender jerky, cut your slices across the grain; for a chewy jerky, cut with the grain of the meat.
Marinades
Preparing a marinade allows you to choose what flavor your final jerky will have. Sweet and spicy, pineapple jerk, extra hot, rosemary black pepper -- the possibilities are only limited by your imagination. Every proper jerky marinade consists of four components: salt, acid, flavorings and oil. What you choose for each group will determine what flavor of jerky you will get. Experiment with mild oils, such as canola or sunflower, or try more aggressive oils such as extra-virgin olive oil. Flavoring can be any herb, spice or vegetable you wish; think cumin and jalapeno, or onion and sage. Acidic ingredients such as vinegars, soft drinks and citrus or fruit juices will help the meat break down slightly, allowing the marinade to penetrate the beef. Some people think that salt is just salt, but many gourmet varieties are available even at local markets -- smoked salts, sea salts, even pink Himalayan salts can add a distinct flavor to your marinade. For the quick and easy route, just use your favorite store bought oil and vinegar based salad dressing as your jerky marinade.
Dehydration
Using a food dehydrator to make beef jerky not only speeds up the process, but, when used properly, offers a safe and effective way to dehydrate raw ingredients. Always consult your dehydrator manual before using; every model and brand is used differently. According to the U.S. Department of Agriculture, all meats that are being dehydrated must maintain a steady temperature of 130 to 140 degrees Fahrenheit during the drying process. Use your home dehydrator accordingly to avoid food-borne pathogens caused by improperly handled meat.
Storage
Once your jerky is properly dehydrated, allow it to cool completely before storing. If the jerky is stored while still warm it will produce condensation that will quickly spoil the batch. An airtight container, like a plastic freezer bag or an appropriately sized glass jar, works well. Store the jerky in a cool, dark place. If you made a large batch, try storing it in the freezer to prevent the jerky from turning rancid.
Tags: beef jerky, your jerky, beef jerky home, expensive alternative, flavor your
Americans love pizza, but few fail to make this tasty dish at home. It’s not the recipe that they find challenging, it’s the shopping. With hundreds of different pizza pans to choose from, which one should you pick? Do certain styles offer different results? While this may seem like an intimidating process, it’s actually quite simple.
Instructions
1. Consider the type of crust you want to prepare. Different types of pizza pans are best suited for different types of crusts. For example, if you want a thin crust you can choose a disc style pizza pan that has been perforated. The holes in the pan allow the crust to become crispier. If you prefer Chicago style pizza, you will want to choose a deep dish pan. For Sicilian style pizza, you will need to choose a square pan.
2. Determine how many people you want to feed. You will also need to choose a pizza pan based on the number of people you want to feed. If you have a large family, you may want to choose a 16-inch pan. On the other hand, a 12-inch pan would work great for couples. If the number of people you feed varies from time to time, you will want to choose more than one 12-inch pan.
3. Choose a metal that works best for the type of pizza you want to prepare. If you’re choosing a perforated pizza pan, you will want to choose a metal with a nonstick coating. If you prefer Chicago or Sicilian style, aluminized steel is a great choice.
4. Shop at a kitchen supply store. While department stores may have the best prices, a kitchen supply store has the best choices. You’ll have several different styles to choose from, which means you can get exactly what you need to prepare your favorite kind of pizza.
5. Ask questions. If you’re still unsure what type of pizza pan you need, ask the staff at the kitchen supply store. They’ll be able to tell you everything you need to know about the different types of pans available.
High-proteins diet snacks are for people on low-carbohydrate diets, body builders, athletes and others looking for healthy options for everyday snacks. When looking for a healthy high-protein diet snack, look for snacks that are low in saturated fat and calories. High-protein snacks help stave off hunger and cravings by stabilizing blood sugar levels.
Low-fat Cottage Cheese
Choose one cup of low-fat or fat-free cottage cheese as a healthy high-protein snack. A one-cup serving of low-fat cottage cheese contains almost 28 grams of protein. For variety, you can sprinkle one tablespoon of sunflower seeds or some sliced fruit on top of the cottage cheese.
Tuna Fish or Salmon Salad
Eat 6 ounces of tuna fish salad made with fat-free mayonnaise on six low carbohydrate crackers or on top of celery sticks for a snack containing as much as 40 grams of protein. Tuna packed in water is a better choice than tuna packed in oil for a lower fat option. If you prefer, you can make salmon salad with canned wild salmon for a different option for a high-protein snack.
Low-fat Cheese Sticks
Snack on one or two low-fat cheese sticks found in the supermarket's pre-sliced meat section. Each stick is only 70 calories and has almost 8 grams of protein.
Lentils
Eat one cup of lentils in a soup or cold salad for a high-protein and low-fat snack. Lentils have more than 18 grams of protein per cup. Cold cooked lentils tossed with diced vegetables and seasoned with salt, pepper and fresh herbs provide a healthy and protein-packed snack between meals. You can also eat a cup of lentils in chicken broth for a hearty and filling snack.
Tags: grams protein, almost grams, almost grams protein, cottage cheese, healthy high-protein, high-protein snack