Summer savory is an annual herb commonly used in cooking and one is of the ingredients in Herbes de Provence. Many supermarkets do not carry fresh summer savory. However, dried summer savory is usually available in the spice section of most markets.
Classification
Summer savory, Satureja hortensis, is a member of the mint family. The plant grows 6 to 12 inches tall and 9 to 12 inches wide. It flowers from mid to late summer. The leaves are harvested before the plant flowers and are used fresh or dried for later use.
Characteristics
The leaves of summer savory have a flavor similar to thyme. The herb is exceptionally flavorful when combined with rosemary. Just a few fresh leaves are sufficient to flavor a dish without overpowering it. Dried summer savory has a more intense flavor; 1 tsp. of dried summer savory is used in place of 1 tbsp. of fresh.
Uses
Dried summer savory is used to add spice to meat and vegetables and is often used in sausage and stuffing. It adds depth of flavor to beans and lentils. It is also used as a substitute for thyme.
Tags: summer savory, Dried summer, savory used, summer savory used
Cooking a romantic dinner for your partner is one way to say "I love you."
Making dinner for your significant other makes her feel special and shows how well you know her, especially if you cater the meal to her tastes. When planning a romantic dinner theme, think about classic romantic settings as well as creative and sensual entr e ideas. Test out recipes beforehand if possible to avoid any kitchen disaster the day of the dinner.
Italian Bistro
An Italian dinner exudes romance. If possible, eat on a balcony and string lights around the table to feel like you are on the patio of a real Italian restaurant in Italy. To bring Italy to your home, serve foods such as antipasti and bruschetta as appetizers; steak carpaccio and pasta in a light cream sauce are solid main course choices. You can select any type of pasta you would like, although you should go light on the garlic if you plan on smooching later on. Classic Italian desserts include tiramisu and cannoli.
Fondue Dinner
A few fondue pots will have the two of you enjoying each other's company while you feed each other from your fondue forks. While Swiss cheese is a traditional fondue cheese, start with a fondue made from a cheese that you know your significant other likes. Dip crusty bread into the fondue. For a meat fondue, a basic chicken or beef broth seasoned however you want is sure to hit the spot. Select cuts of seafood for a romantic dinner, such as shrimp, salmon and white fish. The meat is dipped into the hot broth and left there until it is cooked to perfection. End the dinner with a chocolate fondue filled with his favorite type of chocolate or two chocolates combined. Offer strawberries, pound cake and bananas to dip into the chocolate.
Parisian Dinner
Transform your living room into an French restaurant with a view of the Eiffel Tower (which you can create and put on your wall as a mural) and impress her with your culinary skills by creating a classic French meal. Dishes you can serve as appetizers include canap s and escargot, if you're adventurous. The main meal can consist of French classics such as coq au vin, Cognac shrimp and ratatouille. Enlist the help of a friend to help you prepare the dishes ahead of time if the menu is labor-intensive. Chocolate mousse or creme brulee are two sensual French desserts to serve. Play classic French music and light candles to set the mood.
Aphrodisiac Dinner
To get your significant other in the mood for romantic festivities after dinner, serve only foods that are believed to be aphrodisiacs. Offer oysters, classic aphrodisiacs, on the half-shell as a seductive appetizer, and, for the main course, follow with a juicy steak seasoned with ginger, saffron and garlic, all of which are believed to stimulate hormones in the body. Asparagus is a perfect side dish as it is full of vitamin E, a nutrient that affects fertility and sexual functions. Of course, the ultimate aphrodisiac, chocolate, must be served for dessert. Chocolate dessert options include chocolate-dipped strawberries, brownies or a decadent chocolate cake.
Tags: significant other, your significant, your significant other, classic French, dinner your
Barolo wine is a dry red wine made from Nebbiolo grapes in the Piedmont region of Italy. The grapes are grown on several thousand acres in about 10 towns. A well-aged Barolo calls to mind flavors including tar, liquorice, violets, chocolate and figs.
History
The Marchesa Giulietta Colbert Falletti was the first to make Barolo wine in the 1800s, according to WineIntro.com. The grapes mutate easily, so that the wine can vary considerably among Barolo vineyards and has probably changed through the years.
Types
Most Barolo wine is bottled in wineries owned by families, but some makers buy and blend grapes from different growers, resulting in even more variation in quality and taste. Barolo wine should be from a reputable maker.
Aging
Barolo must be aged at least three years. It is called "Riserva" when aged at least five years. Its taste improves with age, according to UltimatelyItaly.com. Its alcohol content is between 14 and 15 percent, higher than the typical Italian wine.
Huddling around a warm fondue pot on a cold evening, catching up on old times and engaging in great conversation helps bring friends and family together. You will want to make sure you know properly use the fondue pot ahead of time so you are not wasting time fumbling with instructions while your guests sit starving in their seats. Read on to learn use a fondue pot.
Instructions
1. Set the fondue pot on a solid, flat, heat-resistant surface that is stable and out of reach of small children.
2. Use only alcohol that is denatured or liquid fuel made specifically for fondue pots. Only use about three ounces of the fluid to avoid excess flames which can cause a fire hazard. If any fluid is spilled, be sure to immediately wipe away with a wet rag. Set the burner firmly in the fondue stand.
3. Pour the desired liquid into the pot. Use oils or broths for meats, and wine for cheeses. Set the pot on the burner followed by a splatter shield to keep grease from popping out and burning someone.
4. Light the center hole of the burner using a match, not a lighter.
5. Adjust the flame height with the burner handle. There are small holes on the cover that you choose the amount of exposure. Select more holes for larger flames or fewer holes for smaller flames. It is always a good idea to keep the flames as low as possible to avoid scorching.
6. Use a fondue fork, one per guest, to place the meat, cheese or fruits into the fondue pot and have the guests cook the items to their liking.
7. Put the burner cover over the flame to extinguish it when you are finished cooking and allow the fondue to pot to sit until completely cooled.
Crabs are considered a delicacy around the world. From the deep-water Dungeness and Alaskan King Crab to the shallower Blue Crab, these tasty crustaceans are pursued to feed the worlds appetite for their succulent, white meat. Simply steamed or done "Southern Style" with lots of spices and accompanying vegetables, crabs are easily prepared at home and are an excellent party food.
Steamed Crabs
Steaming your crabs is the simplest form of cooking crabs and allows the true taste of the meat to appreciated. Pour some water into a seafood boiler. Place a small brick or something in the bottom of the boiler to hold the basket clear of the boiling water. Place the live crabs in the basket, one layer at a time, liberally seasoning them as each layer is added. Put the loaded basket into the pot and cover. Steam hard then reduce heat to low and allow to soak in the spices. The longer it rests, the spicier.
Boiled Crabs
Boiling your crabs gives better spice penetration and allows for cooking tasty side-items to accompany the crabs. Favorite side dishes include Irish potatoes, ears of corn, whole cloves of garlic, cauliflower, celery, lemon halves, mushrooms and sausages. Fill your cooker pot about half-full of water and spice it with premix crab boil. Bring to a boil and add the potatoes. When the potatoes are about half done, add the remaining side items and boil until the potatoes are done. Pull the vegetables out of the cooking water and add the live crabs. Bring back to a boil and then turn off the heat and allow the crabs to soak for a while or as long as you can resist the delectable aroma.
Grilled
A less common method of cooking crabs is grilling. A simple charcoal grill can effectively cook crabs and infuse the meat with the flavor of the charcoal. You must euthanize the crab first to get him to lay still on the fire. Punch through the "chin" area on the bottom side of the crab with an icepick and wiggle it around. Nest the crabs' pinchers and legs to their body and place them on the grill. Cook over the glowing coals until the shell turns red and the leg tips begin to singe. The meat steams in its own juices inside the shell.
Cautions
Handle crabs carefully. Their pincers can inflict wounds. A dousing in ice water will calm the crabs enough to be more docile and easier to handle. Never cook a dead crab unless it is a crab you just euthanized. Crabs are very perishable and should always be cooked fresh. Never use the same utensils to handle live crabs and cooked crabs. Bacteria from the live crabs will contaminate the cooked crabs.
Tags: live crabs, cooked crabs, cooking crabs, heat allow, your crabs
Potatoes can be cooked in a variety of ways and are often used as side dishes, with one being a potato gratin. This dish is quite simple to make and takes less than an hour to prepare. If you're looking for a different way to cook this simple vegetable, then try making a potato gratin. You'll find it a delicious addition to any meal.
Instructions
1. Preheat the oven to 375 degrees F. Coat the inside of the casserole dish with butter.
2. Peel 4 large potatoes and rinse them under cold running water. Cut the potatoes into thin slices and put them in the casserole dish.
3. Add 1 cup of milk to a heavy saucepan, along with the salt, pepper and onion and garlic powder. Stir together to mix.
4. Place the pan on the stove and cook on medium heat. Add the flour and stir briskly with a whisk for 1 minute, making sure to get all lumps out. You can use either all-purpose or self-rising flour for the sauce.
5. Pour another cup of milk to the mixture. Continue cooking and stirring until the sauce becomes slightly thick. Add the shredded cheddar cheese to the milk sauce and stir until the cheese is melted. You can either shred the cheese yourself or buy it already grated.
6. Put 5 tbsp. of butter on top of the sliced potatoes, 1 tablespoon in each corner and one in the middle. Pour the cheese sauce over the potatoes, making sure to cover all of the potatoes. The cheese sauce will seep to the bottom of the casserole dish, so stirring isn't necessary
7. Bake uncovered for 1 ½ hours or until the potatoes become soft and tender. Take out of the oven and let cool for about 10 minutes before serving.
Tags: casserole dish, cheese sauce, Make Simple, Make Simple Potato, making sure, Potato Gratin, Simple Potato
This dessert fondue is great fun and easy to make - it's really nothing more than melted chocolate flavored with orange peel and orange brandy; you can make it at home in a flash. What's more, you don't need a fondue set - just a pan and a set of skewers. This recipe serves about 4 but is easily expanded.
Instructions
1. Strip the zest from the orange using a zester, vegetable peeler, grater or sharp knife. Make sure to leave the bitter white pith behind.
2. Place the zest and the cream in a small saucepan and bring to a simmer over low heat.
3. Meanwhile, grate the chocolate and place in a fondue pot or clean metal bowl.
4. Simmer the cream for a minute or so, then shut off the heat and let steep a few more minutes.
5. Strain the hot cream into the chocolate, discarding the zest.
6. Melt the chocolate slowly. If necessary, place the pot or bowl over some slowly simmering water to aid melting. Stir chocolate and cream together.
7. Squeeze a tablespoon or two of orange juice into the chocolate, and add about 1/4 cup of the Grand Marnier.
8. Taste and add more Grand Marnier if desired.
9. Serve the melted chocolate suspended over a double boiler filled with hot water. If possible, don't serve it directly over a candle flame, as this can burn the chocolate and cause the mixture to separate.
10. Surround the chocolate pot with cut fruit, whole berries and pieces of cake to skewer and dip.
Tags: Grand Marnier, into chocolate, melted chocolate
Satay is a popular food that originated in Indonesia but now can be found throughout Southeast Asia. Although typically made with chicken, lamb or beef, it lends itself to pork as well.
Instructions
1. Cut the pork into slices of about 5 inches long, 1 inch wide and 1/4 inch thick.
2. Add the pork to the bowl and mix in 1/4 cup of miso-sesame dressing for marination. This sauce can be bought or made from scratch. Let stand for 30 minutes.
3. Soak the bamboo skewers in cold water as the pork marinates. This helps to keep the meat in place on the skewers. Once marination is done, string the pork strips on the skewers.
4. Stir 1/2 cup miso-sesame sauce, smooth peanut butter and hot pepper sauce in a bowl. You also can drizzle some sesame oil if you have it handy, as it complements the peanut butter well.
5. Heat your grill to medium and cook the pork until slightly crispy on the edges. Toss the peppers and scallions, serve over the pork skewer and sate sauce.
Tags: Make Satay, Make Satay Pork, peanut butter, Satay Pork, Satay Pork Skewer
Once upon a time, potato salad recipes were as numerous as church picnics and school graduations. Although we have more cooks today, we've unfortunately narrowed the number of potato salad recipes to two or three--however many there are in the deli case. American potato salad has taken a bad rap in recent years as a high calorie, high fat food. That's only true when you limit your experience to those bland, fatty concoctions in the deli. Make your own, using the freshest ingredients you can find and you'll never buy it in the deli again.
Instructions
1. Prepare your ingredients. Use red or yellow potatoes. Don't use baking potatoes. You need a firm potato because, although you won't peel them, you will scrub them well and cube them before you cook them. Chop the onion (red or Texas sweets can also be used, just don't use any of those nasty strong onions) and slice the celery. Julienned red pepper or sliced radish makes a colorful addition.
2. Boil a pot of water and cook your cubed potatoes for about ten minutes (or until tender, depending on the variety). When they are tender, drain and rinse with cool water to stop them from cooking any further. While the potatoes cool completely, make your dressing. Combine the mayo, mustard, sugar and spices and whisk. Add the vinegar gradually and whisk until smooth. If you use the salad dressing, omit the sugar and vinegar.
3. Add the veggies to the dressing and stir. Fold in the potaoes. Slice an egg or two and add to the salad. Add salt to taste. Mix gently but thoroughly and cover. Refrigerate for at least four hours, preferably overnight.
4. To serve, slice another egg to garnish your salad and sprinkle with fresh parsley (or the traditional paprika). As you can see from the few options listed here, you can adapt your recipe and make it your own.
Tags: Fashioned Potato, Fashioned Potato Salad, Make Fashioned, Make Fashioned Potato, make your, potato salad, Potato Salad
In the US, Garbanzo beans, also known as chick peas, are most commonly seen served uncooked as an addition to a cold Italian-style salad. They're certainly delicious served that way, but the firm texture of garbanzos and their nutty flavor also make them ideal for cooking. Many Middle Eastern dishes even use cooked garbanzo beans as a main course, flavoring them with a variety of spices and herbs. Making a Moroccan-style garbanzo bean and couscous dish is an easy way to a healthy vegetarian dish that's full of flavor. Here's do it.
Instructions
1. Sort through a cupful of the dried beans, looking for stones, debris and shriveled beans. Discard these and add the remaining beans to a saucepan. Cover the beans with 3 cups of water, place a lid on the pan and let the beans soak overnight.
2. Drain and rinse the beans. Add 2 tbsp. of vegetable oil to a large saute pan and heat over medium high heat. Add chopped onion and the garlic to the pan and cook for 2 to 3 minutes, stirring occasionally. Then, add 1/2 tsp. of cumin and turmeric and 1/4 tsp. of cinnamon and cook for another minute. If you prefer, you can substitute these spices for a garam masala spice mix. Garam masala is widely used in Indian cooking, and is a wonderfully fragrant combination of spices (see link below for a recipe).
3. Add the rinsed beans to the pan along with 2 cups of vegetable broth and bring the mixture to a boil. Turn down to a simmer, cover and cook for 45 to 50 minutes, or until tender, stirring occasionally. Stir in the couscous, cover the pan and remove from the heat. Let the pan sit for 5 to 10 minutes until the liquid has been absorbed.
4. Chop 1/2 cup of flat leaf parsley along with 1/4 cup of mint leaves and add to a cup of plain yogurt . Add 1/2 cup of chopped cucumber, stir the yogurt to mix the ingredients and add in the juice of one lemon. If you prefer, you can use cilantro leaves instead of parsley. It makes the yogurt mixture a little more flavorful and aromatic, a little more like an Indian-style raita dip. Either way, it complements the cooked beans perfectly.
5. Serve up the garbanzo beans and couscous onto two plates and top with the cucumber yogurt mixture. Garnish with a slice of lemon and a couple of parsley (or cilantro) leaves.
Tags: along with, cilantro leaves, cook minutes, little more, minutes until, stirring occasionally, with cups
Cake plates, also called cake stands or cake platters, are decorative stands used to serve and display cakes, pies, and other desserts. Although most are made with glass, porcelain and metal cake plates also exist.
Instructions
Finding Cake Plates
1. Search the Internet to find rare or discounted cake plates for your collection. Auction websites such as eBay allow users to bid on cake plates and offer a wide variety of styles, including porcelain and antique cake plates. These websites also offer a picture of the cake plate so you can ensure you like it before purchasing.
2. Visit local flea markets, thrift stores, and yard sales to find additional cake plates. Often these sources sell cake plates at discounted rates, and often the cake plates on sale are no longer being made, making them rare and worth collecting. You may also be able to haggle a deal, so be polite and firm.
3. Look for cake plates at shopping centers as well. Many stores, including HomeGoods, A.C. Moore, and Michaels, sell a variety of cake plates for your collection. Discounted stores, including T.J. Maxx and Ross, also sell cake plates. Cake plate collectors should also visit Macy's, which sells Martha Stewart collectible cake plates.
Keeping cilantro moist is important during storage.
Cilantro is a strong-smelling herb that adds a pungent flavor to any dish. When you buy cilantro, look for bunches that are medium green in color with leaves that aren't wilted. Once you get your cilantro home and start cooking, you may have some leftover from the bunch. Don't throw it out, or just put it back in the plastic produce bag and toss it in the fridge. Store unused cilantro in the refrigerator the right way and enjoy its tasty flavor again later.
Instructions
1. Cut off the dead part of the stems, about 1/8 of an inch. Pick off any dead or dried leaves.
2. Fill a bowl with cool water. Put the cilantro in the bowl and let it soak for five minutes.
3. Take the cilantro out of the bowl and place it on a dish towel. Pat the cilantro dry with the dish towel.
4. Dampen two or three paper towels with water. Wrap the cilantro in the damp paper towels. Put it inside a zippered freezer bag. Squeeze the air out of the bag and store it in the refrigerator for up to five days. Check the paper towels daily to make sure they're still wet; replace them as they become dry.
Creamy avocados complement salads, garnish foods and, of course, are the main ingredient in guacamole. A ripe avocado is firm but yields to gentle pressure. Haas avocados have a thick, dark-green bumpy skin which darkens as it ripens. Fuerte has a light green smooth skin. While they can be used with cooked ingredients, avocado corn relish is an example, avocados are best used fresh. Cooking them destroys their flavor and texture. Select the seasoning for the avocados based on the dish you're preparing.
Instructions
Preparation
1. Wash the avocado. Cut it in half lengthwise without cutting through the large seed in the middle.
2. Hold the cut avocado in one hand. Put your other hand on the top of the avocado. Twist, and the top half should easily come off. Still holding the bottom half in your hand, whack the seed with a knife blade, so the knife penetrates into the seed somewhat. Lift the knife and the seed comes with it.
3. Cut the halves into quarters. Put the tip of the knife between the skin and the flesh of the avocado. Lift the skin, removing it, while pulling it downward. It should peel right away. Cut the quarters into rough 1/2 inch cubes. Place in a bowl.
Italian
4. Combine the fennel seed with the red wine vinegar, oregano, scallions and basil.
5. Pour over the avocado cubes. Toss so that every surface of the avocado comes in contact with the red wine vinegar. Salt and pepper to taste.
6. Add the olive oil to the avocados. Serve over a tossed salad of sliced red onions, cucumbers and torn romaine lettuce.
Southwest
7. Add the lemon and lime juice, crushed garlic, cumin and red pepper flakes. Whisk until smooth.
8. Pour the juice mixture over the cubes.
9. Toss to coat. Roughly chop the tomatoes, jalapenos and jicama. Toss with the avocado cubes. Salt and pepper to taste.
Tags: avocado cubes, cubes Toss, pepper taste, Salt pepper, Salt pepper taste, seed with, wine vinegar
Do you love Baklava but hate all the sugar calories? Give this a try. A flaky phyllo crust, honey flavoring, and a hint of ground nuts makes this cheesecake a spectacular treat.
Instructions
1. Preheat the oven to 325. Grease the bottom and sides of a springform pan with cooking spray. In small bowl combine nuts and sugar.
2. Unfold phyllo dough carefully. Working one sheet at a time, place first sheet flat on work surface and brush it with melted butter. Place next sheet on top, slightly askew so corners don't match. Brush with more butter. Continue with each phyllo sheet until complete.
3. Take stack of phyllo dough and place carefully in pan, folding slightly where needed and allowing edges to hang over the sides. Be very careful not to tear the sheets. Sprinkle the bottom of the pan with the nut and sugar mixture.
4. Combine cream cheese, ricotta cheese, honey and flour in large bowl, beating until smooth. Beat in milk, then eggs and lemon peel. Pour into a prepared pan. Tuck edges of dough carefully around inside edge of pan, allowing it to slightly cover the cheesecake mixture. Place pan in shallow baking dish or on cookie sheet.
5. Bake for 50 to 60 minutes or until center of cheesecake looks nearly set when shaken. Cool on a wire rack for 1 hour. Loosen the crust from the side of the pan and remove the side. Cool for an additional hour before covering and refrigerating for at least 6 hours.
Make a spicy lamb curry with coconut milk in a few easy steps. Curry originated in India but is now enjoyed throughout the world. The Indian subcontinent (Pakistan, Bangladesh, India and Sri Lanka) are areas where you will find Indian style curry. Ground lamb is best for a lamb curry; ginger and curry powder add plenty of spice. Coconut milk is the base for many curries and adds a rich taste to the dish. One of the best things about curry is that it is a fairly quick, one pot dish, perfect for any occasion.
Instructions
1. Heat the oil on medium high heat in a skillet.
2. Add the onion, ginger and garlic and cook for 4 minutes so the onions are just starting to soften.
3. Stir in the lamb and continue cooking for 10 minutes. The lamb should start to brown during this process.
4. Put the curry powder and diced sweet potatoes in the lamb mixture. Cook for 3 minutes then pour in the coconut milk, chicken stock, salt and pepper.
5. Cover the pot and simmer for 15 minutes. You want the sweet potato to be tender.
6. Add the cilantro and heat through. Serve the lamb curry while it is still hot.
It is healthy, beautiful and tastes a bit nice as well!
Red wine is well known to have a positive affect on the human body in preventing high blood pressure and now in its slowing down of the aging process. Here are some tips on how we can use the wine to our benefit.
Instructions
1. Consider the fact that the dark red wine is medically proven to prevent aging. In doing that, drink one glass a day. For men, a little more than one glass may be consumed, as they metabolize alcohol in a somewhat different way.
2. Drink red wine in moderation. Be certain to not over-drink the wine, as becoming intoxicated or regularly overindulging may lead to high blood pressure, heart illness, cancers and not to mention, alcoholism.
3. The next step will be to drink the red wines room temperature. Cooking with the wine, or adding it to any baked item, removes the valuable chemicals known to benefit our health.
4. Use red wine in order to benefit the human gums. This is said to be done by the antioxidant components and the anti-inflammatory effects that could actually be warding off these periodontal problems. Dr. Fatiah Chandad of Universite Laval states, "Our findings demonstrate that red wine polyphenols have potent antioxidant properties." It must be known, however, that this is not simply "gargling" or holding the wine in one's mouth that would allow the benefit of the gum region; the wine would still require consumption according to the Step 1 suggestion.
5. Make a list of what our genetic predispositions may just be with regard perhaps to the health issues discussed above. If a parent has blood pressure or heart troubles, you may consider taking this on.
Tags: blood pressure, blood pressure heart, high blood, high blood pressure, pressure heart
A pressure canner should be used to can low-acid foods.
Refried beans are mashed cooked beans that are often served in Mexican dishes. The beans are baked with lard or vegetable stock and seasoned with various spices including cumin and chili pepper. Refried beans can be made with cooked pinto beans, black beans or red beans. If you are interested in canning and storing homemade refried beans, the process is relatively simple with a few necessary tools. Beans are considered a low-acid vegetable, and therefore must be canned with a pressure canner that can heat the jars to very high temperatures. This helps prevent bacteria and spoilage during the storing process.
Instructions
1. Cook the refried beans according to your favorite recipe.
2. Sterilize your jars and lids by placing them in the rack in the pressure cooker and covering them completely with water. Turn on the stove top and allow the pressure cooker to pressurize. Cook jars and lids for 10 minutes before turning off the stove top and allowing the pressure cooker to release pressure and cool down. Remove jars and lids with tongs and place them on a clean kitchen towel.
3. Place the cooked refried beans into your sterilized jars. Leave a half inch of space at the top of the jar. Cover the jars with the seals and close the lids.
4. Place the lidded jars into the canning rack in the pressure cooker and cover with two to three inches of water. Close the lid of the pressure cooker and turn the stove top on. Allow the pressure cooker to pressurize to 10 or 11 lbs of pressure. Cook the jars for 40 minutes. Turn off the stove top and allow the pressure to release from the pressure cooker. Once cooled, carefully open lid and remove the jars with tongs. Place on clean kitchen towels until the jars have cooled down.
5. Tap the lid of the jars once they have cooled down completely. If they are sealed, you should not be able to press up and down on the lid and no noise will be made when you tap the top of the jar. If the seal appears to pop, the jars were not sealed properly and the pressure canning process must be repeated.
6. Store refried beans in a cool pantry area. They should last for six months to one year.
Snack on fruit between meals to keep blood sugar levels constant.
Eating between meals, also called snacking, is a practice that has both advocates and critics among weight loss professionals and nutritional counselors. While it is obvious that eating between meals adds extra calories to your daily caloric intake, the benefits of supplying you body with a more constant flow of energy may actually help you to balance your insulin and blood sugar levels and help your metabolism to function optimally.
What Snacking Does for You
Eating between meals may help you with weight control, boost your mood and energy levels and even give you more nutrition throughout the day, according to CNNHealth. These benefits come from the fact that when your body has a constant supply of energy in the form of calories, your insulin and blood sugar levels remain stable and you avoid the energy depletion and subsequent blood sugar level drops that come with hunger.
What Happens If You Don't Snack
Those whose go for long periods of time without eating between meals may not only have periods of low energy due to low blood sugar but may even put on unwanted weight and adversely affect their health in other ways. According to a review published in 2007 by the European Food Information Council, snacking and even nibbling between meals has been linked to actual benefits in body weight control and cholesterol level maintenance. The review stated that the effect of eating six times a day as opposed to two times resulted in a 10 to 20 percent reduction in the risk of heart disease.
What to Snack On
What you eat between meals is actually of more importance than whether or not you snack at all, according to both the CNNHealth article and the review by EUFIC. Starchy and sugary foods can actually cause insulin and blood sugar spikes and subsequent energy and moods level declines while nutritionally rich foods, like fruits, nuts and vegetables can provide sustained energy and added daily nutrients.
Possible Adverse Effects of Eating Between Meals
According to the review by EUFIC, frequent eating between meals is best suited for highly active people who have large caloric intake needs, like athletes. Those that lead a sedentary lifestyle risk consuming even more calories than they need and adversely affect body fat and weight. The risk of eating with increased frequency on dental health is also a topic of controversy, as it is known that acids in many foods contribute to tooth decay.
Garlic mustard plants have become a problem in many parts of the of the United States. Early American settlers brought the plants from Europe to use for cooking and salad greens. The plant flourishes in early spring in shade. The growth is phenomenal and it often shades out native plants such as Jacob's ladder and wild geraniums. It is a biannual that overwinters easily and spreads abundantly. Sticky seeds easily attach themselves to shoes, fur and clothing so it can be spread widely. Seeds can remain alive in the soil for up to five years.
Instructions
1. Control the spread of garlic mustard plants when they are first noticed. Do not allow the plants to gain a foothold in a yard, wooded area or other location.
2. Pull the plants by hand when the flower heads first appear. Pull the plants before the seed heads emerge. Thoroughly water the area so pulling is easier and the roots can easily be lifted. Use a trowel to loosen the dirt if necessary.
3. Place the pulled plants into a plastic bag immediately so no roots or early seeds drop to the ground. Never drop the pulled plants to the ground and leave them to collect later. Pulled plants are still capable of producing seeds and the plant can easily replant itself.
4. Dispose of the garbage bag of plants immediately off your property to a landfill. Never place garlic mustard plants into a compost pile where they will seed easily.
5. Spray the herbicide glyphosate as a last resort or for large infestations. Glyphosate is a broad-spectrum herbicide that will kill all native plants and vegetation so use with caution. Use the herbicide twice a year in the fall and in the spring.
6. Spray in the early spring when the garlic mustard plants first emerge. Glyphosate is available in many brands at garden centers. Make sure that whatever brand is purchased it contains a minimum of 1 percent to 2 percent glyphosate. Mix the herbicide according to the directions on the brand's label.
7. Spray the herbicide directly on the leaves until thoroughly saturated. The herbicide does not kill the plant well by the roots so the leaves must be completely wet to destroy the plant.
8. Spray first-year plants in the fall. Spray after the first hard frost has killed all native plants. Garlic mustard seed will remain green and flourish even after a hard frost. Thoroughly spray the first-year plants at this time.
Tags: mustard plants, garlic mustard, garlic mustard plants, native plants, early spring
A well-stocked pantry is a key ingredient in any kitchen. Whether you are a novice cook or a professional chef, it is essential to have all the basics on hand. A pantry is considered a stock of dry or nonperishable items that are versatile and used in a large variety of recipes. These steps will teach you the items that every kitchen should have in the pantry.
Instructions
1. Read up on pantry items and browse a few cookbooks to look at some recipes you want to try. Make a list of the nonperishable items that are in those recipes. The items that show up in many or all of the recipes are essential pantry items.
2. See the Food Network's "Top Ten Pantry List": canned tomatoes; chicken, beef or vegetable broth; dried pasta; canned beans of any kind; canned tuna fish; dried fruit; olives; breadcrumbs; salsa and rice.
3. Add the following as well: all-purpose, cake and whole wheat flour; granular, brown and confectioner's sugar; kosher salt; cream of tartar; baking soda; baking powder; vanilla extract; garlic powder; onion powder; all-spice or grill seasoning; and an assortment of your other favorite seasonings and spices. Pantries may differ a little depending on if you bake or not. It is always good to have baking items on hand; then a great batch of cookies is only minutes away.
4. Consider adding condiments that have not yet been opened and other family favorites that you fix often. These could include ketchup, salad dressings, mustard, mayo and other favorite dips or marinades.
The chokecherry tree is considered an ornamental tree. Although the chokecherry's fruit was used as a food source by Native Americans, the trees are classified as poisonous because of their inedible stems and leaves. Chokecherry trees live in variety of climates and can tolerate some shade.They do not thrive in full shade. They like deep, well-drained soil and need to be planted in late fall or winter.
Instructions
1. Remove weeds from an area that is 4 to 6 feet in diameter. Dig up the soil to a depth of 10 to 12 inches. Remove large rocks and break up dirt clumps.
2. Add organic material to enrich the soil. Mix well into the soil. Do not use raw materials because this would burn the tree's roots.
3. Dig a hole a little larger and deeper than the tree's rootball. Scrape the sides with the shovel so the roots will have "finger holds" to latch on to when growing.
4. Plant a tree stake at the edge of the hole. Place the chokecherry tree in the hole. Be sure that the tree is upright and somewhat straight
5. Fill with soil around the roots. Tap dirt down halfway through filling to help reduce air pockets around the roots. Fill the rest of the way and firmly tap down the dirt. Do not use more than your natural body weight for pressure; otherwise, the dirt will become too compact for the tree to grow well.
6. Water until the ground is soaked. Newly planted chokecherry trees need to be watered while they are establishing new root systems. Do not let the area dry out. A good rule of thumb is to water 1 gallon per inch of trunk diameter each day.
7. Apply mulch around the base of the tree. This discourages weeds and helps retain moisture. After its first growing season, the tree will go dormant for the winter. The mulch can be removed, if desired, at that time.
Deep-fried pickles are considered a delicacy in the American Deep South. Featuring a tangy flavor, crunchy texture and a crispy coating, deep-fried pickles are a taste sensation. When picking the ideal pickles for frying, choose dill rather than the bread and butter variety. Fried pickles make delicious party appetizers when served alongside ranch dipping sauce. You can also make fried pickles to accompany a variety of main dishes, such as fried chicken or fish or grilled hamburgers.
Instructions
1. Place 1 pint of sliced dill pickles on paper towels to drain. Blot the pickles with the paper towels to remove excess moisture.
2. Mix 2/3 cup pickle juice, 1 egg and 1 tbsp. flour together in a bowl.
3. Combine 1 cup flour, 1/2 cup cornmeal, 1 tsp. garlic powder, 1 tsp. cayenne pepper and salt and black pepper to taste in a separate bowl.
4. Preheat vegetable oil to 370 F in a deep fryer or heavy frying pan.
5. Dip each pickle slice into the egg mixture and then coat them in the flour and cornmeal mixture.
6. Place the pickle slices in the hot oil and fry them until the batter is golden brown and crispy. Drain the fried pickles on paper towels and eat immediately.
Tags: paper towels, flour cornmeal, fried pickles, pickle slices, pickles paper, pickles paper towels
Sweet Potato French Fries are absolutely delicious when they are salted and dipped in sour cream. They can be served as an appetizer or as a side dish for a meal. With their bright orange color and unusual taste, they make even the most common meal special. An added bonus is that sweet potatoes are actually nutritious.
Instructions
1. Wash and peel the raw sweet potatoes. Then cut them into fries that are about 3 inches long and 1/4 inch wide and 1/4 inch thick. The sweet potatoes are very dense, like carrots. Set them aside until the oil is hot enough to use.
2. Pour the oil into a large frying pan and heat it until when you insert an inch of white bread it floats to the top of the oil and begins to brown immediately. If the bread sinks to the bottom of the pan, the oil is not hot enough. If the bread burns, the oil is too hot. Remember never to leave the kitchen when you are cooking with oil because of the risk of fire!
3. Place the sweet potato French fries one at a time into the hot oil. They should float, like the bread did, to the top of the oil and little bubbles should surround the sticks. Add as many of the fries as you can without crowding the oil. Turn the sticks over after about 2 minutes so that both sides of the sweet potato fries will brown evenly. Continue turning the fries until they are brown and crisp on the outside and soft and tasty on the inside.
4. Remove the cooked sweet potato French fries from the hot oil to a plate covered with paper towels. The paper towels will absorb any of the excess oil. Add salt while the fries are still very hot. As soon as all the fries are cooked, serve them immediately.
5. Dip the piping hot sweet potato French fries in sour cream. For added tang, add a teaspoon of horseradish to about a cup of sour cream.
Tags: potato French fries, sour cream, sweet potato, sweet potatoes, French fries, French Fries, paper towels
Baked asparagus takes only five minutes to prep for the oven.
Ancient Greeks and Romans cultivated asparagus, a member of the Lily family, more than 2,000 years ago. American colonists brought the vegetable with them to the New World. One serving (5.3 ounces) of asparagus provides several B vitamins as well as protein, fiber and vitamins A, C and E, according to the Michigan Asparagus Advisory Board. Baked asparagus is an easy and delicious way to enjoy this nutritious vegetable. You do not have to heat the kitchen using the big oven. Asparagus bakes nicely in a toaster oven.
Instructions
1. Select fresh asparagus spears for best flavor and nutrition. They should have a bright green or purplish color and tightly closed tips that have not wilted. Choose spears of similar thickness for even cooking.
2. Cut off the tough, woody stem and rinse the spears to remove any dirt.
3. Place the spears in a glass oven dish that can go from oven to table. This recipe is not one that you can transfer from a baking pan to a serving platter. It will fall apart.
4. Melt butter and brush on the spears until completely coated. Set the remaining butter aside.
5. Sprinkle a dash of salt over the asparagus. If you are on a salt-free diet, then skip this step.
6. Crumble the feta cheese and then layer it over the asparagus. Evenly distribute the cheese so the flavor permeates the entire spear.
7. Pour breadcrumbs over the cheese and spears.
8. Drizzle the rest of the melted butter over the breadcrumbs. Butter will flavor and brown them.
9. Bake asparagus for 10 minutes at 400 F, or until the breadcrumbs have lightly browned. Serve immediately. Makes 6 servings.
Sugar cane syrup is made from the juice of the sugar cane plant. The cane must be cut and pressed to release the juice. Some areas of the country have commercial presses available, but the home user will have to locate a cane press in order to do the task. These can be found occasionally at farm auctions in the south where sugar cane is grown.
Instructions
1. Use the can shredder to break the cane stalks into pieces.
2. Run the shredded cane through the presser to release the juices from the cane. As a rule of thumb, 100 lbs. of sugar cane yields around 50 lbs. of juice.
3. Build a fire under the evaporator pan and pour the cane juice into the evaporator pan.
4. Use the ladle to skim the heavy foam that appears on top of the juice as it reaches the boiling point. Discard the foam.
5. Place the smaller ring in the center of the evaporator pan. As the juice boils, the impure foam spills over into this ring making it easier to remove.
6. Keep the fire hot under the pan. The cane juice takes four to five hours of boiling time to reduce to syrup. The juice should remain at or above the boiling point at all times.
7. Line a colander with cheesecloth. Place the colander over a large bowl or stock pot.
8. Ladle the syrup into the colander, allowing it to strain into the bowl through the cheesecloth to remove any remaining impurities.
9. Ladle the syrup from the bowls into jars using to funnel to prevent spills. Cap the jars tightly.
Tags: sugar cane, boiling point, cane juice, fire under, Ladle syrup
Attention pasta lovers. Investing in a pasta maker will allow you to make your favorite pasta right in your own kitchen. Depending on the model pasta maker, you can create ravioli, spaghetti, lasagna and more. Here are some guidelines to follow when buying a pasta maker.
Instructions
1. Decide whether you want to buy an electric or manual pasta maker.
2. Determine a price range so you can identify which pasta makers are affordable. Don't be lured by options. Instead, focus on less expensive models that are easy to use.
3. Look for a pasta maker that is easy to operate, maintain and clean.
4. Select a manual pasta maker that you secure to a table or countertop and that withstands hand cranking without moving.
5. Choose a pasta maker that comes with a variety of cutting attachments for producing numerous pasta shapes.
6. Research the various models of pasta makers by searching the Internet. Compare prices and features to find the best deal before buying your pasta maker.
7. Consider modifying a Kitchen Aid stand mixer with pasta rollers and cutters that attach to the mixer's hub and operate off its motor.
8. Ask about refund and replacement policies and warranties on your pasta maker and its parts.
9. Read user reviews and consumer reports and visit manufacturers' websites. They all are good sources of information and provide valuable insight when selecting a pasta maker. Product owners offer hands-on evaluations without brand loyalty.
Tags: pasta maker, maker that, pasta maker, pasta maker that, your pasta maker, manual pasta, manual pasta maker
Wine-tasting allows tasters to experience new wines.
Wine tasting allows professionals and amateurs the opportunity to evaluate wine for taste, smell and color.
Wine-tasting gift ideas are plentiful for professional and recreational wine tasters. Find simple or extravagant gifts for any occasion.
Gift Basket
Customize a wine-tasting gift basket. Arrange a basket with items specific to the recipient's interests, or purchase a ready-made gift basket from online retailers and specialty gift stores. The basket may include two or more bottles of wine; a set of wine glasses, perhaps with the recipient's initials etched onto the glass.; a corkscrew; and gourmet food items, such as cheese and crackers, fine chocolates or candied raisins.
Wine-Tasting Party
A wine-tasting party is an ideal gift for the wine lover who has a large circle of friends. Hire a local vintner to bring a few selections for sampling. Or purchase a selection of wines from a specialty store or upscale grocery store, which may a wine specialist to help with selections and recommend food pairings.
Wine-Tasting Excursion
Treat a friend to a wine-tasting excursion, which may allow the recipient to visit a winery, take a tour and sample all the wines they have to offer. Locate a local vineyard or, if you have the financial means, send him to a well-known wine destination, such as Sonoma or Napa Valley, California. France, Italy and Spain are among the top wine-producing countries in Europe. Other destinations to consider are South Africa, Argentina, Australia and Tunisia.
Sweet and crunchy popcorn balls are the perfect treat for Halloween but they won't keep forever. Crochet faux popcorn balls to use as permanent Halloween decorations that you can use year after year. You can even add a ribbon loop and hang them on the Christmas tree. Crocheting a popcorn ball is similar to crocheting other round balls. The stitches increase for several rounds. Then, you work several rounds even before decreasing. Popcorn stitches give the ball a nice bumpy texture just like a popcorn ball.
Instructions
1. Work round 1. Chain four, eight double crochet in fourth chain from hook. Join with slip stitch in top of beginning chain. 9 stitches.
2. Work round 2. Chain three, double crochet in base of chain three, and then work a popcorn and a double crochet in each remaining stitch around. Join with slip stitch in top of chain three. 18 stitches.
3. Work round 3. Chain three, then work double crochet in next stitch, popcorn and double crochet in next stitch. Repeat around. Join with slip stitch in top of chain three. 27 stitches.
4. Work round 4. Chain three, popcorn in next stitch, double crochet in next two stitches. Join with slip stitch in top of chain three. Repeat around. 27 stitches.
5. Work round 5. Chain three, double crochet in next stitch, popcorn in next stitch, double crochet in next stitch. Join with slip stitch in top of chain three. Repeat around. 27 stitches.
6. Work round 6. Chain three, work double crochet decrease in next two stitches, popcorn in next stitch. Repeat around. Join with slip stitch in top of chain three. 18 stitches. Stuff ball with fiberfill.
7. Work round 7. Chain three, work double crochet decrease in next two stitches. Repeat around. Join with slip stitch in top of chain three. Fasten off leaving a 6-inch length of yarn. Thread onto yarn needle, catch all stitches around and pull tight. Hide yarn end.
Tags: double crochet, Join with, Join with slip, next stitch, round Chain
Cheese and cracker sets make tasty gifts for all occasions.
There are endless varieties of packaged cheese and cracker gifts on the market and even more options for you to create your own. When looking into cheese and cracker sets, think about what you would like to receive if you are unsure as to what a friend or family member would expect. Create or buy a set that suits multiple styles and tastes.
Gift Box
Premade cheese gift boxes can range in price and availability. These gifts are available in many food specialty stores year around and even in standard grocery stores during holidays. Often the gift boxes include cheese, crackers, and sometimes extras such as meats and mustards. Premade gift boxes can save you time, and the creators are largely aware of what types of crackers complement the selected cheeses, so you are likely to pick a delicious combination with most packages.
DIY Basket
Create your own cheese and cracker basket. Visit the specialty cheese section in your grocery store. Most stores have crackers and pita that are near the specialty cheese section. Select several cheeses and several types of crackers for your basket. Use an inexpensive basket from a craft store and insert a colorful fabric or tissue paper in the basket. Tie a ribbon around the handle or base to add flair.
Cheese Theme
Start a cheese theme. There are specialty cheese shops in many cities and even malls. Visit some of these venues or online retailers for ideas. You can focus on foreign cheeses or those from a particular state. Wisconsin in particular is known for cheese production, but you could focus on New York or California or Vermont cheeses as well. Select several brands of crackers that will complement the cheeses that you have selected. More potent cheeses will likely need stronger-tasting crackers.
Sampler
Create a cheese gift sampler platter. Slice a variety of cheeses into wedges or slices and arrange them neatly on a plate. Using a separate plate, add in several cracker styles. Arrange the crackers in a spiral or in rows. This gift is great to bring to a party or dinner as an appetizer. The people there will welcome your party gift.
A traditional Mexican meal would not be complete without a side dish of well-cooked pinto beans. Cooking pintos requires not much more than enough time to make sure they are cooked thoroughly. Pinto beans have a creamy texture and a rich taste, but can suffer from over-seasoning. A few common ingredients are all you need to make Mexican-style pinto beans.
Instructions
1. Sort pinto beans. Lay them out on a cookie sheet and look for any bits of dirt. Some packaged beans come triple-washed, but it's a good idea to check through them anyway.
2. Soak the beans in four to six cups of water for at least two hours. You can soak them longer, or even overnight if you like. The purpose of soaking is to rehydrate the beans in order to lessen the cooking time.
3. Drain the beans, rinse well and set aside.
4. Saute onions in lard until soft, but don't let them turn brown. The beans will be most authentic if you use lard, but you can use butter or vegetable oil if you would like to keep the dish vegetarian.
5. Add garlic and bay leaf and cook for two to three minutes. Although it's tempting, do not add salt at this time. Cooking the beans in salt will toughen the skins and is one of the more common mistakes made when cooking pintos.
6. Pour in six cups of water. If you like, you can use chicken, beef or vegetable stock in place of water, but the stock should be mild so as not to overpower the taste of the beans. Add pinto beans, bring to a boil and then turn the heat down to a simmer. Cover and cook for two to three hours, or until beans are completely soft. The amount of time you soaked the beans will factor into the cooking time. Beans are cooked when they can be easily mashed with a fork.
7. Salt the beans to taste once they have finished cooking. Serve topped with shredded cheese and fresh, minced yellow onion.
Chef Caesar Cardini invented Caesar dressing in 1924. It has an olive oil base and it contains garlic and anchovy, which both give the dressing a strong flavor. Making Caesar dressing is a quick process, but it must be mixed using the proper technique to prevent the oil from separating from the other ingredients.
Ingredients
Caesar dressing is made from a limited number of ingredients, so take extra care to select the highest quality possible. Use extra virgin olive oil which has a purer taste than lower quality oils. You'll need 1/2 cup of oil.
Since the dressing contains one uncooked egg, ensure your egg is fresh. Bacteria can grow in damaged eggs, so make sure the outer shells are not cracked or dirty before using. If they are, discard them. If you don't wish to use a raw egg, use a commercial egg substitute, available in liquid or powder form. Follow the manufacturer's directions for the correct amount to equal one egg.
Use one raw garlic clove or roast it for an extra kick to your dressing.
Anchovies don't taste fishy once they are combined with the other ingredients, so don't skip them if you don't like fish or the dressing won't have its classic flavor. Use two chopped up anchovy fillets or 2 tsp. of anchovy paste, which comes in a squeezable tube.
Oil-based dressings must have acid ingredients to prevent the oil from separating, so make sure to use 1 to 2 tbsp. mustard, lemon juice or vinegar (or a combination of each). Acidic ingredients are not just there for flavor, they play an important role in maintaining a smooth dressing.
Equipment
You will need to continuously mix the dressing as you pour in the oil, so use either a whisk or a blender. If you choose to use a whisk, add all the dressing ingredients to a large bowl with the exception of the oil, then slowly pour in the oil while you whisk the dressing. Make sure not to add the oil too quickly or the dressing won't come together properly. You can save yourself some trouble and use a blender or food processor. Just make sure the appliance has a top chute that you can slowly pour the oil into as you mix the other ingredients. Regardless of the method you use, it's essential to continuously keep the oil moving.
Serving
For best results, make Caesar dressing as soon as possible before serving. You can even make it right at the table like some restaurant chefs do. Drizzle the dressing over Romaine lettuce, Parmesan cheese and croutons to make a Caesar salad or serve it alongside chicken or fish. If you have remaining Caesar dressing, transfer it to an airtight container and keep it in the refrigerator. Use any leftovers within three to five days. If the oil separates, just quickly whisk it before serving and the dressing should come back together.
Tags: Caesar dressing, make sure, other ingredients, before serving, from separating
Gravy is an essential accompaniment for many chicken dishes.
The perfect companion for any chicken dinner is the gravy. A tasty chicken gravy goes well with not only the chicken, but mashed potatoes or rice that may be served along with this dinner. Many people feel there is a "secret" to making the perfect gravy, when actually all it takes is a bit of patience. Making a delicious and eye appealing gravy from chicken drippings is quite simple.
Instructions
1. Assemble everything you need. Making gravy can be a bit tricky as sometimes speed is important. For this reason, make sure everything is within easy reach to be picked up at a second's notice. Now is also the time to start heating the chicken drippings in the 3-quart sauce pan. Use a lower heat setting
2. Mix 2 tbsp. of cornstarch with a little cold water. Start out with 1/4 cup to 1/2 cup of cold water. This is stirred until the mixture is smooth with no lumps of cornstarch. A fork can be used to stir the cornstarch into the water. A small whisk is even better if there is one available. Once the mixture is smooth, proceed to the next step.
3. By the time the cornstarch is thoroughly mixed with the cold water, the chicken drippings should be ready for boiling in the 3 quart sauce pan. Gradually stir the cornstarch mixture into the hot chicken drippings. This part takes a bit of patience, but it is well worth it to go slowly so your gravy turns out perfect. Keep stirring until everything comes to a full boil. Continue boiling and stirring for one minute. Turn off the heat from the gravy and let it set for a minute.
4. The gravy is now ready to pour into a gravy bowl for serving, and the chef is now ready to receive compliments on making the perfect chicken gravy.
Many people enjoy a glass of wine when dining, but when forced to make the wine and food pairing on their own, things get confusing. There are tried and true rules for pairing wine and food, but the rules can be broken to suit personal tastes. If you are preparing saut ed chicken and you are curious which wines will pair best, you need to understand the flavors in the finished dish. The ingredients you use to create the dish should guide your choice more than traditional rules about wine.
Sauces
Saut ed chicken is usually cut into pieces and placed into a frying pan with a bit of butter or oil. Sauce may be combined with the chicken during cooking or served with a separately prepared sauce. Saut ed chicken sauces are similar to pasta sauces and include cream, tomato, olive oil and citric acid (lemon, lime, orange) bases. The base can be mixed with herbs, spices, finely diced vegetables or meats and even ground nuts. The flavor of the sauce is the most important consideration when choosing a wine.
Red or White
The common belief is to pair white wine with chicken, but this does not have to be the case. Both reds and whites go with poultry. Your most important considerations are the spices and flavor of a particular chicken dish. For instance, if you have prepared the chicken with a tomato-based sauce, it will pair nicely with a red wine. There are even saut ed chicken recipes that are made with red wine sauce. On the other hand, if you have prepared your chicken with lemon or mustard sauce, this will pair better with white.
Consider the Diners
When making your wine choice, the personal tastes of the diners are as important as the dish you are serving. If your diners are not regular wine drinkers, a lighter, fruitier white will be well received. Consider Gewurztraminer, Riesling or Pinot Grigio. Experienced wine drinkers might like something dry like a chardonnay or semillon. Most true wine lovers enjoy reds and whites, so if you think they can handle it, serve a red wine with your saut ed chicken dish. Reds that pair well with poultry include cabernet franc, cabernet sauvignon, merlot, Sangiovese and zinfandel.
Non-traditional Choices
If you are hosting diners who are not usually wine drinkers or you are looking for a pairing that is out of the ordinary, you have a few choices. You can prepare fresh sangria, which is a mix of red wine, fruit juice, sugar and sometimes another liquor like brandy. Sangria is a fruity, light alternative to heavier red wines, but it can be made with white wine, too. Super-sweet wines are an option for someone who is a wine novice. The flavor is often too sweet for experienced wine drinkers, but it makes the drink more palatable for those who are not ready for the oak flavors of reds or acidity of whites. A super-sweet wine that pairs well with poultry is Moscato.
Tags: wine drinkers, saut chicken, will pair, wine with, with poultry
Smoked tuna is a popular component of sushi dinners.
Smoked tuna is a heart-healthy and tasty main dish that can be served in sushi or as a steak along with any of your favorite side dishes. You must brine the tuna before smoking it, or soak it in liquid and seasonings, which adds flavor and helps keep the tuna's texture moist and juicy. There are many seasonings you can use in your brine, so be sure to pick your favorite recipe for the brine.
Instructions
1. Brine the tuna in the glass bowl by soaking it for at least an hour up to overnight in the brining mixture.
2. Soak the wood chunks in water for about 30 minutes, which is best to do less than an hour before you start smoking your tuna. Soaking the wood chunks will make them smoke, rather than burn, once they are on the charcoal.
3. Fire up charcoal in your smoker and let burn for 15 to 20 minutes, until the coals are white and hot. Drain the wood chunks and place them on top of the charcoal. Fill the smoker's water pan with water, and spray cooking spray on the smoker's cooking rack.
4. Remove the tuna from the mixture and discard the excess liquid. Place the steaks on the rack and cover the smoker with its lid. Let smoke for 3 to 4 hours until the fish is flakey.
5. Remove the fish from the smoker and verify that it has an internal temperature of at least 140 F before serving.
A salt water brine gives smoked salmon its distinctive salty flavor. Offset this saltiness for a milder taste.
Prior to smoking, salmon is covered with a sugar and salt brine. This brine draws out excess moisture to make smoking faster and more effective. The salty flavor remains after smoking, and for some, this is too much. There are remedies for offsetting the flavor of excessively salty smoked salmon in your kitchen cabinets. These techniques will not remove all of the salt from the salmon, but make the salmon taste less salty.
Instructions
1. Thinly slice the smoked salmon. Thinner slices will not taste as salty as larger pieces.
2. Arrange the salmon in a single layer in a bowl and cover with water.
3. Soak the salmon for 2 hours to overnight in the refrigerator.
4. Drain the water off the salmon.
5. Cover the salmon with milk and soak for an additional 30 minutes, if it still tastes too salty.
6. Discard the milk and serve the salmon.
7. Prepare a cream or cheese-based salmon dish such as a cream cheese dip or creamy chowder to further offset the saltiness of the salmon and omit added salt from the recipe.
If you only have taco sauce on hand, don't let that stop you from making enchiladas. Enchiladas are traditionally topped with a spicy red sauce consisting of tomato sauce, flour, chili powder, cumin and garlic powder. Taco sauce is also red and spicy, but it can be made with a combination of fire-roasted tomatoes, chilies, adobo sauce, garlic and oregano. Don't be afraid to top your enchiladas with taco sauce as a creative twist.
Instructions
1. Fill 10 6-inch corn or flour tortillas with your favorite enchilada ingredients, such as shredded beef or chicken, seafood or cheddar cheese. Roll the tortillas tightly and place them seam-side-down in a 13-by-9-inch baking dish.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Pour 1 1/2 cups of homemade or bottled taco sauce evenly over the enchiladas. Sprinkle the tops of the enchiladas with one or two cups of shredded cheddar or Monterey jack cheese.
4. Place the enchiladas on the oven's center rack and bake them for 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve immediately.
Tags: enchiladas with, taco sauce, enchiladas with taco, with taco, with taco sauce
When cucumbers are fermented properly, lactic acid forms, which alters the taste, color and texture of the produce. Properly fermented cucumbers are known as pickles. Fermenting cucumbers at home requires you to follow the recipe; altering the ingredients, quantities or conditions in a pickle recipe can ruin the batch. After you successfully ferment cucumbers, store them properly so you can use them throughout the year.
Instructions
Making Pickles
1. Wash the cucumbers under cool running water and scrub them with a vegetable brush to remove dirt and debris. Slice 1/4 inch off the blossom end and leave 1/4 inch of the stem attached.
2. Wash a 1-gallon plastic food-grade bucket, stone crock or glass container in hot, soapy water. Rinse the soapy water out of the container with hot water.
3. Place 1 tablespoon of dill seed, 1 garlic clove, 1 dried red pepper and 1 teaspoon of mixed pickling spices in the bottom of the 1-gallon container.
4. Add 4 pounds of clean cucumbers to the container.
5. Combine 1/4 cup of five percent vinegar and 8 cups of water in a separate container. Stir the vinegar until the salt dissolves. Pour the solution over the cucumbers.
6. Add 1 clove, 1 dried red pepper and 1 teaspoon of mixed pickling spices over the cucumbers.
7. Place a glass or ceramic dinner plate over the container opening. The plate must be slightly smaller than the opening. Place 2- to 4-quart canning jars filled with water on top of the plate to keep the cucumbers submerged 1 to 2 inches under the brine.
8. Place a clean bath towel over the container to prevent the cucumbers from becoming contaminated. Leave the cucumbers in a location with a temperature range between 70 and 75 degrees Fahrenheit.
9. Inspect the pickles daily. Remove any mold from the top of the brine with a spoon. Add more brine to the pickles, if necessary. Discard the pickles if they smell bad, have a soft texture or appear slimy.
10. Remove the pickles from the brine after 2 1/2 to 3 weeks. Inspect the pickles to ensure that they appear even in color and translucent.
Storing Pickles
11. Pour the brine into a large cooking pot and boil for five minutes.
12. Pour the brine through a coffee filter. Pack the pickles into sanitized quart-sized jars and pour the hot brine over them. Leave 1/2 inch of space on top.
13. Place the jars into a water bath canner. Process the jars for 15 minutes at 0- to 1,000-foot altitude; 20 minutes at 1,001 to 6,000 feet; and 25 minutes at altitudes above 6,000 feet.
14. Remove the jars and let them cool on a wire rack for 12 to 24 hours. Do not let the jars touch while they cool.
15. Store the jars without screw bands and press on the lids to ensure that they are sealed properly. Improperly sealed lids will make a popping sound when you press on them and need to be stored in the refrigerator immediately. Store the processed jar in a cool and dark location.
Tags: clove dried, clove dried pepper, dried pepper, dried pepper teaspoon, ensure that, ensure that they
Helping your child learn to eat healthy starts with providing tasty snacks and offering a variety of food choices. With a bit of preparation, you can have some essential things on hand to make appealing snacks for all your kids.
Instructions
1. Stock up on useful items from across the new food pyramid. Have breads or other starches such as pretzels, air-popped popcorn or low-fat crackers on hand. Low-fat milk should be a staple. Various low-fat or lean cuts of meats like baked chicken, or turkey deli slices are useful. Fruits and vegetables make great finger foods.
2. Offering the same snack every day will bore your child's palette, so offer a few choices and let her decide. Eventually your child may begin to gravitate toward one snack frequently. Don't fret about her dietary intake every day. Instead, look at her intake over a few days. Pushing foods on her will only make things tense and can lead to eating disorders later.
3. Make your own lunchtime assembly fun by cutting squares of low-fat cheese and adding lowfat crackers and cubes of meats. Use apple slices and natural peanut butter for a fun dunking treat. Make a roll sandwich using tortillas wrapped around your child's favorites. A thermos can carry low-fat milk, tasty soups or chili.
4. Chill out with fun frozen treats. Use fresh-fruit puree, 100-percent juices without sugar, no-sugar-added ice cream or frozen yogurt and popsicles to create summer goodies that are diabetic friendly.
5. Mix together nonfat powdered milk, lowfat non-dairy creamer and unsweetened cocoa powder with a bit of sugar substitute or stevia. Store it in an airtight container and serve it whenever your child craves instant hot chocolate.
6. Keep natural peanut butter on hand along with ketchups or low-fat ranch dressing. These are great for dipping and keep kids munching. Small packets of ketchup with chicken can be a great substitute for chicken nuggets, and peanut butter on apples is better for them than caramel.
7. Turn something healthy into something tasty. Chilled yogurt filled with fresh, chopped low-glycemic berries, such as blackberries, can substitute for ice cream.
8. Rethink what meals and snacks are. Be creative and ignore clever corporate packaging. When you use reusable containers and create portions appropriate for your child, not only are your treats easily portable, they're appealing and healthful.
Tags: your child, peanut butter, natural peanut, natural peanut butter
Boiling an egg can take some time. When you are making only one or two eggs, it may not seem worth it to take the time to boil them. However, you can boil an egg in the microwave. It can take about the same amount of time, but it will be a faster clean up and will still taste the same. Sometimes when you boil eggs on the stove top, you can forget about them and overcook them. When you boil them in the microwave, the beep will remind you to get them out.
Instructions
1. Cover the egg with aluminum foil. Do not have any part of the egg shell showing. Smooth out the foil the best you can. Because the foil will be submerged in water, there is no harm in putting the foil in the microwave. In an article, an author named spatulaspoonandsaturday writes that "the foil acts as protective layer which the microwave frequency does not penetrate."
2. Place foil covered egg in a microwaveable mug or bowl. Fill the cup or bowl with enough water to completely cover the wrapped egg.
3. Choose which kind of egg you want. The microwave time will differ depending on if you want soft-boiled, medium, or hard-boiled. For a soft-boiled egg, microwave for 5 minutes. For a medium egg, microwave for 6 to 7 minutes. For a hard-boiled egg, microwave for 8 to 10 minutes. These times are for microwaving on high.
4. Remove the egg from microwave. Carefully take the egg out of the mug or bowl and unwrap the foil. Let cool and enjoy.
5. Purchase a microwave egg cooker if you do not feel comfortable putting a foil-wrapped egg in the microwave. Most egg cookers have a capacity for four eggs, but you can buy a single egg cooker. You can also use them to make hard-boiled or soft-boiled eggs. The positive side to using an egg cooker is it is easy and has an easy cleanup. Many are dishwasher safe. Egg cookers can cost anywhere from $5 to $25.
Tags: microwave minutes, boil them, hard-boiled soft-boiled, time will
Make baked apples for breakfasts, snacks or desserts.
Baked apples filled with fruits, honey, oats or other mixtures are a delicious treat. When coring an apple for baking, use an apple corer or a paring knife. An apple corer has a rounded blade with two serrated edges and a pointed tip. A paring knife is a small, straight-edged knife. Coring apples for baking differs from coring apples for other purposes, because you want to leave the bottom of the apple in place, so the filler ingredients stay in the apple while you are baking it.
Instructions
1. Wash the apple and your hands.
2. Set the apple on the cutting board and hold it with one hand. Push the corer or paring knife straight through the apple, about ½ inch from the stem. Stop about a ¼ inch from the bottom of the apple.
3. Move the corer in a circle. If you are using a paring knife, pull it out and make new incisions all the way around the core. Don't cut through to the bottom.
4. Twist the core gently to break it off while leaving the bottom intact.
Tags: paring knife, about inch, about inch from, apple corer, bottom apple, corer paring, corer paring knife
The culture responsible for bringing Burgundy wines to our wine racks, is not the French, but the Romans. After invading the region that would later become known as France's Burgundy region, the Romans began using the grapes they found growing there to make richly colored wines that were then served during formal Roman dinners. After the dissolution of the Roman Empire, monks began cultivating the grapes and making the wine in the cellars of the monasteries that were built in the region.Currently there are three different classifications of Burgundy wines that are produced in France's Burgundy region; dry white wines, medium-bodied reds, and full-bodied reds.
Instructions
1. Look at the label. The simplest and quickest way to determine if a bottle of wine is a red wine or a Burgundy wine is to look at the label. Don’t bother looking at the mane of the wine; what you want to look for is the region where the wine was made. The only place in the world that grows the grapes used to make Burgundy wines is the Burgundy region in eastern France. Frances Burgundy region is the distance of land between Mâcon, Lyon, and Auxerre. There are 400 different types of soils in France’s Burgundy region, which can influence the taste of each bottle of burgundy wine. Red wines can come from any other part of the world.Pinot noir is the grape most commonly used in Burgundy wines.
2. Take a look at the color of the wine. The wine you are drinking should be a dark red in color; most Burgundy wines have more of a purple hue then other red wines, which can look brown or blood-colored.
3. Taste the wine. Red Burgundy wines generally have a tart taste, while white Burgundy wines generally have a pleasant taste that reminds wine lovers of peaches and honey and compliments seafood.
4. Consider the cost. The average Burgundy wine will cost considerably more than its red counterpart. The reason for the higher cost is in part due to the small amount of wines produced in the Burgundy region. The second reason for the higher price tag is because the area has hot, often dry summers, and frigid winters. The extreme changes in the climate make it difficult for the vineyards to produce a significant amount of grapes each year.
Tags: Burgundy wines, Burgundy region, France Burgundy, France Burgundy region, Burgundy wine, Burgundy wines generally, generally have