Soul Food Restaurants In Plainfield New Jersey

Plate of soul food

Whether you are going on one of the neighboring guided tours or if you decide to go whale watching with the Fundy Tide Runners nearby, you are going to work up an appetite for some comfort food when it is all over. You do not have to be from the south to enjoy soul food. Rest assured, there are soul food restaurants for you to choose from in Plainfield, New Jersey and the surrounding area.

Freshwaters

Freshwaters began as a take out restaurant and now is now a restaurant in a house that the owners purchased and remodeled themselves. The restaurant has an elegant dining feel to the atmosphere with proper place settings and white table cloths and was named the Best Southern Food Restaurant in South Jersey in 2003 by the Courier-Post's Reader's Choice Awards. Catfish strips and hush puppies are just a couple of the items offered on the appetizer menu. Some other dishes on the menu include barbecued fried chicken and short ribs with collard greens and potato salad as well as desserts such as homemade banana pudding and sweet potato pie.

Freshwaters

1442 South Ave.

Plainfield, NJ 07062

908-561-9099

myfreshwaters.com

Two Fish and Five Loaves

Two Fish and Five Loaves is a carry-out restaurant that also offers catering services. The food that is served is prepared fresh to order and the restaurant offers items such as catfish, scallops and the restaurant's signature fried whiting, as well as smothered turkey wings and a variety of sandwiches with shrimp, scallops, fish and chicken fillings. Some of the items on the dessert menu include coconut pineapple cake, peach cobbler and sweet potato pie.

Two Fish and Five Loaves

113 Watchung Ave.

Plainfield, NJ 07060

908-227-9065

twofishfiveloaves.com

Delta's Restaurant

Delta's Restaurant is a soul food restaurant that provides a soothing ambiance. With low lights and spacious booths where you can relax, there is entertainment that is featured every week for your enjoyment from musicians to singers. Some of the appetizers on the menu include fried crawfish, Cajun calamari and fried gator. If you prefer to have a starter with chips and dip, there is also the collard green dip for you to enjoy. Some other soul food options include smothered pork chops and salmon cakes and grits. If you are looking forward to dessert, you have choices such as red velvet cake, sweet potato fritters and banana pudding.

Delta's Restaurant

19 Dennis St.

New Brunswick, NJ 08901

732-249-1551

deltasrestaurant.com

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Bake Pineapple Upside Down Cake Easy Recipe

easy pineapple upside down cake

Bake a pineapple upside down cake the easy way, and no one will know that you made it with shortcuts.

This cake is made with a yellow cake mix, so you can make it in a hurry with little mess.

Instructions

1. Set the oven to about 350 degrees.

Make the cake mix first by the recipe on the box. Put margarine in deep large mixing bowl and put it on 20 seconds in the microwave to soften. Add eggs. If recipe calls for water, use pineapple juice instead.

2. Use a stick of margerine.

Put a stick of margarine in the pan you plan to use for the cake. Put this pan in the oven or microwave just long enough to melt the margarine. Remove the pan from the heat and set it where you can work with it.

3. Add the brown sugar.

Add about 3/4 cup brown sugar and stir until mixed with the margarine. Lay the pineapple rings in the cake pan onto the brown sugar and margarine combination. Add maraschino cherries to the center of each pineapple if you choose.

4. Pour the cake mix over the pineapple.

Bake as directed on the cake mix package. When the cake is done (stick with a toothpick until it comes out clean) let it sit 15 minutes before turning it upside down.

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Make A Vegetarian Thanksgiving Dinner

Make a Vegetarian Thanksgiving Dinner

Classic Thanksgiving dinners generally include a large stuffed turkey as well as gravy, sweet honey ham, buttery mashed potatoes and other animal products. However, you can create a Thanksgiving dinner which is just as delicious and 100 percent vegetarian.

Instructions

1. Begin with a delicious garden salad. Try your standard green salad and add mango and figs with a balsamic and olive oil vinaigrette or search online for other unique and filling salad recipes.

2. Swap standard cream and butter mashed potatoes for sweet potato mash. Boil sweet potatoes until soft and then add apple juice and a pinch of cinnamon. Mash until creamy and serve steaming hot.

3. Pick the right main course as the absence of turkey doesn't mean your vegetarian Thanksgiving dinner can't be delicious and satisfying. Try a veggie-stuffed lasagna made with non-dairy cheeses or homemade veggie shepherd pies.

4. Include many of the traditional Thanksgiving side dishes as part of your vegetarian dinner. Cranberry sauce, stuffing made outside of a turkey with walnuts and apples and cornbread are all fantastic sides that are 100 percent meat-free.

5. Plan the perfect non-dairy dessert for the vegan vegetarians at your dinner table. Classic apple, pumpkin or pecan pie made with graham cracker crust is a sure way to finish your meal off right.

Tags: made with, Make Vegetarian, Make Vegetarian Thanksgiving, mashed potatoes, Thanksgiving dinner

Pick A Boxed Wine

The days of being embarrassed over serving boxed wine at your next party are over. Some high-end wineries have moved into the market. Not only is it cheaper, because you are buying in bulk, but it's easier to store, carry and serve. Here's pick a boxed wine.

Instructions

1. Decide on the meal you will be serving. When it comes to wine, the general rule of thumb is that white wine is served with poultry and fish and that red wines are served with red meats. Along that scale, there are more specific parings. For more info check out wineanswers.com.

2. Ask your guests what kind of wine they favor. There is certainly nothing wrong with asking people before they arrive, what kind of wine they like to drink. This way you won't over buy and you'll get people exactly what they want.

3. Read reviews of the boxed wines. Boxwines.org is the site to keep you current on your wine purchases. There are not only reviews by critics, but user reviews as well.

4. Don't select a wine you know nothing about. Buy a bottle and see if you like it. Then you can buy the entire box. Most box wines are equivalent to 4 bottles of wine.

5. Ask for help from your local liquor store. Chances are, they've sampled some of the goods.

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Choose Cooking Oils

Oils have different smoking points and flavors that affect both how they're cooked and what they should be cooked with. Use this quick guide to find out what oils do, what tastes the best compliment and how you can add them to your home-cooked meals.

Instructions

1. Explore the different oil options. We have been accustomed to pick vegetable and olive oils almost by default. But the range of flavors and textures is more diverse than that. Most are familiar with canola oil (popcorn, anyone?) and corn oil, but other popular are pervasive (read: easy to find) oils are grape seed, sesame, peanut, safflower and sunflower.

2. Understand the meaning of "flavor level." This is important because some oils have a much stronger hue than others, but that doesn't necessarily mean that it cooks with extreme flavor. Low- to medium-flavor oils are canola, vegetable, grape seed, safflower and sunflower oils. High-flavored oils include corn, peanut and sesame. These will shape the flavor of your dish to greater degree than the others.

3. Beware of the smoking points before you start cooking. A low smoking point means the oil will burn at a lower temperatures--and oil will burn. A high cooking point means the oil is more resistant to the heat, thus more enduring. Of the major oils mentioned in this article, sesame oil is the only one with a low smoking point. Grape seed, on the other hand, has an extremely high smoking point--even higher than the already durable vegetable, canola, peanut, etc.

4. Associate the proper oil with its appropriate cooking method. Nearly all oils, save sesame, are good for pan-frying, deep-frying and stir-frying. Some excel in a certain fry method over others, but you really can't go wrong there. Most that are good for frying are also good for sauteing, although corn oil should probably be avoided if you plan to saute a dish. Peanut and sesame oils are good for wood cooking, and canola, safflower and vegetable oils are great baking additives.

5. Step out of your comfort zone. Many high-end and gourmet oils can be found. It's popular to flavor olive oils, for instance, with citrus, berry or nut. It's typically a natural flavoring process and adds subtle hints to each, not unlike wine.

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Nutrition Information Mushrooms

More than 2,000 kinds of edible mushrooms grow around the world, but Americans consume very few of these varieties of fungi. These mushrooms include white, shiitake, maitake, enoki and portabella. You can purchase fresh, canned and dried mushrooms all year from different parts of the world at grocery stores or farmer's markets. You can pick mushrooms if you can distinguish between edible and poisonous species.

Calories and Potassium

Mushrooms are about 100 calories per ounce and are composed of 80 to 90 percent water. These fungi have virtually no fat or sodium and are good sources of fiber. Dr. Winston Craig, professor of nutrition at Andrew University, says one portabella mushroom contains more potassium than a banana or glass of orange juice. Five or six small mushrooms contain about 400mg. Fiber and potassium in mushrooms makes them a nutritious option if you are watching your weight, and they lower blood pressure and fight stroke risks.

Antioxidants

Mushrooms are rich in the antioxidant selenium, a trace element needed for nutrition. One serving of mushrooms equals the daily recommended allowance of between 55 and 70 micrograms. According to the National Institutes of Health Office of Dietary Supplements website, this antioxidant fights cellular damage caused by free radicals that contribute to cancer and heart disease. Selenium regulates thyroid function and helps the immune system.

B Vitamins

Mushrooms contain the B vitamins riboflavin (B2) and niacin (B3). You need B vitamins for proper growth and development, for chemical reactions that help bodily functions and to break down fats, carbohydrates and proteins for energy. The American Cancer Society website says riboflavin provides the energy needed to prompt enzymes needed for proper muscles, nerves and heart functions. Niacin provides energy needed for cell production and helping skin remain young and healthy. Vegetarians benefit from eating mushrooms because it is the best plant-based source of niacin.

Vitamin D

Ten small mushrooms contain the recommended daily allowance of vitamin D. You are susceptible to vitamin D deficiency if you live in places that experience long winters with limited amounts of daylight. The Office Dietary Supplements website says vitamin D helps absorb calcium needed for strong bones and teeth in growing children and aging adults. Vitamin D promotes a healthy immune system.

Consumption

Do not eat wild mushrooms unless you can identify the nonpoisonous varieties. Many people prefer portobello mushrooms grilled, and they are a good substitute for meat. Use white mushrooms for pizzas and quesadillas. Use enoki mushrooms in salads or on hamburgers. Add enoki, maitake and shiitake mushrooms to soups.

Tags: Dietary Supplements, Dietary Supplements website, energy needed, immune system, Office Dietary

Creative Salads

Add chicken, fish or beef to your salad to make it more filling.

Eating healthy doesn't always produce the most exciting meals to tantalize your taste buds, especially if you are eating salads. However, just because you're having a salad for lunch doesn't mean your taste buds have to suffer. There are many recipes for creative salads that will satisfy your need for good-tasting food without expanding your waistline. Ingredients such as quinoa, watermelon and chilies can turn an otherwise boring salad into a delicious meal.

Quinoa Avacado Salad

Quinoa is a gluten-free, grain-like product that is a source of protein and contains lots of nutrients. To make a quinoa salad with avocado, rinse the quinoa with cold water to improve its taste, and remove the saponins from the seeds, which can give it a bitter taste. Cook the quinoa and, while it cooks, chop up the avocados and thinly slice some green onions, radishes and cucumbers. Mix a dressing of lime juice, cumin, salt and olive oil. When the quinoa has cooled, toss it with the other vegetables and the desired amount of dressing. Add black pepper to taste.

Watermelon Feta Salad

Watermelon and feta are two opposing tastes --- sweet and bitter --- that go surprisingly well together in this summery salad. To make this salad, cut the watermelon into bite-sized cubes, and place them in a large salad bowl. Chop up a small bunch of basil, and put it into the bowl, along with 2 tbsp. of fresh lime juice. Divide the watermelon mixture onto four plates, and crumble feta cheese on top. Season with salt and pepper. Substitute light feta cheese to cut down on a few calories.

Thai Mango Salad

If you enjoy sweet and spicy flavors, a Thai mango salad might be the ideal salad to satisfy your hunger. To make this salad, toast peanuts in a skillet until they are golden brown, and set them aside for later use. Then, cut out the pit of the mango, peel it, and slice it lengthwise. Thinly slice red bell pepper and carrots, and set them aside. Make a dressing of olive oil, lime juice, fish sauce, sugar, hot pepper, and salt and pepper to taste. Mix the sliced mango and vegetables in a bowl with mixed greens, green onions and mint. Toss with the dressing.

Picotica Salad

Picotica salads are often served alongside Mexican dishes --- they contain red chilies and are spicy, just like the dishes they accompany. Cut red and yellow bell peppers, cucumber and carrots into cubes. Mix the vegetables with chili paste, lemon juice, cumin seed powder, and salt and pepper to taste. Toss the salad in a large bowl so the vegetables become saturated with the spicy dressing.

Tags: lime juice, pepper taste, salt pepper, dishes they, feta cheese, green onions

Cut Gouda Cheese

Gouda cheese is often served with wine.

Named after its origin city in the Netherlands, Gouda is a yellow cheese made from cow's milk. Gouda cheese is made from cultured milk and heated, separating the curds from the whey. Gouda cheese is then aged anywhere from several weeks to several years before it is ready for consumption. Fresh Gouda is softer and can be cut using a wire cheese slicer. Gouda that has aged for a long period of time will be tougher and require the use of a knife.

Instructions

1. Allow the Gouda cheese to thaw slightly before cutting and serving. Remove the Gouda cheese from the refrigerator one hour before you plan to serve.

2. Cut the Gouda cheese into slices using a wire cheese slicer. Place the wire cheese slicer on the top edge of the Gouda cheese. Adjust the slicer so the corner of the cheese lies between the wire and the roller.

3. Pull the wire cheese slicer across the top of the Gouda cheese from left to right, creating a thin slice of cheese.

4. Put a cutting glove on your non-dominant hand and use a cheese knife to cut Gouda cheese that has aged for a long period of time. A cheese knife is curved, containing slots in the blade to prevent the cheese from sticking to the knife. Place the blade of the knife at the edge of one side of the cheese using your dominant hand. Adjust the position of the knife to determine the preferred size of your slice of cheese. Apply downward pressure to the knife until the knife has cut completely through the cheese.

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Cut Fruit Cake

Mainly served at Christmas, the fruit cake is one of the most maligned desserts. Fruit cake tossing competitions and comparisons to bricks have done nothing for the image of these cakes. If you have ever been curious about tasting a fruit cake, you should first know slice it. Since it is so rich, fruit cake needs to be sliced extremely thin. It is easy to do if you follow these tips.

Instructions

1. Place the fruit cake into the refrigerator overnight or in the freezer for 1 hour before serving. The chilled cake will be easier to slice without it falling apart.

2. Place the fruit cake on the platter. Cut a square of wax paper large enough to allow you to use it to hold the fruit cake. This will prevent your hand from sticking to the fruit cake, and it will keep the cake clean.

3. Using a very thin, serrated knife, cut a single slice off of the end of the cake less than 1/8 of an inch thick. Let the slice tip over onto the serving plate naturally.

4. Dip the knife into the warm water and wipe it off with the towel or paper towel.

5. Repeat steps three and four until the desired amount of fruit cake has been sliced.

6. Wrap the remainder of the cake tightly in wax paper and store in the freezer.

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Cut Curly Fries

Transform potatoes into curly fries with a spiral slicer.

With the right tool, you can turn potatoes and sweet potatoes into curly fries. Vegetable slicers are common kitchen tools that can be used to create curly cuts out of potatoes, apples and just about any other hard fruit or vegetable that you want to transform for lunch or dinner. Grab a bag of fresh, dense potatoes and turn your home into a joint serving the best curly fries in town.

Instructions

1. Wash your potatoes and pat them dry. Place a potato onto the metal plate located at the end of your spiral slicer's handle. Press the potato gently onto the raised rivets on the plate to secure the potato in place.

2. Slide the slicer handle unit forward toward the cutting blade until the other end of the potato touches the plastic shield at the tip of the blade. Take your hands off the potato and ensure that it stays in place.

3. Place a small bowl at the end of the slicer past the blade where the cut potato exits the machine. Gently begin to turn the hand crank on the spiral slicer, pushing the potato through the blade. Watch as spiraling strands of potato fall out of the other side of the blade. Perform about four rotations and then cut the potato strands with a pair of kitchen scissors. Repeat this process until the entire potato is cut. Perform all steps with more potatoes until you have the desired amount of curly fries you need.

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Cut Banana Without It Turning Brown

Keeping the brown away makes bananas much more attractive.

Bananas tend to turn brown once they're peeled, which is not visually appealing when making a recipe calling for bananas or creating an inviting fruit salad. With a little help from science, however, the issue of bananas turning brown can be easily remedied. Treating peeled bananas with acidic fruit juice will make them -- and your recipes -- much more appetizing.

Instructions

1. Buy bananas when they are green.

Purchase green bananas and allow them to ripen.

2. Refrigerators extend the life of bananas.

Put the bananas in the refrigerator once they've ripened. The outside will turn brown, but keeping them in the refrigerator keeps the inside white up to four extra days.

3. Squeeze or pour juice from oranges, lemons, limes, pineapples or any combination of acidic fruits into a bowl or spray bottle.

4. Peel the skin and mist or brush the banana with acidic fruit juice. The vitamin C in the juice slows the oxidation of the banana and acts as a preservative.

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Make Sausage

Making your own sausage can be a little overwhelming when you first look into it. There are many different meat and spice variations as well as different cooking techniques. You just need to take things one step at a time in order to make great sausage yourself.

Instructions

1. Decide what type of sausage you want to make. Choices include but are not limited to breakfast sausage, summer sausage, Italian sausage, bratwurst and Polish sausage.

2. Get a sausage stuffer. You will need something to help stuff the meat into the casings. Stuffers come in various shapes and sizes. Choose one based on how much sausage you plan to make.

3. Use ground meat. The meat must be ground and will include at least 20 percent pork. Pork is not a fatty meat, so some recipes call for a mixture of pork and pork fat.

4. Make sure you have plenty of casings ready. Casings come in various sizes. There are hog, sheep, collagen and fibrous casings. Check the directions on your casings to see if they need to be soaked in water prior to use.

5. Add spices to your meat mixture. You may add the individual spices yourself or purchase premixed spices for different kinds of sausage.

6. Stuff the meat into the casing. Have one person hold the casing on the end of the stuffer and another operate the stuffer.

7. Cook the sausage and enjoy it. Fresh sausages such as breakfast sausage are cooked just before eating, but others such as summer sausage are cured when they are made. Check your recipe for specifics.

Tags: breakfast sausage, come various, meat into, summer sausage

Make Pizza

Make a pizza at home for a good meal. This can be done fairly easily. After making pizza several times, perfect the recipe according to personal taste. Get the kids involved for family time.

Instructions

1. Preheat the oven. After buying the crust, the cooking temperature is probably listed in the instructions. If not, it is probably safe to turn the oven to around 350 degrees.

2. Prepare the crust. Crust mixes can be purchased that are just mixed with water or oil, then baked. Premade crusts may also be purchased. For extra crispy crust, bake it for a few minutes before adding the rest of the ingredients.

3. Add the pizza sauce. Sauce can be purchased in a can or jar at the grocery store. Or use tomato paste and add a bit of garlic and Italian seasonings according to taste. Add 3/4 cup sauce to the middle of the pizza and spread outward in a spiral motion for even coverage.

4. Add cheese. The amount of cheese can be determined according to personal taste. Use only mozzarella, or add Parmesan or provolone.

5. Add toppings. Pizzas can be topped with anything, so be creative. Favorite toppings include pepperoni and sausage, mushrooms, peppers, onions and olives. Some unique toppings are hummus, cucumbers and roma tomatoes.

6. Sprinkle with extras for added flavors. Garlic, salt and pepper are favorites. Another option is to brush with olive oil before baking.

Tags: according personal, according personal taste, personal taste

Pan Fry Frozen Mozzarella Sticks

Quickly heat mozzarella sticks to serve on a party platter.

Mozzarella sticks are a quick and delicious snack that you can serve up in less than 10 minutes, even when frozen. Prepare the frozen sticks in a pan filled with a little bit of oil for a filling snack or side dish with smooth and creamy mozzarella on the inside and a crunchy breaded coating. Serve the mozzarella snacks with dinner or as a party treat with other finger foods. For a little bit of extra flavor, serve the pan-fried sticks with a hot or cold marinara sauce.

Instructions

1. Place a medium-size frying pan on your stove and set the heat to the burner at a medium setting.

2. Add vegetable oil to the pan until the oil reaches about 1/4-inch high. You can use less oil for a healthier snack or substitute the vegetable oil for canola oil, olive oil or safflower oil. Add extra flavor to the mozzarella sticks by adding a little bit of garlic powder, thyme or oregano to the oil. Let the oil heat in the burner for two to three minutes.

3. Place the frozen mozzarella sticks in the pan, with at least 1/2-inch gap in between the sticks to prevent them from sticking together as they heat. The oil should sizzle as you add the sticks. If the oil is not yet hot enough, wait another minute or two.

4. Flip the sticks over after about 45 seconds. Let them cook for a minute and flip them over again. Continue to flip the sticks every 30 to 45 seconds for a total cooking time of 3 to 3 1/2 minutes.

5. Remove the sticks from the frying pan and place them on a serving platter covered with paper towels. Shake the platter gently and then let the oil absorb into the paper towels. Wait one minute, remove the paper towels and serve.

Tags: mozzarella sticks, paper towels, extra flavor, heat burner, sticks with

Recipes

Recipe to make golden Parmesan potatoes. This is an easy recipe to cook golden Parmesan potatoes. Prepare and serve golden Parmesan potatoes for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in making your Golden Parmesan Potatoes with this recipe is to peel potatoes and cut into quarters.

2. Step two in cooking your Golden Parmesan Potatoes with easy recipes like this one, is to combine flour, cheese, and salt and pepper in a medium sized bowl.

3. Then, moisten potatoes with water.

4. Coat a few potatoes at a time in the flour mixture.

5. Melt the butter in a 13x9 pan by placing it in the oven for a minute

or two. Place the potatoes in a single layer in the pan. Bake @ 375*

for about an hour, turning potatoes once during baking.

6. The final step to make Golden Parmesan Potatoes with this recipe is when the potatoes are golden brown, remove them from the oven, sprinkle with parsley and serve.

This recipe serves 4-6

Tags: easy recipes, golden Parmesan, Parmesan Potatoes with, your Golden Parmesan, Golden Parmesan, golden Parmesan potatoes, Parmesan Potatoes

Begin Making Alfredo Sauce

Fettucine alfredo is a truly classic Italian dish. The thick strands of pasta and rich creamy sauce make fettucine a dish that always tastes good and never needs to be taken off the menu.

Instructions

1. Bring a full pot of water to a rolling boil. Allow at least 8 cups of water for a pound of pasta. If you're unsure, fill a large Dutch oven or soup pot. It's better to boil too much water than to boil too little because then the pasta will not be able to move around as it cooks and will stick together.

2. Pour a few dashes of salt and 2 tbsp. olive oil to the water as it begins to boil. The salt will bring out the flavor of the pasta, and the olive oil will add flavor and help keep the pasta from sticking together as it cooks.

3. Place a pound of fettucine noodles in the water when it has reached a full boil. Make sure that the noodles are completely submerged in the boiling water and that they have plenty of room to move about in the pot so they don't stick together.

4. Cook the fettucine noodles for 10 to 12 minutes or until the pasta is cooked through but still firm. Use a pair of kitchen tongs or a slotted spoon to stir the pasta occasionally as it cooks to prevent it from sticking together.

5. Heat a saucepan over medium-high heat while the pasta is cooking. Allow the saucepan to heat completely.

6. Add 1 1/2 oz. butter to the heated saucepan. Use unsalted butter for the sauce as this will allow you to control the amount of sodium in the dish, making it taste better and be a little healthier.

7. Turn the butter gently in the bottom of the saucepan to let it melt. Allow the butter to melt completely before adding the cream and other ingredients.

Tags: fettucine noodles, from sticking, from sticking together, stick together, sticking together

Cook Down Plum Tomatoes Into Sauce

Plum tomatoes can make a delicious tomato sauce.

Plum tomatoes, with their small, oval shape and hearty red color, are well suited for making tomato sauce. According to the University of California-Davis, plum tomatoes contain fewer seeds and more pulp than some other tomato varieties, making them ideal for saucing. Use perfectly ripe plum tomatoes, either home grown or from a market, and cook them down into a thick and delicious tomato sauce to pour over pasta.

Instructions

1. Fill the larger stockpot about 2/3 full of water and place the stockpot onto the stovetop. Boil the water.

2. Fill the large bowl about 2/3 full of cold water and add about 15 ice cubes to the water to make it very cold.

3. Wash the tomatoes in cool water. Remove any stems and cut away any blemishes you may find.

4. Place the plum tomatoes into the boiling water for one minute. Boiling the tomatoes for a short time will enable you to remove the skins easily.

5. Remove the tomatoes from the boiling water and immediately place them into the ice water.

6. Remove the tomatoes from the ice water after about one minute. Push on the outside edge of each tomato and the skins should peel off easily. Remove the skins and discard them, placing the skinned tomatoes in the medium bowl.

7. Place the tomatoes on the cutting board. Chop the skinned tomatoes into quarters with the knife.

8. Pour the olive oil into the smaller stockpot. Place the stockpot onto the stovetop and set the burner to medium. Add the chopped onions and garlic to the olive oil and cook them for about two minutes, stirring gently.

9. Add the prepared tomatoes to the hot ingredients in the stockpot. Cook and stir the ingredients for between five and seven minutes. As you cook and stir, the tomatoes will cook down into a thick sauce. Keep stirring to break up the tomatoes and create the liquefied sauce.

10. Season the sauce with salt and pepper to taste and add the parsley and basil. Cook the sauce for another minute or two and remove it from the heat.

11. Serve the tomato sauce over pasta or add it to a recipe.

Tags: tomato sauce, plum tomatoes, about full, boiling water, cook them, delicious tomato, delicious tomato sauce

Nutrition Information Of Olives

Nutrition Information of Olives

Olives are one of the oldest foods around and have found their way into a number of cooking uses: in salads, as a tasty garnish to pasta or main courses, as a pizza topping, or just by themselves as a snack. For the most part, olives are a healthful food, containing a good number of nutrients and healthy monounsaturated fats that contribute to cell health. They also are high in sodium, however, so like most foods, they're best eaten with a little moderation.

Identification

Olives have been a dietary staple since ancient times, bearing mention in the Bible, and included in art and history from the Greek and Egyptian cultures. While they have been grown in California for several hundreds of years as well as South Africa and South America, their primary source continues to be the Mediterranean region: Spain, Italy, Greece and Turkey. Olives are far too bitter to be eaten in their natural state and require processing before they are edible. The color of the olive depends on their ripeness, from the unripe green to the fully ripe black, as well as the processing method used for them.

Nutrients

Olives contain high amounts of monounsaturated fat and sodium, and moderately high amounts vitamin E, iron, copper and dietary fiber. One cup of olives--a little more than 130 grams--contains 155 calories, about 130 of which come from fat. The serving contains about 10 grams of monounsaturated fat, about 22 percent of the recommended daily allowance. A one-cup serving contains 4.44 milligrams of iron, about a quarter of the recommended daily intake, and about 17 percent of the daily recommended copper intake, 0.34 milligrams. The serving provides 4.3 grams of dietary fiber, about 17 percent of what's recommended in a day, and 4.03 milligrams of vitamin E, about 20 percent of what's needed daily. Olives also contain small amounts of other nutrients, including protein, vitamin C, vitamin K, histidine, isoleucine, leucine, phenylalanine and methionine.

Health Benefits

The nutrients in olives provide a number of health benefits. The high levels of monounsaturated fat, which is sturdier than polyunsaturated fats, helps boost the strength of the body's cell outer membranes. The protection, along with the vitamin E and other antioxidants in olives, lowers the risk of cell damage and inflation. Stable cells can help prevent against a number of conditions, including cancer, heart attacks, strokes and gastrointestinal disorders. It also can help control conditions like asthma, arthritis and hot flashes brought on by menopause. Iron and copper, meanwhile, are necessary for the health of the blood and liver. Dietary fiber helps promote digestive health as well as lower cholesterol.

Warning

Despite their benefits, the high sodium content of olives can be trouble for those on low-sodium diets. High levels of sodium in the body can cause high blood pressure and several other health problems. Some brine types used to prepare olives contain higher sodium levels than others, so always check nutrition labels to be sure. Generally, canned black olives contain the highest sodium levels. They are available in low-sodium varieties, and cooks also can cut down on their sodium content by draining them of their juice and washing them off with fresh water. In addition, eating a large amount of olives on an empty stomach will cause nausea.

Varieties

Although all the various colors of olives are basically the same vegetable in different stages of ripeness, not all olives are created equal when it comes to nutritional value. Ripe, black olives are the healthiest, particularly those cured in water or with sea salt. Green, unripe olives do not have the same level of mineral content and also might be treated with lye. Canned black olives, beside the high sodium content, also lack the same nutritional punch as the jarred variety. Canned olives, in many cases, were not ripened naturally and instead got their dark color from additives used during the canning process.

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Bake Potatoes For Potato Salad

When baking potatoes for a potato salad, prepare them as you would any other baked potato.

Potato salad is a tasty comfort food normally made with boiled potatoes. Baking the potatoes adds a new twist, providing a fluffy texture. Potatoes can be baked in the oven or in the microwave. Baking potatoes in a microwave is faster, but many of the nutrients are lost. Oven-baked potatoes take 45 minutes to an hour and a half, depending on the temperature you choose. Russet potatoes are the most popular for baking.

Instructions

1. Preheat your oven. Higher temperatures shorten the cooking time and yield crustier skins. For baking times, choosing 325 degrees takes an hour and a half, 350 takes an hour to an hour and 15 minutes, and 400 degrees takes 45 minutes.

2. Choose potatoes of uniform sizes so they cook in the same amount of time.

3. Scrub the potatoes with a stiff-bristled brush and rinse them under cold water. Remove any bruises, discolored spots and sprouts with a knife.

4. Poke each potato deeply with a fork four or five times on each side. Poking the potatoes allows steam to escape while baking. If you do not poke the potatoes, they may explode.

5. Brush the potatoes lightly with olive oil, vegetable oil or melted butter. Rolling the potatoes in salt adds flavor to the skin.

6. Bake the potatoes on the middle rack of the oven. Place a pan underneath the potatoes to catch any drippings. Halfway through your cooking time, turn the potatoes over.

7. Test your potatoes near the end of your cooking time. Fully baked potatoes are soft to the touch and easily pierced with a fork.

Tags: cooking time, degrees takes, hour half, takes hour, with fork, your cooking

Make Phyllo Dough

Fill phyllo with your favorite foods and enjoy!

Phyllo, which means "leaf" in Greek, is a very thin pastry dough used in desserts and savory dishes alike. Most popular in Greek and Middle Eastern cuisines, phyllo dough is very versatile and will easily complement any flavor you choose.

Instructions

1. Sift salt and flour into a large mixing bowl.

2. Slowly add water to dough, stirring until it stiffens. Place stiff dough on a pastry board.

3. Add a small amount of the oil to your hands to keep the dough from sticking as you knead it. Add more oil when the dough begins to stick.

4. Continue kneading dough in a folding motion until it is smooth and elastic, and all of your oil has been used.

5. Roll the ball of dough in remaining oil and cover with a towel. Place in a warm spot like a warm oven and allow the dough to rest for at least 2 hours.

6. Separate dough into quarters and roll into 1/4-inch thickness. Cover with a clean cloth and allow dough to rest another 10 minutes.

7. Place towels around a large table and gently place dough on the table. Stretch the dough with the back of your hands to keep it whole, working your way around the table until you have tissue-thin phyllo.

8. Cut with scissors and use as desired.

Tags: your hands keep, allow dough, allow dough rest, dough rest, hands keep, phyllo with, your hands

Get Started Stuffing Envelopes

You can earn money for stuffing envelopes efficiently.

Whether you are in between jobs and looking for a quick cash surge or you're a teen trying to land that first job, stuffing envelopes for pay can be a great solution. Unfortunately, many advertisements for envelope stuffers are scams designed to take your money. As a rule of thumb, you shouldn't have to pay to get a job. If you want to make a decent income doing this and avoid any schemes, you'll have to scout out opportunities on your own.

Instructions

1. Locate local offices and businesses that send out fliers and leaflets through the mail. Also, sift through your own mail and take note of the ads you receive consistently.

2. Contact those companies and offer administrative assistance. Let them know that you work with local businesses to help sort mail and stuff envelopes and that you're looking to expand your list of clients.

3. Offer perks with your envelope-stuffing services. For example, you can provide the envelopes yourself or make the trip to the post office for mailing once you're done stuffing them. You might even offer a free trial run just to get you started.

4. Express that by using your services, the administrative staff will be able to focus on more important tasks. You'll be saving them time by doing the tedious part yourself.

Tags: stuffing envelopes

Melt Frozen Ice

Everyone has been there. You have a houseful of guests waiting for ice in their drinks. But the ice on hand--whether in a bag from the store, or from a tray in your freezer--is frozen solid. Melting ice quickly is one goal. Melting ice cubes so that they retain their shape is another. The freezing point of water is 32 degrees Fahrenheit / 0 degrees Celsius; the melting point is the same. Keep in mind this physical fact for certain success.

Instructions

1. Remove the ice from the freezer, or any area where the temperature is 32 degrees Fahrenheit / 0 degrees Celsius or lower.

2. Place the ice in an area whose temperature exceeds 32 degrees Fahrenheit / 0 degrees Celsius. Whether indoors or out, the warmer the area, the faster the ice will melt. To melt the ice even faster, place the cubes, trays, or bags in water that has a temperature of 32 degrees Fahrenheit / 0 degrees Celsius or higher.

3. Separate the ice cubes from the tray--or from each other--and put them to work cooling drinks, soothing aches or pains, or serving any other useful purpose.

Tags: degrees Celsius, degrees Fahrenheit, degrees Fahrenheit degrees, Fahrenheit degrees, Fahrenheit degrees Celsius, temperature degrees

Make Guacamole Like Chipotle Mexican Grill

Make Guacamole Like Chipotle Mexican Grill

Chipotle is world renowned for their guacamole. It has a buttery goodness that many restaurants cannot achieve. This recipe was created out of need after I moved to an area that doesn't have a Chipotle within walking distance (like everywhere else I've lived!). After much trial and error, I've got the right one.

I tasted this side by side with Potle's guac and they are very, very close. You may want to back the Kosher salt down a bit to between a third and half teaspoon if you prefer guac that's less salty than Chipotle's. Keep in mind that the salt brings out the avocados taste, so if you back off only do it in minute amounts. Taste, then add more salt if needed.

This recipe makes enough guac for 2-3 people to enjoy with chips or in their tacos. All of the measurements are in easy to scale numbers, so making a lot of guac is easy. I also tested this recipe with ten avocados and multiplied all of the other ingredients by five and it came out perfectly.

Just be sure to follow the steps outlined below. The order of the steps is what gives the guac its balance and creaminess.

Instructions

1. Prepare all of the items before starting. Dice the onion, jalapeno, and cilantro before you start. If the avocados sit in their mixing bowl while you are prepping everything else, their meat will begin to oxidize and turn brown.

2. Prepare the avocados. Cut the avocado open lengthwise, along the pit, and twist to separate the sides. To remove the seed, stick the heel of your knife into it and give it a quick turn to free it. Be careful you don't stick the knife in your hand! Scoop the meat out of the fruit into a mixing bowl.

*Picking avocados* Picking the right fruit for this recipe is critical. They HAVE to be Haas avocados, if they are anything else, you won't achieve the creamy, buttery flavor. When picking an avocado, make sure it is ripe. When squeezing the fruit they should not be hard, but firm with a little give. Picture yourself cutting the avocado when buying it. If it feels like the pit would just fall out as soon as you open it, it's too ripe. If it feels like you will have a hard time getting the pit out, it's not ripe.

*Ripening avocados* If you're making guac in the time of year when ripe avocados aren't around, there is hope. Start by buying the fruit two days in advance, along with a banana. When you get home, eat the banana and put the peel and the unripe avocado into a paper bag and let them sit together for at least a full day. The gas expelled by banana peel will speed up the fruits ripening process.

3. Add the cilantro and mash together. Since the cilantro is a much lighter weight than the other ingredients mashing it with the avocados in this step will make sure that it gets an even mix. Another benefit of mashing the avocados now and again with all the other ingredients is it improves the smoothness of the finished product.

4. Add the rest of the ingredients and mash again until smooth and creamy. Once it is the desired texture, give it a taste and add more salt or lime juice as needed. Enjoy!

Tags: other ingredients, banana peel, Chipotle Mexican, Chipotle Mexican Grill, feels like, Guacamole Like

Create Nutritious Lunches For Preschoolers

If you're lucky enough to have preschoolers at home with you, you know the challenge it can be to find new and interesting ways to present healthy foods at lunchtime.

Instructions

Create Nutritious Lunches for Preschoolers

1. Be a model of good nutritional habits. Don't set your children in front of the TV to nosh while you catch up on housework. Even 20 minutes for a meal together is time well spent.

2. For at-home days, try one of these menus:1/2 cup baked beans, 1/2 peeled and sliced cucumber with 4 cherry tomatoes, 1 mini-corn muffin.Two eggs scrambled with 2 slices Swiss or havarti cheese, 3-4 baby carrots, 1 frozen ice milk bar.

3. For days when you'll be on the go, try packing one of these lunches:Peanut butter and 1/2 sliced banana sandwich on wheat bread, mini box of raisins, 1 oatmeal cookie.Swiss or mozarella cheese sandwich on wheat bread (one slice with 1 tteaspoon of butter or reduced fat mayonnaise), one Ziploc bag of baked potato chips, one pear.

4. Eating at the mall food court? Try one of these options:1 slice plain cheese pizza1/2 tuna sub sandwich (you eat the other half)1 plain hamburger and one kiddie vanilla cone from McDonalds; half an order of french fries

5. If your little one is having a play date at home, try fixing one of these simple lunches:For each serving: 1/4 cup cooked pasta topped with 2 tablespoons of sauce and 2 turkey meatballs, 5 whole wheat crackers, fruit salad made with 1 diced apple and banana, 1 ice milk bar.1/4 cup diced cooked chicken breast, 1/4 cup cooked peas and a small scoop of ice cream for dessert.

Tags: Create Nutritious, Create Nutritious Lunches, Lunches Preschoolers, Nutritious Lunches, Nutritious Lunches Preschoolers

Types Of White Cheeses

Expand your palate with a variety of white cheese.

Cheese is a staple for many recipes and a favorite food among millions of people. Cheese commonly comes in white and yellow or orange varieties. White cheese is typically less fattening and there is a wider selection of white cheese. Expand your palate by trying new white cheese during your next meal.

Blue Cheese

Blue cheese is a white cheese with added blue culture spores. It is commonly used for salad dressings and as crumbles on salad. Depending on the way it is made blue cheese can be soft or hard. Hard blue cheese is often sliced and used on crackers or added to sandwiches or baked into dishes. The flavor is sharp and hits the tongue hard then softens.

Cotija

A Mexican cheese, it is commonly used as a garnish similar to the way Parmesan cheese is used in Italian cooking. Cotija is easy to grate so blends well in casserole and on top of dishes. The flavor is mild and just slightly enhances the taste of the dish it complements.

Mozzarella

This soft cheese is extremely pliable. The cheese is kneaded and shaped in warm water so it remains moist. Mozzarella is often used on pizza and in Italian dishes. It has a mild, smooth, creamy flavor.

Pepper Jack

This is a Monterey Jack variation that has jalapenos mixed in, which give it a bit of a sharp bite complemented with a creamy texture. Pepper Jack melts well so it's perfect for stuffing in chicken breasts, pouring over vegetables or even using as a dip.

Tags: blue cheese, commonly used, dishes flavor, Expand your, Expand your palate, Pepper Jack

Make Your Own Pace Picante Sauce

Make Your Own Pace Picante Sauce

Why pay expensive prices for prepared sauce, you can make your own Pace Picante Sauce in no time and save at the same time.

Instructions

1. This one is really simple and can be prepared in no time. The beauty of making your own is it's cheap and can be adjusted to suit you own taste. Just follow these simple direction and you can't tell it from the more expensive prepared brands.

2. In a sauce pan mix the following:

1 can 10-3/4oz Tomato Puree

2 Tabls White Vinegar

1/3 cup Onion finely chopped

3 Jalapeno peppers chopped fine

1/2 teas Salt

1-1/4 cup water

3. Set burner to med high and bring content to boil. Reduce heat and simmer until desired thickness. Remove from heat and allow to cool. place in jars for storage. I use canning jars. These make great storage jars. You can pick up plastic lids for these jars anywhere canning supplies are sold. You'll be done in no time, then just chill and serve.

Tags: Pace Picante, Pace Picante Sauce, Picante Sauce, Make Your

Clean Grease Buildup On A Popcorn Machine

All popcorn machines need cleaning.

Grease builds up on popcorn machines after many uses. The grease comes from oil used to pop the popcorn kernels. The more oil allowed to build up, the harder the machine is to clean. Heavy grease buildup can also prevent the machine from working properly. For example, grease can clog the level in a countertop popcorn maker that rotates the kernels. The old grease also gets onto the popcorn, which can affect the taste.

Instructions

1. Unplug the cooled down popcorn machine. If possible, move it away from any electrical outlets.

2. Clean out all of the old popcorn and kernels. Use a cup to scoop out the popcorn. Sweep up the dust and small pieces with a vacuum cleaner.

3. Spray degreaser on the affected areas of the popcorn machine. Let the degreaser sit for about five minutes.

4. Wipe off the grease and degreaser with paper towels until the area is clean. Wipe out the corners and anything that is exposed to the popcorn and oil. Wait for the popcorn machine to dry before you use it.

Tags: popcorn machine, popcorn kernels, popcorn machines

Create A Restaurant Menu Using Pagemaker

You can use Adobe Pagemaker to create a professional-looking menu for your restaurant. Producing the menu on your own computer means that you’ll be able to easily make changes if menu offerings or prices change. Making your own menu will give you the freedom to create your own unique design and showcase the special features of your restaurant.

Instructions

1. Write down all of the information you want the menu to contain. In addition to the dishes you offer, you may want to include your hours, catering information and your availability for large parties (if any). If there is something particularly interesting about your restaurant, such as a colorful history, include that, too. Make a rough sketch of how you would like the menu to look before you start using Pagemaker.

2. Decide which font you would like to use. Try several before you make your final decision. Choose a font that looks good and is easy for customers of all ages to read.

3. Select the Text tool, draw a text box and begin typing your copy. You can also type the information into a word-processing program and place it into Pagemaker, but since you’ll be using many headings, it may be easier just to type your copy directly on to the Pagemaker page.

4. Create centered headings for appetizers, entrees, sides, desserts, drinks and any other categories you may have. Under each heading, type a description of each menu item and its price.

5. Add photographs of the restaurant and menu items. Use your digital camera to take the photographs. After you download them and save them to a file, use the Place feature to arrange them on the menu. If you don’t have a digital camera, use stock photographs of food. Experiment wrapping text around the photograph. You can find text-wrap options under the Element button at the top of the Pagemaker screen. You will probably want to slightly increase the text wrap margin around the photograph to make the menu easier to read.

6. From the Utilities menu, use the Spelling function to check the menu for typos. Then ask a friend or co-worker to review the menu, to check for errors the program didn't catch (such as commonly confused words).

7. Select an attractive paper stock that looks good with the font and photographs you have chosen. After you print out the menu, place it in a plastic sleeve.

Tags: your restaurant, around photograph, digital camera, looks good, menu your, that looks

Homemade Cooking Oils

Cooking with flavored oils will bring fresh, new flavors to your favorite dishes. Creating your own homemade cooking oils won't take much effort, and you will save money by making your own and not buying expensive, commercial products in fancy bottles. Preparing small amounts means you can change flavors frequently and experiment with new combinations of fresh herbs and spices. Add this to my Recipe Box.

Type of Oil

Choose your base oil. You can create homemade oils out of any type of cooking oil, but the most common base is a good quality extra virgin olive oil. Olive oil is versatile in that it has a rich, clean taste that can be drizzled right onto salads or used as a dip for breads. It also can withstand high heat cooking so it works very well for sauteing vegetables. Olive oil will be complimented by any variety of flavorings you decide to include in your cooking oil. Other types of oils that will work for this project include safflower and sunflower oils. Vegetable oil is not recommended due to its lack of fresh taste.

Fresh Herbs

Homemade cooking oils can be as simple or as complex as you want them to be, but even the simplest flavored oil requires care in the preparation. Use fresh herbs as opposed to dry to enhance the quality of your cooking oil. Try standards such as basil, oregano and thyme but also experiment with lemon balm, fennel, chervil, cilantro or bay leaf.

Spices

Spices can also be added to your oil, but be careful not to add too many flavors or choose spices that will clash with one another. It may be best, if you're not sure, to try a little experiment by sauteing a combination of oil and your chosen herbs and spices to see if the combination works. Spices that will work well in your cooking oil include curry, cumin, peppercorn, clove, coriander seeds, chipotle, mustard seed or horseradish root.

Preparation

Making homemade cooking oil will involve more waiting than actual preparing. Gather the ingredients you want to use and one or more glass jars or bottles with well-fitting lids. You may want to make one large infusion, or try several flavors.

Prepare your herbs by cleaning them, patting them dry and crushing them very slightly, just enough to release a little scent. Put the herbs into the jar; you don't need to pack it tight. If you are using spices, add those to the jar as well. In a sturdy saucepan, heat the oil until it just begins to warm--it doesn't need to be very hot, lukewarm is fine. Pour the oil over the herbs and cover with a lid. Place the oil into a cupboard where it will remain cool and dark for at least 7 days. Once a week is up, remove the oil and place in the refrigerator. Flavored oils should be consumed within 4 weeks to prevent spoiling.

Tags: that will, your cooking, experiment with, herbs spices, that will work, will work

Make Homemade Crushed Red Pepper

Giant Thai dragon peppers

Homemade crushed red pepper is easy to make and a delicious addition to any spice cabinet. A common seasoning in Italian restaurants and pizzerias, the homemade version is superior in every way to the mass-produced spices in stores and restaurants. With the option of choosing your own peppers, a wide variety of flavors and heat levels are possible.

Instructions

1. Choose the hot, red chili peppers you wish to use. Any one of dozens of varieties may be used. A mix of types will yield a very complex and rich flavor. Use milder types such as garden salsa, mild jalapeno, aji dulce #2, Dutch, Georgia flame or any other mildly hot pepper for a mild result. Use peppers of increasing heat for a hotter result, such as habanero, tabasco, cayenne, Scotch bonnet, Thai dragon or pequin. For the best flavor, use a mix of hot and mild varieties. Use only peppers without blemishes and in perfect condition. Peppers should be picked with the stems on them.

2. Dry the peppers with the stems still on them in a food dehydrator for 24 to 48 hours or until very dry and crumbly when bent between the fingers.

3. Over a large bowl, remove the stems from the dried peppers and place the peppers into the bowl. Discard only the stems.

4. Place the dried peppers into the food processor. Fill the food processor with whole or roughly broken dried peppers. Pulverize the peppers until they are all broken up into flakes no larger than 1/16 inch or so. If desired, peppers may be ground by hand in a mortar and pestle but this is very time-consuming. Pour the pieces into clean glass canning jars for storage. This homemade crushed red pepper will keep for months in a cool, dark, dry place.

Tags: dried peppers, food processor, peppers into, Thai dragon, with stems

Create A Fabulous Macaroni Lasagna Cross

Do you love the slow roasted taste of lasagna but hate to wait for it to cook? Then try this recipe for a skillet macaroni lasagna. It combines the savory taste of authentic Italian lasagna with the ease and convenience of quick cooking macaroni. This is the perfect dish to make on busy weeknights.

Instructions

1. Prepare the macaroni according to package direction. Drain (don't rinse), and set the macaroni aside.

2. Remove the sausage from the casings, and crumble it into a heated skillet. Add the ground beef and cook over medium heat until no longer pink and set aside.

3. Grease the bottom of a casserole baking dish, and pour half the macaroni inside. Top the macaroni with half the sauce.

4. Add the meat mixture next over the sauce and follow with half the ricotta cheese and half the mozzarella cheese.

5. Continue to layer the rest of the macaroni, sauce, and cheeses, in that order.

6. Bake uncovered in a 350 degree oven for just 15 minutes or until the cheese is melted.

7. Serve with toasted garlic bread and chef salad for tasty and healthy weeknight dinner.

Tags: with half

Create A Diet To Avoid Diabetes

Create a Diet to Avoid Diabetes

This eHow article shows avoid diabetes with the foods you eat, with some of the latest discoveries and promising possibilities for incorporating special (often delicious) foods to create a regular diet to avoid diabetes (I or II). Quite often, these foods have other health benefits as well. So as a reporter, not a doctor, here's what appears to be working for others.

Instructions

1. Eat foods with leucine. This amino acid reportedly reduces blood sugar levels within 48 hours by helping muscle cells absorb and use up excess blood sugar very quickly. The University of Illinois did a study on its positive effects as a component to a diet to avoid diabetes. One cup of cottage cheese can contain close to 3000 milligrams. Eating it daily or every other day may be very beneficial for avoiding diabetes.

2. Incorporate virgin coconut oil into your diet. Natives of the Pacific Islands who regularly consumed coconut oil had no diabetes. According to some doctors, research now shows that virgin (not refined) coconut oil stabilizes blood glucose levels. Stir it into hot cereal, spread in on muffins and toast, bake with it and if you don't mind the coconut aroma, stir fry with it as well. Coconut milk has some of the beneficial ingredients, but the oil is reported to have the most.

3. Use certain spices with each meal. Cinnamon, cilantro, ginger, cayenne, and turmeric are reported to help the liver much more easily turn sugar into fuel for up to three hours after consuming. Studies on cinnamon have shown it to be very promising in its ability to benefit blood glucose levels. Add fresh cilantro to pestos and salads if you like the flavor (some love it, some hate it), and use a teaspoon of the others with your meals. Cinnamon sticks can also be added when making tea or coffee. Heat reportedly doesn't destroy the component. However, cinnamon oil doesn't appear the contain the healing effects for diabetes, so use the whole stick or ground cinnamon.

4. Eat vitamin D rich foods. If you don't get enough daily sun, make sure your diet to avoid diabetes includes foods rich in vitamin D, or even supplement with cod liver oil or vitamin D3 capsules. Even infants are now being supplemented with vitamin D to avoid future diabetes. Rich food sources for adults include salmon and other fatty fish, and foods fortified with vitamin D. It can take two to three months to restore vitamin D levels to optimum amounts, so don't use it as a quick fix, and make it part of your regular diet to avoid diabetes down the road.

5. Add holy basil to your diet. This culinary spicy herb is unlike regular basil, but it grows easily in pots on a sunny porch, and has been reported to be able to reduce high blood sugar counts by more than 25% by apparently aiding the adrenals, allowing them to better control the body's blood sugar levels. One study is reported to have used capsules of the herb and found 400 to 900 mgs. a day to be a beneficial dose, so you may prefer capsules instead.

6. Eat cherries for snacks and dessert. A natural chemical called anthocyanins in cherries has been found by researchers to significantly help maintain level blood sugar for those with diabetes, and as an addition to a diet to avoid diabetes. Though fresh cherries are only available in early summer, frozen cherries are available year round. They make great frozen snacks. Other fruits have some of this chemical, but cherries have the most - both sweet cherries and tart (also called sour or pie cherries).

Tags: blood sugar, diet avoid, avoid diabetes, diet avoid diabetes, your diet, avoid diabetes

Create A Bean Soup With Smoked Ham

A good hearty bean soup with ham can't be beat.

Bean soup with smoked ham is a wonderful dish that can be made for any occasion. The added smells are a wonderful byproduct for your kitchen. This recipe is simple in its composition and the slow cooker does all the heavy lifting while you are away from the kitchen. The smokey ham carries its flavor throughout the dish. This a hearty meal that goes so well with hot buttered corn muffins.

Instructions

1. Put the beans in a bowl, cover with water and soak overnight.

2. Drain the beans and place the beans in the slow cooker. Add the smoked ham and bone, onion, garlic, bay leaves and carrots to the slow cooker.

3. Add water to the slow cooker to cover the beans. Cook on low for seven hours.

4. Remove the meat and bone from the slow cooker. Cut the meat into pieces. Remove the bay leaves.

5. Puree some of the beans and return to the soup to thicken. Stir in the ham pieces and olives. Add the pepper and salt as needed. Serve in bowls.

Tags: slow cooker

Low Sodium Diet Tips

Nutrition Label

Your doctor may have recommended that you maintain a low sodium diet, or you may be simply trying to reduce your intake because of the health benefits. The medical profession agrees that any diet that includes less than 2000 milligrams a day is considered low sodium. Making a few changes to your diet and your eating habits will make reducing the amount of sodium in your diet easier.

Strategies

Keep a journal of the foods you eat and their nutritional content for a month until you become aware of your eating habits. Play close attention to your daily sodium consumption and develop strategies to reduce that amount until it's under 2000 milligrams.

If you find that you're exceeding the recommended amount because you're eating fast food for lunch several times a week, substitute such low-sodium foods as broiled fish on a bed of steamed vegetables. Salty breakfast cereals can be replaced with fresh fruit and a homemade roll. Eliminate packaged foods from your dinner preparations.

Eating Out

Dining in restaurants can be difficult for people on low sodium diets. Before you go out, check to see if the restaurant has its menu online. Some restaurants list the nutritional values of meals, including how much sodium is in each dish. Decide what you're going to order beforehand and avoid last-minute temptations.

If the restaurant doesn't have its menu online, make inquiries of your server. Request that no salt be added during the cooking process for your meal. Find out if the food is made fresh and avoid entrees made with pre-packaged ingredients.

Order a fresh green or fruit salad and ask for the dressing to be put on the side. Choose broiled, grilled or roasted meats with plain steamed vegetables as a side dish. Avoid gravies and sauces.

When you're dining at a friend's house, let your host know that you're on a low sodium diet, so she has time to prepare a few dishes without salt.

Limit your sodium throughout the day if you're going out. This will give you some leeway with sauces and condiments.

At Home

Read the nutrition labels on every product you buy. The per-serving sodium content is displayed on the label as a percentage of total daily intake. Make note of the number of milligrams, rather than the percentage.

Keep in mind that you may combine one product with another, increasing the overall sodium content. Some low sodium products have added potassium, which can be a danger for some people on restricted diets. Check with your doctor about how much potassium he feels is safe for you.

Take the salt shaker off the table and experiment with herbs and spices to add flavor to your meals. Buy a steamer basket to use with fresh vegetables, rather than frying them or cooking them in heavy sauces. Lightly steamed vegetables retain more of their natural vitamins and minerals.

Clear your pantry of packaged foods and use fresh meats and vegetables whenever you can. Learn to bake your own breads and rolls so you can control the sodium content.

This doesn't mean you have to give up your favorite corned beef, pickles or anchovies. Eat them sparingly and factor the salt content into your daily sodium consumption.

Tags: sodium content, steamed vegetables, 2000 milligrams, daily sodium, daily sodium consumption

Asian Theme Parties

Asian Theme Parties

An Asian inspired theme party is a great way to implement the feel of the orient into being the main focus of the evening. Asia is a Continent that is home to 47 countries and covers a broad range of cultures and nationalities, but the country's most recognized with the Asian theme are Singapore, Malaysia, Korea, China, and Japan.

Significance

An Asian theme party is utilized when one wants to embark on sharing food and festivities similar to that of the Asian culture. Focusing on serving Asian inspired appetizers in a buffet style setting will have guests satisfied and feeling as if they are visiting the orient. Creating an oriental or Asian feel to the party by highlighting the party area with quotes from famous Asian philosophers, such as Chuang Tzu in either traditional Chinese or English handwriting, will add great significance and conversation to the party table.

Function

An Asian theme party can be for any occasion, but this is most generally is held for a social gathering of friends and family. Hosting the party in the evening hours will allow for subtle lighting with Chinese paper lamps and lanterns to highlight the outdoor walkway as guests arrive. Giving out oriental umbrellas and fans to guests as they arrive will help them feel part of the theme. Breaking up the party area by dividing it with a Shoji screen will create Asian flair and privacy for guests to mingle near as well. Have volunteers greet guests at the door with a Samurai sword trellis to walk under for a feeling of Asian inspired authority and protection.

Features

The host should greet guests at the door wearing Asian inspired clothing. A kimono works nicely. Oriental music can play in the background setting the tone for the Asian atmosphere. Tables should be draped in red and gold tablecloths. Bonsai trees and smooth river rocks can highlight the tables for decorative accents. Setting up a self serve buffet for guests allows them to help themselves when they get hungry. A sushi bar complete with dipping sauces and cards in front of them that read the exact type of seafood is also a great addition to the food buffet. Rice, soups and boneless chicken and shrimp can also be served in addition to the sushi. Hot tea and Saki served with a Saki set will create a warm ambiance for guests throughout the life of the party. Serve food on Asian inspired square plates with chopsticks. Place a fortune cookie on guest plates to add flair to the Asian theme.

Effects

Set up an area for game play and include such games as Chinese checkers and mahjong. Fill up prize bags filled with Asian items such as Asian inspired books, silk scarves, mini Buddhas, and Chinese dragons. Hanging posters and pictures of the orient express as well as other oriental travel posters will inspire guests to get into the feel of Asia and the orient. Having Chinese dancers perform at the party in full costume will create added entertainment for guests.

Considerations

One should consider that not all guests will enjoy eating sushi or seafood. Have alternative foods such as chicken lo mien or chicken fingers for variation. Keep seafood refrigerated until ready to eat to prevent spoilage. Consider having the party catered by a local Asian themed restaurant if finances allow.

Tags: Asian inspired, theme party, will create, Asian theme, Asian theme, Asian Theme Parties, Asian theme party

What Is Rioja Wine

Rioja wine is famous for its rich color and taste.

Spain has more acreage devoted to wine grapes than any other country. One of the more famous wines is Rioja, grown in the northern region. It is not highly mass-produced, since Spanish wineries pay detailed attention to quality and taste.

History

Many European wineries have been in use for thousands of years.

The practice of European wines began back in the 11th century BC when Phoenician settlers arrived in northern Spain. In fact, many wineries were made by the Romans and are still used today. Spanish Rioja wine gained much notoriety in the late 19th century when France's Bordeux grapes were infected with a disease called phylloxera.

Climate

Spain has a warm Mediterranean climate for grapes.

Spain has an ideal climate for growing grapes. The grapes used for Rioja and many other wines grow alongside the Rio Oja River in northern Spain in the La Rioja province. The Cantabrian Mountains lie directly north and provide protection from harsh winds. The area receives between 12 and 20 inches of rain per year, with the annual harvest taking place in the months of September and October.

Varieties and Taste

Rioja wine comes in red, white and rose varieties. Red Rioja is the most popular with its rich scarlet color and classically bold taste. It is made predominately of Tempranillo grapes. Rose varieties are produced from Garancha grapes and have a crystal pink color. They have a tamer taste from the red Rioja. White Rioja wine has a green/yellow color to it, and is very spring-like with a light taste. This type is made from Viura grapes.

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Smoke Corned Beef

Smoking corned beef is a delicious spin on an old favorite.

Corned beef is probably best known as part of the traditional Irish dish paired with cabbage, but its culinary potential extends beyond the emerald isle and St. Patrick's Day celebrations. When corned beef is smoked, it takes on a flavor and texture like pastrami, a staple of sandwich shops and delicatessens across the United States. Corned beef is typically made with salt-cured beef brisket, and smoking corned beef is much like smoking an ordinary beef brisket and can be done deliciously with minimal preparation.

Instructions

1. Fill the smoker's water pan, add hickory chips and preheat the smoker to 220 degrees F. While the smoker heats, remove the corned beef from its package and drain any liquid.

2. Place the corned beef in the smoker and let it cook for three hours. Remove and wrap in aluminum foil. Add 1/2 cup water and seal the foil. Place back in the smoker for approximately two hours, until the corned beef is tender and reaches an internal temperature of 195 degrees F.

3. Remove the corned beef from the smoker and let it cool at room temperature for 30 minutes.

4. Slice the meat against the grain and enjoy.

Tags: corned beef, beef brisket, beef from, corned beef, corned beef, corned beef from

Can Tomato & Green Chili Salsa

Salsa pairs well with tortilla chips and is often served as an appetizer. Instead of purchasing store-bought salsas that may contain preservatives and unnecessary ingredients, you can make your own at home. Making your own salsa can save you money. You can preserve it in canning jars for later use. Homemade salsa needs to be canned properly so that it remains safe to consume.

Instructions

1. Bring a large pot of water to a boil. Add the tomatoes and allow them to boil for 30 to 45 seconds.

2. Remove the tomatoes and place them in a bowl of ice water. Remove the skins from the tomatoes. The skin will slide off the tomatoes.

3. Cut the tomatoes in half and scoop out the seeds. Dice the tomatoes into small cubes so that you have three cups.

4. Cut the green chilies in half and remove the seeds. You can remove the skin from the green chilies if you prefer by placing them in an oven at 400 degrees Fahrenheit for six to eight minutes or until the skins blister. You do not need to remove the skins if you chop the chilies finely.

5. Combine 3 cups of chopped tomatoes, 3 cups of chopped chilis and ¼ cup of chopped onions into a large saucepan. Slice 1 jalapeno and remove the seeds. Chop the jalapeno finely and add it to the saucepan.

6. Add six finely chopped garlic cloves, 1 ½ cups of 5 percent vinegar, ½ tsp. ground cumin, 2 tsp. oregano and 1 ½ tsp. of salt. Stir the ingredients over high heat until the salsa mixture boils.

7. Reduce the heat and simmer the salsa for 20 minutes.

8. Sterilize pint-sized canning jars and the lids in a pot of boiling water for 10 to 15 minutes.

9. Ladle the salsa into the canning jars. Leave ½ inch of headspace at the top and any trapped air bubbles. Wipe the rims of the canning jars with a towel to remove any spilled salsa.

10. Place the lids on the canning jar and screw on the rings. Place the salsa in a hot water bath canner for 15 minutes for altitudes less than 1,000 feet, 20 minutes for altitudes between 1,000 and 6,000 feet and 25 minutes for altitudes above 6,000 feet. Follow the manufacturer directions that come with the water canner to ensure that you use it properly.

11. Remove the canning jars from the water canner. Place them on the countertop to cool but do not allow them to touch each other. Press on the center of the canning jar lids. If the lids made a popping sound or they dent when you press on them, then they did not process correctly. Place the unprocessed salsa in the refrigerator for up to one week and store the processed jars in a cool and dry location for up to 12 months.

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Cook Popcorn In A Convection Microwave

Cooking popcorn correctly in the microwave convection oven may require some practice.

High-speed convection ovens have all the convenience of a microwave oven coupled with the solid cooking performance of a convection oven. Many microwave convection ovens have a designated microwave setting that allows you to cook microwave popcorn. Heating times are a bit trickier on a microwave convection oven, so you might need to add cook time adjustment to get the perfect bag of corn. Run a few test bags of your favorite popcorn through your convection oven until you have the timing down just right.

Instructions

1. Open the oven and place a two-sided bacon/meat grill inside of your convection oven with the grill side up. These are made from heavyweight thermoset polyester and can help elevate the popcorn for superior cooking performance. Not all units may require this precaution---check your owner's manual for instructions.

2. Remove the plastic overwrap on the popcorn bag. Unfold the bag and place it on top of the thermoset bacon grill. Follow the directions on the popcorn package for "This Side Up" when placing the popcorn bag inside your convection oven.

3. Close the oven door and locate the "Popcorn" setting on your convection oven.

4. Press the "Popcorn" setting once and use the up and down arrows to select the size and type of the popcorn. Choose "Regular 3.5 oz." for regular popcorn that weighs between 2.85 to 3.5 oz.; choose "Regular Light" for light popcorn that weighs between 2.85 oz. and 3.5 oz.; and choose "Snack" for smaller, snack-sized bags of microwaveable popcorn.

5. Press the "Start" button and allow the popcorn to run through the timed cycle before removing. Remove the bagged popcorn and open carefully to avoid burns.

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Cook Yucca Spanish Root

Yuca root

Yuca, sometimes called manioc root or cassava, is a very popular food staple in Latin America, Africa and tropical regions. The root is long and tapered with a thick, rough brown skin. The flesh can be white or pale yellow. It can be used as a side dish instead of potatoes or rice. Yuca is often used in soups or stews in place of or along with potatoes. Yuca's flesh is highly absorbent and acquires the taste of other ingredients that it is cooked with. It can be boiled, fried (after boiling or steaming), baked or grated when raw to make a variety of dishes.

Instructions

Boiled Yuca

1. Using a sharp knife, peel the yuca until you see the white flesh. Remove the thick fibers that you find in the middle. Cut into chunks about the size of a potato.

2. Place the chunks into a pot of boiling water with a pinch of salt for about 20 minutes or until the yuca is tender, but not falling apart. If using frozen yuca, it will take only about 10 minutes. Do not overcook or it will be mushy.

3. Remove the yuca. Place in a colander and drain it. Cut into slices. Let it cool for a couple of minutes.

4. Drizzle yuca with garlic and onions sauteed in butter or vegetable oil.

5. Serve warm. Great as a side dish with steak, chicken or fish.

Cassava Fries

6. Follow steps 1, 2 and 3 for boiling yuca above. Pat dry with paper towels.

7. Cut cooked yuca chunks into thinner slices---about the size of thick fries or a finger.

8. Pan fry yuca slices in ¼ cup of hot vegetable oil until golden brown. Do not let the oil smoke. Remove yuca from the oil and drain on paper towels.

9. Season with salt and pepper to taste.

10. Serve warm yuca fries as a side dish with a burger or steak.

Cassava Cheese Balls or "Dominican bollitos de yuca"

11. Grate ½ lb. of cheddar cheese or cut it into thin strips and set aside.

12. Peel, cut and boil 1 lb. yuca until tender---about 20 minutes.

13. Remove yuca from water and puree with the potato masher. Add 2 tbsp. of butter, 2 eggs and salt to taste. A pinch of anise is optional. Mix well. Cool to room temperature.

14. Put 2 tsp. of the mixture in the palm of your hand. If the dough sticks to your hands, cover them with flour. Flatten dough and put cheese in the center. Roll the mixture around and form into balls. Chill for an hour.

15. Place 1 cup of flour in a plate or tray. Cover the balls in flour, shake off the excess and deep fry in very hot oil until golden brown. Do not let the oil smoke. Drain on paper towels.

16. Serve hot as an appetizer or a snack.

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Store Red Potatoes

Red potatoes have long been a favorite for many. They are tasty alone or used in combination with other vegetables for soups or stews. They hold their shape well, which makes them ideal for dishes like potatoes au gratin or home fries. However, this tender potato form does require some knowledge in the area of storage to make certain the potato is both fresh and safe when one is ready to use it.

Instructions

1. Purchase red potatoes that are firm to the touch, with a deep pink-red color throughout. Avoid buying red potatoes that are shriveled as well as those that have developed "eyes." Also eliminate those that have discolored spots. Steer clear of potatoes that are soft or mushy to the touch. All of those things are indications that the potatoes have already begun to spoil.

2. Throw away any unusable potatoes found in the bag that were not noticed at the time of purchase. Use the same guidelines to determine the vegetable's usability as outlined in Step 1. If rotting or spoiled potatoes are not remove,d they can accelerate the spoilage of the rest of the potatoes in the bag.

3. Wash red potatoes thoroughly before storing them. Use a vegetable brush to clean the potato while immersed in a bowl of water. Scrubbing is an important step since it ensures that you get rid of as much bacteria as possible.

4. Rinse the potato under fresh running water. This will rinse away any remaining bacteria left from the scrubbing process.

5. Place potatoes in a "green" bag used for protecting vegetables. Green bags help to extend the potatoes usability, meaning they will last between 20 to 30 percent longer than if stored in the bag in which they were purchased. Never put clean potatoes back into their original bag since bacteria may exist there that can undo all of your previous preparation.

6. Put the newly bagged red potatoes in a cool, yet dry, place; preferably away from any light source. The key word is "dry" since moisture will cause the potatoes to rot more quickly than usual.

7. Avoid storing red potatoes along with onions. Rotting onions can accelerate spoilage among potatoes.

8. Examine unused potatoes every couple of days with an eye toward removing any that might show signs of spoilage. Rewash and rebag potatoes in a clean green bag if spoilage was found present.

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