A brine solution consists of water and a large amount of salt.The brine hydrates muscle tissue before you cook the trout. Brining trout helps it to stay moist in the smoker, and it also adds flavors. Trout do not need to be brined before you smoke them, but people prefer to soak the fish in brine to ensure that it does not dry out completely. The addition of other ingredients to the brine adds flavor to the trout.
Instructions
1. Prepare the trout for cooking before you place it in the brine mixture. Rinse the fish in cool water and remove any bones. Clean and trim the fish properly and leave the skin on if you desire.
2. Combine 3-1/2 cups of salt with 1 gallon of cold water in a food-grade container. You will need enough brine mixture to cover the trout completely. Stir until the salt dissolves in the water.
3. Place the trout in the brine. Place the brine container in the refrigerator. Cover the brine container with a lid. Place a weight such as a heavy bowl on the trout to keep it submerged.
4. Allow the trout to soak in the brine for 1/2 hour per each 1/2 inch of thickness. If you want to ensure that the brine soaks into the trout well, allow the fish to sit in the brine solution overnight.
Konjac is a plant native to warm, tropical parts of Asia. It's popular in East Asian cuisine and known for its high fiber content. Gel derived from Konjac is often used in Western foods as a vegan substitute for gelatin. Konjac has various dietary uses and purported health benefits.
Description
Konjac (Amorphophallus konjac) is a perennial plant that grows from an elongated central corm of up to 24 cm in diameter. The tuber forms at the top of the plant, warped in a large purple leaf. It has many names and is called referred to as konjac mannan, devil's tongue (a Japanese pun on its name), konjac, elephant-foot yam (although it bears no relation to the yam), or snake plant.
Nutrition
Konjac is a fat-, sugar-, gluten-, starch-, and protein-free food. It's primarily composed of glucomannan, a water-soluble fiber that passes through the body undigested. It has significant amounts of potassium, calcium, magnesium, phosphorus, iron, and zinc.
Uses
Konjac primarily appears in Asian foods. In Japan its tuber is often used to make shirataki noodles which can be found in most Asian food markets. As a gel or flour, it's often used to thicken foods. It has many uses in confections, as well as special-needs diets.
Benefits
While its health benefits have not undergone much scientific scrutiny, konjac logically has similar health benefits to other high fiber foods. Konjac is a great food for vegetarian, vegan, diabetic, low-carb, gluten-free, and weight-loss diets. It has been shown to normalize cholesterol levels, prevent high blood pressure, and normalize blood sugar levels. A 2008 study published in SCI's Journal of the Science of Food and Agriculture shows that konjac gum may help protect against strains of Salmonella and E.Coli. Its use as a diet drug have not been widely studied, although it may aid in obesity treatments.
Considerations
There is some concern over choking related to konjac products, particularly in the E.U., U.S., and Australia. This concern has led to suspensions and bans in some areas of its use in confectioneries and diet pills. It is best to consume plenty of water when consuming konjac or konjac products. As a diet drug, it's not an alternative to exercise and healthy eating habits, and should be used in a role supplemental to these.
Tags: health benefits, often used, diet drug, high fiber, konjac products
Kielbasa, also called Polish sausage, is a variety of smoked sausage made from pork with spices and garlic added to it. This sausage is always sold precooked. The smokey, garlicky flavor of the kielbasa is enhanced by grilling the sausage. Using a medium heat to cook the sausages prevents them from cooking too quickly and bursting. Next time you barbecue, throw a couple of smoked kielbasa sausages on the grill for a more flavorful alternative to chicken and steak.
Instructions
1. Remove the cover from a gas or charcoal grill.
2. Preheat a gas grill to high heat, or light a pile of charcoal.
3. Decrease a gas grill's heat to medium, or wait until you can hold your hand 5 inches above charcoals for only 3 to 4 seconds.
4. Lay the kielbasa on the grates and replace the grill cover.
5. Cook the sausages for 2 minutes per side or until heated through. Turn and remove the sausages from the grill with tongs to avoid spilling the juices from the meat onto the grill.
With so many tomato varieties available to gardeners, it is difficult to know just when fruits are ripe enough to pick. They have different sizes at maturity and may come in colors from yellow to purple-red when ripe. Many factors influence ripeness from weather and soil conditions to the variety of tomato and the grower's personal preferences. Some simple guidelines help determine when tomatoes are ready for harvesting.
Normal Ripening
The tomato plant goes through a series of developmental stages. These stages are influenced by the variety, the geographical location and the environmental conditions contributing to its growth. In spite of all these differences, most tomatoes are ripe enough to pick two months after their flowers are pollinated, assuming they have developed in ideal situations.
Ripeness Indicators
Understanding the attributes of the variety of tomato you are growing is important. Cherry tomatoes, plum tomatoes and other varieties each have a standard size they reach at maturity. The size, color and texture are indicators of ripeness. Fully colored tomatoes that are firm to the touch are generally ready for picking.
Green Tomatoes
Some tomatoes are picked green for flavor and use in recipes. Even green tomatoes have to reach a certain level of ripeness for the desired taste. Green tomatoes should achieve at least 75 percent of their total size before picking. These fruits should have a glossy-green appearance. If they are picked when smaller, they will not ripen properly and may not develop a quality flavor.
Ripening Considerations
Ripening can slow or even halt if above-ground temperatures are consistently above 85 degrees. This is because the plants stop making carotene and lycopene pigments. Soil temperatures above 80 degrees force the plants to put their energy into root development and slow the ripening process. Mulch helps reduce soil temperatures. Removing damaged fruits also helps improve ripening for the remaining fruits.
Early Frosts
An early frost means fruits may have to be picked before reaching full maturity and ripened indoors. In these situations, spread the fruits out in a single layer in an area where temperatures remain between 65 and 70 degrees. Exposing them to sunlight is not necessary. It takes approximately two weeks for green fruits to ripen. Dispose of those that have not yet ripened.
Okra is commonly connected to Southern, Creole and Cajun cooking.
For the millions of people who are on low-salt or no-salt diets, it can be hard to find recipes for the foods we love that do not include salt. Low-sodium pickled vegetables, including okra, can be hard to find at the store because most recipes for pickling brine use salt as a curative. By making quick pickles at home, you can enjoy the tangy taste of pickled okra without any of the salt.
Instructions
1. Trim the ends off the okra and thinly slice the onion. Set both aside.
2. Boil a large pot of water. Blanch the okra in the water for 3 or 4 minutes, remove from the pot, and rinse with cold water to stop the cooking process. Blanching the okra for a few minutes helps to soften it so it can soak up the brine in a shorter amount of time.
3. Heat the vinegar, red pepper flakes, and sugar in a saucepan until the sugar has dissolved. Add the okra and the onion to the pan and cook for one minute. Remove from the heat and let cool.
4. Pour the cooled pickles and brine into a jar and seal with a lid, or pour into a ceramic bowl and cover them with plastic wrap. Let the pickles sit in the refrigerator for at least one hour before eating. Refrigerated pickles keep for 7 to10 days.
Making blackberry wine is a relatively simple process, but it can get quite messy. It also takes nearly two weeks. If you're ready to spend a little time and make a little mess, you can make wonderful homemade blackberry wine.
Instructions
1. Gather a couple of large baskets of blackberries.
2. Put blackberries in a larger strainer and wash with water to remove the dust, debris and sticks. Once the berries are clean, allow some of the water to drip and dry. Be aware that damaged blackberries may drip juice through the strainer. Set the strainer in a sink or in area that won't stain.
3. With the blackberries "drip dry" (some residual water is OK), place them in a large container (bowl, pot or bucket). Put on your rubber gloves and old clothes to manage stains and begin crushing the blackberries with your hands.
4. Pour the crushed blackberries over some thick cheesecloth, preferably draped over a large bowl. Pull the sides of the cheesecloth up to form a bag of crushed blackberries. Squeeze the bag to force all the juice out of the bag and into the bowl or large container.
5. Measure the juice and add the appropriate amount of sugar; the proportion should be about a gallon of juice to three pounds of sugar. Stir well to mix and begin dissolving the sugar. Let the mixture stand for a few hours, stirring occasionally.
6. Once the sugar is thoroughly dissolved, pour the mixture into wide-mouthed fruit jars, using a funnel if necessary. Fill all the jars and place in an area where they can stay secure for a couple of weeks. Do NOT cover or seal the jars--the mixture needs to breathe during the process. You can place cheesecloth over the tops of the jars.
7. For nine to 12 days, skim off and remove the material from the tops of the jars.
8. After nine to 12 days of skimming, the mixture should clear and the fermentation will subside. Then you can pour your blackberry wine into bottles. Wait a few days before corking the bottles, to make sure the transformation is complete. Once the bottles are corked tightly, store them in a cool, dry place.
Tags: blackberries drip, blackberry wine, crushed blackberries, large container, nine days, tops jars
Beef Jerky is a fun treat you can enjoy just about anywhere. You can eat it at home. You can eat it while camping. You can eat it on a picnic or for a snack at work. You can purchase beef jerky in almost any convenience or grocery store. The homemade kind, however, is cheaper and much more delicious. No, you don't have to have a dehydrator to enjoy homemade beef jerky. It can actually be cooked right in your oven. While the preparation takes a bit of time, the reward is yummy. Here are the steps you can take to make beef jerky in your own home oven.
Instructions
1. Purchase a beef flank steak. It is all lean, red meat, with straight grains. This will make it much easier to cut and there will be no waste.
2. Lay meat and a 6-inch knife flat on a cutting board. You will be cutting the meat in half to make it thinner. With the knife on the side closest to your body, and the blade facing away from your body, begin cutting the meat in half. The knife handle should remain flat on the cutting board the entire time. When it is cut, separate the two pieces and cut the top again until it is 1/4 to 1/8 inch thick.
3. Cut the meat lengthwise into 1-inch strips. Make sure to cut with the grain.
4. Check the store bought seasoning and cure mix directions to determine how much seasoning you will need for each pound of meat. Then, weigh your meat and add the correct amount of seasoning and cure mix.
5. Place your seasoned beef into a large plastic zip-sealed bag. Let it sit over night in the refrigerator while it cures.
6. Hang meat strips from toothpicks on your oven rack and cook at 200 degrees for 1 hour and 20 minutes.
7. Enhance your beef jerky's flavor by putting it into a fresh zipper-sealed bag when it is still hot. Let it sit there for an hour before eating.
In just about every magazine, you read how healthy sushi is for your body, but there is certainly the downside too. The downside is that some people do not like raw fish or they are afraid to try it. The good news is that sushi does not always have to be prepared with either cooked or raw fish; yes, there is certainly a way for non-fish eaters to enjoy sushi as part of their healthy diet. Here is the original healthy sushi recipe, which doesn't contain raw fish and is great for everyone.
Instructions
1. Rinse the rice several times with cold water and put in the right amount of water. Cook the rice in the rice cooker.
2. Mix the rice vinegar, sugar and salt to create the sushi vinegar and heat for 30 seconds in the microwave so that the sugar melts entirely. After the rice is cooked, put it in the wooden bowl and slowly mix in the sushi vinegar. Make sure that the rice absorbs the vinegar well. Let it cool down for about 5 minutes.
3. Prepare your favorite vegetables: cut cucumbers, boiled eggs and carrots into sticks and either cut or crush the avocado.
4. On the clean cooking board, spread out the seaweed and spread the rice out flatly, then add your favorite vegetables on top of the rice. Roll the seaweed from the side carefully so that the rice and vegetables do not fall apart.
5. Your vegetable sushi is ready; just dip it in your favorite sauce: soy sauce, mayo or garlic sauce and enjoy. Add some ginger or wasabi to the sushi for extra flavor. Serve the vegetable sushi rolls with a light beverage or Japanese green tea.
Tags: your favorite, favorite vegetables, healthy sushi, sushi vinegar, that rice, there certainly, your favorite vegetables
Elk stuffed mushrooms with fresh herbs and Russian mustard make a delicious, interesting appetizer ideal for dinner parties or large groups. Combining the gamey, savory flavor of elk meat with the earthy taste of mushrooms and spicy, tangy Russian mustard, elk stuffed mushrooms are sure to be a hit at any event. You also can serve the elk stuffed mushrooms as an appetizer for a large six- or seven-course meal over a bed of Belgian endive or frisee lettuce with a simple garlic-infused vinaigrette.
Instructions
1. Clean the mushrooms with a lightly damp brush. Preheat the oven to 375 degrees.
2. Combine the elk, garlic, sea salt, black pepper, Worcestershire sauce, Russian mustard, oregano, sage, bread crumbs and beaten egg in a large mixing bowl. Mix thoroughly and cover. Allow the mixture to marinate at room temperature for 15-20 minutes, letting the flavors combine.
3. Stuff the insides of the mushrooms with the mixture inside the mixing bowl.
4. Pour the beef stock into an 8-by-12-inch, ovenproof baking dish and arrange the mushrooms in the stock. Bake for 20 to 22 minutes in the oven or until the mushrooms are golden brown and the elk meat is thoroughly cooked.
5. Transfer the mushrooms to a large platter. Garnish the plate with the chopped fresh basil and serve immediately while piping hot.
Tags: Russian mustard, stuffed mushrooms, mixing bowl, mushrooms with
Many couples want to get pregnant with twins. Having two children who grow up side by side to experience the milestones of life at the same age may seem perfect. You'll get through the diaper period all at one, and the idea may seem ideal if you only want two children. If you are interested in getting pregnant with twins, there are a few things you can do to increase your chances of having a multiple birth.
Instructions
1. Choose a partner who is a twin. Twins are more likely to have fraternal twins so partnering with a twin may increase your chances of having a multiple birth.
2. Wait until you are of advanced maternal age to have children. The older you are, the more likely you are to have twins. Women older than 35 are more likely to have twins.
3. Set up an appointment with a fertility specialist. A fertility specialist can prescribe medications and treatments that can increase your chances of having a multiple birth.
4. Gain weight. The American College of Obstetrics and Gynecology released a study that showed women with a body mass index (BMI) of 30 or higher had an increased chance of having twins.
5. Eat yams. According to the the National Organization of Mothers of Twins Clubs, eating yams can increase your chances of having twins. Yams are thought to have chemicals that cause women to ovulate more, which can increase your chance of having multiples.
Tags: increase your, your chances having, chances having, increase your chances, your chances
Take a cultural tour of tastes with a variety of simple African dishes. From fried bananas to spicy peppered meat, there are many regions and cuisines to discover. Although substitutions can be made, focus on crops and products that are native to Africa when creating these dishes for an authentic flavor.
Fruit and Vegetables
Cooked plantains are a staple in central Africa. They are a particular type of banana plant that yields a starchier version of the fruit. Plantains must be cooked before they can be eaten. Boiled plantains are extremely common, and can be made by slicing a plantain into two or three strips and boiling until tender. A tastier version involves frying thinly sliced plantains in hot oil and serving with salt and hot sauce.
The Kikuyu people of Kenya enjoy a corn and bean dish that is easily reproduced. Combine equal parts of dried whole kernel corn with dried beans in a large pot with just enough cold water to cover the vegetables. Boil the mixture for ten minutes before reducing heat. Allow it to simmer for two hours or until the corn and beans are tender. The water will be almost entirely absorbed or evaporated. The corn and beans will be tender but not mushy. Add some salt and oil for seasonings, and serve hot.
Soup
Soups can serve as appetizers or main courses in an African meal. Soups are classified as light or dark. Light soups are thickened with white beans or melon seeds, while dark soups are made with nuts.
A dark soup from the Congo can be made by adding a cup of chicken broth to a half cup of peanut butter and a can of tomato paste. Stir until smooth and add diced, boiled chicken meat. Add sautéed onions and cayenne pepper to taste. This appetizer should be served with a small side of rice.
Ghana is home to a light soup made by mixing chicken broth with white peas, onions, green peppers, salt, pepper and crushed red peppers. Crushed tomatoes, cubed eggplant and okra is also added. The entire mixture is simmered until the beans are thoroughly cooked and the soup has thickened.
Meat
Small servings of richly cooked meats can provide a tasty prelude to a meal. It is important that the appetizer not overshadow the main course, so serve small portions.
Pepper meat is commonly sold on the streets and marketplaces in many African cities. Commonly referred to as roast meat or roast pork, these shish kebabs are served hot and spiced. Make your own by seasoning chunks of beef with salt, meat tenderizer, and black pepper. Add chopped hot peppers to the mix and allow the meat to marinate for 20 minutes or more. Coat the meat with peanut butter after the marinating is complete. Assemble shish kabobs by alternating meat chunks with pieces of onion, sweet pepper, plantains, or corn. Cook on a hot grill. If desired, toss beer over the kabobs while cooking to reduce the overwhelming sweetness of the peanut butter.
Cooked pork can be served with a simple hot pepper sauce for a savory treat. Create the sauce by pureeing one large onion, one large bell pepper, two tomatoes, water and seasonings in a blender. Seasonings should include some garlic, ginger, and hot pepper chunks. Simmer together with a splash of soy sauce and rice wine. Thicken with corn starch.
Tags: peanut butter, chicken broth, corn beans, served with, with salt, with white
A fruit salad is typically a cold dish in which fruit is a key ingredient. You can make some fruit salads entirely from various different fruits, while other salad recipes call for ingredients such as leafy greens or cold meats. Fruit cocktail is similar to fruit salad, but you make it using fruit that has been diced quite small, whereas fruit salads usually contain large pieces of fruit.
History
Fruit salads of one variety or another have been part of most cultures' cuisines since antiquity. Dishes of fresh or dried fruits, nuts and other ingredients, depending on availability, appear in many places. The fruit salads we are more familiar with today, consisting mostly of local and sometimes tropical fresh fruits, are a product of the 19th century. Fruit salad gained popularity as inexpensive tinned and fresh fruit became more widely available.
Nutrition
Fruit salads are generally low in calories and fat, although this depends on the ingredients. They are high in vitamins A and C, as well as minerals, including manganese. Fruit salads are also a good source of dietary fiber.
Prepackaged Fruit Salads
Prepackaged fruit salads may come tinned or they may be made from fresh fruit, in which case they are typically packaged in plastic. Prepackaged fruit salads can make a tasty, convenient snack or dessert, but some can be high in added sugar. If you're counting calories, check the ingredients for added sugar and syrups. Choose fruit salads or fruit cocktails that are packaged in juice or water over those packaged in syrups.
Sweet Fruit Salad Recipes
You can serve sweet fruit salads as a dessert, a snack or as part of breakfast. Some recipes derive all of their sweetness from fruit. Adding raisins and other dried fruits will make your salad sweeter. Other recipes call for sweetening ingredients such as honey, powdered or caster sugar, syrup, condensed milk, sweetened packaged gelatin or marshmallows. Note that these ingredients are likely to raise the calorie count of the salad.
Savory Fruit Salads
Savory fruit salads combine fruits with other, less sweet ingredients. You can add interest to your green salad by including oranges or strawberries; fruit complements other salad vegetables well. Nuts and cheese are often included in fruit salad recipes; traditional combinations include pears and blue cheese, for example. Savory fruit salads may be dressed with pepper, lemon juice, vinegar or mayonnaise. Cold meats such as ham may also be added to fruit salad.
Tags: fruit salad, fruit salads, added sugar, dried fruits, fresh fruit, fruit salads, Fruit Salads
The trend in modern society is toward less and less contact with extended family members. A photo collage family tree will ensure that your child stays familiar with her lineage and the relatives she sees infrequently, if ever. You will create a lasting work of art to cherish always.
Instructions
1. Research your family tree. You will need the first and last names of all relatives back to the child's great-grandparents. You may choose to include aunts and uncles as well. If your child is old enough to talk, you can let him help with this step. Any relatives you contact for information may see this as a nice way to get back in touch, rather than just a chore of giving you data.
2. Gather photographs of all the relatives you will be putting into your collage. Enlist help if need be, asking other relatives to share photos with you.
3. Plan your photo arrangement. Lay out the photos on top of the frame and arrange them in tree fashion. Your child's photo should be on the bottom--the "roots"--with mom and dad making the first "branches," and so on. Siblings can be added to fill up empty spots on the frame, or you can use additional frames for large "branches" of the family.
4. Place the pictures in the frame when you are satisfied with the arrangement.
5. Write each family member's first and last name below their photograph, using a calligraphy pen with archival-quality ink. (Refer to visual samples of the calligraphy style you wish to use.) Then secure the photos in the frame and hang it on your wall for all to see.
Tags: Collage Family, Create Photo, Create Photo Collage, family tree will, first last, Photo Collage, Photo Collage Family
For a cool summer treat, make Strawberry Bavarian. It is easy to make and only takes a few minutes of preparation in addition to a few hours of chilling in the refrigerator. Follow the steps below to make delicious Strawberry Bavarian.
Instructions
1. Bring a small amount of water to a boil on a stovetop. Measure out one cup and pour into a large mixing bowl.
2. Dissolve one box of strawberry flavored gelatin into the boiling water by stirring with a spoon. Also stir in 1/4 cup of sugar until dissolved.
3. Add 1/4 cup of cold water to the mixture, and stir well. Place the mixing bowl in the refrigerator to thicken.
4. Remove the gelatin from the refrigerator once it is thickened. Beat it with an electric mixer set on medium speed until the volume roughly doubles in size. Add one cup of whipped topping and continue mixing with the electric mixer.
5. Return the mixture to the refrigerator for it to thicken again. Leave it there for one and a half to two hours.
6. Place sliced strawberries along the bottom of the baked pie shell. Spoon the refrigerated mixture on top of the strawberries in the pie shell, and return it to the refrigerator. It should be refrigerated for at least four hours before serving. Garnish with remaining strawberry slices.
Tags: Strawberry Bavarian, electric mixer, mixing bowl, refrigerator thicken, with electric
Give the gift of herbed vinegar by making an infusion of delicious red or wine vinegar artistically displayed with sprigs of fresh herbs. This can prove a thrifty alternative to storebought items and adds a special note to salad dressings and marinades, even cooked vegetable dishes, soups and stews.
Instructions
1. Begin three to four weeks in advance if using room temperature vinegar and one to two weeks ahead if you prefer to heat (not quite boil) the vinegar, then cool before pouring over herbs in the bottle.
2. Gather the jar as well as good quality red wine, white wine and cider vinegar: any or all of these. Have fresh herbs such as sage, rosemary, thyme, lemon verbena or even mint available. Extras may include red pepper or garlic. Basil, parsley, cilantro, dill or lemongrass may also be used, along with black or green peppercorn. Choose two to four of these herbs and extras per bottle.
3. Place herbs and extra items to flavor vinegar in the jar. Pour the vinegar over the herb mix and seal tightly. Repeat with the same or different mix of herbs for other jars.
4. Strain herbs out of vinegar after three to four weeks, and pour flavored vinegar into clean (preferably sterilized) decorative glass bottles. Store these in a dark cool place. Before presenting, glue a decorative label or attractive patch of fabric to the bottle. Tie the neck of bottle with ribbon or raffia.
Tags: four weeks, fresh herbs, three four, three four weeks
Many cooks and food lovers take pride in their own signature sauces. Though some families pass down sauce recipes from generation to generations, others may choose to show their culinary creativity by experimenting with different flavors and ingredients to create a truly unique and flavorful signature sauce. Whether cooks decide to share their recipes with the world or keep them as their own family secrets, those who enjoy cooking will find making their own sauce simple and rewarding.
Instructions
1. Determine what kind of sauce you want to make. There are many types of sauce, each requiring different ingredients and recipes to make. Choices may include barbecue, dressing, cheese and marinara sauces.
2. Secure a recipe for the kind of sauce that you want to make. If desired, you can use a pre-made sauce as the base for your signature sauce. Or, you can create a sauce using a recipe that you have found or that you created yourself. Depending on the sauce, you may need to let it marinate, heat it over a burner or refrigerate it.
3. Taste the base of your signature sauce. Experiment by adding your own ingredients to the mix. Add seasonings and herbs as well, if desired. Examples of ingredients that you can add to customize your sauce include garlic, onion, vinegar, mustard, basil, curry, cumin, cinnamon and brown sugar.
4. Stir and taste the signature sauce. If desired, have a friend or family member taste and critique it. Make changes to the sauce if you think they are necessary. If the changes do not remedy all of the issues you have with the sauce, start over from the beginning, experimenting with different combinations of ingredients and seasonings until you find the combination that tastes the best to you.
5. Preserve your sauce and write down the recipe step by step so that you can recall it and recreate your signature sauce whenever you like. If you make changes to the sauce in the future, write those changes down as well.
Tags: signature sauce, your signature, your signature sauce, base your, base your signature, changes sauce, experimenting with
Don't throw out the bones of your holiday turkey. They make the best base for a delicious soup that will extend your grocery budget for many meals. You do need a large pot to start with and it takes a while to make this soup, but it freezes well and serves a lot of people.
Instructions
1. Remove any leftover stuffing from the turkey carcass and take off any plastic or metal pieces that may have held the legs together while roasting the bird. Place the entire carcass into a large stock pot. Cover the bones with water.
2. Peel one large onion. Scrape two carrots. Peel a clove of garlic. Strip off the outer celery stalks. Cut off the celery leaves. Add the leaves and the heart of the celery with the other vegetables and the kosher salt to the pot.
3. Place the pot on the stove and bring to a boil. Then turn the heat down and simmer for 2 hours.
4. Allow the stock to cool. Strain and place the liquid into a soup pot. Remove the bones and any meat that has fallen off the bones while cooking. Place them in a large bowl. Separate the bones from the meat and throw out the bones. Cut the meat into bite-sized pieces and save them for later.
5. Peel and chop one large onion. Chop the remaining celery and peel and dice one clove of garlic. Add these vegetables to the liquid in the soup pot. Add the can of navy beans, the can of diced tomatoes, the basil, thyme, and vermouth. Bring the soup to a boil. Then lower the heat and allow the soup to simmer for a half hour. Toss in a cup of cooked rice and stir.
6. Serve piping hot with crusty home made bread and a lettuce salad.
Tomatillos provide color and a sweet, earthy flavor to chili.
A popular dish in the southwestern United States, green chili gets its color from a variety of vegetables and herbs, often green tomatillos, green chilies and cilantro. As is typical with Southwestern cuisine, green chili is packed full of fresh, bold flavors and gives a kick of spice from hot chiles. The choice of meat plays a vital role in green chili. It requires a flavorful meat to stand up to the other flavors, and it should be dense enough to give the chili textural differences.
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Rinse, peel and chop two red onions. Husk, rinse and halve 1 lb. of green tomatillos. Cut three jalapeños in half and remove the stems and seeds.
3. Combine the onion, tomatillos, jalapeños, two garlic cloves and 1 tbsp. of canola oil in a mixing bowl. Toss the ingredients until everything is lightly coated in the oil.
4. Spread the oiled vegetables on a baking sheet. Bake the vegetables until they begin to brown, between 20 and 30 minutes.
5. Pour 3 tbsp. of canola oil in a Dutch oven. Put the Dutch oven over medium-high heat. Meanwhile, cut 2 lbs. of pork shoulder into 1-inch cubes.
6. Throw a handful of the cubed pork into the Dutch oven. Stir occasionally until the pork browns. Remove the browned pork and repeat the process with the remaining pork.
7. Return all of the pork to the Dutch oven, and add 5 cups of chicken stock. Add the vegetables to the Dutch oven.
8. Cover the Dutch oven and place it in the oven until the pork is tender, about 90 minutes.
9. Puree 1 cup of fresh cilantro with 2 tbsp. of water in a food processor. Stir the puree into the cooked chili.
Tags: Dutch oven, green chili, green tomatillos, tbsp canola, until pork
Steaks are delicious on their own, but if you add a rub to your steak, you'll find that it tastes even better. There are two types of rubs: dry rubs, which use spices or dried vegetables for flavor, and wet rubs, which add liquid ingredients like barbecue sauce, ketchup and vinegar. This easy-to-make dry rub, which makes enough to apply to four steaks, will definitely add some intense flavor to your next steak dinner.
Instructions
1. Mix all of the ingredients in a large bowl. Use the recommended spices, or use any combination of dried herbs and spices, depending on what flavors you want the steak to have. The order that you add the ingredients does not matter.
2. Apply a generous amount of the rub to both sides of the steak. Gently rub the mixture into the meat. Make sure you can just barely see the red of the meat through the rub. You want the rub to soak into the steak, but you don't want the rub to burn off.
3. Grill the steaks to your preference. To cook a steak that's as thick as a deck of cards, grill it for two to three minutes on each side for a rare steak. For a well-done steak, grill it for about five minutes per side. Don't let the rub burn.
4. Remove the steaks from the grill and allow them to rest for about five minutes. This allows the steak's juices to evenly distribute throughout the steak.
5. Plate the steaks and enjoy!
Tags: about five, about five minutes, five minutes, Make Steak, rubs which
Stage 4 ovarian cancer is not curable. Ovarian cancer is a dangerous cancer because it is asymptomatic and is often not diagnosed until it is in its advanced stages. Between 2000 and 2010, the rates of diagnosis of ovarian cancer have remained relatively stable, with a decrease of less than 1 percent annually in the number of women diagnosed. The mortality rate and life expectancies have remained stable.
Stage IV Ovarian Cancer
Stage IV (any T, any N, M1) is the most advanced stage of ovarian cancer. In this stage the cancer has spread to the inside of the liver, the lungs or other organs located outside of the peritoneal cavity. The peritoneal cavity, or abdominal cavity is the area enclosed by the peritoneum, a membrane that lines the inner abdomen and covers most of its organs. Finding ovarian cancer cells in the fluid around the lungs (called pleural fluid) is also evidence of stage IV disease.
5-Year Survival Rate
Life expectancy rates are determined in cancer by looking at the 5-year survival rate of patients diagnosed with a certain stage of cancer. The type of cancer and the stage determine the survival rates and life expectancy. Five-year survival rates, for ovarian cancers and other cancers, account for factors like unrelated causes of death, when providing the statistics on 5-year survival. Generally, if patients live for the 5 years after diagnosis, mortality rates caused by the cancer fall dramatically.
For stage IV ovarian cancer, the 5-year survival rate is 17.5%.
Life Expectancy
According to a study published in the Annals of Internal Medicine, the median life expectancy for patients with late stage ovarian cancer is 2.95 years. The study is based on the projected 5-year survival rates and a mean survival rate of 1.97 years in patients aged 54 who were diagnosed with Stage IV ovarian cancer. Patients diagnosed with Stage I, II or III whose disease progressed to Stage IV had an additional 1 year added on to the median life expectancy because the progression from Stage I to Stage IV was assumed to take, on average, 1 year.
Survival Rates By Year
According to studies in the Annals of Medicine, the relative survival rate improved over time for those in Stage IV. For those diagnosed with Stage IV breast cancer, the survival rates more than tripled as each year past with a 17% survival rate in the first year up to a 56% survival rate for patients who lived 5 years with the disease. According to their analysis of the 5-year survival rates, the survival rate for patients 1 year after diagnosis of Stage IV was 17%. For patients still alive after 1 year, the survival rate for the 2nd year was 24%. The third year, the survival rate for remaining patients rose to 30%, the fourth year, 47%, and the 5th year, 56%.
Survival Statistics
Only 19% of all ovarian cancer cases are diagnosed in Stage I or Stage II. 75% of patients diagnosed with ovarian cancer are diagnosed with Stage III or Stage IV ovarian cancer. The 5 year survival rate for ovarian cancer has only increased 8% from 1975 to 2009, and ovarian cancer has been the 5th leading cancer-related cause of death in women since 1999.
Tags: survival rate, diagnosed with, ovarian cancer, 5-year survival, diagnosed with Stage, ovarian cancer
Cuban black beans and rice provides an excellent source of protein as a great side dish or a complete meal. The name refers to the wars between the Moors (blacks) and Spaniards, who were white. Black beans are a staple in Cuban cooking and common throughout homes and restaurants in Cuba. It's easy to learn to make Cuban black beans and rice and enjoy the benefits of this delicious dish. Read on to learn more.
Instructions
1. Gather your ingredients which will include 1 lb. dry black beans, 8 cups water, 1 large onion, chopped, 3 green peppers, chopped, 1 clove garlic, chopped, 1/2 cup olive oil, 3 bay leaves, 1 tbsp. salt, vinegar and raw chopped onion on the side and 1 cup uncooked white rice.
2. Wash the beans thoroughly then soak them in 4 cups of water overnight. A crock pot would be handy for this task.
3. Keep the water you soaked the beans in during the previous night and add 4 more cups of water.
4. Fry the onions, green peppers and garlic lightly in the olive oil. Mix together all the ingredients except the vinegar. Cover and cook on low heat 3-5 hours or until the beans are tender and the liquid has thickened.
5. Cook rice according to the package instructions. White rice normally takes about 15 minutes to cook once you get the water simmering. Let it sit at least 10 minutes before serving.
6. Serve the beans over hot rice with plenty of vinegar and raw chopped onions for garnishment. See Tips section for more garnishment ideas.
7. Shorten the process a bit. Instead of chopping up all those onions, simply serve the beans over the rice and toss some salsa, sour cream and shredded cheese on top. For cooks who prefer things simple, substitute canned, rinsed beans to shorten the long cooking time.
Tags: cups water, beans over, beans over rice, black beans, black beans rice
Potato salad is a popular staple at most cookouts and potlucks. Whether it is American potato salad or German potato salad, it is sure to be a big hit. Switch it up at your next family cookout. Instead of going to the store and buying the same old potato salad you always bring, try making blue cheese potato salad. Don't forget to bring the recipe, because everyone who tries it is going to want it.
Instructions
1. Put all of your potatoes into a large pot.
2. Pour cold water over the potatoes until they are all covered.
3. Boil the potatoes until they're tender.
4. Drain the water from the pot and set the potatoes aside so they can cool a bit. Once they are cool enough to handle, peel them.
5. Slice the potatoes into pieces about an inch big.
6. Put the sliced potatoes into another bowl.
7. Pour the white wine over the potatoes. Season it with salt and pepper and toss the mixture so it coats all of the potatoes.
8. Mix the mayonnaise, sour cream, Dijon mustard, vinegar, blue cheese, onions and celery together and then add it to the potatoes.
Tags: potato salad, potatoes into, over potatoes, potatoes until, potatoes until they
When cake calls for a fresh and lightly sweet frosting with a bit of tropical flavor, top it with a light and fluffy coconut frosting. Coconut flavoring and shredded coconut define this frosting's unique flavor, and your choice of food coloring makes this recipe perfect for a bright and pretty dessert.
Instructions
1. Heat water in a double boiler to boiling. Combine two unbeaten eggs whites, sugar, water and marshmallow pieces in the upper portion of the double boiler and beat until the mixture stands in peaks, about 10 minutes with an electric mixer.
2. Remove the mixture from the heat and stir in the coconut flavoring and cream of tartar. Beat for an additional five minutes or until the frosting is thick enough to spread.
3. Color the frosting by stirring in one to two drops of food coloring until color is uniformly distributed throughout the batch of frosting. Set aside.
4. Place coconut in a resealable plastic bag. Add five to ten drops of food coloring and shake until the coconut is evenly tinted.
Spinach and Portobello mushroom salad with rosemary vinaigrette is a simple, easy-to-prepare dish of Italian origin that makes an excellent first course for a large Italian meal. Serve with a loaf of hot ciabatta or Italian bread and a glass of dry white wine with just a touch of sweetness to complement the salad. This salad also makes a wonderful lunch during the week as long as the salad and dressing are stored separately and not tossed until ready to be eaten.
Instructions
1. Slice the top and bottom off of the clementine and remove the peel and pith. Slice the orange into rings and section each ring. Place the clementine segments in a large bowl and add the mushrooms and spinach.
2. Combine the garlic, lemon juice, vinegar, rosemary, lemon zest, mustards, and soy sauce in a small bowl. Slowly add the virgin olive oil, whisking the whole time. Season with freshly ground black pepper to taste.
3. Pour the vinaigrette over the salad and transfer to a large serving platter. Serve immediately.
Cream cheese is made with milk along with acidulants or rennins. It has a shorter shelf life than other cheeses and should be kept cool until it is ready for consumption.
Mascarpone
This creamy fresh cheese has a fat content of 75 percent. Mascarpone is created when cream is skimmed off of milk and a culture is added. Tartaric acid is added after the culture and the mixture is heated and left to thicken. The cheese ripens fully after a few days.
Ricotta
Ricotta is made with fermented whey that is cooked. When the whey ferments the sugar in the whey becomes lactic acid, which lowers the pH and makes the proteins separate. When the whey is cooked the proteins form curds. The curds are strained out of the whey with cheesecloth. The ricotta can be served fresh or it can be stored frozen.
Curd Cheese
Curd cheese is a mild white cheese with a smooth consistency. Ten pounds of milk are needed to create one pound of curd cheese. Milk, starter culture and rennet are combined to form whey and curds. The whey and curds are then cut away from each other and cooked and stirred.The whey is poured out and the curd cheese is left behind.
Cottage Cheese
Cottage cheese is made with milk, rennet, salt and heavy cream. Milk is warmed to 85 degrees Fahrenheit and then the rennet is mixed in. The mixture is left to sit at room temperature for four hours and is cut into pieces. Salt is mixed in and the mixture is cooked and stirred until the whey and curds separate. They whey and curds are then strained, chilled and stirred. The curds are blended with the heavy cream.
American Cream Cheese
The American version of fresh cream cheese was created by William A. Lawrence in New York in 1872. It was originally made with cream and cow's milk but now comes in many different flavors that incorporate other ingredients like herbs and salmon.
Tags: made with, whey curds, cheese made, cheese made with, cooked stirred, curd cheese
Always use ripe pears in the Waldorf salad recipe.
Waldorf salad is a sweet appetizer, traditionally prepared with apples, walnuts, celery and mayonnaise. Other fruits are commonly added to Waldorf salad as a variation of the traditional recipe. Pear Waldorf salad features the addition of grapes to complement the texture and flavor of the pears. Serve the pear Waldorf salad on a hot day as a sweet and cool summer treat. A basic pear Waldorf salad recipe yields four servings.
Instructions
1. Combine 3 tbsp. mayonnaise, 2 tbsp. sour cream, 1 tbsp. lemon juice and 1/8 tsp. salt in a salad bowl. Stir until the dressing is even in consistency.
2. Add 2 cups chopped pears, 1 cup red or green seedless grapes, 1 cup chopped red apples and 4 tbsp. chopped walnuts into the dressing. Stir until all ingredients are coated in a thin layer of the dressing.
3. Cover the salad bowl with a sheet of plastic wrap and chill for four hours.
4. Layer 1 cup of arugula on a plate or bowl and serve 1 cup of the pear Waldorf salad on the bed of greens.
Some of these steps require professional help - call early, as calendars get full in the weeks leading up to winter.
Instructions
1. Add a second layer of insulation to your attic. R-30 insulation is considered the minimum. If your house is relatively new, it probably conforms. If not, consider adding insulation.
2. Caulk around window and door glass and trim, and all exterior trim. Install or replace weather stripping on all doors and windows. Check for cracks around pipes and electrical outlets entering or exiting the walls.
3. Install storm windows and doors if you have them. Consider purchasing storm windows if you have older windows that are not made from modern insulated glass.
4. Have your heating system checked by a licensed heating/air-conditioning professional. Most furnace manufacturers recommend at least annual inspections.
5. Check gutters and clean them if necessary. Clogged gutters can result in basement flooding when the snow melts (see 'eClean Gutters').
6. Replace any roof shingles that are missing or damaged (see 'eReplace Asphalt Shingles').
7. Have your chimneys inspected by a chimney service and, if necessary, cleaned (see 'eClean Out a Fireplace and Chimney').
8. Check the foundation for areas where water may puddle.
9. Trim trees away from the house. Have dead trees and branches removed by professional tree trimmers, or do it yourself.
10. Drain and shut off outdoor water faucets.
11. Insulate any water pipes that are exposed to freezing cold.
12. Replace the batteries in carbon monoxide and smoke detectors, and check to make sure these are all in working order.
13. Check fire extinguishers and charge and replace as necessary.
14. Make sure you are stocked with rock salt, sand, snow shovels and any other items you will need during the winter.
Though half the country speaks English as its native language and are dwellers of the North American continent like Americans, a Canadian accent is instantly recognizable and often imitated. Most Canadians don't even think they have accents, but anyone who's been to a hockey game would disagree. Here are some tips to help you learn to talk with a Canadian accent.
Instructions
1. Accentuate your vowels. Canadians draw out the vowel sounds in words and emphasize them more than Americans do. Remember to speak slower than you usually do and say your vowel sounds as though there were two or three of the given vowel in a word instead of just one. Rounding your "o" and flattening your "a" will help you sound just like a Canadian native.
2. Learn the slang. Another way to sound Canadian is to use the same slang that they do. Using words like "hoser" and "zed" will make you sound authentically Canadian, even if no one is quite sure what you're actually talking about. There are online slang dictionaries that will help you find some Canadian slang to work into your vocabulary.
3. End sentences with, "eh?" whenever possible. Canadians end a lot of their sentences with the confirming, "eh?" like Americans ask, "right?" or "you know?" at the end of sentences to make sure they are understood clearly or to verify that the other party agrees. This is one of the most recognizable Canadian expressions so be sure to use it whenever you can.
4. Be polite. If the Canadians are known for anything other than their great goaltending, it's their politeness. So when talking like a Canadian, remember to be courteous, cheerful and polite. Be helpful whenever you can and try to sound completely approachable. It may not be a direct component of the accent itself, but being polite will help you seem more Canadian overall.
5. Go to Canada. There is no better way to learn to talk with a Canadian accent than to take a trip up north and surround yourself with all things Canadian. Take a few days and visit the places that aren't really tourist areas or that are a little off the beaten path. Visit a few Mountie stations and go to a hockey game or two. Immersing yourself in Canadian culture and getting a better understanding of how Canadians from the different provinces speak and act will help you sound more Canadian and give you a better understanding of the culture itself.
Tags: will help, better understanding, Canadian accent, help sound, hockey game
Mung bean sprouts are harvested when they are 2 to 3 inches long.
Bean sprouts are a nutritious addition to many recipes. Mung bean and garbanzo (chickpea) sprouts are often used in vegan, Indian and Chinese cuisine. However, it can be a challenge to find healthy bean sprouts in some areas. Sprouting beans at home is quite simple, and will give any cook a supply of fresh sprouts within a few days.
Instructions
1. Purchase seeds that are marketed for sprouting. Pick out any bean seeds that are broken, withered, discolored or moldy.
2. Wash 1/4 to 1/2 cup of the bean seeds in tepid distilled or filtered water.
3. Place the seeds in a single layer onto the flat bottom of a 1- to 2-quart bowl or jar.
4. Pour tepid water over the beans. The water should rise 3 inches above the tops of the seeds. Set the dish aside for 4 to 12 hours to allow the seeds to soften. Large bean seeds should soak for 12 hours.
5. Pour the saturated beans into a colander. Drain as much of the water as possible from the seeds. Return the seeds to the glass container.
6. Cover the glass container with a piece of cheesecloth or muslin. Secure the cloth in place with an elastic band.
7. Place the covered dish into a glass baking dish or aluminum pan in a natural light setting. Tilt the container on its side to allow any excess moisture to drain through the cloth. If the beans have no visible moisture content, you can set them on a flat surface.
8. Rinse and re-cover the bean seeds every day for two to five days. Watch for signs of splitting seed coats and sprout growth. Harvest the sprouts when the roots are the length of the seed. The sprouts should be up to 3 inches long.
Tags: bean seeds, bean sprouts, glass container, inches long, Mung bean, seeds that
The natural food highest in protein and lowest in fat is lean tuna meat. Freshly cut tuna requires no cooking and has the complete protein and amino acid pairing that builds lean muscle.
Ratio
Every ounce of raw tuna has 7 grams of protein and only 1 gram of fat. An 8-ounce serving of tuna would provide your entire suggested daily intake of protein with only 8 grams of fat.
Amino Acids
Some vegetables are high in protein but do not contain the essential amino acids to build new muscle. Tuna has the complete protein that the body will digest into building blocks of new cell structures.
Preparation
Uncooked tuna sashimi with skin removed is the best way to get all the nutrients from the fish. Cooking the tuna, even light searing, will kill some of the amino acids and may add fat depending on the cooking method.
Cut
Tuna cuts that appear deep red in color are higher in protein and lower in fat. Pinker pieces of raw tuna often contain small white flecks of fat that are visible from the surface of the product.
Supplements
Many supplement powders are derived from high protein sources such as egg whites, soybeans and whey. These processed dietary supplements are engineered to be high-protein and low-fat, but they lack the complete nutrition of raw tuna.
Healthy food doesn't have to be boring and traditional.
Choosing the healthiest food and spices can be a daunting task because there are thousands to choose from all over the world. As obesity becomes more widespread, eating healthy becomes more important than ever. Many healthy foods and spices are readily available and can be eaten during every meal of the day.
Honey
Honey is nature's alternative to white sugar. In January 2008, the First International Symposium on Honey and Human Health presented research papers that showcased the benefits of honey. It was found that it possesses large amounts of various friendly bacteria. It promotes better control of blood sugar and may ward off diabetes. Honey is also a well-known anti-oxidant, an effective cough suppressant, and an immunity and energy booster.
Onion and Garlic
Onion and garlic belong to the "Allium" family. They both have numerous sulfur-containing compounds, known as thiosulfinates, sulfoxides, and dithiins. Onions are also high in flavonoid polyphenols. These are responsible for the pungent odor, but are also responsible for their beneficial properties. Aside from being a staple ingredient for cooking, onion and garlic are very beneficial to the heart and circulatory system because of anti-inflammatory and anti-oxidative properties. They are also known for their antibacterial and antiviral benefits, as well as their capability to prevent some types of cancer.
Pineapples and Grapes
Grapes and grape wines have been the subject of research because of their health benefits. They are known for their polyphenols, which include flavonoids, phenolic acids, and resveratrol. These are known to decrease the risk for heart disease by preventing the formation of harmful blood clots and protecting the inner linings of arteries. Resveratrol also serves as an anti-ageing agent and preventative of Alzheimer's disease. Pineapples rank second to bananas as America's favorite tropical fruit. They are rich in bromelain and cystein proteinases that prevent excessive blood coagulation, inflammation, and tumor growth. Being rich in vitamin C, pineapples provide anti-oxidant protection and support the immune system. Pineapples are also known to be even more effective in preventing macular degeneration than carrots.
Oats
Oats is a favorite breakfast for a number of people because it provides strength and energy. It is rich in betaglucan fibers, which are known to actively lower cholesterol levels. Betaglucans also help the body's natural defenses in stopping infections and eliminating bad bacteria. The avenanthramides in oats prevent heart disease by inhibiting free radicals in the blood. Oats also stabilize blood sugar and reduce the risk of diabetes and breast cancer. Children who regularly eat oats and fish also have reduced risk for asthma by 50 percent.
Tags: also known, becomes more, blood sugar, heart disease, known their
Nothing smells or tastes better than fresh homemade yeast biscuits right out of the oven. They don't have to be for Thanksgiving or a special dinner anymore because making yeast biscuits, sometimes called angel biscuits, isn't as hard as it seems. Nowadays one doesn't even have to wait half the day for the dough to rise before enjoying these tasty treats.
Instructions
1. Open a packet of yeast into a small bowl. Add ? cup of lukewarm water. Let sit for 5 minutes until dissolved. The yeast will look foamy.
2. Combine flour, sugar, baking soda, baking powder and salt. Cut in the shortening, mixing until the consistency of large peas.
3. Add buttermilk and the yeast mixture to the dry ingredients. Mix well. The dough will be a little sticky.
4. Roll the dough out onto a well-floured surface using a floured rolling pin, making the final thickness about ? inch thick.
5. Cut yeast biscuits with a biscuit cutter and place them onto a lightly greased cookie sheet. Let dough rise for 15 to 20 minutes in a warm place with a dish towel over the top.
6. Bake biscuits in a 400 degree oven for 10 to 12 minutes. Serve warm.
First time cooks looking to create classic German food will be surprised to learn that many German dishes are easy to prepare with everyday ingredients found in your supermarket. Many German dishes feature a sweet, sour and salty flavor profile as well as the use of a "slow-and-low" cooking method, which can easily be replaced with the crock pot. The classic German dish, sauerbraten, is a perfect dish to be cooked in a crock pot.
Instructions
Crock Pot Sauerbraten
1. Chop the carrots, onion and potatoes into 1-inch pieces, and place them into the crock pot.
2. Place the meat, beef stock, vinegar and ale into the crock pot. Add the herbs and stir all the ingredients to evenly distribute the ingredients.
3. Cook the mixture for at least eight hours on low. At this point, add the flour, sugar, cookies and sour cream to create the sweet and sour flavor profile. Gently mix these ingredients and cover the crock pot.
4. Turn the crock pot on high and cook for another 30 minutes.
5. Serve the sauerbraten on top of cooked egg noodles.
Tags: classic German, flavor profile, German dishes, into crock, sweet sour
Wheat allergies and gluten intolerances could prevent you from using white flour made from wheat in your cooking. Or, perhaps you want to make a cake, but all you have is almond flour. No matter the reason, almond flour can successfully replace white flour in most recipes. You can even make your own almond flour from whole nuts. Due to the high fat content of the almond flour, making it fresh when you need it prevents the flour from becoming rancid in storage.
Instructions
1. Create almond flour by placing sliced, blanched almonds 1/2 cup at a time into a food processor or a spice grinder. Grind the same amount of sliced almonds as you need in almond flour. For instance, if you need 2 cups of almond flour, grind 2 cups of sliced, blanched almonds. Use several short pulses to grind the nuts. Do not let the grinding blade run without stopping or you will make almond butter.
2. Replace all of the white flour in coatings, breadings and batters with an equal amount of almond flour.
3. Combine almond flour with other flours to replace the total amount of white flour used in baking. Use almond meal up to 1/3 of the total white flour and use other gluten-free flours for the other 2/3 of the total. For example, you can use 1/3 cup rice flour, 1/4 cup potato starch and 2 tbsp. tapioca starch with 1/3 cup of almond flour to replace 1 cup of white flour in a recipe.
4. To replicate gluten's elasticity in the dough, add 3/4 tsp. of xanthan gum to almond flour in bread recipes, 1/2 tsp. in cakes, or 1/4 tsp. in cookies per 1 cup of white flour replaced with almond meal.
Tags: almond flour, white flour, almond meal, blanched almonds, flour from
Turn your fresh ripe peaches into a delicious jam. It is important to choose peaches that are not under-ripened to ensure your jam tastes great. Freezer jam is simple to make, and it does not require a lot of work. Peach freezer jam only requires a few basic ingredients--peaches, apple juice, lemon, pectin and sugar--which all make the jam inexpensive.
Instructions
1. Remove pits from the peaches. Cut the peaches into quarters.
2. Place the peaches in a food processor. Remove 3 cups of pureed peaches.
3. Add the apple juice, lemon zest and lemon juice to a saucepan over medium-high heat. Slowly add the pectin until it completely dissolves.
4. Bring the mixture to a boil. Stir the mixture frequently, and boil hard for 1 minute. Remove the saucepan from the heat.
5. Add the 3 cups of peaches. Continue to stir the mixture while you add enough sugar to suit your tastes until it dissolves. Stir vigorously for 1 minute.
6. Divide the jam into six 8-ounce clean canning jars. You can also store the freezer jam in plastic containers that are freezer safe. Leave ½ inch of space at the top of each jar because the jam will expand in the freezer.
7. Cover the jars or plastic containers with lids and allow the jam to sit at room temperature.
8. Allow the jam to set for 24 hours. Store the jam in the freezer until it's ready to use.
Tags: apple juice, apple juice lemon, juice lemon, peaches into, plastic containers, your tastes
Roasted potatoes are a wonderful savory accompaniment to many main dishes.
Oven roasted potatoes are a perfect savory compliment to any meal; especially roast chickens and roast beef. There is a fine art in creating the perfect roast potato, particularly if you like them crisp with a bit of flavor.
Instructions
1. Preheat the oven to 375 degrees F.
2. Cut and peel as many potatoes as you want into quarters. Take a sealable plastic bag and pour 1/3 cup olive oil into it -- maybe more if you are using a lot of potatoes. Add the salt, black pepper, rosemary and dry parsley to the olive oil. Put the potatoes into the bag. Close the bag then and shake it so that the oil and herbs cover all of the potatoes thoroughly.
3. Take the potatoes out of the bag and place them on a flat pan covered with aluminum foil. Roast for approximately 30 minutes and then open the oven and turn each potato over. Once all the potatoes have been turned, close the oven and let them roast for an additional 15 to 20 minutes or until they are as crispy and brown as you like. Once they are done, take them out of the oven and serve with your meal.
Homemade fried chicken can be delicious and moist, infused with your signature flavors.
You can make delicious fried chicken in a deep fryer that tastes even better than that fast food chicken place.
Instructions
1. Plug in deep fryer into an easily accessible outlet in the kitchen. Pour the cooking oil into the deep fryer until it reaches the perforated line. Do not overfill. Allow the deep fryer and oil to get hot.
2. Meanwhile, place the chicken in the sink and rinse it off with cold water to clean it. Sprinkle each piece of chicken with whatever seasoning you have chosen.
3. Pour flour into the plastic grocery bag. Place one or two pieces of chicken into the bag and shake the bag to coat the chicken with flour.
4. Place one or two pieces of chicken into the oil once you are sure it is hot. Let the chicken fry for five to eight minutes or until it has reached the desired color that you would like. Once it is done, carefully take the chicken out of the deep fryer and place it in the bowl on top of a few paper towels to drain some of the oil.
5. Repeat until all the chicken is cooked. Let cool and serve.
Tags: deep fryer, chicken deep fryer, chicken into, chicken with, fried chicken
The mild flavor of whitefish makes it a perfect candidate for imparting subtle smokey tones using milder hardwoods, such as alder and cherry. The key to smoking whitefish is low, sustained heat with indirect charcoal cooking fires, wet wood chips that produce billowing smoke and proper soaking in a brine solution to keep the fish from drying out.
Instructions
Advance Prep for Fish and Wood Chips
1. Mix 1 gallon of water, kosher salt and sugar in a large plastic bowl, then place the fish in the solution, known as the brine. Cover with plastic wrap, place in the refrigerator and allow the mixture to soak overnight.
2. Ensure the smoker or grilling chamber and firebox are properly seasoned according to the manufacturer's directions. This will remove any factory impurities and provide a protective cooking coating on grates and the grill body.
3. Add the second gallon of water to the large mixing bowl or bucket and soak the wood chips for at least an hour before beginning the smoking process. Wet wood burns longer and produces more smoke to enhance flavor.
4. Thirty minutes before smoking, build a small charcoal fire in the side firebox or smoker charcoal grate using about four handfuls of lump charcoal. This fire size should be maintained throughout the smoking process.
5. Adjust vents and/or chimneys to maintain a grilling chamber temperature between 140 and 160 degrees Fahrenheit.
Smoking the Fish
6. Place the brined fish on the cooking grate of the grill or smoking chamber--ensuring none of the individual fillets are touching--and close the lid. A tightly sealed lid ensures more even, stable temperatures inside the smoking chamber.
7. Add a handful of wet wood chips to the hot coals every 30 minutes to slow-season the fish or poultry with alder smoke.
8. Add a handful of lump charcoal every 30 minutes to an hour, depending on the outside temperature and wind. The stronger the wind, the faster the charcoal will burn up.
Tags: wood chips, every minutes, gallon water, grilling chamber, lump charcoal, smoking process
Make an exotic table centerpiece using a fresh pineapple.
Create an eye-catching pineapple centerpiece as fresh table decor. If you are hosting a tropical, island, Hawaiian or beach-inspired dinner party or special event, transform a pineapple into a glowing table centerpiece using candles. Pineapple centerpieces are economical decor items, as you can serve the fruit as a tasty party appetizer or use it to make a dessert or salsa. A pineapple centerpiece is simple to create and is ideal for a last-minute soiree. Does this Spark an idea?
Instructions
1. Use a sharp knife to carve oval shapes out of three sides of a pineapple. Cut large ovals, leaving an inch of uncarved pineapple above and below the shapes.
2. Use a large spoon to scoop out the inside of the pineapple through one of the oval cut outs. Set the inside of the pineapple aside to enjoy later.
3. Dry out the inside of the pineapple prior to inserting the candle. Stuff the pineapple cavity with several paper towels and allow it to dry out for two hours. Remove the paper towels.
4. Insert a tea light into the hollowed-out pineapple. Choose an unscented candle in a metal or plastic base. Pick a white tea light for an elegant look, or a bright orange or lime green version to complement the tropical centerpiece style. Have several tea lights on hand so you can replace them throughout the dinner or event; tea lights are small and can burn out quickly.
5. Surround the pineapple centerpiece with coordinating decor items. Fill two white vases with island-inspired blooms, such as orchids or Birds-of-Paradise, and set them on either side of the pineapple. Accent the pineapple decor with potted tropical plants, such as small palms, ginger and hibiscus. Scatter small seashells, sand dollars and starfish around the centerpiece.
Tags: inside pineapple, centerpiece using, decor items, paper towels, pineapple centerpiece, table centerpiece, table centerpiece using
Liquids that don't mix, like oil and water, are called immiscible. An emulsion is a stable mixture of two immiscible liquids. You make an emulsion by breaking one liquid up into tiny droplets that are suspended evenly throughout the other liquid. In some cases, you can use an emulsifier to help with this process. Familiar examples of emulsions are hand creams and sauces like mayonnaise. You can learn about emulsions by making your own.
Instructions
Basic Emulsion Experiment
1. Fill a clean, empty bottle with water.
2. Add some oil to the bottle of water and screw the lid firmly in place. Shake the bottle vigorously so that the oil and water form a cloudy mixture.
3. Leave the bottle to stand for a while. Observe how the oil separates from the water and floats to the surface.
4. Add a few drops of dish soap to the bottle. Shake it up again.
5. Leave the bottle to stand for a while. Notice that the oil and water no longer separate but remain mixed. The oil has broken up into droplets that are held in the water by the emulsifying action of the soap.
Mayonnaise (Egg Yolk Emulsion)
6. Break two large eggs. Separate the yolks from the whites and place the yolks in a mixing bowl. Beat the yolks with an electric mixer or hand whisk.
7. Add 2 tsps. of mustard or 1 tsp. of mustard powder. Whisk the mustard into the beaten yolks.
8. Measure out 1 1/8 cups of olive oil or vegetable oil. Add the oil slowly, a drop at a time, to the egg yolk mixture, whisking constantly. If you add the oil too fast the emulsion will fail. After approximately one quarter of the oil has been added, the mayonnaise will begin to thicken. After this point, you can add the oil in larger amounts. Add the oil until half of it is mixed in, whisking continuously.
9. Measure 1 or 2 tbsps. of white wine vinegar and add to the mixture. Continue to add the oil slowly until it is all beaten into the mayonnaise. The egg yolks have now formed an emulsion with the oil, with lecithin from the yolks acting as the emulsifier.
Simple Hand Cream
10. Measure 5 tbsps. of olive oil and 3 tbsps. of beeswax into the double boiler. Fill the outer part of the boiler with water. Place the double boiler on a stovetop or hot plate. Melt the oil and wax together over a low heat. Mix well using a heatproof spatula or spoon.
11. Measure 1 tsp. water. Add to the oil and wax mixture along with a pinch of borax. Mix well.
12. Add a few drops of essential oil to the cream and blend well with the other ingredients. Remove the cream from the heat. Pour the cream into a small, clean jar or pot. The borax has caused the oils, wax and water to form an emulsion. You can now use this emulsion as a hand cream.
Preparing food for a party can be difficult. There has to be a large amount of food for everybody to enjoy, and the variety must be diverse. Nobody wants to throw a party with bad food. But it can be hard to make a diverse and robust range of food in the time before a party. Here are a few simple dishes that are fast and tasty and will also provide the maximum amount of food for the time spent in preparing them.
Tuna Party Dip
Every party needs a party dip, but store-bought dips are so common that they can get boring. A good alternative to these dips is a tuna party mix. This dip is easy to make. All you need is a can of drained tuna, cream cheese and liquid smoke. Stirred together until evenly mixed. This mix goes well with any kind of crackers or potato chips. The smoked flavor will add depth to the tuna flavoring, and the cream cheese will highlight the taste of everything else. Everyone will be asking you for the recipe for this great dip.
Hanky Panky's
Hanky Panky's are an excellent party snack that are quick, easy to make and incredibly tasty. They are rich and full of unexpected taste combinations. Ground chuck, hot and spicy sausage, Velveeta cheese and rye bread are needed for this recipe. Simply brown your meats, and melt your Velveeta over your meat. To serve, spread on the rye bread. This snack has the flavor and richness of ground chuck, mixed with the spice of the sausage and the thick taste and texture of the Velveeta.
Mexican Meatballs
Meatballs are a popular party dish. These Mexican meatballs are an excellent addition to any party. These meatballs are prepared like any other meatball, but the seasoning is what is important. Masa harina, garlic, black pepper, chili peppers, onions and cumin make a diverse and rich flavor for your meatballs. These meatballs will make an excellent addition to any party.
Teriyaki Beef and Lettuce Wraps
Asian food is extremely popular in America, and its popularity is only increasing. From Chinese buffets to sushi, these foods can also be easy to make at home. Teriyaki beef and lettuce wraps are easy and make an excellent addition to any party. Hamburger, carrots, peppers, green onions and garlic are mixed together to prepare this dish. The mix is then marinaded in teriyaki sauce and cooked in a skillet. Once finished, wrap a portion of the mix in a lettuce leaf. The spices and vegetables compliment each other and help bring out the flavor of your meat. The lettuce serves as a low fat and low calorie way to hold your meat together. These excellent teriyaki and lettuce wraps should please any party goer who loves Asian food.
Tags: easy make, addition party, excellent addition, excellent addition party, your meat, amount food, Asian food
Dieting normally means cutting out desserts-or at least cutting out desserts that taste good. Forget the sugar-free gelatin and the fresh fruit. Make soda pop cake that tastes like a decadent treat without all of the fat!
Instructions
1. Purchase one yellow or white cake mix. Any brand will do as long as it will make a 9-by-13 inch cake. Buy a 12 oz. fruit-flavored diet soda, a large tub of fat-free, frozen, nondairy whipped topping such as Cool Whip and 1 lb. of fresh strawberries.
2. Preheat the oven and prepare your baking pan according to the mix directions.
3. Dump the dry cake mix into a medium-sized mixing bowl. Use a fork to remove most of the lumps from the mix.
4. Add the 12 oz. diet soda to the cake mix. Pour it slowly to avoid having the fizz overflow from the bowl. Mix together thoroughly with a whisk or wooden spoon.
5. Add no additional ingredients even though the cake mix directions will call for more. Fold the cake mixture into your baking pan and place the pan in the oven. Bake the cake according to the package directions.
6. Wash and slice the strawberries while the cake is baking and store in the refrigerator for later use.
7. Remove the cake from the oven when ready and allow it to cool completely in the pan. This will take a couple of hours.
8. Ice the cooled cake with the fat-free whipped topping. It's fat-free so use a generous amount!
9. Top with the sliced fresh strawberries. Slice and serve. Leftover cake needs to be covered and stored in the refrigerator.
Tags: diet soda, fresh strawberries, whipped topping, your baking
Smoothies make the perfect breakfast for people on the go, but they can also make the perfect snack. Smoothie bars are low-fat, yet that have a creamy texture that makes them seem sinful. Best of all, this frozen treat is extremely easy to make.
Instructions
1. Prep the fruit. Before tossing your fruit into the blender, be sure to clean and prep it. This includes removing stems, blemishes, and peels. You don't need to cut the fruit into small pieces because the blender will do that for you. Also the fruit doesn't have to be frozen because the mixture will be going into the freezer.
2. Combine with yogurt and honey. Once the fruit is prepped, add it to the blender along with the yogurt and honey.
3. Blend until smooth. Depending on the blender, you may need to use a different setting, but puree and liquefy are the best options.
4. Taste it. Before pouring the smoothie into the mold, make sure it's sweet enough. If not, add more honey.
5. Pour into popsicle molds and freeze overnight.
Tags: fruit into, make perfect, with yogurt, with yogurt honey, yogurt honey
Combine homemade applesauce with assorted ingredients for a delicious dessert.
The time you spend making homemade applesauce is an investment that will pay you back richly when you desire the delicious flavor of sweet apples. Although canned or jarred applesauce is readily available from the grocery store, homemade applesauce puts the store bought variety to shame. Instead of canning applesauce in a water bath, freeze homemade applesauce in containers for a fast and easy storage solution.
Instructions
1. Cool the warm, homemade applesauce in the refrigerator.
2. Pour the applesauce into the plastic zipper bags or into the plastic containers. Fill the bag approximately three-quarters full or fill the container to approximately 1 inch from the top.
3. Fold the plastic zipper bag over to remove as much air as possible and seal the bag carefully. If using a plastic container, place the lid on the container firmly.
4. Write the date and contents on the outside of the plastic bag or container.
5. Place the bag or container into the freezer. Freeze the applesauce for up to 1 year.
6. Remove the bag or container from the freezer to thaw the applesauce. Place the bag or container into the refrigerator to thaw the applesauce for approximately 8 hours. Keep the thawed applesauce in the refrigerator.
Tags: homemade applesauce, applesauce refrigerator, container into, into plastic, Place container into, plastic container, plastic zipper