Potato salad, macaroni salad and cole slaw are classic summertime meal sides.
Potato salad is an American staple that no barbeque would be complete without. The traditional way to make potato salad is with russet potatoes, mayonnaise, vinegar, sugar, celery, onion and egg. While this classic concoction is tasty as-is, a few alterations and additional ingredients really turn up the volume on this popular summertime side. Take a basic potato salad recipe from ordinary to awesome with some simple instructions.
Instructions
1. Place the potatoes in a large pot and cover with cold water. Lightly salt the water, cover and bring to a boil. Turn heat to medium-high and gently boil potatoes for 8 to 10 minutes or until just tender. Be careful not to overcook potatoes. Drain and set aside.
2. While potatoes are cooking, fry the bacon over medium heat in a skillet until crispy, about 10 minutes. Drain on a plate lined with paper towel and crumble or chop.
3. Whisk together the olive oil, mustard, vinegar, mayonnaise, sugar, salt and pepper in a small bowl.
4. Combine potatoes, pepper, celery, onion, bacon, egg and cheese in a large bowl.
5. Pour the dressing mixture over the potato mixture, stirring well to incorporate ingredients.
6. Cover and refrigerate at least one hour before serving.
The Southwestern United States has been influenced by many cultures and styles of cooking, yet the area has carved a niche with some of the regional specialties reminiscent of cowboys, Indians and the wild west. This simple food has evolved as more stirred the pot, yet some key ingredients stayed the same, like corn, beans, chilies and steaks.
Corn
Corn is a staple of the region's diet.
Corn is to the southwest as potatoes are to Ireland. The kernels may not be the only starch, but they're pretty popular. In what is now Arizona, New Mexico and Texas, Native American tribes cultivated corn before Europeans ever arrived, making it a New World food. The corn can be boiled and eaten, or dried then ground into flour. Today tortillas, tamales, grits, and many other dishes are based on corn.
Chilies
The spice of life, chilies come in many shapes, sizes and colors.
Another New World food, chilies were cultivated and eaten by natives as early as 7000 BC. They are frequently eaten fresh, dried or roasted. Early versions of favorite dips combined fresh chilies with tomatoes or avocados, other New World foods. The intensity of the chilies varied greatly, from sweet to extremely hot, prompting Wilbur Scoville to create his famous heat comparison scale. Peppers are now the top traded spice in the world, with India as top producer.
Beans
When preparing dried beans, rinse and inspect for small rocks.
Beans are an essential protein and starch in southwestern cuisine. Hearty beans grow well and can be dried and preserved through bad weather, making them essential for when other food was hard to find. Black beans are now famously combined with corn to make a filling salsa, and pintos are key in re-fried beans. Beans baked in barbecue sauce, or baked beans, are a classic southwestern dish.
Steak
Do not burn your food; it releases harmful toxins that can be potentially carcinogenic.
Few things are as wonderful as tender, juicy steak. Southwest cuisine is famous for grilling big cuts of meat on a hot open fire. T-bones, rib-eyes, and tenderloin are at their best sprinkled with salt, pepper and oil, then grilled mid-rare. The southwest is famous for mole sauces that smother many dishes, including meats. Buffalo, bison and other large game can still be found, with cattle more common, but steak remains a staple in the region's food.
Travelers planning vacations in Las Vegas can hit the jackpot without even wagering during an economic downturn. To fill up their rooms, casinos are slashing prices for rooms, food and entertainment.
Instructions
1. Avoid weekends, because the best deals tend to apply to weekdays.
2. Don't booking your vacation during big corporate conventions. You can find the Las Vegas convention schedules at lvcva.com/meetings.
3. Check out websites, including the official tourism one at visitlasvegas.com. Others include LasVegas.com and Vegas.com.
4. Visit that hotels' websites, sign up for their newsletter distribution list and pay attention to the special deals. Also always try to call the hotel directly to see if it could give you better offers over the phone.
5. Avoid the Strip. Your budget will drop significantly if you go downtown or on Boulder Highway. Some newer casinos are in outlying Summerlin and Henderson.
6. Consider going to the older casinos if you want to stay on the strip, such as the Riviera, Imperial Palace and the Tropicana.
7. Study package deals with airlines. Often, the hotels throw in show tickets, spa visits and free meals.
Black beans and rice are a good compliment to a variety of entrees.
Black beans and rice is a hearty side dish that pairs well with a variety of foods. The dish is filling enough to be served as a main course, or can also be used to compliment other Caribbean, Cuban or Latin foods.
Garlic or Crusty French Bread
Hearty black beans and rice are high in protein and can be filling on their own. To serve up black beans and rice as a main meal, add some crusty French or garlic bread cut in to manageable sized pieces alongside the dish to enhance the flavor, dip in the sauce and help cut down on some of the spice and heat infused in the rice and beans.
Fish and Seafood
Cuban and Caribbean cooking relies on seafood as a main entree and both cultures are located close by to the water. Various types of fish and seafood can be served with black beans and rice with shrimp and mild grilled fish fillets being the most complimentary to the flavorful beans and rice.
Pork
Grilled pork lightly seasoned with Caribbean spices can compliment black beans and rice. Serve the pork sliced thin and make sure to include a mild vegetable such as a salad with a light dressing to further enhance this type of a meal.
Tags: beans rice, black beans, beans rice, black beans rice, Black beans
Baking cookies is one of the most pure pleasures of the holidays...or any time of year. Cookie cutters only come in certain designed shapes, and there are many times that you may want to bake cookies for that special person in a shape that you can't find in any store. Maybe you want to create a cookie in the shape of a certain character your child loves...or perhaps you just want to spell the word "congratulations" out with cookies after an achievement. Yet, there are no cutters to be found that match your needs. Well, there's good news. You can create your own "cookie cutters" in limitless shapes and designs.
Instructions
1. Decide on the design you'd like. For a birthday, you might want to cut out the letters of your child's name to place on top of the cake. Decorated cookies on a cake top make an irresistible--and edible--design. You could choose a witch's hat for Halloween or an Easter-egg shape for Easter. Pick anything you'd like. Carefully stencil it out on paper.
2. Cut the paper design out carefully at the edges. If necessary, try a couple of times until the cuts are perfectly shaped as you desire.
3. Place the paper design on top of a sturdy piece of cardboard. Cover the bottom of the cardboard with contact paper so that it has a longer, more durable life.
4. Cut out the cardboard with the contact paper backing around the earlier designated shape.
5. Place the new design on top of flattened cookie dough with the contact paper side facing down on the dough.
6. Take a knife and cut around the design exactly.
7. Remove the design, and bake your cookie. Place icing on the cookie as desired to add to the authenticity of the design.
Tags: contact paper, with contact, with contact paper, cardboard with, cardboard with contact
Turn your decorative centerpiece into a healthy snack in minutes.
Indigenous to the Mediterranean, modern farmers grow pomegranates throughout Asia and the United States. The nutrient density of the pomegranate makes it a "super-food," thanks to its iron, potassium and antioxidant levels. Many companies use pomegranate in a variety of products, from tea to yogurt, due to its nutritional qualities and unique taste. A tough, shell-like skin encases the pomegranate's arils, tangy juice-filled sacks containing the seeds. Thin, cream-colored membranes separate seed clusters into several sections.
Instructions
1. Place your pomegranate onto a double sheet of paper towels before cutting. Pomegranate juice is cranberry colored and stains very easily.
2. Cut off and discard the top stem that protrudes from the pomegranate.
3. Score the pomegranate skin lengthwise into four evenly-spaced sections, as though you were slicing an orange but without penetrating the fruit under the skin. Scoring separates the pomegranate without breaking the skin and spilling the seeds.
4. Submerge the scored pomegranate in a bowl of warm water for 3 minutes. The water penetrates the membranes around the seeds, making separation easier.
5. Break the pomegranate into sections by following the score lines and pushing the skin inside out, forcing out the seeds. Scoop out any seeds stuck to the membrane with your fingers. The seeds will sink to the bottom of the bowl while the membrane and skin floats on top of the water.
6. Remove the seeds from the water using a slotted spoon or strainer. Fold the seeds into a paper towel and gently pat them dry.
7. Spoon cold seeds into your salad, yogurt or hot cereal as a vibrant, tart and tangy addition.
8. Microwave the seeds for 30 second in a microwavable bowl and crush them using a fork until the contents of the bowl is mostly liquid, and the seeds sink to the bottom. Strain the seeds from the red juice with a mesh colander. Reheat the seedless juice for another 15 to 20 seconds. Add the tangy juice to a favorite meat marinade or mix in a tablespoon or two of sugar and pour it on top of ice cream.
Create a tender, juicy dinner by using a crock-pot and roast. Crock-pots, like other slow cookers, cook food over a longer period than an oven, but you can use the high-heat option on the crock-pot to cook a little faster. Because the roast stays submerged in liquid, it becomes very tender and often falls apart. The cooking time depends on the size of the roast; a larger roast takes longer to cook. If you want to decrease the cooking time, cut the raw roast into chunks before putting it in the crock-pot.
Instructions
1. Remove the fat to make the meat leaner.
Place the raw roast on a cutting board. Hold it steady with a fork, and trim off the fat on the outside of the roast. Discard the fat.
2. Water keeps the meat from drying out during cooking.
Place the roast inside the crock-pot. Pour in enough water to completely cover the roast.
3. Seasonings like garlic and peppercorn add flavor to the meat.
Add pepper, salt and other seasonings. Do not add over 1 tbsp. of seasonings per pound.
4. The flavors of the vegetables and meat intermingle in the crock-pot.
Set the crock-pot to high heat. Add any vegetables you want to cook with the roast, such as carrots, potatoes, asparagus or peas.
5. Leave the roast to cook. Check it after an hour and half. If the water sits below the roast, add more.
6. Check the temperature after 2 hours by inserting a meat thermometer into the roast so the tip sits in the center. Check it every 40 minutes until the temperature reaches at least 145 degrees. Final cooking time will depend on your preferred level of doneness.
Zebra mussels are thumbnail-sized freshwater mussels with origins in Russia.
Zebra mussels (Dreissena polymorpha) are small freshwater mussels found across the world. These bivalves are mostly thumbnail-sized and D-shaped, some of which have the stripes that give the species its name. They originated in the lakes of southern Russia and have been spreading around the world by hitchhiking on ships. Although usually considered a menace, zebra mussels actually have some valuable ecological benefits.
History
Zebra mussels originated in the lakes of southern Russia. They spread to Europe and then around the world. They are carried between unconnected waterways in bilge or ballast water or in anchor lockers. Their first American apparance was in the Great Lakes in 1988. In one year, zebra mussels had colonized every submerged surface in Lake Erie. Zebra mussels quickly spread to all the Great Lakes and then to waterways across America.
Features
Zebra mussels have three important features: They have a fantastic ability to filter water; they are prolific reproducers; and they have razor sharp shells that can harm predators. Zebra mussels force out the local filter feeders by filtering out all the nutrients and starving the competition.The females produce 30,000 to 100,000 eggs a year, which they release to the currents. They are fertilized within days and then attach themselves to a solid surface--probably another zebra mussel.
Positive Effects
Zebra mussels are extremely efficient filter feeders. They often clear up the water to such an extent that sunlight penetrates to a greater depth, so that underwater plants flourish and, subsequently, the entire ecosystem flourishes. Zebra mussels are also an excellent source of protein that will become the almost exclusive diet of some predators, such as crayfish and bass.
Negative Effects
Zebra mussels will completely colonize any submerged surface. This includes fresh water intake screens, irrigation pipes, boat cooling systems and the surface of pier pilings. In England, where they have been working around zebra mussels for more than 200 years, factories with underwater pipes build two of each kind of pipe. One set of pipe is used until it becomes clogged with zebra mussels, then operation switches to the other set of pipes while the mussels are removed from the encrusted set of pipes.
Benefits
Zebra mussels are great at cleaning up the environment. Unfortunately, they have the subsequent effect of filling the world with zebra mussels. Recently, it was discovered that zebra mussels will not attach to pipes made of a copper-nickle alloy. With this discovery, zebra mussels might become a valuable ally in the fight to clean up the environment. That is, if there are no attachable surfaces in a lake, the zebra mussels will migrate to the deep water and attach to each other. There, safely out of way, they will reach a sustainable level that keeps the lake clear.
A steaming bowl of barley soup is a handsome, hardy meal. The best way to make it for yourself is to make it in bulk, since each batch of soup takes well over an hour to make. Barley stores very well: Eat some now, refrigerate Tuesday's meal and keep the rest in the refrigerator for later. When reheating barley soup, however, keep in mind that the barley will continue to soak up water long after you have your first bowl. To balance out your barley soup's gradual thickening, add a little water each time you preheat.
Instructions
1. Place the cold or frozen barley soup in a pot.
2. Place over low-to-medium heat.
3. Heat the soup to a slow simmer. Stir frequently.
4. Add tap water roughly equal to 1/5 the amount of soup by volume. Stir well.
5. Observe the soup or taste a spoonful. If it is still too thick, add the same amount of water you added in step four. Stir well and taste again. Keep adding and stirring until you achieve the desired consistency.
A healthier and tasty alternative to beef, bison is quickly become a widespread favorite. Though the texture and flavor of bison is similar to beef, it must be prepared and cooked differently. Follow these easy steps to cook bison.
Instructions
1. Trim bison of all visible fat. Unlike beef, bison does not marble much; the fat will be on the perimeter of the meat.
2. Use ground bison just as you would in any recipes that call for ground beef. The cooking time will be slightly shorter for ground bison, however. This includes bison burgers.
3. Cook bison roasts as at a lower temperature than beef roasts-typically at 275-degrees. It will cook in about the same amount of time as a beef roast, but the lower temperature is more suitable for the lower fat content. Check for doneness at 110 to 120-degrees.
4. Grill bison away from the flame and at a low temperature or with indirect heat. Use marinades or basting on cuts that demand longer cooking as bison will dry out faster than beef since it's much leaner. Check the temperature often to ensure it doesn't overcook.
5. Broil bison 4 to 5 inches away from the heat and for less time than you would beef. Flip the meat sooner as well. Baste the meat to keep it moist.
Although aged wine is a treat, do not open the bottle until you are ready to drink all of the contents.
Wine is well known for its ability to keep a long time, but it only keeps if left untouched in its bottle. As soon as you open a bottle of red wine, it will begin to deteriorate after exposure to oxygen.
Exposure to Oxygen
Small amounts of oxygen are actually good for wine, whether it's red or white. A little bit of oxygen can help develop the flavor and reduce bitterness. But once the bottle has been opened, large quantities of oxygen make the wine's flavor deteriorate rapidly. Putting the cork back in the bottle will slow the process, but the wine still won't keep as long. Once opened, a light red wine will last one to three days. A medium or heavy red wine will last up to five days.
Preservation Methods
To extend the life of an opened bottle of red wine, you can invest in products, usually available at liquor stores or wine shops, that will help. One product replaces the oxygen in the bottle with another gas, such as nitrogen. Another is a vacuum that pumps air out of the bottle. Simple refrigeration can also extend the life of red wine, but any of these methods will only add a few more days to the wine's viability.
When to Toss It
Opinions vary on tell if a bottle of wine has gone bad. Old wine is not unsafe to drink, but the taste may be unpleasant and sour. If you're not sure whether your wine is still good, try a sip. If you like the taste, keep and serve the wine. If you don't, throw the bottle away.
Mizithra cheese is a unique and flavorful Greek specialty. There are many varieties of this cheese, making it an excellent addition to any cook's repertoire.
History
Mizithra is a traditional Greek cheese. It is usually unpasteurized. In Cyprus, this type of cheese is known as anari. Dishes made with anari are rare and famous. In Europe, many countries have restrictions on mizithra cheese that strictly regulate the location and processes that must be used in the cheese-making process in order for the result to be considered true mizithra cheese. The popularity of mizithra cheese can be traced back to ancient times.
Function
Mizithra cheese is made from the whey from feta and kefalotiri cheeses, combined with sheep's or goat's milk. Mizithra can be used both fresh and aged. This cheese can be served with honey and fruit as a dessert, or as a dish with olives, basil and tomatoes. Mizithra cheese is also a popular topping on salads and pastas.
Types
Mizithra cheese is unique in that it can be served at a variety of stages in the aging process. Fresh mizithra is soft and creamy, similar to cottage cheese. Aged mizithra is known as anthotyros. This cheese is usually formed into the shape of a ball or truncated cylindar. Sour mizithra is known as xynomizithra. This type of mizithra has a very sour, tangy flavor.
Features
Mizithra cheese is soft and white. Young mizithra has a sweet flavor and is only slightly granulated. Depending on the time of year it is made, fresh mizithra may have a slightly tangy flavor. Aged mizithra becomes hard and crumbly. The goat's milk used in production gives the flavor a bit of a bite. Even aged mizithra is very moist. Sour mizithra is best paired with strong liquors. The often pungent flavor of this type of cheese can make it distasteful to some.
Geography
True mizithra cheese is produced in Greece. This specialty cheese can be purchased online from a few vendors. It can be found in stores throughout Europe but is much more difficult to find in the United States. Specialty cheese shops are the best bet for locating good mizithra cheese.
Giblet gravy offers a traditional flavor to a Thanksgiving or other holiday meal. Knowing make it isn't difficult and it allows you to make use of nearly every part of a roasted, fried or smoked turkey. Giblet gravy can be made from chicken in the same manner. Homemade giblet gravy will add extra flavor and texture to any meal that includes mashed potatoes, rice or any other food that goes well with gravy.
Instructions
1. Add the turkey gizzards, heart and liver, which is organ meat, to a medium-sized saucepan with about 3 cups of water. Add the turkey neck.Turn the stove on medium heat and cover the pan. Let it cook for 30 minutes.
2. Remove the gizzards, heart, liver and neck bone and place it on a plate to cool for 15 minutes. Dice up the organ meat and shred the meat you can remove from the neck bone using the knife and your fingers. Discard the bone pieces. Make the diced organ and neck meat pieces as small or large as you want.
3. Add 1 tbsp. of cornstarch to a separate 8 oz. cup of water and whisk it thoroughly to create a white cream.
4. Turn the stove to medium high and bring the remaining water used to boil the giblets to a boil. Add the turkey drippings, which are the juices and melted fat from a turkey. Alternatively you can use a store-bought turkey-flavored bouillon.
5. Stir in the cornstarch mixture. Whisk the mixture in the pan vigorously and continuously for about three minutes. This will create a thickened gravy. Once it starts to bubble, reduce the heat to simmer and add the turkey organ meat and neck meat. Stir the gravy vigorously for another two minutes. It can be served immediately.
Tags: organ meat, Giblet gravy, giblet gravy, gizzards heart, gizzards heart liver, heart liver, neck bone
Squash has been eaten for well over 10,000 years and began as wild squash, which was grown in Guatemala and Mexico. This type of squash had little flesh and was bitter to taste. There are now varieties of squash that have been transformed into more meaty produce with a mildly sweet taste.
Biology
The butternut squash is a member of the gourd family in the Curcurbita moschata species and related to the pumpkin.
Origin
Native Americans once believed squash was so nutritious that "they buried it along with the dead to provide them nourishment on their final journey." Squash was originally grown for the seeds because they were believed to increase fertility; however, with the evolution of the butternut squash, plants produced fruit that had a thicker skin, fewer seeds and less waste. Butternut squash has a buttery orange flesh and a sweet taste.
Geography
The butternut squash is a Native American gourd, which wasn't commonly eaten until the 19th century, but is now "the most widely grown winter squash." They are planted during the summer months and are in full season during October and November, although they can be eaten year round. Florida is the largest producer of butternut squash in the United States.
Tags: butternut squash, butternut squash, related pumpkin, sweet taste
Fresh mozzarella is used in authentic Italian cuisine.
Adding fresh mozzarella cheese to pizza provides a different flavor and texture than when using processed, pre-grated cheese. The freshness of the mozzarella can pose a problem when trying to slice or grate and add it to pizza because it is typically wet. The moisture of the fresh whole mozzarella can make pizza dough soggy or can water down sauce. Hanging mozzarella in cheese cloth at room temperature for 24 hours solves this problem; however does not provide a quick fix. Cutting whole mozzarella into thin pieces and sprinkling it over the a pizza reduces moisture build-up, otherwise caused by large slabs of mozzarella.
Instructions
1. Place your pizza stone on the bottom rack of your oven to heat. Pre-heat your oven to 500 degrees Fahrenheit.
2. Drain fresh whole mozzarella that is packaged in water to eliminate excess moisture that can make your pizza dough soggy and sauce watery.
3. Place a paper towel in the bottom of a bowl to absorb water from the fresh mozzarella.
4. Run a cheese grater or serrated knife under hot water. Grate the whole fresh mozzarella with the grater or slice thin pieces with the serrated knife.
5. Place the grated or sliced cheese in the bowl on top of the paper towel. Allow the bowl of cheese to sit uncovered to evaporate some of the moisture.
6. Remove the pizza stone from your oven. Add a light layer of flour to the stone. Place rolled out pizza dough on the stone.
7. Place the stone in the oven and bake the pizza dough for three minutes. This allows the dough to become crisp before adding toppings.
8. Remove the pizza stone and dough from the oven. Spread a layer of extra-virgin olive oil onto the dough. Sprinkle salt and pepper on the crust. Add a thin layer of sauce or sliced fresh Roma tomatoes.
9. Sprinkle the fresh pieces of mozzarella cheese over the top of the pizza. Add other toppings and herbs such as basil or rosemary, if desired.
10. Put the pizza back in the oven and cook for it for about 10 minutes until the dough reaches your desired crispiness. Remove the pizza and allow it to cool for about 5 minutes.
Tags: mozzarella cheese, pizza dough, fresh mozzarella, pizza stone, Remove pizza, your oven, about minutes
Tenderloin pork chops can be cooked in a variety of ways and take very little time for the busy cook. A tenderloin chop, which is also called a tenderloin medallion, is made by slicing 1/4-inch to 1-inch thick chops from a tenderloin, or fillet roast. In many supermarkets, the butcher will be more than happy to cut the chops to your specifications when you purchase a tenderloin roast.
Simple Fried Tenderloin Chops
In a small, shallow dish, scramble 2 eggs. In a second small, shallow dish, measure 1 cup seasoned bread crumbs. Measure 2 tbsp. cooking oil into a heavy skillet and heat over medium-high heat. Dip the 1/2-inch tenderloin chops into the egg and then coat with breadcrumbs. Brown the chops on both sides in the hot oil. Turn the heat down to medium and cook the chops for 15 to 20 minutes longer or until a meat thermometer reads 160 F.
Bake in a Cooking Bag
Select a large cooking bag and place the open bag on a cookie sheet. Coat tenderloin chops with a seasoning mixture of equal parts pepper, paprika and garlic powder. Place the chops in a single layer in the bag and add 1/4 cup water. Seal the bag and cut three to four small slits in the top of the bag. Bake in a 350 F oven for 30 minutes. Remove from the oven and let stand for 10 minutes in the bag before opening.
Simple Slow Cooker Meal
Pour the contents of two 14.5-oz. cans of sauerkraut in the bottom of the slow cooker. Core and slice 1 Granny Smith apple into 1/4 inch slices and lay in a single layer on top of the sauerkraut. Lay 1-inch thick tenderloin chops in a single layer on top of the apples. Brush the top of the chops with mustard and sprinkle with fennel or caraway seeds. Cook on low for six to eight hours. Serve with fried potatoes or roasted potato wedges.
Tips on Tenderloin Chops
You can prepare tenderloin chops in the same ways that you cook regular pork chops. If you need a meal in a hurry, pound the tenderloin chops to less than 1/4-inch thickness. They will cook in a frying pan in approximately three to four minutes. If you don't have a meat mallet, use the bottom of a heavy saucepan or rolling pin to pound the chops.
Tags: single layer, 1-inch thick, chops single, chops single layer, chops with
Sweet potatoes offer vitamins and fiber with just a hint of sweetness.
A proper diet requires planning and strategy. With a hectic schedule, convenience often trumps health, but "easy," "filling" and "healthy" don't have to conflict in your diet menu. By planning ahead and using a little creativity, you can prepare plenty of healthy diet foods in minutes.
Instructions
1. If you're a starch lover, it's easy to indulge in a heap of buttery mashed potatoes. Potatoes are actually a highly nutritious food, particularly when eaten with the skin, as they're full of iron, fiber and some protein. What you add to your potatoes makes the difference between healthy and unhealthy eating. Microwave a potato for five minutes and top it with plain yogurt or cottage cheese instead of butter. For a kid-friendly semi-sweet treat, add 1 tbsp. of honey to a cup of mashed sweet potatoes and watch them disappear.
2. Low-fat cottage cheese is full of protein and calcium. Try this creamy, textured cheese mixed with sliced fruit, such as cantaloupe or oranges. Mix the fruit and cottage cheese in a plastic container in the morning; you don't have to worry that the fruit will become soggy or rancid by lunchtime.
3. Bread can either help or hinder your dieting plans. White bread offers little nutrition, minimal fiber and almost no protein, and it won't keep you full for long. Fortunately, breads made with whole wheat flour have much more protein and fiber, as do multigrain breads made with whole wheat plus grains like rye or soy. Two pieces of multigrain or whole wheat toast with low-sugar jam or honey in the morning or after work is a fast and easy snack that contains 6 grams of protein, as much as one egg.
4. A low-fat burrito is easy to make and is much healthier than a store-bought frozen burrito. Start by microwaving a medium-sized corn tortilla for 15 seconds. Spread 2 tbsp. of black beans, 1 tbsp. of low-fat cheese and as much salsa as you want on the tortilla, and roll it up. The result is a quick and nutritious snack that has protein, fiber and some extra kick from the salsa.
5. Angel cake, with its fluffy and absorbent texture and relatively low fat content, makes a great diet-friendly dessert. Start with one slice of angel food cake and add 1/2 cup of your favorite fruit such as strawberries, bananas or blueberries. Add a small squirt of low-fat whipped cream and enjoy. If you have a few more minutes, microwave a 1/2 cup of frozen, unsweetened fruit and pour it over the angel food cake. The cake will absorb the natural fruit juices, packing extra flavor in each fluffy bite.
Cooking a turkey is a well-established tradition, not only for Thanksgiving but for many meaningful family gatherings. As pleasant as the tradition and gathering may be, however, the preparation can sometimes be less than pleasant. Luckily, a turkey can be cooked without a great deal of fuss, or even significant culinary skill: you can simply cook it in a bag.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Remove the turkey's neck and giblets. Wash out the turkey with cold water, and drain it.
3. Sprinkle one or two tablespoons of flour into the bottom of your turkey-size oven bag with flour. Place your turkey and various other ingredients (paprika, onions, etc.) into the bag.
4. Seal the bag - poke or slit the bag several times to allow steam to escape. Place your bag into your pan, and ensure that the pan is big enough so that the bag isn't hanging over the sides.
5. Bake your turkey. With a meat thermometer, monitor the internal temperature of the innermost thigh and breast meat. Turkey must be cooked to at least 165 degrees F in the center, 175 in the breast, and 185 F in the thigh - or hotter, as per your preference.
6. When complete (after approximately three hours, depending on size), remove your turkey, and let sit for 15-20 minutes. Serve hot.
Watermelon may sound like an unusual source for pickles, but watermelon pickles are surprisingly sweet and delicious, and a great way to use all of those leftover watermelon rinds. Next time you have a family picnic, collect the rinds and save them in the refrigerator until you have enough to make a batch of pickles.
Instructions
Easy Watermelon Pickles
1. Prepare the watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.
2. Dissolve salt in one gallon of cold water. Stir the watermelon rinds into the mixture and store in the refrigerator overnight. Drain and cover with fresh cold water. Boil for 30 minutes and drain again.
3. Make the syrup by combining sugar, vinegar and pickling spices. Pour it over the rinds. Boil the mixture slowly, until the rinds look clear, at least one hour.
4. Cover the cubes with syrup and add water if too much syrup has evaporated. Pack in glass canning jars and process in a boiling water bath for five minutes.
Sweet and Spicy Watermelon Pickles
5. Prepare watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.
6. Dissolve the salt in cold water and pour it over the watermelon in a large container. Allow it to soak in the refrigerator overnight.
7. Drain melon rinds and cover with fresh, cold water. Boil until tender, about fifteen minutes. Drain.
8. Tie ginger, cloves and cinnamon in a cheesecloth bag. Mix the vinegar, sugar, and the spice bag in a sauce pan and bring to a boil. Boil for five minutes.
9. Reduce the heat and add the watermelon rinds. Simmer uncovered until rinds look clear, about one hour.
10. Remove the cheesecloth bag and pack the remaining mixture into hot jars. Process in a boiling water bath for ten minutes.
Tags: watermelon rinds, cold water, boiling water, boiling water bath, chunks Dissolve, chunks Dissolve salt
Pruning fig trees in California enables the trees to remain healthy and productive. Fig trees in California are already at an optimal growing environment because fig trees thrive in warm, dry climates. Proper pruning furthers the fig trees' growth and development. Fig trees generally need to be pruned only in the first five years of life. After the initial pruning, only annual maintenance is necessary.
Instructions
1. Fig.
Thin out trees that are old or not producing crop. With a spade shovel, dig a hole around the base of the tree you are removing, and dig out the tree, getting as much of the root system as possible. Removing the old, non-producing trees allows the healthy fig trees to grow and thrive.
2. Cut back any dead or diseased branches from the fig tree. Use pruning shears to cut the branches at the trunk of the tree.
3. Prune all suckers and any branches sprouting from the base of the trunk. These are nonproductive branches that steal nutrients from the productive branches.
4. Whitewash each tree trunk to finish the pruning process and to prevent sun damage to the fig tree. In a 5-gallon bucket, make up a paint mixture using 1 part white paint to 1 part water. Starting at the base of the tree, paint 6 feet up the trunk with the white paint mixture. Repeat this process annually.
Tags: base tree, paint mixture, trees California, white paint
Millions of people like to fish or go for short outings on lakes and rivers each year. One common type of boat they use is a John boat. John boats are simple flat-bottomed boats usually powered by rowing or small engines. Commercially purchased models are made from aluminum. John boats constructed at home are almost always made from plywood. The home builder usually uses a method called "stitch and glue". This method entails cutting plywood parts, gluing them together with two-part epoxy and covering them with fiberglass cloth.
Plywood Selection
One of the most important aspects of building a boat at home is selecting the proper plywood. Marine plywood is the best wood for boat building. For boats that will be on the ocean, carry high speeds or stay in the water for extended periods of time, marine plywood is mandatory. A small boat like a John boat, however, doesn't go at high speeds and is almost always used in protected waters. Therefore, if you intend to trailer your boat so it is not left in the water for long periods of time, good exterior plywood is adequate.
Boat Plans
There are dozens of plans for home built John boats. It's important to carefully review the plans prior to purchase. Boat designers almost always include a list of materials that are required for the project. By using this list the boat builder can determine the expected cost of the boat. A careful review of the plans can also help determine the complexity of the project. Some boat plans specify complex joints to connect wood pieces together while others use much more simple joints that are easier and just as strong.
Size
When choosing plans for a boat it's very important to determine the size of the boat that is needed. The larger the boat the higher the complexity and cost of the job. Many builders overestimate the size of boat they need. Choose a boat that is adequate in size for your needs but no larger.
Building space
Use a space that's big enough to build a boat. A garage is ideal, but a small John boat can be built in the basement. If building in the basement, make sure the completed boat can be removed from the house once it is finished. The best way to do this is to take measurements from the plans and transfer them to cardboard. Then use the cardboard as a model to make sure the boat can be removed.
Tags: almost always, John boat, John boats, boat removed, boat that, boat they
Rudy's Country Store and BBQ was founded in Leon Springs,Texas. Meats are prepared with a dry rub and slowly barbecued over oak wood fired pits. Brisket, turkey breast, pork loin, chopped beef, pork spare ribs, baby back ribs, half chickens, regular sausage, and jalapeño sausage is available for take out or delivery. Rudy's has many locations throughout Texas and the western United States.
Instructions
1. Order Rudy's BBQ smoked turkey breast through their website. Average turkey size is 3 to 4 pounds. Orders received before noon central time are shipped the same day. Shipments are sent next-day or two-day shipping Monday through Wednesday. Your turkey breast will be packed in dry ice and delivered to your door. Allow two to three days thawing time.
2. Visit a local Rudy's BBQ. A complete listing of locations is available on their website. Smoked turkey is available for take-out purchase.
3. Call Rudy's to reserve your smoked turkey for pickup at a nearby location. You can also call (877) 609-3337 to place your order.
Tags: turkey breast, Order Rudy, Rudy Smoked, their website
There are a few ways to take the saltiness away from the Vodka sauce.
The Classico brand sells jarred sauces including Alfredo, red bruschetta and pesto sauce. One of the sauces it sells is a vodka sauce; which is a traditional red sauce with a bit of vodka mixed in. The Classico Vodka sauce contains 420 milligrams of salt per serving. While you can't take the salt out of the sauce, there are ways to hide or take away some of the salty flavor.
Instructions
1. Pour the jarred sauce into a pan on the stove and let it simmer on low to medium-low heat.
2. Add a small amount of sugar. Start with about 1/4 teaspoon at a time. Stir in the sugar to make sure it has completely dissolved and taste it. If it's still too salty, add another 1/4 teaspoon to the sauce. Taste after each addition. You can always add sugar, but if the sauce ends up too sweet, it's difficult to take that sweetness away.
3. Cut a potato into one-inch cubes and wrap it in cheesecloth. Tie off the cheesecloth and place the bundle into the sauce. Let the potatoes simmer, until they become soft, but not mushy. Fish out the potato bundle which should have absorbed some of the saltiness.
4. Put something that's got a bit of fat into the sauce like plain yogurt, unsalted butter or olive oil. The fat
Vegetable smoothies are a nutritious breakfast, lunch or snack for those who are on the go. It's also a great way to get your recommended daily intake of five to nine fruits and vegetables. All you need is a blender, carrots, tomatoes, spinach, or whatever veggies that you prefer. Follow the steps below to prepare this healthful drink.
Instructions
1. Gather the vegetables and other ingredients. De-stem and slice two or three medium tomatoes, or enough to have two cups.
2. Chop one red bell pepper and one or two carrots. Peel one cucumber or a zucchini into smaller pieces to make one-half cup.
3. Add the tomatoes, red bell peppers, carrots, and cucumbers or zucchinis into your blender. Add 1/4 teaspoon each of salt, pepper and hot sauce, two teaspoons of Worcestershire sauce, three tablespoons of lemon juice and two tablespoons of chopped scallions.
4. Process all of the ingredients in the blender on high until the mixture is smooth. This takes up to three minutes.
5. Chill the vegetable smoothie mixture in the refrigerator for about 30 minutes. Serve the smoothie in glasses with or without ice. The recipe makes at least four servings.
Vegetables are a large part of Syrian staple foods.
The Middle Eastern country of Syria is a diverse region that is dry and arid, with mountainous regions, forests, rivers and plenty of desert plateaus. The staple foods are those that the climate and soil allow Syrians to grow or those they can buy at market. Most Syrian families cannot afford to eat meat daily, so most staple foods are fruits, vegetables and grains. Many of these staples are common to many Middle Eastern countries, where residents have grown and eaten them for centuries.
Bread and Grains
Pita bread or flat bread, bulgur (whole wheat kernels that have been cooked, soaked in water and broken apart) and rice are staples in many Syrian dishes. Syrians dip pita bread in the numerous sauces and dips, such as hummus, tahini or baba ghanouj, and pita is a part of all meals. Syrians eat rice with various stews and combine rice with meats in many dishes. Bulgur is used in a variety of meat and vegetable dishes such as tabouleh, a salad containing chopped herbs and vegetables.
Vegetables
Eggplant or aubergine is part of some typical Syrian dishes.
Syrians grow their staple vegetables for sale at the markets as well as for their own consumption. Eggplant or aubergine, cucumber, chickpeas, onions, peppers and tomatoes are all vegetables Syrians use in daily cooking. Vegetables make up a large part of the typical Syrian diet and are used for main and side dishes as well as salads and dips. The popular hummus dip is a mixture of mashed chickpeas, garlic, lemon juice and sesame paste.
Fruits
Syrians eat figs raw and use them in many desserts.
Dates, figs, watermelon and plums are ingredients in many desserts. Syrians eat these fruits raw. They also dry, cook or crush into pastes the dates, figs and plums and use them as fillings for pastries. Olives are another staple fruit of the Syrian people. These are also eaten raw, pickled, or included in salads and side dishes. Since grapes are a crop of the southeastern part of Syria, they are also a common food that is consumed raw, dried or as a paste. Grape leaves are stuffed with meats and boiled.
Spices and Flavorings
Cumin is the most popular spice in Syria.
Syrian foods are always full of flavor and savory. Since most of the foods are eaten fresh, Syrian cooks use a wide variety of spices to give them a beautiful appearance and zest. Mint, garlic, turmeric and cumin are common ingredients in Syrian vegetable and meat dishes. Cumin is such a staple that it is placed on the kitchen table in a shaker. Lemon and parsley are also important ingredients in both meat and vegetable dishes.
Drinks
Tea is a staple drink among Syrians
Hot tea is the most common drink in Syrian households. It is consumed throughout the day. Tea is usually very strong and Syrians serve it with sugar. Black tea is the most common variety. Teas made with mint or hibiscus flowers are also served. Coffee, a Turkish blend, is also a popular drink served strong and black with lots of sugar. Milk and soda are also very popular among Syrians.
Tags: among Syrians, dishes Syrians, Eggplant aubergine, large part, many desserts, meat vegetable, meat vegetable dishes
As a Southern woman I cannot imagine a family gathering or Sunday dinner without a huge pan of cornbread stuffing. This delicious stuffing is a tradition in my family. This recipe is perfect for stuffing chicken, turkey or pork. The stuffing can also be prepared in a large baking pan if you would prefer.
Instructions
Creating Stuffing
1. Preheat the oven to 350 degrees and grease an 8 inch shallow baking dish with cooking spray.
2. Combine ½ cup self rising flour, 1 cup corn meal, ¾ cup buttermilk , 2 eggs and 2 tbsp. vegetable oil in a medium sized bowl and mix well.
3. Pour the mixture into the greased 8 inch pan and bake for approximately 20 to 25 minutes. Remove from the oven and allow the cornbread to cool completely.
4. Place the pecans in a medium-sized frying pan and toast over medium-high heat for 2 minutes or until the pecans are slightly brown. Allow the pecans to cool then roughly chop them and set aside until needed.
5. Crumble the cornbread and crackers into a large mixing bowl. Add the cubed French bread and set aside.
6. Put the stick of butter to a medium-size frying pan and heat over medium heat until melted. Add the chopped celery and onion to the melted butter and sauté until transparent.
7. Pour the sautéed vegetables into the bowl with the bread mixture. Add the 7 cups of chicken broth and combine. Add the salt pepper, sage, poultry seasoning, currants, parsley, chopped pecans, and beaten eggs to the bread and broth mixture and mix well.
8. Pour the mixture into a 9 by 13 inch non-stick pan and bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
Tags: mixture into, Pour mixture, Pour mixture into, well Pour, well Pour mixture
Artificial crab meat is sometimes used in sushi, particularly in California rolls.
Artificial crab meat, or imitation crab meat, is a food product that is made out of a processed fish called surimi. Surimi is made from the flesh of white fishes like the Alaskan pollock. It is about 76 percent water and 15 percent fish protein.
History
Surimi-based products have been produced in Japan for over 800 years, and the Japanese are still the largest consumers of surimi in the world. Surimi was introduced to the United States in the 1980s, where it quickly gained popularity.
Identification
Surimi is made by mincing fish and then pulverizing it into a gelatinous paste. This paste is mixed with additives like mirin, monosodium glutamate (MSG), soy proteins and artificial color. It is then formed into imitation crab meat.
Warning
Because artificial crab meat is highly processed, it should not be consumed frequently, or in high quantities. MSG -- one of the potentially harmful ingredients in many artificial crab meats -- can cause headaches and asthma attacks. All-natural versions of artificial crab meat can offer a healthier alternative.
The last thing you need to worry about as you're in a cooking frenzy or simply rushing through the day is an egg that cracks when it's boiling. Instead of a nicely boiled egg that can be eaten whole or chopped into a salad or sandwich, you get a nasty mess that creates more dishes to clean. To prevent boiling eggs from cracking, simply follow these steps.
Instructions
1. Let the eggs warm up out of the fridge. The main reason that eggs crack when they're in boiling water is the difference between the temperature of the hot water and the cool egg. To prevent the egg from cracking, simply leave the egg out of the fridge for about 20 minutes so it gets to room temperature.
2. Gradually raise the heat of the water. Starting with cold water that gradually rises to a boil is another way of preventing the egg from cracking. Put the egg in a sauce pan with at least one inch of cool water. Let the water come to a boil gradually and the egg should stay intact.
3. Add vinegar or salt to the boiling water. A teaspoon of vinegar and a couple pinches of salt will help seal any potential cracks before they get a chance to do any significant damage to the rest of the shell. Add either salt or vinegar, or even both, just after you add the water to the saucepan or pot.
4. Cook the eggs slowly. Most techniques for boiling an egg involve putting the egg in a pot full of water at high heat. To reduce chances of cracking the egg, bring the water to a boil, take the pot off the heat for a moment and then put it back on a low simmer for about ten minutes or until it's ready.
Tags: from cracking, about minutes, boiling water, cracking simply, from cracking simply
Expiration Dates Versus Best Used by Dates of Condiments
Condiments, like many other packaged foods, are either labeled with expiration dates or "best-used-by" dates. Expiration dates include "use-by" dates and should not be confused with "best-if-used-by" dates. Expiration dates determine the safe use of the product and the product should not be used past the date displayed. "Best-used-by" dates or "sell-by" dates are designed for quality assurance and do not relate to safe consumption of the product. Most condiment staples like ketchup, mustard and mayonnaise display "best-used-by" dates. Although using the product past the date will not affect its safe use, age can compromise the flavor of condiments.
Storage and Labeling of Condiments
Most condiments can be stored unopened in a pantry or cupboards that promote a cool/room temperature and dark environment. The labels of condiments provide information on storage options after the container is opened. For example, some condiments, like ketchup, steak sauces and hot sauces, may not require refrigeration after opening. Others, such as mayonnaise and salsa, require refrigeration after opening. Labeling may also reveal that although refrigeration is not required, it may promote the longevity of the product.
After Opening
Once any jar or can of condiments are opened, the shelf life decreases significantly. The expiration and "best-used-by" dates are labeled for the intent of unopened storage of the product. There is usually no other information of the product suggesting how long it will last after its been opened. Some condiments can last several months after being opened, while other should be used within a couple of weeks, depending on the type of condiment and its ingredients.
Purchasing and Storing Condiments
Clean out the refrigerator and cupboards every couple of months---condiment shelves have a way of cluttering both. Check the expiration or "best-used-by" dates and measure that against how much you have used or are planning to use the product in the coming weeks. If the product has expired, discard it. The next time you purchase the condiment, buy a smaller container. Reverse this procedure if you're having to buy a certain condiment every time you go shopping. Don't get lured into the coupons or money saving 10-for-$10 deals. If you have to throw product out, you didn't save any money. If you come across a certain condiment you have not used in quite a while and are unsure of its expiration date or its quality and safety, discard it. The simple rule is: "When it doubt, throw it out."
Tags: best-used-by dates, after opening, certain condiment, dates Expiration, dates Expiration dates, expiration best-used-by
Thick, tart and creamy, Greek yogurt is popping up on supermarket and specialty market shelves in flavors like plain, honey, blueberry and pomegranate. Greek yogurt can be eaten from the carton, unadorned, or added to sweet and savory dishes for a flavor and texture boost. You can make your own Greek-style yogurt by draining plain yogurt in a double layer of cheesecloth set over a bowl for several hours, or until the yogurt is thick.
Yogurt with Fruit and Honey
A simple desert or breakfast can be prepared with Greek yogurt by adding seasonal fruits and honey. Spoon plain, honey or vanilla yogurt into a small serving bowl. Slice strawberries and bananas over the top of the yogurt and add fresh blueberries or raspberries. Drizzle honey over the top. This is a good time to pull out an artisan honey from the farmers' market, as the tartness of the yogurt pairs well with honey's layers of flavor. Sprinkle sliced almonds, chopped pistachios, granola or a few poppy seeds on top. Serve chilled.
Frozen Yogurt Pops
Use your plain Greek yogurt to make frozen treats for the whole family. For berry frozen yogurt pops, combine 1 cup fresh or frozen berries with 1 cup plain yogurt and 3 tbsp. honey in a food processor. Pulse until smooth. You can use a single kind of berry or mixed berries. For mango or banana pops, combine 1 cup fruit with 1 cup yogurt, 1 tsp. fresh lemon juice and 3 to 5 tbsp. honey. Puree and pour into a freezer pop form. Add craft sticks or toothpicks, cover with plastic wrap and freeze overnight.
Tzatziki
Tzatziki is the traditional Greek yogurt and cucumber sauce served with pita bread for dipping or on gyros, falafel and spanakopita. For basic tzatziki, combine one lb. plain Greek yogurt with one seeded, grated and squeezed-dry English cucumber, the juice from one lemon, 1 1/2 tsp. of fresh dill and salt and pepper to taste. Drizzle 1 tbsp. of olive oil the top and serve. You can add 1 to 2 tsp. fresh, chopped garlic to the dip, or substitute mint for the dill for a flavor variation. For presentation, scrape the tzatziki into a pretty bowl and top with a few kalamata olives.
Salad Dressing and Spreads
Greek yogurt pairs well with a variety of herbs to create creamy and low-fat dressings, sauces and spreads. Add garlic, chives, parsley, olive oil and salt and pepper for a vibrant dressing to top mixed lettuces, sliced red onion and feta cheese. Pulse 1/2 cup yogurt with three roasted red peppers, 1/2 cup feta cheese, the juice from half a lemon and salt and pepper to make a spread for chicken sandwiches and turkey burgers. Prepare a spicy and tangy horseradish sauce by mixing 2 tsp. grated fresh horseradish, the juice from half a lemon, salt and 1/2 cup plain yogurt. Serve the sauce on steak sandwiches and prime rib.
Tags: Greek yogurt, juice from, pairs well, pairs well with, plain yogurt
Barley is a grain high in fiber that may lower cholesterol. It can be eaten like oats or rice, but most often it's used to provide texture and nutritional value to soups and salads. Because it thickens when it is cooked, barley can be used with various vegetables and broths to make stock, a thick liquid used as a base for many hearty soups and stews.
Instructions
1. Cut the white portion of 2 leeks into thin slices. At the same time slice 2 large carrots, 1 stalk of celery and the quartered pieces of a fennel bulb.
2. Peel and chop 2 cloves of garlic.
3. Spray the bottom of your stock pot with non-stick cooking spray or melt some butter in the bottom of the pot. Add the vegetables and saute over medium-high heat for 5 minutes or until the vegetables are browned.
4. Remove the vegetables and set them aside if you plan to add meat to your stock. Brown the meat in the pot before returning the vegetables.
5. Pour 6 cups of chicken, beef or vegetarian broth into the stock pot and mix with the vegetables. Add salt and pepper to taste.
6. Add 1/2 cup barley to the mixture. For the best results use pearl barley. Hulled barley can be substituted for the pearl barley, but the stock will take twice as long to cook. Conversely, if you use instant barley your stock will take half the time to make, but the vegetables will not provide as much nutritive value to the stock.
7. Bring the mixture to a boil at medium-high heat. Reduce the heat and loosely cover the stock pot.
8. Let the mixture simmer for 1 hour, stirring occasionally and skimming off any foam that accumulates on
9. Remove the barley stock from the burner and place a strainer over a large bowl.
10. Strain the thick liquid into the bowl, pressing down on the vegetables and grain to release excess liquid.
11. Throw away the solid matter and refrigerate or freeze the stock.
Tags: your stock, barley stock, medium-high heat, pearl barley, stock will
Hickory nuts are native to the United States. Overall, there are 13 varieties of these nuts, which are used in myriad dishes. They have a buttery flavor and are healthy to eat. You can find hickory nuts on many forest floors if you have a good eye. Because hickory nuts have very hard shells, you need to be careful when you crack them open.
Instructions
1. Put on waterproof gloves to keep your hands from getting stained.
2. Look for hickory trees that are full of ripe nuts. Using a sturdy stick, shake the tree branches until the nuts fall to the ground. Also look for nuts on the forest ground in early fall. The nuts fall to the ground and are snatched up by squirrels and other foragers.
3. Scratch the ground with a stick to uncover nuts that are hidden under leaves. Peel off the black hulls with your hands. Place the nuts in a bucket.
4. Dump out your nuts at home and throw out any that have holes or are rotten or damaged. Place the ones that look good back into the bucket.
5. Fill the bucket with water, and take out any nuts that float to the surface, because they shouldn't be eaten.
6. Spread them out on a cookie sheet. Let them dry out for 72 hours, stirring occasionally to get them evenly dry.
7. Lay the nuts out on a brick. Grasp a nut between your thumb and forefinger. Point the stem to the right.
8. With a hammer, crack the nut at a spot that is 1/3 of the way down.
9. Inspect the meat inside for quality, scrape it out with a spoon, and place it in a shallow pan for cooking.
10. Set the oven to 200 degrees.
11. Bake the nuts until they turn golden brown.
12. Add the nuts to salads or eat them as a snack.
Tags: fall ground, nuts fall, nuts fall ground, nuts that, your hands
The exact origin of the hibiscus is unknown, but it does grow in the wild in Singapore, where it is called "flower of celebration." A hibiscus is a small tree, with evergreen leaves. There are five free petals, joined at the base. The Indians and Chinese used the juice from the hibiscus flowers to create dye, which they used to blacken their eyebrows and hair.
Instructions
1. Realize that a hibiscus plant, which features large, crepe paper-like flowers in vibrant colors can be grown indoors. The plant requires direct sunlight and a temperature of 60 to 80 degrees Fahrenheit, according to Trop-hibiscus.com.
2. Combat spider mites, which can be problematic when hibiscus is grown indoors, by weekly spraying/misting your plant with water.
3. Prune your hibiscus in the fall. Try to establish three main branches. Cut these three branches back by two-thirds. Cut the remaining branches back completely.
4. Under-watering your hibiscus will result in yellow leaves. Hibiscus are relatively drought-tolerant but if yellow leaves are appearing and dropping off, the plant needs more water.
5. Turn your plant every few weeks so that a different side is facing a sunny window.
6. Realize that hibiscus are considered to be either half hardy annuals or half hardy perennials. Generally, hibiscus cannot endure a cold winter and must be lifted and brought inside if you want them to survive the cold. You can re-plant them outdoors the following spring. Hibiscus plants are tall and are excellent plants to be used as a hedging plant or in a border. They also grow well in containers.
7. Choose the right fertilizer, if you want your hibiscus to bloom not only in the summer months, when it is outdoors, but throughout the winter, when it is inside. The growing period occurs between March and October. Regularly feed your hibiscus with a water soluble fertilizer. If the plant is dried out, don't fertilize; re-hydrate with water, first. Choose a fertilizer that is low in phosphorous because the phosphorous will encourage lots of small leaves but very few flowers. Hibiscus like iron and magnesium.
8. Combine coarse peat (1/3) with 1/3 composted cow manure, 1/3 composted bark and add leca and vermiculite for the ideal soil. Don't add too much leca or other filler. The soil should be coarse, rather than fine, according to Hibiscus-sinensis.com.
Tags: your hibiscus, with water, branches back, grown indoors, half hardy, Realize that, Realize that hibiscus
Sanitizing the jars prevents bacterial contamination of the hot sauce.
Hot sauce is a spicy condiment used to enhance the flavor and heat of a variety of foods. It's often incorporated in Asian, Latin, and Cajun cuisines and can be used on a variety of dishes, including meat, seafood, soups, stews, and appetizers. Hot sauce enthusiasts can even concoct their own at home. These individuals, as well as fans of the store-bought variety, can extend the shelf life of their hot sauce by storing it in sanitized jars, a method similar to canning.
Instructions
1. Find an empty glass jar that is free of chips or glass. Make sure the jar has a lid that can be tightly sealed. Two-piece lids are ideal for preserving sauces.
2. Sterilize the jar and lid by washing it thoroughly with soap and hot water. Rinse well and place both on a tray in an oven heated to 175 degrees; leave them in the oven for 25 minutes. Alternatively, you can boil the jar and lid for 15 minutes to sterilize it.
3. Sterilize a pair of metal tongs by dipping the ends in boiling water. Use the tongs to remove the jar from the oven or boiling water. Pour the hot sauce into the jar and seal it as tightly as you can.
Try some of these alternatives to pickling spice in your next batch of homemade pickles.
For the seasoned canner or pickler, it is hard to imagine making pickled foods without pickling spice. There are reasons to consider using alternatives to the usual pickling spices. If you run out, or you want to try making pickles with a different flavor than usual, there are a number of ingredients that you can try in your pickle recipes in place of pickling spices.
What Are Pickling Spices?
Pickling spice is a spice blend that is usually sold pre-mixed at the store. While the contents and proportions vary by brand, most types include the same general ingredients. Most spice mixes include some blend of mustard seeds, black peppercorns, cloves, cinnamon, cardamom, bay leaves and chilies. If you want to experiment with making your own pickling spice, you can do so by working with the typical ingredients and combining some or all of them in different proportions. Be sure to crush up any large additions such as cinnamon sticks and bay leaves.
Make Your Own Blend
To create a spice blend that is different than the average pickling spice, there are a number of unusual spices that you can add to your pickling brine. Try using traditionally French ingredients like sage, rosemary and thyme. Make spicy pickles by creating a traditional pickling spice and adding cayenne pepper and whole dried chilies to your pickles. Or, try making garlic pickles by including whole cloves of fresh garlic in your pickles.
Sweet Pickles
Pickles canned with pickling spice usually have a decidedly savory flavor. For a change of pace, try canning some sweet pickles. Make sweet pickles out of either sweet vegetables like beets or savory vegetables like cucumbers. In this type of pickle, pickling salt is either supplemented with or swapped out for sugar, and sweet onions and spices are used in place of traditional pickling spice.
Dilled Pickles
Dill pickles and dilly beans are made using garlic and dill instead of pickling spice. You can try making a variety of dilled pickles instead of the usual variety with pickling spice.
Robust and full of flavor, Syrah wine enjoys popularity throughout the world.
"Syrah" refers to a grape originating from the Rhone region of France. When made into wine, Syrah grapes develop into a hearty, full-flavored red wine that pairs well with grilled meats, rich stews and highly-spiced dishes.
Growing Regions
First grown in the Rhone Valley, Syrah grapes are now grown all over the world, particularly in warmer climates where the ripe fruit releases a bright burst of flavor. France grows the most Syrah grapes of any country in the world. Five out of seven continents produce Syrah wine, with Australia (where it is called Shiraz) taking the lead.
Flavors
Many flavors are cited when describing Syrah wine, including blackberry, licorice, chocolate, cinnamon, rosemary, clove, black olive, bay leaf, mint and violets. Syrah grapes can be made into both a sweet wine and a dry wine, and are ideal for blending with other varietals.
Misconceptions
Petite Sirah and Syrah are two entirely different grapes and make two distinctly different wines. Also, while a Middle Eastern town called Shiraz has produced its own fine wines for hundreds of years, there is no connection between this product and the Shiraz wine of Australia.
Tags: Syrah grapes, called Shiraz, made into, Syrah wine
When many people think of a Washington apple, they think of a palm size ball of yummy fruit. Some are unaware that there is a great cocktail also named a Washington apple. While sounding complicated to make, it surely isn't. Follow these steps to make a Washington apple for your next cocktail party.
Instructions
1. Fill a cocktail shaker with crushed or cubed ice. If using crushed ice, beware that when you shake the drink it will create a frothy type cocktail. If you want nothing more than a cold Washington apple beverage, choose cubed ice for your shaker.
2. Choose your favorite brand of whiskey. The most common one to use is Crown Royal. Measure 3 oz. of the whiskey and pour it into a cocktail shaker.
3. Determine if you would like to use sour Apple Pucker or Apple Schnapps for the apple flavoring. You will need to measure and add 3 oz. of the mix to the whiskey in the cocktail shaker.
4. Add four ounces of cranberry juice to the drink mix in the shaker. If you feel that straight cranberry juice is too tart for your taste then you can substitute a cranberry-apple blended juice for it instead.
5. Place the lid on the shaker securely and shake vigorously for thirty seconds to a minute to combine all the liquids. This will also finish the chilling process of the Washington apple.
6. Pour the mixed Washington apple cocktail into a highball or Collins glass. Add a little garnish to the drink with a cherry or an apple slice along the rim of the glass and enjoy.
Tags: Washington apple, cocktail shaker, cranberry juice, Washington apple
Get free assistance for getting food for your household.
Could you use some free groceries or free food assistance? Are you down to slim pickings in your cupboards and fridge and you don't have money to go out and buy groceries? Tough economic times can make it hard to keep food in the house, but there are options for assistance available to help get you through.
Instructions
1. If you are familiar with any local free foodbanks, those will be your best starting place. Contact them and find out what you need to do to come in and pick up some free food. Often, food banks will provide you with several free grocery bags of your basics and some not-so-basic groceries, depending on what they have available at that exact time.
2. Contact your church or other local churches and find out if they can recommend places outside of the foodbanks that can help with free groceries. Explain your situation and why you are not able to use the foodbanks, and there is a good chance you can find a church to do a one-time help with some free food supplies.
3. Visit your local government assistance department and apply for food stamps or find out if you qualify for services such as Meals on Wheels or any other services that will provide you with free food help. This is what services such as these are here for -- to provide assistance to those who are truly in need. Make sure you let them know you require emergency food assistance. This will speed up the process, and you can typically see help within 5 working days.
4. Some foodbanks will be able to provide free food service programs such as soup kitchens, where they serve meals several times a week. This may come in handy if you are waiting to be able to visit a foodbank or get food stamps.
Tags: free food, some free, food assistance, food stamps, free groceries, help with, provide with
Ginger root can be eaten in a variety of ways including fresh, dried, pickled, preserved, ground and crystallized or candied. Most methods of eating ginger include adding it to existing recipes, although it can be eaten alone in some instances, such as when it's made into candy. Use any of the following methods to eat ginger root properly.
Instructions
1. Wash fresh ginger root and then peel using a paring knife to remove the tough outer skin. Grate or chop the fibrous inner flesh and add to stir-fry, soups and casseroles.
2. Soak dried ginger root in liquid, such as water, vegetable broth, or chicken broth to hydrate, then add to any recipe. Dried ginger root is most commonly eaten in soups and casseroles.
3. Eat pickled ginger root as an accompaniment to sushi or other native Japanese dishes. Sweet vinegar is used to pickle the root and it can be found in many Asian food markets.
4. Eat preserved ginger root, which has been treated with a mixture of sugar and salt, as an accompaniment to melons, or add it to deserts and confections as desired. It can also be found in Asian food markets.
5. Eat ground ginger root in curries, stir-fry, sweets and sauces. This form of ginger is found in the spice aisle of your local supermarket and is used most frequently in desserts.
6. Make crystallized ginger root, also known as candied ginger, by peeling and slicing 1 pound of the root, and cooking in water for 30 minutes. Drain, and transfer to a sauce pan. Add an equal amount of sugar and three tablespoons of water. Bring to a boil and stir frequently until the root is almost transparent. Reduce heat and cook until the liquid is almost all evaporated, then toss the slices in granulated sugar to coat.
Tags: ginger root, Asian food, Asian food markets, food markets, soups casseroles
Cilantro has a distinct flavor unmatched by other herbs.
Cilantro, grown from coriander seeds, is a richly flavored herb that can change the way salsa, guacamole and pico de gallo taste as well as Mexican and Asian inspired dishes. Being a tender annual that prefers average temperatures to extreme cold or heat, you can grow cilantro outdoors from spring to fall, or inside during winter. Once your plants are growing, it isn't hard to trim cilantro to harvest the leaves for meals.
Instructions
1. Leave the cilantro stems to grow at least 6 inches tall before you consider harvesting. Inspect the leaves for a rich, deep green coloring. Fertilize with an all purpose feed only if the leaves appear pale, following the manufacturer's instructions for the size pot or ground space your cilantro is growing.
2. Trace the outer stems downward until you find where they grow out from the soil. Clip the stems an inch above the soil level to remove both the stem and the leaves attached to it. Collect all of the long outer stems you see, leaving behind the shorter growth at the center of the plant.
3. Allow your cilantro to grow undisturbed for three to four weeks until you see more 6-inch long outer stems. Collect them as in Step 2 to make up a second harvest. Continue to leave the plants to grow and harvest stems one to two more times while the plant is actively growing.
4. Observe when the center of the plant sprouts a stalk, which may contain buds as temperatures exceed 75 degrees Fahrenheit. Trim off the stalk as soon as you notice it by cutting it to within an inch from the soil.
Tags: outer stems, center plant, from soil, long outer, long outer stems, your cilantro