Baby cucumbers are an ideal snack and meal accompaniment. Often called qukes, they are tiny cucumbers that are crunchy. Look for qukes that are firm with no soft spots and have shiny skin. If you store them in a plastic bag, they will keep up to a week in the vegetable compartment of your refrigerator. Besides being high in vitamin C, they are sources of folate and fiber. Find them in the produce section of your grocery store.
Dipping Food
Baby cucumbers can be found at some salad bars.
Due to their firmness, baby cucumbers make ideal dipping devices. Plop them into your favorite dip for a handy snack. Or use the qukes to make a dip for other food items. For example, tzatziki is a Greek-style dip for dunking meats or sandwiches into. It is made by combining strained Greek yogurt with baby cucumbers and garlic. To kick it up a notch, you can add salt, pepper, lemon juice, olive oil, dill, parsley or mint.
Salads
Qukes are an ideal addition to most salads due to their firm texture and delicate taste. Either dice them into small pieces or slice them into thin or thick pieces and toss them into your favorite salad. For a Mediterranean salad, mix together diced baby cucumbers with sweet peppers, feta cheese, basil and dressing. For a quick tahini salad, mix diced qukes with tahini, a dash of cold water, lemon juice, garlic, salt and fresh parsley.
Sauces
Baby cucumbers mesh with many different types of food.
Because of their mild taste and mild texture, qukes make ideal additions to sauces. A yogurt cucumber dipping sauce can be made my blending together two to three baby qukes, 1 cup of plain yogurt and a touch of salt and pepper. You can dress it up a bit by adding a few sprigs of mint, a couple dashes of hot sauce or a few of your favorite nuts. The mixture can be used as a sauce for vegetables or a dollop can be placed on a slice of cooked meat.
Side DIsh
On their own or with a few additions, baby cucumbers are a light side dish for any meal. For a fresh flavor, slice the qukes into thin pieces into a bowl and toss it with a cap full of your favorite vinegar, a handful of minced cilantro or mint, the juice of one lemon and a dash of salt and pepper. For a colorful side dish, mix together a diced quke, a handful of your favorite type of tomato, olive oil, balsamic vinegar and a touch of salt and pepper.
Soup
For a light soup that can be served hot or cold, try baby cucumber soup. Melt a spoonful of butter in a pot and add a diced onion and leek. Saute it until softened. Add nine or 10 peeled or grated baby cucumbers. Once mixed, add a spoonful of flour. Cook it for two minutes. Add about 34 ounces of vegetable stock. Simmer for 15 minutes. Add a handful of minced mint. Once the soup is cooled enough to safely blend, blend the mixture until smooth. Serve topped with a squirt of lemon juice, a swirl of cream, a dash of pepper and a few pieces of baby quke.
Tags: your favorite, salt pepper, them into, lemon juice, baby cucumbers, baby cucumbers
Crunchy, salty potato chips can be enjoyed on their own or with any of a variety of dips. They are great for parties because they are enjoyed by most people and hold up well when left sitting out for a long time. You can buy large bags of potato chips, but you may find that many of them are crushed into crumbs. Making your own with a deep fryer, you'll have plenty of whole, homemade potato chips to serve at your next party.
Instructions
1. Fill deep fryer with oil, according to the directions for your fryer, and heat the oil to 350 to 375 degrees Fahrenheit.
2. Cover a cookie sheet with a few layers of paper towels and set it aside.
3. Rinse all of your potatoes in cold water to remove any dirt. Peel the potatoes if you don't want the skin on your chips; otherwise, leave them unpeeled.
4. Slice potatoes so they are 1 to 2 mm in thickness, or 1/32 to 1/16 of an inch, with a potato slicer. The number of potatoes that you slice depends on the amount of chips you want.
5. Soak the potato slices in cold water for five minutes and then drain them in a colander. Pat the potato slices dry between two layers of paper towel.
6. Drop five to 10 slices of potato into the fryer at a time, depending on how big your fryer is. You want to make sure that the slices have plenty of room so they don't clump together. Drop them gently, careful to watch out for any grease splatters to avoid burns.
7. Scoop the chips out of the fryer once they float to the surface. Lay the chips out on the paper-towel covered cookie sheet to dry. Sprinkle the drying chips with salt before placing another handful of sliced potatoes into the fryer.
8. Continue the above steps until all of your chips are fried.
9. Store your chips in a large plastic zipper bag to prevent them from going stale.
Tags: potato chips, your chips, cold water, cookie sheet, deep fryer, have plenty, into fryer
You can't go wrong serving a meat and cheese platter at a party, fundraiser or corporate event. The platter contains food items for even the pickiest of guest if you have planned it correctly. The selection of the cheese and meat is the primary ingredient in the success of the platter. You can choose from the standard collection by picking up a tray from the grocer, or you can make a meat and cheese platter yourself with a more discriminating taste.
Instructions
1. Select your cheeses. Use the traditional cheese fare, such as American, cheddar and Swiss, and also include other varieties, such as blue cheese, smoked Gouda and Havarti. Add some soft cheeses, such as brie, goat cheese or Camembert, with a knife for spreading.
2. Choose your meats. Pick the standard meats, such as roast beef, turkey breast and ham, and add other sliced meats, including corn beef, Coppola and salami, to the tray. Consider specialty deli meat cooked in spices, such as salsa-seasoned chicken breast or pepper turkey.
3. Prepare your platter design. Arrange the food in a circular formation for a round tray or in sections for a rectangular tray. Decide whether you want to overlap and build up layers, which come in handy for large gatherings, or want one layer that you replenish as eaten. Determine the sections for each meat and cheese.
4. Roll the cheese and meat slices lengthwise into a tube-shaped appearance. Place the roast beef on the tray in a wedge-shaped section if on a circular tray or at the end of the platter for a rectangular one. Group the Swiss cheese slices next to it. Alternate the meats and cheeses until the tray is complete.
5. Include a tray of breads, crackers and rolls. Choose white, wheat, rye or pumpernickel bread. Add crackers, such as salted, sesame, rye, wheat or buttery. Place French or Italian rolls on the plate.
6. Slice tomatoes, pickles, onions and lettuce. Arrange them in a platter by placing one piece of lettuce on the plate, then placing the tomato, onion and pickle on top.
7. Place cone riser filled with black olives, green olives, cucumber slices and carrot sticks next to the meat and cheese platter. Add another cone riser containing condiments, such as mayonnaise, deli mustard or butter.
Apple cider vinegar is an acidic liquid made from the fermentation of apples. It has a golden or amber color, and may or may not be filtered or pasteurized. The word vinegar comes from the old French "vin aigre," meaning "sour wine," but, actually, any alcohol can be used. Vinegar gets its sour taste from acetic acid, which is formed during fermentation. Apple cider vinegar is used in folk remedies and cooking. As a folk remedy it is often diluted with water and sweetened with honey. It is thought to be beneficial for several ailments, including obesity, candida, arthritis and gout.
How Vinegar Is Made
All vinegar is made from the oxidation of ethanol, which produces acetic acid. The process of making alcohol and vinegar are very similar, and the only difference is in how the raw materials are allowed to ferment. With apple cider vinegar, apples first are crushed, releasing the liquid, and yeast is added to initiate fermentation. Additional sugar and heat may be added to increase fermentation. During the fermentation process, the yeast drops out of the solution, forming a sludge on the bottom of the container. When making alcohol, the liquid is "racked" or siphoned off into another container, preventing a process called autolysis. Eventually, as the yeast drops out of the solution, and fermentation stops. When making vinegar, the fermentation process is allowed to continue. Gradually, the yeast runs out of fuel, and acetobacter (acid-forming) bacteria breaks the alcohol down into acetic acid. During the fermentation process, byproducts of the acetobacter and yeast form a sludgy substance know as mother of vinegar. This substance often is present in unpasteurized or unfiltered apple cider vinegar, and gives it a cloudy appearance. This substance is harmless and can be filtered out, or ignored. Mother of vinegar also can be used as a starter for future batches of vinegar.
Commercial Vinegar Processing
Commercial vinegar making uses two methods of fermentation: slow and fast.
Slow fermentation takes several weeks, or months, and starts with raw materials that are allowed to follow the full fermentation process, from raw product to alcohol to vinegar. This process also produces mother of vinegar. Fast fermentation bypasses using mother of vinegar as a starter. The starter may be added to an existing alcohol base instead of waiting for the bacteria to form on its own. Air also is added the mixture, either with a pump or through agitation, to promote faster oxidation. Fast fermentation usually takes 20 hours to 3 days.
An apple martini is a cocktail that can be made with 1 1/2 oz. of vodka, 1 1/2 oz. of sour apple schnapps and a splash of sour mix. The green drink has a sweet and sour flavor that makes it ideal for summertime.
Glassware
Like its name indicates, the apple martini is served in the triangular martini glass.
Ice
The drink is chilled with ice but is served without it unless the customer requests it on the rocks.
Vodka
The martini should be made with a premium brand of vodka, such as Chopin, Grey Goose or Finlandia.
DeKuyper
DeKuyper is one of the most popular brands of sour apple schnapps that is used to make the drink.
Garnish
Green apple slices, a twist of apple rind and a sugar-rimmed glass are common garnishes. The drink can also be served plain.
Apple Juice
There are apple martini recipes that call for apple juice. Cutting back on the sour apple schnapps you add to the drink will keep it from becoming too sweet.
Tags: apple schnapps, sour apple, sour apple schnapps, apple martini, made with
Watermelons can be a luscious summertime treat for you and your family. Children especially enjoy the timeless pastime of biting into a slice of fresh watermelon and letting the cool, sticky juices run down their arms. However, this pastime cannot be enjoyed until just the right watermelon is found and picked from the vine. If you and your family have watermelons in your garden, or if you're going out for an afternoon of watermelon picking, you should use a specific technique when removing the fruit from the vine.
Instructions
1. Tap the watermelon you want to pick to make sure it's ripe. You should hear a dull sound.
2. Turn the watermelon on its side and check for the "ground" spot. It will be yellow, not green, in color.
3. Keep the watermelon on its side and locate the tendrils that are most near the melon. These will be darker.
4. Place a sharp blade next to the vine that these tendrils are connected to and give it a quick swipe. This will remove the watermelon from the vine. Always use a knife, rather than pulling the watermelon from the vine.
Scallops are mollusks that live on the ocean floor. According to the University of Delaware, scallops have a distinctive shell with scalloped edges, although they are usually sold already shucked. You can purchase sea scallops fresh or frozen. Expect to get between 20 and 40 scallops per pound. Good scallops should not have a strong smell and will never smell fishy. Grilling is a great way to cook scallops, just avoid overcooking them--they will become tough and chewy if you do.
Instructions
1. Fire up your grill. Adjust the coals or gas to medium heat to avoid burning the delicate scallops.
2. Rinse the scallops well with cool water and pat them dry with a paper towel.
3. Thread the scallops on metal skewers, placing three to four large scallops on each skewer.
4. Pour several tablespoons of olive oil into a small bowl. Use about 2 tbsp. of oil per pound of scallops.
5. Dip a cooking brush in the olive oil and brush the oil liberally over the skewered scallops. Turn the skewers to coat all sides of the scallops.
6. Sprinkle the scallops with sea salt and pepper to taste. Add any other seasonings you desire. Lemon pepper, garlic powder, oregano and thyme are good accompaniments for scallops.
7. Lightly spray your grill with cooking spray or brush with vegetable oil to prevent sticking.
8. Place the scallop skewers on the grill and cook for three to four minutes. Turn the scallops over and cook for an additional three to four minutes or until the scallops are opaque and lightly golden. Be careful handling the skewers--they will be hot.
9. Remove the scallops from the skewers and serve immediately. Grilled scallops will make a delicious meal alongside grilled vegetables and some type of grain like couscous, orzo or brown rice.
Tags: three four, four minutes, three four minutes, your grill
Cabernet sauvignon is one of the world's most popular red wines.
Cabernet sauvignon is among the best known red wine grape in the world. This grape varietal is the result of a cross between cabernet franc and sauvignon blanc grapes, and originated in the Medoc region of France. This grape has since become the most widely grown in Bordeaux, and is grown in all the renowned wine regions in the world. These grapes produce wine with a characteristic aroma of black currants, as well as cherries and violets.
Merlot
Merlot grapes are commonly grown in the Bordeaux region of France, as well as many regions in California. As the merlot grapes are harvested from the same type of climate as cabernet sauvignon grapes, the two varieties have similar flavor profiles. The merlot grapes are often used in wine blends, such as the common Merdoc blend which consists of merlot, cabernet sauvignon and cabernet franc grapes. Wines made from merlot grapes have distinctive black currant aromas, as well as herbaceous, floral and slightly spicy notes.
Pinot Noir
Pinot noir is one of the oldest varieties of grapes used to make wine. These grapes have a reputation as being difficult to grow and ferment, and yet pinot noir is one of the most versatile red wines for pairing with foods. Wines made from pinot noir grapes are full-bodied and complex, with intense aromas of black cherry and spice. Although it has a rather high alcohol content, it is neither acidic nor high in tannins, as is common with cabernet sauvignon.
Other Substitutes
Any type of complex, aged red wine would be a good substitute for cabernet sauvignon, particularly one originating from the Bordeaux region of France. The flavors and aromas of cabernet sauvignon or any of its alternatives pair well with rich, simple dishes, particularly those containing beef, lamb or meaty fish such as salmon or swordfish.
Tags: cabernet sauvignon, merlot grapes, region France, Bordeaux region, Bordeaux region France, cabernet franc, grapes have
Bruschetta is an Italian classic that is easy to make and enjoy. Bruschetta is a simple dish that involves placing a tomato-based mixture on small pieces of bread. The beauty of bruschetta is that you can modify the mixture and add whatever ingredients you desire. Bruschetta is perfect for a light lunch or an appetizer before dinner and doesn't take much time to make. As long as you like tomatoes and bread, you'll enjoy bruschetta.
Instructions
1. Place 6 whole, plum tomatoes in boiling water for one minute to assist in peeling the skin. Pull the tomatoes out of the water and score an "X" with a sharp knife on both ends. Grab skin around the X marks and pull until all the tomato's flesh is exposed.
2. Cut the tomatoes in half and remove the seeds with a spoon. Gently squeeze the tomato as well to remove extra juice. Dice the tomatoes and two cloves of garlic finely. Mix the two, along with a dash of salt and pepper, 1 tbsp. of extra virgin olive oil and 1 tsp. of balsamic vinegar in a bowl. Chop six to eight basil leaves and add the herb to the mixture as well.
3. Turn your oven on to 450 degrees Fahrenheit and move your rack to the top position. Slice the baguette into ½-inch thick slices -- cut the bread on a diagonal to increase the bread's surface area and to give it a chic look. Dip a pastry bush into the olive oil and coat one side of each slice with the oil.
4. Arrange the slices on a baking sheet with the olive oil sides down. Leave them in the oven for 5 or 6 minutes, or until the bread is golden and crispy.
5. Spoon the mixture on top of the bread slices right before you serve the bruschetta. You can also place the mixture into a serving bowl next to the bread and allow your guests to assemble the bruschetta themselves.
A baked potato with butter is nice, but you can really get creative with stuffed baked potatoes.
From a traditional cheddar and ranch stuffed potato to a fancy spud adorned with smoked salmon, there is a stuffed baked potato idea to suit anyone's taste. Before you start stuffing, bake your potatoes at 400 degrees F for an hour to an hour and a half or until they are tender.
Traditional Stuffed Baked Potatoes
Classic stuffed baked potatoes are an instant crowd-pleaser, and kids love them as well. Serve these favorites up with burgers, steaks or even barbecued chicken--you really cannot go wrong with traditional stuffed baked potatoes. Bake your potatoes and allow them to cool. Slice in half and scoop out most of the flesh, leaving about 1/4 inch in each potato shell. Mix the potato flesh with equal parts of your favorite shredded cheese and sour cream. Add a pat of butter or margarine.For added zest, mix in some spices, maybe an envelope of seasoning mix. Spoon the mixture into the potato shells and garnish with more shredded cheese and crumbled bacon, ham, sausage or hamburger if desired. Bake at 400 degrees F for 20 to 25 minutes or until fully heated.
Fancy Stuffed Baked Potatoes
Potatoes stuffed with savory blue cheese and rosemary would be a natural accompaniment to a perfectly grilled steak. Bake the potatoes and allow them to cool until you can handle them. Slice off the top third and scoop out most of the potato flesh, leaving about 1/4 inch remaining. Mix the potato flesh with equal parts blue cheese, butter and sour cream. Add garlic and fresh or dried rosemary to taste. Either pipe the potato-blue cheese mixture into the potato shells using a pastry bag or carefully spoon the mixture in, dividing equally between the potato shells. Season the potatoes with salt and pepper as desired. Bake the potatoes at 400 degrees F for about 25 minutes or until lightly browned. For an unexpected twist on the stuffed baked potato, use flavorful smoked salmon as a filling. This stuffed baked potato would be a tasty addition to a brunch, or serve it as a side dish to roast salmon.
Vegetarian or Vegan Stuffed Baked Potatoes
If you or your guests eschew meat, that does not mean you have to avoid stuffed baked potatoes as well. Try using delicious roasted or grilled veggies as potato toppings and you will not be disappointed. Bake potatoes and allow to cool. Slice each one in half and scoop out the flesh, leaving about a 1/4 inch shell. Mix the potato flesh with about 1/2 cup of sour cream, or tofu for vegans, and 2 cups of cooked vegetables of your choice.
Sweet Stuffed Potatoes
Baked potatoes are traditionally a savory dish, but in these cases you are in for a sweet surprise. Bake your potatoes and let them cool. Cut each one in half and scoop out most of the flesh, reserving about a 1/4 inch on each potato shell. Mix the potato flesh with 1/2 cup of milk, 5 tbsps. of melted butter and the cooked fruit of your choice. Mash the mixture thoroughly. Add 1 beaten egg, a 1/2 tsp. of salt, cloves and nutmeg to taste. Mix again and either pipe or spoon into the potato shells. Top each potato with brown sugar and a sprinkling of nutmeg. Bake the potatoes at 425 degrees F for about 25 minutes or until they turn golden brown.
Tags: potato flesh, about inch, Bake potatoes, flesh with, potato flesh with
France is a popular place to taste and purchase wine. Many people who visit Paris buy wine to add to their collection. However, due to stricter airline policies, you cannot carry liquids onto the plane with you; it must be kept in checked luggage. Many instead choose to ship wine from France to New York, as shipping the wine is easier and safer than checking it in your luggage. However, New York and federal laws prohibit you from sending the wine through regular mail services; you must use an international shipping carrier like FedEx, UPS or DHL.
Instructions
1. Purchase the wine you wish to ship. You can buy wine from liquor stores, markets or directly from vineyards.
2. Safely package the wine. Wrap each bottle individually in bubble wrap. Use two layers to keep the bottle from breaking in transit. Purchase wine shipping boxes from a liquor store or winery. If none are available, purchase boxes that can fit two or three bottles tightly but comfortably. Put the wrapped wine in the boxes, and secure the boxes tightly. Address the boxes with your address in New York, or with the address in New York to which you are shipping the wine.
3. Take the boxes to a post office in Paris. Tell the post office agent you are shipping wine to the U.S., and use an international shipping carrier such as FedEx or UPS. Do not use the regular French or U.S. mail service. Pay the required postage, customs fees, taxes and any other fees, and purchase insurance for the packages if possible in case any of the bottles break. Keep your tracking number for reference.
4. Receive the wine when it arrives in New York, or contact the person you sent the wine to and make sure the wine arrived. If the wine did not arrive, contact the U.S. and French postal services and ask them to track your package using your tracking number.
Tags: shipping wine, your tracking number, address York, from liquor, international shipping
Quinoa is a small but mighty grain with a crunchy texture and high protein level.
Quinoa is a seed from South America that is prepared and served like a grain. Combining the slightly crunchy quinoa with savory black beans creates a Latin-inspired, healthier salad alternative to refined pasta salads. To avoid gummy quinoa, the cooking magazine Gourmet recommends steaming the quinoa instead of boiling it.
Instructions
1. Fill the bowl halfway with water. Submerge the quinoa and rub the grains vigorously between your palms.
2. Drain the water and quinoa through a sieve and rinse. Return the quinoa to the bowl and add more water to cover the quinoa.
3. Repeat washing, draining and rinsing the quinoa four more times to remove the natural soapy exterior coating on the quinoa.
4. Bring a pot of water to a boil over high heat. Add the quinoa to the water and boil it for 10 minutes to par-cook it and reduce the steaming time.
5. Drain the quinoa and water through a fine metal sieve.
6. Fill the bottom of the pot with at least 2 inches of water and bring to a boil over high heat.
7. Suspend the sieve full of quinoa on the edge of the pot over the boiling water without the water touching the sieve.
8. Cover the pot with a lid or dish towel. Fold up the ends of the dish towel to avoid the fabric catching fire on the stove burner.
9. Steam the quinoa for 10 minutes or until tender, fluffy and dry. Toss the quinoa with the black beans, corn kernels, red bell pepper, onion and green bell pepper.
10. Whisk together in a separate bowl the lime juice and cumin. Drizzle the olive oil into the juice while whisking to make the salad dressing.
11. Stir the dressing into the quinoa and vegetable mixture. Chill the salad to room temperature before serving.
Tags: bell pepper, black beans, boil over, boil over high, dish towel, high heat
A few fruits can be used as effective insect repellent, as can fruit-bearing trees and herbs. Citrus fruit such as lemons or limes offer some of the best natural repelling qualities.
Citrus Peel
The compound limonene found in the citrus deters insects such as flies, mosquitoes and fleas. To make and effective repellent spray from a lemon, quarter the lemon, cover it with boiling water and let it sit overnight. In the morning, strain the quarters and decant the water into a spray bottle.
Neem Fruit Oil
Neem trees have insect repellent qualities in its fruit, seeds, leaves and bark. The oil pressed from the skin of the fruit and seeds is effective against fleas. Other parts of the tree can produce a broad insect repellent and pesticide. The limonoids in the plant interrupt the feeding and breeding pattern of the insects and eventually kills them.
Other Insect Repelling Plants
Herbs such as citronella, lavender and pennyroyal, and eucalyptus, cedar and Kentucky coffee trees all have insect repelling qualities. Some naturally repel insects, but others need to be reduced to an essential oil form to act as a repellent.
Tags: insect repellent, fruit seeds, have insect, repelling qualities, trees have
The mild flavor and delicate texture of calamari, the Italian name for squid, often comes as a shock to new consumers of the odd looking sea creature. Seafood connoisseurs are often drawn back to the cephalopod for its taste, low cost and abundance. Calamari is also simple to prepare, requiring only a couple of minutes of cook time. However, calamari only keeps for two days before it should be cooked or frozen. If you're interested in cooking calamari at home, there are several factors to consider to ensure that your calamari is fresh and ready for consumption.
Buying Direct
Visit your local port landing to find calamari freshly trawled from the ocean. Trawlers, ships that drag the ocean floor with heavy nets, bring in a varied catch of seafood and are the best approach for catching large quantities of calamari. You can generally find markets set up at the landings to sell the day's catch from fishing vessels. Visit the market at your local landing to find out what days the trawlers go out and what time they come in. You can also talk directly with the fishermen to find out how often they net calamari and in what quantities.
Ordering Online or Over the Phone
Order squid online or over the phone to get it delivered to your address. Calamari isn't found in freshwater. However, seafood shipping services offer a reliable option for getting fresh squid to customers hundreds of miles away from the ocean. Some seafood shipping companies will freeze their calamari to maintain its freshness, but many others offer overnight solutions to provide their customers with fresh and unfrozen product. Before ordering fresh calamari online or over the phone, ensure that they ship the calamari precleaned and unfrozen.
Scrutinizing Calamari for Freshness
Smell the cephlopod to get a general idea of how fresh it is. Like most other seafood, calamari should only give off a very faint "fishy" smell. Pass up on any squid that has a strong fishy smell. Check the body of the squid for a bit of firmness, soft and discolored flesh indicates that the squid's fresh is near or past expiration.
Considerations
Check that the clean is cleaned before purchasing it. Purchasing cleaned squid will cut time in preparation, seeing that the cephlopod only last two days before it spoils. If you don't foresee yourself being able to cook the squid within a day of purchasing it, consider freezing it. Freezing will take away a bit of the squid's freshness and texture, but it'll enable you to store your calamari longer if you can't get around to cooking it when you planned. Frozen squid will maintain its freshness between three and six months.
Tags: days before, ensure that, fishy smell, fresh calamari, from ocean, landing find, maintain freshness
There is nothing like the wonderful smell of a hot, holiday ham baking in your oven. But if you want to enhance your flavor and keep your ham moist, you have to know the right way to carve the meat. Here's how.
Instructions
1. Rest the ham on a cutting board for 5 minutes after removing it from the oven. This will allow the natural juices of the meat to settle before carving.
2. Situate the ham so that the open cut side is facing up. The best way to do this is to hold it up with your hand.
3. Slice the ham, guiding your carving knife along the natural muscle lines. These are dictated by the fat around the meat of the bone. You essentially will be cutting the ham into thirds. Carve through until your knife comes out on each side along the muscle lines.
4. Carve the bone away from the ham. At this point, the ham will loosely hang in three sections. The top and bottom of the ham will naturally pull or fall away from the bone. However, the third section, which is the smallest and fattiest, will cling to the bone. Hold the bone with one hand and carve away the meat with the other. Set aside the bone to make soup.
5. Cut your three sections of ham into equal slices. Use a meat fork may to hold the large pieces of meat in place. Note that some hams are pre-sliced, meaning you will not need to complete this step, or you only may need to slice the piece that remains on the bone.
Use eggs as a healthy topping for an iceberg lettuce salad.
Salads made with iceberg lettuce are a healthy alternative to fattening meals, snacks and sweets. You can add any toppings to your iceberg lettuce salad including fruits, vegetables, chicken, fish and nuts to your liking. Additionally, iceberg lettuce salads can contain any type of salad dressing or simply oil and vinegar. As such, create an iceberg lettuce salad that most suits your tastes and dietary needs using your favorite toppings and dressing.
Instructions
1. Clean the head of lettuce. To do so, remove the iceberg lettuce from its outer plastic wrap by cutting and peeling the plastic away from the lettuce. Follow by rinsing the head of lettuce underneath cold water for 15 to 20 seconds and rub any dirt off of it using your hands. Continue to rinse the lettuce until it is completely clean.
2. Place the lettuce face down onto a clean surface and allow the water to drain out of it for five minutes. Complete drying the lettuce by removing excess moisture with a paper towel.
3. Locate the core in the center of the iceberg lettuce. The core is the red-colored part of the lettuce, which is hard to the touch.
4. Remove the core of the lettuce by smashing the core against a hard surface to loosen the core. Complete by twisting and pulling the core out of the head of lettuce.
5. Chop the leaves into medium-sized pieces using the chopping knife. Begin by pulling the lettuce apart so that the leaves are separated from one another. Arrange the leaves so that they are aligned with one another to chop even pieces. Finish by placing the chopped lettuce into the large bowl.
6. Add your fruit or vegetable toppings to the salad. Rinse off any fruit or vegetable toppings you wish to include in the salad under cool water until completely clean. Chop your toppings into small to medium-sized pieces and add them to the bowl containing the lettuce.
7. Pour your desired salad dressing over the lettuce and toppings, using as much or as little as you like.Toss the salad evenly, distributing the dressing over the lettuce and toppings using tongs or two large spoons.
Tags: iceberg lettuce, head lettuce, iceberg lettuce salad, lettuce salad, completely clean, dressing over
It isn't necessary to be vegan to enjoy a delicious vegan cupcake. Sweet and healthy chocolate cupcakes, complete with creamy, fluffy frosting, will be a huge hit with vegans and non-vegans alike. Give them a try, and you'll be pleasantly surprised.
Instructions
1. Line a muffin pan with foil or paper muffin cups. Preheat the oven to 350 degrees F.
2. Whisk the vinegar and soy milk in a large mixing bowl, and set the mixture aside to curdle for a few minutes. Blend in the oil, sugar and vanilla until foamy.
3. Sift together the cocoa powder, flour, baking powder and baking soda. Add half of the dry ingredients to the batter, and beat it well before adding the remainder. Beat the mixture until there are no large lumps.
4. Fill the muffin cups 3/4 full with batter, and bake the vegan cupcakes for about 18 to 20 minutes. Insert a toothpick into the center of a cupcake, and if it comes out clean, remove from the oven.
5. Allow the cupcakes to cool completely on a wire rack.
If you are interested in starting a health food business, consider starting an online gluten free foods business. Gluten free foods are currently in demand not only by individuals who are gluten intolerant but also by those seeking a healthier diet. There are a number of steps you will need to take to start your online business, but once you get your business off the ground, you will find that operating an online business offering gluten free foods can be rewarding.
Instructions
1. Make a list of gluten free food suppliers and contact them for their catalogs, or view their product offers on their websites. Make a list of the products that you intend to have available to ship to customers after they pay for them. Research as many gluten free foods as possible so that you are knowledgeable about the products you plan to offer, and so you can offer types that are most in demand.
2. Choose a name for your gluten free food business. Call the county clerk's office to see if you need a business license and how you should register. Pay the applicable licensing fee. Register with the IRS for an employer identification number, and apply for a business bank account at a local bank.
3. Create a business start-up budget that lists all initial business start-up costs including the costs of web design and of your initial gluten free foods inventory, as well as the cost of web hosting and the predicted cost of PayPal fees.
4. Ascertain shipping fees for different packages by contacting the United States Postal Service and UPS. Invest in a scale so that you can weigh packages. Invest in packaging for appropriate shipping methods after determining how you will ship your products.
5. Create a website, or hire a web designer if you are not knowledgeable about creating a traffic-drawing website where you can offer your gluten free foods. Establish an account with a service like PayPal® so that customers can pay you for products via secure payment services.
6. Hire a writer to write product descriptions of the gluten free foods you are selling, if you do not want to write the web content yourself. Post the material to your site or have your webmaster post it for you.
7. Take images with a digital camera of the gluten free foods you will sell online. Crop the images so that they are a standard size, and upload them to your web server. Position the images next to product descriptions, or have your webmaster do so.
8. Contact your hired writer to write pertinent web content, including a privacy policy, terms and conditions of site use, information on place an order for the gluten free foods you are offering, and shipping details. Have the writer create several articles defining and explaining the benefits of gluten free foods, and include testimonials. Have the writer create gluten free recipes to add to your site to make your website inclusive and informative.
9. Start a backlink campaign, or have your webmaster start a campaign so that you can link to other sites and the sites can link to you. This increases your credibility online and it improves your search engine ranking when you submit your site to search engines.
10. Submit your website to major search engines like Yahoo®, Google®, MSN®, and AOL®, and list it in local directories and directories with a concentration on gluten free foods. Advertise your business online through email campaigns, coupons, ezines, and newsletters.
11. Track your incoming orders and payments received as well as any expenses in an accounting software application like Quickbooks® or Quicken®. Report the information to your accountant for tax purposes.
Tags: free foods, gluten free, gluten free foods, gluten free, have your, have your webmaster
Most folks feel that losing weight is a daunting task and they are unsure of the best way to lose weight. If you need to lose weight fast, all you have to do is keep putting one foot in front of the other and dive into the weight loss process. Within a week or two you'll start feeling better and you will lose fat quickly. Here's the quickest way to lose weight fast - the healthy way:
Instructions
1. Don't eat products that contain white flour. The most important thing to do first is realize how many products you eat contain white flour. White flour is now your weight loss enemy and you must replace all white flour products with vegetables (preferably green leafy vegetables). Broccoli has protein and many health benefits so you can start with that, but don't forget the hundreds of other green leafy vegetables that are out on the market as well. Doing just this one step is the quickest way to lose weight fast - the healthy way. But wait, there's more!
2. Stop eating sugar and sugar products. Simple sugars are also your weight loss enemy. Chocolate, candies, cookies, etc are super fun while you're eating them, but they completely sabotage any healthy diet and make you fat quick. Sugar also makes you tired. If you eliminate all simple sugars from your diet, you'll soon be amazed at how much energy and sleep you'll get.
3. Be sure to eat five small meals a day. This takes some getting used to, but trust me, it's one of the best ways to lose weight. When you replace white flour products with vegetables and stop eating simple sugars, you will want that small healthy meal every 3-4 hours. If you need to lose weight fast, be sure to eat a source of protein at EVERY meal (eggs, meats, nuts, etc) since protein is the one thing that will keep you full until the next meal. If you think of your plate in thirds, one third will be protein, one third vegetables and one third complex carbohydrates (sweet potato, whole grain wild rice, etc). Eat things that look like they just came from the farm or field - the more natural it is, the healthier it is for you and the faster you will lose the weight. If you can afford organic foods, great, but it's not necessary. If you get a sweet tooth, put some blueberries/strawberries/other fruit in yogurt and sprinkle some toasted almonds on top. It will get you through the moment until your next healthy meal.
4. Drink a lot of water to help speed up your weight loss. You should drink at least 3 tall glasses of water a day. Those sugar drinks, coffees and sodas are going to get you NOWHERE - you will not lose weight fast while consuming those products. They sabotage your healthy diet just like cookies, cakes and candies. Eliminate the sugar drinks and drink water, milk and not from concentrate orange juice instead. V8's are great too if you can stand the salt.
5. Find an "exercise" you like to do if you need to lose weight fast. "Exercise" is merely a way to get the body moving. So if you hate the thought of "exercise", think of it as moving your body instead. You can still lose weight fast if you watch your favorite TV show, march in place and raise your hands up in the air repeatedly for the duration of the show (and commercials too, no cheating!). Sure, it's really exercise, but by the time your show is over, you'll feel better about yourself, you don't have to mentally endure 60 minutes without entertainment and you'll help yourself lose weight faster. If you prefer to go to a gym and do aerobics or cardiovascular equipment - GREAT! Just keep in mind that you can "move your body" anywhere at anytime and every bit of movement helps with your weight loss. Typically you should "move your body" for 30-60 minutes, 3-5 times a week for best weight loss results.
6. Don't give up when you go through the sugar and carbohydrate withdrawals. The first week is not easy I must say. You'll constantly be thinking about the white flour products and simple sugars you've given up. If you get to the point where you're going to indulge, put your walking shoes on and go walk around the block for 15 minutes. If it's raining or cold out (there is no excuse!!), turn on the tv and march for 15 minutes. While you are walking or marching, remind yourself that these cravings are the thing that got you where you are now (unhealthy and/or overweight). Also remind yourself that you deserve to be healthy and getting through the moment of 'deprivation' is key to your long-term weight loss success.
7. Allow your self some type of indulgence once a week. This doesn't mean you can go back and eat that bag of chips or cookies (ie, white flour products) - you definitely will not lose fat quickly that way. What it means is that you can have a healthier snack to keep your weight loss on track. My favorite is yogurt raisins (as an example). Don't eat the whole bag for goodness sakes. I usually have 10-15 in the morning and the same in the evening on my "off day". On this one day during the week, it's very important to indulge on something you like (it's your reward for the week!), but make sure you don't overdo it. If you need a snack with some 'junk food' substance, check out my White Chocolate Macadamia Nut Cookie recipe listed below under "Resources". Try not to have more than 2 or three of those on your day off, then share the rest with your friends. You may want to enlist a friend or family member to keep you accountable on your 'day off' so you lose weight faster.
8. If all of the above fails because you can't do it on your own, you might want to hire a personal trainer if you need to lose weight fast. It might just be the next best way to lose weight if you find your self-motivation is limited. In this economy the trainers are actively looking for business, so I'm sure you could even find one to come to your house if you absolutely abhor the gym scene. You can sign on for 2-3 times a week if you can afford it, or if you can handle some work on your own at home, hire them for a once a week session. They can also help keep you accountable by phone when you get to the point where you're getting ready to open the bag of whatever white flour/sugar product is in your face. Determination and consistency are crucial to losing weight fast - the healthy way.
9. Be sure to check out the Resource links below for more information on exercising and staying healthy.
Tags: lose weight, lose weight fast, weight fast, weight loss, lose weight, your weight, your weight loss
A variety of cheeses on a fancy platter add elegance to any gathering.
There are a number of factors to take into consideration when setting up an elegant platter of gourmet cheeses. You need to determine the number of guests who will be sampling from your cheese platter. The average guest consumes about 2 oz. of cheese -- less if the cheese platter is an after-dinner course rather than an appetizer course. Also determine the kinds of cheese to serve. Presentation is also key to setting up a cheese platter since the better it looks, the more likely your guests will partake of it.
Instructions
1. Determine how much cheese you need. For example, a party of 20 guests requires 3 lbs. of cheese. Choose a variety of soft, semi-soft, semi-hard and hard cheeses. Appropriate choices include Manchego, which is hard; cheddar and smoked Gouda, which are semi-hard; havarti, which is semi-soft; and Camembert, which is soft.
2. Set the Camembert and havarti cheeses out. They are best served at room temperature.
3. Select an attractive, large platter. Use a white dish with no designs on the platter, preferably oval or round. Layer the bottom of the platter with lettuce leaves, such as romaine or bibb.
4. Cut the cheese into square bite-sized pieces. Use a crinkle cutter to cut the cheddar and Manchego cheese, and use a sharp knife to cut the smoked Gouda.
5. Arrange the cheese on the platter. Leave thin gaps between the types of cheese. Set the Camembert in the middle of the platter. Set the Gouda and cheddar cheese opposite each other next to the Camembert in an even pile. Then, set the Manchego on one side and the Havarti on the other.
6. Add crackers to the plate in the wells created between the cheeses. Have four or five cheese knives nearby for guests to use for the Camembert and havarti cheeses.
Using turkey in your meatloaf can cut down on the fat content.
Even if you're not currently following a Weight Watchers diet plan, the dishes you can create that use the plan's points system generally are healthy and tasty. This is a very basic turkey meatloaf recipe for just 7 points per serving. Because this is a basic recipe, you can customize it to your own taste by adjusting the seasonings in the recipe or by using seasoned bread crumbs. Use ground turkey breast that is around 94 percent lean because using extremely lean turkey will give you a very dry meatloaf. While ground turkey that is not 100 percent breast meat is generally less expensive than ground turkey breast, you will find much less fat in the ground turkey breast.
Instructions
1. Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray.
2. Heat olive oil in a skillet over medium-high heat. Add onions, bell pepper and garlic. Saute until the onions are slightly soft. Remove from heat.
3. Combine the onion mixture and all remaining ingredients except the ketchup and mix together. Mix until ingredients are just combined.
4. Place the uncooked meat mixture into the baking pan. Shape into a loaf and then spread ketchup over top. Bake at 350 degrees until internal temperature reaches 165 degrees, or about a half hour. Spread additional ketchup on the top after a half hour and bake for an additional five minutes. Remove from the oven and let it cool for 10 minutes. Makes enough for two slices for five people, at 7 points per two-slice serving.
For a truly unique dining experience, try tarragon-infused vinegar. Tarragon's minty licorice undertones pair perfectly with vinegar to make an out-of-the-ordinary condiment that is sure to spice up many meals. One can purchase tarragon vinegar at the grocery store, but the price will likely be much higher than the overall cost of making it yourself. Additionally, the taste and quality of the store-bought version won't begin to approach the fresh, zesty flavors of a batch of homemade tarragon vinegar.
Instructions
1. Decide on the type of vinegar that you'll use as your base. Any type of vinegar will do, as the end result will simply be that particular vinegar flavored with tarragon. If you want tarragon-infused balsamic vinegar, for instance, you can make it, but the most common vinegar to use is something less complex. Apple cider vinegar with its fruity, somewhat mellow flavor will probably yield the best result.
2. Sterilize the glass bottles or jars that will hold the tarragon vinegar. Process them in boiling water or in the hot cycle in an automatic dishwasher. Rinse the tarragon stalks in cool water. Remove any dirt or pesticides that will taint the flavor of the final product.
3. Warm the base vinegar without bringing it to a boil (boiling the vinegar can concentrate the liquid and bring it to a higher acidity than desired). While the vinegar is heating, gently mash and bruise the tarragon with your fingers. This process will open the herb and allow a free flow between the vinegar and the plant's own oils and flavors.
4. Combine the warm vinegar and tarragon stalks in your containers. Cover these and let the mixture sit for two to three weeks in a cool, dark place.
5. Strain the tarragon stalks from the vinegar and discard. Pass the remaining liquid through a sieve or filter to get rid of any other solids in the mixture. Store the tarragon-infused vinegar in sealable sterilized jars or bottles.
Tags: tarragon stalks, tarragon vinegar, tarragon-infused vinegar, that will, type vinegar
Shirataki noodles go well in Asian dishes, due to their flavor.
For those that adore the starchy texture and taste of noodles, but hate the limit on the portions or an increase of hip size, shirataki noodles are a life saver. They can be used in any dish that calls for regular noodles and have a fraction of the calories of regular wheat noodles. Sufferers of Celiac disease can comfortably eat these noodles.. Created from a vegetable base, they are also high in fiber, which has numerous health benefits.
Instructions
1. Pour the water in to the saucepan. Place it on the stove and turn the burner to medium-high heat.
2. Pour in the pickling lime in to the hot water and mix it until completely combined.
3. Add the glucomannan powder in to the simmering water. Turn the heat up to high and bring the mixture to a rolling boil.
4. Boil the mixture for 3 minutes, stirring continuously.
5. Remove the gelling mixture from the heat, stirring continuously. Allow it to cool until it is lukewarm, but still malleable. Insert it in to a pasta machine, set on a thin noodle style, or cut the noodles yourself by flattening the mixture and drawing a thin knife down it to create thin noodles.
Replace corn chips with tastier and more colorful alternatives.
Food is a crucial aspect of any party. Even if your guests aren't hungry, munching gives them something to do and talk about with each other. Instead of serving standard party fare, ratchet up the energy level at your next gathering with appetizers and party snacks that are delicious and different.
Sandwiches
Sandwiches are fast and filling. Forego the 6-ft. long deli jobs and put together a trio of individual sandwiches. Select a vegetarian, chicken and beef variety, so each of your guests will find something to dig into. Use a different kind of bread for each sandwich and keep it consistent with the filling. In other words, if you choose dark pumpernickel for the vegetarian sandwich with goat cheese, walnut, baby greens and roasted beets, don't use dark pumpernickel for any other kind of sandwich. Keep sandwiches small using cocktail breads or mini rolls, or cutting them into quarters.
Soups
Soups as a party appetizer probably aren't the first choice for many hostesses. The problem is that the soups need a spoon and a bowl. Solve this issue by serving the soups in shot glasses from the bar so guests savor the soup in one or two swallows. Cold soups such as gazpacho, creamy avocado or vichyssoise -- cold creamy potato soup -- work well. Hot soups are a little trickier because the soup cools quickly. You could serve hot soup in a heated chafing dish and let guests ladle the soup into demitasse coffee cups.
Chips and Dip
Go beyond plain potato chips and onion dip. Chips these days come from root vegetables such as beet, carrot and sweet potato. Vegetables such as string beans and zucchini slices are flash fried and sold by the pound at grocery stores. Corn chips aren't just yellow but red and blue, made from red and blue corn. You can serve fresh vegetables as chips, sticks and slices. For a quick dip, mix prepared mayonnaise with lemon zest and crushed garlic, or combine whipped cream cheese with shredded cucumber and radishes. Make your own four-onion dip with nonfat sour cream mixed with minced scallions, finely diced red onions, dried onion flakes and caramelized saut ed onions. You'll never go back to the dried mixes again.
Fruits
A lavish display of fresh fruit acts as finger food and as a centerpiece with all the bright colors of the fruit. Fruit is a healthy choice for a party snack. Choose fruit such as strawberries that are eaten in one or two bites. Cut other fruits, such as pineapple, into one-bite chunks. Thread small berries such as blueberries, raspberries and blackberries on toothpicks. Create a "pineapple palm" centerpiece by stacking two pineapple fruits without their leaves on top of each other and adding an artificial fern as the palm leaves on top.
Boredom with tasteless food is one of the primary complaints of dieters and one of the main reasons why they cheat. If you want your diet to be a success, have a plethora of quality meal alternatives that comply with the dietary principles outlined in your plan of choice. People who are on the South Beach Diet have a somewhat easier time because of the non-restrictive nature of the diet, leading to a variety of tantalizing meal options. Add this to my Recipe Box.
South Beach Diet
The South Beach Diet is a three-part, carbohydrate-restrictive plan designed to help you reach your target weight as quickly and as safely as possible. Phase 1 of the plan is the strictest; during this time, you can only consume lean meats, vegetables and dairy products. Carbs are reintroduced during Phase 2, allowing you to once again eat fruits and whole grains. After reaching your target weight, Phase 3 is even less restrictive, increasing your carb limits while teaching you needed skills to keep the weight off for good.
Phase 1 Meal--Pan-Fried Salmon
A healthy and tasty meal that complies with the tenants of Phase 1 dieting is grilled salmon with rosemary. Prepare this dish with 8 oz. of fresh salmon, 1 tbsp. of olive oil, 1 tbsp. of fresh lemon juice, rosemary leaves, and salt and pepper to taste. Mix the rosemary, olive oil, lemon juice, and salt and pepper, and then coat the salmon with it. Pan fry the salmon.
Phase 2 Meal--Chicken and Pasta
Your meal choices expand radically during Phase 2 of the South Beach Diet. A healthy meal that complies with Phase 2 guidelins is two pieces of grilled chicken served over a bed of whole-wheat pasta and tomato sauce with Parmesan cheese. Serve this meal with a garden salad with balsamic or olive oil dressing.
Phase 2 Dessert--Sunrise Parfait
To prepare this simple dessert, you need a cup each of sliced strawberries and sugar-free vanilla yogurt and 1/2 cup of Uncle Sam cereal. Layer the ingredients in a bowl or dessert glasses to enjoy a dessert that complies with your dieting efforts. This item has only 185 calories and contains a fairly healthy 6 g of fiber.
Phase 3 Meal--Healthy Pizza
You can still enjoy pizza while dieting if you use whole-wheat flour or a prepared whole-wheat pizza crust. A whole-wheat pizza prepared with chicken or turkey and any mix of vegetables can provide a nice pick-me-up from the dregs of dieting, while still keeping in line with your nutritional goals. Use a low-fat cheese on your pizza and purchase a sauce that is light on sugar.
Tags: Beach Diet, South Beach, South Beach Diet, complies with, that complies
Africans fully utilize spices and herbs in most of their cooking.
South African traditional foods are made with herbs, oils and nutrient dense vegetables. Many South African dishes include a lot of meat, spices and oils because the people enjoy flavorful foods. People in South Africa enjoy especially enjoy eating beef and wild game. Onions and garlic are commonly added to many dishes to enhance the flavor as well.
Bobotie Beef Pie
Bobotie beef pie is a traditional South African dish. The ingredients needed to make this type of beef pie are: 1 cup of thinly sliced onions, 2 slices of bread soaked in milk, 1/2 cup of raisins, 2 ounces of butter, 1 apple-peeled, 2 tbsp. slivered almonds, 2 tbsp. lemon juice, 2 tbsp. curry powder, 2 lbs chopped cooked beef, 1/2 tsp turmeric, 1 egg, 6 or more bay leaves, 1/2 cup of whole milk.
To make this dish, melt 2 ounces of butter in a sauce pan and then add in onions and apple. Allow these ingredients to cook for a few minutes and then add the chopped beef. Squeeze out excess moisture from the bread soaked in milk and cut into smaller pieces. Add the chopped bread to the mixture. Then add in all your other ingredients one by one, omitting the bay leaves, egg and 1/2 cup of milk. Pour this mixture in a baking or large pie dish and place the bay leaves on top. Bake on high at 325 degrees for 45 minutes or until golden brown. Then mix the egg with 1/2 cup milk. Pour this mixture on top of the pie and place this dish back in the oven for 15 more minutes. You can remove the bay leaves if you like.
Mealie Soup
Mealie soup, also called corn soup, is another favorite South African dish. This recipe is a staple for many families in Africa. The ingredients are: 1 cup of finely chopped onions, 2 ounces of butter, 2 chopped tomatoes, 2 cups of well drained whole corn, 2 cups of creamed corn, 3 cups chicken stock, 1 can evaporated milk, 1 tbsp. salt and one tsp. of black pepper.
Heat the butter up in a large sauce pan and saute your onions for five minutes. Add the tomatoes and cook for a few minutes. Then add in all the other ingredients and cook for 15 minutes.
Green Mealie Bread
Green mealie bread is another South African traditional food. The ingredients are: 1 cup creamed corn, 1 tbsp. sugar, 1 egg, 2 cups biscuit mix, 1/2 cup whole milk and 2 ounces of melted butter. Mix all your ingredients in a large bowl and then place in a baking dish. Bake at 400 degrees for 20 minutes.
Yellow Rice
Yellow rice is another South African favorite. The ingredients are 2 cups white rice, 1 tbsp. sugar, 1/2 tsp turmeric, 1 tbsp. salt, 2 tbsp. butter, 1 cup raisins, 1 cinnamon stick and 1 tsp. lemon rind.
Place six cups of water in a large pot and bring to a boil. Add all the ingredients in except for the rice and stir. Allow the sugar to dissolve. Then add your rice and place a cover on the pot for 20 minutes so the mixture can cook. Take out the cinnamon stick and rinds and then serve.
Tags: South African, cook minutes, ounces butter, African dish, African traditional, another South
Polenta is a versatile and healthy option for a main course or side dish with any meal.
Polenta is a dish made from cooked grains, most often cornmeal, and it can be served for breakfast, lunch or dinner. Depending on how coarse or finely it has been ground and the temperature at which it has been cooked, polenta can take many forms, making it incredibly versatile. When it's hot and fresh, polenta is a soft porridge, much like cream of wheat. As it cools, the polenta becomes more firm, making it easy to cut into slices after you pour it into a loaf pan to cool. Polenta is also a healthy addition to any meal because it contains iron, magnesium, phosphorus, zinc and vitamin B6.
Sweet Breakfast Polenta
Polenta is most often prepared as a savory dish, but sweet polenta works just as well. This breakfast porridge is similar to cream of wheat or oatmeal. Cook the polenta as you normally would, or to save time, cook it in the microwave for a quick breakfast. While the polenta is still hot and soft, stir in vanilla extract, brown sugar, cinnamon, maple syrup or honey. A handful of chopped fresh fruit, nuts or raisins also make great additions.
Poached Egg
A poached egg turns plain polenta into a filling meal. Use the polenta when it's still soft and serve the egg and polenta in a bowl. Or, allow the polenta to chill, then cut it into slices and pan-fry them in butter before topping with an egg. Place a slice of bacon between the egg and the polenta for a bit of extra flavor and texture. If you're unsure of poach an egg, try a soft-boiled or over-easy egg instead.
Chili
Polenta makes the perfect base for chili. The cornmeal porridge is like a mix between rice and cornbread, which are common chili accompaniments. Prepare the polenta as you would normally. When the polenta has almost reached the right consistency, stir in a few handfuls of shredded cheese. Hot sauce, chili powder, chopped jalapenos or chipotle peppers will give the polenta a spicy, Mexican-inspired kick. Spoon the polenta into a bowl, then top with chili and serve immediately.
Casserole
You can assemble a hearty polenta casserole ahead of time and store it in the refrigerator until dinner time. Spread half a jar spaghetti sauce into the bottom of a 13-by-9-inch baking dish. Top with a layer of cooked meat and then sprinkle with shredded cheese. Spoon a layer of cooked, warm polenta on top of the cheese. Repeat the layers of sauce, meat, cheese and polenta once more, then sprinkle the entire dish with more shredded cheese. Bake the casserole at 350 F until the top is golden brown and the edges are bubbly, about 25 to 30 minutes. Allow the casserole to cool slightly before serving.
Tags: dish with, shredded cheese, cream wheat, into slices, layer cooked, most often, polenta into
Take the bull by the horn: Instead of the tenderloin, why not try the tendergroin? Also known as calf fries, Rocky Mountain oysters are the testicles of cows, buffalo, pigs, lamb, sheep or turkey. They can certainly humble even the brawniest group of guys.
Instructions
1. Ask your butcher a week in advance if he or she can order Rocky Mountain oysters. In the ranching communities of the West and Midwest (especially Montana, Wyoming and Colorado), tendergroin is easy to procure from butchers and meat shops.
2. Try specialty meat producers. One company that sells Rocky Mountain oysters to restaurants all over the country is Exotic Meats (exoticmeats.com), for $10.95 per lb. Or try Fairbury Lockers (fairburylockers.com) in Nebraska.
3. Look for pale, whitish-tan oysters that have been shipped frozen and vacuum-packed or stored cold at your butcher.
4. Remove the thick muscle surrounding the oyster with a sharp paring knife. Cut larger portions in half or quarters, and keep them wrapped in the refrigerator until you're ready to fry them up.
Tags: Rocky Mountain, Mountain oysters, Rocky Mountain oysters, your butcher
It's easy to make vegetable broth or stock at home and store it in the freezer for later use. Making homemade vegetable broth is a great way to use leftover vegetables, veggies that are about to go bad or stems and end pieces that you would otherwise just toss out.
Instructions
1. Gather your ingredients. You can make vegetable broth from just about anything you have in your kitchen. A standard combination of carrots, celery, onion and garlic with herbs will give you a basic flavorful broth, but adding other vegetables will add other nutrients and flavors. You can experiment with different combinations of vegetables depending on what you have in your kitchen to create different flavors of veggie broth.
2. Chop all of the vegetables coarsely so that everything will fit into the pot. There's no need to chop everything into small pieces, as you would for soup, because you will be discarding most of the vegetables once the broth has cooked down.
3. Prepare the herbs. If you have fresh herbs on hand, they are always recommended over the store-bought, dried versions simply because they are more flavorful. Use any combination of the following to flavor your broth: rosemary, marjoram, basil, thyme, oregano or bay leaves. If using fresh herbs, coarsely chop about a tablespoon of each, except for the bay, for which you only need one leaf. For dry herbs, reduce to about a teaspoon of each.
4. Place all of your coarsely chopped vegetables and herbs in the pot, then cover with water. Turn the heat on high and bring to a boil, then reduce the heat to a simmer. Add salt and pepper to taste.
5. Simmer the broth for 1.5 to 2 hours. Taste occasionally and add more salt and pepper if needed.
6. Turn the heat off after the broth is finished and let it cool for a while. Strain through a colander and discard vegetable pieces. The broth can be kept in the refrigerator overnight, but if you're not using it immediately, it should be frozen. Pour the finished broth into freezer-safe containers and once it has cooled completely, freeze until needed. You can use your broth as a base for soups or as the liquid that you cook potatoes or pasta in, to add more flavor.
Tags: vegetable broth, fresh herbs, have your, have your kitchen, make vegetable
Fondue is making a comeback as the perfect party appetizer, and you can make it perfect with some simple tips. Some of the best ways to make the most of your fondue include choosing the proper pot and proper dipping fare. You should also know quickly troubleshoot fondue that becomes too runny, too thick or, worst of all, curdles.
Pot Type
Pot types matter. Desert and cheese fondues do best in ceramic pots. Fondues that have an oil base or are fried need a pot a lined with metal. All fondue can be started off in either pot on the traditional stove and then transferred to the fondue station for serving. This hastens cooking time immensely. Also check out fondue pots that are currently on the market, rather than relying on some old fondue set you dug up from the 1970s. Fondue pots and sets are much more stable, versatile and won't fall over as easily as their older counterparts.
Melting
Any fondue should be smooth, silky and have an even consistency. For best results with melting cheese, you can submerge and soak grated cheese in chilled wine for at least one hour to prepare it for easy melting. Thin fondue can be thickened up by cornflour. Dissolve a bit of cornflour in cold wine, turn up the fondue heat, and stir the mixture into the fondue pot. Thick fondue can be thinned down by turning up the heat, adding a dash of wine and stirring constantly. Fondue that begins to curdle can be fixed by putting the pot on the stove to bring to a boil after adding a dash of the cornflour mixture and a teaspoon of lemon juice.
Dipping
Chunks of white bread are the standard fare for dipping fondue, although you can jazz it up a bit with other options, like small pieces of bagel or buttered toast. You can also opt for vegetables, with mushrooms, celery sticks, broccoli, cauliflower, carrots or even baby corn. Veggies can be raw or blanched so they are bit tender but remain crisp. Fruits work well, especially strawberries in a chocolate fondue, but you can also use slices of apple, pineapple or pear.
Who doesn't love a tasty burger? With this recipe you'll be able to feed that burger fix of yours for just under 300 calories! Whether you are looking for a healthier burger option, or just a fun new take on the American classic, this Greek-inspired burger is healthy, easy to make and delicious. Use fresh ingredients for the best result.
Instructions
1. In a bowl, mix parsley, ground turkey, pepper, salt, Worcestershire sauce, dijon mustard, garlic powder and feta cheese until combined. Opt for fresh parsley for a more crisp and refreshing flavor.
2. Use an ice cream scoop or 1/2 cup to make equal-sized patties of the ground turkey mixture. Place each patty on a cookie sheet or baking dish and broil for 5 to 6 minutes on each side.
3. Place the burger on the bottom half of a toasted whole wheat bun. Top with onion slices and a mixture of Dijon and ketchup, if desired, garnish with more parsley and other veggies as desired.
4. Cover with the top half of the bun and enjoy!
Tags: Greek Turkey, Greek Turkey Burger, ground turkey, Make Greek, Make Greek Turkey, Turkey Burger
Aging a bottle of 1996 Cristal Champagne can improve its flavor profile.
Aging a bottle of Champagne can increase its flavor profile, and this is especially true for a bottle of 1996 Cristal. Wine critics consider 1996 to be one of the best years for Champagne in the past 50 years. The vintage has received rave reviews from enthusiasts almost everywhere. Wine Review Online specifically states that bottles of 1996 Cristal should not be consumed for at least another 5 years, but aging a bottle of this special Champagne can be a delicate affair.
Instructions
1. Find a cool, dark storage space in your house. The ideal location is one that stays cool, even during the summer, and remains clean of debris. Check the space for airflow. A bottle of 1996 Cristal Champagne will need oxygen to age well. If there is no fresh air in your storage space, set up a small fan to circulate some air through the space.
2. Test your storage space for temperature and humidity. Aim for 55 degrees Fahrenheit and 70 percent humidity. A bottle of 1996 Cristal will age best in a cool and slightly damp environment.
3. Place a vertical wine rack in the storage space. Make sure the rack is steady and secure. Clear the area around the wine rack to help protect the bottles, especially ones like 1996 Cristal, which is quite expensive and can be difficult to acquire.
4. Place the bottle in the center of the vertical wine rack. Keeping bottles in the center will help stabilize the rack if it is disturbed.
5. Turn off the lights in and around the storage space. Light exposure over a long period of time can spoil Champagne. Check the temperature, humidity, light exposure and airflow in the storage space frequently, as fluctuations in any of these can ruin a bottle of 1996 Cristal.
Large pieces of lettuce often slide off tacos, which causes frustration. Shredded lettuce enhances the texture and flavor of tacos. While purchasing shredded lettuce in a packaged bag seems appealing, a head of lettuce usually costs less; and although the process of shredding the lettuce may look challenging, it actually does not take much time. After you shred the lettuce, store it in a plastic storage bag in the refrigerator to keep it fresh.
Instructions
Chef's Knife
1. Put the lettuce on a clean cutting board. Slice through the core and cut the lettuce into quarters.
2. Place one of the quarter sections facing down on the cutting board.
3. Grab a chef's knife and hold it perpendicular to the lettuce.
4. Slice the lettuce down toward the cutting board into 1/8 to 1/4-inch shreds.
Food Processor
5. Chop the head of lettuce into small sections that fit into the food processor. For best results, slice the lettuce head into quarters with a chef's knife. Slice each quarter section in half.
6. Place two or three sections into a food processor. Secure the lid tightly.
7. Pulse the food processor to shred the lettuce.
8. Remove the shredded lettuce. Shred the remaining sections.
Tags: cutting board, food processor, chef knife, head lettuce, into food, into food processor
Margarita machines chop the ice for your frozen drinks.
New margarita machines come with directions that tell you exactly use the machine. But if you borrowed a margarita machine from a friend, purchased a used one or just lost your instructions, you might get frustrated figuring out use it. While the exact steps differ from brand to brand and model to model, the basic steps for operating a margarita machine are pretty similar for every machine.
Instructions
1. Make sure you have all the ingredients. This list will vary depending on what margarita flavor you're making. Generally, there are three main components to a traditional margarita: tequila, triple sec and lime juice. Most recipes recommend using three parts tequila to one part triple sec. You will need about the same amount of lime juice (fresh or concentrate) as tequila, but can add more if you prefer. You can also add premixed fruit flavoring, fruit puree or ice to put a different spin on your drink. There are many variations of margarita machines. Some have separate mixing drums and blenders instead of a single piece. Others do not require ice but will chill or freeze the mix. A commercial margarita machine---like one you would rent from a party supply store---can hold up to five gallons, enough for several dozen servings. Smaller machines designed for at-home use typically hold around one gallon, which should make more than 10 6-oz. drinks.
2. Place the machine on a flat surface. Some machines may not work properly if they are tilted.
3. Add all the ingredients to the large drum on the top of the unit. Again, these ingredients will vary depending on your personal taste.
4. Place the lid securely on top of the drum. Make sure it fits snugly in place.
5. Turn the machine's power button to the "On" position. The machine will begin to grind the ice (if you added ice to your mixture) and blend the ingredients. You will know this process is finished when the machine stops making a loud grinding noise. Turn the machine off before emptying the contents and serving.
Whether in ocean dioramas or as a general craft, a handmade octopus looks more realistic when it's able to stand upright. One way to construct a simple octopus for children is to use the cardboard roll from toilet paper. After your child decorates the exterior to make it resemble an octopus, cut the bottom in a way that allows it to stand tall tall. Making this simple standing octopus makes an excellent rainy day activity or project alongside learning about underwater life.
Instructions
1. Ball up a piece of white paper and stuff it into your toilet paper roll. Push it up so it blocks one and closes one end, level with the top of the toilet paper roll. This forms the top of the head of your octopus.
2. Paint the entire toilet toll with paper light purple using acrylic or tempura paint and a small craft paintbrush. Paint the top of the head as well. Allow it to dry completely.
3. Cut eight equally spaced 3-inch slits around the bottom of the toilet roll, at the opposite end of the head. These will form the octopus's eight tentacles.
4. Roll up each slit gently to form a tentacle. Your octopus now stands on its tentacles.
5. Instruct your child to draw two circular eyes in the center of the octopus's face using markers. Add a mouth as well, and any other finishing touches desired.
Tags: toilet paper, eight tentacles, octopus stands, paper roll, toilet paper roll, your child, Your octopus
Egg rings are a handy kitchen accessory for turning out perfectly-circular eggs every time. Egg rings do not help you cook the egg, but they do make the cooking process easier. You can find egg rings made from plastic, stainless steel or silicone. Silicone egg rings are completely durable and are non-stick.They also come in fun shapes like hearts and squares.
Cooking eggs
Place your pan over low heat. Spray your pan with nonstick spray or use a pat of butter. Put your egg rings in the pan. Carefully crack an egg into each ring. Cook until your desired doneness.
It will take you a few more minutes to cook an egg using an egg ring than if you were not using silicone. You do not flip the egg over in the pan. You cook at a lower temperature and cook the egg inside the ring.
When you have reached your desired doneness remove the egg ring from around the egg. Remove the egg from the pan.
Benefits of Silicone
Silicone is non-stick, cools quickly and can be used on the stove, in the oven, microwave, refrigerator, freezer and dishwasher. It also does not dent, rust, stain, or retain any odors from cooking. The egg rings are designed to last a lifetime.
Tags: desired doneness, your desired, your desired doneness
Use this recipe to make one 9-inch old-fashioned lemon or lime meringue pie.
Instructions
1. Make piecrust dough. (See the Related eHow "Make Basic Piecrust.")
2. Sprinkle a little flour onto work surface.
3. Roll the ball of dough out to a thickness of about 1/8 inch. (See "Roll Out Dough," under Related eHows.)
4. Transfer to the pie pan by rolling the crust around the rolling pin, then unrolling in the pan, or by folding the crust into quarters, then unfolding in the pan.
5. Trim the edge to a 1-inch overhang; fold the edge under to make a rim.
6. Use your fingers to crimp the edge of crust decoratively.
7. Place in refrigerator for 20 minutes.
8. Preheat oven to 400 degrees F.
9. Use a fork to prick the dough repeatedly.
10. Crumple a sheet of wax paper, and cover piecrust with it.
11. Place pie weights or dry beans inside piecrust.
12. Put in oven to bake for 12 minutes.
13. Take out wax paper and pie weights.
14. Bake for another 6 to 8 minutes or until crust has turned golden.
15. Whisk together the granulated sugar, cornstarch and salt in a saucepan over low heat.
16. Gradually blend in 1/2 c. cold water and the fresh lemon juice.
17.When mixture is smooth, gradually add in 3 well-beaten egg yolks and butter.
18. Whisk constantly while slowly adding 1 1/2 c. boiling water.
19. Slowly bring mixture to a full boil, whisking gently.
20. As mixture thickens, reduce heat and simmer for 1 minute.
21. Remove from heat and stir in lemon zest.
22. Pour lemon mixture into piecrust and spread evenly.
23. Preheat oven to 325 to 350 degrees F.
24. Beat 2 egg whites and cream of tartar with an electric mixer in a chilled mixing bowl until the mixture forms stiff peaks.
25. Beat in confectioners' sugar 1 tbsp. at a time.
26
Add vanilla.
27
Cover filling completely with meringue. Make sure to spread meringue all the way to the edges of the crust so it is sealed to the edge when it bakes.
28
Bake for 15 minutes. The top of the meringue should be browned and crisp, but the insides soft.
Butter is the preferred shortening to use in Russian tea cakes.
Russian tea cake is a small cookie, similar to one that is baked in many countries and has many names depending on the culture producing it. It is a favorite around Christmas time and on special occasions.
Ingredients
Russian tea cakes contain flour, butter, sugar, and nuts. They are rolled into round balls, baked, and rolled while hot in confectioner's sugar. Other ingredients can be added, like orange flavoring, vanilla, eggs, cornstarch, baking powder and coconut.
Alternative Names
Since the 1950s, Russian tea cakes have been known as Mexican wedding cakes in the United States, but also as butterballs, snowballs, Swedish tea cakes, almond crescents or moldy mice. In Australia, they are melting moments; in Mexico, biscochitos; Italy and Spain; polvorones.; des kourabi in Greece.
Origin
Russian tea cakes are traced to a cookie introduced to Europe by the Moors when they invaded Spain in the 8th century. They brought with them sugar cane and the technology to make sugar from it.
Spread
Sugar use spread throughout Europe. The cookie recipe spread too, and was commonly known as jumble in Medieval Europe. From Spain, the recipe went to South America and Mexico. Other Europeans introduced it to North America. With the introduction of tea into Russia in the mid-1600s, a tradition arose of eating sweet cakes, such as this cookie, with samovar tea.