Polish kielbasa, a traditional sausage commonly made in Poland with the choicest cuts of pork, beef and veal, can be prepared in a variety of ways. In the United States, cooks most often pan-fry, bake or grill the sausage, although cooking in the microwave is also an option. Many different types of Polish kielbasa exist, and all of them require similar preparation. Serve cooked kielbasa with sauerkraut, or add it to casseroles, soups or stews.
Instructions
Pan-Fried Kielbasa
1. Cut the Polish kielbasa into four- to six-inch pieces. Arrange the sausage pieces in a large skillet, and place on the stove over medium heat.
2. Fill the pan with enough water to cover the sausages about halfway. Simmer for about 10 minutes, or until most of the water evaporates and the sausage browns on one side.
3. Turn the kielbasa and brown the other side, which should take another five to 10 minutes over medium heat. Remove from the pan and serve when both sides are browned.
Baked Kielbasa
4. Grease a baking dish large enough to hold the sausage with vegetable oil or shortening. Preheat the oven to 325 degrees Fahrenheit.
5. Arrange the Polish kielbasa in the bottom of the prepared baking dish, and cover with aluminum foil. Place in the oven, and bake for two hours.
6. Remove the dish from the oven, and take off the aluminum foil. Place the dish back in the oven, uncovered, and bake an additional 30 minutes. Serve.
Microwaved Kielbasa
7. Cut the Polish kielbasa into four- to six-inch pieces. Arrange the sausage pieces on a microwave-safe plate in a circular fashion.
8. Sprinkle the sausages with two tablespoons of water, and cover the dish tightly with plastic wrap. Cut two slits two inches wide in the top of the plastic wrap to allow steam to escape during cooking.
9. Microwave on high power for three minutes. Remove the plate from the microwave, peel away the plastic wrap and turn the sausages.
10. Cover the plate again with the plastic wrap, return to the microwave, and cook for another two to three minutes, or until the sausages are done and heated through.
Latkes are a delicious potato pancake that is fried in oil. They are traditionally eaten as part of Jewish Hanukkah celebrations and have a long history. Add this to my Recipe Box.
The Hannukah Story
According to the Telmud, the Temple in Jerusalem was desecrated by Syrian forces in 168 B.C. Afterward, there was only enough olive oil remaining to burn the Temple flame for one day. Miraculously, this oil continued to burn for eight days until new oil could be pressed. This came to be celebrated by Jewish people as Hanukkah. During Hanukkah it became a tradition to eat foods cooked in oil, reminiscent of the oil that burned in the temple. Eventually, latkes--being fried in oil--were adopted as a Hanukkah food.
Beginning of Latkes
Potato pancakes originated in 16th century Europe when potatoes were introduced from the new world. They can be found in the cuisine of Luxembourg, Russia and several countries in eastern Europe. European Jews adopted potato pancakes and gave them the Yiddish name, latkes.
Modern Latkes
Modern latkes are made with potatoes but can include additional additives such as olives or cheese. They are commonly served with apple sauce or sour cream and are enjoyed by Jewish and non-Jewish people alike.
Along with the Pop Tart, Pillsbury's Toaster Strudel has become a popular addition to the American breakfast table. Although the two pastries are similar in concept, the Toaster Strudel's light, flaky crust and sweet, gooey icing set it apart from its competitors. To prepare a Toaster Strudel, all you'll need is a toaster, the strudels and an appetite for a warm and fruity breakfast. Add this to my Recipe Box.
Instructions
1. Pop the strudels into your toaster and set it between medium-low and medium heat. Pillsbury recommends using the same toaster setting you'd use to make golden-brown toast.
2. Wait patiently for the strudels to cook. They'll smell delicious almost as soon as they start to warm, but they need time to defrost and get that light, crispy texture that makes them famous.
3. Pull the strudels out of the toaster once they've finished cooking. Place them on plates and dress them with icing. They'll still be piping hot, so give them a few seconds to cool. Experiment with the visual presentation of your strudel. Spice things up by drawing shapes, letters, numbers or faces with the icing.
4. Serve your Toaster Strudel with a side of fresh fruit to make your breakfast more nutritious. Strawberries, melon, banana and pineapple are good choices.
With thousands of different types of cheeses available in the marketplace, it can be an adventure finding a cheese that suits your taste. Gouda is a cheese that originated in the Netherlands and is sold worldwide. Read on to identify a Gouda cheese.
Instructions
1. Look for a semi-hard cheese that is made from cow's milk. Gouda cheese will have a wax rind that must be removed before eating the cheese and comes in a wheel form instead of a block-like cheddar.
2. Take a whiff of the Gouda cheese that you are interested in buying. The aroma should be pungent. This will ensure that the Gouda has been aged a proper amount of time to develop the best flavor.
3. Notice the differences in the ages of Gouda-type cheese and how the aging process changes their taste and texture. Younger Goudas, those aged the least amount of time, have a creamy texture, while those aged a little longer develop a soft caramel color and a sweet flavor. The oldest Goudas are more brittle with flavor that is similar to butterscotch with a hint of nutty whiskey taste.
4. Purchase a wedge of Gouda that has a yellow to orange color to get the best taste. A wheel of Gouda is typically 25 to 30 pounds, so you will most likely find it cut into manageable-sized wedges.
5. Pair Gouda cheese with fruity white wines along with crackers and grapes to bring out the nutty and buttery flavor of a well-aged wedge of Gouda.
Tags: Gouda cheese, cheese that, amount time, Gouda cheese that, those aged, wedge Gouda
Anchovy and mixed olive pate makes a tasty appetizer before a large dinner or as a snack at a party. Combining Kalamata and Nicoise olives with the earthy, savory taste of anchovies gives the pate an elegant, rich presentation and taste. Serve with a warm sea salt baguette or thin crackers. For an extra kick, try using basil-infused olive oil instead of regular extra virgin olive oil.
Instructions
1. Chop the olives finely with a sharp knife. Place the chopped olives in a bowl with the lemon zest, lemon juice and butter. Mash the ingredients together with a potato masher.
2. Chop the rinsed anchovy fillets into small pieces. Add the anchovies to the lemon and olive mixture and mash with a potato masher.
3. Whisk in the olive oil and ground Brazil nuts. Transfer the anchovy and olive pate to the bowl you wish to serve the pate in.
4. Cover the bowl with plastic wrap and place the pate in the refrigerator to set for 30 to 45 minutes. Serve with crackers or thin slices of bread.
Tags: bowl with, olive pate, potato masher, Serve with, with potato, with potato masher
With so many geographical regions and cultural traditions in India, it's impossible to identify one single herb or spice that is characteristic of Indian cuisine. However, with its emphasis on bold, spicy flavors, Indian cooking frequently uses turmeric, cumin and coriander.
Turmeric is a classic Indian spice.
Turmeric
Warm, peppery and bitter, turmeric is featured in nearly all Indian meals and gives many popular Indian dishes their distinctive yellow color.
Cumin
Indian cooking utilizes both cumin seeds and ground cumin. Its earthy, pungent flavor is a well-known ingredient in Northern Indian tandoori dishes.
Coriander
Lemony and mild, coriander seeds and leaves are both very popular in Indian cooking. The seeds are an essential part of the garam masala spice mixture and are often roasted as a snack.
Popular Dishes
Turmeric, cumin and coriander are all typical ingredients in both masala and curry dishes, two of India's best-loved and best-known dishes.
Spice Mixtures
Curry powder, a spice blend that is a classic component of Indian cuisine, usually contains turmeric, cumin and coriander with other spices. Turmeric is well-known for giving curry powder its bright yellow color.
Tags: cumin coriander, Indian cooking, Indian cuisine, popular Indian, turmeric cumin coriander
When you remove the bones from a turkey, you can use the flesh in many ways. You can stuff it, roll it or season it however you desire. Follow the steps below to find out bone a turkey.
Instructions
1. Wash the turkey and remove the tips of the wings. Pull skin back over breast to expose entire breast portions of bird. Find the wishbone and cut it free from the meat of the breast.
2. Pull the meat away from the area of the shoulder while holding a wing. Cut through the joint but do not remove the bone. The wing bones are left in so that the turkey retains a typical shape after boning.
3. Draw meat away from the shoulders with your fingers, pulling bones out as you go. Use a knife to pull the meat away from the breast, back and ribs.
4. Work your way to the legs of the turkey. When you reach the thigh area, pop the socket and continue to pull meat away from the thigh bone. Stop before you reach the leg if you want to retain the natural leg shape.
5. Continue to the back of the turkey and cut off the tail. The turkey is now free of bones and ready for cooking.
Oil and water, as water is the main component of vinegar, are molecular opposites when it comes to polarity. They repel each other when combined due to their molecular structure, not due to their consistency. It is impossible to combine the two without the help of a third-party emulsifier.
Molecules
Vinegar is made up of about 95 percent water and 5 percent fermented ethanol, known as acetic acid. Oil is a liquid fat containing molecules known as lipids. Lipids and water molecules repel one another.
Charge
Water molecules contain both a positive and negative charge and are known as polar molecules. Lipids are non-polar as they contain only one charge.
Polarity
Polar and non-polar molecules do not bind together. It takes more energy for a molecule to bond with a molecule of an opposite polarity; therefore, water bonds with other water molecules before bonding with a lipid.
Oil and Water
Oil and water appear to slip past each other when combined due to their molecular polarity. Layers are formed due to the greater density of water; oil is less dense and, therefore, floats to the top.
Emulsifiers
The only way to combine water with oil is to add an emulsifier. Emulsifiers are compounds that create a "cap" around the oil (non-polar molecule) that allows it to bind with the water. For culinary purposes, egg is one such emulsifier.
Tags: combined their, combined their molecular, each other, each other when, other when
A vegan restaurant specializes in serving food that does not use animal products of any kind. Vegan diets are healthy only if properly planned to satisfy nutritional needs. There are over two dozen restaurants in Cleveland, Ohio that specialize in or serve vegan cuisine.
Aladdin's Eatery
Aladdin's Eatery, on the West Side of Cleveland, features Mediterranean cuisine with many vegan choices such as hummus, falafel, pita sandwiches, salads and jasmine rice with vegetables. There are five locations for this restaurant in the greater Cleveland area, and they all feature low prices; a typical vegan meal costs around $6 in 2009.
Aladdin's Eatery
6901 Rockside Rd.
Cleveland, OH 44102
(216) 642-7550
AladdinsEatery.com
Tommy's
According to "Urban Spoon," Tommy's is rated the #2 vegan restaurant in the city of Cleveland. The veggie burger is the most recommended item, and Tommy's receives high marks for their soy milkshakes, rice and vegetables, and soup specials.
Tommy's
1824 Coventry Rd.
Cleveland Hts., OH 44118
(216) 321-7757
TommysCoventry.com
Bamboo Garden
This restaurant has a separate menu devoted entirely to vegan dining. Popular appetizers include vegetable clear soup, cilantro thick soup, sweet corn soup and lettuce wraps. At an average of $11 in 2009, entrées are moderately priced and include a vegetable stir-fry with various sauces, an eggplant dish, a potato stir-fry and several types of tofu stir-fry.
Bamboo Gardens
5106 Great Northern Mall S.
North Olmstead, OH 44201
(440) 734-0500
bamboo-gardens.com
Udupi Café
The Udupi Café is an Indian restaurant that features authentic South Indian cuisine. Their most popular entrée of rice crepes with sambar and chutney costs approximately $8 as of 2009, and all food on the menu is available for take-out.
Udupi Cafe
6339 Olde York Rd
Cleveland OH 44130
(440) 743-7154
Peking Gourmet
The Peking Gourmet can be difficult to find as it is tucked into a strip mall and sits below street level. They feature an entire menu devoted to vegans, which includes unique desserts such as tofu cheesecake. According to "VegOhio.com," you can expect to pay around $10 per meal in 2009.
Peking Gourmet
13955 Cedar Rd.
Cleveland, OH 44118
(216) 397-9939
Mustard Seed Market and Café
This café features a large variety of vegan dishes including a BBQ vegetable burrito, a vegetarian Reuben melt and a vegan sampler platter. They have a large selection of organic items such as beans, bulk grains, nuts, vitamins and meat and dairy alternatives. This unique café also has its own deli and juice/smoothie bar.
Mustard Seed Market and Café
6025 Kruse Dr.
Solon, OH 44139
(440) 519-3663
MustardSeedMarket.com
Tags: Aladdin Eatery, Peking Gourmet, Cleveland 44118, include vegetable, menu devoted, Mustard Seed, Mustard Seed Market
Sugar dissolves in water and can chemically bond in water. It can change the way water performs. Whether you want to raise the boiling point of water or keep your vase of roses alive longer, it's good to know just how sugar affects water.
Raises Boiling Point
Sugar, like salt, and in fact like all non-volatile solvents, affects the boiling and freezing point of water. Because sugar has a lower vapor pressure than water, when it is mixed with water, it lowers the overall vapor pressure of the mixture. Vapor pressure is what determines how much heat energy must be added or subtracted for a substance to change its state--the lower the vapor pressure, the more energy is required. Next time you'd like to cook at a higher temperature, try throwing a bit of sugar into your pot instead of salt.
Makes Syrup
You can transform water into a syrup with the addition of sugar and heat. As you heat the sugar-water, water evaporates. Thus, the ratio of sugar to water is higher, and the moisture has a new, higher boiling point. The mixture can continue to grow hotter and hotter, and as more and more water boils off, the mixture grows thicker.
The highest temperature reached will indicate how thick your sugar syrup will be when it cools--you may even end up with candy. But the syrup forms, even if you're not heating it at much above water's boiling point, 212 degrees Fahrenheit, because the heat allows double bonds to form between the sugar and the water.
Feeds Cut Flowers
Adding sugar to water makes it more nutritious for certain cut flowers, especially roses and snapdragons. Although plants usually photosynthesize their own sugar from sunlight, cut flowers, which get little light in dim dining rooms and often suffer from leaves removed for aesthetic reasons, could use the sugar boost.
Don't go feeding sugar water to your outdoor plants, though, as they won't be able to absorb anything from the soil but nutrients and water. Cut flowers have their xylem--their water ducts--cut and exposed to the water in their vase. In the case of cut flowers, the sugar has no roots to contend with and may enter the xylem directly, unlike with plants still in the ground.
Tags: boiling point, sugar water, vapor pressure, lower vapor, lower vapor pressure, point water
Whether you're new to vegetarian eating as a way of life or just trying to decrease the family food budget by serving a few meatless meals each week, you may wonder what to serve for dinner without meat. Vegetarian meals can be much more diverse and offer more variety than the typical meat-based meal, often using ideas and ingredients from cultures around the world. Vegetables can serve as the foundation for a variety of vegetarian dinners. Some ideas include soups, salads and casseroles.
Soup
Vegetarian soups can be filling and hearty with the addition of beans and whole grains. Sauté celery, carrots and onions in butter or olive oil and then add a starch in the form of brown rice, potatoes, corn or small pasta shapes along with some vegetable broth or tomato juice. Add cooked beans and any other fresh or frozen vegetables you have on hand such as green beans, squash, kale or cabbage and season with fresh or dried herbs. Add a can or two of beans for protein and serve the soup with cornbread or biscuits for a complete meal.
Salad
Main dish salads can make an excellent dinner for vegetarians, but you have to go beyond iceberg lettuce and a few vegetables to make it succeed. Use nutrient-packed greens like Romaine, spinach or Swiss chard for a base. Almost any food can be fair game for the salad bowl including cold leftover pasta, grains, and beans, nuts and seeds, cheese cubes, hard-boiled eggs and olives as well as all types of fresh and lightly steamed cold vegetables. Serve the salad with fresh crusty rolls or pack it into pita bread and top with your favorite dressing.
Casserole
To make a vegetarian casserole, begin by choosing a vegetable and a starch that go well together. Some good combinations include potatoes and spinach or kale, pasta and broccoli, rice and zucchini, millet and cauliflower, and beans, corn, and tomatoes. Cook the starch, steam or sauté the vegetable if desired and combine in a casserole dish. Add a mixture of several beaten eggs combined with milk or cream or a basic white sauce. Other ingredients to consider adding include cottage or ricotta cheese, cooked lentils, tofu, green onions, garlic and extra vegetables. Flavor the casserole with herbs, nutritional yeast, salt and pepper and top with grated cheese and bread crumbs if desired.
Granola is a food that is tasty both as a supplement to other foods and as a meal by itself. Many foods -- yogurts and crisps, among the more popular -- can be enhanced by adding granola as a topping. Granola toppings come in a variety of flavors and can use a number of different ingredients. The best part about making granola is that it allows for infinite variations.
Coconut Granola
This recipe requires 6 cups of rolled oats, 3/4 cup shredded coconut, 3/4 cup wheat bran, 1/3 cup barley malt syrup, 1/3 cup maple syrup, 2/3 cup chopped pecans, 1/4 cup coconut milk, 1/4 cup canola oil and 1 tbsp. vanilla extract. After preheating the oven to 325 degrees, mix the wheat bran, oats, pecans, and shredded coconut. Mix all ingredients except vanilla in a saucepan over low to medium heat. After bringing it to a boil, remove from the burner and add vanilla. Pour the oat mixture onto a cookie sheet and bake it for for 9 to 11 minutes. Afterward, combine the oat and syrup mixtures together and put it back into the oven for another 9 to 11 minutes until fully baked.
Almond Cranberry Granola
The ingredients for this recipe are as follows: 4 cups rolled oats, 1/3 cup sesame seeds, 1 1/4 tsp. ground ginger, 1 1/4 cups chopped almonds, 8 tablespoons canola oil, 6 tbsp. honey and 1 cup dried cranberries. After preheating the oven to 325 degrees, warm up the honey, oil and ginger until completely heated. Combine the sesame seeds, oats, and almonds and add the honey mixture. Bake the granola mixture in the oven for approximately half an hour. After cooling the granola, add the cranberries.
Date Granola
This recipe requires 3 cups rolled oats, 1 cup chopped almonds, 3/4 cup chopped raw pecans, 1/2 cup brown sugar, 1/3 cup butter, 1/8 tsp. nutmeg, 1 tsp. cinnamon, 1/2 cups chopped dates and 3 tbsp. honey. After preheating the oven to 325 degrees, warm up the honey and butter in a small saucepan until the butter is melted. Combine the oats, almonds, pecans, and sugar and add it to the honey-butter mixture. Bake the whole mixture for about 15 minutes, then add the dates and bake for another 15 minutes.
Apricot Pistachio Granola
This recipe calls for 1 cup chopped apricots, 3 1/2 cups rolled oats, 2 cups shelled pistachios, 3/4 tsp. cinnamon, 3/4 tsp. allspice, 3/4 cup olive oil, 3/4 cup packed brown sugar and 1 1/4 cups shredded coconut. After preheating the oven to 325 degrees, combine all of the ingredients except for the apricots and bake for 30 to 45 minutes, or until evenly toasted. After the granola has been removed from the oven and cooled, mix in the apricots.
Cinnamon Sesame Granola
The following ingredients are needed for cinnamon sesame granola:
4 cups rolled oats, 1/4 tsp. nutmeg, 3/4 cup pumpkin seeds, 1 1/2 tsp. cinnamon, 1/2 cup sesame seeds, 1/2 cup packed brown sugar, 1/2 cup applesauce, 1/4 cup agave syrup and 4 tsp. canola oil. After preheating the oven to 325 degrees, mix all of the ingredients together and bake for approximately 30 to 45 minutes, or until evenly toasted.
Chocolate Granola
The recipe for chocolate granola includes 3 cups rolled oats, 2/3 cup brown sugar, 1/3 cup chocolate morsels, 1 1/4 tsp. cinnamon, 1/3 cup chopped apricots, 1 tbsp. vanilla extract, 3 tbsp. honey and 3 tbsp. peanut or almond butter. After preheating the oven to 325 degrees, mix the sugar, peanut butter, honey and vanilla in a saucepan over a low heat until they've all melted together. Mix the sugar mixture into the rest of the ingredients in a large mixing bowl and bake for approximately 25 minutes.
Maple Granola
The ingredients for maple granola are: 3 cups rolled oats, 2/3 cup maple syrup, 2/3 cup spelt cereal flakes, 2 1/3 cup chopped raw pecans, 1/3 cup pumpkin seeds, 1 1/2 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/2 tsp. allspice, 3 tbsp. vegetable oil and 1 1/4 cups dried cranberries. After preheating the oven to 325 degrees, combine all of the ingredients except for the dried cranberries. Bake for 40 to 50 minutes, or until evenly toasted. After cooling down the granola, stir in the dried cranberries.
Cherry Pecan Granola
Cherry pecan granola consists of 3 cups rolled oats, 1/4 cup molasses, 1 tsp. cinnamon, 1/8 tsp. nutmeg, 1/3 cup canola oil, 1 1/2 cups chopped pecans, 1 cup grated coconut and 1 cup dried chopped cherries. After preheating the oven to 325 degrees, mix the dry ingredients in a medium mixing bowl. Mix in the oil and honey, and the cinnamon and nutmeg. Bake for approximately 40 minutes.
Almond Raisin Granola
This recipe requires 3 cups rolled oats, 1 1/4 cups chopped almonds, 1 1/4 cups raisins, 1 tsp. cinnamon, 1 tsp. cloves and 1/2 cup olive oil. After preheating the oven to 325 degrees, mix all of the ingredients and bake for 40 to 50 minutes.
Mixed-Nuts Granola
Four cups rolled oats, 2/3 cup mixed dried fruit, 1/4 tsp. allspice, 2/3 cup chopped almonds, 2/3 cup chopped Brazil nuts, 2/3 cup chopped pistachio and 2/3 cup maple syrup are needed for this recipe. After preheating the oven to 325 degrees, combine all of the ingredients and bake for 20 to 25 minutes.
Tags: After preheating, After preheating oven, cups rolled, cups rolled oats, oven degrees, preheating oven
A marinade introduces flavor as it tenderizes a piece of meat. Depending on the intended dish, you can choose from a number of flavor profiles. The technical definition of a marinade is a liquid mixture of fat, acid and aromatics. Marinades do well flavoring pork, as the meat is neutral in natural flavor. A pork marinade can be made using herbs, spices or both. Salad dressings can also be used as quick marinades straight from the bottle.
Instructions
Lemon-Rosemary Marinade
1. Combine 3 to 4 tbsp. olive oil and lemon juice, 1 tsp. lemon zest, 1 tbsp. chopped rosemary and one clove of roughly chopped garlic in a plastic bag.
2. Taste the marinade for balance and adjust the individual ingredients for your liking. You should have about 1/3 cup of liquid for every pound of meat.
3. Place the pork in the plastic bag with the prepared marinade.
4. Seal the bag, pressing out as much air as possible. Move the meat around so that the marinade is touching as much of the pork as possible.
5. Place the bag into a large container and refrigerate until ready to cook. The meat can remain in the marinade up to a day in advance, for best results.
Smoky Southwestern Marinade
6. Combine equal parts of cumin, paprika, chili powder and black pepper in a plastic bag. A half teaspoon each is a good place to start to make marinade for for one to two pounds of pork.
7. Add four parts of granulated garlic and onion powder to the mixture. For example, if 1/2 tsp. of each of the other spices was used, then add 2 tsp. of the onion and garlic.
8. Add a few tablespoons of olive oil and 1 tsp. lime juice and mix. The marinade should resemble a thin paste.
9. Place the pork in the plastic bag, press out excess air and seal. Move the meat around until well coated.
10. Place the bag in a large container and chill until ready to use. The marinade can be done up to a day in advance.
Tags: large container, Marinade Combine, meat around, Move meat, Move meat around, Place pork, Place pork plastic
Phyllo dough is used in a variety of dishes, including entrees and desserts. But the thin sheets of dough can be tricky to work with because they become gummy or brittle if it is not properly prepared. To keep Phyllo dough crisp, it is necessary to work quickly and to have the necessary tools and ingredients.
Instructions
1. Remove the Phyllo dough from the freezer and allow the dough to thaw for about four hours before opening the package.
2. Remove the dough from it's packaging and lay it out flat on a piece of wax paper. Cover the dough with another piece of wax paper, and lay a damp towel on top.
3. Remove one sheet of dough and lay it on a cookie sheet or baking dish (depending dish you are preparing) that has been sprayed with oil. Lightly mist the top of the sheet of dough with water using the spray bottle.
4. Brush butter or oil lightly onto the top of the sheet of dough by using a wide pastry brush.
5. Repeat Steps 3 and 4 to create the number of layers of Phyllo dough called for in the recipe you are using.
6. Bake the Phyllo dough according to the directions in the recipe you are using. The dough should come out crisp and flaky.
Feeding your children can cause a battle between their favorite foods and your desire to keep them healthy. You can offer your children tasty foods, while finding ways to make them more nutritious. Create a list of your children's favorite foods. Experiment with different ingredients, including seasonings, and add any new favorites to your list.
Spaghetti and Meatballs
Your children may ask for a plate of spaghetti and meatballs. Make sure the meatballs are well cooked. If your children enjoy this meal, you can add vegetables and make it healthier. Eating vegetables can offer your children vitamins, minerals and fiber. Vegetable choices include chopped mushrooms or cut broccoli.
Mashed Potatoes
Prepare a pot of mashed potatoes for your children. You can add seasonings and herbs to make the potatoes tastier, such as garlic powder. You want to avoid adding salt as a seasoning. Beside the seasonings and herbs, try serving the mashed potatoes topped with vegetables then cover with sour cream.
Pancakes
When you offer your children pancakes, watch their eyes open wide. Preparing pancakes at home allows you to make the pancake more nutritious. Cook whole-wheat pancakes instead of using white flour. Some children enjoy eating their pancakes plain. Other children prefer toppings, so use low-fat syrup.
Peanut Butter and Jelly
Your children can crave peanut butters and jelly sandwiches. Serve these sandwiches for lunch or as a snack. Some peanut butter have high-fat content, so limit how much you serve. When using jelly, experiment with different flavors. Different jelly flavors can include raspberry and boysenberry.
Hamburgers
Hamburgers provide a child-friendly food choice. Some ground beef used for hamburgers are high in fat. Reduce the fat content with low-fat ground beef. You can pair your children's hamburgers with mashed potatoes or serve the hamburgers with bread only.
Soups
Soups can offer a meal or snack for young children. You can serve a bowl of soup throughout the year. Some favorite soup flavors for children include turkey, chicken and pea. When preparing homemade soup for your children, experiment with different vegetables. Add spinach, lima beans, parsnips or turnips.
Tags: your children, mashed potatoes, offer your, offer your children, with different, children enjoy, children favorite
Writing uses several terms that can be applied to both general and specific things. In the case of the words "story" and "narrative," both can be used to describe something similar in a general sense, but something narrower when being specific. Basically, a story is what happens in a narrative. Narrative is how a story is told. As with most writing, the main factor in understanding the difference between a story and a narrative comes through context.
General
On a broad sense, the word "story" describes the overall arc of a set of scenes sequenced to seem significant. It can be something as simple as relating a personal anecdote, with a beginning, middle and end. Meanwhile narrative can be defined as a flow of events used to relate a certain theme. The way the personal anecdote is told, what aspects of the story are emphasized and the words used to relate it are all features of the narrative.
Plot
The word "story" is often used synonymously with the word "plot," although plot is generally limited to where a story begins. Every story must have a starting point, some event or occurrence that serves as the driving force for the action. This could even be as simple as "I was standing in line at the supermarket the other day and this woman says to me ..." Then the story takes over and a series of events that occur following the established plot.
Point of View
The word narrative is also used to describe the point of view from which the story is told. A first-person narrative uses the "I" pronoun, where the narrator (speaker) is telling the story on her own. Second person uses the "you" pronoun; the narrator is telling what happens to "you." Third person uses "he," "she," "they," "it" and so forth. Third person allows both the most distance, by staying out of the thoughts of the characters, and the most access, by jumping into the thoughts of any character, depending on the limits of the narration.
Relationship
Story and narrative are pieces of the each other. A series of thematic narratives, whether anything actually happens in them or not -- for example first-person thoughts while standing in line at the supermarket -- can be assembled into a story by placing them together in significant ways, perhaps by showing how the narrator's relationships change over time as demonstrating by who and what he or she thinks about while standing in line. At the same time, a series of story scenes can be assembled to create an overall narrative. Several stories on different encounters in supermarket lines can be placed together to form a narrative on socialization between strangers within a common setting. Here the narrative would be overall theme, structure and telling, while the stories would be the individual encounters used to build that theme.
Tags: standing line, line supermarket, person uses, personal anecdote, standing line supermarket, story told
A vegetable steamer is a kitchen appliance that cooks vegetables by way of steam. Water is filled into the lower of the two chambers that typically make up this sort of domestic device. This water is then brought to a boil by an internal heating agent which then creates steam. As the steam rises, it moves into the upper chamber where you will have obviously placed your raw vegetables, cooking them at a somewhat slower pace than in a microwave or a pot of boiling water, yet still with a certain amount of immediacy needed today.
Benefits
As with any food steaming equipment, the process in which the vegetables are cooked actually has some very key advantages. Where boiling has the tendency to slightly diminish the true flavor, alter the overall texture and leech many of the nutrients from your raw vegetables, steaming essentially retains these qualities of your food. And with a greater emphasis on health and nutrition these days, a steamer is often the right choice for preparing your five servings per day. There's also another advantage, though not really key, to using a steamer as oppose to simply a pot of boiling water--when you steam two different types of vegetables in the same unit at the same time, their flavors don't mix, since there isn't an element, such as water, to drawing anything out of the veggie that is then left to be absorbed into the other.
Your Choice
Choosing the right steamer depends on your lifestyle. There's a great deal of convenience in the standard electric model. It's a self-contained unit with a timing device, frequently dishwasher-safe and usually comes with a number of recipes to help you truly enjoy your purchase. The only real drawback is storage. If this isn't a problem for you, an electric steamer may just be the best option. However, many people discover they don't really need a steamer that's entirely its own unit, and opt for the basket insert. This works just as well as the electric model, but costs a lot less and is far easier to store.
Adding more beans to your diet means adding fiber, protein and other much-needed nutrients. Making your own refried beans can be time-consuming and more expensive than buying the ready-to-eat canned variety. But canned refried beans can be bland and dry, and may need a little spicing up. Read on for tips for revving up the taste of frijoles refritos.
Instructions
Rev Up the Taste
1. Heat a skillet over medium-high heat and place cumin seeds in hot pan. Dry toast the seeds, stirring continually, until they release their aroma and a few make popping sounds. Remove the toasted seeds to a small dish and set aside.
2. Add the olive oil to the skillet. Turn the heat down to medium, and toss in the minced garlic and chopped onion. Saute until glossy and translucent.
3. Add the can of refried beans, using a wooden spoon to break up the beans and to mix in the sauteed garlic and onions. Add the cumin seeds and continue to stir.
4. Stir in the salsa, adding enough to soften the consistency of the beans. Salt and pepper to taste. Remove the beans from the heat so they don't dry out. If the beans seem too stiff, add more salsa or thin them out with broth or water.
5. Serve these dressed-up refried beans as a side dish with rice and chicken. Or serve as an appetizer with tortilla chips or warm tortillas by spreading the beans on a plate and topping with chopped green peppers, grated pepper jack cheese, chopped tomatoes and jalapenos, olives and sour cream.
Vegetables are a great accompaniment to a fondue meal.
The fondue method of serving food originated in Switzerland during the 18th Century. At least two types of cheeses were combined with flour and wine and melted in a pot. Once the cheese was melted, bread was speared by long forks and dipped into the cheese. Over the years, fondue has grown more elaborate and now includes bouillon and broth for cooking meat, and melted chocolate for dipping fruit and sweets. Vegetables are typically used for cheese, broth and bouillon fondues.
Green Veggies
The best vegetables for fondue are sturdier ones that hold up well on the fondue forks. Chefs might also toss vegetables into the pot of broth or bouillon to cook with cubes of meat. Broccoli and celery are two of the most popular green vegetables for cheese fondue. Leafy greens are generally not used because they are difficult to spear and are not sturdy enough to serve as a conduit for the thick cheese sauce.
Potatoes
Potatoes are sturdy and pair well with a variety of cheese blends. Typically, red, Yukon gold and russet potatoes are used for cheese fondue. It is possible to use yams, but their taste is sweeter and does not pair as well with cheese. If the potatoes are particularly firm, you might want to boil or bake them for a few minutes prior to using for cheese fondue. Potatoes are also delicious cooked in bouillon or broth fondue and once cooked, can be dipped into sauces for additional flavor.
Mushrooms
Button and portobello mushrooms work well for cheese, broth or bouillon fondue because they are sturdy and flavorful. If you are dining on fondue with vegetarians, mushrooms make an excellent meat substitute. Like potatoes, mushrooms can be dipped into sauces once they are cooked. Mushrooms are also delicious with cheese fondue, especially mild cheese, such as Swiss or Emmenthaler, both popular fondue cheeses.
Cauliflower
There are two varieties of cauliflower and both work well in fondue. The traditional white cauliflower is the most abundant kind in the United States and is sturdy enough to hold up in cheese, bouillon and broth fondues. A newer variety of cauliflower is a blend of broccoli and cauliflower and has a milder taste. It is less dense and might break apart in fondue if left in the pot too long.
Tags: cheese fondue, bouillon broth, broth bouillon, dipped into, also delicious, because they
Though cow's milk is the usual base ingredient for making blue cheese, you can also use goat's milk to make a healthier version. According to J.B. Tracey, MD, goat's milk is beneficial for the treatment of asthma, eczema, migraines, stomach ulcers, liver complaints and contains more vitamins and minerals than cow's milk. Goat's milk also is more easily digested, does not have the same effect on individuals who are allergic to cow's milk and does not form excess mucus.
Making blue cheese from goat's milk is not difficult or expensive, and it can be quite enjoyable.
Instructions
Make the Cheese Curds
1. Warm the two gallons of goat's milk 28 to 30 degrees Celsius or to 68 to 70 degrees Fahrenheit in the large pot, and then remove it from the burner.
2. Dissolve the 1/2 rennet tablet in 1/4 cups lukewarm water.
3. Stir the buttermilk into the goat's milk with the large spoon, mixing the milks thoroughly.
4. Stir in the rennet dissolved in the water. Mix the rennet thoroughly into the milk.
5. Cover the milk with the pot lid, and let the pot sit for 24 hours.
6. Check the curds. If they can be cut into 1/2-inch cubes, the cheese is ready to drain. If the curds cannot be cut into 1/2-inch cubes, let them sit for another 1/2 day.
7. Place a sterile cloth into a strainer or colander and ladle the curds onto it, letting the excess water drain into a sink
8. Put the strainer or colander with the curds in the refrigerator for 24 hours.
9. Salt to taste (about 1 to 2 tsp.).
Make the Blue Cheese
10. Boil a pot of water, and place the handkerchiefs and screwdriver into the boiling water for about five minutes. Allow to air dry.
11. Remove the cheese curds from the refrigerator and place them in a large bowl.
12. Sprinkle 2 tsp. of salt over the cheese curds, and then mix the salt into the cheese curds with a spoon until the cheese curds form pea-sized crumbles.
13. Blend 1 tsp. uncontaminated blue cheese with 1/4 cup cool, clean water. This is called the inoculum.
14. Pour the inoculum over the cheese curds. Toss with the spoon, mixing the curds and inoculum thoroughly.
15. Line the cheese press with a sterile handkerchief. Put the curds into the handkerchief. Press the curds together lightly, retaining air spaces within the cheese. Leave the curds in the press overnight.
16. Remove the cheese from the press. Screw the screwdriver into the cheese, making holes about 1 inch apart.
17.Rub the surface of the cheese lightly with 1/8 cup salt. Place the cheese on a dry, sterile handkerchief. Fold the handkerchief lightly over the cheese.
18. Place the cheese wrapped in the handkerchief on a non-corrosive rack.
19. Put the cheese and the rack into a "cool box" or refrigerator.
20. Monitor the temperature and humidity of the "cool box". Keep the temperature around 10 degrees Celsius, or 40 degrees Fahrenheit, and the humidity around 70 percent. If necessary, you can increase the humidity in the "cool box" by placing a pan of cool water in the bottom of the "cool box." Ensure the humidity is not so much as to keep the cheese "wet" or "weeping."
21. Turn the cheese daily. Replace the handkerchief with a sterile, dry one when the handkerchief is wet.
22. Keep the cheese in the "cool box" until there is a white and "bloom" growing all over the surface of the cheese, the holes have white and green "bloom" growing inside of them and the interior of the cheese has a white and green "bloom" growing inside when cut open. This will take about six to eight weeks.
Tags: cheese curds, bloom growing, goat milk, Make Blue, Make Blue Cheese, over cheese
Many of Denver's cooking schools offer vegetarian cooking classes.
The Mile High City is home to a number of cooking schools, several of which offer vegetarian cooking classes. Most of Denver's schools offer varied class schedules throughout the year, so check their websites for course dates. Most of the classes are conducted in one day and, frequently, students not only eat what they prepare during class, they're also invited to take additional meals home.
Cook Street School of Fine Cooking
The Cook Street School of Fine Cooking and "Vegetarian Times" magazine offer joint Vegetarian Feast classes. Each class includes a magazine subscription and a complete meal with wine and dessert. Here's what's been on the menu: vegetarian French onion soup, pesto portabellos, scalloped sweet potatoes, green beans with walnuts and shallot crisps and apple ginger cake; and autumn salad with pomegranates, butternut squash risotto with pesto, tomato mushroom galette, and baked ginger pears.
Cook Street School of Fine Cooking
1937 Market St.
Denver, CO 80202
303-308-9300
cookstreet.com
The Seasoned Chef Cooking School
The Seasoned Chef Cooking School got its start in Denver in 1993, offering a variety of classes to every level of cook, from beginner to seasoned chef. Most of Seasoned Chef's courses are hands-on, with limited enrollment, so students receive personalized instruction. Students sample all the food prepared in class and also receive a recipe packet so the meals can be re-created at home.
Among the vegetarian courses The Seasoned Chef has offered is a Fresh and Flavorful Vegetarian Workshop, which includes such fare as vegetable-tofu potstickers, French onion soup with tortellini and gruyère cheese, seitan sausage sliders, baked portobello lasagna rolls, and tempeh ratatouille with spring vegetables and quinoa.
The Seasoned Chef Cooking School
999 Jasmine St., Suite 100
Denver, CO 80220
303-377-3222
theseasonedchef.com/
Generous Servings Cooking Classes
Owned and operated by sisters Jill and Mary Brinig, Generous Servings Cooking Classes and Café has several vegetarian courses available. Farmers' Market Feast includes such dishes as fresh ricotta and green pea crostini, spinach and gruyère tart, and warm lentil salad with beets and goat cheese. Generous Servings offers two Indian-Inspired Cooking courses, one of which is vegetarian and includes a menu of potato samosas, palal paneer, basmati rice pilaf and naan. The menu for Generous Servings' Vegetarian Tapas class starts with eggplant and tzatziki sauce, and also features baba ganoush, goat cheese crostini and roasted bell pepper tartlets.
Generous Servings Cooking Classes and Café
3801 W. 32nd Ave.
Denver, CO 80211
303-455-9730
generousservings.com
Tags: Generous Servings, Seasoned Chef, Chef Cooking, Chef Cooking School, Cook Street, Cook Street School, Cooking Classes
Even a large natural foods store will probably give you only a few options to choose from when selecting your hot peppers. Based on the prevalence of Anaheim, habanero, jalapeno and Serrano peppers, you might not realize that there are many other hot peppers with varying levels of intensity. These range from the relatively mild Hungarian cherry pepper and chilaca to the extremely spicy Scotch Bonnet, macho and naga jolokia. Depending on your personal spice tolerance, however, any of these peppers might make you want to suck on an ice cube to stop the burn. There are more effective ways to do this, however.
Instructions
1. Spit out any remaining spicy food you have in your mouth if you can do so tactfully. Continuing to chew it will only cause the burning feeling in your mouth and throat to intensify.
2. Eat a piece of bread. The bread might help absorb the spiciness of the pepper.
3. Consume some form of dairy, such as milk, ice cream or yogurt. Swish or move the dairy around in your mouth so it comes into contact with all the parts of your mouth that are burning. The dairy will help ease the burning sensation much more quickly and effectively than water or juice would. Swallow the mouthful of dairy, then take another. Repeat this process until the burn has vanished or calmed to a bearable level.
Italians use several varieties of peppers in their recipes.
Italian chefs are renowned for their hearty, richly flavored dishes. Many of these incorporate peppers, either as a vegetable or a spice. Peppers feature in Italian appetizers, soups and salads, and are often added to pastas and pizzas as toppings. Some delicately sweet, some spicy, peppers are an integral component of Italian cooking.
Sweet Pepper
Italian cooking uses a type of chili pepper called an Italian sweet pepper, sometimes also called peperoni or Italian sweet relleno pepper. As the name suggests, it is slightly sweet to the taste, and it is often used in sautes or added to pizzas, salads, pastas or meat dishes. Italian sweet peppers are usually cooked when they are 6 inches to 8 inches long, making them large enough to stuff. Younger peppers are green and more mature peppers are red.
Pepperoncini
Pepperoncini (or peperoncini) is another kind of chili pepper that is green when young and red when fully mature. Unlike the Italian sweet pepper, pepperoncini have a wrinkly skin and are crunchy, slightly bitter and somewhat spicy. They grow from 2 inches to 4 inches long and are a popular Italian appetizer. They are also often served dried or pickled, which gives them a light salty taste. Pepperoncini were originally grown in Tuscany, so they are also called Tuscan peppers.
Bell Peppers
Bell peppers, the most common kind of pepper in American cooking, are also popular in Italian cooking. These peppers are large and sweet, not at all spicy, and can be used in a variety of ways. Italian recipes often involve roasting them, which causes their natural sugars to caramelize and makes them even sweeter. They are also often marinated in olive oil and spices and served as an appetizer. Bell peppers can also be served raw or stuffed with meats, nuts or cheeses.
Black Pepper
Italian food, like regional cuisine from many other countries, makes extensive use of black pepper as a spice. Black pepper is made by grinding peppercorns, which are the dried fruit of the pepper plant. It is spicy and pungent, and most potent when freshly ground. Black pepper is used in Italian food as a final step in the seasoning process, ground onto the food shortly before it is served to maximize its flavor. Whole peppercorns are also used to flavor soups and other slow-cooking dishes, but are usually removed before serving.
Tags: Italian sweet, Italian cooking, also called, also often, Bell peppers, chili pepper
Adding fried noodles to a basic stir-fry is a great way to impress dinner guests with a less-common but delicious home-cooked meal. Also known as chow mein, stir-fried noodles typically include a variety of vegetables, like onions, carrots and green peppers.
Instructions
1. Place the noodles in a large pot of boiling water, turn heat to low and cover.
2. Dice and slice the chicken into half-inch pieces. Cook in an open skillet on high with an eight cup of vegetable oil and quarter cup of teriyaki sauce. Stir frequently. Make sure the chicken is cooked thoroughly, then empty all contents of the skillet into the large bowl.
3. Empty the stir-fry vegetable mix into the same skillet you used to cook the chicken. Cook in an open skillet on high with an eighth cup of vegetable oil and quarter cup of teriyaki sauce. Stir frequently. When the vegetables are cooked and browning slightly, empty the skillet into the large bowl.
4. Check to see if the spaghetti noodles are cooked thoroughly. Take out one noodle with a fork. When the noodle is cool enough to touch, throw it at the ceiling. If it doesn't stick, the noodles need to cook a little longer. Repeat this test until the noodles are ready.
5. Drain and rinse the noodles and put a third of them into the skillet. Cook in an open skillet on high with an eighth cup of vegetable oil and quarter cup of teriyaki sauce. When the oil and sauce are no longer puddling in the pan, empty the contents of the skillet into the large bowl. Repeat this step with the remaining noodles.
6. Add 1 tsp. of salt and 1/2 tsp. of pepper. Stir all contents of the bowl together. Serve immediately.
Tags: Cook open, Cook open skillet, high with, into large, into large bowl
We don't usually think of red wine as a diet-friendly drink. We think a glass or two can wreck our calorie count for the day. But doctors have been studying the health benefits of red wine, specifically anti-oxidant flavonoids. Incorporating moderate amounts of red wine into your diet could be beneficial to your health. And by planning ahead, you can incorporate a glass of wine into your daily calorie count.
Flavonoids
Look for red wines that contain a significant amount of flavonoids, which are found in the seeds and skins of grapes and are believed to prevent blood clots and reduce heart disease. According to researchers at the University of California at Davis, the red wines with the most flavonoids are cabernet sauvignon, petit syrah and pinot noir. White wines, made from grapes that lose their skins and seeds in processing, have fewer flavonoids.
Moderation
You can drink wine while watching your calories. Moderation is key. Keep it to one 4-ounce glass.
Calories
A 4-ounce glass of red wine, on average, has fewer than 100 calories. A glass of cabernet sauvignon or red zinfandel has 90 calories, while a glass of red burgundy or merlot has 95 calories. The difference is minimal. For comparison, sangria and ruby port have 115 and 185 calories respectively.
Tags: 4-ounce glass, cabernet sauvignon, calorie count, glass wine, into your
Recently, a major producer of mayonnaise and other foods has marketed a new variety of mayonnaise featuring olive oil. Olive oil has actually been used in some recipes for homemade mayonnaise for quite some time. Homemade mayonnaise is not difficult to make, and yes, you can make it with olive oil. If you want to make your own mayonnaise at home using olive oil, you'll need a recipe and some basic pointers and instructions.
Ingredients
Use two fresh or pasteurized eggs to avoid salmonella; because the eggs will not be cooked during the process of making your mayonnaise, they must be fresh or pasteurized. Separate the egg yolks from the whites and place the yolks into a mixing bowl. The whites will not be used for making your mayo, so store them in an airtight container for another recipe. Chill 1 cup of extra virgin olive oil in the fridge for about an hour before you start mixing and pour it into a squeeze bottle or gravy boat for precision in pouring. Measure out 1 tbsp. white wine vinegar and 1 tsp. salt and place them in ingredient bowls.
Mixing the Mayonnaise
Mix your yolks and salt together with a whisk until the mixture is a sticky yellow paste. Add your oil very slowly to prevent separation. Only add a drop or two at a time, and keep mixing with a whisk as you do so. Keep mixing and dropping in oil until the oil has all been added. Add your vinegar to the bowl and continue whisking. Add dry mustard if desired when the vinegar has been mixed in. Mix the mustard into the mayonnaise thoroughly. Taste your mayonnaise and make any salt or mustard adjustments to fit your preferences.
Use and Storage
Use your homemade mayonnaise in any way you would normally use store-bought mayonnaise. Use it mixed into tuna or potato salad, on burgers or other sandwiches, or as a salad dressing.
Store your mayonnaise in an airtight container in your refrigerator. Use the mayonnaise within three days, as it does not have any preservatives like store-bought mayonnaise does.
Tags: your mayonnaise, airtight container, fresh pasteurized, homemade mayonnaise, Make Mayonnaise, Make Mayonnaise With, making your
Christian Italians celebrate the religious holiday of Easter with prayer, family gatherings and traditional recipes that commemorate the end of Lent. Easter represents a time to rejoice and enjoy the meals and desserts of rustic Italian cuisine in honor of Holy Week.
Columbo Pasquale
Columbo Pasquale is a traditional Italian Easter sweet bread topped with almonds and sugar, and shaped into the form of a dove to signify peace.
Zabaglione
Zabaglione is a rich cream pastry filling made from sugar, eggs, cinnamon and sweet Marsala wine. This sweet filling is used in Columbo Pasquale or as a dip for other pastries and breads.
Pan di Ramerino
Pan di Ramerino are buns complimented by the Italian herb, rosemary. Traditionally, the bun represents the body of Christ and the rosemary symbolizes the cleansing oils used before His burial. Italian-Catholics typically eat Pan di Ramerino on the way home from Easter mass.
Easter Ricotta Pie
The Easter Ricotta Pie is made from homemade dough filled with egg, ricotta cheese and orange zest. Regional variations on the pie include adding seasonal fruits, walnuts, and almonds. Powdered sugar and cocoa powder are dusted on top of the pie crust after it bakes.
Sfogliatelle
The Sfogliatelle is a flaky, layered pastry filled with a sweet cream mixture of ricotta cheese, cinnamon, semolina and lemon or orange zest. Sfogliatelle is served with powdered sugar dusted on top. It is served Easter Sunday.
Tags: Columbo Pasquale, Easter Ricotta, filled with, Italian Easter, made from, orange zest
1. Choose a saucepan with a handle that is easy for you to manipulate. Enamel-coated, cast aluminum works well but you can use a nonstick, coated stainless steel skillet or shallow pan. Avoid using uncoated copper or aluminum pans that may alter the flavor of the vinegar.
2. Pour 1 cup of a good quality balsamic vinegar into a skillet that has preheated for a couple of minutes over medium heat. Use the handle to roll the pan continuously to keep the vinegar from burning. If the pan is too heavy to manipulate comfortably, you may stir the vinegar with a spoon; however, it is harder to judge the consistency this way.
3. Keeping the heat at medium, allow the vinegar to simmer. As the liquid boils, it will become thicker. A successful balsamic reduction is approximately 1/3 of the original amount. For example, if you start with 1 cup of vinegar, you will have 1/3 cup of reduced vinegar sauce when you're done.
4. Remove the pan from the heat when the vinegar is almost the consistency of pancake syrup. The heat of the pan will continue to evaporate some of the liquid out of the vinegar so take it off the heat just before it reaches the desired thickness.
5. Add a little water if your vinegar reduction becomes too thick. Once the liquid begins to thicken, it may do so very quickly but you can always add enough water to bring it back to the right consistency.
6. Stir in a teaspoon of butter while the vinegar reduction is still hot, if desired. Add a tiny bit at a time and stir until it is dissolved thoroughly before adding more. Butter is called for in many recipes that use a balsamic reduction but you must add it gradually to keep the liquid from separating.
Enchilada sauce is the key ingredient to the popular enchilada Mexican dish. There are several recipes that contain varied levels of spiciness or other types of flavors. The most simple enchilada sauce to make at home is also considered the most authentic because there is no use of tomato sauce.
Instructions
1. Add one tablespoon of oil to a large pan and heat over medium-high heat for 5 minutes. Make sure not to heat on high as it will burn the oil.
2. Cut an onion into finely diced pieces or put pieces of cut onion into an electric dicer. Add one cup of onion to the oil that is cooking in the large pan. Let the onion cook on medium heat until it is tender.
3. Add 3 tablespoons of chopped garlic, 1 teaspoon of ground cumin, one-fourth teaspoon of cinnamon and 1 teaspoon of dried oregano to the large pan. Continue cooking and stirring occasionally for 5 to 10 minutes.
4. Add 5 tablespoons of chili powder and 3 tablespoons of flour to the mixture in the large pan. Continue cooking for 5 to 10 minutes or until the sauce thickens. Stir occasionally.
5. Add 4 1/2 cups of chicken broth to the pan by slowly whisking it into the mixture. Simmer until the sauce has reached a consistency of your preference. Stir in 1 ounce of chocolate and let it melt. Stir well before pouring the sauce over the enchiladas.
Tags: Continue cooking, large Continue, large Continue cooking, onion into, until sauce
If you're stuck in a salad rut, swap out your tired tossed or chopped salads for a seven layer salad. Seven layer salad consists of lettuce and vegetables that are stacked in even layers in a large bowl, topped with dressing and chilled. If you serve the salad in a glass bowl, the distinct layers give the salad a colorful presentation worthy of a dinner party with the ease of a make-ahead preparation.
Ingredients
Seven layer salad recipes differ among chefs, but the main base is lettuce. Choose a hearty lettuce, such as Romaine, that can hold up under the other layers and not wilt. Shred the lettuce or chop it very finely so you can easily scoop it out for serving. Save preparation time by purchasing bagged salad greens that are already chopped. Choose a combination of six other ingredients for the rest of the salad. You can use all vegetables (such as carrots, radishes, celery, peppers, tomatoes or peas) or a combination of four vegetables, cooked bacon and cheese for a richer salad. Seven layer salad is topped with a creamy mayonnaise-based dressing,. You can use plain mayonnaise or mix it with sour cream or plain yogurt for a lighter flavor.
Equipment
Use a large glass or plastic bowl for the maximum impact. If you use an opaque bowl, no one will be able to see all the colorful layers. Use a sharp knife to cut the ingredients into uniform sizes. If you aren't skilled with a knife, purchase precut ingredients or use your food processor to chop them. Seven layer salad requires small pieces because its servings are scooped out from top to bottom in order to get each layer. Make sure you have a serving spoon that is long enough to reach the bottom of the bowl.
Assembly
When assembling the salad, use your heartiest ingredients at the base and end with the lightest ingredients. Line the bottom of your bowl with enough lettuce to cover the bottom of the bowl, usually about 8 cups or one 10 oz. bag of prepared greens. If you have radishes, peppers or other thicker vegetables, spread them in even layers across the lettuce. Save the lighter, smaller ingredients (such as peas or bacon) for the higher layers. Add the dressing in an even layer for the top. Use a spatula or wide knife to spread the dressing evenly so it completely covers the top of the salad. You'll need 1 to 2 cups dressing to coat the salad without making it soggy. If you're using cheese, do not add it until after you've added all the other ingredients, including the dressing.
Serving
Seven layer salad is the most flavorful after it has chilled in the refrigerator for a minimum of two hours. The chilling time gives the flavors of all the different layers time to combine. Cover the bowl with plastic wrap before storing in the refrigerator. You can store seven layer salad in the refrigerator for up to 12 hours without affecting its texture. When you're ready to serve the salad, use a long-handled spoon to scoop all the way to the bottom of the bowl so each serving has all seven layers. You can also stir the salad before serving. Although it may not look as visually appealing, it may be more convenient for buffets. For the best results, eat any leftovers within one day before they become soggy.
Tags: layer salad, bottom bowl, bowl with, even layers, other ingredients
If you want to seem like a wine expert, you need to add not only bottles of imported wine to your collection but also their correct pronunciations to your vocabulary. Saying the names of French, German and Italian wines is a relatively easy endeavor. If you're prone to butchering names, finding a wine expert might be a good idea.
Instructions
1. Work on learning basic pronunciation in each of the languages. This article will help you gain a general understanding of the most popular wines from each country. You can learn to pronounce any name you come upon through learning the simple phonetic rules of each language.
2. Prepare to have your mouth feel really full when pronouncing German wines. Riesling, Weissburgunder, Silvaner and Grauburgunder are pronounced REES-ling or REEZ-ling, VICE-bur-goon-duhr, zill-VAH-ner and GRAU-bur-goon-duhr.
3. Pucker your lips when speaking French, and soften your "r" sound. Chardonnay is SHAR-doh-nay. Cabernet Sauvignon is pronounced KAA-ber-NAY SOH-veen-YOHN. Merlot is easily said: mair-LOH. The ever popular Pinot Noir is pee-noh NWAHR.
4. Think romance and gondolas when sipping your Pinot Grigio, which is said pee-noh GREE-jzheeo. Sangiovese, which Italians take pride in, is pronounced san-joh-VAY-zeh. Trebbiano grapes are known for producing the most wine in the world, so you must know say this one. It's pronounced treb-YAH-no.
5. Give yourself a break if you mispronounce a word once in a while and let someone more experienced correct you. It's a good way to learn.
Tags: French German, French German Italian, German Italian, wine expert
Veggie Pizzas make a great appetizer for any event. Veggie Pizza is easy to make and very colorful with all of the different vegetables on the top. You can use any vegetables that you can eat raw.
This recipe makes 40.
Instructions
1. When you make Veggie Pizza start first by making the crust. Roll out and spread evenly on a cookie sheet 2 packages of Pillsbury Crescent Rolls. Bake the crust at 350 degrees for 10 minutes. Allow the crust to cool.
2. Mix together one package of dry Hidden Valley Ranch Dressing, 1 cup of Hellman's mayonnaise, and 2-8 ounce packages of cream cheese. Combine thoroughly. Spread this mixture over the cooled crust. Cut the crust into 40 pieces before topping with vegetables.
3. Wash and chop into small pieces any mixture of vegetables that you would like on your Veggie Pizzas. Some good choices would be cauliflower, broccoli, mushrooms, carrots, green, yellow, or red peppers, celery, cucumbers, zucchini, olives (green and black), and radishes. This recipe makes about 40. Refrigerate until ready to serve.
Tags: Veggie Pizza, recipe makes, This recipe, This recipe makes, vegetables that, Veggie Pizzas
1. Prevent sticking. Spray the grill with a light coat of non-stick spray or use a paper towel to wipe a light coat of olive oil or vegetable oil on the grill.
2. Fire up the grill. Heat the grill to 300 degrees (400 degrees if you want to blacken the tilapia).
3. Drizzle the fish with oil. Coat both sides of the tilapia with a very light layer of oil.
4. Season the tilapia. Season both sides of the fish with spices or a marinade of your choice. Be basic and only use salt and pepper or go crazy with lemon pepper, cayenne or Old Bay seasonings.
5. Grill, baby, grill. Place the tilapia on the oiled portion of the grill. If your grill has a raised tray or hanging basket, cook the fish there. It is best to keep the fish out of direct contact with the fire. This is especially true if you are cooking other items at the same time.
6. Watch the time. If the fish is directly on the grill, cook it for approximately 5 to 10 minutes. If the fish is not in direct contact with flames, the cooking time needs to be closer to 10 minutes.
7. Check for doneness. You know the tilapia is done when the meat is white all the way through and the juices from the fish run clear.
Tags: both sides, contact with, direct contact, direct contact with, fish direct, fish direct contact
This boldly flavored marinade is definitely hot and spicy, although you can regulate the heat by choosing which type of chile to use (see Tips). It's also one of the few marinades that need to be cooked, but this is a fast and easy process. This recipe makes about a cup.
Instructions
1. Choose a chile with a flavor you like - red pepper flakes are the most convenient form of pepper to use; they deliver heat and color but not much flavor. For a less spicy chile, buy whole, dried ancho chiles and chop them yourself - or try the spicier chipotle, chile de arbol and even ultrahot piquin and habanero, depending on your taste.
2. Combine chiles with remaining ingredients in a small sturdy saucepan over low heat.
3. Cook, stirring occasionally, until the mixture starts to bubble.
4. Lower the heat to maintain the lowest simmer possible. Simmer for 15 minutes and then remove from heat - the oil will be crimson-colored and infused with flavor.
5. Transfer the oil as is to a covered container - or strain into another container and discard the chile and garlic.
6. Use the cooled mixture as a marinade, a basting sauce or even a condiment. Because the marinade contains no acid or salt, food can be stored in it for several days without breaking down.
7. Store this marinade in the refrigerator, covered.
Rockville is a city in Maryland located about 22 miles from both Washington, D.C. and northern Virginia. Rockville is home to Dogwood Park, King Farm Park, Twinbrook Recreational Center, farmers' markets, Glenview Mansion Art Gallery and RedGate Golf Course, appealing to many tastes. While participating in some of these activities, you are likely to build up an appetite. Many Thai restaurants in Rockville, Maryland offer a spicy and flavorful meals.
Benjarong
Benjarong is off of Rt. 355 in the Wintergreen Plaza shopping center. Benjarong means five colors and also refers to the porcelain serve-ware the restaurant uses, which is painted in the classical Thai design using five-color patterns. Benjarong depicts the decor of a sophisticated Thai home with its traditional motif of Thai artwork and warm earth tones throughout its interiors. Its cuisine complements its decor with a focus on authentically prepared dishes.
On the menu, you can identify whether the dish is spicy (indicated by one chili pepper) or very spicy (notated by two chili peppers). Among the chef specialties include crisy duck basil (fried duck with chili pepper sauce and crispy basil leaves), goong prik thai dum (prawns sauteed with garlic, chili sauce and peppercorns) and pla tod gra pow (crispy flounder with chili and basil). Benjarong serves appetizers, soups, including the traditional Thai tom yum soup (hot and sour lemongrass soup), salad, curries, entrees with chicken, pork, beef, duck or seafood selections, noodles, fried rice and dessert. It also has vegetarian options. Benjarong is open seven days a week for both lunch and dinner.
Benjarong Thai Restaurant
Wintergreen Plaza
885 Rockville Pike
Rockville, MD 20852
301-424-5533
benjarongthairestaurant.com
Thai Farm
Thai Farm is in Rockville in the King Farm Community at the intersection of Redland Blvd. and Piccard Drive. Thai Farm has contemporary decor with pendant lighting at the bar, light sconces on the wall and light green painted walls. It has both table and booth seating as well as the option to sit at the bar. Among the menu offerings, you will find spring rolls and satays, larb gai (minched chicken with thai spices and lime juice), pad tau kaek (fried green beans with a spicy sauce), penang curry (your choice of meat or vegetable in a coconut and peanut curry sauce with basil), pad thai (rice noodles with bean sprouts, scallions, ground peanut, egg and dried red tofu) and for dessert, stick rice with mango and crispy fried banana. It also has specialty Thai drinks such as Thai iced tea. Thai Farm is open seven days a week, Monday through Saturday for both lunch and dinner, and Sunday for dinner only, opening at 4 p.m.
Thai Farm
800 King Farm Blvd.
Suite 125
Rockvile, MD 20850
301-258-8829
thaifarmrestaurant.com
Tara Thai
Tara Thai is a chain restaurant with many locations, including Rockville off of Rt. 355. It has an underwater decor with tropical fish and blue water on the walls. The unique decor is supposed to be representative of the quality of dishes it serves, using the finest ingredients. On the menu is hoi obb (steamed mussels with lemongrass and basil), mee krob (sweet, crispy noodles with minced pork, shrimp and bean sprouts), wonton soup, cashew chicken, siamese beef (sliced beef sauteed in high heat in sesame oil), goong phuket (grilled tiger shrimp with crabmeat and chicken sauce), a whole rock fish, green curry and rama tofu (tofu served with watercress and broccoli topped with peanut sauce). For dessert Tara Thai serves lychee ice cream, stick rice pudding and coconut custard pie. Tara Thai is open seven days a week for both lunch and dinner and has delivery and catering services.
Tara Thai
12071 Rockville Pike
Rockville, MD 20852
301-231-9899
tarathaiexpress.com
Tags: Tara Thai, Thai Farm, both lunch, both lunch dinner, days week
Though studies have proved that dark chocolate contains elements that are beneficial to your health, chocolate is not always healthy and the quantity consumed must be monitored.
Processed vs. Pure
Pure cocoa has positive effects on blood pressure and cholesterol and also prevents heart disease. However, processed chocolate is what the majority of people are eating, and it contains added sugar, milk fats, saturated fats and corn syrup. These ingredients actually promote heart disease, weight gain, high blood pressure and high cholesterol.
Calories
Even dark chocolate is packed with calories. Its fat content may not cause cardiovascular disease, but eating it in large quantities can result in weight gain, which is harmful to your body.
Cavities
The refined sugar in processed chocolate can be detrimental to your teeth when eaten often without regular and proper teeth brushing. Sugar plays a harmful role in tooth decay by providing the bacteria in your mouth with energy. The bacteria begin to multiply faster, and plaque begins to grow in size and thickness on your teeth. Bacteria can also use sugar as a type of glue to cling to your teeth, making it difficult to get rid of with just a toothbrush.
Gum Disease
Sugar can cause and aggravate gum disease. Milk chocolate, along with other sweets, should be consumed only in moderate amounts. It is especially important to monitor the amount of sweets eaten by children to prevent bad habits and gum problems later on.
Healthy Alternatives
Fruits provide the same health advantages of dark chocolate without the calories and saturated fats. They also contain natural sugar for those who crave sweets. If you must have chocolate, buy it in the smallest serving size possible. This prevents you from eating up all of your calories for the day but satisfies your cravings.
Tags: dark chocolate, your teeth, blood pressure, heart disease, processed chocolate, saturated fats
Thai cuisine may include seafood and combine sweet and sour flavors.
If you're craving Thai cuisine in Gainesville, Fla., there are several options from which to choose. Tim's Thai Restaurant has a variety of specialty dishes but is only open from 5:00 p.m. onwards. Bahn Thai offers a buffet lunch special ,which includes seafood at certain times of the year. Chopstix Bistro offers not just Thai cuisine, but other Asian dishes as well.
Bahn Thai Restaurant
Bahn Thai Restaurant is open seven days a week and serves a wide range of Thai dishes. As of 2011, the daily lunch buffet price is $7.99 for adults and $3.99 for children nine and younger. The restaurant serves beef, pork, shrimp, chicken and fish dishes, along with combination platters. If you're a vegetarian, dishes can be prepared substituting tofu, tempei or soy gluten. Appetizers include fish cakes, fried tofu and spring rolls. The lunch buffet runs from 11:00 a.m. to 2:00 p.m. each day, and hours of operation are from 11:00 a.m. to 9:30 p.m. The restaurant accepts Mastercard, Visa and Discover, but not American Express.
Tim's Thai Restaurant
Tim's Thai Restaurant has been serving the Gainesville community since 1984. The restaurant is open Tuesdays through Thursdays from 5:00 p.m. to 9:00 p.m. and Fridays and Saturdays from 5:00 p.m. to 10:00 p.m. Appetizers include vegetable egg rolls and fried tofu. Entrees are made from a variety of meats including beef, pork, chicken, fish, shrimp, squid and duck. As of 2011, entree prices range from $9.95 to $19.95, depending on whether the dish is prepared with livestock or seafood. The restaurant has a signature homemade mango ice cream dessert. No alcohol is served at the restaurant but guests are allowed to bring their own. Tim's Thai Restaurant accepts Mastercard, Visa and American Express, but not the Discover card.
Chopstix Bistro
Chopstix Bistro is open Monday through Thursday from 11:00 a.m. to 10:00 p.m. and on Friday and Saturday from 11:00 a.m. to 10:30 p.m. The bistro serves a wide variety of Asian-inspired cuisine, allowing you to choose from Thai, Chinese, Japanese and Korean dishes. Appetizers range from frog legs to Thai house honey ribs to fried wonton. The restaurant serves egg drop, wonton and miso soups, among others. Specialty salads are made with everything from cucumbers to squid to tuna. Entrees include General Tso's chicken, teriyaki chicken, pepper steak and vegetable lo mein. As of 2011, entree prices range anywhere from $9 to $11, with appetizer prices hovering around $5. Chopstix Bistro accepts all major credit cards.
Merlion Singapore Cuisine
Merlion Singapore Cuisine serves Asian dishes, many of which are Thai-inspired. They are open Sunday through Thursday from 4:00 p.m. to 10:00 p.m. and on Fridays and Saturdays from 4:00 p.m. to 10:30 p.m. Appetizers include chicken dumplings, coconut shrimp and fried scallops. Entrees are made with either chicken, beef, pork, tofu, prawns, duck or scallops. As of 2011, appetizer prices hover around the $5 mark, while entrees range from $8.95 to $18.95. Merlion offers a full vegan menu including appetizers, entrees and specialty dishes.
Although eating the right foods will lower disease risks and increases productivity, people are often in a rush and do not have time to think of its importance. However, there are some cooking tricks and tips to make your meals healthier while protecting yourself from illnesses.
Decrease the Amount of Fat
If you want your meals to be healthier, reduce the fat. Decrease the amount of oil, butter, margarine or any kind of high fat. Use wine-based sauces, soy sauce or broth water instead of sauces that have high percentage of cream or fat. Put a small amount on the pan and cook your vegetables or your meat. You can also reduce fat by using apple puree instead of fat. If you are making chocolate cake or cookies, you should use prune puree.
Reduce Sugar
You can reduce sugar by using different sweeteners. Although this can cause the texture to suffer, it can also decrease the sugar by half. Another way to make healthier meals is to use honey, molasses or brown sugar, which is rich in nutrients. Agave syrup is also an alternative because it is has a low glycemic index. Sugar substitutes work best when used on cold items because high temperatures can cause lack of sweetness. In this case, use half sugar substitutes and half-granulated sugar.
Increase Fibers
Replace wheat flour with nutritious graham or whole-wheat flour, spelt flour or oat flour. Quinoa flour and earthy buckwheat flour are also alternatives rich in fiber. Use beans in your meals because it is also high in fiber and it is a good source of protein.
Cook on the Grill
The advantage of cooking on the grill is that your food will be tasty and healthy at the same time. Beside meat, you can use the grill for vegetables, fish and even some fruits. You can cook fish fillets wrapped in aluminum foil or make healthier French fries. Before grilling, moisten the inside of a pan with a non-stick cooking spray. Cut strips of potato, scatter them in the pan and put it on the grill over a low flame. You can also grill pineapple, tuna or squash.
Tags: your meals, make healthier, meals healthier, your meals healthier