The is an invigorating summer cocktail that was invented in the late 1940s to help boost sales of vodka and ginger beer. Served in a sweating copper mug, the Moscow Mule is making a comeback. Make your own with this simple recipe.
Instructions
1. Drop a slice of into a and crush.
2. Pour 2 oz. of ice-cold vodka into the mixing glass.
3. Add 1 oz. of lime juice.
4. Splash in 2 dashes of Angostura bitters.
5. Fill the mixing ice cubes and cover with the cocktail shaker. Shake vigorously for about 20 seconds. When condensation forms on the outside of the shaker, and it feels very cold, then it's mixed.
6. Prepare a serving glass by filling it with ice cubes. For an added touch, slice off a thin wedge of fresh ginger and place it on the lip of the glass as a garnish. Add a couple of straws.
7. Place a strainer over the top of the cocktail mixer and pour into the serving glass.
Cheeses can now be a variety of rennet substitutes.
Rennet, also known as rennin, is a common ingredient used in cheese making. An enzyme found in rennet causes the milk to clot, separating the curds and whey ready to make firm or semifirm cheeses. Many people, including vegetarians and vegans, find the idea of using rennet distasteful. This is because it is derived from the stomachs of milk-fed calves, via a process of salting and drying the stomach lining before soaking it in water. The water is then strained and used to make cheese.
Vegetable Rennet
Plants such as thistle and mallow produce enzymes that will also curdle milk. These can be used to make vegetarian and vegan cheese in the same way as traditional rennet, and the resulting product will taste the same. However, there are other alternatives which can be manufactured on a large scale to produce vegetarian cheeses.
Microbial Rennet
Microbial rennet are enzymes derived from the growth of cultures and mold such as Mucor miehei, Bacillus subtilis or Bacillus prodigiosum. Because the enzymes are not taken from an animal and because their cultures are easy to grow, microbial rennet is becoming increasingly popular. As with vegetable rennet, there is no difference in taste between cheese made with traditional rennet and that made with microbial rennet.
Chymosin
Chymosin is a genetically engineered alternative to rennet. Genetic material is extracted from calf and used as a template to make copies. Although Chymosin is based on the genetic profile of the stomach lining, it has no relation to the animal. This should make it suitable for vegetarian cheese, although stricter vegetarians and vegans may still prefer microbial or vegetable rennet-based cheeses.
Making Cheese at Home
You may not have your own laboratory, but you can still get rennet alternatives to make your own cheese at home. Several online sources provide vegetable rennet in tablet or liquid form, including websites such as New England Cheesemaking Supply and The Cheesemaker. Some rennet alternatives are also certified for Kosher and Halal use.
Tags: made with, stomach lining, derived from, microbial rennet, rennet alternatives, traditional rennet
Hawaiian Punch is a is popular among children. It has a distinctive red color and is made from seven different fruity flavors. Hawaiian Punch is a bit controversial, as it actually contains only 5 percent fruit juice. "" is a brand name; the drink is now owned by Dr Pepper Snapple Group, a drink conglomerate.
History
Hawaiian Punch was originally intended to be one of several ice cream toppings. The original version was invented in 1934 in California by Leo, Yates and Harrison. The original Hawaiian Punch was a thick concentrate. As the company developed and changed hands, it answered consumer demand--the public wasn't using the product as an ice-cream topping, but mixing it with water and consuming it as a fruity beverage. Hawaiian Punch is now sold in several flavors and customers are no longer required to purchase it in a concentrate or powder form.
Warning
Hawaiian Punch only contains 5 percent fruit juice. While the drink appeals to children, many parents are concerned about its nutritional value. People who are sensitive to red dye should avoid Hawaiian Punch's main red flavor.
Types
Hawaiian Punch comes in multiple flavors and sizes. Flavors include Bodacious Berry, Green Berry Rush, Wild Purple Smash and Tropical Vibe. Consumers can purchase Hawaiian Punch in small juice boxes or in 20-oz. bottles (these contain 2-1/2 servings each).
Identification
features Punchy, its mascot, on all packaging. Punchy is a red-haired male cartoon figure wearing a blue-and-white striped shirt, and he "packs a punch." This mascot has remained relatively unchanged and is the key to the brand's recognition. Hawaiian Punch labels typically feature the fruits in the beverage.
Benefits
Drinking Hawaiian Punch is advisable for people who are looking for a fruity drink that is not alcoholic. One can drink a Hawaiian Punch among company drinking alcohol without feeling odd or left out. For those who do consume alcoholic beverages, Hawaiian Punch can be mixed with liquor. Hawaiian Punch is also a beverage that is not exclusively for kids or adults, and can thus be easily shared in a household. Due to its large sugar content, consumers looking for a sugar rush or wanting to satisfy a sweet tooth should consider Hawaiian Punch.
Tags: Hawaiian Punch, drink that, , , percent fruit juice
Marshmallows come in a variety of shapes and colors.
Marshmallow lollipops are a delicious, simple-to-make candy treat that can be customized for any occasion. Marshmallow lollipops are simply placed on lollipop sticks, then dipped in melted chocolate or iced with icing. To make flower marshmallow lollipops, use icing to attach smaller, colored marshmallows along the edges of your larger marshmallow to create the appearance of flower petals. You can even dot the center of your large marshmallow with pastel colored icing for the pistil (center) of the flower.
Instructions
1. Roll and squish the large white marshmallows to take them from a cylindrical shape to more of a round shape. Flatten out the smaller marshmallows with your thumb to create the shape of flower petals.
2. Place the large marshmallows onto the lollipop sticks. Keep the sticks with marshmallows in a tall cup if you're making the entire batch at once.
3. Place a small dab of royal icing on the bottom of a small marshmallow petal, and affix it to the perimeter of the .
4. Continue affixing small marshmallow petals around the entire perimeter of the large marshmallow.
5. Dot the center of the marshmallow flower with pastel .
6. Place the finished marshmallow lollipops in a tall glass, and put them in the freezer for 3 to 4 minutes until the icing has hardened.
Tags: , colored icing, flower petals, large marshmallows, lollipop sticks
You can make natural candied yams using whole yams.
Candied yams are a traditional dish that is often served during certain holidays, such as Thanksgiving and Christmas. Although you can use canned yams to make the candied yam dish, they can be bland and nutritionally depleted. One solution is to boil fresh yams. In order to use the yams effectively, it is important to boil them in a certain way.
Instructions
1. Wash six yams under water and place them onto a cutting board.
2. Peel the skins off of the yams using a potato peeler. Discard the peels.
3. Chop the yams into 1-inch sections using a butcher knife.
4. Place the yams into a pot filled halfway up with water.
5. Heat the water until it boils and then reduce the heat and simmer for 20 minutes.
6. Strain the yams and place the strained yams into a glass baking dish.
7. Sprinkle on 1/2 cup brown sugar, 1/2 cup diced butter and 1 tsp. vanilla extract.
8. Bake the yams in a 350-degree Fahrenheit conventional oven for 20 minutes or until they brown on top.
You might think “dairy-free cheese” is an oxymoron, but many health food stores and sections carry a variety of cheese alternatives. Each brand, type and flavor of dairy-free cheese has a different texture and flavor, so you may need to try several kinds of dairy-free cheese until one find you like. Many dairy-free cheeses can be eaten plain or melted, so they work well for sandwiches (including grilled cheese sandwiches), pizza and casseroles. Unfortunately, most dairy-free cheeses do not melt well enough to make fondue or cheese dips. Since not all alternative cheeses are completely dairy free, be sure to read the ingredient lists carefully.
Instructions
Buy Dairy-Free Cheese
1. Choose a type of dairy-free cheese. You can buy soy cheese, rice cheese, and tofu cheese. If you have nut allergies, you’ll need to avoid almond cheese, and if you’re allergic to soy you’ll need to avoid soy and tofu cheese. Rice cheese is one of the types of dairy-free cheeses that causes the least allergies.
2. Check the ingredient list. Many soy, rice and almond cheese products contain casein, which is a protein derived from milk. This helps hold the together and give it a cheese-like texture. Most people who are lactose intolerant can tolerate casein, but people with severe milk allergies and strict vegans need to avoid cheeses with casein.
3. Choose a flavor of dairy-free cheese. Mozzarella and cheddar are the most common flavors of dairy-free cheese, but you can also find flavors like jalapeno and garlic.
4. Choose a form of dairy-free cheese. You can buy dairy-free cheese that comes in bricks, slices, or bags. Bricks of cheese are the most versatile, but slices are convenient for sandwiches and pre-grated cheese is great for making dairy-free pizza. The sliced version of a may taste different from the brick or grated version, even for the same flavor of the same brand.
5. Compare prices and pick a brand. You may want to try several different kinds of dairy-free cheese for comparison.
Brie de Meux and Brie de Melun are the two "true" types of brie. These are made only in the Seine-et-Marne region of France (the Brie region). There are many other types of brie, made in France and in many other areas of the world. Brie de Meux, Brie de Melun, and many other are made from cow's milk, but several brie cheeses are made from goat's milk. Some people (especially the French) enjoy Brie Noir, a brie that has been aged nearly a year. Their brie rinds are black, and the taste and smell are pungent, unlike regular brie.
Features of Brie
Brie is a pale yellow, creamy cheese with a white rind. For best flavor, it is best to buy it uncut--brie comes in round wheels. Supermarkets usually sell brie whole or cut into small triangles. Some shops sell brie, minus the rind, in plastic containers. Most brie connoisseurs will tell you that this is not the ideal way to enjoy the cheese.
The white brie rind is mold formed from penicillium candidum or penicillium camemberti. The mold is harmless unless you are very allergic to mold. A brie's rind should feel firm and silky, not hard and crusty. It has an earthy taste and can be eaten alone or mixed on the bread with the cheese. Some people dislike the distinct earthy taste of the rind and prefer to eat only the creamy center of the cheese. Brie, as it ages, develops a stronger musty, earthy taste and aroma.
Brie bought or sold in the United States--including imported brie--is made with pasteurized milk and does not have quite the same taste as brie made the traditional way in France. In general, brie found in the U.S. has a milder flavor.
Function of Brie Rind
The rind protects brie from the air and delays drying and loss of flavor. If you remove the rind, you should eat the creamy center within a day or so.
Time Frame for Making Brie
Making brie from start to finish takes at least a month (much of that time is the aging). Cheese makers sometimes allow brie to mature for another month or two.
Geography
True brie comes from France, namely the norther, Seine-et-Marne region, where the cheese originated. However, cheese makers in many other countries, including Canada, Switzerland, the United States and Australia, make brie.
Tags: many other, earthy taste, Brie Brie, brie cheeses, brie cheeses made, brie from, brie made
Often stuffing is made for Thanksgiving or Christmas to complement ham or turkey, which is the main dish. But stuffing can be made into a casserole dish that can be served as a main entree. This recipe is for Cheesy Broccoli and Stuffing Casserole. It works well as a filling main course or can be served at a holiday meal to vegetarian guests.
Instructions
Make Stuffing Casserole
1. Grease and set to the side. Preheat oven to 350 degrees and start precooking the broccoli. This will make the broccoli tender so it does not become hard and stiff in the casserole. To make the broccoli, place a small amount of salted water in a pan and bring to a boil. Add broccoli and bring to a second boil. Reduce heat and cook until tender.
2. Combine eggs, onion, mayonnaise and Campbell's cream of mushroom soup in a large bowl. This creates a which will be spread over the broccoli to enhance the flavor of the casserole dish. Cover the bottom of the 9 x 13 greased baking dish with the precooked broccoli. The broccoli should cover the entire bottom of the greased baking dish.
3. Pour the mayonnaise sauce slowly over the broccoli. Sprinkle the dry stuffing mix over the broccoli and sauce. The mayonnaise sauce will be all the liquid the stuffing needs. Drizzle melted butter over the dry stuffing mix and place the baking dish in the preheated oven. Bake for 25 minutes.
4. Sprinkle shredded cheddar cheese over the casserole and return to the oven for 5 minutes. Remove from oven and let stand for 5 minutes before serving.
5. Serve this broccoli and cheese stuffing casserole dish with holiday meals or any time you want stuffing. You can also make this stuffing casserole as a main dish. Kids and adults will love this dish. A bonus is that it is vegetarian friendly and can be vegan friendly to by using egg substitute instead of regular eggs.
Tags: baking dish, , mayonnaise sauce, over broccoli, bottom greased
Textured vegetable protein (TVP) is a low-fat meat substitute. Developed by Arthur Daniels Midland Company in the 1970s, TVP is used in Third World countries as a complete protein source and in many institutions as a . TVP, unless pre-flavored, takes on the flavor of the foods it is cooked with. TVP can usually be found in most health food stores and is sold in bulk or in 1 lb. packages.
Significance
TVP is just one of several different types of vegetable protein on the market today. Other forms include wheat glutens, which can range in type from flours to meat substitute chunks. TVP is inexpensive and in many parts of the world, costs far less than beef or chicken. TVP has a long shelf life and is often used in dehydrated camping meals and military meals ready to eat (MREs).
Function
TVP serves as a substitute for meat products or as a meat extender. For many vegans and vegetarians, TVP is a staple on the pantry shelf as it can be used for everything from chili to hamburgers. It is also used by institutions and schools in meals.
Types
TVP is available in flakes, crumbles or chunks. It can be unflavored or is available in a wide variety of flavors including beef, chicken, ham and bacon. TVP can be cooked alone, as the meat part of chilis, soups and stews or added to ground meat to stretch the number of servings available.
Reconstituting TVP
All TVP has to be reconstituted before use. TVP flakes and crumbles can be reconstituted easily in sauces or soups or by adding 1 cup of hot water to 1 cup of flakes or crumbles and letting the mixture sit for five to 10 minutes. Chunks are best reconstituted using water or vegetable broth in a skillet over medium heat. TVP chunks can be reconstituted days in advance and kept in the refrigerator until needed.
Nutrition
TVP has zero cholesterol and is most often fortified with vitamins including B12. It is considered an excellent source of fiber and protein, while being low in sodium and fat. For every 1/4 cup of crumbles, TVP contains 59 calories, 11g protein, 7g carbohydrates and only 2g fat. TVP is high in calcium, magnesium and essential amino acids.
Tags: , , meat extender, meat substitute, vegetable protein
Meringue is made from whipping egg whites and sugar together. From there, you can either add to desserts or bake the meringue as a dessert itself. Because of the sugar added, meringue is sweet and when baked can become a delicious treat. Basic meringue is simple and inexpensive to make, without taking hours to finish. Whether used as a topping for pies or a sweet snack, meringue can make just about any dessert taste better.
Instructions
Cook Meringue
1. Take 1 egg and crack it open into a small glass bowl. Use glass bowls because plastic bowls may harbor bacteria, even after being cleaned. Next, preheat your oven to 250 degrees F.
2. Separate the yolk from the white by slipping a spoon under the yolk and letting the white slide off the spoon and back into the bowl. If any yolk ends up in the egg white, the meringue may not form properly.
3. Empty the egg white from the small glass bowl into the medium glass bowl. Repeat steps 2 and 3 with the rest of the eggs. Throw the egg yolks away when finished separating them from the egg whites.
4. Allow the egg whites to come to room temperature, which will take between 30 and 40 minutes. Room-temperature egg whites beat up better than cold ones. Next, line a flat baking sheet with parchment paper and set aside.
5. Beat the egg whites on medium speed until light bubbles form. Add the cream of tartar and vanilla extract, then continue beating until the egg whites form soft peaks.
6. Add the sugar a spoonful at a time to the meringue, while continuing to beat the mixture. The sugar is what helps the meringue become stiff. The meringue is ready to cook when the sugar is absorbed and the mixture forms stiff peaks.
7. Place spoonfuls of meringue in a row on the parchment-paper-lined sheet. Bake in the oven for 1 hour and then turn the oven off, leaving the meringue to cool for about 2 hours. When you take them out of the oven, the meringues will be dry and ready to eat or use in a dessert.
Cornbread stuffing, or dressing, is a common variation of traditional stuffing recipes, most of which rely a great deal on personal and family traditions. At its most basic, all stuffing consists of dried bread cubes stirred into butter or broth to moisten, with spices added. It is most commonly stuffed into poultry or included as a standalone .
Geography
Cornbread stuffing is more popular in the southeastern United States than elsewhere in the country, as is typical of most cornbread recipes. Cornbread was once a staple of southern households, so there usually was plenty on hand. Cornbread was turned into stuffing to bake inside chicken, turkey, or wild fowl, or to provide a side dish for a stew such as seafood and sausage jambalaya.
Identification
Stuffing made with cornbread has a more dense texture compared to that made from wheat bread. It can be cooked up in very small batches or in amounts big enough to feed the largest families. Stuffing should be slightly on the dry side if used to stuff a bird, and kept moister if used as a side dish. One popular traditional Thanksgiving cornbread stuffing recipe features chopped onion and celery sauteed in a cup of butter, with crumbled or cubed cornbread added, along with salt, pepper, sage, and thyme.
Types
Many variations on the basic recipe are easy to try, most continuing Southern traditions. Including sausage or bacon in the stuffing adds great flavor. Substitutes for the crunchy ingredients might be apples, water chestnuts, carrots, or green or red bell peppers. Try adding walnuts to the apples, or create a completely different twist with pears or cranberries with pecans. A Creole recipe calls for numerous spices including cayenne pepper, oregano, thyme, basil, and garlic. Add jalapeno peppers for a super-spicy cornbread stuffing.
Quick Options
If you don't have cornbread on hand and want a quick way to make some, boxed mixes are available. You also can buy cornbread muffins and use those for the crumbled bread, which will add a sweeter flavor. Packaged cornbread stuffing can be purchased as well, and you can try adding extra ingredients if you prefer.
Features
Cornbread typically is gluten-free, but if using a boxed mix, you'll need to check the ingredients to be sure. Although it seems like an oxymoron, basic cornbread stuffing is a vegetarian dish. It can be eaten on the side or stuffed into large mushroom caps, bell peppers, and in blooming onions or tomatoes. makes a great after-holiday breakfast simply by serving two over-easy eggs on top.
Tags: cornbread stuffing, side dish, , Cornbread stuffing, stuffed into
Its higher content means white chocolate scorches easily.
White chocolate differs from dark, bittersweet or milk chocolate because it contains no cocoa solids. In its place, it contains a higher percentage of cocoa butter and must have at least 22 percent to be considered authentic white chocolate, according to the U.S. Food and Drug Administration. This higher cocoa white chocolate scorches easily. Like other chocolates, it will seize and become unworkable if exposed to any moisture while heating. Melting white chocolate chips over a bowl of warm water allows for the best heat control.
Instructions
1. Heat the water in a the small saucepan on a stove burner. Don't boil or simmer the water. This would create steam, which could cause the chocolate to seize.
2. Place the small, heatproof bowl snugly on top of the saucepan. This will reduce the chance of any moisturize getting into the chocolate.
3. Reduce the water in the saucepan if it touches the bottom of the bowl. This could cause the chocolate to scorch.
4. Place the white chocolate chips in the bowl. Add any liquid flavors you want.
5. Stir the white chocolate continuously using the plastic or metal spoon or spatula.
6. Remove the bowl from the saucepan while a few lumps remain. Turn off the stove burner to ensure the chocolate doesn't scorch. Continue to stir until the white chocolate is smooth, then serve.
Tags: cocoa butter, white chocolate, white chocolate, butter content, means,
are a high energy, highly nutritious dish that is more than meets the eye. These healthy side dishes have been eaten for decades alongside chicken, beef and other main courses. However, there may be a few things you are not aware of when it comes to this American vegetable dish.
History
For as long as people have eaten vegetables, they have eaten cooked vegetables. Carrots have always been among the most popular. They are tasty, sweet and not too strong, and they never overpower the other foods on your plate. Their normal, mainline taste appeals to almost everyone, which is why they are still popular today.
Significance
Cooked carrots are typically eaten at dinner. For most people they are just a side dish, but for many they can be a healthy way to ward off heart disease. Cooked carrots are high in carotene, a nutrient that is said to keep eyesight strong. Carrots also have calcium and other vitamins that promote heart health.
Types
Cooked carrots come in several varieties and can be served many ways. Whole cooked carrots are usually served with roasted chicken or duck, and sliced cooked carrots can be served at any meal. Carrots are sometimes served with butter, margarine or sauces for added flavor.
Size
Most people eat a small amount of carrots on the side, anywhere from 2 to 4 ounces of the vegetable. Because they are not extremely heavy or filling like mashed potatoes, more carrots can be eaten. Whole cooked carrots are usually cut in half before being served.
Time Frame
You can cook carrots in about 20 minutes, and total prep time is less than an hour. Even if you decide to add a butter or margarine sauce you won't spend a lot of time in the kitchen. Simply cut off the ends of the carrots where the root and top are, then place them in a boiling pot or steamer. Cook the carrots for 10 to 15 minutes or until soft and serve them. Add the butter or margarine sauce on top.
1. Many people follow the same routine recipe for Chicken Salad. However, I have a recipe that will add a real zest to just plain Chicken Salad. Many times, after making a Roast Chicken, I use the white meat left over to make my salad. You can also use boneless chicken breasts to make your . If you do use boneless sure you bake them in the oven with some olive oil and garlic powder for about 45 minutes.
2. By baking the first, it develops a flavor of oil & garlic powder. Many people boil the chicken, that method is ok but not as tasty. Next after chicken cools slice in to small cubes, or you can brake chicken apart with your hands. Place chicken in to a large bowl. You then add, 1 cup of mayo or salad dressing, 1 Tablespoon Salt, 1 Teaspoon Pepper, 1 Teaspoon Garlic Powder, 1 Tablespoon Relish, and 1 Spanish Onion diced.
3. Mix ingredients through the chicken. Then add about 1 Tablespoon of Dill seasoning and mix through. Chill in refrigerator for about an hour. Right before serving, you can add some additional Dill and Paprika on top. Enjoy!!
Tags: Chicken Salad, boneless chicken, breasts make, Dill Chicken, Dill Chicken Salad, Many people
Properly preserved garden peppers can be used throughout the year.
Peppers are low-acid foods, no matter how hot they are, and so the only safe way to preserve them in water is to use a pressure canner. The peppers must be firm, fresh and free from blemishes, bruises and insect damage. Any salt used must be plain with no additives. If your peppers have a tough skin, they have to be prepared before they're preserved. Roast them until the skin is charred. Cover the charred peppers and to cool. When you can handle them without being burned, scrape off the skin and remove the stems and seeds.
Instructions
1. Wash the jars and lids in hot soapy water or in the dishwasher. Gently run your fingers over the rim of each jar to check the glass for chips. Do not use any chipped glass for this project.
2. Put the jars, lids, jar grabber, canning funnel and a large metal spoon in a large pot of boiling water and boil for 10 minutes. Drain the water off the jars and turn each jar upside down on a very clean dish towel. Place the other items on a towel to drain.
3. Wash your pressure canner and rinse. Fill it with about 4 inches of water and put it on the stove with the lid off to begin heating. Follow the directions that came with your pressure canner. Bring about 2 qts of water to a boil in a smaller pot. Turn down the heat to a simmer.
4. Put 1/2 tsp. salt in each jar. Loosely pack each jar with peppers, leaving an inch of space at the top. Pour in enough simmering water to cover the peppers, maintaining the inch of open space at the top of the jar. Put on the lids and rings and hand-tighten them.
5. Add hot water to the pressure canner, if necessary, to bring it back up to 4 inches of water. Place the jars in the canner and put on the lid. Allow the canner to steam vent for 10 minutes.
6. Put on the weight or guage and adjust the heat to obtain 11 lbs. of pressure. Process for 35 minutes, or according to the instructions that came with your canner.
7. Turn off the heat at the end of the processing time. Allow the canner to cool until the pressure drops to zero.
8. Release the weight or gauge, remove the lid and remove the jars. Place them on a clean towel and allow them to cool completely. Press the center of the lid. If it pops up when you release pressure, the lid did not seal. Refrigerate the peppers and use them soon.
Tags: , Allow canner, allow them, allow them cool, came with, came with your,
Yes, you can lose 12 lbs.in a month. Losing weight is a balance between a healthy diet and an exercise plan. As long as you are taking in the necessary amount of calories per day and not exercising to the point of injury or starvation, a 12-lb. weight loss is within your reach.
Features
Get checked for medical conditions that could effect weight loss. Make sure a medical condition is not the cause of your current weight.
If your body gains muscle rather quickly, you will burn more calories. Muscle burns calories throughout the day, even at rest. The more muscle you build, the more calories you burn.
Genetics may be on your side. If you happen to be overweight but your family line has a fit physique, you may be genetically inclined to lose weight at a faster rate than others.
Slow-twitch muscle fibers can benefit your weight loss. Slow-twitch muscle fibers allow muscles to contract continuously over a long period of time. What does that mean? You will be able to perform cardiovascular exercises for longer periods of time. It may be easier for you to stay on the treadmill for 45 to 60 minutes, allowing you to expend .
The Diet
The American College of Sports Medicine recommends no less than a 1,200-calorie-per-day diet. Write down everything you eat and drink for a week and calculate how you are taking in per day. Gradually adjust your diet until you reach the desired amount of calories you need. For instance, if you are taking in 2,000 calories a day, start by cutting 200 calories. After a week, cut 200 again and so forth until you reach your daily caloric goal.
Exercise
Once you have figured how many calories you need per day, figure out how many calories you need to burn in order for weight loss to occur. Cardio exercise along with strengthening exercises will burn calories.
Cardio = walking, running, jogging, dancing, biking, hiking, etc.
Strengthening = weight lifting, resistance bands, calisthenics (push ups, pull ups, sit ups) etc.
If you are taking in 2,000 calories per week and burning 2,000 calories per week, your weight will remain the same. YOU MUST BURN MORE THAN YOU TAKE IN!
Technique
Usually during the first and second week of beginning a diet and exercise plan you will lose more weight than the average. The ACSM recommends a weight loss of 1 to 2 lbs. per week. However, because the body is not accustomed to the new regimen, weight loss of three or more pounds per week is possible. After the second week, it will usually average out to 1 to 2 lbs. per week.
Process
Losing 12 pounds in a month is emotionally and physically daunting. One pound of fat equals 3,500 calories, which means you need to get rid of nearly 1,400 calories per day to lose 12 lbs. by the end of the month. Sound rough? It is. When your muscles are sore and hunger pangs kick in, more than likely you will want to quit. Stay persistent and never lose sight of your goal. Write everything down (how many calories you take in and how many calories you burn). Use it as a countdown to your goal or as motivation to see how far you have come. The results will be worth the pain.
Tags: weight loss, many calories, calories need, more calories, amount calories, calories burn,
Poblano peppers are mild chiles that grow green and become as they ripen.
Poblano peppers are mild chiles named for the Mexican state of Puebla where they originate. They are a staple of Mexican cooking, used in mole sauce, chile relleno and a traditional Mexican independence day dish called chiles en nogada. When they are dried, poblanos are called ancho chiles. Poblanos are often confused for mulato and pasilla peppers, but each variety is distinctive.
Physical Characteristics
Poblano peppers are long, heart-shaped peppers. Young poblanos are vibrant or dark green, and redden as they mature, becoming at their ripest stage. They can grow up to 6 inches long and 3 inches wide. The tough, waxy skin is usually removed for cooking. Because they are so wide, they are perfect for stuffing.
Growing Poblano Peppers
Poblano peppers are easy to grow. They thrive in warm climates like their native southeast Mexico. They are slow-growing, so plant them in the early spring for a summer harvest. The plants begin in pots, but they must be transferred to a garden once the seedlings reach about 5 inches tall. The plants need full sun, rich soil and good drainage. They are ready for harvest when they are large, dark green and glossy, but they can be left on the plant until they ripen to a dark red.
Dried poblano peppers are called ancho chiles. The peppers wrinkle and become black, resembling a raisin. Ancho means "broad" in Spanish, referring to the pepper's width when it flattens during drying. Drying ancho chiles is a method of preservation and flavor concentration. They can be reconstituted for cooking or ground into powder.
Chiles en Nogada
Chiles en nogada is a traditional Mexican dish often served for Mexican Independence Day, which falls on September 16, because it features the colors of the Mexican flag: green, white and red. It means "chiles in walnut sauce," and the sweet and savory dish includes fruits, nuts and pork stuffed in poblano peppers. The holiday meal includes an exhaustive list of ingredients and steps.
Chile Relleno
A more manageable dish is chile rellenos, poblano peppers stuffed with cheese and covered in a tomato sauce. Start by charring the peppers to remove the skin. Place four peppers under a broiler until completely black, then place in a bowl and cover with plastic wrap. When cooled enough to handle, peel away the charred skin. Slice them lengthwise to remove the seeds. Using 1 lb. of queso fresco, stuff the peppers and seal with toothpicks. Beat three egg whites until fluffy. Mix in three egg yolks and 1 tbsp. flour. Dip the stuffed peppers in the batter and fry in oil until golden brown. Simmer four Roma tomatoes in 1 cup water until soft. Stir in two chopped garlic cloves and 1 tbsp. chicken bouillon. Whisk together ¼ cup oil and 1 tsp. flour over low heat until brown; add the tomato sauce. Simmer 5 minutes and add 1 tbsp. oregano. Pour the tomato sauce over the fried chiles and serve.
Tags: tomato sauce, almost black, ancho chiles, called ancho, called ancho chiles, dark green
Brussels sprouts. The term brings either joy or a shiver of dislike. Similar in look to a cabbage, the Brussels sprout is a winter vegetable that makes a tasty addition to any meal. But many cooks don't know treat this vegetable. It has been linked to protection against colon cancer as it contains sinigrin, which has been linked to the destruction of precancerous cells. So consider reading up about the vegetable and adding it to your diet.
Time Frame
Brussels sprouts are most commonly available in winter. They are considered a cool season crop and require a cool but humid environment for optimal growth. Seeds are planted in seed beds and then transported to growing fields, where, once planted, they grow for 90 to 180 days prior to harvesting.
Geography
The California central coast provides an ideal climate in early winter as the fog that inundates this section of the state creates a good growing environment. The counties of San Mateo, Santa Cruz and Monterey are the primary locations. Brussels sprouts are also grown in Baja California, with a later planting cycle that typically starts in December and ends sometime in June. Long Island, New York, and Ontario, Canada, are also growing regions. The Netherlands is the center of Brussels sprout growing and export in Europe.
Size
Brussels sprouts are similar in appearance to a winter cabbage, but significantly smaller -- they are only about 1.5 to 2 inches in diameter. You eat the "buds" that have grown on the stalk spirally. The stalk grows between 2 and 4 feet long. Stalks produce about two pounds of Brussels sprouts. About 80 percent of the harvested sprouts are frozen and sold in the frozen food section. The remaining 15 percent is sold as fresh vegetables that will last about one to two weeks in a refrigerator.
Types
Brussels sprouts are considered cruciferous vegetables. They belong in the same vegetable family as kale, cabbage, broccoli, kohlrabi and collard greens. It is likely that they were originally cultivated in ancient Rome, and the sprouts as we know them today were cultivated in the 13th century in Belgium.
Function
Brussels sprouts are a classic side dish in an English Christmas dinner. Though less popular in other parts of the world, the greater United Kingdom classically includes them as a boiled side dish served with other winter vegetables and a main dish of either turkey or lamb.
Expert Insight
Overcooking a batch of Brussels sprouts makes them smell, the source of many a wrinkled nose when they are offered around the table at holiday time. This is because of the sulfuric smell released when overcooked. Properly cooked, Brussels sprouts contain a distinct, nutty flavor that is enjoyable. Roast in your oven to bring this flavor out. Cut them in half. sprinkle with salt and roast until firm, but not mushy at the base. Then drizzle with olive oil and balsamic vinegar and serve.
Tags: Brussels sprouts, Brussels sprouts, been linked, Brussels sprout, side dish
Aside from spit roasting, stewing animals is the oldest form of cooking still in use today. Beef stew is as simple as anything could possible be, and yet produces amazing and sometimes complex results. There have been variations throughout the ages, but the basics remain the same.
History
The first written record of a stew is in the Old Testament of the Bible. In a famous story in Genesis, Esau trades the inheritance from his father for a pot of stew with his brother, Jacob. In the story it is specified only as lentil stew, but it is known through other writings in this book that they were meat eaters. There are other writings from Roman times that mention stews as well. These are primarily fish stews and lamb stews, however. The French cookbook writer Taillevent, who lived in the 14th century, makes the first mention of a beef stew in a recipe for a ragout, a long-cooked braised dish that calls for beef as its main ingredient and protein. Since then, myriad stews based on beef have popped up, not only all over Europe, but the world as well. In America alone, there are Brunswick stew, Texas-style chili and burgoo, just to name a few. These are all beef stews that have their roots in other countries.
Types
All that it takes for something to be considered a beef stew is that the main protein used in the stew itself is beef, and that the cooking method is heating and cooking it in a liquid. Everything else is up to tradition, recipe and, most importantly, the cook. The most basic beef stew is often referred to simply as beef stew. A traditional American beef stew will have a tougher cut of meat, like a spare rib, shoulder or shin cut. It will be boiled in water or stock with carrots, potatoes, peas, onions and other vegetables for several hours until the beef in tenderized by the liquid around it and it is cooked thoroughly. Another type of is quintessentially American is beef chili. This is a tomato-based stew and has many different versions. The Texas-style beef chili will have no beans in it and will usually have chunks of beefsteak. Other versions will include beans, and the beef will be ground, instead of chunked. Burgoo is from the Kentucky area and began as a dish out of necessity. Once made from whatever was available, it is now made using primarily ground beef.
Geography
The types of beef stew vary greatly depending on region and geography. In countries where it is colder for longer periods of time during the year, stews are more commonplace. These are heartier and thicker. In hotter countries like India and Pakistan, stews tend to be more liberally spiced. This is to induce sweating, which helps cool the body faster. Beef stews also become dishes that don't remind one of typical stew. In Northern Italy, in the Emilia Romagna area, the famous Bolognese sauce used in so many pasta dishes is actually a slow-cooked stew using ground beef, among other proteins. In Piemonte, it is common to slow-braise beef short ribs in red wine and serve them with Pappardelle-style pasta. In the Burgundy area of France, tougher cuts of beef are prepared in a similar way, but served without pasta in the famous Boeuf Bourguignonne dish.
Time Frame
The key to making a stew of any kind is patience. The longer the stew cooks, the better it will be. The reason for the long cooking time has to do with texture and flavor. Stews have always been considered peasant food. Therefore, all of the cuts of meat that are used to make beef stew are tougher. While these cuts are more flavorful, they are hard to eat if cooked quickly over a high heat. If you simmer the tough meat in a liquid and let it cook and tenderize over a long period of time, the meat will break down and become succulent and easy to chew. Also, the flavors in a stew need time to marry. A tomato and an onion no longer taste like tomato and onion, but a delicious, cooked cross between the two.
Benefits
Beef, while sometimes being the scapegoat for high-cholesterol and high fat problems in many people's diets, has a lot of health benefits. Beef is naturally high in iron, and for anyone who is anemic or borderline anemic, this can be a big deal. Beef is also a mega serving of protein. Many cuts of beef used in stew are leaner as well. The nice thing about making a beef stew is that you can decide which cut of beef you want to use. You don't have to buy sirloin, which is marbled with fat. Instead, pick a leaner shoulder cut or first cut of lean brisket. Because you will be stewing it, the beef will come out tender and juicy and still flavorful.
A succulent roast served with mashed potatoes and rich, creamy gravy is an old fashioned meal that is associated with Sunday dinners at Grandma's house.
You can buy cans of beef gravy, yet it does not compare to the flavor or texture of homemade beef gravy. Preparing a basic beef gravy using a roux, can be the same process used when making turkey gravy. One difference, some opt to add beef gravy coloring, while coloring isn't added when making turkey gravy.
Identification
Beef gravy is a thick sauce that is made from the drippings of a cooked roast. Drippings are those juices that are deposited on the bottom of the pan while cooking. Gravy is made by thickening the drippings, using a thickening agent such as flour or corn starch. The gravy can be made darker by first browning the bits of meat that are left in the pan with the juices or by adding a gravy coloring. The ideal way to make beef gravy is by thickening with a roux. A roux is a mixture of flour and fat that is used as a thickening agent for sauces, gravies and soups.
Features
The first step in preparing gravy with a roux is to separate the fat from the juice in the drippings. This can be done by pouring the juice into a tall container, and when the fat rises to the top, it can be removed.
Add the fat to a pan with an equal amount (by weight) of flour. Cook on a medium heat, while stirring for about 5 to 8 minutes. Heat up the juice in another pan, and add a little bit of the roux to the boiling juice, thickening to the desired texture. Be careful not to add to much roux at one time. The gravy can be thinned by adding a little water.
Types
Greasy meat, such as prime rib, does not make good beef gravy. Some roasts produce more juice than others, yet one way to get more juice for the gravy is by cooking your roast on a rack, in a pan with some water added.
Milk gravy can be made from chicken fried steak and fried hamburgers. In those cases, oil has normally been added to the pan prior to cooking. To make milk gravy, add several tablespoons of flour to milk, blend, then stir in the milk-flour mixture to your pan of juices and remaining oil.
Benefits
Gravy will help to moisten cooked meats and enhance the flavor. It can also be used to top potatoes and bread. When there aren't enough drippings to make beef gravy, cans of beef broth can be used as a substitute for drippings, and a butter roux can be used as the thickening agent. It is also possible to thicken the juices in the roasting pan, which will help to add the bits of roast that will add both flavor and color to the finished product.
Warning
Delicious gravy is a comfort food. Unfortunately, it can be detrimental to a diet and is high in cholesterol. High dietary cholesterol can increase your risk for developing coronary heart diseases.
Milk gravy is especially high in calories, as it contains the frying oil initially added to cook the chicken fried steak or beef patties. Preparing beef gravy with a roux can result in slightly less calories, as the fat has been removed from the drippings and only a little has been reintroduced with the roux.
Every Latin American and Caribbean culture has its own version of beans and rice, with countless variations. Puerto Rican habichuelas is a complete meal, with ham and potatoes added to mildly sauced red or pink beans. For some, the dish is not complete without chunks of pumpkin or tangy olives, which you can add or omit according to your tastes. Look for ingredients such as sofrito -- a green pepper cooking sauce -- at the supermarket in the Latin foods aisle or at a Latin grocery.
Instructions
1. Heat 1 tbsp. of olive oil in the bottom of a heavy cooking pot or Dutch oven, over medium heat. Add 1/2 pound diced ham and stir until it browns.
If you can not find sofrito, saute diced onion and mild green pepper together until soft.
2. Add 1/4 cup of sofrito and 2 cloves of chopped garlic. Cook for 5 minutes over low heat.
3. Drain 1 can of red beans and add them to the pot, stirring.
4. Dissolve 2 ham or chicken bullion cubes in 2 cups of boiling water. Add the broth to the pot, along with 1 cup of tomato sauce, 1/4 cup of sliced green olives, 2 diced potatoes and 1 cup of diced pumpkin.
5. Bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 30 to 45 minutes, or until the potatoes are soft.
6. Scoop the rice into serving bowls and top with the beans.
Also known as a sportsman's grill, the cast iron grill is a great way to grill food without using a lot of space. A weighs only about 30 pounds. This grill is ideal for traveling, tailgating or cooking out on a small porch with limited space.
Instructions
1. Prepare the grill plates. If you don't season the grill plate properly, your food will stick to it. Wash the grill plate by hand using water and just a little soap. Pat dry. Use solidified oil, such as Crisco, to add a full coat of shine to the entire pan. Lightly wipe away any excess oil before cooking or storing.
2. Use wood or charcoal in the base of the grill for fuel. Follow the recommended usage instructions listed on your charcoal package to get the most heat from each briquette. If you are using wood, begin with a fire-starter and kindling under slightly larger logs set into the form of a tepee. Light the fire-starter and kindling mixture. The flames will light the larger logs. Let the fire burn out until all that's left are red-hot embers.
3. Move the seasoned grill plate into place above the coals. Allow it to preheat. While the grill is heating, prepare the food. If using a dry meat, like lamb, pork or fish, lightly coat the outside with olive or cooking oil. This, along with the well-seasoned grill plate, will keep the meat from sticking.
4. Lay the meat on the grill evenly. Though the grill plate should be resting on specially designed slots or grooves, the chances of meat falling into the fire are greater if it's all on one side of the plate.
5. Cook the meat thoroughly, flipping at least once. The actual cooking time will depend on the type of meat used and the desired inner temperature.
6. Clean and season the grill plate once it has cooled. If your cast iron grill has a lid, clean and season this as well. Store the grill in a clean, dry area.
You can make your own versatile Asian seasoning mix that imparts the flavors of the East to a variety of foods. Combining many popular seasonings from across Asia in proper proportions creates a spice blend with a complex flavor profile that engages the entire palate. Once the seasonings have been combined, they are good for up to six months with proper storage. Make a custom seasoning mix that tastes good on its own and it will be even better on the foods you cook.
Instructions
1. Add the star anise, fennel seeds, cinnamon, dried Szechwan pepper and whole cloves into a hot non-stick pan and immediately remove it from the heat. Toss the spices around in the pan to toast them evenly as the pan cools.
2. Dump the toasted spices into a spice grinder and turn the mix into a fine powder. This blend is basically what is known as Chinese five-spice. Coffee grinders also work fine, but they must be ones dedicated to spice use only and never used for coffee beans.
3. Combine the five-spice powder with all the other seasonings in a mixing bowl. Use a fork to blend the spices evenly.
4. Pinch a small amount of the blend and sprinkle it onto your tongue. Read the ingredient list as you attempt to taste everything in the blend. Add more in 1/4 tsp increments of any ingredient you are having difficulty tasting or want to be more prominent. A small amount of cayenne pepper raises the heat level of the spice right away.
5. Pour the combined Asian seasonings into a food-safe glass or plastic storage container with an airtight seal. Close the container and place it on the shelf in a cool, dark and dry part of the house.
Tags: Asian seasoning, even better, seasoning blend, seasoning that,