Decorating with dried fruit crafts will give your home a natural, country-inspired look.To save money, use in-season fruits, such as oranges in the winter and apples in the autumn, to create the crafts. You can use the dried fruit to make Christmas tree garlands, ornaments, wreaths and potpourri, among other items. Dried also make thoughtful holiday presents for friends, family members, co-workers or your children's teachers. You don't need a food dehydrator to dry the fruit; simply dry them in your oven instead.
Instructions
1. Cut round fruits, such as apples and oranges, into ¼-inch thick slices; be sure to leave the apples' cores intact.
2. Stir a mixture of 2 cups lemon juice and 3 tbsp. of salt together in a mixing bowl. Place the apple slices into the juice and allow them to rest for 20 minutes; the mixture will prevent the apples from turning brown. Remove the slices from the mixture and dry them with a paper or kitchen towel.
3. Preheat your oven to 150 degrees Fahrenheit. Set a wire rack on top of a baking sheet. Arrange the apple or orange slices, or a combination of both, on the rack. Make sure that the slices don't overlap.
4. Place the slices into the oven and bake them for six hours, or until they are completely dry. Allow the fruit slices to dry and spray them with a coat of clear acrylic spray to seal.
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Losing weight is a matter of eating fewer calories than you burn. Tasty low-calorie meals are easy to prepare and don't have to be boring. Many of your family favorites can be converted to lower-calorie versions that can help you lose weight. Other recipes you may find for your diet plan can become new favorites that you will enjoy time and again.
Lasagna
Cook one package of whole-wheat lasagna noodles. In a bowl, mix one package of fat-free ricotta cheese and a half cup of egg substitute. Brown ground turkey in a pan and drain. Pour a half cup of fat-free marinara sauce into a lasagna pan. Lay three noodles for first layer. Top with spoonfuls of the ricotta mixture, sprinkle with a half cup of ground turkey, a half cup of low-fat mozzarella cheese and another half cup of marinara. Repeat the layers until ingredients are gone, ending with a light layer of mozzarella. Cover with foil and bake in 350-degree oven for 45 minutes.
Taco Salad
Bake or microwave four boneless skinless chicken breasts until thoroughly cooked through. Cool, then shred with two forks. Mix shredded chicken with taco seasoning and a half cup of water, then microwave for three to five minutes until most of the water is absorbed. Fill bowl with mixed greens or chopped romaine. Top with rinsed and drained black beans, chopped tomatoes, chopped green onions, seasoned chicken meat, chopped avocado, low-fat cheese and crumbled baked tortilla chips. Fat-free sour cream can be used as a garnish.
Caramel Pumpkin Spice Cake
Mix together your favorite boxed spice cake mix, a half cup of water and one 15-ounce can of pumpkin. Pour into a greased 8-by-13-inch baking pan. Cook according to box directions. Remove from oven and let cool thoroughly. Cut cake into 15 servings. Top each serving with two tablespoons of low-fat caramel dessert topping. Fat-free whipped cream can be used as a garnish without many extra calories.
Australian wine has grown in popularity over the past several years. When Australian wine first appeared on the market, wine advocates from around the world laughed at the idea, but the wineries have since earned respect on the international stage. If you visit Australia and want to send wine back to the states, however, there are a few rules and tips you need to know.
Instructions
1. Check to see what the wine shipping regulations are for the state to which you are mailing wine. Alabama, Kentucky, Pennsylvania, Utah, New Jersey and Mississippi are among the states that have a ban on wine shipping from out of state.
2. Package your wine in a box and secure it with bubble wrap and other packing materials. It will be a long journey for the wine, and you want to make sure it is kept safe. The more padding and precautions you take, the better.
3. Find a postal service, such as UPS or FedEx, to ship your wine. The shipping will be rather expensive because wine can be heavy, and you will be paying international rates. Do not send it through the mail because alcohol shipments are prohibited by the U.S. Postal Service.
4. Fill out the shipping information. You may be asked to show your passport.
Dehydrating lettuce will diminish some of the nutrients.
Lettuce leaves are low in calories and loaded with healthy vitamin A, C and K. Different lettuce varieties stay fresh from two or seven days in the refrigerator but, after that, these green vegetables will rot. Dehydrated leaves will lose some of their vibrant green color and flavor, but will allow you to save them for later use in soups or other dishes.
Instructions
1. Pull the lettuce leaves from the head and rinse them individually under cool water. Remove any visible dirt and inspect the leaves as you go.
2. Lay the leaves flat and dry them with paper towels. Working with wet leaves will slow down the drying process. Tear away any brown tips with your fingers. Toss away the brown pieces. Preheat the oven to 140 degrees Fahrenheit.
3. Lay a baking sheet on your workspace or counter top. Cut the lettuce into small 2-inch pieces and lay them on the baking sheet. Spread them out in a single layer.
4. Place the lettuce in the oven and leave the door ajar. Place a tall fan in the kitchen to keep the air circulating. Air circulation and heat are key to dehydrating vegetables.
5. Bake the lettuce pieces for four hours or until the lettuce cracks when handled. Remove the with a flat spatula and spread them on a cool platter. Allow them to cool for 10 to 15 minutes.
6. Place the dried lettuce in zippered storage bags or in a plastic container with a tight-fitting lid.
Tags: away brown, , leaves will, lettuce pieces, them cool
Simple and quick to cook, bulgur works well in a time crunch.
Bulgur, also written burghul or burghoul, has been know in the Middle East since1,000 B.C. when it was cooked as porridge. Bulgur recipes have been used throughout the centuries because of the grain's health benefits, and its resistance to mold and insects.
Although often mistaken for cracked wheat, bulgur is faster and easier to cook because it is precooked before being sold, made from wheat berries that are partially hulled, steamed, cracked and dried.
Instructions
Soaking Method
1. Boil 2 cups of water in a big pan to prepare four servings of bulgur.
2. Put 1 cup bulgur in another pan or bowl, and pour the boiling water over it.
3. Let the bulgur sit for 20 minutes. Serve.
Stovetop Method
4. Put 1 cup of bulgur and 2 cups of water in a pan and bring to a boil.
5. Reduce heat, cover the bulgur and let simmer for about 15 minutes.
Sour cream is always a nice finish to a delicious plate of nachos.
Nachos are an easy-to-make snack that you can enjoy in just minutes from start to finish. The principle ingredients in this Mexican snack are tortilla chips and shredded cheese. To make your nachos even more flavorful, you can include some diced vegetables and meat. This recipe will feed two or three hungry people, and is the perfect treat for those times when you need to make something simple, yet filling. Feel free to dice and add other vegetables you might have around the house, such as peppers or onions.
Instructions
1. Dice the tomato and the green onion into small chunks.
2. Cut or tear the meat into small sections, so that it can be evenly spread across the nachos.
3. Lay out the chips so that they completely cover a microwavable plate. They might overlap in some areas.
4. Sprinkle two-thirds of the cheese over the top of the chips.
5. Add the diced vegetables on top of the cheese. If you want to include olives in your recipe, add those now too.
6. Sprinkle the remaining cheese over the vegetables.
7. Put the nachos in the microwave for 1-4 minutes, until the cheese is thoroughly melted.
8. Add a dollop of sour cream and/or guacamole before serving (optional), and serve the nachos while they are still warm.
Balsamic and apple cider vinegars make excellent vinaigrettes.
Balsamic and apple cider vinegars have traditionally been used in cooking as well as for their medicinal and health benefits. When made in the traditional way, they contain healthy probiotics. But, while their health benefits continue to be studied, their benefits in the kitchen have been proven beyond a doubt. Although each has a unique flavor, there are several recipes in which both can be used.
Traditional Balsamic Vinegar
Balsamic vinegar is made from the reduced juice of white grapes. During the aging process, the sugars in the reduced syrup are allowed to ferment into alcohol, which is then converted to acid by bacteria and yeast in the air. True have been aged for 12 or more years, but most common balsamic vinegars found in the grocery store have not been made in the traditional ways; these imitation balsamic vinegars are not aged or are made with red wine vinegar, water and sweeteners.
Traditional Apple Cider Vinegar
Apple cider vinegar is made from the fermented juice of pressed apples. When unfiltered and unpasteurized, it contains an unsightly cloud call the mother, as well as many healthful probiotics. Pasteurized, filtered apple cider vinegar may be more pleasing to the eye, but it lacks the health benefits of less-processed vinegar and loses some of its complex flavor.
Shared Uses in Recipes
Apple cider vinegar and balsamic vinegar can be used to make vinaigrette. Since they are both acidic, they make an excellent addition to marinades used for vegetables, mushrooms or meats. They can be used as an ingredient in basting sauces for grilling meats and fish. They make excellent bases for barbecue sauces, and balsamic vinegar and can be used diluted with water as substitutes for cooking wine.
Exclusively Apple Cider Vinegar
Apple cider vinegar makes an excellent base for other seasonings. It can be infused with herbs and spices and left to absorb their flavors. Traditional balsamic vinegar, because of its thick consistency and sweet and sour flavor, is a poor base for this technique.
Exclusively Balsamic Vinegar
Nothing can substitute for traditional balsamic vinegar's rich, deep flavors of the aged grapes combined with the wood used in the fermenting process. Only true balsamic vinegar can be drizzled over ripe fruit, mild cheeses and simply prepared meat and fish. It can even be savored by the teaspoonful for its complex flavor.
Tags: cider vinegar, Apple cider vinegar, balsamic vinegar, balsamic vinegars, have been, , make excellent
Canned stew tomatoes maintain freshness for up to one year.
Stewed tomatoes are ideal for canning - their high acid content acts as a natural preservative, and helps maintain their vibrant color and mineral content. The procedure for canning stewed tomatoes follows the same guidelines as other high-acid foods, although certain variables, such as the method of exhausting the steam, might vary among canner manufacturers. Store canned tomatoes up to one year in a cool, dry place.
Instructions
1. Wash four pint jars and allow them to air dry. Fill the canner with four inches of water and preheat the hot water canner over medium heat. Place the pint jars upside down in a large stockpot and add 3 inches of water. Bring to a boil and cut the heat. Keep the jars hot in this manner until ready to be filled. Alternatively, wash the jars in the dishwasher and leave them in with the door closed until ready to be filled. Place the lids in a saucepan with 2 inches of water and bring to a boil. Cut the heat and place the lids in the water until ready for use.
2. Fill a 12-quart stockpot two-thirds full of water and bring to a boil. Fill a large container with 50 percent water and 50 percent ice. Cut an x through the skin on the bottom of 24 tomatoes.
3. Place the tomatoes in the boiling water, three at a time, and blanch for one minute. Using a slotted spoon, remove each and place in the ice bath. Remove the skins by peeling them back at the x incision. Continue blanching the tomatoes, waiting for the water to return to a boil before adding the next group.
4. Cut the tomatoes into quarters and place them in a large stockpot. Add 1 cup chopped Vidalia onions, 1/2 cup chopped green bell peppers, 1/2 cup chopped celery, 1 tbsp. white granulated sugar and 1 tbsp. canning salt to the stockpot.
5. Simmer the tomatoes over medium heat for 10 minutes, stirring frequently to prevent scorching. Ladle the hot tomatoes into hot jars leaving 1/2-inch of head space in each. Agitate the jars slightly to bring any air bubbles to the surface.
6. Wipe the rims of the jars and secure the lids. Place the jars in the pressure canner, leaving space between each one. Secure the cover on the canner and bring to a boil. Allow steam to escape through the pressure valve for 10 minutes. Close the vent, or depending on the type of canner, apply the weighted gauge and allow the pressure to build.
7. If using a dial-gauge canner, process for 10 psi. at elevations ranging from sea level to 1,000 ft.; 11 psi. at 1,001 ft. to 2,000 ft.; 12 psi. at 2,001 ft. to 4,000 ft.; 13 psi. at 4,001 ft. to 6,000 ft.; 14 psi at 6,001 ft. to 8,000 ft. and 15 psi. at elevations from 8,000 ft. to 10,000 ft.
8. If using a weighted gauge canner, process at 10 psi. at elevations ranging from sea level to 1,000 ft., and 15 psi. at elevations above 1,001 ft.
9. Process the tomatoes for 15 minutes. Begin timing after the appropriate pressure is reached. Monitor the pressure and adjust heat as needed. After processing, allow the canner to depressurize on its own accord. Open the canner and remove the jars using a lid lifter and place them upright on a towel to cool. Press the tops of the lids to check if they sealed properly. Use any canned tomatoes that did not seal properly within two days.
Tags: inches water, until ready, boil heat, bring boil, canned tomatoes, canner process, canner process elevations
Make fruit leathers from any combination of fruit for a sweet and healthy snack.
Fruit leather is a simple puree of your choice of fruits, combined with a sweetener like honey, and dried in a food dehydrator or oven on parchment paper. For anyone who likes a sweet but healthy snack, making fruit leather is a wonderful alternative to buying more processed store-bought foods.
Preparation
Preparing fruit leather for drying is simple. Just blend whatever combination of fruit, spice and sweetener you prefer. Most fruits can just be washed (peeled if necessary) and blended to a thick puree. For berries or other fruits with lots of seeds, you may need to use a food mill or sieve to remove the seeds prior to blending.
Drying
is easiest and most efficiently dried in a food dehydrator. Most dehydrators come with specialized trays for drying fruit leather, but in the absence of fruit leather trays, a piece of parchment can be used on top of a regular tray. Parchment can also be used on a cookie sheet or other oven-safe dish for drying fruit leather in a low-heat oven.
Tips
Oven drying can take up to 24 hours, and food dehydrators may take as long as eight or 12 hours. Test fruit leather dryness by pressing the leather. It should be sticky and pliable, but your finger should not leave an indentation. Be sure leather is dry before storing or it will not keep.
When using parchment paper under fruit leather, leave a quarter of an inch sticking out past the edge of the leather so that it is easy to remove from the drying tray and, subsequently, to remove leather from the parchment.
Use honey or corn syrup as a sweetener, but stay away from granulated sugars, which can harden during drying and give your fruit leather a grainy texture.
Warnings
If oven drying, it is best to leave the oven door cracked to increase circulation of air, but this is not a safe technique in households with pets or children.
Tags: fruit leather, combination fruit, dried food, dried food dehydrator, drying fruit, food dehydrator, fruit leather
Garlic is a traditional seasoning. Fresh, minced or dried, this bulb is popular for food and medicinal uses. Dried, powdered garlic will last indefinitely if properly stored. Fresh garlic, such as minced or clove garlic, is best used within a short time. Garlic improperly stored or used can go bad and may be harmful.
History
Garlic, onions, leeks, shallots and chives are part of the Allium plant family. Garlic has been cultivated for thousands of years. Garlic was widely used by ancient Romans, Greeks and Egyptians as food. Sanskrit medicinal records advised garlic as a remedy for several diseases. Folklore superstition says that garlic repels witches, vampires and werewolves. In recent centuries, garlic was believed to ward off cholera and smallpox. During World War I, British doctors used garlic as an antiseptic against gangrene.
Function
Garlic today is primarily used as a culinary herb. The bulb is the main source of garlic. The bulb is harvested and dried as powder or added to other seasoning blends. The fresh bulb breaks down into cloves that can be minced, dried, chopped and granulated. Garlic stems and leaves are edible and have a mild flavor when chopped fresh into salads. Garlic flowers are both a garnishment and seasoning. The globe-shape head has hundreds of tiny flowers that carry a mild garlic flavor. They are tossed into soups, casseroles or meat dishes during cooking or added fresh to salads.
Types
Types of garlic include whole garlic sold fresh or dried. Decorative garlic braids are is harvested whole and several heads are woven together by the stems. Individual garlic heads are removed as needed for cooking. Frequently, garlic heads are sold fresh or dried in grocery or produce markets. Garlic powder is made when garlic cloves are dried and ground into powder or chopped into small flakes. Fresh cloves can be minced and sold in jars but must be refrigerated to prevent spoiling.
Considerations
Garlic sold as powder or dried flakes is usually dehydrated. With the moisture removed, the garlic retains flavor for year-round storage. It is often commercially prepared with a freshness date on the jar or package. Fresh garlic grown at home or chosen at a market should be firm with no soft or spongy cloves. Inspect the outer skin. If dark or powder patches can be seen around the neck or under the skin, the garlic has mold. Do not use these heads, as the mold will quickly spoil or rot the garlic.
Warning
Garlic cloves are often used to flavor cooking or salad oil. Home blends of garlic in oil must be refrigerated and used within a few days. Raw garlic can develop bacteria called Clostridium botulinum. This produces a toxin that causes botulism. Untreated, botulism leads to serious illness and sometimes death. Proper storage and prompt use are important to enjoy the benefits and avoid the hazards of fresh garlic.
Tags: , Fresh garlic, garlic heads, made when, made when garlic, minced dried, must refrigerated
Habanero peppers are officially the hottest pepper in the world. Hot peppers are rated according to the Scoville scale and according to Scoville, habaneros range from 100,000 to more than 1 million Scoville units. Unripe habanero peppers are green and once ripened, their colors can vary and turn to orange, red, white, brown or pink. The name of this hot pepper is thought to have come from Havana where these peppers originated.
Scotch Bonnet Pepper
The Scotch bonnet pepper has a thin, waxy flesh, like most habanero peppers, but it is of a different variety because it has a different type of pod. To the naked eye, the Scotch bonnet is almost indistinguishable except for its smaller size The heat level of the Scotch bonnet is on the medium side as far as habanero peppers are concerned. It's most popular in the Caribbean.
Red Savina
Another popular cultivar of the habanerro pepper is the red savina. It was once rated as the "world's hottest spice" in the "Guinness Book of Records" but has since been defeated by the buth naga jolika pepper. Red savina peppers score up to 577,000 units on the Scoville scale. This type of pepper is bred to produce hotter, heavier, and larger fruit than typical habaneros.
Buth Naga Jolokia Pepper
When ripe, these peppers measure about 2.4 inches to 3.3 inches and are orange or red in color. This type of habanero is grown in northeastern parts of India and in Assam state. The buth naga jolokia was rated as the hottest pepper in the world in 2009, rating up to1,041,427 Scoville units. The jolokia pepper is typically known as the ghost chili or ghost pepper in United States.
Datil Peppers
Datil peppers are slightly less hot than orange habaneros and have sweeter, fruitier flavors. They range in heat intensity between 100,000 and 300,000 Scoville Units. Although datil peppers are cultivated throughout the world, the majority are grown in St. Augustine, Florida, where there is an annual Datil Pepper Festival.
Creme brulee and cheesecake are two popular, delicious desserts, and there is little more decadent than combining the two dishes to make creme . Making the tasty burned sugar topping is easier than ever in the broiler, and you do not need to wield a creme brulee torch either. This cheesecake is a sophisticated ending to a meal, whether you're inviting guests over or dining with your family.
Instructions
1. Preheat oven to 350 degrees F. While the oven preheats, use an electric mixer to beat the cream cheese, white sugar, vanilla and orange peel in a large bowl until fully blended.
2. Add the eggs one at a time, then add the egg yolk. Mix until fully blended.
3. Pour the mixture into the pie crust and bake 40 minutes, until the center is almost set.
4. Chill for at least 3 hours, or overnight.
5. When ready to serve, preheat the broiler. Mix the brown sugar and water in a small bowl, then spread it over the cheesecake. Set the cheesecake on a baking sheet, then broil for 90 seconds approximately 5 inches away from the flame.The topping should be bubbly when it's done.
6. Remove the cheesecake from the broiler. Allow it to cool slightly, then top with berries if desired. Serve and enjoy.
Tags: brulee cheesecake, fully blended, until fully, until
Grilling is about two things: taste and appearance. A perfectly grilled steak at a restaurant has those nice cross-hatchmarks on it,. Well, this article will help you create those some cross-hatchmarks on your steak when grilling at home to wow your family and friends.
Instructions
Creating Cross-Hatchmarks on Grilled Steaks
1. Marinate your steak. Start your gas grill or light the coals for your charcoal grill. Give your grill plenty of time to heat up. High heat is one of the biggest keys to creating those fancy cross-hatchmarks.
2. After your grill has heated for 15 minutes when using a gas grill, or the coals on your charcoal grill are lightly covered with ash, you will want to prepare your grilling surface. Pour one cup of vegetable oil into a glass container. Don't use olive oil for this because olive oil tends to create too much smoke and can give your steak an odd flavor.
3. Take your steak out to the grill, along with the container of vegetable oil, several paper towels and your long-handled tongs. Ball up a paper towel and hold it with the tongs while dipping it into the vegetable oil. Use the tongs to coat your grill grates completely with vegetable oil. You will notice how the oil causes flare-ups, this is why you always use long-handled tongs to apply the oil to the grill.
4. After oiling the grates on your grill, place the steak on the grill using the long-handled tongs. Let the steak cook for about a minute and a half.
5. Pick up your steak with the long-handled tongs from the grill and rotate the steak 90 degrees. Do not flip the steak over at this point. Let this cook another minute and a half.
6. Use your long-handled tongs to flip the steak over to the other side for cooking. When you flip the steak over you will see the cross-hatchmarks on the side of the steak that had been on the grill grate surface. This means you are halfway done with creating your grill cross-hatchmarks.
7. After a minute and a half, rotate the steak again 90 degrees. This time do not flip the steak.
8. After a minute and a half, flip your steak over again. Now you will see the cross-hatchmarks on the other side of your steak. Allow the steak to remain on the grill until it reaches the desired level of cooking. Remove your steak from the grill and give it ten minutes for the juices to settle. Present your steaks to your family and friends and receive the compliments on the beautiful cross-hatchmarks you have created.
Tags: your steak, your grill, long-handled tongs, flip steak, minute half, steak over
Russian sage is known by the Latin name Perovskia atriplicifolia. The common name is misleading. This plant originated in the mountainous regions of Pakistan and Afghanistan and is not related to Salvia officinalis, the peppery flavored herb popular in Mediterranean culinary traditions. Nonetheless, this more rare cultivar is a garden perennial with silver, blue-green leaves, sweet-tasting blue flowers and a crisp, clean herbal scent. The purple-blue flowers are the only part of this plant that are edible, while the mildly poisonous leaves should be reserved for dried bouquets or potpourri.
Candied Russian sage flowers can be used as a garnish for vanilla ice cream, fruit salad or cocktails. Fresh flowers are delicious in salads or as a garnish for gourmet cheeses.
Instructions
Washing Russian Sage
1. Shake each flower to dislodge any insects that may hiding in the blooms. Pull off any dead or wilted blooms.
2. Place the Russian in a colander. Put the colander in a large bowl of warm water or a sink filled with water and gently agitate. Set the flowers on a paper towel to dry.
3. Remove leaves, stems and any pistols or stamen since these may be toxic. Only the flower petals should be consumed.
Candied Russian Sage Flowers
4. Reconstitute the egg whites according the instructions. Gently beat the egg whites until bubbles start to form on the edges. Add a few drops of vodka to the egg whites and mix.
5. Use the paint brush to paint the egg white solution onto the Russian sage flowers. Sprinkle with fine sugar and place on a wire rack until the flowers are stiff.
6. Garnish Russian vodka tonics, soft white cheeses or even vanilla ice cream.
Russian Sage Floral Salad
7. Place Russian sage flowers in the glass container and top with apple cider vinegar. Stir and fill completely to the top. Wait six weeks.
8. Mix 1/4 cup Russian sage-infused vinegar with 1 clove of minced garlic, 1 cup virgin olive oil, 1 tbsp. Dijon mustard, and salt and pepper to taste. Mix vigorously with a fork.
9. Use to top salads with fresh greens, tomato, carrot and onion. Garnish salad with a fresh Russian sage flower.
Russian Sage Floral Ice Cubes
10. Bring water to a boil for at least two minutes. Remove from heat and allow the water to cool. This removes oxygen bubbles from the water and makes the ice cubes crystal clear.
11. flower petals in each compartment of the ice cube tray. Half fill each compartment with the prepared water and place in the freezer.
12. Remove the ice tray when the water is solid ice and fill the compartments to the top with the remaining boiled water. Freeze. When the ice cubes are completely frozen, use them to garnish cocktails such as Russian vodka tonics or fresh lemonade.
Tags: sage flowers, Place Russian, Place Russian sage, Russian sage flowers, Candied Russian, each compartment, flower petals
often appears in gluten-free recipes as a thickener instead of flour. Finding potato starch at a grocery store can be difficult, but you can make your own at home. For the best results, use a large, high starch russet (baking) potato to make your homemade starch. The final amount of starch made from this process varies with the age and type of potato used.
Instructions
1. Line a colander with two layers of cheesecloth, and place the colander over the bowl.
2. Grate the potato with the smallest set of holes on your grater into the cheesecloth.
3. Fold the ends of the cheesecloth up and over the potatoes to cover.
4. Press down on the cheesecloth until the starchy liquid from the potatoes drains into the bowl.
5. Open the cheesecloth and pour ½ cup of water over the potatoes.
6. Reclose the cheesecloth and squeeze the potatoes.
7. Repeat steps 5 and 6 with the remaining ½ cup water.
8. Place the two cans on top of the cheesecloth and leave them on top of the cheesecloth to squeeze more starch from the potatoes for 1 to 2 hours.
9. Remove the colander and discard the cheesecloth with the potatoes.
10. Carefully pour the liquid into the measuring cup from the the bowl without disturbing the starch that settled to the bottom.
11. Discard the liquid in the cup and use the remaining potato starch in the bowl. (see reference2)
Tags: cheesecloth squeeze, from potatoes, make your, , potato starch
If you happen to have received a lot of white almond chocolate candy at Halloween, or you just happen to have extra bars of this candy in your home, you can use it to make a tasty snack. Follow these steps to turn the ingredients in your pantry into two addictive snacks, perfect for munching any time of day.
Instructions
White Chocolate Almond Party Mix
1. Cover the baking pan with parchment paper.
2. Add 10 1 ounce white chocolate with almonds candy bars to the 2 quart bowl. Microwave on high for three minutes, stopping and stirring every 30 seconds or until melted and smooth.
3. Stir the cereal, pretzels and almonds into the melted candy bars until thoroughly coated.
4. Spread the mixture out onto the baking pan and let cool until hardened. Break apart into clusters and serve.
White Chocolate Almond Cracker Snacks
5. Put two 1 ounce candy bars in the 3 cup bowl. Microwave on high for 1 minute and 30 seconds, stopping every 30 seconds to stir. Make sure that the final result is smooth and evenly melted.
6. Line the second baking pan with parchment paper.
7. Dip each cracker into the melted candy bars and lay out onto the parchment-lined baking sheet to harden and cool. You can either coat the entire cracker with the white almond chocolate or just the end depending upon your preference.
8. Serve the crackers after they have completely cooled and hardened.
Crock-Pot meals are easy on the budget and easy on the cook. All-day cooking tenderizes meat, allowing you to enjoy less expensive cuts. And because the ingredients have hours to mingle, your creations will please your palate and those of your guests. Pot roast is a perfect cold-weather meal and Crock-Pot cooking leaves you free to engage in other activities.
Instructions
Instructions
1. Wash the vegetables. Using the knife and cutting board slice the carrots into thick rounds. Scrub the potatoes, but leave them unpeeled. Cut the cabbage into six or eight wedges. Cut the onions in half then make slices. Place the onion slices on the bottom of the Crock-Pot.
2. Rinse the roast under cool water. Pat it dry with paper towels and place it on top of the in the Crock-Pot. Sprinkle the soup mix over the roast.
3. Arrange the remaining the roast and sprinkle them with salt and pepper. Measure 1/2 cup of wine or broth and pour it into the pot.
4. Cover the Crock-Pot and cook on low for six to eight hours. Transfer the roast to a platter and arrange the vegetables around the roast. Serve with the broth.
Tags: , , onion slices, vegetables around, vegetables around roast
Some people spend the entire year looking forward to the Thanksgiving holiday. While the purpose of the holiday is to reflect and be thankful for the things we have, Thanksgiving is also the day when many people enjoy one of the best meals of the year. While you can hardly go wrong with the traditional Thanksgiving meal of turkey, gravy, stuffing and cranberry sauce, consider some ways in which you could add a new spin to your Thanksgiving dinner.
Traditional Foods in Nontraditional Ways
Serve a Thanksgiving meal consisting of all of the components of a traditional Thanksgiving meal, but use them in ways your guests do not expect. Serve a dinner of turkey tetrazzini, twice-baked potatoes, sweet potato bars, cranberry mousse and pumpkin crisp.
Go Vegan
Thanksgiving dinner does not have to be loaded with fat and cholesterol. A "Tofurky feast" is a complete meal for four from Turtle Island Foods, including a turkey-style roast, dumplings, gravy, stuffing and a meatless "wishbone" that you can share with a friend. The meatlike roast may even fool a few carnivores.
Celebrate Your Ethnicity
Design your dinner around your ethnic background. For example, Italians may consider serving a minestrone, a delicious lasagna, a green salad, fresh garlic bread, stuffed mushrooms and Italian cream cake. Try using ground turkey rather than beef or pork in the lasagna.
Go Global
Rather than celebrating just one region of the world, choose an entree from one country or region. Ask all of your guests to bring a side dish, dessert or beverage reflecting another culture or country and enjoy a potluck from all over the world.
Celebrate Your Region
Use the flavors of your region to spice up your meal. If you live in the South, spice up your turkey with a Cajun rub and substitute the pumpkin pie with a sweet potato one. If you live in New England, serve a lobster bisque or clam chowder and blueberry pie.
Tags: traditional Thanksgiving, traditional Thanksgiving meal, Celebrate Your, gravy stuffing, spice your
There are a number of popular substitutes for Brie.
Brie is a soft cheese named after the French province where it was originally created. Sometimes referred to as Brie de Meaux, the popular cheese is unpasteurized cow's milk and is known for its rich combination of hazelnut, fruit and herb flavors. Brie is best served at room temperature, and pairs well with Champagne, a red Bordeaux or Burgundy wine. However, there are a few acceptable substitutions for Brie if you're looking for some variation.
Camembert
As one of France's most famous cheeses, Camembert has long been a rival of and popular substitute for Brie--thanks to their similar methods of production. Also made from cow's milk, Camembert is crumbly when first ripening and then develops a creamier texture over time. In contrast to the fruity hazelnut taste of Brie, however, Camembert has a delicate saltiness that goes well with baguettes, fruit and nuts. The soft cheese is best served at room temperature and pairs well with a red Bordeaux or Beaujolais.
Coulommiers
Said to be the ancestor of Brie, Coulommiers cheese is a popular substitute because of its place at the head of the Brie family. Coulommiers can be made from either raw or pasteurized cow's milk and ripens into an especially rich and creamy cheese. Coulommiers's thick crust and rich, nutty flavor make it a popular choice served alone, but it also combines well with French bread, apples, pears or berries. Best served at room temperature, Coulommiers pairs well with a red Bordeaux or Sauvignon Blanc.
Reblochon
Roblochon cheese features a bold flavor, nutty after taste and a very strong herbal scent. Aged in mountain caves and cellars, this soft cheese is actually softer and creamier than Brie, but its nutty flavor makes it an acceptable substitute. Roblochon is often served before dinner, but is also a recommended addition to baked potatoes and tartiflette. It pairs well with a white Savoie or with a fruity red wine like Beaujolais.
Paglietta
A soft Italian cheese made from a mixture of both cow and goat milk, Paglietta closely resembles both Brie and Camembert. Moist and slightly runny when ripe, Paglietta has a fruity flavor and is best served at room temperature. It is available in three versions: full fat, semi-fat and cremino. Paglietta can be served alone or with crackers and fruits, and like other Brie substitutes, it pairs well with a red Bordeaux wine.
Tags: well with, pairs well, , made from, room temperature
The humble potato is not so humble when it comes to the many ways it can be cooked.
There are numerous ways to make potatoes, and you can purchase specific potatoes that are best for each cooking method. White and yellow potatoes are best for mashing, boiling and roasting. Choose fingerling and Russet potatoes for baking, and red potatoes for steaming or for gratin dishes or .
Boiled and Mashed
Perhaps the simplest way of cooking potatoes is simply to boil them and serve with butter, salt and pepper. For the most flavorful boiled potatoes, leave the skin on. This is usually the best way to serve them when they are new and small. Once they are boiled, again with the skins on for flavor, let cool slightly, rub the skins off and mash with butter and milk for mashed potatoes. You can add many things to mashed potatoes for , such as garlic, chives and cheese.
Roasted and Grilled
Roasting potatoes is a simple way to prepare them because once they are in the oven, you turn them once and forget about them while they cook to a crisp outside and soft inside. Cut them into smaller pieces to speed up the cooking time. Before putting in the oven, coat with olive oil, salt and pepper. Add your favorite herb, or combination of herbs and spices, for extra flavor. Try garlic, basil and oregano for an Italian meal, or rosemary to go with Greek food. Grilling them, usually in a foil pan, will give a wonderful smoky flavor to go with any grilled meat you are serving.
Fried
Making French fries is not the healthiest way to prepare potatoes, but homemade fries are a perfect treat once in a while. Wash and cut the potatoes, leaving the skins on, and soak in ice water to get rid of some of the starch and make the fries less sticky. Then, double fry the potatoes for extra-crispy, perfect fries. Fry once, for about three minutes, or until they are soft but not browned, drain on paper towels and let sit for between 30 minutes and two hours. Fry until browned and crisp -- about another six minutes. Drain on paper towels immediately and season with salt.
Casseroles and Panakes
Potatoes work well in casseroles when they are sliced thinly and cook in a bubbly, rich sauce, as with scalloped potatoes. Add to the comfort food factor by creating a main course, such as a potato casserole with other vegetables, eggs and goat's cheese. Many cultures around the world offer a version of a potato pancake, such as latkes. Grate the potatoes, with onion if you like, bind them together with an egg, and fry in oil until golden and crisp.
Tags: extra flavor, mashed potatoes, paper towels, salt pepper, scalloped potatoes, when they, with butter
Fruit salad is a traditional dish served at Christmas dinner.
Colorful, crisp and flavorful fruit salad is traditional for Christmas dinner. Apples are ideally suited to the winter months. Harvested in late fall, apples are plentiful and fresh. provides a splash of freshness to the table and is a light and nutritious accompaniment to a typically heavy meal. Fruit salad is eaten as a side dish during dinner but in many cases easily doubles as a dessert.
Red and Green Apple Salad
Fresh apples, tossed in lemon juice to retard discoloration, cored and diced into bite-size pieces, are hearty enough to support heavier ingredients such as mayonnaise and sour cream. Chopped dates and walnuts add even more crunchiness, and red and green maraschino cherries, mixed throughout the salad and artfully arranged on top, give the salad true holiday flair. Mix all ingredients together, other than the mayonnaise and sour cream, and refrigerate. Add the mayonnaise and sour cream just before serving.
Cranberry Delight
Cranberries dishes are served is many ways for Christmas. There are recipes for cranberry relishes to enjoy with turkey and stuffing and cranberry salads to eat with the meal. What makes this recipe appropriate is that in addition to it serving as a salad during the meal, it is also suitable as a delicious dessert enjoyed after the meal has settled. A graham cracker crust pressed into a square or rectangular salad dish and filled with a smooth blend of cream cheese, confectioners' sugar, milk and vanilla form the base of the cranberry delight salad. The cream cheese blend is topped with cooked fresh cranberries boiled and simmered with sugar and water with orange marmalade and pecans stirred in after the cranberries cool. The cranberry blend is covered with fluffy whipped cream. The salad is served by chilling it thoroughly and cutting it into smaller square portions for the dinner table and larger squares for a dessert.
Christmas Fruit Salad
Hosting Christmas dinner requires a great deal of effort preparing food, timing everything so each dish is ready to serve at the same moment and doing this while entertaining a steady stream of guests and family wandering through the kitchen. Simplify the fruit salad preparation without losing quality of presentation or flavor. A delicious and quickly prepared fruit salad is made by slicing firm bananas into bite-size pieces and tossing them in peach pie filling, coating them completely. Mix in red and green maraschino cherries cut into halves, pineapple chunks and mandarin oranges. Toss well and refrigerate. This salad complements the meal by adding a sweet fresh flavor to the traditionally heavy food.
Christmas Salad
Even the most finicky eaters, whether children or adults, will enjoy this salad and also get nutritious fruit at the same time. Sliced bananas and red and green apples, tossed in lemon juice, mandarin oranges, angel hair coconut, fruit cocktail, red and green maraschino cherries and chunk pineapple are combined with colored miniature marshmallows, chopped walnuts and whipped topping, then chilled. The result is delectable and nutritious, especially if non-fat topping is used.
Tags: Christmas dinner, fruit salad, Fruit salad, green maraschino, green maraschino cherries
According to NutritionMD, obesity increases the risk for osteoarthritis and a reduction in body fat can reduce symptoms. In addition to weight loss, proper nutrition supports the body's functions and systems. But it's important to keep in mind that nutrition is only a portion of the solution.
Facts
Osteoarthritis affects more than 27 million Americans and women over 50 are at greatest risk of contracting the condition, according to the Arthritis Foundation. Osteoarthritis sets in when the cartilage protecting the ends of the bones begin to deteriorate. This causes stiffness, pain and loss of motion. Osteoarthritis can affect the hands, knees and hips. Risk factors include heredity, being overweight, lack of physical activity, aging, joint injury, nerve injury, and repeated overuse of the same joint.
Vitamin C
Vitamin C has properties that protect cartilage from deteriorating and helps rebuild it. Spark People states that the antioxidant properties of vitamin C destroy free radicals that damage cartilage, and it produces collagen and proteoglycans, two major elements in the development of cartilage. The recommended amount of vitamin C for osteoarthritis is 200 mg, according to Spark People. You can get your fill through supplements or foods. The best food sources include pineapple, oranges, strawberries, fresh pineapple juice, cantaloupe, bell peppers, cauliflower, and green leafy vegetables.
Vitamin D
Vitamin D is vital to joint function. It promotes proper bone structure and calcium absorption that are important to strong bones. A deficiency of vitamin D leads to degenerating cartilage. Sunlight is the best source of vitamin D. Try to get 10 minutes to 15 minutes of sunlight to your face, arms and legs. Supplements are also an option, especially if you're not getting enough from fortified vitamin D foods such as tuna, salmon, pure cod liver oil, mackerel and sardines. Although dairy products have vitamin D, they're not beneficial for those with osteoarthritis because they worsen symptoms, according to Health 4 You.
Omega-3
Omega-3 fatty acids reduces inflammation of the joints. Cold water fish contain high amounts of omega-3 such as salmon, halibut, tuna, and sardines. Other omega-3 foods include pecans, walnuts, flaxseed, almonds, tofu, soybean oil, olive oil, canola oil, and flaxseed oil. Try to eat fish at least twice a week. The oils can be used on salads. All the oils, except flaxseed, can be used for cooking. Flaxseed loses its healing properties when exposed to heat.
Foods to Avoid
Foods you should avoid that can aggravate osteoarthritis include salt, fried foods, dairy products, red meat, peppers, eggplant, tomatoes and white potatoes. Although chili peppers and tomatoes are rich with vitamin C, these foods also contain solanine that cause muscle pain, according to Health 4 You. Foods with solanine are also known as nightshade foods that are known for causing problems with nerve-muscle function, digestion and .
Training your wine palate is not just for professional wine tasters and connoisseurs. In fact, all wine drinkers are training their palates everyday just by experiencing different tastes. A trained wine palate simply means that you can recognize the various flavors that you taste in the wines you consume. The more flavors you can successfully identify, the more trained your palate has become. Ultimately your experience with taste is your wine tasting guide.
Instructions
1. Search the Internet or other resources to obtain a list of flavors common to wine such as black pepper, blackberries, apricots and oak. Write these flavors down in your wine journal.
2. Seek out and purchase a small quantity of each item from your list. Many of the items may be purchased at your local grocery store or specialty mart; however, others may require a trip to a nursery, hardware store or other less conventional store.
3. Taste and smell each of the items you have purchased. Try to recall wines you have previously tasted, which may have had hints or notes of the flavor you are tasting.
4. Repeat this process, adding new items occasionally. This will allow to solidify these tastes.
5. Continue to drink a variety of wine types including wines from different regions and countries. This will allow you numerous opportunities to test your palate against a multitude of flavors.
6. Verbalize your thoughts as you drink different wines. By verbalizing thoughts through dialogue, you may gain further understanding of what you are tasting. You may also record your thoughts in your wine journal.
Tags: your wine, your palate, This will, This will allow, will allow
The love affair most of us have with pasta dishes has led to pasta-makers being a common appliance in many homes around the world. Now there is a fresh and tasty alternative to dried pasta that can be ready in a snap. Much like making the noodles themselves, making ravioli without some mechanical help is considered a rather difficult task. Fortunately, there are some simple-to-use ravioli making machines available to do the hard work for us.
Instructions
Roller-Based Makers
1. Assemble your machine on a sturdy counter top at a height at which you are comfortable working. Attach the ravioli attachment to the pasta machine. Be certain it is fully supported.
2. Test the dough in the sheet roller to make sure it won't stick. Sprinkle the dough with flour if it seems too sticky.
3. Insert two equal-sized sheets of the rollers, turning the handle to make sure they are feeding into the hopper. Spoon your ravioli filling between the two sheets, avoiding stuffing or compressing. Turn the handle again to seal the first portion of ravioli. Add more filling and repeat until your sheet is used up.
4. Compensate for any mistakes in the first batch. If you had sticky ravioli sheets, you'll need more flour sprinkled on the next batch to prevent sticking. Broken raviolis mean the next batch should be given less filling, while limp ravioli needs more.
5. Set your ravioli sheets to the side to slightly dry. Use a knife or scissors to cut the ravioli pockets out of the sheet.
Cutting Sheet Makers
6. Roll your dough into two large sheets, more than large enough to cover the . Sprinkle flour onto one side of one of the sheets.
7. Take the floured sheet and lay it over the cut-and-seal plate floured-side-down. Press the forming plate carefully down onto the sheet to form pockets for the filling.
8. Brush water lightly onto the dough sheets, being careful not to get any water in the pockets themselves. Use a small spoon to add filling to the pockets. The dough is very fragile at this point, so take care not to deform, overstuff, or break pockets.
9. Place the second sheet over the filled pockets. Use a rolling pin to apply light pressure, starting at the center of the sheet. Increase pressure as you roll the pin out to all sides, until the ravioli shapes become noticeable. Upturn the plate and agitate to shake loose raviolis.
When it comes to eating your vegetables, many people would rather eat a cheeseburger instead. Well, if you're looking for a way to make something tasty that you think tastes tireless, then you should try roasting your vegetables. Here is a simple recipe for roast Portabella mushrooms.
Instructions
1. Wash your in a colander. Since they grow in dirt, it usually takes several washings to remove all of the silt. Give them a good rinsing once you get them home from the grocery store, and pat them dry with a paper towel.
2. Pre-heat your oven to 400 degrees on the "bake" setting.
3. Spread a layer of foil over your baking sheet. (This will save you a messy clean-up when the Portabella mushrooms are cooked.)
4. Scatter your over your foil.
5. Drizzle olive oil over your mushrooms.
6. Add salt and pepper to on .
7. Place the mushrooms in the oven, and allow them to roast for 20 minutes. Remove them from the oven, let them cool for a few minutes, and they are ready to serve.
Tags: Portabella mushrooms, over your, your Portabella, your Portabella mushrooms, your vegetables
There has been mixed news reported over the years about the benefits of wine, but it appears that drinking wine--especially red wine--in moderation can be good for you in a number of ways.
Phytochemicals
The phytochemicals in wine, specifically flavanoids and resveratrol, are antioxidants that act to prevent against cellular damage within your body. Red wine contains even more of these than white wine.
Heart Health
Resveratrol can reduce your risk of heart disease. Wine also can raise your body's levels of HDL (good cholesterol), increasing heart health, and can thin blood, decreasing the risk of blood clots.
Cancer Recovery
While alcohol can increase of breast cancer, the resveratrol in wine has been shown to decrease tumor development, slowing down some cancers.
Slowed Neurological Disorders
Phytochemicals found in wine can slow the progression of a number of degenerative neurological disorders, such as Parkinson's Disease and Alzheimer's.
Considerations
The key is moderation. In order for wine to have benefits and not risks, men should drink no more than two glasses a day and women no more than one.
From late-harvest wine such as a Sauternes to fortified varieties such as a port or sherry, dessert wine comes in various flavors, levels of sweetness and alcohol content. To get the most out of your experience, store wines carefully to preserve the flavor and integrity of the drink. Keep opened and unopened wine at its best by keeping it at the right temperature. Serve with sharp cheeses, rich cakes or delicate cookies.
Instructions
1. Place an unopened bottle of red or white dessert wine in a cool, dark place. Avoid storing the wine in direct sunlight or in a humid room. A pantry or cupboard will keep the wine protected for several days before serving.
2. Keep at the ideal temperature if you plan on storing for the long term. Store your wine slightly chilled between 50 and 55 degrees with the humidity no higher than 70 percent.
3. Preserve opened dessert wine by replacing the cork and pushing it down into the neck of the bottle to form a tight seal. Place the bottle in the fridge for 3 to 5 days.
You've probably heard something about the potential of red wine, but is it true, or just another health fad? It is true: A glass or two of red wine every day can reduce your risk of heart disease and cancer and lower your cholesterol. However, most doctors would not advise you to go pick up a bottle to drink your muiltivitamins. On the other hand, if you already do drink wine, maybe it's not such a bad habit after all.
Fact or Fiction?
Recent studies have shown that some ingredients in red wine may have health benefits, if consumed in moderation. This seems counterintuitive because alcoholic drinks contain toxins that break down many of body's internal organs. News programs cite the "French Paradox"--the French consume more wine than any other culture, along with relatively fatty foods, but the people have a comparatively low rate of . Is red wine really good for the heart?
In Moderation
Studies show high levels of consumption have adverse effects on the heart, liver, kidneys, etc. Those consuming moderate amounts, however, have a lower risk of than nondrinkers. Moderate typically means one glass per day for women and two per day for men. Red wine has a high level of polyphenols (mostly from the grapes), as well as resveratrol, both chemical substances that protect the cardiovascular system. These substances are also antioxidants.
What Else Can Wine Do for Me?
Red wine is also believed to lower cholesterol, prevent blood clots and reduce the risk of kidney stones.
Wine made from the cabernet sauvignon grape may decrease chances of Alzheimer's disease.
Nonalcoholic Options
Of course, you can get the health benefits of red wine without consuming alcohol. Grape seed extract and resveratrol are available in pill form to take as supplements.
Warnings
Red wine should be consumed in moderation as described above. Excess consumption can lead to liver failure, kidney disease, alcoholism and other debilitating conditions.
Chicken tortilla soup is a winning recipe that you can serve at a dinner party or take to a potluck with equal success. You can prepare chicken tortilla soup in many ways, so it's sure to please almost any palate. To make a dinner with even better, serve it with sides and dishes that complement it.
A Little Bit of This, a Little Bit of That
Serve each bowl of chicken tortilla soup with a small plate of optional ingredients for the soup. This is widely done in both Mexican and Asian restaurants when soup is served and is a sure way to please guests, regardless of individual preferences.
Place a portion of cilantro, avocado slices, shredded cheese and slices of lime on the plates. Cilantro always tastes best when it is added to the soup immediately after serving, and not everyone will want avocado, cheese or lime in their soup. The side plate allows everyone to prepare their soup the way they like it best. You may want to add strips of freshly fried tortilla strips as well, both to serve as a garnish and for those who enjoy them in their soup.
Entrees
As well as standing on its own, tortilla soup can complement any Mexican-themed dinner. Choose your entree with the richness of the chicken tortilla soup in mind. Some people make chicken tortilla soup with sour cream and a liberal amount of cheese, resulting in a rich dish. Other versions of soup rely primarily on the broth and are much lighter.
If your chicken is rich, choose a lighter entree, such as taco salad or chicken fajitas. If not, effective main dishes to accompany the soup are creamy chicken enchiladas, cheesy quesadillas or chimichangas.
Beverages and Dessert
Beer pairs well with tortilla soup. Consider serving a light Mexican beer, such as Corona or Dos Equis. For those wanting the sophistication of wine, try a Sauvignon Blanc or a Pinot Grigio. These go well with chicken and have a flavor that does not compete with those typically found in Mexican food.
A non-alcoholic drink to serve with tortilla soup is limeade or agua fresca, which is water flavored with the fruit of your choice and sweetened to taste with sugar. Try the pineapple ginger drink listed in the resource section to give your dinner an unusually tasty touch.
For dessert, go light with a lime or pineapple ice. You can find a simple recipe in the resource section. Even simpler and equally delicious, serve a plate of fresh fruit--since this is commonly done in Mexico, it will lend your dinner an authentic flair.
Basque cuisine is influenced by the Spanish and French cuisines
Unique to its own name, Basque food is a cuisine that was inspired by the French and Spanish cuisines; the Basque cooking style prefers seafood and usually consists of a combination of beans, meats and cabbage. Whether you are gambling, playing golf or visiting one of the many shows in Las Vegas, enjoy some Basque specialties on the menus of Las Vegas restaurants.
Picasso
The Picasso restaurant is located inside the Bellagio on the Las Vegas strip and is run by Chef Julian Serrano, who spent most of his life in Spain and France. The restaurant provides an artistic experience with Picasso's artwork as the décor. The menu depends upon the freshest ingredients that are currently available on the market and can change accordingly; some items from the menu include pan-seared scallops and sautéed halibut filet as well as poached oysters, warm quail salad and roasted pigeon. Other items on the menu include roasted Maine lobster and sautéed ruby red shrimp. Wine pairing is also offered at an additional cost.
Picasso
3600 Las Vegas Boulevard South
Las Vegas, NV 89109
(888) 987-6667
bellagio.com/restaurants/picasso.aspx
Cafe Ba-Ba-Reeba
Café Ba-Ba-Reeba is also located on the Las Vegas strip and is known for its tapas, paella and sangria. Some of the smaller tapas offered on the menu include shrimp and egg salad on toast, goat cheese croqueta and short rib stuffed piquillo pepper; the regular tapa choices feature both hot and cold selections ranging from spice-crusted ahi tuna and house marinated olives to spicy potatoes, stuffed mushrooms and fried pardon peppers. The rest of the menu offers a variety of choices including Spanish meatballs, chicken empanada, crispy calamari and steamed mussels; also on the menu are Spanish flatbreads with an assortment of flavors.
Cafe Ba-Ba-Reeba
3200 Las Vegas Blvd. S.
Las Vegas, NV 89109
(702) 258-1211
cafebabareeba.com
Firefly
Firefly has two Las Vegas locations; one on Paradise and one located downtown at the Plaza. Firefly offers a variety of hot and cold tapas as well as meat, poultry and seafood tapas to choose from. Gazpacho, tuna tartare and artichoke toasts are included as chilled tapas while stuffed dates, roasted eggplant cannelloni and thai beef salad are some of the hot tapas. Other items on the menu are ham and cheese croquetas, chicken and lamb skewers and filet mignon sliders. Some of the desserts include caramel flan, banana-nutella sandwiches and lemon-berry tarts; you also have the choice of having a dessert platter with a variety of choices at once.
Firefly
3900 Paradise Road
Las Vegas, NV 89109
(702) 369-3971
fireflylv.com
Firefly
1 Main Street
Las Vegas, NV 891 01
(702) 380-1352
fireflylv.com
Tags: menu include, Vegas 89109, , items menu, offers variety, Other items,
Food and wine pairings have long been an art form for sommeliers, but it does not have to be difficult. A number of red wines pair well with steak, and many of them can be found easily in most parts of the country. Finding the right wine for you requires a little tasting and patience to determine your preferences.
Cabernet Sauvignon
Arguably the world's most popular red, comes from a variety of locales. Originally from Bordeaux in France, Cabernet Sauvignon grape was developed as a cross between Cabernet Franc and Sauvignon Blanc. It is now grown heavily in California as well as Australia, Washington state, and Chile. The rich flavor's marked fruits are most notably black currant with a peppery aroma. The grape is also used in numerous blends including Merlot and Sangiovese blends in Italy. It pairs excellently with filet mignon and any grilled steak.
Merlot
Merlot is also extremely popular and grown in France, Italy, California, Australia, and South America. Due to the widespread growing regions, each Merlot is marked by slightly different tastes. Merlot is typically quite plummy with hints of cherry and vanilla. Merlot is also extremely common in red wine blends typically used in France and Italy to round out the flavors of other grapes grown there. Merlot is very versatile for pairing, and is quite nice with of all types.
Zinfandel or Primitivo
Zinfandel or Primitivo is a very old varietal that can be traced back to Croatia and Italy. Primitivo is the Italian name for the grape because of its early blossoms. Zinfandel has been used in America for nearly two centuries. It was not until genetic testing that growers ascertained the two varieties were actually the same. The term Zinfandel is reserved for white or blush wines, while the red wines are called Primitivo. The red varieties have high alcohol content a and very robust flavor which makes it a good pairing for grilled red meats and spicy dishes.
Tempranillo
Tempranillo is the most common grape varietal in Spain. It is a black, thick-skinned grape used in nearly every Spanish wine as well as in Port. The Tempranillo grape is extremely full-bodied, low in acid, and full of blackberry and plum flavors. Similar to the Merlot grape, there are also hints of vanilla. The Spanish grape gains more popularity in America, particularly because parts of South America now cultivate Tempranillo. The wine is typically paired with a hearty meal such as beef or lamb and is an excellent companion to steaks.
Sangiovese
The Sangiovese grape is the trademark Italian grape. However, the name of the wine produced depends on the region, added blends, and aging styles. The most well known Sangiovese wines are Chianti from Siena, Brunello from Montalcino, and Vino de Nobile from Montepulciano. All of these wines are denoted by their robust fruit flavors, high acidity, and rich flavor. Some varieties are smoother than others and some even have chocolate or caramel undertones. This varietal is paired best with spicy pasta dishes and hearty steaks.
Cheesecake is a smooth dessert featuring cream cheese and a buttery graham cracker crust. It is typically baked in a springform pan, a rounded pan with a removable outer rim. Cheesecake may appear to be a basic and effortless dessert, but any novice baker who's had disastrous results can attest that cheesecake requires proper technique. It can easily lose its moisture and become cracked and flavorless. Fortunately, if you follow the correct method, you can make creamy cheesecake at home.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit and spray the bottom and sides of an 8-inch springform pan with cooking spray. Place the cream cheese onto the counter so it can come to room temperature, then add the stick of butter to a microwave-safe bowl and microwave until melted.
2. Add 2 cups crushed graham cracker crumbs and the melted butter to a large mixing bowl and stir with a fork until evenly combined. Pour the moistened crumbs into the springform pan and use your hands or the bottom of a glass to press it evenly along the bottom and one inch up the sides of the pan.
3. Cover the crust with plastic wrap and place in the refrigerator to set while you make the cheesecake filling. Add the 16 oz. room-temperature cream cheese to a large mixing bowl and beat with an electric mixer on low for approximately one minute or until the cream cheese is completely smooth.
4. Add the four large eggs to the mixture and beat on low until the eggs are just incorporated, then slowly pour in 1/2 cup heavy cream and beat until combined. Add 1 cup granulated sugar and 2 tsp. vanilla extract and continue mixing on low until the mixture is combined.
5. Remove the chilled crust from the refrigerator and pour the filling evenly onto the crust. Place the springform pan in the center of a large roasting pan.
6. Boil 3 cups of water. Place the roasting pan holding the cheesecake into the preheated oven, then pour the water into the roasting pan so it surrounds the lower half of the cheesecake pan. This is known as a water bath and prevents the cheesecake from drying out while baking.
7. Bake the cheesecake at 350 degrees Fahrenheit for an hour and 30 minutes, or until the outer portion of the cheesecake is set and the center is slightly wet. Turn off the oven, but leave the cheesecake in the there for one hour so the leftover heat can firm up the center of the cheesecake without drying out the outer portion.
8. Remove the entire roasting pan containing the springform pan from the oven, then carefully remove the springform pan and place it onto a cooling rack. Run a sharp knife around the inside rim of the springform pan to slightly loosen the crust, then chill the cheesecake in the refrigerator for about 8 hours.
9. Turn the outer knobs on the springform pan counterclockwise to detach the outer rim. Lift it straight up to remove, then cut the cheesecake and serve.
Tags: cream cheese, beat until, degrees Fahrenheit, graham cracker, large mixing, large mixing bowl, mixing bowl
Spinach may not be everybody's favorite leafy green, but it is a vegetable that is high in essential vitamins and nutrients, and is an optimal menu choice for weight loss. The best tasting spinach recipes are the ones that use fresh spinach leaves, since the natural flavors of the spinach are preserved. If you have never cooked raw spinach before, be prepared to be surprised by how much the shrink and reduce once they are fully cooked.
Instructions
1. Remove the spinach leaves from the bag or package and rinse under cold water. As with all types of leafy produce, spinach leaves can contain grits of sand or dirt, so you want leaves to be as clean as possible. Wash the spinach leaves in a colander so that you do not lose any down the drain in your sink.
2. Put your saute pan onto the stovetop burner and set the temperature to medium-high. Add the extra virgin olive oil to coat the bottom of the pan. You may have to twist the pan around with your hand in order to make sure that the bottom is coated evenly.
3. Add the chopped garlic to the pan and saute with your spatula. Keep moving the garlic around in the pan so that it doesn't burn. You do not want the garlic to brown or else it changes the flavor and texture of the garlic.
4. Place the spinach leaves into the pan. Mix it around so that the spinach is coated with the olive oil and fresh garlic. Add the salt, pepper and pinch of red cayenne pepper, and continue to toss around the leaves. You will notice that as the spinach leaves heat up, they start to wilt.
5. Keep your eye on the spinach as it cooks. Spinach goes from raw to wilted in a matter of minutes, so it is not wise to leave the spinach unattended.
6. Remove the spinach from the heat once all of the leaves are wilted. Plate the spinach so that it does not continue cooking in the hot pan.
Tags: spinach leaves, around that, Remove spinach, , with your, your spinach
Baked popcorn chicken is a healthy menu item that is lower in saturated fats than common in comparable foods fried in oil. Baked popcorn chicken is easy to make and can be served as part of a dinner, late night snack or even as a salad topper. Experiment with a variety of seasonings and spices to cater the dish to the preferences of the dinner, lunch or party crowd.
Instructions
1. Preheat the oven to 450 degrees Fahrenheit. The chicken can be baked using a traditional oven or convection setting.
2. Cut the chicken breast into small 1-inch to 1 1/2-inch cube pieces.
3. Pour the olive oil onto a large baking sheet and spread the oil to coat the entire pan. Alternatively, use an olive oil cooking spray and spray a thin layer over the pan.
4. Pour 2 cups of coarsely ground breadcrumbs onto a large pie plate.
5. Add the ½ cup of non-fat milk and the garlic powder, onion powder, paprika, chili powder and salt to a small mixing bowl then whisk the ingredients together.
6. Place four or five of the into the mixing bowl to coat the chicken with the mixture, then transfer the pieces to the breadcrumbs to thoroughly coat it.
7. Transfer the coated chicken cubes to the baking sheet and repeat the above steps to prepare the remaining cubes of chicken. Spray a light coating of olive oil spray over the coated chicken cubes to help the chicken crisp while cooking.
8. Place the baking sheet in the oven for approximately 15 minutes and then flip over the . Let the chicken continue to bake until the pieces turn a golden brown. This should take approximately five to 10 minutes more.