More and more, people are looking for ways to prepare and eat healthier foods without sacrificing flavor. It's hard to balance the two, since so many people love the flavor of things like butter, sugar and other fattening or unhealthy foods. Ghee, or clarified butter, offers up a solution: Butter that is not just a treat to eat, but is so flavorful that you actually use less. The great thing is, it's very easy to make! Add this to my Recipe Box.
Instructions
Preparing the Ghee
1. Add the butter to your deep, heavy-bottom pot and melt over low heat.
2. Some milk fat will bubble to the top, but most of it will fall to the bottom. The butter will also lose water content. Use your metal spoon to skim off the solids which float to the top, but leave those at the bottom alone.
3. Remove the melted butter from the heat while it is still clear and golden in color. Darker gold or brown means the butter is overcooked.
4. Line your sieve with all four sheets of cheesecloth and place the sieve over your clean, dry pot. Slowly pour the melted butter through the sieve and into the clean pot. Try not to disturb the solids at the bottom of the pot.
5. Transfer the ghee from the pot into , dry jar and cap tightly. Use your ghee either in liquid form or allow it to reach a semisolid state.
Fresh fruit wines are a joy to make, especially you control what's going into the wine. Red raspberry wine is a treat that you make with only a few ingredients.
Instructions
1. Heat water in a large pot and stir in the sugar. Bring it to a boil, while occasionally stirring.
2. While the water is set to boil, rinse the berries thoroughly under cool water to remove any debris. Place it in a nylon straining bag, and crush until it is juiced. Place in the primary container.
3. Once the water is boiling, remove it from the heat and pour it over the berries. Add the rest of the ingredients except the yeast and cover it tightly for 24 hours.
4. After 24 hours, add yeast. Stir it every day, while checking the hydrometer. When S.G. reaches 1.030, strain the juice from the nylon bag. Syphon and transfer it to a secondary made of glass.
5. When S.G. reaches 1.000, repeat the syphon. This recipe makes a dry wine. Sweeten it to taste and add 1/2 tsp. of a stabilizer.
The Polish heritage is known for its elaborate home-cooked meals that take hours to prepare. Although these meals are no longer served on an everyday basis, many Polish families continue to celebrate special occasions and holidays with elaborate home-cooked meals. Christmas, New Year's and Easter are celebrated with a host of fine foods that are made with loving care.
Sledzie Marynowane
Pickled Herring, called Sledzie Marynowane, is served cold on New Year's Day. It is thought to bring good luck in the coming year. It requires 3 whole salt herring, 2 onions, 4 allspice, 1 teaspoon sugar and 1 cup white vinegar. Place the herring in a bowl and cover with cold water. Allow to set for 24 hours. Change the water every 8 hours. Remove the skin and debone the herring. Cut into 4 even pieces. Layer chopped onions and herring in a glass jar and a solution of boiled vinegar and sugar. Place in a cool location overnight.
Beet Borsch is served on Christmas Eve. This recipe requires preparing fermented beet juice 2 to 3 weeks prior to Christmas. Slice 2 pounds of washed and pared beets into thin slices and layer them in a glass jar. Cover with 2 quarts of boiling water and top with a crust of rye bread. Cover lightly with cheesecloth and allow to ferment in a warm area.
Prepare the beet soup on Christmas Eve by boiling 2 large beets, 1 celery stalk, 1 pound butter, 1 chopped onion, 1 clove garlic and a pound of fresh mushrooms. Cook until the beets are tender and drain through, catching the broth in a kettle. Grate the beets and return them to the broth. Add 2 cups of fermented just before serving. Heat through but do not boil. Serve over Uszka.
Uszka
Uszka, often referred to as Little Ears, are polish dumplings filled with mushrooms and breadcrumbs. To make the filling dice 10 ounces of mushrooms and saute in 1/4 cup unsalted butter. Add 1 diced onion and saute until the onion is translucent. Cool slightly and mix with 1 tablespoon of breadcrumbs and the diced white of 1 hard-boiled egg.
Prepare the uszka dough by combining the yolk of 1 egg with 1 1/2 pounds of flour and enough water to form a soft ball of dough. Roll thinly and cut into 1 1/2 inch squares. Top with the mushroom filling, fold the edges and pinch the opposing corners together. Cook in boiling water until the uszka float.
Easter Cheese
Heat 1 quart milk; add 12 beaten eggs, 1 teaspoon salt and 1 tablespoon sugar. Cook on very low heat, stirring constantly with a wooden spoon. Stir until the mixture is thick and separates from the water. Pour into cheesecloth, tie top of the cheesecloth to form a ball and hang to drain. Cool and slice when needed.
Zurek Wielkanocny
Easter Soup, called Zurek Wielkanocny, is a traditional soup enjoyed on Easter. Combine 2 cups oatmeal, 2 cups warm water and the crust of rye bread and allow to set until it sours. Strain the mixture catching the liquid in a bowl. Simmer 1 1/2 pounds Polish sausage in water for 1 hour. Remove and slice the sausage. Skim fat from the water and combine the oatmeal liquid with the cooking water for the sausage. Add 1 tablespoon horseradish, 1 teaspoon brown sugar and salt and pepper to taste. Return the sausage to the soup and bring it to a boil. Reduce heat and simmer for 10 minutes.
Chocolate milk can be both good and bad for you, depending on how you look at it. The worst types of milk will be labeled as "chocolate drink." When you do find an actual "chocolate milk," you should know what is going in your body, nutritionally speaking.
Serving
Each company will have a different recipe for its own chocolate milk. Generally, an 8-oz. serving is the considered serving size. Most chocolate milk drinks similar nutritional facts.
Fat
Chocolate milk will have fat due to the milk that is used. Generally, 8 oz. of chocolate have 8g of fat. Of this, 5g are saturated fat. This fat is considered unhealthy.
Sugar
The worst part of chocolate milk comes in the form of the sugars that are added for sweetening purposes. One 8-oz. serving of chocolate milk can have more than 25g of sugar.
Protein
Because of the milk, chocolate milk will be able to offer some protein. One 8-oz. serving will have around 8g of protein.
Calcium
Chocolate milk is still a good source of calcium. One 8-oz. serving of chocolate milk will provide roughly 30 percent of your daily recommended value.
The Sandia Mountains border the eastern side of Albuquerque.
Albuquerque, New Mexico, has several restaurants providing gluten-free choices on their menus. Gluten is a protein found in wheat, barley or rye that many people have trouble digesting. People suffering from celiac disease can experience severe consequences when not following a strict gluten-free diet. Living gluten-free is becoming easier as grocery stores and restaurants are answering the demand for ..
Melting Pot
Melting Pot provides an interactive dining experience.
The Melting Pot is well prepared to serve a special dinner to guests requiring gluten-free meals. When making your reservation, alert the manager that you will be dining gluten-free. The chefs will prepare each course of your meal with a few minor modifications to avoid the flour and gluten. Gluten-free cheese fondue is a good start to your meal followed by a salad with no croutons. For the main course, try the tenderloin and shrimp cooked in canola oil which is also gluten-free. For dessert, try the fresh strawberries and bananas served with the dark chocolate fondue.
The Outback Steakhouse
Steak at the makes a delicious gluten-free meal.
An extensive gluten-free menu is offered to diners at the Outback Steakhouse. From the appetizers, which include grilled shrimp right through to your after-dinner Kaluha and coffee, their menu has many choices. Baby back ribs, the char-grilled rib-eye and even lobster tails are included on the gluten-free menu. For children under 10 on a gluten-free diet, they offer a special Joey Menu where each order includes a beverage and choice of side. Outback allows you to bring your own bread to build your own gluten-free burger.
Pei Wei Asian DIner
Pei Wei Asian DIner cooks many gluten-free recipes in a wok.
Freshly prepared Asian items are on the gluten-free menu at the Pei Wei . Combining the dishes of China, Japan, Korea, Vietnam and Thailand, they offer a complete menu of gluten-free dishes. If you enjoy hot and spicy dishes, order the gluten-free spicy shrimp or chicken. For those that prefer a milder dish, try the Vietnamese rolls combining seasoned chicken, vegetables and rice noodles wrapped in rice paper with sauce. For snacking before dinner, this restaurant offers gluten-free edamame, which are salted soybeans in the pod.
Paisano's Italian Restaurant
Gluten-free pizza is offered at Paisano's.
Paisano's is the place to go if you are hungry for pizza and pasta while staying on a . They offer a broad gluten-free menu which includes appetizers, main dishes and even pizza. Try the gluten free stuffed portobello mushrooms or fried calamari for your appetizer. Move on to numerous pasta dishes including lasagna which are all available to their gluten-free customers. Pizza dough is made daily as well as special orders for gluten-free pies. Best of all, the desserts are all gluten-free including Sicilian cannoli and Italian wedding cake.
With summer comes a variety of fresh fruits and vegetables that are often grown outdoors in fields and gardens rather than in a greenhouse. This is an ideal time to eat healthier by incorporating some of your favorite fresh fruits and vegetables into dips and salads. Yogurt and cucumber dip has a crisp refreshing taste that goes fresh veggies like broccoli and carrot sticks. The dip also goes great with pita wedges and baked wheat or other baked crackers and chips. Read on to learn make yogurt and cucumber dip.
Instructions
1. Blend the yogurt, tahini, lemon or lime juice, and crushed garlic in a large bowl until well combined.
2. Mix in the finely diced cucumber, mint, dill and grated feta cheese. The feta cheese is optional and an acquired taste for many people.
3. Mix in the salt, pepper, chopped mint and Greek seasoning.
4. Cover and chill for at least one hour.
5. Serve with wheat pita wedges, wheat or other baked crackers or baked chips. This dip also goes great with veggie sticks.
Tags: goes great, goes great with, great with, also goes, also goes great, baked crackers
Brown rice has its bran intact, making it a whole grain with more fiber than white rice. The bran gives brown rice a slightly nutty flavor. Because brown rice is heavier than white rice, it takes longer to cook. Cooks have developed a number of techniques for preparing brown rice, which makes a healthy side dish. Use leftover brown rice in skillet recipes such as stir-fried rice or Spanish rice dishes.
Stove Top
The best way to cook brown rice is to boil it on the stove top, drain the rice like pasta and then steam the rice with the liquid that remains in the pot. Place 1 cup of brown rice in a strainer. Rinse under cold water. Boil 12 cups of water in a large pot with a tight-fitting lid. Pour the rice into the pot and boil uncovered for 30 minutes. Drain the rice and return it to the pot. Place the lid on the pot, and set aside from the heat. Allow the rice to steam in the pot for 10 minutes.
Microwave
You can also cook brown rice in your microwave. In a large microwave baking dish, combine 1 cup rice, 2 ½ cups water and 1 tablespoon butter. Cover the dish and cook on high for 5 minutes or until the rice boils. Reduce the microwave setting to medium and cook for another 30 minutes. Fluff with a fork before serving.
Rice Cooker
A rice cooker has a inner pan that rests above an electrically powered heating element. Rice steams in the rice cooker. To make rice in the rice cooker, rinse the rice. Place in 1 cup of rice cooker along with 2 cups of water. Cover the pot and turn the rice cooker on. Keep the lid on during the entire cooking time and avoid stirring while the rice cooks.
Baked
Brown rice can be baked in the oven for tender and fluffy rice. Preheat your oven to 375 degrees. Measure 1 ½ cups brown rice and place in a square glass baking dish. Bring ½ cup water to a boil in a kettle or sauce pan. Pour the boiling water over the rice and add 1 tablespoon butter and 1 teaspoon kosher salt. Cover the dish tightly with the baking lid or aluminum foil. Place in the oven and bake for 1 hour. Remove from the oven and fluff the rice with a fork.
Tags: brown rice, rice cooker, , baking dish, brown rice, cook brown, cook brown rice
Fondue is a fun idea when looking to eat out in Reno, Nevada.
The word "fondue" comes from the French word "fondre" for "melted." Fondue is usually a warm, cheesy, communal, and fun food, perfect for an evening out with friends. It is also a dish served at all levels of eateries and with many creative trendy twists on the classic recipe. From sweet chocolate to the traditional Swiss style, it's being served up in ways old and new throughout Reno, Nevada.
The Melting Pot
The Melting Pot, as its name implies, specializes in fondue and serves it at a higher caliber than most restaurants. There are three main styles of fondue available: cheese; a cooking broth for the main course ranging from coq au vin to Bourguignonne, which is a hot oil; and for dessert a variety of rich chocolate fondues. All fondues are served with a variety of complementary dippers. For chocolate pots, dippers include fresh banana and strawberry slices, pound cake, cheesecake, marshmallows and brownies. For the main course, a vegetable medley includes mushroom caps filled with the restaurants own Green Goddess sauce is provided along with various meats. Cheese fondue is available in Cheddar or the Wisconsin Trio and sometimes includes seasonal flavors. Cheeses have a variety of seasonings including white wine, sherry, scallions for the Wisconsin Trio; and beer lager and garlic for the Cheddar. Cheese is served with veggies, tart Granny Smith apples and fresh-baked French, rye, and pumpernickel bread cubes.
The Melting Pot
6950 S. McCarran Blvd.
Reno, NV 89509
775-827-6500
meltingpot.com/locations.aspx?z=&n=108489
La Fondue
La Fondue creates European cuisine in a fine dining atmosphere. Many specialty fondues are made here, including the Classic Alpine Cheese fondue. The recipe uses imported Swiss cheeses for a classic European fondue experience. The restaurant also serves the a trendy Semisweet Chocolate fondue with fruit, cake and other goodies. A unique option offered by La Fondue is the Ice Cream Fondue. Vanilla flavored ice cream and multiple dipping sauces are flambeed tableside.
La Fondue
120 Country Club Drive, #66
Incline Village, NV 89451-0000
866-739-4893
lafonduetahoe.com
Vino Reno Fondue House
The Vino Reno Fondue House is a good place to go for moderately priced fondue and a theme that embraces how fun fondue can be. Like many other fondue serving eateries, it's available in three styles: hot oil, chocolate and cheese. The amount and types of dippers available for the chocolate and cheese is similar to most fondue places, but they have a bit more to offer when it comes to the hot oil dippers. Veggies that accompany it include peppers, zucchini, yellow squash and cauliflower---a bit of a change from the common tomatoes and broccoli served by other fondue places. The cheese is a combination of Monterey Jack and Gruyère and is served with bread and apples.
Fiber One's Wheat cereal is made of whole grain wheat biscuits topped with light frosting. One cup equals one serving and each box contains seven servings. The nutritional information provided is based on a 2,000 calorie daily diet.
Calories and Fat
A 1-cup serving equals 200 calories; with 1/2 cup skim milk added, that rises to 240 calories. One serving also provides 1 gram of fat and no saturated or trans fat.
Fiber
Fiber One claims to be the Number 1 provider of fiber among leading frosted shredded wheat cereals. It provides 9 grams per serving, 35 percent of daily fiber value. Eight grams of that fiber is insoluble.
Carbs, Cholesterol and Sodium
Each serving also has 12 grams of sugar and 29 grams of other carbohydrates. This cereal has no cholesterol or sodium.
Major Vitamins and Minerals
A serving provides 90 percent of recommended daily values of iron and 25 percent of thiamin, riboflavin, niacin, vitamins B5 and B12, and folic acid. A serving also provides 15 percent of phosphorus and 10 percent of magnesium and zinc.
Main Ingredients
The main ingredients include, in order: whole grain wheat, sugar, corn bran, guar gum and gelatin.
Raclette, the distinctive cheese dish with origins in the Swiss Alps, has a history that goes back many hundreds of years. Once the fare of farmers and shepherds for a midday or evening meal, Raclette is often still served as it was centuries ago; rich, melted cheese is combined with potatoes and other vegetables for a warming and hearty dish. Though different variations of the dish have emerged throughout the years--and cooking methods have been updated--the distinctive flavor of Raclette has remained remarkably and deliciously unchanged through time.
Geography
Raclette is both the name of a popular Swiss cow's milk cheese as well the name of a warm dish created by melting the cheese and serving it with a variety of foods. Semi-soft and salted, Raclette was first made in the canton of Valais--home of the Matterhorn--in the southwestern area of Switzerland. Later, Raclette cheese was produced in parts of France, Austria, Germany, Finland and the United States. It's still made to this day.
History
The dish featuring Raclette cheese dates back more than 700 years, when it was called Bratchäs, Swiss-German for "roasted cheese." Raclette was mentioned in writings as early as 1291. The semi-hard cheese was easy to transport, and it was eaten by shepherds and farmers, who would place a block of cheese by a hearth or a campfire. There, it would become soft, and the melted cheese would be served with potatoes, onions and pickles.
Characteristics
The distinctive flavor and texture of raclette cheese was important in the development and history of the dish. Made from unpasteurized cows' milk, Raclette is pale yellow, with small holes throughout and a brownish orange rind. When heated, it has a creamy consistency, and its balanced fat content and moisture allow it to melt evenly without separating or becoming oily.
Traditional Fare
The name "Raclette" is derived from the French word racler, which means "to scrape." Though it is similar to fondue--in which pieces of bread and other foods are dipped into a melted cheese mixture--Raclette is distinctive because the melted cheese is scraped from a block of cheese, then placed over or near vegetables and bread on a plate. A special Raclette knife may be used for this purpose.
Cooking and Serving Methods
Though traditionally the dish was cooked with an open flame, Raclette melting machines and grills were manufactured and gained popularity during the 1970s, when they became widely available. Once a vegetarian dish served simply with boiled and pickled vegetables and bread, Raclette now may feature many kinds of meat, fish, and poultry as well. Both delicious and hearty, the dish is now served throughout the world.
after meals may be reduced by including less complex carbs in your diet.
Craving sweets after a meal is a common occurrence and can be very bothersome to those trying to lose or maintain weight, or reduce their overall sugar intake.
Facts
Insulin, released by the pancreas after eating, spikes when you consumes a meal high in carbohydrates, especially complex carbohydrates including white bread, pasta, cookies and cakes. Sugary drinks and fruit are also sources of carbohydrates.
Expert Insight
The excess insulin released after consuming carbohydrates will cause the carbohydrates to be stored as fat instead of metabolized in the body.
Theories/Speculation
The insulin spike in the body quickly drops, causing the person to become hungry shortly after his meal. The person will usually crave sweets like chocolate, cookies and cakes or other carbs, which will once again increase the body's production of insulin.
Prevention/Solution
If you find yourself always craving sweets after meals, lower your intake of complex carbohydrates in each meal. Consuming fruit along with protein-rich nuts or yogurt will delay hunger attacks longer than if the fruit is eaten on its own.
Prevention/Solution
Increase your intake of leafy green vegetables during meals, which will provide you with much-needed fiber to keep you full. Lean protein will also help you to feel fuller, longer. These foods are processed more slowly than carbohydrates. In return, you may find yourself craving less sweets after meals.
Tags: after meals, sweets , after meal, complex carbohydrates, cookies cakes, Craving sweets
Granola is a nutritious, healthy treat, but most recipes call for honey, which both sweetens the snack and serves to hold it together. You might not want to use honey in your granola recipe if you are diabetic, or if you're a vegan and do not use food products from animals. There are ways to sweeten your granola without honey.
Fruit Sweeteners
Dried fruit can add sweetness to granola, and you might find you can use less of it than you think. Go beyond the traditional raisins and dates and try adding dried cranberries ("craisins"), dried apricots or dried cherries, all of which are available in grocery stores. Health food stores are good sources for other fruits dried without sugar, including pineapple, mangoes and guavas. Dried figs, thinly sliced, can add a touch of sweetness. And don't forget coconut, which can be added to any granola recipe. Dried fruit should be added during the last 15 minutes of baking time or sprinkled into the mixture after baking. If you use dried fruit in place of honey, the granola will be slightly drier and more crumbly. Try combining extra fruit with a small amount of peanut butter or one of the suggested sweetening syrups, or try a small amount of fruit juice concentrate.
Syrup Sweeteners
Genuine maple syrup---not the flavored corn syrup kind---can be a delicious sweetener in granola. Molasses or corn syrup are also possibilities, and can be substituted in equal amounts for honey in a granola recipe (i.e., 1/4 cup honey = 1/4 cup molasses). Combinations of syrups will work. Try agave nectar, which is made from cacti and contributes a flavor of its own. Brown rice syrup adds nutrients to granola but is less sweet than honey. A recipe calling for 2 cups of oats will require only 1/4 to 1/3 cup of any of the syrups.
Other Tips
Adding peanut butter to recipe can replace some of the flavor of honey, and the peanut butter helps bind the granola. If you want to stay animal-free and sugar-free, use an artificial sweetener such as Splenda with the peanut butter. Stevia, a naturally sweet herb available in health food stores, is much sweeter than sugar but can taste bitter if used in excess, so start with a small amount: one single-serving packet of Splenda or stevia might be enough for a recipe calling for 2 to 3 cups of oats. Also try unsweetened granola; oats and other whole grains have a sweetness of their own when chewed thoroughly.
Tags: granola recipe, peanut butter, small amount, your granola, calling cups, oats,
Rice can provide some substance---not to mention carbohydrates---to a dog's meal. This can be done one of two ways, either by to pre-made dog food or by making your own meals from scratch and . Whichever path you choose, make sure that you're giving your pet a balanced meal. Proteins should be emphasized, while carbohydrates like rice, in moderation, can be part of a healthy, well-balanced diet.
Instructions
1. Purchase a dog food that contains rice. This is the easiest way to add rice to a dog's diet. Flint River Ranch, Iams, Blue Buffalo, Diamond Naturals, Purina One, Pedigree and Natural Balance all produce dog foods that contain rice. It is normally mixed into a lamb formula.
2. Purchase large quantities of uncooked white or brown rice if you want to add it to your dog's food yourself. You'll need a large bag from a place like Costco or Sam's Club if you plan to add rice to meals more than a few times a week.
3. Make a large batch of rice every few days or so, depending on how large your dog is. Place a scoop of this rice into his meat-based dog food at every meal.
4. Make your own dog food, which you can add rice to. Chop up a cup's worth of meat. This can be anything from chicken to lamb to beef, whichever meat you happen to have on hand. Cook the rice according to the directions and set aside. Cook the meat thoroughly in a large pan.
5. Add trimmings, such as potatoes, eggs or carrots, as you please. Just remember to chop pieces of vegetables and meats into digestible portions to prevent the dog from choking.
6. Combine all ingredients and let the dish cool before serving.
Famous Cheeseburger Restaurant Underground in Chicago
For a memorable, greasy cheeseburger steeped in Chicago history, stop by the Billy Goat Tavern. Tucked beneath Michigan Avenue since 1964, the Billy Goat was made famous in a Saturday Night Live sketch performed by John Belushi and Dan Aykroyd.
Saturday Night Live
Be prepared. When you enter the restaurant, you are likely to be greeted by a middle- aged Greek man, with salt-and-pepper hair, trying to imitate Belushi by shouting,"Cheeseborger, cheeseborger, cheeseborger!" The Greek is imitating Belushi, who was originally imitating the Greek in the Saturday Night Live sketch that aired in 1978. In the sketch, Aykroyd and Belushi belligerently tell customers what they can and cannot order. "No fries, cheeps!" Belushi barks. "No Pepsi, Coke!"
Lunch Line Moves
The Billy Goat in real life tries to give customers what they expect based on the Saturday Night Live sketch. Joining the lunch line that usually starts as you enter the front door, it becomes immediately clear that you are expected to make up your mind about what you want to order, and must move quickly. The line winds past a white lunch counter for 30 feet or so. Waiters walk up and down the line taking orders (usually a cheeseburger), so that by the time you reach the cash register, your order is nearly ready.
Wall of Fame
Find a place to sit at any of the tables, but look for those with a pattern of red-and-white checkers. They are located in a spot near the grill known as the "Wall of Fame." A seat next to the Wall of Fame makes for some interesting mealtime reading. The walls are covered with newspaper columns and photographs about happenings in the city. Some were written by the late Chicago Tribune columnist Mike Royko, who won the Pulitzer Prize. The tavern was one of Royko's favorite dining spots, according to the Billy Goat Tavern's official website.
Your meal arrives quickly. You eat just as quickly because that is the fashion in this bustling diner. Just as you wipe the last spot of grease from your lips, a waiter will appear at your elbow, even before your napkin drops to the table--to take your plate and encourage you to leave. "Thank you very much, come again," they say, swooping in to clear your place and not-so-subtly hold the back of your chair, as they wait for you to leave. It is a brief, but satisfying meal, served with a huge helping of genuine Chicago hospitality.
Tags: Billy Goat, Night Live, Saturday Night, Saturday Night Live, Live sketch, Night Live sketch, Wall Fame
Sardines are often sold in cans with peel back lids.
While commercially the term "sardine" has expanded to include any small herring-like fish, most commonly it refers to the Pacific sardine. The has two main spawning areas that exist of the coast of Baja California and southern California. After spawning the fish migrate north toward Canadian waters where they are harvested by fishing companies. After preservation and canning, diners eat sardines as snacks on crackers, in salads or as an ingredient in sandwiches.
Nutritional Information
While the nutritional information for different types of sardines varies slightly, each serving contains about 217 calories. Those calories are spread over 100 grams of food. Within the 100 grams, there are about 12.4 grams of fat, with 2.8 grams being saturated fat. There are 82 mg of cholesterol, 918 mg of sodium and about 24.6 grams of protein. Because sardines are meat, there are no carbohydrates.
Size
Though some sardines can grow as big as 16 inches, they tend to be less than 12 inches, with the average maturity about 9.5 inches. The region where the sardine grows affects average length. For example, larger sardines are found in southern climates vs. northern climates. Females also tend to grow faster than males.
Lifespan
While will reach maturity by the end of their first year, most do not fully mature until their second year. The maximum age range of a sardine is 13 to 25 years. Most sardines, however, only live eight years. When they mature and how long the live may decline with a decrease of biomass.
Place in the Ecosystem
Sardines serve as food for larger prey in the environment. Birds, larger fish and mammals all feed on sardines. As other food supply decreases, sardines may become more important to the ocean ecosystem. Sardines themselves are filter feeders. This means they literally filter organisms through their mouth by swallowing small prey like plankton, filtering the prey into their stomach and releasing the water back into the ocean.
United States Sardine Fishing Policy
The sardine population naturally goes through a "boom and bust" cycle. This means that they may reproduce rapidly for several years, and then in the year following not reproduce as much. The sardine cycle is 30 to 40 years. Therefore, the United States has adopted a policy that after spawning, there must be a stock of 150,000 metric tons available before a harvest can even be considered. Once the threshold is met, the then sanctions a harvest of between 5 and 15 percent based on the amount of sardines available and the in the Pacific ocean. Fluctuations in water temperature have been found to adversely effect the sardine population.
Tags: United States, , Pacific sardine, sardine population, some sardines, This means, water temperature
Chocolate candy bars provide energy, good taste and fun in every bite. You can purchase a chocolate candy bar in any food store or vending machine throughout the country. Chocolate bars run the gamut of plain to peanut-covered chocolate to special dark-chocolate bars. Yes, they're always there when we need them, but how are they made?
Cacao Trees
Chocolate comes from trees that grow in the tropical jungles of Brazil and other countries. The trees are called cacao trees. The fruit of this tree contains seeds called cocoa beans. The cocoa beans are hand harvested and placed in piles for a fermentation process that takes a week. After this time, the beans are shipped to candy factories for processing into chocolate candy bars.
Arrival at the Factory
Once the beans arrive at the factory they are cleaned and sorted by country of origin. Beans from different countries have a bit of a different taste so they must be blended together to create the taste the particular company wants. After blending the beans, they are roasted at high temperatures. Next, a special machine takes the dry roasted cocoa beans and separates the shell from the inside of the bean. The beans are then ground into a liquid, called chocolate liquor, which is pure chocolate.
Adding Ingredients
The chocolate is mixed with the other main ingredients, milk, cocoa butter and sugar. Then this mixture is dried into brown powder. Extra cocoa butter added to the brown powder aides in smoothing it. Then a large roller machine rolls the brown powder mixture to refine it and make it smooth. The resulting paste is cooled, also called tempering, until it has the right consistency and texture. It now looks like milk chocolate. One can add other ingredients such as peanuts during the tempering process or one can add them after the chocolate is put into molds. The special molds form the chocolate to the exact specification of that particular candy bar. The molds are sent on their final journey to completely cool and the liquid chocolate bar becomes a solid chocolate candy bar.
Wrapping
Once the candy cools completely and takes on its solid form, it goes to the wrapping machine where the machine wraps each bar individually. The wrapped bars are then packed into trucks or railroad cars to reach their final destination, the local food stores where they are sold and enjoyed by millions of consumers.
Tags: brown powder, cocoa beans, candy bars, , cocoa butter, milk chocolate, their final
The robust flavors of tapas make them ideal for pairing with wine.
Tapas are small plates, or appetizers. They originated in Spain; the Spanish prefer to eat while drinking, so establishments would offer tapas for free for drinkers to pair with their wine or beer. The tapas generally were snacks such as almonds, olives or cubes of sheep's milk cheese. Today, the tapas menu has expanded to include a variety of both hot and cold dishes, and there are restaurants throughout the world that are dedicated to selling these small plates.
Origins
When tapas first originated, they consisted of foods that required little to no preparation. In Spanish, "tapa" means to cover or lid, and many believe the first tapas were merely a hunk of bread that was placed over a glass to keep the flies away. The tradition of having a snack while drinking stuck, and as the tradition developed, the small dishes became more elaborate and diverse. Regions began creating their own specialties, and bar owners strived to cook up tapas that stood out from the rest. Tapas continued to evolve as Spain came in contact with other countries and cultures. The Romans, for instance, introduced olives to Spanish cuisine, while the discovery of the New World introduced beans, potatoes, sweet peppers and chili peppers.
Tapas by Region
Because Spain's landscape is diverse and the climate ranges throughout the country, tapas are different in each region. The northern coastal regions, for instance, specialize in seafood tapas that are rich and hearty and feature fish from the Atlantic Ocean. The eastern coast, on the other hand, has a Mediterranean-like cuisine, with oranges, almonds and aromatic herbs.
Tapas Today
Tapas have come to encompass a variety of ingredients and flavors, from marinated olives and cubes of Manchego cheese to small portions of paella. Ingredients are fresh and the flavors are robust, but generally the dishes are unpretentious. Some of the most popular tapas include patatas brava, which are fried potatoes covered in a spicy tomato sauce; tortilla patata, a simple tapa consisting of potatoes cooked with olive oil, onions and eggs; and fresh seafood, such as shrimp saut ed with olive oil and garlic.
Entertaining with Tapas
Tapas are the perfect foods to prepare for a get-together with friends, and preparing tapas will give you a good introduction to cooking Spanish cuisine. Tapas can be simple and still delicious enough to wow a crowd. Sample menus may include a small bowl of tamari-roasted almonds, toasted bread with roasted garlic aioli and piquillo peppers and fire-roasted potatoes on a wooden skewer.
Tags: , small plates, , tapas that, while drinking, with olive
Prosciutto, mushroom, Taleggio and spinach sandwiches are simple yet elegant sandwiches of Italian origin. Combining the smoky, salty flavor of prosciutto with the earthy taste of cremini mushrooms, Taleggio cheese -- a strong cow's milk cheese commonly used for sandwiches in Italy -- and fresh baby spinach, prosciutto, mushroom, Taleggio and spinach sandwiches are flavorful and complex. Serve with roasted red potatoes in garlic butter with a glass of dry white wine or Italian beer for a more filling meal.
Instructions
1. Heat 1 tbsp. of the extra virgin olive oil in a sauté pan over medium-high heat. Add the spinach, garlic and sea salt, and coarse ground black pepper to taste. Saute for 1 to 2 minutes, then drain in a colander to remove the excess liquid.
2. Add 2 tbsp. of the olive oil to the same sauté pan and add the mushrooms. Saute over for 7 to 8 minutes, or until the mushrooms are golden brown. Remove the mushrooms and reserve in a bowl until needed.
3. Place the sliced bread on a cutting board and put the spinach, prosciutto, mushrooms and Taleggio cheese on the bread. Cover the sandwich with the second piece of potato bread.
4. Add the remaining 2 tbsp. of extra virgin olive oil to the sauté pan and warm over medium-high heat. Sauté the sandwich until the bread is lightly golden brown, about 3 to 4 minutes on each side. Sauté until the cheese has melted, about another 3 to 4 minutes. Serve immediately.
Tags: medium-high heat, over medium-high, over medium-high heat, extra virgin, extra virgin olive
Venison is prepared like other types of red meat and can be fried, grilled or roasted
Venison, or deer meat, can be prepared much like any other red meat. Very similar in taste and texture to beef, venison can be prepared by frying, grilling, roasting, braising and slow cooking. The main difference between venison and beef is that deer meat is naturally low in fat, and when you make deer burgers or sausage, you have to add fat to the meat. In most cases, you can use any recipe you have for beef as a basis for preparing venison.
Instructions
1. Carefully slide a fillet knife or other flexible, thin-bladed knife under the silver skin on the venison to remove it from the meat.
2. Fry venison steaks in 2 to 3 tbsp. of cooking oil or bacon grease in a heavy skillet. Sear the steaks on both sides over medium-high heat, and then turn the heat down and cook until the desired doneness is achieved.
3. Prepare venison roasts by covering the meat with pepper or other desired seasoning. Place in a roasting pan with 1 cup water or . Roast in a 325-degree F oven for 20 to 30 minutes per pound, depending on the level of doneness desired.
4. Grill venison hamburgers or steaks over hot coals or medium-high heat on a grill pan until the burgers are seared on both sides. Turn the heat down and cook until the meat reaches 170 degrees F internally on a meat thermometer.
5. Cut venison meat into 1-inch cubes. Sear in several tablespoons of oil in a large Dutch oven. Add water to cover. Cook for two hours over medium-low heat and add three to four quartered potatoes, three to five carrots cut into 1-inch chunks and two onions, cut into quarters. Cook for one hour or until the vegetables are tender. Thicken the stew with 1/4 cup of beef broth mixed with 3 tbsp. corn starch and 2 tbsp. paprika. Salt and pepper the stew to taste.
Tags: beef broth, both sides, cook until, , down cook, until
Wake up the kids with a sweet smile -- on their pancakes, that is. These smiley face pancakes will tickle both the funny bone and the taste buds. Just one look at the breakfast table, and even the biggest sleepyhead will perk up and start the day with a smile. Don't be surprised if they want to help whip up the next batch, although that won't be a problem with this quick and easy recipe.
Instructions
1. Preheat the griddle and apply a light coat of cooking spray. Combine the biscuit mix, milk and egg in the mixing bowl with the whisk, stirring until smooth.
2. Place one teaspoon of batter in each of the four bowls. Add a drop or two of the red food coloring to the first bowl, green to the second, blue to the third and yellow to the fourth. Gently stir the contents of each bowl for an even distribution of color.
3. Drop the remaining batter onto the hot griddle. Dip the paintbrushes into the colored batter and "paint" eyes, nose, hair and smiles on half of the pancakes. Personalize them with your child's features -- a pancake with red hair and blue eyes to match your son's, or a pair of yellow glasses on your daughter's pancake.
4. Cook pancakes until bubbles form on top. Flip and cook until the second sides are golden. Place the decorated and plain pancakes on plates. Use banana slices to make eyes on the plain pancakes, strawberries for the noses and chocolate chips for the smiles. Add syrup if desired.
Free food samples are a nice thing to receive. There are many places that will send you , or send you coupons for free food. Who doesn't like free? I for one am thankful for any free samples that I can get. Here are some places that offer these .
Instructions
1. Go to the Walmart website. At this site they usually offer free samples of a variety of products. Click on the products that you want samples of, and fill in your name and address so they can send the product to you. In about 2-3 weeks you will receive your sample.
2. Call food companies and tell them that you like a certain product that they sale. Many companies will send you a coupon for a free box of their product, or a sample product, just because you called and gave them your opinion of their product.
3. Join a coupon club online. You can usually get coupons that you want, and many time the coupon is a buy one get one free, or a coupon to get a product for free. Join more than one coupon site for more free products.
Prig gang ped, or Thai red curry paste, is used mainly as a base in sauces and marinades. Along with its robust and distinct flavor, it lends a deep red color to any broth or sauce it is added to. Although packaged red curry paste is readily available in Asian grocery stores, homemade red provides a more complex and aromatic flavor than the store-bought variety. Preparing it yourself also gives you the power to control the intensity of the spices. Once you have found all your ingredients, making red from scratch is relatively simple.
Instructions
1. Place the garlic in the mortar or food processor. Add the lemon grass, Kaffir leaves and galangal. Mash or process until a smooth paste is formed.
2. Thoroughly incorporate the cilantro and shallots into the mixture.
3. Add the salt, the dried chiles and the fresh chiles. Blend well.
4. Stir in the shrimp paste. The mixture should now be smooth and thick.
5. Season to taste with the coriander, pepper and cumin.
Although most fruitcake recipes do not contain alcohol, the cake is usually thought of as being quite tipsy; this one doesn't disappoint. For less woozy versions, see related eHows. This recipe serves about 15.
Instructions
1. Heat oven to 300 degrees F.
2. Line three 8-by-4-by-2-inch loaf pans with buttered parchment paper.
3. Place the candied fruit, candied citrus peel, fresh citrus peel and raisins in a bowl.
4. Pour in 1/2 c. of the rum and set aside, stirring occasionally. The rum will soon be completely absorbed.
5. Sift together the flour, salt, cinnamon, nutmeg and baking powder, and reserve.
6. Place the butter in the bowl of an electric mixer and beat until very fluffy, about 5 minutes. Add the light brown sugar and beat another 2 minutes.
7. Add the eggs one at a time, then add the flour, and mix only until incorporated.
8. Fold in the fruit and walnuts by hand and divide the batter between the pans.
9. Bake for 1 hour, then top with aluminum foil to prevent overbrowning.
10. Bake for 30 to 40 minutes more. See tips for doneness tests.
11. Cool completely.
12. While cakes cool, cut cheesecloth into three 2-foot lengths and soak in remaining rum.
13. Wrap in one section of the cheesecloth, then wrap in plastic wrap.
14. Refrigerate at least one week, but preferably three.
The heat of chili peppers adds spice to foods from meats and vegetables to desserts. A touch of chili brings out the flavor of chocolate in a cheesecake or ice cream. The intensity of the heat of chili pepper powder depends on the types of chili used to make it. Poblanos are mildly hot while habaneros are scorching.
Instructions
1. Select an assortment of peppers. Jalapenos are somewhat hot, serranos are rather hot, scotch bonnets and habaneros are screaming hot. Wash the peppers and remove any stickers if you've bought them at the grocery store. Cut off the stems as close to the pepper as possible.
2. Place the peppers in a dehydrator for eight to 12 hours until they are crisp and dry. If you don't have a dehydrator, put the peppers on cookie racks placed on cookie sheets. Turn on the oven to low (200 degrees Fahrenheit). Put the peppers in the oven overnight or until they are completely dry.
3. Put the dried peppers into a freezer-strength zipper lock plastic bag. Squeeze the air out of the bag and close shut. Whack the peppers with a rolling pin to break them into small pieces.
4. Put the pieces into a coffee grinder you keep solely for this purpose. Grind the small pieces of the dried peppers into a powder. Store the powder in an airtight jar or zipper locked plastic bag.
Tags: chili peppers, peppers into, dried peppers, dried peppers into, fresh chili
Making gives you the ability to use different ingredients to create an array of textures, flavors and colors. is suitable for decorating cakes, cookies and other desserts. Knowing make navy blue scratch isn't difficult and requires the use of very few materials. It also is a cost-friendly alternative to purchasing specialty colored frosting.
Instructions
1. Add the vegetable shortening to the mixing bowl. The white, fluffy texture of the shortening is what creates the velvety texture of the homemade frosting.
2. Add the powdered sugar and cream it into the shortening using the hand mixer. Creaming the ingredients together thoroughly is a basic technique in blending sugars and fats for desserts.
3. Gradually add the selected food colorants as you continue to mix the homemade frosting on a low speed. The mixture of royal blue, black and violet creates a deep, navy blue tone. The food colorings can be found in grocery stores and baking-supply shops.
4. Beat the mixture for about two minutes to assure that the color blends thoroughly.
5. Cover the bowl with a lid or cling-wrap and refrigerate for three hours before using it.
Tags: from scratch, frosting from, frosting from scratch, homemade frosting, navy blue
Cactus is eaten in Mexico as much as cauliflower is eaten in the United States. The most common variety to cook or eat raw is Nopales or Prickly Pear, which is nearly spineless. Cactus can be added to almost any dish, raw or cooked. Its taste, when prepared boiled, has been compared to green beans. Follow these steps to cook cactus as a tasty filling for scrambled egg burritos.
Instructions
1. Choose a fresh young cactus leaf, about hand-sized and 3/8-inch thick. Remove the spines and nubs with a scrubbing pad. If you don't have a scrubbing pad, you can use a sharp knife.
2. Slice the cactus like French fries or cut into bite-sized pieces. Place it in a pot and cover it with cold water.
3. Bring the water to a boil. Lower the heat and simmer for 10 to 15 minutes.
4. Add a pinch of baking soda toward the end of cooking to help extract the "babas" or sticky liquid from inside the cactus. Remove from pan when done and drain excess water on paper towels.
5. Scramble eight eggs until soft and firm. Add cactus to the eggs and season with any desired spices. Roll up desired amount in a warm corn or flour tortilla.
Eating smart while eating out requires special attention to ingredients rather than counting calories, as information on a dish's nutrition is not regularly provided. Avoid eating unnecessary fat and calories by sticking to vegetables, seafood and broth soups, and refraining from creamy ingredients, fried foods and high-sodium soy sauce. A good habit is to look at the restaurant's menu and plan out healthy dinner combinations prior to visiting the restaurant, which can boost determination and ease impulsive cravings.
Beverages
Drinks can add many unnoticed calories and sugars to your meal. Water is free from calories and is always a healthy choice; however, drinking a cup of green tea before the meal can help to curb hunger and jump-start metabolism. Sodas and beverages with a high sugar content should be avoided, including any diet sodas that contain potentially harmful chemicals. Liquor and beer are high-calorie drinks that lack healthy nutrients, whereas red wine contains heart-healthy antioxidants and has about 114 calories per glass.
Appetizers
Tempura is a popular style of frying meat and vegetables at many Japanese steakhouses; however, the process of frying adds calories, oil and trans fats. Soups and salads are healthy appetizers, but avoid choosing creamy soup or salad dressing. Edamame is a great low-calorie appetizer option that is available at most Japanese steakhouses. These shelled soybeans are steamed and salted, then eaten by removing the succulent bean from the shell.
Entree
Avoid beef when choosing an entree. At more than 500 calories, a single steak will account for about one-third of the suggested daily calorie intake. Grilled seafood or chicken is a much better choice, ranging between 150 to 300 calories. Seafood also contains healthy fatty acids, such as omega 3 acids. Most restaurants will provide a vegetarian option, such as tofu or grilled vegetables, which are lower in calories and provide more fiber than meat. Avoid large portions of rice, especially if it is fried. Sushi can also be a healthy option, but stay away from cream cheese, tempura rolls and creamy sauces.
Dessert
It is often extremely difficult to stick to healthy eating habits for desserts because of limited selections and, of course, the allure of decadent sweets. If healthy dessert options are not available, then the best choice would be to skip dessert altogether; however, sharing a dessert will reduce the amount of calories you consume. Sherbet and ice cream are both made with milk and are approximately 300 calories per serving. Sorbet is fruit and is a great substitute for ice cream, totaling 82 calories per serving.
Pairing different seasonings with broccoli creates a tasty and healthy dish.
You have probably heard that broccoli is great for you since you were a child, and it's true. In fact, broccoli has as much calcium gram for gram as milk does. It is a low calorie vegetable and is an excellent source of fiber, potassium and protein. The problem is, by itself broccoli does not have much flavor. If prepared properly, and seasoned correctly, broccoli can take on any flavor you want and is anything but bland.
Lemon Pepper, Garlic Salt and Thyme
Dried or fresh herbs can be used to dress up any broccoli dish.
The combination of lemon pepper seasoning, garlic and thyme is one way to spice up your broccoli and give it loads of flavor. Season the broccoli after it has been steamed or cooked, or cook the broccoli in a combination of spices. When cooking about 1.5 lbs. of broccoli, use about 1 tsp. of lemon pepper, 1/2 tsp. of garlic salt and 1/2 tsp. of thyme. Be careful not to add too much seasoning, as dried spices tend to have more flavor than fresh herbs. Melt in some butter to help coat the broccoli with all of the spices.
Marjoram, Basil, Onion Powder and Nutmeg
Because nutmeg is a warm, aromatic spice, it is important to use it sparingly.
More adventurous cooks may want to incorporate several unique spices into their broccoli dishes. One way to add tons of flavor to broccoli is to cook it in a pot of chicken broth. Use bouillon, broth seasoning packets, store bought or homemade broth. For about 2 cups of broccoli, use about 1/2 tsp. of marjoram, 1/2 tsp. of basil, 1/4 tsp. of onion powder and just a pinch of nutmeg. After draining the broccoli, use butter and lemon juice for an extra pop of flavor.
Fresh Garlic, Red Pepper Flakes and Salt
Many cooks use red pepper flakes to add a heat element to their dishes.
A more simple way to season broccoli is by cooking it in a pot of water with a clove of fresh minced garlic, 1/2 tsp. of salt and some olive oil. After cooking, you can sprinkle the broccoli with red pepper flakes to give it a little zip.
Cajun Spices and Garlic
Cajun seasoning is bold and spicy and combines numerous spices and herbs to develop the flavor.
An easy way to achieve spicy Cajun flair is by using minced garlic and a packet of pre-mixed Cajun or Creole spices. Cajun seasoning combines several spices such as salt, cayenne pepper, black pepper, garlic powder and chili powder. After cooking, mix the seasoning and broccoli together with a little bit of canola oil. For a full bunch of broccoli, 3/4 tsp. of the seasoning will be sufficient.
We all look forward to the holiday feasts and time spent with family. Mothers and grandmothers sometimes dread the holiday season because of the huge preparation and cleanup involved while everyone else is lazing on the sofa watching the parade or ballgames or just chatting merrily away. The most important thing the holiday needs to accomplish is a family enjoying their time together and to reflect on their blessings. Do not feel guilty; an easy Thanksgiving meal is not going to get you ousted from the family tree.
Preparation
Planning is an essential part of a holiday meal. Name your menu and make sure you have the appropriate serving dishes needed. Make your grocery list and check it twice to guarantee you have all the ingredients necessary for your holiday feast. Delegate preparation of a dish to each member of the family or each guest who will attend. One dish will not be a burden for anyone to prepare.
Types
Try something new this year and have a theme holiday. Whether it is your family's favorite ethnic cuisine such as having Italian, Mexican, or tropical foods, or having a fun 50s theme or any other decade, theme parties are always special. Sport themes can be fun and you can serve the favorites at ballparks across America such as hot dogs, nachos, or ice cream treats.
If you have a group of high school or college kids who will be joining you, consider a make your own pizza fest. Purchasing premade shells, prepping a few of the ingredients, and preheating the oven are all that is necessary to make this party a success. Using an assembly line to prepare the pizza is a fun activity for all.
's favorite meals can be a welcome substitute for your Thanksgiving meal. If having a shrimp or crab boil is something your family only gets to experience once or twice a year, why not do it on Thanksgiving? It is a one-pot meal and a crowd pleaser. Many people only enjoy crown roast of pork, or a thick grilled rib eye on very special occasions. Whatever the favorite is, prepare it on the holiday.
If you just cannot bring yourself to give up the traditional Thanksgiving fare, at least make it easy. Already prepared stuffing and turkey can be pre-ordered and brought home the night before or the day of your feast. They may cost a little extra but they are well worth it in the time and hard work you save. You can now purchase already prepared turkeys. You just pop these into the oven, with no need to wrestle with thawing the bird and taking out the giblets.
Many desserts, pies, cookies and cakes can be made two or three days ahead and remain fresh. Freezing desserts a month or two ahead is a great way to save on holiday chores. Bakeries, grocery and all have a wealth of baked goods that you can purchase the day celebration.
Have a buffet instead of a formal sit-down dinner. Have everyone bring his or her favorite appetizers and finger foods and just let everyone graze all day.
Considerations
The restaurant.org website reports that 53 percent of all Americans add to their Thanksgiving feast by purchasing foods from restaurants and other sources such as discount stores. In 2003, 11 percent of Americans dined at a restaurant on Thanksgiving. The holidays do not have to mean slaving over a hot stove or soapy dishwater all day! (see Reference 1)
Tags: already prepared, before your, discount stores, family favorite, percent Americans, Thanksgiving meal, your family
Beef jerky has been a food staple for outdoor adventurers and enthusiasts since pioneer days, because it's lightweight, easily transportable, and needs no refrigeration, special storage or cooking. It's easy to make your own beef jerky, and you can spice it up however you like it.
Instructions
Preparation
1. If you're using fresh meat, partially freeze it for about 1 to 2 hours. If your meat is frozen, partially thaw it out in the refrigerator. This makes slicing easier.
2. Slice the meat about 1/8- to 1/4-inch thick using a very sharp serrated knife.
3. Mix together 1/2 to 2/3 cup soy sauce, 1 tbsp. liquid smoke and a few drops of tabasco sauce, if desired, in a small bowl.
4. Place the sliced meat inside a covered casserole dish, and pour marinade on top. Cover the dish and marinate in the refrigerator for 1 to 2 hours.
5. Place meat strips on wire cake racks and sprinkle both sides with garlic powder or garlic salt and lemon pepper. Place them close together, but don't overlap them.
6. Preheat the oven on the lowest setting (100 to 200 degrees Fahrenheit) for a few minutes. Place the wire racks on cookie sheets or aluminum foil and place in the oven.
7. Bake the for 6 to 8 hours or overnight. Check them after 3 to 4 hours and turn them, if desired.
8. Remove the jerky from the racks and carefully wipe off any excess oil, using paper towels.
9. Store the jerky in sealed glass jars or zippered plastic bags.
A kid-friendly snack is a parent-friendly snack. Giving your kid the ability to make a delicious and nutritious snack without extensive supervision is a gift to you both. Kids should make snacks for themselves and their friends only if it does not call for using the stove, oven and sharp utensils. Parents can prepare some pieces in advance while still allowing kids to make the final, tasty product.
Apple Snack Wedges
Before a child begins making apple snack wedges, the parent will need to core and slice a few apples. Place the sliced apples in a resealable plastic bag with a bit of orange juice to keep until later.
To make the snack, the child will combine 1 cup of Rice Chex Mix, 1 tsp. of brown sugar and 2 tbsp. of reduced-fat creamy peanut butter. Mix the ingredients and roll the apple wedges through the mixture. Kids will enjoy a nutrient rich snack with a protein punch.
Fruit & Cheese Kabobs
This also requires a little preparation by parents. Cut up a variety of fruits and cheese into small cubes. Store the fruits and cheese separately in plastic containers or resealable bags.
Children create kabobs by placing the fruit and cheese on toothpicks for a snack that is both fun to make and fun to eat.
Cold S'More
A cold s'more is a sweet treat that will satisfy a kid's sugar craving. A cup of low-fat , a couple of miniature marshmallows and some are all you need to create an outdoor favorite, inside. Crunch up the graham crackers and sprinkle over top of the chocolate pudding. Place a few miniature marshmallows on top and stir together.
Tags: chocolate pudding, fruits cheese, graham crackers, miniature marshmallows
Spicy seasonings, when properly used, add piquancy to food.
Spicy seasonings do more than add heat. Spices enhance the natural taste of food by bringing out flavors that often go undetected. For instance, the yogurt that accompanies India's curries and kormas tempers the heat of the curry spice on the palate, which highlights the subtle flavors of cardamom and coriander. Spicy seasonings come in several forms, including powders, ground blends and seeds.
Pungent
Pungent seasonings leave a hint of spicy warmth on the palate without overpowering. Classic pungent shallots, onions, garlic, chives and horseradish. Shallots contribute a delicate flavor and taste redolent of onions. Globe onions have an exceptionally strong flavor in their raw state, and are often caramelized to soften their spiciness. Garlic is prized for its aroma, pungency and versatility. Horseradish adds mild piquancy to drinks, such as in a classic Bloody Mary, and its spiciness cuts the richness of many foods, such as prime rib.
Piquant
Piquant seasonings add moderate heat to food and are often used to cut the richness of high-fat foods, such as the cayenne pepper in hollandaise sauce. Piquant seasonings include mustard seed, mild chili powder blends, paprika, peppercorns and . Brown mustard seeds add mild spiciness to whole-grain mustard. Mild chili powder blends, which commonly include ground chili peppers, garlic powder, cumin and oregano, add spice to meat-based dishes, such as chili con carne. have the familiar spiciness that accompanies myriad preparations, both savory and sweet. White peppercorns have a taste similar to black, and are primarily used when black peppercorns would detract from a dish's aesthetics. Green peppercorns, or unripe black peppercorns, are commonly used in Asian cuisine, and have a crisp spiciness.
Very Spicy
Very spicy seasonings often need other ingredients to temper their heat, and the combination noticeably improves the flavor of the overall dish. For instance, when habanero salsa is tempered with queso fresco, it creates a complex flavor profile unattainable by the peppers or cheese alone. Very spicy seasonings include scotch bonnet peppers, bird's eye peppers and Thai peppers -- all commonly used in Asian cuisine. Red pepper flakes, often used as a garnish or in marinades, have a large number of seeds that contribute to their heat.
Spicy Seasoning Blends
Spicy seasoning blends include Cajun, harissa and curry spice variations. Although several regional versions exist, Cajun seasoning commonly includes cayenne pepper, salt, black pepper, onion powder, garlic powder, thyme, fenugreek and chili powder. Harissa, a Tunisian chili sauce that contains Serrano peppers, bird's eye , paprika, green chili peppers, garlic, chili powder and olive oil, is typically used in Mediterranean preparations. Most curry mixtures contain red pepper, coriander, cumin, turmeric and mustard seeds, but additional ingredients vary between regions.
Tags: , cayenne pepper, chili peppers, seasonings include, Asian cuisine, black peppercorns, chili peppers garlic
Double your crunchy caramel corn recipe for sleepovers and movie nights.
Crunchy caramel corn is a tasty snack, especially when going to the movies. You can make a batch of caramel corn at home without the need for long lists of ingredients or exceptional culinary skills. Double up the recipe and have fun with your kids when they are preparing for a movie night or sleepover with friends. Unpopped and popped popcorn kernels can be very hot and should be handled with care. Make sure children are supervised when cooking caramel corn.
Instructions
1. Place the popped corn and peanuts in a bowl that is microwave proof. Combine the brown sugar, corn syrup and salt in another bowl and place it in the microwave with the lid on.
2. Cook on "High" for 1 minute. Remove the bowl from the microwave with a pot holder. Stir the mixture. Microwave the mixture for a further 2 minutes on "High." Remove from the microwave using a pot holder.
3. Add the vanilla and baking soda and stir the mixture well. Add this mixture to the popcorn and peanuts. Stir to make sure that the popcorn and peanuts are evenly coated.
4. Place the bowl with the popcorn and caramel topping in the microwave, this time without a lid. Cook on "High" for 3 minutes. Stir the mixture every 30 seconds. Grease a baking sheet big enough for the double batch of caramel-covered popcorn. Remove the bowl from the microwave and spread the caramel corn on the to cool.
Tags: caramel corn, from microwave, , bowl from, bowl from microwave
It's early in the morning and you are looking forward to making your favorite pot of coffee. But you discover that you've run out of filters. Or worse, your coffee pot suddenly stops working. However, there are a couple of easy solutions to these problems.
Instructions
1. Find a plastic bottle, such as the kind used for one- or two-liter soft drinks. Rinse it thoroughly with water to make sure it is clean and free of any dust. Choose a size that will fit your coffee filters as well as one that will match the quantity of coffee that you'll drink.
2. Cut across the top part of the bottle that includes the "neck," or the opening. This part will serve as a funnel for making your coffee. Place this funnel on top of the bottom portion of your bottle so that the opening faces downward. The bottom part of your bottle will be used to store your coffee.
3. Grab a coffee filter and place it in the funnel of maker. Gently position the filter so that it does not fold out of place when you pour the hot water.
4. Add your coffee into the filter according to the container's directions. This is usually around one or two tablespoons, depending on how many cups you plan to drink.
5. Heat a pot of water on the stove, then carefully pour the hot water into the funnel of your homemade coffee maker through the filter. Allow the coffee to filter through to the bottom part of the plastic bottle. Pour it into a cup to enjoy.
6. Search for plain, white paper towels if you've simply run out of filters. Form a cone or shape the towel to fit the size of 's filter compartment and cut off any excess paper from the top. You've now created a homemade .
Tags: your coffee, coffee filter, homemade coffee, your homemade coffee, bottle that, bottom part, coffee maker
Offering to host an Easter dinner is the easy part. The organizing, cooking, decorating--and still finding a way to relax and enjoy it--is the challenge for most dinner hosts. The key to a successful, stress-fee Easter dinner is to take advantage of the fresh foods and flowers springtime offers. Choosing low-fuss recipes will allow you a chance to enjoy your guests--instead of spending the entire holiday slaving away in the kitchen.
Meat
Pork or lamb are typical picks for the table and lend themselves to one of the easiest cooking methods around: roasting. Select cuts that are ideal for roasting, such as pork tenderloin or leg of lamb. Season the meat--a simple combination of olive oil, fresh herbs, garlic, salt and pepper works well--and put the roast in the oven a few hours before dinner is to be served. Roasting time and temperature will depend on the size and cut of your meat. Make sure the meat sits for about a half hour before it is served. You can serve the meat on a platter already sliced, or if you want to be more formal, slice the meat at the table.
Side dishes
Focus on the season and serve vegetables typically harvested in the spring such as asparagus, peas, baby greens, new potatoes and leeks. Dress the salad in a basic olive oil vinaigrette, and use that vinaigrette to season the asparagus or leeks. Steam the peas, dab them with a bit of butter and season them with salt and fresh, chopped tarragon. Place the asparagus or the leeks on a pan and roast them in the oven while the meat sits, just before dinner is served.
Beverages
Drinks should complement the light, simple flavors of the meal. Pick lighter red wines, such as pinot noir, or serve white wine. For something particularly festive, consider serving champagne cocktails, like mimosas or bellinis. Because Easter dinner is typically served during the day, be sure to offer nonalcoholic beverages as well. Mash mint or rosemary in the bottom of a glass, add a bit of sugar and lemonade for a flavorful nonalcoholic drink. Sparkling juice or cider would work well with an Easter meal, too.
Decoration
Easter conjures up images of crisp white linens and spring flowers. Decorating this way is easy, too. Cover the dining table with a white tablecloth and place a vase of delicate springtime flowers in the middle. An Easter basket filled with dyed eggs is a nice touch, especially if children will be attending the dinner.