Goat cheese, also known as chevre, comes in a variety of forms, from hard-aged types to semi-firm. Made with goat's milk, the most common type is a soft, easily spread, lightly aged cheese. Goat cheese is highly sought after for its distinctive flavor and because the goat's milk used to produce the cheese is leaner than cow's milk, being lower in fat and higher in vitamin A and potassium. The common soft version of goat's milk cheese is easy to prepare and can be made in your own kitchen using a handful of ingredients.
Ingredients
There aren't many ingredients necessary to make your own homemade goat cheese. You'll need goat's milk, two gallons worth and two tablespoons of white vinegar. For seasoning you'll need a pinch of salt, chives, green onions, parsley and toasted sesame seeds to taste.
Preparation
Heat the goat's milk in a large cooking pot on your stovetop, slowly bringing the temperature up until right below the boiling point, stopping when it reaches about 180 degrees. If you raise the temperature of the milk too quickly you may scorch it, giving the prepared cheese a burnt taste.
Remove from heat and add vinegar. Stir continuously as the curds separate from the whey. Whey will appear much like yellow tinted water and the curds like lumps of cottage cheese. Let the mixture stand for 10 minutes and then begin the straining process.
Strain the contents of the pot through a colander lined with cheesecloth. Tie the cheesecloth into a ball and then allow the curds to cool. When they've cooled enough to touch, squeeze the remaining moisture out of them. Place the curds in a large bowl, adding the salt and the remaining ingredients for seasoning. Seasoning is to taste and can be altered however you wish, or left out entirely for a straight cheese taste.
Remove from bowl and form into a roll, placing the cheese into a piece of saran wrap and moving to the refrigerator. Allow the cheese to sit for two days to set.
Alternatives
This is just one method for you to make goat cheese. There are countless alternatives, some mixing buttermilk with the goat's milk for flavor, others adding rennet to help separate the curds and whey instead of vinegar. The most common variations you'll find in homemade goat cheese recipes are in the ingredients used for seasoning, including cocoa, mint, basil, oregano, onion and dill. Experimentation in seasonings will make the cheese you prepare truly your own.
Tags: , goat cheese, Goat cheese, homemade goat, , most common, Remove from
Sushi is not only delicious, it's beautiful and good for you, too. If you're interested in making this delightful Japanese dish, you're in for a treat. You can start with a simple type of sushi and from there, let your imagination guide you.
Instructions
Making Sushi Rice
1. Measure 2 cups of rice and rinse it with water repeatedly. When the water starts draining clearly, you can move to the next step.
2. Cook the rice in a rice cooker. Use two cups of water.
3. If you do not have a rice cooker, cook the rice in a saucepan on the stovetop with two cups of water. Bring the rice and the water to a boil, then reduce it to a gentle simmer. Cover and cook for 10 minutes. Remove it from the heat, and let it steam for 20 minutes.
4. Spread the in a large dish using a spatula so that it cools down. Cool the rice completely.
5. Combine 1/4 cup rice vinegar, 2 tbsp sugar and 1 tsp salt in a saucepan and heat until the sugar and salt dissolve completely.
6. Add the vinegar mixture to the rice using a wooden spoon or spatula. Be careful not to press or mash the rice kernels.
Make Sushi Filling
7. Decide what ingredients you want in your sushi. Some of your options are smoked salmon, cooked shrimp, fresh raw tuna or salmon, tofu, crab, eggs (made into omelet and cut into thin strips), toasted sesame seeds, avocado, carrots, cucumber, mushrooms, snow peas and daikon radish.
8. Cut your ingredients into thin strips.
Make Sushi Rolls
9. Toast the nori (seaweed) sheets lightly on a pan. Use low heat. Excess heat can burn the delicate seaweed.
10. Put the rolling mat flat on an even surface and place a nori sheet on the mat.
11. Spread a cup of cooked rice on the sheet evenly using your hand. Leave an empty patch, about 1 inch wide, at one end on the nori sheet. This will help to hold the roll together.
12. Add wasabi to the rice. Smear it in a straight line near the center of the roll.
13. Place the filling on the rice in a straight line in the center. Roll the sheet up using the mat.
14. Gently squeeze the mat to ensure that the sushi roll is tightly packed.
15. Open the mat and take out the sushi roll.
16. Cut the roll horizontally into equal pieces and serve with soy sauce, wasabi, and gari (pickled ginger).
Tags: Make Sushi, cooked rice, , into thin, into thin strips, nori sheet, rice cooker
Create delicious homemade soft pretzels with a simple recipe. Fold the dough into a pretzel shape, bake, and garnish your finished pretzels with a generous brush of butter. Sprinkle the finished pretzels with sea salt for a standard pretzel, cinnamon for a sweet treat, or ground herbs such as dill for a more savory take. Store the pretzels in a cool, dry place to prevent them from becoming moist and stale.
Instructions
1. Prepare the pretzel dough. Mix the water and yeast in a small bowl. Melt the stick of butter in a pot on the stove. Add salt, honey, and milk to the melted butter. Heat this combination until near boiling. Pour the heated mixture into the yeast bowl and stir. Add in flour, stirring occasionally, until well blended. Knead the dough in the bowl for 10 minutes then cover the bowl and let set to rise for two hours. Knead risen dough again to remove the air.
2. Pull off a large ball of dough about the size of your palm. Roll the dough between your hand until it forms a long rope, like a snake. Fold one end of the rope up and cross it over the other end so that the two ends form a V above a looped section below.
3. Pick up the dough at the intersection of the two ends. Turn that section gently to form an extra twist where the V was. Fold the ends down so that they touch the bottom of the looped section and form a classic pretzel shape.
4. Put the pretzels on a cookie sheet and cook at 350 degrees Fahrenheit for 10 minutes, or until lightly browned.
Chestnuts are at their freshest between early October and late December.
Cooked chestnuts have several qualities not present in their raw state, such as a deeper, richer flavor, a more prolific aroma and a crisper texture. Chestnuts can be cooked in or out of the shell, with each method providing unique benefits. Cooking out-of-shell chestnuts permits their natural oils to mingle with the olive oil and melts the kosher salt, creating an evenly seasoned final product. Cooking unpeeled chestnuts softens their shells and allows for easy removal of the pellicle, the thin brown inner skin covering the nut.
Instructions
Oven-Roasted In-Shell
1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut an "X" incision, 1/8-inch deep, in each chestnut shell and set aside in a mixing bowl. Alternatively, you could cut in half. Both methods prevent steam from building in the shell, which could cause it to explode.
3. Arrange the chestnuts in an even layer on a sheet pan.
4. Roast until toasted, approximately 15 minutes.
5. Remove the shell and peel off the pellicle, then season the chestnuts to taste with while still warm.
Oven-Roasted Out-of-Shell
6. Cut an "X," 1/8-inch deep, in the chestnut shells. Place them in a saucepan and cover with water. Bring the chestnuts to a boil.
7. Boil the chestnuts for 15 minutes, drain and cool long enough to handle comfortably. While still warm, peel the shells and pellicle from each chestnut. Add the chestnuts to a mixing bowl.
8. Heat the oven to 400 degrees Fahrenheit. Drizzle olive oil over the chestnuts, season to taste with kosher salt and toss to coat. Arrange the chestnuts in an even layer on a sheet pan and place on the middle rack of the oven.
9. Roast the chestnuts until golden, approximately 12 minutes.
Sauteed Out-of-Shell
10. Begin with parboiled chestnuts. Shell each chestnut and remove the pellicle. Place the peeled chestnuts in a mixing bowl.
11. Coat the chestnuts with a thin layer of olive oil and season to taste with kosher salt. Arrange the chestnuts in an even layer in a heavy-bottomed skillet and place over medium-high heat.
12. Saute the chestnuts until golden-brown and toasted, approximately 12 minutes.
Boiled
13. Chop each chestnut in half or cut an "X" incision in the shells. Fill a saucepan 3/4 full of water and bring to a boil. Place the chestnuts in the pan.
14. Boil the chestnuts for 10 minutes, remove with a slotted spoon and drain.
15. Peel the shell and pellicle from the chestnut while warm.
Tags: , kosher salt, approximately minutes, Arrange chestnuts, Arrange chestnuts even, chestnuts even
Certain herbs are commonly used in poultry seasoning, sage being one of them. However, if you do not favor sage or are adverse to it for any reason, you might have a hard time finding sage-free poultry seasoning in your supermarket. Fortunately, poultry seasoning techniques are not set in stone and will vary according to taste. It's easy and inexpensive to create your own seasoning at home.
Basic Poultry Herbs
The main poultry herbs are marjoram, thyme, sage and rosemary. Other flavors, herbs and spices may be added such as and garlic powder, but these four herbs are used because of their unique and pungent flavors, and because one complements the next.
Examining Each Herb
What these herbs have in common are their strong, earthy and slightly pine-like flavors. In fact rosemary and thyme are members of the pine family. Rosemary is slightly sweet, which complements the slightly bitter taste of the marjoram. Thyme also has a minty taste, and sage has an aged and bitter flavor. Since sage has such a unique flavor, it may or may not be fitting to certain taste buds.
Use
To make a batch of without sage for your own use, combine these dried and ground herbs in equal parts. In place of sage, you can add another ingredient, like the black pepper or garlic powder mentioned earlier. Dried bay leaf is also a pungent herb to use when cooking poultry. Alternately you can increase one of the original herbs to suit your taste. Store the leftovers in an airtight container.
An old pickle bucket can be the perfect tool for a homemade fly trap because fruit flies are attracted to the smell of pickles and your bucket may still emit these smells. Pickle buckets are also tall and the flies will have a harder time finding their way out once inside. If your home or an outside area is infested with fruit flies, you will most likely have good success with this trap.
Instructions
1. Place fruit, such as apple, lime or banana slices, or an inch or so of apple cider vinegar, in the pickle bucket -- especially if the bucket no longer smells of pickle juice. Even if the bucket does still smell, adding an extra scent may help attract more fruit flies.
2. Wrap plastic wrap securely around the rim of the bucket. Tie it snugly with twine or string. It should be tight enough that you can see clearly into the bucket.
3. Poke several holes in the with a sharp knife. They should be small, but big enough for the flies to fly through to follow the scent into the bucket and then have a difficult time finding the way out.
4. Release the caught flies outside away from your doorways and reapply the plastic wrap as necessary. If you're trapping flies in your garden or yard, release somewhere else, such as some nearby woods.
A lot of Mediterranean cuisine features slow cooked, succulent meat.
A gyro refers to a dish made from huge cylindrical block of lamb, chicken or pork meat, sometimes ground and sometimes layered. It is cooked vertically, in rotisserie style, and shaved to put on a pita with various toppings. This meat is heavily spiced and seasoned, with a herbal blend that enhances the mild flavor of the slow cooked meat.
Marjoram
Marjoram is an herb closely related to mint, but with a savory flavor similar to oregano. In many Greek-style dishes, oregano is often substituted in place of marjoram because it's more commonly found in supermarkets. This should be added in equal proportion to the other spices and preferably ground so that it can be rubbed on the meat.
Sweet Paprika
Paprika usually comes in two common varieties: sweet and hot, with smoked paprika becoming more common these days. Paprika is made from dried bell peppers, crushed into a fine powder, and is very common in Hungarian and Turkish dishes. Turkey is where the doner kebab originated, which is the culinary ancestor of the gyro.
Rosemary
Rosemary is a woody herb that pairs well with the mild flavor of lamb. The taste is somewhat bitter but the smell is very aromatic, which is intensified when the herb is dried. Rosemary should be ground in a food processor or with a mortar and pestle before being added to a spice rub.
White Wine Vinegar
After rubbing with spices -- including salt and pepper -- a gyro loaf should be brined in white wine vinegar for 24 hours before it is put on the rotisserie. This not only flavors the meat, but saturates it so that it is much less likely to dry out as it's cooking.
Savory little are usually a hit at any type of function and are all but limitless in the variations. Once you've decided what to stuff your mushroom with, it's all a matter of knowing how long to cook them in order to offer up a tasty treat.
Preparing the mushroom
The first thing you're going to want to do--and this is a good practice for any produce item--is to wash the mushrooms in cool water. Use a soft brush to make sure all of the dirt and chemicals are removed from the skin of the mushrooms. Pat them dry when you are finished.
To prepare a mushroom for stuffing, according to the St. Louis Today website, simply remove the stem. Other chefs add to the room of the mushroom cap by gently scraping at the inside of the cap and enlarging the cavity there.
Waste not, want not
Don't let the stem--and scraped mushroom bits, if you went that route--go to waste. Include them in your stuffing recipe for added mushroom flavor.
Stuffing the mushroom
The varieties of stuffing are only limited by your imagination. Combine cheese, breadcrumbs and the mushroom stems with some pepper and salt and pulse in a blender for a very basic stuffing. Throw in some sausage or some crab meat for something a bit more exotic.
Once the ingredients you've chosen are mixed together, simply use a spoon to fill the cavity of the mushroom cap and then gently pack the stuffing down with your finger. Your stuffing can heap over the top of the mushroom, if you'd like.
Once the mushroom is stuffed, place it cap-side down on a baking tray.
Baking the stuffed mushrooms
You'll want a preheated oven at 350 degrees F to put the into. Once the mushrooms are in the oven, wait 15 to 18 minutes. The mushrooms will be tender and the filling will be hot when they are ready.
Get creative
Just because you've baked it doesn't mean the mushroom is ready yet. If you want, add some mozzarella cheese for the last 4 minutes of baking and add a twist to your stuffed mushrooms. Or wait until the mushrooms are out of the oven and do what some of the folks over at ChowHound.com do: add some feta or goat cheese.
Chicken noodle soup has a storied history. Made primarily of chicken, chicken broth, noodles, vegetables and seasonings, versions of the soup can be found in Thai, Chinese, Jewish, Mexican and even Yugoslavian cuisine. According to Food Reference, the best chicken to use for is a stewing hen, because of its strong flavor. Chicken noodle soup recipes typically require cooking a whole chicken with water and flavorings in a stockpot before adding noodles and vegetables. The chicken should be "falling-off-the-bone" tender when it is ready.
Instructions
Whole Chicken Recipes
1. Lift the lid of the large pot in which the chicken in stewing.
2. Reposition the chicken with tongs, if need be, so a drumstick bone protrudes from the broth.
3. Leave the lid open for a minute or two to allow the drumstick bone to cool a bit.
4. Grab the end of the drumstick bone and wiggle it. Use a paper towel or small piece of aluminum foil and work quickly to protect your fingers in this step, as the bone will still be quite warm; you can also use the tongs for this step. If the bone is loose enough to easily extract from the meat, or if it actually slips off as you are wiggling it, the chicken is tender enough for soup.
Judging a cook-off is an inexact science, so don't stress about it.
No matter what you're tasting - pies, chili or casseroles - judging a cook-off is enjoyable but not as easy as you might think. You will have to do a lot of sampling that will fill you up, agonize over which dishes to select as finalists and taste a lot of bad food in the process. If you're judging a cook-off for the first time, you can take a few preparations and steps to make sure you give everyone's entry in the competition a fair shot.
Instructions
1. Note the color of the food you're judging first. Appearance is an important factor in most cook-offs, so note how palatable the entry looks. Comment on whether the dish appears bland and uninspiring or if it's plated in an appetizing fashion.
2. Take in the aroma of the dish before tasting. Note whether it is pleasing to the nostrils or if it turns you away before even putting your fork to .
3. Put your spoon or fork in the dish to test its consistency. For example, note whether a chili is too thick and gloopy, too watery and runny or just the right texture.
4. Take a small bite and pay close attention to the flavors, moving the food around in your mouth to get a full sense of the taste before swallowing. Determine whether the spices are just right or if the seasoning is off. Note whether the it is overcooked, undercooked or just right.
5. Swallow the food and note the aftertaste of the dish. Some foods may smell, look and taste good, but they leave a bitter or unpleasant aftertaste, which should factor into your decision as well.
6. Tally up the dish's scores - generally between 1 and 10 for each category - and award your final score to each dish. Some contests may have their own weighted scoring, so review the rules beforehand to understand on what scale you will be judging.
7. Keep a bottle of water with you at all times and rinse out your mouth after tasting each entry so the taste of the former does not taint that of the latter. When is fully rinsed, move on to the next dish.
8. Don't over-think the scores. There is no exact method of scoring a tasting contest, so go with your initial impression on what to score the dish with each step.
Tags: your mouth, just right, dish Some, judging cook-off
To add more heat to a chili blend, mix in cayenne pepper.
Chili powder was first blended in Texas in the mid-1800s. This spice blend is usually approximately 75 percent ground chillies with an assortment of other ingredients such as oregano, cumin, garlic powder, cayenne and onion powder. You can use chili powder in many other dishes besides chili such as BBQ sauces, marinades, rubs, soups and corn bread. Creating a homemade is a simple economical method to mix unique flavor profiles and ensure freshness of the product.
Instructions
1. Measure spices into large bowl in the following quantities for approximately a half-cup of chili spice blend:
5 tsp. chili powder
1 tbsp. crushed red pepper
1 tbsp. dried minced onion
1 tbsp. dried minced garlic
1 tbsp. white sugar
2 tsp. ground cumin
1 tsp. dried parsley
1 tsp. salt
1 tsp. paprika
2 tsp. dried basil
1/2 tsp. ground black pepper
If you want a hotter chili blend, then add 1/2 tsp. of cayenne.
2. Stir spices until very well combined and a uniform color.
3. Pour the chili spice blend into a container using a funnel.
4. Seal the container and then label the spice blend taking care to put the contents as well as the date.
5. Store in a dry cool place to ensure a long shelf life.
Tags: spice blend, chili spice blend, chili blend, chili powder, chili spice, dried minced
The Boston area is home to numerous restaurants that offer fried clams.
A trip to Boston to visit the USS Constitution Museum, New England Aquarium or New England Holocaust Memorial is greatly enhanced with a trip to an area restaurant to sample one of the local favorites--fried clams. Numerous places in Boston offer fried clam appetizers, sandwiches and plates in addition to a wide variety of seafood dishes featuring oysters, lobster and freshly-caught fish, such as salmon, sea bass and Atlantic cod. After a meal, visitors might want to stop by one of the area's nightlife venues, such as 21st Amendment, Avalon or Beantown Pub.
Neptune Oyster
Neptune Oyster upscale restaurant is located on Salem Street, near the Paul Revere House. The restaurant offers fried clam appetizers served with tartar sauce and lemon. Additional menu items include appetizers, such as seared Hudson Valley fois gras, clam chowder and Galician white anchovies, and salads, such as baby octopus salad and blue crab salad. Lunch and dinner entrees include roasted wild-striped bass, sautéed salmon, Maine lobster rolls and seared scallops. The restaurant also presents a raw bar menu that includes both East and West Coast oysters, Littleneck clams, lobster, crab claws and razor clams.
Neptune Oyster
63 Salem Street
Boston, MA 02110
617-742-3474
neptuneoyster.com
Union Oyster House
Union Oyster House, the oldest continuous service restaurant in the United States, opened its doors in 1826. The restaurant is located on Union Street in downtown Boston, near Faneuil Hall Marketplace. The casual restaurant offers fried clams plates and rolls and includes fried clams in combination fried seafood platters that also feature fish, oysters, scallops, calamari and shrimp. Additional lunch menu items include seafood salad wraps, pan-seared crab cakes, fish chowder and seafood stew. Dinner menu selections include steamed mussels, oysters Rockefeller, fried sea scallops, broiled salmon filet, boiled lobster and mushroom ravioli. Dessert menu items include house-made gingerbread, Boston cream pie and chocolate lava cake.
Union Oyster House
41 Union Street
Boston, MA 02110
617-227-2750
unionoysterhouse.com
Atlantic Fish Company
Company, an upscale restaurant that opened in 1978, is located on Boylston Street, near the Boston Public Library. The restaurant offers fried whole-bellied clams appetizers, sandwiches and platters. Additional lunch menu items include toasted goat cheese salad, lobster ravioli, shrimp scampi, jumbo lump crab cake melt and char-broiled hamburgers. Dinner menu selections include sautéed Atlantic cod, pan-seared sea bass, linguine with clam sauce, barbecue-glazed salmon and 10 oz. filet mignon. The restaurant also hosts Saturday and Sunday brunches that include menu items, such as eggs Benedict, blueberry pancakes, smoked salmon bagels and spinach and shrimp frittatas.
Atlantic Fish Company
761 Boylston Street
Boston, MA 02116
617-267-4000
atlanticfishco.com
Tags: menu items, items include, menu items include, Atlantic Fish, Atlantic , Fish Company, Neptune Oyster
When guests arrive and only a handful of ingredients in the pantry can be found, two options present themselves to the cook: go out for dinner or get creative. Cream cheese, gelatin and evaporated milk play a part in several dishes. Depending upon the occasion, amount of available time and the preferences of the cook and guest, the choices narrow down to the best option to prepare.
Orange Creamsicle Pie
Dissolve 1 1/4 oz. package of unflavored gelatin in 1/3 c. orange juice. Pour this mixture, 8 oz. sweetened condensed milk, 8 oz. evaporated milk and 8 oz. cubed cream a blender or food processor. Blend until smooth. Pour this mixture over a prebaked pie crust or prepared graham cracker crust. Refrigerate for 1 to 2 hours. Dissolve 1 3 oz. package orange-flavored gelatin dessert in 1 c. boiling water. Stir in 1 c. cold water and stir to combine. Arrange 1 8 oz. can mandarin orange segments over the surface of the pie. Pour the orange gelatin mixture over the fruit in the pie to cover the bottom 1/4 inch. Refrigerate the pie until the gelatin has begun to slightly set. Pour the remaining orange gelatin mix over the pie and return to the refrigerator to chill for 4 to 6 hours or until firm.
Plain Vanilla Cheesecake
Sprinkle 1 envelope unflavored gelatin over 1/2 c. cold water. Place into a saucepan and heat over low heat for 3 minutes to completely dissolve the gelatin. With an electric mixer, beat 24 oz. cream 1-1/4 c. sugar over medium speed for 2 minutes. Pour in 5 oz. and beat for another 2 minutes over medium-high speed. Add 1 tsp. lemon juice and 1 tbsp. vanilla extract and beat to combine. Turn the mixer onto low speed and beat in the dissolved gelatin and water. Switch to a spatula and fold into the cream cheese mix, 1 12 oz. tub of thawed frozen dessert topping or 1-1/2 c. whipped cream. Pour the cream cheese mix into a spring-form pan to make a crustless cheesecake or pour into a pre-made graham cracker crust. Refrigerate for at least 8 hours until firm and set. Top with additional whipped cream, if desired.
Fruit Salad Mold
Combine 28 oz. canned fruit cocktail in light syrup, drained, with 1 c. miniature marshmallows and 1/2 c. chopped walnuts. Beat together 8 oz. with 1 c. mayonnaise until smooth. Set aside. Beat 5 oz. evaporated milk, chilled until whipped and doubled in size. Use a spatula to carefully fold the cream cheese mixture and the fruit mixture into the whipped milk. Dissolve 2 envelopes unflavored gelatin in 1/2 c. water in a saucepan. Place the pan over low heat and heat for 3 to 5 minutes to melt the gelatin. Fold the gelatin into the fruit salad mixture, and pour the salad into a 2 quart gelatin mold or bowl. Place in the refrigerator overnight to set.
What Are the Health Benefits of Homemade Ice Cream?
When consumed in moderation, any type of ice cream, whether store-bought or homemade, has nutritional benefits that add to a healthy lifestyle. Ice cream is not considered an empty food because of its high levels of calcium, protein and various vitamins. However, by making ice cream at home, the health benefits of ice cream increase significantly while maintaining the intrinsic dairy values.
Sugar Control
Dairy is part of a healthy diet despite its high animal fat content. Few people would argue that dairy and milk are unhealthy substances when consumed in moderation. Milk (whole and reduced-fat) and cream are the two main ingredients in ice cream. The unhealthy reputation derives from the high sugar content present in most ice creams. By making your own ice cream, you can control the type and amount of sugar added. There are many alternatives to caster or superfine sugar, such as raw sugar or honey, or even added ingredients such as fruits. By lowering the sugar levels, you are lowering both the calorie and carbohydrate content.
No Artificial Additives
You also have full reign over what flavoring ingredients are added. Commercial ice creams contain many artificial flavoring additives and chemical preservatives that help enhance the flavor. Homemade ice cream contains only what you put in it. If you make strawberry ice cream, it will contain strawberries, not strawberry flavoring.
Fresh Ingredients
It is impossible to know when the ingredients, such as fruits and nuts, in a commercial ice cream were picked and processed. Homemade ice cream has the benefit of allowing you to use only fresh and seasonal ingredients, rather than frozen or canned. Fresh fruits have the benefit of full nutritional value as well as superior taste.
Calcium, Protein and Vitamins
Dairy foods are responsible for 75 percent of our daily needed intake of calcium, ice cream included. One half-cup serving of ice cream provides about one-sixth of the daily calcium need, but who can eat just a half cup of ice cream? Dairy also contains a high level of protein: One serving of whole milk contains 8 grams of protein. By adding an egg custard base to your ice cream, you increase the protein content dramatically. The dairy found in ice cream also provides essential vitamins and minerals, including potassium, vitamins A, D, B12 and riboflavin.
Variant Flavors
Homemade ice cream is at the mercy of your imagination. There are many flavors that you won't find in a supermarket, such as sweet corn, tea, goat cheese and so on. Vegetables, though unheard of in American ice cream culture, are popular in ice creams around the world. In Brazil, sweet corn ice cream is a favorite, while in Italy it is fairly common to find artichoke ice cream at gelato shops. Experiment with flavors that may produce a healthy yet surprisingly tasty result.
If you are a meat eater, then you know that you must tenderize and season meat to bring out its full flavor. However, most meat tenderizers are hard to clean. Here are a few tips on clean your meat tenderizer between uses.
Instructions
1. Place it in the dishwasher. Many now come with a removable blade cartridge that is dishwasher safe. Simply place the blades in the top rack and hand wash the handle.
2. Remove blades by hand. Jaccard is the leading name when it comes to meat tenderizers. Check out jaccard.com for their latest products. Many meat tenderizers they make have removable cartridges as well. However, washing by hand is preferable. Remove the cartridge after you finish tenderizing your meat or if you're switching types of meat (like poultry to red meat).
3. Fill the sink with warm soapy water. Any kitchen disinfectant soap will do. However, don't use fragranced bathroom soap, as the disinfectant quality isn't quite as strong.
4. Place the blade of the meat tenderizer in the warm and allow it to soak for a moment.
5. Put on a pair of steel mesh gloves to protect yourself from getting cut by the sharp blades.
6. Scrub the blades gently, using a kitchen sponge. Remember that the blades are very sharp. This is not a job for children.
7. Dry the meat tenderizer blades on the kitchen counter by laying them out on a towel. Allowing the product to air dry will reduce the risk of cutting yourself accidentally.
8. Place the blade back in the and store away.
Tags: meat tenderizers, meat tenderizer, Many meat, Many meat tenderizers, Place blade, soapy water
Cut and freeze your hash browns in individual patties.
Hash browns were served at some of the finer New York City hotels in the 1890s, according to the Idaho Potato Official Site. Over the years, hash browns have evolved from a low-cost breakfast treat into a hearty side dish filled with onions, green peppers, ham and other ingredients. Making and freezing homemade hash browns will save you money by allowing you to use your leftover baked or fried potatoes, and any raw potatoes, that might otherwise wind up in the trash.
Instructions
1. Spray a shallow baking pan with nonstick cooking spray and spread the hash browns in a single layer on top.
2. Cover the hash browns with a piece of waxed paper. Set the hash browns and baking sheet into the freezer.
3. Leave the hash browns in the freezer for two to three hours, or until they're completely frozen.
4. Remove the shallow baking pan and separate the frozen hash browns into zippered .
5. Label the freezer bags with the date and contents. Freeze and enjoy the homemade hash browns for up to one year.
A chicken Caesar wrap is a reconstructed Caesar salad.
Chicken Caesar wraps are a combination of a and a chicken burrito. You can serve a wrap as a complete meal filled with healthy ingredients and a robust flavor. Make one of these wraps for a lunch or dinner, or for a meal on the go. You can also make this wrap a day ahead of time, but consider leaving the Caesar dressing on the side, so the wrap does not become soggy.
Instructions
Mix the Caesar Dressing
1. Crush a clove of garlic with the side of a knife blade. Chop the clove into a fine dice. Toss the garlic in a blender.
2. Add 1/4 cup of grated Parmesan, 4 tbsp. olive oil, 4 tbsp. of canola oil, 4 tbsp. of freshly squeezed lemon juice, 1/2 tsp. of Worcestershire sauce, 1/4 tsp. of coarsely ground black pepper and 1/4 tsp. of salt to the blender.
3. Blend the ingredients to a smooth consistency. Refrigerate until ready to use.
Cook the Chicken
4. Place a boneless chicken breast in a 8-by-8-inch baking dish. Drizzle olive oil over the chicken. Sprinkle 1/4 tsp. of ground black pepper on the chicken.
5. Bake the in the oven at 350 degrees Fahrenheit for 30 minutes, or until you can cut into the thickest part of the chicken and the juices run clear and the flesh is white.
6. Allow the chicken to cool for 15 minutes. Slice the breast lengthwise into 1/2-inch-thick pieces.
Assemble the Wrap
7. Spread 3 tbsp. of the over the center of an 8-inch vegetable-flavored wrap 2 inches away from the top and bottom edges; you can use an 8-inch whole wheat tortilla in place of the flavored wrap.
8. Layer three romaine lettuce leaves over the top of the Caesar dressing, and drizzle 1 tsp. of dressing in between each lettuce leaf.
9. Arrange the strips of chicken lengthwise on the lettuce in the center of the wrap. Add 1 tbsp. of sliced black olives over the chicken. Slice 1 pepperoncini pepper into rings and place the rings over the chicken.
10. Turn the wrap so that you are looking at the ingredients lined up horizontally. Fold the right and left sides of the wrap up against the ingredients. Hold the folded edges of the wrap tightly and fold the bottom edge of the wrap over the ingredients. Roll the wrap over to the end of the top edge.
11. Serve the wrap along with the remaining Caesar dressing.
Tags: over chicken, , Caesar dressing, Caesar dressing, Caesar salad, chicken breast
A chocolate fountain allows you to serve your guests fondue-style melted chocolate for dipping fruits, cookies or candies while creating an interesting centerpiece on your dessert table. The Rival Chocolate Fountain also has a setting for serving cool foods, such as dressings or dips for vegetables and bread. Whichever type of fountain you choose to display, setting up and operating a Rival Chocolate Fountain is a simple task.
Instructions
Assembling
1. Place the bowl-shaped piece of the chocolate fountain onto the base. Twist the bowl clockwise until it locks into place.
2. Insert the auger into the hole in the center of the bowl. The auger resembles a large screw.
3. Place the tower on top of the auger. The tower is cone shaped and fits into the hole at the base of the bowl.
4. Turn the tower clockwise until you hear two snapping noises and the tower is locked in place.
5. Place the guard over the tower and push the guard down until it rests on the bowl. The guard is the smallest of three round fountain parts with a hole in the center.
6. Place the large canopy on top of the guard. The is the largest of the three round fountain parts and should resemble an upside-down bowl when placed on the fountain correctly.
7. Place the small canopy on top of the large canopy. This part is a smaller version of the large canopy and also resembles an upside-down bowl on the fountain.
8. Place the cap onto the top of the fountain's tower, lining up the groove on the tower with the tab on the cap.
9. Snap the two halves of the drip tray together and slide the drip tray, with the notches facing up, over the tower and canopies. The tray will rest on the edge of the fountain's bowl.
Melting Chocolate
10. Heat 2 inches of water in the lower pan of a double boiler over medium heat.
11. Add chocolate to the upper pan of the double boiler.
12. Add approximately 1 oz. of vegetable oil per every 3 oz. of chocolate you are melting to the chocolate in the upper pan. The oil will help the chocolate flow smoothly through the chocolate fountain and prevent clogging.
13. Stir the chocolate frequently until it has melted.
Serving
14. Plug the into the electric outlet.
15. Turn the fountain to the "Heater" setting using the control knob located on the base of the chocolate fountain.
16. Allow the fountain to preheat for three to five minutes.
17.Pour the melted chocolate slowly into the bowl of the chocolate fountain.
18. Turn the control knob to the "Heater/Motor" setting. The chocolate will begin to flow through the tower of the fountain.
Tags: chocolate fountain, large canopy, Rival Chocolate, Rival Chocolate Fountain, chocolate upper, clockwise until
Roasted red peppers are a flavorful addition to any recipe, but cleaning, cutting and roasting a batch of peppers each time you cook is not ideal. To enjoy the taste of roasted red peppers anytime, save the hassle by preparing a large batch and store for future use.
Instructions
Storing Less Than Two Weeks
1. Cut the roasted peppers into smaller strips.
2. Place the strips of peppers into jars with lids or in small containers.
3. Add olive oil to the jars. Add enough oil to cover the peppers.
4. Seal the jars or containers and place them in the refrigerator.
5. Remove the peppers when ready to use. Use the peppers within two weeks of storing.
Storing Longer Than Two Weeks
6. Cut the roasted peppers into smaller strips.
7. Lay out a piece of wax paper. Place the strips of peppers on the wax paper. Place another sheet of wax paper on top of the peppers. If there are several peppers, create multiple layers of wax paper and peppers.
8. Place the sheets of paper in a container with an airtight lid. Seal the container and place it in the freezer.
9. Store the peppers until ready to use. Peppers stored in this manner should last several months.
Tags: peppers into, into smaller, strips, paper peppers, paper Place
Lasagna is a classic Italian dish that is beloved in many homes. Though somewhat tricky to prepare, the time and effort is well worth the result of a piping hot, homemade lasagna. One of the more difficult parts of preparing a lasagna is cooking the noodles correctly so that they don't stick together. By keeping a few tips in mind, you can cook perfect lasagna noodles every time.
Instructions
1. Boil a large pot of water, lightly salted. Add a tablespoon of olive oil or vegetable oil. This will help to keep the noodles from sticking together.
2. Place the lasagna noodles in the boiling water and cook until just tender. Be careful not to overcook. They should still be slightly firm so they do not overcook while in the oven. Stir the noodles frequently as they cook to from clumping together in the boiling pot.
3. Drain the noodles and rinse with cool water. The rinsing process will remove any residual starch and stop the cooking process.
4. Lay the noodles flat in a single layer between two damp towels to keep them from drying out while you prepare the other ingredients. If you are immediately ready to use the noodles, place them in your casserole dish and finish preparations according to your recipe.
Tags: keep them, keep them from, lasagna noodles, them from
Cuban cuisine is a melange of various cultures. The influences of African and Spanish food join with that of the Caribbean to create in Cuban food a unique dining experience. Although spicy to an extent, it is a common mistake to assume that Cuban food is overwhelmed by spices the way that some other Latin American cuisines can be.
Basic Spices
There are just a handful of essential spices in Cuban cooking: cumin, garlic, oregano and bay leaves. In addition, much Cuban cooking is constructed around the sofrito to give it flavor. Sofrito is a concoction of of onion, green pepper, garlic, oregano and ground black pepper, all of which has been fried in olive oil. The sofrito is especially important for adding flavor to bean-based dishes.
Peasant Preparation
Most Cuban cuisine dates back to a peasant heritage. This means that preparation of most of this food is imprecise at best; measurements and the order with which ingredients are added are not strictly followed. Preferred cooking time is slow, with many of the dishes cooked deliberately over a low flame. Those that are not are more likely sauteed in oil.
Marinade
One aspect that is fairly unique to Cuban cuisine is the fact that almost all meat and poultry is marinated in citrus juice. Lime juice and a sour orange juice are the preferred flavors. After marinating, the meat and poultry offerings are then usually roasted over a low flame. The ideal outcome of this process is meat that can be easily torn from the bone.
Roots
When it comes to vegetables, Cuban cuisine is dominated by its peasant ancestry. Root vegetables are the stable of the Cuban diet, especially tubers. Among the more popular root vegetables in are the yuca, malanga and boniato, which is a Cuban sweet potato. These and other vegetables are also marinated, but not the same way as meat is marinated. Cuban vegetable marinade is becoming increasingly more popular in the United States, and it is known as mojo. Mojo is a delicious combination of olive oil, lemon juice, raw onions, garlic, cumin and water.
Breakfast
A typical Cuban breakfast will likely include tostadas dipped into cafe con leche. The Cuban tostada is different from the traditional Mexican tostada: It is buttered bread most often toasted on an electric grill. Cafe con leche is a mixture of very strong espresso and warm milk. The tostada is then the coffee in a manner recognizable to anyone who has ever dunked a donut into her coffee.
Lunch
A favorite Cuban lunch meal consists of empanadas and Cuban sandwiches. An empanada is like a apple turnover except that instead of apple inside the crust you will find spicy pork or chicken. A Cuban sandwich will most likely consist of sliced pork, ham and cheese, usually Swiss cheese. All these ingredients are stuffed between what is called Cuban bread, which is similar to Italian bread, but is made in long loaves similar to a baguette.
Special Events
For special events there is one meal that screams Cuban cuisine above all others. Whether it's holidays or special occasions, you will most likely find a roasted pig somewhere in the mix. The pig is roasted over a spit just like as seen in the movies. That sour orange marinade that goes on the meat and poultry also finds its way onto this roasted pig.
Because it has multiple uses outside the kitchen---such as cleaning and disinfecting---you should always keep a supply of cider vinegar on hand. Since the product is inexpensive, it can save you money on things cleaning supplies and personal care products.
Lice
Cider vinegar dissolves the glue in lice eggs that keeps them attached to hair. Wash your hair with warm vinegar, and dip a comb in vinegar whenever you comb your hair.
Weight Loss
Assist your weight loss efforts by adding 2 Tbsp. of cider vinegar to a glass of water twice per day. The vinegar flushes out fat and increases your metabolism.
Muscle Relaxer
Soaking in a bathtub that contains 2 cups of vinegar added to the water relieves muscle aches since the vinegar provides potassium to restore your muscles.
Gold
Instead of using a chemical product to clean your gold jewelry, you can soak your gold pieces in a cup of cider vinegar for 15 minutes, then dry them with a soft towel.
Sunburn
Soak a cotton ball in and brush the sunburned area as needed, keeping it most, to prevent the skin from peeling.
Morning Sickness
If you are having morning sickness, mix some cider vinegar with water and a teaspoon of honey to ease your stomach.
Tags: cider vinegar, cider vinegar, your gold, your hair
No wedding shower would be complete without a decorative cake. Bridal shower cakes can be as unique and diverse as the brides themselves. A creative cake can serve as a centerpiece for the entire wedding shower. It's relatively easy to decorate a festive cake that will be as much fun to look at as it is to eat.
Instructions
1. Select a flavor of cake. Check with the bride-to-be and your invited guests to get an idea of what kind of cake would be most popular.
2. Purchase a cake mix or find a favorite recipe. Check with the bride's mother for any beloved family recipes you might be able to use.
3. Pour mixed cake batter into three square or rectangular baking pans of different sizes. Each of these will be used as layers to your cake. Once decorated, they will resemble three wrapped gift packages.
4. Bake each layer of your cake separately. Allow each layer to cool overnight. If you try to decorate your wedding shower cake while it's still hot, the icing will melt and make a time-consuming mess.
5. Trim your cooled cake layers using a serrated knife. Make sure that each cake layer is even and smooth, especially on the top and bottom.
6. Select three festive colors to use as base icing on your cake layers. Spread an even layer of icing on each of the three cake parts using a rubber spatula or a knife.
7. Lay each of your three iced cake layers on top of each other. Stack them with the largest piece on the bottom and the smallest piece on top. You may need to smooth the icing back into place.
8. Fill a cake-decorating bag with a new color of icing. Gently squeeze the back of the bag to apply thin strips of icing to resemble ribbons. Make it appear as if the ribbons are used to bind the three layers of the cake together, as if they are three separate, wrapped packages.
9. Use different colored icings to add polka dots or stripes to the different layers of your cake.
10. Top your cake with a bow for an extra touch. You can use a real bow or design one out of icing. You may even be able to find a candied bow at stores that carry party decorations or specialty party products.
11. Check out some of the other cake decorating tips at BridalShowerHQ.com (see Resources below).
Tags: your cake, cake layers, Check with, each layer, layers your, , wedding shower
Perfume bottles contribute to your jewelry crafts in an eco-conscious way.
Instead of getting rid of your empty perfume and cologne bottles, re-purpose them into an environmentally friendly craft. Knowing make wearable jewelry from your discarded fragrance bottles requires creativity and an assortment of crafting materials. While this craft can be completed by beginners, it's also one that takes practice and devotion, in order to create quality one-of-a-kind pieces.
Instructions
1. Place a small perfume bottle in a pillowcase. Select a colored bottle that is decorative in a way you find pleasing. A wide array of fragrances are found in bottles that are too pretty to throw away. Keep the pillowcase on a hard, flat surface, such as the floor.
2. Smash the bottle once with a hammer, keeping it securely in the pillowcase. Carefully remove only the larger pieces and discard the small, unusable shards.
3. Sand the edges of the broken shards with a handheld jewelry multi-tool and a sanding attachment bit. This smooths the sharp edges to prevent injury.
4. Snip an 8-inch length of wire from the roll. Use a thin, flexible gauge.
5. Wrap the wire around a sanded shard of perfume bottle glass to make an "X" shape. Wrap once diagonally around the shard, and then once horizontally around the middle of the shard. Then, wrap diagonally a second time in the opposite direction. This creates a stable wire around the glass for jewelry making.
6. Attach a ring finding to one corner of the wire-wrapped glass shard. Pry open the ring slightly, then slide it into the wire. Close the ring finding by squeezing it. This piece of perfume bottle can be used for a variety of jewelry making applications.
7. Slide the ringed shard of glass down the length of a chain or jewelry cord and fasten it with your choice of clasp findings.
Tags: perfume bottle, jewelry making, , wire around
If you are craving something sweet, hot, sour and salty all at the same time, then chicken Pad Thai might satiate that hunger. Pad Thai is a Thai noodle dish usually made with either tofu, shrimp, chicken or even a combination of the three. The sauce for each type of Pad Thai is the same, and you can find most of the ingredients in Asian food specialty markets. The sauce can be made well in advance because it is the most labor intensive part of creating the dish. Store the sauce for up to two weeks in a sealed container in the refrigerator.
Instructions
1. Boil the water in the sauce pan over the stove burner. Pour the hot water carefully into the bowl.
2. Add the tamarind paste to the mixing bowl. Stir with the spoon to dissolve it.
3. Put the rest of the ingredients in the bowl and stir them until they dissolve.
4. Allow the sauce to cool. Add to Pad Thai noodles or store the sauce in a covered container in fridge. The amount made is enough for two Pad Thai preparations.
Shaping fondant around a carved cake is simple with time and effort.
Not all cakes are created equal, both literally and figuratively. Some are small and round, while others may be carved in to fantastic shapes or figures. Covering a difficult shape with fondant often seems daunting to many home bakers, and resignation to a simple buttercream icing is usually the solution. However, covering a cake, no matter the shape, with fondant is fairly simple if the right tools are used along with plenty of patience.
Instructions
1. Insert the cake in to the freezer. Chill it for 30 minutes to one hour, or until firm.
2. Remove the cake from the freezer and brush off any crumbs with your hands. The freezing process allows the icing to spread on easier and with less crumbs from the cake.
3. Cover the cake in a 1/4-inch thick layer of buttercream icing using the spatula. Ensure all the cracks and crevices have icing as well.
4. Cover your rolling surface, rolling pin, and your hands with a thin layer of shortening. This will prevent the fondant from sticking.
5. Place the fondant on the prepared surface. Roll out the fondant with the rolling pin to 1/4-inch thickness.
6. Lift the fondant up and insert the rolling pin underneath one end, so the fondant drapes over. This will help when lifting the fondant to the cake.
7. Set the cake beside the rolled fondant. Pick up one end of the fondant with the rolling pin and the other with your free hand.
8. Place the rolled fondant on the cake evenly, so that equal amounts drape over the sides.
9. Press the fondant, gently, in to the crevices and shape of the cake. Press with the palms of your hands over flat areas and use fingers, with short fingernails, to press in the concave parts of the design.
10. Trim off any excess fondant around the bottom. Add more edible decorations as you desire.
The almond is a ubiquitous nut consumed worldwide. While almonds are often transported raw, they're rarely eaten raw as doing so can be extremely dangerous. While almonds are occasionally labeled as raw, in the United States, they aren't actually. They're usually pasteurized since the Food and Drug Administration (FDA) forbids the sale of raw almonds.
Spontaneous Combustion
Raw almonds are self-heating. While this isn't necessarily a danger of eating a raw almond, raw almonds can light themselves on fire when stored under pressure. This is caused by the high oil content of almonds and the self-heating properties of the nut under pressure.
Amygdalin Poisoning
Raw bitter almonds, which usually aren't consumed plain are quite dangerous. Raw, contain amygdalin which will react with other compounds in the human digestive tract to produce Prussic acid. Even seven or eight raw bitter almonds can prove to be a fatal dose for young children. Adults are at risk too, though it's rarely fatal to adults.
Aflatoxin
Almonds can be an ideal home for the mold Aspergillus. Almonds that have been tainted cannot readily be told apart from clean almonds. Aspergillus produces aflatoxin. Aflatoxin poisoning can cause fever and severe liver damage including cirrhosis and necrosis.
Salmonella
Untreated, raw nuts can contain pathogenic diseases, such as salmonella. Raw almonds are pasteurized to prevent this from happening. This came on the heels of a salmonella outbreak in California that was traced back to the consumption of raw almonds.
Tags: bitter almonds, , under pressure, While almonds
Drizzle some chocolate on the brownies for an extra treat.
Brownies are a decadent treat that can be made in a variety of ways to suit the baker's preferences. Make cake-like brownies to coat with a layer of chocolate icing or chewy and fudge brownies for a dessert that requires no extras. While brownies may taste like a complex dessert, you can turn them into an afternoon activity for a child of almost any age with an easy, no-bake brownie recipe. When the brownies are finished, children can decorate the squares with candy-coated chocolate smiley faces or shapes.
Instructions
1. Chop 2 oz., or two squares, of unsweetened chocolate.
2. Put the coarsely chopped chocolate in a medium-size saucepan and pour a whole can of sweetened condensed milk over top of the chocolate.
3. Heat the mixture on low, stirring frequently until the mixture comes to a light boil. Continue to stir continuously for two minutes. The mixture should now appear relatively thick.
4. Take the saucepan off the burner and add 1 1/2 tsp. of vanilla extract. Stir thoroughly.
5. Pour 1 3/4 cups of chocolate cookie crumbs into the mixture and stir again.
6. Cover an 8-inch square baking pan with parchment or wax paper. Pour the brownie mixture into the baking pan and spread it evenly. Press down the top with the back of a spoon or small spatula.
7. Chill the brownies in the refrigerator for three to four hours. Remove the pan from the refrigerator and gently lift the parchment or wax paper edges to remove the brownie slab from the pan.
8. Cut the brownies into small squares and decorate with sprinkles, or candy-coated chocolate, if you prefer.
Summer cooking focuses on simple, fresh ingredients that require little cooking. Finger foods are perfect to pack for picnics, ballgames or the pool. Healthy options like fruit, veggies and sandwiches are delicious choices. To avoid food-borne illnesses, keep perishable foods chilled.
Fruit
Peaches are in season in late summer.
Abundant in the summer, fruit is a cool and delicious finger food. Try sliced or cubed watermelon, peaches, pineapple or mangoes. Thread cubed fruits onto toothpicks for fruit kabobs. Try frozen grapes for a frosty summer treat. Mix cream cheese and strawberry yogurt together for a yummy dip. Choose seasonal fruits that are ripe and bruise-free for best flavor.
Popsicles
On a hot day, kids love frosty popsicles.
What child doesn't love popsicles? Grocery stores carry many varieties of popsicles, from kid-themed superhero popsicles to all-natural fruit popsicles. Mix pureed fruit, juice or yogurt together. Pour into paper cups or popsicle molds. Add popsicle sticks and freeze to make your own. Try unusual flavors, like fresh lime juice with ginger and sugar.
Vegetables
Vegetables are nutritious and tasty.
Fresh, crunchy vegetables provide a healthy summer finger food. Try carrot sticks, cherry tomatoes, broccoli florets, snap peas or sliced jicama. Make a quick dip by mixing sour cream and ranch dressing mix. Cut a small opening in the top and fill cherry tomatoes with a mixture of mayonnaise, crumbled cooked bacon, chopped green onions and Parmesan cheese.
Grilled Jalapeno Poppers
Grilled jalapeno poppers are an easy, spicy summer finger food.
Use the grill to avoid heating the kitchen. Wash 20 fresh jalapenos and cut in half lengthwise. Clean out the seeds. Saute 1 tbsp. minced garlic in 1 tbsp. butter. Add one 8-ounce cube cream cheese. Fill the jalapeno halves with the cream cheese mixture and wrap with a piece of . Grill for one to four minutes, being careful not to burn the bacon.
Pitas
Pita bread pockets make easy, portable sandwiches.
Miniature or regular pita breads hold a variety of fillings. Try a mixture of cubed chicken, diced tomatoes, feta cheese, alfalfa sprouts and diced cucumber. Top with Greek salad dressing. Or whip together diced chicken, mayonnaise, chopped pecans, diced grapes, celery and a bit of salt, dill and cardamom for a delicious chicken salad pita.
Tortilla Wraps
Flour tortillas are versatile.
Fill tortillas with a variety of ingredients and roll to make delicious tortilla wraps. Kids love peanut butter and honey. For adults, try turkey, tomatoes, cheese, lettuce, basil leaves and . Hummus also makes a tasty spread.
If you are looking to make a point friendly Weight Watchers Turkey Meatloaf try this recipe.
This recipe yields 6 servings and is 7 points per serving.
Instructions
1. For a 7 point Weight you need all of the ingredients listed that do not say optional.
2. Mix the ground turkey, seasoned bread crumbs, egg and ketchup in a large bowl. Mix until well blended.
3. Add the seasonings to the meatloaf mixture and mix well.
4. The vegetables are optional but do give the Weight Watchers Turkey Meatloaf LOTS of flavor! I use carrots, green or red peppers, zucchini and sometimes onion. Dice all the veggies and add them to the meatloaf mixture.
5. Bake in a pre-heated oven at 350 degrees for one hour. Let sit about 10 minutes after removing from oven before slicing and serving.
6. If you like a tomato topping on your meatloaf you can add crushed tomatoes or spaghetti sauce about 10 minutes before cooking time is done. (Be sure to account for any additional points you add here, they are not included in the 7 points).
Tags: Turkey Meatloaf, Watcher Turkey, Watcher Turkey Meatloaf, Weight Watcher, Weight Watcher Turkey, about minutes, Make Weight
Curry sauce is the basis for many Indian and Thai dishes, and these sauces are often very thick and creamy. Most of the time, the ingredients in curry sauces thicken the sauce properly without the need for additional thickening agents. Sometimes the vegetables and other ingredients in the curry add too much moisture to the sauce, making it runny. There are many different ways to thicken a curry sauce that has become too thin. It's important to choose a method that will not negatively affect the flavor of the dish; this can be achieved by either selecting a flavor-neutral addition or adding more of an ingredient that's already present in the dish.
Instructions
1. Make sure the curry is allowed to simmer for the recommended amount of time before tampering with the sauce. Curry sauces take time to set up and often can appear runny or watery until the very last minute. Let the curry cook for the full amount of time listed in the recipe, stirring constantly to make sure it doesn't burn.
2. Scoop some of the curry sauce and vegetables into a food processor and blend it until smooth. Add the blended curry back to the main pot, stirring to combine. This is the best way to thicken a sauce without affecting the flavor of the curry, but it won't work for extremely thin sauces.
3. Add a spoonful of yogurt or 1/4 to 1/2 cup of coconut milk to the and let it simmer, stirring constantly, for a few minutes. As many curries already contain one of these ingredients, this addition won't affect the flavor in many recipes.
4. Put a handful of raw, unsalted cashews or raw almonds in the food processor and pulse until they're a paste. Stir the paste into the curry sauce. If you don't have any cashews or almonds on hand, adding a spoonful of unsweetened, smooth peanut butter to the sauce works as well. This method will leave a distinct nuttiness in the sauce.
5. Put equal amounts of oil and flour in a skillet and, stirring continuously, cook the mixture over very low heat until it's lightly browned. Add about a cup of the thin curry sauce to the flour mixture and whisk until combined. Stir the mixture into the rest of the curry.
This is a recipe from my Grandma in Louisiana, it's the best sauce I've ever had.
Instructions
1. 1st prepare all ingredients in separate bowls and set aside.
In a large sauce pan on medium heat begin the heat the oil. Once heated add in the Onion, Ginger, and Garlic. Cook on medium heat for 2-5 minutes, just enough to semi caramelize the mixture.
2. Now add in the Chili Powder, Salt, Cumin and let cook for about 5-7 more minutes. Stirring frequently to avoid burning.
3. Next pull off the heat and add in the tomatoes, crushed pineapple, honey, catsup, dry mustard, brown sugar, and cider vinegar and puree in a food processor or use a kitchen blender. Blend until smooth.
4. Return mixture to heat and cook on low to medium, bring to a simmer and let cook for 15-25 minutes, until the sauce reduces.
5. That's it, your done. The sauce will keep in the fridge for about 5-7 days since it is fresh and no preservatives are used. You can also freeze in bags to keep longer. When your ready to use, just remove the bag from the freezer and defrost by soaking bag in hot water.
Buffalo milk mozzarella is a fresh cheese that is ready to enjoy eight hours after production.
Mozzarella cheese is made in various forms such as delicately flavored fresh buffalo milk mozzarella which is principally enjoyed in salads or appetizers. Processed mozzarella cheese is the topping on most bubbling hot pizzas and therefore one of the most commonly consumed cheeses. Smoked mozzarella is enjoyed as a snacking cheese with wine and fruit. A number of cheeses from around the world are made in a similar fashion to mozzarella and serve well as a replacement.
Queso Oaxaco
Queso Oaxaca is a Mexican, semi-soft white cheese made from cow's milk. It is produced in the state of Oaxaca in the southern part of Mexico using the same method as mozzarella, a process that involves stretching the curd and wrapping it into a ball or loaf or manufacturing it in string form. Queso Oaxaca is similar to mozzarella in appearance and in the way it readily melts for pizza, burgers or quesadillas. Shred Oaxaca and use it in the same proportion and manner that mozzarella is used, or buy it in string form and enjoy it as a snack.
Bel Paese
Bel Paese was first produced in the early 1900s in Melzo, a small town near Milan. Today it is made in Wisconsin as well as in Italy. It is a semi-soft cow that is pale yellow with only a few very small holes. It is made from cow's milk and is semi-soft with a milky aroma and a mild buttery flavor. Bel Paese cheese is a good stand-in for mozzarella when making pizzas, calzones and casseroles and is even served with ripe pears as a dessert.
Provolone Cheese
Provolone cheese -- originating in Italy -- is very similar to mozzarella in appearance, flavor and texture. Like mozzarella, provolone is a semi-soft cow's milk cheese and is made using the same method of stretching the curds, forming the cheese and curing it for two to three months. Provolone is used extensively in sandwich-making, snacking, cooking and preparing desserts. Provolone can be used interchangeably with mozzarella.
Cacilcavallo
Caciocavallo cheese is from the southern region of Italy. It is a cow's milk semi-soft cheese that is pale yellow with occasional holes that are very small. It is produced in bell- or gourd-shaped form. Traditionally, two of the gourds are tied together by the neck and hung over a horizontal pole to dry, a practice that still takes place in some areas. Slice caciocavallo cheese to place on pizzas or casseroles for a mozzarella-like topping. Caciocavallo is used in sandwiches, salads and other applications mozzarella serves.
Tags: cheese made, cheese that, , from milk, , made from milk, milk cheese
Meat can often be very expensive, so eating meatless meals on occasion can save a family considerable money. Try some of these meals in between meat-based meals and you will be surprised at how much smaller your grocery bills are. The suggestions here are based on spending approximately $20 or less for a family of four.
Pasta-Based Meals
The trick for upgrading a pasta meal from a boring plate of buttered noodles, while staying on budget, is to use a tasty variety of herbs and vegetables. These ingredients on their own are relatively cheap, and when combined the result tastes great, while remaining affordable. Also, by including herbs and vegetables into your pasta-based meals, you expand your nutritional palate, adding extra nutrients to what is essentially a carbohydrate-based entree.
Chef Aida Mollenkamp, for instance, offers an interesting take on spaghetti with her Citrus-Herb Sauce (see References below), utilizing thinly sliced onions, chives, parsley, tarragon and lemon zest. Chef Kathleen Daelemans' delicious Eggplant and Tomato Pasta recipe has the hearty, meatlike texture of fried eggplant, and the dose of Vitamin C and lycopene that tomatoes provide. The total cost in making these dishes is under $15.
Bean-Based Meals
There's a good reason why many third world societies have traditionally relied on legumes in their diets for centuries: they are as healthy and filling as they are plentiful and inexpensive. Known as being an excellent source of protein, beans also provide a great deal of fiber, which is an important component in lowering cholesterol.
Refried bean and cheese-filled empanadas are a great way to make an entree out of legumes, and easy to assemble for the harried parent who's pressed for time. For a lighter meal with a Middle Eastern influence, Minty Chickpea Salad with Couscous is also quick and easy to put together, yet extremely cost-effective and healthy at the same time.
Egg-Based Meals
Eggs, an inexpensive source of protein, can be purchased for about a $1 a dozen on average. For the person not willing to sacrifice quality for a bargain, organic free-range eggs are sold at most major supermarkets for only a couple dollars more.
A traditional omelet is a rather simple dinner, with a delicious result. For a bit of a fancier taste, try a Spanish Potato Tortilla Omelet, which has more filling with the inclusion of sliced potatoes. Remove the chorizo sausage from the recipe link below and you still have a hearty, nutritious and first rate entree.
Egg salad sandwiches are an American classic, reminiscent of summer picnics of yesteryear. Without spending a lot more money, egg salad can be spruced up considerably by adding fresh dill, capers, red onion and dijon mustard instead of the traditional yellow mustard. For the carb-conscious, a few scoops of egg salad on a bed of greens, without the bread, is also fantastic.