Find Allergy Free Snacks

If your child has food allergies, you know how difficult it can be to buy allergy-free snacks. Let's be realistic. Your kid is not suddenly going to decide munching on celery and carrots are all he wants to do just because he has food allergies. Here are some ways to find allergen-free snacks and some that are even individually packaged for travel or school.

Instructions

1. Join Food Allergy and Anaphylaxis (FAAN). FAAN is a great resource for learning about labeling laws, food allergies in general and keeping yourself informed about federal and state laws. FAAN also advocates for research and better labeling for those who have food allergies.

2. Read an article on the Allergy Moms website listed on their blog that talks about online companies that make allergy free snacks, then visit the companies' websites by clicking on the links in the article. You can decide which companies sell allergy free snacks that your kid can eat.

3. Educate yourself. It can be overwhelming trying to understand all the implications of dealing with your kid's food allergies. Educate yourself about labeling laws in order to understand keep your child from having a reaction when eating.

4. Shop whenever possible at stores like Whole Foods that list ingredients on everything in the store, including deli items and prepared foods.

5. Access a food seller's website to see if the company has ingredient information and manufacturing procedures listed for a particular food. At the least, you can obtain the company's contact information if you need to do further research on whether a snack is allergy free.

6. Contact the manufacturer when in doubt. The longer you deal with food allergies the more you realize that sometimes you need to contact the manufacturer to determine whether a snack is safe for your kid.

7. Use your common sense. If you're not sure if a snack is safe, don't let your child eat it. Not eating a particular food is less traumatic than visiting the emergency room after a reaction. If you do some research, you can relax while your kid snacks.

Tags: food allergies, your child, about labeling, about labeling laws, allergy free

Russian Food Recipe Ingredients

Russian Food Recipe Ingredients

As with most foods of the world, the Russian dining table was set by its geographical area, taking influences from other countries like Germany, the Ukraine and Italy. Because of Russia's extensive winter climate, foods that grow well in cold weather are most commonly used in lieu of fresh leafy vegetables and fruits. The list of common ingredients for Russian meals is short but lends itself to preparing a wide variety of items.

Fish

Many Russians are Orthodox Christians, and according to Russian-Crafts.com, during fasts and holy days Orthodox Christians abstain from dairy products and meat. Because of that, fish and vegetarian items are an integral part of the Russian diet and frequently used in daily cooking. Ukha is a fish soup traditionally made by fisherman with the catch of the day. Any whole, cleaned, small freshwater fish can be used in the soup, along with carrots, celery, garlic, onions, potatoes, bay leaves, dill and peppercorns.

Grains

Bread is a staple in the traditional Russian diet, enjoyed during mealtime and snacks. Some of the more commonly found Russian breads include Borodinskiy, Bun with Bran, Gortchitchniy, Nareznoy, Pletyonoe, Rzhanoy, Tchernavskiy, Ukrainskiy and Zolotistiy.

Russian meals often incorporate wheatberries and barley as side dishes. Grain flour is also used to make Pirozhki, a baked or fried stuffed pie, made either large or in individual portions. They are often filled with a combination of ground meat, mushrooms, potatoes and dill.

Hearty Vegetables

Heartier vegetables such as cabbage and root vegetables-beets, carrots, celery, onions, potatoes and radishes-easily withstand the Russian climate, hence have become a part of most family meals in Russia. Blini is a potato pancake that can be served as both a sweet and a savory dish depending on what it is dressed or stuffed with. Sauerkraut, another common Russian recipe ingredient, is made by pickling shredded cabbage with vinegar. Borsch is a popular soup using beets and a blend of hearty vegetables.

Tags: carrots celery, Food Recipe, Food Recipe Ingredients, onions potatoes, Orthodox Christians

Cook Jasmine Rice In The Oven

Cook Jasmine Rice in the Oven

Jasmine rice is a grain that originated in Thailand, but is used as an accompaniment in the cuisines of other South Asian countries. Cooked jasmine rice is soft yet sticky, with a scent reminiscent of the jasmine flower. While you can prepare jasmine rice using the standard boiling method, it can also be baked in the oven for a hands-off cooking technique. Baking gives the rice a deeper flavor due to the longer, slower heating process.

Instructions

1. Fill a large saucepan on your stove top with 2-1/2 cups of water. Turn your stove to "high" and heat the water until it starts to bubble.

2. Preheat your oven to 350 degrees Fahrenheit while the water is heating. Coat a 9 x 13-inch glass baking dish with nonstick cooking spray.

3. Pour the boiled water very carefully into the baking dish. Add 1 cup of jasmine rice and stir it gently so all the rice is coated in the water.

4. Place a piece of aluminum foil over the top of the glass dish. Add the baking dish into the oven and bake it for 45 minutes.

5. Remove the aluminum foil and stir the rice to ensure it is soft. If the rice is still hard, cover it back up with the aluminum foil and bake for another five to 10 minutes. Let the rice sit undisturbed at about 10 minutes before serving so it can absorb any remaining liquid.

Tags: aluminum foil, baking dish, Cook Jasmine, Cook Jasmine Rice, jasmine rice, Jasmine Rice Oven, Rice Oven

Purchase Kosher Food

Keeping kosher means far more than swearing off bacon. The Jewish dietary laws, called kashruth, require that food be grown, harvested and cooked in adherence with the kosher way. For instance, strict butchering laws demand that the animal be killed swiftly and humanely in a prescribed way that immediately cuts off blood pressure to the brain. Non-Jews also benefit. For example, vegetarians can be assured that an item designated pareve will not be made with any meat products.

Instructions

1. Shop at a certified kosher market, meat shop or bakery. These are easier to find in some cities than others.

2. Find the kosher food aisle in your supermarket, which offers a stash of kosher diet staples.

3. Call ahead to markets, butchers and restaurants, and ask about the type of products they carry or serve.

4. Do your homework on Web sites like Kashrut.com and KosherConsumer.org to find out which products are kosher. Many well-known companies have manufactured their products in accordance with kosher laws. These include Thomas' English muffins, Lenders bagels, most Kellogg's cereals, Philadelphia cream cheese, Vlasic pickles, Pepperidge Farm, Coca-Cola, Heinz, Starbucks, Kikkoman soy sauce and Near East grains. Indicators such as KSA (Kosher Supervision of America) or OU (Union of Orthodox Jewish Congregations of America) will be on the package.

5. Shop online and have foods delivered. You can also order kosher wine online; Kosher.com and MyKosherMarket.com are good sources.

6. If you're looking for a kosher meal while traveling, search for restaurants in databases like mail-jewish.org/krestquery.html. Chicago, Los Angeles and New York are known for their kosher restaurants. Disneyland and Disney World also have many kosher products available.

Tags: with kosher

Grow Bean Sprouts

Grow Bean Sprouts

Everyone loves fresh healthy food, and one of the easiest fresh foods to make yourself is sprouts. Radish sprouts, bean sprouts and alfalfa sprouts are just a few of the different sprouts you can grow. They can be used on salads, sandwiches or even alone as a tasty side dish. Growing your own sprouts is a very simple project that you can do in the comfort of your own home, without fancy or expensive equipment.

Instructions

1. Gather the sprout seeds you choose to grow. Rinse the seeds under running water.

2. Place the seeds in the bottom of the mason jar. Cover with 1 to 2 inches of water. Cover the jar with cheese cloth and secure the cloth to the top of the jar with a rubber band. Let the seeds soak 12 hours or overnight.

3. After the initial soak, drain the seeds. Cover them with water once again, swirl them around in the jar and then drain the seeds. After rinsing and draining, prop the jar up so that it tilts with the opening downward. This allows all the water to drain and helps prevent mold growth.

4. Continue to rinse and drain at least two times per day, until you have a sprout growth of 1 to 2 inches. Depending upon type of seed used, this can take 3 to 5 days.

Tags: Bean Sprouts, Cover with, drain seeds, Grow Bean, Grow Bean Sprouts

Make Chocolatecovered Almonds Without Refined Sugar

Interested in making a chocolatey snack at home for yourself and your family that does not involve refined white sugar? Today that is not so difficult if you use alternate sweeteners such as maple syrup or rice syrup.These can be found in most health food stores.Chocolate-covered almonds will fit the bill. Almonds are low in carbs and grain- or malt sweetened chocolate will not spike blood sugar levels. This snack is fancy enough to make and present as a gift or to simply make and hoard at home for yourself.

Instructions

Make Chocolate-Covered Almonds Without Refined Sugar

1. Melt the chocolate chips in the top part of a double broiler on low heaton top of the stove. (Do not microwave).

2. Stir until smooth and remove from heat. Allow to cool completely.

3. Spread the raw almonds on a baking sheet and brown in a oven set at 325 degreesFahrenheit. This will take about 5- 6 minutes.

4. Remove from the oven and allow almonds to cool completely on another baking sheet.

5. Combine both the chocolate and almonds in a large stainless steel bowl once they have cooled.

6. Drop by generous tablespoons onto baking sheets lined with wax paper and freeze overnight.

7. Remove chocolate-covered almond clusters and store in an air-tight, covered container after freezing.These candies can be kept at room temperature or stored in the freezer and allowed to return to room temperature before serving.

Tags: Almonds Without, Almonds Without Refined, baking sheet, cool completely, home yourself, Refined Sugar, room temperature

Select A Wine

Many consumers stand in front of a grocery shelf full of wine bottles and wonder, "How do I choose?"

The next thought tends to follow, "Oooo, that label looks nice," and they buy the wine. But an attractive label has nothing to do with a wine's quality.

Instructions

Select a Wine

1. First and foremost, don't fall victim to advice that takes you into a wine that you know you won't like. If you absolutely know you don't like dark red wine, don't buy it. Don't drink it. Instead, figure out what you enjoy in a wine.

2. Select wine based on the "weight" and texture of your meal.

The basic rule when choosing a wine with these criteria is this: the heavier the meal, the bigger your wine needs to be to stand up to the food. So red meats and foods with heavy sauces generally need big red wines such as cabernet sauvignon, merlot or syrah. Big reds and buttery California chardonnays also go well with sauces and pastas that are heavily-buttered or creamy.

Lighter meals take lighter and more subtle flavors of wines. Thus, chicken or turkey will often be paired with white wines such as riesling or gewurtztraminer. But should you wish to eat red with a lighter meal, think about choosing a pinot noir or an Italian red like a chianti.

3. There are times when a special bottle of wine is wanted. To find out great information on wines, there are numerous online resources, as well as magazines and other media columnists that provide it.

By reading about wines and wine in general, certain flavors and characteristics likely will start to stand out. By doing this kind of homework, it will be easier to find a special bottle for that special occasion.

4. The best way to remember a wine you like is to write things down about that wine. In this way, you can keep track of good wines you drink. By keeping track of these wines, you also have something to use when you want to try a new wine. Most wine shops have knowledgeable owners or employees who can take a description from one wine and make suggestions on other wines that a consumer also will like.

So be sure to write down the name of the winery, varietal, and even the region of wines you buy and like. When tasting at a winery, get the descriptions of those wines you like.

5. There are several rating systems for wines. Probably the most well-known is from Wine Spectator, which rates wines with points from 100 and down. The higher a point total, supposedly the better the wine.

These ratings actually can help when choosing the correct wine because the people doing the rating taste hundreds of wines every year. In the case of Wine Spectator, the columnist in charge of each region heads the tasting group that creates the ratings for the wines from his region. Therefore, the people rating the wines know those wines well.

Tags: know like, Select Wine, special bottle, those wines, when choosing, Wine Spectator

Make Pesto Recipe

Pesto sauce is easy to make and you can use it for many different recipe. The most common pesto sauce is basil pesto and the most popular pesto recipe is pesto pasta.

Instructions

1. Combine basil leaves, garlic, pine nuts, salt and pepper in the food processor and blend them until smooth, then add Parmesan cheese and extra virgin olive oil, mix it well. You can keep this mixture inside refrigerator for up to 5 days.

2. You can use roasted garlic and toasted pine nuts instead of raw. To use pesto sauce for pasta, boil pasta until tender or al dente (cooked just enough but not overcook) than add cooked sliced chicken and pesto sauce on the hot pasta and mix them well.

3. You can use pesto sauce for grilled pesto sandwich. Grill or toast 2 loafs of bread then add cooked shrimp or cooked chicken, pesto sauce and mixed green in between 2 loafs of grilled/toasted bread.

4. Pesto sauce often use as a bread dipping sauce as well. Mix a tea spoon of pesto sauce and add olive oil and fresh ground pepper to use it as a dipping sauce.

5. You can use sun-dried tomatoes instead of basil to make sun-dried tomatoes pesto sauce and you can add fresh basil for garnish. It is great for pasta sauce.

Tags: pesto sauce, chicken pesto, chicken pesto sauce, dipping sauce, pesto sauce pasta, pine nuts, sauce pasta

Ideas For Brie Cheese

A wheel of brie cheese can be enjoyed "en croute," in fondue, on sandwiches or with appetizers.

Brie is a soft, cow's milk cheese that was first made in the Brie region of France. It has a pale, off-white color and a mild taste with a hint of butter and nut flavor. The cheese is made in wheels, and can be purchased as a whole wheel or wedge form. Brie is covered with a removable white mold rind. There are countless ways to enjoy brie cheese.

Brie en Croute

Brie en croute is a popular recipe; "en croute" is a French term that roughly translates to "in a crust." All you need is a wheel of brie and a puff pastry shell; if you prefer, you can use phyllo dough or a can of crescent rolls. Remove the rind if you prefer or leave it on and then wrap the entire wheel with the sheet of puff pastry. You can reserve a small bit of the pastry dough to cut out shapes to decorate the top of the brie. Bake the pastry-wrapped brie at 400 F for 25 minutes and then enjoy one wedge at a time. Make this a sweet recipe by topping the brie with preserves or fruit before wrapping with dough; nuts, herbs or caramelized onions make a savory treat.

Sandwiches

Brie lends a creamy texture to sandwiches. You can use any type of meat you like, but ham and brie is the classic sandwich combination. A French loaf is the ideal cheese to use for a cold brie sandwich; top it with your favorite green leafy vegetable, such as romaine lettuce, spinach or arugula. Brie is also delicious hot, so try buttering some bread and making a hot ham and brie sandwich or grilling one to make a hot brie panini. Substitute gruyere cheese for brie to make a Monte Cristo sandwich, a twist on the French croque-monsieur. The entire sandwich is typically dipped in egg, grilled and then dusted with confectioner's sugar. You can spread your favorite preserves inside the sandwich and serve it with yogurt or put the preserves on the side.

Fondue

Fondue is a popular Swiss and French dish that originated in Switzerland; it consists of a communal pot of melted cheese kept warm over a small burner. Fondue is often made with two types of cheese melted with wine, but you can make a delicious French variation by melting brie cheese with champagne. Rub a saucepan with a clove of garlic, then add champagne and bring it to a boil; if your brie cheese is young, you can increase the flavor of the fondue with some Kirsch brandy. You'll need about one cup of champagne per pound of brie, but can adjust that amount to make your desired consistency. Reduce the heat to simmer and stir in the brie. Add cornstarch or flour to thicken the fondue. Provide each guest with a fondue fork and eat the fondue with cubes of crusty bread or your favorite vegetables.

Easy Appetizers

Brie cheese is often featured on cheese and cracker trays. Simply place a wheel or wedge of brie on a platter with a few cracker choices, fruits and vegetables, and let guests help themselves. Make the brie more like dessert by topping with fruit preserves and serving with shortbread cookies.

You can also make bite-sized pizza squares with brie cheese. Prepare a thin-crust pizza with tomato or pesto sauce, sprinkle with brie, and add your favorite toppings like onions, tomatoes or ham. Bake at 400 F for 15 to 25 minutes until the crust is crisp. Bake for more or less time depending on the number of toppings. Cut into 2- or 3-inch squares and enjoy.

A stuffed sourdough brie appetizer can be made by combining melted brie with onions, garlic, mushrooms or your choice of ingredients. Cut the top off a sourdough loaf, hollow out the center, fill with the mixture and set under a broiler 10 minutes or until crisp. Slice into wedges to serve.

Tags: your favorite, brie cheese, brie cheese, brie sandwich, brie with, fondue with

Cook Fried Shrimp

Fried shrimp are not only tasty, they are surprisingly easy to make. They can be cooked up as a quick appetizer, or served with a few side items to make a complete meal. This guide provides an easy recipe for frying your own shrimp.

Instructions

Fry Shrimp

1. If you are using frozen shrimp, thaw them overnight in the refrigerator or by briefly soaking them in cool water.

2. Peel and de-vein the shrimp. Fresh shrimp are usually de-veined before purchase. However if yours are not, simply cut a shallow slit along the back of the shrimp and remove the darkly covered "vein" that runs down the length of the body.

3. Once you have peeled and de-veined the shrimp, add one cup of milk to a large bowl and toss the shrimp in the milk to moisten them.

4. Pour approximately one cup of seafood breader onto a large plate. After removing them from the milk, roll them in the seafood breader until well coated. Alternatively the seafood breader may be place into a bag, with the shrimp added in--shake until coated well.

5. Preheat one-half to three-quarters cup of oil in medium fry pan. The oil should be hot, but not smoking.

6. Add the shrimp to the hot oil, and cook until well done, roughly four to five minutes.

7. Remove the fried shrimp from the oil, and drain on paper towels. Serve hot.

Tags: seafood breader, shrimp milk, until well

Fry Chicken Breast With Bones In Them

Fried chicken can be cooked with the bone-in.

You can fry chicken using a variety of different recipes and fry it with or without the bone. Some prefer to cook using only chicken with the bone ,as they say it holds flavor and prevents the chicken from drying out. If you are ready to fry chicken, whether you have done it before or not, do not let the bone get in the way of a delicious meal.

Instructions

1. Create your flour and spice mixture -- along with a separate bowl for your milk and egg mixture. The flour and spices will coat the chicken after you have moistened it with your milk and egg mixture.

2. Turn your stove onto medium heat and place a large skillet on the burner.

3. Pour enough vegetable oil into the skillet to fill it about one inch.

4. Dunk the chicken breast into the mixture of milk and egg and then into the flour and spices mix. Some recipes recommend that you double dip your chicken back into the milk and then back into the flour for a crunchier coating.

5. Pick up the chicken with cooking tongs and gently place it into the pan. Do not drop the chicken into the pan because the oil will splatter and may burn you. Continue to place the remainder of your chicken breasts into the pan. Do not overlap the pieces of chicken, as they should not touch each other in the pan.

6. Place a lid onto your skillet and allow it to fry for about 15 minutes.

7. Remove the lid, using caution, and turn the chicken over.

8. Replace the lid and allow the chicken to cook 15 more minutes.

9. Remove the lid, turn the chicken one more time, and replace the lid.

10. Remove the lid and insert a meat thermometer into the thickest part of the chicken breast. The thermometer should read 350 to 365 degrees to ensure it is fully cooked.

11. Cover a plate with paper towels, remove the chicken breasts from the pan, and place them onto the plate. The paper towels will absorb the oil.

Tags: back into, chicken breasts, chicken with, flour spices, into flour

Grow Watercress In Water

Watercress prefers running water, but it also grows in buckets.

Watercress, a leafy green plant that likes to grow in moving water, adds spice to your salads and meals with its crisp, tangy flavor. Fresh watercress is available at many grocery stores, and it thrives when placed in a container of water. If you start watercress from seed, the seedlings grow in soil until they are large enough to transplant into water. If you change the container's water regularly, you can keep watercress on hand in your own kitchen or garden.

Instructions

1. Germinate the watercress seeds if you prefer to start the plant from seed. Wet a paper towel and spread the watercress seeds across it. Moisten the paper towel daily. If desired, put the paper towel in a sealed bag to keep it moist.

2. Wait for the watercress to germinate; this normally takes about 10 days. Once the watercress has germinated, fill 3-inch pots with potting soil.

3. Sprinkle several germinated watercress seeds on the soil in each pot. Barely cover the watercress seeds with soil. Keep the soil very moist. In three weeks, the seedlings will be large enough to move to the water.

4. Fill a bucket halfway with cool, clean water. Carefully remove the watercress plants from the soil and place them in the water. The watercress will continue to form roots in the water.

5. Replace the water in the bucket every day. Watercress requires clean water to thrive.

Tags: watercress seeds, paper towel, clean water, container water, from seed, large enough

Use Mexican Tea Herb In Cooking

Epazote, "Mexican Tea" Herb

Epazote (Mexican tea) is an annual that’s easy to grow, but you can find it fresh or dried in Latin grocery stores near the produce section. A teaspoon of dried epazote is equal to about 7 fresh leaves.Crumble a few fresh leaves or a tsp dried into the pot next time you’re cooking beans or chili to avoid gassiness. The herb has a distinctive citrusy aroma similar to Mexican oregano. It’s also good when added to salsas, egg dishes and dips.

Instructions

Cook with Epazote, "Mexican Tea" Herb

1. Make a breakfast burrito with beans - without any uncomfortable tummy upset - by scrambling two eggs in a heavy skillet with a teaspoon of olive oil, adding ½ cup black beans, 1/2 tsp dried epazote, ½ tsp garlic and 1-2 tsp chopped onion along with 1 TBSP diced green chili, if desired. Mound into flour tortilla. Wrap and eat.

2. Make a colorful salsa by combining 1 can corn, 1 can drained black beans, 2-3 TBSP chopped green chilis, 1 small tomato, diced fine, 1 tsp mincd garlic, 2 TBSP chopped red onions, 1 TBSP red wine vinegar, and salt and pepper to taste. Refrigerate overnight or let sit at least an hour.

3. Season your favorite chili recipe with 1/2 tsp. dried epazote.

4. Sprinkle 1/2 tsp. dried epazote into pot when making pinto beans or black eyed peas.

5. Stir 1/4 tsp. into cheese sauce before pouring over cooked cauliflower.

Tags: dried epazote, Epazote Mexican, Mexican Herb, black beans, Epazote Mexican Herb, fresh leaves

Cook Fish Soup

Popular the world over, fish soup has as many varieties as there are fish in the ocean. From Russia to the Philippines, the Mediterranean to the North Sea, delicious recipes abound. Experiment with a list of general ingredients and discover your own favorite fish soup recipe.

Instructions

1. Fillet the fish and cut it into bite-size pieces. Keep the fish heads, bones and skin. You may choose to marinate the filleted fish pieces in a bowl of lemon juice, vegetable oil and garlic, ginger or other spices.

2. Combine the fish heads, bones and skin with the water, leek, salt, pepper, parsley and your choice of spices (one or two bay leaves, curry, lemongrass, ginger) in a large saucepan. Bring the stock to a boil, cover and boil for about 20 minutes.

3. Strain the stock into a separate container and set aside.

4. Saute the vegetables and garlic in vegetable oil (or butter) in the same saucepan for 5 to 10 minutes over low heat. Cook until the vegetables are tender.

5. Add the strained stock, filleted fish pieces and wine to the pan and simmer for another 5 to 10 minutes. Check taste and season accordingly using salt, pepper and cayenne.

Tags: bones skin, filleted fish, filleted fish pieces, fish heads, fish heads bones

Ways To Eat Cereal Without Milk

Experiment and create your own cereal bar recipe.

If you have loved eating cereal since you were a kid, you understand the satisfaction that comes with each refreshing spoonful of milk-drenched grain clusters. Unfortunately, many adults must eliminate dairy from their diet, seemingly ending their affair with cereal. According to Dr. Barry Starr of Stanford University, approximately 75 percent of adults have some level of intolerance to milk. The cold milk slurping may go away, but don't let dairy restrictions take away your favorite morning morsels.

Hot Cereal

Many types of cereal, especially whole grain cereals such as bran, brown rice, corn and almond cereals, work just as well as hot cereals as they do cold cereals. Cook whole grain cereals with two to three times the amount of boiling water until the grains turn soft and the cereal has a creamy texture. Add your favorite nuts and berries to the mix, spice it up with cinnamon or nutmeg, and sweeten the cereal with honey, brown sugar or maple syrup.

Trail Mix

Turn favorite cereals into dry snacks by using them in homemade trail mixes. Make sweet trail mix by mixing the cereal with nuts, pieces of dried fruit such as raisins, pineapple chunks, coconut flakes and banana chips, and sweet morsels like marshmallows or candies. Toast or cook the mixture with ingredients like sugar, honey, vegetable oil, pudding mix, peanut butter and cinnamon. For spicy trail mixes, add seeds, nuts, pretzels or dried vegetable chunks and flavor with seasonings such as salt, cayenne, taco seasoning, dried herbs or jalapeno juice. Spread cooked trail mixes on wax paper to dry and bag in plastic bags for snacks to munch on morning, noon or night.

Berries and Juice

Add moisture and fruitiness to a bowl of dry cereal with fresh berries. Combine cereal with up to the same measurement of juicy, ripe berries, such as blueberries, raspberries, blackberries or boysenberries. Smash the berries and cereal together with the back of a spoon to release the juice from the berries and moisten the cereal for a healthy breakfast that has the same pleasing blend of soft and crunchy textures that cereal in milk does. For a bit more moisture, add a splash of orange or apple juice.

Cereal Bars

Create more convenient snacks out favorite cereals by using them in homemade cereal bars. Choose from a wide assortment of ingredients to combine with cereal, including nuts, seeds, grains, dried fruits and marshmallows. Bring out the flavors in nuts, seeds and grains by toasting them with salt in a hot pan. Mix all the ingredients with a heated combination of vegetable or coconut oil, honey, apple sauce, vanilla and any other desired ingredients or flavorings and spread the mixture in a pan, using a spatula. Place the pan in the refrigerator until the mixture becomes firm and chewy then cut out small, rectangular bars.

Tags: cereal with, trail mixes, favorite cereals, grain cereals, nuts seeds, nuts seeds grains

Make An Angelshaped Cake

Angels represent all things that are good.

Angel-shaped cakes are ideal for special events such as Christmas or a baptism. Angels are immortal spiritual creatures from Christianity. They are used to symbolize purity and goodness. Baby angels called cherubs are commonly used for Valentine's Day, while female angels are used during Christmas. Angels represent innocence that can help celebrate the right event. An angel cake pan is not available for home bakers, but you can certainly make your own angel-shaped cake by using a doll cake pan instead.

Instructions

1. Bake your cake in a doll cake pan. This will give you the basic shape of a girl that you will decorate into an angel. Once your cake is cooled, remove it from the pan and place on a large serving plate.

2. Scoop 1/2 cup of white buttercream frosting into a piping bag with a star tip using a spatula. Pipe the body, arms and legs of the angel so it looks like she is wearing a white flowing dress.

3. Add a drop of copper icing tint to half a cup of white buttercream in a mixing bowl. Mix with a spatula to create a light skin tone. Slowly add more tint to achieve a skin tone color.

4. Scoop the skin tone frosting into another piping bag with the star tip. Pipe the frosting over the hands and face of the angel.

5. Mix together yellow frosting with one cup of white buttercream with yellow food coloring. Scoop it into a cleaned out piping bag with a star tip. Frost the hair of the angel.

6. Dot the angel's face to create eyes with a black food coloring pen. They should be in the middle of the face approximately 3-inches apart.

7. Lips look like an wide elongated heart shape.

Draw lips with the pink food coloring pen. Lips can be made with a wide heart shape. You can also draw a smile if it is easier.

8. Measure the head of the angel with your gold ribbon. Cut the amount needed to place the gold ribbon across the top of the portion of the head. Gently press it into the frosting so it stays in place.

9. Each angel wing is a teardrop shape.

Cut gold tulle into two 4-inch teardrop shapes. These will become the wings of the angel. Press the rounded part of the teardrop into the top of the shoulder of the angel. The point of the teardrop will face downwards. Repeat for the other side.

Tags: food coloring, piping with, piping with star, skin tone, white buttercream, with star, Angels represent

Make Halloween Witches Fingers

There are many wonderfully creepy things you can do to celebrate Halloween. The options are limited to the extent of your imagination. All you have to remember is the creepier the better. Follow these steps to learn how you can make Halloween witches fingers.

Instructions

1. Buy some string cheese, jelly beans and plastic spider rings. The string cheese and jelly beans can be bought at a regular grocery store but the plastic spider rings may need to be bought at a party supply store.

2. Cut the string cheese in half right down the middle to make two shorter fingers from each string cheese. The rounded end of the string cheese will be the tip of the witches fingers.

3. Slice the jelly beans in half lengthwise. Push the belly bean into the round end of the witches fingers to make a gross looking finger nail. It might look even nastier if you use the green jelly beans. Red is too classy for a witch.

4. Put the plastic spider rings on the other end of the witches fingers. You may need to cut away some of the cheese to make it fit.

5. Use a knife or toothpick to carve creases into the witches fingers. Look at the creases on your own fingers to design knuckles.

6. Display the Halloween witches fingers on a plate with other goodies. You can even top it off by putting pools of ketchup or other edible red food products at the ends of the fingers.

Tags: string cheese, jelly beans, witches fingers, plastic spider, plastic spider rings, spider rings

Vegetarian Chinese Food

A lot of Chinese food involves pork, beef and chicken, but there are also a lot of other dishes that do not contain meat. Some of these foods are side dishes and others are main courses.

Tofu

Tofu is a substance that is derived from soy beans and it is a staple in Chinese vegetarian food.

Rice

Rice is prepared steamed or fried. Vegetarian fried rice is a common Chinese side dish as an alternative to pork fried rice.

Noodles

Noodles are one of the main ingredients in vegetable lo mein, which is a mixture of noodles and vegetables with a light sauce on it.

Egg

Vegetarian egg rolls are made with chopped up vegetables that are surrounded by a deep fried crust.

Chow Mein

Vegetable chow mein is a medley of Chinese vegetables that are surrounded with butter and a clear sauce.

Cookies

Fortune cookies are a common vegetarian Chinese food. Some of the main ingredients are egg whites, flour, sugar, vanilla extract and water.

Tags: Chinese food, fried rice, main ingredients, that surrounded, vegetables that, vegetables that surrounded

Swedish Cheese Tools

A Swedish cheese slicer is also called a cheese plane.

Swedish cheese makers are masters in the art of cheese making. The cheese tools from Sweden match the high level of expectation one expects from their cheese. Swedish cheese tools are clever, practical and functional. Quality tools are made with stainless steel, sturdy plastics and hard woods for durability.

Cheese Slicer

A cheese plane is effective for slicing hard and semi-hard cheeses.

A traditional Swedish cheese tool is the cheese plane. With stainless steel blades and a plastic or wooden handle, it is easy to use and works well with hard and medium-hard cheeses. You run the blade across the surface of the cheese to get a perfect slice. This tool is also available with adjustable thicknesses for thick or thin slices. It works well with Graddost, Sweden's most popular cheese.

Cheese Grater

Grate cheese by hand with a Swedish cheese grater.

A cheese grater is a well-made Swedish cheese tool. It is easy to clean and works well with hard and medium cheeses. It has a wooden or steel handle and stainless steel grate. The grater works well with Vasterbotten cheese, a cheese having a dry texture like Parmesan. Vasterbotten, the Swedish celebration cheese, is called the "Emperor of Cheeses."

Soft Cheese Slicer

The Swedish make a tool specifically for soft cheese. It will also work to slice medium and hard cheeses. It has stainless steel blades and a plastic or wooden handle. This tool is run across the surface of the cheese to produce an excellent slice. The soft cheese slicer is good to use with Hushallsost, also called Riksost, meaning "household," a semi-soft farm cheese used as a breakfast staple in Sweden.

Spreaders

Swedish cheese spreaders are made entirely of wood. They are effective for spreading soft cheese, jam and butter. They appear as flat, wooden mallets and are comfortable to hold. The spreaders are useful for family and company entertaining. They must be hand-washed.

Tags: Swedish cheese, works well with, stainless steel, well with, works well

Cook Dove

As the do-it-yourself lifestyle spreads like wildfire across the country, more and more individuals are interested in hunting and cooking their own dinners. Dove is one of the most enjoyable birds to hunt and can be prepared in many ways. After eating one or two of your own birds for dinner, you will want to share them with your friends. Read on to learn cook dove.

Instructions

Prepare the Dove

1. Cut off the dove's head and wings with a sharp knife.

2. Pluck the feathers, be sure to pull every one. Remove even the tiny pin feathers, using a tweezers if necessary.

3. Clean the bird. Make a careful incision under its breastbone. Reach inside the dove and gently pull out its entrails, throw away the lungs and kidneys and save the giblets if you enjoy eating them.

Cook the Whole Dove

4. Place a few peeled grapes inside the dove's body cavity. Melt 1 tbsp. of butter in the roasting pan, add the prepared game bird and cook at 350 degrees for five to 15 minutes.

5. Bard the game birds, place them on a broiler and cook 12 to 20 minutes, turning often. Remove the barding toward the end of the cooking time to allow the birds to brown.

6. Wrap the game birds in buttered grape leaves and bard with very thin slices of salt pork. Skewer the doves and roast over coals for 10 to 15 minutes.

Cook the Breast

7. Bread the breast with flour, salt and pepper and fry it on the stove until the flesh shows no traces of pink.

8. Place the dove on a warm plate while you make gravy from the drippings.

9. Let the drippings simmer for 10 minutes, then pour over the dove to serve.

Tags: game birds, inside dove

Make Biscuit Breakfast Sandwiches

Ronald McWho? Make your own ham or sausage and egg biscuits. They're easy and tasty, and it's cheaper for you, too. You can even freeze them for workday treats.

Instructions

1. Make biscuit dough (see "Make Basic Biscuits," in the Related eHows section, for instructions.)

2. Turn onto a lightly floured board and knead lightly.

3. Pat out dough until it is about 1 inch thick.

4. Cut into large, round circles. Use a biscuit cutter or a large glass.

5. Bake biscuits at 450 degrees F for 12 minutes or until done.

6. Fry your breakfast meat (bacon, ham, sausage) meanwhile in a skillet over medium heat until done.

7. Set the meat aside on paper towel. Drain.

8. Lower the heat to medium-low.

9. Place a canning jar ring in the meat skillet.

10. Break one egg into the ring and cook until it's as done as you like it - 3 to 4 minutes for most people. If you like, you can scramble the egg first.

11. Slice biscuit.

12. Insert meat, egg and, if you like, cheese.

Tags: until done

Make Vodka Jello Shots With Whipped Cream

If you're unsure on what type of drink to serve at your party, consider Vodka Jell-O shots with whipped cream. Normally considered a dessert, Jell-O mixed with vodka and topped with whipped cream is fitting for any type of celebration, whether it'd be a birthday, anniversary or college party.

Instructions

1. Boil one cup of water.

2. Add gelatin powder mix into boiling water and stir for two minutes until powder mix has been completely dissolved. Depending on your tastes, there are many different flavors of gelatin mix such as strawberry, orange cherry, and grape.

3. Add one cup of cold pineapple juice and stir for another two minutes. If you don't want pineapple flavor, use cold water or other types of juice as long as it pairs well with your gelatin flavor.

4. Add 3/4 cups vodka and stir.

5. Pour liquid gelatin into serving cups. Do not overflow the serving cups. One box of gelatin mix should fill approximately 24 serving cups.

6. Refrigerate serving cups for four hours or until firm. If you are in a rush, you can put them into your freezer for about two hours.

7. Add whipped cream into serving cups once the gelatin is firm.

Tags: serving cups, into serving, into serving cups, whipped cream, with whipped, with whipped cream

Spanish Restaurants Near Englewood Nj

Seafood and rice dishes, such as paella, are popular in Spanish restaurants.

Englewood is a city in New Jersey located approximately 10 miles north of New York City. Englewood is a commuter city and is home to the Bergen Performing Arts Center. With New York City so close, people living in or visiting Englewood might think its necessary to travel into Manhattan to find a Spanish restaurant. However, Englewood is close to three restaurants offering Spanish cuisine.

Tapas de Espana II

Tapas de Espana II opened its doors in March 2004. The restaurant is open seven days a week for lunch and dinner, and serves dishes such as clams in spicy Creole sauce, lightly fried salt cod puffs and grilled seasoned calamari. Tapas de Espana II is a popular Englewood restaurant and can get a little noisy on particularly busy nights, but regulars enjoy the ambiance. The dress code is casual and Tapas de Espana II accepts all major credit cards.

Tapas de Espana II

47 North Dean Street

Englewood, NJ 07631

201-569-9999

La Cumbia

La Cumbia is a Spanish restaurant in Englewood, and its location near the Bergen Performing Arts Center makes it a good option for pre- or post-show meals. La Cumbia serves traditional Spanish dishes such as paella, seafood, tapas and grilled meats. La Cumbia accepts all major credit cards.

La Cumbia

2 West Palisade Avenue

Englewood, NJ 07631

201-568-0303

Meson Madrid

Meson Madrid is located in Palisades Park, New Jersey, approximately three miles south of Englewood. The restaurant serves lunch, dinner and tapas. Lunch is available on weekdays from 11:30 a.m. until 3 p.m., and the menu offers a selection of salads, sandwiches and seafood. Meson Madrid is renowned for its seafood, and the dinner menu offers a selection of lobster, clams, shrimp and scallops. Steaks, meats and poultry are also available. Tapas items include snails with butter and garlic, smoked Norwegian salmon and mussels in a tomato sauce. Meson Madrid seats 280 at capacity and offers a private party room for 20 to 180 guests. The dress code is casual and the restaurant offers free private parking. Meson Madrid accepts all major credit cards.

Meson Madrid

343 Bergen Boulevard

Palisades Park, NJ 07650

201-947-1038

mesonmadridrestaurant.com

Tags: Meson Madrid, Tapas Espana, accepts major, accepts major credit, credit cards, dishes such

Patak Spices

Turmeric, paprika and coriander seeds are three regular spices in Pataka cooking.

Patak manufactures sauces, pastes and relishes used in Indian cooking. In addition, Patak makes sealed meals. With different products and so many tastes, multiple spices come together to provide sweet and spicy additions, as well as lemon and ginger flavor. The difference in spices determines the difference in the dish and region of Indian. As an international company, Patak tries to keep its flavors authentic to its Indian heritage.

History

Founded in 1957 by L.G. Pathak, Patak's Indian spices created authentic flavors for relishes and chutneys. Eventually, the company manufactured a Tandoori paste after L.G. Pathak's son, Kirit, met his wife Meena, who just finished a degree in food technology and hotel management. With her love for food, his new wife helped create Patak's brand, which includes sauces, pastes and relishes, made with authentic Indian spices.

Curry Leaves

Many Indian dishes use curry in recipes. The taste is spicy with notes of citrus, such as lemon. The flavor is also quite bitter, depending on how the spice is used. Patak's spice guide lists curry leaves as a main ingredient for its pastes, such as Patak's Curry Paste Vindaloo.

Coriander

Coriander is another popular spice for Indian cuisine. Whether coriander seed, or dhania, or coriander leaves, hara dhania, the spice adds a lemon and ginger taste to the dish. Patak's Original Korma Curry Paste combines coriander with coconut for a sweet dish, while Patak's Mild Curry Paste uses cumin and coriander for spicier recipe. Seeds often have a wooden aroma that combines sweet and spicy flavors.

Turmeric

Patak calls turmeric the "soul" of Indian recipes. With a vibrant, yellow color, turmeric pops up in most recipes for masalas, lentils, curry powders and pastes. Turmeric has a ginger flavor and also adds color to any dish.

Other Spices For Patak Products

Among the other spices in Patak's spice guide, you also find carom, asafoetida, chillies, clove, cinnamon, cumin and black onion seed. For spicing up vegetables and lamb, especially in masalas, fennel seed also accompanies most Patak products. Paprika is another favorite, adding a red hue and sweet, smoky flavors to any Indian dish. Recipes also include traces of fenugreek, mustard seed, mace, saffron, star anise and black pepper.

Tags: Curry Paste, authentic Indian, flavor also, ginger flavor, Indian spices

Chili Bean Paste Substitutes

Red chili flakes can be a substitute for chili bean paste.

When cooking spicy Asian dishes, especially Thai and Vietnamese cuisine, many recipes will call for chili bean paste to achieve the right blend of spice and garlic that give this food its unique regional taste. However, traditional chili bean paste is not always available at your local supermarket. In a pinch, you can substitute some ingredients to achieve the same flavor and spice.

Hot Sauce

While chili bean paste is not always available locally, a variety of hot sauces usually are. To achieve a similar taste to your favorite Asian dishes, buy sauces that are spicy (habanero or red pepper sauces) and garlicky. Add to your dish according to the level of spiciness desired.

Red Pepper Flakes with Minced Garlic

One non-sauce option is to mix in red pepper flakes and minced garlic (or garlic powder). Adding some oil and vinegar to taste will achieve the pepper and garlic flavor of the chili bean paste. Adjust your portions from what is called for using chili bean paste, as you can achieve more with less with red pepper flakes.

Homemade Chili Bean Paste

If you must have chili bean paste but cannot locate it nearby, an option is to make the paste yourself. The Food Network has a simple recipe in which you combine the following in a food processor with some oil:

6 shallots, peeled

1 tbsp. coarse ground black pepper

Two Serrano chilis

Three Thai bird chilis

Six cloves garlic

Two stalks lemon grass, chopped, white part only

2 tbsp. minced ginger

1 tbsp. sugar

1 tbsp. kosher salt

Two limes, juiced

1 tbsp. Worcestershire sauce

Tags: bean paste, chili bean, chili bean paste, chili bean paste, always available, Asian dishes, Bean Paste

Use Stainless Steel Cookware

Use Stainless Steel Cookware

Stainless steel cookware is sanitary, enduring and attractive. It will not rust or chip, and does not affect the flavor of food cooked in it or baked on it. While stainless cookware does not require seasoning or care to the same extent as cast iron items do, there are still certain details you should know when using stainless steel pots, pans and bake ware. Proper care of your cookware will result in items that can last for generations.

Instructions

1. Wash new stainless steel cookware with mild soap and warm water prior to using it for the first time. Rinse well and dry completely with a soft, clean towel.

2. Heat stainless steel cookware for about a minute over low heat before adding oil to the pot or pan. Preheating before adding oil will allow the oil to carbonize with the steel and prevent burning.

3. Avoid adding salt directly to the surface of a pot or pan. Salt may cause spots or pitting to the metal. If foods require salt, add it after the water is boiling or directly to food while cooking.

4. Remove streaks from stainless cookware by wiping it down with white vinegar or club soda. After wiping away the streaks, wash with mild soap and water.

5. Remove rainbow-like discoloration caused by leaving the cookware over high heat for too long can be removed using special stainless steel cleaners.

Tags: stainless steel, steel cookware, before adding, mild soap, stainless cookware, Stainless Steel, Stainless Steel Cookware

Cook Dried Corn

Cook Dried Corn

Long before the invention of the refrigerator or freezer, says Old Fashioned Living.com, people preserved vegetables through the drying method. Even today, if your pantry is stocked with dried vegetables and legumes, you always have access to the healthy goodness of vitamin-packed produce, whether you have had time to grocery shop or not. A nice supply of dried corn is most convenient and is is especially easy to rehydrate and prepare. Once re-hydrated, corn can be used in casseroles, breads, salads or, best of all, simply seasoned and served as a wholesome side dish.

Instructions

1. Pour 1 cup dried corn into a medium saucepan.

2. Sprinkle 2 tsp. each salt and pepper over the corn.

3. Pour 2 cups cold water over the corn.

4. Stir the water and corn gently to mix. Allow the corn to soak in the water for two hours.

5. Place the saucepan on your stove over low heat and simmer for 45 to 60 minutes or until tender.

6. Salt and pepper to taste, if needed.

7. Drain the liquid from the corn and it's ready to serve or to use as a recipe ingredient.

Tags: Cook Dried, Cook Dried Corn, dried corn, over corn

Potato Washing Methods

Potatoes come out of the ground covered in dirt.

Potato plants grow above ground, but the edible part, or tuber, grows below ground. Potatoes usually come to market with dirt clinging to their skins, and they must be thoroughly cleaned before you cook with them. Whether you are using white or sweet potatoes, the method for cleaning them is the same.

Scrubbing Potatoes

Scrub potatoes with your hands, or use a potato brush made for that purpose. Either way, be sure to thoroughly remove all traces of dirt if you are not going to peel the potato before cooking. Baked potatoes are not peeled before baking, and even mashed potatoes can be made with the skins intact, but you want to get all the grit out. Use cold water to wash the potatoes.

Digging out Eyes

Potato "eyes" are buds for new plants, and are cut out of the potato. If you are peeling your potatoes, you can see the discoloration and use a sharp knife to cut out the eye. If you are not peeling the potato, be sure to cut each eye out or you will find hard, inedible spots in your cooked potatoes. After you cut out all the eyes, give the potatoes a rinse in cold water in case any dirt remains.

New Potatoes

New potatoes, dug up in spring and early summer, are harvested before maturity and have a thin, papery skin. When you are washing new potatoes, the skin can come off in your hands, but if you are roasting them, you don't want to remove the skins. New potatoes need to be washed more carefully, and are best cleaned with a potato brush, which can be harsh on their fragile skins.

Peeling Potatoes

If you are making potato salad, or mashed potatoes for kids who shun potato skins, you will have to peel your potatoes after washing. You don't need to wash them as thoroughly, but after peeling, you should give the potatoes another quick rinse. As you peel the potato, any dirt on the vegetable peeler gets transferred to the potato flesh. Put the peeled potatoes in a bowl of cold water to prevent browning.

Tags: cold water, give potatoes, mashed potatoes, peel potato, potato brush, your hands

Eat A Balanced Vegan Diet

Whether you are a vegan and need a reminder or you wish to be a vegan and want to learn more, here are some simple ways to make sure you eat a balanced diet and get all the vitamins you need.

Instructions

1. People always assume that vegans lack protein and iron because they don't eat meat or dairy. The truth is you can get these from many different foods such as leafy greens, beans, tofu and quinoa.

2. Research food combinations. Protein needs building blocks like amino acids which can be found in soy, to be absorbed properly, vegan or not. Rice and beans is a good example of combining food to absorb protein.

3. Always eat whole foods. This means foods that are not processed but in their most whole form. Choose oatmeal over cereal, brown rice instead of white rice or whole wheat bread instead of white bread. As a general rule, avoid anything that comes in a box.

4. A balanced meal would consist of a whole grain, a leafy green vegetable and a protein. This way you are sure to get all the necessary nutrients. A good example may be steamed broccoli on brown rice with tahini sauce.

5. The most challenging aspect of eating well as a vegan is going out to a restaurant, especially if you don't live in a city with vegetarian dining options. If you know you are going to a steakhouse, eat at home and order a garden salad. Beware of hidden animal products. For example, sometimes Mexican restaurants cook their beans in fat. Don't be afraid to ask the waitress.

Tags: brown rice, good example, instead white

Make A Lemon Cream Pie

Lemon cream pie melts in your mouth, slides right down your throat and makes a great treat on a hot summer day. Making a lemon cream pie is easier than you think and with this easy version you only have to turn on the oven long enough to bake the crust.

Instructions

Prepare the Crust

1. Use a fork to mix together 1 cup of flour, 1/2 tsp. of salt, 1/3 cup of shortening and approximately 2 Tbsp. of cold water in a bowl.

2. Lay out one sheet of plastic wrap on the counter. Put the dough on top of the plastic wrap. Use the plastic wrap to squish the dough together into a flat round. Place another piece of plastic wrap on top of the dough.

3. Roll out the dough to the desired thickness to fit into an 8-inch pie plate. Remove the top layer of plastic wrap. Flip the dough into the pie plate and remove the other piece of plastic wrap.

4. Bake the dough at 450 degrees for 10 to 12 minutes. Remove it from the oven and allow it to cool completely.

The Pie Filling

5. Put the 2 boxes of lemon flavored pudding into a large bowl. Add 3 cups of milk and 4 oz. of cream cheese. Beat with an electric mixer on medium speed for 2 minutes.

6. Fold into the lemon mixture one 8-oz. tub of whipped cream.

7. Pour the filling into the cooled crust. Cover with plastic wrap, set in the refrigerator and allow to set for up to 8 hours.

Tags: plastic wrap, piece plastic, piece plastic wrap

Make Perfect Baked Chicken

Baked chicken is a crowd-pleasing meal that is easy to prepare.

Some people consider baked chicken comfort food, with its crispy skin, juicy meat and simple flavor. Using butter, spices and herbs, you can make tender baked chicken to feed your family. Since the preparation required is minimal, it is the perfect meal to put together for last-minute dinner guests. Baked chicken pairs well with vegetables like potatoes, onions and carrots that can be roasted in the oven at the same time you are cooking the chicken.

Instructions

1. Melt 1 tbsp. butter in a saute pan at a medium-high heat. Sear the chicken in the butter in the saute pan until the skin is golden brown. Do not cook the chicken completely through.

2. Spray the bottom and sides of a roasting pan with non-stick spray, and place chicken in the pan.

3. Melt 3 tbsp. butter in the used saute pan. Mix 1 tsp. minced garlic to the melted butter.

4. Brush the garlic butter over the top of the chicken using the back of a spoon or a pastry brush.

5. Dust the chicken with salt, pepper and dried rosemary.

6. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until the chicken reaches 165 degrees Fahrenheit, the safe internal temperature for chicken, according to the United States Department of Agriculture.

Tags: butter saute, degrees Fahrenheit, Melt tbsp, Melt tbsp butter, tbsp butter

Cook Chicken Or Tuna Rice Casserole

Casseroles make for a quick weeknight meal.

Chicken or tuna and rice casseroles are very versatile, and using canned chicken or tuna casserole makes the prep easy and quick for a hearty meal on the busiest nights. If you have leftover rice you can use, it's that much faster. Use a little Creole seasoning to give this classic favorite some Cajun flair.

Instructions

1. Cook rice or use leftover rice.

2. Dice the celery into a microwave-safe measuring cup, and add a few tablespoons of water. Cover with plastic wrap. Microwave for a couple of minutes and stir. Cook until translucent and tender.

3. Open the can or cans of tuna or chicken. Use water-packed tuna or chicken, and tip the can to drain the water. Rinse the meat if desired.

4. Mix the cooked rice, cooked celery, canned and pre-cooked tuna or chicken together with the cream of mushroom soup in a casserole dish. Add seasoning to taste. Creole seasoning and black pepper are good choices. Add about 1/4 cup of milk and stir. Add cheese slices of your choice to the top.

5. Bake the casserole made at 350 degrees Fahrenheit for about 30 minutes.

Tags: tuna chicken, Creole seasoning, leftover rice

Difference Between Red Quinoa & Regular Quinoa

White and red quinoa are both perfect proteins

Quinoa is often considered a grain, when it is actually more closely related to greens or beets. It comes in three basic colors; white, red, and black. While the main difference between all three is simply their color, each does have a subtly different taste.

Types

White quinoa is often considered "regular" quinoa, as it is the most commercially available. When cooked, it becomes a light golden color. Dark red quinoa is called Inca Red, and cooks to a medium brown.

Process

When the leaves of the quinoa plant fall off, the seeds are pulled from the stalk. Both red and white quinoa have a coating of saponin, which is very bitter, and must be rinsed carefully before cooking, according to Salt Spring Seeds.

Nutrition

Both white and red quinoa are known as complete proteins, meaning they contain all nine of the essential amino acids. They are both easy to digest, and contain high amounts of manganese, magnesium, iron, and vitamin B2.

Taste

The difference in taste between red and white quinoa is subtle. White quinoa has a lighter, more delicate flavor, while red quinoa is a bit earthier.

Expert Insight

According to Karen Railey of Health & Beyond, there are more than 120 species of quinoa, but white and Inca Red are two of only three that are mainly cultivated.

Tags: white quinoa, White quinoa, Both white, Both white quinoa, often considered

Cook Chicken In A Dutch Oven

A Dutch oven produces a moist, tender chicken.

A Dutch oven cooks food with slow, even heat in a sealed environment that keeps the food moist. Dutch ovens are made of heavy steel, iron or crockery, and have tightly fitting lids to seal in moisture. You can cook a whole chicken in a Dutch oven, and make it a one-pot meal by adding vegetables. Slow cooking the chicken in moist heat yields a tender, flavorful bird.

Instructions

1. Wash the chicken with cold water and remove any giblets or organ meat packed inside.

2. Place the chicken in the Dutch oven on a meat rack. If you don't have a meat rack, arrange three metal canning jar lids in the bottom of the oven and set the chicken on these. This keeps the chicken from sticking to the bottom of your Dutch oven.

3. Season the chicken with herbs and spices. Salt, pepper, garlic, paprika, rosemary, thyme, sage, lemon pepper or red pepper yield flavorful chicken.

4. Peel and cube two potatoes, two carrots, two stalks of celery and one small onion and arrange the vegetables around the chicken in the Dutch oven. Pour in two cups water or chicken broth.

5. Place the lid on the Dutch oven and put in an oven. Set the oven temperature at 350 degrees Fahrenheit. Cook the chicken for one hour.

6. Remove the Dutch oven from the oven and carefully remove the lid. Insert a meat thermometer into a chicken thigh. Your chicken is done when the temperature registers at least 165 degrees.

Tags: Dutch oven, chicken Dutch, chicken Dutch oven, chicken with, meat rack, oven oven

Cook Walleye

Cook Walleye

Walleye is considered by some to be the best-tasting freshwater fish around, especially since it doesn't have a strong fishy taste. You can cook walleye just like any other freshwater fish, such as frying or broiling. With its tender yet firm white flesh, you can leave the table fully satisfied no matter how it's cooked. The next time you have a fish fry, make sure you cook some walleye.

Instructions

Batter- Dipped Walleye

1. Cut up the fish. Cut the walleye either into fillets or evenly sized chunks. Using a sharp knife makes this job easier. Rinse the fish off and pat dry with paper towels.

2. Combine dry ingredients. Add 1 cup of flour and salt and pepper to taste in a large bowl. Set aside.

3. Make the batter. Pour 1 cup of cold milk over the dry ingredients. Next, crack open an egg and stir the mixture together. If the batter is too thick, more milk can be added until it's the consistency you want. Set the batter in the fridge to chill.

4. Heat the oil. Fifteen minutes after you make the batter, fill a deep pan half way with oil and let heat. You want the oil hot and the batter cold so the batter doesn't absorb too much oil.

5. Fry the walleye. Dip each fillet or chunk of walleye into the batter and place in the hot oil. Cook for 3 minutes, turning once so the fish doesn't stick to the pan. Take out of pan and set on paper towels to soak up grease.

Walleye Chowder

6. Cook the bacon. Fry about four slices of bacon. You can add more bacon if desired. When done cooking, set aside to cool and crumble into small pieces.

7. Prepare the vegetables. Peel and cut up one onion, carrot and stick of celery, along with four medium potatoes. Put all the chopped-up vegetables into a big sauce pan. Add water until just covering the vegetables and cook until tender.

8. Cut the walleye. You will need about one pound of walleye. Cut the fish up into bite-sized pieces. If you'd rather have bigger pieces, then just cut the walleye into big chunks.

9. Add milk. Put the crumbled bacon into the pan with the vegetables. Also add the 1 3/4 cup of milk to the chowder mixture and stir together. Simmer for 10 minutes.

10. Finish the chowder. Add the cut-up pieces of walleye and cook for 10 more minutes at medium heat. Stir often to keep the chowder from sticking and burning. Take off the stove and enjoy.

Tags: freshwater fish, paper towels, walleye into, want batter

Use Herbs For Decoration

Rosemary is one of many kitchen herbs that can be used for decoration as well.

Herbs are not just for cooking anymore. Crafts and gifts can be made with them, including decorations. Decorations with herbs are not only fun to look at, but also fragrant and useful as well. Using herbs as decoration means that the herbs can also be used in the kitchen for cooking. This ensures that none of your money is wasted, and makes decorating with herbs a gift idea that is both thoughtful and useful.

Instructions

Herb Ball

1. Bend 3 inches of the wire in half and cut it off. Insert the bent piece of wire into the top of the foam ball. This will be where ribbon is later laced through to make the handle.

2. Cut the stems of the herbs so they are nearly uniform in length.

3. Push the stems gently into the foam ball. Mix up each type of herb, pushing some further in than others, depending on what you like. Repeat this step until the entire ball is covered in herbs.

4. String the ribbon through the bent metal and cut off at the length you want. Six or more inches is usually best.

5. Tie the cut ribbon to form the handle for the herb ball.

Wedding Decorations

6. Plant herbs of your choice weeks before your wedding so that they are in full bloom on the big day. Alternatively, buy herbs in pots just days before the wedding.

7. Wrap the potted herbs in ribbons or fabric that are the same colors of the wedding.

8. Write a card for each table inviting guests to take the pots home and use them as a remembrance of your wedding day after the ceremony and reception.

9. Place a card and as many pots as you wish in the center of each table.

Tags: each table, foam ball, into foam, into foam ball, with herbs, your wedding

Cook Cabbage

Cook Cabbage

Cabbage may be peasant food, but it can be fine and tasty as well.

Instructions

1. Cut a whole cabbage (red or green) into quarters, then slice off the core in the middle. Chop or shred as needed for your recipe, then rinse in a colander.

2. Steam green or Asian napa cabbage wedges for 6 to 8 minutes and serve them with Asian peanut sauce. (For a simple version, whisk 1/4 c. smooth peanut butter, preferably unsweetened, with 2 tbsp. hot water, 2 tbsp. soy sauce, 1 1/2 tbsp. vinegar and 1 to 2 tsp. Asian chile garlic sauce.) Garnish with chopped cilantro.

3. Boil cabbage wedges for 8 to 10 minutes.

4. Saute chopped or shredded cabbage for 6 to 8 minutes over medium heat, or until tender but still crisp.

5. Match cabbage with mustard - mustard butter, mustard sauce or honey-mustard dressing.

6. Give cabbage, red or green, the sweet-and-sour treatment. Stew it with onion, chopped apple, water, a mild vinegar such as cider vinegar and sugar (four parts water, two parts vinegar, one part sugar).

7. Toss cooked cabbage with brown butter and caraway seeds.

Tags: cabbage green, cabbage wedges, cabbage wedges minutes, cabbage with, Cook Cabbage

Ancho Chili Pepper Plants

Ancho peppers and mulato peppers are dried forms of the poblano pepper. Dried ancho chile peppers, used in dishes such as chiles rellenos, have a long and blocky shape or a heart shape. These large, 4- to 6-inch-long peppers have thin walls and can be used while green or when ripened to a red shade.

Heat

The heat of an ancho pepper, rated at 1,000 to 1,500 Scoville units by the University of California, places the peppers at the lower end of the heat scale. Ancho peppers are only slightly hotter than Anaheim peppers, which rank just ahead of bell peppers. The pungency of ancho peppers ranges from "mild" for the 'Ancho 101,' 'Esmerelda' and 'New Mexican' to "warm" for 'Poblano' and 'Verdano.'

Types

The list of poblano cultivars includes 'Ancho,' 'Ancho Esmeralda,' 'Chorro,' 'Miahuateco,' 'Mulato Roque' and 'Verdeno.' The warns that "Poblano does not always produce typical fruit in the United States, except in the area around Oxnard, California."

Conditions

Pepper plants need many warm weather weeks to reach maturity and bear fruit. According to the Iowa State University Extension, "temperature has a large effect on the rate of plant and fruit growth and the development and quality of the red or yellow pigments." Red coloring develops best at temperatures between 65 to 75 degrees Fahrenheit.

The plants require adequate moisture for good development and set of fruit and constant and consistent moisture to avoid blossom rot. Mulching the plant roots helps trap moisture and keeps the soil warm. Pepper plants also require good drainage and full sun.

Starting Peppers

In most states, growers will need to start pepper seed indoors, 6 to 12 weeks before the last frost date for their area. Plant the seeds 1/4-inch deep in individual peat pots, as this should help preserve the plants' roots during transfer. Once nighttime temperatures exceed 55 degrees Fahrenheit or after all frost danger passes, harden the plants off through slow exposure to outdoor conditions.

Placement

Space the plants 18 inches apart in rows at least 2 feet apart. Different varieties of chilies can cross-pollinate and require separation and isolation in the garden if growers want the varieties to retain their individual properties.

Peppers show sensitivity to the sun and their surfaces can scald. Closer spacing can be used to fight the effects of sun scald, but may lead to problems with disease due to decreased airflow. Consistent watering reduces the chance for blossom-end rot to damage plants.

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