Gumbo is a traditional Creole-Cajun dish that hails from Louisiana. There are an almost infinite number of variations on the dish, and it's said that no two pots of gumbo ever turn out the same, even if made using the same recipe. Whether or not that's true, they all taste delicious!
Instructions
1. Cut the sausage into chunks and dice the vegetables.
2. Heat the oil in a shallow pan.
3. Add 3 to 4 tsp of flour, 1 tsp at a time. Stir to mix after each addition.
4. Cook until the mixture is a dark glossy brown.
5. Remove from the heat.
6. Add the vegetables then stir to mix.
7. Add the seasonings and mix again. Set the pan aside.
8. Add the liquid ingredients to a pan and heat until boiling.
9. Add the vegetable mixture, a spoonful at a time. Stir to mix thoroughly between each spoonful.
10. Add the garlic and sausage.
11. Let it simmer for 10 minutes.
12. Add the shrimp
13. Cook for 3 to 4 minutes and stir occasionally.
14. Remove the bay leaf.
15. Serve over rice and garnish with green onions.
Sliced apples become a crispy snack in the microwave.
Apple chips are a healthy alternative to the deep-fried potato chips we tend to reach for when we get the urge to snack. There is no need to visit a health-food store to pay for premade apple chips that have been sitting on a shelf, though. With a little time and patience, you can have a healthy snack by making your own apple chips, seasoned and sweetened just the way you like them, right in your own microwave.
Instructions
1. Slice the apples as thinly as possible using the knife, mandoline slicer or vegetable peeler. The thinner the slices, the crisper the chips will be.
2. Stir the apple slices in the mixing bowl with the water, sweetener and any seasonings you have chosen. Toss the slices well, so that they are evenly coated.
3. Place the slices on the microwave-safe dish. If you are not using a silicone baking sheet, apply a very thin, even coat of cooking spray to the dish before adding the apple slices. Arrange the slices in a single layer for uniform, attractive chips, or pile them on top of each other if you don't mind them sticking together.
4. Microwave the chips in one- to three-minute bursts, watching them closely as they cook to prevent them from burning. Depending on the wattage of your microwave, you may need to adjust the power setting, because the higher the power of the microwave, the faster the water will cook out of the chips. Lower the power and open the microwave door to allow steam to escape between bursts if the chips do not appear to be cooking evenly.
5. Remove the chips from the microwave when they are slightly curled at the edges and dotted with brown spots. If any chips are still tough and chewy, return them to the microwave for another cooking burst. Monitor to avoid charring them.
Wine connoisseurs can take a wine tour from Los Angeles to explore the stunning vineyards of Southern California. Different packages are available, including custom and group tours. Gourmet lunches are usually provided, as are tour guides to help visitors better understand the beauty and history of the wine-making region. Options include day and evening tours, which generally visit three or four wineries.
SB Chauffeuring & Tours
Santa Barbara is nestled among the Paso Robles and Santa Ynez wine regions, home to over 60 wineries. Santa Barbara Chauffeuring (SB Chauffeuring) offers limousine tours providing pickup and drop-off for visitors from all Los Angeles area airports, including Burbank, LAX and Ontario. Different packages are available, some including three wineries and lunch, and others excluding lunch. Tours can also be customized. Enjoy the scenic drive from Los Angeles to Santa Barbara with a complimentary glass of champagne or soft drink. The company also offers wedding and airport services.
SB Chauffeuring
805-637-6320
www.sbchauffeuring.com
Hidden Malibu Wine Country Tours
Hidden Malibu Wine Country Tours takes you only a few minutes out of Los Angeles to enjoy the "back wine country culture" of the Santa Monica Mountains, home to 50 independent wineries. Some wineries are mere back-yard operations, while others stretch across 1,000 acres of land. A local guide will show you the hidden hills and valleys of this area, and tours visit up to four tasting rooms complete with snacks and sweets. Historical, day, custom, evening, vineyard and winemaker tours are available that can include live music, hiking, dinner at local hangouts and catered gourmet picnic lunches.
Hidden Malibu Wine
1850 Olivera Drive
Agoura, CA 91301
818-251-0393
www.malibuwinecountry.com
Another Side of Los Angeles Tours
Another Side of Los Angeles Tours offers a "variety of wine tasting experiences," according to the company's website. Tours leaving Los Angeles via limousine or jeep include wine tasting in Beverly Hills or Temecula in Southern California. The Temecula Wine and Jeep Tour, for example, provides a jeep and knowledgeable tour guide to take you through the Temecula wine valley country, where you can visit three or four wineries, including the tasting rooms, crush pads, barrel rooms and gift shops as well as the vineyards and citrus groves. Also enjoy picnic style lunches with gourmet sandwiches.
Another Side of Los Angeles Tours
800 W. Olympic Blvd.
Los Angeles, CA 90015
888-434-7582
www.anothersideoflosangelestours.com
Tags: Angeles Tours, , Another Side Angeles, Country Tours, from Angeles, Hidden Malibu, Hidden Malibu Wine
If you're tired of seasoning with butter and salt, there are many other combinations of toppings you can use to lend your favorite snack a sweet, savory or spicy flavor. Follow these steps to give your popcorn a makeover.
Instructions
1. Make pizza-flavored popcorn by sauteing butter and garlic together, and then stirring in a pinch each of paprika and oregano. Toss the spices and the popcorn together, and then sprinkle the Parmesan cheese to season it.
2. Melt some chocolate chips or other chocolate candy in the microwave, and then toss in with your warm popcorn for a sweet topping twist to a normally savory snack.
3. Create popcorn that tastes like a cinnamon roll without all the calories by dusting your lightly buttered popcorn with a mix of cinnamon and sugar.
4. Pour a small amount of ranch dressing over your popcorn to season it and toss to combine.
5. Cook up a cheese-lover's snack by mixing in the cheese from a box of macaroni and cheese with your warm and buttered popcorn.
6. Turn your plain popcorn into caramel corn by melting butter on a stove along with 3 tablespoons of water. Then, add to the mixture 1/4 of a cup of brown sugar and stir to combine. Pour popcorn.
7. Try adding 2 to 3 teaspoons of Cajun seasoning topping to your popcorn for an added kick.
8. Season your popcorn with a peanut butter-flavored topping by melting 1/2 cup sugar and 1/3 cup corn syrup together in a pan on a stove, and then stirring in 1/2 cup peanut butter. Once the mixture is melted, remove it from the stove, and mix in 1 teaspoon of vanilla. Pour over warm popcorn.
Tags: your popcorn, popcorn with, , buttered popcorn, over warm
Oysters are served all over the country. Some are served cooked, while others are served raw. There are five main types of oysters used in the United States. Next time you are eating oysters, you can know more about that kind.
Kumamoto
Kumamoto oysters are similar to Pacific oysters. However, they live in warmer water and stay sweeter longer. They are known by their shell, which is shaped like a bowl.
Pacific
The Environmental Defense Fund says, "The Pacific oyster is now the most commonly farmed shellfish both in the United States and worldwide." It has a distinct flute-shaped shell.
Olympia
The Olympia oyster is the only oyster that has its origins from the West in the US. It is also one of the smaller oysters. It is only about the size of a quarter.
Atlantic
Bluepoints, Wellfleets, Malpeques and Beausoleils are all . A majority of the oysters harvested in the are .
European Flats
The European Flats oysters are distinct with their flat, smooth shell. They have a meatier taste than the other oysters and have a strong seaweed flavor.
It's easy to make your own candy by covering dried and fresh fruits, nuts, and other centers in melted chocolate. To achieve the optimum shine on your chocolates, though, you will need to melt the chocolate, let it cool a bit, then re-warm it slightly. This process is called tempering.
Instructions
1. Buy about a pound of chocolate. This will ensure that you have enough to cover a variety of centers.
2. Chop the chocolate coarsely (or use chocolate chips). Reserve ? cup and place the rest in a microwave-safe bowl.
3. Set the bowl, uncovered, inside your microwave oven. Set power to Medium and microwave for 1? minutes.
4. Stir the chocolate with a rubber spatula, then heat again for another minute. Stir and repeat until chocolate is melted and reaches 118 to 122 degrees F on an instant-read thermometer. Make sure the spatula is completely dry when you stir. (Moisture can cause the chocolate to stiffen.)
5. Stir in the reserved chopped chocolate, one tbsp. at a time, until the chocolate is cooled to 79 to 80 degrees F.
6. Now raise the temperature to between 85 and 90 degrees F, either by placing the bowl over a bowl of warm water or by microwaving it on Low for a few seconds. Do not let the chocolate rise over 92 degrees. Now the chocolate is tempered.
7. Spear centers with a fork or toothpick and dip into chocolate, tapping excess into bowl. Make sure that the centers are completely dry, or the chocolate won't adhere and may stiffen.
8. Place each coated chocolate on sheet of wax paper. Cover fork marks with more chocolate if necessary, or add more chocolate to swirl on top.
9. Stir and check temperature of chocolate. If it has fallen below 85 degrees F., reheat slowly in microwave until optimum temperature is again reached.
10. Let confections sit until chocolate has set.
11. Store chocolates in covered container at room temperature.
A mango and coconut cocktail is the quintessential summer drink, perfect for outdoor pool parties, backyard barbecues and simple summer get-togethers. Low in alcohol content, mango and coconut cocktails are also excellent for casual work gatherings when you don't want your guests or yourself to consume too much alcohol. This recipe makes two individual drinks, but you can easily multiply it and make pitchers for a large group if you need to, as long as you keep the drinks ice cold until you are ready to serve them.
Instructions
1. Put the mango fruit, coconut milk and rum into a blender. Cover the blender and puree on high speed for 30 to 45 seconds, or until the drink is smooth and thick.
2. Half-fill two Collins or highball glasses with fresh ice cubes. Evenly divide the contents of the blender into each glass. Top each ½ cup club soda.
3. Garnish each a fresh lime wedge and serve immediately.
Tags: each glass, , glass with, mango coconut, with fresh
Frozen drinks are perfect for serving at summer parties.
When the summer heat sneaks up on you, get back at it with some nice frozen drinks. Not all frozen drinks are for grown-ups and you can take the alcohol out of almost any frozen drink to make it kid-friendly. Make sure to know the specific number of servings, because ice can mask the alcohol content. These frozen drink ideas are a great way to impress your friends at your next summer party.
Smooth Pineapple Daquiris
Combine one can of limeade (6 ounces) and 6 ounces of light rum in a blender. Add 8 slices of canned pineapple and 2/3 cup of vanilla ice cream. Blend ingredients well and add a few pieces of ice while the blender is running. Once the mixture is smooth and thick, and the blender is nearly full it is done. This recipe yields four servings.
Florida Pina Colada
This recipe will make one serving. Blend 3 ounces of pineapple juice, 2 scoops of vanilla ice cream, ¾ ounce of coconut rum, ¾ ounce dark rum, 2 splashes of orange juice, ¾ ounce of cream and 2 ice cubes in a blender for one minute or . Make sure to serve immediately and the drink contains 3 percent alcohol.
Frozen Strawberry Banana Colada
To make two servings, combine 2 ½ ounces of dark rum, 4 ounces of coconut cream, 4 ounces of strawberries, 2 medium bananas and 16 ounces of crushed ice in a blender. Blend , and then pour into two glasses. Garnish with a fresh strawberry and serve.
Monkey La-La
This recipe will yield one serving. Mix 1 ounce of vodka, 1 ounce of coffee liqueur, 4 ounces of half-and-half, one scoop of vanilla ice cream and 2 ounces of cream of coconut in a blender until it is smooth and frothy. Serve immediately.
Parrot Perch
Pour 3 ounces of coconut rum, 1 ounce of triple sec, 2 ounces of banana syrup and 6 ounces of orange juice into a blender. Then add two bananas and enough ice to fill up the blender. Blend for 45 seconds or until smooth and immediately serve in a hurricane glass. This recipe will yield two servings and contains 6 percent alcohol.
Ultimate Margarita
To make one ultimate margarita, combine 1 ounce of tequila, 1 ounce of orange liqueur, 1 ounce of sweet and sour mix and the juice from ¼ of a lime and shake or stir. Then pour over ice. If you want a frozen margarita mix above ingredients in a blender with 3 cups of ice until smooth. Serve and drink immediately.
Tags: until smooth, This recipe, recipe will, , vanilla cream, blender Blend
Red Stripe Beer is a lager-style beer, brewed in Jamaica by Desnoes & Geddes Limited. The beer is known for its distinctive logo, consisting of a bright-red, diagonal stripe.
Origins
Desnoes & Geddes Limited was originally a soft drink manufacturer that was incorporated in Kingston, Jamaica, in 1918. Ten years later, it began brewing beer in the town of Surrey, although its ale-style recipe was too thick and heavy to be embraced by locals--only after a switch in 1938 to the current lager style did Red Stripe become truly popular.
Back in the United States
Red Stripe wasn't imported into the United States until 1985, and initially the beer was poorly received, due to its packaging in standard green bottles. Only after the Jamaican packaging was adopted--a shorter brown bottle with a painted label--did the beer's popularity soar in the United States, also fueled by the growing popularity in the 1990s of reggae.
New Ownership
In 1993, Guinness Brewing Worldwide acquired a majority interest in Desnoes & Geddes Limited. The sale brought with it a sharp uptick in international sales. In recent years, a "light" Red Stripe has joined the original recipe, also brewed and bottled in Jamaica.
Advertising and Promotions
Red Stripe is a big sponsor of reggae and ska concerts, as well as the annual Reggae Sunfest in Montego Bay. Red Strip also has sponsored the Jamaican bobsled team and served as Caribbean regional sponsor for the 2007 Cricket World Cup.
Fun Fact
Red Stripe beer is 4.7 percent alcohol, less than mainstream U.S. brands Budweiser and Michelob (5 percent).
provides you with a hot and spicy flavor from the South that you can make anywhere and any time. Add in a smooth shrimp cocktail sauce and you can tone down the shrimp for those who don't like hot food. To make your Cajun boiled shrimp meal even more fun, invite many of your friends and family over for a big celebratory meal.
Instructions
Make Cajun Boiled Shrimp
1. Fill the pot 2/3 of the way full with water and place it on the stove.
2. Turn the heat on the stove up to the highest level.
3. Rinse and cut the lemons in half.
4. Add the Cayenne pepper, lagniappe, garlic, butter, bay leaves, salt and the proper amount of Zatarain's liquid as listed on the label.
5. Squeeze the lemon juice into the pot from the lemons and then drop the lemons into the pot.
6. Bring the water to a boil.
7. Pack ice into the zipper sandwich bags and place the ice back into the freezer while you wait for the water to boil.
8. Add the shrimp to the boiling pot and set a timer for 3 minutes.
9. Get the ice packages out of the freezer.
10. Turn off the heat when 3 minutes of boiling has occurred for the shrimp.
11. Place the ice bags on top of the shrimp to quickly cool down the shrimp and cause the shrimp to soak up the flavors in the pot. Leave the ice in the bags so you don't water down the flavor in the pot.
12. Wait for the shrimp to soak up the flavor for 5 to 10 minutes depending on how hot and flavorful you want the shrimp to be.
Cajun seasoning mixes consist of salt and a selection of spices, including cayenne pepper, chili powder and basil. A few companies specializing in Cajun foods offer seasoning mixes, and their recipes vary. If you are experimenting with Cajun recipes, or simply want to add zest to your everyday cooking, gives your food extra flavor.
Instructions
1. Check the specialty foods aisle of your local chain supermarket. You will find brand name Cajun seasoning mixes like Zatarain and Luzianne there.
2. Look at gourmet food stores on the web like Gourmetstore.com. They carry Cajun seasoning mixes and other Cajun foods. The food section of Amazon also carries Cajun seasonings.
3. Search for websites dedicated to Cajun food, like Purecajon.com. They have the best selection of seasoning mixes, including lesser-known and local Louisiana brands. If you are a gourmet looking for something different, try these sites first.
4. Take a Cajun cooking class and learn more about the food and culture. This will give you more ideas to buy and use Cajun seasoning mixes.
5. Ask your cooking or Cajun expert friends for advice. They may know of a brand that is not usually available in shops, or may even have tips about where to get original, homemade seasoning mixes.
6. Stock up on Cajun seasoning on your next trip to New Orleans. Grocery stores and even souvenir shops in the Big Easy always have plenty of seasoning mixes on the shelves.
Lambrusco wine is a sparkling red wine which saw its heyday in the 1970s. It can still be enjoyed today. All you need to do is determine which type of Lambrusco wine is best for you. Once decided, there are several ways to buy the wine.
Sweet or Dry?
Like most wines, Lambrusco comes in two basic varieties, sweet or dry. Sweet wines are those which have had sugar added during fermentation and taste sweeter. Dry wines have not had any sugar added and are sharper in taste.
Which Wine to Buy?
Lambrusco is slightly different from other wines. For example, there is only one Pinot Noir grape. Lambrusco however, is composed of several types of grapes. As a result, finding out which Lambrusco you like best will be trial and error. Taste a few bottles and make a note of the ones you like best.
Making Your Internet Purchase
There are many websites available for online. Despite some misconceptions, nowadays making purchases over the Internet is both simple and safe. Most websites will simply ask for your name, address and credit card details. Some might ask you to set up an account with them. This will probably require a small amount of additional information and will save time on future orders.
Buying in a Restaurant
Buying Lambrusco in a restaurant is no different from ordering any other wine. However, try to make sure that the Lambrusco you buy is actually from Italy. (Most wine lists in restaurants will identify the country of origin.) This is to avoid buying a wine which says it is Lambrusco, but is in reality merely a sparkling wine with the Lambrusco label. Following a price range of $10 and upwards per bottle is recommended.
Buying from a Store
from a store is similar. Try to make sure the wine is from Italy (ask the store assistants if you are unsure) and try to keep within a price range of $10 and up.
Tags: , Buying Lambrusco, buying wine, different from, from Italy
Tropical fruit is an ingredient as well as a garnish for mixed drinks.
Tropical fruit is rich in vitamins, and its bright colors make a mixed drink look very appealing. Many flavored liqueurs are excellent for mixing with alcohol and sliced fruit. Mixed drinks with tropical fruit are often served during summer months and in warm locations. According to the website Drink Jockey, tropical mixed drinks can cause an individual to become intoxicated quickly because the fruit flavors often disguise the taste of alcohol.
Tropical Storm
The tropical storm is featured on Drinknation.com. This drink combines rum, banana liqueur, grenadine, orange juice and one sliced banana. This drink is blended with ice and served in a hurricane glass.
Pina Colada
The typical pina colada recipe, as outlined by What To Drink, calls for crushed pineapple, coconut milk and light rum. The bartender combines the ingredients in a blender and serves the drink in a .
Mango Daiquiri
According to Drinknation.com, a mango daiquiri includes 1/2 of a mango, triple sec, light rum, lemon juice and lime juice. These ingredients are blended and served in a collins glass.
Barbados Bowl
Drink Jockey lists the ingredients in a Barbados bowl: light rum, dark rum, two limes, one banana, sugar, lime juice, mango nectar and pineapple juice. The bartender chills and blends the ingredients and serves them in a punch bowl.
Tropical Paradise Cocktail
The tropical paradise cocktail contains 1/2 of a banana, orange juice, coconut-flavored rum, non-flavored rum and grenadine, all stirred together in a cocktail shaker. Drink Recipes suggests that this cocktail be served in an unusually shaped glass.
Kiwi Colada
What to Drink recommends that the ingredients for a kiwi colada be blended together and served in a highball glass. This drink recipe calls for crushed ice, creme de coconut, two kiwis, light rum, Midori, pineapple juice and whipped cream.
Tropical Mocktail
The website Drink Recipes provides a non-alcoholic option that is still fun and fruity. The tropical mocktail contains fresh lemon juice, crushed ice or ice cream, two mandarin oranges, pineapple yogurt, cold milk and either or apple juice. Serve this drink in a cocktail glass.
Tags: orange juice, This drink, , collins glass, Drink Jockey, , lemon juice
Port wine is at it's best when served with sharp, tangy cheese.
Port wine is fortified with brandy, giving it a sweet nutty flavor and higher alcohol content than most wines. While true port wine was developed in Douro Valley, Portugal and is also label Oporto, the distinctively flavored cheeses most enjoyed with it are produced from many countries. Its flavor is nicely complemented by cheeses with a sharp, tangy or smoky flavor. Port wine and cheese is also enjoyed when prepared in many recipes.
Gourmet Gift Basket
A gift basket is exciting to receive and highly enjoyable to explore. A ruby port wine, which is fortified with distilled spirits, and rich with luscious berry flavors must be paired with a cheese that complements it perfectly. The sharp distinctive flavor of English Stilton or Agour Ossau-Iraty sheep cheese made in the Pyrenees or the sharp, tangy flavor Spanish Cabrales all contrast well with full-bodied port wine. The addition of sweet, dessert pears or apples along with a favorite cracker and several wine glasses make for a truly gourmet gift basket. Welcoming a new executive into the company or celebrating a special occasion with old friends is made more meaningful by the giving of this special gift.
Prepared Food Gift
A gift that is delicious and comes in handy if the recipient is having a party is a port wine cheese ball. The cheese ball is made with rich, full bodied port wine, sharp and tangy blue cheese and after other ingredients are added, it is rolled in pecans for maximum effect and flavor. Include a wooden cutting board and cheese knife with server and the gift relieves the party giver of time and effort in preparing appetizers.
Port Wine Gift Box
Port wine, when contrasted with cheeses that complement its sweet nutlike flavor, is prepared in recipes ranging from flamb to main courses and chocolate cake. A gift box that includes a bottle of port, four USDA prime filet mignons, and a recipe for blue cheese crusted filet mignon with port wine sauce will be very appreciated and might even earn you a dinner invitation. Include a number of other recipes prepared with port wine and the various it so the recipient can experiment at their leisure.
Tags: sharp tangy, blue cheese, cheese ball, cheeses that, cheeses that complement
When you are invited to a dinner party, it is customary to bring a prepared dish for the other guests to eat and enjoy. As an alternative to common dishes like pigs in a blanket, a gelatin dessert, or cookies, consider bringing a more nutritious dish that is also delicious: an egg and cheese quiche. Simply prepare and bake the quiche by following these simple guidelines before bringing it over to the party.
Instructions
1. Break 3 eggs into a bowl, and beat the eggs with with whisk for a two to three minutes.
2. Chop 2 cups of broccoli into small pieces, and add the the bowl with the eggs.
3. Add in 1 cup of milk, 1 cup of shredded Swiss cheese, 1/2 cup of biscuit mix, 1/4 cup of chopped onion, and 1/4 cup of chopped green pepper.
4. Season the mixture with salt and pepper to taste.
5. Pour the mixture into a prepared pie crust, and bake the quiche in a 375 degree Fahrenheit oven for 40 to 50 minutes.
6. Place the hot quiche into an insulted carrier, and bring the quiche to the party with a pie cutter. Serve in pie-shaped slices.
Hot chocolate made without milk or cream creates a delicious, healthy and cruelty-free treat. Vegan hot chocolate or cocoa can satisfy a vegan's sweet tooth and fool non-vegans into drinking something good. Use the following instructions to make vegan hot chocolate.
Instructions
1. Buy pure dark chocolate, cocoa powder, or hot chocolate powder without the following non-vegan ingredients: butter, butter oil, butterfat, milk, milk powder, cream, whey, casein and caseinate. Watch for special bolded allergen notices warning "contains milk ingredients or dairy products."
2. Buy soy milk. Use either sweetened vanilla flavored, chocolate flavored, or unsweetened.
3. Steam the soy milk on the stove top.
4. Melt the vegan dark chocolate on a stove top double boiler (if using bar chocolate).
5. Remove the soy milk from heat. Stir in the melted chocolate or vegan powdered chocolate or cocoa.
6. Add a few drops of vanilla extract or vanilla syrup and whisk or stir to blend.
7. Serve in mugs garnished with finely grated dark chocolate or sprinkled cocoa powder.
Tags: chocolate cocoa, dark chocolate, cocoa powder
Green chili pork is commonly known as due to the overtly green color of the finished meal. Another popular green chili and pork dish is a stew made with corn and hominy, called pozole. Pozole recipes are great for eating the stew by itself or eating the mixture on soft tortillas or flat bread. When it comes to green chilies you must also be able to stomach the spiciness of the chili verde or make sure that you lessen the amount chili recommended for the ingredients.
Instructions
1. Add 2 chopped jalapeño chilies, 1/2 cup of chicken broth, a quartered white onion and 2 minced garlic cloves into a blender or dicer. Chop the mixture until all ingredients are finely diced.
2. Heat 1 tbsp. oil in a large pot in medium to high heat. Add the pork to the pot and cook until the pork darkens. Continue stirring and breaking up the pieces of pork until no pink areas are visible.
3. Drain the meat and set the pork aside. Drain all but 1 tbsp. of grease from the large pot.
4. Add 3 tbsp. of oil to the pot while keeping the temperature at medium heat. Add the blended mixture of chilies, and garlic to the large pot. Also add 1/2 tsp. of cumin and 1/4 tsp. of salt. Cook and stir for 10 minutes; the mixture will begin to thicken.
5. Add the drained pork, 1 can of hominy, 1/3 cup of cilantro and the remaining chicken broth to the mixture in the large pot. Simmer and stir the mixture occasionally for 10 minutes. Try adding the stew to taco shells for green chili pork tacos. You may also add cheese or other ingredients for toppings.
Tags: chicken broth, chili pork, chili verde, , , green chili pork
Stuff red or orange bell peppers with a savory risotto.
This risotto stuffed bell pepper recipe serves four and makes a great dish for any dinner.
Instructions
1. Halve the peppers, and seed and core them. Use just the outer shells.
2. Season with salt and pepper, and broil the peppers open side up for 12 to 15 minutes until softened and charred.
3. Make the risotto. Sautee the diced onion with the olive oil for 3 to 4 minutes. Add the rice and saffron and cook for 1 or 2 minutes. Add the stock and wine slowly, letting the liquid become absorbed before adding the next batch. After all the liquid is absorbed, the rice should be cooked. This should take an additional 15 minutes. Season along the way.
4. Add butter, pecorino (you also can use Parmesan) cheese and Italian sausage, and continue to saute for another couple of minutes.
5. Spoon the rice mix into the bell peppers and top with mozzarella. Broil for 5 minutes, or until cheese is bubbling, and serve.
Tags: bell peppers, bell , minutes until, peppers with
Pink peonies with white hydrangeas make a beautiful brides bouquet.
The soft hues of hydrangeas and peonies complement each other to make stunning bride and bridesmaid bouquets for a wedding. Moms will also enjoy the softness of hydrangeas and peonies as a gift on mother's day. Hydrangeas are available in a wide variety of soft colors including white, creams, pinks, blues, purples and greens. Color choice for peonies is less varied and includes whites, creams and pinks. Hydrangeas and peonies bloom in the late spring through summer, allowing them to be at most fine floral shops for summer arrangements. You can make these bouquets with fresh or artificial flowers within an hour.
Instructions
Hand-tied Bouquet
1. Remove the leaves from the stems. Cut leaves off of fresh flowers with sharp scissors. Cut leaves off of artificial flowers with wire cutters.
2. Bundle four peonies together. Wrap the stems together with floral tape just under the flower heads.
3. Place the four hydrangeas around the peonies to create a collar. Hold the stems tightly in your hand as you arrange them.
4. Secure the flowers together by wrapping the a rubber band.
5. Hand tie the stems together with decorative ribbon. Wrap the ribbon around the stems just under the flower heads to cover the rubber band. Tie a knot in the ribbon by pulling the ribbon snug against the stems. Tie the ribbon into a bow. Secure the ribbon to the pearl head pins for fresh flowers or hot glue for artificial flowers.
Foam Holder Bouquet
6. Choose a large bouquet holder for the bride bouquet and a small bouquet holder for attendants if the bouquet will be used during a wedding. Use bouquet holders with floral foam for fresh arrangements and holders with plastic foam for artificial arrangements.
7. Cut the fresh flower stems with sharp scissors and artificial flower stems with wire cutters to 4 to 6 inches long.
8. Moisten the floral foam with water for fresh arrangements. Arrange the largest hydrangea and peony blooms around the holder first by sticking the stems of the flowers into the foam. Fill the space around the large blooms with smaller blooms until the holder is not visible.
9. Wrap the holder's handle with decorative ribbon. Glue the start of the ribbon at the bottom of the holder with hot glue. Wrap the ribbon upwards around the handle until the entire handle is covered. Fold the end of the ribbon into a triangle. Secure the ribbon by placing a dab of hot glue onto the handle and setting the folded end of the ribbon into it. Let the glue dry before using.
Tags: artificial flowers, ribbon into, stems together, stems together with, stems with, together with, bouquet holder
Seafood lovers know that fish skin, especially on white-fleshed fish like sea bass, might be the best part when cooked right. This method makes the skin come out crackly crisp.
Instructions
1. Start with cleaned, boneless fish fillets, as fresh as you can get them. See Tips for which fish work best.
2. Make sure the skin is completely free of scales. Do this by scraping it with the edge of a sharp knife. Rinse any scales away.
3. Pat the skin completely dry with paper towels. The skin must be dried out as much as possible before cooking.
4. Use the knife to press down gently on the fish skin and drag it across to pull up and scrape off as much moisture as possible.
5. Cut the fillets into 4-inch pieces. This method works best with smaller pieces of fish.
6. Pour a layer of kosher salt on a plate and press the skin side of each fillet down on it. The salt will draw out extra moisture. Leave the fillets there until ready to cook, but no more than an hour. Season the tops very lightly with salt and black pepper.
7. When ready to cook, use the knife blade to again scrape the fish skin, this time to remove all the salt and any accumulated water.
8. Heat the oil in a skillet over medium heat. Use enough oil to thinly coat the entire bottom of the pan.
9. Add the fillets skin side down and turn the heat up slightly. Weigh them down gently with a small plate or other object so that the skin is pressed against the floor of the pan.
10. Make sure the fillets are spaced well apart.
11. Remove the weight after about a minute, and keep cooking the fish another 2 to 4 minutes, until only the top is uncooked.
12. Flip them over and shut off the heat. Let residual heat slowly finish cooking the fish for about 30 to 60 seconds. Too much heat will create too much steam.
13. Remove the fish and serve.
Tags: fish skin, cooking fish, down gently, Make sure, ready cook
Liverwurst is a traditional sandwich sausage made of pork liver; one way to elevate the elegance of a liverwurst sandwich is to use goose liver pate or fois gras entier rather than pork.
Gaenseleberwurst
Goose liver pate, or gaenseleberwurst, is a creamy puree made of goose liver and goose meat.
Fois Gras Entier
Also referred to as "foie gras entier," this delicacy is goose liver that has been lightly cooked. Foie gras entire is rich in flavor but more delicate and creamy than duck liver. Depending on the brand, it may or may not include chunks of goose liver.
Serving Suggestions
Both gaenseleberwurst and foie gras entier should be refrigerated and then served on crusty bread, such as French bread or brioche.
Ingredients and Nutritional Analysis
Gaenseleberwurst can include bacon, sweet onions, port and mayonnaise. Fois gras entier generally includes water, port, salt, sugar and pepper as well as some preservatives. It also can include Cognac and truffles. Nutritional analysis depends on additional ingredients and should be available on the food label. One tablespoon of gaenseleberwurst or fois gras entier has 60 calories, 5.7 grams of total fat and 1.88 grams of saturated fat. They are high in Vitamin A and is a good source of Vitamin B12.
Green smoothies can help jump start your weight loss program. Eating more vegetables is challenging when you are on the go. Working outside of the home, or simply being busy are reasons to reach for convenience foods. It is easy to eat out a bit here and there, and realize that you have not had any fruits or vegetables all day.
Green Smoothies can help you to consumer a large amount of fiber rich fruits and vegetables in one smoothie. Gone are the days of forcing yourself to finish an entire bowl of salad. Here are a few tips to help you make a green smoothie.
Instructions
1. Prepare to blend your green smoothie. Cleanse your fruits and vegetables.
2. Use 60 percent of your favorite fruits. Good choices are frozen bananas, blue berries, strawberries, peaches, mangos, pears, apples, or coconut.
3. Next, add the remaining 40 percent of the smoothie to the Vita-Mix. This mixture should be romaine, collard greens, kale, spinach, or whatever green you have on hand. Blend.
These are so incredibly easy to make, you'll serve them every chance you get! And your guests will be very pleased. Makes 24 puffs.
Instructions
1. Preheat the oven to 400 degrees F. Butter a large baking sheet.
2. Melt the butter in a saucepan with the water. Bring to a boil over medium heat.
3. Add the flour and salt, and stir constantly with a wooden spoon until the mixture becomes a ball. You'll notice the dough falling from the sides of the pan and meeting in the center. Remove from heat and let cool for 3 minutes.
4. Beat in the eggs one at a time. Use a wooden spoon - or a hand mixer, which makes it easier. Beat the mixture well after adding each egg.
5. Stir in the cheese, thyme, rosemary and hot pepper sauce once the batter has a dull sheen.
6. Make rounded teaspoons of the batter and drop them onto the baking sheet. Be sure to leave at least 2 inches between each round.
7. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for another 15 minutes. The rounds should be puffed and golden when done.
Start a fiesta in the kitchen with the fabulous aroma of cornbread baking. Slather butter on this classic Mexican cornbread, then top it with a drizzle of warm honey. Serve it up with a steaming hot bowl of soup or chili. Thick, golden brown and bursting with the flavor of cheddar and jalapenos, this quick recipe makes eight large pieces.
Instructions
1. Preheat an oven to 400 degrees Fahrenheit.
2. Empty two packages of muffin mix in a large bowl.
3. Add 2 cups milk and 2 eggs. Stir.
4. Chop 1/4 cup jalapenos and add to the batter. Add 1/4 cup liquid from the jar of jalapenos to the batter. Stir.
5. Add a 15-ounce can of whole kernel corn to the batter. Stir.
6. Add two cups of shredded sharp cheddar cheese. Stir.
7. Pour the batter into a cornbread pan or cast-iron skillet that has been sprayed well with non-stick cooking spray.
8. Sprinkle 1/4 cup shredded sharp on top of the batter.
9. Bake for 35-40 minutes until cornbread is medium golden brown.
Tags: batter Stir, cheddar cheese, golden brown, ,
Corn is a staple of many diets as both a grain and a vegetable.
Both cornmeal and polenta are grain-based products derived from corn (or maize), and they have a similar appearance. It's easy to confuse them in the packages lining the aisle of the or to wonder what distinguishes them from each other.
Cornmeal
Cornmeal is an ingredient commonly used in baking. Essentially, it's a raw ingredient equivalent to flour. Made out of dried and ground kernels of corn, cornmeal is used to make corn tortillas, cornbread, johnnycakes (or hoecakes), tamales and can be a part of many other recipes. Cornmeal comes in several different varieties. It is available coarse or fine, white or yellow, and it can be enriched and degerminated, or unenriched with the germ intact. Unenriched cornmeal is higher in fiber and is usually labeled as "stone-ground" cornmeal. Very rarely, blue cornmeal, said to be sweeter and more tender, is also available at some specialty food stores and co-ops.
Polenta
When sold in packages or tubes at the , polenta can look just like cornmeal. Actually, polenta is a food product made out of cornmeal. A traditional part of Italian cuisine, polenta is commonly made by mixing coarse, yellow cornmeal with boiling water and perhaps a pinch of salt. (see References 2) Traditional polenta is cooked until it thickens and almost solidifies. The cooked polenta is formed into a log and sliced like bread.
Other polenta recipes are more rich, calling for milk, stock and butter to add flavor to the dish. This creamier-tasting polenta is cooked and served more like a porridge or pudding.
Additional Information
Polenta is very similar to other with cornmeal. Collectively, primarily out of cornmeal and water are referred to as "cornmeal mush". Besides polenta these foods include grits, hominy and hasty pudding.
The ancient Greeks imported cinnamon and other spices.
Ancient Greek cuisine was vibrant and sophisticated, providing nourishment as well as medicine. The ancient Greeks seasoned their food with spices that grew on their own soil as well as aromatics imported from the Far East. Many of the spices used by the ancient Greeks are still familiar to us today.
Anise
Anise grew in ancient Greece, where cooks used it to season their food and as a tonic to help calm the nerves, improve sexual performance and enhance digestion. The seeds of the anise plant have a flavor much like licorice, and the ancient Greeks used them in both sweet and savory dishes. In addition, anise is used to provide the characteristic flavor in the classic Greek liqueur Ouzo. The rest of the anise plant can be used for seasoning as well.
Mahaleb
Mahaleb, or mahaleb cherry, is a spice commonly used in ancient Greek cooking that is indigenous to the Greek islands. The spice comes from a plant commonly known as the Persian cherry tree. It has a pungent, bitter flavor and was typically used to flavor breads and pastries. As with most other spices that the ancient Greeks used for cooking, it had medicinal properties as well, and was used for respiration, digestion and for its anti-inflammatory properties. However, it can be toxic if taken in excess.
Saffron
Saffron was another spice that grew in ancient Greece and was commonly used in cooking. According to legend, the ancient Greek messenger god Hermes first created saffron. Unlike other indigenous spices, saffron was quite expensive, as it still is today because it is extremely labor-intensive to produce. It was especially prized by the ancient Greek royalty, who used it as a medicine and a dye for clothing as well as a seasoning.
Imported Spices
Even as early as the days of ancient Greece, merchants imported spices from India and points further east. Spices imported to include cinnamon, cloves, black pepper and nutmeg. These aromatics did not grow on Greek soil, and the process of importing them took month and even years. Arab merchants mostly carried these spices from the East and through the Mediterranean, sometimes risking their lives to do so. As a result of this distance and these hardships, imported spices were extremely expensive in ancient Greece, making them status symbols as well as seasoning tools.
Tags: ancient Greece, ancient Greeks, ancient Greek, ancient Greeks used, anise plant, commonly used
The Wild Yam and Mexican Yam are the same thing; they are both names for a plant native to North America that is believed to be a homeopathic treatment for a variety of ailments. While the effectiveness of the plant is questionable, it is considered safe for adults to consume.
Names
Wild yam goes by multiple names, including Mexican Yam, Yam, American Yam, Colic Root and Devil's Bones.
Uses
The roots of the Wild Yam are used to make medicine. Wild Yam has been believed to be a treatment for indigestion, nerve pain, gallbladder problems, menstrual difficulties, rheumatoid arthritis and even as an oral birth control.
Birth Control
The misconception that Wild Yam can be used to prevent pregnancy likely stems from the plant's history as a source of inexpensive progesterone for birth control pills during the mid 1900s. However, there is no evidence that Wild Yam can be converted to hormones in the human body.
Menstrual Difficulties
There is no strong scientific proof to support the claim Yam eases menstrual difficulties, including hot flashes associated with menopause. Some companies manufacture a Wild Yam cream meant to be applied to the skin; the effectiveness of creams is also unsupported.
Cholesterol
Early studies have shown Wild Yam can decrease low-density lipoprotein (LDL) and triglycerides, while increasing high-density lipoprotein (HDL), according to Medline Plus. However, the website warns, more studies in this area are needed.
So you have a hankering for some spicy enchiladas, but the pre-made powder mix for the sauce just doesn't do the trick. Spoon your over rolled, stuffed tortillas, add it to burritos or tacos, pour it over nachos, or use it as a spicy dipping sauce for chips or veggies. For an extra spicy and colorful touch, garnish your Mexican dishes with jalapeno pepper slices.
Instructions
1. Melt butter in a medium saucepan over low heat. Slowly add the sifted flour, stirring well in order to create an even paste. Make sure that you work out any clumps for a smooth and perfect .
2. Dissolve the beef bouillon granules into the water, then pour into the saucepan.
3. Add the and ground cumin. Go easy on the if you can't handle spicy foods. Stir in the chili powder a little at a time until you reach your desired spice level.
4. Simmer your easy enchilada sauce until it thickens to the desired consistency.
Stir frying is made even easier with a variety of sauce choices.
Stir fry recipes are healthy, simple and cheap. They can also be personalized for any family. Just use fresh vegetables and the protein of your choice and choose one of the sauces below. When stir-frying, chop all of your ingredients before you start. It is a quick-cooking process so you will not have time to prep as you go.
Sweet and Sour
Mix 3/4 cup chicken stock, 1 tbsp .cornstarch, 2 tbsp. Mirin (Chinese rice wine), 1/2 tsp. sesame oil, 1 tsp. salt and 1/2 tsp. sugar. This is most commonly served with chicken or shrimp, broccoli and pineapple.
Oyster Sauce
Place 3/4 cup chicken stock, 1 tbsp. cornstarch, 1 tbsp. Mirin, 1 tbsp. soy sauce and 2 tsp. sesame oil in a bowl and mix well. Oyster sauce is best with seafood dishes. You can also find sauce bottled in the Oriental food section.
Orange Sauce
Mix 3/4 cup orange marmalade, 2 tbsp. soy sauce and - depending on your heat level - up to 3 tbsp. Siracha. Siracha is an extremely hot chile sauce, also known as rooster sauce. When combined with orange marmalade it gives your stir fry an intense sweet heat. Orange sauce is great with beef and broccoli.
Sweet Soy and Siracha
Combine equal amounts of sweet soy and Siracha and mix well. Sweet soy can be found at Oriental food stores and some major grocery store chains. It is exactly what it says, sweetened soy sauce. It is thick like molasses. Mix it with the Siracha for a stir fry sauce that is simple and great on any protein or vegetables.
In addition to yogurt, can be used to make cheese.
One of the biggest benefits of yogurt is the level and natural bacteria it contains -- bacteria that helps with human digestion. Further, the calcium content that comes from yogurt has long been known to help strengthen bones. As a natural product, making your own yogurt at home is possible in a few straightforward steps. This even applies for non-traditional milk sources such as goat milk.
Instructions
1. Place two quarts of raw goat milk into a large saucepan or cooking pot. Attach a thermometer to the side of the saucepan to monitor the temperature of the milk. A clip on thermometer will work best. Heat the goat milk to 180 degrees Fahrenheit.
2. Add 2 tbsp. of a high quality yogurt to a glass measuring cup.
3. Remove the goat's milk from heat. Allow the milk to cool down to 115 to 118 degrees Fahrenheit.
4. Pour some of the cooled goat's milk into the glass measuring cup. Stir into the yogurt.
5. Put the mixed goat's milk and starter yogurt back into the saucepan. Stir well.
6. Pour the yogurt into two quart-size mason jars. Top the jars with the jar lids and rings to seal.
7. Add warm water to the small cooler. Immerse the two quart jars into the warm water. Do not close the lid on the cooler. Allow the jars to sit undisturbed for at least eight hours. The warm water will insulate the jars.
8. Remove the jars from the cooler and dry them off. Place the jars into the refrigerator. Allow to refrigerate overnight. The yogurt will solidify during refrigeration.
Although sodium is essential in any diet, you only need a small amount per day. Food manufacturers rely on sodium as a flavor modifier, ingredient binder, color enhancer, stabilizer and preservative in processed foods. Canned soup contains a lot of sodium. For example, a serving of Campbell's Chicken Noodle Soup contains 910 mg of sodium, and your body only needs about 500 mg a day. However, you don't have to swear off canned soup if you want to reduce the sodium in your diet. There are several things you can do to lower the sodium content in canned soup.
Instructions
1. Dilute the soup with water or low-sodium broth. Most canned soups are condensed and require the addition of water when you prepare them. If you add more water than is recommended, you'll decrease the amount of sodium per serving. If adding water dilutes too much of the flavor, add a low-sodium broth instead.
2. Add fresh vegetables to the soup. You can use canned soup as a base and then add fresh vegetables and water to the canned soup. A combination of celery, onions and carrots called "mirepoix" imparts a lot of flavor when it's added to soups. You can also use whatever vegetables are in season in your area.
3. Peel and quarter a potato and add it to the soup. Remove the potato when it is tender and fully cooked. As it cooks, the potato absorbs liquid and sodium from the canned soup. Add water, let the soup simmer for a moment and serve.
A steak and cheese sandwich makes a hearty lunch or a casual, easy-to-make dinner. When making the savory sandwich, you can grill thin cuts of steak or make a traditional cheese steak. Cheese steak sandwiches are made with thin, chipped pieces of steak and are served on long rolls. The sandwiches may also include grilled onions or green bell peppers. No matter what type of steak sandwich you are making, you can use a variety of cheeses to enhance the flavor.
Provolone
Provolone cheese is often used to top traditional Philadelphia cheese steak sandwiches. The white cheese features a mild taste and is cut into thin, round slices. This Italian cheese has a slightly smoky flavor, which will complement the taste of grilled steak. As a semi-hard cheese it melts well, making it ideal for toasted steak sandwiches.
Cheddar
Cheddar cheese, which ranges in flavor from mild to extra-sharp, features a tangy flavor and slightly dry texture. When preparing steak sandwiches, choose an aged cheddar cheese for the fullest flavor. You can serve sliced cheddar on cold steak sandwiches, or melt it on toasted sandwiches. When serving cheddar on a steak sandwich, complement the cheese with other savory condiments, such as horseradish mayonnaise or whole grain mustard.
Blue Cheese
Create a steak sandwich worthy of gourmet restaurants and delis by accenting it with blue cheese. Pungent-tasting blue cheese has a crumbly texture but is smooth and creamy when melted. If you're toasting the , crumble the blue cheese over the top of the meat and allow it to melt over it. If you prefer to serve cold sandwiches, accent them with a blue cheese sauce, which is made with blue cheese, mayonnaise or sour cream and freshly ground pepper.
Pepper Jack
Give your steak sandwich a bit of heat with pepper jack cheese, which is a variety of Monterey jack. Spicy pepper jack cheese is semi-soft and features bits of hot peppers, such as jalapenos. The cheese's hot flavor is a nice contrast to its delicate, buttery texture. Melt pepper jack cheese over steak sandwiches and complement the strong flavors with cool, crunchy green leaf lettuce and juicy, sliced tomatoes.
Tags: steak sandwiches, blue cheese, steak sandwich, jack cheese, pepper jack
Satiate the afternoon "munchies" with something better than chips and candy.
The term "snack" sometimes has negative connotations as it is often associated with junk food. However, at certain times during the day you might need a quick bite to boost your energy. You can find a number of healthy, low-fat alternatives to chips, candy or cookies when you feel an attack of the late afternoon "munchies." Don't, however, snack when you are stressed or bored, and eat only when you're hungry. Eat snacks that are part of a healthy diet.
Fruit
Add a banana to your lunchbox to eat at break for a healthy snack.
Bananas, apples and oranges are ideal snacks as they are very portable. Virtually all fruit contains antioxidants, vitamins, sugars and is high in fiber, making it a that boosts your lagging energy levels. If fructose is an issue, fruits such as berries are lower in sugar. The recommended serving of fruit is one piece of fresh fruit or the equivalent of one cup of chopped fruit or berries, reports "Fitness" magazine.
Cereal and Yogurt
Yogurt is a healthy alternative to that candy bar.
The key to yogurt's energy-boosting properties is its high level of carbohydrates and protein. Toss some cereal or fruit into your low-fat yogurt, and you have fiber, sugar and an increased carbohydrate level. Try to avoid cereals like granola, which can be high in fat. Plain bran or corn flakes is preferable to anything frosted or glazed. Choose natural sweeteners like stevia or honey or fresh seasonal fruit to liven up plain yogurt.
Nuts
Choose almonds for their energy-giving properties.
Nuts are a typical snack, but they can be salty, and it can be hard to stop eating nuts after you start. However, the presence of "good fats" such as omega-3s, fiber, vitamin E and selenium in nuts helps balance out their drawbacks, according to "Fitness" magazine. Some nuts are more nutritious than others; for example, almonds are sweeter (and therefore very palatable without salt) and lower in fat than many nuts. Since some people are allergic to nuts, serve them as a snack with caution. Mix nuts with dried fruits like banana chips or raisins to add variety.
Soy Products
Soy products can take many different variations, like tofu.
Soy is a versatile food and can take many different forms, from fried crisps to marinated tofu sticks. Soybeans include many nutrients that make them a healthy, energy-giving snack, says the American Diatetic Association. Edamame (salted soybeans), tofu and miso soup all contain this high-protein, low-fat bean. You can substitute soy for milk or yogurt if you want to avoid the high fat in milk products or you are lactose-intolerant.
Tags: afternoon munchies, chips candy, , healthy snack, many different, take many
Soft texture, mild flavor and a dense body -- characteristics that facilitate the addition of herbs and spices to cheese.
Goat cheese has a mildly tart, nutty flavor that stands up well to the addition of aromatic herbs, such as basil, and pungent seasonings, such as garlic. Its soft texture allows it to melt without the addition of copious amounts of cream, and it has enough body to serve as a dip, spread or part of a stuffing for chicken or other proteins. Although raw garlic can be used in herbed goat cheese, roasted garlic is a better choice -- roasting garlic softens the harsh, pungent bite it has in its raw state, and adds a smoky character to its flavor profile.
Instructions
1. Cut 8 oz. of goat cheese into 1/2-inch cubes and allow it to reach room temperature.
2. Fill a saucepot half full with water and place a mixing bowl over it. A double boiler melts the goat cheese gently, and prevents it from separating. Place the pan over low heat.
3. Preheat the oven to 400 degrees Fahrenheit. Remove the outer skin from a bulb of garlic, cut 1/4 inch from the top and cut in half horizontally. Place it on a sheet pan lightly coated with olive oil and cover with aluminum foil.
4. Roast the garlic for 30 minutes or until the cloves soften. Remove and allow the garlic to cool on its own accord. Remove the garlic cloves by squeezing the skin that contains them, finely mince and reserve.
5. Add the room-temperature to the double boiler with 1/2 tbsp. heavy cream to facilitate melting.
6. Rough-chop 4 tbsp. basil and add it to the double boiler.
7. Stir the goat cheese with a whisk and add 2 tbsp. minced roasted garlic and 1/2 tbsp. freshly ground black pepper. Season the cheese to taste with kosher salt.
8. Heat the cheese until thoroughly melted and the herbs and garlic fully incorporated. Whisk to remove any lumps. Store the basil and garlic goat cheese in an airtight container for up to 2 weeks in the refrigerator.
Choices, choices, choices. The problem with non-alcoholic margaritas is that they come in too many flavors. You can make a margarita one day and then a lemon one the next. What comes the day after that? Bubblegum margaritas? Read on to learn make a non-alcoholic raspberry margarita.
Instructions
1. Clean and sort enough raspberries to fill four cups. Save a few of the berries to use as a garnish for the finished drink.
2. Add the four cups of raspberries and four cups of ice cubes to a blender. Grind up these ingredients into a coarse mixture.
3. Add lime juice, coarse salt and sugar to taste. Start with small, equal amounts of each and sample the mixture. A good place to start is ? tsp. each.
4. Blend the mixture until it is a smooth slush which would easily pour into a mug.
5. Fill up a mug with your non-alcoholic raspberry margarita creation. Place a raspberry that you set aside earlier on the top of the drink.
6. Stick a pair of long straws in the mug. Serve and consume immediately.
Tags: , non-alcoholic raspberry, non-alcoholic raspberry margarita, make non-alcoholic, make non-alcoholic raspberry, raspberry margarita
Greek tsoureki is a traditional Greek twisted bread served at Easter with a red egg on top. It's so delicious and can be served without the egg any time of year.
Instructions
1. Preheat your oven to 350 degrees F.
2. Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise. In a medium bowl, combine 10 cups of the flour and salt, and add melted butter. Boil the mahleb in 2 cups of water, strain it, and add the liquid to the flour. (Alternatively, add 1 teaspoon of mahlepi or other flavoring + 2 cups of liquid -- 1 cup each of orange juice, milk or water.)
3. Add the eggs, mastic, sugar and the risen yeast mixture. On a floured surface or in a mixer, knead the mixture well, adding in the remaining flour until it becomes a malleable dough, about 15 to 20 minutes. Cover it and allow it to rise in a warm place until it doubles in size (1 1/2 to 2 hours).
4. Braids: Form 12 or 15 ropes, each about 15 inches long. Braid sets of 3 ropes to form loaves, tucking ends in underneath the loaves. For the traditional Easter loaf, tuck one or more red eggs (choose eggs that have no cracks) into the braids.
5. Place the loaves on greased cookie sheets or baking pans, cover, and allow to rise in a warm place until doubled in size. Brush with egg wash.
You can sprinkle with sugar, sesame seeds, or blanched almond slices.
Bake for 30 minutes or until golden brown. Cool for 5 minutes, then move to racks to cool completely.
Tags: warm place, allow rise, , place until, rise warm, , warm place until
Evenly deep orange pumpkins usually are ready to be picked.
Pumpkins, part of the squash family, have many uses. They can be eaten, used as natural soup bowls, grown for seeds and, of course, used for Halloween decorations. The harvest time for most varieties ranges from 100 to 110 days following planting, although sunlight, moisture and weather factors all affect how fast a pumpkin matures. Look for signs in the pumpkin's color and sound to check for clues that it is time to pick it.
Color
Color is a good indication of a pumpkin's ripeness. Look for signs that the pumpkin is deeply orange, rather than a pale orange or containing green or yellow streaks. Wait until the pumpkin is uniformly orange for the best chance of picking it at its peak.
Rind and Stem
Pumpkins are ripe for picking when the rind and stem have hardened. The rind will be resistant to most outside pressure. Gently poke your fingernail into the rind to test for hardness. If the rind doesn't give, the pumpkin may be picked. But, if the rind does give under the pressure, immediately remove your fingernail. Repeated fingernail tests on an unripe pumpkin can damage the rind and cause premature rotting on the entire pumpkin. Also, squeeze the stem to check for hardening. It should not give from your hand. Consider wearing gloves while testing the stem, which often has sharp prickles or spikes.
Sound
Ripe pumpkins ready for picking have a hollow sound when thumped or rapped. Rap your knuckles against the pumpkin's center, and thump it with your fingers. Listen for a dull, hollow sound, which indicates the pumpkin can be picked. Test several pumpkins in the patch, especially those you know to be under-ripened, to provide a comparison of sounds.
Harvesting Pumpkins
Always wear gloves to harvest pumpkins, as the stems contain sharp points that can embed in your hand. Using sharp shears or a knife, cut the pumpkin from the vine. Leave at least 3 to 4 inches of stem and leaves attached, as a detached stem can cause quick rotting. But avoid carrying the pumpkins by this "handle" because the weight of the fruit can cause it to fall off. For the best results, wash off the pumpkin with a solution of 10 parts water to one part chlorine bleach. Dry off the surface well. This washing helps kill pathogens that can infect the pumpkin, but keeps it safe to eat provided you allow several hours to pass so the solution can evaporate from the surface.
Tags: give under, give under pressure, hollow sound, Look signs, pumpkin picked, under pressure
Marinated feta cheese adds another level of flavor to salads and sides.
Feta cheese, a staple of Greek cuisine, is a brined cheese made from sheep and goat milk. More than 40 percent of Greece's cheese consumption consists of feta cheese, according to Cornell University, but it is also popular around the world. A common preparation method in many countries consists of marinating the cheese in a mixture of herbs and spices. Marinated feta cheese adds a refreshing tang to any dish. Try marinating the cheese the night before serving to give the flavors plenty of time to become established.
Instructions
1. Remove the feta from its packaging. Hold the cheese under cold, running water for about 10 seconds, turning to rinse all sides. Transfer to a cutting board and pat dry with paper towels.
2. Cut the feta cheese into 2- to 3-inch cubes with a sharp kitchen knife. Transfer the cubes to a large bowl and set aside.
3. Combine the dried oregano, fresh thyme, chopped garlic, lemon juice, olive oil and black pepper in small mixing bowl. Stir until the ingredients are mixed well.
4. Pour the marinade over the feta cheese cubes, and toss to coat all pieces thoroughly. Cover the bowl and refrigerate for at least one hour. The longer the mixture stands, the more of the flavor the cheese will absorb.
5. Remove the bowl from the refrigerator and allow the marinated feta cheese to stand at room temperature for about 30 minutes or using in recipes for the best results.
Tags: , feta cheese, before serving, cheese adds, feta