Fondue is fun. No matter how old you are, there's something fun about cooking your own meal over a communal bowl. If you are looking to add a new dimension to your next fondue party, then you will want to learn serve meat fondue. It's a bit more advanced than cheese or chocolate; but your guests will appreciate the extra effort. Read on to find to impress them.
Instructions
1. Do the prep work. Meat fondue doesn't require a lot of work. Simply heat up some vegetable or beef broth in a saucepan on the stove and transfer it over to a fondue pot when it boils. Trim any fat off your meat and cut it into bite-size pieces for dipping.
2. Arrange your dippers on a tray next to the fondue set. You could offer chicken, beef, pork or shrimp.
3. Show your guests spear a dipper, then hold the meat in the broth for 3 to 5 minutes to cook it.
4. Explain the fondue etiquette rules to your guests: No touching of lips to the fondue fork, no double dipping, and no dropping food into the fondue pot.
5. Give your guests a separate plate and fork with which to their food while it cools.
Used by the ancient Greeks and Romans to flavor food and as a medicinal herb, rosemary has antibacterial and antifungal properties. Crushing rosemary's small leaves releases the oil inside the plant, which smells strongly herbal. You can use oil of rosemary in as a .
Oil of Rosemary
You can purchase oil of rosemary from health food stores and those specializing in aromatherapy. There is no standard for rosemary oil, so the concentration can vary every time you purchase it. If you would like to create oil of rosemary on your own, chop a bunch of fresh rosemary leaves. Pour a cup on nearly boiling water over the leaves, then let the mixture sit for several hours. Strain the liquid into a container for a dilute mixture of rosemary oil and water.
Pets
Oil of rosemary works as a tick repellent for pets. Undiluted oil can cause contact dermatitis, so do not apply it directly to a pet's skin. Spray your pet's bedding with the of oil and water to protect it where it sleeps. Create an herbal tick repellent collar by purchasing a fabric collar. Place a few drops of rosemary oil on the collar every week or so. The scent will repel ticks and refreshing it will keep it working well.
Home
Oil of rosemary can help keep ticks away from your home. When cleaning, add a few drops of the oil to the water use for mopping to deter ticks from crossing your floors. Create the dilute mixture of rosemary oil and water, then spray it in doorways and across windowsills to stop ticks from entering your home. Spray the mixture on your patio or outdoor furniture. You can place a few drops of undiluted oil on cloth-covered outside furniture to keep ticks away when you are outside.
Considerations
Oil of rosemary does not just repel ticks; it also deters flies, aphids and mites. While oil of rosemary is a tick repellent, it is not the most effective one available. Rose geranium and palmarosa essential oils repel ticks better. You can combine them with oil of rosemary to provide better protection for your pets and your home.
Tags: tick repellent, your home, dilute mixture, repel ticks, rosemary
Wontons are Asian dumplings that are often served in soup. They can have any savory ingredients inside, but pork is used in many recipes. After filling and sealing the wonton dumplings, they must be thoroughly cooked to heat the pork and cook the wonton skin. Care must be taken when boiling these dumplings to prevent the movement of the water from ripping them apart. During the boiling process, the pork filling cooks through. Use the same technique to boil pork wontons, whether you make them from scratch or prepare them from a package.
Instructions
1. Fill the pot halfway with water or chicken broth, and bring to a boil over medium-high heat.
2. Reduce the heat to medium so the water simmers.
3. Hold a single dumpling in a slotted spoon and gently lower it into the water. Repeat with three or four more dumplings, but do not crowd the pot.
4. Cook the wontons until they float, and the wonton skin is no longer opaque. This will take three to four minutes.
5. Remove the wontons with the slotted spoon and set aside.
6. Add the cooked wontons back into the soup right before serving.
Tags: slotted spoon, them from, three four, wonton skin
Pan-frying pork chops is simple to do, and takes less than 15 minutes from start to finish. Pork chops come in a variety of cuts, from boneless top loin chops to rib, blade and sirloin chops, which include some bone alongside the meat. Regardless of the style of chop, the method of cooking remains the same. The difference depends on how thick the pork chop is and what kind of seasoning you use.
Instructions
1. Season the pork chops before you cook them. Keep it simple with salt, pepper and a little onion or garlic powder, or try a Cajun rub, which adds a little heat with cayenne pepper and chili powder. If you prefer something sweeter, try combining nutmeg, cinnamon and a little brown sugar.
2. Heat 1 tbsp. of vegetable oil in a frying pan. Turn the heat to medium-high and warm the pan until the oil slides easily around the bottom.
3. Place the seasoned pork chops into the heated pan and brown them for a minute on each side. Flip the tongs rather than piercing them with a fork, which causes the juices to run out of the meat.
4. Turn the heat down to a medium setting and cook the , covered, for three to 10 minutes of total , depending on the thickness of the chop. A very thin, 1/4-inch pork chop will cook quickly, while chops 1 inch or thicker will require slightly longer. Flip the pork halfway through the cooking time.
5. Test the temperature of the pork chops with a kitchen thermometer. Pork should reach an internal temperature of 160 degrees Fahrenheit. Cooking pork much past this temperature will result in a tough piece of meat. Some prefer to remove the pork from the pan when it hits 155 degrees, allowing it to rest for five to10 minutes before serving. The meat will continue to cook internally while it rests, bringing the temperature up to a safe range for eating, along with keeping it moist and tender.
Chocolate candy with caramel and pecans is frequently called a "turtle." The pieces of candy are called this because their humped shape and pieces of pecan stick out like legs, making the candy resemble a turtle.
Nestle candy company originally trademarked the brand name "Turtles," however the trademark was sold to DeMet's Candy in 2007.
While traditionally made from pecans, turtle candy is also made from macadamia nuts, hazelnuts and walnuts.
Instructions
1. Preheat oven to 300 degrees F.
2. Unwrap caramels. Place one sheet of parchment paper on cookie sheet. (Ensure that you use parchment paper and not waxed paper, as waxed paper melts.)
3. Place three pecan pieces close together on a cookie sheet. Place 1 caramel on top of the pecans. Leave 2 to 3 inches between each set of three pecans and repeat using the additional pecan halves and caramels. You should have 12 groups of pecans/caramel.
4. Bake pecans/caramels in oven for 8 to 10 minutes. Caramel should be melted. Remove from oven.
5. Melt the chocolate chips in the microwave on high, while caramel/pecans are in oven. Melt one to two minutes until chocolate is melted and smooth.
6. Place melted chocolate over pecan/caramel pieces, using large spoon. Each set of pecans/caramel should be covered in chocolate.
7. Chill in refrigerator overnight for a minimum of 8 to 10 hours.
Kansas City, Kansas is home to Schlitterbahn Waterpark, Grinter Place Museum, the Kansas Speedway and a number of Thai restaurants. The rich, spicy cuisine of Thailand will have you wondering if you're in Kansas anymore. Many Thai restaurants are within a 10 minute drive from the Kansas/Missouri border that runs through greater Kansas City.
Thai Garden
Located two blocks away from both University of Kansas Hospital and Roanoke Park Kansas City, is Thai Garden Restaurant. This restaurant is located 4.5 miles southeast of downtown Kansas City, Kansas. It offers a lunch menu until 3 p.m. every day that includes a variety of curries, tofu dishes and pad thai noodles. The dinner menu is more comprehensive and features Thai fare such as tom qha and tom yum soups, gang potato curry, bai gra pow and bamboo-based panang curry. Standard noodle dishes like pad thai and pad se ew are also on the menu. Thai Garden is open every day except Sundays.
KC Thai Place
KC Thai Place is situated in the Westport section of Kansas City, Missouri, and is not to be confused with The Thai Place Restaurant in nearby Shawnee Mission, Kansas. KC Thai Place is about 5 miles southeast of downtown Kansas City, Kansas and is easily accessed by Interstate 70 South. Thai Place's menu includes the following Thai dishes: gang dang curry, Panang curry, pad thai, Pad Lhad Nah, crab rangoon, tiger cry calamari, pla goong salad, a selection of galango soups and a wide variety of stir fry dishes. Thai Place offers a small vegetarian menu, and the dessert menu features coconut custard and ice cream and fried banana ice cream. Thai Place offers off-site catering services.
Thai Paradise
Located on Grand Boulevard in downtown Kansas City, Missouri is Thai Paradise. This restaurant is within walking distance of Kauffman Center of the Performing Arts, Crossroads Arts District and just a few blocks from the junction of Interstates 70 and 670. Thai Paradise has both a lunch and dinner menu that feature coconut shrimp, crab ragoon, pla rad prik fish curry, pineapple fried rice, pad khing sod, a variety of curries, vegetarian dishes, duck dishes, salads and soups. Thai Paradise closes for a few hours each afternoon between lunch and dinner and is closed on Sundays.
Tags: Kansas City, Thai Place, City Kansas, Kansas City Kansas, Thai Paradise, downtown Kansas, downtown Kansas City
Tawny port is the most popular of port wines in the United States and is produced through the blending of older ports. It is lighter in body and color than a Ruby port with the refined, soft characteristics of a vintage port. A Tawny offers port lovers the delicate and balanced flavors of a vintage port, without the vintage port price tag.
Instructions
1. Decide if you want to buy a vintage Tawny or a non-vintage Tawny port. Naturally, a non-vintage bottle of Tawny is less expensive than a vintage bottle.
2. Learn about non-vintage Tawny port. Non-vintage Tawny port is aged for 2 to 7 years in wood before it is bottled.
3. Understand vintage Tawny port. Sometimes referred to as aged Tawny port, this port is aged for 10, 20, 30 and 40 years. You also can find these ports that are aged for more than 40 years.
4. Understand the flavors of non-vintage Tawny port. Non-vintage Tawny ports possess forward ripe, dark fruit flavors such as plums and blackberries and have a relatively high level of tannins.
5. Discover the flavors of vintage Tawny port. Vintage Tawny ports have a drier mouth feel than the non-vintages and contain more delicate ripe, dark fruit flavors such as dark cherries and currant with a slight hint of butterscotch and caramel. The tannins in vintage Tawny are considerably more mellow than that of a non-vintage.
Keep a healthy balance between nutrition and foods teens like. It doesn't matter how nutritious their lunch is if they won't eat it.
Instructions
1. Gather nutritional information from several sources and focus on the special nutritional needs of growing teenagers.
2. Find out what your teenager likes to eat. Respect personal food choices such as vegetarianism.
3. Peruse magazines, newspapers, cookbooks and Web sites for lunch ideas that meet 's needs and preferences, as well as your own nutritional standards.
4. Learn make easy international foods such as sushi, knishes, calzones and spring rolls, which can be novel and fun.
5. Consider sandwiches, burrito-type "wraps," salads, pizzas and pizza-like foods, and rice bowls, which are both portable and proven teen pleasers.
6. Use fillers that are healthy and tasty: peanut butter, cheese, meat, hummus, tofu, greens, vegetables and eggs.
7. Think blended. Smoothies and shakes are delicious, different, trendy and power-packed with nutrients.
8. Pack power bars, fruit bars, smart trail mixes or yogurt to boost a picky eater's lunch.
9. Variety should be a priority. Teens get tired of the same old thing every day.
Fresh strawberries dipped in a chocolate fountain are a decadent sprintime treat.
There is no better way to impress guests than to spoil them and yourself with the luscious decadence of a chocolate fountain. It is a variation on the classical fondue, but instead of dipping small treats into a pot, the chocolate flows gently along the sides of a cascaded fountain.
The fountain can also be used for much more than just chocolate. As a tasty alternative, you can turn it into a caramel fountain. You can even fill it with hot or cold savory sauces.
The Sweets
Buy special chocolate fountain chocolate, it contains more fat than regular chocolate to guarantee an even flow. You can also use your favorite chocolate chips in milk or dark, but add 1/2 cup of good vegetable oil to each pound of chocolate. Get the best flavor with coconut oil. For a rich chocolate ganache, heat 1 cup of heavy cream and slowly melt the chocolate in it over a double boiler. Add a touch of dark rum or Grand Marnier for extra flavor. Never add butter or margarine, which will make the warm chocolate curdle and harden up.
Craving caramel? Then fill your fountain with a preheated mixture of 5 parts caramel dip and 1 part apple juice. Adjust the amount to the requirements of your fountain.
What to dip: strawberries, banana, pineapple chunks, apples, pears, pound cake, cookies, marshmallows, nuts, salty pretzels and potato chips. Try some crisp bacon with dark chocolate.
For an unforgettable breakfast buffet, fill your fountain with the classic maple or the colorful and bold boysenberry syrup and dip pancake pieces or French toast fingers into the warm and liquid happiness.
Savory Seduction
Grate 1 lb. of medium to sharp cheddar cheese and melt it in a pot with 1.5 cups of heavy cream over low heat while stirring constantly. Add a couple of sprinkles Worcestershire sauce. For more heat flavor to taste with your favorite hot sauce.
Dippers: Croutons, French bread, nachos, vegetable sticks, pretzels, mini-meatballs, mini-sausages
For an elegant version, melt 1 lb. blue cheese with 1.5 cups heavy cream, again over low heat, while whisking it until it is all smooth and blended. Add a pinch of pepper, a pinch of nutmeg and about 1/2 tsp. of very finely chopped thyme. Do not bring it to a boil and once all is mixed well and has a smooth, flowing consistency, transfer it to your fountain.
Dip cubes of cooked chicken breast , roasted pork tenderloin, celery sticks, bread, pear slices, quartered fresh figs or apricots.
Wholesome Alternative
Use the fountain as a centerpiece for a health buffet. Do not turn on the heat and fill it with a homemade yogurt-herb dip. To a 32 oz. container of plain yogurt add 1 cup of sour cream, 1/2 cup of milk, 2 finely grated gloves of garlic, salt, pepper, 2 tbsp. of extra virgin olive oil, a handful of extremely fine chopped parsley, chives and basil. It needs to have a smooth but not too liquid texture, add more milk if too thick and more sour cream if too thin.
Dip carrots, individual leaves of romaine, cocktail tomatoes, cucumber slices, freshly grilled veggie kebabs with zucchini, eggplant, tomatoes on onions, cubes of French bread.
Tags: your fountain, chocolate fountain, heavy cream, cups heavy, cups heavy cream, , fill your
Everyone loves golden brown, chewy cookies, but it sometimes seems impossible to achieve. Some turn out overdone, others underdone, and there are always a few burnt stragglers in every batch. It may not be your oven's fault, the recipe's fault, or even a reflection of your baking skills---it may be your cookie sheet. Try an insulated cookie sheet next time, and enjoy the compliments that come from a gooey, perfectly baked cookie.
Features
An insulated cookie sheet is constructed of two pieces of metal, usually aluminum, that have been laid one on top of the other and joined together to create a permanent air pocket between the layers. Insulated cookie sheets come in many shapes and sizes, and are usually made with non-stick surfaces and without a rimmed edge. They are readily available in stores and online, but they tend to be a little more expensive than traditional cookie sheets.
How They Work
The heat of an oven bakes cookies on top, while the direct heat of a cookie sheet bakes the bottom. Many times, cookie sheets get too hot, resulting in overly browned, crispy bottoms. With an insulated cookie sheet, the air pocket between the layers heats up to the same temperature as the oven, keeping both the top and bottom heat sources consistent and resulting in even browning on both sides of the cookie.
Benefits
Insulated cookie sheets produce cookies that are soft, chewy and lightly browned. Cookies on an insulated sheet will all bake at the same rate because the heated air pocket eliminates hot spots, resulting in consistent, evenly-baked batches. Insulated cookie sheets also resist bending, chipping and peeling due to the double-layer construction, making them a reliable investment for your kitchen. Since most insulated sheets are non-stick, cookies also come off the sheets easily without breaking.
Considerations
Cookies tend to take longer to bake on insulated cookie sheets than usual; add a few minutes (and a very watchful eye) to your recipe's bake time. Insulated cookie sheets also tend to make cookies spread more than on traditional sheets. Placing cookies an extra quarter-inch apart on the sheet will keep them from spreading into one another. If you prefer crispy cookies, stick with non-insulated, shiny aluminum cookie sheets for best results.
Care
Insulated cookie sheets should never be immersed in water. Because the two pieces of metal are usually crimped together, water can get into the air pocket causing the pan to lose its effectiveness and sometimes creating an unpleasant odor. Instead, gently scrape off any cookie crumbs with a utensil that is safe for non-stick cookware and clean with a damp sponge and mild detergent. Lay the insulated cookie sheets flat to store; if stored standing upright, corners may bend and break the air pocket's seal.
The Senseo coffee machine by Phillips brews coffee in pods rather than with the old-fashioned filter, basket and grounds. As it brews differently, so too does it require a specialized cleaning method according to the manufacturer. This method does not differ drastically from what you may be used to with traditional coffee makers, but there are some important differences worth noting. When cleaned properly, your Senseo will continue to brew you cup after glorious cup of delicious coffee.
Instructions
1. Mix either two tablespoons of citric acid or the recommended amount of Senseo descaler with one liter of water in the pitcher. Stir it with the spoon until the powder has dissolved completely.
2. Fill the water reservoir on your Senseo machine with this mixture, all the way up to the MAX FILL line. Do not fill it higher than this line. If you have a Senseo with a smaller capacity, save the remaining descaler mixture and run a second descaling cycle after your first one is complete.
3. Turn the machine on and plug a used coffee pod in the way you normally would when making a cup of coffee. Situate a heat-resistant container in the cup holder that can handle at least 1500 milliliters of liquid.
4. Hit the button for two cups and watch your Senseo cycle. Continue this step until the reservoir has been drained. Discard the you have just cycled through your machine as it cannot be saved for another use. If you have remaining descaler from your initial mix, pour it into the reservoir once it is empty and repeat this process.
5. Repeat steps one through four one more time to clean the Senseo completely.
6. Rinse the machine completely by cycling two liters of clean water through it with the same method you used with the descaling mixture. Discard this water as well. Your Senseo coffee machine has now been completely descaled and is ready to make you delicious coffee once more.
The shape and structure of a wine glass can alter the taste of the drink itself and is an important part of serving and drinking wine. Different types of wine require different stemware. This guide will help you choose the proper glass, depending on the type of wine you serve.
Red
Red wines such as cabernet sauvignon, merlot and pinot noir are traditionally served at room temperature. The wine may have been bottled for months or years, and when fresh air touches it, the aromas are released.
Because of this, red wines are best served in a large crystal glass with a wide mouth, which allows more air to come in contact with the wine. Also, when you drink from a wide-mouth glass, your nose can enter the glass. Inhaling the aroma of the wine enhances the taste.
Fill the glass no more than two-thirds full, which allows you to swirl and aerate the wine.
White Wine Glasses
White wines such as chardonnay and sauvignon blanc are usually served chilled. Glasses for these wines are smaller and more modest than the large red wine glasses and are often described as tulip-shaped.
Unlike red wine glasses, the mouth of a white wine glass should be more narrow than the bottom of the glass. This helps keep the wine chilled by protecting it from the room-temperature air.
Sparkling Wine Glasses
Sparkling wines are typically served in a long, narrow crystal glass known as a flute. Because sparkling wine is usually chilled, the reason for the small mouth is similar to that of white wine glasses. But it also makes the drink more visually pleasing, as it enhances the bubbling and fizzing.
Dessert Wine Glasses
Dessert as port or sherry are best served in a small wine glass. The ideal glass is shaped like a white wine glass but smaller. Do not choose a glass with a very small mouth, because these wines, like red wines, need to breathe.
Tips
Stems are an important part of the structure of a . Stemless wine glasses are attractive and trendy but may deter from the drinking experience. The stems are designed to keep the hands away from the cup. When you hold a stemless glass, the heat from your hand may cause the temperature of the wine to rise.
Whether as an appetizer or a main dish, especially on warm days, a cold plate (think of it as the American version of antipasto) hits the spot. Dip into whatever is in your refrigerator and spread things out on one or two plates in an attractive fashion. Be sure to place a basket of freshly sliced baguette on the side.
Instructions
1. Begin with a dipping idea. Take a large splash of olive oil, a small splash of balsamic vinegar and freshly grated parmesan. Serve in a smaller bowl or even on a small plate. This is for dunking baguette slices.
2. Fan out slices of salami, ham or other cold cuts at the edge of a large plate.
3. Slice hard cheese and fan out as well. Place chunks of camembert, brie or other soft cheeses towards the middle of a plate.
4. Distribute groupings of pepperoncini and/or quality olives such as Kalamata in the middle of your .
5. On the second plate, dab hummus and arrange vegetables such as lettuce leaves and sliced onion. Whole or sliced radishes, sliced tomatos, carrot sticks or celery sticks are other possible ideas. Add carefully sliced hard-boiled eggs (use a wire or accordion slicer if you have one).
6. Dab mustard, horseradish and/or mayonnaise on smaller plate and enjoy the spread.
Make some raspberry lavender vinegar and you'll have a ready-to-use gourmet treat to add to your favorite salad dressing, or to drizzle over fresh fruit. Raspberry lavender vinegar smells delicious. When you put it in a decorative decanter, it makes a charming gift.
Instructions
Raspberry Lavender Vinegar
1. Put 1 cup of fresh raspberries in 2 (1-qt.) jars and set it aside.
2. Place 4 cups of white wine vinegar in a stainless steel saucepan, and add 1/3 cup of sugar and 1 sprig of lavender.
3. Heat the mixture, stirring constantly, until the sugar dissolves, but don't allow it to boil.
4. Pour the hot vinegar and sugar mixture over the raspberries in the jar, and mash them with a potato masher or fork.
5. Cover the jar with plastic wrap and attach the lid securely. Place the jar in a cool, dark place and leave it for 3 weeks. Shake the jar daily.
6. Pour the strained lavender vinegar in decorative bottles or jars, and put a sprig of lavender in each bottle or jar. Use in cooking as desired.
7. Use the raspberry lavender vinegar in cooking as desired.
Easy Lavender Vinegar
8. Place 3 cups of red wine vinegar and 3 tbsp. of dried lavender buds in a stainless steel saucepan.
9. Bring the mixture to a boil.
10. Remove the lavender vinegar from the heat and let it steep for 10 minutes.
11. Strain the into a glass container with a tight fitting lid.
12. Stir in 10 drops of raspberry essential oil.
13. Store the raspberry lavender vinegar in the refrigerator and use it as desired.
Tags: lavender vinegar, cooking desired, Lavender Vinegar, lavender vinegar, Make Raspberry, Make Raspberry Lavender
For some reason, the average person thinks that Mexican restaurants are a fattening, bloating trap--for the hangover moments, the PMS moments or when you need comfort food and simply don't give a damn. Well, this isn't the case. In fact, Mexican restaurants are filled with brightly colored vegetables, good investment foods and easy, healthy choices. Just follow these easy steps and make a plan.
Instructions
1. Order club soda and a to start with (see Resources below for a link to my recipe). If you opt for the frozen version, you might as well eat nothing at all (you will be drinking your dinner calories).
* A more calorie-friendly restaurant version of the Skinnygirl Margarita consists of clear tequila on the rocks, a splash of that frozen mix from the machine and a squeeze of lime. Now you can feel like you're participating!
2. Ration the tortilla chips by putting a few on your plate and separating your portion from the basket. Have a few with guacamole. Digging into the basket is a disaster. Or even better, ask for a corn tortilla and make your own little salsa-guacamole creation.
3. For the entree, order shrimp, chicken or steak fajitas for your protein. Skip most of the sour cream and skip the tortillas (if you already had chips). If you did invest in a tortilla earlier, then have the fajitas using only salsa and a bit of guacamole as your topping. Leave off the cheese and sour cream. A spoonful of black beans on the side is a much better alternative.
4. Black bean soup and a grilled Mexican chicken salad sans the fried shell is another good choice.
5. Mexican desserts aren't worth it; if you're anything like me, you'll choose alcohol over dessert.
Himalayan Crystal Salt is reported to aid detoxification, libido and high blood pressure
Himalayan salt is a pink rock salt mined in the Khewra Salt Mines of Pakistan. According to information provided by the Natural Health International's website, Himalayan salt contains 84 mineral elements and benefits conditions such as irregular heartbeats, high blood pressure, high blood sugar levels, low libido, high acidity, sinus congestion, kidney problems, poor muscle tone, and low serotonin/melatonin levels.
Nutrition
Himalayan salt is claimed to contain 84 elemental minerals; however, research by the the Bavarian State Office of Public Health and Food Safety found, after testing 15 different products, that Himalayan salt is 98 percent sodium chloride. The remaining 2 percent is made up of eight other trace minerals, in addition to a contaminant, polyhalite. Another chemical test performed in New Zealand by the Healthy Salt Company revealed 17 elemental minerals in Himalayan salt, with sodium chloride making up 97.6 percent of the mineral content.
Detoxification
Himalayan salt is useful in aiding detoxification, though no more so than other products such as celtic salt, sea salt or rock salt. Salts have a diuretic effect upon the body, as sodium chloride will draw fluids out of the cells and flush the extra fluids through the kidneys. This process may aid the expulsion of chemicals and toxins from the body.
Blood Pressure
Despite claims that Himalayan salt is more suitable for people with high blood pressure, Himalayan salt is still predominantly made up of sodium chloride, which directly contributes to high blood pressure.
Warning
If you have a pre-existing medical condition, consult with your health care provider before taking Himalayan salt. Himalayan salt may be contraindicated in people with high blood pressure, kidney disease, cardiovascular disease, and digestive disorders.
Tags: Himalayan salt, high blood, blood pressure, high blood pressure, sodium chloride
Try some different snacks for kids on Valentine's Day.
Valentine's Day parties for grade school children are a highlight of the post-Christmas winter season. However, like most holiday parties for kids, the amount of sugary snacks can be overwhelming. Try some Valentine-themed snacks that a tasty change of pace from cookies and candy.
Tea Sandwich Valentines
These dainty sandwiches are set apart from most lunchbox fare with the addition of and cranberry sauce. Spread one slice of whole-grain white bread with a thin layer of cream cheese and lay a turkey slice on top. Spread gelled cranberry sauce on another slice and place it on top of the first slice. Use heart-shaped cookie cutters to make small finger sandwiches.
Valentine Party Mix
Combine lightly salted popcorn, peanuts or soy nuts, pretzel loops and dried cherries in a bowl. Serve the mix in small paper cups. See if there are any peanut allergic kids in your child's classroom before using them. If so, omit or substitute soy nuts.
Valentine Crudités
Make a platter featuring only red vegetables, such as sliced red bell pepper, grape tomatoes and radishes. Add fruits such as red grapes and strawberries, if desired. Place a bowl of ranch dressing tinted pink with red food coloring in the center of the platter.
Halloween is a festive occasion to host a party or to gather the children for an evening of trick or treating. Halloween activities are typically held in the evenings. Quick meals can be prepared to underscore the Halloween and autumn themes. Some dishes can also be made ahead of time to give cooks and hosts enough time to dress in costumes and dive into the activities.
Considerations
When planning a Halloween dinner, consider the weather conditions, number of guests and time needed for the activities. A hot, nutritious meal will prepare children for an invigorating walk in the cool autumn night. A combination of ready-to-cook entrees and simple side dishes can feed your guests and still leave you with enough time to enjoy the festivities yourself. Quick dinner preparation is possible, and a Halloween theme will make the meal memorable.
Themes
Simple and classic themes appropriate for Halloween include orange and black colors, pumpkins, witches and ghosts. Be careful about choosing food that is shaped like bats, spiders, insects and bones, as these themes may disagree with the guests' appetites. Choose simple foods that can be modified for Halloween.
A three-layer bean dip containing guacamole, black beans and salsa served in a clear dish will enhance the Halloween theme. Create ghosts on top by adding dollops of sour cream with diced black olives for eyes.
An omelet can be transformed into a pumpkin using melted American or cheddar cheese and strategically placed black olives.
Top tomato soup with toasted bread that has been cut in Halloween shapes.
Serve spaghetti in a pot with a lid that is decorated as a witch's hat.
Decorate small rounds of pizza with sliced mozzarella cheese cut into shapes. Your sauces could include pesto, tomato and Alfredo sauce.
Advanced Preparation
Dishes that can be prepared ahead of time and served at room temperature or quickly heated save time. If the food is done ahead of time, you'll have more time on Halloween day to decorate. Look for recipes that you can complete the day before.
Prepare sandwiches with a variety of fillings. Creative finger sandwiches can be cut with large cookie cutters.
Shape a cream cheese log to form a figure, such as an angel, devil or bat. Salsa is a tasty topper.
Bake and refrigerate pumpkin bread. Serve slices with blackberry jam to follow Halloween or autumn colors.
Bake apples in the morning and decorate them to look like witches' heads or shrunken heads.
Form chicken tenders in the shape of bats, ghosts or fingers. Buttermilk ranch or ketchup can be smeared on top of the shapes for a dramatic effect.
Make corn, squash or pumpkin soups or chowders.
Tags: ahead time, , enough time, Halloween autumn,
Choosing the right type of glassware for your alcoholic drinks can make all the difference in your enjoyment and the impression you make on others. The tangy tequila taste of margaritas comes shining through when you drink from margarita glasses. Follow these steps to buy your .
Instructions
1. Recognize a traditional margarita glass by its generous size bowl and often elegant stem.
2. Examine your budget and margarita glass needs. You might be happy with two elegant margarita glasses for you and your spouse. Or you might need more glassware at a more moderate price for entertaining.
3. Consider the size of your margarita glasses. While most bar glasses come in an average size, you can also find giant margarita glasses. Ask yourself if you would use a larger-sized margarita glass more or less often.
4. Make certain that any margarita glasses you consider buying are sturdy. The usual way to prepare a margarita requires wetting the rim with water or lime juice, and then dipping it in salt. Delicate wine glasses may not hold up to margarita preparation.
5. Buy appropriate multi-use glassware suitable for margaritas and similar blended drinks. For example, you can use hurricane glasses for margaritas, daiquiris and hurricanes.
6. Get funky with margarita glasses that come with elegant hand-painted designs or just something fun. "Lighting for the Home" sells battery-operated acrylic plastic that change color with a flip of a switch at the bottom of the glass.
There are many uses for roasted red peppers, adding their sweet, smoky flavor to appetizers, soups and entrees. Roasted red peppers are available in the supermarket, or you can roast your own. Clean the seeds from the peppers, place them on a , sprinkle them with olive oil and roast at 325 degrees F until lightly caramelized. You can also sprinkle the peppers with salt, pepper and garlic powder before roasting.
Appetizers
Cut slices of baguette and brush them with olive oil. Place the bread on a cookie sheet and toast at 450 degrees F, or put under the broiler until the bread just begins to turn a golden brown. Let the toasts cool, then spread brie, cream cheese, feta or some other soft cheese. Lay a piece of roasted pepper over the cheese, and for color, sprinkle with finely-chopped basil or parsley. You can also chop the roasted pepper and mix it into the cheese to create a spread for bread or a dip for vegetables. Add the to an antipasto tray with other items such as cheeses, salami, olives and marinated mushrooms.
Soups
Roasted red peppers can be the star of the soup, or it can be added to other soups for color and flavor. For roasted red pepper soup, saute garlic, celery, onion and carrot in a small bit of olive oil. Once the vegetables are softened, add them to a pot with vegetable or chicken stock, 1 tbsp. of tomato paste, chopped or pureed red peppers and seasonings such as salt, pepper, oregano and basil. Let the soup simmer for at least an hour, then add cream if you wish. You can also blend the soup in a food processor, or leave it as is. Roasted red peppers can be added to almost any type of soup, such as potato, vegetable and chicken noodle.
Entrees
Roasted red peppers are used to make the classic romesco sauce that can be used over any fish, shellfish, chicken or meat. First roast two halved tomatoes, one slice of French-style bread and a handful of almonds at 450 degrees F for 10 to 15 minutes. Process a couple garlic cloves (use more or less depending on your garlic tolerance), then add the almonds and pulse until coarsely chopped. Add the bread, pulse again, then add the tomatoes, two or more roasted red peppers, 3 tbsp. olive oil, a splash of vinegar and pulse until well combined. For a quick dinner, toss roughly-chopped roasted red pepper with pasta, olive oil, salt and pepper. Add other ingredients such as caramelized onions, kalamata olives, feta cheese, mushrooms, cooked chicken or prawns.
Tags: roasted pepper, them with, , salt pepper, cookie sheet
Keep the carbonation inside the bottle when opening sparkling wine.
Although it may be flashy, opening a bottle of sparkling wine with a sword is not advisable-especially if the goal is to enjoy the wine. Sparkling wine contains carbonation and the loud popping explosion of wine spraying all over lessens the taste, based on the carbonation lost. There is a proper method available for you to open sparkling wine which keeps the carbonation inside the bottle. Use it when you open your next bottle and not only will you find the wine tastes better, but you will also have more of it to drink.
Instructions
1. Tear the foil surrounding the cork. Expose the wire cage. Discard the foil.
2. Point the bottle away from people and breakable surfaces. Untwist the wire on the side and remove the wire cage.
3. Hold the bottle firmly in one hand and the cork in the other. Twist the bottle slowly. Release the cork.
4. Avoid explosive ejections of the wine by a slow twist-off. Catch any drips or spills in the wine glasses.
These pillowy little delights pair perfectly with a nice duck or beef ragu. Serves six people.
Instructions
1. Boil the potatoes in enough salted water to completely cover them. When the potatoes start to crack and fall apart, remove them from the heat.
2. Drain the potatoes and peel them. Discard the skins and very finely mash the potatoes with a food mill or hand masher.
3. Add the flour to the potatoes and mix. Mound the mixture on a large cutting board or counter.
4. Make a hole in the center of the mound and add crack the egg into the hole. Add the salt and, using your hands, knead the egg into the mixture. Continue until a smooth dough forms.
5. Separate the dough into workable pieces and roll the pieces into the shape of sausages. Cut the rolls into small pieces about 1 1/2 inches long.
6. Take one of the small pieces and roll it over the tines of a fork, pressing slightly into the center with your thumb. Drop the gnocchi onto a floured or surface.
7. Repeat the process until you have all of the dough in small bite-sized gnocchi. Cook the gnocchi in small batches in a pot of boiling salted water until they rise to the surface of the water.
8. Remove the gnocchi with a slotted spoon and place them in a serving dish.
Amaretto Sours are sweet cocktails that are generally made out of three parts Amaretto (an Italian almond-flavored liqueur) and one part of sour mix. Occasionally, the sour mix is substituted with lemon juice. Oftentimes, Amaretto Sours are garnished with maraschino cherries or orange slices.
Function
Amaretto Sours are rather easy to make. Get a chilled glass and rub the rims of the glass with a slice of lemon, then dip it into granulated sugar until it is frosted (this part is optional, but most classic Amaretto Sours had frosted rims). Then proceed to shake the amaretto together with the sour mix (or the lemon juice, whichever you prefer) in a shaker with ice. Pour it into the chilled glass, and garnish with a maraschino cherry or an orange slice.
Potential
Amaretto Sours, surprisingly enough, are not only good as tasty cocktails, they're great at soothing sore throats as well. The Amaretto liqueur is smooth and coats the throat wonderfully. So if you don't happen to have any cough drops lying around, maybe you should consider making yourself an Amaretto Sour.
Considerations
Before you decide to down that Amaretto Sour, it's always a good idea to consider its caloric content, especially if you are watching the waistline. As with any sweet cocktail drinks, Amaretto Sours are rather calorie-laden. For a shooter glass (1.5 oz.), Amaretto Sours are about 118 calories. To burn off one shooter of Amaretto Sours, you would have to do slightly over 30 minutes of walking or approximately 13 minutes of jogging.
Identification
What exactly is Amaretto Liqueur, the main ingredient of Amaretto Sours? Amaretto has only been imported to the United States from Italy since the 1960s. However, it became a surprise hit.
Amaretto doesn't always contain almonds--the standard Amaretto base is made out of apricot pits and often contains added spices and flavorings.
History
Amaretto means "a little bitter" in Italian. Amaretto was first invented by the Lazzaroni family in Saronno, Italy. Their initial Amaretto creation was amaretto cookies, in 1786, made for their regional king. In 1851, they made which consisted of some caramel for coloring and parts of their cookie recipe.
Deep frying turkeys makes them incredibly moist and delicious. Inject the turkey with marinade a few frying it. Add a dry rub to the outside of the turkey just before frying it to add more flavor. Follow for turkey deep fryers. Never attempt to deep fry a turkey indoors, including in garages or sheds.
Instructions
1. Defrost the turkey in the refrigerator for 3 to 5 days before deep frying. Inject marinade in the turkey 2 days before cooking. Place it back in the refrigerator until cooking time.
2. Add all ingredients in a small bowl. Mix the spices until they are well combined.
3. Remove the turkey from the refrigerator and place it on a clean cutting board or platter.
4. Apply the dry rub spices to the outside of the turkey. Rub them into the skin well. Cover the entire surface of the turkey with spices, including the legs and wings. Rub excess spices into the inner cavity of the turkey.
5. Preheat the oil in the deep fryer. Place the turkey in the refrigerator until the oil is completely heated.
6. Deep fry the turkey following the manufacturer instructions. Cook the turkey thoroughly to kill all bacteria living in the poultry. Do not eat undercooked poultry.
Tags: , before frying, Deep Frying Turkey, , manufacturer instructions, outside turkey,
When you are watching multiple pots on the stovetop or are distracted by something happening in another room, it is very easy to add too much hot sauce to your gumbo or marinade. Luckily, you are not the first person to make this mistake. The same thing has happened to culinary expert Peter Martin, chili aficionado Wayne Preston Allen and members of the Berkeley Student Cooperative. They have a few suggestions about quickly salvage your meal.
Instructions
Fix It With Pineapple
1. Open the can of crushed pineapple.
2. Dump all of the contents of the can into your dish and mix thoroughly.
3. Using the teaspoon, take a small taste of the dish to ensure that the hot sauce has been neutralized.
Fix It With a Potato
4. Peel the potato.
5. Immediately place it in the dish that has too much hot sauce.
6. When it is time to serve the dish, remove the potato with a slotted spoon and discard.
Watercress requires lots of moisture to germinate.
In the wild, watercress grows along freshwater streams. It requires wet roots, so it planted in backyard ponds or potted inside water features. Even if you don't have a pond, you can still grow watercress in flooded containers. A hardy plant, it remains green throughout winter in most areas, providing cold-weather greens for the kitchen. Watercress leaves have a peppery tasty that works well in salads or sandwiches. The small white flowers and large green leaves also add interest to wherever it is grown. Does this Spark an idea?
Instructions
1. Fill a 12-inch diameter or larger pot with a no-soil potting mix containing peat and vermiculite. Water the soil until it is thoroughly moistened and slightly soggy.
2. Sprinkle the seeds on top the potting mix surface. Watercress seeds are small and fine, so sow approximately two seeds per square inch of potting mix surface. Press the seeds lightly against the surface with your finger.
3. Set the pot in a shallow dish that is wider than the pot bottom. Fill the dish with water.
4. Set the pot in a cool, sunny location. Watercress germinates within five days when temperatures are between 50 and 60 degrees Fahrenheit.
5. Thin the plants when they begin growing in their second set of leaves. Pluck out the weaker plants so that the remaining strong plants are spaced 6 to 8 inches apart.
6. Refill the dish as needed to maintain the water level. Water the pot from the top so the potting mix surface remains wet, but do not leave standing water on top the soil surface.
The invention of the freezer is something we take for granted now though it has changed people's lives significantly. Preserving food by freezing can save time, money and energy. Except for a very few foods, such as eggs in their shells or canned items, most foods are safe for freezing with proper packaging, organization by date and appropriate preparation.
Instructions
1. Freeze foods when they are still fresh. The freezer temperature should be 0 degrees F or lower for safety.
2. Blanch produce before freezing. In colder climates, this is a good way to enjoy fresh produce long after the growing season in your area has ended. See the eHow article "Freeze Fruits and Vegetables" for more information. You can also cook meat and shellfish prior to freezing.
3. Prepare meals ahead of time, but don't cook. Preserving prepared meals by freezing allows you to enjoy home cooking even if you're short on time. See the "Store Food in the Freezer" for .
4. Use containers or packaging that are specifically made for preserving food by freezing. Otherwise, the quality of taste will suffer. You can freeze meat in the store packaging.
5. Write the date on the packaging with a laundry pen. Meats last about 3 months, while fish and shellfish will stay fresh for 6 months. Fruits and vegetables will last up to 8 or 9 months.
6. Ensure packages have some space between them and are placed on the rack of the freezer rather than stacking them. After food is completely frozen, you can make room by stacking or putting them closer together.
Sweet potatoes are a nutritional powerhouse, offering ample amounts of vitamins A and C in addition to calcium, potassium and fiber. Sweet potatoes are actually tubers, more closely related to taro and cassava than the white potato. Because their starches turn into sugars as they mature, sweet potatoes taste sweet, making them an appropriate vegetable prospect for children and other finicky eaters. A bowlful of mashed sweet potatoes adds color and flavor to the dinner table.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Wash potatoes, scrubbing if necessary to remove dirt.
3. Place sweet potatoes in the oven to bake for about 55 to 60 minutes. A toothpick inserted in the center should come out easily when they are done. Take them out and let them stand for about 15 minutes.
4. Peel the potatoes and place them in a large bowl.
5. Heat the half-and-half in a small saucepan just until bubbles form at the surface edges.
6. Mash the potatoes with the potato masher until you have achieved a coarse consistency. Chunks should still be visible.
7. Add about 50 percent of the half-and-half, along with the butter, and continue to mash the mixture until it is nearly smooth. Add the rest of the half-and-half and mix with a heavy spoon until thoroughly blended. Stir in the vanilla extract.
8. Arrange the potato mixture in a serving dish and sprinkle with cinnamon and/or nutmeg if desired.
Your dog loves you. That's a given. But your dog will love these homemade beef jerky recipes, too, and may even love you more for making them for him. These treats make great rewards, easy to pack camping treats and are ideal to have with you when you go to the park or for a ride in the car. Tuck a few in a plastic bag and never be without a wholesome dog treat again.
Basic Jerky Making Tools
While it is possible to make jerky in your oven, it is not recommended as it is hard to regulate the temperature, and you have to keep fans going to circulate the air in the oven. If you have a food dehydrator or a smoker, you can make tasty jerky by following the manufacturer's directions.
Basic Recipe
Freeze a cheap cut of beef until it will slice easily in 1/8-inch strips. Cut across the grain. Marinate the strips of beef in beef broth in the refrigerator for several hours or overnight. Add Italian seasoning if you wish, although your dog it plain.
Do not add garlic, onion or more than a bit of salt. None of these are good for your dog, and the garlic and onion can be toxic. If you want a sweet treat for your dog, put a tablespoon of sugar or some teriyaki sauce in the marinade. You can also add soy sauce, but use a low-sodium one as your dog does not need the salt. However, you don't need to add anything to the meat. Your dog's palate is not as fussy as yours, and he doesn't need all the additives we like in our food.
Making the Jerky
Lay the jerky on the racks of your food dehydrator or smoker per the manufacturer's instructions. Your jerky is done when it is leathery and fairly dry. Store in an airtight container in the refrigerator for two to three months. If it lasts that long, once your dog knows it's there.
Tags: dehydrator smoker, food dehydrator, food , , will love
When choosing almonds for almond milk, select raw almonds.
Almond milk is rich in fiber, heart-healthy fats, protein, vitamin E and iron, in addition to other vitamins and minerals. This beverage is delicious on its own, as an addition to smoothies or as a dairy free alternative for vegans and lactose-intolerant individuals. While you can easily make almond milk at home, the success of your homemade almond milk depends on the type of almonds used.
Types of Almonds
There are two main types of almonds: sweet and bitter. In the United States, it is illegal to sell bitter almonds because they contain prussic acid. Also known as cyanide, prussic acid is a potentially lethal substance. If you purchase your almonds in the United States, you can be confident that they are the sweet variety.
Sweet almonds come in many different forms: in-the-shell, shelled, raw, toasted, roasted, blanched, smoked, candied, flavored, whole, chopped and sliced. Shelled almonds are best if you want to avoid the hassle of shelling the almonds. In general, toasted and roasted almonds are crunchier than raw almonds and do not respond well to the soaking and blending involved in making almond milk. When choosing almonds, avoid smoked, candied or flavored to avoid flavoring the milk. Raw almonds are best. The almonds' form--whole, chopped or sliced--does not matter if you are making almond milk. Each works equally well.
Blanching
Blanching almonds makes it easier to remove the brown skin. Some individuals have problems digesting this skin. Others dislike slightly brown-colored almond milk. To blanche your almonds, boil a small amount of water in a pot. There should be just enough water to cover your almonds. When the water begins to boil, add the almonds. Boil the almonds for 1 minute, then immerse them in cold water for 5 minutes. Drain the almonds and add more cold water. After 2 more minutes, you will be able to slide the skin off of the almonds. Alternatively, you can purchase blanched almonds.
Recipe
Soak 1 1/2 cups of blanched almonds in water for at least 8 hours. Drain the almonds. In your blender, blend the almonds with 2 cups of water. Strain the mixture through cheesecloth or a fine strainer into a glass jar or pitcher. Return the almond bits to the blender and add 2 cups of water. Blend thoroughly and strain the mixture before refrigerating. If you like sweetened almond milk, you can add sugar, honey or maple syrup. Vanilla extract also adds a nice flavor.
Tags: almond milk, your almonds, almonds best, blanched almonds, candied flavored, choosing almonds, cold water
You can fill an omelet with many of your favorite meats, cheeses and vegetables.
Omelets are like pizza to some degree -- you can fill them with whatever you choose and never go wrong. Many people like to add veggies, meats and cheeses, but the combination is only limited by your tastebuds and your imagination. The key is to cook the eggs just the right amount of time so the flavor will be .
Instructions
1. Preheat a frying pan on medium heat.
2. Spray with cooking spray when the pan is heated.
3. Crack the eggs in a bowl and add a little bit of oil, some salt and pepper. Whisk the mixture.
4. Add the omelet mixture to the pan and let it cook for a few minutes until egg mixture semi-hardens.
5. Peel the crusty margins from the pan when a crust develops on the margins, using a plastic or wooden spoon, just enough to make sure the mixture does not stick to the pan.
6. Add the filling ingredients when egg mixture begins to set.
7. Allow omelet to cook for two to three more minutes, then fold the omelet while still in the pan. Carefully slide it onto the serving plate.
Limes may not be a sweet snacking fruit, but fresh limes are a beneficial pantry item to keep on hand for baking and cooking. According to the George Mateljan Foundation for the World's Healthiest Foods, limes contain many antioxidants and flavonoids, which can be instrumental in halting some cancer cell divisions. Limes have a characteristic sourness that impart a delicious taste to a variety of recipes. When you purchase fresh limes, store them at or in the refrigerator until you are ready to use them.
Instructions
1. Place whole, fresh limes in a small bowl. Place the bowl on a countertop, out of direct sunlight. Sunlight will make limes change from green to yellow and may affect the way they taste. Keep limes at room temperature for up to one week.
2. Wrap fresh limes in plastic food storage bags and seal the opening. Place the bagged limes into the refrigerator to store them for up to two weeks. Limes may stay fresh longer than two weeks in the refrigerator; however, their flavor may weaken.
3. Juice fresh limes and freeze the lime juice into ice cube trays. After the lime juice freezes, remove the cubes from the trays and place them in plastic food storage bags. Freeze the lime juice for up to three months.
4. Zest lime peels and allow the zest to dry at room temperature for several days. Place the dried lime zest in a small glass jar and keep it at room temperature in a cupboard.
Substitute teachers can collect unemployment benefits in some instances.
If you work during the school year as a substitute teacher, you may find yourself without any income during the summer months. If this is the case, it may be possible for you to collect unemployment benefits at the end of the school year. Eligibility varies by state because no set federal rules exist regarding substitutes and unemployment benefits.
When Substitutes Can File For Unemployment
In some states or school districts, substitute teachers are put on contracts to work at specific schools for extended periods of time. When this happens, you have a reasonable expectation of extended employment for the length of time described in the contract. If this contact ends early or does not extend, you may be eligible to file for unemployment benefits. Eligibility in this instance varies by state.
When Substitutes Cannot File For Unemployment
As a substitute without a contact, it is unlikely that you will qualify for unemployment benefits. This is because you are not working a full-time job and have no expectation of full-time employment. Instead, your substitute teaching functions as an independent contractor position. Since eligibility varies from state to state, you can check with your state unemployment agency for specific information or ask the school district that you substitute for when school is in session. If you the school terminates you as a substitute teacher, even if you have a contract, it is unlikely that you will qualify for benefits unless you are not at fault for the termination.
Exceptions
If you work additional part-time or full-time jobs while substitute teaching, you may be able to file for unemployment benefits if you lose one of those jobs. In such an instance, you may be able to include the substitute teaching income as part of your wages earned, which determines your weekly unemployment benefit amount. If you are still actively substitute teaching, but only part-time, you must claim that when you submit your weekly unemployment claim forms. In this case, your weekly benefit amount will reduce by the amount you earned substitute teaching and you will only get the remainder as your unemployment benefit. For weeks that you do not substitute, you will get the full benefit amount.
General Filing Information
Most states offer multiple methods for filing your initial unemployment claim. These methods include online, by-mail and over the phone. If you are unsure if your work situation will entitle you to benefits, you may want to call to apply for benefits so that you can ask questions. If you file and are denied benefits, you can appeal the decision and state your case to the unemployment agency. To get the contact information for your state unemployment office, use the America's Service Locator website and select your state. To file, you typically need your work history details for the past 18 months, your current address and your Social Security number.
Couscous makes the perfect picnic salad because it is quick and easy to prepare and mixes with loads of different ingredients. Make yourself a couscous treat in a flash to grab and go for a delicious picnic lunch.
Instructions
1. Bring water to a boil and add a pinch of salt and a small lump of butter or margarine to the pan. Let the butter melt completely and wait for the water to bubble before you take the pan off the heat and set to the side.
2. Add the couscous to the water and stir with a fork. The amount of couscous you add should be equal to the amount of water you put in originally, so for a standard measure, 1 cup of water and 1 cup of couscous should be enough.
3. Cover the pan and leave for 5 minutes to let the couscous to soften. This is such an easy staple to make because it is impossible to burn, as you don't cook over heat and it cooks a lot faster than pasta or rice.
4. Chop up some vegetables to add to create a salad. Tomatoes and fresh herbs make for a great flavor. Zucchini, onions or spinach also accompaniments but you may want to saute them over heat for a few moments to soften them before adding to the mixture.
5. Fluff up your couscous with a fork and transfer to a dish or bowl and mix in the rest of your salad ingredients. You can serve immediately or chill in the refrigerator if you want a cold dish for your picnic.
Fluffy and moist pancakes are made with good ingredients.
Pancakes are known by different names around the country and around the world. In the U.S., these thin, round cakes are known by such names as flapjacks, hotcakes and griddlecakes, while in other countries they are called crepes (France), crumpets (United Kingdom) and blintzes (Russia). Although some pancakes incorporate yeast in the batter, most are quick breads that get their lift from baking powder, baking soda or buttermilk. The best pancakes are moist and fluffy, made with real ingredients and good flavors.
Instructions
1. Whisk flour, brown sugar, , baking soda and salt in a large bowl. Break up any brown sugar clumps.
2. Melt 3 tbsp. butter in a small saucepan. Whisk two eggs in another large bowl. Add buttermilk, vanilla extract and melted butter to eggs and mix well.
3. Preheat griddle over medium heat. Add wet ingredients to dry ingredients and blend until a batter forms. Do not overmix.
4. Fill saucepan halfway with water. Boil water on high heat. When water boils, place a glass bottle of real maple syrup in the pan and heat for five minutes. Remove from heat and set aside.
5. Melt 1 tbsp. butter on griddle. Spread butter evenly over griddle and pour batter into circles about 4 inches in diameter (depending on the size of your griddle, you should be able to make three or four at a time).
6. Flip pancakes. When you see bubbles form on the tops of the pancakes, flip using a spatula. Continue cooking pancakes for one minute. Serve immediate or keep in a warm oven until ready to serve. Repeat Steps 5 and 6 with remaining batter.
7. Top with butter and maple syrup.
Tags: baking powder, baking powder baking, , brown sugar, large bowl, made with
Frying small pieces of paddlefish creates the perfect Southern American appetizer.
With a large and unusual body shape, the paddlefish is often a sport fisherman's dream. However, they are usually only harvested for their roe, or fish eggs, more commonly known as caviar. While this is a delicacy throughout the world, their meat is largely left unnoticed. However, it's a fatty meat that takes well to deep-frying.
Instructions
1. Place the fillets on the cutting board. Cut them into 1-inch cubes.
2. Place the cubes of fish in the large bowl and pour the buttermilk over them, adding more if needed to cover them completely. Set the bowl in the refrigerator and let the fish soak for one hour.
3. Mix the flour, cornmeal, salt and pepper in the small bowl. Pour the mixture on the plate and spread it around.
4. Remove the fish from the fridge. Take one piece out of the bowl and shake off as much milk as possible. Roll it in the cornmeal mixture and place it on a separate plate. Repeat this with all the pieces.
5. Pour peanut oil into the deep-fryer, up to the designated line according to manufacturer's directions. Heat it to 350 degrees Fahrenheit.
6. Place the paddlefish pieces in the deep-fryer gently, using the slotted spoon. Allow them to cook for five to eight minutes or until browned on one side. Flip the pieces over with the spoon.
7. Remove the fried with the slotted spoon, allowing as much oil to drip off as possible. Set them on a plate covered with paper towel to drain for a few minutes. Remove the pieces, place them on a platter and serve the paddlefish right away.
Breakfast bars are beneficial for anyone who wants to eat a healthy breakfast, especially on the go. Most often breakfast bars are made from granola, which is light to carry, filling and can be made hundreds of different ways to accommodate your favorite foods. Granola was created when sheets of graham flour and crackers were crushed up and baked together, according to FoodReference.com. You can make your own breakfast bars at home using a range of products that are common to the kitchen. Incorporate whatever ingredients you want, such as , chocolate chips, nuts and so forth.
Instructions
1. Create the granola. Preheat the oven to 250 degrees F. Grease a wide .
2. Mix the nuts and oats in the baking dish and set to the side. Use a combination of nuts or just one of your favorites. Heat the saucepan on medium high and add the
brown sugar, apple juice, honey, oil, cinnamon, vanilla and salt.
3. Stir continuously until the sugar is dissolved and the mixture is combined. Make sure it doesn't boil.
4. Cover the oat-and-nut mixture with the rest of the granola mixture from the pan. Lightly stir so the oats and nuts are coated.
5. Bake the granola for about an hour and 10 to 15 minutes. Continue to stir the granola every 15 to 20 minutes.
6. Add 1/4 cup of dried fruit such as apricots, raisins, cranberries, bananas, cherries and so forth once the mixture has cooled a little bit.
7. Make the breakfast bars. Turn the oven up to 350 degrees F and lightly grease a dish.
8. Mix together the butter and sugar with a hand mixture until it is a wet texture, then beat in the eggs and vanilla.
9. Stir together the flour, baking powder, baking soda, sugar, salt and cinnamon in a second bowl. Add the dry ingredients to the wet ingredients. Stir well. Add the granola to the bowl.
10. Spread the breakfast bar mixture evenly in the second baking dish with a spatula. Bake for 40 minutes for more crispy breakfast bars, and 30 minutes for chewy bars.
11. Let the breakfast bars cool, then cut into even squares in your desired bar size.
Tags: baking dish, breakfast bars, dried fruit, oven degrees, second baking, second baking dish
You can save money and make delicious homemade bread using a sourdough starter instead of packaged yeast. Mixing the dough in makes the whole process a breeze!
Instructions
1. The night before -
Pour your sourdough starter into a bowl. Mix in 1 cup of water, then mix in 1 cup of flour (white or whole wheat).
Cover this with a clean kitchen towel and leave it on the counter overnight.
(tip: my sourdough starter usually has a consistency around that of thick pancake batter. You can add more or less water to change the consistency.)
2. In The Morning -
Your sourdough starter should be all nice and bubbly. Give it a good stir.
3. Make sure the paddle is installed in the pan of your bread machine.
Pour in:
1 cup sourdough starter
3/4 cup lukewarm water
2 teaspoons salt
1/4 teaspoon baking soda
2 teaspoons vital wheat gluten (optional)
3 cups flour
Note: Feel free to be creative with the flours you use. While I usually use 1/2 whole wheat and 1/2 white flour, I've made wonderful loaves with all whole wheat, all white, half rye etc.
4. Set the pan into your bread machine and set it to it's Basic Dough Cycle. Let it mix.
5. Once the ingredients are good and mixed up - but while the machine is still mixing - check the dough. It should be elastic and a bit sticky. Not too dry. Not too wet. Pinch out a small piece and feel it with your fingers.
If the dough is too dry, add a Tablespoon of water and check it again in a few minutes.
If the dough is too wet, add a Tablespoon of flour and check it again in a few minutes.
6. Let the dough rise in the bread machine long after the machine's cycle has completed. Sourdough takes longer than packaged yeast.
7. Around Lunch Time -
Dust the bottom of a bread pan with cornmeal or (especially if it's very sticky dough) oil the pan. Dump the dough out in the pan and remove the bread machine's paddle.
8. Stick your fist in some flour (so it won't stick to the dough) and pound the dough down in the pan.
9. Spray some plastic wrap with oil and loosely cover the pan. Set the dough to rise in a warm place. A gas oven is perfect.
10. Around Dinner Time -
The dough should have doubled in bulk by now. Take the pan out of the oven and pre-heat the oven to 400 degrees. Remove the plastic wrap! Bake the bread for 20-25 minutes.
11. Check that the bread is done by thumping on the top of it with your finger. It should sound hollow. Remove the bread from the oven and let it cool in the pan for 30 minutes before slicing.
Enjoy!
Tags: sourdough starter, bread machine, whole wheat, your bread, your bread machine, again minutes, dough