Select Single Malt Scotch

Single malt Scotch whiskey is a drink steeped in history, and has been distilled in Scotland for at least 500 years. Termed "aqua vitae," or "water of life," it has been used medicinally for centuries, and is today a very popular drink. The "single" means that it comes from one distillery, as opposed to blended Scotch like Johnnie Walker, which includes many different single malts in one bottle. In order to choose the perfect single malt Scotch for your tastes, you need to consider the following factors.

Instructions

1. Learn to recognize Scotch flavors. The taste of Scotch can vary greatly from region to region. Things to look for include sweetness, smokiness (or "peat") and fruit-scented aromas. Since many distilleries use peat moss as part of the distillation process, many outstanding malts have a smokey, peaty aroma and taste. Some distillers use old sherry, port or even bourbon wood barrels to age their Scotch in, thereby giving the malt a chance to acquire some of the flavors of these barrels.

2. Select a region. Single malt Scotches come from four main areas in Scotland: Speyside, Highland, Islay and Lowland. Since the flavor of the Scotch depends on the type of water and barley used and the process followed in its distillation and storage, regional differences account for many of the taste nuances you'll notice in Scotch. Once you become familiar with the various regional differences and discover what tastes best to you, you can stick with a favorite region and explore its myriad offerings.

3. Taste a Speyside malt. Speyside is a small region in northeast Scotland that is known for the pure waters of the River Spey. Some of the most refined whiskeys are distilled here. The peat factor is not great in these malts, so expect sweet, fruity-nosed flavors. Try the 12-year-old Glenlivet, which comes from Scotland's oldest legal distillery.

4. Try a Highland malt. Highland is a large region that is further subdivided into north, south, west and central. The Scotch flavors vary widely here. Try one of the best values in single-malt Scotch, Highland Park, which has a great peaty flavor that doesn't overpower the rest of the malt.

5. Taste an Islay malt. Pronounced "eye-la," the name denotes a series of islands off the west coast of Scotland. This is where some true "peat monsters" are distilled, and you should only try them if you have an adventurous palate. Some of these malts can taste almost medicinal, with a distinct salty and peaty flavor and aroma (or "nose"). A very popular brand is the 10-year-old Laphroaig.

6. Sip a Lowland malt. Most of the Scotch from this region is used for blended Scotch, but there are still a few single malts worth trying here. Don't expect too much peat flavor or aroma; these malts are much lighter in flavor than the ones from other regions, and tend to have a grassy or lightly fruity taste and aroma. Try the Auchentoshan single-malt Scotch.

Tags: these malts, blended Scotch, comes from, flavor aroma, malt Scotch, peaty flavor

Grow Calamansi

Calamansi is a citrus fruit, a cross between the kumquat and the mandarin orange. Sour in flavor, the fruit is used extensively in Filipino cuisine. An easy tree to grow, the calamansi can be grown indoors or outside where there is no frost -- in zones 9 and above on the U.S. Department of Agriculture Hardiness Zone Map. The tree thrives in regions that are sunny and dry. Planted as a seedling, the calamansi bears fruit within two years.

Instructions

1. Amend the soil in the planting area if it is either sandy or heavy clay. Use 3 inches of compost mixed into the top 6 inches of sandy soil. Clay soil needs amendments in a wider, deeper range. Dig up a 1-square-foot area to a depth of 1 foot and add 3 inches each of builder's sand and compost to the removed soil before replacing it in the planting area.

2. Test the soil's pH. Calamansi does best when the soil pH is 5.5 to 6.5. If you need to adjust the pH, contact your county cooperative extension agent for suggestions on which amendments to use.

3. Dig a planting hole that is the same depth at which the calamansi has been growing and twice the diameter of its root ball. Place the root ball in the hole and fill it with soil. The graft union -- the swollen area or diagonal scar on the lower trunk -- should sit at least 2 inches above the surface of the soil.

4. Water the calamansi slowly until the water puddles at its base, and keep the soil moist at all times.

5. Apply a 3-inch layer of mulch to the soil surrounding the calamansi, 6 inches from its trunk and spread 1 foot beyond the tips of its widest branches.

6. Fertilize the calamansi for the first time one month after you put it in the ground. Use 2/3 cup of urea combined with 2/3 cup of 16-20-0 fertilizer. Scatter it around the base of the tree, 6 inches from the trunk, and water after application. Repeat the application in four months. In the tree's second year, increase the amount of urea and fertilizer to 1 cup each. In the third year, use 3 lbs. of 12-24-12 fertilizer applied in the spring two months after the calamansi flowers and again after harvest.

Tags: from trunk, inches from, inches from trunk, planting area, root ball

Cool Down A Spicy Sausage Dish

Keep the heat out by taking the seeds out.

The aroma from your tantalizing dish gets your guest's mouth watering as he waits in anticipation for that first bite. But you're sweating bullets trying to figure out save your inedible entree. Knowing cool down your spicy sausage dish will help save the day. As you work in the kitchen, you want your food to make a lasting impression on your guests. That impression does not include burned taste buds. Follow a few simple steps to lessen the heat of your dish. Your guests will thank you.

Instructions

1. Put more food in your dish. A way to cool down your spicy sausage dish is make more of it, minus the spicy ingredients. Adding pineapple to your meal will tone down the spiciness. The pineapple will disappear and the sweetness it has will keep your sausage meal cool. Replace pineapple with sugar to get the same effect. Add a few drops of lime juice is another option. Incorporating yogurt, milk or sour cream to a creamy spicy sausage dish will have a cooling effect, as well. To absorb too much spice, add some chopped potatoes.

2. Forget about the seeds. Many spicy recipes call for the use of hot peppers. When preparing your ingredients, take the seeds out of the peppers. This is an effective way to cool down your sausage dish, as much of the heat of the pepper is held in the seeds. Your meal will still have the delicious pepper flavor without the burning effects of the seeds.

3. Remove the spicy components. A tedious but effective way to cool down your spicy sausage dish is to pick out the spicy components. The task is time consuming but your guest will appreciate the extra time and effort you put into your sausage meal.

Tags: cool down your, down your, spicy sausage, down your spicy, sausage dish, spicy sausage dish

Ideas For Fun Fondue Table Settings

Offer plenty of treats for your fondue party.

Having friends over for fondue is a festive theme for a get-together. The advantage of a fondue party is that your food can also serve as your decorative centerpiece. Prepare for your fondue party by creating table settings that celebrate the fondue theme and give your guests the tools they need to dip their favorite foods into various types of chocolates and cheeses.

Basic Supplies with a Twist

Even a fondue party calls for some table setting basics. At each guest's place setting, include a large plate, which she can fill up with tasty treats to dip in the fondue. Each guest will need a fondue skewer as well. The skewer can double as the place card for each guest. Write each guest's name on a piece of card stock, punch a hole in it and run a ribbon through the hole. Tie the ribbon around the skewer for a fondue-themed place card at each place setting.

Fondue Pots

Fondue pots serve as the centerpiece to your event, and you can dress them up for a fun decorative twist. Run fondue pots down the center of your table, if you're having a seated party, or scatter them throughout the room if you're having fondue stations. Cover the tables in brightly colored linens. For an added visual effect, you can include sturdy boxes underneath the linens so that you can place fondue pots at different heights for easy reach.

Individual-Sized Bowls

Colorful, individual-sized bowls can be a useful and fun addition to your fondue table settings. Give each guest a set of two or three small matching bowls -- choose from festive patterns or solid colors. Fill each bowl with some of the items available for dipping -- you might include bread in one bowl, meat in another and sweets such as fruit in the third bowl. Guests have individually portioned food, which they can dip in the fondue pot of their choice.

Fondue Rules

Including a list of fondue rules can be a practical -- and humorous -- way to maintain food safety during your fondue party. List practical rules such as "Don't touch the fondue skewer with your mouth" alongside more humorous -- but equally practical -- rules such as "Let the fondue drip off your food to avoid unnecessary stains all over your clothes." You can also list the foods available in case any guests have food allergies. Print these rules on a 3-by-5-inch sheet of card stock, with the name of your event, such as "Kim's Fondue Fiesta" at the top. Include these rules at each place setting.

Tags: fondue party, your fondue, each guest, place setting, your fondue party

Store Zucchini Flowers

Plan on preparing your zucchini flowers soon after purchase.

One look at the delicate bloom of a zucchini flower can cause a foodie to salivate in anticipation of the special dish that uses this ingredient. After purchasing and successfully hiding the blooms from your drooling friends, it is important to store them properly to keep them at their best. A wilted zucchini blossom can effectually ruin an intended dish. Put these tasty flowers under lock and key and in a protected place until you are ready to use them.

Instructions

1. Wet several paper towels and wring out the extra moisture until they are slightly damp.

2. Place the zucchini blossoms on a single layer of the damp paper towels. Cover them loosely in more damp paper towels.

3. Put the wrapped flowers in a plastic freezer bag and seal closed. Place blossoms in the fridge. Do not place items on top of the flowers as they can be easily crushed. Use the flowers within a day or two after purchase.

Tags: paper towels, after purchase, damp paper, damp paper towels

Store Wheat Grain

Store your wheat grain properly to preserve its freshness for years to come.

It is important to properly store wheat grain so that it will retain its freshness over time. Proper storage will also keep insects out of your wheat grain as well. Buying wheat grain in bulk is a cost-effective choice that allows you to be prepared in case of an emergency, as well as reduces the amount of money you spend at the grocery store.

Instructions

1. Fill a new five gallon bucket with wheat grain until it is almost completely full, then place a folded paper bag over the top of the grain.

2. Place a quarter pound of dry ice on top of the paper bag, then seal the lid on the container. Press the lid down gently to remove any excess air while sealing it. When the dry ice evaporates completely, open the container, remove the paper bag, then replace the lid securely. The fumes from the dry ice will destroy any living organisms, such as insect eggs.

3. Place the containers in a freezer to destroy any living insects that may be in the wheat grain. Remove the grain once it has completely frozen.

4. Place the container in a non-humid location with a temperature of 45 to 65 degrees Fahrenheit for 30 days, then refreeze it. Place the buckets on top of a piece of wood if you decide to store them in a garage, in order to keep them from making contact with the ground. Avoid storing the containers near bright lights as well.

Tags: wheat grain, your wheat grain, destroy living, paper then, wheat grain, your wheat

Things To Do With A Kalua Pig

Kalua pig is a traditional luau staple.

Kalua pig is a featured food in Hawaiian luau celebrations. Traditionally, the kalua pig is roasted on hot coals in a hole in the ground. In less traditional homes, kalua pig can be imitated by a crock pot, pressure cooker or conventional oven. There are many ways to serve kalua pig, including over rice and cabbage, making a sandwich or quesadillas, or serving with pineapple salsa.

Serve with Rice and Cabbage

After you cook the kalua pig, you can mix in cabbage and chicken stock in a pot on the stove to make a tasty Hawaiian alternative to corned beef and cabbage. Serve on hot white rice.

Kalua Pig Sandwich

There are many variations to the kalua pig sandwich. One includes mozzarella or Swedish Fontina cheese and kalua pork on a toasted baguette.

Kalua Pig Quesadillas

Kalua pig quesedillas put a Mexican twist on this Hawaiian dish. Serve tomato and avocado salsa with kalua pork quasedillas of moo shu wrappers or tortillas.

Kalua Pig with Pineapple Salsa

If you are planning to serve the kalua pig later, you can make pineapple salsa ahead of time. Serve the pineapple salsa over the hot kalua pig or on the side.

Tags: kalua pork, pineapple salsa, serve kalua, There many

Judge A Chili Cookoff

If you're going to be one of the judges at a chili cook-off, you better love your food hot and spicy. Just like a wine taster, you should bring an educated pallet to your work. And lots of water.

Instructions

1. Sign up to judge the cook-off and meet with the head judge prior to the start of the event. Get your assignment and directions on evaluate the entries.

2. Use a new, clean spoon to test chili from the judges' cup. Most chili cook-offs have one chili judges' cup that all the judges sample from, so no double-dipping allowed.

3. Evaluate each chili on the predetermined criteria on your judging sheet. Typical categories include color, aroma, taste, aftertaste, consistency and texture. Assign whole numbers to each entry, not decimals or fractions.

4. Clear your pallet between each tasting to provide each entry an unbiased evaluation. Use water or saltines to clear your pallet.

5. Place your score on the official scoring sheet that corresponds to the contestant number on the judges' cup. Check that you record the correct score on the correct sheet. If you realize you made a mistake after handing in the sheet, alert the head judge immediately and let him render a ruling.

Tags: each entry, head judge, your pallet

Why Is Blue Cheese Blue

The Hue of Blue in Blue Cheese

Simply put, the bluish-green discoloration in blue or bleu cheese is mold. While this may be an unappetizing consideration for cheese lovers, many fail to remember that the process for making any cheese is the curdling and aging of milk. Aging or ripening cheese induces bacteria to interact with the curds. Aging any cheese under controlled circumstances is where bacterial mold forms and then turns to a bluish-green color in and on the cheese as it breaks down the molecular structure and smooths out the composition.

Most people throw away food that has visibly molded, but the mold that forms in blue cheese is a delicacy that has been enjoyed for its sharp flavor and pungent odors for thousands of years. The fact is, most cheeses contain slight levels of antibiotic mold used in pharmacies world-wide.

Penicillium Roqueforti

Bacterial mold contains the antibiotic penicillin. The mold in cheese is called Penicillium roqueforti, which is related to the penicillin mold. While other, more harmful bacteria can form in molding cheese, the amount or mold is managed during the production of blue cheese. Under this managed control, the Penicillium roqueforti of blue cheese is extracted from a completed batch and introduced to a new cheese as a starter base for the new batch. Skewers are sometimes used to aerate the cheese to inhibit the growth of mold throughout the cheese and in some production of blue cheese, the mold is directly stirred into the cheese before it's pressed. This gives the blue cheese the crumbly texture most people experience and are familiar with.

The History of Blue Cheese

Most blue cheeses are made with cow or goat milk. Cheeses were produced in caves back in pre-biblical days where mold already naturally formed. This would inhibit the growth of the mold to the cheese while keeping it relatively cool and damp. It is said that blue cheese was most likely discovered by accident when a batch of cheese was particularly molded and considered ruined by the ancient cheesemaker. Deciding to taste it before discarding it, the cheesemaker realized that the cheese had achieved a distinctive taste all its own.

Tags: blue cheese, blue cheese, cheese mold, growth mold, inhibit growth, inhibit growth mold

Can Pickled Hot Peppers

Removing the stems and seeds decreases the heat level in the peppers.

If you have never canned before the task can seem daunting. In reality it is a fairly simple process. Once you get the process down it is a great way to take advantage of price breaks on ingredients, or preserve excess produce from your garden. Try the pickling process on cucumbers, green tomatoes, sweet peppers even watermelon rind. Now, lets get canning!

Instructions

1. Cut your peppers into halves or quarters. If you like, remove the ribs and seeds from the hot peppers with a sharp knife. Doing this will decrease the heat in the peppers, but leave you with the flavor and spice. Peppers vary greatly in spice, from Hungarian peppers that are not very hot, to serranos and viciously hot habaneros.

2. Heat up the broiler. Place your cut peppers with the skin side up and broil until the pepper skin is black and blistered. Remove from the broiler, place in a bowl and cover for 10 minutes. This steams the peppers and allows the skins to be easily removed. Remove the skins by rubbing them off with your hands, do not rinse under water. Pack loosely into your canning jars.

3. Place the vinegar, water, pickling salt, sugar and garlic into a saucepan and bring to a boil for 10 minutes. Remove the garlic cloves and pour the hot mixture on top of your peppers, leaving about an inch at the top of each jar. Wipe the top of the jars clean and place on the lids.

4. Prepare your canning pot. Bring the water to a boil, lower your canning rack into the pot. Make sure that your cans are covered by at least 2 inches of water. You may have to add more water. Cover your canning pot and bring the water back to a boil, then start timing. If you live at an elevation below 6,000 feet, process the cans for 15 minutes; above that, go for 20 minutes.

Tags: your canning, your peppers, peppers with

Spread Ricotta Cheese

Ricotta is an important part of sweet and savory meals alike.

Ricotta is a versatile cheese, used as a pasta filling, dip base or cheesecake ingredient. The cheese is traditionally made from the whey left behind from the process of making mozzarella or provolone. Modern chefs often use a simple method whereby milk is heated and an acidic ingredient, for example lemon juice, separates the milk's curds which are then removed. Whether homemade or store-bought, to spread ricotta requires a bit patience, as the cheese's consistency is often thick and may be difficult to distribute gently and evenly.

Instructions

1. Smear the ricotta on crusty bread. Using a large spoon, drop a dollop of ricotta onto a piece of bread that will hold up well under pressure. Press down on the ricotta dollop with the back of the spoon and spread it evenly across the bread, pushing bits of the cheese into corners of the bread that are not covered. Top with grilled tomato or peppers.

2. Drop clumps of ricotta onto lasagna pasta and then gently smooth the clumps together. Using a large spoon, drop clumps of ricotta evenly spaced across one layer of cooked lasagna pasta. Using a spatula or the back of the spoon, smooth the clumps together by taking ricotta from the top of each cheese clump and filling in the spaces in between. Be careful to do this slowly and gently, so as to ensure the pasta sheet does not tear and any sauce remains underneath the ricotta.

3. Spoon ricotta into a bowl and dip into the bowl with a piece of bread. Ricotta mixed with herbs and olive oil is a savory dip; spoon the mixture onto a piece of dried crusty bread one bite at a time, or dip the bread into the bowl and use it to scoop up the contents. Due to the richness of the flavor, it may be best to start slow before tackling the meal.

Tags: into bowl, back spoon, bread that, clumps ricotta, clumps together, crusty bread

Make Tasty Brussel Sprouts

Brussel Sprouts

make Tasty Brussel Sprouts.

Instructions

1. Most people probably think Brussel Sprouts are nothing to get excited about. I can show you turn plain Brussel Sprouts in to an extraordinary and tasty side dish. You will need, between 25-30 Fresh Brussel Sprouts, 1 Tablespoon Garlic Powder, 1 Teaspoon Salt, 1 Teaspoon Black Pepper, 1 Fresh squeezed Lemon, 3 Tablespoons Butter, 1/2 Cup Chardonnay Wine, 8 strips of Smoked Bacon cooked (break in to small pieces).

2. In large Skilled or Fry Pan, place Butter and allow to melt. Before placing Brussel Sprouts in skillet slice in half, then place in to skilled, simmer for about 10 minutes on medium heat. Add Wine, Garlic Powder, Salt ,Pepper, and Lemon Juice, simmer an additional 5-6 minutes. Finally, you want to add the Bacon, make sure you break Bacon in to small pieces, remove from skillet, let sit about 5 minutes.

3. Place finished product in to bowl and serve. I guarantee you will find this recipe very tasty and delicious. The Lemon Juice, Wine and Bacon really the Brussel Sprouts a unique flavor. Enjoy!!

Tags: Brussel Sprouts, about minutes, Garlic Powder, Lemon Juice, small pieces

Can Chili With Meat

A pressure canner is useful for canning chili.

Chili with meat (or chili con carne, as it's known in Spanish) is a perennially popular dish. A virtually infinite number of recipes exist for chili, which is generally composed of meat (often ground beef), kidney beans, tomatoes or tomato sauce, garlic, onion, chilis or chili powder and a variety of spices. You can preserve your home-cooked chili by canning it. Doing so involves the use of a pressure canner.

Instructions

1. Pour several inches of water (enough to cover the jars) into a pressure canner. Turn on and let simmer.

2. Submerge the jars and caps in the hot water.

3. Take the jars out of the canner, being careful not to burn yourself.

4. Spoon the chili into the jars, leaving 1 inch of space at the top.

5. Place the lid firmly over each jar, being careful not to contaminate the contents or inside of the jar with your hands. Tighten the jar lid until snug.

6. Place the sealed jars in the canner and close the canner lid. If your canner has a petcock, leave it open for 10 minutes to vent.

7. Elevate the pressure to 10 pounds per square inch and let process for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars.

8. Let the canner cool for 30 minutes and allow the pressure to go back down to 0 pounds per square inch. Open the canner, avoiding escaping steam.

9. Leave the jars for 24 hours. Remove the jars from the canner and store for later use.

Tags: jars canner, pressure canner, being careful, pounds square, pounds square inch, square inch

Make A Pie With An Easybake Oven

Little ones enjoy baking with their Easy-Bake Oven much more than with Mom's real oven. So keep their hands busy by coming up with new treats to bake by light bulb. Although you can't use a regular cake or cookie mix, you can substitute just a few ingredients to come up with your own Easy-Bake Oven pie recipe.

Instructions

Make the Pie Crust

1. Roll out the packaged pie crust on a lightly-floured surface. The pie crust will need to be a little thinner than normal to bake thoroughly.

2. Cut out a piece of pie crust using the Easy-Bake cake tin as a guide. Turn the cake tin upside down and use it like a cookie cutter. If Mom or Dad is helping, cut the pie crust a little larger than the cake tin, using a knife, so you'll have enough crust to make a fluted edge.

3. Place the pie crust piece in the cake tin and press down. Stretch the crust a bit to reach the top of the sides of the pan. Make a fluted edge if you have enough crust overhang.

4. Bake the crust in the Easy-Bake oven until lightly brown, about 10 to 12 minutes. Let the crust cool completely then turn the cake tin over to release the crust. Set the crust aside until the filling is ready.

Prepare Pie Filling

5. Fill the pie crust about 2/3 full with a dollop of instant or packaged pudding.

6. Place the sliced fruit on top of the pudding.

7. Spread whipped cream on the top as you would a meringue.

8. Serve and enjoy. Remember to start making the second crust as soon as possible so you can have more pies.

Tags: Easy-Bake Oven, enough crust, fluted edge, have enough, have enough crust

Make Chicken Enchiladas With White Sauce

Flour tortillas may be substitutted for corn tortillas.

The idea of tortillas being filled and used for wrapping various foods originated with the Aztecs. Referring to the wrapped food dish as an "enchilada," however, dates from 1885 in the United States, according to Margaret Parker of Neumann College. The word "enchilada" refers to "chili." A corn tortilla dish dipped in chili sauce is often served in Mexico. The recipe in Mexico for enchiladas varies greatly from the American enchilada recipe. Chicken enchiladas with white sauce have a variety of recipes, but they all feature common ingredients.

Instructions

1. Melt the butter in a medium saucepan. Stir in the flour and the chicken broth. Heat until bubbles form. Add sour cream, green chilies and cayenne. Stir. Remove from heat.

2. Place the chopped onion and chicken into the empty bowl. Add 3/4 cup of the mixture from the saucepan. Stir.

3. Spray the glass baking dish with non-stick baking spray. Turn the oven on to 350 degrees Fahrenheit. Lay a piece of aluminum foil on the counter to fold the enchiladas on. Keep the bowl of ingredients nearby.

4. Lay a tortilla on the aluminum foil. Fill it with about 1/3 cup of chicken mixture. Roll the tortilla up and lay it with the seam side down in the glass casserole dish. Repeat this step until each of the tortillas and all of the mixture is gone. Pour the remaining sauce on top of the filled tortillas.

5. Cover the baking dish with aluminum foil. Bake at 350 degrees Fahrenheit for 30 minutes.

6. Remove from the oven. Remove the aluminum foil. Sprinkle cheese and black olives over the top of the ingredients. Place it back into the oven long enough for the cheese to melt and lightly toast.

Tags: aluminum foil, baking dish, baking dish with, degrees Fahrenheit, dish with, Remove from

The Clos Des Jacobins

There's something to be said for a good bottle of red wine, but an exceptional bottle of red wine is divine. But with so many lining the shelves these days (or cellars, depending on where you shop), where should you even begin on your quest for a superior bottle of wine? For a red wine with above average taste, look at Clos de Jacobins.

Geography

Clos des Jacobins is a winery located in the medieval village of Saint-Emilion just north of Bordeaux, considered by many to be one of the world's greatest wine-producing regions in the world. It's on the east side of the Dordogne River next to Pomerol AC in southwest France. The village itself is considered the second most important growing area in the region, making Clos de Jacobins a vineyard in very good company.

Features

Clos des Jacobins is considered a "great classed growth" estate, the second highest category of wines given to them back in 1969, and is made up of 18 total acres of property in all. From there, they produce between 4,000 and 5,000 cases of red wine a year. Due to the region and its soil, the majority of this winery's wines are Merlot (approximately 85 percent), followed by Cabernet Franc and Cabernet Sauvignon (approximately 10 percent and 5 percent respectively). Most of their wines will be softer and more potable earlier on, between 8 to 10 years of their bottling, as they are considered less tannic, which relates to the length of aging required for a wine to mellow and develop its full character. Translation? A bottle of Merlot from Clos des Jacobins will be less dry than other reds.

Identification

Typically, you'll find a bottle of Clos de Jacobins to be quite consistent in its quality of production. Most often you'll see a fairly deep color of red when you pour the wine in a glass. It'll be quite rich in taste with a fruity, almost plum or currant characteristic. Consistently, the wines, namely the Merlot, from Clos de Jacobins are deemed quite round with a well-balanced, full-bodied, yet still mellow flavor. Is your mouth watering yet?

Time Frame

A typical bottle of this red goes through an strict aging process. Clos de Jacobins will often age their wines for anywhere between 18 to 20 months in oak barrels, allowing for a small amount of evaporation during the process. It will also give the wine a slight "oaky" tone to its flavor. The wine is then clarified and filtered before bottling, two processes that are used to eliminate any remaining impurities.

Considerations

A bottle of Clos de Jacobins will cost more than an average red wine. Depending on the year, it should run you between $30 and $50 for a good bottle. Is it worth it? You be the judge.

Tags: Clos Jacobins, bottle wine, Clos Jacobins will, Jacobins will, approximately percent, bottle Clos

Make Nut Granola

Have you always wanted to make your own nut granola? Here are step-by-step instructions to guide even novice bakers to turning out delicious custom-ingredient granola.

Instructions

Make your own nut granola for less money and more taste!

1. Gather and prepare the ingredients. This is undoubtedly the hardest step, as it can involve chopping and toasting. While chopping and toasting may seem like a hassle, the rich flavor is far superior and well worth the effort. Almonds should be toasted by dry roasting in a pan on the stove top on very low heat for a minute or two. Nuts, seeds and coconut may also be toasted in this fashion.

2. Constantly stir to prevent scorching, and immediately remove from the heat after brown spots begin to form. Break up any large nut pieces by placing in a small plastic bag and lightly pounding the closed bag on a counter with a jar. This form of crushing allows the nuts to be lightly broken without completely pulverizing them, as a food processor would do.

3. Mix all dry ingredients, except for raisins, figs or dates, in a large bowl and put aside.

4. Warm the honey and butter together in a small saucepan over low heat, stirring until the honey melts. Heating these liquid ingredients will assist you in coating the other ingredients.

5. Pour liquid ingredients over dry ingredients and stir well to coat.

Baking the Granola

6. Preheat oven to 300 degrees.Grease 2 or 3 large baking sheets, preferably ones with edges.

7. Spread granola in a single layer on the sheets.

8. Bake for 60 minutes, carefully turning granola every 15 minutes with a large wooden spoon.

9. Cool off completely, then add raisins, figs or dates.

10. Store in an airtight container. Bon apetit! You are now ready for a nutritious, delicious breakfast or anytime snack food.

Tags: chopping toasting, figs dates, liquid ingredients, raisins figs, raisins figs dates, your granola

What Side Dishes Serve With Ravioli

Ravioli and side dishes make a full meal.

The Italians had the right idea when they stuffed plain old noodles with a flavorful filling. Ravioli comes in various flavors of the pasta, such as basil, spinach and tomato, with fillings such as goat cheese and herbs, squash and walnuts, or ricotta and parmesan cheese. Serve the ravioli with browned butter, olive oil and garlic or a classic tomato sauce. Round out the meal with side dishes such as salad, bread and vegetables.

Salad

The crunch of a fresh crisp green salad contrasts with the smoothness of the ravioli pasta and its filling. Choose greens with a strong flavor, such as escarole or arugula. Their dark green color contrasts ravioli topped with tomato sauce. Add chopped green peppers, cucumbers and artichoke hearts in an olive oil and red wine vinegar dressing. A winter salad of julienne vegetables -- cut in matchstick-size pieces -- includes fennel, carrots and radishes with added sweetness from apples. Top it with walnuts and dress it with walnut oil and apple cider vinegar to bring out the flavors.

Bread

Crusty bread belongs on the table when ravioli is on the menu. Choose from classic Italian bread, simply cut in slices and served with olive oil for dipping or spread with herbed butter and garlic and toasted in the oven. Focaccia bread topped with Parmesan cheese makes a good choice too. Bread sticks lend extra crunchiness and add a whimsical touch, especially for children. Wrap them with prosciutto and serve.

Vegetables

If the ravioli filling contains vegetables, such as squash, mushrooms or spinach, choose a side dish that does not include the same vegetables. Staying in season is always a good idea. Serve asparagus or sweet peas bathed in lemon butter with a touch of dill in the spring. Summer calls for green beans, perhaps topped with bacon crumbles and basil. Cool fall weather calls for a tumble of roasted beets, parsnips and turnips. Add a few fresh orange slices for color and a bright note of citrus.

Toppings

Offer guests a selection of toppings for their ravioli. Include crushed nuts, chopped onions, different grated cheeses, fresh spinach ribbons, roasted cherry tomatoes, a variety of olives, artichoke hearts and roasted red peppers. When guests create their own entr e, they're certain to like it. You can also combine the toppings to make several side dishes, such as the spinach with roasted cherry tomatoes and artichoke hearts.

Tags: artichoke hearts, side dishes, topped with, cherry tomatoes, dishes such, roasted cherry

Cook Fish In Wine

Whole red snapper roasted in wine

Cooking fish in wine imparts complex flavors that can complement herbs and other ingredients used in the preparation of the meal. Alcohol and sulfites evaporate when cooking with wine, so you need not worry about getting drunk. Only the flavor of the wine remains. Choose a wine for cooking that you would enjoy drinking. If using wine as part of a marinade, don't marinate the fish for more than 15 minutes. Wine is acidic and will immediately begin to break down the delicate tissues of the fish, literally cooking your seafood in a chemical reaction. The fish will retain more of its texture if you add the wine to your dish at the start of the cooking process. Baking or braising fish with wine works well because the wine has an opportunity to commingle with the fish and impart its flavors. Wine added to fish cooked in a skillet evaporates faster than the flavor can be absorbed, although a brief marinade is an option.

Instructions

1. Rinse fresh fish under cold water and pat dry with a paper towel.

2. Place the fish in a lightly greased roasting pan.

3. Braise the fish by pouring a mixture of fish broth, herbs and spices to taste, and 1/2 cup of wine for each pound of fish over the fish. The poaching liquid should just cover the fish. Dill, lemon zest and salt and pepper make a great seasoning mixture for fish.

4. Bake the fish in a preheated oven at 350 degrees F for 20 minutes or until the flesh of the fish turns white and glistens with moisture.

5. Increase the flavor when you have more time for cooking by preparing a wine reduction in a saucepan. Simmer 1 cup of dry white wine for an hour, slowly infusing the reduction with herbs such as minced cilantro or dill to taste. Add the dried or fresh herbs one variety at a time and stir gently to release the flavor and blend the herbs with the wine.

6. Pour the reduction over the fish and bake at 350 degrees until the flesh turns to white from opaque. Wine reduction takes more time to prepare, but adds immeasurably to the flavor due to the intensified taste of wine and herbs.

Tags: with wine, mixture fish, more time, over fish, taste wine, turns white

Make A Sour Cream And Chive Potato

Potatoes are a staple of the American diet. We love French fries, potato skins, and even a loaded baked potato. But what most people don't realize is that potatoes are not bad for your waistline. It's the stuff people pile on that's high in calories. Check out this recipe for a healthy Sour Cream and Chive Potato.

Instructions

1. Wash your potato thoroughly. Be sure to remove all dirt and eyes.

2. Puncture your potato with a fork or knife several times. If you don't puncture the potato, it can explode in the microwave.

3. Microwave your potato for 8 to 10 minutes on high.

4. Finely chop 2 to 3 chives.

5. Slice the cooked potato in half. Then pop it in the toaster oven and set your toaster oven to "dark toast" or "heavy toast." Most potatoes take over an hour baking in the oven. This will give you a crispy baked potato in less than 15 minutes.

6. Remove the potato from the oven when the skin is crisp. Then add a healthy dollop of fat-free sour cream and spoon your chives on top.

Tags: your potato, baked potato, Chive Potato, Cream Chive, Cream Chive Potato

Store Dried Corn For Cornmeal

Dried corn has a long shelf life.

Corn is a grain native to the Americas that has been used for a variety of recipes for centuries. For long-term storage, corn should first be completely devoid of moisture. Dried corn can become a pantry staple due to its long shelf life, but only if correctly stored. Ground and dried corn, known as cornmeal or corn flour, can be used for baking breads and muffins, or for regional dishes such as hominy grits and polenta. Learning to properly store the dried corn kernels will not only allow you to make very fresh tasting cornmeal, but the dried kernels can be preserved far longer than already prepared cornmeal in your pantry or cellar.

Instructions

1. Wash your hands well and dry them thoroughly. Line the metal trays with paper towels.

2. Spread the dried corn kernels with your hand on the trays. Make sure that you arrange the kernels in a single, flat layer.

3. Take your time as you examine the kernels closely. If you see any that are broken, discolored or spoiled, remove and discard them. Leaving these among the wholesome corn will encourage mold during storage.

4. Pour the corn kernels into a glass jar, filling the jar to capacity, and cover it tightly with a lid. It is important that the jars are devoid of air. If you do not have enough corn to fill the jars to capacity, crumple several paper towels into the jar and pack them down tightly before replacing the lid in order to take up the extra space and remove air.

5. Place the jars in a dark, cool storage area such as a pantry or a cellar, if you have one. Corn stored this way can last up to three years. Prepare cornmeal by removing the desired amount of corn from the jar and grinding it into a coarse or fine flour, according to the requirements of your recipe.

Tags: corn kernels, dried corn kernels, long shelf, long shelf life, pantry cellar, paper towels, shelf life

Bake Peaches In Balsamic Vinegar

The sweetness of baked peaches is enhanced by balsamic vinegar.

Peaches are a sweet, delectable treat that when ripe can burst with all the flavors of summer. Right off the tree isn't the only way to have a peach, and if you don't believe you can make them even sweeter, try this recipe. Glazing the peaches in balsamic vinegar and baking them enhances the sweetness of the fruit and adds a nice glaze. The baking action reduces the balsamic coating and it is not vinegar-tasting at all. The result is a melt-in-your-mouth peach you will want to make again and again.

Instructions

1. Wash and halve the peaches, removing the pits. Remove the skin. You can slice the peaches into thick planks about 1/2-inch wide if desired, or leave them halved.

2. Place the peaches face-down on a baking sheet. Brush with a small amount of olive oil. Bake at 350 degrees for 15 to 20 minutes or until peaches are lightly browned and soft.

3. Remove the peaches from the oven. In a mixing bowl stir together the balsamic vinegar, pepper and sugar. Add the peaches and toss to coat. Allow the peaches to absorb the vinegar and serve.

Tags: balsamic vinegar

Homemade Vegetable Soup

Homemade vegetable soup served piping hot with crusty hot biscuits straight from the oven is the ultimate cold weather food. Not only is it nutritious, it is delicious too. Made from a combination of your favorite vegetables simmered to perfection in a rich broth, vegetable soup is rich in vitamins and provides an economical alternative to canned varieties.

Traditonal Vegetable Soup

Traditional vegetable soup recipes call for specific vegetables such as potatoes, onions, carrots and peas, but vegetable soup can be made from any variety of vegetables that you prefer. Although there are a few vegetables that may not blend well with others, most vegetables can be used in soup. Vegetables like green peppers or those that have unusually strong flavors are best avoided.

Base

A good soup base enhances the flavor of vegetables and creates rich broth. Wyler's makes wonderful soup base called Better Than Bouillon and comes in vegetable, chicken or beef. Any of these can be used as a base in a vegetable soup. Other options include left over sauces or gravies. Fresh broccoli, cauliflower or cabbage boiled in little water and pureed makes a wonderful soup base.

Fresh Garden Vegetables

Select fresh crisp vegetables fresh from the garden for a delicious soup that requires no meat. Fresh onions, carrots, potatoes, zucchini, green or snap beans, turnip, broccoli and even handful of finely shredded greens make a delicious summer-time soup that is brimming with flavor. Simply wash and pare the vegetables and cut into bite size pieces. Add to your soup base and simmer until the vegetables are tender.

Leftover Vegetables

Vegetable soup made from leftover vegetables provides a tasty meal. Begin by adding fresh dice potatoes, carrots and onions to a soup base. Bring to a boil and reduce to a simmer. When the vegetables begin to soften, add left over vegetables to the soup. Continue to simmer uncovered until all vegetables are tender.

Thickening

Creating a rich, thick soup requires a thickening agent. Shredded cabbage added to the soup is a great way to thicken soup and add nutritional value as well. Leftover mashed potato, a handful of rice, barley or pasta work as thickening agents and provide variety to the soup. Pureed cooked vegetables, pureed tomatoes or leftover gravies and sauces provide flavor and work to thicken the broth.

Serving

For a hearty dinner on cold winter evenings, cook dumplings in the soup. You can purchase a variety of frozen dumplings like tortellini or make the traditional homemade flour dumplings. Serve homemade soup steaming hot in soup mugs with hot biscuits or crusty garlic bread for a complete meal bursting with nutrition.

Tags: soup base, vegetable soup, left over, made from, makes wonderful, makes wonderful soup

Store Chocolatecovered Pretzels

Fully covered chocolate-covered pretzels last longer than partially covered ones.

Chocolate-covered pretzels are always a hit on the dessert table. However, after the party's over, you need to store the leftovers. Do not let them end up in the trash. Properly storing these bite-size desserts is essential to ensure they stay fresh long enough for you to enjoy them. If you are gifting chocolate-covered pretzels, packaging them correctly will prevent them from spoiling on their journey.

Instructions

1. Place the chocolate covered pretzels in the glass or plastic container. The container must be clean because the chocolate covered pretzels will absorb odors.

2. Close the container. Make sure you use an airtight container or the chocolate covered pretzels will go stale faster.

3. Place the container in a pantry or cupboard. Partially covered pretzels will stay fresh at room temperature or slightly cooler for at least several weeks. Fully covered pretzels stay fresh for several months.

Tags: covered pretzels, chocolate covered, chocolate covered pretzels, covered pretzels will, pretzels will

Eat Canned Deer Meat

Deer meat, or venison, is often canned after the harvest to extend the shelf life of the meat without needing refrigeration or freezing. Even though the jar is completely sealed and the meat inside thoroughly cooked, the USDA does recommend bringing the meat to a temperature of 165 degrees Fahrenheit before eating. This is a simple process to perform in a variety of ways.

Instructions

1. Moisten a sponge or dishrag, and wipe the top and outside of the deer meat can to remove any dirt or dust accumulated during storage.

2. Open the canned venison using a can opener or a church key. Smell the contents inside. If the meat has a sour or otherwise "off" smell, throw the contents away. Canned meat is a situation where "if in doubt, throw it out" always applies.

3. Heat the venison in a saucepan or stockpot over medium heat until the liquid in the meat comes to a boil. If necessary, add water, wine or broth to ensure you have enough liquid.

4. Allow the deer meat to boil for at least 10 minutes. This will destroy any bacteria that may be in the meat. Insert a meat thermometer into the meat to ensure that it has reached an internal temperature of 165 degrees F.

5. Add canned deer meat to casseroles that will be baked, or stews or soups that will come to a boil. These methods of cooking will allow the meat to reach proper temperature to be safe for eating.

Tags: deer meat, temperature degrees, that will

Check The Purity Of Honey

Checking the purity of honey can be done in a few different methods of varying complexity and scientific endeavor. Impure or adulterated honey has had a foreign substance added to it that is not part of the natural process of honeybees taking nectar from flowers and plants. Proving the purity of honey rules out additives like high-fructose corn syrup being added, which is harmful to your health.

Instructions

Cotton Swab Test

1. Find a clean cotton swab and gather some honey.

2. Dip the swab into the honey. It doesn't need to be a lot, but it should cover the whole swab.

3. Light a match, and try to light the honey on fire. If the honey burns up, it is pure. If it does not burn, it is impure. The presence of water prevents the honey from burning and proves it is adulterated.

Hot Water Test

4. Bring two cups of water to boil in a pot.

5. Pour the water into a clear glass.

6. Add honey to the water and observe. If the honey is pure, it will not melt. If the honey is adulterated, it will melt. Honey that is not melting in the hot water drops to the bottom quickly and sits there. Melting honey that is not pure seems to mix into the water and dissolve as it drops into the cup.

Aniline Chloride Test

7. Try a more complex and scientific method for testing the purity of honey if the cotton swab and hot water tests do not offer convincing proof. Make an aniline chloride mixture: three parts aniline and one part concentrated hydrochloric acid.

8. Add a teaspoon of honey to a ceramic vase.

9. Put five to seven drops of the aniline chloride mixture into the honey.

10. Stir carefully with a glass stick and observe. If a crimson color appears in the mixture, the honey is adulterated.

Tags: purity honey, aniline chloride mixture, chloride mixture, cotton swab, honey adulterated, into honey, will melt

Use Canned Pumpkin As A Replacement For Highcalorie Items

Pumpkin complements baked goods that include spices, chocolate and nuts.

You can easily use canned pumpkin as a substitute for high-calorie items when cooking and baking. The idea is to replace the fat in the item with a healthier alternative that still leaves the finished product moist and delicious. Learning to balance the flavor of the canned pumpkin with recipes can be slightly challenging, as the pumpkin flavor should complement the dish and not overwhelm the palette. Other healthy substitutes in cooking include applesauce, avocado and fruit juice.

Instructions

1. Use 1/4 cup canned pumpkin to replace one egg when baking dishes such as cakes and pies. Make sure that the pumpkin flavor will be compatible with the recipe. For example, replacing one egg with canned pumpkin in a spice cake would work well, but not in lemon meringue pie.

2. Add pumpkin to recipes that include oil to replace some or all of the oil. The canned pumpkin helps to keep the recipe moist without the added fat. This works well in foods such as oatmeal cookies, chocolate fudge and muffins. Use the same measurement of canned pumpkin as the recipe calls for in oil. For example, a recipe with 1/2 cup of canola oil would need 1/2 cup of canned pumpkin.

3. Replace solid fats such as butter and margarine with canned pumpkin. The ratio is to use 3/4 the amount of canned pumpkin compared to the amount of fat called for in the recipe. This works well for biscuits, breads and muffins.

4. Add 1 cup canned pumpkin to a pot of vegetarian chili to thicken it without using meat and to add creaminess without adding cheese or sour cream. This also adds a subtle, southwestern flair to the dish.

Tags: canned pumpkin, pumpkin flavor, that include, This works, This works well, with canned

Cognac & Armagnac

Cognac and Armagnac are two distinct but similar types of French brandy. Both of these spirits begin their lives as a humble, unpalatable white wine, which is then transformed into Cognac or Armagnac through a process of distillation and aging. This artisanal process is protected by French law, so that only spirits from certain regions made in the traditional way may be called Cognac and Armagnac.

History

Both Cognac and Armagnac have been produced in France for centuries. Armagnac has the distinction of being the oldest wine distilled in all of France, with production dating back as far as the 14th century and possibly farther. Historically, spirits like Cognac and Armagnac were used medicinally in addition to being consumed as beverages.

Features

Both Cognac and Armagnac are produced by distilling a thin white wine made primarily from Ugni Blanc and/or Colombard grapes. Cognac is distilled twice, in copper pot stills, then aged in oak for a minimum of two years. The double distillation produces a spirit that is approximately 70% alcohol, so the final is diluted with water to 40% alcohol. Armagnac is generally distilled just once, in column stills, which produces a somewhat less refined result with approximately 40% alcohol (therefore, no need for dilution of the final product). It is also aged for a minimum of two years in oak. Both Cognac and Armagnac can be aged in oak for much more than two years, and are often aged for as much as 20 years in the case of XO spirits.

Geography

Cognac and Armagnac are produced in specific regions of France, both in the western part of the country. The towns of Cognac and Armagnac are two of only three officially designated brandy regions in all of Europe. There are six separate areas or crus in the Cognac region and three in the Armagnac region, each of which has a specific climate and soil type, and each of which produces spirits with a specific flavor profile. Spirits from the various crus are often blended to produce a Cognac with a brand-specific flavor, but there are also Cognacs and Armagnacs available that are made with spirits from just one cru or even one vineyard.

Types

Cognac and Armagnac are labeled and marketed according to their age in most cases. There are three official age designations for these spirits: "VS" or Very Special, which must be aged a minimum of two years; "VSOP" or Very Superior Old Pale, which must be aged a minimum of four years; and "XO" or Extra Old, which must be aged a minimum of six years. Since most Cognacs contain a blend of spirits of different ages, the designation refers to the age of the youngest component. It is not uncommon for an XO cognac to contain spirits that average over 20 years in age. Producers have created marketing terms like "Hors d'Age" (meaning ageless) to denote special Cognacs and Armagnacs that are older than the typical XO.

Considerations

Cognac and Armagnac vary widely in flavor, smoothness and price due to the age of their various components and the quality of their producers. Cognacs are produced mainly by large companies (like Courvoisier, Hennesey and Remy-Martin), whereas Armagnac is generally made by smaller independent producers. The best way to find a Cognac or Armagnac you like is to taste them, rather than depending on a brand name or age designation.

Tags: Cognac Armagnac, aged minimum, aged minimum years, minimum years, Both Cognac, Both Cognac Armagnac, must aged

Make A Low Carb Alfredo Sauce

There are very few things in the world that can’t be improved with Alfredo sauce. The thick creamy sauce is good when it is on pizza, or when it is drizzled over a plate of pasta. Alfredo sauce does an excellent job of jazzing up vegetable like broccoli and asparagus. The problem with Alfredo sauce is that it is high in carbohydrates. If you are trying to lose weight on a low-carb diet, one of the first things you are told is to get away from the Alfredo sauce. The good news is that you don’t have to give it up, you just have to change it a little bit. The best news is that the recipe is very simple and very quick to make.

Instructions

Make Low Carb Alfredo Sauce

1. Making your low-carb Alfredo sauce will be easier if you already have all of your ingredients measured and ready to go.

2. The first thing you need to do when you are making a low-carb Alfredo sauce is to melt the butter. The best way to melt the butter is to put all three tablespoons of butter directly into your sauce pan and turn the heat on.

3. If you are someone who likes the taste of onion and/or garlic you should add them to your melting butter and let them sauté for a minute or two. One word of caution, do not turn your back on the garlic, it only takes it a second to burn, and once it burns it tastes terrible and you will have to start all over.

4. Once the butter has melted and the garlic and onion are nicely sautéed you should add the rest of your ingredients. You don’t have to worry about adding them in any particular order, just dump all of them in together.

5. Use your whisk to blend the concoction.

6. Allow the Alfredo sauce to simmer for twenty to twenty five minutes. Because it burns easily you should stir the sauce the entire time it is simmering.

7. When all the ingredients have blended together you are ready to add the low-carb Alfredo sauce to your favorite dishes.

Tags: Alfredo sauce, low-carb Alfredo, low-carb Alfredo sauce, Carb Alfredo, Carb Alfredo Sauce

Weight Watchers Lunch Ideas

Lunch is one of the most difficult meals to plan for someone who is following the Weight Watchers program. Most often this meal is eaten while at work or on the go. Co-workers and friends offer to go out to lunch, putting peer pressure into the mix. It is possible to eat a healthy Weight Watchers appropriate lunch in any situation.

Eating Out

When you have no choice but to eat lunch while dining out, there are a few things you can do to ensure you don't go over your point allotment for the day. Avoid sides or additives like butter, sour cream, mayonnaise and cheese. When choosing fast food, order off the child's menu because these meals are closer to the size that your lunch should be. Choose salads when available, but avoid traps like "crispy" chicken and high-fat dressings. Always order dressing on the side for a prepared salad.

If dining in a restaurant, there are a few things to avoid. Stay away from the obviously fatty foods like deep fried and creamed or cheesy dishes. In Chinese restaurants, try white or brown rice instead of fried rice and a dish like chicken and broccoli that contains high levels of vegetables. Where possible, order it steamed instead of stir fried. In Italian restaurants, choose thin-crust pizza, whole wheat pastas and red sauces. Don't be afraid to ask if there is butter or oil content in any dishes and ask for items "dry" when possible.

No-Cook

For no-cook packed lunches, the easiest option is a sandwich. Use whole wheat bread or wraps with lean meats and low- fat cheeses. Low-fat mayonnaise or mustard are good options for dressings. Tuna fish can be mixed with light mayonnaise, a bit of mustard and a teaspoon of relish for a tasty alternative meat. For a vegetarian option, make a coleslaw using light mayonnaise and fresh shredded cabbage. To finish the sandwich, stuff the rest full with lettuce and tomato, or to mix it up, try some avocado. Canned soups are an easy option as well, and there are many low-fat soups that have zero or one-point values. If eating canned soup, be sure to account for the salt content by drinking a little extra water for the day. Pack snacks like carrot sticks, pieces of fruit or light popcorn if a microwave is available.

Cooked

You can prepare a cooked lunch the evening before. Pasta salads are an excellent choice that can be mixed with fish, meat or beans to provide sustaining protein. Cook some shells or similar pasta according to the instructions on the box. Drain and cool them. Mix with a splash of lemon juice and some light mayonnaise until just wet. Add a can of tuna or a can of your favorite beans. Throw in some of your favorite vegetables like broccoli, squash or red onions. For a twist, try the same thing using couscous or protein-rich quinoa instead of pasta. For these grains, cut the mayonnaise and simply use lemon or lime juice with a dash of olive oil.

For a very low-point lunch, fill a wrap with vegetables. Squash, mushrooms, peppers and onions can be sauteed with a small amount of olive oil. Mix them with a dash of basil for flavor. Place them into a whole wheat wrap with lettuce, tomato and a sprinkle of low-fat feta cheese.

For even less cooking, try a BLT with Canadian bacon, lettuce, tomato and a few slices of avocado. The softness of the avocado goes very nicely with the slight crunch and saltiness of the fried Canadian bacon.

Tags: lettuce tomato, light mayonnaise, Weight Watchers, whole wheat, Canadian bacon

Brine A Turkey

Instructions

Basic Turkey Brine

1. In a large saucepan, combine the salt, sugar, cracked peppercorns, rosemary and water.

2. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce heat and simmer 15 minutes.

3. Remove from the heat and add enough ice cubes and cold water to bring the solution to 40 degrees F or colder. You will need at least 1 gallon of brine.

4. Remove the turkey from its packaging. Reach into the cavities and pull out all of the giblets. (You can use them later for stock.) Rinse the bird inside and out with cool running water.

5. Find a stock pot, bucket or roasting pan big enough to hold the bird. Use two oven bags or new, clean kitchen garbage bags (one inside the other) to line the container. Put the turkey inside the bags, then inside the container.

6. Pour the cold brine solution over the turkey, being careful to keep the sides of the bags pulled up so the brine doesn't spill out.

7. Pull the inner bag up around the bird and tie it securely. Tie the outer bag around it.

8. Refrigerate the turkey overnight, at least 12 hours and up to 24 hours for a very big turkey. Rotate the bird several times during the brining.

9. Remove the turkey from the brine, rinse carefully under cool running water and cook as desired.

Tags: cool running, cool running water, Remove turkey, Remove turkey from, running water, salt sugar, turkey from

How Long To Soak Buckwheat Groats

Many people enjoy eating buckwheat groats.

Buckwheat has grown on farms in America since Colonial times. In recent years, the grain enjoyed a resurgence of popularity as a breakfast food or as sprouts, and also as an export to Japan where they make noodles from buckwheat.

Buckwheat Groat Sprouts

When sprouting buckwheat groats, they are not soaked as long as many seeds for sprouts are because the groats absorb water quickly. If the buckwheat groats soak for too long they do not sprout. Allow the buckwheat groats to soak in 60- to 70-degree F water for only 20 to 60 minutes before draining and rinsing. Soaking buckwheat groats in water produces thick, starchy water and the groats will never sprout if not rinsed thoroughly.

Cooking Buckwheat Groats

When cooking buckwheat groats to use as a cereal, or as you would use rice or another grain, the groats do not need any soaking because they cook so quickly. When combining 1 cup of buckwheat groats with 2 cups of water, after bringing the groats to a boil and then reducing the heat to low, the buckwheat groats cook in only 10 to 12 minutes. Sometimes cooks toast buckwheat groats lightly in oil before cooking them in a liquid.

Considerations

Buckwheat groats are the part of the grain left after removing the hulls from the kernels, according to the University of Wisconsin Extension. In addition to using buckwheat groats for sprouting and as a breakfast food, they also show up a thickening material in dressings, gravy and soups.

Tags: buckwheat groats, buckwheat groats, buckwheat groats, breakfast food, Buckwheat Groats, buckwheat groats soak, groats soak

Cook With Paprika

The red powder called "paprika" is actually a powdered manifestation of the red pepper plant, but not akin to "pepper" as we know it, the ground spice of peppercorns. Paprika can sometimes be more of a colorant than an aromatic spice depending on how it is used; but according to the varieties, paprika is used for its taste as well. Read on to learn more.

Instructions

1. Evaluate the ground paprika you buy at the store. Try to find out what kind of red pepper the paprika is made from and how long it has been aged. These factors affect the flavor of the spice.

2. Find Spanish paprika for cooking meat with garlic. The Spanish imported paprika has its own slightly sweet taste that complements many Mediterranean recipes.

3. Find Hungarian paprika for hot dishes. The Hungarian imported paprika has more hotness to it than domestically made paprika. It is used in large quantities for dishes like sausage and potatoes.

4. Use domestic paprika for a colorant. Popular uses of this kind of paprika include deviled eggs and potato salad. The use of paprika with mayonnaise gives the dish a more palatable look.

5. Store paprika away from light and heat to keep it fresh.

Tags: imported paprika, paprika used

Get Capsaicin Off Your Fingers

Capsaicin comes from hot peppers. Skin exposed to this must be carefully washed.

Capsaicin is a component of chili peppers. It is what gives them their spicy heat. If you do not wear gloves when processing chilies for cooking, capsaicin oils transfer to your skin. Although you may not notice this right away, you will if you touch your eyes or other sensitive areas. Fortunately, other ingredients in the kitchen help neutralize capsaicin.

Instructions

1. Spread vegetable oil or olive oil generously over your fingers. Rub the oils in and they will help dilute the capsaicin oil. Alternatively, dip your fingers in white vinegar to neutralize the capsaicin oil.

2. Apply soap to your fingers and work it into a lather. Rinse with warm water. Wash your hands once more with dish soap and warm water. Pat your hands dry with a towel.

3. Soak your hands in a bowl of whole milk, yogurt or sour cream if you still feel burning on your skin. Rinse your hands after 10 to 15 minutes and pat dry. If you still feel some burning, soak your hands again in the milk, yogurt or sour cream until the burning finally goes away.

Tags: your hands, milk yogurt, milk yogurt sour, neutralize capsaicin, sour cream, still feel, warm water

Make Dried Herbs Cooking Oils

Many of the flavored cooking oils you see at the market use fresh herbs and spices, but that doesn't mean dried herbs won't work as well. In fact, making your own flavored oil with dried herbs will extend its shelf life. Oils that are made with fresh herbs must be used fairly quickly to keep them from spoiling. Enjoy experimenting with different combinations of dried herbs when creating a homemade cooking oil.

Instructions

1. In a sturdy saucepan, heat 2 cups of extra virgin olive oil. It just needs to be lukewarm, so turn the flame on low and keep an eye on it. You will only need to heat it for two to three minutes.

2. Gather ½ cup of dried herbs, or more if you like. Herbs that infuse well include rosemary, thyme, basil and oregano for a Mediterranean-style oil. You might also consider cumin, coriander, curry powder or cayenne for a spicier taste.

3. Place the dried herbs into a dry glass jar or bottle. Any water left inside the container can become a magnet for bacteria.

4. Pour the warm oil over the dried herbs and close the lid tightly. If you are using a bottle, use a funnel or a measuring cup with a spout to pour the oil.

5. Store the infused oil in a cool, dark place for at least one week. Your oil will become more flavorful the longer it sits.

6. Use your flavored oil just as you would regular oil. It can be used in sauteing or to flavor salad or steamed vegetables. You can also rub the oil on vegetables or chicken before roasting to give your food an extra flavor boost.

Tags: dried herbs, dried herbs, fresh herbs, your flavored

Awesome Dinner Ideas

Quiche Lorraine is elegant, yet simple to prepare.

Planning what to make for dinner can become a burden. It is so simple to fall into the trap of eating the same five or six things over and over, either because they are quick to prepare, they're inexpensive or they're the only thing the kids will eat. Sometimes we need to break out of this rut and prepare something fantastic for a special occasion, to impress a guest or just because we want to express our inner Julia Child.

Romantic Fondue

Most romantic dinners are dinners for two, which gives you the opportunity to try something more elaborate than you'd make for an everyday dinner. A sensuous fondue dinner is tasty and lets you do all of the preparation in advance so that you can concentrate on your guest during the meal. Buy or borrow three fondue pots so you can make all three kinds of fondue. Dip bread cubes and blanched vegetables in cheese sauce for the first course. Serve chunks of meat and chicken next, with a hot-oil fondue; offer several dipping sauces for the meat. Finish up with marshmallows, small cookies and cut-up fruit dipped in a chocolate fondue.

Picnic Dinner

Enjoy a change of scene by taking your dinner on the road. Prepare foods that are packable and easy to handle. Cold fried chicken is far more interesting than sandwiches. Or, assemble cooked Polish sausage and rolls ahead of time and wrap them in aluminum foil and a towel to keep them warm. Put hot soup in an insulated bottle, then pour it into insulated cups to serve. Fill sealable plastic bags with sliced bell peppers, baby carrots and grape tomatoes; pour some dressing into a snap-lid plastic container for dipping. Bring cupcakes; tuck a caramel-filled chocolate kiss into the batter before baking for a sweet surprise.

Outdoor Cooking

Many cooks turn to the barbecue when they want something smoky and delicious, but there are lots of things to cook outdoors besides hamburgers and steaks. Bake a pizza on the grill by cooking one side of the crust to toasty perfection, flipping it, adding your favorite toppings and letting it cook until the cheese is melted and the crust is finished. Grill corn in the husk directly over a hot fire, turning often until the outer husk is charred; this takes about 10 minutes in high heat, longer if you put the corn on a cooler part of the grill. Finish the meal with grilled pineapple. Cut fresh pineapple into 1-inch rings, coat both sides thickly with cinnamon sugar and grill for 2-3 minutes.

Fancy Feast

Some dinners look elegant but are actually quite straightforward to prepare. Quiche Lorraine is a famous French dish that is basically scrambled eggs, bacon, onion and cheese in a pie shell. Serve it with crusty French bread, steamed green beans and a green salad made interesting with canned chickpeas, dried cranberries and dry-roasted sunflower seeds. Offer a choice of dressings, or toss the salad with your favorite vinegar-and-oil mixture. For a fancy dessert, dribble a spoonful of raspberry sauce over a scoop of vanilla ice cream and some poached peaches for Peach Melba.

Tags: Quiche Lorraine, your favorite

Make Chicken Enchiladas

Mexican food is a favorite of many. There are many popular Mexican restaurants throughout the United States. One of the best ways to get a taste of Mexican food is also to prepare it at home. Making this easy chicken enchilada recipe is one of the easiest and quickest ways to prepare a Mexican dish in no time.

Instructions

1. Preheat your oven to 350 degrees. Spray nonstick spray in your glass casserole dish.

2. Add your chicken in your food processor along with the red pepper. Process it until it is finely chopped. Pour the chicken and red pepper mixture into your mixing bowl.

3. Open your can of green chilies. Add them to the mixing bowl. Then spoon in your cup of sour cream.

4. Mix all of the ingredients together completely. Then add about a half-cup of your shredded cheese, and stir it into the mixture too.

5. Open your bag of tortilla shells. Then open your can of red enchilada sauce. Lay one of your tortilla shells flat, and take a spoonful of red sauce and spread it in the middle of your tortilla shell. Then spoon in some of the chicken mixture from the bowl on your tortilla as well. Roll your tortilla up enchilada style and place in your casserole dish.

6. Repeat step 5 until you have filled your casserole dish. The casserole dish usually holds about 6 to 8 enchiladas. Take the remaining red sauce and pour over the top of the enchiladas. Spring some cheese on top of the sauce. For added flavor, you can add some chopped green pepper too.

7. Cover the top with aluminum foil. Place in your oven and let them bake for 40 to 45 minutes. Enchiladas are finished when all of the cheese has been melted and the shells are a very light brown. Take caution when taking out your enchiladas and removing the aluminum foil. Contents will be very hot!

Tags: your tortilla, casserole dish, aluminum foil, Mexican food, mixing bowl, Then spoon, tortilla shells