The process of making meat jerky is a time honored, traditional way of preserving meat. While traditionally, jerky was made using smoke and the sun, today jerky can be made using liquid smoke and an oven or dehydrator. Jerky can be made from any type of lean meat, including beef, pork, poultry and venison. Recipes for jerky range from simple, smoke-flavored to highly seasoned specialty blends. You can purchase jerky seasonings in a kit or create your own recipes.
Instructions
1. Freeze the meat before making jerky to make it easier to slice the thin slices. Slice the meat into quarter-inch strips with the grain.
2. Mix together 3 tsp. salt, 2 tsp. pepper and 2 tbsp. sugar in a shallow dish.
3. Place the strips into the spice mixture, turning to coat each strip. Refrigerate the strips for 24 hours.
4. In a shallow bowl, mix equal amounts of and water.
5. Use a meat mallet to pound the spices into the meat on both sides. Dip into the mixture.
6. Make brine in a large saucepan by combining 1 gallon of water with 1/2 cup sugar, 3/4 cup of salt and 2 tbsp. black pepper. Bring to a boil.
7. Boil the strips in the brine until they turn gray. This will take two to three minutes.
8. Use tongs to remove the strips from the brine and place in a single layer on dehydrator or oven drying racks.
9. Dehydrate the meat for 9 to 24 hours in the dehydrator or in a 150- to 200-degree Fahrenheit oven. Store the dried jerky in clean, covered jars or in plastic zipper type freezer bags.
Tags: liquid smoke, each strip, jerky made, jerky made using, , meat into
Wine is the perfect hostess gift to give when attending a dinner party, but it can be tricky to select a bottle for another person. With dozens of grape varietals, six continents of origin, and a price range from two dollars to several hundred per bottle, it's no wonder wine is a mystery to most. Before you head to your local wine shop, narrow down your options to choose the perfect bottle for your hostess.
Instructions
1. Select a medium-bodied wine to appease most taste buds if you're not sure what type your hostess prefers. Medium-bodied whites include Sauvignon Blanc and Reisling, while common medium-bodied reds include Chianti and Merlot.
2. Go neutral by selecting a wine that will complement most meals, like a Riesling or Pinot Noir. According to wine expert Pam Clark of "Talking Wine," "These two grape varietals hold up well with most types of food." They are two great options if you're unsure about what food your hostess will be serving.
3. Pick a wine that is significant to you or to your hostess. For example, if your hostess is an Italian American, bring her a bottle of Chianti -- a wine from the Tuscan region of Italy. If she is environmentally conscious, try an organic wine. Personalizing your gift will give it more meaning to the hostess.
4. Be unique by purchasing a lesser known wine or a local wine. Wine is supposed to be fun and exciting, so introducing your hostess to a new bottle can be a great conversation starter. An added benefit is that no one will know how much you spent.
5. Hand the bottle personally to your hostess and mention that it is for her to enjoy. This relieves the pressure of serving the wine that night, especially if your hostess has selected wines for the meal already.
Tags: your hostess, , grape varietals, local wine,
Brining is a method of preserving food using a salt-laden solution. The salt-to-water ratio and additional flavorings depend on the food to be brined. This is also true of olives; the brine differs depending on how long you wish to keep the olives. There are several recipes for making your own olive brine at home.
Instructions
Two-Week Brine
1. Place 6 tbsp. canning salt and 1 gallon of lukewarm tap water into a clean .
2. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
3. Place your olives in the brine so that they are completely covered and place the cover on the container. Allow them to sit for two days before moving them to the refrigerator for up to two weeks.
Four-Month Brine
4. Place 13 tbsp. canning salt and 1 gallon of lukewarm tap water into a clean 2-gallon container.
5. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
6. Place your olives in the brine so that they are completely covered and place the cover on the container. Allow them to sit for one week before moving them to the refrigerator for up to four months.
7. Rinse the excess salt from the olives before use by soaking them overnight in clean water.
Changing the Brine Method
8. Place 1 cup of canning salt and 1 gallon of lukewarm tap water into a clean 2-gallon container.
9. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
10. Place your olives in the brine so that they are completely covered and place the cover on the container.
11. Stir the olives every two days for a week before rinsing the olives and place a fresh brining solution on top.
12. Repeat step 4 for three weeks. Taste the olives at the end of the third week. If they are still bitter, repeat step four until they are no longer bitter. Move your brined olives to the refrigerator for up to four months.
Vinegar Pickling
13. Place 1/2 gallon white distilled vinegar and 1/2 gallon lukewarm tap water into a clean 2-gallon container.
14. Add 3/4 cup canning salt to the vinegar mixture and use a wooden spoon to thoroughly stir the mixture until the salt is fully dissolved. If desired, add garlic powder to taste at this step.
15. Place your olives in the pickling solution so that they are completely covered and place the cover on the container. Store at room temperature for four to five months or in the refrigerator for up to 12 months.
This article will tell you facts how honey and cinnamon can improve your life. Honey is the only food on this planet that will not spoil or rot. It will do what some call turning to sugar. In reality honey is always just that, honey. I will tell you secrets that drug companies won't like getting around. Facts on Honey and Cinnamon. Here we go.
Instructions
1. As I told you above, honey is the only food on this planet that will not spoil or rot. It will do what some call turning to sugar. In reality honey is always honey. However, when left in a cool dark plance for a long time it will do what we call "crystallizing". When this happens I loosen the lid, boil some water, and sit the honey container in the hot water, turn off the heat and let it liquefy. It is then as good as it ever was. Never boil honey or put in it in a microwave. to do so will kill the enzymes in the honey.
Cinnamon and Honey: I will bet the companies won't like this one getting out. facts on Honey and Cinnamon have been around for a long time, but no-one says anything because it's very good for your health. It is found that a mixture of honey and cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side effects for any kind of diseases. Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients.
2. IMMUNEN SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the boty from bacteria and viral attacks. Scientists have found that hone y has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.
INDEGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals
3. INFLUENAZ: a Scientist in Spain has proved that honey contains a natural "ingredient" which kills the influenza germs and saves the patient from flu.
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take 4 spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increase and even a 100 year old, starts performing the chores of a 20 year old.
Tags: cinnamon powder, will what, call turning, , companies like, diseases Honey, food this
Tofu is a protein-rich soy-based product which can be used in a variety of different ways.
Although most meats contain a large amount of protein, they are also high in saturated fats. To maintain a proper protein intake, vegetarians and vegans must supplement their diet with protein-rich food. Foods like beans, peanuts, nuts, seeds and certain vegetables provide the body with protein as well as helpful minerals and vitamins. Soy in the form of tofu can also be used to gain protein and simulate the style of meat-based meals.
Wild Seaweed Salad
Many types of seaweed are naturally high in protein. Nori, a common seaweed in sushi and Asian cuisine has a mild taste and can be used for wrapping rice or crumbling on salad. Shallots, pecans and rice combine to make a rich hearty salad with additional protein from the pecans. Crumble toasted nori and tofu over the salad with a homemade dressing to create a protein-rich salad.
Grilled Tofu and Soba Noodles
Tofu is the result of the coagulation of soy milk and is a common source of protein in vegetarian or vegan diets. It is extremely versatile as a cooking item and can even be cooked to resemble meat products. In this recipe, the tofu is grilled and set on top of a bed of soba noodles, noodles made from buckwheat flour that have a grayish appearance. Although soba noodles are not high in protein, they do contain enough to make this a high protein recipe when combined with the tofu. The dressing is a combination of minced Serrano peppers, shallots, cilantro and oil.
Quinoa Salad with Edamame and Tarragon
Quinoa, a South American seed, is commonly called a super food because it is full of protein, fiber and calcium. The quinoa should be toasted in a skillet before boiling it with edamame in a sauce pan until tender. Edamame is an alternate name for immature soybeans which are rich in protein as well. Place the quinoa and edamame over a bed of fresh greens to make a protein-enriched salad. A tarragon and lemon juice dressing helps to add a little zest to the recipe.
Vegetarian Bean Burritos
Beans contain a high amount of protein and can be easily added to a wide variety of recipes. A simple vegetarian bean burrito provides protein and a healthy alternative to a meat-based burrito. Warm tortillas while cooking zucchini slices in a skillet. Heat kidney beans with sauce and black beans in a saucepan. Once all is ready, guests can serve themselves and build their own burrito.
Removing ice from silicone ice trays is a quick process due to the flexible silicone material. Silicone ice trays are available in a variety of practical and artistic designs. The more detailed shapes take advantage of the materials ability to release frozen forms without breaking or sticking. Trays made of thinner silicone can even be turned inside out and peeled away from ice. Use your silicone ice cube tray to get uniform cubes that pop out with ease.
Instructions
1. Run warm water quickly over both sides of the silicone ice . This will smooth out the surface and melt the outer layer of opaque frost.
2. Hold the tray upside down over an ice bucket and press on the back of each compartment with your thumbs.
3. Return to the running water to warm the silicone behind any continue to stick.
4. Cover the ice bucket with a lid when all the ice from the tray has been removed.
Tags: cube tray, Cube Trays, cubes that, From Silicone, , Remove From
Incorporating fruit into your daily diet is important for a healthy, balanced lifestyle. One way is to make delicious fruit drinks for breakfast, lunch, dinner or snacks. Juice drinks make a healthy alternative to soda for any party, and guests will enjoy drinking a variety of concoctions. Get creative and try different blends. Whether you use a juicer, food processor or simple blender, juice drinks do not require much preparation time or cleanup.
Instructions
Fruit Shakes
1. Top your shake with a wafer cookie.
Choose one fruit, like a type of berry, banana or orange. Cut the fruit into small pieces and puree in a blender.
2. Blend in sherbet, frozen yogurt or low-fat ice cream a little at a time until you reach desired consistency.
3. Pour into a drinking glass and serve.
Juice Spritzers
4. Juice spritzers cool you down.
Choose a , such as orange, pineapple, cranberry, pomegranate or grape.
5. Mix with seltzer water. Plain will suffice, but you can also choose a flavored seltzer like lime for an extra flavor boost.
6. Cut up fruit or place berries in the spritzer for a tasty decoration.
7. Get creative by making juice ice cubes. Place berries and water or frozen juice in ice cube trays and add to individual drinks.
Fruit Punch
8. Marinating fruit in punch for a few hours adds bold flavor.
Choose a fruit juice or drink, such as cranberry juice cocktail, fruit punch, lemonade, grape juice or mango nectar.
9. Mix a carbonated beverage, such as flavored seltzer, lemon-lime soda or ginger ale, along with fruit juice in a punch bowl or pitcher.
10. Cut round slices of oranges, grapefruits, kiwi and star fruit and add them to the bowl or pitcher. Add whole grapes and berries as well.
11. Fill individual glasses with ice cubes and pour the punch. Add a straw and decorative umbrella for a finishing touch.
Juicy Smoothies
12. Fruit smoothies are packed full of antioxidants and vitamins.
Choose a fruit mixture as your starting point. Tasty fruit combinations include strawberry-banana, blueberry-raspberry, pear-grape and orange-pineapple. Puree the fruit in blender.
13. Add almond, soy or low-fat milk and orange juice.
14. Add ice one cube at a time until you reach desired thickness.
15. Add honey or vanilla extract if desired.
Alcoholic Fruit Cocktails
16. Try different types of fruit for unique alcoholic beverages.
Mix your favorite fruit juices with plain or flavored vodka, rum, tequila or gin.
17.Add sliced fruit to the mixture and use a splash of carbonated soda water for a fizzy kick.
18. Blend the alcohol mixture with one ice cube at a time for a frozen drink.
Tags: Choose fruit, fruit juice, bowl pitcher, Choose fruit juice,
You can can your own chili at home if you're tired of store bought or take-out brands. Before you start cooking, make sure you get a pressure canner with more than 12 quart capacity. You will also need canning jars, lids, a jar lifter and a canning funnel.
Instructions
1. Find a large stockpot and begin to brown the onions, beef, and garlic. Drain the fat; canned chili won't keep as well if it has a high fat content. Add the other ingredients and reduce the heat on the stove to simmer. Cook for approximately 20-25 minutes, and then skim the fat again.
2. Use your and keep simmering water. Place these clean jars in the for sanitization. If you have a dishwasher, you can use it as well. Put your jar lids in a bowl of hot water until you use them.
3. Spoon the hot chili into each jar and leave about 1 inch of space from the top. Make sure each chili jar is clean and that it seals. Place your lids on and tighten the lids until you feel resistance. Place the jars into the simmering water to seal.
4. Place the lids on the canner. You must vent the pressure canner after 10 minutes so you can close the petcock. Wait until the pressure hits 10 lbs. Place the lid on the canner but leave the petcock open. Process each jar for about an hour and a half.
5. After you have completed the process, let the pressure canner cool for 30 minutes. Let any steam remove from the pressure canner, and then use a jar lifter to take out the jars.
6. Let your jars sit for 24 hours. Tap the lids. If you hear a dull sound, serve that jar of chili in the next day or so. The lids should give off a ringing when tapped with a metal spoon.
Tags: pressure canner, simmering water, your chili, your lids
If you are looking for a lighter version of hamburgers, consider grilling a turkey burger. It has a slightly different texture than a beef burger and requires some extra preparation to make it tasty. But you can make a delicious sandwich and feel less guilt eating it.
Instructions
1. In a bowl, add a well-beaten egg to the ground turkey. Ground turkey tends to be drier than ground beef, so the egg helps to hold the burger patties together.
2. Pour in some breadcrumbs. To add flavor to the turkey burger, you can use flavored breadcrumbs or croutons. Add 1/4 tsp. each of salt and pepper.
3. Season the ground turkey. Add a 1/4 tsp. each of marjoram, sage and minced garlic. You also can opt to use rosemary or any other seasoning you enjoy.
4. Mix the ingredients together and shape the ground turkey into patties.
5. Cook the turkey burger until it reaches an internal temperature of 170 degrees Fahrenheit. You can grill it or cook it in a skillet. Whichever way you cook the turkey burger, remember to give the pan or grill a light coating of non-stick spray.
6. Assemble the sandwiches. Place the patty on the bun. Add vegetables, such as lettuce, tomatoes, pickles and coleslaw and top with mustard or catsup.
A versatile chip, dip crunchy pita chips into anything from hummus to guacamole or cheese dips. While available at your local grocer, these chips are just as easy to make at home using ready made pitas. And when homemade, you get to choose the ingredients. Dress them up with a variety of spices that fit your tastes or leave them plain, if you prefer. It's up to you.
Instructions
1. Preheat your oven to 300 degrees Fahrenheit.
2. Cut each pita into eight wedges with a sharp knife. Start by cutting the pitas in half and then keep cutting each piece into halves starting from the middle and cutting backwards until you have eight pieces.
3. Pour olive oil, garlic cloves and any spices you prefer --- such as salt, pepper, chili powder, cumin, oregano or rosemary --- into a bowl. Whisk the mixture together until completely combined.
4. Brush the olive oil mixture onto each wedge with a pastry brush.
5. Place the pita chips on a baking sheet in an even layer; the chips should not overlap. Put in the oven.
6. Bake the pita chips for about 20 minutes, watching closely. Remove from the oven before they start to burn. Cool before serving.
Meatballs can be made to have a sweet and sour flavor.
Meatballs are most commonly seen piled on top of a plate of spaghetti covered in spaghetti sauce. There are other ways to eat meatballs, however. One meatball recipe utilizes and a few other exciting ingredients to create a sweet and sour taste. This dish goes great with white rice and a cucumber salad. What's even better is that this dish is easy to create, even if you are a novice in the kitchen.
Instructions
1. Pour 1/2 cup grape jelly, and 6 to 8 oz. of chili sauce in your crock pot. Squeeze the juice from half a lemon in to the crock pot at the same time.
2. Place the lid on your crock pot and start heating it up by setting the heat to high heat.
3. Set 1 lb. of ground beef in a large bowl.
4. Add one egg, 1/2 onion, chopped, 1/2 cup of bread crumbs, 1 tsp. of salt, and 1 tsp. of pepper.
5. Mix your meat and other ingredients together with your hands. Make sure you washed with soap and water first.
6. Roll the meat in to 1 1/2 inch balls and set them in your crock pot. Let the sweet and sour meatballs cook for 6 hours.
Tags: your crock, grape jelly, sweet sour, your hands
Some people freak out over the texture of pumpkin pie. For these troublesome people, try making a pumpkin cake instead. This recipe makes 12 normal-size portions or 8 large portions (more realistic given how delicious the cake is).
Instructions
Making the Cake
1. Preheat oven to 350 degrees F.
2. Line the bottoms of two 9-inch diameter with waxed paper. Spray the sides of the pans with cooking spray.
3. Put flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves in a medium bowl. Stir with a fork and sift through a sifter.
4. Put currants in a small bowl, add 1 tbsp. of the flour and toss to coat. Add walnuts and toss again.
5. Beat 1/2 c. of the butter in a large bowl with an electric mixer until it's nice and fluffy.
6. With mixer still on, slowly add light brown sugar to butter.
7. Add eggs to butter mixture one at a time.
8. Beat 1/3 of the sifted flour mixture into the butter mixture. Beat in half the milk.
9. Add another 1/3 of the flour mixture to the butter mixture and beat it in. Follow with the other half of the milk and beat in.
10. Beat the final 1/3 of the flour mixture into the butter mixture.
11. Beat in the pumpkin.
12. Fold in the currants and walnuts, dredged in flour.
13. Pour the batter in equal portions into the prepared cake pans.
14. Bake about 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. While cakes bake, prepare frosting.
15. When cakes are done, cool for 10 minutes with the cakes still in the pans. Turn the cakes out onto a wire rack, remove wax paper and cool completely (about two hours).
Making the Frosting and Assembling the Cake
16. Beat the rest of the butter, dark brown sugar, molasses, vanilla and orange peel in a bowl until it's nice and fluffy.
17.Beat in cream cheese.
18. Sift powdered sugar, then beat in and blend well.
19. Take one completely cooled cake layer and put it on a platter, bottom side up.
20. Spread layer with about 1 1/2 c. frosting.
21. Put the second layer on top of the first, with the down.
22. Spread the rest of the frosting over the top and sides of the cake.
Tags: butter mixture, flour mixture, bottom side, brown sugar, , cake pans, flour mixture into
Just because you've made the choice to become a vegan doesn't mean you have to give up all the foods that you love. Even cheesecake can fit into a vegan diet, and it's a great choice for people with allergies to dairy as well. Even your non-vegan friends will love this delightful cheesecake.
Instructions
Vegan Graham Cracker Crust
1. Preheat the oven to 375 degrees F.
2. Put graham crackers in a zip-close bag and roll them with a rolling pin to create crumbs. You can also put graham crackers in a blender and blend on low-speed.
3. Mix the crumbs, sugar and melted margarine in a medium bowl.
4. Press the crumb mixture to the bottom and side of a 9-inch pie plate with the back of a spoon.
5. Bake for 8 minutes. Place on a wire rack to cool, before filling.
Vegan Cheesecake Filling
6. Lower the oven's heat to 325 degrees.
7. Mix the water and egg substitute in a small bowl until it has a smooth consistency.
8. Add all of the other ingredients except the oil. Blend at medium speed until the mixture is smooth, thick and creamy. Add oil slowly while blending at low speed.
9. Pour the mixture into the pie crust and bake 45 to 50 minutes or until it's almost firm.
10. Allow your cheesecake to cool before eating. This will allow it to "set up."
11. Top with fresh fruit or chocolate syrup as desired.
Tags: cool before, graham crackers, Vegan Cheesecake, your cheesecake
Cream cheese is a popular topping on breads such as breakfast bagels.
Ricotta cheese and cream cheese are two different types of cheese that can be used for a variety of recipes in the kitchen. Each of these cheeses carry with them their own unique qualities and uses. Learning the differences between the two can help you decide which one might be better for a recipe you have in mind.
Origins
With its origins traced back to the Roman era, ricotta cheese is used often in Italian cuisine. This may be because most ricotta cheeses now are made from the run off of other Italian cheeses like mozzarella. Cream cheese's origins have been traced back to a few European countries where they refer to it as white cheese. It came to be cream cheese in America in the late 1800s.
Texture
Ricotta cheese and cream cheese also have slightly different textures, so if deciding between the two you should decide what kind of texture you want your food to have. Cream cheese is creamy and smooth, it is also easy to spread but can be chilled for a few hours to make it harder. Ricotta cheese on the other hand is a more firm kind of has a very light hint of graininess to it, but can be melted or warmed to soften it up. However, it is not as spreadable as cream cheese.
Ricotta Uses
Ricotta cheese is used primarily in Italian cooking, although it can be used in any type of cooking if you'd like. Popular Italian dishes that use ricotta are lasagna, baked ziti and manicotti. Ricotta can be served chilled, but is usually heated up in whatever dish it is being used for.
Cream Cheese Uses
Cream cheese doesn't lend itself to one specific cuisine. It is a popular spread for breads like bagels or in appetizers, and other ingredients like spices and meats can be blended with it to add flavor. It can be used in desserts like cheesecake or as a frosting. Cream cheese can be warmed up but is most often served chilled. In cheesecakes, the cream cheese is mixed up and refrigerated prior to serving; as a spread, it is usually chilled and served immediately.
Red is a delicious recipe to incorporate into your repertoire that will impress friends, family and dates. If you make it properly, it will seem as if you've spent a great deal of time and energy preparing a wonderful meal--when, in reality, creating the sauce can be done rather quickly and without too much difficulty. You don't have to be an expert in the kitchen to master a tasty red wine sauce.
Instructions
Make a Delicious and Easy Red Wine Sauce
1. Saute whatever meat you'll be pairing with your red wine sauce, but do not throw out the juices that remain in the saute pan when you're done. You can use this sauce with chicken, beef, lamb, venison or other meats.
2. Remove the meat from the pan and reduce heat to a low temperature. Now, pour in minced shallots. Two are usually enough, though this is something you can experiment with to your suit your taste. Shallots can burn, so don't forget to stir often. Keep this up until the shallots become transparent.
3. Crank your burner up to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil.
4. Reduce the sauce down by about 50 percent by allowing it to boil awhile.
5. Bring the heat down to medium or medium-low. Pour in 1 tbsp. of balsamic vinegar. Add 1 tsp. Dijon mustard. At this point, it's all about consistency. Continue cooking until your sauce has reached the level of thickness you prefer.
6. Turn off the heat and add 3 tbsp. of butter. You may find it easier to stir in the butter if you've divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose.
7. Finish it off by adding pepper, salt and about 1 tsp. of finely chopped thyme leaves.
Filipino sticky rice balls, know in the Philippines as carioca, are a tasty treat made from rice flour and coconut, then covered with sweet and a brown sugar glaze. They are served year-round, but are especially popular during the holidays. Carioca can be purchased from shops and street vendors, and can be served in a dish or on bamboo skewers.
Instructions
Creating The Glaze
1. Heat the coconut milk in a saucepan over medium heat, stirring constantly, for 10 to 15 minutes. Stir to prevent the coconut milk from clotting or solidifying.
2. Add the brown sugar to the coconut milk while stirring. Adding the brown sugar a spoonful at a time may take longer, but it will prevent the sugar from forming clumps.
3. Stir the mixture over medium heat until it becomes syrupy. The mixture will become somewhat opaque when it it ready.
4. Turn of the heat and set the glaze aside.
Creating The Rice Balls
5. Mix the malagkit rice powder, the baking powder, and the macapuno, otherwise known as sweet preserved strips of coconut, in a bowl.
6. Add the milk and water to the mixture and mix well. The dough should become thick and malleable.
7. Heat the oil in a wok or saucepan.
8. Use two tablespoons to shape the rice dough mixture into balls. You can do this by hand, but using tablespoons makes the process quicker and easier.
9. Place the dough balls in the heated oil--do it one at a time, gently, in order to keep the oil from splattering.
10. Cook the dough balls for about 10 minutes or until golden brown. Turn them every minute or so to avoid burning.
11. Remove the cooked dough balls from the pan and place on a draining rack or on several layers of paper towels. Let the dough balls rest for about five minutes to allow any excess oil to drain.
Serving The Finished Product
12. Pierce a cooked sticky rice ball with a bamboo skewer. Repeat the process three more times, so that you have four rice balls on your skewer.
13. Adjust the rice balls so that you have about three inches available on each side of the skewer, to use as handles, and so that the rice balls are evenly dispersed.
14. Set your skewer on a plate and pour the glaze over the top of it. Rotate your skewer while pouring the glaze for maximum coverage.
15. Repeat the skewering and glazing process for each of your skewers.
Tags: coconut milk, dough balls, brown sugar, your skewer, medium heat, over medium
The ancient Greeks recognized nine flavors: sweet, salty, sour, bitter, astringent, dry, pungent, vinous and oily. Making your own seasonings requires research. Seasonings blend harmonious herbs and spices that intensify the flavor of a dish through both taste and aroma. Mixing seasonings together enhances the natural flavor of food, bringing out the best flavor, and not masking the natural flavor. Common seasonings include: rosemary, basil, thyme and oregano. Common spices include: cinnamon, clove, allspice and nutmeg.
Instructions
Processing
1. Learn the tastes and aromas of herbs and spices by mixing 1 tsp. of softened cream cheese with 1/2 tsp. of minced herbs. Taste each herb and spice separately to identify your taste preferences.
2. Place the fresh stemless herbs or seeds in the bowl shaped container, or the mortar. Use the rounded, oblong pestle to grind and pulverize herbs and spices.
3. Ingredients in Chinese Five Spice Powder include star anise and fennel.
Press the pestle against the side of the mortar. Grind the herbs or seeds with the pestle in a circular motion until the ingredients are crushed to the desired consistency. Use the mixed herbs and spices immediately or freeze.
Fresh Herbs
4. Place herb stems in 1 inch of water in the refrigerator.
Buy herbs that have no signs of wilting or browning. Store in the refrigerator for up to five days.
5. Create a "bouquet garni" with fresh herbs and a sheet of cheesecloth. Tie 3 sprigs of parsley or chervil, with 1/2 a bay leaf and 1 tsp. of both marjoram and thyme.
6. Tie the bag together with a string for use in future recipes.
Dried Herbs
7. Dried spices require a short cooking time to release flavors.
Mix dried herbs together in a jar for easy use.
8. Label seasoning blends for future use. Note on the label what type of food each herb blend is intended for.
9. Seal the jar tightly and store for up to six months in a cool dark place.
Infused Oil
10. Infused oils make wonderful gifts.
Tie a string around assorted fresh herbs or spices and place in a wide mouth jar. Add cloves of peeled garlic or peppercorns to the jar. Fill the jar with vegetable or olive oil, cover tightly with a lid.
11. Place the oil in the refrigerator for at least one to two weeks.
12. Strainers remove parts of the seasonings that will go bad with time.
Remove the herb by straining the oil mixture. Discard the herbs, garlic and peppercorns. Strain the oil into a fresh bottle. Secure with a lid and refrigerate. Use infused oil for cooking or salads.
Salt
13. Spice up your salt with dried or powdered herbs.
Combine salt with herbs such as dried onion, garlic and celery seed to create a seasoned salt mix.
14. Release the aroma of herbs by rubbing herbs between your thumbs.
Mix salt with various dried herbs and spices, such as pepper, white pepper, cayenne, nutmeg, cloves, cinnamon, bay leaves, sage, marjoram, thyme or rosemary.
15. Add 1 tsp. each of the other herbs and spices. Shake well.
16. Preheat the oven to 200 degrees Fahrenheit. Combine 1 1/2 lbs of fresh mortar crushed herbs with 1 cup of non-iodized sea salts.
17.Turn off the oven and place the herbed salt mixture in the oven on an aluminum tray or baking pan.
18. When the herbs are cool, transfer to a small jar.
Allow the herbs to dry out. Remove the tray from the oven when the herbs crumble.
19. Store in a jar with a tight lid in a cool, dry place. Allow the herbs to blend with the salt for two weeks for the best flavor.
20
Tags: , salt with, Allow herbs, best flavor, dried herbs
When spring and summer are upon us, the tastebuds crave those fresh seasonal berries. Strawberries, blueberries and raspberries are usually the first that ripen so prepare this wonderful low calorie cheesecake as the perfect way to celebrate the warm weather.
Instructions
1. Preheat oven to 375. Combine gingersnaps, vanilla wafers, chopped walnuts and butter. Press into bottom and up sides of 9-inch springform pan. Bake for 5 minutes. Set aside to cool on a wire rack.
2. Combine grape juice and gelatin in saucepan, allowing it to stand for 5 minutes before heating. Cook, stirring constantly, over low heat until gelatin is dissolved. Stir in lemon peel. Chill for 40 minutes, until partially set, stirring occasionally to prevent set up. It should look like unbeaten egg whites.
3. Combine , sugar and vanilla with an electric mixer until smooth. Spread this mixture over bottom of crust. Clean and drain berries, making sure to pick out any blueberry stems. Also check that the strawberries are sliced to the proper size for eating.
4. Spread about half of gelatin mix over cream cheese evenly. Toss berries gently in remainder, then place on top of cream cheese. Cover and refrigerate for at least 4 hours or until gelatin is set. Loosen crust from side of pan before removing.
For people with diabetes, meal planning takes a bit more thought and diligence, especially when you have to fit your meals in between work, errands, kids and household chores. Diabetic Gourmet suggests that if everyone ate according to diabetic guidelines--less sugar, fat and sodium--we would all be much healthier. In that vein, thinking about your diet as "healthy" rather than "diabetic" may make it easier to plan meals. These healthy, easy, drink-them-as-you-go breakfast drinks can help you get started.
Fruit Smoothies
Fruit smoothies are a healthy, antioxidant-packed way to jump-start your morning. They're filling, too, so you won't feel deprived or get hungry too quickly. Fruit smoothies are incredibly versatile. You can use any kind of fruit you like, so keep a variety of fresh and frozen fruits in your house. Don't be afraid to mix it up and experiment--it's nearly impossible to botch a fruit smoothie.
Begin by adding the base ingredients to your blender. Combine 2 cups vanilla fat-free yogurt, 1 chopped banana, 1/4 cup all-natural honey, 1/2 cup crushed ice and blend well. The banana is optional, but it does add body to your smoothie. Now comes the fun part. Add 2 cups of the fresh or frozen fruit of your choice and blend well. Fresh or frozen strawberries, raspberries, blueberries, blackberries, pitted cherries or peaches make wonderfully tasty smoothies, but the options are wide open.
If you want to add a little extra punch of "healthy" to , blend 1/4 cup of steel cut oatmeal, 1/8 cup of wheat germ or crushed flax seed, or 1/4 cup acai or goji berry juice into your beverage.
Tea Smoothies
If you enjoy your tea in the morning but need a little more to fill you up, a tea smoothie is a delightful option. If you choose a black, green, white or oolong tea, your smoothie will be packed with antioxidant polyphenols, which studies have suggested are powerful foes against cancer and heart disease.
Begin by brewing a cup of your favorite tea. Let it steep for at least 5 minutes so you have brewed a rich, nutrient-packed cup. Pour it into your blender, add 1 cup kefir milk (yogurt will also work if kefir milk is unavailable), 1 chopped banana, 1/4 cup and blend well. To up the "tasty" factor, you can also add fresh fruit to your smoothie. Add 1 1/2 cups of chopped mangoes, apples, peaches or honeydew melon. Blend well and you're good to go.
Vegetable-Yogurt Breakfast Drink
If a sweet breakfast beverage isn't your cup of tea, then this spicy, savory drink may be just the mellow start you need. Although fresh, home-squeezed vegetable juice is healthiest, it isn't always practical, especially on busy mornings. Purchase products that are all-natural, 100 percent real vegetable juice, with no added salt or sugar.
In your blender, combine 1 cup plain low-fat yogurt, 1 cup vegetable juice, 2 tsp. lemon juice, 1/4 tsp. grated ginger and a dash of hot sauce.
Try experimenting with different herbs and spices. According to Revolution Health, studies suggest that certain herbs and spices have been shown to inhibit glycation, a process that doctors believe increases the risk of inflammation and tissue damage in diabetics. Top honors went to cloves, allspice, cinnamon, thyme, sage and marjoram.
Tags: your smoothie, blend well, vegetable juice, your blender, all-natural honey,
Most people enjoy cookies as an occasional treat, and cookies made with carrots and oatmeal give you essential vitamins and fiber in every bite. Carrot oatmeal cookies are easy to make and provide a change of pace from the everyday chocolate chip variety.
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Spray the cookie sheets with nonstick cooking spray and set aside.
3. Put 2 sticks of butter or margarine into a mixing bowl. Add 3/4 cup of brown sugar and 3/4 cup of white sugar to the bowl. Pack the brown sugar into the measuring cup as tightly as you can to get an accurate measure. Beat the ingredients with an electric mixer until they are well combined and creamy.
4. Add 2 eggs and continue beating until fully incorporated. Mix in 1 teaspoon of vanilla extract.
5. Shred the a box grater until you have 1 cup. Stir in the a wooden spoon.
6. In a separate bowl, combine 1 cup of oats, 1-3/4 cups of flour and 1 teaspoon of baking soda. Add to the sugar-butter mixture and combine with a wooden spoon.
7. Pour in 1/2 cup of chopped walnuts, raisins or a mixture. Stir until they are evenly distributed.
8. Drop the dough by teaspoonfuls onto the cookie sheet at evenly spaced intervals. Four rows of three cookies usually works well. If the dough is too soft to handle, refrigerate it for an hour before spooning it out.
9. Bake the cookies for 10 minutes or until browned on top. Allow them to cool before eating.
You can make delicious powdered doughnuts from canned biscuits. They are fun to make and fun to eat. The holes are as good as the doughnuts. Your family will crave these sweet goodies, and the kids can help in the fun.
Instructions
Make Doughnuts from a Roll of Biscuit Dough
1. Begin by gathering all the necessary materials. If you don't have a thimble, you can use the small end of a melon baller. Fill the skillet with about 1/4 inch of oil, or about two cups. Turn your burner on medium heat and let the oil heat up.
2. Open the roll of biscuit dough according to the package. Place about two cups of powdered sugar into the paper bag and sit aside. Remove the biscuit roll and separate them into individual biscuits. With the thimble (or melon baller) cut through the center of the biscuit leaving a hole and removing the center. Remove the dough from your cutter and set aside. Continue this until all biscuits have a hole in the center and you have one dough ball for each center.
3. Drop the biscuits one by one in the hot oil. They will float so make sure they do not stick together. As one side gets golden brown, turn them over so the other side will brown. When they are completely brown, remove them immediately from the oil and place them in the paper bag with the powdered sugar. Close the bag and shake it to coat all the doughnuts. With the tongs, remove the doughnuts and place them on the paper towels. procedure until all doughnuts are cooked along with the doughnut holes.
4. Serve with milk and enjoy.
Tags: about cups, biscuits They, Continue this, melon baller, place them, place them paper, powdered sugar
Pecan pralines are a sweet candy that owe their taste to the blend of pecans and brown sugar used to make them. Southern favorites, they can be made in large batches and can be adapted to be made with other nuts and additional flavors. You will need a candy thermometer to make pralines; these are available at cooking stores and online.
Instructions
1. Place the in a saucepan, clipping it to the pan's edge. Pour the cream and sugar into the pan and bring to a boil over medium heat, stirring frequently. When the sugar has dissolved, add the butter and pecans.
2. Continue to stir over medium heat. If you are adding other nuts or flavors, such as maple flavoring, add those at this time. Cook until the mixture becomes thick and syrupy and the candy thermometer indicates that the mixture has reached what is called the "soft ball stage," or 238 degrees F.
3. Allow the mixture to cool until it is thick enough that it is hard to stir. Use the spoons to scoop up bite-sized portions and place them on the baking sheet to cool. If you like chocolate, dip the pralines in melted chocolate chips or drizzle across the tops of the pralines.
Tags: candy thermometer, medium heat, melted chocolate, other nuts, over medium, over medium heat
Menthol is a natural and organic compound found in mint leaves. It can also be made synthetically. Besides having a pleasant, minty smell, menthol is very soothing. It is also an anti-irritant and anesthetic.
Lip Balms
Menthol is used in lip balms for its minty smell and soothing qualities. Lips can get very dry, especially during the winter months, but menthol can provide relief.
Decongestants
Menthol is found in several decongestants for chest and sinuses. It can be used in a cream or patch form, or even as an inhaler. Some popular ointments are Vick's Vapor Rub and Mentholatum.
Sunburn Medication
Menthol soothes sun-burned and sensitive skin. It is often combined with aloe in sunburn medications.
Cigarettes
Menthol is commonly used as an additive in cigarettes to boost flavor and reduce throat and sinus irritation. Newport and Marlboro are both popular cigarette brands that use menthol flavoring.
Dental Care
Menthol is often used in oral hygiene products such as mouthwash, mouth and tongue spray and toothpaste. Its pleasant, minty taste helps make dental hygiene more enjoyable. Menthol also helps fight against gum disease. It relieves pain from mouth ulcers, cavities and canker sores.
Perfume
Menthol is sometimes used in flowery perfumes because it helps emphasize the floral notes.
First-Aid Products
Menthol can provide a cooling sensation in first aid products. It's useful for sore body parts when used as a topical analgesic and can provide pain relief. Popular products are Bengay and Icy Hot.
Beauty Products
Menthol is sometimes found in conditioners and facial cleansers because it eliminates the need for a synthetic fragrance.
Cough Medicine
Examine the label of your favorite cough medicine and you'll probably see menthol. Menthol suppresses coughs and helps soothe sore throats.
Tea
Just add a few mint leaves to a cup of hot water and enjoy fresh mint tea. The menthol in the tea will help soothe an upset stomach and help you sleep. It will also help soothe stressed vocal chords.
Springform pans are a wonderful addition to any kitchen. Primarily used for cheesecakes, they can also be used for delicate or frozen desserts, and they make serving these culinary creations a breeze.
Typically made of heavy gauge metal, springform pans come in two parts: a flat bottom base and an outer band with a latch. The base fits in a groove in the band when the latch is opened; closing the latch locks the bottom to the band. When the dessert is ready to be served, the latch on the band is undone and the band springs open (hence the "spring" in "springform"), leaving the finished dessert on the bottom piece.
Springform pans also come in a variety of shapes, from rectangular to heart shaped and even in mini sizes. Silicone pans and pans with glass or enameled bottoms are also available for the serious cheesecake baker.
Instructions
1. Before using the springform pan, practice latching and unlatching the band and removing it from the bottom to get a feel for how it goes together. The bottom should be firmly in the groove of the band; you should not be able to push the bottom up or out of the bottom of the band.
2. Make sure you have the correct size your recipe calls for. Most pans are 9" or 10". Assemble the pan, and prepare your recipe. You can grease the sides of the pan with butter, which allows cheesecakes to rise up the sides of the pan without sticking, making for a pretty end product.
3. Determine which type of base you need, based on the recipe you're making. Many pans come with two different kinds of bases, one smooth and one with a waffle-like pattern. Most cooks use the patterned bottom for cheesecakes or heavy creations, and the smooth bottom for frozen desserts, which serve easily from the smooth surface.
4. Following the recipe, assemble the dessert in the pan. Then bake or freeze according to directions. After baking, cheesecakes need to be chilled thoroughly in the pan before the outer band is removed, or they may crack or fall. Frozen desserts may need a gently warmed knife (run it under the hot tap for a second) run around the inside of the loosened band to help the dessert release.
When cooking with wine, follow these simple guidelines from the author of "Taste" and "The Dean & DeLuca Cookbook."
Instructions
1. Unless the recipe specifically calls for it (like in a dessert), use a dry wine, not a sweet one.
2. In general, use a white wine with fish, chicken and pork dishes, and a red wine with beef, but you can certainly experiment. White wine is probably more versatile for cooking than red.
3. Add wine to dishes when you want an acidic note. A little wine in a cream sauce, for example, can temper its richness.
4. Use whatever wine you have on hand. You don't need to use the same wine in the sauce as the wine that will be served at the table. Since you're cooking the wine, grape variety isn't a big deal.
5. Pick a decent, but not stellar wine for cooking. Don't use a wine that you wouldn't want to drink and don't use a wine that you really want to drink.
6. Avoid using "cooking wine" from the supermarket; it contains added salt.
Potatoes are a basic staple food that are very nourishing. They only need a little bit of flavor adornment for a transformed taste. One ingredient you can add to potatoes is olive oil. When you roast potatoes with olive oil, you preserve the juices of the potatoes, and you add the delicate flavor of the olive oil.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Put the cubed potatoes in a bowl. Make sure there is plenty of room above the level of the potatoes. You will need this room to mix and stir the potatoes.
3. Measure the oil, about a tablespoon of oil for every 1/2-pound of potatoes.
4. Pour the oil onto the potatoes.
5. Mix the oil and the potatoes with your hands. Reach to the bottom of the bowl and lift the potatoes up. Keep lifting the bottom potatoes to the top. Eventually, the potatoes will be thoroughly oiled.
6. Grease a baking tray.
7. Place the potatoes onto the baking tray in a single layer.
8. Place the baking tray into the oven.
9. Roast for about an hour. The potatoes are done when they are golden brown.
There are really only two cuts of meat: tough and tender. Tough cuts of meat contain the muscle, which requires braising or stewing to become tender; tender cuts demand quick cooking to retain their texture and seal in their flavor. Look for high-quality cuts of whatever type of meat you are buying.
Instructions
1. Choose a grade of meat.
2. Examine the five grades of meat as they're determined based on fat content, marbling and quality. Look for select (the least amount of fat; sold in grocery stores), choice (fattier than select, leaner than prime), and prime (the well-marbled cuts high-end restaurants serve, fattier but also more flavorful). The lowest two grades of inferior meat, commercial and utility, aren't typically sold in grocery stores, and home cooks and aspiring chefs should avoid them.
3. Know your meat grades. Lamb is usually sold as choice in and has a purple U.S. Department of Agriculture inspection stamp to signify that it came from a healthy animal. Pork is graded as "USDA government inspected." Veal is graded either prime (milk fed for 60 days before slaughter) or choice, which is found at many grocery stores.
4. Choose beef with minimal outer fat. The fat should be creamy in color, and bones should be soft-looking with a reddish color. The meat should be firm, fine-textured and a light cherry red. Cook it to an internal temperature of 130 degrees F (54 C) for rare and 140 degrees F (60 C) for medium.
5. Look for lamb that's been butchered at five to seven months or younger. It has a more delicate flavor and texture than older lamb or mutton, which takes on a rich gamy flavor. Meat from high-quality young lambs is fine-textured, firm and lean. It's pink in color, and the cross sections of bones are red, moist and porous. The external fat should be firm, white and not too thick. Cook lamb to an internal temperature of 135 degrees F (57 C) for legs and 140 degrees F (60 C) for ribs.
6. Select pork that's pinkish-white to pink in color (loin meat is whiter than shoulder meat) and firm to the touch. Well-marbled pork produces tenderer results. Cook pork to an internal temperature of 150 degrees F (65 C).
7. Ask for prime-quality veal, with almost white to very light pink, firm, velvety and moist flesh. Veal is butchered young, so most of its meat is tender. Bones should be bright red, small and fairly soft to the touch. The fat covering the meat should be slight and whitish in color. Cook veal to an internal temperature of 175 degrees F (80 C).
Tags: grocery stores, internal temperature, , temperature degrees, , meat should
Choose fresh apples without blemishes. If possible, begin to process into apple juice when they are fresh from the tree. If not, try to use your apples as soon as you can after purchase. If you want your apple juice tart, choose a green apple such as Granny Smith. If you prefer a sweeter juice, you might want to use Fuji apples. Looking for something in between, a McIntosh apple might be just right for your palate, or try mixing a variety of fresh apples.
Wash, Core, and Peel
Wash your apples thoroughly with mild dish soap or white vinegar and water. If you purchased them from the store, they may have a wax coating to add shine. If so, use mild dish soap and a vegetable brush to remove the wax before processing. If you peel and core your apples prior to heating, you can use the pulp for applesauce without having to force the pulp through a strainer. The apples will also cook down faster when they are peeled and cored. Remove any bad spots from the apples that you find after peeling.
Heat Apples to Extract Juice
Heat the peeled and cored apples in a steamer juicer or in a double boiler if you do not have a steamer juicer to prevent burning the apples or juice. Allow the apples to steam for several hours periodically pouring off the hot juice into canning jars. Be sure to use an oven mitt to hold the jar receiving the juice and the steamer tube, or double boiler pan, to prevent burns. Fill the canning jars to within 1-inch of the top if you intend to can the juice. Remember that water boils at 100° C (212° F) and steam is even hotter, so use caution.
Add Sweetener or Citric Acid
Add sugar, or artificial sweetener if desired, to the nearly full jars of while it is still hot. Fruit contains natural sugar. Therefore, most pure juice products do not contain added sugar.
If you intend to can jars of juice consider adding citric acid crystals to the jars at this time. Citric acid is a natural preservative that is added to most bottled juices and processed fruits. It helps to maintain color, adds vitamin C and increases the acidity thereby increasing shelf life and deterring spoilage.
Can or Refrigerate Juice
If you plan to drink your juice during the week, go ahead and put it into the refrigerator. Once it cools, you can transfer it to a juice container to make it easier to pour if desired. Otherwise, place new canning lids onto your filled canning jars, tighten clean jar rings onto each jar and process it in a boiling water bath for 10 minutes if you're using pint or quart canning jars. Allow the jars to cool and store them in a cool pantry.
Tags: canning jars, your apples, Apple Juice, apple juice, Apple Juice Made, dish soap
Jack Daniel began making his Old No. 7 sour mash whiskey at a distillery in Lynchburg, Tenn., in 1866. Jack Daniel's is the oldest registered distillery in the country. The company has produced many different bottles for its whiskey, and older bottles are highly sought-after by collectors. Knowing a few key identifiers can help you determine how old your Jack Daniel's bottle may be.
Instructions
1. Identify the bottle's shape. The earliest Jack Daniel's whiskey was sold in earthenware jugs. In the 1870s, they began using round glass bottles embossed with the distillery's name. The square-shaped bottles appeared in 1895.
2. Determine the bottle's size. Most early bottles held 1 quart of whiskey; the 4/5-quart size appeared about 1900. One gallon glass jugs with wooden carrying handles were also made about 1900.
3. Examine the top of the bottle. Early bottles were closed with a cork, but about 1900, pewter tops were also used. Double-lip bottles included a porcelain piece attached to the top that was used for pouring once the cork was removed, and they also began to appear about 1900.
4. Examine the embossed logo, if any. The earliest bottles were embossed with "Jack Daniel's Old Time Distillery, Lynchburg, Tenn." Early square bottles wereembossed with "Old Time Distillery No.7 Jack Daniel Distiller Lynchburg, Tenn." Between 1900 and 1910, W.T & C.D. Gunter manufactured glass bottles for Jack Daniel's, and their company name also appeared on many bottles.
5. Determine the label's color. Green paper labels were first used about 1904. In 1911, a black label was introduced, and legend states the color was chosen to mourn Daniel's death. Both label colors are still used today, with the black label signifying the higher-quality product.
6. Look for other identifying features on the label and bottle. Lem Motlow, Daniel's nephew, became the distillery proprietor in 1907, and his name appears on labels or bottles after that date. Because of prohibition laws, the distillery moved several times between 1910 and 1937, and the city of manufacture may also appear on the label or bottle. The whiskey has won seven gold medals since 1904, and the number of medals on the label also offers clues to the bottle's age. Bottles with the metric volume embossed on the bottom were first made in 1975.
7. Compare your bottle with special ones in the identification guide. Jack Daniel's has issued special bottles since 1904, often to commemorate an event or award. The rarest are amber and cobalt blue glass bottles, made in 1905. The 1912 "Belle of Lincoln Straight Whiskey" is also rare, with only six known unopened bottles still existing.
There are many types of olives, including variations within black and green olives. Kalamata olives are neither; the large, smooth olives are actually a deep purple. They are used in different recipes, and green ones are almost always the ones used in martinis.
Green Olives
Green olives are picked and cured when they are unripe. They are usually brine cured, soaked in a solution of salt and water, to make them less bitter.
Kalamata Olives
Kalamata olives are generally rather salty. They are also brine cured. Some black olives are dry cured, covered with lots of salt. You can tell dry-cured olives by their wrinkly skin.
Green Picholine olives
Picholine olives are the small green olives often used in French cooking. The true Picholine olives, from Provence, are brine cured, then marinated in herbes de Provence and coriander.
Pitted Green Olives
Large Spanish olives, also know as Manzanilla olives, are the ones that are pitted and stuffed with things like pimiento or garlic. Look for Spanish olives stuffed with lemon or orange for a twist on a traditional martini olive.
Cooking With Olives
are good for cooking, or making into tapenade, because they are easy to pit. Their large size makes them easy to handle, and the pit pops out.
Calamari, or squid, is a favorite dish in the ethnic cuisines of the Mediterranean. It is a popular appetizer, served with a variety of dipping sauces which add robust and often spicy flavor. When deep fried, calamari combines a smooth texture with a crisp exterior. To make deep fried calamari, follow these steps.
Instructions
1. Gather the ingredients. The calamari should be pre-cut into rings, rinsed and patted dry with paper towels. Other ingredients include beaten eggs, breading material and flour. The can be breadcrumbs, cornmeal or pre-packaged breading mix. Season the breading with salt, pepper and other seasonings to taste, such as garlic, cayenne and paprika. Combine the flour with the breading material or use separately, depending on taste preference.
2. Heat the vegetable oil in the deep fryer to 350 to 375 degrees F. The actual temperature depends on the thickness of the calamari rings and the number of rings cooked at the same time; use hotter oil for more calamari.
3. Dip the calamari into the beaten egg mixture. Shake the extra egg off of the calamari and then coat with the breading material. If using the flour separate from the breading material, dredge in the flour, dip the calamari in egg, then follow with the breading material. Bread several calamari at same time so they will cook together in the deep fryer.
4. Place the calamari in . Cook approximately 1 to 4 minutes until the calamari is golden brown. Actual cooking time depends on the thickness of the calamari, the breading material, the oil, the number of calamari and the deep fryer. Do not overcook the calamari as it will become tough.
5. Remove the calamari from the deep fryer with a slotted spoon. Drain on paper towels. Serve with a favorite dipping sauce, such as marinara. Garnish with parsley or lemon slices.
Tags: breading material, deep fryer, with breading, with , calamari deep
What is a mortar and pestle? It's not just something witches use in Halloween stories, a mortar and pestle set is actually the original food processor. The set consists of a small dish and a smooth, wide piece that you use to mash all different kinds of foods. From spices to fruits and vegetables, you can bypass the electrical method and use a mortar and pestle to get your food into a paste or powder.
Instructions
1. Select a small amount of whatever you're crushing. Putting in too much will make it harder to get an even grind.
2. Put your whole foods, cubes or pieces into the bowl.
3. Press down on the collected mass with the pestle or "pounder" piece, holding the piece firmly.
4. Use a circular motion, slowly elongating and contracting, to being to grind the food at the bottom of the bowl.
5. Continue to press down and grind, letting the food shift, so that little by little, all of the pieces in the bowl will be ground down pretty fine.
6. Put the crushed food in another bowl and wipe out the mortar bowl to prevent whatever you were processing from leaving its taste in the bowl.
Okra: a traditional ingredient used in African-American cuisine.
African American food -- better known as "soul food" -- takes its inspiration from African cooking and preparation styles. Many of the ingredients in African-American cooking result from African slaves bringing native produce to America: yams, watermelon, okra and various beans. The combination of cooking styles of slaves and their owners created what we know as soul food today. Resourcefulness practiced by the slaves meant that pigs' feet, ham hocks and intestines, or "chit'lins," were used to create savory dishes still prepared by African-American families today.
Vegetable Dishes
Survival of the slaves was aided by the West Africans' tradition of using and cooking all edible parts of vegetables and plants, resulting in these becoming staples of the African-American diet. Popular vegetable dishes include simmered collard greens with ham hocks, seasoned with spices and pepper. Corn bread accompanies most savory dishes, as well as "hush puppies" -- a variation of cornbread made with onions and spices. "Chow-chow" is a spicy relish made with okra, corn, cabbage and green tomatoes and is used as a topping on bean dishes or as a condiment. Mashed potatoes, creamed with butter and condensed milk, is another favorite.
Meat and Fish Dishes
Southern fried catfish meal
Historically, West Africans simmered meat, such as chicken, goat and fish, in stews. On their arrival to America, the slaves' practice of frying both meat and fish became popular to prevent spoiling of produce. Southern fried chicken, with its unique blend of spices, remains a popular dish in today's African-American cuisine, as well as an overall national favorite. Fried chitterlings, or "chit'lins," and hog maws made from pig intestines and stomachs respectively, are simmered, then fried and served either on their own or with rice, macaroni cheese or collard greens. Simmer ham hocks and add collard greens to create a traditional and low-cost African-American dish. Dip various types of fish, like catfish or whiting, into flavored cornmeal and deep fry.
Pulses
Black-eyed peas are named for the obvious black spot on each pea.
Pulses became an important part of the African diet and were introduced to the Americas by the slaves. Pinto beans and ham hocks, seasoned with spices and garlic salt, make a wholesome, traditional savory dish. String beans and pinto beans can be cooked in a similar way. "Hoppin' John" derived its name through children hopping around the dinner table before dinner and consists of black-eyed peas, rice and ham hocks.
Sweet Dishes
The West African diet was comprised of a lot of starchy foods, like yams. Yams and sweet potatoes continue to be used in African American cuisine, with sweet potato pie still proving a popular dessert. Rich and creamy pound cake uses a whole pound each of butter and sugar and is traditionally baked for family gatherings. Another favorite is deep-fried ice cream, made by rolling ice cream in cookies and then deep frying in oil.
Wash and organize all the canning equipment ahead of time.
Use your garden's surplus tomatoes to make seasoned tomato sauce. This versatile sauce is the basis for soups, pasta sauces or enchilada sauce and, when properly canned, will store for up to two years on a dark, cool shelf. To make sure the tomato sauce has the proper pH, always add 1 to 2 tbsp. lemon juice or vinegar to the recipe. Cover the jars with at least 1 inch of water and keep the water simmering at a low boil the entire time. Cooking time ranges from 35 to 40 minutes, depending on the size of your jars. Increase the time by five minutes for every 3,000 feet you live above sea level.
Instructions
1. Wash and drain the tomatoes in a colander. Remove the cores and stems, and cut the tomatoes into quarters. Set aside.
2. Saute the onions and garlic in olive oil in a large stockpot over medium heat. Add the tomatoes, oregano, bay leaves, salt, black pepper, sugar and crushed red pepper. Simmer 20 minutes, stirring occasionally, until the tomatoes are tender and juicy. Remove the bay leaves.
3. Puree the mixture in a food processor or blender until smooth. Strain the pulp through the colander to remove seeds and peels. Return the pulp to the stockpot and cook over medium heat for 10 to 20 minutes, until the mixture thickens. Stir it frequently so it doesn't burn.
4. Fill the boiling water canner with water and heat on high to simmering. Wash the jars in very hot, soapy water and rinse. Pour simmering water over the lids and rings.
5. Ladle the tomato sauce into hot jars, leaving 1/4-inch head space. Add 1 tbsp. bottled lemon juice to each pint jar, or 2 tbsp. bottled lemon juice to each quart jar. Wipe the tops of the jars with a clean cloth to remove any sauce from the edges. Place the lids and rings securely on the jars.
6. Place the jars in the canner using a jar lifter to avoid burns. Put the lid on the canner and turn the heat up so the water reaches a rolling boil. Adjust the heat to keep the water slightly boiling. Process pint jars for 35 minutes; process quart jars for 40 minutes.
7. Remove the jars from the canner and place them on a clean cloth on the counter, allowing 2 inches between each jar so the air can circulate freely. Allow them to cool for several hours or overnight before storing them in a pantry. Press down lightly on the lids to make sure they've sealed. If the lids pop or indent, they didn't seal. Use the sauce immediately, or reprocess.
Tags: lemon juice, bottled lemon, bottled lemon juice, clean cloth, , jars with, juice each
Apple cider, the unfiltered and unprocessed form of apple juice, is a popular beverage during autumn and winter. Since the only required ingredient is juice, it is not difficult to make; however, the presses needed to extract the cider from the apples can be quite expensive. With some time and effort, though, it is possible to make your own cider press at home.
Instructions
1. Build a large rectangular frame out of the 2x4s. The frame must be large enough for your 5-gallon bucket, sitting on the metal tray, to easily sit inside it when the frame is standing upright, and must be stable enough that neither the frame itself nor the bucket will be in danger of tipping over. This frame is going to be placed under a lot of pressure from the inside, so make sure all the corners are joined well; you may want to reinforce them with glue or L-brackets.
2. Drill many small (1/2-inch or less) holes in the sides of the bucket. Space them evenly, drilling all the way around the bucket and from the very bottom to close to the top. Be sure to get rid of any plastic shavings or sharp edges on the inside of the bucket.
3. Cut a notch out of the rim of the metal tray with the hacksaw. This notch will serve as the drain for , so that it is positioned so that it will be readily accessible when the bucket and tray are sitting in the wooden frame. Also be sure to cut the notch all the way down to the base of the tray to facilitate draining.
4. Cut the cutting board into a circle that fits inside the bucket all the way to the bottom, with as little extra space as possible. This will be the pressing board of the cider press.
5. Place the cheesecloth in the bucket. You will ideally want enough cheesecloth to completely wrap up all the apples you place in the press, with enough left over to tie the cloth into a rough bag for easy cleanup after pressing.
6. Use the press by filling the bucket most of the way with ground apples and tying the cheesecloth around them. Then place the bucket on the tray in the wooden frame, place the pressing board on the cheesecloth, and set the bottle jack on top of the center of the pressing board. Crank the bottle jack so that it presses against the underside of the top of the frame, thereby pushing the pressing board downward and squeezing the apples. Cider should run out of the holes in the bucket, collect in the tray, and drain out through the notch into whatever bucket or jug you are using to store your cider.
Tags: pressing board, your cider, , , bucket will, inside bucket, make sure