Tips For Making Easy Lowfat And Lowcalorie Recipes

Even when you're making an effort to eat healthier meals, it's possible to enjoy many of your favorite foods. Simply by preparing these items in slightly different ways, you can turn a less healthful choice into a low-fat, low-calorie recipe. Making recipe modifications to cut back on fat and calories doesn't mean that you must also cut back on flavor. Making low-fat and low-calorie recipes can be an easy experience.

New Cooking Methods

One of the components that can really increase the fat and calories in a recipe is the cooking method. Never fry or saute items in oil. Instead, substitute grilling, broiling or baking the food to lock in moisture without adding fat and calories. Steaming, boiling and poaching are also tasty, fat-free options.

If a recipe calls for basting the food in oil, butter or fat, try using a different cooking liquid. Wine, juice and broth can all bring out rich flavors in meat and vegetables without adding too many calories.

Use Produce

Add vegetables and fruits to recipes to decrease the calories and fat in a dish. If, for example, a stir-fry or pasta dish calls for two cups of chopped vegetables, increase that amount to four. Broaden the variety of vegetables in a soup or stew to stretch the recipe and make it more heart healthy.

Additionally, introduce produce items to recipes that do not originally call for them. Finely chopped spinach, carrots, bell peppers and apples can be mixed into dishes made with ground meat, such as hamburgers and meatloaf, without drastically changing the flavor or texture.

Lean Meats

Focus on using lean meats to cut back on fat and calories. White meat cuts of chicken and turkey, pork tenderloin, Canadian bacon, lean ham and extra-lean ground meats are all excellent choices and can be easily substituted for their higher-fat counterparts in recipes. Any variety of fish is also a solid addition to recipes, though the fish should be unbreaded if it's frozen and packed in water (not oil) if it's canned.

Avoid using dark meats, bacon, sausages, processed meats, regular ground meat and high-fat, untrimmed cuts of beef and pork in recipes.

Low-Fat Dairy

A simple recipe tweak is to substitute low-fat or fat-free dairy products for full-fat items. Most of the time, it's not noticeable in terms of flavor, but it can make a big impact on the calories and fat in a recipe. When a recipe calls for milk, use a 2 percent, 1 percent or skim variety. Fat-free plain yogurt can be substituted for sour cream; low-fat or fat-free cream cheese can easily stand in for the full-fat version. Almost all hard cheeses have a low-fat counterpart that tastes and melts the same as the original.

Baking Substitutes

Baked goods are often based off of fatty, calorie-laden recipes because they call for so much butter, oil and sugar. However, creating a low-fat, low-calorie recipe for cookies or cake is based on a series of simple substitutions. Decrease the fat content of baked goods by adding half of the oil, margarine, butter or shortening than the original recipe calls for. Replace the other half with an equal amount of mashed bananas, canned pumpkin, unsweetened applesauce or prune puree. These items give the baked good moisture without adding many calories or any fat.

Sugar adds a lot on unnecessary calories to baked items, and most of the time a recipe calls for more sugar than it actually needs to taste good. Try adding half to two-thirds of the amount of sugar the original recipe calls for, then supplementing the item with sweet spices and flavorings, such as cinnamon and vanilla, to make up the difference.

Cutting Back

Monitoring portion size is a big part of making low-fat, low-calorie recipes. Make sure you are keeping to the portion size recommended on the original recipe, even if you have lightened it up.

Even a more healthful version of a recipe can be higher than desired in fat and calories. If this is the case, cut the recommended portion size. Dishing up a third or half of what you would normally consume, then filling the rest of the plate with healthy items such as fruits and steamed vegetables, can help in creating a more balanced diet that is low in calories and fat.

Tags: recipe calls, low-fat low-calorie, original recipe, portion size, without adding, adding half, adding many

Cook Fresh Spinach

Cooked fresh spinach has a lively flavor.

There are several ways you can prepare fresh spinach for a healthy side dish. One of the easiest ways is to saut it in a pan. It only takes a few minutes to make and you will be surprised by how much better fresh spinach tastes than the canned or frozen varieties.

Instructions

1. Rinse the spinach with cold water under the faucet. Even if your spinach comes in a bag you should still take this extra step to remove any debris or dirt that may have been accidentally packaged.

2. Coat the bottom of a large skillet with olive oil to prevent sticking

3. Place the skillet on medium-high heat and allow the skillet to warm up before adding any ingredients to the pan.

4. Add half of a red onion to the skillet and a pinch of salt. Saut the onion until it becomes translucent.

5. Add garlic to the onion and continue to stir the mixture.

6. After approximately 30 seconds add the spinach to the skillet and continuously stir the mixture.

7. Allow the spinach to cook for approximately two to three minutes

8. Remove from heat and place in a bowl for serving

Tags: fresh spinach, stir mixture

Facts Greek Food

Facts About Greek Food

Greek cuisine features fresh vegetables and a variety of meats, including lamb, chicken, pork, fish and beef, with influences from Italy and other nearby countries. A blend of tangy seasonings gives Greek dishes their distinct flavor. Olives, lemons, garlic and a wide variety of herbs are the main seasonings in family and time-tested recipes. Greek celebrations, festivals and religious observations are the center of the Greek life, bringing families and friends together to savor the richness of the food.

Religious Holiday Food

In the Greek culture, Easter begins with the first day of Lent, when people get ready for the resurrection of Christ by cleansing their bodies. Food eaten during this time has the word "nistisima" after it, indicating that it doesn't contain any of the restricted foods. The traditional Easter bread, Tsoureki, has a slightly sweet flavor. Greeks also make Greek Easter cookies to share with friends and visitors. Easter Sunday in the culture is a time of celebration. The favorite Easter soup is mayeritsa, which is made with lamb organs and seasonings.

During the Christmas holidays, the Greek custom includes melomakarona (cookies topped with honey and walnuts) and kourabiethes (almond sugar cookies). Greeks also enjoy a variety of cakes and other desserts.

Filo Dishes

Filo dough, an ultra-thin, flaky pastry, is the foundation of many favorite Greek recipes. It is used in spanakopita (spinach pie) and baklava (sweet pastry with nuts). Other favorite Greek recipes with filo include seafood appetizers, "nest" side dishes, appetizers and desserts and tarts.

Meats

The favorite meat served in Greek homes and restaurants is lamb, which is generally spit-roasted. Lamb is used for main dishes and in casseroles with vegetables. Other meats enjoyed in the Greek culture are chicken, pork, beef and fish. Any of these meats can be used in souvlaki, one of the favorite Greek, wrap-style sandwiches.

Pita Bread

Pita bread is served with most Greek meals. Dips for pita include yogurt with cumbers or olive oil with lemon and other seasonings. Pita also serves as the wrap for Greek-style sandwiches, including gyros (pronounced YEE-ros), which often include thinly sliced lamb, tomatoes, onions and yogurt dressing.

Salads

Greek salads often include olives, tomatoes and feta cheese. The dressing has an olive oil base and is mixed with vinegar and other seasonings. Nuts typically garnish Greek salads.

Vegetables

Greek cuisine is known for featuring a variety of vegetables in season. Moussaka is an eggplant-based, casserole-style dish, layered with tomatoes, peppers, onions and sometimes meat. Other favorite vegetables include all sorts of greens, cabbage, carrots, tomatoes, peppers, onions and anything else in season.

Olives and Lemons

Many Greek foods, including main dishes and salads, call for olives, olive oil, and lemons. Olive oil is one of the most common ingredients in Greek cuisine. It is used in salads, main dishes and as dipping sauce. Lemons provide the zesty flavor Greek dishes are known for.

Tags: favorite Greek, Greek cuisine, main dishes, chicken pork, favorite Greek recipes, Food Greek

Wineries Near Athena Oregon

The Walla Walla Valley is known for its merlot.

Athena is an Eastern Oregon town about 10 miles south of the Washington border. Athena has a grain mill, a post office, a skate park and a library, but it does not have a winery. Fortunately, neighboring wineries in Milton Freewater and Walla Walla are just a 20- to 30-minute drive away.

Watermill Winery, Milton Freewater, Ore.

Watermill Winery, established in 2005, is one of the first wineries in Milton Freewater. The tasting room offers a dining room for 30 guests. The vineyards of the Watermill grow cabernet sauvignon, merlot, syrah, malbec, cabernet franc, petit verdot, tempranillo and mouvedre cultivars and varietals. Wine Enthusiast awarded 92 points respectively to the Watermill Winery's 2007 Estate Petit Verdot and 2007 Praying Mantis Syrah. The petit verdot also made the Seattle Times Top 100 Washington Wine List.

Saviah Cellars, Walla Walla, Wash.

Family-owned Saviah Cellars was chosen Wine & Spirits Magazine's 2009 Winery of the Year. The winery produces around 9,500 cases of wine each year. As of January 2011, releases included offerings of syrah, chardonnay, petit verdot, Big Sky Cuvee, Laurella, cabernet franc, cabernet sauvignon, malbec, The Jack and Star Meadows White. Winemakers Richard and Anita Funk founded Saviah Cellars in 2000. The winery is open to visitors seven days a week starting at 10 a.m.

Pepper Bridge Winery, Walla Walla, Wash.

Pepper Bridge Winery's commitment to sustainable viticulture helps create a buzz around its merlot, cabernet sauvignon and reserve. Following strict environmental standards makes good wine. Food and Wine magazine named Pepper Bridge's 2007 merlot the best merlot of the year. The tasting room is open daily from 10 a.m. to 4 p.m. The winery offers tours with advance reservations.

Northstar Winery, Walla Walla, Wash.

Northstar Winery is known for its merlot. The winery produces Walla Walla and Columbia Valley Merlots, Stella Maris Red, Stella Maris Blanca Semillion and Stella Maris Chardonnay. Northstar's 2006 and 2007 merlots are rated in the 90s by trade magazines. The tasting room at Northstar is open seven days a week. For a refundable $7 tasting fee as of January 2011, visitors tastes their way through the Northstar wine blending process.

Tags: Walla Walla, cabernet sauvignon, Milton Freewater, Pepper Bridge, petit verdot

Make Stuffing At Home

Making stuffing to put in a turkey or serve as a side dish.

You can buy a bag or box of stuffing, but it's easy to make it from scratch at home. Whether you want to stuff a turkey or chicken or serve the stuffing as a side dish, you can flavor your stuffing to suit your tastes and the occasion.

Instructions

1. Put the stick of butter, the celery that you thinly sliced and the onion that you finely chopped into a skillet. Cook until they become tender. Remove the celery and onions from the heat and allow them to cool.

2. Break up the loaf and a half of bread into bite-sized pieces into a large bowl. Add the ground sage and mix it with the bread to distribute it throughout.

3. Add in the butter, onions and celery mixture. Add salt and pepper. Add in one egg at a time and mix with your hands. Add the second egg and mix again.

4. If the stuffing stays together after you mix in the eggs, you will not need to add any water. If not, then add a few drops of water and mix again. Add a little at a time until it holds together.

5. Loosely stuff the cavity of the turkey or chicken so the stuffing has room to expand as it cooks. Roast your meat according to directions, allowing more time for a stuffed bird than one that is not stuffed.

6. If cooking the stuffing by itself, place it in a casserole or pan and cover it with foil. Cook it for 30 minutes or until it is heated through. If you are worried about the stuffing drying out, add a bit of water or butter before heating.

Tags: side dish, turkey chicken

Roast Beets With Fish

Roasting beets in the oven brings out their sweet flavor. The beets also peel easier once heated thoroughly. Since beets require a longer roasting time then fish, you must prepare the fish and the beets separately. Keeping the beets warm while you prepare the fish ensures that they remain succulent and flavorful. Once the fish and beets finish roasting, serve the beets as a side dish to complement the fish.

Instructions

1. Heat the oven to 375 degrees Fahrenheit.

2. Brush a large sheet of aluminum foil with olive oil, using a pastry brush.

3. Cut the green tops off the beets with a knife. Rinse the beets under cool running water and scrub them with a vegetable scrub brush.

4. Fold the foil around the beets to create a pouch. Crimp the sides of the pouch closed.

5. Check on the beets after 25 minutes by poking them with a fork. Roast them until they are tender. The time it takes for the beets to roast will depend on the size. If the fork penetrates the beets with ease, then they are tender enough to remove. Larger beets may take up to an hour to roast.

6. Remove the roasted beets from the oven. Let the beets cool down until you can handle them. Slip the peels off the beets with a paring knife or rub on them with your fingers.

7. Brush a baking pan large enough to hold the fish with olive oil. Place your preferred fish fillets in the baking pan.

8. Place the beets into a small saucepan. Add 1 tbsp. of butter and place them over low heat to simmer while you roast the fish.

9. Bake the fish fillets for 20 minutes or until they flake easily with a fork.

10. Remove the roasted fish from the oven. Serve the beets next to the fish. Season the dish with salt and pepper if you prefer.

Tags: beets with, them with, fish beets, fish fillets, from oven, prepare fish, Remove roasted

Easy Ways To Bake Pumpkin Seeds

Pumpkin seeds make a healthy snack.

Pumpkin seeds are high in protein, omega-3 and omega-6 fatty acids. They're also high in fiber, magnesium, iron and zinc, making them a healthy snack choice. To prepare the seeds for baking, separate them from the pulp by washing them in a colander under running water. Dry them on a paper towel. For saltier seeds, soak them overnight in salted water or boil them in salted water for 10 minutes before baking. Seeds can be stored in an airtight container in the refrigerator for up to six weeks after baking.

Olive Oil

Mix one cup of pumpkin seeds with one tablespoon of olive oil, and then spread seeds out evenly in a microwave-safe baking dish. Microwave on high for two minutes and stir. Continue to cook at one-minute intervals, stirring after each, until seeds are a golden color, about seven or eight minutes total. Season the seeds with salt, seasoned salt, onion powder, garlic powder or cayenne pepper.

Butter

Soak one cup of pumpkin seeds in 1/4 cup melted butter for five minutes. Spread seeds evenly onto a foil-covered baking sheet. Sprinkle them with salt and bake in the oven at 250 degrees for five minutes.

Spice

Mix two cups of pumpkin seeds in a bowl with two tablespoons of butter, 1/2 teaspoon of salt, 1/8 teaspoon of garlic salt and two teaspoons Worcestershire sauce. Stir to coat seeds. Spread them evenly on a baking sheet and bake them for one hour at 275 degrees. Stir occasionally to keep an even coating on the seeds while they bake.

Tags: baking sheet, five minutes, healthy snack, pumpkin seeds, salted water, seeds evenly, seeds with

Composition Of Rennet Caseins

Cheese contains rennet caseins as do other foods.

In order to make cheese, specific ingredients are needed to curdle the milk product. Each cheese product may need different ingredients to make their special flavors but all need to solidify in some way, and that is the purpose of rennet caseins. In the past, it meant using the stomach lining of a calf to complete the task. These days, the process can be done with microbials and powdered forms of rennet caseins.

Rennet

Rennet is a salt extract that comes from the lining of the fourth stomach of a milk-fed calf or baby cow. The enzyme rennin is found in the rennet and is a part of the process to make cheese by helping the milk thicken or coagulate into the cheese product. These days, rennet can be produced as a microbial by growing the protein on micro-organisms.

Casein

Casein is the main protein found in milk and cheese curds, consisting of 80 percent of the protein. It is responsible for the white opaque coloring associated with milk. Casein is a component of a variety of food stuffs including coffee creamers, nutritional bars and imitation cheeses. To make casein, it is necessary to first separate milk from the cream. Then the casein is separated out from the skim milk.

Rennet Casein

When these two components are combined, the enzymes of the rennet thickens and curdled the casein proteins. In the laboratory, rennet casein is created when the casein protein is inoculated with the rennet enzyme. Once the coagulation occurs, the compound can be isolated, washed and dried, to be used in other foods. This process allows the calcium to remain bonded to the casein.

Concerns

While rennet casein is primarily used to make cheeses, it can be found in other products. People who suffer from milk allergies can have an allergic reaction because they unwittingly ingested a casein product. Another concern is for those who are following a vegan diet which prohibits the consumption of food made with animal products. Rennet casein originates from the cow and would be consider an animal product. The best way to know if a product has rennet casein is to read the product ingredient list.

Tags: cheese product, make cheese, other foods, rennet caseins, These days

Identify Wild Ramps

For decades, ramps festivals in West Virginia, Tennessee and North Carolina have celebrated the brief season of the ramp, also known as the wild leek or wild onion. Mentions by New York magazine and Martha Stewart have made ramps a must-have item in pricier shops. Yet most Americans have never seen a ramp plant and certainly wouldn't know identify one on a foraging hike. There are some easy tips that will help you not only to spot ramps but to bring them home to your own table. If you're lucky, you may even find some on your own property.

Instructions

1. Ask around. You may find someone in the know willing to share the best ramp patches in the area, In Benton, Tennessee, fans embark on an annual "Ramp Tramp" to find and forage for the delicious plant.

2. Choose early spring for your ramp hunting adventure. The plants emerge then, before trees turf leafy.

3. Seek out deciduous woodland areas with moist ground. Land with streams or ponds nearby represent good choices, as does acreage that also hosts hellebores, ferns and moss.

4. Climb to the highest points of your trail. Ramps prefer higher elevations.

5. Look low to the ground for the ramps. The leaves grow only about 10 inches high. But because ramps spread aggressively, they tend to choke out higher-growing plants so they won't be lost in the underbrush.

6. Look for broad-leafed, green leaves resembling those of the lily of the valley. Because ramps colonize with wild abandon, you are apt to see vast stretches of these sword-like leaves.

7. Learn to distinguish the ramp from the false hellebore, which often grows nearby. The ramp's stem is reddish-purple, while the false hellebore's stem is white. In addition, the false hellebore's leaves grow wider and have heavier veins than those of the ramp.

Of course, in addition to the visual clues, taste tells the true tale. Ramps leaves can't be considered anything but "oniony."

8. Dig up a plant. If a small bulb protrudes from the stem, you almost unmistakably have found ramps. While these bulbs burst with flavor, they don't resemble their larger, domestic onion cousins in size.

9. Harvest your ramp crop. The roots tend to entwine themselves around rocks and other roots, so make sure to bring a sharp hoe or knife to disengage them. Grasping the ramp at the leaves or stem won't get the bulb to come up with the plant, and both the leaves and bulbs can be eaten. Some people prefer to use just the leaves in quiche, omelets and pesto, while pickled ramps usually feature the bulbs and perhaps an inch or two of green.

Tags: false hellebore, leaves grow, your ramp

The Definition Of Langostino

Langostino is the Spanish word for king prawn. It is pronounced lahn-gos-TEE-no. It is distinct from the Spanish word gamba, which is a feminine word that also means prawn, but more closely refers to what Americans call shrimp. Both shrimp and prawn are shellfish (crustaceans, to be exact), but they are not actually the same creature.

Prawn Versus Shrimp: Cultural Usage

In most places, what is known as shrimp in the United States is called prawn. In England and Australia, when the word shrimp is used, it is referring to tiny crustaceans. In the United States, the word prawn is now often used to refer to freshwater varieties of prawn and shrimp.

Popular Usage In Cuisine

In English restaurants, you'll most often see prawn on the menu. In the United States, you'll see shrimp. Increasingly they are used interchangeably. You'll find that situation also when looking at Spanish recipes translated to English: When you see the word langostino in the name of a Spanish recipe or the ingredient list calls for langostino(s), perhaps with prawn in parenthesis, use jumbo shrimp, which is known as king prawn in Europe. There should be 15 or less prawn -- or shrimp -- per pound to qualify.

Prawn Versus Shrimp: Biology

Prawns and shrimp are very similar. Besides being shellfish and crustaceans, both are decapods, which means ten-legged. Lobsters and crabs, too, are decapods. Prawns further belong to the suborder of Dendrobranchiata as compared to shrimp, which belong to the suborder of Pleocyemata, to which crabs and lobsters also belong. Shrimp are separated from those by their infraorder of Caridea. The abdominal plating of shrimp are different than that of prawn. Prawn also have a different gill structure and a different way of treating their eggs. Prawn let them go into currents to develop without help, while female shrimp brood them in a chamber under their abdomens.

Nutritional Value

Prawns are a great source of protein, are low in fat and contain heart-healthy omega-3 fatty acids. A 4-ounce portion only sets you back 112 calories while giving you almost half your daily recommended allowance of protein. Prawns also give you a lot of zinc, iodine, B12, potassium and iron. Shrimps provide the same nutritional value.

Prawns in Spanish Recipes

With the Mediterranean Sea, the Bay of Biscay and the Atlantic all lapping the shores of Spain, the country eats a lot of seafood. Shellfish, just like everywhere else in the world, is a popular choice, and the Spanish have many recipes using it. Prawns might be your main dish, part of one-dish meals like paella or served as tapas -- like appetizers, though sometimes served in groups as a whole meal. A delicious and simple tapas recipe featuring prawns is Gambas al Ajillo (garlic prawns). The prawns are cooked in olive oil or olive oil and butter with garlic and, perhaps, other flavorings such as lemon or salt. The heads might be left on or off. You'll want to have bread on hand to soak up the garlic and prawn-flavored oil.

Tags: United States, belong suborder, king prawn, prawn shrimp, Prawn Versus, Prawn Versus Shrimp, shellfish crustaceans

Fix Snacks With Dried Nori

Dried Nori (Seaweed)

Nori, or seasoned dried seaweed, is a popular snack food in Japan, sold in individually wrapped pieces plain or flavored with teriyaki, barbecue or other seasonings. It's a powerhouse of vitamins and minerals and low in fat, although sodium count can be high with the seasoned varieties.Most of us in the U.S. associate nori with sushi rolls. It's the outside wrapping used to hold all the tasty bits inside, but there are lots of things you can do with nori besides wrap sushi.Individually-wrapped packages of nori sheets are available in ethnic grocery stores for about $1.50 per dozen. Here are some ways to use nori in everyday cooking.

Instructions

1. Try rolling tuna, egg or chicken salad into nori sheets for a low-carb lunch snack.

2. Make mini-burros with scrambled eggs and sausage. Tuck the mixture into sheets of nori and serve.

3. Hardboil eggs and then slice each into quarters. Roll each quarter egg into a nori sheet along with a thinly sliced dill pickle.

4. Mix cold leftover rice with a little ranch or Thousand Island dressing in bowl. Spoon onto nori sheet, roll up and serve.

5. To use leftover baked potatoes, slice cold and roll into sheets of nori. Serve with sour cream or ranch dressing for dipping.

Tags: Dried Nori, into nori, into sheets, into sheets nori, nori sheet

Marinades For Tenderloins

Make a beef tenderloin more flavorful with a marinade.

Beef or pork tenderloins are highly desired cuts of meat in that it they are tender, juicy and quick-cooking. Enhance a tasty tenderloin by marinating it in a flavorful marinade before roasting or grilling. Customize the flavor of the meat by crafting your own savory marinade to complement it. Use high-quality liquors, sauces, spices and seasonings to create tasty marinades. Depending on the amount of time you have, marinade the tenderloin in your refrigerator for several hours or overnight.

Bourbon Marinade

Create a sweet and spicy bourbon-laced marinade that will perfectly complement a beef or pork tenderloin. Blend 1 cup of bourbon with 1 cup of brown sugar, 3/4 cup of soy sauce, 1 tbsp. of Worcestershire sauce, 1/2 cup of fresh-squeezed lemon juice and sliced green onions, chopped cilantro and freshly ground black pepper to taste. Marinade the tenderloin in the mixture and set some aside to enhance the meat during the cooking process.

Asian-Inspired Marinade

Give the tenderloin an Asian twist with a teriyaki sauce-enhanced marinade. Combine 1/4 cup of teriyaki sauce with 1/2 cup red wine vinegar, 1/4 cup of honey and 2 tbsp. of sesame oil. Add seasonings, such as garlic or onion powder and ground black pepper to taste. For convenience, pour the marinade into a large freezer bag and add the tenderloin. Marinade the meat in the sauce for several hours or overnight for intense flavor.

Mustard Marinade

Create a simple marinade using two types of mustard and a variety of spices. In a small mixing bowl, blend 1 1/2 tbsp. of Dijon mustard, 1 tbsp. of coarse spicy mustard, 1/4 cup of soy sauce and 1 tbsp. of brown sugar to add a touch of sweetness. Add 1 finely minced garlic clove, salt and ground black pepper to fine-tune the flavor. Rub the thick mixture into the tenderloin and allow it to marinade in your refrigerator for a minimum of three hours.

Barbecue Marinade

If you're planning on grilling the tenderloin, enhance the meat with a tangy barbecue sauce marinade. Combine 1 cup of your favorite bottled barbecue sauce with 1/4 cup of steak sauce, 8 tbsp. of red wine vinegar, 5 tbsp. of Worcestershire sauce, ground pepper and 2 minced garlic cloves. Marinade the tenderloin in the sauce for several hours to infuse the meat with flavor. Reserve some of the marinade for basting.

Tags: black pepper, ground black, ground black pepper, sauce tbsp, several hours

Make Basket Cheese

Firm basket cheese

The first cheeses were made at home for fresh consumption, and basket cheese is one version of this simple food. Basket cheese is named simply after the container it is put in to drain and ripen. Most basket cheese is eaten fresh, soft and unsalted, but you can also salt it lightly and let it set for a longer time to obtain a firmer cheese. Both result in a more or less soft, spreadable cheese. Cultures all over the world have their own version of this mild cheese. Cream cheese and Italian ricotta are variations on this theme, so is Mexican queso panela or queso de la canasta. India has paneer and Canada has its poutine, made with the unpressed fresh curds. Even yogurt is a form of soft, unripened cheese. Middle Eastern lebne straddles the line between the two. Once you get the knack, you'll be able to keep this delicious spreadable cheese on hand for whenever you want it.

Instructions

1. Heat the milk to lukewarm, between 85 and 90 degrees F. Stir in the rennet. Turn off heat and let set for about 40 minutes.

2. Turn the heat back on low and heat milk again for about 2 minutes. Use a slotted spoon to pull the curds to the side of the pot. Keep gently separating the curds with the spoon for about 10 minutes

3. Line the basket with three to four layers of cheesecloth. Use the spoon to remove the curds from the pot with the slotted spoon and place into the lined basket. Fold the cheesecloth over the top of the basket from all sides to cover.

4. Place the basket and curds in it back into the pan with the whey. Immerse in the whey and press the curds firmly into the basket with your hands.

5. Remove the basket from the whey. Place basket in the sink so it can drain. Set the plate on top of the wrapped cheese. Place the weight on top of the plate. Press this way for 2 hours.

6. Remove the cheese and unwrap it. Turn over, sprinkle with salt to taste, and rewrap. Return, top side down, to the basket and continue pressing for 1 1/2 hours longer. Remove the cheese from the press, remove the cheesecloth, place cheese in a closed container and refrigerate.

Tags: about minutes, basket cheese, basket from, basket with, Place basket, Remove cheese, slotted spoon

Make A Whipped Moisturizer

Make your own version of whipped moisturizer with shea butter for smooth, healthy skin and hair at a fraction of the cost.

Shea butter is derived from the nuts of Shea trees found in Africa. It can be used in its pure form, but the hard texture makes it tough to work into the skin. Combine it with other ingredients to make a whipped moisturizer and improve texture. It is known to improve the skin's elasticity, lessen the appearance of wrinkles and treat eczema. Use as a base for other skin-loving ingredients like jojoba and coconut oil. Shea butter creates a luxurious whipped moisturizer, but it can be expensive. You can make it at home to treat your skin and save money.

Instructions

1. Measure the shea butter, jojoba oil, argan oil, coconut oil, aloe vera gel and vegetable glycerin.

2. Place all of the ingredients in the blender and put the lid on. Blend the ingredients on medium to medium-high speed for two to three minutes or until the mixture reaches a smooth, pudding-like consistency. Stop the blender to scrape the mixture from the sides and around the blade with a spatula as needed.

3. Pour the whipped moisturizer into decorative containers. Seal with tight-fitting lids. Label the jars and store them in a dark, cool place.

4. Apply the whipped moisturizer to the face and body to moisturize dry, chapped skin. Concentrate on rough areas of the skin like elbows, knees and heels.

5. Treat your hair with the whipped moisturizer. Use it in the same way you would conditioner and moisturizing treatment. Apply to the hair, face and body daily after showering to maintain healthy skin and hair.

Tags: whipped moisturizer, face body, healthy skin, healthy skin hair, shea butter, skin hair

Cook Skinned Turkey Breast

You’ve decided to improve your diet, lowering both fat and cholesterol, by adding turkey to your regular weekly menu. That's a wise decision.Maybe you’re sick of ground turkey burgers and want to try something new. One way to accomplish this is to cook a skinned turkey breast. The question is, without the skin, how do you keep it from turning tough as turkey jerky? The secret -- pan sear the breast first to seal in its natural juices.The key to cooking a good turkey breast, especially without the skin, is moisture retention. Skin and the fat layer beneath are natural barriers to moisture loss. But coat the breast with olive oil, add a few of your favorite spices, and wow! You’ve got a meal to please even your most difficult critic. Here’s a family favorite:

Instructions

1. Preheat the oven to 350 degrees.

2. Combine the spices and lightly brown them over medium heat on the stovetop in an ungreased pan. Now grind the spices and transfer to a bowl.

3. Mix the crushed garlic and salt to form a paste. Combine this paste with the spices and rub over turkey breast.

4. Add the olive oil (high flavor, no saturated fat) to the saute/fry pan and quickly pan sear the spice-covered turkey over medium-high heat (this step should take no more than a minute on each side). This will seal in the meat juices to prevent drying in the oven.

5. Transfer the turkey breast to a baking pan and cook in the preheated oven for 20 minutes. Allow turkey to cool 5 minutes before slicing.

Tags: turkey breast, without skin

Decorate Chocolate Fudge With Buttercream Frosting

Adding frosting to fudge makes it more decadent.

Plain chocolate fudge has a problem: it is not very decorative on its own. Most candy shops sell unadorned cubes of fudge wrapped in paper. When making your own chocolate fudge at home, you do not have to leave it plain. Add a layer of creamy buttercream frosting on top or use it for an accent decoration to make your chocolate fudge candy extra special.

Instructions

1. Prepare a batch of fudge up to the last chilling stage. Refrigerate the fudge while making the buttercream frosting, but not more than 45 to 60 minutes.

2. Beat together the butter with 1 1/2 cups powdered sugar with a hand or stand mixer until light and fluffy.

3. Add vanilla extract and 1 tbsp. milk to the butter and sugar mixture and beat the ingredients together until smooth.

4. Beat 1 cup powdered sugar into the frosting mixture. Add 1 tbsp. milk, and beat until smooth.

5. Add the remaining powdered sugar and milk to the frosting and beat until thick and fluffy.

6. Divide the frosting into two bowls with one bowl containing 2/3 the frosting for the base color and the other bowl containing 1/3 the frosting for the accent color.

7. Stir with a spatula food coloring of contrasting colors into each of the bowls of frosting. For Christmas, try red and green. For the Fourth of July, use blue and red. Leave one bowl white and color the other red for Valentine's Day.

8. Remove the fudge from the refrigerator. The fudge must be slightly tacky when frosting.

9. Spread the frosting from the bowl with 2/3 the total frosting over the surface of the fudge, smoothing it with a spatula.

10. Transfer the remaining frosting to a zip top bag and push the frosting into one corner of the bag with your hands.

11. Snip off the corner of the bag with the frosting to create a piping spout. Squeeze the bag on the outside of the frosting to force it out of the hole. Move the bag over the frosted fudge while squeezing to pipe the frosting out in designs.

12. Chill the fudge for two hours or until the frosting sets and the fudge is firm.

13. Cut the fudge into 1-inch squares with a large knife or pizza cutter.

Tags: powdered sugar, beat until, bowl containing, bowl containing frosting, buttercream frosting, chocolate fudge, color other

Band A Bull Calf

Banding is an effective castration technique for very young bull calves.

Castrating bull calves eliminates issues such as aggression and dominance, and banding is one of the simplest, least invasive methods of castration. A large elastic band is wrapped around the top of the testicles, crushing the veins and cutting off blood supply to castrate the calf without the stress of anesthesia and surgery. Banding may sound cruel and inhumane, but properly banded bull calves show few, if any, lasting effects.

Instructions

1. Herd the calf into a cattle chute and close both gates. Set a feed pan on the ground inside the chute, and fill the bottom of the pan with grain to keep the calf distracted during banding. Banding should only be done on calves under three weeks of age, as the blood supply to the testicles is immature and banding is less noticeable by very young calves.

2. Set your elastor tool on the ground with the band hooks facing up, and unlock the handle. Pull the handles apart to bring the hooks closer together, and stretch a band over the hooks.

3. Reach through the opening in the rear gate of the chute and pull downward on each testicle gently to move them into the scrotum. You may feel a little resistance as the muscles inside the scrotum attempt to pull the testicles closer to the body, but it is vital that both testicles are fully inside the scrotum for proper castration.

4. Squeeze the handles of the elastor to open the band, and slip it over the testicles with the prongs facing up towards the body. Set the band just above the testicles, and pull the handles apart to loosen the elastor for removal.

5. Feel the scrotum with your hands again to make sure both testicles are under the band, and release the calf from the chute. If the testicles are not fully contained in the scrotum under the band, cut the elastic and repeat Steps 2-5 to properly band the calf.

Tags: bull calves, blood supply, both testicles, handles apart, inside scrotum, testicles fully

Collect Brut Champagne

Original champagnes were sweet, but as the process of making them became more refined, the drier types gained popularity, and today brut, the driest, is the most popular of all. There are many types of brut champagnes, and many of the non-vintages are reasonably priced.

Instructions

1. Begin by buying one or two bottles of less-expensive champagne and drink them. If you like them, buy another bottle and save it. Then try one or two more, and again, get another bottle if you liked them. Don't bother buying and storing one you didn't like. Some reasonably priced bruts (under $50) are Henri Abele NV, Piper-Heidsieck, Tarlant, Pommery, Lucien Albrecht, and Perrier Jouet NV Grand Brut, and Veuve Clicquot Brut Yellow Label.

2. Buy a few moderately priced bottles and try them right away or save them, depending on your budget. Good bruts under $100 are Bollinger, Laurent Perrier, Taittinger Brut Millesime 2000, Dellamotte Blanc de Blancs Le Mesnil sur-Oger 1999, and Henriot Vintage Brut 1996. Buy a second bottle of those champagnes you like, and save them.

3. Collect expensive champagnes one at a time and always save them for special occasions. A well-stocked champagne collection must include the big names like Moet and Chandon Dom Perignon and Krug, but don't forget the better quality varieties of Veuve Clicquot, Louis Roederer and Bollinger.

4. Spice up your collection with some roses. Try Laurent & Perrier NV Brut Rose, Moet and Chandon NV Rose Imperial, Dellamotte Brut Rose and the very good and inexpensive non-appellation Lucien Albrecht Cremant d'Alsace Brut Rose.

Tags: Brut Rose, save them, another bottle, bruts under, Laurent Perrier, Lucien Albrecht

Homemade Quiche

Quiche Lorraine is a popular treat

Homemade quiche recipes vary greatly from cook to cook. Although the recipes are different, the concept is the same: flaky pie crust, dense egg filling, and meats or vegetables. Quiches can be served for breakfast, brunch or a light lunch. They're a good source of protein and can be prepared in many different ways.

Crusts

The degree of difficulty in making quiche varies widely from recipe to recipe and generally revolves around the crust itself. Pie crusts for quiche can be homemade, or they can be store bought. Store-bought varieties include dry pie crust mix that must be prepared, refrigerated pie crusts, frozen pie shells and prepared fresh bakery crusts. Recipes for quiche crusts are not sweet. Savory herbs or seasonings can be added if desired.

Egg Fillings

Once the pie crust is prepared, the egg mixture is put together to create the fluffy texture of the pie. The egg fillings in quiches can also be made with a variety of ingredients. Although a traditional quiche calls for fresh cream (creme fraiche), whole milk and whole eggs, many variations exist. Healthier quiches may call for reduced egg yolks and skim milk, or egg whites or substitutes only. Simple "quick" quiches can utilize sour cream and milk mixed with eggs.

No matter what the ingredients, egg fillings for quiches must contain a high number of eggs and/or egg whites to keep the quiche dense and pielike. Eggs must be beaten thoroughly until a silky texture forms for the best results.

Meat, Cheese and Vegetable Fillings

Quiches can contain a variety of fillings and flavors. Once a crust is complete, it is sprinkled or filled with vegetables, meats and/or cheese before the egg mixture is poured on top for baking.

Quiche Lorraine contains bacon and Swiss cheese, while Mediterranean varieties include spinach mixed with feta cheese. Popular meats for quiches include bacon or ham, although other cooked meats can be used. Most varieties of cheeses work in quiches, and cheese can also be sprinkled on top of a prepared quiche if desired.

Adding vegetables to a quiche can be somewhat tricky, as the water content in them can affect the balance of the egg filling. Generally speaking, vegetables must be sauteed, grilled or baked first to reduce their moisture content. Once they are cooked and drained, they can be added to a recipe.

Baking a Quiche

Once the quiche is assembled, it is baked in a hot oven. Additional cheeses, herbs or other toppings can be sprinkled on top of the egg mixture once it begins to set. Baking times generally take more than 1 hour, as the eggs take a long time to cook through completely.

Although a quiche can be relatively simple to prepare, baking it correctly can be tricky. Foil must be placed around the crust to keep it from browning too much. Overcooking a quiche will result in a dry and tough texture, while undercooking it will create a gooey, oozing texture. A quiche that is perfectly cooked should cut cleanly with a fork yet still be tender inside.

Before being served, the quiche must have time to sit to ensure that the eggs are completely set.

Tags: around crust, fillings quiches, mixed with, Once crust, Quiche Lorraine, varieties include

Easy Cheesecake Recipe With Cream Cheese

Cheesecake is popular at any time of the year.

Cheesecake is always a popular dessert at any time of the year. It can be baked or unbaked, plain or flavored, have a crust or be crustless. Whether it is simple or fancy, dress it up with a dollop of whipped cream and some fresh fruit to make it even more special. There are many varieties of cheesecake; however, the one ingredient that is common to most of them is cream cheese.

Easy No-Bake Cheesecake Recipe

If it is hot outside and you do not want to turn on the oven, you can still have cheesecake. Beat 8 oz. of room-temperature cream cheese with an electric mixer until fluffy. Add one can of sweetened condensed milk, 1/3 cup of fresh lemon juice and 1/2 cup of sour cream to the bowl and mix until everything is combined. Pour the mixture into a purchased graham cracker crust and chill it for at least two hours.

No-Bake Caramel Chocolate Cheesecake Recipe

Serve this caramel chocolate cheesecake and no one will guess that you didn't have to bake it. Heat 4 cups of miniature marshmallows and one 12-oz. jar of caramel topping over low heat until the marshmallows are melted. Stir while it is heating to prevent scorching. Set this aside to cool.

Crush 20 chocolate wafer cookies and mix with 1/4 cup sugar and 1/4 cup melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Whip one cup of whipping cream and set it aside.

Beat 16 oz. softened cream cheese and one tsp. vanilla extract with an electric mixer until smooth. Add the caramel marshmallow mixture and continue beating until it is combined. Add the whipped cream and gently fold it into the mixture.

Pour the cheesecake mixture over a chocolate cookie crumb crust. Refrigerate it at least four hours before serving.

Easy Baked Cheesecake Recipe

Place two 8-oz. packages of softened cream cheese into the bowl of an electric mixer. Add 2/3 cup sugar, three large eggs and 1/2 tsp. of vanilla extract and beat until smooth. Pour it into a greased nine-inch pie pan. Bake in a preheated 350-degree oven for 25 minutes. Remove the cheesecake from the oven and turn the oven off.

Immediately mix together 3 tbsp. sugar, 1 cup sour cream and 1 tsp. of vanilla. Spread this over the cheesecake and return it to the oven for five minutes. Remove it from the oven and allow it to cool on the counter before placing in the refrigerator. Chill your cheesecake at least four hours before serving.

Tags: Cheesecake Recipe, cream cheese, electric mixer, before serving, before serving Easy, electric mixer until, four hours

What Do You Put In Italian Antipasto

Antipasto typically includes an assortment of meats, vegetables and cheeses.

Italian antipasto includes platters of chilled and room temperature finger foods conventionally served before Italian dinners. The appetizer selections in antipasto, which means "before the meal" in Italian, traditionally include a mixture of cheese, meats, vegetables and condiments that complement each other visually as well as in taste and texture.

Cheese Choices

Include a selection of hard and soft traditional Italian cheeses in the antipasto. Serve aged cheeses such as Asiago and Parmesano Reggiano, along semi-soft types, including Provolone, Italian Fontina and fresh Asiago. Nestle soft rounds of fresh Mozzarella garnished with fresh basil leaves in between wheels of Brie and Camembert decorated with chopped pistachios and cracked pink and black peppercorns.

Breads and Crackers

Next to the cheese tray, offer an assortment of miniature Ciabatta rolls, focaccia squares and toasted Italian bread rounds. The textures and tastes of the breads pair well with the cheeses, meats and spicy vegetables included in the antipasto. Present plain and flavored, soft and hard bread sticks in tall glasses and serve simple water and whole grain crackers substantial enough to hold small pieces of cheese and Italian meat.

Antipasto Meats

Have the deli cut a variety of salami into thin rounds for the antipasto tray. Include dry, smoked and cured imported types, such as mild coppa, mortadella, sweet and hot sopressata and Columbus and Genoa salami. Present thinly sliced prosciutto, an Italian cured ham, as well as rare, lightly spiced deli roast beef.

Vegetable Selections

Although preserved and roasted vegetables are traditional antipasto ingredients, mixing in fresh grape tomatoes and crisp fennel matchsticks adds flavor and texture to the selections. Decoratively arrange roasted red and yellow peppers, marinated artichoke hearts and giardiniera, a m lange of preserved vegetables on a tray and garnish with lacy, aromatic fennel fronds. Serve baby gherkins, garlic dill pickle chips and oversized capers in separate bowls.

Italian Olives

Visit your local Italian deli and buy a wide assortment of traditional cured black and green olives for the antipasto spread. Purchase house-cured Kalamata, Colossole and Nicoise varieties, as well as packaged gourmet green olives stuffed with unique tidbits, such as blue cheese, almonds and garlic cloves.

Special Additions

The rich complex flavors of antipasto foods are highlighted by simple accompaniments. Set bowls of roasted pine nuts, dried figs and apricots and baked vegetable chips on the table. If zucchini is in season, deep fry zucchini blossoms to add attractive, edible garnishes to the antipasto trays.

Tags: green olives, meats vegetables

Jello Shot Mold Ideas For A Luau Party

Mold Jello shots into Hawaiian themed shapes

Jello shots may be a fun drink for parties, but the traditional way of serving them, in a small paper cup, isn't very classy. The next time you throw a luau, pour the Jello shots into Hawaiian themed molds to make the shots more attractive and exciting to eat. Look for cute cookie cutters or cake molds to pour the Jello into.

Pineapple

You can't have a luau without a pineapple flavored beverage, or in this case, a pineapple shaped Jello shot. Keep an eye out for miniature pineapple Jello or cake molds. If you can't find a mold, use a pineapple cookie cutter to make the shots. Use a pina colada flavored Jello for the shot. Combine one cup of pineapple juice with 3 ounces of unflavored gelatin, then add a cup of coconut rum. Pour into the molds or cookie cutters and chill until set.

Classy Mango Squares

Capture the heart of the Hawaiian islands by cutting square shaped Jello shots and garnishing them with small chunks of mango. Mix a cup of mango nectar with 2 tablespoons of water and two packets of unflavored gelatin in a small saucepan. Heat gently to dissolve the gelatin, then add one cup of mango or orange flavored vodka. Pour the mixture into a loaf pan and chill overnight. The next day, cut into 1 inch squares and place a small piece of mango on top of each square. Serve in cute paper candy wrappers.

Fruit Molds

Let nature shape your Jello shots. Cut a mango in half and scoop out some of the flesh, then fill with the Jello shot of your choice. You can core a pineapple and then cut into slices. Fill the hollowed out core of each slice with a Jello shot. If you can get your hands on passion fruit or guava, try cutting in half, scooping out the seeds and flesh and filling with a tropical-fruit flavored Jello shot.

Hula Girl

Fill a hula girl candy mold with a Mai Tai Jello shot. Make the shot by mixing 1/3 cup pineapple juice, 1/3 cup orange juice and 1/3 cup sour mix with 1 packet of unflavored gelatin. Heat in a saucepan until the gelatin dissolves, then add 1/2 cup dark rum and 1/2 cup light rum. Pour into the hula girl molds and chill overnight.

Tags: Jello shot, Jello shots, unflavored gelatin, with Jello, with Jello shot

Things To Make With Avocado

Use delicious and nutritious avocados in recipes.

An avocado contains many vitamins, nutrients and phytochemicals important to a healthy diet. It is a versatile fruit that, when added to any meal, adds flavor while helping reduce the risk of some chronic diseases and cancers. Avocado combines well with citrus juices, creamy sauces and a variety of spices. Make many delicious dishes for every meal with avocados and enjoy the fresh, delicious taste and health benefits they provide.

Appetizers

Guacamole is only the beginning of the avocado's use in appetizers for every occasion and there are several variations of the recipe. Avocado blends well with a variety of ingredients and seasonings for appetizers. Combine avocados with cilantro, lime juice, olives, oregano, bacon, tomatoes and cucumbers as well as cheeses, such as cheddar and feta, to make appetizers. Dip wedges into beer batter and fry, mix cubes with radishes and cucumber for a quick salad and grill halved avocados for tasty finger foods. Serve avocado appetizers with seafood or meat dishes.

Breakfast

Serve avocado with any type of egg dish for a nutritious breakfast. Make omelets, burritos and frittatas with avocados and any combination of potatoes, tomatoes, peppers and olives and top with feta or cheddar cheese. Season to taste with lemon or lime juice, cilantro or oregano. Top French toast with mixed fruits, including avocado slices or chunks, and syrup. Make an avocado spread for bagels or toast. Add avocado to your favorite smoothie recipes for a quick breakfast.

Lunch

Add slices of avocado to burgers with salsa or tomatoes. Make quesadillas with avocados, bacon, blue cheese and tomatoes. Avocados are delicious added to corn or seafood chowders, or combined with zucchini or roasted eggplant in creamy soups. Sliced or cubed avocado can be added to a chicken or egg salad sandwich on a bun, bread or wrap. Bland turkey and chicken get a zesty punch from an avocado relish mixed with mushrooms, onions and tomatoes, or pineapples, onion and mint. Burgers need few condiments when avocado slices are added to the bun.

Dinner

Toss pasta with an Alfredo sauce made with salmon, avocado and a spritz of lemon juice. Top a pizza crust with black olives, feta cheese, cooked chicken, onions and avocados for a twist on a family favorite. Chunk avocados and mango, and toss in a mango-lime dressing to serve with grilled shrimp over couscous. Make hearty steak tacos or fajitas with avocado, onions, corn, peppers and seasonings such as cumin, cilantro, garlic and lime juice. Stuff avocado shells with lobster, cheese and seasonings, dip in batter and deep fry.

Desserts

Serve avocado for dessert at family dinners and parties. Make a mousse with avocados and pears. Add avocado to a cream cheese and sour cream mix for your next cheesecake. Whip up a creamy avocado shake with condensed milk and ice or add it to your favorite cannoli shell with ricotta cheese and pistachio nuts. Combine condensed milk and cream cheese with avocados to fill a graham cracker crust; garnish with toasted coconut. Serve cool, refreshing pineapple, avocado and citrus sherbet at the end of a meal.

Tags: with avocados, lime juice, Serve avocado, avocado appetizers, avocado slices, condensed milk, cream cheese

Brew Tea With A Yixing Tea Pot

Tea lovers have sung the praises of the Yixing teapot for centuries. The teapot gets its name from the Chinese region where exclusive purple sand clay is harvested. This clay is ideal for crafting teapots as its porous quality allows the vessel to absorb the flavors of the teas brewed within, "seasoning" the teapot over time. To experience "Gong-Fu Cha" (the art of tea)" yourself, just follow these steps.

Instructions

Brewing a Pot of Tea

1. Fill the empty teapot with boiling water. Allow the water to sit for about half a minute and pour out. This serves to heat the teapot as well as remove any dust.

2. Add loose tea to the teapot. The amount is a matter of preference. The general range is one to three teaspoons, three being the amount for those who enjoy a stronger cup of tea.

3. Rinse the tea leaves by filling the pot with boiling water for a second time. Swirl the water around in the teapot and pour out quickly.

4. Brew the tea by filling the pot with boiling water for a third time. Allow the leaves to steep for about 60 seconds.

5. Pour boiling water over the closed teapot while the tea is brewing. This step is not entirely necessary, but it does help to open the pores of the teapot, allowing the essence of the tea to be absorbed.

6. Serve the tea. The leaves in the teapot will likely last through about three pots. Simply refill the pot with boiling water and serve again.

Cleaning the Yixing Teapot After Use

7. Remove any tea leaves remaining in the pot.

8. Rinse the teapot with hot water. You may also wipe it out using a soft cloth.

9. Allow the teapot to dry thoroughly with the lid off.

Tags: boiling water, with boiling, with boiling water, filling with, filling with boiling, teapot with

Make Colored Popcorn

While there are different colored popcorn kernels available such as black and purple, you might be dismayed to find that they pop to the same white that ordinary yellow kernels do. So how do you make colored popcorn? It is simply done by coating the popcorn in a sweet coating made with sugar and food coloring. By changing the food coloring used, you can also change the color of the popcorn. Experiment with different amounts or combinations of food coloring to darken the resulting shades of popcorn.

Instructions

1. Line a baking sheet with wax paper. Place the saucepan on the stove and heat over medium high heat

2. Place the oil, sugar, food coloring and popcorn into the preheated pan. Cover with the lid, leaving it slightly ajar to release excess steam. This will prevent your popcorn from becoming soggy.

3. Shake the pan with one hand on the handle and the other keeping the lid in place to allow steam to escape.

4. Listen for the popcorn to pop. It will take three to five minutes for your popcorn to pop completely, depending upon the heat of your pan when you began. Continue to shake the pan the entire time it is popping.

5. Remove the lid once the popping stops or slows to several seconds between pops. Turn the popcorn out onto the wax paper. See warnings.

6. Let the popcorn cool completely on the wax paper before breaking it into clumps and serving. The sugar causes the popcorn to clump together, and each clump will have a sugary, colored coating depending on your choice of food coloring.

Tags: food coloring, colored popcorn, sugar food, sugar food coloring, your popcorn

Dried Beans Types

Dried Beans Types

Beans could be the perfect food. Not only are they low in fat, they are high in fiber and one of the least expensive foods you can buy. Beans can be used to make main dishes such as burritos and chili. They are also popular in side dishes. Beans go with everything from barbecue to salads and can be found in a variety of spreads and dips. Use a wide selection for even more variety in your cooking.

Pinto

Pinto beans are a popular choice and are often the first type of bean to come to mind. They are marked by a splotchy pattern that forms the basis for the name, which means "painted" in Spanish. These beans work well with chili and are used extensively in Tex-Mex cooking.

Black

Black beans are a mild flavored bean that can be used to make refried beans, salads and just about every other bean dish you can imagine. In terms of versatility, they are equal to the pinto. Black beans have been in existence in the Americas for more than 7,000 years. When you eat black beans, you are eating a piece of antiquity. Try the recipe for Cuban Black Bean Soup in the resource section.

Garbanzo

Also known as chickpeas, garbanzo beans originated in the Middle East and are still used extensively in dishes there. The popular dip hummus is made with garbanzo beans, tahini and garlic. Garbanzos can also be cooked and then roasted with spices for a delicious snack. See the video on make hummus in the resource section.

Navy

Navy beans are small white beans that are mild in flavor and commonly used for preparing baked beans. Navy beans got their name in the early 20th century after they were used as a staple food in the United States Navy. They are a good addition to minestrone soup and make for an excellent dip when blended with spices and olive oil.

Kidney

Kidney beans have also been used in the Americas for many years. Archeologists have discovered evidence of the use of kidney beans in villages dating back thousands of years.They are an excellent addition to chili and taste good on green salads. They are also a popular ingredient in three bean salad. As with all large beans, dried kidney beans should be soaked overnight before cooking.

Soybean

The Chinese first domesticated soybeans in the 11th century B.C. They are surely the most versatile bean around. Among their many uses are soy milk, soy butter (an alternative to peanut butter), miso soup, tempe and soy nuts. They can also be consumed directly from the pod in a Japanese dish known as "edamame." Soybeans and products made from soybeans are especially popular as a source of protein for vegetarians.

Fava

Before Europeans came to the Americas and found a variety of beans, fava beans (otherwise known as broadbeans) were often the only beans they ate. Favas have a smooth texture, with a bit of a nutty flavor. Some people find them to be a tad bitter. See a variety of recipes for fava beans at SeasonalChef.com in the resource section.

Tags: resource section, They also, also popular, beans have, Beans Types

Dried Apricots As Bird Food

Whether you have a pet parakeet or cockatoo as a companion, or enjoy feeding wild birds in your back yard, providing dried apricots to your feathered friends is recommended by veterinarians and bird experts.

Ratio

Pet birds should be fed a diet that is 80 percent or more table food such as you would eat, and 20 percent or less birdseed. Wild birds should have forage supplemented with dried apricots and other fruits and vegetables.

Benefits

Dried apricots don't spoil as quickly as fresh ones and can be left in the cage or bird feeder for several days unless they become wet. Dried apricots can help seed-dependent birds transition to a healthier diet.

Feeding

Soak dried apricots and place them on platform feeders for wild birds. Cut dried apricots into pieces and put in cage for pet birds.

Considerations

Fleshy fruits such as dried apricots can cause a bird to produce excessive fluids that are excreted by urine, which is normal and should not be confused with diarrhea.

Warnings

Dried apricots are safe to feed to birds, but apricot pits release free cyanide and should not be fed to birds. Purchase apricots that are naturally dried and free of the preservative sulfur dioxide, which causes hyperactivity, aggression and allergies in birds.

Tags: dried apricots, Dried apricots, birds should

Prepare Homemade French Fries

Homemade fries are a delicious addition to any hamburger or hot dog. Making homemade fries is a lot cheaper than buying frozen French fries, and many people think they taste better. Follow these steps if you want to make homemade French fries.

Instructions

1. Choose several large potatoes that don't have any bruising or discoloration. It doesn't matter what kind of potato you use; they all cook the same, so it's just a matter of personal preference.

2. Wash the potatoes thoroughly under cool water. If you choose to, you can peel the potatoes before washing them.

3. Slice the potatoes into strips. Soak the potato strips in cool water immediately after slicing to prevent them from turning brown. Pat the potatoes dry before frying.

4. Decide what type of oil you want to cook your fries in. Different oils will give the French fries different flavors.

5. Heat oil in a deep fryer until it reaches 320 degrees. Add a small amount of potatoes to the fryer basket and blanch them.

6. Increase the temperature to 360 degrees. Cook the French fries to desired crispiness.

7. Repeat Steps 5 and 6 with the remainder of the potato strips. When all of the fries are cooked, season them and serve.

Tags: French fries, cool water, potato strips, potatoes before

Brew An Ale

An ale is a beer that uses top-fermenting yeast (think Pale Ale), as opposed to a lager, which uses bottom-fermenting yeasts (think Pilsner Urquell). An ale is also likely far fruitier and sweeter than a lager, which is generally more bitter and and maltier. It's as easy to brew an ale as it is to brew a lager, however, giving you a wealth of options when you're ready to learn brew beers.

Instructions

1. Steep any special grains included in your recipe prior to adding other ingredients for the wort. Failing to do this will inhibit the flavors in the grains.

2. Prepare your wort in roughly the same way you would for a lager. The proportions of the ingredients don't alter much from one recipe to the next, so just be sure to follow the recipe instructions closely. Also, if you're not using a malt extract, then you're going to need to prepare your mash before you prepare the wort.

3. Get your yeast ready by first re-hydrating it, and then placing it in the fermentation bucket. For an ale, you're going to want to let the wort cool to room temperature before placing it in the bucket.

4. Pour your wort into the fermentation bucket. It's important to add the yeast first: even though it is top fermenting, if you don't place the yeast in the bucket first, it will simply sit at the top and take far longer to work than if it is mixed in first.

5. Leave the mixture alone for the entire fermentation process. The length of time it takes varies by recipe (1 to 2 weeks is the most common). After the primary fermentation is complete, you can add the priming sugar, which will carbonate the ale.

Tags: fermentation bucket, lager which, your wort

Freeze Fruit Using Agave

Freezing is a great way to preserve fruit so that you can enjoy it even when it's out of season. Freezing fruits in a sugar syrup prevents a loss of texture, color and flavor. Consider making your sugar syrup with agave nectar instead of white sugar. Agave nectar is made from the Mexican agave plant, a relative of the lily and amaryllis flowers which is also used to make tequila. Agave nectar (also called agave syrup) is vegan, unlike honey and some processed sugars.

Instructions

1. Wash the fruit and peel, pit, core or stem as necessary. Cut the fruit into slices or chunks.

2. Make your sugar syrup by stirring the agave nectar into hot water until well dissolved. For a light to medium syrup, use one cup of agave nectar to four cups of water. (See "Preserving Food: Freezing Fruit" in References for more detailed instructions on how much sugar to use with different fruits.)

3. Let the syrup cool to room temperature, then add the Vitamin C or lemon juice.

4. Add the fruit to your containers, then add syrup until the fruit is just covered, leaving room for the liquid to expand. Remove excess air from plastic bags before sealing.

5. Write the date on each container, then store in your freezer. Most fruits in sugar syrup will last eight months to a year (citrus fruits about half that time).

Tags: sugar syrup, your sugar syrup, fruits sugar, fruits sugar syrup, your sugar

Make A Margarita Maker

Margaritas are a frosty cocktail.

Of all drinks made using tequila as its primary base, margaritas are among the most common and popular of them all. Margaritas are a festive and fun drink, and they are not all that difficult to make, even in your own home. While you may not necessarily have your own margarita mixer, you may have the tools necessary to make this frozen specialty drink. Using a traditional home blender, you can make this frosty cocktail.

Instructions

1. Plug in your blender, making sure that the cover fits securely when turned on. This will serve as your makeshift margarita maker.

2. Pour the ice into the blender. The amount of ice you use will vary depending on how thick you want the margarita to be.

3. Pour the rest of the ingredients into the blender.

4. Close the lid on the blender securely. Hold it down and run the blender at low speed. Mix the ingredients well. Run at a low speed until the ice is crushed, then run at a higher speed to create a smoother consistency.

5. If desired, rub lime around the rim of the glass. So coat the edge of the glass with margarita salt, pour salt into a flat dish. After the glass has had the line rubbed on its outer edge, gently dip the top of the glass in the salt.

6. Pour the mixture into margarita glasses.

Tags: frosty cocktail, into blender, make this

Make A Healthy Grilled Cheese Sandwich

The key to a healthy grilled cheese is choosing healthier ingredients.

Who doesn't like grilled cheese sandwiches? Kids and adults alike have a hard time resisting that buttery golden bread with the ooey-gooey cheese inside. Unfortunately, the traditional grilled cheese sandwich is full of calories, saturated fat and refined carbohydrates. But don't worry, you can still have all of the melt-in-your-mouth goodness of a grilled cheese sandwich with this much healthier version. Enjoy!

Instructions

1. Start with a good whole grain bread that lists "whole grain flour" or "whole wheat flour" as the first ingredient. Also, make sure your bread has at least 3 grams of fiber per slice.

2. Assemble the healthy grilled cheese sandwich. Select a natural cheese, which contains more nutrients and fewer additives than processed cheeses. To reduce the overall fat and calories, look for a cheese made with skim or part-skim milk. Place a serving of cheese between two slices of your whole grain bread.

3. Spray a hot pan with a little olive oil and add your sandwich. If you really want the buttery taste of the traditional grilled cheese sandwich, you can use one of the newer non-hydrogenated, omega-3 buttery spreads (like Smart Balance) instead of olive oil.

4. Lightly brown one side of your sandwich and then flip to brown the other side.

5. When your sandwich is browned on both sides and the cheese is melted, remove it from the pan and enjoy!

6. For an extra dose of vitamin C and lycopene, try adding a slice of tomato to your sandwich before adding it to the pan.

Tags: grilled cheese, your sandwich, cheese sandwich, grilled cheese sandwich, whole grain, grain bread

Keep Feta Fresh

Exotic and tangy, feta cheese does not act or taste like more common cheeses. Feta cheese comes packaged in brine or milk to preserve its freshness. The sharp, salty flavor of feta increases as the cheese dries. To preserve the cheese from becoming overly salty and covered with mold, you need to keep it immersed in a liquid similar to that in its original packaging. The bath mellows the flavor of the cheese and keeps bacteria at bay. Add the distinctive flavor of the Greek cheese to your dishes for a change of pace.

Instructions

1. Place the feta cheese into a glass jar.

2. Combine one gallon of water with 8 cups kosher salt.

3. Pour the water and salt mixture (brine) over the cheese to completely cover it in the jar.

4. Alternatively, fill the jar to a half-inch below the top with olive oil over the cheese.

5. Store the brine- or oil-covered cheese in the refrigerator for up to three months.

6. Another alternative: Wrap dry, aged feta cheese with parchment paper.

7. Cover the parchment with plastic wrap and refrigerate for up to three months.

Tags: feta cheese, over cheese, three months

Recommended Red Wines For Beginners

Beginning to explore the wonderful world of red wine can be a daunting experience. With so many varieties of red wine available, choosing the best wine as a beginner can be overwhelming. But with a few suggestions of simple reds, even a budding wine enthusiast can find a bottle or two he likes. All prices listed are an average for 2009.

Definitions

When beginning to explore wine, there are a few terms you will hear often:

Body: the "body" of the wine refers to how thick or thin the wine feels on your tongue. Lighter bodied wine can be compared to the way skim milk feels in your mouth, while medium bodied wine is more like 1 percent or 2 percent milk. A heavy bodied wine is similar to the feeling of cream in your mouth. Beginning drinkers should first start with lighter bodied wines so as to not overwhelm the palate.

Dry, Fruity, Earthy: These terms, among many others, all refer to the taste of the wine. Every wine tastes differently, so try different tastes to see what you like the most.

Pinot Noir

Pinot noir is a light to medium bodied wine that is slightly dry. Simple pinot noirs, which are a good choice for beginners, can have a fruity taste and feel very smooth on your tongue. Pinot noir pairs well with many types of food, such as chicken, salmon or a variety of cheeses.

Try MacMurray Ranch, Rosemont Estate or Mezzacorona pinot noir. All are priced between $8.99 to $20 a bottle and offer an introduction into the warm, fruity world of this wine variety.

Syrah/Shiraz

Syrah and shiraz are the same grape, but the shiraz is made in Australia. Another difference is that syrah tends to be a bit more fruity, while the shiraz is a hint more peppery.

Different types of shiraz range from the simple to the complex---from the lighter and fruitier, to the bigger and more peppery. As a beginner, try Penfolds, d'Arenberg or Tintara shiraz. All are priced at $12 to $20 per bottle

For syrah, try Montevina syrah, which is usually priced under $15 per bottle. This syrah is velvety and full of red berry fruit.

Be Adventurous

While pinot noir and shiraz/syrah are recommended starter wines, try ordering different wines every chance you get to determine your favorites. Merlots and cabernet sauvignons are also popular choices. Keep a "wine journal" so you can track and describe the different wines you taste.

Tags: bodied wine, different wines, feels your, medium bodied, medium bodied wine, more peppery, Pinot noir

Diy Potato Storage Bin Box

Potatoes are tubers that grow beneath the soil and, once harvested, they store well in cool dark conditions for up to six months. New potato plants sprout from potatoes--which are full of the nutrients and water that new potato plants need--so it is important to store them in complete darkness to keep them in a dormant state. Constructing your own potato storage bin box is a practical home solution for storing your potatoes.

The Construction

Use wood boards from your local lumber yard to construct your potato storage bin. The bin will have six main pieces--the front, back, two sides, top and bottom. Use 12-inch wide wood boards to accommodate a good number of potatoes.

Cut the height of your boards to no more than 30 inches high. At the bottom of the front panel, you will cut off first a three-inch wide piece and then a four-inch wide piece. Attach the three-inch piece to the bottom of the front of the unit, and then attach two small hinges to the top of this piece and also connect them to the bottom of the four-inch piece. The four-inch piece will be a door that flaps open at the bottom of the potato storage bin box and the three-inch support piece is to just stabilize the front of the box.

After placing the rest of the front piece above the front flap, use wood glue and nail all the pieces together--minus the front flap--and then cut a piece of wood to cover the bottom. Cut the top piece and also hinge this to function as a lid to lift and fill up the bin box with potatoes. Screw a small magnetic catch to both the front flap door and the top lid to hold them in the closed position when not in use.

Ventilation

Instead of taking on the challenge of installing a screen insert into your potato storage bin box, drill ventilation holes on the back side of the bin. Use a small drill bit that is sufficient enough for good air flow. Add a design to your ventilation holes. Before drilling, sketch a motif or pattern, mark the locations of your drill holes with a pencil and drill the holes.

Take from the Bottom

Potatoes are tough looking, but they cannot stand up to a tough beating for long. This is why you should take your potatoes from the bottom; the older potatoes at the bottom support all the weight. This is also why your potato bin is not too deep because of the heavy water content that potatoes have.

Decorate

Stain or paint the exterior of your potato storage bin box. Coordinate it with your kitchen décor and add decorative designs to it. Add knobs to the lid and door flap; place in the most convenient, dark and cool spot of your kitchen for potato storage.

Tags: potato storage, your potato, your potato storage, bottom front, drill holes, four-inch piece

Make Crab And Avocado Soft Tacos

Fish tacos are a common street food item in many coastal towns and areas with access to fresh seafood all over the world. This recipe dresses up the traditional fish taco, replacing cod with fresh cooked crab meat marinated in lime juice and fresh, creamy avocado. Crab and avocado tacos are quite versatile and can be topped with your favorite homemade salsa or guacamole. Crab and avocado tacos make a wonderful appetizer for parties or serve them with chips and salsa for a simple, complete meal.

Instructions

1. Place the cooked crab in shallow bowl and squeeze the juice of one half lime on top. Mix with a spoon and let marinate for one hour.

2. Preheat the oven to 400 degrees F. Wrap tortillas in aluminum foil, with a maximum of four in each stack. Heat tortillas five to seven minutes or until warm. Turn off the oven and leave tortillas inside.

3. Slice the avocado. Toss with fresh lemon juice to prevent discoloration.

4. Put one or two tortillas on each plate. Spread sour cream onto each of them with a butter knife.

5. Top the tortillas with the lime marinated crab, jalapeno, tomato, avocado and onion. Garnish with cilantro and lime juice. Serve immediately.

Tags: avocado tacos, cooked crab, Crab avocado, Crab avocado tacos, lime juice, them with, with fresh