There's nothing like the satisfaction of seeing a row of shiny mason jars lined up in your pantry, filled with the tomato sauce that you canned yourself. It's even better if the tomatoes are from your own garden. Because of their acidity, tomatoes can be canned using the water bath method instead of a pressure canner. Canning tomatoes is fairly simple, although there are a few safely issues you should keep in mind, especially when working with a water bath canner.
Choosing a Canner
When choosing a water bath canner, consider the size of your stove. If you have a small stove or a ceramic range, you should choose a small canner. It is imperative that the bottom of the canner gets even heat at all times. Also, check the quality. Very thin canners can warp or dent easily, creating uneven heat.
Preparing the Tomatoes
Choose a recipe that is specifically formulated for canning and states that it can be used in a water bath canner. Some ingredients are unsafe unless pressure canned. Make sure that you cook the mixture thoroughly, whether it's sauce, salsa or simply chopped tomatoes.
Canning the Jars
Follow the instructions in the recipe and your canner's user guide to the letter. When canning, every detail is important for safety: size of the jar, air space in the jar, temperature, time spent boiling. Check the recipe for how much lemon juice or citric acid to add to each jar. The added acid inhibits the growth of dangerous bacteria.
Storing Canned Tomatoes
Store the jars in a cool, dry place, such as a pantry cabinet, with a fairly steady temperature. Direct sunlight destroys vitamins in the food and drastic temperature changes could damage the seal on the jars.
Fondue forks are designed to allow you to dip foods in or remove food from the fondue pot.
Fondue pots can cook almost any type of food. Common fondue recipes are cheese and chocolate. You can also use fondue pots to cook meats like fish and chicken. The Trudeau 17-Piece Fondue Set comes in both electric and fuel versions; one uses a power outlet and the other requires denatured alcohol and a match to create the heat source. When making fondue, pay attention to your ingredients. Never use margarine or cold-pressed oils to cook meat, as these oils have low-smoking points. Chop any meats, fruits or vegetables into small pieces to allow them to cook faster.
Instructions
Electric
1. Remove the fondue pot from the burner.
2. Place the stock in the fondue pot. If making a meat fondue, use cooking oil or broth as stock. For a cheese fondue, use wine as stock. .
3. Place the fondue pot back in its holder on top of the burner.
4. Add the spatter guard on top of the fondue pot.
5. Plug the fondue AC power cord into the power outlet. Adjust the temperature dial on the burner to the appropriate temperature. Temperature varies for each type of food. For example, if making a cheese fondue, turn the dial to 185 F. Oil should be kept at a consistent 350 F.
6. Turn off the burner. Allow the stock to come to a boil. Then add your main ingredients (e.g., cheese or meat) with fondue forks. Allow the food to cook, or in the case of cheese, melt. Then use the forks to remove the food or dip bread or fruit into the fondue.
Fuel
7. Remove the fondue pot from its holder.
8. Place the stock in the fondue pot. If making a meat fondue, use cooking oil or broth as stock. For a cheese fondue, use wine as stock.
9. Place the fondue pot back on the burner. Add the spatter guard on top of the pot.
10. Add 3 oz. of denatured or liquid fuel made for fondue pots into the alcohol burner underneath your fondue pot, or place the gelled fondue fuel capsule onto the burner. Then place the alcohol burner into its holder underneath the pot.
11. Light the fluid with a match. Allow the stock to cook and then add the main ingredient as described in Step 6 of Section 1.
Sheep provide milk for rich cheeses, butter and yogurt.
Even though sheep and goats are small ruminant animals of similar size, they produce different amounts and types of milk. Throughout the world, people drink more goat milk than milk from any other species. Sheep's milk is rarely consumed as bottled whole milk. Because of their reproductive cycle, goats and sheep are seasonal rather than year-round milk producers. The milk is often not available between October and February, while cow's milk is readily available year-round.
Milk Production
An average dairy sheep produces about 400 to 1,100 lbs. of milk during 160-day lactation. Nondairy breeds of sheep produce only 100 to 200 lbs. of milk during the lactation period. Dairy goats are milked for an average of 284 days per year and produce 1,200 to 2,600 lbs. of milk during the lactation period.
Milk Content
Sheep's milk contains more total solids, fat, protein, carbohydrates, calcium and phosphorus than goat's milk. The average fat content of sheep's milk is 7.02 percent compared to 4 percent for goat's milk. Therefore, the number of calories in sheep's milk is significantly higher than the calories in goat's milk. One-hundred grams of whole sheep's milk contains about 193 calories, while the same amount of whole goat's milk has approximately 129 calories.
Liquid Milk
Goat's milk is commonly sold as bottled whole milk, while sheep's milk is rarely bottled. Both sheep's and goat's milk is more easily digested than cow's milk. A mixture of 60 parts sheep's milk to 40 parts water produces milk similar in texture and taste to cow's milk. Cream does not rise quickly to the top when fresh whole goat or sheep's milk sits on the counter.
Milk Products
Goat's milk is made into creamy white cheese, yogurt, and evaporated or dried milk. Sheep's milk is commonly made into cheese, butter and sometimes yogurt. Because of the total concentrates of fat, protein and solids, sheep's milk has a higher product yield than goat's milk. Sheep's milk yields 18 to 25 percent cheese, while goat's milk yields about 9 to 10 percent. Common sheep cheeses include feta, Roquefort and ricotta. Because sheep's milk is seasonal and produced in small quantities, it is often frozen until there is a sufficient quantity to deliver to a cheesemaker. Dry sheep's milk is mixed with cow's milk to make specialty cheese products.
Making homemade Italian style venison sausage is not as hard as you think
Venison is a versatile meat that can easily be made into sausage. For an Italian version of venison sausage add a bit of fatty pork shoulder. The pork will tame the gaminess of the venison and give the sausage the needed fat that venison meat does not have. Add a few Italian spices and stuff into sausage casings or form into patties. Homemade Italian venison sausage is easy and relatively quick to make.
Instructions
1. Grind the venison and pork. Trim the connective tissue from the venison and pork and grind to a fine consistency. Leave the fat on the pork, it will add flavor and keep the sausage moist.
2. Combine all the spices and add the ice cold water. Mix well.
3. Add the spices and water to the ground venison and pork. Mix will with both hands for a minimum of three minutes. Be sure the meats and spices are thoroughly incorporated throughout.
4. Stuff the mixture into casings immediately. Place a casing over the the casing attachment, hold the casings loosely and begin to stuff the casing, stopping to twist every 6 inches to form sausage links.
5. Freeze the Italian venison sausage to store for up to four months. The sausage can be kept in the refrigerator for up to three days before it will start to turn rancid.
6. Shape the Italian venison sausage mixture into patties if no casing stuffing appliance is available. Place the patties on a cookie sheet and freeze for three hours. After the patties are frozen place them in freezer bags to store.
Tags: venison sausage, Italian venison, Italian venison sausage, pork will, venison pork, into patties
Dried fruit snacks are a great way to curb those cravings for sweets.
Eating sweets can lead to weight problems, tooth decay and even diabetes. Some of us have the discipline to avoid eating foods that are bad for us, but some of us need something sweet from time to time. Fortunately, plenty of healthy but sweet foods can be made at home. So next time, skip the triple-layer chocolate cake and try a delicious homemade fruit snack.
Instructions
1. Ripe, unblemished fruits are the best choice when making homemade fruit snacks.
Select the type of fruit that you would like to use for your fruit snacks. Good choices are bananas, peaches, grapes, pears, kiwi and pineapple. The fruit must be fully ripe and unblemished.
2. Use those leftover fruit peels in a compost bin.
Rinse the fruit in lukewarm water. Peel the fruits that need to be peeled, such as bananas, peaches, pears, kiwi and pineapple.
3. Lemon juice prevents the fruits from turning a dark brown while drying in the oven.
Dip any light-colored fruits in lemon juice to prevent darkening while in the oven. This includes apples, apricots, bananas, peaches, pears and pineapple.
4. Cut the fruit into quarter-inch slices. Cut smaller fruits, such as grapes, in half. Pears and apples must be cored, and you will need to remove the pits from peaches, cherries and apricots.
5. Preheat your oven to 150 degrees Fahrenheit. Place the fruit in one layer on a cookie sheet. After the oven has heated up, place the cookie sheet in the oven. Open the oven door a few inches to allow air to circulate.
6. Check on the fruit and flip with a spatula every hour. Fruit can take anywhere from eight to 24 hours to dry out. If your fruit is taking a very long time and you must leave it unattended, turn the oven down to 100 degrees F. Flip the fruit again as soon as possible to avoid overdrying. When the fruit becomes leather-like, it is done.
7. Allow the fruit to cool. Fruit snacks are best when consumed immediately but will last for about four days to a week. Store in plastic bags and place in the refrigerator.
Children love birthday parties, if for nothing more than the birthday cake. Give the kids a thrill with a better-than-average cake. A fire-breathing dragon cake is a real show stopper.
Instructions
1. Bake a normal cake in two 9-inch cake rounds according to directions. Let cool completely. Cut one of the rounds in half.
2. Use the other cake round to make the rest of the dragon body and head. Cut a crescent shape from the outside edge of the cake and use as the tail. Cut 2 rectangular shapes from half of the remaining center for the head and neck. Take the rest of the cake and make quarter circles for the back haunches and front legs.
3. Assemble the dragon. Stick the 2 body pieces together with frosting and place them upright on the counter. Frost the entire cake with any colored frosting you desire. Use the edge of a spoon to make imprints like scales.
4. Cut chocolate-covered graham cookies in half diagonally. Set the halves upright down the center of the back and tail of the dragon as spine detail.
5. Use candy corn or orange candy slices for toes. Put 2 chocolate kisses point side down as nostrils. Cut a large marshmallow in half for the eyes. Stick a chocolate-coated candy in the center of each marshmallow eye with a little frosting.
6. Take 2 fruit roll-ups and trim them to look like wings. Roll one edge onto a wooden skewer. Stick these to the sides of the cake just before serving.
7. Cut up several pieces of yellow, orange and red fruit roll-ups into long, curvy pieces to resemble fire. Place the fire as if it is coming out of the mouth.
Vegan lasagna typically uses vegan cheese or tofu, which turns many vegans off. But with plenty of tomato sauce and some spinach to get your iron and cancer-fighting nutrients, this lasagna will make you change your tune. Share it with your tofu-hating friends and see what they say.
Instructions
1. Prepare the lasagna noodles according to the package directions.
2. Preheat your oven to 350 degrees F.
3. Squeeze thawed, chopped spinach free of water if using the frozen variety. For fresh spinach, wash leaves thoroughly, press dry with paper towels and chop into thin shreds.
4. Wash the blocks of tofu and press dry with paper towels.
5. Puree the tofu, sugar, soy milk, garlic cloves, lemon juice, basil and oregano in a blender until smooth.
6. Pour tofu mixture into a large bowl and add the spinach.
7. Mix the stewed tomatoes with the tomato paste in a large bowl.
8. Layer tomatoes, lasagna noodles and tofu mixture in the baking pan. You should have two layers of noodles separated by tomatoes and tofu mix and end with a layer of noodles and tomatoes.
9. Place your vegan lasagna in the oven and bake about 25 to 30 minutes or until bubbling.
Tags: large bowl, lasagna noodles, paper towels, press with, press with paper, tofu mixture
Pinot grigio is a crisp white wine that is high in acidity and low in tannins. This perfect summer wine is a popular choice for dinner parties or an intimate evening at home. To bring out the flavor and aroma of this wine (and impress your guests) learn serve pinot grigio by following a few simple guidelines.
Instructions
1. Serve pinot grigio when it is young. Unlike some red wines, pinot grigio does not get better with age and should be served within a year or two from the day it was made.
2. Chill pinot grigio. The flavor and aroma of pinot grigio are at their peak when served at around 45 degrees Fahrenheit. Place a bottle of pinot grigio in the refrigerator for a little under three hours, the freezer for 20 minutes or in a bucket of ice water for 10 minutes before serving.
3. Pair pinot grigio with foods that complement its flavor. Pinot grigio goes best with seafood, chicken and pasta dishes with white sauce, or serve it with a mild cheese like Gruyere, Humboldt or mozzarella.
Avoid serving pinot grigio with acidic foods such as tomato sauces, red meats and citrus fruits.
There are many varieties of hot peppers used to spice up dishes in cuisines around the world including Mexican, Thai, Chinese, Spanish and Cajun cuisines.
Origin
Hot peppers, fruits of the genus Capsicum, have their origins in South America, where they were used by native cultures for centuries before Europeans arrived. Columbus brought hot peppers to Europe in the 1500s and they have spread across the globe since then.
Heat Scale
The Scoville heat index measures how spicy hot peppers are, ranging from Cherry peppers at 100-500 on the low, mild end of the scale up to Habaneros and Scotch Bonnet peppers at 300,000- 500,000 on the high end.
Capsaicin
Capsaicin is the compound in hot peppers that makes them taste spicy. This molecule binds to pain receptors in the tongue. Fats and oils can mitigate the fiery effect, which is why drinking milk can tame the spiciness.
Nutrition
Hot peppers contain many vitamins and minerals that are vital for health, including high levels of vitamin C, vitamin B-6, vitamin K, potassium, magnesium, folate, choline and iron.
Health Benefits
Hot peppers have been linked to a number of health benefits, including having antimicrobial properties, killing cancer cells in laboratory experiments and curbing diabetes and cardiovascular disease.
Red curry paste is essential in Thai curry dishes, though powdered curry can be substituted.
Red curry paste is standard in Thai curry recipes. The heat of the peppers mixed with the other seasonings such as garlic and cumin help develop the flavor of the mix. While curry seasoning is sold in powder form, it is more common in Thai curry recipes to use red curry paste because of its consistency. The thickness of the paste cooks down well with the water, broth or coconut milk base for a more complex flavor. However, red curry powder can still be used with some modifications.
Instructions
Loose Powder Uses
1. Sprinkle red curry powder over the meat or vegetables used in your curry recipe before cooking. Allow them to sit as part of a marinade for at least 20 minutes or as long as overnight.
2. Pour your desired amount of red curry powder into the broth, fish sauce or coconut milk used in your curry recipe. Whisk lightly to combine. Bring the mixture to a boil and then reduce heat. As the mixture cooks, the seasoning will blend with the liquid for a more concentrated flavor.
3. Add 2 tablespoons of loose red curry powder to your recipe, and then add in 2 tablespoons of clarified butter (also known as ghee) and 1 tablespoon of vinegar. Combine well with a spoon and allow to simmer over medium heat.
Homemade Curry Paste
4. Create a homemade curry paste by using the loose red curry powder and a liquid binding agent.
Pour 2 tablespoons of curry powder into a mug or bowl. Add in water, fish sauce, meat or vegetable broth or coconut milk 1 tablespoon at a time.
5. Add in other spices, such as minced garlic, cumin, coriander, fennel, black pepper, mace and shallots to your liking.
6. Mix well with a fork to moisten all loose powder. Thicken as needed with more red curry powder if the paste becomes too thin for your needs.
7. Fry the paste in thick coconut milk cream or cook in broth at a ratio of 4 to 6 tablespoons homemade red curry paste to 8 oz. of liquid. This will make a curry that is both savory and sweet. It will also contain some heat because of the pepper.
Anyone who has turned a volume knob on a radio, stereo or TV has used a potentiometer. These electrical components, also called variable resistors or "pots," were much more common before digital circuits took over, but are still used in many consumer electronic products. Most pots are small, round cylinders with a central rotating shaft and three electrical connections. The purpose of the device is to vary the amount of voltage or current that passes through as the knob turns from one side to the other. Try this simple experiment that demonstrates how a potentiometer works.
Instructions
1. Scrape the wood from one side of a No. 2 pencil with a pocket knife until the lead is exposed evenly across the length of the pencil.
2. Disassemble a flashlight, and remove one battery as well as the light bulb. Observe how the flashlight is assembled so it can be put back together when the experiment is complete.
3. Cut three lengths of wire, each about 6 inches long. Strip about a half-inch of insulation from each end of the wires.
4. Tape one wire to each end of the battery and the remaining wire to the outer contact of the light bulb. Note: most bulbs have a metal base with a small contact at the bottom center of the base. Wrap the wire around the metal base, then tape it so the other contact is still accessible.
5. Wrap the wires coming from the battery around each end of the pencil lead, one toward the eraser and the other toward the end that would be sharpened. Make sure the stripped wire touches the exposed pencil lead.
6. Wrap the other end of the wire attached to the light bulb to the eraser end of the pencil, again making contact with the lead.
7. Hold the bulb over the far end of the pencil so the center contact touches the lead. The bulb should light. As the bulb is moved toward the eraser side of the pencil, the bulb will slowly dim.
The pencil lead contains a mixture of graphite, a form of carbon, and clay. Graphite is an electrical resistor. It conducts electricity, but absorbs some of the energy along the way. As the bulb moves away from the wire, less electricity gets to the bulb, so the bulb dims.
Potentiometers found in radios and other devices use the same principle. The two outer contacts are each connected to an arc of resistive material, and the center contact connects to a brush that moves as the shaft rotates. As the brush moves away from the end, the resistance increases.
Tags: light bulb, pencil lead, away from, center contact, from side, metal base, moves away
Jerky is meat that has been trimmed of fat, sliced into strips and dried. It can be made from various types of meat such as moose, and is a favorite among backpackers, hunters and travelers because it lasts a long time without needing refrigeration, and packs really easily. The hardest part of making moose jerky is hunting down a moose or finding a butcher that sells moose meat. Once you have the meat, the preparation process is as easy as cutting it up, marinating it and sticking it in a dehydrator.
Instructions
1. Slice moose roast into 1/4-inch thick slabs. Trim all fat from the edges. Cut the slabs into pencil-shaped strips of approximately 1/4-by-4 inches.
2. Combine the soy sauce, brown sugar and hickory-flavored liquid smoke in a large bowl and stir well. Add the meat to the bowl of marinade, cover it and place it in the refrigerator for at least 30 minutes.
3. Remove the meat from the bowl. Lay the meat strips out in a food dehydrator. Turn on the dehydrator and let the strips sit for approximately 12 to 20 hours. The length of time you keep them in the dehydrator depends on how dry you prefer your jerky. After 6 hours, rotate the trays so the bottom tray is on top, top on bottom.
Using soy flour in cooking or baking is a great way to cut out or lessen gluten in your diet. Sweet, tasty and gluten and dairy-free, these lemon cookies will not only fill the stomachs, but the dietary requirements of many people dealing with weight or medical conditions and allergies. Soy flour's popularity has increased over the last decade, and finding it is easier than ever. Check it out at your local grocery store next to the other flour, or get it from your whole foods or organic local co-op.
Instructions
1. Preheat oven to 325 degrees.
2. Mix together the oil and sugar or Splenda in a large bowl. Add the lemon extract and stir.
3. In a separate bowl, sift together the soy flour, baking powder and salt. Sift three times to help "fluff" up the soy flour. Add to the oil/sugar/extract mixture slowly and stir.
4. Stir in the water and mix.
5. Drop teaspoons of dough onto greased cookie sheet. Press down with a fork as you would for a traditional peanut butter cookie. You can add a drop of jelly to the center of each cookie for variety.
6. Bake for 15 minutes.
Tags: Free Lemon, Free Lemon Cookies, Gluten Free, Gluten Free Lemon, Make Gluten, Make Gluten Free
Originating from Charleston, South Carolina, she crab soup has become a great Southern tradition. This soup has a harmonious blend of a bisque and chowder consistency. Few can avoid the temptation of the sweet blue crab that is used in preparation and the mystery surrounding the name choice for this delicacy makes this dish even more intriguing.
History
During the 1700s, Charleston saw a great influx of Scottish settlers. Toting with them from their country of origin was a soup called partan-bree, a version of crab and rice. Because of the bounty of blue crabs in the area, these settlers and locals began personalizing their recipe to fit the region's seafood. According to legend, in 1912 President Taft's arrival was being celebrated at the home of Mayor Rhett. The resident's butler, William Deas, was asked to create a fancier version of the soup. Crab roe or crab eggs was added, which gave the soup a creamier texture. Thus, she crab soup was born.
Blue Crabs
Blue crabs can be found along the Atlantic Coast. The only way to tell the difference between male and females is to look a their "apron" or abdomen covering. Females have a wider plate while males have a thinner plate. Fishermen have names to designate the different ages and genders of these crabs. Males are called "Jimmies, young females are called "Sallies" and mature females are called "she crabs."
Find the Meat of a She Crab
When you purchase live crabs, make sure that their shells are kept moist before cooking. Follow the directions from this website (see Resources). Cook crabs in a large pot and if you are adhering to the southern tradition then add Old Bay Seasoning and vinegar with your water. When cooked allow a few minutes to cool, pinch the pinchers off along with the legs. Crack the shells to get to the meat inside. Take the apron off the crab. Slide you knife in and remove any yellow substance called the mustard. Snap the crab back and begin picking away (see Resources).
She Crab Soup Recipe
In a large pot, make a roux using 2 tbsp. of butter and 2 tbsp. of flour. Whisk mixture over a moderate heat until it begins to form a thick glue-like consistency. Add 1 cup of milk and 1 1/2 cup of half and half. Stir for two minutes. Mix in 4 tbsp. of onion, 3/4 tsp.of Worcestershire sauce, 1/4 tsp. of ground mace, 1/4 tsp. of cayenne pepper, and 1/4 tsp. grated lemon zest. Let cook for 5 minutes and add salt and pepper to taste. Allow soup to boil and add 1 1/2 pounds of flaked blue crab meat and 1/4 cup crab roe. Cook at medium heat for 10 minutes. Do not let bottom burn. Finish with 3 tbsp. of dry sherry. Serve with a pinch of parsley to garnish the top.
Alternatives
If you do not live in an area with blue crab meat, you may use regular crab. Most crab comes in cans, but its best to carefully pick through any leftover shells before using. The thick consistency can be duplicated with chopped up boiled eggs. Use about 5 medium or 4 large eggs. She crab soup is more than a wonderful homage to early settlers. Its delightful and fragile taste is reminiscent of the wonderful coastal tradition of South Carolina cuisine.
Tags: blue crab, crab soup, blue crab meat, crab meat, Crab Soup
Use fresh whole button mushrooms for roasted mushroom salad.
Roasted mushroom salad is a simple, yet elegant dish that can be served in numerous different settings. At home at an outdoor barbecue, cocktail party or as a first course or appetizer before a large meal, there are few occasions you can't serve this roasted mushroom salad. For a light meal, pair the salad with a loaf of hot bread and herbed butter or a cream-based soup and a glass of chilled white wine or light-tasting beer.
Instructions
1. Preheat the oven to 475 degrees Fahrenheit.
2. Brush the mushrooms with a mushroom brush to remove any excess dirt and debris. Remove the mushroom stems and reserve them for stock or other uses if desired.
3. Put the whole mushrooms in a large roasting dish with the caps up. Drizzle them with extra virgin olive and sprinkle them with sea salt or kosher salt and freshly ground black pepper to taste. Add any chopped fresh herbs that you want to use like marjoram, rosemary or thyme to taste.
4. Roast the mushrooms for 20 to 25 minutes, flipping them after 15 minutes to brown the bottom side of the mushrooms. Remove the mushrooms from the oven and allow them to cool for 10 minutes.
5. Put the mixed greens in a large mixing bowl and add the roasted mushrooms along with the oil remaining in the roasting dish. Toss the mushrooms and mixed greens with two large wooden spoons or salad tongs.
6. Combine 2 tbsp. extra virgin olive oil, 2 tbsp. balsamic vinegar, 1 clove finely minced garlic and sea salt or kosher salt and freshly ground black pepper to taste in a small mixing bowl.
7. Pour the dressing over the salad and toss to coat. Serve immediately or cover with plastic wrap for one hour before serving.
Tags: mushroom salad, black pepper, black pepper taste, extra virgin, extra virgin olive
Fall brings us beautiful scenery and Halloween, a favorite holiday of kids across the country. Halloween is pumpkin-carving time, which means lots of leftover pumpkin seeds. Don't throw your pumpkin seeds away though. With the right seasoning and toasting, those pumpkin seeds can make a healthy and tasty snack for your family.
Instructions
1. Preheat your oven to 400 degrees F.
2. Wash and rinse the seeds in your kitchen sink if you have already carved your pumpkin. If not, cut open the top of the pumpkin in a circular motion around the stalk. Scoop the seeds out with a large spoon and tear them from the strings.
3. Add 4 cups of water to a deep saucepan and add 1 cup of washed seeds to the water. Throw a few pinches of salt in as well. Bring the seeds and water to a boil, then turn down the heat and let the seeds simmer for 15 minutes. Drain the seeds in a strainer over your kitchen sink.
4. Spread some olive oil on the bottom of a large pan or baking dish. Place the seeds on the pan or dish in one layer and bake in the oven for about 20 minutes or until the seeds start to brown.
5. Allow the pan and the seeds to cool before eating. You can eat the seeds whole or remove the outer portion to eat the inner seed. Pumpkin seeds also make great additions to trail mix or a healthy salad.
Tags: kitchen sink, pumpkin seeds, seeds water, your kitchen, your kitchen sink, your pumpkin
Whipped cream is perfect on top of hot chocolate and cold ice cream. What is whipped cream really, though, and more importantly, why does it work so well with so many foods? Learn a little about what you're putting on your pie, including health factors, history and advantages. Whipped cream is the ultimate dessert condiment if used correctly.
Making Whipped Cream
Any cream that has at least 30 percent fat can be made into whipped cream. As the name implies, all you have to do is whip it. Some people like to add a bit of confectioner's sugar to make the whipped cream sweeter and stiffer. The most important thing to remember when making whipped cream is to avoid over whipping. If you whip the cream too much, the fat begins to stick together, forming butter, and the liquid separated, giving you buttermilk.
Types
When you're making whipped cream at home, you have two choices. First, if you use cream with 30 percent to 35 percent fat, you'll make light whipped cream. This is the kind of whipped cream you'll most commonly find sold in stores. If you use cream with a higher fat content, you'll make heavy whipping cream, which is also available in stores, but less readily. You can also purchase whipped cream in an aerosol can, but be careful when purchasing this; many are made with oil, not cream. Aerosol whipped cream is liquid in the can and pumped with air as you dispense it, but will only hold its shape for an hour or two.
History
No one is sure when or how whipped cream was invented. One urban legend says that the first whipped cream occurred when someone was carrying a can of milk while on horseback and it inadvertently got whipped. People have been making whipped cream at home for hundreds of years, but the aerosol can version first became popular in the 1940s. Reddi-Wip was introduced in 1948, and milkmen in St. Louis (and other areas starting in 1954) began to offer this option.
Health Factors
Whipped cream is made from cream, which is the high-fat layer of milk made when milk is homogenized. This is, therefore, not a product for people watching their fat intake. You can purchase low-fat or fat-free whipped cream, but keep in mind that this kind of whipped cream isn't necessarily better for you, since it is high in sugar. The good news is that when you're eating whipped cream, most of what you are eating is air. One or two tablespoons of whipped cream typically has less than 30 calories, so a dollop on your dessert won't make a huge difference.
Benefits
Most people don't eat whipped cream by itself, so why add it to food? Whipped cream brings in three beneficial characteristics. First, the whipped cream brings in a cool temperature. With a hot food or drink, this creates a nice contrast. Secondly, whipped cream can add a sweet milkiness to a food or drink. The flavor works well to contrast other sweet items, since the sweetness in whipped cream is light. Lastly, whipped cream adds texture to a food or drink. It is light, smooth, and fluffy, so it works well with heavier foods.
Tags: whipped cream, whipped cream, whipped cream, food drink, making whipped, cream brings, cream home
Truffle oil is basically considered an inexpensive alternative to actual truffles. Oddly, truffles are not actually an ingredient in most truffle oils. Truffle oil is made from an olive oil base. Aromatic ingredients are added to mimic the taste of either black or white truffles. The primary ingredient is a synthetic thioether called 2,4 dithiapentane, which produces an odor and flavor similar to real truffles. Other organic aromatics are also added to give a taste closer to either black or white truffles. Actual truffles are insanely expensive, so this less costly alternative is considered by many to be a reasonable option for producing truffle-flavored dishes.
Black Truffles
Truffles grow underground in a symbiotic relationship with the roots of certain trees. Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffles have the strongest flavor of all the truffles and a pungent aroma. The smell is so strong it will permeate eggs in their shells, if they are stored together, and change the taste of the eggs. The flavor of black truffle oil, like the truffles themselves, is stronger and more earthy. It is used to flavor liver pates, sauces and savory pastries.
White Truffles
White, or Alba, truffles grow best in northern Italy, in the Piedmont region. Truffles grown in different areas have different tastes since they grow underground and take on the characteristics of the soil they are found in. White truffles have a more delicate taste and a garlicky aroma. They are usually eaten raw, shaved very thinly over risottos, pastas, egg dishes and fondues. White truffle oil can be added to these same dishes.
Controversy
There is a lot of controversy about truffle oil. Many chefs see it as the only cost-effective way to include the truffle flavor in their cuisine. However others, like San Francisco-based chef, Daniel Patterson, who also writes about food for the New York Times, have complained that truffle oils are ruining the truffle experience. In a 2007 article Patterson wrote, "their one-dimensional flavor is also changing common understanding of how a truffle should taste."
Choosing Black or White
In choosing which truffle oil to use, black or white, you should consider the recipe and other ingredients. Black truffles are always cooked and have a stronger taste, so black truffle oil is a good choice to go with meats, sauces and casseroles.
White truffles are usually not cooked, and have a lighter taste, so white truffle oil is better with eggs, pasta with cheese, risottos and dishes where it will be added after the cooking is completed, such as drizzled over tomatoes and fresh mozzarella cheese.
Cost
Truffle oils can cost anywhere from $10 for 1.86 ounces up to $67 for .33 ounces of concentrated truffle oil, made with cold stone pressed olive oil and soaked with actual truffles.
Tags: black truffle, black white, black white truffles, cooked have, either black, either black white
Using a whetstone is a cheap and easy way to keep any blade sharp. Dull blades are useless in the kitchen or while on a camping trip. Using a whetstone gives you great control over how sharp your blades are.
Instructions
1. Lubricate your whetstone with oil. Use the oil that comes with the whetstone if possible. WD-40 or vegetable oil will work also.
2. Hold the whetstone in your off hand.
3. Use your primary hand to hold the blade. It can be any type of blade. A pocket knife, kitchen knife, straight razor, or even scissors can be sharpened.
4. Pull the blade from hilt to tip along the whetstone at a 10 to 20 degree angle.
5. Repeat 2 times.
6. Turn your wrist so the opposite side of the blade is facing the whetstone. Do not flip the blade over.
7. Repeat steps 4 through 5.
8. Continue alternating the 2 strokes per side at a 10 to 20 degree angle until the blade is as sharp as you desire. Do not over sharpen or the blade edge will be very brittle.
9. Wash the whetstone with dishwashing liquid and store until needed.
Tags: blade sharp, degree angle, Using whetstone, whetstone with
Use avocados in salads, appetizers and as a delicious addtion to a sandwich.
Enjoy the flavor and texture of avocados by using them to add color and value to salads, sandwiches, appetizers and sushi. Avocados provide a versatile ingredient to enjoy in many ways. Properly ripened avocados are easier to cut than hard, under-ripe ones. California avocados assume a deep black color when ripe and the avocado yields easily to the touch. Do not refrigerate avocados; leave them on the counter until they are ready to use to ensure they are ripe enough to cut through easily.
Instructions
1. Hold a ripe avocado in one hand. With a butter knife, use the other hand to make one cut around it lengthwise and down to the seed.
2. Break apart the avocado by holding one half in each hand and twisting in opposite directions. The seed will remain in one half of the avocado.
3. Remove the seed by working a large spoon under it to scoop it out.
4. Hold the avocado half in your palm. Slide the spoon between the avocado flesh and the peel, separating the peel from the avocado half. Repeat for the other half to remove its peel.
5. Fit the avocado back together and place it in one hand. Slice the entire avocado with a butter knife into the desired width for sandwiches, salads or appetizers.
Galaktoboureko should be eaten the day it is made.
Rich, flaky and decadent, the galaktoboureko is a syrupy Greek custard confection enriched with egg yolks, citrus notes and plenty of butter. Filo dough forms the basis and superstructure of this dessert, alternately called a "milk pie," which is cut into squares. Another variant on the milky treat uses kataifi, or shredded filo, which forms a kind of noodle-y birds' nest that crisps up as it bakes. Either way, you will need semolina flour and some other key ingredients.
Instructions
1. Heat the milk to just boiling in the saucepan.
2. Whisk in the semolina and stir, lowering the heat to medium low.
3. Beat the egg yolks and sugar together in a separate bowl, using the whisk.
4. Add a small portion of the warmed milk and semolina mixture to the egg yolks and combine before adding the yolks to the saucepan.
5. Stir constantly over medium low until the mixture is thickened. Remove from heat and add vanilla and butter. Set aside to cool.
6. Melt the 1/4 lb. of unsalted butter and brush some of it onto the bottom and sides of the baking pan. Place an unraveled sheet of filo into the pan, followed by brushing the filo surface with more butter. Repeat for a total of about 6 sheets of filo.
7. Pour the cooled semolina mixture into the pan, over the buttered filo sheets. Smooth out with a spatula.
8. Cover the top of the mixture with the remaining filo sheets, buttering each sheet just as you did the previous batch.
9. Bake at 400 F for about 30 minutes. Let cool.
10. Prepare the sugar syrup to drench the galaktoboureko. Place the 1/2 cup of sugar and 1/2 cup of water, lemon and orange rinds into a saucepan. Boil until the sugar is dissolved. Cool to the same temperature as the milk pie, and add the lemon juice.
11. Pour the syrup over the pastry, until it is absorbed, or for about one hour. Cut into squares.
Creamy clam chowder is a delicious cold weather soup that is not too difficult to make. Sometimes it can get over salted when the clams are canned or if you become too heavy handed when salting it, but it is correctable. Also, this method can be used to correct over salting in gravies and any other cream based soup or sauce.
Instructions
1. Add evaporated milk to the soup until it overcomes the salty taste. Evaporated milk is great to keep on hand since it's canned and cannot spoil.
2. Taste to determine if the over salting is corrected. If the evaporated milk is not enough of a correction, take about 1 tsbp. of flour for every quart of soup. Mix the flour with some of the soup stock in a small bowl. Whisk it until it is no longer lumpy. Pour this flour and stock mixture into the soup and stir it in completely. You can also mix the flour with evaporated milk, if you prefer.
3. Decide if you have the taste you desire. If all else fails, spice it up. Tabasco is great in clam chowder and it can also detract from the taste of the salt. Technically it won't correct the over saltiness, but it will add a new dynamic flavor to compete with the salt.
Make a batch of barley sugar candy to share with family and friends.
Barley sugar candy, often simply called barley sugar, is a traditional candy made with granulated sugar and egg whites. The candy is often formed into drops to create a hard candy lozenge. It can also be twisted into long strips or even made into a homemade lollipop by dipping sticks into the liquid candy before it cools. It only takes about 15 minutes to make a batch of barley candy to enjoy with friends and family or give away as gifts.
Instructions
1. Dissolve 1 lb. of granulated white sugar in 1/2 pt. of room temperature water in a large saucepan.
2. Separate an egg and beat 1/2 of the egg white in a small bowl using a whisk or a hand mixer. Discard the remaining egg or set aside for another use.
3. Begin heating the water and sugar mixture over medium heat. Add the beaten egg white and stir thoroughly with a wooden spoon.
4. Use the wooden spoon to remove any scum as the mixture boils. Continue to boil the mixture until the syrup is clear and no more scum rises to the top.
5. Strain the mixture through a piece of cheesecloth or a fine sieve and then put it back into the saucepan and return to a boil. Test the candy by dropping a small amount into a glass of cold water. When a drop of candy turns brittle in the cold water, it is done. Remove the mixture from the heat.
6. Add about 1 tsp. of lemon juice or lemon essence to the candy and mix thoroughly. You can add more or less lemon flavoring according to your taste.
7. Prepare a large dish by coating it with nonstick spray or salad oil. Carefully pour the candy into the dish and allow it to cool. Once it is cool enough to work with but before it sets completely, cut the candy into strips using a pair of scissors. Allow the candy to set completely, then serve or store the barley sugar candy in a dry place.
A cheese board makes an easy cocktail party snack.
In recent decades, the world of cheeses has opened up to consumers; grocery stores are carrying a wider variety of gourmet cheeses from all over the world. Gone are the days of orange, processed cheese melting onto a burger, these days, cooks are adding crumbled goat cheese, fresh mozzarella or pungent blue cheese. Most of the cheeses available come from either cow, goat or sheep's milk.
Cow's Milk Cheese
The majority of cheeses are produced using cow's milk, which is known for its creamy and mild flavor. Since cows produce more milk than sheep and goats, cow's milk cheeses are typically more affordable. Cheddar, provolone and gouda are all cow's milk cheeses, and familiar to most consumers. Cow's milk is also used for asiago, brie, grana padano and taleggio. Cow's milk cheeses range from soft to hard.
Goat's Milk Cheese
Most goat cheeses are produced in France, though domestic production has picked up since the 1990s. Goat cheese, or chevre, has a tangy flavor and unique aroma, which differs slightly depending on how long it's aged. The fat content is similar to cow's milk cheeses, though the taste differs due to the fatty acids and what the goats are fed on. Like cow's milk cheeses, goat cheeses range from soft to hard. Most grocery stores sell chevre in a log shape, sometimes rolled in fresh herbs or spices. Slice rounds of the goat cheese, roll them in unseasoned bread crumbs and pan fry in olive oil. Place the rounds on a bed of greens for a warm goat cheese salad.
Sheep's Milk Cheese
Sheep's milk cheeses are almost always semi-soft and are known for their smooth texture and slightly oily property. Sheep's milk is highly nutritious, containing more vitamin A, B, E and calcium than cow's milk. Sheep's milk cheeses include feta, halloumi, manchego and pecorino Romano. Feta cheese is a semi-soft, crumbly cheese which is known for its tart, salty flavor and is often found in Greek cuisine.
Cheese Board
Knowing assemble a cheese board is an invaluable tool when it comes to home entertaining. There are no hard and fast rules, though sticking to three varieties will allow your guests to try different types of cheeses while not overwhelming their palates. Offering a soft cheese, hard cheese and blue cheese is one way to approach a cheese platter, but even better would be to offer a cow's milk, goat's milk and sheep's milk cheese. On a wooden cutting board, arrange a log of goat cheese, wheel of brie and wedge of pecorino Romano. Let the cheeses come to room temperature so the taste and aromas will be at their peak. Place water crackers and grapes on the board, along with knives so your guests can help themselves.
Tags: milk cheeses, goat cheese, Sheep milk, blue cheese, cheese board, cheeses produced, cheeses range
Alexandria, Virginia, a suburb of Washington D.C., rests on the banks of the Potomac River. This town attracts visitors to its historic Old Town. This district of Alexandria features high-end retail stores, as well as theaters and night clubs. Avid golfers should check out the golf course at Belle Heaven Country Club. Although it is in the greater Washington D.C. area, Alexandria is still a southern city and has its fair share of barbecue restaurants.
Rocklands Barbecue & Grilling
Rocklands Barbecue & Grilling is located on North Quaker Lane in Alexandria's Cameron Valley neighborhood, less than two miles east of Cameron Run Park. This non-pretentious restaurant has a laid back atmosphere and offers catering and take-out service. Rocklands cooks all of its meals on wood-fired grills. This restaurant is open for lunch and dinner seven days a week. The menu at Rocklands Barbecue & Grilling features Rockland's Pearl, a platter that has chopped pork and barbecue baked beans. Other menu selections include hot 'n spicy wings and the "Belly Buster," a combination of ribs, chicken, brisket and sausage. Rocklands also has locations in Washington D.C. and Arlington, Virginia.
Rocklands Barbecue & Grilling
25 N. Quaker Lane
Alexandria, VA 22314
703-778-9663
rocklands.com
Red, Hot & Blue
Red, Hot & Blue is situated in the Landstowne shopping center and is a good place to stop after hitting the tee at Hilltop Country Club, which is less than a mile from the restaurant. This franchise barbecue restaurant has a casual ambiance, as well as memorabilia dedicated to blues music spread throughout the dining room. The restaurant is open for lunch and dinner seven days a week. The menu at Red, Hot & Blue features barbecue platters such as the Five Meat Treat, a combination of pulled pork, chicken, ribs, sausage and brisket, as well as sandwiches that include Carolina chopped pork and the Texas beef brisket. Red, Hot & Blue offers catering and take-out service. This restaurant also has a bar seating area with televisions so patrons can watch ballgames.
Red, Hot & Blue
6482 Landsdowne Center
Alexandria, VA 22315
703-550-6465
redhotandblue.com
King Street Blues
Located in Alexandria's Old Town district, King Street Blues is an ideal place to visit after checking out some of the boutique shops in Old Town. This casual dining establishment has a laid-back atmosphere that features colorful décor throughout the restaurant, such as puppets hanging from the ceiling and murals. The restaurant is open for lunch and dinner seven days a week. The menu at King Street Blues features the original surf & turf platter that includes a half-rack of pork back ribs, as well as "classic sammiches" such as Jakes BBQ beef brisket and BBQ chicken jumbo. King Street Blues also offers a catering service and has locations in Crystal City, Virginia and Kingstowne, Virginia.
King Street Blues
112 N. Saint Asaph St.
Alexandria, VA 22314
703-836-8800
kingstreetblues.com
Tags: King Street, King Street Blues, Street Blues, Barbecue Grilling, Rocklands Barbecue, Rocklands Barbecue Grilling
Pomegranates are typically harvested between October and January.
Pomegranates are picked when they are ripe and ready to enjoy. They are full of bright-red, tear-dropped arils that contain a delicious juice. Some varieties can be found in August, while the commercial-harvest season runs from October to January. When juicing pomegranates with an electric juicer, be careful to separate and discard all of the membrane surrounding the arils. The membrane tastes bitter and can clog and damage the electric juicer. Hand-juicing is another method and can easily be accomplished by cutting the pomegranate in half and juicing as you would a citrus fruit.
Instructions
1. All of the arils should be removed from the membrane before juicing.
Hold the pomegranate firmly on a cutting board, and, using a sharp knife, slice the crown end off the pomegranate. Place the knife tip on the stem of the pomegranate. Score the skin downward from the stem to the crown in quarters. Firmly break the quarter sections apart with your hands by following the score lines.
2. Bend the pomegranate skin back on each section to reveal the membrane. Discard the skin. Use your fingers to gently scoop the aril clusters into a bowl of fresh water. All of the arils should be removed from the membrane before juicing. Use the knife to help further remove the arils from the membrane. Remove any membrane that still is attached from around the arils. Continue to remove the arils from each section into the bowl. Drain the water from the bowl using a colander.
3. Turn the juicing machine on. Some juicing machines come with a berry attachment that contains the fruit and stops it from jumping out. Add the arils to the juicing machine as per your manufacturer's instructions.
4. Push the food pusher down to extract the juice from the arils. The seeds will discard through the juicer's fine-mesh filter basket. If your juicer does not have a fine-mesh filter basket, strain the extracted juice through a cheesecloth-lined strainer or sieve to remove any seeds or pith that might have come through the juicer.
Tags: from membrane, arils from, arils should, arils should removed, before juicing
Homemade fruit jellies and jams are delicious and economical. If you're lucky enough to be able to grow your own fruit, you can make jellies and jams from your own harvest. If you already have the jars, your only costs are for sugar and jar lids. Even if you buy your fruit at a grocery store or farmer's market, the jellies and jams you make will taste better to you and your family than store bought preserves. Best of all, you know exactly what is in them and how they were made. Jams--thick fruit spreads--are easier to make than jellies, which are made by cooking fruit juice with sugar.
Instructions
Fruit Jam
1. Boil jars for 10 minutes to sterilize.
Fill the water bath canner with 4 to 4-1/2 inches of hot tap water. Set the canning jars, bottoms up, on a rack inside the canner. Bring the water to a boil over high heat and boil for 10 minutes. Turn off the heat. Leave the jars in the water until you're ready to use them. Wash and rinse the lids and screw bands. Bear in mind that you can use the lids only once, as they may not seal during a second use.
2. Use a tall saucepan to prevent boil-overs.
Clean the fruit. Remove the stems, pits, cores and hulls. Combine the prepared fruit with sweetener and lemon juice in the saucepan in amounts specified in your recipe. For most fruit, add 6 cups of sugar and 1/4 cup of lemon juice to 2 quarts of fruit. Apples, grapes, blueberries, blackberries, cherries, cranberries or grapes have enough natural pectin to gel their own juice; add pectin if you are using other fruit. Stir over low heat until the sweetener dissolves, then boil rapidly. Stir the mixture frequently as it thickens to prevent the fruit from scorching on the bottom of the pan. Immerse the thermometer in the boiling mixture to check for doneness. Remove the saucepan from heat when the temperature of the fruit mixture reaches 220 degrees Fahrenheit.
3. Fill the jars with the hot fruit mixture.
Fill the sterilized jars with the hot fruit mixture, leaving 1/4" space between the fruit level and the top of the jar. Wipe the rims with a clean, damp cloth. Install the lids according to the manufacturer's instructions. Place the jars on the rack in the water bath canner and cover them with water, covering the jars by at least 2 inches. Cover the canner and bring the water to a boil. Boil the jars for 5 minutes, starting when the water starts to boil. Carefully remove the jars from the canner with the jar lifter.
4. Jars of jelly.
Check the seals after the jars have cooled for 24 hours. Refrigerate any unsealed jars and use the contents within two weeks. Wipe the sealed jars, remove the screw bands, label and date the jars and store them in a cool, dry, dark place.
Fruit Jelly
5. Remove stems but not pits from cherries.
Clean the fruit thoroughly and remove any stems, but do not peel or core the fruit. Preheat the water bath.
6. Crush the fruit as it cooks to release the juices.
Cook the fruit. Boil the fruit over high heat, stirring frequently. Add 1 cup of water per pound of hard fruit such as apples, but use just enough water to prevent berries and other soft fruits from scorching. Crush the fruit as it cooks to release the juices. Cook berries and grapes 10 minutes or less, until soft. Cook hard fruits for 20 to 25 minutes.
7. If you don't have a jelly bag, use a colander with cheesecloth.
Pour the mixture into a damp jelly bag or a colander lined with a double thickness of cheesecloth and set over a bowl. Do not squeeze the bag. Allow the juice to filter for eight hours or overnight, until sediment settles on the bottom of the bowl. Combine the fruit juice with sweetener and lemon juice according to your recipe and boil until the jelly reaches 220 degrees Fahrenheit.
8. Sterilize canning jars before using them.
Prepare the canning jars and lids according to manufacturer's instructions. Pour the jelly into the jars, leaving 1/4 inch between the jelly level and the top of the jar. Wipe the rims of the jars and adjust the lids according to manufacturer's instructions. Place the filled jars on a rack in the preheated water bath canner. Cover the jars with water by at least 2 inches. Boil the jars for 5 minutes, starting when the water comes to a full boil. Carefully remove the jars with the jar lifter.
9. Jelly filled cookies
Cool the jars for 24 hours. Check the seals. Refrigerate any jars that did not seal and use them within two weeks. Remove the screw bands and wipe the sealed jars with a cool, damp cloth. Label and date the jars and store them in a cool, dark place.
Tags: jars with, water bath, according manufacturer, according manufacturer instructions, bath canner
If you're looking to create a new tradition for your family at Easter this year, consider this: For hundreds of years, Greek families have been baking Greek Easter egg bread to share with their extended families. You can, too.
Instructions
1. Combine 2 c. of the sugar with the milk and butter (or margarine) in a medium saucepan. Cook this mixture over medium heat until butter is melted. Cool mixture to approximately 110 degrees.
2. Combine 3 tsp. all-purpose flour with the water, the active dry yeast and the remaining sugar in a large (8 to 10 qt.) mixing bowl and let stand for 5 minutes. Warm water should be approximately 110 degrees to avoid killing the yeast.
3. Beat 6 large eggs in a separate bowl then add to yeast mixture. Begin adding 8 to 9 c. of all-purpose flour and the milk mixture alternately to the yeast/egg mixture. Stir well after each addition.
4. Turn soft dough out onto a well-floured work surface and knead in as much of the remaining all-purpose flour as it will take to make the dough firm. Knead the dough for 5 to 6 minutes or until it becomes smooth and elastic.
5. Place the dough into a greased bowl or container and turn once to coat surface. Cover and let the dough rise in a warm place until it doubles in size, or about 45 minutes to an hour.
6. Punch down the dough and divide it in half; then divide each half into three equal portions. Shape each portion into a 2- to 2 1/2-inch rope, approximately 1 1/2 inches in diameter.
7. Pinch three ropes together at one end to seal and braid the ropes together. Place dyed Easter eggs in the pockets of the dough between the ropes and shape the dough around the eggs to hold them in place; the number of eggs you use in each braid is up to you.
8. Repeat the above procedure for remaining ropes of dough. Place braids on a lightly greased baking sheet and cover them.
9. Let braids rise in a warm place until double in size, about 30 to 45 minutes.
10. Beat the remaining egg and brush it on the braids. Sprinkle with sesame seeds if desired.
11. Bake the braids at 350 degrees for 30 to 40 minutes or until tops are golden brown.
Tags: all-purpose flour, about minutes, approximately degrees, Greek Easter, minutes until, place until, rise warm
Indoor plumbing is truly one of mankind's greatest inventions. No more trips out to the well in the middle of the night to get a drink of water or to wash your hands. Regardless of the make or manufacturer of your sink faucet, they all work much the same way. The faucet is connected to a sink and a flexible hose connects to a water supply to carry the water up to the faucet. Whether you are installing a new faucet or upgrading an old one, the last thing you'll have to do for your plumbing to work properly is to connect a water hose up to your sink faucet.
Instructions
1. Locate the water supply valves for the sink faucet where you will install the hose. In the vast majority of installations, these will be located directly beneath the sink faucet.
2. Clean off the threads on the water supply outlet and the sink inlet by rubbing them with a piece of steel wool.
3. Wrap both inlets with a piece of plumber's tape.
4. Thread one end of the water hose onto the water supply valve. Do the same thing with the other end at the faucet inlet. Give the coupling nuts at both ends an additional turn with the wrench.
5. Turn the water supply back on. Allow the pipes to fill.
6. Run the faucet and check for leaks.
Tags: water supply, sink faucet, water hose, your sink faucet, with piece, your sink
Use buckwheat groats to prepare a nutty-flavored porridge.
Buckwheat is a triangular-shaped seed belonging to the same plant family as the rhubarb and sorrel. Groats are the unprocessed buckwheat kernel that is cleaned of its inedible outer coating. You can prepare this nutritious and nutty-flavored seed in just the same way as you would cook most grains, which is why buckwheat is mistakenly thought to be a grain. Enjoy the earthy and wholesome taste of buckwheat groats by using it to prepare different foods ranging from breakfast cereals to main meals and baked treats.
Instructions
1. Prepare porridge with buckwheat groats. Purchase pre-roasted groats or roast the groats in the oven for four minutes at a temperature of 350 degrees Fahrenheit. Soak 1 cup of groats in 2 cups of water and set on medium heat for 20 minutes or until the groats become soft and fluffy and absorb all the water. Season the cooked groats with a little salt and butter. Serve with milk or yogurt, honey, and chopped fresh or dried fruits and nuts.
2. Add buckwheat groats to soups and stews while cooking. Groats lend a thick texture and a rich, earthy flavor to these foods.
3. Use groats as an alternative to rice to prepare buckwheat pilafs and stir-fries. Cook the pilaf or stir-fry by adding meats, vegetables and seasonings of your choice just as you would while preparing rice-based pilafs and stir-fries.
4. Substitute wheat flour with buckwheat flour while baking. Use buckwheat flour to bake breads, pancakes, cakes and cookies.
Tags: buckwheat groats, buckwheat flour, pilafs stir-fries, with buckwheat
Soybeans, or edamame, are a valuable food crop. Compared to land used to support meat production, edamame crops produce 15 times more protein per acre, according to the National Soybean Research Laboratory. Edamame is easy to grow in the home garden and the planting and care is very similar to that of the bush bean. Edamame plants grow to 2 feet tall, so even container gardeners can grow them. Plant the edamame seeds when the soil has warmed to 65 degrees Fahrenheit.
Instructions
1. Prepare the edamame seed bed by turning the soil over with the spade and smashing any large clods. Rake the bed smooth.
2. Plant the edamame seeds 1 inch deep and 3 inches apart, in rows 24 inches apart.
3. Water the bed carefully so that you don't wash the edamame seeds away. Wait four days and if there has been no rain, water the top 3 inches of soil. Edamame seeds have a tendency to rot if they receive too much water.
4. Spread a 3-inch layer of organic mulch on the soil around the edamame plants when they reach 4 inches tall. Don't allow the mulch to touch the plants.
5. Water the edamame plants when there has been no rain for four to five days. Moisten the top 6 inches of soil.
6. Fertilize the edamame when the plant produces flowers. Use a 10-10-10 fertilizer according to label instructions.
7. Harvest the edamame 85 days after planting or when the edamame pods are full.
Fondue is the ultimate party food. There's nothing more fun than getting friends together for a good old-fashioned fondue party. And thanks to modern technology, fondue is even better than you may remember it. Gel-fueled fondue sets are the ultimate in style and durability, since the gel fuel burns more efficiently and you don't have to spend half the party worrying about your fondue getting cold.
Instructions
1. Set up your pot. Each pot is a little different, so follow the instructions that came with yours. Most gel-fueled fondue pots come with a heating element, a stand, a bowl and a set of fondue forks. There may be additional accessories depending on the model you choose.
2. Fill the heating element with gel fuel. Fill the basin three-quarters full of gel fuel and place it underneath the fondue dish. If the heating element comes with a top piece, you should place this on top of your fuel before igniting it.
3. Light a match and touch the flame to the gel fuel. It should quickly ignite and stay lit until the fuel burns out.
Toss cucumbers and fresh mozzarella together for an easy salad.
The crisp crunch of cucumber combined with the smooth texture of mozzarella make the perfect ingredients for a satisfying summer salad. Make this light salad to serve at your next barbecue or toss it with pasta to use as a main meal. However you serve a mozzarella and cucumber salad, you can be sure to delight the taste buds of your guests.
Mediterranean Salad
Evoke the flavors of the Mediterranean with a cucumber and mozzarella salad that incorporates several other fresh ingredients. Chop 1 1/2 cups of tomatoes and cucumbers coarsely. Finely dice one small green bell pepper and one small white onion. Slice 1/2 cup of pitted Kalamata olives and cube 4 to 6 oz. of fresh mozzarella cheese. Combine the vegetables and cheese together in bowl. Add 2 tbsp. of minced parsley, 1 tsp. of mint and sugar and 1 tbsp. of chopped fresh basil into the bowl. Measure 2 tbsp. each of red wine and balsamic vinegar and pour into the bowl. Mix everything together while adding 1/3 to 1/2 cup of olive oil to coat the salad. Season with salt and pepper to taste.
Stuffed Cucumber Salad
Make a boat of a salad using cucumber and stuffing with a simple salad for a quick dinner. Slice two cucumbers in half lengthwise. With a small spoon or melon-baller, scoop out the center core and seeds of three cucumber pieces. Brown 1 cup of mild Italian sausage and drain off liquid in a colander. Chop up two medium tomatoes, the remaining cucumber piece, 1/2 cup of Vidalia onion and 1 to 2 oz. of fresh mozzarella. Mix together the vegetables, meat and mozzarella into a bowl and add 3 tbsp. of olive oil and balsamic vinegar and a pinch of salt and pepper. Toss to coat and place in the refrigerator for 30 minutes. Scoop the salad into the hollowed out cucumbers and serve.
Asian Cucumber Salad
Peel four medium cucumbers as the base for a spicy and delicious Asian salad. Chop the cucumbers coarsely and mix together in a bowl with 1 tsp. of salt and 3/4 cup of white sugar. Place in a refrigerator for one hour. Meanwhile, finely chop one large red chili pepper and cube 6 to 8 oz. of mozzarella. Place the cucumber mixture into a medium-sized saucepan and add the chopped pepper, 1 cup of white vinegar and 1/4 cup of fish sauce. Cook over medium heat, stirring occasionally until liquid thickens to a syrup. Chill before adding the mozzarella and serve.
Marinated Cucumber Salad
Marinate cucumbers to pack a flavorful punch to your next meal. Finely dice two cups of peeled cucumbers and one large Bermuda onion. Toss together in a bowl and add 1/4 cup of apple cider vinegar with 2 tbsp. of chopped dill. Dissolve 1 tbsp. of white sugar into 1 tbsp. of water and pour over the mixture. Salt and pepper according to taste. Chill the salad for two hours. Cube 4 oz. of fresh mozzarella and mix together with the salad before serving.
Tags: fresh mozzarella, Cucumber Salad, fresh mozzarella together, into bowl, mozzarella together, together bowl
Vegetarians have many tasty alternatives to traditional Thanksgiving turkey.
Turkey may be the traditional Thanksgiving main dish, but vegetarians have found ways to enjoy their Thanksgiving feasts just as much as meat-lovers. According to an article on the San Francisco Chronicle's website, increasing numbers of Americans gather around vegetarian Thanksgiving dinners. Cook with seasonal autumn vegetables to create your own Thanksgiving vegetarian main course tradition. Make tofurkey if you love it, but also consider branching out. Use pumpkins, apples and wholesome grains, to name only three possibilities, to create savory and crowd-pleasing main dishes.
Tofurkey
Use extra firm tofu for tofu turkey.
Yes, tofurkey, or tofu turkey, is a real main dish that often occupies center stage on vegetarian Thanksgiving tables. Use extra firm tofu to form a Thanksgiving "bird" to grace your holiday table. Stuff your tofurkey with fresh herbs, mushrooms, bread stuffing and celery and baste it with a tamari, honey mustard and rosemary sauce. Serve the dish with brown vegetarian gravy and side dish fixings.
Vegetable Barley Couscous
A vegetarian Thanksgiving main course can be a gourmet delight and need not conform to traditional Thanksgiving dinner notions. Serve aromatic vegetarian barley spooned over couscous with fried almonds. Combine barley couscous, chickpeas, tomatoes and root vegetables with ginger and other spices for a full-bodied main dish. Place the couscous, broth and almonds in the center of your Thanksgiving table. Ask the head of the table to ladle the steaming vegetable-rich broth over the couscous as a substitute for carving the turkey.
Stuffed Pumpkin
Stuff a pumpkin rather than a turkey.
Add a colorful and flavorful dimension to your vegetarian Thanksgiving table. Stuff a pumpkin with portabella mushrooms, wild rice, onions and zucchini, and season it with thyme and sage for a spin on the Thanksgiving cornucopia. The aromatic scent of pumpkin and sage will beckon diners to the table to enjoy a delicious Thanksgiving showstopper main dish. Imagine your guests' delight when they see a bright roasted pumpkin gracing the center of your Thanksgiving table.
Vegetable Curry
Combine spices for a Thanksgiving vegetarian curry.
Step outside of the Thanksgiving box and bring the aromas and tastes of South Asia to your Thanksgiving table. Serve curried autumn vegetables served over steaming basmati rice. Cook potatoes, cauliflower, carrots, green beans and peas in a curry sauce rich with ginger, chilies and coconut milk. Serve your Thanksgiving vegetarian main dish with raita, a mixture of sour cream, lime juice and cucumber, and naan, an Indian flatbread.
Tags: main dish, your Thanksgiving, Thanksgiving table, vegetarian Thanksgiving, Thanksgiving vegetarian
If you want a truly well stocked pantry, you'll need a good supply of grains. Unfortunately, ground grains go rancid quickly. Therefore, for long term storage, you'll need to store whole, unground wheat. According to The University of Georgia Cooperative Extension, unground wheat lasts indefinitely as long as you take certain precautions.
Storage Containers for Wheat
For long-term storage you'll need food-grade plastic containers with airtight lids. For best results, use gasket lids.
Sometimes used food-grade containers can be purchased at a small cost through feed or grocery stores, but it's vital to make sure nothing but food has ever been stored in the containers. No matter how well you wash the containers, chemicals can still remain, contaminating whatever food is stored inside afterward. In addition, containers that have held strong-tasting or strong-smelling food may change the taste or smell of your wheat.
You can purchase gasket lids at farm and feed stores, or through online sources specializing in long-term food storage products.
Most often, food grade containers hold about 5 gallons. It's unlikely you'll use 5 gallons of wheat at any one time, so consider buying mylar food storage bags from a website offering long-term food storage items. Choose bags in a size that makes sense for your needs, fill them with wheat, and seal according to the manufacturer's directions. (Usually an ordinary household iron can seal them.) Then place the bags inside a five-gallon container and seal with a gasket lid.
Moisture
Air and moisture both speed the decay of wheat and reduce its nutritional content. Mylar bags and gasket seals will take care of the air, but do be sure you don't store wheat on a humid or damp day. If the moisture content of the wheat is more than 10 percent, bacteria will begin growing in it. Adding an oxygen absorber is also a smart idea.
Other Considerations
Wheat should be stored in a cool, dark location. It should never reach a temperature below 40 degrees F or above 75 degrees F.
Wheat stored in this fashion isn't likely to develop a pest problem. But if somehow the wheat already had pest eggs in it when placed in storage, you'll soon have an infestation. To help deter pests, place two dry bay leaves in each mylar bag, or two dry bay leaves on top of every 3 inches of wheat in larger containers.
Fans of Japan's candy can choose from a long list of Japanese snack food choices. Japan's candy is known around the world for its unusual flavor combinations, packaging and variety. Several products even attain cult status in blogs and forums on the Internet.
Neri Ame
Neri Ame provides a little fun and creativity for the consumer. Each pack includes a tiny tube container of thick colored liquid and a pair of tiny chopsticks. Pour the liquid on the little chopsticks first and then use the chopsticks to mix, pull and poke the syrup into a gooey stretchy mass of Japanese candy. Different colors signify different flavors. For example, yellow tastes like a banana. Like many Japanese candy snacks, Neri Ame is sweet but not excessively sweet the way some Western candies are.
Pocky
One of the most popular Japanese snack food candy treats started out as Chocoteck in 1965. Japanese teens loved the chocolate-covered thin cookie stick. The name eventually changed to reflect the Japanese word pokkin, which describes the sound the snack makes when you take a bite. Other flavors followed through the years; almond and strawberry, for example. Pocky is now shipped to other Asian countries as well as to Europe and the United States. Still popular in its native Japan, Pocky is even served in glasses of ice water in Japanese nightclubs and bars.
HiChew
HiChew, like Pocky, originated in Japan but has expanded to other countries. Some compare HiChew candy to Starbursts, the fruity chews sold in America. According to the Japanese candy's fans, however, HiChews are softer like soft bubble gum and make for easier chewing. HiChew flavors come in regular fruit flavors, with a few unusual flavors more common in certain areas. These include durian fruit and dragonfruit, both flavors not readily available in America. No matter the flavor, HiChews have acquired a reputation for tasting very much like the fruit they represent.
Tags: Japanese candy, Japan candy, Japanese snack, Japanese Snack Food, List Japanese
Pesach, or Passover, commemorating the exodus of the Hebrew slaves from Egypt, celebrates the religious, physical, and spiritual freedom of all humanity. For eight days, special foods are eaten and some foods are forbidden, such as milk from grain-fed animals and anything prepared with a leavening ingredient (baking soda, baking powder, yeast and flour). During the Passover Sabbath, work is prohibited so cooking isn't allowed. This has lead to breakfast foods that can be prepared the evening before and served without work.
Matzo
Instead of bread, matzos, which are unleavened, are traditionally served during Passover. They commemorate the Israelites, who had only enough time to bake flat bread using hot stones. In order for matzos to be kosher for Passover, they can't be exposed to water for longer than 18 minutes, which is the time it took to walk a Roman mile according to the Bible.
Kugels
Since kugels get their fluffiness from beaten eggs and matzo meal, instead of a leavening ingredient, they're perfect to make the night before and serve at room temperature the following morning. Kugels are a baked dish made of noodles, vegetables or potatoes. Variations can be sweet or savory and often include fruits and vegetables.
Latkes
Latkes are fried potato pancakes that are also popular during Chanukah, which falls in December. Latkes are made with shredded potato and matzo meal and topped with fruits and cheeses. To make latkes for Sabbath, they can be fried the night before, dried on paper towels, and stored in an airtight container. When storing overnight, be sure to place paper towels in between each latke to keep them from getting soggy. Topping them with fresh fruit will complete the morning's breakfast meal.
Chremslach
Chremslach are thick pancakes made from egg, matzo meal and spices. They're traditionally served with yogurt or sour cream. Chremslach have been on Passover menus for centuries, and are a regular at Sabbath breakfast tables. Variations include sweet potatoes, potatoes and matzo as main ingredients. Nutritional needs can be completed by adding fruit and vegetables to this fried pancake.
Tags: matzo meal, leavening ingredient, night before, paper towels, Passover Sabbath