Vegan children should be able to enjoy the same types of foods as non-vegans. Learn to alter classic recipes to create vegan-friendly fare. Many children are willing to try new vegan foods. Vegan recipes for children are both healthful and tasty for the entire family.
Shake and Bake Tofu Nuggets
Let children shake in a 1 qt. zip-top bag: 1/4 cup of wheat germ with 1 tsp. of seasoning blend of your choice; options include seasoned salt, Italian seasoning, Cajun seasoning or garlic salt. Cut one 16 oz. block of extra-firm tofu into 1/2-to-1 inch cubes and add to the seasonings in the bag. Let the children shake the bag to coat the nuggets. Pour the nuggets onto a greased baking pan and cook at 425 degrees F for 12 to 15 minutes, or until golden brown. Serve warm with vegan mustard, ketchup or marinara sauce.
Vegan Vanilla Ice "Cream"
In a blender, mix 2 cups of non-dairy milk, 16 oz. silken tofu, 1 tbsp. vanilla extract and 1 cup of vegan sweetener (like maple syrup or agave nectar). Pour the mixture into an ice cream freezer and freeze according to the manufacturer's instructions. Add 1/4 cup of carob powder to the mixture to make a chocolate-flavored ice "cream."
Vegan Macaroni and "Cheese"
Prepare 3 cups of any type of pasta and set aside in a 2 qt. casserole dish. Preheat the broiler to high. This can also be done with a blend of 1 1/2 cup of cooked pasta with 1 1/2 cup of cooked vegetables. Place a 2 qt. saucepan over medium heat. Whisk together 2 cups of vegetable broth with 1/4 cup of flour, 1 tsp. of turmeric and 1 tsp. of garlic powder. Pour this into the saucepan with 3/4 cup of nutritional yeast flakes and cook for five minutes, stirring constantly until the mixture is thick and bubbly. Add 1 tsp. lemon juice and 1/2 tsp. prepared yellow mustard and salt and pepper to taste. Stir to combine and remove from the heat. Pour the "cheese" sauce over the prepared pasta. Sprinkle 1/4 cup of wheat germ or bread crumbs over the top of the casserole, if desired.
One day my ex-husband and I were eating at our favorite Mexican restaurant. He always ordered the fajitas which were quite pricy. I looked at his sizzling skillet and quickly realized that I could probably make the same dish at home for about 1/4 of the price. I tried it that weekend and they were better than the retaurant's! Try this great dish when you're in the mood for a real Mexican meal and you can see for yourself! Serves 8
Instructions
1. In an electric fry pan on medium high heat, cook the chorizo breaking it apart with a spatula into small pieces. You may have to remove the casing from the sausage which can be done easily by slitting the casing and just squeezing out the meat mixture. Add half of the spices while cooking.
2. Add the chicken and the beef to the sausage along with the rest of the spices. Stir with spatula until cooked all the way through.
3. Add the green peppers and onions. Stir together so all is coated. Add the lid to the fry pan and reduce heat to medium letting the vegetables steam. This should take about 15 minutes and the vegetables should be slightly soft when finished.
4. Add tomatoes, stir well, and reduce heat to low. Replace lid and let the tomatoes steam. You don't want them to get mushy, so keep an eye on the mixture to be sure the tomatoes keep some of their texture. This step should only take about 5 minutes.
5. Your fajitas are basically done now. Just take the flour tortillas, place the entire mixture into the center and add sour cream and salsa. Fold the tortilla into a pocket by bringing the bottom up first and then folding over each side. Enjoy!
Tags: about minutes, Authentic Mexican, Authentic Mexican Fajitas, Make Authentic, Make Authentic Mexican, Mexican Fajitas
Oysters are bivalve ocean mollusks found in the wild worldwide, but they also are now one of the most commonly farmed shellfish. According to The Nibble, an online specialty food magazine, an oyster filters about 25 gallons of water through its system every day, so the qualities of the water greatly affect the oyster's flavor. Five species of oysters dominate the culinary scene in the United States.
Flat Oysters (Belon or European)
Nearly wiped out in Europe by over-harvesting by the late 1850s, the flat oyster population recovered somewhat before serious diseases that first emerged in the 1970s virtually annihilated them. Some oyster farmers in Maine are now cultivating flat oysters. The best-known variety is the Belon, a name that specifically refers to flat oysters grown in the estuary of the Belon River in southern France. Other varieties are the Cohchester, Dorset, Galway, Helford, Marenes and Whitstable.
Kumamoto
This is a Japanese oyster species now commonly grown in the Pacific Northwest, including California, Washington and Oregon. Originally it came from only Kumamoto Bay in southern Japan.
Olympia
This West Coast native oyster is smaller than most other varieties, measuring no more than about 2 inches in diameter. Highly prized for its full flavor, it is no longer widely available because of over-harvesting.
Pacific
The Pacific oyster is another species native to Japan that oyster growers brought to the United States in the 1920s, because the local Olympia oysters had been over-harvested nearly to extinction. The Pacific oyster now holds the distinction of being the most widely cultivated oyster in the world. Fanny Bays, Golden Mantle, Hama Hamas, Mad River, Malaspina, Penn Cove, Royal Miyagi, Samish Bay, Shoalwater, Skookum, Steamboat, Tomales Bay, Totten and Yaquina Bay are all varieties of Pacific oysters.
Viriginica (Atlantic or Eastern)
Viriginica oysters occur naturally from Nova Scotia to South America. They are generally thought to be saltier than Pacific oysters. Names of regional varieties include Blue Points, Chesapeake Bay, Chincoteagues, Lynnhavens, Pemaquid, Pine Island, Pugwash and Malpeques. Viriginica oysters from colder waters usually have crisper flesh and a saltier flavor than those from southern waters.
When it comes to cooking, children love recipes that let them get their hands messy. Popcorn balls, which have been a childhood favorite for generations, fit the bill since they require young cooks to shape the popcorn mixtureinto balls. And since popcorn is low in fat and high in fiber, this is one treat parents and caregivers can feel good about giving children.
Instructions
1. Melt the butter or margarine in a saucepan over low heat.
2. Add the marshmallows to the butter and stir until melted.
3. Put popped popcorn in a large mixing bowl. Pour the butter and marshmallow mixture over the popcorn. Stir the mixture until the popcorn is completely coated. Allow the mixture to cool slightly so children do not burn their hands when shaping it.
4. Coat the children's hands lightly with vegetable shortening to prevent the popcorn mixture from sticking. Have children shape the popcorn mixture into balls and place them on a sheet of waxed paper to cool completely.
5. Wrap each popcorn ball in a square of plastic wrap to keep it fresh.
Tags: popcorn mixture, into balls, mixture into, mixture into balls, popcorn mixture into
A pluot is a hybrid fruit that's a combination of a plum and apricot. If you are lucky enough to live where pluots are available, making pluot jam is a way of preserving the fruit for a taste treat any time of the year. You can use this recipe to make any type of plum jam, including the more available plumcot fruit, which is also a hybrid of a plum and an apricot.
Instructions
1. Fill the canner half full of water and bring to a simmer. Place the clean jars in the canner to be sterilized while you are preparing the jam. (There's no set time to let it simmer; the jars will be ready when you are.) You also can wash the jars in the dishwasher.
2. Place the canning lids in a saucepan and cover with water. Bring these to a simmer, then turn off the heat.
3. Pit and finely chop the pluots into a large stockpot. Add 1/2 cup of water.
4. Bring the fruit to a boil, then reduce the heat and simmer for 5 minutes.
5. Measure 6 cups of cooked pluots and juice from the boiled fruit. Set any extra fruit and juice aside. If needed, add additional water to get the 6-cup measure. Pour back into the stockpot.
6. Put 8 cups of sugar into a bowl.
7. Add 1 box of pectin and stir into the fruit until dissolved.
8. Bring the fruit to a rolling boil, stirring constantly to keep it from foaming over the top of the pan.
9. Stir in the sugar and bring the mixture back to a full, rolling boil for 1 minute. Again, stir constantly. Remove from heat.
10. Remove the jars from the canner by lifting them out of the water using the tongs.
11. Place a canning funnel inside the first jar. Use a ladle to fill the jar to within 1/2 inch of the top of the jar.
12. Use the tongs to remove a jar lid from the saucepan. Place the lid on top of the jar and screw on a jar ring to secure the lid. Fill the remaining jars in the same way.
13. Place the jars back into the canner using the jar lifter.
14. Bring the water in the canner to a boil and cover.
15. Process the jam for 10 minutes.
16. Use the jar lifters to remove the jars from the canner and place them on a counter to cool.
17.Test the jars after 24 hours to make sure the lids have sealed. Depress the center of the lid; if there is no movement, the jar is sealed properly. Any jars that do not seal properly should be stored in the refrigerator and used as soon as possible.
Tags: back into, Bring fruit, from canner, jars from, jars from canner, Place canning, plum apricot
Whether due to celiac disease or a gluten allergy, the need to avoid treats that contain gluten or wheat can be frustrating for hungry kids. Give your kids a helping hand as they learn to manage their dietary restrictions. Offer them substitutes for wheat-based products that are both healthful and tasty.
Instructions
1. Used sparingly, the occasional candy treat can be a great way to celebrate with your child. Goodies like M&Ms (not the Krispy kind); Dove Chocolate bars and ice cream; Hershey Kisses, bars and syrup; LifeSavers, Rolos, Skittles, Snickers, Starbursts and Three Musketeers are all gluten free. Next time you need to bring in treats for the class, make up little goody bags of your child's favorite candies.
2. Keep lunches as normal as possible by including well-portioned kid-friendly treats like pudding packs, fruits, dried fruits, string cheese, popcorn or potato chips.
3. Throw a fun gluten-free birthday bash by having a taco bar or sundae bar. Use an ice cream birthday cake instead of a gluten-free one.
4. Find gluten-free brands that make kid-friendly snacks. Bell and Evans has gluten-free breaded chicken nuggets, as does Ian's. Amy's and Annie's both make a rice pasta mac and cheese. Ian's also has gluten-free fish sticks. Kids enjoy eating these comfort foods.
5. Make your own granolas, trail mixes and cereals. It's easy to find recipes online or in "gluten-free" cookbooks.
6. Resort to ordering online or shopping for gluten-free snacks at your local health-food store if you're having difficulty keeping things on track. You can find gluten-free options for just about every food. Many mainstream supermarkets also carry these items, often in special sections.
Different spice combinations add depth and flavor to cooking.
When you don't know your way around a kitchen, cooking can be intimidating, and seasoning is probably not even on your radar. Even if you're an experienced cook, many techniques are time-consuming and labor-intensive. No matter what your cooking experience, the ingredients in blackened rub can help you create a quick and easy dish to serve your family and friends.
Origin
The combination of ingredients in blackened rub is generally used in Cajun cooking. "Blackened" originally indicated the method used to cook the spiced meats, but now can refer to either the method or the spice rub used on blackened meats.
Herbs and Spices
The range of ingredients in blackened rub is wide, but most include salt, pepper, paprika, oregano, thyme, garlic and/or onion powder and cayenne. Other ingredients might include sugar, cumin, mustard and rosemary. As with any recipe, the proportions and elements depend largely on personal tastes and can be fine-tuned.
Uses
Blackened rubs are most commonly used as seasonings to enhance the flavor of different types of meats, fish and poultry. Though the ingredients in blackened rub are usually applied to meats before cooking, these spices are very versatile, and can be added to any dish that you want to have a Cajun flair, from popcorn to soup.
Cooking Methods
While the Cajun spices in blackened rub can be used in many different types of dishes and in a variety of ways, truly blackened meats require a specific cooking technique that forms a blackened crust around the outside of the protein. To achieve a blackened crust, cooks traditionally heat butter or oil in a cast iron skillet until the pan is extremely hot, then blacken the meat in the pan. More recently, blackened rubs are commonly used on grilled, roasted or broiled meats as well.
When throwing a party, most hosts want their guests to have pleasant and memorable experiences. Whether the occasion calls for a backyard barbecue or a dressy cocktail event, a large part of the party experience is formed by the food and beverages served. In a clever combination of food and beverage, you can impress your guests with handmade lemon drop Jell-O shooters. Fashioned as Jello-O filled lemon wedges, these shooters are as tasty as they are memorable.
Instructions
1. Cut your lemons in half.
2. Dig out the flesh from each lemon piece. Dig down just enough to pull out the flesh and upper portion of pith, but be careful not to puncture the rind. Set the flesh to the side.
3. Process enough lemon flesh through your lemon juicer to obtain 1/2 cup of juice. Discard the remaining flesh.
4. Pour 1 cup of water into a small pot and bring it to a boil.
5. Empty two packages of lemon Jell-O mix into a bowl and combine with your cup of boiling water. Stir to combine.
6. Add 1 cup of lemon vodka, 1/2 cup of lemon juice and 1/2 cup of cold water to the Jell-O mixture. Stir to combine.
7. Place your lemon rind halves in your muffin tin and fill each with your lemon Jell-O mixture.
8. Place your muffin tin in your refrigerator and let it sit and solidify for about four hours.
9. Remove the lemon halves from the refrigerator after they have fully solidified. Remove the Jell-O from the tin and cut into inch-wide wedges. If you knife sticks as you cut them, it may be best to heat the blade periodically in hot water.
10. Pour 1/2 cup of sugar on a plate and dip each side of each wedge in it. Serve immediately or refrigerate until you are ready.
Tags: your lemon, Jell-O mixture, lemon Jell-O, Place your, Stir combine, with your
Making whips is a true art form. Many people spend years perfecting their craft and these fine whips sell for hundreds or even thousands of dollars. However, you can make your own nylon whip for play or work with common everyday materials. If you find that you enjoy the craft, then you may decide to get more serious and invest more time and money in supplies and the artistic side of whip making.
Instructions
1. Knot the end of the 24-inch piece of leather to the nylon cord. This is called the fall, and will give the suppleness required to make your whip crack.
2. Fill the inside of the hollow nylon with BBs. Leave 12 inches open for the handle. The rest should be packed fairly tight, but still be flexible.
3. Insert the handle by spreading some glue on the dowel handle. Pull the hollow nylon over the dowel. It should be tight up against the top layer of BBs. Hold it in place for a few seconds while the glue sets.
4. Using your twine, tie off the back of the nylon and cut off any excess remaining. Spread polyurethane glue over the nylon-covered dowel. Slowly wrap your twine tightly down the entire handle. The glue will hold it in place.
5. Create a bolster, comfortable stop point, at the end of the handle so that your hand doesn't slide onto the whip. Coat a 1-inch wide space on the twine with glue and wrap several layers of twine together around it. Make sure this is well glued down. After several wraps, cut the twine.
6. Let your whip dry overnight in a warm, dry place.
Tags: hollow nylon, make your, your twine, your whip
One of the traditions of a wedding cake is the topper. The couple is supposed to choose something that makes a statement about who they are as a couple or something that furthers the tone and theme of the wedding itself. Monograms are very popular choices as they are toppers you can keep and proudly display in your home. Monograms are extremely elegant and classy, and they will add an extra something special to your cake. Making your own is simple and fun, plus it will save you some money and be that much more special because you did it all yourself.
Instructions
1. Purchase three gold or silver letters. The size of the letters should be based on the size of your cake. Think about what will look best on the top layer of your cake. The font is entirely up to you as well, depending on whether you like cursive, print or even clock lettering. The letters are based on the first letter of the bride's first name, the groom's first name and the groom's last name which will become the family name. The choice of gold or silver depends upon the couple's preference or what will look best on their cake.
2. Lay the letters on a flat surface. Place the bride's first initial on the left side. Then place the groom's first initial to the right with a space in the middle. Set the last name initial in the center so it overlaps the first initials and rests upon them. With a pencil, trace the outline of where the letters overlap on the first initials (the outside letters).
3. Use a jeweler's saw to cut along the lines drawn on the first name initials. Hollow out the area with the saw so the the center (last name initial) can rest in the grooves. Do this to both first name initials so the center initial letter can lay comfortably in the spaces. Use a needle file to smooth the grooves and finish hollowing out the harder to reach corners and edges.
4. Fill the grooves with rubber cement. Press the center letter into place. Hold the letters firmly in the grooves and apply pressure for at least one minute. Let sit for ten minutes to make sure it dries completely.
5. Take a small 1/16" flat back crystal and cover the back with craft glue. Press the crystal onto the monogram. Hold in place for thirty seconds. Repeat and cover the entire monogram in small crystals. Make the crystals touch the edges so the metal is only visible between the cracks. Carefully wipe the edges clean if any glue seeps out. Allow to dry. Next, take a plastic spike and cover the top flat edge with rubber cement. Press it firmly onto the bottom of one of the first name initials. Hold it in place for one minute so it can dry. Repeat with the second plastic spike. Make sure you position the second spike directly opposite and even to the first. That ensures that the monogram will rest evenly and level on top of the cake when the spikes are pressed into the top layer.
Tags: first name, first name initials, last name, name initials, your cake, bride first, cement Press
The glucose-supplying ingredient in beer is typically barley, although corn, wheat and rice can be used as filler or flavoring. The glucose molecules in these grains are stored in long molecular chains called "polysaccharides" or "starches." To break the starches down into glucose, the grains are pulverized into a fine powder, mixed with water and finally boiled for a few hours. The presence of water at these high temperatures draws the polysaccharides out of the grains and into solution (a process known a "steeping"). After the polysaccharides are in solution, special enzymes added to the mixture break them down into monosaccharides (i.e., glucose). The final glucose-rich mixture known as the "wort." Note: during this process, oil from hops seeds are added to mixture, both for flavor and to protect yeast from competitive bacteria during fermentation.
Once the wort is ready, it is cooled and poured through several filters (to remove solids and bacteria) into a special air-tight, pressurized tank. Here, yeast is added to the wort to begin converting the glucose to alcohol. Depending on whether the brewer wants the final beer to be a lager or an ale, he will add a specific type of yeast to the wort and heat the tank to a certain temperature. Generally, lagers use "Saccharomyces pastorianus" yeast and use a fermenting temperature between 68 and 82 degrees F. They are less fruity and spicy than ales but feature a stronger hops flavor. Ales, on the other hand, use "Saccharomyces cerevisiael" yeast and a temperature between 68 and 104 degrees F.
Inside the fermenting tank, the lack of oxygen forces the yeast to forgo aerobic respiration (i.e., using oxygen to convert glucose into energy) and switch to fermentation (i.e., converting glucose into alcohol and carbon dioxide to derive chemical energy). As the yeast consumes the glucose for fermentation, the pressure inside the tank increases greatly due to the buildup of carbon dioxide. To prevent an explosion, a special, one-way valve in the chamber to relieve pressure periodically.
After anywhere from one to three weeks, the yeast will have produced the desired concentration of alcohol in the wort, making it ready for bottling.
Spirits Fermentation Process
The process for fermenting spirits (e.g., vodka, gin, rum, whiskey, tequila) is very similar to beer brewing, minus the barley and hops. Depending on the spirit, the brewer will start by mashing a starch and mixing it with water and polysaccharide-attacking enzymes. For example, vodka uses potatoes, gin uses corn, rum uses sugarcane, tequila uses agave and whiskey uses cereal grains.
The water-starch-enzyme mixture is then heated and agitated with automatic mixers to break the polysaccharides down into glucose. The mixture is then boiled to kill microorganisms. Once inoculated, the mixture is poured into a sealed metal chamber where yeast (Saccharomyces cerevisiael) is added to it.
After heating the chamber to a temperature between 68 and 104 degrees F, the yeast is left with the glucose-rich mixture for 48 to 96 hours. During this time, the yeast switches to fermentation for energy, converting the available glucose into alcohol.
Once complete, the alcohol-containing mixture is poured into a distillery. By heating the liquid to 174 degrees F (i.e., the boiling point of ethanol), the alcohol evaporates out of solution. The distillation equipment then captures the alcohol vapor and condenses it into a more concentrated form. This distilled alcohol is the flavored or "aged" in special oak barrels to give it a distinctive taste/aroma.
Wine Fermentation Process
Unlike beer and spirits, wine uses a significantly different technique for fermenting glucose. First, wine uses the glucose naturally occurring in mashed grapes to as fuel for fermentation. After being mashed, the mixture of juice, seeds, skin and vine is allowed to sit for a period between two hours and three weeks known as "maceration."
Next, the solids are separated from the juice, either through centrifuge or a bladder-pump mechanism. The juice is then mixed with one of several species of yeast (typically Sacchromyces ellipsoidues), depending on the desired final product. Here, the juice (a.k.a. the "must") is poured into a sealed, heated vat where the yeast ferments the glucose from the grape juice over the course of three weeks.
Historically, however, the must would be added to an oak barrel and allowed to ferment at lower temperatures. This took longer (approximately six weeks) but added flavor and aroma absorbed from the barrel. For this reason, many high-end wines still use barrel fermentation today.
Once fermentation is complete, the winemaker will often add sulfites/sulfur dioxide to the wine in order to disinfect it from acetic bacteria and other microorganisms that can spoil the taste over time.
Tags: between degrees, down into, Fermentation Process, glucose into, poured into, temperature between, temperature between degrees
Light cream sauces are a Louisiana favorite. Crab and crawfish cream sauces are served as accompaniments to a variety of seafood, including blackened catfish, redfish and stuffed flounder. White roux is the base of these cream sauces. This type of roux is made with flour and butter, while the dark roux used in gumbo and other dishes is made with flour and oil.
Instructions
1. Melt the butter in the skillet over high heat.
2. Continue heating the melted butter until slightly brown, being careful to avoid burning the butter.
3. Reduce the heat to medium. Slowly begin to stir in the flour, making sure to whisk the mixture constantly as you do so. The texture of the roux should turn slightly doughy.
4. Pour in the milk or cream as you continue to stir. The roux should turn into a creamy sauce-like mixture as you stir in the milk. The roux is complete once this consistency is achieved.
5. Add immediately to your cream sauce or store for later use.
Tags: cream sauces, made with, made with flour, with flour, flour butter, roux made, roux made with
Mashed potatoes are the quintessential comfort food and are commonly served as a holiday side dish. They are very simple to make and can be flavored with anything from salt and pepper to fresh herbs to grated blue cheese. Making creamy, fluffy mashed potatoes that are flavorful depends on proper cooking technique. Mashed potatoes that are gummy, heavy and lumpy are usually the result of improperly cooked and poorly mashed potatoes.
Making Mashed Potatoes
Wash and peel your potatoes and then cut them into cubes, which will allow for more even cooking. Place the potatoes in a large pot and fill the pot with water until the potatoes are just covered. Season the water with salt, which will heighten the natural flavor of the potato. Bring the water to a rolling boil and then reduce the heat and let the potatoes simmer for about 20 minutes or until they are very tender. Do not try to rush the potatoes. Taking them out early will produce gummy and sticky mashed potatoes.
Drain the potatoes and return them to the pan. Allow them to sit and dry for two minutes. Heat 1/2 cup of whole milk in a small pan until it is warm. Add 1/4 cup of softened butter to the potatoes and stir until it is evenly incorporated. Pour the milk over the potato mixture. With a potato masher, gently smash the potatoes until the milk is fully absorbed and the potatoes are creamy and smooth
Flavorful Additions
To add more flavor to the mashed potatoes, add 1/2 cup of grated Parmesan cheese, cheddar cheese or crumbled blue cheese along with the milk and butter. If you are a garlic fan, add two cloves of minced roasted garlic to the mashed potatoes. Try a combination of chopped fresh herbs such as thyme, oregano and rosemary to liven up the potatoes.
Tags: mashed potatoes, blue cheese, fresh herbs, mashed potatoes, Mashed potatoes, potatoes that, which will
This recipe is great because even if you forget to defrost the chicken it still works perfectly. Serves 4 to 6 for a main course.
Instructions
1. Put the chopped onion, salt and 2 qt. water in a gallon-size pot. Bring to a boil, and add the chicken breasts. Skim off any foam that comes to the surface.
2. Let the chicken cook for about 2 minutes, skimming. Add the bay leaves and dried herbs, and lower the heat to medium.
3. Cook for 12 minutes, and remove from heat. If you have time, let the chicken cool in the broth.
4. Remove the chicken, discarding the broth, and place on a cutting board. Using two forks, shred the meat into thin strips.
5. Heat the oil in large nonstick skillet over medium-high heat. When the oil is hot, add the peppers and onion.
6. Cook, stirring frequently, until the onion and peppers start to brown (about 6 to 8 minutes). Add the garlic, and cook for another minute.
7. Add the tequila to the pan, and cook for one minute. Add the shredded chicken, and cook until the chicken starts to get a little crispy, then remove from heat.
8. Taste the chicken mixture for seasoning, and add more salt and some pepper if necessary.
9. Heat a tortilla in the microwave for 20 seconds on high. Place the tortilla on a large plate.
10. Put 4 tbsp. chicken mixture, avocado and some salsa in a thick line on the edge of the tortilla closest to you.
11. Starting with this edge, roll it over the chicken mixture once. Fold the edges to the right and left of the chicken mixture toward each other until they are snug against the roll of chicken.
12. Continue to roll the tortilla until it becomes a tight cylinder. Repeat with remaining tortillas.
Tags: chicken mixture, about minutes, Chicken Burritos, chicken cook, from heat
Mixing cornstarch into soup can give it the desired thickness.
Every cook has the perfect texture in mind when creating soup. Sometimes, despite the most careful measures, that ideal falls short when it comes time to serve. Thin soup can have an undesirable, watery texture so using cornstarch to thicken is a simple way to give some body to the broth. Some cooks prefer cornstarch over flour as a thickener, since it does not interfere with the overall taste of the soup.
Instructions
1. Fill a small bowl with 1/4 cup of cold water. The water must be cold; cornstarch will not dissolve properly in warm liquid. Don't worry about the cold water cooling down the soup; the amount used is insignificant when compared with the volume of the soup.
2. Whisk 1 tbsp. of cornstarch into the cool water and stir until the cornstarch dissolves completely. Any lumps that remain in the cornstarch will remain in the soup as they are hard to remove. For every additional cup of soup, add 1 tbsp. cornstarch and 1/4 cup water.
3. Stir the cornstarch mixture into the soup and bring it to a boil over medium-high heat. Boil for at least 1 minute before reducing the heat to a slow simmer. This process allows the cornstarch to expand, thickening the soup. Do not continue boiling; this can cause the cornstarch to break down, actually thinning the soup.
4. Check the texture of the soup and add more cornstarch if it still isn't thick enough, but add half the amount of cornstarch and water used previously. One of the most common mistakes cooks make when using cornstarch is adding too much, resulting in a gloppy mess that will ruin a perfectly good soup.
Once known as "the poor man's lobster," monkfish is a delicacy with a lower price tag. Monkfish has become a more mainstream fish over the past few decades, being used in restaurants and home kitchens around the world.
Classification
Monkfish (Lophius americanus) is also known as the goosefish or anglerfish. They are a bottom-dwelling and feeding fish. As part of the anglerfish family of fish, the monkfish uses a piece of skin at the top of its head to lure in fish and capture them.
Geography
Monkfish can be found from Cape Hatteras, North Carolina, in the south to the Grand Banks and northern Gulf of St. Lawrence. In the Mid-Atlantic, they are fished by Japanese, American and other fishermen as a by-catch or incidental catch when doing bottom-trawl fishery.
Identification
Monkfish can grow up to 4 feet long and weigh as much as 50 pounds. The monkfish has an enormous, flat head with a large mouth and very sharp teeth. The head takes up approximately 75 percent of the body and is as wide as the fish is long. Fishermen generally remove the head and only bring in the tail. Monkfish are scaleless and smooth and their tail flesh is firm and has the appearance of a meat loin.
Function
The only edible portions of a monkfish are the liver and the tail meat. The liver is used in the preparation of certain types of sushi and sashimi. The tail flesh is white, firm and sweet with a taste and texture very similar to that of lobster. Monkfish can be cooked using any method that is used for lobster or other fish. The density and firmness of the flesh makes it ideal for grilling as well.
Considerations
Over the past few decades, monkfish suffered from overfishing. The population has recovered, according to a 2007 stock assessment report. However, the price for monkfish is higher than it has been in the past, although still much less expensive than lobster.
Fun Fact
One of the common nicknames for a monkfish is "allmouth." Because such a large majority of the fish is its head and such a large portion of the head is the mouth, fishermen say the fish is "all mouth."
Peda is an Indian dessert traditionally made to celebrate Diwali, the Hindu festival of light, which celebrates the triumph of good over evil. While peda can be involved, it can also be made with as little as three ingredients, forming a sweet treat that is every bit as decorative as it is delicious.
Instructions
1. Place the butter in a large microwave-safe bowl and heat it in the microwave until it melts, about one to two minutes. The butter should melt to liquid form, but don't allow it to boil.
2. Add the powdered milk, rose essence and condensed milk and stir until the ingredients are completely blended.
3. Cook the peda in the microwave, uncovered, for three minutes. Take the peda out of the microwave and stir it thoroughly after each minute. It will be smoother each time you stir it.
4. Allow the hot peda to cool slightly until it's cool enough to handle with your bare hands.
5. Oil a large plate, or spray it with non-stick cooking spray.
6. Oil your hands and form the peda into small balls approximately the size of a walnut. If you wish, dip the peda into some candy sprinkles or colored sugar. Flatten the peda slightly and place it on the oiled plate.
7. Place the peda in the refrigerator to chill until firm, and then place each peda in a miniature muffin cup.
Gouda is a cheese named for the Dutch city of Gouda, though "Gouda" has become more of a broad term and not associated with the city. Though Gouda cheese originated in Holland, it is made in countries all over the world including Australia, New Zealand, Israel and Sweden. In America, Gouda is produced mainly in Wisconsin and New York state.
Classification
Gouda is defined as a semi-hard cheese; these types of cheeses usually have a mild flavor, though can sometimes be smoked for a richer taste. Gourmet Gouda may be flavored with herbs, cracked pepper or garlic. Other semi-hard cheeses include havarti, mozzarella and provolone. Semi-hard cheeses are ideal for cooking because they melt easily.
Historic Rituals
In a tradition dating back to 1668, farmers from neighboring towns would bring their cheese to the "Waag" or weigh house in the town of Gouda. Every Thursday morning, a "cheese weighing" ceremony took place and became a bonafide tourist attraction; participants even got to sample genuine Gouda cheese. In 2006, the old waag house was turned into a cheese museum, where there are demonstrations on make Gouda cheese, Gouda candle dipping and the chance to get weighed on the cheese scales every Thursday.
Preparation
Gouda is made from cow's milk that is heated and cultured until the whey and curds separate. The curds are gathered and pressed into round molds that resemble wheels. The mixture sets for a few hours before it is soaked in a salty brine solution, which prevents bacteria and gives the cheese its distinctive flavor. The cheese dries out for a few days before it is coated in paraffin wax, typically red or yellow, which seals in moisture. Gouda can be aged for a few days or for over a year.
Types
There are four types of Gouda; baby Gouda, which usually has a red wax coating and an extremely mild flavor because of its minimal aging time; goat's milk Gouda, which has a sharper taste due to the use of goat's milk instead of cow's milk; American Gouda most resembles the Dutch original and can be found in most supermarkets. Covered in black wax, aged Gouda is cured for two years and is considered a rarity among cheese experts.
Eating Gouda
Gouda can last in the refrigerator for one month. Gouda can be used on baked potatoes and as a cheddar substitute in macaroni and cheese. Gouda can also be paired with bread or crackers and fruit along with chardonnay or beer. On a cheese platter, Gouda can be served along with a bleu cheese such as Stilton and soft cheeses like brie or camembert.
Tomatoes are at the heart of this tasty New Orleans dish.
In addition to its seafood, po' boys and gumbos, New Orleans is also renowned for Creole cuisine (which is actually a mixture of regional cuisines including Spanish, African and Caribbean). This dish is a little bit lighter than some of New Orleans' heavier fare. But it's just as flavorful and relatively easy to prepare.
Instructions
1. Chop the bell pepper, onion, garlic and celery into a fine mixture.
2. Heat the oil on medium heat in the soup pot and add the chopped vegetables. Stir them in carefully, allowing them to cook until they are caramelized.
3. Add the pork chops to the vegetable mix. Stir in well, allowing the pork chops to brown. Turn chops with a fork, if need be, to brown both sides.
4. Add chopped fresh tomatoes, sage, thyme, creole seasoning and the bottle of beer. Raise heat to high and allow it to come to a full boil.
5. Reduce heat to low-medium and add the two cans of stewed tomatoes. Cover and allow to stew for about one hour. Serve over steamed rice.
Gourmet cheese baskets often come with crackers to spread the cheese.
The hardest gifts to buy are usually for people you don't know well enough to know their tastes. Luckily, you can almost never go wrong with a gourmet food gift of nuts, meats, or cheese. These include exotic nuts, European cheeses and even holiday hams. Gourmet gift baskets filled with one or all of these items are available online and in gourmet shops for purchase. Get an idea of the kinds of food or snacks the person enjoys before selecting a gourmet food gift.
Meat Gifts
For the boss who you always see munching on cheap beef jerky, give him a gift basket of gourmet jerky in a variety of flavors. Give the friend who stops for bagels every morning a gift package of hand-sliced smoked salmon, gourmet cream cheese and fresh bagels. Send a family member a honey-glazed ham for the holidays. Other meat gifts include gourmet sausage baskets, with a wide variety to choose from, frozen gourmet crab cakes, and a surf and turf dinner of frozen hiqh-quality filet mignon and lobster tails.
Cheese Gifts
For the co-worker who oftens gets the cheese sampler appetizer at lunch, give her a gift basket full of cheeses from around the world. Choose a gift basket that includes crackers to spread the cheese. Another idea for a true cheese lover is a one-year "Cheese of the Month" subscription. Several cheese companies offer this monthly service where different cheeses are delivered to the person's door each month. You can also give someone a gift of cheeses from a particular area, region of the country or world, especially if you know they are fond of that particular place.
Nuts
When giving gifts of nuts, save money by selecting the nuts and layering them in a jar yourself, with a decorative ribbon around the lid. Contrast dark- and light-colored nuts in the jar. If you would rather not, or would like to give a gift of specialty nuts, plenty of assorted nut gift baskets are available. You can find nuts dipped in chocolate, sweetened with sugar or seasoned with hot spices. Some nut gift baskets have trail mix that includes candy-coated chocolate, or dried fruit. If you're not sure which the person would prefer, select a gift basket with a variety of flavorings to try.
Combination Gifts
The ultimate gift basket includes nuts, meat and cheeses in one. For this impressive gift, select a basket that offers a wide range of all three food items such as chocolate and spicy nuts, dried meats and sausages, and a wide range of cheeses. While you can purchase a gift basket that has all three at a gourmet shop, another idea is to select individual items and put them together in your own basket. Gift baskets, staging foam, stuffing, giant bows and large sheets of cellophane are available at any craft store. Whatever you decide, the gift baskets should include other complementary items such as crackers, chocolates and olives.
Tags: gift basket, gift baskets, basket that, give gift, cheeses from
The general consensus among chefs is that if your soup is scorched, it can't be saved. This is especially true of cream-based soups -- their flavor is so delicate, it's too hard to try masking the burnt smell. You might be able to salvage heartier soups like vegetable, stews and chili, but it depends upon how badly the soup has burned.
Instructions
1. Immediately remove the pot from the burner when you smell the soup burning. The sooner the pot is removed from the heat, the quicker you can try to minimize the damage.
2. Scoop out about half of the soup that's at the top of the pot with a soup ladle and pour it into a bowl. Don't stir the soup or scrape the bottom of the pot with the ladle. This will keep the burned material from contaminating the rest of the soup.
3. Taste the soup that's left in the pot. If it tastes too burnt to salvage, throw it out. But if it tastes like you can mask the burnt taste, add it to the bowl with the rest of the soup.
4. Sit a few pieces of cooked potato in the soup to absorb the smell. Leave the potatoes in the soup until you're ready to serve it, then throw them out.
5. Pick a similar ingredient to what the soup contains to mask the smell. For instance, you could make it seem like you intended your chili to have a smoky flavor by adding a few drops liquid smoke. Or you might be able to hide the smell in your beef stew with some pepper or a stronger spice like turmeric or hot pepper flakes.
Tags: might able, able salvage, might able salvage, rest soup, soup that
Use proper storage techniques while freezing pate to prevent bacterial contamination.
Meat pates or pastes, such as those prepared from chicken livers, are a tasty accompaniment as an appetizer or sandwich spread. While you can purchase chicken liver pate ready-made, you can also quickly and easily prepare it at home. As pate is a perishable meat product, you must use appropriate storage measures when keeping it for a longer duration. By using the correct freezing techniques to store chicken liver pate, you will reduce the risk of bacterial contamination and prevent food-borne illnesses.
Instructions
1. Wrap the chicken liver pate in a plastic wrap. If you have prepared the pate at home, you can freeze the whole amount or individual slices. Tightly wrap plastic wrap around the piece or pieces. Freeze the whole pate loaf if you plan to use it in one go after defrosting. Freeze individual slices if you are going to use small serving portions over a period of time.
2. Place an aluminum foil over the plastic wrap and cover the pate completely. Put a freezer label on the aluminum foil mentioning the date that you froze the pate, for your reference. You can freeze the pate for around one month.
3. Place the pate in refrigerator for 12 hours prior to serving in order to defrost. You can also leave the pate at room temperature to thaw for around five hours.
Stylish parties at home has become more popular. For the most part, people are assembling at home bars as a part of the entertainment experience. Share memories with colleagues and friends indoors, in a familiar setting. Part of building a bar starts or ends with making your own beer tap.
Instructions
1. Start out with a square block of wood. Maple is a great wood to use. Use a joiner to square up the board. In the joiner, make a few passes to make the piece of wood square.
2. On a table saw, cut the piece of wood to the width you want your beer tap to be. Make sure to set the blade height to be about a half inch higher than your block of wood so that the cut is through and clean. With a chop saw, trim off each end to make the ends completely square.
3. Mark the center on each end and then chuck it up on the lathe. Use a tri-square with a 45 degree angle to draw an X on each end to find the center. Double check yourself by using the tri-square to measure each side. Tap your turning spur into each end of the wood. This is what keeps the block of wood rotating when it is on the lathe.
4. Move to the lathe and place the wood block and turning spurs back into the lathe, matching up the spur holes you created to the turning spur. Tighten the piece of wood into the lathe. Rotate it manually to make sure you have clearance and the piece of wood rotates freely. Put your blade rest into place. This is the tool your blade will rest on. Bring the tool rest in as close as you can to the corners of the block and then raise the rest to the center of the wood.
5. Use your gauge to make the block of wood completely round. Starting from one end and working to the other end, taking small bits of wood off at a time. You should be spinning around 8,000rpm, until the block of wood has become round.
6. Mark off the round stock on either side, using a sample beer tap, with a pencil. This will give you the exact beginning and end of the piece. Turn on the lathe and make a more visible mark with the pencil as the wood spins. Then, with a parting tool, follow the pencil marks and make a deeper cut into the wood.
7. Mark any additional cuts with a pencil. If you have a sample beer tap to work from, this might make it easier to mark the shape you want. Using standard lathe tools shape the beer tap to your desired design. Use calipers to measure the depth of your cuts.
Tags: block wood, piece wood, with pencil, into lathe, sample beer, turning spur
The process of making pastrami is much the same as for making corned beef. The same cut of beef, the brisket, is used but then pastrami goes through one additional step to produce its distinctive flavor. Here is make pastrami.
Instructions
1. Put the brisket of beef in a large crock.
2. Dissolve the saltpeter in the warm water then add the sugar, minced cloves, pickling spices and paprika to the saltpeter mixture. Dissolve the 3/4 cup of salt in the 2 quarts of water, mix everything together and pour over the meat in the crock.
3. Make sure all meat is under the liquid; cover and refrigerate the crock for 3 weeks.
4. Turn the meat once or twice each week.
5. Take the meat out at the end of the 3 weeks and soak it in several changes of fresh water.
6. Soak the final time over night in fresh cold water to remove the excess salt. You can also boil the meat in fresh water after the brining stage to remove the excess salt.
7. Encrust the rinsed brisket in a variety of herbs and spices such as peppercorns, seasoned salts, garlic, basil and allspice.
8. Smoke the brisket of beef in a smoker for about 45 minutes to an hour per pound. When the internal temperature reaches 165 degrees it is done. The corned beef is now pastrami.
Iowa chops are thick pork loin chops, 1 1/4 to 1 1/2 inches thick. These hearty cuts are usually grilled. For those who do not wish to grill, broiling is the same as grilling with the heat from the top instead of from below, according to chef Alton Brown. To get the same signature char marks from grilling, Chef Brown recommends using a grill rack placed on a pan under the broiler. Whether grilling or broiling, use a food thermometer and do not serve the meat until it has cooked through to an internal temperature of 160 degrees Fahrenheit.
Instructions
1. Place the grill rack on top of a broiler pan and put the set inside a cold broiler so that the chop when placed on it will be 4 inches from the heat source.
2. Preheat the broiler to high heat if you have a temperature setting for it or simply turn it on for 10 minutes.
3. Brush both sides of the Iowa chop with olive oil.
4. Remove the preheated pan set from the oven. Place the chop on one side of the hot grill rack and return the pan set to the oven, positioning it so the chop is four inches from the broiler heating source.
5. Cook the chop for 5 minutes. Remove the pan set from the oven and baste the chop again with olive oil. Return the chop to the grill grate with the undercooked side facing up. Put the pan set with the chop on it back into the oven.
6. Finish broiling the chop for another 5 to 10 minutes or until a food thermometer inserted into the thickest part of the meat without touching the bone registers 160 degrees Fahrenheit.
7. Let the chops rest for 10 minutes after removing from the broiler before serving.
Tags: grill rack, degrees Fahrenheit, food thermometer, from broiler, from oven
Graveyard ghosts are a fun and easy Halloween treat to make. It's a confection that kids can help you create, and it transports easily. This is a good Halloween treat for school or daycare parties, as well as office celebrations.
Instructions
1. Pour a bag of chocolate cookies with vanilla centers into plastic storage bag. Use a rolling pin to turn the cookies into a fine powder.
2. Make chocolate pudding or purchase it ready made. Mix half of the cookie mix in the pudding to create edible dirt.
3. Spoon the edible dirt into a baking dish. Cover it with the remaining edible dirt and refrigerate.
4. Purchase wafer-style oval cookies. Place them in rows, and make some of them crooked to mimic headstones. You can pipe frosting onto them to write "RIP" or other appropriate Halloween phrases.
5. Create ghosts in your graveyard with whipped cream. Use whipped cream from a tub rather than a can, so it hold its shape. Put the whipped cream into a plastic storage bag and snip off a tiny bit from one corner.
6. Squeeze out the body of your ghost and add a smaller head. Add eyes using cake decorating embellishments.
7. Keep your graveyard Halloween treat refrigerated until you're ready to serve it or the ghosts will melt.
Tags: edible dirt, Halloween treat, whipped cream, into plastic, into plastic storage, plastic storage, your graveyard
Pasta Fagiole is an old-world Italian soup. Though the ingredients can differ depending on the cook, the foundation of the soup remains the same. Serve this soup as a side or a main dish, with or without meat, and thin or thick like a stew.
Instructions
1. Choose your beans. You can use white kidney beans (cannellini beans), red kidney beans or great northern beans. If the beans are dried, soak them overnight and drain the juice before starting the soup. If you use canned beans, draining the juice is optional, let your taste buds guide you.
2. Pick your pasta. You can use elbow macaroni, spaghetti broken in half, rotini, ziti or whatever kind you like best. You can cook the pasta al dente and add last. You also can add the pasta during the last 30 minutes.
3. Add your spices. You can use parsley, pepper, salt, oregano, onion, Tabasco sauce, spaghetti sauce, grated cheese, garlic, sage, rosemary, and croutons. The soup was originally a peasant soup, which means it contained the barest essentials.
4. Stock the pot. Put the beans and herbs, garlic and 3 tablespoons of olive oil and 6 cups of water. Use less water if you are using the juice from canned tomatoes. Bring to a boil, then simmer for 90 minutes. Add pasta, let sit for up to 15 minutes. Mangia!
Sweet zucchini relish can be used in place of pickle relish on hot dogs.
During late spring and early summer, zucchini grows so prolifically it can be hard to find uses for all the zucchini squash that come off of your plants. Canning is a great way to preserve the bounty of summer so it can be enjoyed all year long.
Instructions
1. Set out a cutting board and a large bowl. Wash your zucchini and then, using a cheese grater, grate the zucchini into the bowl. Thinly slice four bell peppers and two medium onions and add to the bowl. Cover the vegetables in t tbsp. of pickling salt. Cover the bowl with plastic wrap and leave out at room temperature for 12 hours. While it sits, the salt will pull excess moisture from the vegetables.
2. Transfer to a colander placed over the sink. Allow the water to drain out of the vegetables, then rinse under cold running water. Once you have rinsed the vegetables, squeeze out any excess moisture with your hands.
3. Place the vegetables into a large heavy saucepan. Add the vinegar, sugar, cornstarch, turmeric, dry mustard, black pepper and celery seed.
4. Boil for 30 minutes on medium-high until your relish has reached the approximate consistency of commercial relish.
True coffee lovers love the sweet aroma of a fresh pot of coffee--cold. The taste is more intense and a lot sweeter than normal percolated hot coffee. The flavor is not at all lost. In order to make great brewed cold coffee you should be using a brewer known as a Toddy and this article will tell you how.
Instructions
Making Cold Coffee With a Toddy
1. Open the top of the toddy and place your pound of coffee inside. Once it’s done, you can pop the carafe into the refrigerator where it will keep for up to 10 days. When you’re ready to have a nice cup of Joe, mix one part of the concentrate with three parts boiling water. Voila! Yummy java!
2. Fill the toddy entirely full with cold water.
3. Wait at least 10 hours, but 12 is prescribed for the overall best flavor.
4. Slowly remove the stopper to allow the coffee to drip into the carafe.
5. Place the carafe in the refrigerator once it's finished filling.
6. Add one part coffee concentrate to two parts boiling water and stir. Drink up.
Tags: boiling water, Coffee With, Coffee With Toddy, parts boiling, parts boiling water, With Toddy
A martini is not what anyone would consider a diet drink, but other cocktails contain more calories.
While considering different types of martinis, it's useful to learn how many calories are in these cocktails. To this end, you can gauge how drinking in moderation can factor into your diet regimen without spoiling any plans you may have of staying fit. You might be comforted to know that most cocktails don't have any more calories than a small snack.
Gauge Calories
Take into consideration that the more sweet a cocktail tastes, the more likely it is to contain a higher amount of calories. This is typically due to the fact that these cocktails contain liqueurs and/or fruit juices, each of which carry a high concentration of sugar.
Apple Martinis and Cosmos
According to CalorieKing.com, a basic martini-sized glass--usually 3 to 4 oz.--of an apple martini contains 235 calories. A cosmopolitan is 213 calories.
Vodka and Gin Served Straight Up
According to TheDailyPlate.com, a vodka martini straight up has 200 calories. A vodka martini with 1 oz. of olives is roughly 250 calories. A gin martini has 125 calories; if you add 1 oz. of olives it brings the gin martini to 175 calories.
Trended Fare, Say a Mojito?
A mojito contains roughly 150 calories. If the bartender makes the cocktail with strawberries or blueberries, you can expect to add 30 to 50 calories, making it a 180- to 200-calorie drink.
Chocolate and French Cocktails
A chocolate martini can contain as many as 430 calories for a 3- to 4-oz. glass. If the drink is made without cream, this will decrease the caloric content. French martinis are made with vodka, chambord and pineapple juice, and have about 150 calories.
Tags: cocktails contain, many calories, martini calories, more calories, roughly calories, these cocktails, vodka martini
Use the vegetables you have on hand to vary this recipe.
Broccoli is high in Vitamins C, K and A and dietary fiber. Get your veggies without sacrificing taste in a thick chowder brimming with cheese and spices. Top the served chowder with seasoned croutons or an extra helping of shredded cheese. Vary the recipe by substituting the vegetables you have on hand. Create a spinach chowder by replacing the broccoli with a package of frozen spinach.
Instructions
1. Heat the olive oil in Dutch oven on medium heat. Add the celery and onion and cook for about five minutes, until they begin to soften. Add potato, garlic, flour and spices and cook for four minutes.
2. Add the broth, milk, broccoli and corn and bring the mixture to a boil. Reduce heat to medium and cover the Dutch oven. Simmer 15 to 20 minutes, stirring occasionally and mashing the broccoli with a fork.
3. Stir in the cheese. Cook for two to five minutes, until the cheese is completely melted. Serve the chowder warm.
Tags: broccoli with, Dutch oven, five minutes, five minutes until, have hand
Enjoy parboiled rice with its unsticky, fluffy texture.
Rice connoisseurs may choose parboiled rice for its fluffy texture, with each kernel cooking delicately and separate from the others. Because of the processing method of parboiled rice, more nutrients stay in the rice kernels and it is easier to digest than the nuttier brown rice, according to the RiceGourmet website. Favored by some eastern countries, parboiled rice may take slightly longer to cook than white or brown rice. Knowing cook parboiled rice is essential.
Instructions
1. Measure and pour the water and salt into the stockpot. Cover the pot and place it onto the stove top. Set the burner to high, and boil the water.
2. Once the water has come to a full boil, remove the lid from the pot and slowly sprinkle the parboiled rice into the boiling water. Add the rice slowly so that the water maintains its boil.
3. Reduce the heat to medium-high, and boil the rice uncovered for 20 minutes. Stir the rice every two to three minutes while it boils.
4. Remove the pot from the stovetop after the allotted time has elapsed and pour the hot water and rice into the metal sieve. Cover the sieve with the cheesecloth and set it aside.
5. Pour about 4 cups of boiling water into the stockpot and place the stockpot on the counter. Set the metal sieve over the boiling water in the stockpot, without the sieve touching the water. Place the stockpot cover on the stockpot over the rice in the sieve.
6. Leave the rice undisturbed for approximately 15 minutes.
7. Remove the lid and fluff the rice gently with a fork. Serve the rice immediately.
Tags: parboiled rice, boiling water, brown rice, fluffy texture, into stockpot, metal sieve, pour water
Guacamole is a popular party dip. However, if you prepare it too far in advance, it can turn black before you go to the party, making it look less than appetizing.
Chemistry
Enzymes are released from avocado cells once they are disturbed by cutting or mashing.
Guacamole left to itself is a bit of a chemistry experiment. When potatoes and apples are exposed to the air, they oxidize and discolor. The same thing happens to avocadoes. Enzymes released from the mashed guacamole react with the air around them, leading to black guacamole.
Overripe Avocadoes
A good avocado is soft but firm and green inside.
When avocados are going rotten, they also turn a brownish-black color on the inside. If your avocados are green when you cut them, the black guacamole is due to a chemical reaction with air. If the avocados are brown inside, do not eat them and do not make them into guacamole.
Prevention
Put guacamole dip into a container and remember the lid.
To stop guacamole from turning black, reduce its exposure to air. First, try to make the dip quite soon before the party begins. If that is not possible, make the guacamole and then seal it in a lidded container or under plastic in the fridge.
Tags: before party, black guacamole, Enzymes released, Enzymes released from, released from
Flour, milk and oil are the three main ingredients in hojaldras.
Panamanian fried bread or doughnuts, called hojaldras, are one of the hallmarks of a Panamanian breakfast. Their two primary ingredients include milk and white flour, but unlike many traditional North American doughnuts, hojaldras contain no yeast and cook until they become crunchy. Home cooks usually dust them with a sprinkling of granulated sugar and serve them for breakfast with fried eggs and a side of breakfast meat. Vendors sell fresh hojaldras on the streets of Panama, sometimes frying them in batches on the spot for customers.
Instructions
1. Add 3 c. white flour, 1 tsp. baking powder and 1 tsp. salt to the large mixing bowl. Mix them together quickly using a fork or whisk. Form a well in the center and set aside.
2. Mix 3/4 c. milk and 1/2 c. neutral vegetable oil such as canola or grapeseed together in the small bowl using a whisk or fork.
3. Pour the liquid ingredients into the well in the large bowl, and stir with the wooden stirring spoon until the ingredients are thoroughly mixed together.
4. Turn the dough out onto a clean surface not dusted with flour. The dough should not stick.
5. Knead the dough with your hands for 5 to 6 minutes until it begins to feel like elastic.
6. Place the dough in the large bowl and cover. Place the bowl in your refrigerator to chill the dough for about 2 hours. If you like, you can leave the dough in the refrigerator for up to 8 hours or overnight.
7. Remove the dough from the refrigerator, turning it out again on the clean surface.
8. Roll the dough until it is about 1/3-inch thick with a rolling pin, and cut it into strips that have a surface area of about 2 inches by 4 inches. Roll each strip, and set it on a plate.
9. Fill a large saucepan with 5 or 6 inches of neutral vegetable oil such as canola or grapeseed. Place over a burner, and turn to medium heat.
10. Wait about 5 minutes, and toss a pinch of your hojaldras dough into the oil. If it sizzles, the oil is hot enough to start frying. If not, wait another minute, and try again.
11. Drop the rolled hojaldras into the frying oil, and leave them until they begin to brown and rise to the surface, about 3 to 5 minutes.
12. Remove individual hojaldras from the oil with the slotted spoon as they are ready. Some may take a bit longer than others to finish cooking. Place them on a heatproof plate lined with 3 paper towels.
13. Blot extra oil off the hojaldras with paper towels, and dust with 1 1/2 tbsp. granulated sugar. Serve immediately.
Tags: about minutes, canola grapeseed, clean surface, granulated sugar, large bowl, neutral vegetable, neutral vegetable such
Avocados pair well with both savory vegetables and fruits.
An afternoon snack is a good way to keep your metabolism working while staving off hunger between lunch and dinner. Avocados are an excellent choice of snack, packed with healthy oils and antioxidants as well as being delicious and easy to incorporate into many recipes. Avocados can be eaten plain or spiced up with fun dips and added to other snack recipes to make for a tasty afternoon pick-me-up.
Avocado Dips
Avocados lend themselves easily to a number of dips that can be paired with chips or vegetables to make an easy, healthy afternoon snack. Guacamole is the best-known avocado-based dip, but avocados can also be mashed with cream cheese, pureed with other vegetables, like peppers and asparagus, or simply combined with lemon juice, salt and pepper to make a healthy dip. Spread avocado dips on bread or enjoy with raw veggies and chips for your midday munch.
Plain and Simple
Avocado is a food that can be as delicious unadorned as when it is a part of other recipes. Try a few slices of avocado on toast, sprinkled with a little salt, pepper and lemon juice, for a simple afternoon snack. Chop an avocado into slices, add a pinch of salt and eat with your fingers for a tasty treat, or make a plate of chopped raw veggies that includes slices of avocado, then squeeze lime juice over it to give them a fresh, sharp kick.
Soups and Salads
As well as being a stand-alone food, avocados add taste and color to many soups and salads that can be enjoyed as a light midday snack. Cube an avocado and add it to your favorite salad, or cut it into small chunks and garnish soups. Avocados pair particularly well with tomato and other vegetable-based soups and in salads go well with pine nuts, fresh greens and vegetables.
Sweet Avocado Snacks
Avocado is traditionally thought of as a savory food, so it may be surprising to find that they feature in many sweet snacks as well. Avocados can be simply paired with fresh fruits, such as berries, bananas, oranges and peaches, for a light and refreshing snack. There are also some nontraditional avocado recipes that make great snacks, such as frozen avocado pops and avocado chocolate pudding. Take advantage of the avocado's creamy and rich flavor to add depth and texture to sweet treats.
Tags: well with, afternoon snack, Avocados pair, lemon juice, paired with, salt pepper, slices avocado
Some folks like their chili sauce sweet, others prefer a fair amount of tang. When making chili sauce specifically for kebabs, you might want to keep in mind just what is on those skewers. Chicken and pork meat will take well to a sweeter sauce, while a straight veggie kebab might do better with a hotter, zestier sauce. You can be the judge when adding to this basic chili sauce.
Instructions
1. Heat olive oil over a medium heat in a skillet or sauce pan.
2. Saute onions until tender but not quite brown. Add the garlic and jalapenos and saute for another 2 to 3 minutes.
3. Add tomatoes, brown sugar and vinegar into the pan and simmer for 15 to 20 minutes, stirring occasionally.
4. Turn the heat down to low and continue to cook until the sauce has thickened. This can take up to an hour or longer depending on the thickness you desire. If it gets too thick, you can add a little water or broth to thin it out.
5. Take sauce off the heat and allow to cool. If you like your sauce chunky, you can simply add salt and pepper. For a smoother sauce, pour the cooled sauce in a blender and puree to the desired consistency.
6. Pour the sauce over the kebabs and let them marinate for at least 1 hour prior to placing them on the grill. Continue to brush the sauce on the kebabs while cooking.
Try chocolate Muddy Buddies for a sweet spin on Chex cereal.
Muddy Buddies are a chocolate-peanut butter cereal snack that is quick to prepare. From start to finish this snack takes about 20 minutes to make. Whether it is an afternoon snack or a fast dessert try making Muddy Buddies to satisfy that sweet tooth.
Instructions
1. Mix the chocolate chips, butter, vanilla and peanut butter in the microwaveable bowl. Place the bowl in the microwave oven and heat on "high." Stir the mixture at one minute intervals until it is completely melted. Remove the bowl from the microwave and set aside.
2. Empty the whole box of Chex cereal into the mixing bowl. Pour the chocolate peanut butter mix over the cereal and stir until the cereal is evenly coated.
3. Pour the powdered sugar and the coated cereal mixture into the zipper-sealed bag and seal it. Shake the bag vigorously until the cereal is fully coated with powered sugar.
4. Spread the mixture onto wax paper to settle and let it cool for 15 minutes before serving. Store in an air tight container.
Tags: Muddy Buddies, Chex cereal, peanut butter, until cereal
You can use wine glasses to make multi-colored mini-gelatin molds.
For many people, the term "gelatin mold" conjures images of a quivering, lime-green monstrosity your grandmother served. Today, this malleable desert has evolved in many ways. Just ask New York Times Bestselling Cookbook author Paula Deen, whose gelatin mold recipes include Cranberry-Pineapple, Cherry-Walnut and Strawberry Cream. Making an excellent gelatin mold isn't difficult, but it does require a few more instructions than those plastic wrap-covered gelatin cubes found in a cafeteria.
Instructions
1. Dissolve the powdered gelatin into the recommended amount of boiling water. You can use cream or other liquids, but only water will create an entirely transparent mold.
2. Reduce the amount of water by ¼ cup for every three ounces of gelatin. Less water creates firmer gelatin that is more stable after setting in the mold.
3. Pour a quarter of the Gelatin into the mold and set in the refrigerator until thick but not completely firm. Set aside the remainder of the gelatin to cool on the counter.
4. Mix in fruits or vegetables gently. The gelatin should be thick enough so that the added items don't sink to the bottom of the mold. Wait until the fruits or vegetables are set but not firm in the gelatin.
5. Pour in the remaining gelatin on top of the added items and allow the completed mold to set in the refrigerator for at least two hours before serving.
Low-fat dinner menus can be just as varied and the dishes just as tasty as less-healthy alternatives. By substituting lower-fat or no-fat ingredients and reducing the amount of oil you use to cook with, most recipes can be adapted to a low-fat version. Low-fat appetizers, main dishes and desserts make up an infinite number of healthy menu ideas.
Appetizers
A low-fat appetizer not only is enjoyable in its own right, it cuts down on the amount you will eat for the rest of the meal and thereby reduces your overall fat intake. A simple green salad with a low-fat bought or homemade dressing provides a nutritious beginning to a meal, and you can add any combination of tomatoes, cucumbers, bell peppers and other vegetables to make it more interesting. Just avoid cheeses, bacon crumbles and creamy dressings. Another satisfying low-fat appetizer that is easy to make at home is any variety of clear soup. Store-bought soups can contain lots of hidden fat, so make your own so that you can control the ingredients. Chop up a selection of your favorite vegetables, add some lean meat if you want, cover them with low-fat broth and simmer for about 20 minutes. You can roast the vegetables in the oven with a drop of olive oil for extra flavor beforehand. To make the soup heartier without adding any fat you could add noodles, pasta, beans or lentils. A light, simple and easy appetizer option is large shell-on shrimp cooked until just pink on an outdoor grill. Serve the shrimp with cocktail sauce and avoid tartar sauce and mayonnaise-based dips.
Main Courses
Any type of main course can be adapted to reduce the amount of fat it contains. When choosing the protein element, know that chicken and turkey are lower in fat than beef, pork or lamb, and the white meat with no skin is the leanest. However, if you want to cook beef, pork or lamb, some cuts are much lower in fat than others. Labels on ground beef usually state the percentage of fat content, and often you can visibly see the amount of fat on the outside and the marbling of fat in cuts of meat. An easy way to cut down the fat content is simply to trim away any fat that you can see. Fish is a lower-fat alternative to meat to consider. Instead of hamburgers, make turkey burgers or salmon cakes; instead of beef steaks, consider meaty swordfish steaks. Cooking methods can also be adapted to reduce fat contents when cooking meals. Frying onions and other vegetables more slowly over a lower heat means you don't need to use much oil while developing concentrated flavors. Choosing condiments wisely can considerably reduce the amount of fat in a meal, too. For example, if you make tacos or fajitas, top them with salsa, chopped onion and green taco sauce rather than cheese or sour cream.
Desserts
Most baked desserts and cakes contain a lot of butter. If you want cake, choose one with a light, airy texture like angel food cake, which will have much less fat per serving than a dense, heavier cake. If you crave ice cream, try a fruit sorbet or fat-free frozen yogurt instead, or look for low-fat ice cream and restrict yourself to a small portion. You can make a fat-free topping by heating some chopped fresh fruit with a few tablespoons of sugar and reducing the mix to a thick syrup. Fruit is a classic fat-free dessert; a tropical fruit salad of pineapple chunks, mango and kiwi fruit is a bit more special than the usual apples and oranges.
Many hunters make deer jerky during hunting season.
There are as many deer jerky recipes as there are hunters. You can make the jerky spicy or mild, hickory-smoked or mesquite. The drying techniques vary, as well. Some swear on an old-fashioned smoker and others use a dehydrator. The best way to make deer jerky depends upon what you want as the final product.
Choose the Seasoning
The seasoning can make or break deer jerky. If you make the jerky too hot, it won't get eaten. A bland jerky means the wild venison taste is more prominent. Common seasonings include hickory-smoke flavoring, garlic powder, an assortment of pepper spices and Worcestershire sauce. Hot pepper sauce is another seasoning used to add heat to jerky. Other spices such as sage, dry mustard and onion powder also work well when making jerky. Marinate the venison for one to 24 hours to allow the meat to absorb the seasonings.
Processing the Meat
You can thinly slice the venison for making jerky or grind the meat into a burger consistency. The meat must be thin to dry evenly when curing. Partially freeze the venison to make it easier to slice. Using a meat slicer will help you make jerky of uniform thickness. Whether you slice or grind the venison, always remove as much fat as possible first. Fat does not dry and will cause the finished product to turn rancid.
Smoking and Drying Methods
Several choices exist for drying the deer jerky. Once the venison has melded with the seasonings, you can dry it in single layers in a 200 degree oven, on trays in a food dehydrator or in a smoker. Using the oven or dehydrator means the jerky flavor comes directly from the seasonings used during the marinating process. A smoker allows you to add more flavor with seasoned wood chips, such as mesquite or hickory. The drying time also varies depending on how crisp or tender you want the deer jerky.
Safe Storage
Deer jerky stores well in the refrigerator for a few weeks. For longer storage times, use the freezer. The deer jerky must be sealed in plastic and wrapped in freezer paper for long-term storage in the freezer. For short-term storage, seal it in plastic bags or an air-tight jar. The packaging must keep moisture from the meat. The deer jerky must be completely dry and remain dry to keep bacteria from forming, which will make the meat become rancid.
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