Porcupine meatballs are a departure from traditional meatballs.
Meatballs come in a variety of styles, from traditional meatballs eaten with spaghetti to sweet and sour cocktail meatballs. Combining traditional meatballs with uncooked rice, results in spiky meatballs, known as porcupines. Porcupine meatballs make an easy meal for busy nights, as they require only about 20 minutes of preparation time. Experiment with different meat, spices and other add-ins for your own signature creation.
Instructions
1. Place tomato juice, chili powder, allspice, celery seed, Worcestershire sauce and brown sugar in a medium saucepan. Mix well and allow the mixture to simmer for 10 minutes.
2. Combine the beef, rice, onion, green pepper, celery, beaten egg, mustard, salt and pepper in a large mixing bowl. Mix ingredients together.
3. Measure the meat mixture with a cookie or ice cream scoop. Form the mixture into meatballs and place them in a single layer in the 9-by-13 inch baking dish.
4. Pour the chili sauce over the meatballs. Cover the baking dish tightly with aluminum foil and bake at 350 degrees for 60 minutes.
Tags: traditional meatballs, baking dish, from traditional, from traditional meatballs
Why pay expensive prices for prepared sauce, you can make your own Pace Picante Sauce in no time and save at the same time.
Instructions
1. This one is really simple and can be prepared in no time. The beauty of making your own is it's cheap and can be adjusted to suit you own taste. Just follow these simple direction and you can't tell it from the more expensive prepared brands.
2. In a sauce pan mix the following:
1 can 10-3/4oz Tomato Puree
2 Tabls White Vinegar
1/3 cup Onion finely chopped
3 Jalapeno peppers chopped fine
1/2 teas Salt
1-1/4 cup water
3. Set burner to med high and bring content to boil. Reduce heat and simmer until desired thickness. Remove from heat and allow to cool. place in jars for storage. I use canning jars. These make great storage jars. You can pick up plastic lids for these jars anywhere canning supplies are sold. You'll be done in no time, then just chill and serve.
Tags: Pace Picante, Pace Picante Sauce, Picante Sauce, Make Your
Goat's milk, although it is not popular in the United States, is one of the more popular types of milk in the world. Due to its lack of popularity in the United States, goat's milk can be more expensive than cow's milk, but it has great health benefits. Unlike goat's cheese, goat's milk does not have a strong flavor, but more of a subtle sweet taste.
History
Although there are over 200 breeds of goats worldwide, there are approximately 6 breeds of goats that are best used for dairy. The other purpose of a goat is for meat.
Considerations
The two main differences, physically, between a dairy goat and dairy cow are the dairy goats' feces are not as liquid based, and their udders are placed more forward. This reduces the amount of dirt, feces and bacteria in goat's milk.
Features
Goat's milk, like cow's milk, still has lactose in it, but because of a different protein makeup, approximately 40 percent of people that are lactose intolerant can drink goat's milk.
Fun Fact
A goat can produce 6 to 8 lbs. of milk a day while lactating. Goats only lactate 10 months out of the year, and this volume can change as the goat's lactating period starts to diminish. Two goats can sufficiently provide milk for a family year-round.
Fun Fact
Goat's milk can be drank raw, but some do prefer to pasteurize it for safety purposes. The milk does not need to be homogenized because unlike cow milk, the cream does not rise to the top because the fat particles are much smaller and stay suspended in the milk.
Benefits
Goat's milk has many health benefits. Not only can it be an alternative for people who are lactose intolerant, it is also a good source of calcium, protein, phosphorus, vitamin B2 and potassium.
Tags: goat milk, breeds goats, Goat milk, health benefits, lactose intolerant, milk does, United States
When carving a pumpkin, you often remove the seeds and pulp inside. Instead of throwing the pumpkin seeds away, you can create a nutritious snack. The seeds and shells are edible and high in fiber. Once the seeds are cleaned properly, they are baked in the oven to give them a crispy texture and golden brown hue. Before you toast the seeds, add seasonings to make them more flavorful.
Instructions
1. Rinse the removed pumpkin seeds under cool running water. Remove and discard the pulp from the seeds.
2. Drain the excess water from the pumpkin seeds. Spread them onto paper towels to dry.
3. Heat the oven to 325 degrees Fahrenheit. Apply nonstick spray to a baking sheet to prevent the seeds from sticking.
4. Toss the pumpkin seeds in 1 tbsp. of vegetable oil for each cup of seeds. Spread the pumpkin seeds in a single layer on the baking sheet.
5. Bake the seeds in the oven for 25 minutes. Stir the pumpkin seeds every 15 minutes until they are golden brown.
6. Remove the pumpkin seeds from the oven. Allow them to cool completely. Store the seeds in airtight containers at room temperature for one to two days. Store them in the refrigerator in an airtight container for one to two months.
If a friend loves savory, salty snacks, treat him to a creative potato chip gift for his birthday. Potato chip-inspired presents are also ideal for people who love to entertain and throw parties. Consider the recipient's favorite potato chip flavors when choosing the perfect gift. If you're looking for a healthier potato chip gift option, choose baked over traditional fried versions.
Potato Chip Sampler
If a friend is a gourmet food lover or loves to try different kinds of snacks, treat him to a tasty potato chip sampler. Choosing several types of chips will ensure the recipient doesn't get bored with just one flavor. Place the bags of chips in a decorative gift basket or box. Pick full or individual-sized bags of chips, depending on your budget. Include thick-cut kettle, traditional ridged and baked chips for a well-rounded selection. Chip flavor ideas include plain, cracked pepper, barbecue, dill pickle, ranch, Cajun, sea salt, sour cream and onion, honey mustard and cheddar cheese.
Chip and Dip Gift
Treat a snack lover to a basket filled with potato chips and a variety of homemade dips. If the recipient is a frequent home entertainer, include a decorative ceramic chip and dip serving set. Consider any food allergies or dietary restrictions the recipient has when creating the recipes. Whip up handmade dips such as French onion, peppercorn ranch, bean, creamy spinach, cheese, dill and artichoke. Place the dips in canning jars or air-tight plastic containers and refrigerate them prior to presenting the gifts. Create decorative labels describing the dips. If you're feeling ambitious, make a batch of homemade potato chips to go along with the dips. As an easier and more convenient option, buy a few bags of plain gourmet chips.
Themed Basket
Create a tasty themed food gift, centered around the recipient's favorite potato chip flavor. Pack a gift basked full of the personalized goodies. If a friend loves pickle-flavored chips, fill the basket with a bag of chips, jars of sweet, bread-and-butter and dill pickles, batter for frying pickles and a whimsical pickle-shaped key chain. Treat a barbecue potato chip enthusiast to a bag of chips, gourmet barbecue sauce, grill seasonings and tongs. As a charming touch, have a barbecue chef's apron personalized with the recipient's name and include it in the basket.
Among consumers, there is some confusion as to the difference between fruit concentrate and fruit extract. The U.S. Food and Drug Administration has implemented strict labeling guidelines to determine the classification of these products to ensure proper labeling. Fruit concentrate and fruit extract are two of the more easily distinguishable fruit byproducts.
Fruit Concentrate
Fruit concentrate is made by removing water from the fruit juice during processing and re-adding water during reconstituting. Water is typically removed from fruit juice to reduce the juice weight and volume, making it easier to transport.
Nutritional Value of Fruit Concentrate
Fruit concentrate is just as nutritious as fresh-squeezed juice as long as the beverage is labeled 100-percent juice. In the case of 100-percent juice, the same amount of water is removed during processing as is added during reconstituting, and the nutritional profile of the juice has not changed.
Fruit Extract
Fruit extract is a concentrated fruit-flavor profile made by reducing a fruit concentrate until it is syrup and combining with alcohol. Fruit extracts produce a very intense fruit flavor.
Nutritional Value of Fruit Extract
The nutritional value of fruit extracts is less than the original fruit juice due to the extraction process and combination with a solvent other than water.
Applications
Fruit concentrate is most commonly used in fruit juices, cocktails and beverages because it is easily reconstituted with water. Fruit extract is most commonly used in cooking and baking due to its intense flavor.
Tags: fruit juice, 100-percent juice, commonly used, Concentrate Extract, Concentrate Fruit concentrate, concentrate fruit extract
Wild game is a delicious, often low-fat, source of protein, but since it has not been specially bred for human consumption, it can have a "gamy" taste to it. In order to offset this flavor and tenderize tough cuts of deer meat, you will need to plan ahead. The longer you let the meat sit in the marinade, the more tender it will become. However, do not let it sit for more than 12 hours since it can get mushy.
Instructions
1. Place the deer meat into the container.
2. Pour equal amounts of vinegar and water over the deer meat to just cover it. For instance, if you need 1 cup of liquid to cover the meat, you will add 1/2 cup of water and 1/2 cup of vinegar to the meat in the dish. The exact amounts will vary depending upon the size of your dish and the amount of meat you have.
3. Let the meat soak in the vinegar/water mixture for 2 hours in the refrigerator.
4. Remove the meat and rinse it thoroughly. Place the rinsed meat back into the container, and pour just enough milk over it to cover the venison.
5. Cover the meat and let it soak overnight for 8 to 12 hours in the refrigerator. Remove from the milk, rinse again and use in any recipe calling for deer meat, buffalo, lean beef or other low-fat meat.
Tags: deer meat, deer meat, hours refrigerator, hours refrigerator Remove, into container, meat soak, meat will
Homemade granola allows a family to cook something together and then sit down and enjoy a healthy breakfast. You can add many ingredients to homemade granola for taste and health purposes. Different ingredients can make the granola sweet, salty or hearty. When determining your ingredients, think about whether you will bring the granola on a hiking trip or simply want a tasty breakfast.
Dried Fruit
Add dried cranberries to your granola to give it a tart flavor. Dried fruit such as pineapple, raisins and papaya will add sweetness to your granola. Dried bananas and apples will add a crunch to the cereal.
Seeds
Add a mixture of pumpkin and sunflowers seeds to the granola, suggests the Food Network. Seeds will add protein and healthy fat to the cereal. Bake the seeds for eight minutes on 350 degrees before adding them to the granola.
Nuts
Adding nuts to granola gives it more flavor. Place the nuts in the granola mixture before baking it in the oven. A variety of nuts, such as almonds, walnuts and cashews, will help your granola stand out.
Honey
Honey provides a healthy and sweet flavor to granola. Mix it with the granola mixture before baking the whole mixture to bring out the flavors in the honey.
Cinnamon
Cinnamon provides a healthy spice to the granola. The Food Network suggests adding 1 ½ tsp. cinnamon to 2 cups granola. This will adequately spice the cereal without overpowering the taste.
Canola Oil
Canola oil helps bind the granola together, according to Real Simple magazine. Mix 2 tbsp. canola oil with the mixture before baking it in the oven. Make sure the whole mixture gets covered with the oil before placing the granola on a baking sheet.
Tags: before baking, mixture before, mixture before baking, your granola, baking oven, before baking oven, Food Network
Pork ball soup provides a light main course or a starter for a heavier meal. The delicately spiced pork complements the simple ingredients in this Chinese dish. Use unseasoned ground pork for the balls. You can prepare the pork balls ahead of time, and freeze or refrigerate them until you are ready to make the soup. If you freeze the pork balls, defrost them overnight in the refrigerator the evening before you plan to prepare the soup.
Instructions
1. Submerge the cellophane noodles in a bowl of warm tap water for 20 minutes or until they are soft. The noodles can soak while you prepare the rest of the soup.
2. Combine the ground pork, minced ginger, cornstarch, salt and pepper together in a small bowl. Beat the egg in a separate bowl, then mix it in with the pork mixture.
3. Roll the pork into 16 small balls. The finished balls have a diameter between 1/2 and 3/4 inch.
4. Pour the chicken stock into a pot. Bring the stock to a simmer over medium heat.
5. Arrange the pork balls in the broth in a single layer. Simmer the pork balls for 6 to 10 minutes or until the pork is cooked through and no longer pink. Undercooked pork isn't safe to eat.
6. Wash and remove the stems from the watercress as the pork balls cook. Add the watercress to the simmering broth once the pork is cooked through. Cover the pot, turn off the heat, and wait two minutes so the watercress can begin to wilt in the hot broth.
7. Drain the noodles and add them to the soup. Serve the soup immediately.
For expecting moms and current moms, getting free baby samples not only lets you try new products, but can save a lot of money spent on products that you only need a small amount of. There are many companies that offer free baby samples. From health care to magazines, reap one of the perks of motherhood by getting these free baby samples.
Instructions
1. Check with multi-sample websites. There are websites geared exclusively to free samples. The sites are often separated into sections making it easy for you to find the free baby sample sections. These free sample websites are updated often, helping new moms get in on the free baby samples before they expire.
2. Go to the source. Check out baby product manufacturer websites for free offers and samples. Be sure to check not only with a particular baby brand name, but for their parent company as well.
3. Sign up for baby offers. When you buy a product or read baby magazines, they often have offers for new moms to sign up to receive future ads on new products. Sign up for newsletters to receive not only free samples, but valuable coupons on baby items.
4. Subscribe to baby magazines. Baby magazines have thousands of offers for free baby samples, coupons and trial offers over the life of a subscription. Savvy moms will look for free baby magazine subscriptions for a year in addition to reaping the benefits of free samples within the magazines.
Home-baked bread tastes delicious, but you can treat your family and guests even more by making your homemade bread look just like it does in the bakery window. Simple braiding techniques that look complicated can be replicated by you in the comfort of your own kitchen. Read on to learn braid bread.
Instructions
A Three-Rope Braid
1. Select a bread dough that is not too sticky and is firm enough to stand up to braiding.
2. Divide dough into three even sections and roll the sections into 12-inch long ropes.
3. Braid the three sections as you would if you were braiding hair. Hold the outer sections. Pull the left section over to the center. Then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided.
4. Press each end of the braid together and secure under the loaf. Place the bread on a baking sheet to rise and complete the baking according to your recipe.
A Five-Rope Braid
5. Divide bread into three even ropes and two thinner ropes.
6. Twist the two thinner sections until the entire length of bread is twisted together.
7. Braid the three larger sections of dough as you would for a three-rope bread.
8. Place the twist on top of the braided section and press down to secure it. Pinch each end of the loaf and secure the ends under the loaf.
9. Place the loaf on a baking sheet and allow to rise before baking according to the recipe directions.
Tags: baking according, baking sheet, Braid three, entire length, entire length bread, into three
Nothing beats the rustic flavors found in a bowl of New England clam chowder. However, many home cooks aren't able to replicate the rich creaminess of this soup on their own. Simple thickening techniques will transform your thin soup into a mouth-watering meal.
Instructions
Soup Basics
1. Wash, peel and slice potatoes into a paper-thin consistency. Russet potatoes work well for soups because they cook rapidly.
2. Slowly stir a small portion of the potatoes into the thin clam chowder.
3. Add more potatoes after fifteen minutes. By stirring in potatoes at a slow pace, you can personalize the consistency of your clam chowder. Cook your clam chowder 10 more minutes. Continue to next step if soup is still too thin.
4. Open a can of chicken broth and mix in 2 tablespoons of cornstarch. Pour into the clam chowder immediately.
5. Allow soup to cook for 30 minutes. If you cut this cooking time short, you will end up with a soup that tastes pasty.
Tags: clam chowder, chowder more, clam chowder, clam chowder more, potatoes into, your clam, your clam chowder
Raw milk from cows, sheep, goats, or other animals that has not gone through the process of pasteurization to kill harmful bacteria carries a number of dangers. According to the U.S. Centers for Disease Control, over 800 people have been been sickened by raw milk or products containing raw milk since 1998. There are serious health risks for those who consume raw milk or eat products containing raw milk, such as some cheeses.
Germs
There are several types of bacteria found in raw milk that can make people sick, such as brucella, salmonella and listeria. Parasites and viruses are also found in raw milk.
Illness
Consuming raw milk and products made with raw milk may cause diarrhea, stomach cramps, vomiting, fever, body ache and headache.
Listeria and Pregnancy
The bacteria listeria can be extremely dangerous for pregnant women, resulting in miscarriage, illness or the fetal death of a newborn. Listeria can make the baby ill even while the mother may not have any symptoms.
Contamination
Since raw milk is unpasteurized, raw milk is a risk for contamination. Diseases, bacteria, humans, environment and feces are just a few of the many possible contaminates that could be found in raw milk.
Planning a picnic is always fun but it is important to keep safety in mind when it comes to food preparation. Keeping sandwiches cold for your picnic is particularly important if the sandwich is filled with low-acid foods such as eggs, cooked meat, fish or poultry; these are highly perishable because bacteria can grow rapidly. As well as tasting better, cold sandwiches will have a low bacteria count so are less likely to cause food poisoning.
Instructions
1. Spread softened butter or margarine from edge to edge of your bread when you prepare your sandwiches.
2. Add your filling. Fillings that freeze well include cheddar or cream cheese, sliced or ground meat or poultry, fish, cooked egg yolk and peanut butter. Fillings that do not freeze well are lettuce, carrots, tomatoes, egg white, jelly and mayonnaise.
3. Place your prepared sandwiches in plastic freezer bags (one to two sandwiches per bag) and put them in your freezer.
4. Take your sandwiches out of the freezer three hours before your picnic. They will thaw over this time and still be cold when it is time to eat them.
5. Place prepared sandwiches in reusable ice packs or insulated lunch carriers as an alternative to freezing.
6. Freeze a small can of juice and pack it beside the sandwiches around three hours before the picnic. The juice will thaw over that time, while keeping the sandwiches cool.
Tags: Fillings that, Fillings that freeze, freeze well, hours before, prepared sandwiches, that freeze
Hot dogs are arguably the most popular portable food in America. Not only are they delicious, they're cheap and easy to make. While hot dog carts are prevalent at most local events, permanent hot dog stands aren't nearly as common. If you're considering stepping into entrepreneurship and you thoroughly enjoy serving others, you could do well to open a hot dog stand in your town.
Instructions
1. Contact your health department to obtain the necessary permits and licenses and download study materials for the food handler's test. Schedule a test date for obtaining your food handler's permit. Once you've selected a location for your restaurant, you'll need to set up an inspection of your restaurant. Prior to inspection, you'll need to provide proof of liability insurance.
2. Select a structure for your hot dog stand. If your downtown stays busy, you might do well as a mobile street vendor. Start-up costs are also significantly cheaper than opening a permanent stand. Used hot dog carts start at about $1,300. Otherwise, select a location that gets good car or foot traffic for a permanent location. Look for existing restaurants that can be refurbished, to minimize construction costs and zoning issues. Stake out each potential location on a workday and a weekend day, taking note of foot and car traffic. Select the busiest locale. Ensure that your locale has plenty of parking. If you live in a northern climate, consider finding a location with room for indoor seating. Ensure that the location is properly zoned.
3. Construct bold, colorful signage for your hot dog stand. Procure benches and picnic tables for outdoor seating or stools and tables for indoor seating. Create a theme for your stand, such as one that is locally or regionally relevant.
4. Build a menu of hot dogs and sides. Design your own signature hot dogs or create a menu list of toppings that customers can use to create their own. Chili, cheese, sauerkraut, jalapenos, mustard, relish, ketchup and onions are popular topping options. If your region is known for a particular food, create a signature, regional dog or special sauce. Chips are a much cheaper investment than potato salad or coleslaw since they have a much longer shelf life. Consider polling passersby about which sides they would prefer.
5. Contact beverage and snack suppliers. Purchase napkins, paper plates, hot dog holders, foil, hot dog equipment, warmers, stainless steel preparation tables and refrigeration. Visit local farmers to sample their meat and purchase high-quality, all-beef hot dogs.
Sometimes the question arises whether chili sauce can be substituted in recipes for salsa, and vice versa. The truth is that while seemingly alike, the two are very different.
Chili Sauce
Chili sauce is made of tomatoes, onions and sweet and/or hot peppers simmered in a vinegar and sugar mixture. The result is a vinegary, sugary taste. It generally is milder than salsa.
Salsa
Salsa is a sauce made of tomatoes, onions and chili peppers. It typically is spicier than chili sauce.
Textures
Chili sauce is blended and generally pretty smooth, much like ketchup. Salsa, because of its raw nature, tends to be chunkier.
Differences in Seasonings
Chili sauce generally includes cloves, allspice, ginger and cinnamon. Additional ingredients in salsa are cilantro, cumin, oregano, lime juice and paprika.
Uses
Chili sauce can be used in meatloafs and soups as well as dips and fondues. It also is the base for most seafood cocktail sauces. Salsa usually is associated with Mexican or Tex-Mex dishes and can be used as an ingredient or a topper. It also is served with fried corn tortilla chips.
Tags: Chili sauce, chili sauce, Chili Sauce, made tomatoes, made tomatoes onions, sauce made, sauce made tomatoes
1. Want to make fried fish at home and some homemade tartar sauce? You will need two small bowls. In one you will beat the 2 eggs. In the other you will add the crackers. Then you will need to slice your fish fillets in half lengthwise. You will then take the fish fillet and dip it into the eggs first and then dip them into the crackers. Let these sit for five minutes.
2. You will need to heat your deep fryer to 375 degrees. When it is time you will fry a few fillets at a time. This will take about 2 minutes on each side or until fish is golden brown and flakes with the fork. Repeat this until you have fried all of the fish. You will place the fried fish on paper towels to drain excess oil.
3. In a small bowl you will mix the ingredients for the tartar sauce. You will mix together the one cup of mayonnaise, 2 tablespoons of sweet pickle relish, and one tablespoon finely chopped onions. You will serve this with the fish. You can make some coleslaw or French fries for this meal to be complete.
Tags: fried fish, tartar sauce, will need, Fish Tartar, Fish Tartar Sauce, Fried Fish
Cream is liquid fat (butterfat) that rises to the top of milk. Cream has butterfat percentages from a minimum of 18 percent up to 60 percent. Check for a butterfat content of 30 to 40 percent when purchasing cream to whip.
Except for clotted varieties, cream is pasteurized or ultra-pasteurized (pasteurization kills bacteria). Pasteurized cream is said to taste better whereas ultra-pasteurized stays fresher longer, but takes longer to whip.
Light or Coffee Cream
The percentage of butterfat ranges from 18 to 29 percent; it does not whip.
Single Cream
Used in sweet and savory cooking, it has 20 percent butterfat and does not whip.
Light Whipping Cream
Has at least 18 percent but less than 30 percent butterfat; it does whip but does not hold its form very long; usually used in fillings.
Heavy Whipping Cream
Butterfat content of 36 to 40 percent is labeled "Heavy Whipping Cream." When whipped, it doubles in volume and is stiff enough for decorating and garnishing desserts.
Double Rich Cream
With 48 percent butterfat, it is used for pies and sauces.
Tags: Whipping Cream, does whip, percent butterfat, butterfat does, butterfat does whip, content percent
Filo (or phyllo) pastry has its origins in Greece and the Middle East and is an essential component of baklava, spanikopita and strudels. It is paper-thin and very flaky when cooked. Sometimes recipes call for multiple layers of filo pastry sheets, often with melted butter brushed between the layers. Filo sheets are widely available frozen in rolls, but for those who want to try making filo pastry from scratch, the recipe is relatively simple. Successful, extra-thin filo pastry sheets depend on a good kneading and stretching technique.
Instructions
1. Place the flour in a large mixing bowl and mix in the salt with a wooden spoon. Add a few tablespoons of the lukewarm water and stir it into the flour.
2. Add a few more tablespoons of the water and mix it into the flour. Gradually add the rest of the water, stirring as you work. When you have fully incorporated the water you should have a stiff dough.
3. Turn the dough out onto a clean kitchen surface dusted with flour. Pour a little of the vegetable oil onto your hands and rub it all over. Knead the dough by pressing the heel of your palm into it, folding it and turning it repeatedly. Add more oil to your hands as they become dry and the dough begins to stick to them.
4. Continue to knead the dough until you have used up most of the vegetable oil and the dough is elastic and smooth. Coat the ball of dough and the inside of the mixing bowl with the remaining oil. Sit the dough in the bowl, cover it with a clean kitchen towel and let it rest for at least two hours, preferably in a warm place.
5. Dust your surface with flour and break off about a quarter of the ball of dough. Dust the rolling pin with flour and roll the dough into a ¼-inch-sheet. Cover this with the towel and let it rest for about 10 minutes.
6. Cover a table with the clean cotton tablecloth and place the dough sheet on top of it. Leaving the dough in its place and moving around the table, pull and stretch it evenly from the center to the edges of the table. To do this, place your hands under the dough and gently pull it using the backs of your hands, and work until the dough is as thin as paper. It may tear or develop holes.
7. Cut off the thick edges with a knife, pizza cutter or moistened scissors, and cut the large sheet of pastry into more manageable sheets. You could cut it into triangles, rectangles or thin strips, depending on the recipe you intend to use it for.
8. Repeat steps five to seven for the remaining three quarters of the dough.
Tags: your hands, filo pastry, with flour, ball dough, clean kitchen
Inexpensive family meal ideas incorporate sales, coupons and leftovers.
Parents looking to provide nutritious and filling meals for their families on a budget have a number of options, including coupons, sales and store-brand products. With a little creativity and smart shopping, parents can put together inexpensive homemade recipes that will not only please their family's palettes, but also provide meals that they can stretch for multiple days.
Baked Chicken with Curry, Mustard and Honey
When chicken is on sale, it is a good idea to stock up, as chicken is a nutritious and prolific protein that can be used in a large variety of recipes. One inexpensive recipe idea is baked chicken with a curry, mustard and honey marinade. The ingredients are:
4 tbsp. butter
1/4 cup Dijon mustard
1/2 cup honey
1 tsp. curry powder
8 pieces bone-in chicken
Melt the butter and mix in the mustard, honey and curry in bowl. Put the chicken in a casserole dish or large resealable freezer bag and pour the marinade over it. Let the chicken marinate for the desired time (one hour to overnight). When ready to cook, place the chicken in a casserole dish and pour the marinade over it (if you used the freezer bag to marinate instead of the casserole dish). In an oven preheated to 350 degrees, bake the chicken for 30 minutes. Turn over, and bake for an additional 30 minutes. Serve with rice and mixed greens.
Slow Cooker Chili With Turkey and Beans
Slow cooker meals provide an easy and inexpensive cooking option for busy parents and typically make enough food to last for several days. This is especially true in the case of chili, which is a simple and filling dish that can be thrown together in the slow cooker in the morning and eaten immediately at dinner time. For this recipe, you will need the following ingredients:
2 cans (14 oz.) whole peeled tomatoes, drained
2 cans (14 oz.) red kidney beans, rinsed and drained
1 can (14 oz.) black beans, rinsed and drained
1 can (12 oz.) tomato sauce
1 lb. cooked ground turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3 tbsp. chili powder
4 tsp. ground cumin
2 tsp. ground red pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
1/2 cup Amaretto (optional)
Throw all of the ingredients together in the slow cooker, and cook on high for seven hours. Serve with shredded cheese or sour cream.
Spaghetti with Marinara Sauce
The classic cheap and quick meal is spaghetti with marinara sauce. The easy route in serving this dish is to buy a jar of sauce and a package of noodles. Heat the sauce, boil the noodles, and combine. However, you can also make your own marinara sauce to add a homemade, yet still inexpensive, touch to the meal. For this meal, you will need the following ingredients:
2 tbsp. olive oil
1/2 cup minced onion
2 tsp. minced or pressed garlic
1 can (28 oz.) tomato paste
1/4 tsp. crushed red pepper
Salt and pepper to taste
Dried pasta of your choice
In a saucepan, heat the oil over medium heat and sautee the onions until they soften. Toss in the garlic and saute for a minute or two, until the garlic starts to brown. Add the tomato paste and crushed red pepper. Stir together and simmer for 20 minutes covered. Add salt and pepper to taste. Meanwhile, boil water in a pot and add the dried pasta. Boil the pasta until al dente. Drain and cover with the sauce. Sprinkle parmesan cheese over the pasta and serve immediately.
Spinach Lasagna
One dilemma in preparing inexpensive meals is that proteins like meat, fish and poultry can be expensive if they are not on sale. A solution is to make a vegetarian meal. This serves two purposes: cheaper meals and adding vegetables to your family's diet. One inexpensive vegetarian meal is spinach lasagna. For this recipe, you will need:
12 oz. lasagna noodles
10 oz. frozen spinach, chopped
1 jar Alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 large egg
2 cups cheddar cheese, shredded
15 oz. cottage cheese
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
Defrost the frozen spinach and soak the lasagna noodles in hot water for 15 minutes. (Alternately, you can buy no-boil lasagna noodles which do not require a pre-soak). In a bowl, combine the spinach, Alfredo sauce and the salt and pepper. Combine the egg and cheeses in a separate bowl and mix thoroughly. Layer the drained noodles with the other lasagna ingredients in an ungreased 13x9x2 baking dish, starting with a layer of noodles, then one-third of the spinach mixture, then one-third of the cheese mixture. Repeat the layers twice, or until you run out of noodles and filling. Cover the top of the lasagna with mozzarella cheese. Cover the dish and bake for 45 minutes in a pre-heated 350-degree oven. Cut and serve.
Tags: casserole dish, lasagna noodles, salt pepper, will need, Alfredo sauce, Alfredo sauce salt, beans rinsed
Blue cheese is made from moldy goat's milk cheese.
Cheese mold is a troubling phenomenon for many food consumers. However, it is also a fascinating topic for science experiments. Mold grows differently on different types of cheese, and the process of mold growth on different types of cheese can have fascinating results. Goat's milk cheese, for example, becomes a kind of edible mold known as blue cheese when it is left out to age. Science projects examining these and other mold properties can be fun and rewarding for students of all ages.
Types of Cheese
Different cheeses grow mold at different rates. A project on cheese mold could examine the rates at which different cheeses grow mold. Such a project would take different cheese -- such as mozzarella, cheddar, brie and ricotta -- and leave them out in the open to grow mold. The student could record the dates at which each cheese first shows mold, and track the rate of mold growth following the first appearance.
Growth Under Controlled Conditions
The rate of mold growth on cheese is affected by atmospheric conditions. A project examining the growth of mold under different atmospheric conditions could track the rate of growth of cheese at room temperature and compare this rate to the rate of growth on cheese in the refrigerator, outdoors or in the basement. This project could focus on just one type of cheese or could compare several different types of cheese.
Blue Cheese
Blue cheese is a type of edible moldy cheese that was popularized by the French. A project on blue cheese could examine the physical properties of the cheese, or attempt to create blue cheese using goat's milk cheese. The physical properties of blue cheese, such as bacterial growth, can be identified with the use of a high-powered microscope. Blue cheese can be created from goat's milk cheese by salting the latter and leaving it out to mold for 10 days or so.
Preventing Mold Growth
Not all research projects on cheese mold attempt to grow mold on cheese. To the contrary, some attempt to prevent the growth of mold through various methods. Mold growth can be prevented through freezing, containment, salting and wrapping. A research project on preventatives would look into which of the these methods is most effective in preventing mold growth on various types of cheese.
Tags: grow mold, milk cheese, mold growth, blue cheese, different types
Chicken Caesar salads are commonly thought to be a fairly healthy food. Certain components of this salad are healthy, but there are other parts to avoid.
Ingredients
Some common ingredients in a chicken Caesar salad include chicken, romaine lettuce, oil, Parmesan cheese, anchovies, garlic, lemon juice and eggs. Depending on the amounts of each of these ingredients, a chicken Caesar salad can be a healthy option or a caloric nightmare
Restaurant Nutrition Facts
The calorie count for a chicken Caesar salad depends on where you eat. The chicken Caesar salad at Chili's contains a whopping 1,010 calories and 76 grams of fat. Panera Bread's half portion of its chicken Caesar salad has 250 calories and 14 grams of fat. Be sure to check the restaurant's nutrition facts before you order the salad.
Healthy Components
Lettuce is a low-calorie, nutrient-dense food. Many Caesar salads contain romaine lettuce, which is a very healthy type of lettuce. Chicken is a lean protein source, and grilled chicken options are healthy. Anchovies contain heart-healthy Omega-3 fatty acids and are a healthy part of Caesar dressing. Also, look for dressings made with olive oil, which includes healthy monounsaturated fats, which can lower your risk of heart disease. Garlic and lemon juice are also low-calorie, healthy ingredients in many Caesar salads.
Unhealthy Components
Fried chicken can add loads of calories and fat to chicken Caesar salads. Cheese is also a prime culprit that adds calories and fat to most chicken Caesar salads. Be sure to order your salad without items like croutons, which are often fried in oil or butter.
Healthy Caesar Salad Recipe
Making your own healthy chicken Caesar salad can save you hundreds of calories. Combine fresh romaine lettuce with grilled chicken breast, and add the following ingredients to make a healthy Caesar dressing: 2 tsp. reduced fat mayo, 1/4 tsp. olive oil, 1/4 tsp. red wine vinegar, 1/8 tsp Worcestershire sauce, 1/2 tsp. lemon juice, garlic powder to taste and fresh black pepper. Add 1 1/2 tbsp. of Parmesan cheese on top of the salad, and you have yourself a healthy chicken Caesar salad with the following nutrition facts: 220 calories, 7 grams of fat and 25 grams of protein.
Tags: chicken Caesar, Caesar salads, chicken Caesar salad, Caesar salad, Caesar salad, calories grams, lemon juice
Oregon is located on North America's Pacific Coast, making it a state with good access to fresh seafood. One of the most popular items on many Oregonian menus is the oyster. Numerous restaurants, or oyster bars, throughout the state dedicate themselves to serving oysters.
Dan and Louis Oysters
One of the most popular places to go for oysters in Portland is the Dan and Louis Oyster Bar Restaurant. Established in 1907 by Louis C. Wachsmuth, Dan and Louis has been kept open by multiple generations of the same family. The restaurant is located in Portland's Old Town district downtown. Dan and Louis serves up to 12 different varieties of oysters, depending on the season, including local Yaquina Bay, Kumamoto and Netarts Bay oysters. The restaurant is open daily for lunch and dinner and offers a full dinner menu and bar in addition to oysters.
Dan and Louis Oyster Bar
208 SW Ankeny St.
Portland, OR 97204
(503) 227-5906
danandlouis.com
Pacific Oyster
Located on the Oregon coast, the Pacific Oyster restaurant is located right next to an oyster processing plant. Nothing fancy, the Pacific Oyster restaurant is more about the food than the ambiance. Beyond raw oysters, the Pacific Oyster also offers varieties such as fried oysters, oyster burgers and oyster stew. All oysters are locally harvested and come in variety of sizes, such as the Yaquina Bay and the Kumamotos. The Pacific Oyster offers other types of seafood such as crab and salmon. It is open most days for lunch and dinner, except Saturday.
Pacific Oyster
150 Oyster Drive
Bay City, OR 97107
(503) 377-2323
Eat: An Oyster Bar
A newer oyster bar in Portland is Eat: An Oyster Bar. Located in Northern Portland, Eat has received accolades from local press such as one of the Willamette Week's 100 Favorite Places to Eat, and is listed as having one of the city's best desserts by the Oregonian. Open daily from 11:30 a.m., Eat offers oysters raw, baked, Rockefeller and Bienville. You can also buy many varieties of oyster shooters. In addition to oysters, Eat offers a full New Orleans-style menu and full bar.
Eat: An Oyster Bar
3808 N. Williams
Portland, OR 97227
(503) 281-1222
eatoysterbar.com
Tags: Pacific Oyster, addition oysters, Louis Oyster, lunch dinner, most popular, offers full, Oyster Located
Chili peppers are a classic ingredient in Mexican cuisine. Each variety of chili pepper has its own distinct flavor, so when a recipe calls for a particular type of pepper, try to use it when possible. This will ensure your Mexican dishes are authentic in flavor and have an appropriate level of heat.
Chile Rellenos
To make Chile Rellenos you need big, fresh green poblano peppers. Roast them first in the broiler or hold them over an open flame to blister the skins so that you can rub them away. You need to carefully cut an opening in the side of the chile and remove the seeds and veins while keeping the rest of the chili intact. Recipes vary, but the peppers are usually stuffed with some kind of creamy, cheesy filling, then battered and fried or grilled. You can make the filling from whatever cheeses and other ingredients you like. Try adding corn, chopped jalapenos, chopped onions or different kinds of soft and hard cheeses. The coating is usually fairly light, sometimes just a dusting of flour. Chile Rellenos make a delicious vegetarian meal, especially when covered with a tomato-based sauce. Pair them with rice, beans or a meat dish for a more filling meal.
Ancho Chilies
Ancho chiles are large, dark brown, dried poblano peppers. Soak the ancho chilies in hot water for several hours to rehydrate them. For some Mexican recipes they are ground up. This is an essential flavoring ingredient in mole sauce, one of the more interesting Mexican favorites. Recipes vary considerably, but the most authentic ones call for ancho chiles and guajillos, a dried mild red chili. The peppers undergo a long preparation process, including baking and grinding them and scorching the seeds. The chiles are combined with a long list of herbs, spices, vegetables, seeds and nuts, among other ingredients, into a thick, dark, pungent paste. For a considerably less laborious version, simmer bittersweet chocolate, canned tomatoes, pureed rehydrated anchos, almonds, sesame seeds and peanuts.
Chipotle
Chipotle means "smoked chile", which is exactly what chipotle peppers are. Available whole, dried, canned or made into sauce, they impart a warm, smoky flavor to any dish. To make a versatile black bean sauce, saute an onion and add chopped tomatoes, a can of black beans, garlic, and some minced chipotle pepper, either canned or fresh. Flavor it with distinctively Mexican spices like cumin and cilantro. This sauce makes a hearty Huevos Rancheros, served on top of tortillas with fried eggs, salsa and guacamole. Try it on tacos, as a cold dip, or as a side dish.
Tags: Chile Rellenos, Chile Rellenos make, other ingredients, poblano peppers, Recipes vary, Rellenos make
Mascarpone is a mild, semi-sweet, soft Italian cheese. The cheese is generally flavored with fruit and eaten after meals as a dessert. Perhaps the most well-known application is its role as a major ingredient in the Italian dessert tiramisu. However, mascarpone has many uses in main course and side dish recipes as well as other delicious dessert dishes. Mascarpone is very high in saturated fat and low in protein and sodium. Nutritionally, it is best to pair it with healthier foods to enhance their flavor.
Soups
Mascarpone adds flavor and creaminess when coupled with soups such as broccoli-mascarpone, spinach with mascarpone, and roasted tomato with mascarpone. These soups begin with healthy vegetables and, in some cases, healthy vegetable broth and olive oil. The soups are wholesome and luscious.
Sandwiches
Mascarpone cheese can be spread on the bread of any sandwich to impart flavor and to act as a barrier so the moisture from the sandwich ingredients do not soak into the bread. Grilled cheese sandwiches and tomato soup are a natural pair, and both can be made with mascarpone cheese. Mascarpone can also be used to make an unusual and tasty sandwich that serves as a sweet treat or breakfast item. Spread butter over one side of two pieces of bread, and lay them butter-side down on a cookie sheet. Spread the dry side of one slice with preserves, and arrange eight berries of your choice over the preserves. Sprinkle grated chocolate evenly over the mixture of preserves and berries. Spread mascarpone cheese over the dry side of the remaining slice of bread. Place the mascarpone-covered bread slice, mascarpone-side down, atop the chocolate-topped bread slice. Sprinkle the buttered side of the sandwich lightly with brown sugar. In a skillet, grill the sandwich on both sides until the chocolate is melted and the bread is golden brown.
Main Course
As with other applications, the varieties of entrees that are prepared with mascarpone are seemingly endless. Your choice of pasta cooked with chicken, sun-dried tomatoes and spinach is a full and satisfying meal made even more delicious with the addition of mascarpone cheese. Shrimp risotto with fennel dust and mascarpone is creamy and delectable. Maine lobster vermicelli with wilted onion, herbal tomato and mascarpone is a favorite dish that utilizes the sweet flavor and creaminess of mascarpone.
Desserts
Mascarpone cheese pairs extremely well with fruits, chocolates and confections to create scrumptious, mouth-watering desserts. Whether mascarpone is simply mixed with berries of your choice and presented as a quick and tempting dessert or lovingly concocted into a multi-layered tiramisu, it is strikingly appetizing in appearance and delicious in flavor. The sweet creamy nature of mascarpone lends itself to blending with other ingredients and can be serve as a substitute for cream cheese in most recipes.
Tags: with mascarpone, berries your, berries your choice, bread slice, flavor creaminess, over side
Island's Restaurant is known for their delicious island- and spice-inspired menu. One of their popular dishes is the tortilla soup. What makes this soup so delicious and loved is that it is made completely from scratch, from the broth to the crispy tortilla chips that top the soup.This recipe makes eight servings.
Instructions
1. Preheat oven to 375 degrees F. Place the chicken in a roasting pan with the breast facing up, and pour the melted butter over it, trying to cover the entire breast. Season with a generous amount of salt and pepper. Cook the chicken for about an hour to an hour and a half. The skin will be crispy.
2. Set the cooked chicken aside on a platter. Drain about one tbsp. of the drippings (more if you choose) and set aside in a bowl. Peel the skin carefully off of the chicken and discard. Next, take the meat off the bones in large chunks and set aside on another platter. Keep the bones in the roasting pan for now.
3. Put a large saucepan on the stove and fill halfway with water. Add the bones, with some salt and pepper, then bring to a boil. Reduce to a simmer for about a half hour.
4. Scoop out the roasting drippings from the small bowl you set aside earlier, and put in a medium- to large-sized skillet and add the onions, carrot, peppers and garlic. Stir over medium heat about ten minutes, until the vegetables are tender.
5. Return to the saucepan with the chicken bones that have simmered for 30 minutes. Remove the bones and add the contents of the skillet, along with the meat, cayenne and chili powder, lime juice and salt to taste. Simmer this combination for around 30 minutes, then add the cilantro. Simmer for an additional 30 minutes so until the vegetables and chicken fully cooked.
6. Meanwhile, create the tortilla strips that will top the soup. Cut the tortillas into 1/4 to 1/3 inch long strips. Heat the vegetable oil in another saucepan, medium- to large-sized. Place the strips in the oil so they are not touching, and fry until they have bunched up a little bit and are crunchy. Lay them on paper towels to drain.
7. Mix together to chili, cayenne and salt in a small bowl, and toss in the crispy tortilla strips to coat them. This will add a little kick to the soup.
8. Pour the soup into bowls, and top with a small handful of the tortilla strips, a sprinkling of Jack cheese and the diced avocado.
Tags: tortilla strips, crispy tortilla, Island Tortilla, Island Tortilla Soup, Make Island
Fresh pork chops should be light pink with small amounts of fat around the outer edge and some marbling of fat throughout the meat for tenderness. Store pork in the refrigerator for no more than 3 to 5 days after you buy it. Once cooked, you can extend the refrigeration by another three days. Freeze your pork chops before the "sell by" date on the package to ensure that they do not spoil right away when you thaw them. Avoid freezing pork for more than three months, to maintain the best meat quality. Cook pork until it reaches an internal temperature of 160 degrees Fahrenheit.
Instructions
1. Check the color of the pork chops. Fresh pork has a pink color, slightly lighter than that of raw beef. When pork chops begin to spoil, the meat darkens and turns grey.
2. Open the package and smell the meat. The pork chops will have an unmistakable pungent odor if they are spoiled. Fresh pork has a very light, fresh smell.
3. Feel the consistency of the meat. Any slimy residue or sticky coating on the meat indicates that the meat has gone bad.
Apricots are a sweet fruit with tender, edible skin.
Apricots begin appearing in grocery stores and farmer's markets in early summer and remain available until the end of summer. These sweet, juicy fruits with golden flesh are suitable for eating fresh or as an ingredient in preserves, pies and desserts. Apricots have a short shelf life and they decline quickly once harvested. The fruits also damage easily so they require careful handling. Using only those fruits at their peak of ripeness ensures the apricots are fresh and full of flavor.
Instructions
1. Check the color of the fruit. Ripe apricots are an even golden-orange color. Avoid fruits with green coloring or those with dark, discolored spots.
2. Squeeze the fruit gently. Use fruits that are firm but give slightly under gentle pressure. Avoid hard fruits or those that are overly soft.
3. Inspect the fruit for damage. Water-soaked spots indicate rot. Bruises, cuts or visible mold growth also indicate rot. Use whole, undamaged fruits only.
4. Look for tiny holes on the surface of the fruit. This could indicate that the apricot is infested with bugs.
Brewing well-balanced, nice tasting tea is more than merely nuking hot water and throwing in a tea bag or two. This article will show you brew a proper spot of tea using the old, tried and true method of a tea pot.
Instructions
Water Preparation
1. For the best results use artesian water and not tap as good water is crucial to great tasting tea.
2. Fill an empty kettle with cold water.
3. If you are using tap water instead of artesian water than allow the water to run from the faucet for 30 seconds so that it is fresh.
Preparing the Teapot
4. While your kettle of water is heating, fill your teapot with hot tap water to preheat the teapot is preheated.
5. You can also hold the teapot over the steaming water in the kettle.
6. Once the pot is warmed up you may discard the water.
Measuring the Tea
7. If you are using loose tea use approximately one teaspoon of tea leaves per cup into the pot.
8. If you are using an infuser the same rule applies so make sure your infuser is large enough for the amount of tea you will be using.
9. If you don't have loose tea, use one tea bag per 1-2 cups, depending on the size of the bag and personal preference.
Boiling the Water
10. As soon as the water comes to a boil, remove it from the heat. Overheating the water reduces its oxygen content and causes the tea to taste flat.
11. Immediately pour the water into the pot, cover, and let stand.
12. If using green or white tea, allow the water to cool slightly before pouring onto the leaves.
Steeping Your Tea
13. Small leaves brew more quickly and are usually ready in two to three minutes; medium leaves in three to five minutes; large leaves in six.
14. If you have used an infuser or tea bags, remove them from the pot when the tea has reached the desired strength.
15. If you placed loose leaves directly into the pot, you may want to pour the tea into a second warmed pot through a strainer to separate the tea from the leaves. This will prevent the tea from becoming bitter. But if you plan to pour all the tea into cups soon, simply place a strainer over the cup and pour slowly from the original pot.
Many common backyard birds enjoy eating sunflower seeds. In fact, according to the United States Fish and Wildlife Service, the greatest variety of birds is attracted to black oil and striped sunflower seeds. Black oil sunflower seeds are preferable to birds because they provide the essential oils they need in the winter. Keep your bird feeder stocked with sunflower seeds and you're sure to enjoy an assortment of colorful birds.
Finches
The female goldfinch is a duller yellow than the male.
Finches include a diverse group of small, often colorful birds frequently found in weedy fields and along roadsides. Finches are attracted to black oil sunflower seeds and nyjer seed placed in tubular feeders. The American goldfinch has a wide range throughout the United States. The male is a bright canary yellow with black markings, while the female is dull yellow. Often seen at bird feeders, the purple finch is not actually purple but has wine red markings on the head and neck. Common throughout the Southwest, the house finch is a small brown-streaked bird. The male house finch is distinguished by a red patch on the forehead and breast.
Sparrows
Sparrows are small, inconspicuous, brown-streaked birds that typically forage on the ground for seeds and insects. According to the National Audubon Society, more than 50 different species of sparrows are found in North America. Sparrows have adapted to life around humans and are often seen flocking together in both urban and suburban settings. Sparrows that are attracted to sunflower seeds include the white-crowned sparrow, white-throated sparrow, song sparrow and chipping sparrow.
Chickadees, Titmice and Nuthatches
The nuthatch is able to climb up and down tree trunks head first.
Chickadees, titmice and nuthatches are small, cheerful birds that typically inhabit wooded areas and are often seen together. These birds are insect eaters but also enjoy sunflower seeds. The Carolina chickadee is frequently seen at bird feeders throughout the southeastern United States. This chickadee is a small, light gray bird with a black throat and black-capped head. The tufted titmouse is a small, bluish-gray bird with a crest on its head. Distinguished by its ability to walk up and down tree trunks, the white breasted nuthatch has a dark gray back, white breast and black-capped head.
Cardinals and Grosbeaks
Members of the family Cardinalidae, cardinals and grosbeaks are characterized by their thick, conical-shaped bills designed for cracking seeds. Cardinals are often found in clearings and thickets and are fond of sunflower seeds. The male cardinal is easily recognized by its bright red color, black eye markings and prominent crest. The female is a dull brown color. Cardinals are year-round favorites throughout the eastern United States. One type of grosbeak commonly seen at feeders is the evening grosbeak. These birds are often found near conifer forests and love sunflower seeds. The male has a yellow body with black markings and white wing patches. The male looks similar to the goldfinch but is larger and not as bright. The female evening grosbeak is gray with yellow on its underside.
Tags: sunflower seeds, United States, black markings, sunflower seeds, with black, attracted black
As with every region of the world, South Africa has a unique cuisine that differs from other countries and regions. South Africans traditionally cook using fruits and vegetables as a large part of the cuisine. However, another widely used staple of South African cuisine is meat. South Africans consume meat regularly, including seafood, chicken, beef and other meats such as lamb and goat.
Seafood
Seafood is a major component of the South African diet. South Africa has a large amount of coastline on the Atlantic and Indian oceans, making seafood a bountiful and popular meat of the area. The most popular fish served in South Africa is the hake fish. A commonly consumed South African seafood meal is fish and chips, with hake or cod fish. Lobster, cod, prawns, tuna and mussels are other popular seafood staples of South African cuisine.
Chicken
Chicken consumption is prevalent throughout the entire region and is a common ingredient used in South African cuisine. A common chicken meal served in South Africa is "hoender pastei," which is essentially a chicken potpie. Meat pies are a traditional favorite of the region. The pie incorporates chicken, vegetables and breading into the same dish. Another common chicken meal is chicken curry.
Beef
South African cuisine also includes beef. South Africans consume nearly every edible part of a cow by preparing nontraditional parts in a variety of ways. One of the most popular beef items in South Africa is "biltong," which is a sun-dried slice of beef similar to American jerky. South Africans use many innards of the cow including liver, kidneys and other organs in slow-cooked stews. The head of the cow is even utilized in South African cuisine by being smoked or barbecued.
Lamb
South Africans commonly consume other meats that are often referred to as bush meats. These meats include lamb, goat and any other wild game found in the region. Lamb is the most popular of the bush meats, being served in numerous meals. A popular lamb meal consumed in South Africa is "bobotie," which is a curried lamb stew. Also "sosaties," or meat served on a skewer, are popular in the region with lamb, goat and other wild animals popularly used.
Tags: South African, South Africa, South Africans, African cuisine, South African cuisine, lamb goat, most popular
Employees visit vending machines during the day for snacks.
The National Automatic Merchandising Association cites that the first glass front snack machines, similar to the ones you see today, were introduced by a company called Polyvend in 1972. You can walk down the halls of many schools, colleges and office buildings and be mere steps from a vending machine filled with a variety of snack choices. The best products for vending machines are those that promote healthy eating.
Nuts
If you're in search of a vending machine snack that's filled with protein and can help you increase your energy, opt for nuts. Choose from common vending machine snacks such as peanuts, cashews, pumpkin, almonds and sunflower kernels. Honey-roasted and salted nuts pack less benefits than nuts with no salt or added flavors.
Baked Snacks
When purchasing chips or cheese curls from vending machines, opt for the baked varieties. Traditional chips and cheese curls carry extra fat and calories and are fried in oil that may be harmful to your health, if consumed in large amounts.
Pretzels
Pretzels are long celebrated as a healthful snack to indulge in when compared to chips and cheese curls. MSNBC notes that pretzels do have their downsides, such as the high levels of sodium and lack of nutrients, so they suggest opting for whole wheat brands.
Fruit
When in doubt, grab a fruit from a snack machine, as they pack vitamins and minerals you need to keep you energized throughout the day. The sweet tastes can replace your candy bar cravings. Snack machines sometimes offer fresh oranges, apples or bananas. If fresh fruits aren't available, opt for fruit snacks made with 100 percent fruit. You can also try dry fruits such as raisins, cranberries or bananas.
Whole-Grain Crackers
Snack machines are typically filled with cracker varieties paired with cheese or peanut butter. The healthiest choice among these options is whole grain crackers with no filling, or select a whole grain cracker that has peanut butter in between.
100 Percent Juice
Skip the sodas, sugary teas and coffee when you take a trip to the snack machine, and focus on fueling your body with 100 percent juice. Apple, orange, cranberry, pineapple and grapefruit juices are healthy choices, as well as vegetable juices.
Sugar-Free Gum
When choosing gum or mints from the snack machine, consider the amount of sugar you may be consuming. Select sugar-free options to help cut the calories and sugar.
Salsa canned at home can taste fresher than store bought.
There are many different types of salsas that you can purchase in the store. However, for a fresher taste and your own flavor combinations, you can use an easy process for canning your own salsa at home. Canning salsa does not take much effort, and you can use whatever flavor combinations you want. But you will have to have a few pieces of special equipment to make sure the salsa you can stays nice and fresh.
Instructions
1. Add your salsa ingredients to a large pan and boil. The ingredients will vary greatly depending on the type of salsa you're making.
2. Stir the contents of the pan as it reaches a boil. Turn down the heat, and simmer the contents for 20 minutes. Keep stirring every five minutes or so.
3. Add the contents of the pan with a large ladle to pint-sized jars.
4. Put on two-piece canning lids, which consist of a round metal piece placed over the mouth of the jar and then a rim which close off the mouth.
5. Place the sealed jars of salsa into a boiling water canner. Leave them there for about 15 minutes to finish the canning process.
An omelette is an easy and versatile dish anyone can make for breakfast, lunch or dinner. Cut the vegetables for an omelette into uniform pieces to ensure that everything cooks evenly. Cutting the vegetables neatly will also lend a professional appearance to your omelette.
Instructions
1. Select your vegetables. Bell peppers of every color are a popular choice, as are onions, broccoli, mushrooms, spinach and tomatoes. Plan for 1/2 to 1 cup of vegetables for each omelette serving.
2. Wash the vegetables in cold water and pat dry. Remove the stems of the bell peppers by pushing them into the vegetable until they break off. Tear the pepper in half and rinse the seeds out under cold water. Tear out the thin membrane between the peppers sections before cutting. Do not rinse mushrooms in cold water; instead take a damp paper towel and dust off any debris on the outside of the mushroom. Then slice the mushroom lengthwise into thin strips to be added to the omelette.
3. Tomatoes can be diced easily if you remove the stem first and then cut them into quarters. Cut the firm outside of the tomato into 1/4-inch strips and remove the seedy middle part of the tomato. Then dice by cutting the firm outside into 1/4-inch pieces.
4. Slice the vegetables into thin strips about 1/4-inch wide. Then, dice by cutting the strips into 1/4 inch squares. If using bell peppers, set aside some to slice into thin strips for garnish.
Tags: cold water, into thin, into thin strips, thin strips, dice cutting
For those on restricted diets, carbohydrates may seem like the enemy. Learning to eat foods that are healthy but are low in carbohydrates reduces blood sugar levels and promotes healthy weight. It is not always easy to break old habits, but you can choose healthy meals that are low in carbohydrates yet bursting with flavor. Once you get past the idea that you are being deprived of your favorite foods, you may find that your new diet provides more flavor and texture that you ever thought possible.
Cauliflower Rice
Make cauliflower rice as a substitute for regular rice. Although it is not carbohydrate free, one serving has a mere 4 g of carbohydrates compared to the 30 g or more of carbohydrates in regular rice. Simply grate one head of cauliflower, including the stalk, in a food processor or with a hand grater to the consistency of rice. Saute two cloves of minced garlic in 2 tbsp. of vegetable oil or melted butter. Add the cauliflower and saute until crisp tender. Add green onions or other seasonings of your choice. Serve as rice with meats and vegetables.
Spaghetti Squash
Substitute spaghetti squash for pasta. This tasty vegetable has only 4 g of carbohydrates per serving and closely resembles the texture of spaghetti. Serve with sauce, meats and veggies or as a side dish with a dash of herbs and melted butter.
Lean Meats
Stir fry or grill lean meats like chicken and pork. Season with vinegar and herbs and spices for lots of flavor without the added carbohydrates from bottle sauces and marinades. Onions, chives, garlic and fresh herbs like oregano, thyme and basil pack a lot of flavor without adding carbohydrates.
Grilled Vegetables
Grill or steam low carbohydrate vegetables like onions, peppers and mushrooms with broccoli, cauliflower, zucchini and summer squash. Add herbs of your choice for a delicious low carbohydrate treat.
Fresh Salad
Serve a fresh green salad made from lettuce, cucumbers, radish and other green, leafy vegetables. Consider adding spinach, beet greens, kale or cabbage. Top with finely grated cheese for a boost of flavor. Make your own dressing with vinegar, olive oil and your favorite herbs or try a splash of lemon juice to spice up flavor without adding carbohydrates.
Low-Carb Tortilla
Substitute low-carb tortillas for bread with your meal. Brush with olive oil and minced garlic and toast in the oven or over the grill for a crunchy accompaniment in place of breads.
Combine Foods
Develop the habit of combining a variety of foods in your meals. Providing a range of flavors and textures prevents you from craving the carbohydrates you are used to consuming. Before you know it, you will be so accustomed to eating your new low carbohydrate diet that you will wonder why you never tried it before.
Pinot Grigio is a white wine that is also known as Pinot Gris, a variant of the Pinot Noir red wine. This variant is not sold as much as other white wines, like Chardonnay or Shiraz, but it is still a popular drink that goes well with many light dishes.
Geography
Pinot Grigio is made in two primary locations, Oregon in the United States and Alsace in France. However, wineries are also found in California, Germany and Italy.
Features
Pinot Grigio is a dry white wine that is made from the pinot gris grapes. These grapes are bluish gray to light pinkish brown in color, and the wine is light colored, even compared to wines such as Chardonnay.
Flavor
Pinot Grigio has a delicate fragrance that brings out the floral flavor that is tinged with a flavors of pears and apricot. It can be made very light or full-bodied.
Food Pairings
Pinot Grigio is paired best with any kind of seafood dish, no matter how it is prepared. It also goes well with washed-rind cheeses.
Alcohol Content
The alcohol content in Pinot Grigio varies depending on the age of the grapes used to make it. This wine typically has 12 to 15 percent alcohol content, however.
Tags: Pinot Grigio, alcohol content, goes well, goes well with, Grigio white
New occupations come into vogue to meet consumer needs. Others surge in demand based on population changes. Each occupation requires a different skill set. If you are a first-timer in a new occupation, you can become a pioneer in your career.
Healthcare
One of the most important trends affecting occupations in the 21st century is the aging of the Baby Boomer population, or people born between 1945 and 1960. This generation has increasing needs for health care, leading to a higher demand for nurses and other professionals. According to the U.S. Bureau of Labor Statistics, the nation is projected to experience 50 percent growth in the demand for home health aides between 2008 and 2018.
Social Media Consultant
Social Media Influence's "The State of Social Media Jobs 2010" reported that only 59 of the Fortune Global 100 firms invested in recruiting their own social media experts. That's where the social media consultant comes in. You can assist companies in creating a social media presence on sites like Facebook and Twitter. This type of consulting job can build on other skills you already have, such as developing marketing campaigns, writing press releases or designing web pages.
Virtual Assistant
According to the Bureau of Labor Statistics, virtual assistants are able to charge between $25 per hour and $100 per hour based on their skills and the type of work they perform. Virtual assistants work from their own home-based office. They perform administrative, financial, customer service, technology and other support functions for professionals and businesses. Some virtual assistants specialize in a niche, such as concierge services. Concierges might handle travel arrangements, restaurant reservations, responding to invitations, sending gifts and thank-you cards and purchasing tickets for entertainment.
Life Coach
A life coach helps clients face problems, such as improving communication skills or finding a better job. Through coaching, a client can become motivated to pursue weight loss, nutrition and fitness goals. As a consultant, build your client base. Satisfied clients provide referrals.
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If you enjoy the taste of tuna rolls but hanker for a stronger flavor, considering making spicy tuna rolls. With a few simple changes to the recipe for a basic tuna roll, you can offer your guests their choice of flavors without creating much extra work for you.
Instructions
Prepare the Spicy Tuna for Your Rolls
1. Dice the tuna into small cubes using a sharp knife and cutting board. Continue to chop the tuna into finer pieces.
2. Add chopped scallions to the tuna. Continue to chop the mixture of scallions and tuna. This will help ensure that the scallions are thoroughly mixed with the tuna when you start to make the rolls.
3. Combine the chili oil or Srirasha sauce with the chopped tuna. Sriracha sauce will have a flavor that has traces of garlic, but using it will result in a looser mixture of tuna. Use a spoon or pair of chopsticks to ensure that the ingredients are mixed evenly.
Package Spicy Tuna in Different Types of Rolls
4. Decide how you would like to serve the spicy tuna. Since the spicy tuna is finely chopped, you can make it into hand rolls, ship rolls or outside thick rolls. You may want to experiment with different types of rolls to see which is easiest for you to make and which you and your guests most enjoy.
5. Combine the nori and sushi rice based on the type of roll that you are making. Ship rolls involve using sushi rice to create a small base which is surrounded by a thin strip of nori, while hand rolls are made by placing a ball of sushi rice on a half sheet of nori and adding the fish to that. Outside thick rolls are made by lining a sheet of nori with a thin layer of sushi rice and wrapping it so that the rice is on the outside of the roll.
6. Add the spicy tuna to the nori and rice.
7. Wrap the roll. If you are making hand rolls or ship rolls, you may have enough spicy tuna to prepare multiple rolls for serving.
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