You Can Learn How to Cook Everything

What Do You Know About the Different Olive Oils on the Market?

2011-07-18T13:33:00.000-07:00

How adventurous a cook are you? Do you enjoy experimenting with new recipes and methods? Are you the first of your friends to try new crock pot recipes or to use an interesting oil? Wanting to learn more about olive oils?

Cooking with olive oil is very popular. Olive oil tastes good and is healthy for you as well. However, some folks are terrified of the large amount of oils they see at the market. I know the feeling well. Standing in front of the many different shelves containing everything from pure to refined to extra virgin and plain old everyday virgin...who knows what to buy! This does not have to be the case however. It is possible to learn the basic elements of olive oils so you can choose the right one from the oil department.

Seriously, there are a ton of different flavors, colors and brands of olive oil available. Why so many anyway? Olive oils come from different places around the world, and depending on the area and climate of where the olives were grown, the oil will have its own characteristics.

Before you go shopping, let's look at some of the different basic types of olive oil:

Light and extra light oils are usually a lower grade of olive oil because it tends to be a mix of different olive oils. Light does not refer to the caloric value or fat content, but the lighter color or flavor of the oil. Light or extra light olive oils are good for cooking or when the olive flavor is wanted.

Extra-virgin olive oil is given that name when it contains a one percent or less acidity value and cold pressing of the olive. Many olive oil brands state that they are 'virgin' or 'extra virgin' but usually the claim falls short of reality.

Virgin olive oil is created from olives that are riper than those in extra-virgin. This type of olive oil is made using the same process as extra-virgin, but the acidity value is a little more than one and a half percent.

Pure olive oil is most often considered a commercial oil made by pressing the olives twice or other extraction process. This type of olive oil is lighter in color and hasn't much flavor.

The basic olive oil types briefly described above will give you some points on the type to purchase from your local market and maybe get your 'experimentation gene' going with different flavors and kinds of oils for interesting quick and easy recipes. Many wonderful recipes can be found online that incorporate olive oils from around the world. Enjoy!

Easy and Delicious German Recipes

2011-07-15T07:56:00.000-07:00

This post is especially for one of my subscribers, Herb, who has graciously requested some German recipes. I have some great recipes I acquired while living in Landstuhl Germany in the early 1990's that I made for my family. They were very easy to make.

Here are a couple, and I'll post more later. I hope these are helpful! Thanks :0)

Beef Rouladen

4 thin steak slices, cut from the top round steak
salt and pepper to taste
mustard
1 onion, sliced
4 thin ham slices or bacon slices
1 Tbsp butter
1 cup beef broth

Pound steak and sprinkle salt/pepper on both sides. Spread mustard sparingly on one side. On top of mustard, add ham and onion. Roll from end to end and secure with toothpicks. Dip in flour. Heat butter and brown rouladen. Add broth; cover and simmer over low heat for 1 to 1.5 hours.

Remove rouladen; add flour or cornstarch to thicken meat juices. If desired, 1 Tbsp sour cream may be used in gravy mixture. Serve with rice, noodles or potato dumplings. Serves 4.

Potato Dumplings

1 1/2 lbs. cooked potatoes, cold
1/2 cup flour
milk
1 egg
salt

Mash the cold potatoes. Combine with potatoes, the flour, egg, and just enough milk to cause the dough to hold together when formed into dumplings. Form dumplings, approx. 2 inches in wide. Drop carefully into pot of boiling, salted water. Simmer, uncovered, about 15 - 20 minutes. Use a slotted spoon to remove from water and serve immediately.

Exploring Different Cultural and Regional Dishes: American Southern

2011-06-28T12:31:00.000-07:00

To add spice and variety to the dinner table, you may want to explore different cultural dishes that are specific to a certain part of the United States. In the Deep South, states like Alabama, Florida, Mississippi, and Georgia prepare an array of delicious dishes ranging from Southern Fried Chicken to Boiled Peanuts to Swamp Cabbage. When they settle down for a meal, a heaping serving of sweet tea usually accompanies a plateful of heavily spiced food with lots of flavor.

Below are a few suggestions to get you in the right direction when you wish to explore recipes of the Deep South:

Fried Catfish:

This dish is heavily associated with the Deep South, as it came a long way from being referred to as the "food of the poor." Today, small-town and large-scale eateries showcase fried catfish on their menus, which is coated in a batter and fried. A typical fried catfish meal is usually served with hushpuppies and coleslaw. Pan-fried catfish is often prepared using a batter made of cold milk, yellow cornmeal, salt, ground black pepper, and red cayenne pepper.

Hushpuppies:

The dumplings that often accompany fried chicken and catfish are deeply fried and are a favorite throughout the South. To prepare hushpuppies for your Deep South dinner, you will need to gather vegetable oil, yellow cornmeal, all-purpose flour, salt, baking soda, eggs, milk, and water.

Collard Greens:

The history of collard greens dates back to prehistoric times, making it the oldest member of the cabbage family. Ancient Greeks were known to grow collards and kale side-by-side with the ancient Romans utilizing the vegetable in their meals as well. Today, collard greens are grown year-round and are best when purchased between January and April. In the Deep South, the Southern style of preparing collards came when African slaves became part of the southern colonies. A common approach was to cook the greens with ham hocks, salt, and add a variety of toppings, such as gravy.

Hoppin' John:

Most states in the South (especially in the Carolinas) serve Hoppin' John, which consists of black-eyed peas. The original dish was a product of African slaves, who worked the rice plantations and created the bean dish including highly spiced sausages, ham hocks, rice, tomato sauce, and fat pork. Typical ingredients of Hoppin' John include dried black-eyed peas; cold water; lean slab bacon or meaty ham hocks; chopped onions; crushed red pepper flakes; chicken broth; uncooked long-grain white rice; salt; and black pepper.

Chess Pie:

As a Southern specialty, you will find that it is quite simple to duplicate the sweet taste of this popular dessert in the Deep South. A typical chess pie consists of eggs, sugar, butter, and a small amount of flour. There are also many variations, as some use cornmeal, while others rely on vinegar as an ingredient. The basic recipe is also elaborated upon with the addition of flavorings, such as vanilla, lemon juice, or chocolate.

How To Preserve Fresh Herbs

2011-06-28T12:22:00.000-07:00

Fresh herbs do not last forever and in order to preserve the integrity of one of your most flavorful cooking supplies, you need to act fast, as the quicker you dry the herbs – the more flavorful the results. There are several different ways to satisfy this task, including: the conventional oven, air-drying, microwave-drying, and freezing. When preserving herbs, one of the best rules of thumb to follow is to avoid heat, moisture and light, which is known to weaken the flavor of herbs. Below you will find instructions on how to complete some of the most popular methods of preserving fresh herbs.

Conventional Oven

1. Place clean, dry herbs sprigs on a baking sheet lined with foil.
2. Bake the herbs at the lowest setting of the oven until they become dry and brittle.
3. Continue to dry the herbs for about 12 hours.
4. Once completed, separate the leaves from the stems and place them in a small airtight storage container.

Air-Drying

1. Tie small bunches of herbs with string and hand upside down by the stems. This should take place at a location that is dry and warm (but out of direct contact with the sun). Air should be able to easily circulate about the branches.
2. Let the leaves dry until they are brittle, which depending on the thickness of the leaves – may take a couple of days to a week
3. Pick off the dried leaves and store in a tightly sealed container within a cool, dry place for about two weeks or until the leaves are completely dried.

Microwave-Drying

1. Just as the dew disappears from the leaves, pick your desired herbs.
2. Place them on paper towels that are situated on a plate made for the microwave.
3. Cook the herbs on high for a minute just as they possess the appearance of being "wet."
4. Stir the leaves and cook them for another minute, making sure to reposition them. This should last for another 30 seconds or until they are dry and crumbly.
5. Rub the herbs between your hands to break up.
6. Pick out any "twiggy" parts, storing the newly dried herbs in small jars or Ziploc baggies.

Freezing Herbs: With Water

1. Wrap the fresh herbs in foil or plastic wrap.
2. Place herbs in the freezer, which may last for several weeks.

Freezing Herbs: Without Water

1. Chop up cleaned herbs and place them in ice cube trays.
2. Fill the trays with water and place in the freezer.
3. To use, remove the herb ice cubes and drop them in hot water.

When freezing herbs, it is quite common to notice discoloration, which is normal.

Tin Foil Cooking

2010-01-05T19:23:00.000-08:00

A roll of foil and a baking dish or just the foil itself, it brings endless possibilities to the novice cook.Whenever, the time factor involved allows the ingredients to bake or braise in an oven set to a desired temperature. Until, it has finished cooking. Sometimes, meat or poultry is encased in a foil pouch.

After seasoning the ingredients, enough foil is measured and folded at both ends and then placing a piece of seasoned chicken breast inside and folding it at the top. Waterless fresh vegetables are easy to manage by first: spraying the vegetables like green beans or asparagus with a commercial cooking spray and seasoning them with a non-salt or low-sodium seasoning. Then, the vegetables are put a baking dish and covered with enough foil to keep any cooking heat from escaping.

Meats such as lean beef or steak and pork chops are also better tasting when encased inside a foil pouch. Spray the meat or poultry or fish with commercial cooking spray, season with some salt and pepper, the choice of meats are then splashed with Worcestershire Sauce or Teriyaki Sauce.

Place the foil pouch inside a baking dish or drip pan to keep the juices from spilling on the bottom of the oven. Using a temperature of three hundred and fifty degrees, the meat cooks within a few hours. For hurried cooking times, use the broiler set at four hundred and check within a hour or an hour and a half. Take the meat, or poultry out of the foil pouch and finish cooking it for two minutes in the microwave. It will be ready to serve. Fresh vegetables are done within twenty to twenty-five minutes depending upon desired tenderness.

Aluminum foil was commercially sold in sheets and rolls to grocers in nineteen forty-eight. With the invention of the tv dinner in nineteen fifty-four, foil cooking was the rage in the form of meals already prepared on aluminum trays and then covered with some foil.The meals were in frozen form. The dinners were heated in the oven that took at least thirty to forty-five minutes depending upon the ingredients cooking times

Nowadays, fresh ingredients can be prepared ahead and then warmed in the microwave for a home cooked meal. The whole idea of foil cooking, it allows some time away from the stove. With the invention of the microwave, heating already prepared meals takes less cooking time than oven heating it. Also, the meals are prepared with nutrition in mind.

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How to Cook White Rice

2010-01-05T19:18:00.000-08:00

The Japanese eat rice on a daily basis. So we all know how to prepare it. However for people not used to cooking rice and using rice cookers there are a few simple steps to follow to ensure that you are able to make the best tasting rice possible.

I like to follow 4 stages when I make my rice. They are as follows:

Washing the rice
Soaking the rice
Cooking the rice
Being patient

I shall discuss each of these steps in turn. Firstly it is important to wash the rice prior to cooking it. Rather than it being dirty, the aim when we wash the rice is to rinse away excess starch from the surface of the grains. So the first thing to do is to scoop the required number of cups of rice into the non-stick cooking bowl of your rice cooker. Then add some water. Simply using your fingers, start to swirl the rice and water around.

You will notice that the water begins to turn a milky color. When it becomes a strong white color simply pour this water down the sink. Then add more water and repeat. It is traditional to do this three times. Although if you are not satisfied that your rice is clean enough simply continue until the water hardly changes color when you mix it around the bowl.

Once you have washed your rice you must ensure that you add the correct amount of water to the cooking bowl. This is easy as you simply fill the bowl to the numbered mark that is equal to the number of cups of rice in the non-stick cooking dish. Then you can place the bowl into the rice cooker itself. Rather than turning it on straight away, I like to let my rice sit for a few minutes, ideally 5-10 minutes. This allows it to begin to absorb some of the water.

Thirdly simply start your rice cooker and it will take care of cooking the rice for you. The cooking is the easy part as we do not have to do anything. However the preparation prior to cooking is important to ensure we get the best tasting rice possible.

Finally once the rice has finished cooking, rather than serving it up straight away, it is best to let it sit for a few minutes. You can also turn the heat setting down. Leaving the rice for a few minutes rather than serving it up straight away makes it less likely to stick to the cooking bowl. When serving the rice, rinsing the serving spatula before use means it will reduce the quantity of rice that sticks to the serving spoon. And these are the simple steps to follow to get great tasting Japanese rice every time.

Yoko Iwata is a native of Japan and prepares rice every day. She is an expert at using Japanese rice cookers.

How to Make Flawless Brown Gravy From Scratch

2010-01-05T18:24:00.000-08:00

Making a silky, lump-less gravy is not at all hard! All you have to do is follow some basic steps and your final result will be completely successful. Have you ever been passed a gravy boat full of substance that resembles glue? How about glue full of lumps? I have and it was not a pretty site! Well glue-like gravy no more! Let us make a perfect sauce for our mashed potatoes!

The first thing you need to do is make a stock from the giblets excepting the liver. You can use the tail if you want, as well. Rinse off the giblets and place them into a small heavy pot. Add 1 carrot, halved; 2 smashed garlic cloves; 1/4 of a yellow onion, sliced and 1 celery stalk (preferably with leaves), halved. Cover everything with water and bring to a boil. Cover the pot and reduce the heat. Let your stock simmer for at least 90 minutes, until you have a nicely concentrated stock. Do not season the stock with salt and pepper as you will add the flavor with the brown bits from your roasting pan. Once the stock is ready, pass it through a strainer making sure to squeeze all cooked veggies. Set the stock aside.

When your turkey is ready remove it from the roasting pan. Place the roasting pan on the stove and turn the burners on medium heat. Using a spatula, scrape all of the brown bits off of the bottom of the pan and let the mixture simmer until it reduces a bit. Pour the fat into a fat separator. Reserve all of the brown bits.

Place 1/4 cup of the separated fat into a small heavy pot. Vigorously whisk in 3 tablespoons of flour. Whisk for a couple of minutes, making sure to dissolve any lumps, in order to cook the flour. Slowly whisk in the giblet stock, whisking constantly getting rid of all the lumps that might form. Add as much stock as you want - until you get the thickness you desire. Whisk constantly until your gravy comes to a soft boil. Add all of the brown bits whisking well. Cook for an extra 3 to 4 minutes.

Pass the gravy through a very fine strainer, discarding any remaining bits. Warm through and serve with your favorite turkey and mashed potatoes. Enjoy!

Check out this step-by-step video on how to successfully make a flawless brown gravy!

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

Once a Month Cooking is Easy With a Frugal Mom's Guide

2010-01-04T08:30:00.000-08:00

Are you a frugal mom who wants to save money and time in the kitchen? Have you heard of saving time with once a month cooking? You may be one of those people who struggle every day to try to put together a meal for your family. It can be frustrating if everyone in your home is hungry and the last thing you want to do is cook. Do you ever wish you could just look in your freezer and pull out a wonderful, fulfilling meal that you just have to pop in the oven or a meal so easy, even your husband or kids were able to cook dinner using meals that you already had prepared? It sounds like you're ready to give once a month cooking a try.

Maybe you're wondering what this type of cooking is, so here's an explanation: imagine cooking tons of meals and popping them in the freezer so that you can eat dinner all month long without having to prepare them every day. This is what once a month cooking is. Essentially, you choose a day and make as few or as many meals as you would like to have on hand in the freezer for future use.

While once a month cooking sounds great, how does a person find the recipes for this type of meal planning? Not to mention the groceries that you must have to buy all at one time in order to make it happen, right? That's where you're wrong. Once a month cooking can actually save you money and now, there is a cookbook and planning guide that will walk you through the program with step by step instructions.

For instance, say you only want to prepare five or six meals that you will freeze. Most of the time you have time to prepare dinner, but the rest of the time, it's nice to know that your family will be able to enjoy a good, healthy meal even when you don't want to make dinner. So you already know that you'll make something such as lasagna, but what about the rest of your dinners? This is where 'The Frugal Mom's Guide to Once a Month Cooking' will come in handy. You won't have to pore through cookbook after cookbook to come up with recipes that you can freeze for later use, because this guide has over 70 great recipes that the whole family will love.

Imagine how much money you will save from having to order pizza or stop and pick something up on your way home just because you don't feel like cooking! This is one of the best ways to free up your valuable time and be able to make sure that your family always gets a good, healthy meal. Even if you only use this guide to organize and prepare 6 meals a month, it will pay for itself the first month you use it.

Worried that you won't have the right ingredients on hand to be able to put all these great meals together? This is not just your ordinary cookbook. In fact, the Frugal Mom's Guide to Once a Month Cooking is a comprehensive guide that provides you with tools such as grocery lists and meal planning techniques that you will use over and over again. Want your family to be able to help out with dinner? No problem, just add the reheating instructions to the container before you freeze it and anyone can help with dinner.

Why not simplify your life today and give once a month cooking a try. Even if you only prepare a few extra meals, you will be so glad that you did. You'll save money; have more time and still know that your family is eating healthy meals that you prepare every time it's dinner time.

Patricia Harris knows what it is like to be a busy mom and cooking for a family every night. If you want to know how more about once a month cooking with the Frugal Mom's Cooking Guide visit 'Cooking Any Style' cookinganystyle.com today.

Make Home Made Meals Easy With a Cuisinart Slow Cooker

2010-01-03T18:20:00.000-08:00

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Cuisinart slow cookers are a form of "Crock Pot" as most people know them. The purpose of a Crock Pot or slow cookers is to be able to add a number of ingredients together, cook them at a relatively low temperature for a long period of time. This allows the flavors of the different ingredients to come together and the end result is a great tasting meal after it has finished cooking.

One of the benefits of a Crock Pot is, that if you work and don't have time to prepare a regular meal, you can add the ingredients early in the morning and then set it to a low heat and very long cook and when you come home from work you'll have dinner ready made for you. However, the best part is that you can set the temperature to a variety of settings from low to high so that you can cook your food fast or slow whichever will suit your needs. After completing the cooking cycle, the slow cooker will go into a warming mode which keeps your food warm and ready until you decide that it's time to eat rather than letting your food get cold.

Cuisinart slow cookers are relatively small for the amount of food that they can hold at full capacity. The CSC 650 slow cooker for example can hold 6.5 quarts of ingredients which is enough to feed a large number of people at once and only measures 14" x 12" x 7". At that size its small enough that you can tuck it away somewhere in your kitchen when you want it to be unobtrusive and then pull it back out to cook you a meal when you need it.

Another perk is that with the Cuisinart comes a booklet of 70 different recipes that you can try right away. It explains what settings they should be cooked at to make them taste their best. In addition to all of that, you get a well known brand product as Cuisinart has been known for years to be one of the premier cooking appliance manufacturers. Their models come with a 3 year warranty that will cover any problems that you might encounter with the regular use of the slow cooker.

To find out more about the Cuisinart slow cooker series please visit our website at http://www.slowcookerexpert.com/.

Cooking Crab Legs

2010-01-02T08:00:00.000-08:00

Crab legs ordinarily come frozen and precooked and the best way to defrost them is by refrigeration the day prior to. Or, if they are to be readied right away, running them through cold water will do the trick.

Before cooking crab legs, a tasty garlic butter sauce must first be prepared for basting and dipping. The sauce is set by simmering the butter in the pan for 5 minutes while whisking the liquid at the same instance. This is to avoid the butter from settling down and getting burn in the process. The garlic is then added followed by the newly picked herbs rosemary and thyme as seasonings. Boil the liquid for 5 more minutes at low heat.

After the butter sauce is completed, cleanse the crab legs through a cold running water and dry them with a paper towel. Concoct a small cut alongside the soft white shell so that the sauce will dip into the meat as soon as you baste the legs. There will then be no difficulty flaking the shells once the instance comes of serving the dish.

Before grilling the legs, you must first preheat the grill to medium heat. Cooking crab legs will not take too much occasion since they are precooked and reheating them is only what is required.

Along with the skewered fresh cut vegetables, put the legs on the grill. Baste the whole thing with the delectable garlic butter sauce that was prepared a while ago. Then dash coarse salt on the vegetables. After 5 minutes, turn everything over and baste the other side like what was done previously. The crab legs and the fresh vegetables will then be all set in about two minutes. Serving them together with the cheesy baked potatoes is what will make this dish mouthwatering.

Although boiling and steaming are the popular methods of cooking crab legs, outdoor barbecuing is another nice way of deriving satisfaction from eating the wild Alaskan King Crab Legs.

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The Importance of Measuring in Cooking - Know Your Sizes!

2009-12-30T18:15:00.000-08:00

Are measuring cups or spoons important? Perhaps you might know of someone who is a cooking fanatic, and to you it looks like he or she just throws ingredients left and right and ta-da! It results in something simply scrumptious. You wonder if it is magic or not, and that makes you ponder about the importance of accurate measuring during cooking. The answer to the question is surprising: extremely important. If you cannot measure, expect your results to turn out average to terrible. Cooking is science. From mixing batter to stir-frying vegetables, you are creating delicious chemical reactions. An accurate balance of carbohydrates, fats, and liquids results in a masterpiece.

Too much salt or putting in too much baking soda in cookies can destroy the flavor. Muffins will taste bland and tasteless. If you are a beginner, extra attention must be paid to measuring. Your future success and satisfaction depends on the exact replica of the recipe.

When you are comfortable with your skill to cook, you probably will be motivated to try different things out. You might want to drop in a few chocolate chips into a regular peanut butter recipe, or replace cranberries with nuts in oatmeal cookies, or replace pecan with peanuts. All of these methods are innovative and fine, but first you must acquire and perfect the skill of measuring.

First of all, you will need some measuring equipment. An easy start for beginners can be learning how to use measuring spoons. Measuring spoons often comes in a set of four to six spoons, each having a size from a fourth of a teaspoon to one tablespoon. When measuring liquids, fill up the spoon to the brim for an accurate measurement. For dry ingredients such as flour, scoop it up and scrape the brim of the spoon with a knife or flat object until it matches the same level as the brim. Measuring cups comes in two types: graded and glass. Graded measuring cups contain about 4 to 6 cups in a set and are used to measure dry ingredients, such as shortening. Glass measuring cups comes with one, two, or four cups and is used to measure liquids. When using a measuring a thick liquid such as corn syrup, the inside of the cups should be sprayed with cooking greases so it would not stick to the insides and will be easier to remove.

One method to measure dry ingredients is to transfer the ingredients onto a spoon a scoop it into the cup. Afterward, take a utensil with a flat surface n level it off. This will give you an exact measurement of one cup. However, if the recipe tells you to add one heaping cup, you should not level it off and add the ingredient along with the extra mound on top. When measuring a liquid, always be sure to use a glass measuring cup. To read the liquid ingredients accurately, put the cup to a flat surface and read the measurement at eye level.

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20 Things the Beginning Cook Needs in the Cupboard (Plus One)

2009-12-29T18:14:00.001-08:00

If you're anything like the typical American in the early 21st century, your kitchen could use some help. I know mine could: It's small, there's not enough counter space, and there certainly is not enough storage in my cupboards. And yet, there are ways to make even the worst kitchen work well enough to cook decent meals consistently.

A first step is having on hand the basic ingredients you need. These will vary depending on your preferences and how often you cook, as well as whether you decide to bake cookies or cake for dessert once in a while. But with a few basics in your cupboard, you'll be amazed at the variety of meals you can make quickly and easily.

For starters, some dry staples:
Pasta (choose the shapes you prefer) and rice
Salt, pepper, and other herbs and spices you like (I recommend basil, oregano, thyme, chili powder, garlic powder, cinnamon, nutmeg, and parsley for starters)
All-purpose flour
Granulated sugar

Now, add some liquid seasonings:
Olive oil (buy the highest quality you can afford of the type you prefer. If extra virgin is too strong for your taste, don't worry!)
Canola or vegetable oil
Balsamic vinegar (start with a small bottle; you'll be amazed at the uses you find for this!)
Soy sauce

Some vegetables that store well for long periods come in handy
Russet potatoes
Yellow or white onions
Fresh garlic (if you buy fresh, you can skip the garlic powder listed with the spices above)

Perishables in refrigerator that you will use often include:
Butter or margarine
Eggs
Lemon (or lemon juice
Cheese
Salsa
Ketchup
Mayonnaise
Milk (If you're not a milk drinker, buy non-fat dried milk so you don't have to worry about spoilage)

And finally, stash a few cans in your cupboard:
Tomato sauce
Chicken stock

With these staples, all you need to add are some fresh items each week - meat, produce, dairy - for an amazing number of different, easy meals.

This list may seem a bit daunting, but remember two things. First, you don't have to buy everything at once, especially the spices. Buy what you need as you need it, but keep track of what you have so you don't buy it again! Second, this entire list can be bought for less than $100. If you can spare that amount of money to stock your kitchen all at once, go for it! Think of how quickly you would spend that cash eating out. The return on your $100 investment in terms of your time, your health, and your calorie count is well worth it.

For recipes and kitchen tips for the beginning home cook, visit Food for Beginners (http://www.foodforbeginners.wordpress.com/). Mary Thompson provides tips on setting up your kitchen, items to have on hand to make meal prep easy, and ideas for quick recipes you can make with a minimum of time and fuss.

How to cook like a TV chef

2009-07-31T13:27:00.000-07:00

(ARA) – The sauteed John Dory with fennel confit you had at that fancy restaurant may have been fabulous, but you think you could never recreate it at home, right? While cooking may be an art, it’s not magic. With a few tips, the right tools and a few “insider” techniques, you can cook like the celebrity chefs you see on TV.

A fan favorite from Bravo’s “Top Chef: Chicago,” chef and restaurateur Richard Blais is known for his global ingredients and modern cooking methods. He offers his tips, tricks and must-have ingredients for at-home cooks to prep like the pros:

Get organized and keep a clean kitchen

A great shelving system is an easy way to get your kitchen space organized and make cooking a more enjoyable experience. “Many people don’t like to cook at home because it’s not always easy to find key ingredients and cleanup can be daunting at times,” says Blais. “It’s so important to be organized so you can find the ingredients you need and be meticulous about cleaning as you go — it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done.”

The kindest cut

“You get more of a feel for what you’re working on when you’re working off a wooden board versus a plastic or aluminum board,” he says. Use separate cutting boards for meats and produce, and never put a wooden cutting board in the dishwasher or into a sink of water. Instead, scrub the surface with all-natural soap and hot water and let it dry completely.

The right appliances

Blais says the must-have elements in a well-functioning home kitchen include a handheld immersion blender and food processor. He recommends the LG gas cooktop, like the one he uses at home. The appliance features high performance and a center burner offering a powerful 19,000 BTU output (usually only seen in professional-grade cooktops), along with versatility, easy cleaning and a sleek look. It’s one of many built-in appliance options that individuals can choose from based on their cooking style and kitchen layout.

He also encourages home chefs to take advantage of the convenience of the microwave, which he believes may be the most underutilized piece in the kitchen. “Warm and reheat tender braises, use it for fruit purees and jams, and rest roasts in it,” adds Blais, noting that some new models now feature a warming lamp to keep dishes hot until mealtime.

Surf and turf

Blais goes on to note that high-powered gas cook tops are perfect for searing protein, advising home chefs to always start their meat or seafood by searing in a hot pan to get good browning and finish in a lower temperature oven.

Pantry staples

And what items are always on hand in the chef’s pantry and refrigerator?

* Seasonal vegetables

* Great olive oil

* Mild cooking oil

* Fresh herbs

* Sea salt

* Fish sauce

* Chili sauce or Sriracha (Thai hot sauce)

* Sherry and balsamic vinegars

* Mustard

* Mayonnaise

If you’ve got a great signature recipe you’ve created, Blais encourages you to seek celebrity chef status when you enter the LG “Taste of Something Better” recipe contest and cooking competition. For complete details and to enter your recipe, go to LGCookBetter.com between August 5 and August 31 and you could be selected to participate in the LG culinary cook-off taking place in September in New York City -- complete with an impressive suite of culinary prizes, along with a chance to compete in a global cooking competition.

Blais offers his signature “Blaised Beef” recipe and encourages all inspired home cooks to get into the kitchen and start making magic.

Blaised Beef
Serves two

Ingredients:

1 pound beef tenderloin, trimmed
1 sprig fresh rosemary
1 sprig fresh thyme
2 cloves fresh garlic
2 tablespoons olive oil
4 tablespoons butter or bacon fat
Salt and black pepper to taste

Instructions:

1. Dry the filet with paper towels and season aggressively with salt and black pepper.
2. Heat olive oil in an oven-proof pan and sear the meat.
3. While browning all sides of the filet, add herbs, garlic and butter or bacon fat.
4. Baste the filet with the butter/oil mixture until all sides are browned.
5. Place pan in a 325 F oven and cook until the meat reaches an internal temperature of 135 F.
6. Remove from the oven and rest for 10 minutes.
7. Serve with roasted potatoes and seasonal vegetables.

Courtesy of ARAcontent

Nutrients, fats, sugars and more – it's all on the food label

2009-07-31T13:16:00.000-07:00

(ARA) - To determine the freshness of a fruit or vegetable, a person might squeeze, smell or even sneak a taste at the grocery store. However, when it comes to packaged foods, many Americans find it difficult to evaluate the quality and nutritional value of food items sold in cans, plastic containers and paper boxes.

Seventy-eight percent of Americans want clearer to read nutritional information and ingredient lists on the back of food products, according to a recent survey conducted on behalf of Heinz.

"It can be very confusing to try and compare food products on the shelf," says Dr. Idamarie Laquatra, a registered dietitian and director of Global Nutrition at Heinz. "But label information and nutrition claims can be useful tools for shaping your purchase decisions."

To ensure that you’re a savvier shopper when selecting products that fit your personal nutrition goals, follow these tips from Laquatra:

* Know what's on the package: The nutrition facts label, which gives the serving size, calories and nutrients per serving, is typically found on the side or back of a package. The Daily Value percentages on the nutrition facts label are compared to nutrition recommendations for someone eating 2,000 calories per day. For example: a product listing fiber at 10 percent Daily Value means the product contains 10 percent of the amount of fiber needed by a person who consumes 2,000 calories. When reviewing a nutrition label, consider whether your nutrition needs are greater or less than someone who eats 2,000 calories per day.

* Seek out nutritious sources: Claims like “high in fiber,” “rich in calcium” or “excellent source of vitamin C” mean one serving provides at least 20 percent or more of the recommended daily amount of the specified nutrient. "Good source of" means an item contains 10 to 19 percent of the recommended daily amount per serving.

* Minimizing the bad stuff: "Reduced" or "less" mean that the item has 25 percent less of a nutrient, such as sugar or fat, than the usual product that doesn’t carry this claim.

* Tally the fat content: "Fat free" products must have less than half a gram of fat per serving. Products advertising that they are "low" in fat must have three grams or less of fat per serving.

* Look for allergens: Carefully read product labels on a continual basis to ensure that your favorite products remain free of allergens. Heinz has a commitment to using pure ingredient lists in its brands, which can help you to eat healthier without worrying about allergic reactions. For instance, a list of Heinz gluten-free options are available at www.heinz.com/health--wellness/focus-foods/dietary-preferences.aspx.

Just a little time spent looking at labels at the supermarket can make a huge difference in your diet. And, a little knowledge of what the labels are communicating can make all the difference in your well being.

Courtesy of ARAcontent

How to Freeze Peaches

2009-07-22T18:00:00.000-07:00

by Rachel Paxton

When we go camping each summer, we like to stop at a favorite
local fruit stand and buy a 20-lb box of fresh peaches. After
enjoying some delicious peach milkshakes and making some peach
jam, I decided to freeze the extra peaches.

Peaches are very easy to freeze. If you have some extra peaches
and need to do something with them in a hurry, you can prepare
them for the freezer in no time.

Here is what you will need:

Peaches
Plastic freezer containers
Fruit Fresh
2-qt measuring cup

There are a number of ways of freezing peaches, but the easiest
way is to just pack them into freezer containers.

Four cups of peaches will fit into a 1-qt freezer container. One
medium peach is approximately 1 cup.

Choose firm, ripe peaches that haven't begun to spoil or turn
brown.

Peel and pit the peaches and slice them into the large measuring
cup until you have 4 cups. Slice just enough to pack into one
freezer container at a time to prevent browning. To peel the
peaches more easily, dip them into a bowl of boiling water for at
least 30 seconds and then dip them into a bowl of ice water. The
skins should slip right off.

After you have prepared the peaches, stir in 1 tablespoon of
Fruit Fresh. Fruit Fresh is a powder that preserves the color of
the peaches, keeping them from turning brown. You can find it
with the canning supplies at your local grocery store.

Next pack your freezer container and place the lid on top. Label
the container with the contents and date. Peaches frozen by this
method will last up to 6 months in the freezer.

Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.

Selecting and grilling the season’s freshest fish

2009-06-26T11:41:00.000-07:00

(ARA) - There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

* Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend.

* Ask about the origin of the fish you're buying, and make sure it has been stored at about 28 F at all times.

* If a fish smells "fishy," don't buy it and don't eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.

Master Chef Tony Seta says the best way to grill fish is on a wooden plank, which imparts a smoky flavor and keeps fish from sticking to the grill.

If you're in the mood for a night out, Chef Seta recommends the fresh fish dishes at Bonefish Grill, such as Wild Alaskan Cedar Plank Salmon with a Chorizo Topping. Visit www.BonefishGrill.com to find the location nearest you.

Tips For Choosing Basic Small Kitchen Appliances For Your Home

2009-06-11T15:46:00.000-07:00

Just as every cook needs a good spatula, you need the right basic small kitchen appliances as well. You can't begin to expand your cooking style and abilities without the basics such as a good mixer, blender and food processor.

When it comes to mixers, you have the option to choose either a hand mixer or a stand mixer. There are different types of hand mixers from just the simple two beater electric kind that perform basic operations in the kitchen like mashing potatoes to fancier versions that are intended for the serious cook. Stand mixers make mixing easy because you don't have to hold anything and many come with their own bowl that attaches to the base. Depending on your cooking needs, you can find them in the basic light-duty cooking to heavy-duty needs for once again, the serious cook.

Another small kitchen appliance that you may consider owning is a food processor. These handy machines make life easy for the chef who does a lot of chopping or slicing. Processors range from the small one or two cup varieties that do simple jobs like slice carrots to larger machines that can do everything from chop to puree to grating even the hardest cheese. The more complicated food processors can perform many more functions that chopping and grating however, so you have lots to choose from when shopping.

The one small appliance that most folks cannot live without is their blender. Able to do more than make smoothies, today's blenders are a staple in just about any kitchen. Some tasks that you can use your blender for are mixing salad dressings, blending soups, mixing delicious milkshakes, and my favorite: crushing ice for margaritas. Once again, like the other small appliances mentioned above, you have many options to choose from depending on what you want to accomplish with your blender.

Most of the appliances here can be purchased in a variety of colors to match your kitchen decor. You can spend a little or a lot and get as many bells and whistles as you desire. With the right appliances and tools in your kitchen, you can become a super chef and be able to whip up tasty dishes for your friends and family in a heartbeat.

Become a 'Quick and Easy Family Recipes' member and get access to family-friendly and seasonal recipes, meal planning tips and much more...for free! http://quickandeasyfamilyrecipes.com/

Quick and easy family recipes that are perfect for on-the-go families...who want to save time and money.

2009-06-09T09:17:00.000-07:00

Do you want 'family approved' AND 'budget-friendly' Quick and Easy Recipes?

Homemade Chocolate Ice-Cream - A Quick & Easy Recipe

2009-06-03T11:56:00.000-07:00

This is a very fast and simple recipe for ice-cream, which I invented when I misread an old Mary Berry recipe – I accidentally missed out the egg yolks, but the end result still tasted good. The reason why it’s so easy is that it doesn’t involve making a custard, as most ice-creams do. The secret to making good ice-cream is basically a matter of getting a decent emulsion of fat and water. I think that this recipe achieves that partly by having a higher fat content than other ice-cream recipes I’ve come across – so beware, large quantities will cause your waistline to expand!
This recipe also has the advantage that it’s safer than other “no-cook” ice-cream recipes I’ve come across, because there are no raw eggs in the recipe (dried egg white is pasteurised), so it can be safely served to children, pregnant women, the elderly and immuno-suppressed, who must avoid raw eggs.

However, like properly made ice-creams it is rich with no detectable ice crystals in mouth feel. The trick is speed – you really can’t afford to pause or loose focus when mixing the ingredients together, or the ingredients will separate, and the egg whites lose their aeration.

It’s also important to have your ingredients at the right temperature. Bring the cream almost up to room temperature by taking it out of the fridge about an hour before starting to make this recipe, or the contrast in temperatures between that and the chocolate can cause the chocolate to re-solidify in lots of little flakes in your recipe (If the container holding the cream still feels cool to the touch, then it’s too soon to start making the ice-cream).

It is possible to make this recipe without an ice-cream maker, but it is a lot more work – you will need to take the carton of ice-cream out of the freezer every ten minutes and give it a vigorous stir with a fork, over a period of about an hour or two, until it is completely set through.

I have used dark chocolate, but the finished product has a milk chocolate flavour, because of all the cream in the recipe. You can use milk chocolate, but I feel that the chocolate flavour then tends to be overly subtle in the finished product.

INGREDIENTS

160g (5.5oz) Dark Chocolate
2 dried egg whites, reconstituted according to packet instructions
175g (6oz) caster sugar
500ml (17 fl oz) single cream (18% fat cream)
250ml (8.5 fl oz) double cream (48% fat cream)

METHOD

Take the double & single cream out of the fridge to warm up. Make sure your ice-cream maker is ready to use, and have all your equipment handy (you don’t want to have to break off in the middle of making this to rummage in a drawer)

Melt chocolate by the usual method in a pyrex bowl over simmering water, or in a double boiler. When it has melted, add the double cream to the chocolate in the warm bowl, and stir well. Then add the single cream, continuously gently stirring the mixture until it is perfectly even.

Then whisk the egg whites until stiff (and about double the volume) using an electric beater. This will take about 2 minutes. Then add the sugar, little by little, continuing to whisk while doing so.

Then whisk in the chocolate and cream mixture, again, a little at a time, whisking continuously. Put the mixture straight into the ice-cream maker, and follow the manufacturer’s instructions to freeze the ice-cream.

Once frozen, if you are not eating the ice-cream straight away, then put immediately into a container, and put it in the freezer. The recipe makes about 1.5 litres of ice-cream. The ice-cream will tend to become more solid in the freezer as time goes on, so if it remains in the freezer for more than 4 hours, you will need to remove the container from the freezer and put the container in the fridge for about 20 minutes to let it soften very slightly before serving.

You can make this recipe with any type of chocolate that takes your fancy, but you may want to reduce the sugar content down to about 140g for milk chocolate or 120g for white chocolate to avoid the sweetness overwhelming the flavour of the chocolate. Of course, you can also add other ingredients such as small pieces of fruit, flavourings like mint or citrus oils, spices, caramel sauce, or confectionery pieces to ring the changes. However, if you are adding large quantities of fruit, you will need to use a higher fat cream to avoid getting lots of large ice crystals – I suggest that in this case you use entirely double cream, rather than a mixture of single and double cream. However, be careful with double cream and ice-cream makers – on occasions when my attention slipped, the cream whipped itself into butter, which had a most peculiar texture when eaten!

For an 80g serving (about 2 scoops), fat content is 21g; calorie content 270kcal.

Joe is a keen amateur confectioner, and runs an online Chocolate Delivery service, http://www.chocolate-now.co.uk/ with her husband Nigel. You can find more of her chocolate recipes at chocolate-now.co.uk/recipes.

Cooking the Perfect Soup

2009-02-28T19:13:00.000-08:00

Most would just grab a pinch of salt and voila. They feel that this move is enough to complete the taste of the soup. But there are better ways for a chef to make the soup taste better. It doesn’t require too much sodium.

First and foremost, reflect on the ingredients of the soup. Most of the time, veggies, herbs and bones are starting base for a good soup.

If you want to reduce or increase the flavor of the soup, you have to taste it between stirring. Its up to you really. You can reduce the soup by half if you feel that there is a lot more kick to it than you expected, but be ready to double the flavor if there comes a point that its bland.

If you’re done cooking the soup but it tastes like it still needs something, reach for wine, lime juice or lemon. You can also spike it with vinegar.

If you want more flavor to the meat, make sure that you sauté it in the pot. You can add more oil or butter to the pot. You can also toss in chopped garlic and onion. Take the time to sauté all the ingredients and let them seep in with one another.

If you are cooking stew and it tastes slightly burnt, you can remedy it by pouring a bit of milk to balance the taste out. Ice cubes can also eliminate the fat portion from the soup as well as the stew. All you need are just a few into the pot and continue stirring. The fat will attach to the ice cubes. Make sure to discard them before they completely melt. Have a paper towel nearby so you can reach for it as you skim your way across the top.

Finally, when you are reheating your soup, you must always use a double boiler. In that way, the soup doesn’t lose its flavor because the hot water is responsible for securing all the ingredients.

There was this story about a traveler who asked a man and wife if he could stay in their house for the night. He said he could make the best stew they ever tasted with only a rock. Now it was a normal rock. The stew he ended up cooking for the man and the wife ended up to be tasty because the homeowners provided him with the ingredients he needed to come up with the stew.

Things to Remember When Cooking for a Vegetarian

2009-02-28T19:08:00.000-08:00

Many reasons may constitute an individuals choice for vegetarian cooking. It could be religion, health, or finances, but one thing is for sure; vegetarians all crave healthy foods that are still full of flavor.

If you are to cook for a vegetarian, there are some pointers you have to consider. Here’s the list:

1. Stop replacing meat-based recipes with veggie meats

It is a common misconception that vegetarians would rather have their typical meat-based recipes still cooked with veggie meat as the main ingredient instead of the red meat.
At some point, it doesn’t taste the same as the original recipe. It isn’t similar to having a vegetarian dish as either.

Experts say that this technique isn’t healthy or economical. Veggie meat is composed of soy, which is commonly high in fat and is a highly processed food. Plus, veggie meats are relatively more expensive compared to the usual red meats.

So when cooking for a vegetarian, it is either you cook a vegetable-based recipe or create a meal that still tastes good even without meat.

2. Identify the type of vegetarian your guest is.

There are many sub-categories of vegetarians. Most people think that when people say vegetarian, they refer to those who plainly eat vegetables and nothing else. The truth is that there are still some vegetarians that eat meat, although not the usual red meat but chicken or fish.

There are also some vegetarians who don’t eat any meat at all but also don’t eat eggs, milk, or any products that aren’t plant-based. Knowing this will help you decide the kinds of dishes you need to serve.

3. Be as varied as possible

When cooking for a vegetarian, it would be better if you use as many kinds of vegetables as you can. In this way, your guest will enjoy the taste of succulent combinations of different kinds of vegetables cooked in an appetizing way. Having 2 or 3 kinds of vegetables in a dish might appear boring and bland.

4. Use oil

As meat substitutes for adding some flavor in your vegetable dishes, it is best that you use oil, whether low fat or regular. Try to use vegetable or olive oil when sautéing vegetables for added flavor.

You may also add sesame oil in your vegetable soup. The idea is to enhance the flavor of the dish without the meat.

All of these tips will help as you cook for a vegetarian.

Bake Your Best with Expert Recipes, Advice

2009-02-23T12:22:00.000-08:00

(ARA) – If only love alone were the key ingredient for baking success. Filling your cookie tray with delicious delights, however, calls for just the right mix of a great recipe, good ingredients and a little baking savvy.

“Delicious cookies start with quality ingredients like good chocolate, real butter and fresh spices,” says Gale Gand, Chicago pastry chef and Food Network star. “For example, I use fresh ground nutmeg, rather than powdered, to impart amazing flavor in my recipe for Eggnog Cream Cheese Cups.”

Chef Mary Sonnier of The Uptowner, Special Events and Catering in New Orleans, La., stresses organization in your kitchen.

“Read the recipe before you begin and organize the necessary ingredients and equipment in your baking area,” Sonnier says. “Then pre-measure your ingredients with attention to detail. Spoon dry ingredients into measuring cups and crouch down to read liquid measurements at eye level.”

Sonnier’s traditional Italian Wedding Cookies get a special twist from creamy Mascarpone cheese. “The rich Mascarpone cheese enhances the buttery flavor and texture of the cookie.”

Chef Debbie Gold from the American Restaurant in Kansas City, Mo. offers a chocolate-lover's take on the traditional ginger snap with her Cocoa-Ginger Crisps. These crunchy little cookies deliver a delicate ginger flavor balanced by the rich chocolate dough.

“Keep clean up simple and line your baking sheets with parchment paper,” Gold says. “The cookies will be easy to remove and your baking sheets will be protected from cookie crumbs.”

Visit www.ButterIsBest.com to view dozens of recipes and tips for baking.

Cocoa-Ginger Crisps

By Chef Debbie Gold

Makes four dozen cookies.

Ingredients:

2 cups all-purpose flour
7 tablespoons cocoa powder, divided
2 teaspoons baking soda
2 teaspoons ground ginger, divided
1/4 teaspoon salt
1 1/3 cups sugar, divided
1 cup (two sticks) butter, softened
1/4 cup light corn syrup

Directions:

Preheat oven to 350 F. Line baking sheets with parchment paper. In a medium bowl, combine flour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon ginger and salt; set aside. In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.

With an electric mixer, cream together butter and 1 cup sugar until fluffy. Add corn syrup and blend until combined. Gradually add flour mixture; mix well.

Shape dough into 1-inch balls; roll in sugar mixture. Place dough 2 inches apart on baking sheets. Bake for 12 minutes until cookies are firm and tops have slight cracks. Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week.

Courtesy of ARAcontent

Spice Up Your Meals with Latin Flavors

2009-02-23T12:19:00.000-08:00

(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you're a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.

"Latin and Mexican flavors offer rich, bold tastes, textures and possibilities," says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. "Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals."

Here are a few of Bernstein-Martinez's secrets to bringing her love of Latin and Mexican flavors to your kitchen:

Fresh, natural ingredients

The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.

One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.

Comfort food

Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.

Authentic antojitos

Antojitos, also known as appetizers or "little cravings," are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.

This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.

Sweet Corn and Cheese Empanadas

Serves 4

Ingredients

Dough:

2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough

Filling:

1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley

Directions

1. Preheat oven to 375 to 400 F.

2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.

3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.

4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.

For more recipes, visit Sargento.com.

Courtesy of ARAcontent

How to Peel and Core an Apple

2008-12-29T13:38:00.000-08:00

PEELING

Peeling an apple is best done with a vegetable peeler. Knives take with it too much fruit. A peeler makes nice thin even slices of peel leaving behind the maximum amount of fruit, smoothly removed. Peelers are not created equally. Many have dull blades, need too much pressure and will be difficult to use well. Look for one with a Swiss blade. Swivel blades are also easier to use and on the wrist. I recommend the Messermeister line of peelers. They are very easy to use and make light work of peeling.

CORING

Coring an apple can be easily done with a melon baller. Use a melon baller with a sharp blade and sturdy handle. Then simply cut the apple in half and scoop out the core, seeds and all. You can even use the melon baller to remove the blossom end and stem end. Now your apple is ready to slice and eat or slice, cut to cook, If you make the hole a little larger, your apple is now ready to be stuffed and baked with cinnamon, flour and sugar or even cheese and nuts like Brie and walnuts or whatever you prefer. The apples are also perfectly prepared for poaching, which is excellent dome with red wine and spices.

Not all apples cook up the same as the other. Some like the McIntosh or Spy will reduce to more of an applesauce. When baking, use a variety of apples for better flavour and a difference of texture.

Best Apples for Cooking

Rome
Cortland
Golden Delicious
Red Delicious
Ambrosia
Empire
Gala
Jonagold
McIntosh

Best Apples for Eating Raw

Cortland
Fuji
Granny Smith
Jonagold
Ambrosia

Angela Tunner is The Renaissance Gourmet, former chef of an acclaimed and award winning Toronto French restaurant (Frommer's, Zagat, The Globe and Mail, The Wine Spectator) and author of practical and easy gourmet cookbooks, her first in the series is, "Simply Summer: Gourmet Meals Made Deliciously Easy With Tips for Elegant Living" (Eat like a Millionaire Omnimedia, ISBN 978-0-9783561-0-1) available exclusively online at http://www.angelatunner.com

Filled with practical tips, the easy and fresh recipes all use grocery store ingredients and are revolutionary because they rely almost exclusively on no cooking-saving time and energy! For more information about The Renaissance Gourmet and her practical kitchen and cooking tips, go to http://www.angelatunner.com Subscribe to her free newsletter for more time saving tips and easy, delicious recipes.

Where to Locate the Best Christmas Cookie Cutters

2008-12-18T12:59:00.000-08:00

Anything that makes baking easier is a blessing during the holidays and when you want to unleash your creative spirit this year – why not elevate the appearance of your cookies by experimenting with different cookie cutters? This year, instead of simply icing the Christmas cookies – go for the gusto by using silver candy beads, red hots, sprinkles, and colored sugar to uplift the look of your addicting confectionaries. But first, you need to use cookie cutters that add realism and appeal to your presentation.

The Christmas tree, angel, wreath, and stocking are rather commonly used cookie cutters for the holiday. They are available at almost every grocery store or shop that sells baking supplies. However, when you wish to step outside of the normal baking possibilities, it is important to use different resources this year.

For starters, a whole new world of baking supplies comes when opening the Baker's Catalogue. An impressive array of cookie shapes is available. Many consumers believe this is one of the best ways to get your hands on the perfect cookie cutters for Christmas. Even the typical shapes of Christmas cookie cutters found in the catalogue offer a unique touch.

A product to keep an eye out for includes the oversized Copper Cookie Cutters that measure 5 inches tall. One is shaped like a mitten, while the other highlights a warm stocking design. They are about $17, which makes a great choice in creating the classic Christmas cookie with plenty of decorating possibilities. The Christmas Linzer Set allows users to create beautifully decorated classic cookies. A Christmas ornament, star, bell, candy cane, angel, and tree is included in the set that provides a scalloped cutter to shape cookies before it comes time to cut out the center design. This set is sold for close to $13.

Another place to find Christmas cookie cutters is through Sur La Table, which highlights a fascinating collection of Snowflake Cookie Cutters. Constructed of high-quality solid copper, each design supplies a varying shape and size. The six-piece set sells for $22.95. You may also choose the Snowman Family Cookie Cutter Set with unique mother, father, and child-sizes that measure from 3 ½ inches to 6 inches.

Nowadays, the possibilities with Christmas cookie cutters seem to never end, as you can bring home Santa's boot, gingerbread characters, sleighs, reindeer, and many other shapes, sizes, and designs. When purchasing individual shapes, you are looking at a price tag of $1.75 to $2.25 each. For a selection that will truly blow your mind, consider the Cookie Cutter Shop, where more than 700 different shapes await.

How to Freeze Christmas Cookie Dough and Baked Cookies

2008-12-18T12:57:00.002-08:00

During the Christmas season, millions upon millions of holiday-themed cookies are scheduled to hit the ovens in households across the world. Nowadays, more people are experiencing the helpfulness of freezing cookie dough to cut down on the overall preparation time and freezing leftovers to make sure they stay fresh. Below you will discover the ins and outs of both methods.

Exploring the Cookie Dough Freeze

Did you know that cookie dough freezes well for four to six weeks? You can prepare rolls of dough that are later sealed tightly in plastic wrap after chilling in the refrigerator beforehand. Depending on the kind of dough you have made, storing it in an airtight container is sometimes more helpful. Another way to store cookie dough in the freezer is to place unbaked drop cookies onto a cookie sheet that is placed in the freezer and then transported to a freezer bag once they become hard. Before baking frozen cookie dough, make sure to allow it to reach room temperature, which takes about 30 minutes.

As a rule of thumb, soft meringue-type cookie dough shouldn’t be frozen. It is best to stick with brownies, peanut butter, chocolate chips, and sugar cookie dough. This kind of dough should be placed in the refrigerator for about two to three hours to allow the ingredients to defrost. Also, before freezing dough – do not forget to put labels on freezer bags with a date and the kind of dough.

Freezing Extra Cookies

Sometimes, you bake more cookies than needed and you'd hate to waste the surplus. Never fear – almost any baked cookie will freeze well. Simply allow them to cool completely before freezing. Cookies need individual wrapping in plastic wrap before storing them in a Ziploc freezer bag or storage tin in the freezer. If you have any old coffee cans or holiday tins hanging around, you now have a new use. When using wax paper, you will be able to layer the cookies on top of one another. However, when individually wrapping your cookies, they will last for a longer time.

When freezing frosted cookies, make sure they are hardened without any covering so that the icing can stay intact. Once they are hard enough, store them in an airtight container that is lined with plastic wrap or foil. Keep in mind that unfrosted cookies stay frozen for up to 6-12 months. When frosted, they keep for about three months. In order to eat a frozen cookie, just allow it to reach room temperature, which takes about ten minutes to complete.

What is Buche de Noel?

2008-12-18T12:57:00.001-08:00

At Christmastime, the Buche de Noel is considered one of numerous traditional cakes baked during the holiday season. When translating this French cake's name, it literally means "Christmas long," which paid homage to the Yule log that burned for many centuries in history. A thinly rolled sponge cake was filled with ingredients, such as cream or jam, and then covered with buttercream icing. Throughout 19th century Europe, the cake was pretty popular.

The cakes were also decorated using marzipan and meringue techniques. These practices would date back to the Medieval Ages and the 17th century. Today, this type of dessert still appears during the holidays and now includes a variety of flavors and creations, including chocolate, ganache, and espresso. Powdered sugar often tops the cakes, as well as extra decorative touches like faux tree branches, fresh berries, and sculpted flowers.

To get an idea of the type of log rolls you may serve for Christmas, consider the following recipe:

Ingredients

2 cups of heavy cream
1/2 cup of confectioners' sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of vanilla extract
6 egg yolks
1/2 cup of white sugar
1/3 cup of unsweetened cocoa powder
1 1/2 teaspoon of vanilla extract
1/8 teaspoon of salt
6 egg whites
1/4 cup of white sugar
Confectioners' Sugar for Dusting

Instructions

1) Preheat the oven to 375 degrees.

2) Line a 10x15 inch jellyroll pan with parchment paper.

3) In a large bowl, whip the cream, 1/2 cup of confectioners' sugar, 1/2 cup of cocoa, and one teaspoon of vanilla until the mixture becomes thick and stiff. Refrigerate.

4) In a large bowl, use an electric mixer to beat the egg yolks with 1/2 cup of sugar until it turns thick and pale.

5) Blend in 1/3 cup of cocoa, 1/2 teaspoons of vanilla, and salt.

6) In a large glass bowl, use a mixer to whip egg whites to soft peaks.

7) Gradually add 1/4 cup of sugar, and beat until the whites form stiff peaks. Immediately fold the yolk mixture into the whites.

8) Spread the batter evenly into the prepared pan.

9) Bake for 12 to 15 minutes in the preheated oven, (or until the cake springs back when you gently touch it).

10) Dust a clean dishtowel with confectioners' sugar.

11) Run a knife around the edge of the pan, and turn the warm cake out onto the towel.

12) Remove and discard the parchment paper.

13) Starting at the short edge of the cake, roll the cake up with the towel.

14) Cool for 30 minutes.

15) Unroll the cake, and spread the filling to within 1 inch of the edge.

16) Roll the cake up with the filling inside.

17) Place the seam side down onto a serving plate, and refrigerate until serving, which is then dusted with confectioners' sugar before putting on plates for guests.

10 Best Christmas Cookie Techniques

2008-12-18T12:53:00.000-08:00

No matter what type of Christmas cookie you decide on this year, the way you follow a recipe will become highly important as to how your tasty treats will emerge out of the oven. In order to increase your chances of baking success, consider the following techniques that ensure a better quality cookie in the end.

1) Fresh Ingredients
To start off on the right foot – use only the freshest of ingredients, including flour, baking soda, vanilla, sugar, and spice. You should keep in mind that most people don’t bake until a holiday arrives (like Christmas), meaning most ingredients are not up-to-date.

2) Measure Correctly
There is a reason there are directions that state how much of an ingredient to put into a recipe, as the slightest dip or excess could change the results of a cookie. This is especially true when it comes to flour. Put too much in and your cookies will most likely turn out hard and dry.

3) Chill the Dough
Many recipes call for chilling the dough before baking, which not only makes it easier to cut and maneuver onto baking sheets, but may also improve the flavor.

4) Silicone Rolling Pins
The wooden rolling pins of the past cannot compare to this newer model of silicone material that cuts down on the amount of flour you will need when rolling out the dough. Some people have also found marble rolling pins a lifesaver, which chill in the refrigerator in an effort to keep dough cold while you roll it out.

5) Oven Thermometers
Just because you set your oven at 300 degrees, does not necessarily mean that this is the temperature that your cookies will bake at. Using an oven thermometer allows you to pinpoint the exact temp in order to prevent overbaked or underbaked cookies.

6) Baking Times
After the first batch of cookies have baked, setting the timer for following batches is recommended as residual heat can cause them to cook faster. Check about 2 to 3 minutes before the original time to view the doneness of upcoming batches.

7) Aluminum Pans
To achieve golden brown cookies that are evenly baked, aluminum pans are suggested.

8) Cookie Cutter Trick
To make sure dough doesn’t stick to your cookie cutters, dip your choices in confectioners' sugar or flour in between cutting each cookie.

9) Wax Paper
Rolling out cookies on waxed paper that has been spread across the countertop will avoid the use of excess flour. To keep the paper from slipping – sprinkle a bit of water on the countertop first.

10) Softening Butter
It is a must to soften butter properly, as using the microwave can cause the butter to melt, which will alter the outcome of the cookies.

Enhance Your Recipes With Unexpected Ingredients

2008-12-11T08:55:00.000-08:00

(ARA) - Whether you’re looking to liven up your favorite soup, add a creamy twist to a newly-discovered dessert or lighten your grandmother’s old-fashioned pancake batter recipe, look no further than a few simple ingredients that can easily become a part of your culinary line-up.

One of these increasingly popular staples -- creme fraiche made with Real California Milk offers an easy, flavorful, special touch to thicken soups, top fresh fruit, make custard creamy or give mashed potatoes more body. Creme fraiche also stays fresh for up to 12 weeks, making it a cost-effective staple to keep in your refrigerator and usable in multiple dishes.

Using creme fraiche as an added ingredient or a substitute to recipes is a surprisingly easy and inexpensive way to pep up many everyday meals, but it’s not the only secret to success. Try using these other dairy products as simple ingredient suggestions to bring out the best in your recipes:

* Fold ricotta cheese into pancake batter to make it lighter and fluffier.

* Drain low-fat yogurt through a coffee filter for a few hours and sweeten with honey for a rich-tasting, low-calorie dessert topping.

* For the most tender fried chicken, marinate overnight in buttermilk before breading.

* Use milk instead of water in bread dough for a sweeter, more tender crumb.

* To thicken sauces without lumps, knead together equal amounts of butter and flour and stir into hot sauce.

* Add a spoonful of heavy cream to scrambled eggs just before they are done to make them extra-rich and creamy.

For more tips and recipes using California dairy products like creme fraiche that carry the Real California Milk seal, check out www.RealCaliforniaMilk.com

To start discovering the unexpected with creme fraiche, try this easy recipe using California creme fraiche:

Baked Pears with Creme Fraiche

Yield: 6 servings

Ingredients:

3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Instructions:

1. Heat oven to 350 F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish.

2. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.

3. Bake, covered, 40-45 minutes or until pears are tender, basting occasionally with sauce.

4. Spread two tablespoons crème fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

*To make apple spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.

Recipe provided by the California Milk Advisory Board and Bellwether Farms

Courtesy of ARAcontent

The Recipe for Bite-sized Holiday Baking

2008-12-11T08:53:00.000-08:00

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares

Makes two dozen bars

Ingredients:

Crust:

1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:

1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:

6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:

Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares. Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

Discovering the Joys of Bell Peppers

2008-08-25T12:30:00.000-07:00

Whether you have a love of salads and are looking for something extra crispy or you are interested in learning how to make the stuffed peppers that are so popular in Mexico, you'll find that there is a lot to learn when you want to think of adding bell peppers to your diet. You'll find that bell peppers are an excellent source of antioxidants, and depending on what color you get, you'll also be able to enjoy bell peppers that are faintly bitter and spicy, or enjoy ones that are fully ripe and quite sweet.

At the supermarket, you will often find red, green and yellow peppers, but if you keep an eye out or shop in specialty stores, you'll also see that white, brown, blue and purple varieties are also common. The color will depend on the ripeness, with green peppers being the color of under-ripeness, and you'll find that the other colors will have varying degrees of sweetness involved on them. You'll find that the more vibrant the color, the sweeter the taste is. These peppers are quite hardy; they started in central America, but at the end of the fifteenth century, they were brought to Spain and then spread out across Asia and Europe.

When you are looking to include more bell peppers in your diet, you will soon see that there are many ways to do this. If you purchase red or yellow bell peppers, you'll find that they are quite easy to eat raw, and that you can do so easily; you can eat them on their own, or you can add a little bit of salt or pepper or ranch dressing. You'll also soon see that you have plenty of options when it comes to cooking them.

One wonderfully easy and fun thing to do is to make bruschetta. All you need to do is dice up a yellow bell pepper, two large tomatoes and a large onion. Take the diced vegetables and throw them into a pot, adding plenty of minced garlic and bring it up to a boil. Once it has boiled, take it out, and let it chill overnight. The cold bruschetta that you have afterwards is excellent on top of crackers or on top of toasted bread, whether you like home-baked foccacia or simple slices of white bread.

Bell peppers are great and great for you, so make sure you take some time to purchase a few the next time you are at the supermarket or at your local farmer's market. You'll find that there are plenty of options and recipes to find, so just find one that you think that you will enjoy!

All You Ever Wanted to Know About PEAS

2008-08-25T12:28:00.000-07:00

Though they are often thought of as a vegetable and are often cooked with other vegetables, peas are actually fruit, though they have only a mildly sweet taste. Whether you like them boiled or steamed, you'll find that there are many different kinds of peas available, and they can all be eaten raw, picked right off of the plant. In fact, many people find that they can get a great deal of enjoyment out of eating peas that are crisp and new, only pausing to dip them into a saucer of salt.

You'll also find that fresh peas can be easily boiled and flavored with mint or with butter, making a great side dish that can be served alongside chicken or beef or pork. You'll also see that salt and pepper is commonly sprinkled to taste on top, and that there are many different herbs that you can add to bring out the flavorful nature of the peas themselves. Think about adding some rosemary or some marjoram the next time that you boil up some peas and see what kind of subtleties that you can bring out.

Peas are popular all over the world. You'll find them in India, being used in delicious curries like the alu matar, or in paneer cheese. They can also be used in India as a after-dinner snack, something to sweeten the breath and to leave a good taste in your mouth. You'll also notice that they are often eaten on their own as well as being made into a soup. In several Asian countries, they are roasted and then salted. In China, the leaves are used as well as the peas themselves. In Europe, yellow split peas are dried and then used to make pease pudding. You'll find that across the Atlantic, the United States has a similar dish called split pea soup.

If you are looking for a crisp summertime snack, consider making up minted peas. Start with about ten sprigs of fresh mint, where the leaves have been removed from the stem and cut off. Put two inches of water into a saucepan and add the nude mint stalks, simmering for about five minutes before you remove them. Then add the peas to the water and cook thoroughly. If you are using fresh peas, this will take about eight minutes. After you drain the peas, stir in the mint leaves and a tablespoon of margarine, before salting and eating.

Peas, despite their small size, sure pack a lot when it comes to taste, so take some time and really consider how you can add these vegetables to your dinner!

Farmer's Market Freshness All Year Long

2008-06-16T16:16:00.000-07:00

(ARA) - Summer brings a welcome change in temperature, extra hours of sunshine and the fresh fruits and vegetables from the farmer’s market we’ve been craving all year.

Before heading out to your local farmer’s market, consider the following tips from the Reynolds Kitchens to help you pick the best produce and keep it tasting just-picked fresh all year.

Explore your options

Don’t purchase everything from the first stand you visit, as the variety and quality of produce will likely differ from stand to stand. Take a lap around the entire market for a better idea of where the freshest produce is and you’ll walk away more satisfied with your purchases. It’s not uncommon to get all of your produce from different vendors.

What to look for

Look for produce that is free from unusual odors or colors and signs of spoilage such as mold and bruising. Remember that sometimes buying under ripe produce is a good option. Peaches, cantaloupe and nectarines are examples of fruits that will continue to ripen at room temperature after they are picked. Also, don’t be shy about talking with the vendors. They know which products are the freshest and most delicious.

If you like it, buy it

If you come across the sweetest strawberries or the most succulent squash at the market, don’t be afraid to buy in bulk. Most of the food you’ll find at the farmer’s market will last for months if frozen. Storing foods using the Reynolds Handi-Vac Vacuum Sealing System virtually eliminates freezer burn and will help protect your produce.

Buy realistically

Certain foods fare poorly in the freezer no matter how well they’re packaged. Tomatoes, celery and potatoes lose their crispness and get watery. Avocados are only recommended to be frozen when mashed (not whole or sliced).

Many people avoid buying fresh fruits and vegetables - healthy meal staples - out of the fear that a large portion will go to waste. This summer, take advantage of fresh produce at the markets and simply vacuum freeze whatever won’t be used in a week. Doing so will save you money and ensure that your favorite summer fruits and vegetables are always available.

Courtesy of ARAcontent

Beyond Barbecue: The Summer Tapas Trend

2008-06-16T16:14:00.000-07:00

(ARA) – Summer is synonymous with outdoor picnics, barbeques and entertaining family and friends. This year, instead of grilling up the same barbeque staples, experiment with tapas-style recipes that are light and sensible and embrace the flavors of the season. Your guests will sure be satisfied by these, small, tasty and distinctive food choices.

Tapas, which originated in Spain, is the name for a variety of appetizers or small plates of food, such as olives and cheese, seafood such as squid, empanadas, fried potatoes and omelets. Since arriving in the United States, the tapas trend has evolved into an entire cuisine. In fact, now there are a variety of ethnic small plate servings beyond tapas, which include meze, from the Mediterranean, and dim sum and sushi from Asia.

Preparing meals tapas-style is ideal when entertaining because you can offer your guests a variety of small plates that are portion-controlled yet deliciously light and sensible for the summer. Try these mouth-watering alternatives at your next gathering.

Traditional: Hamburgers and Hotdogs

Tapas-style: Mini Turkey Meatballs

Turkey meatballs are a great choice for small plates and let guests have a protein option that is more sensible than fatty hamburgers and hotdogs. Cook some in your favorite lightly-flavored sauce and place between three and five on a plate. Bon appetit!

Traditional: Fruit Bowl Salad

Tapas-style: Individual Grilled Fruit Skewers

During summer, grocery stores and farmer’s markets are bursting with nature’s bounty of sweet fruit. Go tapas-style and separate your favorite fruit selections on individual fruit skewers. For a unique taste, set fruit kabobs on the grill for several minutes and let the heat bring out the sweet flavor.

Traditional: Pizza

Tapas-style: Mini Pizza

Good tapas embrace light portions and variety. Everyone loves pizza so go tapas-style and make a batch of mini pizzas for your guests. These can be made on Weight Watchers Whole Wheat Pita Bread with tomato sauce, sprinkled with low fat Mozzarella cheese and topped with a variety of vegetables including mushrooms, broccoli and onion.

Traditional: Sandwiches

Tapas-style: Tea Sandwiches

Tea sandwiches are prepared sandwiches that are small enough to be eaten in two or three bites. Most are made from traditional white or wheat bread and are filled with a variety of savory cheese and meats. Start by making full sandwiches and removing the crusts. Cut each into four triangle pieces. For a fun summer theme, use flower or animal shaped cookie cutters to cut out tea sandwich shapes.

Traditional: Chocolate Cake

Tapas-style: Yogurts or Chocolate Candies

Individually packaged yogurts or chocolate candies are a perfect dessert option for a tapas party instead of a high fat chocolate cake. Weight Watchers yogurts, for example, come in a variety of indulgent flavors including amaretto cheesecake, Boston cream pie and cherry cheesecake, so guests can choose their favorite for a cool summer treat. Another option is to serve is Weight Watchers chocolate candies including the new Peanut Butter Cups or Chocolate Mousse candies, unwrapped and displayed on a beautiful glass platter.

If you think tapas might be a good idea for your next gathering, try this recipe for delicious veggie sandwiches:

Grilled Veggie Pocket with Fresh Herb Pesto

Prep: 15 minutes

Cook: 30 minutes

Makes one sandwich, which can be cut in half for tapas-style plates.

Ingredients:

1 tablespoon pesto

1 cup red onion, thinly sliced

1 small zucchini, cut into thin strips

Pinch salt

Pinch pepper

1/4 cup packed fresh basil leaves

1/2 garlic clove

1 tablespoon reduced-fat grated parmesan cheese

2 tablespoons plain low-fat yogurt

1/4 teaspoon lemon juice

2 teaspoons pignoli nuts

1 Weight Watchers 100-percent Whole Wheat Pita Pocket, toasted

Directions:

1) Preheat oven to 350 F. Lightly coat a baking sheet with nonstick spray. Arrange red onion and zucchini in a single layer across baking sheet; season with salt and pepper. Roast until vegetables soften, about 25 minutes. Remove from heat promptly and set aside to cool slightly.

2) Meanwhile, to make the pesto, combine basil leaves, garlic, cheese and yogurt in a food processor and pulse on medium-high speed until smooth and well blended. Transfer mixture to medium bowl and stir in lemon juice and pignoli nuts. Add vegetables and toss to coat. Spoon vegetable-pesto mixture into pita pocket. You can serve this sandwich whole, or cut into small pieces perfect for a tapas party.

Per serving (1 sandwich): 260 Cal, 7 g Fat, 0.5 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 550 mg Sod, 46 g Carb, 13 g Fib, 13 g Prot, 20 percent Calc. POINTS value: 5.

For more healthy meal ideas, visit WeightWatchers.com/sensiblefoods.

Courtesy of ARAcontent

Cooking With Cabbage

2008-05-15T10:13:00.000-07:00

Whether you are looking to add a tasty treat to your table, or you are simply looking for an economical way to eat more healthily, one of the best things that you can do for yourself is to start looking into what cabbage can do for you. Cabbage is a great source of vitamin C and while many people believe its only use is as a filler or shredded up into coleslaw, cabbage is actually quite versatile when it comes to making into an addition for your dinner table.

One of the most interesting and exotic ways to eat cabbage is to pickle it. Pickling cabbage has a long and interesting history that ranges from Europe to Asia; in Germany, for instance, the ubiquitous sauerkraut is based in cabbage, and in Korea, the deliciously spicy kimchee is made mostly of cabbage. Pickling cabbage is a surprisingly easy art. You shred the cabbage into a jar, cover it with water and salt and let it sit in a warm place until it ferments. This is the basic method that is used across the world, and you can essentially use it as a template for your own recipe. You can throw in vinegar to give the cabbage some bite, as well as pepper, ginger, garlic or chilies.

Boiled cabbage is a great addition to soups and stews, and the process of boiling will tend to make the leaves soft and tender as well as release the sugars, creating a signature aroma. This is a great side dish to serve with more substantial fare, particularly ground beef and or rice. You'll find that cabbage in general is also a great source of dietary fiber and has been used to regulate intestinal problem in the past. Similarly, cabbage is also often used to treat inflammations, due to the fact that it contains a high amount of glutamine.

Cabbage is often used a method to give texture and solvency to other dishes, essentially acting as a filler that will soak up the sauces and tastes around it. Consider adding cabbage to your next stirfry. Throw in the meat first and then toss in the cabbage and other vegetables to cook until they are tender. Similarly, you'll find that cooked cabbage can make a great wrapper for various types of rolls, and that cabbage rolls are a great way to introduce some fiber into your family's diet.

There are lots of reasons to use cabbage in your cooking, so find the one that works for you today!

All About Rhubarb

2008-05-15T10:09:00.000-07:00

Did you know that rhubarb contains poison in it's leaves called oxalic acid. This acid is corrosive and can also be found in many plants. Sound tasty? The toxicity varies in the plant. Usually there are about .5% in one of the leaves. They say that there is also another toxin that they can't quite put their finger on. The roots are used as a laxative and have been used like this for thousands of years. It has been used in China for medication for many years.

Stemming from Asia the rhubarb is used for consumption not only there but in many places. The name rhubarb is Greek and meaning the plant and the Volga River. We have been eating it since the 17Th Century. It all started in England and then it eventually made it's way to the United States in the 1820's. It went from northern state of Maine and eventually moved west with settlers.

It is now grown all over the United States and is used for it's petioles. The stalks are actually a vegetable but is often used as a fruit. There are two harvest times for the rhubarb. One of them is from April through May and then there is June into July.

It has been known to be a delightful treat for children in the UK and Sweden. What the children would do is dip it into sugar to make it a sweet and inexpensive treat. You can use the petioles by stewing them and making a tart sauce out of them. It is quite common as a pie filling as well.

To make a delightful jam, you may want to cook with strawberries and apple, maybe even ginger. There is rhubarb wine as well. Also, although it is really known for it's tart flavor, rhubarb can be quite sweet actually. It is often cooked with duck, in chili and in stews. It can be mixed with cherries and oranges, possibly to make a glaze for a ham. It may taste scrumptious on a roast as well. There are so many ways that you can use rhubarb.

Quite an exotic food is the rhubarb. I am almost sure that you have to acquire a taste for it. When they are ripe for harvest, they will appear to be firm and shiny. There are a total of about 60 species and some of those species are found in the wild as well.

Thyme in Your Kitchen

2008-04-28T11:35:00.000-07:00

Whether you're a veteran cook or totally new to the kitchen, you are already aware that there are several herbs and seasonings that you should just keep on hand as a matter of course, and thyme is one of them! Thyme, in any of its forms, adds an earthy, tangy taste to your cooking and if you've cooked with and without it, you already know the difference it can make. A few specific facts about this essential herb can help you decide when to incorporate it into your cooking and how it really helps.

While some people simply buy thyme dried from the store, you can also purchase and grow it fresh. Remember that when cooking with fresh thyme, that on fresh sprig is about equal in potency to one-half a teaspoon of dried thyme. If you add dried thyme to your food, remember to crush the leaves thoroughly before adding it into the mix, to make sure that the flavor will distribute evenly. To preserve the taste of your dried thyme, remember to store it in a cool dark place in an air-tight container. Even with good storage, it will only last for about 6 months, so check it for mustiness before you use it.

Growing your own thyme is very simple and can easily be done in a window box. When you want to dry it, hang it upside down for a few days and check to see how crispy the leaves are becoming. If you decide to use it fresh, use just the leaves, as the stems will tend to be woody. You can drag the plants through the tines of a fork to pull the leaves off, or you can simply pinch them off.

There are many different ways that you can integrate the special taste of thyme into your cooking. Thyme goes especially well with the earthy flavor of mushrooms, and a good mushroom stroganoff can be made absolutely spectacular with the addition of some well-placed thyme. You'll also find out that thyme goes well with any dish that calls for mustard. Honey mustard chicken is a dish that can be almost childishly sweet until you add some thyme to help it grow up a little.

If you make your salad dressings, particularly if you enjoy vinaigrettes of any flavor, thyme can be used to add some spice and texture to it. If you are planning a light lunch or appetizers, consider the fact that thyme goes quite well with a variety of soft, pale cheeses. The sweetness of the cheese will really bring out the sharp taste of the thyme, and you can combine them to taste.

As you can see, there's practically no limit to the ways that you can use thyme in your cooking. Spend some time with this essential herb and soon you'll never know how you did without it!

Cooking for your family

2008-04-28T11:27:00.000-07:00

Get the Step by Step Instructions for Making Secret Restaurant Recipes in Your Own Kitchen Click Here!

Cooking for a family can take time. When you work long hours, the last thing that you want to do is to go home and work even longer. You want to prepare good wholesome and nutritious foods that your family will enjoy, but the thought of an extended day can be draining. Cooking dinner can be a long process, however there are many ways that you can do this even if you are a klutz in the kitchen.

· Prepare menus – create menus that your entire family will enjoy. Sit with your family and ask them what their favorite foods are. Plan your menus around what you know they will like.

· Add an option – add a few different options to the menu so that there is something that everyone likes. This also makes each member of the family feel special.

· Plan a family night – when you pick a night to spend just with your family, you are creating quality time together. You can make it a pizza night or some other kind of take out food night so you can spend time together and share your daily happenings.

· Easy menus – preparing a menu that is elaborate after a long day can cause you to become tired and very cranky. Plan easy menus that are simple to prepare and easy to clean up after.

· Simple ingredients – using simple ingredients will cut the cooking time drastically and you will still get the nutritional value.

· Eating nutritional foods reduces the risk of becoming overweight or obese.

There will always be times when you are too tired to do anything. When you have a family with children, it can be overwhelming. Even though you work long hours, your family demands your attention when you get home, it can be very overwhelming at times.

Planning easy menu options will not only give you more time for family, it will also give you a little more time to relax and unwind after a long day.

Planning simple meals does not mean that you have to sacrifice nutrition. You can make simple healthy meals using healthy ingredients that are both tasty and nutritious.

Preparing ingredients always takes longer then the actual cooking time, therefore, using ingredients that are already prepared will cut meal preparation time in half. Frozen vegetables are an excellent example because they are already peeled and chopped and ready to cook. There is a nutritional benefit to using frozen vegetable and there are no preservatives added.

Family time is very important especially when there are children in the home. They do not recognize how tired you may be and often demand your attention. Quality time is very important, especially if both parents work outside the home.

The Perfect Graduation Gift Idea - Help Someone Make Great Coffee

2008-04-23T09:34:00.000-07:00

Gearing Up For National Egg Month

2008-04-21T18:10:00.001-07:00

Find the Quick and Easy Family Recipes you need Here: http://quickandeasyfamilyrecipes.com

Whether you are a master of the omelet, or the closest you get to eggs is through a colored Easter shell, get ready to have some fun and try some delicious new recipes because May is National Egg Month. National Egg Month is aimed towards pointing people to better eating when it comes choosing their ingredients, and with a little bit research and a little bit of knowledge under your belt, you can easily see why eggs are such a great candidate. Take some time to learn about what really makes up an egg and how they can be quite healthy for you, and you'll find that in not time at all, you'll be buying them by the carton!

Despite bad press to the contrary, an egg is actually quite a healthy thing for you to eat. The American Heart Association has okay'ed eggs for daily consumption, and with a look at the nutrition that you can find in an egg, you'll easily see why. An egg contains about 6.25 grams of high quality protein, and it also contains several substances that will protect the human body against degeneration and daily wear and tear. It has also been discovered that eggs are great “brain food.” Not only do they help the developing minds of infants, they also can help with memory retention as we get older.

People have been eggs since well before written history, and there have been many books written as to how they can be cooked and how they can be prepared. You'll find that with a little bit of work, eggs can be incorporated into any meal that you care to name, and on just about every continent, as well. One great way to enjoy eggs at dessert, for instance, is to make a meringue, which is essentially just a foam of egg whites and sugar. Remember that meringues work best with eggs that are about 3-4 days old, because the thin, older egg whites will whip into a higher volume. Similarly, keep in mind the fact that you can add the sugar after you whip the eggs, making for a shorter preparation time.

For something similarly fun, think about getting together and pickling some eggs. Simply hard boil eggs and let them cool, while you take apple cider vinegar, ginger, pepper and allspice and stir them together, bringing to a boil and then to a ten minute simmer. Once it has cooled, poor the mixture over the eggs and seal it shut for a month, after which, they are ready to serve.

Take some time out of your busy schedule to celebrate egg month. There are plenty of options available to you, and they are only limited by your resources and your imagination!

May is National Hamburger Month!

2008-04-21T18:06:00.000-07:00

Celebrate National Hamburger Month

Find the Quick and Easy Family Recipes you need Here: http://quickandeasyfamilyrecipes.com

The summer months that start with May herald the beginning of the outdoor cooking and barbecue, and you'll find that if you are interested in any sort of outdoor cooking at all, then you have a vested interest in hamburger! Far too many people shy away from hamburger because of its associations with fast food and clogged arteries, but the truth is, there are many different options available that can help you keep this delicious treat healthy and good for you and the whole family. Once you've gotten some basic facts squared away, you'll know how best to prepare this typically summertime meal in a number of different ways.

While National Hamburger Month seems to have been dreamed up by White Castle, the official site itself has shown no mention of it, so take some time and celebrate this excuse to eat some really great meat in the fashion that you most enjoy. Head to the farmers' market and see if you can try some of local beef. Not only is this supporting local agriculture, you'll also find that meat that has been butchered very recently will lack the preservatives and the processing that are so constantly used in today's meat. Depending on where you live, you might even be in a place to pick up some organic buffalo meat, which makes for leaner though still tender fare.

While you might be a little dubious, hamburger need not be an unhealthy food. The way that you prepare and cook it at home can be light years away from what is produced at fast food places, and you'll find that with a little bit of careful shopping, you can really bring out the best in your hamburger. Remember that when you head to the grocery that picking up hamburger should be your last stop. When you get to the checkout counter, ask them to bag your meat separately. Remember that your meat should be refrigerated the moment you get in the door.

To get a more nourishing meal out of a simple hamburger patty, think about combing two pounds of ground beef with very finely grated carrots and a third to a half cup of shredded cheddar cheese. You'll find that you can grill or cook these as you please, and not only will you be getting some protein in your body, you'll also be getting some calcium and some vitamin C. This tastes great whether you eat it plain or on a bun, and it tends to be quite popular with the kids as well.

If you are thinking of finding a way to celebrate National Hamburger Month, celebrate it healthily, but be sure to find a way to remind yourself why you like hamburger as well!

Learn How to Make Dried Fruit

2008-04-17T11:00:00.000-07:00

Making Dried Fruit

Whether you have children in mind that need to eat healthier, or you are looking for a way to put more fruit into your own diet, making your own dried fruit can be a great way to get you out of a dietary rut and to make sure that you are getting the vitamins and natural sugars that are so healthy for you. The price of dried fruit can be a little high, however, and it will only be a matter of time before you realize that it is probably just as easy and cheap to dry the fruit yourself. Take a look below for a few things to keep in mind before you start buying your apples and bananas, however!

If you can get a food dehydrator, this is the most simple, straightforward and reliable way to dry your fruit. This device allows you control the temperature, the speed of drying and practically everything involved with the process of drying out whatever fruit you choose to put into it. It can also dry fruit without taking up valuable stove time, which is a plus for the busy individual. In a food dehydrator, fruits like apples and pears will dry at a stable 135 degrees Fahrenheit and come out looking great.

If you'd prefer to try it the old fashioned way, it is actually quite simple. First, decide on what fruits you are interested in drying. Apples and bananas are quite popular, and they are quite easy if you are looking for a simple first-time experience. The first thing you need to do to the fruit is cut it. While theoretically fruit of any shape or configuration can be dried, the drying process happens a great deal more swiftly and evenly if you cut the fruit into thin slices first.

Then, you will want to prepare the fruit. Many fruits will go brown or even blacken when they have been exposed too long to air, and to prevent this, you can briefly soak them in a variety of solutions that will help preserve their color. Fruit juice with a high level of citric acid, asorbic acid, or even a honey and water can help your fruit looking great. This should also be done to any fruits that you put in a food dehydrator.

There are several ways to dry your fruit after you have prepared it. For instance, you can use a plastic needle to thread your fruit onto clean cotton thread and set up a rack in the sun. This method can take a few days, depending on juicy the fruit is. Remember to put down a cloth to catch any drips. You can also use a conventional oven. To use this method, put down some wax paper over a cookie sheet and lay the fruit slices on it, without letting them touch each other. Set the oven to about 175 degrees and let it simply cook for a while. This will take several hours but don't turn the oven up to speed the process!

Essentially, your fruit will be done whenever you feel it's good to eat, so do some experimenting and give it a shot! This is a great and fun way to eat your fruits.

Cooking Tips: Seafood Safety At Home

2008-04-17T10:58:00.000-07:00

Whether you grew up by the ocean or you've always loved the taste of crab or lobster, you'll probably agree that there's nothing quite as tasty as fresh fish or shellfish, prepared well and piping hot. With all of today's warnings about food contamination fears ringing in our heads, though, it can be a little hard to properly relax and enjoy your delicious meal. However, it is important to think about food safety when it comes to seafood, but with a little bit of information, you'll find that it is a lot more straightforward than you might have originally thought.

When you are purchasing fish at the supermarket or farmer's market, make sure you examine the fish thoroughly. Remember that fresh fish and shellfish do not have a smell at all; if your fish smells fishy or oily, put it back. You'll notice that the eyes on a fresh fish are clear and bulge out a little; fish that have sat for a while have sunken eyes. Similarly, make sure that the flesh around the eyes is not brown or yellow. The flesh of the fish should be shiny and firm, and the gills should be free of any discharge.

When you are out grocery shopping, make sure that the fish counter is the last stop of the day. The less time that your fish spends at room temperature, the better! Ask your cashier to double-bag your fish and to package it separately from your other food; this will ensure that the fish's juices don't spill out to contaminate the other food.

While you are preparing your seafood of choice at home, remember to keep the cutting board and knives that you use on your fish away from your vegetables unless you have washed them with hot, soapy water; some people even keep completely different sets of kitchen goods for vegetables and meat to avoid contamination. Don't put cooked food onto an unwashed pate that has held meat, poultry or fish, due to the fact that bacteria can contaminate the cooked food. Similarly, the use of a food thermometer can tell you with 100% accuracy whether or not the food is safe to eat; this is actually something that is nearly impossible to eyeball.

When you are thinking of seafood safety, the question of raw seafood, whether you are thinking of Japanese sushi or raw oysters on the half shell, will come up. It is important to remember that no matter how professional the presentation is, there is still an inherent risk. Pregnant women, people with weakened immune systems, and people who have liver disorders are at a higher risk for these problems. Make your choices while being aware of the facts.

There's no reason you can't enjoy your seafood; just remember to take some normal precautions!

Tips for Cooking With Spinach

2008-03-18T17:18:00.000-07:00

Perhaps your only memory of spinach comes from watching Popeye as a young child, or worse, you remember being forced to eat spinach that's been broiled within an inch of its life and retains only an unpleasant texture and a bitter taste. Too many people have a negative view about spinach, when in fact, besides being rich in iron and vitamins, this vegetable can be quite tasty. When you go to purchase your first bundle of spinach as an adult, take some time to really look around for some tasty meal ideas when it comes to spinach.

A lot of people think that salads are boring, but the truth is, salad is only as boring as you let it be. While some people can happily eat raw spinach alone, other people adore the taste of spinach mixed with romaine. In any case, excise iceburg lettuce from your diet, because it has the nutritional value of green water! Mix your spinach greens with walnuts, sweet bell peppers and mushrooms, which will make for a wonderful appetizer or light meal. Spinach doesn't really need a heavy dressing, so consider a balsamic or raspberry vinaigrette and think about adding some fresh, crisp apples to sweeten the whole salad.

A spinach omelet can use the richness of cheese and eggs to bring out the distinctive taste of this vegetable without letting it become overwhelming. Use a white cheese like Parmesan to complement the taste and don't go light! This is a fairly healthy dish and it can be a great way to start a day off or end it. While pregnant women or people with weakened immune systems should be cautious about using undercooked eggs, this recipe is quite good when the egg base stays fairly soft. Play with the spices as well; you may or may not know that spinach is greatly enhanced with nutmeg, which complements the taste quite nicely.

Another great recipe that comes from India involves spinach being used as a fun side dish, along with some seasoned potatoes. You start by frying ginger, garlic and various spices for about a minute before you add vegetable stock and coarsely diced potatoes. Then you cover and cook on low heat for about forty minutes, after which, you add the spinach and stir well. After the entire dish has simmered for another five minutes or so, it is ready to eat. This side dish is popular everywhere, and you'll find that if you're in the mood for spicy or mild, you can adjust it at need.

If you are looking forward to eating a little better, why not start with spinach? While you might have bad memories of it from childhood, there's no reason to let those memories stand between you and some wonderfully cooked and seasoned meals.

Basic Hamburger Safety Tips

2008-03-18T17:16:00.000-07:00

With the recent concern in the last few years about the safety of our beef and the consequences of carelessness, it can be a little difficult to indulge in same dishes that you have always loved. However, you'll find that simply by keeping a few important pointers in mind, you can enjoy your hamburgers and other ground meat products with confidence. By just exerting a little caution, you can drastically reduce the risk that you face when eating beef.

1.Before leaving the grocery
Before you even toss the meat into your grocery cart, take a good look at it. Is the color red and vibrant? Does it feel firm under the packaging when you press it with the tip of your finger, or does it give way too easily? Make meat the very last thing that you put into your cart before heading for the checkout line, and ask the cashier to double-bag it separately, to prevent the juices from contaminating other foods.

2.Basic cleanliness
Wash your hands before and after handling the meat in question, and make sure that you always use clean knives and cutting boards. It is especially important to thoroughly rinse your cutting board, especially if you plan to use it to prepare vegetables afterwards. Some people even recommend using separate cutting boards for meat over vegetables.

3.Thawing the meat
When you go to thaw your beef, remember that you should thaw it in the refrigerator. This lets it defrost at a slow controlled rate, rather than letting it sit exposed on the kitchen table or counter. If you are in a greater hurry than that, throw it into the microwave to defrost. A gentle rinse with warm water can also help things along, but remember to prepare the meat immediately after this.

4.General cooking
If you are making ground beef, the internal temperature needs to get up to 160 degrees Fahrenheit or 70 degrees Celsius. Don't just use the color of the beef alone to make your decision on whether it is done; some studies have shown that meat will brown long before this temperature, so use an instant-read meat thermometer to be sure.

5.Marinading
A marinade, when you soak the meat in a prepared sauce to enhance the natural flavor can be a somewhat risky activity if not done with care. When you soak your meat, do so in the refrigerator, rather than on the counter or table. This will not affect the way that the meat tastes and it provides a cool, safe environment for the beef. Similarly, do not use the marinade after it has been used on the meat; you can make up a fresh batch or you can soak your vegetables prior to marinading the meat.

Learning Basic Cooking Terminology

2008-02-27T17:09:00.000-08:00

Ever looked in a cookbook and wondered just what certain words mean? Are you stuck on some abbreviations? If so, this article on learning basic cooking terminology is just what you need.

Here, we will discuss many of the different basic terms used in cooking and explain their meanings or uses.

Boiling – This means to bring any type of liquid to a boil. The boiling point is generally 212 degrees. Boiling is usually accomplished when bubbles have broken the surface of the liquid.
Bone – When you see this in a cookbook, it is generally telling you that you will need to take any bones out of the meat.
Braise – This is a technique used in cooking. Typically, you are browning your meat first and then placing the meat into some liquid within a container, tightly covering the container, and slowly cooking the meat.
Caramelize – This is the art of putting sugar atop of any food dish, then using high heat, melt it.
Coddle – Using hot water, you slow cook eggs.
Dice – A cubed form of cutting vegetable, fruits, and meats. Typically, when dicing the cubes are about 1/4 of an inch wide.
Dollop – This is a measurement of food. Generally, it is not defined in any way accept to say one or two dollops and is typically used for softer foods like sour cream or whipped cream.
Drippings – This is fats that have liquidized and melted when using a pan to cook meats.
Soft Crack – This is a term used when making candies. This stage can be determined by testing the syrup in some cold water, after the syrup has boiled. If when dropped into the water, it quickly forms pliable, but hot threads, it has reached the soft crack stage. It is usually best to use a candy thermometer, which will show a soft crack stage of 270 to 290 degrees.

T or Tbsp – Tablespoon abbreviation
t or tsp – Teaspoon Abbreviation
Gal – Gallon Abbreviation
Oz – Ounce abbreviation
Fl – Fluid Abbreviation
Pt – Pint abbreviation
C – Cup abbreviation
Qt – Quart abbreviation
Lb – Pound abbreviation
Dash – This is usually equivalent to 1/4 teaspoon
Juice – Depending on the fruit, lemon would equal to 3 Tbsp of lemon juice, orange would equal to a half of a cup of orange juice.
Pinch – This is equivalent to an 1/8 of a teaspoon

Other Important Information To Know

One Cup Equals

• 48 teaspoons
• 16 Tablespoons
• 8 Fluid Ounces
• Half Pint
• 1/4 Quart

One Pint Equals

• 32 Tablespoons
• 16 Fluid Ounces
• 2 Cups
• 1/2 Quart

One Quart Equals

• 32 Fluid Ounces
• 4 Cups
• 2 Pints
• 1/4 Gallon

One Gallon Equals
• 128 Fluid Ounces
• 16 Cups
• 8 Pints
• 4 Quarts

Knowing some of these basic terms and hints is crucial to mastering the world of cooking.

Tomatoes and Cooking

2008-02-27T17:07:00.000-08:00

Tomatoes are a favorite in many households. They can be eaten fresh with many different dishes or used for cooking. To many, a slice of tomato on their favorite sandwich is a great way to add taste. Of course, using tomatoes is not just limited to your sandwiches. They are used in salads and a variety of other things.

For example, fresh tomatoes can be used in chili, rice and tomatoes, bacon, lettuce, and tomato sandwiches, salsa, spaghetti and the list can go on and on. There are many tips and tricks to cooking tomatoes, many of which can help bring out the taste and quality of the tomatoes, making them taste and look better.

One tip for keeping your tomatoes fresh is keeping them out of the refrigerator. It is important to keep the tomatoes at a warmer temperature, preferably room temperature. This allows the flavor and texture to remain within the tomato. If you really want the tomato to ripen at a faster rate, you should combine the tomatoes and an apple and cover them up in a bowl.

If you want to peel the tomatoes, this can be a difficult feat for many people. The easiest way to get the skin off the tomato is to boil some water. Once the water is boiled, dip your tomatoes into the water, just for a second or two, and then take it out. Make sure you have some ice water ready, when you take the tomato out of the boiling water, place it immediately into the ice water to cool off. After doing this, the tomatoes will be ready to peel with enormous ease.

Want to make some salsa with fresh tomatoes? It is really easy and does not take much time at all. All you need is about two pounds of red, ripened tomatoes, some jalapeño chilies or Serrano, onion, cilantro, garlic, sugar, and lime juice. You will need to seed the tomatoes and quarter them. After removing the seeds, dice them and put them into a medium sized bowl.

Now you should chop the chilies finely and seed them as well. It is always best to wear rubber gloves to do this. The onion should be chopped finely as well and then the cilantro should be chopped. Now mix all of these ingredients together, with the tomatoes, and add the lime juice, salt, pepper, and sugar.

This is just one of the many recipes that involve the use of tomatoes. If you are looking for something quick and delicious, try cooking some white rice and topping it with fresh tomatoes that have been diced. You can add any seasoning you want to these tomatoes, to taste. Rice and tomatoes is a favorite in the deep south and is so easy to cook.

Learn the Different Kinds of Eggplant

2008-02-17T17:30:00.000-08:00

When it comes to the eggplant, you probably just thought there was one variety – the purple kind you always see in the grocery store. However, there are plenty of varieties of eggplant to consider when looking for a new recipe to try out. The eggplant has a mild taste with meaty characteristics. The vegetable also provides a great addition to recipes that is low in calories. The eggplant is never eaten in its raw state, but makes a great ingredient in baked, sautéed, or grilled recipes. Below you will learn a little bit about some of the different kinds of eggplant you may come in contact with:

American Eggplant: With a dark purple color and pear-shape, this is the variety that is most familiar. One medium eggplant equals one pound, which yields 4 ½ cups of peeled and cubed eggplant.

Asian Eggplants: With thinner skins and a more delicate flavor than American eggplants, this variety is also less bitter as it contains less seeds. Additionally, this variety is rather colorful, as it comes in shades of white, pink, lavender, and green.

Baby Eggplants: This smaller version of the American eggplant produces a sweeter flesh and thinner skin.

Dried Eggplant: When looking for this type of eggplant, seek out a Middle Eastern market.

Garden Eggs: With a size that sometimes is equal to or smaller than an egg, these tiny selections range in color from white to greenish-yellow.

Green Goddess Eggplant: This eggplant offers a rather mild flavor.

Italian Eggplant: Although quite similar to the American eggplant, this Italian variety is smaller in size.

Pea Eggplants (baby Thai eggplants): These tiny eggplants are sold in clusters and resemble sizeable green peas. The Thai eggplants are also quite bitter in taste. Sometimes, these eggplants are found in a Thai market, but are also pickled in jars.

Rosa Bianca Eggplant: This kind of eggplant is considered an Italian heirloom, which is rather sweet to the taste with a mild flesh that is creamy in texture.

Sicilian Eggplant: This eggplant showcases purple stripes. The skin is thin with a delicate flavor.

White Eggplant: With a tough skin, this eggplant has a more subtler flavor and firmer flesh that the American eggplant.

Choosing an Eggplant

The best eggplants are those that are firm and shiny with a skin that is unbroken. The sex of the eggplant influences taste, as a male eggplant possesses fewer seeds and is less bitter than a female eggplant. To check the sex of an eggplant, simply check on the indentation located at the bottom. Deep indentations shaped like a dash indicates a female specimen, while shallow and round indentation indicate a male. Additionally, smaller eggplants tend to produce less of a bitter taste.

How to Cook The Perfect Pasta

2008-02-05T12:46:00.000-08:00

KitchenAid Pasta Roller Kit

Even though relatively easy to cook, many people still have a hard time cooking pasta to perfection. In some cases, the pasta may be overdone or not done enough, either way it makes it difficult to eat. However, we are here to the rescue, we have the perfect recommendations for cooking your pasta to perfection each and every time, no matter what type of noodles you are using, macaroni, egg noodles, spaghetti noodles, you name it.

The best way to measure your water is by the noodle pound. Sounds funny does it not? However, what we really mean is for every pound of pasta you are cooking, you want to have at least four to six quarters of water boiling. In other words, if you are cooking two pounds of pasta, you want eight to twelve quarts of boiled water and so on.

Do not add the pasta before the water has boiled. Many people think that this saves time, the reality is it does not save you any time and can lead to sticky, gooey noodles. Therefore, make sure you wait until the water has come to a complete boil before you start adding your noodles. When adding the noodles be sure you do so while stirring, then allow the water to return to its boiling state.

It is necessary to occasionally stir the noodles while you are cooking them, this keeps them from sticking to the bottom of the pan or sticking together. Whatever type of noodle you are using, it is likely that you took them out of a package. Each manufacturer provides you with specific directions on cooking their pasta, it is important to follow these directions as specified for the amount of time the noodles should be cooked.

If you are precooking noodles that are going to be included in a recipe that needs more baking or cooking, you should make sure to reduce the traditional cooking time by at least a third, so that the pasta does not become overcooked during the second process.

How can you tell if the noodles are done? It requires a taste test. You need to take one of the noodles and taste it. You want the noodle to be cooked through, but firm when you bite into it. Another important tip about noodles is to be sure that you do not allow the noodles to sit in the water after being cooked. They need to be immediately drained and the recipe followed from there. Many people believe that you need to rinse your noodles after cooking and draining, however, this is only true if you intend to make a cold dish or if you are not immediately serving the noodles.

Kitchen Shortcuts Busy Cooks Can Benefit From

2008-01-28T18:57:00.000-08:00

Let's face it, most people just don't have the ability to spend a lot of time in the kitchen after a long, hard day. When speeding things up is the plan, there are some excellent shortcuts cooks can take to make meals that keep them coming back for seconds.

Some of the best ideas for hastening preparations involve a little planning, but they can pay off with tons of saved time when it matters the most. Some of the best ways to enjoy healthy meals in no time at all (besides calling the take-out place) include:

* Breaking out the slow cooker. This is a spectacular tool to use to enjoy incredible meals at the end of the day. Just chop vegetables, toss in a roast, some spices and water, turn on low and cover. By the time you get home, dinner will be ready to go. Just add some bread and butter and perhaps extra veggies and your supper will taste like you spent all day on it. Slow cookers are excellent for pork roasts, beef and even certain chicken dishes. They also provide a perfect cooking environment for a mean stew, spaghetti sauce or chili.

* Cooking entrees in advance for the week. Some people adore cooking, but just don't have the time during the week. To make the most of their time off, they prepare a week's worth of meals on the weekends and freeze for reheating during the week. If stored in individual serving containers, family members can even satisfy their own cravings as they wish in a healthy, enjoyable way. Just about any main entrée can be handled in this fashion, along with many sides.

If fresh vegetables are desired, just steam them up while dinner defrosts and reheats in a microwave. The trend for advanced cooking has become so popular, in fact, that gourmet food preparation businesses have cropped up everywhere, providing people a unique place within which to create meals to take home and freeze. You can save yourself the trouble and expense involved in this venture by using your own kitchen instead.

* Be an advanced cut up. If you have your menu plan in mind, but want to speed things up for the week, consider prepping over the weekend. Chop the vegetables and prepare basic items in advance. With a vacuum sealer, most veggies chopped on Sunday will work perfectly in dishes on Thursday or Friday.

* Plan one-pot/dish meals. Any meal that involves using a single pot, pan or dish for the entire production can save an incredible amount of time on cooking and clean up. Find some family favorites and enjoy.

Cooking a healthy dinner every night of the week isn't an easy undertaking no matter the circumstance. If a full work schedule is also involved, the task can be daunting. When smart shortcuts are brought into play, it's possible to deliver great meals with barely any effort at all.

Beer Butt Chicken - You Stick The Can Where?

2008-01-16T12:40:00.000-08:00

If you've never heard of Beer Butt Chicken, the title of this post probably caught your attention. When you see those three words used together in a sentence, you just gotta read on.

I used to shy away from grilling a whole chicken until I discovered this method. Try it once, and you'll be a beer butt addict. (Is there a support group for that?)

Beer Butt Chicken

1. Buy a whole chicken. A smaller chicken will be easier to work with and keep upright than a larger one, but any size will do. Rub some salt, pepper, garlic, and paprika on the outside and inside of the bird.

2. Slide the beer can inside the chicken's butt. Lubrication is not usually needed. (It's actually the neck of the chicken, but Beer Neck Chicken just doesn't have the same ring to it). The bottom of the can and the two legs will form a sort of tripod that will keep the bird upright on the grill.

3. Get an old baking pan, and add 1/4″ of water. Place the pan on the grill and stand the bird up on the grill. This prevents flare-ups and provides additional moisture. Brush with melted butter. This keeps it moist and gives it that nice brown color.

4. Beer Butt Chicken should be grilled over indirect heat. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up. Keep your grill at a medium heat, and cook the bird slowly.

5. A chicken cooked on a grill with a lid takes about an hour and a half to 2 hours to cook. On an open grill, it will run 3 hours or more to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done.

Taking the chicken off the grill can be a challenge. Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of beer. It will be hot and will burn if sloshed out. Remember: spilling beer is always a sin, even if you're cooking with it.

Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.

Notes:

If you want to barbeque your bird, wait until the last 15 minutes.

Use other seasonings in the can of beer, inside the chicken cavity or mixed with the butter for different taste options. This is a fun recipe to play around with.

Jay Lotz is a blogger at http://www.drinkmowgrill.com

Novice Cook To Gourmet Cook Without Even Trying

2008-01-07T18:22:00.000-08:00

No novice cook can consider themselves a gourmet cook. Achieving that status comes only at the end of a long road of cooking. Like any other art .... it takes practice, practice, practice to become a gourmet cook.

Perhaps it comes after long years of schooling where cooking, cooking, cooking is the word of the day and the end result is working in a top notch A - list restaurant in New York or Paris.

Then again. . ..... maybe the mother at home cooking meals every day for her family one day finds herself spending hours in the kitchen preparing one meal.. just because .. and loving it.

Could there possibly be a working mother who one time found preparing meals at the end of a long work day extremely tedious ... finding herself looking for that extra special recipe for her husband's birthday meal?

However achieved ..... it is after years of study and practice or years of doing everyday meals that one becomes a part of the "gourmet cooking world".. suddenly opening up to the fact that not all recipes are the same .. and that cooking food has suddenly become an exciting challenge and fun.

Suddenly you can tell by just looking at a recipe whether it will taste good or not., how healthy it is, how appropriate to fill a "mood" ...... simply by the combination of ingredients and spices and herbs and flavorings.

Those recipes that in the past seemed way too complicated or intricate now beckon you enticingly and family and friends begin looking forward to each and every meal you serve.

Your table settings become more simply elegant.

You find yourself looking more and more at kitchen "gadgets".

In response to comments such as "that must have taken you forever to make" you honestly answer.. "oh not at all.. it really was simple!!"

To you .. the gourmet cook ... it didn't take long at all and it was simple.

To the novice cook .. it would take an eternity ... far far from simple... and if you stop to think... that was you not all that long ago.

You have become a gourmet cook without even trying.

Your life cooking will never ever be the same as it was.

No longer will you be satisfied to make those "meat, potatoes and gravy" meals without that extra "something" in it.

No longer will you be satisfied to set your table without having candles on it.

No longer will you be able to let anyone leave the table without that one taste of sweetness that is dessert to balance the meal.

Perhaps you have recognized that in yourself ... perhaps you haven't ... even though it is there.

Gourmet Cook.

It is not just the well schooled in France who achieve that status.

Congratulations!

You are an achiever!

Get great indispensable tools for the gourmet cook here.... Put a smile on YOUR gourmet cook's face!

How to Select the Right Cut of Beef for Your Recipe

2008-01-04T12:10:00.000-08:00

For a long time, beef was persona non grata. As people were trying to eat healthier and contain cholesterol, beef became one of the foods to cut down on or avoid. These days, the healthy diet is one of moderation, so beef is once again showing up a bit more often on the dinner table.

Choosing the right cut of beef for your recipe can sometimes be confusing. But before we talk about specific cuts, there are a few rules of thumb that apply to all cuts. Always select meat that is bright red in color with veins of fat (or marbling) through it. The red color shows that the beef is freshly cut. Marbling is the primary factor in how meat is graded. The more marbling, the more expensive the cut will be. Marbling will ensure your meat is juicy and flavorful. Should the piece you select have large amounts of fat around the edges, simply trim that off to about 1/8 inch.

Top restaurants get the highest quality beef. The grades of meat you’ll find at the supermarket at the butcher shop is Choice or Select. Choice meat is well marbled and tender. Select is the most common grade of meat. It has less marbling – sometimes very little marbling. Always look for officially graded beef. It will carry the USDA designation. Otherwise, the supermarket has determined the grade.

Grass fed beef is becoming more prevalent in supermarkets. Grass fed is a bit lower in marbling, however it doesn’t contain additives. Even without the marbling, grass fed beef can be quite flavorful and tender.

Here are some popular cuts of beef:

* Flank Steak/London Broil: Moderate marbling provides a pleasant flavor, but it can be a bit chewy. Letting these cuts marinate will make them more tender.

* Skirt Steak: This is a long and narrow cut that is very marbled. It has a rich beef flavor and is very tender. This is the cut that fajitas are made from. Great on the grill.

* Top Blade Roast: This is also known as top chuck roast or blade roast. Very moist and tender when braised before roasting.

* Center Cut Pot Roast: This is a thin cut with a lot of flavor. Also best when braised, it needs a bit less cooking time that other chuck cuts.

* Top Sirloin roast or Center Cut Roast: This is a fine quality roast that is tender, juicy and very flavorful.

* Top Round Roast: While this cut is less expensive than the others, it is also unfortunately less flavorful.

Using Your Microwave to Cook Meals - Microwave Cooking Tips

2007-12-28T12:05:00.000-08:00

In this day and age, anything that saves time and unwanted calories is a lifesaver for the individual on the go or who is trying to watch their weight.

When it comes to the microwave, many people disregard its potential for creating delicious meals that doesn’t require extra fat for cooking.
The moist heat of the microwave eliminates the need for grease and fat once used to keep food from sticking to cooking pans.

Additionally, fat drainage is furthered when placing foods in between two paper towels.

Below you will find a few tips that allow you to take advantage of your microwave when looking for new ways to save time and energy:

1) Consider the high setting of power (100%) when preparing soups, drinks, fruits, vegetables, fish, ground meat, and poultry.

2) Use the medium-high power setting (70%) when looking to simmer a stew.

3) When using the microwave to cook, select foods that cook well with moist heat, such as chicken, vegetables, fish, ground meat, sauces, and soups.

4) Keep in mind that pieces of meat that are the same size and shape will cook more evenly than various small and large cuts.

5) To reduce the amount of liquid used when typically preparing drinks, soups, vegetables, fruits, and main courses – the microwave only requires around 1/3 of the usual amount since less liquid evaporates in the microwave.

6) Select a microwave-safe container that is slightly larger than the dish required for cooking your meal in a conventional oven.

7) Use a medium power setting (50%) when baking items, such as breads, cakes and muffins. This power setting is also suggested when preparing cuts of meat that are less tender.

8) To add a crusty appearance to your baked goods, grease the pans with a little bit of vegetable oil and place crumbs or grounded nuts on top.

9) To avoid low fat cheeses and other toppings from becoming tough or soggy, make sure to add them close to the end of cooking.

10) Try to avoid coating your meat with flour if you plan on adding liquid when cooking, as these coatings will only become soggy.

11) When preparing rice, use quick-cooking selections instead of long-grain.

12) No need to add fat when steaming your vegetables. Simply chop your veggies as desired and place in a microwavable container with one to two tablespoons of water. Cover loosely with plastic wrap and cook on high until they become soft.

Tips for Using Leftovers

2007-12-26T10:42:00.000-08:00

Turn Leftovers into a Feast

(ARA) - Whether you cook foods yourself, buy them ready-to-heat or ready-to-eat, it seems there are inevitably leftovers. The amounts might be substantial or miniscule, but there’s always the question of how to use the bits and pieces creatively before they spoil.

All-natural eggs, with their high-quality protein and amazing versatility, can come to the rescue. A number of easy-to-make egg dishes are ideally suited to using up those odds and ends of different foods.

Two possibilities are French omelets and frittatas, the unfolded Italian version of an omelet. You can fill each French omelet with 1/2 cup or so of food, all one food or several combined. For a six-egg frittata to feed six people, use a total of about 1 1/2 cups of flavoring foods. Howard Helmer, holder of the Guinness Word Record for fastest omelet making, likes to fill omelets with the toppings scraped off of leftover pizza, but you could also flavor an omelet or a frittata with pieces of chopped cooked poultry, meat or fish and what’s left of yesterday’s cooked veggies.

A quiche is another choice. When restaurateurs feature the quiche of the day, it’s often filled with whatever didn’t sell out the day before. You can use the same trick at home. A good proportion of ingredients for a standard 9-inch pie shell is: 6 eggs beaten with 1 cup of milk plus 1/2 cup of shredded cheese and 1/2 to 1 cup of chopped, cooked meat, fish, poultry or veggies. Simply put everything in the pie shell, add a sprinkling of your favorite herb or seasoning blend, and bake at 375 F for about 30 to 40 minutes.

Got stale bread around? Revive it by turning it into a strata, a layered casserole. For the most even cooking, cube the bread and toss it with shredded cheese (old and dried is okay) and whatever else you have on hand for flavoring -- maybe cubes of leftover pork chops and a handful of kernel corn. Pour on eggs beaten with milk and bake at 350 F until a knife poked near the center comes out clean, from 30 minutes to a bit over a hour, depending on the size of the casserole dish you use.

For leftover rice or pasta, invent your own spaghetti carbonara or fried rice. Simply heat the rice or pasta with dribs and drabs of leftover vegetables and meat, fish or poultry, if you have any on hand. Then, pour on some eggs beaten with a little milk and scramble. Add some grated Parmesan or Romano cheese to the pasta dish and a dash of soy or teriyaki sauce to the rice dish. In just minutes, dinner’s ready to serve and your family probably won’t recognize the leftovers.

For more recipes that make the most of leftovers, visit www.IncredibleEgg.org.

Omelet Rancheros

Makes one serving

Ingredients:

1/2 cup vegetarian refried beans

1/4 cup salsa or taco sauce, divided

2 eggs

2 tablespoons water

Cooking spray

2 tablespoons (1/2 ounce) shredded reduced-fat Monterey Jack or Cheddar cheese

Lemon and lime wedges, optional

Directions:

In a small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Cook, stirring occasionally, until heated through. Keep warm while preparing omelet.

In a small bowl, beat together eggs and water until blended. Evenly coat 7- to 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.)

With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Cook until top is thickened and no visible liquid egg remains.

Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide from pan onto plate. Spoon on remaining salsa. Garnish with lemon and lime wedges, if desired.

Instead of the refried beans and salsa in this recipe, you could use leftover red- or green-sauced chili or bits of meatballs and what’s left of a jar of spaghetti sauce. Any shredded cheese will work, including American, brick, mozzarella, provolone and Swiss.

Variable Vegetable Strata

Makes four servings

Ingredients:

Cooking spray

6 slices day-old bread

1 to 2 cups chopped cooked vegetables

1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

6 eggs

1 can (10.75 ounces) low-fat, reduced-sodium, condensed cream of mushroom soup, undiluted

1/2 cup skim or low-fat milk

1 teaspoon prepared mustard

1/4 to 1/2 teaspoon basil leaves, crushed

1/8 teaspoon pepper

Directions:

Evenly coat a 2-inch deep 8-by-8 (or 2-quart rectangular) baking dish with spray. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.

In medium bowl, beat together eggs, soup, milk, mustard, basil and pepper. Pour over bread-vegetable mixture and cover. Refrigerate several hours or overnight. Bake in preheated 350 F oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.

To flavor this casserole, you can use any bread and veggies you like or have on hand. You can also substitute a different type of shredded cheese or flavor of soup.

Courtesy of ARAcontent

10 Food Safety Guide Tips For The Holiday

2007-12-23T11:34:00.001-08:00

It is holiday time, and everyone is getting ready to cook up a feast. This includes everyone's favorite dishes, from stuffing to pumpkin pie. Friends and families are gathering together and sharing in the love that speaks so loudly this time of year. There are many things rushing through our minds during this time of year, but one of the things that most people forget to consider is food safety. This is actually a very important issue, when you consider how much cooking is going on, and you want to make sure that you take care in the preparation of your food in order to ensure that no one gets sick.

While the United States' food supply is one of the safest in the entire world, there are still some 76 million people each year that get sick from food borne illnesses. Food safety can be especially challenging during the holidays, as not only is it already cold and flu season and so many people are already sick to begin with, but also because the menu includes many more dishes than normal.

It is important to know that there are certain people who are going to be especially vulnerable to food borne illnesses, and this includes children, pregnant and nursing women, and the elderly. There are many tips that you can use to help keep your menu as delicious as possible while also making sure it is safe for your guests to eat. The following are ten of the most important suggestions to implement here:

Food Safety Guide #1 - Set Out A Plan

One of the best things you can do during the holiday season is to have a master plan set out for yourself. After all, the top chefs do it, and so should you. You will want to have the proper heating and cooling devices ready, as although a single oven and refrigerator or freezer is enough for most people, those who are cooking larger amounts of food may require more, and you want to be prepared for this rather than realizing it when it is too late. You need to have plenty of clean ice and always keep foods properly heated or cooled, depending on what is called for.

Food Safety Guide #2 - Wash Your Hands

It is important when cooking that you wash your hands frequently, especially around the holidays when there are so many colds and flu going around. Washing your hands is one of the easiest ways to minimize bacterial contamination and keep your food safe. You especially need to make sure you clean your hands thoroughly after handling the turkey or any other raw meat.

Food Safety Guide #3 - Wash all Fresh Produce

Besides washing your hands, you should wash all fresh produce as well. Even greens that are prepackaged should be washed before cooking in order to minimize potential bacterial contamination, and simply rinsing it under cool water will be enough.

Food Safety Guide #4 - Defrost Properly

Defrosting your food completely before cooking it is very important when it comes to food safety issues. If you choose to use a frozen turkey then you are going to want to allocate 24 hours per 5 pounds to defrost in the refrigerator and then you can leave the bird on the counter to defrost the rest of the way, if necessary. Also, in consideration of drought conditions in certain areas of the country, defrosting the turkey using water may seem wasteful but it is one of the safest methods, especially if you need it defrosted in less time.

Food Safety Guide #5 - Cook all Foods to the Proper Temperature

This is quite obvious, but it is alarming how many people assume they have cooked food to the right temperature when it really is not. This is why it is ideal to use a thermometer when cooking, especially when it comes to meat which is very bacteria prone. It is necessary to cook meat to a specific temperature in order to ensure that any potential bacteria are destroyed.

Food Safety Guide #6 - Refrigerate Leftovers Within Two Hours of Preparation

Another incredibly important rule that should be followed, it is important to remember that leaving food out too long is one of the biggest holiday food safety problems. It is fine to leave food out right after eating to give you time to relax, but when food sits out for more than two hours in the danger zone, which refers to any temperature ranging between 40 and 140ºF, then it is prime for bacterial growth. You should store any leftovers in 2-inch deep, shallow containers and make sure that the refrigerator is never too full so that there will be plenty of air circulating throughout it.

Food Safety Guide #7 - Serve Only Pasteurized Apple Cider

One food safety tip that most people would not realize involves apple cider. It is best to serve only pasteurized apple cider because this means that the juice has been pasteurized in order to destroy any harmful bacteria. While you can buy unpasteurized juice you will have to remember that it will contain a warning that it can cause serious illness in vulnerable people.

Food Safety Guide #8 - Be Extra Careful With Eggs

It is important to be careful when cooking meat, but also with eggs. Many eggnog recipes call for uncooked eggs but keep in mind that in these cases you should be using pasteurized eggs or at least cook the yolks lightly to make sure you kill any potential salmonella bacteria. Eggs should be kept refrigerated until used and if you spill any on the counter or floor it should be cleaned up immediately.

Food Safety Guide #9 - Keep Guests Out of the Kitchen

Of course this is the holiday season and you want to be around those that you love, but you should really keep guests out of the kitchen while you are preparing the food. As few people as possible should be around food while it is being prepared in order to prevent anyone from picking at the food and reduce the risk of contamination, especially during this time of year which is cold and flu season.

Food Safety Guide #10 - Reheat Leftovers Properly

It is important that when you go to reheat any leftovers you heat them to a proper temperature. Filling a plate of leftover food and popping it in the microwave may seem safe enough, but there is actually cause for concern here. You still really should use a thermometer in order to make sure that all the food has been reheated to a suitable temperature, to avoid sickness as best you can.

A webmaster of Healthy Lifestyle Blogzine. This blogzine provides a combination of factors to maintain good health - from eating healthy food to exercising regularly, losing weight to being smoke-free, getting sufficient sleep to taking time to de-stress. It also features some latest and up to date health news.
http://healthy-lifestyle.most-effective-solution.com

Crock Pot Cooking Tips

2007-12-08T14:15:00.000-08:00

The main advantage of slow cooking is to set and forget it. You do not need to tend the pot.
Do make sure it is not touching the walls or other appliances.
Stirring is not required for the great majority of crock- pot recipes. Every once in a while you'll find a crock pot recipe that require a little stirring, but that's not too often.
Leave the Lid On While Cooking! I cannot stress this point enough. Every time the crockpot isuncovered, 1/2 cooking time is lost. Most pots have a glass lid, so you can see pretty much what’s going on inside.

NEW VENISON AND BEEF CROCK POT RECIPES at
FAMILY CROCK POT RECIPES.COM

Mexican Crock Pot Roast,
Baked Steak Crock Pot Recipe,

All Day Venison Stew Crock Pot Recipe

Burgundy Venison Stew Crock Pot Recipe

Barbequed Venison Crock Pot Recipe

Harry's Venison Crock Pot Recipe

Exploring Dried Foods – Fruits

2007-12-07T17:06:00.000-08:00

Ronco٠5-Tray Electric Food Dehydrator

While dried fruit makes a great, nutritious snack, many cooks overlook the potential of using dried fruits in their cooking, as it can find a place in everything – from beef stews to cranberry muffins. Additionally, dried fruit allows us to take advantage of our favorite treats even when they are out of season. It is also quite easy to make dried fruit, as the high levels of sugar combat bacteria, allowing the final results to last for up to a year in the refrigerator.

So, what are you waiting for? Pop your favorite fruits in the oven or dehydrator and start snacking and cooking. Below you will find a few suggestions and interesting facts regarding dried fruit:

Dried Apples: Great in trail mixes. Store-bought dried apples are often treated with sulfur to keep color and prolong shelf life.

Dried Apricots: When purchasing Turkish dried apricots, keep in mind that they are lighter in color, as well as milder in flavor than other varieties.

Dried Apricot Paste: In the Middle East, people usually create drinks out of this type of fruit leather by adding it to boiling water. During Ramadan, dried apricot paste is often served before and after a daylong fast. Most Middle Eastern markets are sure to supply this treat.

Dried Bananas: There are two different kinds of dried bananas to consider. The first offers long spears that are quite sweet and great for cooking. The second kind is chips, which are fried in oil, taste crunchy, and are often included in trail mixes.

Dried Cantaloupe: There is a powerful flavor associated with dried cantaloupe, which is very sweet.

Dried Cherries: These large and sweet cherries are sometimes used in place of raisins in recipes.

Chinese Date: In the United States, you can find the dried variety of the Chinese date, which is crisp like an apple with a mildly sweet flavor when fresh.

Dried Cranberries: With an attractive color and tangy flavor, dried cranberries are often used as a substitute for raisins in recipes.

Dried Fig: There is a decent source of calcium when eating a dried fig, which offers varieties such as the black mission fig, Calimyrna fig, and the green fig, which is quite juicy.

Golden Raisin: When compared to the typical raisin, the golden raisin is more tart.

Dried Mango: Often time, dried mango is coated with sugar.

Dried Nectarines: While similar to a dried peach, the dried nectarine carries a heftier price tag. Often times, this treat is treated with sulfur.

Dried Papaya: Often, you will find dried papaya coated with sugar.

Dried Peaches: Similar to the dried apricot, the dried peach is larger and milder.

Dried Pineapple: Often, sugar is used to coat dried pineapple.

Dried Plum: Also known as a prune, not only will you enjoy sweetness, but also receive a healthy dose of iron, dietary fiber, and other nutrients. Dried plums are eaten whole, chopped up, or added to sauces and stews.

Sour Prunes: While Middle Eastern markets carry this treat, you can soak regular prunes in vinegar overnight to gain the same effect.

Dried Strawberries: With sweetness and chewiness, dried strawberries are found in granola and trail mixes.

What are the Different Types of Olive Oil?

2007-12-05T07:25:00.000-08:00

Know the Difference: Olive Oil

It is the green olive that produces the olive oil that has been making headlines as a healthy addition to cooking. Depending on the type of olive oil you bring home, you will encounter a wide-range of flavors, colors, and consistencies. This is because the climate, location, and specific varieties of olives play an important role in the characteristics of the oil.

If you have ever wondered what the difference between extra-virgin and just plain 'ol virgin was in the world of olive oils, consider the following information that will help you know the difference next time you go shopping:

Extra-Virgin Olive Oil

In order to gain the distinction of extra-virgin olive oil, the oil should possess less than 1% acidity and was produced by an initial press of the olive fruit that has gone through what is known as the cold pressing process. While there are a lot of olive oils that claim an extra-virgin status, the majority actually meets the very minimum requirement. Extra virgin denotes a chemical requirement that should not be used as an accurate measure of quality and taste.

Virgin Olive Oil

Virgin olive oil is made from olives that are slightly riper than the ones generated for extra-virgin oil. While virgin olive oil is made in the same manner, it is considered a lower quality of virgin oil. The acidity associated with this selection is of a slightly higher level of 1 ½ %.

Refined Olive Oil

This type of oil is nearly tasteless and has been refined. The acidity level is more than 3.3%, which contributes to an unpleasant flavor and not so attractive scent.

Pure Olive Oil

Pure olive oil is often referred to as olive oil and usually is made through a second cold pressing process or undergoes chemical extraction of olives left behind after the first pressing. Pure olive oil (also known as commercial grade oil) is lighter in color and tastes blander than virgin olive oil. When you need general-purpose oil, this is the selection to seek out.

Refined Olive-Pomace Oil

Avoid this type of oil, as it has been tainted by olive pomace treated with solvents. Actually, this grade is not good for your health.

Olive-Pomace Oil

Once again, this olive oil supplies a combination of refined olive-pomace oil and virgin olive oil, and is not good for you to consume.

Light & Extra Light Olive Oil

Some grocery stores carry olive oil that states it is "light" or "extra light," which shows no calorie differentiation but is also viewed as one of the lowest quality of olive oils on the market because it has been mixed with refined selections.

Let's Learn About Cooking Chicken

2007-12-04T09:11:00.000-08:00

If you're gonna learn how to cook everything (well, most things anyway) then a great place to start is with one of the world's favorite foods: Chicken!

Chicken as a popular food source is nearly as old as recorded history itself. First domesticated around 2000 B.C. in India, early chicken eaters were also found in China and Babylon. Brought to the U.S. by Columbus, the early colonists first bred chickens more for their eggs than their meat. Easy to breed and care for, and easy to digest, chicken has become an American staple.

Chicken provides the necessary protein component needed in our daily diets. Lower in fat, calories (especially when you take the skin off) and cost than any other meat, chicken is also a good source of magnesium and potassium. Its versatility, lending itself to many varieties, cuts and tastes enables people to enjoy variety even while eating the same bird.

The modern supermarket offers many different types of chicken in many different cuts – whole chickens, cut up chickens, breasts, fillets, legs, wings and thighs not only allow us to eat our favorite parts, but to add variety to our diet by simply choosing white over dark meat or vice versa. Chicken can also often be cooked in 30 minutes or less for those of us who have little time to spend in the kitchen.

Types of Chicken

* Broilers-Fryers are specifically bred for eating. They are young chickens, seven to ten weeks old. Weighing from 1 1/2 to 4 1/2 pounds, they are a tender choice and good for broiling, roasting or frying.

* Roasters are slightly older than broilers-fryers – three to five months old and weigh from five to seven pounds.

* Capons are young, castrated roosters weighing from five to seven pounds. They are richly flavored, have a higher fat content and will yield more meat. Their age can range anywhere form 16 weeks to 8 months.

* Rock Cornish Game Hens are small broiler-fryers than weigh between one and two pounds. Originally bred in Connecticut in 1950 for foodies, it is usually stuffed and roasted whole, then served whole or as a half bird.

* Stewing or Baking Hens are a much more mature bird of ten months to a year and a half. Since its meat is less tender, it is best used in stews, stocks and soups.

All chicken is inspected by the USDA to ensure it is healthy for consumption. As with most perishable meat, bacteria multiplies quickly at temperatures between 40 F and 140 F, so safe handling precautions should always be kept.

cooking chicken

Clip art courtesy of DailyClipArt.net

4 Simple Steps to Hassle-Free Cookie Baking

2007-11-26T08:10:00.000-08:00

Baking cookies can be a joyous process, but often it can also be disorganized and stress-inducing, especially during the holiday season. The process can be much less complicated if you take the time to organize your baking procedure. Follow these simple steps for a hassle-free cookie baking experience!

Step 1:

Do some research. Gather your favorite cookie recipes, and search books, family & friends and the internet for recipes you'd like to try. (Be sure to write down where you got each recipe, so if you have questions, the answers will be easier to find.) Print out the recipes or print them on index cards for easy reference.

Step 2:

Compile a list of what you'll need. Make a list of all the ingredients you'll need, compiling a rough list of how much you'll need of each ingredient. Before you go out to the grocery store, check your own supply of ingredients (and double check expiration dates), so you'll know how much you need to pick up. Check your baking supplies for wear, as well.

Make sure you have enough containers to keep the cookies in, and if you're giving them out as gifts, pick up some decorative plates or tins to hold them. (Dollar stores have some great items for storing and giving out cookies!)

Step 3:

Make your dough. If you don't have enough time to make the dough and bake on the same day, you can freeze the dough for days (sometimes even weeks) before you begin baking. Wrap each type of dough into separate parcels, and identify each by writing the name of the recipe on the plastic wrap.

Step 4:

Bake your cookies. Some recipes call for dough to reach room temperature, so be sure to leave enough time for frozen or refrigerated dough to get to a lower temperature. Start baking cookies whose recipe calls for the lowest oven temperature first. Then proceed to the next recipe, working your way up in temperature.

Cool cookies on a clean dish towel, wire cooling racks or aluminum foil. Once the cookies are completely cooled, line containers with wax paper and then with layers of cookies. Cookies can also be frozen for up to two weeks inside a container, or if you wrap them in small stacks, you can freeze them for even longer. Defrost the cookies by leaving them out until they reach room temperature.

And that's it! Five simple steps to hassle-free cookie baking. All that's left to do now is enjoy the cookies and share them with friends and family!

Tonia Jordan is an author on http://www.Writing.Com/ which is a site for Writers.

Her portfolio can be found at http://www.Writing.Com/authors/spidergirl so stop by and read for a while.

How to Make Really Good Coffee at Home

2007-11-18T15:37:00.000-08:00

Making Coffeehouse-quality Java in Your Own Home

(ARA) – When it comes to holiday entertaining, don’t overlook the impact of a great cup of coffee. A top-notch cup of America’s favorite beverage can add an unexpected and much appreciated quality touch to a festive gathering.

Our search for the secrets of coffee-making led us to Alan Adler, an engineering lecturer at Stanford University, who has spent the past several years researching the science of coffee brewing. The first thing we learned from Adler was that making great coffee is surprisingly easy. "In fact it takes less time to make a smooth cup than a bitter cup because a shorter process yields a much sweeter cup," Adler says.

Adler explains: "Over the past several centuries the coffee brewing process has steadily become quicker and better. In the beginning, people boiled the water and coffee together for a half hour. The result was a terribly bitter and acidic sludge. Even the popular home percolators of the 1950s over-extracted the coffee by passing the brew through the grounds several times. An improvement came in the latter part of the 20th century with the drip brewer. Its brew tasted better because it passed hot water through the grounds only one time."

Adler evaluated brews with laboratory instruments and expert tasters. He found that shortening the brewing time and reducing the brewing temperature resulted in a rich flavor with very low acidity and bitterness. But he also found that dripping water through a bed of grounds was far from optimum. "Although drip brewing is better than percolation, it still takes three to five minutes and uses boiling water,” says Adler. “All of our tasters agreed that the optimum brewing time is about 30 seconds and the optimum brewing temperature is 175 degree F."

As Adler's research continued, he found that drip brewers run too hot in the center of the bed and too cool around the sides. His solution was to stir the coffee and the water together for about 10 seconds. To hasten filtering, he applied gentle air pressure which reduced the time to about a half minute.

Adler's final discovery was that coffee tasted much sweeter when he used a small amount of water to brew espresso-strength coffee, then added hot water to dilute the espresso to American-strength. He explains: "Pushing too much water through the grounds makes the drink more bitter but doesn't add flavor."

Although Adler's work began purely as a research project, it led to an ingenious brewer called the AeroPress. The AeroPress embodies all that he learned in one very simple device. The AeroPress is placed on a mug. Hot water and coffee are stirred together for about 10 seconds. Then gentle air pressure pushes the mix through a micro filter and into the cup. The resulting espresso-strength brew is diluted with hot water to make American coffee or with milk to make a latte. It makes one to four cups in a single pressing.

Laboratory tests found that AeroPress brew has one fifth the acidity of drip brew yet the flavor is richer than drip. With rave reviews appearing online every day, the AeroPress has quickly become the darling of internet coffee lovers. One online retailer reported selling an AeroPress every two minutes after it was reviewed on gizmag.com.

Lewis Singer, manager of Cook's Junction in Los Altos, Calif. was particularly enthusiastic, "It makes the absolute best cup of coffee I've tasted in my entire life,” says Singer. “And it does it in one minute." Our staff was skeptical and had to try it. To our surprise, everyone in this office agreed with Singer.

To learn more about the secrets of making top quality coffee, visit www.aerobie.com.

Courtesy of ARAcontent

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How to Cook Shrimp

2007-11-16T11:59:00.000-08:00

When you want to cook shrimp but have never done it before you will need to know how to cook shrimp. There are many ways that you can use when cooking shrimp. The way that you choose will depend on the way that you like to do it. You can find out very easily how to cook shrimp when you look on the internet or buy a cookbook about shrimp. However, here is how to cook shrimp to help you get started.

One thing before you learn how to cook shrimp is that you want to buy shrimp that is frozen with their shells still on if you can. You don’t have to but the shells will help to protect the meat of the shrimp and add more flavor to it. You can either cook the shrimp with their shells off or leave the shells on and then remove them after you have cooked them.

I am going to tell you how to cook a pound of shrimp so if you want to cook less or more than a pound you will have to find out how. It will be pretty much the same for all batches of shrimp, you will just have to use more or less of everything to cook it.

For a pound of shrimp you will want to bring two quarts of water to a boil. You will then want to salt the water lightly. If you prefer you can add lemon juice to the water, this is optional though so do it however you prefer.

Once the water is at a boil you will want to shut off the heat that is under the water. You then add the shrimp to the water all at once. Once in the water you want to let them steep for about 3 to 5 minutes. Shrimp are better when you cook them gently.

You will want to check to see if the shrimp is done by cutting one in half. If the flesh is opaque throughout then the shrimp is done. When they are done you will want to get them out of the water immediately. If you cooked them with the shell on then you will want to now take the shell off. Here are a few other ways that you can use when cooking shrimp. You can quickly boil or poach them, which is the most common method, put them in a skillet with butter or oil, in a fryer, on a barbecue grill, a steamer, or in a hot oven.

When you learn how to cook shrimp you may want to learn about how to do it a couple of different ways until you find the way that you like the best. Shrimp is good no matter what way you do it if you don’t overcook it. Learn what you can before you start cooking shrimp so you don’t ruin the shrimp since it is expensive to buy.

For more information on How to Cook Shrimp try visiting http://www.askchefshawn.com/ where you will find a variety of information and resources including recipes on Shrimp

Tips to a Perfect Cooked Turkey

2007-11-16T11:55:00.000-08:00

Thanksgiving dinner is one of the most celebrated meals in the United States, and also one of the most times consuming. People work hour after hour just to get the turkey dinner done just right. We have tips to get you the perfect cook turkey that you and your family will be proud to have on Thanksgiving.

Most turkeys start out frozen so to thaw the turkey out, put it in the refrigerator or cold water. When the turkey has thawed remove the wrapper and start the oven to 325 degrees so you can get the oven ready for the turkey.

Getting the turkey ready is your next step after it's thawed. You must remove the neck from the body cavity and the giblets from the neck cavity. Make sure to drain the juices and blot the cavities with a good amount of paper towels. Before you start roasting the turkey, you will want to stuff the neck and body cavities lightly.

Now we are ready to put the turkey in our roasting pan. Always place the turkey breast side up on a flat rack in your roasting pan. Don't make the mistake of getting a small roasting pan as I've done that before and it causes nothing but heartaches. Usually a handy turkey lifter comes with most turkey's you buy from the store. Place this special string cradle on your rack then place the turkey on top and bring the loops around the turkey. You will want to do this before you put the turkey in the oven as these acts like handles and makes it a lot easier when you remove the turkey from the oven and pan.

Always use an oven safe meat thermometer with your turkey. Insert near the lower part of the body near the thigh. This will let you monitor how the cooking process of your turkey is going. To keep your turkey skin from drying basting it with vegetable oil is a good idea. Cooking times will vary on many different things including your oven, type of turkey and other things you just can't control. Check its progress often.

Check the turkey a half hour before it's supposed to be done. The internal temperature should be around 180 degrees on the meat thermometer we inserted. This is a good indicator how well your turkey is progressing. If the turkey is done than pull it from the oven and let it cool. A good rule of thumb is let it sit 15 to 20 minutes before carving.

Following these tips will not only get you a better cooked turkey a better tasting one should also follow. Thanksgiving is a very important holiday that we celebrate and having everything perfect is something we all thrive for. This includes a perfect turkey dinner. Nothing is better on Thanksgiving than a great tasting turkey and family and friends around you to enjoy it. If you follow these tips, you should be able to spend more time with them and less worrying about how your turkey is doing.

Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Cooking Tips at http://www.jam727.com/cookingbook/cooking_styles__techniques.htm

How to Easily Read and Follow Cooking Recipes

2007-11-15T09:51:00.000-08:00

Cooking recipes are guides that anyone, beginner or expert chef can use. These are master plans that can enhance the meals to be served. Reading and following recipes is an important tool to put delicious foods on your table; but beginners may find this hard. Here are simple tips to help you:

1. Being the first step in cooking, reading the recipe takes time. Read the recipe several times thoroughly from start to end. Familiarize yourself with the cooking terms and unknown ingredients first before cooking. You should understand the recipe to be able to cook well.

2. Cooking recipes usually start with the ingredients. Make sure that you have the correct ingredients; there are substitutes for hard to find ingredients. Gather all the ingredients and measuring and cooking utensils that you will need before starting.

3. Alongside the ingredients are the measuring utensils and the measurements, which are all important. The order of words in the cooking recipes can change the preparation of food so be cautious about it. For example, 1 cup chopped onions is different from 1 cup onions, chopped. 1 cup onion, chopped means you should measure 1 cup onion first before you’ve chopped it.

4. Go over the recipe carefully and don’t rush! You should double check all the ingredients and steps to be successful in cooking. Don’t try to alter the cooking recipes or add a little extra sugar, etc., as this may affect the taste of your meal.

5. Cooking recipes contain numerous methods in cooking. There are certain terms like simmer, browning of meat, sauté, stir, mix, fry, etc. There are guides and explanation at the back of many cooking recipes which can help. Familiarize yourself and get acquainted with them.

6. Enjoy your cooking recipes. You can at first follow them but gradually make your own. Making some changes in the recipes isn’t strictly prohibited unless you and your kids don’t like the taste.

Cooking recipes are very useful tools for beginners. It doesn’t mean that when followed, you’ll have an impeccable dish everyone will admire, but it can help develop your skill in cooking. Always keep in mind that your purpose isn’t only to follow and finish a recipe but to produce a good tasting and healthy food everyone will love!

Tips on How to Cook Pasta

2007-11-15T09:35:00.000-08:00

Pasta is a favorite all around the world. It comes in different shapes and lengths, everything that to suit the occasion or your own preferences. Cooking pasta is easy to do, but always be careful to get the best results.

Fill a pot with water. Pasta should be cooked in a lot of water. Set it to boil to cook the pasta. After the water begins boiling, add salt. It will take longer since salty water usually boils at a higher temperature. The salt that you will add will depends on your personal taste. Never forget to add salt, remember, Italians never forget this. Once the water starts to boil slowly add the pasta. The pasta will start to soften in a few seconds. Use a long fork to push the pasta into the water. Make sure that it is fully submerged. At this time the water temperature has fallen.

Cover the pot with a lid and quickly boil the water again. It is important that the pot is covered since it boils fast. Do this to prevent the water from splashing out. Never leave the pot unattended, the splashing of water can douse out the gas and possibly start a fire. Then continue cooking the pasta, this time uncovered. Stir with a long fork to separate each and every piece of pasta.

When it comes to how long the cooking time will be, read the manufacturers instructions, but to make sure, the best thing to do is to test a piece. The Italian expression, al dente, refers to the proper cooking of pasta or when it is soft yet still firm and not overcooked.

If you notice dots or thin white lines in the middle of the pasta, then it isn’t done yet, just test from time to time until the broken piece turns to a translucent yellow. If the texture is translucent yellow, you can drain using a colander but make sure that it is in a secure position.

Stop the cooking process by pouring cold tap water over it; remember that the pasta is continuously cooking even after it’s drained, this way it won’t be served extremely hot. But be careful not to overdo it, remember that you aren’t washing the pasta.

Gently shake the colander to drain the pasta. Lastly, you can now put the pasta in a bowl and serve. Put on the sauce, dressing or cheese, and enjoy.

How to Use Herbs and Spices

2007-11-15T09:32:00.000-08:00

When cooking, the use of herbs and spices is a very common technique that cooks rely on to expand upon the taste, flavor, and afterthought of a dish. Below you will find a few suggestions on how to best use herbs and spices when preparing meals and following a recipe.

Substituting Dried Herbs for Fresh Herbs

Since dried herbs possess a stronger flavor than fresh leaf herbs, you will need to adjust your habits when adding dried herbs to a recipe that calls for fresh herbs. Simply substitute 1/3 of the amount to adjust the strength in taste. You don’t want your final results to carry an overpowering favor.

Better Flavor Release

When cooking with dried herbs, crushing them in the palm of your hand (or between your fingers) will release more of the flavor in a quicker manner. This works well with strong-flavored herbs, such as rosemary and sage. Combining a strong-flavored seasoning with a couple of mild-flavored ones is a good way to balance out the flavor in a recipe you feel is too strong in taste.

To get the most flavors out of your dried herbs, it is suggested to purchase the whole herb leaves rather than ground or powdered selections because they are able to hold their flavor longer when stored. Before using, pulverizing the dried herb leaves will effectively release their flavor.

Substituting Whole Spices for Ground Spices

If you should need to substitute a whole spice for a ground spice, you should use 1 ½ times as much as the recipes suggests. In the case of doubling a recipe, the herbs and spices should not be doubled. Instead, increase them by 1 ½ times and then taste for preference – adding when needed.

Seasoned Meal Limits

When preparing dinner, it is highly suggested not to season more than one dish using the same herb. As you arrange your menu, a good rule of thumb to follow is to refrain from using herbs in all of your dishes. Two or three is good enough, but not necessary.

Limit Strong-Flavored Herbs

When preparing your dishes, it is recommended to use only one strong-flavored herb at a time per meal. Examples of these kinds of herbs include rosemary, tarragon, sage, marjoram, thyme, basil, mint, and dill. Despite this limitation, it is still OK to combine a strong-flavored herb with an assortment of mild-flavored selections, such as parsley or chives.

Grinding and Crushing Herb and Spices

When preparing a dish, the grinding or crushing of herbs and spices should take place immediately before cooking because this is when the best level of aromatic flavor is released, causing the flavor of a dish to truly blossom.

Mortar and Pestle

One of the best tools for crushing a small amount of herbs or spices is the mortar and pestle, which provides quick use and allows cooks to control the coarseness of the grind.

Spice Mill or Coffee Grinder

When preparing a large amount of herbs and spices, investing in a spice mill or coffee grinder makes the task rather convenient and quick.

Using Spices for Baked Goods

If you have grinded your own spices for baked goods recipes, you should sift them after grinding to eliminate any "woody" bits and pieces.

Tips for Cooking on Thanksgiving

2007-11-14T17:55:00.000-08:00

For some, cooking during Thanksgiving is a very stressful ordeal. Imagine cooking an extra large bird while having to create other things like mashed potatoes and pumpkin pies. But you don’t have to stress about Thanksgiving cooking.

Here are some tips to make your Thanksgiving cooking stress free:

1. Make your menu two weeks ahead Many people get stressed about Thanksgiving because they don’t think about what to cook until the day itself. To avoid this hassle, you should plan way before Thanksgiving week. This allows you also to shop early to eliminate the need to keep returning to the store for last-minute supplies.

2. Cook ahead of time Thanksgiving Day itself is stressful with all the guests arriving and decors to be made. Not all the foods need to be prepared on that day itself so why cook the day before. A few days before Thanksgiving, look at your menu and see which foods can be cooked ahead of time. Assign which days to prepare these foods so during the big day you are left with fewer things to deal with.

3. Measure ingredients in advance For those foods that you really have to cook on Thanksgiving Day, you can make preparations easier by measuring the ingredients ahead of time. The night before, get out your measuring cups and spoons and place the ingredients in containers so that the next day you can cook as if you are a star of a cooking show where everything is ready.

4. Delegate If you belong to a big family that has everyone over for Thanksgiving, you can take advantage of the size of your brood. Assign your siblings, uncles, aunts, parents or other relatives with certain foods or courses so that the work load won’t be put upon one person. It also creates a sense of pride to present something to the family.

Thanksgiving shouldn’t be a stressful event. When it comes to cooking, you can make your life easier if you plan ahead. Try these tips and see how thankful you can be on this day of gratitude.

Learning About Cooking Tools

2007-11-14T17:06:00.000-08:00

Far too often people overlook the importance of using the proper kitchen tools when cooking fine meals. While there is nothing in the world that can quite compare to cooking with the finest and freshest of ingredients, these things can only be enhanced by making use of the perfect tools for the job at hand.

When it comes to pots and pans and skillets you should keep in mind that conductivity is of extreme importance. You should also select pots and pans that are made of a heavier gauge. This allows your pans to heat evenly avoiding hot spots, which can lead to food that may 'stick' to your pan or scorch during the cooking process. This means that simply stopping in at your local mass market retailer and purchasing any old set of pots and pans is probably not the best course of action for the best possible quality in your kitchen.

Kitchen knives are also important ingredients in the kitchens of today. If you plan to prepare many meals in your kitchen, then the quality of your knives is of the utmost importance. Your knives are an investment you shouldn't have to make too often in your lifetime. For this reason, select a really good set and be prepared to make a sizeable investment in your knives. You will never understand, unless you've tried to prepare foods with knives of inferior quality, just how important it is to purchase good quality and well-balanced knives for your kitchen. You should also try the handles in your hand to see how comfortable they feel before purchasing a set of knives. If you do a lot of chopping and cutting during your meal preparation and cooking you will want to make sure that the knives you are using feel comfortable in your hands.

If you are like me and plan on cooking a great deal of meat then you should also invest in a jacquard. This useful tool helps not only when it comes to tenderizing rather rough and tumble cuts of meat but also pierces the surface so that rubs and marinades can penetrate for a more flavorful experience. This is by far one of my favorite kitchen gadgets and it isn't a sizeable investment for the added value it provides to meals.

A good quality grater is another tool that no kitchen should be complete without. There are many who feel that with all the pre shredded cheese products on the market today this tool is obsolete but nothing could be further from the truth. First of all, pre grated and pre packaged cheese simply doesn't touch the quality of flavor that freshly grated cheese provides. Second, cheese isn't the only thing that these graters are useful for grating. Graters are excellent tools for grating citrus fruits, spices, garlic, chocolate, and even onions. If you do a good deal of baking in addition to your cooking you should not overlook the value of having a quality grater in your kitchen.

Of course there are many more cooking tools than I could possibly mention here. Those mentioned above simply happen to be among my personal favorites. There are all kinds of appliances that in my humble opinion no kitchen is truly complete without. In addition to these great appliances there are many tools that are simple matters of preference. Do you peel enough potatoes to warrant a special device for doing so or do you simply opt to purchase an ergonomically designed potato peeler and peel them by hand? There are no one size fits all answers when it comes to kitchen tools and many of us are often limited by serious budget constraints and restrictions. My best advice if this is the situation for you is to purchase the best possible quality you can afford and build from there. Even if it means replacing one pot or knife at a time until you can manage a complete set of superior quality cooking tools you will find it well worth the price you've paid in the long run.

Check out the 'Family Crock Pot Recipes' Online Store Today!

Quick and Easy Lunches for the Cooking Challenged

2007-11-14T16:48:00.000-08:00

Let's face it, cooking is not a top priority in the lives of every man, woman, or child on the planet. In fact, far too people have made learning to cook a priority in their lives. This means that we often exist on convenience foods and boxed mixes rather than taking the effort to prepare healthy meals for our families and our own personal enjoyment.

The same holds true for lunches when we often resort to a can of soup or box of macaroni and cheese or some other such product rather than putting our creative efforts into making a quick and easy yet delicious lunch. You will see many ideas in this article and the hope is that these ideas will not only get you off to a great start for ending the lunch rut we all seem to find ourselves in at some time or another but also to try new things on your own.

First of all, not all great lunches require actual cooking in order to prepare. Some of them will require the use of the microwave and some of them will need to be cooked or at least prepared before hand and reheated. The choices are virtually limitless once you understand the creative concept that must be in place. You should also find that many of these ideas are so simple you will wonder why on earth you have never thought of them. I certainly hope that some of these ideas will become main features within your own home.

Lettuce wraps. These mike delightfully delicious lunch treats and the filling can be prepared ahead of time, which leaves only reheating the filling and wrapping when you're ready to eat. This is a fun lunch to share with your little ones and it teaches them that lettuce is much more versatile than people often give it credit for being. Some people choose to go with a teriyaki inspired filling; my family likes taco inspired fillings for our lettuce rolls. You are perfectly free to come up with a favorite filling of your very own.

Try sandwiches with different breads. Believe it or not, my children love trying new things. It's a rare trait for which I am extremely grateful. Believe me I understand all too well how fortunate I am. My youngest however, has a little difficulty with thick or crusty bread. Her favorite sandwich choice has become Hawaiian sweet rolls. We put the meat, cheese, mustard, and pickle in her roll as if it were a bun and she's thrilled. Other great ideas include hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your oven for a few minutes for a rare sandwich treat. The cooking part is very minimal and you do not have to have in depth knowledge of anything to prepare or enjoy these simple treats. Other great bread ideas include croissants with ham and cheese or chicken salad, taco pitas (another great favorite in our household), and paninis (this works really well if you have a George Foreman grill or a panini press).

While this is by no means the end all be all guide to cooking quick and easy lunches it is good food for thought. The hope is that this will get your own creative juices flowing so that you can prepare wonderful lunches for your family without needing to do too terribly much heavy cooking in the process.

Cooking Basics for Beginners

2007-11-14T15:28:00.000-08:00

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When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.

This means that at any given time in your cooking learning cycles there is quite probably someone somewhere that is better and/or worse at cooking than you. Take heart from this because even the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook you should always begin with the basics.

The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren't absolutely certain what is meant by "folding in the eggs" it is in your best interests to look it up.

Another great bit of advice when it comes to cooking basics is to try simpler recipes for a while and then expand your horizons to the more complex recipes that abound. Most recipes will have a little note about their degree of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn't built in a day and it will take quite some time to build a reliable 'repertoire' of recipes to work into your meal planning rotation.

The good news is that once you've learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won't necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn't master those basic cooking skills.