As the nation enjoys the warmer weather, everyone from fashionistas to foodies are choosing yellow as the "it" color for accent. This summer, incorporate yellow into your own daily routine: bring a little sunshine indoors with beverages traditionally enjoyed during the warmer months (like iced tea or lemonade), fill a vase with lemons for a quick centerpiece, or put SPLENDA® No Calorie Sweetener packets in your sugar bowl.
This summer's best beverages will incorporate flavors that capture the essence of the sun and infuse the season's most abundant ingredients. Aficionados can look to celebrity mixologist and cookbook author Bruce Weinstein for a fresh twist on beverage classics.
His recipe for Chamomile-Pomegranate Tea gives traditional iced tea, a summertime BBQ favorite, a boost of pizzazz. Sweetened with SPLENDA® No Calorie Sweetener, this crowd pleaser refreshes and quenches thirst, while decreasing sugar and calorie consumption.
Chamomile-Pomegranate Tea
Pomegranate juice has powerful antioxidants, so this punch is both relaxing and healthful.
Makes 4 (1-cup) servings
Preparation time: 5 minutes
4 chamomile tea bags
3 cups boiling water
1 cup pomegranate juice
1/3 cup SPLENDA® No Calorie Sweetener, Granular or 9 SPLENDA® No Calorie Sweetener, Packets
Garnish: fresh mint sprigs
Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour, or until cooled to room temperature. Remove and discard tea bags.
Add pomegranate juice and SPLENDA® Granular or SPLENDA® Packets, stirring until SPLENDA® dissolves. Serve over ice; garnish with mint sprigs.
Nutrition Information per Serving
Dietary Exchanges 1/2 Fruit
Serving Size: 1 cup
Calories 45; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 11g; Dietary Fiber 0g; Sugars 9g; Protein 0g.
This recipe, when compared to a traditional recipe, has a 55% reduction in calories, a 56% reduction in carbohydrates and a 65% reduction in sugars.
miercuri, 16 februarie 2011
Parabolic Solar Oven
Mention solar power to someone and they immediately think of solar panels. A parabolic solar oven, however, has a much more practical use when it comes to feeding ourselves.
Parabolic Solar Oven
While searching for ways to reduce the use of nonrenewable resources, you might encounter solar power. Solar power, or solar energy, is the use of the sun's rays to either create energy (electricity), charge a battery, heat water or other fluids, passively heat homes through glass windows, or even cook foods. When solar power is used to cook food it's often in the form of a solar oven, which can be used in place of firewood and other fuels in order to cook meals. One popular type of solar oven is the parabolic solar oven, used over others for many reasons.
A parabolic solar oven collects the sun's rays by using a reflective surface in a parabola, or curved shape. There are many different styles of parabolic solar ovens available, and there are instructions available to create most of them. The parabolic style allows for food to cook at much the same rate as a conventional oven, making it more convenient than other outdoor cooking methods such as campfires. Additionally, since the parabolic solar oven doesn't use wood or other fuel, it's quicker to start cooking and requires little time to set up - whereas with a campfire, you've got to spend time hunting for firewood, as well as lighting the fire and waiting for it to get hot.
One easy way to start building your own parabolic solar oven is by using a ready-made satellite dish (of course, use one that someone has discarded). Its parabolic shape is perfect for creating the oven, and all you need to do is coat the inside with a reflective substance, such as a mirror finish reflective aluminum sheet. Other people prefer to start their parabolic solar oven with more of a bowl shape, as they believe this allows food inside to cook better and helps to shelter the food from the wind.
Parabolic Solar Oven
While searching for ways to reduce the use of nonrenewable resources, you might encounter solar power. Solar power, or solar energy, is the use of the sun's rays to either create energy (electricity), charge a battery, heat water or other fluids, passively heat homes through glass windows, or even cook foods. When solar power is used to cook food it's often in the form of a solar oven, which can be used in place of firewood and other fuels in order to cook meals. One popular type of solar oven is the parabolic solar oven, used over others for many reasons.
A parabolic solar oven collects the sun's rays by using a reflective surface in a parabola, or curved shape. There are many different styles of parabolic solar ovens available, and there are instructions available to create most of them. The parabolic style allows for food to cook at much the same rate as a conventional oven, making it more convenient than other outdoor cooking methods such as campfires. Additionally, since the parabolic solar oven doesn't use wood or other fuel, it's quicker to start cooking and requires little time to set up - whereas with a campfire, you've got to spend time hunting for firewood, as well as lighting the fire and waiting for it to get hot.
One easy way to start building your own parabolic solar oven is by using a ready-made satellite dish (of course, use one that someone has discarded). Its parabolic shape is perfect for creating the oven, and all you need to do is coat the inside with a reflective substance, such as a mirror finish reflective aluminum sheet. Other people prefer to start their parabolic solar oven with more of a bowl shape, as they believe this allows food inside to cook better and helps to shelter the food from the wind.
Healthy Chicken Recipes
People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms.
Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality.
To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn't be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.
A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.
Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality.
To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn't be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.
A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.
Gas Grill Buying Tips For Barbecue Enthusiasts
Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.
1. Three Levels Of Gas Grills
Entry-level
Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.
Mid-Range
These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.
Deluxe Models
These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.
2. Basic Elements Of A Gas Grill
The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.
1. Three Levels Of Gas Grills
Entry-level
Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.
Mid-Range
These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.
Deluxe Models
These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.
2. Basic Elements Of A Gas Grill
The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.
Chocolate Candies
It is popular convention that when referring to chocolate candy, all one normally needs say is chocolate for an immediate connection to be made. Chocolate remains the most popular candy in America, surpassing greatly all other types of candy being sold. Many people describe the experience of a great passion for their chocolate. Often referred to as "chocoholics," they attribute obvious addictive properties in the substance found in candy bars and desserts consumed daily.
Chocolate comes in so many forms today that it would be difficult to list them all. The form most often utilized by candy makers is the candy bar. Names like Hershey's, Mars, and Nestle are synonymous with chocolate candy. Companies like these have been cranking out their cocoa confections for nearly a century, earning them billions of dollars. The formula for this success is simple: create the best tasting chocolate candy possible and sell it for a competitive profit. Creating the optimum product quality and thereby achieve customer satisfaction is the heritage on which many of these companies were founded.
Just as the big candy makers have found success in this, making chocolate candy on a small scale is immensely popular. Making and selling chocolate candies is how many small locally owned and operated candy stores make a living. These small candy makers often find a niche in the creation of gourmet chocolate candy that incorporates elaborate decoration and supreme quality of ingredients.
Making chocolate candy is a wholly different matter if candy making isn't a primary occupation. While some of principles are the same, the scale will be on a completely different level than either of the previously mentioned sources of chocolate candy despite the fact that the methods used to create many of the candies are identical. It typically becomes a matter of hobby rather than sales in these instances. Yet with a marketing tool like the Internet at hand it is a simple matter to take what is currently a hobby and build it into an online candy business.
Thus it is no surprise that there are already several online chocolate candy businesses operating on the Internet. In a day and age where many people are buying even their groceries online it isn't much of a stretch to browse the candy store from a computer screen.
Chocolate comes in so many forms today that it would be difficult to list them all. The form most often utilized by candy makers is the candy bar. Names like Hershey's, Mars, and Nestle are synonymous with chocolate candy. Companies like these have been cranking out their cocoa confections for nearly a century, earning them billions of dollars. The formula for this success is simple: create the best tasting chocolate candy possible and sell it for a competitive profit. Creating the optimum product quality and thereby achieve customer satisfaction is the heritage on which many of these companies were founded.
Just as the big candy makers have found success in this, making chocolate candy on a small scale is immensely popular. Making and selling chocolate candies is how many small locally owned and operated candy stores make a living. These small candy makers often find a niche in the creation of gourmet chocolate candy that incorporates elaborate decoration and supreme quality of ingredients.
Making chocolate candy is a wholly different matter if candy making isn't a primary occupation. While some of principles are the same, the scale will be on a completely different level than either of the previously mentioned sources of chocolate candy despite the fact that the methods used to create many of the candies are identical. It typically becomes a matter of hobby rather than sales in these instances. Yet with a marketing tool like the Internet at hand it is a simple matter to take what is currently a hobby and build it into an online candy business.
Thus it is no surprise that there are already several online chocolate candy businesses operating on the Internet. In a day and age where many people are buying even their groceries online it isn't much of a stretch to browse the candy store from a computer screen.
Olive Oil, An Ancient Gift For Health.
Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives, provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean.
The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating.
The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of "the fruit thereof shall be for meat, and the leaf thereof for medicine," refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of "olive leaf extract" which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960's researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu.
The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body.
The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating.
The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of "the fruit thereof shall be for meat, and the leaf thereof for medicine," refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of "olive leaf extract" which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960's researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu.
The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body.
Lobster Bisque Soup Recipe
The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.
Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.
When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.
2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.
Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.
When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.
Sleepyheads Love Cookie Pancakes. Delicious cookie pancakes are even more fun topped with jam or whipped cream.
Here's the newest way to serve up some fun at breakfast. Turn everybody's favorite fluffy pancakes into scrumptious Cookie Pancakes. Think of the happy possibilities--Chocolate Chip Cookie Pancakes, Snickerdoodle Pancakes, Oatmeal Cookie Pancakes, with aromas guaranteed to get your sleepyheads out of bed and racing to the breakfast table.
All you do is add a few fresh ingredients to pancake mix and then get creative. The best news? These cookie pancakes are so delicious, your family can either dress them up with jam or whipped cream, or keep it simple on busy mornings and just grab some to go.
Breakfast has never been more fun!
Chocolate Chip Cookie Pancakes
2 cups Krusteaz Buttermilk Pancake Mix
1/4 cup light brown sugar, packed
1/2 cup mini chocolate chips
1/4 teaspoon salt
11/4 cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla
In medium bowl, stir together pancake mix, brown sugar, chocolate chips and salt. Add milk, egg, butter and vanilla. Stir with a whisk until blended. For each pancake, pour 2 tablespoons batter onto lightly greased and preheated 375°F griddle (medium heat). Cook 11/2 minutes per side, turning only once.
Snickerdoodle Cookie Pancakes
Prepare chocolate chip cookie pancakes as directed, substituting 1 teaspoon cinnamon for the chocolate chips. Serve pancakes with additional butter and sprinkle with cinnamon and sugar topping.
Oatmeal Cookie Pancakes
Prepare chocolate chip cookie pancakes as directed, substituting 3/4 cup rolled oats (quick or old-fashioned) for the chocolate chips and adding 2 teaspoons cinnamon.
All you do is add a few fresh ingredients to pancake mix and then get creative. The best news? These cookie pancakes are so delicious, your family can either dress them up with jam or whipped cream, or keep it simple on busy mornings and just grab some to go.
Breakfast has never been more fun!
Chocolate Chip Cookie Pancakes
2 cups Krusteaz Buttermilk Pancake Mix
1/4 cup light brown sugar, packed
1/2 cup mini chocolate chips
1/4 teaspoon salt
11/4 cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla
In medium bowl, stir together pancake mix, brown sugar, chocolate chips and salt. Add milk, egg, butter and vanilla. Stir with a whisk until blended. For each pancake, pour 2 tablespoons batter onto lightly greased and preheated 375°F griddle (medium heat). Cook 11/2 minutes per side, turning only once.
Snickerdoodle Cookie Pancakes
Prepare chocolate chip cookie pancakes as directed, substituting 1 teaspoon cinnamon for the chocolate chips. Serve pancakes with additional butter and sprinkle with cinnamon and sugar topping.
Oatmeal Cookie Pancakes
Prepare chocolate chip cookie pancakes as directed, substituting 3/4 cup rolled oats (quick or old-fashioned) for the chocolate chips and adding 2 teaspoons cinnamon.
Lift Your Soul With A Good Bowl of Chili
"Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." – Harry James. Source: http://whatscookingamerica.net/
When your day has been hard and your soul is longing for the comforts of home, what better to come home to but a delicious bowl of heartwarming chili. The hearty dish has been a favorite in this country for centuries, and has a vivid and rich history. Much has been written about the origins of chili, but regardless of its beginnings, the fact remains that people love the stuff and can't get enough of it.
For families looking to cut food expenses, adding chili to the weekly menu is a great idea. The ability to cheaply feed large families was one reason for chili's popularity in previous centuries, and still remains so to this day. Everyone has heard stories about how cowboys cooked kettles of chili over open flames on the range during cattle drives. They cooked what they had available, and what would keep well longest. Chili is always better the next day after all.
Hard working folks still love to sit down to a piping hot bowl of chili at the end of the day. The best way to have your chili ready as soon as you arrive home is to cook it in your slow cooker.
Here are a few tasty chili recipes to get you started:
Slow Cooked Chunky Chili
1 lb ground beef
1 lb bulk pork sausage
4 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
2 cans diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ tsp salt
¼ tsp pepper
Cook the meat in a skillet and drain. Place it into a slow cooker. Add remaining ingredients. Cover and cook on low for 8-10 hours. Freeze the leftovers for up to 3 months.
Southwestern Chicken Chili
5 large chicken breasts, chopped
2 cans kidney beans, drained
2 cans whole canned tomatoes
2 cans canned corn
1 yellow onion, chopped
5 tablespoons chili powder
Put rinsed kidney beans on the bottom of the slow cooker. Next add Corn. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Cover and cook on High for 8-10 hours. Add the onion 30 minutes before serving.
When your day has been hard and your soul is longing for the comforts of home, what better to come home to but a delicious bowl of heartwarming chili. The hearty dish has been a favorite in this country for centuries, and has a vivid and rich history. Much has been written about the origins of chili, but regardless of its beginnings, the fact remains that people love the stuff and can't get enough of it.
For families looking to cut food expenses, adding chili to the weekly menu is a great idea. The ability to cheaply feed large families was one reason for chili's popularity in previous centuries, and still remains so to this day. Everyone has heard stories about how cowboys cooked kettles of chili over open flames on the range during cattle drives. They cooked what they had available, and what would keep well longest. Chili is always better the next day after all.
Hard working folks still love to sit down to a piping hot bowl of chili at the end of the day. The best way to have your chili ready as soon as you arrive home is to cook it in your slow cooker.
Here are a few tasty chili recipes to get you started:
Slow Cooked Chunky Chili
1 lb ground beef
1 lb bulk pork sausage
4 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
2 cans diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ tsp salt
¼ tsp pepper
Cook the meat in a skillet and drain. Place it into a slow cooker. Add remaining ingredients. Cover and cook on low for 8-10 hours. Freeze the leftovers for up to 3 months.
Southwestern Chicken Chili
5 large chicken breasts, chopped
2 cans kidney beans, drained
2 cans whole canned tomatoes
2 cans canned corn
1 yellow onion, chopped
5 tablespoons chili powder
Put rinsed kidney beans on the bottom of the slow cooker. Next add Corn. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Cover and cook on High for 8-10 hours. Add the onion 30 minutes before serving.
luni, 7 februarie 2011
Barbeque Techniques: Two Methods to Consider
When it comes to barbequing, there are two main schools of thought for the techniques that you can use.
The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
The second barbeque cooking technique uses heat indirectly. This is more appropriate when you're cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you're cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you're using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time
No matter which method you use, it's important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it's important to find that line and stick to it.
If you're already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.
As a final note, it's important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.
The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
The second barbeque cooking technique uses heat indirectly. This is more appropriate when you're cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you're cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you're using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time
No matter which method you use, it's important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it's important to find that line and stick to it.
If you're already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.
As a final note, it's important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.
Cast Your Vote for 'America's Fish'
Election season is in full swing, and it's time to get out and vote. For president, you say? Of course, but there's one more candidate to elect this year - America's fish.
Think about it: America has a national anthem, a national flower and even a national tree, but not a national fish. Therefore, the Catfish Institute has nominated U.S. Farm-Raised Catfish for the honor.
Why is this fish worthy of such a title? A true American original, U.S. Farm-Raised Catfish can be found on plates all around the country, from California to New York and all the way to Washington. This versatile fish is adaptable to a variety of seasonings and can be grilled, baked, poached, broiled or fried. So where does this candidate stand on the important issues? Read on:
* On the environment: A friend to the environment, U.S. Farm-Raised Catfish is fed a grain-based diet and raised in closed, freshwater ponds.
* On family values: Affording Americans time at home with family is a valued priority for this candidate. Because catfish is so easy to prepare, families can spend less time cooking and more time together.
* On health and nutrition: Low in fat, calories and sodium, carb-free, and high in protein, this candidate is ideal for every health-conscious American.
* On the economy: With prices that are easy on the pocketbook, voting for this candidate is smart economics.
Try this quick, easy recipe to see what else "Candidate Catfish" has to offer.
CLASSIC FRIED CATFISH
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 U.S. Farm-Raised Catfish
fillets
Vegetable oil
For garnish: sliced tomato
and parsley sprigs
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess.
Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 F. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels.
Think about it: America has a national anthem, a national flower and even a national tree, but not a national fish. Therefore, the Catfish Institute has nominated U.S. Farm-Raised Catfish for the honor.
Why is this fish worthy of such a title? A true American original, U.S. Farm-Raised Catfish can be found on plates all around the country, from California to New York and all the way to Washington. This versatile fish is adaptable to a variety of seasonings and can be grilled, baked, poached, broiled or fried. So where does this candidate stand on the important issues? Read on:
* On the environment: A friend to the environment, U.S. Farm-Raised Catfish is fed a grain-based diet and raised in closed, freshwater ponds.
* On family values: Affording Americans time at home with family is a valued priority for this candidate. Because catfish is so easy to prepare, families can spend less time cooking and more time together.
* On health and nutrition: Low in fat, calories and sodium, carb-free, and high in protein, this candidate is ideal for every health-conscious American.
* On the economy: With prices that are easy on the pocketbook, voting for this candidate is smart economics.
Try this quick, easy recipe to see what else "Candidate Catfish" has to offer.
CLASSIC FRIED CATFISH
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 U.S. Farm-Raised Catfish
fillets
Vegetable oil
For garnish: sliced tomato
and parsley sprigs
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess.
Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 F. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels.
Valentine Recipes - Delicious Puddings for your sweetheart
Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic.
Valentine Recipe:1 HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Valentine Recipe:2 CHOCOLATE PUDDING
Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.
Valentine Recipe:3 JELLY PUDDINGS.
Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.
Valentine Recipe:4 APPLE CUSTARD PUDDING.
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.<
Valentine Recipe:5 APRICOT PUDDING
Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
Valentine Recipe:6 CARROT PUDDING
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.
Valentine Recipe:7 CHEESE PUDDING
Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.
Valentine Recipe:8 DATE PUDDING
Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.
Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!
Valentine Recipe:1 HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Valentine Recipe:2 CHOCOLATE PUDDING
Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.
Valentine Recipe:3 JELLY PUDDINGS.
Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.
Valentine Recipe:4 APPLE CUSTARD PUDDING.
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.<
Valentine Recipe:5 APRICOT PUDDING
Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
Valentine Recipe:6 CARROT PUDDING
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.
Valentine Recipe:7 CHEESE PUDDING
Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.
Valentine Recipe:8 DATE PUDDING
Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.
Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!
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