1 turkey carcass
5 quarts water
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon dill weed
1/2 teaspoon poultry seasoning
1 cup frozen peas
Directions
Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.
Monday, November 30, 2009
Monday, November 16, 2009
love me some bbq
Over the last few months, I've done a lot of research on many different types of grills. Many of them are good, lots of them aren't. But what I found is that there is one brand of barbecue grills, both charcoal and gas, that stands far above the rest. Weber, a name that everybody knows and respects. Why? Because their products have stood the test of time, decade after decade.
I can remember as a kid the Fourth of July cookouts at my Grandparents' house with a huge hunk of beef on the Weber grill. The sound of the rotisserie will stay with me always. My Weber Performer is the same basic grill my Grandfather used back then. It just shows you the quality of their grills holds true still today. That is why I highly recommend Weber products.
I've listed five of the top selling Weber Grills that I recommend:
Smokey Joe Grill
The Smokey Joe Grill is a great grill for apartment dwellers who have limited storage space. This table-top model features a 14 inch grate for 147 square inches of cooking capacity. Its great to take on you next picnic too. You can count on the quality and dependability that you've come to expect from Weber products.
The One-Touch Gold Series Grill
The One-Touch Gold Series Grill is a great starter grill that will last you many years. It's the classic Weber Kettle Grill design. The great feature of the Gold Series is the convenient Ash Catcher. It makes it very easy when it comes time to empty the spent ashes. You can choose between the 18.5 inch model for a cooking capacity of 240 square inches, or the 22.5 inch model for a capacity of 363 square inches. Again, the Weber quality is always present. A great grill for the price.
The One-Touch Gold Series 26.75″ Grill
The One-Touch Gold Series 26.75″ Grill is the next step up in charcoal grills. Its massive 26.75 inch grate provides 508 square inches of cooking capacity. Plenty of space for any size brisket you have. This model features a built-in thermometer, as well as the convenient Gold Series Ash Catcher. Many other feature abound. This grill is for the serious barbecuer.
The Weber Performer Charcoal Grill
This is the ultimate in charcoal grilling. The Weber Performer Charcoal Grill features the classic Weber Kettle Grill design built into a cart format. The unique Touch-N-Go gas ignition system lights your charcoal with a small LP gas burner. No more lighter fluid!! It also features the convenient Gold Series Ash Catcher as well as a dual purpose thermometer and weather protected charcoal storage container.
I've personally used the Performer Grill for the last 9 years and I absolutely love it. I wouldn't do without it.
Well, there you have it... I sincerely hope that these recommendations will help you in your grilling quests.
I can remember as a kid the Fourth of July cookouts at my Grandparents' house with a huge hunk of beef on the Weber grill. The sound of the rotisserie will stay with me always. My Weber Performer is the same basic grill my Grandfather used back then. It just shows you the quality of their grills holds true still today. That is why I highly recommend Weber products.
I've listed five of the top selling Weber Grills that I recommend:
Smokey Joe Grill
The Smokey Joe Grill is a great grill for apartment dwellers who have limited storage space. This table-top model features a 14 inch grate for 147 square inches of cooking capacity. Its great to take on you next picnic too. You can count on the quality and dependability that you've come to expect from Weber products.
The One-Touch Gold Series Grill
The One-Touch Gold Series Grill is a great starter grill that will last you many years. It's the classic Weber Kettle Grill design. The great feature of the Gold Series is the convenient Ash Catcher. It makes it very easy when it comes time to empty the spent ashes. You can choose between the 18.5 inch model for a cooking capacity of 240 square inches, or the 22.5 inch model for a capacity of 363 square inches. Again, the Weber quality is always present. A great grill for the price.
The One-Touch Gold Series 26.75″ Grill
The One-Touch Gold Series 26.75″ Grill is the next step up in charcoal grills. Its massive 26.75 inch grate provides 508 square inches of cooking capacity. Plenty of space for any size brisket you have. This model features a built-in thermometer, as well as the convenient Gold Series Ash Catcher. Many other feature abound. This grill is for the serious barbecuer.
The Weber Performer Charcoal Grill
This is the ultimate in charcoal grilling. The Weber Performer Charcoal Grill features the classic Weber Kettle Grill design built into a cart format. The unique Touch-N-Go gas ignition system lights your charcoal with a small LP gas burner. No more lighter fluid!! It also features the convenient Gold Series Ash Catcher as well as a dual purpose thermometer and weather protected charcoal storage container.
I've personally used the Performer Grill for the last 9 years and I absolutely love it. I wouldn't do without it.
Well, there you have it... I sincerely hope that these recommendations will help you in your grilling quests.
Friday, November 13, 2009
whole enchilada
WITH ayam percik, roti jala, nasi kerabu, ikan bakar, lotus paste mooncakes with golden egg yolks, murukku, vadai, laddu, thosai with tomato chutney still fresh on my tastebuds (and thoughts), various food-related phrases come to my mind.
The English language has sprinkles and dashes of foodie phrases which may or may not be related to food at all. As a firm believer in a balanced diet, I would like to share with readers some morsels (or metaphors) for you to chew on.
Bread and butter
Bread is a staple food in the West while in in our region, rice is the grain of choice.
Bread and butter refers to the way one earns a living (similar to the phrase one's rice bowl) and a breadwinner is the one who supports the family.
Bread and water means "the plainest and cheapest possible food", which has its origins in the way Christians observe a fast in imitation of Jesus surviving in the desert. To know which side one's bread is buttered is to know "what will be to one's advantage".
For example: "Leela's family was living on bread and water when their father, the breadwinner, died in a car accident. Although selling fresh cow's milk was his bread and butter, her mother has now started a small business offering tailoring services. While she appreciates friends and family dropping by for a chat, she knows which side her bread is buttered and attends to her customers promptly."
Potato is a staple food in South America. A common phrase that incorporates this root vegetable is a hot potato - a "thing or situation that is difficult or unpleasant to deal with".
For example: "The issue of whether to teach Mathematics and Science in English is such a hot potato, I wonder if we'll ever hear the end of it."
A couch potato is simply a lazy person whose life is confined to the couch.
Butter-fingers
While bread has positive meanings, butter is very much like its greasy and oily properties. If you have butter-fingers, you are likely to drop anything you hold. If you tend to be extremely pleasant to someone in order to get something from them, you're buttering somebody up. Worst of all, if you look as if butter would not melt in your mouth, you're acting innocent, kind and gentle when you may be the total opposite!
The whole enchilada
An enchilada is a popular Mexican dish, which is a tortilla (corn pancake) filled with a meat, chicken or tomato-based sauce (or salsa), rolled and topped with sour cream, guacamole (avocado sauce), grated cheese and peppers.
The whole enchilada, much like the dish, refers to something impressive or outstanding e.g. "Did you know that Becky is a celebrity now? She's got a blog, an agent, a chauffeur, a personal assistant, a personal shopper, endorsements, VIP invitations, speaking engagements - the whole enchilada!"
In the soup
The ultimate comfort food, soups are associated with warmth and tender loving care. However, you would not want to be in the soup because it means "being in trouble" in informal British slang as defined by the Oxford Advanced Learner's Dictionary.
In hot soup seems to be the popular phrase now especially in newspaper headlines highlighting the misdeeds of politicians.
Letting someone stew in his or her own juice means you let someone suffer the unpleasant consequences of their own actions without helping them.
Clams up
Most people enjoy a beach holiday and digging into seafood. Interestingly, seafood-related phrases are not as pleasant. For instance, if your brother clams up, he's not talking and if he's crabby, he's bad-tempered or miserable. He could be feeling like a fish out of water or he feels awkward because he is in strange surroundings. Hopefully, he's not a cold fish also because that would mean he's a hard-hearted, unfeeling person.
Or he has bigger fish to fry i.e. to have more interesting or important things to do. Perhaps, he smells something fishy i.e. he is doubtful or suspicious over what you've asked him!
Salad days
Fresh fruits and vegetables are good for you but it's not good if someone says that you're still in your salad days as it means you're young and inexperienced. Another favourite phrase, in a pickle, refers to "a difficult or unpleasant situation", which reflects the fruits or vegetables preserved in salt or vinegar the phrase originates from.
Sour grapes refers to someone pretending that something they cannot have is not important to them e.g. "Alexa says she doesn't care if her sister is prettier, more popular and getting married but her best friend says it's just sour grapes."
On the other hand, peachy refers to a situation where everything is fine e.g. When you ask Alexa how she's feeling, her answer is always, "Just peachy."
Dripping with honey
Always a hot spot, the dessert table serves a mix of metaphors e.g. if a man's or woman's words are dripping with honey, beware that they may be buttering you up. I'm rather suspicious when anyone tells me something is as easy as pie because in my experience, a pie is anything but easy to bake.
Don't be flattered if someone dubs you a fruitcake for they may think you're mentally unsound and unless you enjoy the pancreas of a young calf or lamb, do not order the sweetbread from the menu! Bon appétit!
The English language has sprinkles and dashes of foodie phrases which may or may not be related to food at all. As a firm believer in a balanced diet, I would like to share with readers some morsels (or metaphors) for you to chew on.
Bread and butter
Bread is a staple food in the West while in in our region, rice is the grain of choice.
Bread and butter refers to the way one earns a living (similar to the phrase one's rice bowl) and a breadwinner is the one who supports the family.
Bread and water means "the plainest and cheapest possible food", which has its origins in the way Christians observe a fast in imitation of Jesus surviving in the desert. To know which side one's bread is buttered is to know "what will be to one's advantage".
For example: "Leela's family was living on bread and water when their father, the breadwinner, died in a car accident. Although selling fresh cow's milk was his bread and butter, her mother has now started a small business offering tailoring services. While she appreciates friends and family dropping by for a chat, she knows which side her bread is buttered and attends to her customers promptly."
Potato is a staple food in South America. A common phrase that incorporates this root vegetable is a hot potato - a "thing or situation that is difficult or unpleasant to deal with".
For example: "The issue of whether to teach Mathematics and Science in English is such a hot potato, I wonder if we'll ever hear the end of it."
A couch potato is simply a lazy person whose life is confined to the couch.
Butter-fingers
While bread has positive meanings, butter is very much like its greasy and oily properties. If you have butter-fingers, you are likely to drop anything you hold. If you tend to be extremely pleasant to someone in order to get something from them, you're buttering somebody up. Worst of all, if you look as if butter would not melt in your mouth, you're acting innocent, kind and gentle when you may be the total opposite!
The whole enchilada
An enchilada is a popular Mexican dish, which is a tortilla (corn pancake) filled with a meat, chicken or tomato-based sauce (or salsa), rolled and topped with sour cream, guacamole (avocado sauce), grated cheese and peppers.
The whole enchilada, much like the dish, refers to something impressive or outstanding e.g. "Did you know that Becky is a celebrity now? She's got a blog, an agent, a chauffeur, a personal assistant, a personal shopper, endorsements, VIP invitations, speaking engagements - the whole enchilada!"
In the soup
The ultimate comfort food, soups are associated with warmth and tender loving care. However, you would not want to be in the soup because it means "being in trouble" in informal British slang as defined by the Oxford Advanced Learner's Dictionary.
In hot soup seems to be the popular phrase now especially in newspaper headlines highlighting the misdeeds of politicians.
Letting someone stew in his or her own juice means you let someone suffer the unpleasant consequences of their own actions without helping them.
Clams up
Most people enjoy a beach holiday and digging into seafood. Interestingly, seafood-related phrases are not as pleasant. For instance, if your brother clams up, he's not talking and if he's crabby, he's bad-tempered or miserable. He could be feeling like a fish out of water or he feels awkward because he is in strange surroundings. Hopefully, he's not a cold fish also because that would mean he's a hard-hearted, unfeeling person.
Or he has bigger fish to fry i.e. to have more interesting or important things to do. Perhaps, he smells something fishy i.e. he is doubtful or suspicious over what you've asked him!
Salad days
Fresh fruits and vegetables are good for you but it's not good if someone says that you're still in your salad days as it means you're young and inexperienced. Another favourite phrase, in a pickle, refers to "a difficult or unpleasant situation", which reflects the fruits or vegetables preserved in salt or vinegar the phrase originates from.
Sour grapes refers to someone pretending that something they cannot have is not important to them e.g. "Alexa says she doesn't care if her sister is prettier, more popular and getting married but her best friend says it's just sour grapes."
On the other hand, peachy refers to a situation where everything is fine e.g. When you ask Alexa how she's feeling, her answer is always, "Just peachy."
Dripping with honey
Always a hot spot, the dessert table serves a mix of metaphors e.g. if a man's or woman's words are dripping with honey, beware that they may be buttering you up. I'm rather suspicious when anyone tells me something is as easy as pie because in my experience, a pie is anything but easy to bake.
Don't be flattered if someone dubs you a fruitcake for they may think you're mentally unsound and unless you enjoy the pancreas of a young calf or lamb, do not order the sweetbread from the menu! Bon appétit!
Thursday, November 12, 2009
Pumpkin Shortbread Bars
Ingredients
1/2 cup softened butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1 cup all-purpose flour
1/3 cup white sugar
1/4 cup cold butter
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.
1/2 cup softened butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1 cup all-purpose flour
1/3 cup white sugar
1/4 cup cold butter
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.
Wednesday, November 11, 2009
Winter Squash...
Well here is the lowdown on winter squash!
1. they are delicious
2. they are nutritious
3. they can build your hand strength
4. they store well
5. they add color to a plate
I like to get a large hubbard variety
it takes me an hour to cut, peel, and cube.
I store most of it in freezer bags
then i cook some right then!
Get yourself some today, and it will be a good addition to your meals right on into the new year! Happy Holidays folks.
1. they are delicious
2. they are nutritious
3. they can build your hand strength
4. they store well
5. they add color to a plate
I like to get a large hubbard variety
it takes me an hour to cut, peel, and cube.
I store most of it in freezer bags
then i cook some right then!
Get yourself some today, and it will be a good addition to your meals right on into the new year! Happy Holidays folks.
fresh organic produce...
Get it here:
http://myorganicacres.com/index.php?id=2161
This will be the next big, wonderful, and prosperous, thing!
Preregister now with no commitment!
http://myorganicacres.com/index.php?id=2161
This will be the next big, wonderful, and prosperous, thing!
Preregister now with no commitment!
peanut curry
Ingredients
1 Tbs. vegetable or canola oil
1-2 tsp. red curry paste, more paste=spicier
1 can coconut milk (regular, not reduced fat); shake before using!
juice of 1 lemon (can substitute apple cider)
1/2 c.-3/4 c. natural peanut butter (to taste), chunky preferred
3+ Tbs. sweetener (brown or white sugar is traditional, but I like to use maple syrup), to taste
sea salt (optional)
Directions:
1. Sautee curry paste in oil in a medium saucepan until soft (about 5 minutes). Do your best not to burn the paste.
2. Add 1/2 of the can of coconut milk. Stir. Bring to a low boil, then stir again. Add the remainder of coconut milk. Bring to a low boil again.
3. Add peanut butter. Gradually stir and boil until evenly combined with the coconut milk.
4. Add remaining ingredients. Boil for 5 more minutes, and then you're done!
Serve over rice/veggies or rice noodles, and then garnish with freshly chopped herbs and/or nuts/seeds. Enjoy!
Rice
I recently purchased some uncle bens rice that is ready in the bag, just nuke it for 90 seconds. It was much better than I expected. I will keep some on hand from now on for sure. So many options for a perfect side dish.
Tuesday, November 10, 2009
Sunday, November 8, 2009
sunday dinner. yummy
I made meatballs with gravy and garlic mashed potatoes, we ate them all and I forgot to take pictures. But trust me it was super yummy.
meatballs:
1 lb ground beef
1 egg
1/2 cup plain bread crumbs
4 cloves garlic
worstershire sauce
salt and pepper
mix well, small balls, and put right into hot pan with olive oil.
Gravy:
use your favorite thickening agent. add salt and pepper as needed, stir constantly until thickened. I added 1 cup cold water and 2 tbsp of corn starch to pan and scraped browning off the bottom and sides.
Garlic Mashed Potatoes
peel white, red, or in my case yukon gold potatoes, boil them til tender. Add butter, chopped garlic, milk, salt and pepper and whip or mash to your desired consistency.
meatballs:
1 lb ground beef
1 egg
1/2 cup plain bread crumbs
4 cloves garlic
worstershire sauce
salt and pepper
mix well, small balls, and put right into hot pan with olive oil.
Gravy:
use your favorite thickening agent. add salt and pepper as needed, stir constantly until thickened. I added 1 cup cold water and 2 tbsp of corn starch to pan and scraped browning off the bottom and sides.
Garlic Mashed Potatoes
peel white, red, or in my case yukon gold potatoes, boil them til tender. Add butter, chopped garlic, milk, salt and pepper and whip or mash to your desired consistency.
Friday, November 6, 2009
foods that help fight hunger
Uncontrolled hunger and overeating can make even the best weight loss plans go awry. One way to reduce the risk of overeating and help keep hunger at bay is to eat frequent, small, meals throughout the day. This not only keeps the metabolism primed, but also reduces hunger that can lead to poor food choices. One option to reduce the risk of overeating is to eat foods that suppress hunger naturally. When it comes to controlling appetite, eating certain foods can help to reduce hunger cravings so that fewer overall calories are consumed throughout the day. What are some of these foods that suppress hunger naturally?
Almonds
To suppress hunger naturally, avoid high carb treats and snack on a handful of almonds instead. A study published in the journal Obesity showed that overweight women who ate two servings of almonds a day ended up consuming fewer overall calories. Although almonds are high in calories and fat, they’re also a good source of protein and fiber which helps to naturally suppress hunger. It’s also thought that some of the fat in almonds is not absorbed by the body, so the calories may not be completely utilized
Apples
Another way to get full without overloading on calories is to snack on an apple. A medium-sized apple has only seventy calories, and is a rich source of fiber. Apples are also a good source of pectin, an indigestible fiber that slows down the rate of stomach emptying – leading to a greater sense of satiety. To get the hunger suppressing benefit of an apple, eat it whole rather than as a juice so you can get less calories and more fiber.
Pine Nuts
Pine nuts are a good source of polyunsaturated fatty acids which cause secretion of two hormones that suppress hunger naturally – CCK and glucagons-like peptide. One study showed that women who ate pine nuts experienced twenty-nine percent less hunger. Because this effect lasted for up to four hours, these women took in fewer calories overall throughout the day.
Oatmeal
Eating a healthy breakfast is important for weight control and one of the best breakfast foods for naturally suppressing appetite is oatmeal. Oatmeal is fiber-rich and a good source of complex carbohydrates which help to stabilize insulin levels.Fiber-rich foods like oatmeal are slowly digested which means they reduce hunger cravings for longer periods of time. For greater benefits, choose old-fashioned oats or steel oats and avoid packets of instant oatmeal that are often loaded with sugar and calories.
Eggs
An egg has only sixty calories and its high protein content makes it a natural appetite suppressant. Studies have shown that people who eat eggs for breakfast, take in fewer overall calories. High protein foods such as eggs increase secretion of a peptide known as PYY which helps to suppress hunger naturally. Whether they’re scrambled, boiled, or poached, eggs are a good choice for breakfast or even a mid-day snack.The bottom line: add some of these foods to your daily diet and you’ll take in fewer calories overall, while still feeling full and satisfied.
Almonds
To suppress hunger naturally, avoid high carb treats and snack on a handful of almonds instead. A study published in the journal Obesity showed that overweight women who ate two servings of almonds a day ended up consuming fewer overall calories. Although almonds are high in calories and fat, they’re also a good source of protein and fiber which helps to naturally suppress hunger. It’s also thought that some of the fat in almonds is not absorbed by the body, so the calories may not be completely utilized
Apples
Another way to get full without overloading on calories is to snack on an apple. A medium-sized apple has only seventy calories, and is a rich source of fiber. Apples are also a good source of pectin, an indigestible fiber that slows down the rate of stomach emptying – leading to a greater sense of satiety. To get the hunger suppressing benefit of an apple, eat it whole rather than as a juice so you can get less calories and more fiber.
Pine Nuts
Pine nuts are a good source of polyunsaturated fatty acids which cause secretion of two hormones that suppress hunger naturally – CCK and glucagons-like peptide. One study showed that women who ate pine nuts experienced twenty-nine percent less hunger. Because this effect lasted for up to four hours, these women took in fewer calories overall throughout the day.
Oatmeal
Eating a healthy breakfast is important for weight control and one of the best breakfast foods for naturally suppressing appetite is oatmeal. Oatmeal is fiber-rich and a good source of complex carbohydrates which help to stabilize insulin levels.Fiber-rich foods like oatmeal are slowly digested which means they reduce hunger cravings for longer periods of time. For greater benefits, choose old-fashioned oats or steel oats and avoid packets of instant oatmeal that are often loaded with sugar and calories.
Eggs
An egg has only sixty calories and its high protein content makes it a natural appetite suppressant. Studies have shown that people who eat eggs for breakfast, take in fewer overall calories. High protein foods such as eggs increase secretion of a peptide known as PYY which helps to suppress hunger naturally. Whether they’re scrambled, boiled, or poached, eggs are a good choice for breakfast or even a mid-day snack.The bottom line: add some of these foods to your daily diet and you’ll take in fewer calories overall, while still feeling full and satisfied.
Wednesday, November 4, 2009
home made pasta
When it comes to cooking your favorite pasta dishes, you probably either already make your own pasta, or it has been a dream of yours to be able to make pasta for the dinners you create for your family. It isn't as hard as a lot of people may think it is because with a pasta maker, all you have to do is simply mix together the dough ingredients, and adjust your dough to the proper consistency for the type of noodles you are wanting to produce, and then run the dough through the pasta maker, to have your noodles ready to cook on the other side.
Making homemade noodles is an incredible way to add a unique flavor to the dish you are creating, but even though the flavor may be there, you still need the right size and consistency of noodles in order for the dish to come out perfect. For instance, you don't want macaroni style noodles in a batch of spaghetti. It can be done, and has been done, but when it comes down to it, a bowl of spaghetti needs spaghetti noodles! Creating these thin types of pasta, though, can be a tough task, so I definitely recommend using a pasta maker.
Having different types of dies to use makes handling different types of pastas a breeze. If you change out the type of die, or grid, that you are using you can easily go from making one type of noodle over to another, for creating different types of delicious pasta dishes. There are smaller hand held devices that you simply roll over the dough to form noodles, and then there is a pasta machine that makes the work a lot easier. There are even electric pasta machines that mix all the ingredients for you to form the pasta dough. With most pasta machines, all you have to do is put the dough into the roller, and start turning the handle to get noodles out on the other side.
Probably one of the best pasta machines there is is the Imperia pasta machine; I think I have seen these in more restaurants than any other type of pasta machine. If so many chefs are using this type, then I figure it's a smart idea to shop for the same one, right? Invest in a pasta machine for your kitchen and you'll never have to eat the pre-packaged type again; you won't want to after experiencing the taste of fresh, homemade pasta.
Making homemade noodles is an incredible way to add a unique flavor to the dish you are creating, but even though the flavor may be there, you still need the right size and consistency of noodles in order for the dish to come out perfect. For instance, you don't want macaroni style noodles in a batch of spaghetti. It can be done, and has been done, but when it comes down to it, a bowl of spaghetti needs spaghetti noodles! Creating these thin types of pasta, though, can be a tough task, so I definitely recommend using a pasta maker.
Having different types of dies to use makes handling different types of pastas a breeze. If you change out the type of die, or grid, that you are using you can easily go from making one type of noodle over to another, for creating different types of delicious pasta dishes. There are smaller hand held devices that you simply roll over the dough to form noodles, and then there is a pasta machine that makes the work a lot easier. There are even electric pasta machines that mix all the ingredients for you to form the pasta dough. With most pasta machines, all you have to do is put the dough into the roller, and start turning the handle to get noodles out on the other side.
Probably one of the best pasta machines there is is the Imperia pasta machine; I think I have seen these in more restaurants than any other type of pasta machine. If so many chefs are using this type, then I figure it's a smart idea to shop for the same one, right? Invest in a pasta machine for your kitchen and you'll never have to eat the pre-packaged type again; you won't want to after experiencing the taste of fresh, homemade pasta.
you thirsty?
Home brewing can be a rewarding pursuit, even though many people once viewed it as silly way to waste time. There are people who don't understand the point of making beer at home when there are great brands of beer that come in bottles and cans, which can be bought in any local grocery or liquor store. Large beer breweries have the put the experience and time behind the beer they sell. Yes, buying beer in a store does make sense on many levels. However, making beer at home can save you a lot of money, and you can brew your beer to your liking.
At one time, home brew supplies were hard to come by and even harder to use, but now they can be found everywhere because of the internet. The internet can provide the budding beer maker with the right home brew supplies and recipes to make beer that is drinkable and refreshing. As long as you have the ingredients you need, your supplies can finish the job.
One of the best things about making beer at home is that it gives you the ability to customize your brew. Of course, there are some hard and fast rules that you should not deviate from; these rules are what will make your beer drinkable. Everything else about the home brewing process is entirely up to you. It is possible to take a recipe and change what you do not like about it to make the beer your own. Doing this demands your attention and preciseness, but as long as you brew it right, you can have a healthy stock of customized beer.
Because of the internet's massive power, the majority of people feel that the traditional marketplace cannot meet their needs. This doesn't mean that home brewing supplies cannot be had in your area's stores, but the internet can bring you something they can't: the ability to do price comparison and thorough research. If you are brand new to making beer at home, a small kit in a can will best suit you. On the other end of the spectrum, there are bigger, more costly supplies made for the bigger home breweries.
No matter what, once you become proficient in the art of making beer at home, you will be turning out some extremely enjoyable home brewed beer. There is nothing like drinking an icy, refreshing beer after a really long day, especially when you created it yourself. And, if you want to put a new twist on your beverage making, there are wine kits you can buy. However, beer kits are the best way to get started.
At one time, home brew supplies were hard to come by and even harder to use, but now they can be found everywhere because of the internet. The internet can provide the budding beer maker with the right home brew supplies and recipes to make beer that is drinkable and refreshing. As long as you have the ingredients you need, your supplies can finish the job.
One of the best things about making beer at home is that it gives you the ability to customize your brew. Of course, there are some hard and fast rules that you should not deviate from; these rules are what will make your beer drinkable. Everything else about the home brewing process is entirely up to you. It is possible to take a recipe and change what you do not like about it to make the beer your own. Doing this demands your attention and preciseness, but as long as you brew it right, you can have a healthy stock of customized beer.
Because of the internet's massive power, the majority of people feel that the traditional marketplace cannot meet their needs. This doesn't mean that home brewing supplies cannot be had in your area's stores, but the internet can bring you something they can't: the ability to do price comparison and thorough research. If you are brand new to making beer at home, a small kit in a can will best suit you. On the other end of the spectrum, there are bigger, more costly supplies made for the bigger home breweries.
No matter what, once you become proficient in the art of making beer at home, you will be turning out some extremely enjoyable home brewed beer. There is nothing like drinking an icy, refreshing beer after a really long day, especially when you created it yourself. And, if you want to put a new twist on your beverage making, there are wine kits you can buy. However, beer kits are the best way to get started.
Italian Herbs
Italy is known in the world as a country with cuisine that is among the best one can experience. Italian pizzas, for example, find their way in many countries now as many people from these countries who have visited Italy and got hooked on Italian cooking opened food outlets in their respective countries to let their countrymen taste the food of Italy. Many other Italian dishes since then have become known internationally, all because the cuisine herbs of Italy have made food from that country the tastiest one can savor.
Seven Italian herbs are described and highlighted in the following paragraphs to introduce you to them.
The first (and probably the most popular) of the herbs is the basil. This herb is the best that you can add to your cooking as attested to by Italian chefs themselves. As a plant, it does the additional function of repelling mosquitoes and flies in the garden. It also influences other vegetable plants planted near it to improve their flavors, something hard to explain why, but maybe because the basil is a leader among other herbs and plants.
Second to basil in popularity is parsley. This herb in the olden times was used by people to sweeten their breaths with its minty flavor. This was the forerunner of the many breath mints now available in the market. Of course, this function in the past as a breath mint was in addition to parsley as a flavoring herb and a garnish in Italian recipes.
Then there is the oregano, an herb to add flavor to cuisine and used as a decorative plant in one's garden. For cooking needs, the oregano is best harvested when it starts to bear flowers as the plant is most delectable at this time.
The fourth important herb in the list is fennel - popular because its seeds are used to enhance the flavors and tastiness of Italian sausages. The plant has to be replanted after maturity as the matured Fennel loses its flavor.
The rosemary is another famous Italian herb. Growing as a shrub, the rosemary bears small bluish little flowers which easily attract the bees to it. The bees are helpful in the overall condition and fertility of the herb gardens.
Then we have garlic as another herb used extensively in Italian cooking. Hardly is there an Italian dish that does not have garlic in it. Garlic is a hardy plant and can grow with very little care.
Lastly, we have the sage as the seventh among the top Italian herbs. Its young shoots are normally used to flavor meats and salad dishes. The sage herb plant is constantly trimmed to prevent it from getting woody.
Those are the famous Italian herbs. Use them for your cooking and you are sure to produce delicious and nutritious dishes. You can also use them for decorative purposes in the garden.
Seven Italian herbs are described and highlighted in the following paragraphs to introduce you to them.
The first (and probably the most popular) of the herbs is the basil. This herb is the best that you can add to your cooking as attested to by Italian chefs themselves. As a plant, it does the additional function of repelling mosquitoes and flies in the garden. It also influences other vegetable plants planted near it to improve their flavors, something hard to explain why, but maybe because the basil is a leader among other herbs and plants.
Second to basil in popularity is parsley. This herb in the olden times was used by people to sweeten their breaths with its minty flavor. This was the forerunner of the many breath mints now available in the market. Of course, this function in the past as a breath mint was in addition to parsley as a flavoring herb and a garnish in Italian recipes.
Then there is the oregano, an herb to add flavor to cuisine and used as a decorative plant in one's garden. For cooking needs, the oregano is best harvested when it starts to bear flowers as the plant is most delectable at this time.
The fourth important herb in the list is fennel - popular because its seeds are used to enhance the flavors and tastiness of Italian sausages. The plant has to be replanted after maturity as the matured Fennel loses its flavor.
The rosemary is another famous Italian herb. Growing as a shrub, the rosemary bears small bluish little flowers which easily attract the bees to it. The bees are helpful in the overall condition and fertility of the herb gardens.
Then we have garlic as another herb used extensively in Italian cooking. Hardly is there an Italian dish that does not have garlic in it. Garlic is a hardy plant and can grow with very little care.
Lastly, we have the sage as the seventh among the top Italian herbs. Its young shoots are normally used to flavor meats and salad dishes. The sage herb plant is constantly trimmed to prevent it from getting woody.
Those are the famous Italian herbs. Use them for your cooking and you are sure to produce delicious and nutritious dishes. You can also use them for decorative purposes in the garden.
Tuesday, November 3, 2009
Deep frying a good option for you this holiday season?
Deep fried turkey is amazingly tender and, contrary to what one might imagine, not greasy at all. It cooks very quickly, at 3 minutes per pound plus an extra 5 minutes for added crispiness, at 350 degrees. The hot oil seals all the juices inside and renders a very juicy bird. We cooked a 13 pound bird and it was ready in 44 minutes. We always let the cooked bird rest for 15 to 20 minutes before carving it. This allows all the juices to settle.
Although I have brined turkeys before for deep frying I rubbed this bird generously with garlic salt, pepper, paprika and cayenne. I can promise you that the results were phenomenal! A few VERY IMPORTANT safety tips when it comes to frying a turkey:
1. Always work in a well vented area. Stay away from garages or closed rooms. Work outside placing your equipment away from walls.
2. Always work with a completely thawed bird. You never want to place a half thawed turkey into vat of extremely hot oil. It will burst out and burn you.
3. Use the proper equipment - large enough pot, strong gloves to protect you hands and metal hooks to place and remove the turkey from the pot.
4. In order to measure the proper amount of oil for your pot, place the unwrapped turkey - standing - into the pot and fill it with water. Place enough water to cover the turkey, adding an extra inch. Take the turkey out of the pot and mark the space between the edge of the water and the edge of the pot. Empty the pot and dry it very well. Add the oil up to the marked area.
5. Heat the oil to 350 degrees. Make sure your thermometer works correctly! Place the turkey into the hot oil VERY slowly - this could take up to 90 seconds! Never drop it into the hot oil!
6. Do not use a lid when frying, EVER.
7. Stay next to your fryer. Never leave it unattended. You must monitor that the temperature remain at 350 degrees at all times and - more importantly- you DO NOT want anyone to get hurt or burned with the very hot oil or fryer. When you place the turkey into the hot oil the temperature will be reduced a bit. Increase your heat and return it to 350 degrees. This will take a few minutes.
8. Make sure to remove the grab hook from the rack once the turkey is completely immersed in the hot oil.
9. Let the oil cool for 2 hours before you start cleaning up!
Just follow these common sense steps and you are on your way to enjoy a delicious little feast! You will need to rinse your turkey and pat dry it thoroughly. Make a rub of 3/4 cup garlic salt, 1/2 cup black pepper, 1/4 cup paprika and 2 tablespoons cayenne. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! You are ready to cook!
Although I have brined turkeys before for deep frying I rubbed this bird generously with garlic salt, pepper, paprika and cayenne. I can promise you that the results were phenomenal! A few VERY IMPORTANT safety tips when it comes to frying a turkey:
1. Always work in a well vented area. Stay away from garages or closed rooms. Work outside placing your equipment away from walls.
2. Always work with a completely thawed bird. You never want to place a half thawed turkey into vat of extremely hot oil. It will burst out and burn you.
3. Use the proper equipment - large enough pot, strong gloves to protect you hands and metal hooks to place and remove the turkey from the pot.
4. In order to measure the proper amount of oil for your pot, place the unwrapped turkey - standing - into the pot and fill it with water. Place enough water to cover the turkey, adding an extra inch. Take the turkey out of the pot and mark the space between the edge of the water and the edge of the pot. Empty the pot and dry it very well. Add the oil up to the marked area.
5. Heat the oil to 350 degrees. Make sure your thermometer works correctly! Place the turkey into the hot oil VERY slowly - this could take up to 90 seconds! Never drop it into the hot oil!
6. Do not use a lid when frying, EVER.
7. Stay next to your fryer. Never leave it unattended. You must monitor that the temperature remain at 350 degrees at all times and - more importantly- you DO NOT want anyone to get hurt or burned with the very hot oil or fryer. When you place the turkey into the hot oil the temperature will be reduced a bit. Increase your heat and return it to 350 degrees. This will take a few minutes.
8. Make sure to remove the grab hook from the rack once the turkey is completely immersed in the hot oil.
9. Let the oil cool for 2 hours before you start cleaning up!
Just follow these common sense steps and you are on your way to enjoy a delicious little feast! You will need to rinse your turkey and pat dry it thoroughly. Make a rub of 3/4 cup garlic salt, 1/2 cup black pepper, 1/4 cup paprika and 2 tablespoons cayenne. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! You are ready to cook!
Sunday, November 1, 2009
tasty peanut noodles...
1 medium onion chopped
1 nice chunk of fresh ginger chopped
3-5 cloves garlic
2 tbsp sesame oil
1 carrot diced
2 cups mung bean sprouts
soy sauce to preference
hot chili oil
1 lb boneless skinless chicken breast
1 lb wide rice noodles
1/2 cup peanut butter
soak rice noodles in warm water
saute onion, garlic, ginger, carrot, and chicken in sesame and hot chili oil until browned.
mix up some soy sauce with the peanut butter, thin with hot water if needed.
toss drained noodles with chicken mixture and add bean sprouts, reduce heat and add peanut butter sauce. once well mixed it is ready to serve. Enjoy. top with a little green onion and srichacha sauce if desired.
1 nice chunk of fresh ginger chopped
3-5 cloves garlic
2 tbsp sesame oil
1 carrot diced
2 cups mung bean sprouts
soy sauce to preference
hot chili oil
1 lb boneless skinless chicken breast
1 lb wide rice noodles
1/2 cup peanut butter
soak rice noodles in warm water
saute onion, garlic, ginger, carrot, and chicken in sesame and hot chili oil until browned.
mix up some soy sauce with the peanut butter, thin with hot water if needed.
toss drained noodles with chicken mixture and add bean sprouts, reduce heat and add peanut butter sauce. once well mixed it is ready to serve. Enjoy. top with a little green onion and srichacha sauce if desired.
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