Sunday 24 June 2012

Learn How to Make Cold Brewed Coffee

During the summer months your morning or afternoon coffee may seem to make you even hotter. A great option for drinking coffee when it's warm outside is to prepare iced coffee. The perfect cup of iced coffee cannot be made with your regular coffee maker. Coffee makers that produce hot liquid will quickly melt your ice and cause your coffee or coffee beverage to get watered down. So put your brewer to rest over the summer and learn to prepare cold brewed coffee without a coffee maker.
The materials needed to cold brew coffee are simple and inexpensive. The most important ingredient, obviously, is your coffee grounds. You can buy specialized grounds that are made to be cold brewed, or you can just get your regular favorite brand. It is best if you try to get coffee grounds that have a coarse grind. Some other items that you will need include two large non-reactive bowls or containers, a strainer, a coffee filter or cheesecloth, plastic wrap, and plenty of water.
Begin making your iced coffee by mixing together your coffee grounds and water in the large bowl or container. The ratio of grounds to water is flexible, but a good place to start is to add ten cups of water for each pound of coffee you are using. Once all the grounds are wet, cover the bowl with plastic wrap or its lid and let the mixture sit for twelve hours or longer. When your grounds are finished steeping, you should first filter the mix through a strainer to remove the larger grounds. Filter the mixture through the strainer and into your clean bowl or container. Place the filtered coffee grounds in the trash, and then repeat the process. For smoother coffee, you will want to place your filter or cheesecloth on the strainer during this second round of filtering.
Once you have prepared your cold brew coffee, you can store the coffee in your refrigerator for several weeks. Use an airtight container to hold your drink to keep it tasting fresh. When you are ready to prepare your cup of joe, simply add ice to a cup and pour the cold coffee over the ice. You can mix in milk, cream, half-and-half, or any sweetener that you prefer.
Even though brewing this cold brewed beverage takes a significant amount of time, it's a great option for daily use since you can make a large batch at a time. Once it's brewed, making iced coffee is quicker and simpler than using your coffee maker each day.

Article Source: http://EzineArticles.com/7107058

10 Classic Coffee Drinks That Are to Die For

The first coffee drinks I want to share with you are staples of my everyday coffee drinking. If you haven't tried any of these yet, I suggest you do, because I think you'll find quite a few are worth coming back to again and again.
"Just Right" Iced Coffee
Chances are you've had iced coffee that was too sweet, creamy, or watery. As simple as it may seem, good iced coffee drinks can actually be tricky to make.
A big part of making good iced coffee drinks is using coffee ice cubes. It takes an extra step of preparation, but doing so will ensure your coffee doesn't become a watered-down coffee wannabe. Another key to making good iced coffee is to brew the coffee and then let it cool in the refrigerator for at least two hours. If you use hot, freshly brewed coffee, it will melt the ice cubes instantly.
Makes one serving
Ingredients
1 cup of chilled coffee (refrigerated for at least 2 hours)
1 cup of ice cubes
5 ounces of sweetened condensed milk
Directions
1. Pour chilled coffee into a large cup.
2. Add coffee ice cubes and sweetened condensed milk. Sweeten to taste.
Cafe Creme
Fresh coffee and a bit of cream never fails to satisfy. I included this because the proportion of coffee to cream is the key to doing it right.
Makes one serving
Ingredients
4 ounces of freshly brewed coffee
1 tablespoon of cream
Directions
1. Mix and serve.
Mocha Coffee
This simple, sweet coffee is loved by coffee drinkers everywhere (who also tend to love chocolate). You can make these coffee drinks as chocolaty as you want by adding more or less cocoa powder. You can also use a chocolate-flavored creamer if you want even more of a dessert kind of taste.
Makes one serving
Ingredients
1 cup of freshly brewed coffee
1 tablespoon of cocoa powder
1 tablespoon of sugar (or other sweetener)
2 tablespoons of milk (fat-free optional)
Directions
1. Pour freshly brewed coffee into serving cup.
2. Stir in cocoa powder, sugar (or other sweetener), and milk.
Spiced Mocha Coffee
This is a lovely little variation on mocha coffee drinks that involves mixing spices into the coffee grounds before brewing. Doing this gives wonderful notes of flavor without overpowering the cup.
Makes one serving
Ingredients
1/4 cup of coffee grounds
3/4 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of brown sugar (or other sweetener)
2 ounces of chocolate syrup
1/2 teaspoon of vanilla extract
1 3/4 cups of filtered water
Dollop of whipped cream (optional)
Directions
1. Place the grounds, cinnamon, and nutmeg in the coffee maker and brew the coffee as described in the previous chapter.
2. Once the coffee is brewed, remove the carafe from the heat plate and stir in the milk, sugar, vanilla extract, and chocolate syrup. Top with whipped cream (optional) and serve.
Cafe au Lait
Cafe au Lait are simple coffee drinks that consists of equal parts of freshly brewed coffee and steamed milk. The key to a delicious au Lait, however, is properly "double brewing" your coffee. What's that? "Double-brewed coffee" is coffee prepared in such a way that it is significantly stronger than normal brewing.
One way of doing this is running already brewed coffee back through the coffee maker with another batch of fresh grounds (using brewed coffee in the water reservoir). I don't recommend this method, however, because it produces strange-tasting coffee. By reheating coffee drinks, you lose flavor and the end product has a bitter aftertaste.
The double-brewing method for coffee drinks I recommend is achieved by simply using twice the normal amount of grounds for the water you're using (with the normal extraction time). That is, four tablespoons of grounds for every six ounces of water. This creates coffee with a strong, bold flavor, which is perfect for the Cafe au Lait.
Makes one serving
Ingredients
4 ounces of double-brewed coffee
4 ounces of milk, steamed (fat-free optional)
Directions
1. Brew the coffee and remove it from the heating plate.
2. If you don't have a machine to steam milk, heat a small saucepan over medium heat. Pour the milk into it. Heat the milk for 3-4 minutes, stirring constantly to avoid a milk crust.
3. Once the milk steams, take it off the stove and pour, at the same time, both the milk and coffee into a serving cup.
Vanilla Coffee Latte
A real latte is made with espresso, but this drink uses double-brewed coffee, which also makes for yummy coffee drinks.
Makes one serving
Ingredients
4 ounces of fresh double-brewed coffee
2 tablespoons of sugar (or other sweetener)
1/4 teaspoon of vanilla extract
4 ounces of milk (fat-free optional)
Ground cinnamon or grated chocolate, to taste
Directions
1. Stir the sugar and vanilla extract into the coffee.
2. Pour the milk into a medium-sized jar with a lid and shake vigorously for 30 seconds. Remove the lid and microwave the milk for about 30 seconds, or until foam forms on the top.
3. Pour the milk into the coffee and spoon the foam onto the top of the beverage. Top with ground cinnamon or grated chocolate.
Frappuccino
If you love a Starbucks Frappuccino but don't love the price, why not make your own? This recipe will taste just like the real deal for a fraction of the cost.
Makes one serving
Ingredients
6 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
1 cup of milk (fat-free optional)
3 tablespoons of sugar (or other sweetener)
2 cups of ice cubes
Caramel sauce, to taste (optional)
Chocolate sauce, to taste (optional)
Whipped cream, to taste (optional)
Directions
1. Put everything in a blender and blend on high until a slushy consistency.
Frosty Delight
These are smooth coffee drinks, refreshing drink that's great for a hot summer day.
Makes one serving
Ingredients
4 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
2 ounces of milk (fat-free optional)
1 tablespoon of sweetened condensed milk
3/4 cup of ice cubes
2-3 tablespoons of sugar (or other sweetener)
Directions
1. Put everything in a blender and blend on high until a slushy consistency.
Spiced Orange Coffee
This is a wonderfully flavorful coffee drink that can be served hot and cold (poured over ice).
Makes one serving
Ingredients
2 tablespoons of coffee grounds
1 teaspoon of grated orange peel
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 whole cloves
1 tablespoon of brown sugar (or other sweetener)
1 cup of filtered water
Whipped cream (optional)
Directions
1. Combine the coffee grounds, grated orange zest, cloves, and cinnamon in a small bowl and then use to brew your coffee.
2. Once the coffee is brewed, stir and top with whipped cream if desired.
Viennese Coffee
This is one of my favorite "dessert-in-a-cup" indulgences. Truly a drink to savor.
Ingredients
1 cup of freshly brewed coffee
1 tablespoon of heavy whipping cream
1 ounce of semisweet chocolate, finely chopped
Pinch of cinnamon
Whipped cream
Directions
1. Brew the coffee.
2. Heat the cream and chocolate in a small saucepan over low heat, stirring constantly. Once the chocolate has melted, remove from heat, pour in the coffee and stir well. Pour into a mug and garnish with whipped cream and cinnamon.

Article Source: http://EzineArticles.com/7119564

Wednesday 20 June 2012

Super Quick Pea Salads

If you're putting a meal together and need something quick to go with it, a simple pea salad recipe may be the answer.
It's very simple, just drain the water from a can of peas and put peas into a bowl. Add a little chopped vegetable and a tablespoon or so of mayonnaise and mix.
That's the basic recipe, here's a few suggestions to spice it up a little:
1-Add a slice of finely chopped onion. You don't need much and it really adds flavour.
2-Mince a small garlic clove and add to salad. Do this only if you like garlic.
3-Add other vegetables. Cucumber, cherry tomatoes, bell pepper, celery and more. Chop them up very fine and add sparingly. Like the onion you don't need much.
4-Cheese it up. Shred or cube some cheese and throw it in. Any kind will do. You could also use some 3 cheese ranch dressing rather than mayonnaise for the dressing.
5-Add a hard boiled egg, peeled and chopped of course. This mixes very well with the mayonnaise.
6-Chopped sweet pickle or relish will sweeten it up and add a little crunch.
7-Enhance the mayonnaise dressing with a little shot of mustard.
8-Add a pinch of spice. Oregano, dill, cilantro, any others you may like.
9-A pinch of salt will bring the flavours together.
When you have your ingredients all together, gently mix and refrigerate. If you are in a hurry to get it on the table just chill it in the freezer for 5 minutes or so.

Article Source: http://EzineArticles.com/220758

Make Your Salads Come Alive with These Salad Dressing Recipes

What makes or brakes a salad is the dressing. Although it does not easily grab our attention, these so-called silent ingredients play a very crucial role in determining the outcome of a salad.
Tossed with the wrong dressing and the freshest ingredients lose their taste. Salad dressings are like icings on a cake so to speak. They give that final touch, the magic that makes salads come alive. Listed below are some salad dressing recipes that one can choose from to come up with that special salad one might have in mind.
APPLE VINAIGRETTE
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1.Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.
BASIC ITALIAN SALAD DRESSING
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
1.Combine all ingredients in small bowl and whisk to blend. Salt and pepper.
CITRUS POPPY SEED SALAD DRESSING
1/2 cup mayonnaise
1 tablespoon sugar
3 to 4 tablespoons half & half
1 teaspoon poppy seed
1 teaspoon grated lime
1.Whisk together all dressing ingredients in small bowl. Cover; refrigerate 1 hour.
RANCH SALAD DRESSING
1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1.Combine all ingredients in the blender and process on high speed until well blended and powdery smooth.
To use: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.
LOW-FAT BACON MUSTARD SALAD DRESSING
1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and pepper to taste
1.In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
2.Add orange juice to skillet and scrape up brown bits
3.In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate.

Article Source: http://EzineArticles.com/418496

Sunday 17 June 2012

Salad Recipe Information for Everyday Healthy Eating: Eat Better, Feel Better, Live Better

WHAT IS A SALAD ANYWAY?
Salad Definition:
- "any combination of raw or cooked vegetables, meat, seafood, and/or fruit, nuts, or cheese usually served with a topping (dressing) or a dip".
Boy that's simple - and it leaves us with endless creative possibilities.
There are many common salad ingredients which can be used in combinations for:
- green salads - mostly made with a type of lettuce as a base ingredient - added items could be raw vegetables, fruits, nuts, cooked meats, eggs, cheeses, etc. These are usually topped with a dressing that is either mayonnaise based (dressing) or oil-based (vinaigrette)
- vegetable salads - sometimes made with just raw vegetables but more often with blanched vegetables (to soften them up a bit), fruit (other than dried) is rarely added but nuts & cheeses are common. A sauce or dressing can be used for flavour and to bind the ingredients together.
- mixed green salads - This type of salad is usually composed of a variety of lettuces (of which there are many). Some are sweet and some are extremely tart. Most people prefer these dressed with a simple vinaigrette to release the flavours of the lettuces.
- fruit salads - these are so versatile that they can be eaten for breakfast, lunch, dinner, snack - virtually anytime at all. A fruit salad can be as simple as using a few different cans of canned fruit: such as a fruit cocktail or if time permits - a fresh fruit salad composed of seasonal fresh fruits can be made.
- fish/seafood salads - For those of us who live inland - seafood salads are a real treat - but with all the canned & frozen varieties available, this no longer needs to be the case. A bit of crab meat, even imitation crab can be added to a green or pasta salad for a more elegant meal.
- complete meal salads - By adding a few pieces of left-over meat, eggs, or cheese (for protein) any salad can become a meal-in-itself. Some countries have already been doing this for centuries - such as the antipasto salad from Italy.
- pasta salads - pasta salads have come a long way from just eating cold mac & cheese. By adding vegetables and dressings these can become a great side dish for BBQs, family gatherings and picnics.
and this is not even to mention all the different dressings and dips that are now available for you to choose from.
All salads have at least 2 or more ingredients which complement one another.
YOU too can create fantastic combinations just using left-over vegetables sitting in the refrigerator OR you can go extreme and prepare an exotic fruit salad. Whichever ones you choose - don't limit your creative juices - let them flow - use some of this information for creating a new salad and WOW your family or guests.

Article Source: http://EzineArticles.com/6529590

Try These Tasty Quick and Easy Salad Recipes!

Salads can be everything from a side to a complete meal. When you are short on time or just want something lite, a salad is often the answer. Why not add these quick and easy salad recipes to your recipe box? The Rice and Black Bean Salad is complete enough to be a lite meal or to serve along side another dish. You have protein, grain, veggies, dairy, etc all in this one dish. The Creamy Pecan Chicken Salad can be used in a variety of ways from stuffed tomatoes to sandwiches. The other recipe is for a tasty greens salad with a homemade raspberry dressing; so good!
RICE AND BLACK BEAN SALAD
2 cups cooked rice, cooled to room temperature
1 can black beans, drained
1 medium tomato, chopped
1/2 cup shredded Mexican-Blend cheese
1 tbsp snipped fresh parsley
1/4 cup Italian salad dressing
1 tbsp lime juice
In a large bowl combine the rice, beans, tomato, cheese, and parsley. Pour the Italian dressing and the lime juice overall. Toss mixture to coat well.
Yield: 4 servings
CREAMY PECAN CHICKEN SALAD
2 cups chopped cooked chicken (great use for leftover chicken)
1/2 cup finely chopped celery
1/4 cup chopped pecans
1/2 cup (more if desired) mayonnaise
1/4 cup whipping cream, whipped
salt to taste, optional
1 1/2 tsp lemon juice
In a mixing bowl combine the chicken, celery, and pecans. Add the mayonnaise, whipped cream, and salt, if using; mix together well (adding more mayo if needed). Drizzle with the lemon juice and mix gently. Chill until serving time.
Yield: 2 1/2 cups
This salad is great to use as stuffing for tomatoes, on breads for a sandwich, or on a lettuce leaf with tiny breads or crackers.
WINTER SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING
DRESSING:
2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed
Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar. In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.
SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds
Arrange the salad ingredients on individual salad plates or in a large salad bowl. Serve with the above raspberry dressing.
Yield: 8 to 10 servings
Enjoy!

Article Source: http://EzineArticles.com/6923696

Friday 15 June 2012

Good Camping Food - Recipes and Tips

If you are a hiker, then you know the significance of good camping meals. Walking for hours each day requires more calories than most people need when camping outdoors. The calories need to be both high in carbohydrates and protein for maximum energy. A camping tasty recipes dinner for the hiker requirements will consist of dry foods that can be mixed and cooked on uncomplicated canister stoves.
If you have yet to cook outside on a hiking trip, you need to try it. Good camping meals suggests hot food and this is a heavenly experience for a hiker. And if you are spending the night outdoors, a hot breakfast every day is not only pleasurable, but will help give you the energy you need for the morning. Cooked food not only taste better in the outside, but it is simpler to digest. Your body will absorb the needed nutrients more quickly.
If you have never cooked outdoors before you will need to get at least one pot to cook in and a light weight stove. A good choice for a pot is one of the measurements readily available from MSR. The cookware is made from stainless steel and has locking lids as well as consider with hinges, so they fold up and save room when hiking. There are several sizes, but the 1.1 liter is a good choice. This is just over a quart and will be massive enough to cook several camping excellent recipes dinner for yourself or for two people if you are hiking with a friend.
Canister stoves are the best choice for a hiker. They are lightweight and the fuel is inexpensive. MSR tends to make the account Rocket Stove that can boil a quart of water in less than four minutes. It can easily cook with the 1.1 liter pot from MSR.
One of the best camping tested recipes dinner for the hiker is a high energy oatmeal mix. This mix can be made in the outside with ingredients stored in plastic bags or it can be mixed ahead of time and introduced with you in one ready to cook bag. Good camping meals always center around light weight dry ingredients.
Start with a cup of oatmeal and mix one 4th a cup of powdered milk. Add to this one third cup of raisins and a third cup of your favorite nuts. This can be a combination of your favorite or simply one nut such as almonds. Make sure you nuts are unsalted for this formula. You can also add a teaspoon or two of sugar, but many people find it unnecessary. Brown glucose will give it more flavor, and you can also experiment with other flavors such as a pinch or two of cinnamon. A good camping tested formulas dinner will usually be one that you have modified for you own private taste (don't forget about the kid(s) ).
Simply boil two cups of water and add it to the breakfast every day mix. Stir and let it sit for at least two minutes and you will have a hot breakfast time. This is one of the good camping meals that is prepared to eat. The oats provide carbs with the milk and nuts providing protein. The mix provides a well balanced meal that is nutritionally better than what most people eat for breakfast at home on a typical morning.
Good Camping Food is your ultimate resource for camping food. Outdoor cooking is an art that you can master.

Article Source: http://EzineArticles.com/7029979

Wednesday 13 June 2012

Simple and Versatile Pasta With Garden Vegetables and Fresh Basil Recipe

This is a very basic pasta dish that is extremely flexible in what you can add or omit. You can try it with chicken, chorizo, or seafood and use a variety of seasonal vegetables.
Despite the whipping cream, this dish is very light and not heavy as some pasta dishes are. The shallots and white wine bring out a lot of extra flavours. If you like a bit of sweetness, add a small can of chopped tomatoes.
Easy Pasta with Garden Vegetables and Fresh Basil Recipe
3 large garlic cloves, chopped
1 sweet onion cut 1/2 inch chunks
2 shallots, diced
1/2 each green, red, yellow pepper cut 1/2 inch chunks
2 large tomatoes cut in chunks
25 snow peas cut in half
10 basil leaves, rolled and diced
500 ml whipping cream
White wine
Rotini pasta or your favourite pasta
Parmesan cheese
Salt and pepper to taste
Depending on how you will have this as a side dish or main dish this can make 3-5 servings.
Cook pasta according to the package direction. Put peppers and snow peas in a microwave safe bowl for about 1 minute and a half.
Saute garlic, onions and shallots, add salt. Add peppers, snow peas and tomatoes and continue to saute. Add salt and pepper to taste and a bit of white wine. Add whipping cream and let it reduce. If you add all the cream at once, be sure to keep an eye on it as it will reduce quickly. You want enough liquid in there so when you add the pasta and Parmesan cheese it won't soak it all up and become dry.
Once reduced, add pasta, Parmesan cheese and basil. Mix well until pasta is coated.
You can serve it with cracked pepper on top and/or sprinkled with more Parmesan cheese.

Article Source: http://EzineArticles.com/3400306

Recipes for Quick and Easy Pasta Dishes

When you are in a hurry, pasta is a good choice for meals. It cooks quickly and doesn't have to have a lot of complicated toppings. Now, don't misunderstand. I understand you Italians and sauces that cook all day. I love them but for quick meals, try these alternatives. Three Cheese Baked Ziti takes a total of about 45 minutes. Want something really quick? Go for the Quick and Easy Fettuccine Alfredo which is ready in only minutes. Add a green salad and some garlic bread with either entree for a great meal.
THREE CHEESE BAKED ZITI
15-oz pkg part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees while you cook the ziti. In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.
QUICK AND EASY FETTUCCINE ALFREDO
1 lb uncooked fettuccine
1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper
Cook fettuccine according to the package directions but leave out the salt and butter or oil. Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.
Yield: 6 servings Per serving: 427 calories, 14 1/2 g fat, 17 g protein, 56 1/2 g carbs
Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.
Enjoy!

Article Source: http://EzineArticles.com/5216471

Monday 11 June 2012

Tips On Cooking Seafood - Crab

We will concentrate on the salt-water versions, which usually have two large pincer claws, many people consider the meat inside more succulent than Lobster. You should buy them live to make certain that they are fresh, they will keep for a day in a domestic fridge if covered in a damp cloth or paper. But keep them enclosed since they can easily escape when you open the door, and their pincers can give a nasty bite.
The flesh of the Crabs is rich in trace elements essential for a healthy body such as B vitamins and iron, zinc and selenium.
Tip 1. Plain and simple cooking of Crab
This is plain and simple but will give you more than thirty minutes great eating value. You need a reasonable sized Crab, around 1 kg plus, preferably male, since they have larger pincers and more white meat. Have a large pot of boiling salted water to hand, and plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a 1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and allow to cool slightly so that you can prepare the Crab for serving.
Insert your fingers or a sharp blade to a point in between the eyes and open up the bottom shell. Remove the lungs, they look like white pieces of the vegetable Okra. They are just not digestible by our own bodies and will pass harmlessly through our system. Then remove the small stomach pouch.
Your meal is ready, with the brown internal soft Crab meat and the white meat in the shells. Be warned though that the pincer shells are going to need some cracking, so have a small mallet and board at hand.
Tip 2. Serving Crab with the traditional touch
This option 'Dressed Crab' is one of the most traditional ways of serving a Crab. Cook and clean the crab as above. Remove the brown meat from the shell and the white meat from the claws. Take the shell, and with a small pair of pliers gradually remove the side pieces of shell so that you end up with an open oval bowl shape to place the flesh.
At both ends place equal amounts of brown meat, then place the white meat carefully in the middle. The more time and care you take the more attractive the result. Have a boiled egg at hand, separate the cooked white from the yoke and finely chop both. Sprinkle the mixture to separate the brown and white meat. Possibly sprinkle the egg with chopped parsley. Serve with a salad and bread.
Tip 3. Serving Crab with a spicy little difference
For this dish you will need the cooked Crab claws, and as many as you can afford. They need to have the bottom part of the shell removed so that they will be easy to eat and will be coated in the spicy sauce. You will need sesame oil for flavour, very finely chopped chillies, with or without the seeds dependent upon your tolerance level, chopped garlic, chopped lemon grass, Thai fish sauce and a slug of rice wine. Gently soften all the ingredients then add the Crab claws to coat with the sauce.
Finger licking good, and will beat everything coming out of the 'chicken takeaway' any day.

Article Source: http://EzineArticles.com/7105969

Home Brewing - Start A New Hobby Or A Micro Business

Sometimes hobbies become something more serious, slowly you start making some money and the next thing you know, you have your own home brewing business on your hands. You have successfully created a business from your hobby, what more do you want? It would be a dream come true, but how do you start?
Home brewing has become a popular activity, there are millions of people in the USA who found a wonderful hobby in it. They have already found that it is fun to do, easy, saves you a lot of money and you can even make it profitable.
Home Brewing Where Do You Start?
Brewing is a hobby that anyone can pick up and master in a short time. You need a little time, a little patience and a whole lot of pleasure. Most people start with a home brewing kit, these kits contain everything that you need for your first batch. These kits are a great way to learn and gain some experience and you end up with excellent quality beer or wine. Yes wine, most people think of beer when they think of a brewing hobby, but you can make wine or even beverages like root beer and ginger beer.
The next step is to do some research.
Before you can start with home brewing you need to do some research: which ingredients do you need, which recipe to use, and what are the best methods. This depends upon your own preference. After the research, you start gathering everything you need and make sure that you have nothing to do for a couple of hours. You do not want to get stuck in the middle of the brewing and need to leave.
Brew it over and over again until you get it just right
It is like all skills, you need to practice a lot before you really master the craft. You need to make mistakes and taste all your brewing's carefully to perfect your brewing experience. Brewing is not that difficult and the process of learning can be allot of fun when you let your family and friends taste your home brew.
Start a micro business
Once you have mastered home brewing, you could use your newly acquired skills to make your hobby a little bit further. You can start your own micro-business from your own home. It would be a nice hobby next to your job and you can earn some cash. The best way to start this is to throw some parties, your family and friends are your first and best customers, than you can expend do the catering on parties from the friends of your friends. Your friends who have enjoyed your wonderful wine or beer will tell their friends and you would grow a customer base from word of mouth advertisement
Your earnings would be initially modest with the returns on investment, but it could snow ball into a good profitable business. Home brewing is an exceptionally pleasurable leisure hobby, but it could be much more, all you have to do is give it a try.

Article Source: http://EzineArticles.com/1046944

Saturday 9 June 2012

Cake Decorating Can Be Very Easy - How To Make A Cake From Scratch

[Honey Beans White Forest]
How important it is to make a cake beautiful? When your friend or family is having a birthday party, or something real nice happened to your colleague in the company, or on important moments like your wedding anniversaries, an elegant and beautiful cake can really enhance the festival atmosphere.
Cake decorating has always been one of the most demanding steps of making a cake. You need to prepare a lot of materials and tools which are usually rare to average household. However, what I'd like to introduce today is a pretty simple recipe, a decorated cake with no complex decoration needs.
To make this cake, you will need no cake stand, no sets of pastry tubes which you probably never use, no special spatula, and no need to practicing how to wipe the cream smooth at all. This is a simple but elegant looking cake, definitely attractive to the eyes and one hundred percent guarantee that is delicious.
I call it "honey beans white forest". It is made of chiffon cake, honey beans, light cream, white chocolate chips covered surface and fresh cherries as decoration. Delicate, soft, sweet and delicious, in short, this simple recipe is very easy to learn at home.
[Honey Beans White Forest] - HOW TO MAKE A CAKE FROM SCRATCH
INGREDIENTS:
INGREDIENTS FOR A 6-INCH CAKE: one 6-inch chiffon cake, 200ML whipped cream, 25 grams fine sugar, 80 grams white chocolate, some honey preserved red beans, and 8 fresh cherries.
INGREDIENTS FOR AN 8-INCH CAKE: one 8-inch chiffon cake, 360ML whipped cream, 45 grams fine sugar, 140 grams white chocolate, some honey preserved red beans, and 10 fresh cherries.
The amount of whipped cream and white chocolate in the recipe is only for your reference. You can totally change the dosage according to how thick you want the cream to be or how big you want the white chocolate chips to be.
PROCESS:
1. Baked a 6 inch or 8-inch chiffon cake. Cut off the top part of the baked cake, then cut the cake horizontally into three pieces.
2. Prepare some animal light cream and fully whip it with sugar. The amount of sugar can be adjusted according to your personal taste.
3. Take a piece of chiffon cake, evenly coat its top with one layer of whipped light cream.
4. Capped the creamed cake with a layer of honey beans.
5. Paved another layer of cream onto the honey beans.
6. Put on a second piece of cake.
7. Repeat steps 3-6 and put on a third piece of cake.
8. Cover the entire cake evenly with whipped light cream.
9. Scoop up some white chocolate chip with a rubber spatula and cover it evenly around the top and lateral side of the cake.
10. When the cake is entirely covered with white chocolate chips, make eight cream balls, and top them with fresh cherries if it is a 6-inch cake. If it is an 8-inch cake, decorate it with 10 cherries.

Article Source: http://EzineArticles.com/7045243

Delicious Baked Salmon Recipe You Will Love

Here in the following section we will look at one delicious baked salmon recipe which you will surely love to try out at home. It is a special Thai recipe which makes use of black bean sauce to make a mouth watering dish you will like to make on every weekend.
Baked Salmon with Sauce
This Thai preparation is with black bean sauce and quite easy to make. The flavors of the recipe are enhanced because of the bean sauce and it is a good choice to use as everyday meal. The overall time it takes for preparation is ten minutes; cooking time is twelve minutes and can be served to two to three people.
Ingredients to Use
The ingredients you will require are streaks of salmon (about two to three), black bean sauce & cooking sherry (two tablespoon each), chicken stock (1/3 cup), minced three garlic cloves, galangal (one, thumb size), lime juice, brown sugar & fish sauce (one tablespoon each), minced red chilies (one or two), fresh coriander, sliced spring onions (two) and some amount of sesame oil.
Start Preparing the Dish
To begin preparing the dish first of all the oven is to be preheated (to about 350 degrees), then thaw the fish in case it is frozen or if fresh then rinse & dry it. Put the fish in baking dish which has flat bottom and is covered. Next combine the above mentioned ingredients for the sauce properly & stir so that sugar dissolves and then pour the prepared sauce on the fish which you have kept separately in the baking dish. Layer the fish nicely with the sauce and leave for some time so that it marinates.
After it marinates for some time, bake it for about twenty minutes and keep the temperature at 350 degrees (if these are fillets then bake for twelve minutes instead of twenty). After it is baked you will find that it has become opaque and firm and make sure it is not overcooked or else the natural succulence will be lost. Next taste how it is prepared with sauce to check how it is prepared.
Serve with Toppings
The sauce you had prepared earlier should be spicy as well as salty and when you eat it with rice & the fish, it will taste perfect. Saltiness of your sauce is dependent on stock used and if you feel it is not salty as required then you should add one more tablespoon of the fish sauce in it. However, if it is too salty then add some amount of lemon juice in it to reduce the saltiness. Next what you need to do is portion out the fish on separate plates, add topping of spring onions as well as coriander, sprinkle some amount of sesame oil & sauce over it & serve with rice.
As must have seen by now that this is a wonderful recipe to try at home and would certainly get you some appreciation from guests visiting your home on weekends.

Article Source: http://EzineArticles.com/7087708

Wednesday 6 June 2012

Turkey Chili - An Easy Healthy Meal

Chili is an all-time classic. As far as recipes go, it's a perennial All-Star. The delicious dish gets top billing in cook-offs, always managing to draw in big crowds. Although chili can be eaten any time of the year, it is best served during the winter months, when the outdoors is, well, chilly (excuse the pun). Chili is traditionally made with beef, tomatoes, beans and a variety of seasonings. Some people like to throw in some JalapeƱos or top their chili with cheese, sour cream and green onions. More and more people are ditching the beef all together and replacing it with turkey. Turkey chili is growing in popularity and with good reason.
Turkey chili is delicious, its low fat and overall, a healthier alternative to beef. Not everyone will love turkey chili. It's a matter of taste. For those, however, that do, beef chili may have become a thing of the past. The same is true of individuals who have yet to try turkey chili. Giving it a try may be all that's needed to turn them into a believer.
Turkey chili can be made with virtually the same ingredients that beef chili is, sans the beef obviously. Aside from that, an individual could use the same ingredients. Tomatoes or tomato paste, beans, onions and seasoning would be all that's need. Now a person may want to look up a few recipes and experiment a bit to find ingredients better suited for turkey. After some time and some practice, with a good basic recipe, individuals should be able to come up with a signature dish that they'll be proud to share with their family members and friends.
Individuals who love chili but who would like to learn to prepare it so that it's a tad bit healthier may want to consider replacing the beef with turkey. Because turkey is leaner and contains less fat then red meat or beef, turkey chili would be a good option for the health conscious and those having problems with their weight or health. It can still be prepared in such as way that taste is not compromised.
As many of us grow older, it becomes increasingly important to eat differently. It's not possible to eat the same way many of us did when we were very young. However, rather then simply giving up those foods a person loves, learning alternative ways to prepare them is an option. For most people, it's the much preferred option. For those who enjoy beef chili, turkey offers exactly that, an alternative way to prepare a much beloved and tasty dish.

Article Source: http://EzineArticles.com/6845475

About Fish: Grill, Fry, Poach or Steam?

Although I would never have believed it, the best two pieces of fish I have eaten lately were poached and steamed: The salmon was poached and the cod was steamed and I cooked both, much to my surprise. I tried both on a whim and found this method of cooking to be far superior to baking or frying.
I am not a gourmet cook- I have taken exactly one cooking lesson and that was in Florence, Italy, so I was more than a little distracted. But I like to know what I am eating and am learning to care about where the food is from since I am more than a little concerned about the rapidly diminishing quality of American food.
My husband and I love fish; living in northern Nevada as we do, the price of fish tends to be a lot higher than in many other parts of the country; therefore, we like to make the most out of our purchase. Although farm raised fish is on average, at least 25% cheaper than wild, we try not to buy farm raised as we are skeptical about the living conditions of those fish and the details of how they are raised.
My whim of trying the poached salmon occurred on a day when I felt fat since I'd not been able to work out for several days and I wanted to avoid calories. It was a holiday and my husband wanted to take me out for dinner; ordering the poached salmon seemed like the least destructive entree that I could order. To my surprise, the poached salmon was actually far superior to any I had eaten at gourmet restaurants. And when I decided to replicate it at home, I found that I could do it without too much anxiety- it was a matter of keeping the water at a minimal boil, best established via a candy thermometer to keep the water temperature between 160 and 180 degrees. However, a few days, I tried the steaming a piece of salmon and found steaming a good deal easier and just as good as the poached.
However, I do have a pound of wild halibut in the refrigerator which I will grill tomorrow- somehow, poaching or steaming halibut seems to be an affront.

Article Source: http://EzineArticles.com/7074952

Tips On Cooking Seafood - Clams

They are usually supplied ready to cook by your fish supplier, but since they spend their lives in the sand they might be gritty, so could need cleaning before cooking. If so, scrub the outside of the Clams with a stiff brush, make up a mix of 1/3rd of a cup of sea salt to a gallon of water, or use clean sea water if you can, add ½ cup of corn meal to help whiten the meat in the Clam, and leave to stand in a very cool place for six hours. Check one or two by steaming open in a pan with a drop of water. If sand is still present then repeat the process. I can hear some of you saying it is not worth the effort, but it will be worth it when you get them cooked in front of you. You can also buy frozen and tinned Clams, but it is not the same as the fresh option.
Tip 1. Plain and simple Clam cooking
This is really very plain and simple cooking of Clams. For a starter or nibble you will need around 400 g of Clams in their shells. If any do not close when tapped discard them because they will be dead. In a suitable saucepan soften a tablespoon of onion and a garlic clove, both finely chopped, add the Clams with a glass of dry white wine a sprig or two of chopped parsley, put the lid on the pan and steam until open. The process will not take more than two or three minutes. If you cook them too long they will feel like shoe leather. If any of the Clams do not open discard. Serve in a bowl with the juice and a chunk of lemon With some good home-made bread they will taste wonderful.
Tip 2. Clam cooking with style and flair
This version is an extended and enhanced version of the above and could turn the dish into a main course. You can choose your own combinations to match your own tastes, but the one that I suggest has an Iberian influence to it. Use the same ingredients as in 'Plain and Simple' but replace the white wine with a good red wine, per person add 75 g of chopped Chorizo sausage, tablespoons of diced red pepper and de seeded and skinned tomatoes, 75 g of small chunks of potato and a sprinkle of paprika, and steam until opened A great taste from Spain.
Tip 3. Something a little different for cooking Clams
An alternative to Scallops. Served in Scallop shell with a circle of mashed potato surrounding. You will need 75 g of lightly cooked Clam meat per person, along with 25 g onion and a clove of garlic chopped, 125 ml of shellfish stock or strong fish stock, a dash of Pernod, flour to thicken, 50 ml of double cream, 15 g grated Parmesan and a sprinkling of breadcrumbs.
Soften the onion and garlic in a pan with a touch of Olive oil, add the stock, add the cream and Pernod. Check the consistency the sauce needs to coat the back of a spoon, if not thicken with flour mixed with water. Add the Clams to warm, not cook. Place in the centre of a Scallop shell or something similar, surround with mashed potato, top with the cheese and breadcrumbs and grill until golden brown.

Article Source: http://EzineArticles.com/7089291

Friday 1 June 2012

Pastina and Eggs

Pastina and eggs, or as we said it, "pasteen 'n eggs" (as one word) is a wonderful recollection of childhood. I'm back in the world of Eisenhower and Howdy Doody. The television was a small screen encased in a large piece of furniture. Snow days closed school and we were free. Snow was colder then. The sky was grayer. Out we went, into the blizzard, out in our multiple layers of pants and scarves and snowsuits tucked into knee high boots. We played until our faces were frozen. At some point our mother called us in much to a combination of our reluctance to admit cold and the desire to play forever in the snow. Freed of our many skins we were then re-dressed in corduroy that had been heated on the open stove door. There was the required small cup of tea and milk touched ever so slightly with a drop of whiskey. We didn't like that much. The tea was followed by our snow day lunch: our still very red cheeks and noses bent lustily over a bowl heaping with the creamy sweetness of hot pasta and eggs and fragrant cheese.
This is such an easy recipe. It is certainly nothing special. But, it's a dish that risks being forgotten in a world that eats cardboard box macaroni processed with orange dyed powders. Pastina and eggs takes no more than about ten to fifteen minutes and offers such a delicate delight as to please not only the adult palette but even the most difficult of children. Properly prepared and finished, pastina and eggs' smooth and velvety texture might even meet the requirements of a pasta first course in a full dinner. If used in this way, add the luxury of finely sliced porcini mushrooms, or, if you have the price, the exotic truffle.
The pastina used for this dish may take any number of several shapes. It may be "stars," or small grain "orzo" (as in the recipe below), or "acini di pepe," the finest of the small pastina and the most commonly used for this recipe. The eggs should be from pastured chickens. They are such a rich yellow. The best cheeses would certainly include good grated parmesan. You might also add hand broken fresh mozzarella or even a grated scamorza. Even if it's not cold outside, this is the most comforting lunch and one that induces a wonderful afternoon nap.

Article Source: http://EzineArticles.com/7052837

Pasta Basics And How To Make The Perfect Pasta

Everyone loves pasta! Pasta's easy to find, fresh or dried, and simple to store. Keep pasta on hand for quick meals at your fingertips. Stuff it, stir fry it, or just add your favorite sauce to it. You can toss it in salads, layer it with cheese, or bake it in a casserole. No matter how you cook it, the compliments are sure to come.
Selecting Pasta.
Dried Pasta: Look for unbroken pieces. You should avoid any with a marbled surface or a lot of broken lines on it's surface. If it's like this it may fall apart during cooking.
Fresh Pasta: Look for smooth even colored unbroken pieces. It may look dry, but it shouldn't be brittle or crumbly. Avoid any packages with any liquid.
Frozen Pasta: You want the pieces to be loose and not frozen together. If it's in a solid block or if you see any ice crystals avoid it.
Storing Pasta
You can store it dry for up to a year at room temperature. You want to store it in tightly closed containers and you want to label each package as to it's contents and be sure to date it with the date it was put in the package.
You can keep it fresh in the refrigerator but you want to be sure to use it by the use by date on the package. You don't want to store uncooked pasta that has been opened for over three days in the refrigerator.
You can store your unopened pasta in the freezer until your ready to cook it. You want to store it in the freezer in sealed containers to avoid any danger of freezer burn. You can store it unopened in the freezer for up to nine months.
If you make it homemade store it just like dried pasta. You can refrigerate it fresh made for up three days or store it in tightly closed containers for up to nine months.
How To Cook Your Pasta
You can cook it and substitute it for one another as long as the sizes are near the same size.
You'll want to use one quart of water to cook every four ounces of pasta. The water should be boiling well before you add it. Add it gradually and stir it frequently to prevent it from sticking together.
You might have been told to add oil to the water but you never should. It isn't necessary and sauces will not stick to oil covered pasta. So don't add any oil.
Salt also isn't necessary but it does add flavor. As a guide add one half teaspoon of ground sea salt for each eight ounces of pasta.
If you buy it in a package be sure to read the instructions and follow the instructions carefully for the best results. It's always better to slightly under cook it rather than over cooking it. Your cooked product should be flexible but firm. If your cooking it in a casserole you want to under cook it because it will drink up the sauce and cook more in the oven. If you overcook it you'll end up with a product that is mushy, watery, and it won't have any flavor.
How To Store And Reheat Your Pasta
You'll want to toss cooked pasta with a small amount of olive oil so it won't stick together. Cover tightly and store in the refrigerator for up to five days or in the freezer for up to nine months.
If you follow these tips you'll end up with a perfect cooked product each and every time. Even lasagna noodles don't have to be precooked if you'll just follow the instructions.

Article Source: http://EzineArticles.com/7075667