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The Many Pleasant Faces Of A Green Salad

All of us know that Popeye the Sailor Man thrived on dark green leafy spinach. When a crisis arose, out came that can of spinach to fortify him and win the working day. It is not clear how quite a few kids of his day have been convinced to join him.

However unappealing that meal appeared, the virtues of this leafy vegetable are numerous. Contemporary dark green leafy spinach is extensive of iron and also a bevy of vitamins, a lot of them anti-oxidants. Anti-oxidants are now regarded to help avoid most cancers as well as the abundant B vitamins aid create muscle strength. Selenium, an important trace mineral and cancer fighter, rounds out the listing of laudable vitamins found in collard greens as well as spinach. Nutritional characteristics aside, effectively ready this leafy vegetable is scrumptious. One of essentially the most delectable meals to be built of this green powerhouse is the dark green leafy spinach salad. If you've never attempted 1, you're in for any deal with.

Start by washing your this leafy vegetable totally. Use a sink complete of icy cold standard water. This keeps the results in sharp. Swish the leaves, by handfuls, around within the standard water to remove any sand clinging to your simply leaves. Repeat this course of action many times with fresh drinking water, lightly rubbing the leaves as you go, till the normal water is completely obvious. If you wish, you may pinch off the stems with the simply leaves. Pat the results in gently in between paper towels or perhaps a clear dish towel to get rid of extra water. Do not bruise the leaves. You would like wonderful crisp results in on your dark green leafy spinach salad creation.

Refreshing this type of green includes a nice bite to it, somewhat like an al dente model of vegetables. The flavor may be very slightly, but quite pleasantly, bitter. The flavor is fulsome and may well be described as a refreshing palate teaser. This leafy vegetable constantly plays the starring function in any this type of green salad. There are many accent ingredients which go effectively with collard greens as well as spinach, but these substances would be the supporting cast in this vegetable manufacturing.

Now it really is time to dress your salad. Pick from this lineup as your taste-buds fancy. Even though you'll find standard combinations, experience no cost to experiment. Possibly most crucial to your prosperous collard greens as well as spinach salad is the fact that all of the substances be of your finest quality. Freshly grated Parmigiano Reggiano shavings, dusted throughout the leading of any this leafy vegetable salad, are completely delightful. A couple of marinated artichoke hearts serve as counterpoint on the crunchy this type of green simply leaves. The olive oil adds flavor, even though the artichoke hearts add zest and texture. Diced, cooked bacon or pancetta sprinkled lightly throughout the salad can also be delicious. Peeled, seeded and diced cucumber offers a excellent taste contrast. Diced onion and minced garlic are beneficial with all of these other candidates.

Now you possess a generic fundamental collard greens as well as spinach salad recipe. The salad could be of what ever size your urge for food requires. By the way, a this type of green salad is a superb alternative for individuals with New Year's fat loss resolutions! To your well being!

Barbeque Sauce Recipe

A favorite kind of food that almost everyone craves during the summer is barbecue. Biting into a richly flavored rack of ribs or chewing on a chicken leg that's smothered in barbecue sauce is just plain delicious.

It seems like everyone and their Grandmother has a recipe for their preferred sauce to make use of on the barbecue. For a few, it is a bottled sauce that they swear is the finest they've ever had, although for others, the barbecue sauce recipe they use has been passed on from generation to generation and is as carefully guarded a secret as you'll ever find.

If you're not fortunate enough to have an ancestor with a love of all things grilled, you are most likely going to spend a good deal of time trying to discover the perfect barbecue sauce recipe. Except if you're willing to settle for the bottled variety, it is a trek that's stuffed with tasty treats.

There are a ton of great resources in regards to finding much more information on barbecuing. The first place you may want to start is with the cookbooks you currently have. Almost every cookbook has a minimum of one recipe for a great barbecue sauce. Depending on the cookbook's focus, it might even be a spicy or Cajun style barbecue sauce recipe. It's really a question of hit and miss at this point, so why not whip up a batch of barbecue sauce and give it a try?

One drawback to diving into the world of grilling sauce in this approach is that many of the older cookbooks haven't taken healthy eating into thought. You may stumble on a fantastic barbecue sauce recipe that is stuffed with fat. Although that is bound to be extremely great, it's not going to be as great for your well-being.

Fat free sauces have become the rage and honestly, there are a quantity of fantastic sauces specifically for grilling that taste great. The key to discovering a good barbecue sauce recipe that's heart healthy seems to be in the base. If the recipe calls for heavy oil such as a vegetable oil, this is going to add not only substantial calories but a great deal more fat as well.

I'd have to say, from my own personal experience, that it is really a matter of personal taste. I used a standard barbecue sauce recipe and then played with the spice mixtures. My family favors food that is hotter and more robust so I threw in extra cumin and chili powder and now everybody is happy when we eat grilled food.

Getting the best information on Hot Sauce, is no easy task nowadays.

If you are looking for more information on Hot Sauce, then I suggest you make your prior research so you will not end up being misinformed, or much worse, scammed.

If you want to know more about Red Hot Sauce, go here: Red Hot Sauce

Save Time In The Kitchen

This is the start of a great list of time saving tips you can use in your kitchen. If you have a tip to share, please add to the list there in the comment section. Here are just a few to get started:

Time saving cooking tips
  • Using a slow cooker (Crock Pot) is a great way to save time in the kitchen. Set it to cook while you're at work and you'll come home to a great smelling house and a tasty meal. If you have the room in your refrigerator, you can get the meal together while you're fixing dinner the night before, put it in the cooker or pot and then pop it in the refrigerator over night. All you have to do in the morning is put the pot in the cooker and switch it on.
  • Put together lunches and snacks at a time when the kitchen is already a mess. A really good time to make lunches and snacks for the next day is while you are cleaning up the kitchen after dinner. The kitchen is already a mess and if you get tomorrow's lunches out of the way, you'll save yourself time the next day you would have spent cleaning up after making lunches. (Often I use leftovers in lunches so this saves putting away the leftovers.)
  • Cooking several meals at once and in advance can save money on electricity, water, and clean up time. Also, double the quantity and freeze meals in advance. It's not much more difficult to make two dishes of lasagna than to make one. This will give you meals in the freezer for those nights when time will be at a premium.
  • And while we're talking about making double quantities you really should start a cooking group among friends and neighbors. Once a week or once a month (or whatever time frame you decide on) each of you would make a double meal (each on a different evening) and keep one for your family and give the other to your cooking mate. That gives each of you a night out of the kitchen.
  • The first thing you do, before you begin cooking, is empty the dishwasher and run a sink of soapy water. Then wash up and put dishes in the dishwasher as you go. Then when dinners over, the only clean up is the dishes you eat on.
  • Spend an hour or so in the kitchen on a Saturday (or what ever day you choose) and get ingredients ready. Put a dozen eggs on to boil, (great for tuna or chicken salads, or a quick breakfast or snack or to top salads). While the eggs are boiling, I spread out newspaper, get my peeler and peel and chop veggies - carrots, celery, onions and green peppers. Once through, I pitch the newspaper and peels, and bag up each veggie and I'm ready for a week of cooking without having to stop and peel.

Then I cook some meat. Enough for several meals, and each Saturday I cook a different kind. This week I might brown ground round (you can pick up a couple of family size bargain packages), or maybe cook enough chicken or ham for several meals. Divide it into one meal portions and freeze. Don't forget to label and date the packages. Now you're ready to throw a quick meal together.

  • Any time you cook pasta, rice or potatoes, always cook enough for two or three meals. Then divide up the excess and put in freezer bags and freeze. You'll be happy you did when you save the time later.
  • Create a list of 10 meals your family enjoys that take ten minutes or less to prepare. Include meals with ingredients that are easy to store so that you are sure to have everything you need to make these meal quickies at a moments notice.
  • Where possible, buy things that are already chopped up. Those little jars of minced garlic last a long time and are soooo convenient. Buy Chopped Chilies and chopped olives rather than chopping them yourself. It can save a great deal of time!

Oh How I Love a Great Scone!

Scones - Ummmmmm!

Ummmm, I just thought I'd pop in for a minute and pass on a recipe for British Scones. For anyone who misses the taste of homemade scones here is a recipe so you can have a taste now and again. Nicky at Delicious Days, has shared her recipe for "Very British Scones" if you'd like to drop by and have a look. These are melt in your mouth good.

Don't be afraid to change the dried fruit to some other type and enjoy the different flavors. Serve with butter and jam and your favorite cup of tea and you're all set. Yum!

Cooking Tips For The Brand New Cook

Actually, the idea for this post came from a question from a young man, out on his own for the first time who had discovered he actually enjoyed puttering about the kitchen and wanted some cooking tips. He had some specific questions about grilling meats but generally wanted to know about cooking.

My first thought was to tell him to get a really good cook book such as The Joy of Cooking and simply start by standing in front of the stove.   But then I thought he does need that book (every kitchen needs that book) but I need to give him a couple of tips to get him started.

So I started with just a couple of little tips and just as I thought I was through I thought of a couple more and before I knew it the list had become quite long.   There are so many little gems you just can't narrow it down to just a few.

So here is a longer than short little list of tips for the kitchen.   I'm sure you have a few yourself you would have added had you been the one making the list.   Feel free to add them at the bottom.    You probably have some I've never heard.

  • If you over salt your soup, gravy or sauce put a peeled potato in it and cook for 15 min and it will absorb some of the salt.
  • When you're measuring honey, molasses or corn syrup, spray your measuring glass or spoon with nonstick spray first
  • How to tell if an egg is still good: Fill a pan with water and put the whole egg in (still in shell). If it floats, it’s bad. If it stays on the bottom it’s still good.
  • Use parchment paper for baking. It'll save a lot of burnt cookies.
  • To boil eggs, place eggs in cold, salted water and bring to a full rolling boil. Remove pan from heat, cover and let stand for 9 minutes. Rinse the eggs in cold water. The salt will make your eggs easier to peel the eggs.
  • Mix a quarter teaspoon of sugar in a cup full of water, then pour over your frozen vegetables just before steaming and it’ll make them taste fresh.
  • Always use tongs to turn the meat when barbecuing. A fork will punch holes in the flesh and allow the natural juices to escape along with the flavor, leaving the meat dry and chewy.
  • To marinate meat, put sauce and meat in a plastic bag and leave overnight in the refrigerator.
  • Add cold water to hamburger meat before grilling for a juicer hamburger (1/2 cup to 1 pound of meat).
  • Let raw potatoes sit in cold water for at least half an hour before frying to improve the crispness of your french-fried potatoes.
  • Do not use metal bowls, forks or spoons when mixing salads. Only use wood, glass or china.
  • When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
  • Wet your knife before cutting a boiled egg to make a clean slice.
  • Microwave a lemon for 15 seconds and double the juice you get before squeezing.
  • Microwave garlic cloves for 15 seconds and the skins slip right off.
  • The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
  • A dampened paper towel or terry cloth brushed downward on a cob of corn to remove corn silk.
  • Dip your bacon in cold water just before frying and it won't curl up.
  • Before cooking noodles, spaghetti and other starches rub the inside of the pan with vegetable oil and they won't boil over.
  • To keep potatoes from budding, place an apple in the bag with the potatoes.
  • When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
  • Make your own celery flakes. Just cut and wash the leaves off your celery stalks then dry them in the oven at about 150 ° until thoroughly dry. Crumble and store in an old spice container.
  • Here's a link with grilling times for your meat.
  • Have 2 separate cutting boards. One for meats and one for vegetables.
  • This one is not really about cooking, but it has to do with the kitchen - when the disposal starts to smell, toss some lemon rinds.
  • To slice meat into thin strips - partially freeze and it will slice nicely.
  • To cut up onions, place in the freezer for 15 minutes before you begin and there will be no tears.
  • A jar lid in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches.
  • Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches.
  • Never brown just one pound of hamburger, always brown two, and put half in a freezer bag an freeze to use at a later date when you're in a rush.
  • Marshmallows won't dry out when frozen.
  • Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
  • For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition, cook it in liquid from cooking vegetables.
  • When picking a melon, smell it for freshness and ripeness. (It should smell like the fruit it is) Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.
  • If a recipe calls for 1 cup sour cream, you may substitute 2/3 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.
  • To remove egg shells from batter (I hate when this happens), use the remaining shell to attract the piece.
  • Keep your popcorn fresh by storing it in the freezer.
  • Now this one is devious. If you're passing off take-out as your own cooking or are warming prepared food for guest, throw some onions on to saute and your kitchen will smell wonderful and homey. (Put on a pot of coffee as well and you'll have them drooling.)
  • When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
  • Marinate red meats in wine to tenderize and chicken in buttermilk.
  • A simple way to sharpen kitchen shears: cut a piece of steel wool.

Yum – Almond Crusted Tilapia

I love tilapia and almond crusted tilapia is just plan yummy. Here is the best of both worlds. Something good to eat and someone to show you how to make it.

For a list of the ingredients click Almond Crusted Tilapia Recipe.

Around The Kitchen | » Cooking & Recipes | Every Gadget and Tool You Could Possibly Need In Your Kitchen