How Should I Light My Kitchen?

Working at the Home Depot in Lighting/Electrical, I am frequently asked this question. Many people are renovating or redesigning the space that has become the central family area these days. Families no longer sit formally at the dining table in a dining room. Today, family members are often coming and going, grabbing snacks, and it isn't until a basic breakfast, lunch or dinner meal that all may gather and finally sit down together.

Hopefully, the day has not been too frantic and fast food is not an option. Hopefully, someone has created a nice, nourishing meal that all can appreciate. My "Pop Toaster Oven," cookbook has over 250 quick and healthy meal options for the active family, singles, boomers and elders.

Lighting is key in today's multitasking, multipurpose kitchens. Task areas need special direct, high-contrast lighting to prepare food, cook food, wash dishes or put dishes in the dishwasher. Track lights with GU10 base halogen bulbs give bright, white light. Also, track light heads can be directed at an angle to work areas. This slanted light is preferable to working under an over head light in one's shadow.

Dining areas need light that can be dimmed to create a calming mood and coordinate with guest diners, candles, etc. Stylish pendants give the interior decor a boost, give a soft downlight and create pools of light on bars and eat in counters. Dimmers, which are easily installed, not only reduce the wattage used by the lighting fixture, but lengthen the life of the bulb within that fixture! More savings!

Ambient lighting is best for illuminating the entire kitchen space at the flick of a switch. An over head "troffer," a two to four tube rectangular fluorescent ceiling fixture that is often installed by contractors, provides only overall lighting for a kitchen area.

Recessed lighting cans, available in 6,5, 4 and 3 inch cans with a variety of finishes including brushed nickel, white and bronze, create a beam of downlight that illuminates a given area where the light falls. Although this light is usually high contrast, the distance from where it has been installed to the surface it illuminates changes the strength of the light. Recessed eyeball lights can be positioned to shine on specific areas. New offerings in recessed lighting LED'S guarantee 35,000 hours before you have to get up on a ladder to replace that recessed lighting bulb. That's a nice option!

Under cabinet lights may be the best-kept secret. Available in Xenon, Halogen, Fluorescent and LED's, they provide a direct illumination to the counter top work area. Today's new LED two, three or four light under cabinet fixtures are very slim, provide excellent, high contrast light, have little or no temperature to the bulbs and last for 12,000 hours or more.

Often I find that customers are looking for a brighter overhead light because the lighting in their kitchen is so poor. What they really need is under cabinet to light their counter tops, pendants or recessed lighting to light their bar or eat in counter, or track lighting to direct beams of high contrast light to work areas.

Stove hood lights, often coupled with a vent fan, provide good light for the cooking surface. Many new vent/hood lights offer good, high contrast halogen lighting. Older hood lights that accept a normal screw in medium base bulb, can now be improved by switching to a Bright Light or Daylight Compact Fluorescent bulb, which will last for six years, use much less wattage than a standard bulb and provide more light.

It is well work investigating the lighting options available today in retail stores. Low energy options in CFL's and LED's as well as the variety of light spectrum brightnesses they now come in can address the personal needs of each household. Check out those shelves today and be inspired!

Lois DeWitt is a certified lighting specialist, a cookbook author, "Pop It In The Toaster Oven," a poet and a Standard Poodle admirer. She cooks gourmet meals for friends, walks along the shore with her dog, Charley, and tends her vegetable garden in Wilmington, NC. She also works part time in the Electrical Department at The Home Depot.

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Making Naan Bread for an Exceptional Indian Meal

Naan has become highly popular in the US these days. What makes this interesting is that in India naan is traditionally made in a large clay community tandoor oven, something the common household generally does not have. This means that naan is not commonly served in the home. Other types of flat breads such as puri, roti, or parathas among others, are made easily on a hot flat iron or pan in the home. Indian restaurants serve naan breads, both in India and here in the US. Naan is mainly a northern Indian bread, also found in nearby countries such as Pakistan and Afghanistan.

Naan seem to come in many and varied styles. Some are soft, thick and completely flat, while others are thin and almost crisp with large bubbles baked in place. Whatever the recipe you find, it is generally made with flour, yeast, milk or water, ghee, yogurt and salt. Other additions such as egg are possible. The yeast dough is made and allowed to rise, then formed into teardrop shaped flat breads. In a clay tandoor, the large disc of dough is placed against the side of the clay oven, sticking there to bake. This happens very quickly, as the heat is very intense.

Making these breads at home can be accomplished in various ways. Baking them on an outdoor grill is the most similar in concept, delivering the high heat needed. They can also be made in a home oven over fairly high heat, either on baking sheets or on a pizza stone allowed to heat for at least a half hour in advance.

Naan Bread

1 packet instant rise yeast

1 pound all purpose flour, or mixed with half whole wheat flour

1 teaspoon salt

1 cup lukewarm milk

1/2 cup yogurt

2 tablespoons ghee

Combine the first three ingredients and set aside. Mix together the wet ingredients and pour over the dry ingredients, and stir to combine. Once mixture comes together, knead for 10 minutes, and then set aside to rise until doubled in bulk. Punch down dough and divide into 6 portions. Roll or pat out thinly into a large circle, then pull on one end to stretch to the traditional teardrop shape. Bake for 8 to 10 minutes on a pizza stone in a 475 degree oven, or on baking sheets. If making over a grill, set over high heat, close lid and check after 1 minute. If well browned, flip for 1 minute or more until done on both sides.

Once naan are baked, they can be brushed with melted ghee and left as is, or sprinkled with nigella seeds or poppy seeds. The ghee can be melted with smashed garlic to infuse the flavor and then brushed over the baked breads. Coarsely ground coriander seed can also be sprinkled over. In India, breads are the utensils for eating a savory curry dish, kebab, or other. Bits of the bread are used as a scoop for the food, without the use of a fork. However these breads are eaten, it is no wonder they have become so popular. Give them a try and find out for yourself.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Delicious Chili Con Carne Recipe Will Feed a Super Bowl Crowd

Chili is always a hit, and if you live in a colder climate it is that much more welcome. Super Bowl parties are coming up and this recipe can be made in advance and reheated, just as with all stewed recipes, and tastes even better the next day or so. If reheating, just make sure it has ample time to heat through, as it is a large amount.

Variations on a Theme

My recipe is quite large, using 3 pounds of meat, so it will feed quite a few, making it a great party food. It will require a large pot, Dutch oven, or a very large crock pot to make. When making this chili, I looked for flavorings to enhance the richness of the final flavor. A high quality stout beer was my choice, because it has that richness, though the recipe can be made equally well with any other beer of choice or with just water or beef stock. If someone with gluten intolerance is looking at this recipe, they would need to eliminate the beer completely.

I used Anaheim chilies in this recipe, and this particular batch of Anaheims was quite spicy. If you are not up to the spiciness, use either 3 whole bell peppers in place of the 1 bell pepper and 8 Anaheims called for, or use one bell pepper and 4 small cans of chopped green chilies, which have no heat to them.

My Beer Chili con Carne

Serves 8 to 12, depending on portion size

2 pounds ground beef

1 pound ground pork (or pork sausage, if desired)

2 tablespoons olive oil

6 to 8 ounces bacon, fried and crumbled

2 tablespoons bacon grease reserved in pan

2 large onions, chopped

6 cloves garlic, minced

1 green bell pepper, seeds, stem and membranes removed, chopped

8 Anaheim chilies, seeds, stems and membranes removed, chopped

1 bottle stout beer, or other beer of choice, or water or beef stock

1 can tomato sauce,15 ounces

2 cans tomato paste, 6 ounces each

3 tablespoons chili powder

1 tablespoon Kosher salt. Use less, if using regular table salt

2 bay leaves

1 teaspoon oregano flakes, rubbed between fingers before adding

1 teaspoon whole fennel seeds

1 teaspoon whole cumin seeds

12 to 15 ounces more liquid, or as desired (beer, water, stock)

This can be made in a large crock pot, or in a large Dutch Oven that is stove top or oven safe.

In a large skillet, preferably non stick, fry the meats in the olive oil on high, small batches at a time, until nicely browned, removing them to the crock pot or Dutch Oven as they are done. Fry the bacon in the same pan, until nicely crisp. Crisper is better as it will get soggy in the chili as it cooks. Remove the crisp bacon to drain, then crumble into smaller bits, or chop, then add to the pot. Reserve 1 to 2 tablespoons of the bacon grease in the skillet and add in the chopped onions, tossing over medium high heat until light golden. Add in the garlic and continue to saute until the onions are light browned and the garlic is fragrant. Add to the pot.

Chop the bell peppers and Anaheim chilies and add to the pot. In a mortar and pestle, crush the fennel and cumin seeds. These are helpful as an aid to digestion, and I prefer them nearly whole, though ground spices may be used. Add in the rest of the ingredients and stir well.

In Crock Pot, cook on high for about 4 hours, or 6 or more hours on low until bubbling vigorously. If using a Dutch Oven or other large pot, this can be cooked on top of the stove. Bring to boil, then reduce to a simmer for at least an hour or more if possible. The pot, once maintaining a simmer, can be placed into a low oven, around 275 degrees, for 2 or more hours, as desired. Check for liquid levels!

This is excellent with a nice dollop of sour cream, particularly to cool the heat of the chilies, or shredded cheese, or chopped onions. Wonderful served with corn bread on the side or in a bread bowl.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Pickle Problems: A Troubleshooting Guide

There's nothing better than opening a jar of homemade pickles and taking that first satisfying bite. As soon as you bite down into a crunchy cucumber you're immediately flooded with memories of summer days gone by. Growing, harvesting and pickling your own canned goods can be an extremely rewarding experience, but what do you do if that jar of pickles is less than perfect?

Read on to discover some of the most common pickle problems and what you can do to improve your recipe so the next batch has that perfect pickle crispness you've been longing for.

1.) Pickles taste too bitter - This problem is easy to fix. Bitter pickles indicate an abundance of vinegar in the recipe. Simply cut back on the vinegar next time and you'll have a much better tasting product. Be careful not to cut too far back, as the acidic vinegar is what instigates the pickling process and prevents the contents of the jar from spoiling.

2.) Pickle liquid is cloudy - Always be weary when you encounter cloudy pickles. Cloudy pickle liquid is one of the first signs of a problem and can indicate that spoilage has occurred. Once you crack open the jar, you will know immediately if the pickles have spoiled. If they smell fine, there could be a more mundane reason for the cloudy liquid. Hard water, using metal pans or even the wrong kind of salt can make this happen. Use a glass pan if you have one or a non-aluminum pan if you don't. Also, buy special pickling salt, which won't cloud water. If you have hard water, consider buying a jug or two of bottled water from your local store to get you through your pickles.

3.) Pickles are oddly colored - Oddly colored pickles are fine as long as they are various shades of green or yellow. Certain spices can transfer their colors during the pickling process and using a metal pan has also been known to cause discoloration. Shrug your shoulders and enjoy a strange colored pickle or two.

4.) Garlic turns blue - Blue or green tinted garlic is nothing to be concerned about. Young garlic cloves often change color during the pickling process and older cloves can absorb metals from your pans or cooking utensils, giving them a blue tinge. If the blue garlic really worries you, you can avoid metal pans and only use large, well-developed and aged garlic cloves.

5.) Cucumbers are hollow inside - Hollow cucumbers are safe to eat. They are probably hollow as a result of being too old before pickling. You can tell if cucumbers are hollow before you pickle them by placing them in a bucket of water. If they float, they're hollow and probably aren't the best choice for pickling.

6.) Bubbles in the jar - Bubbly brine is a good warning that your food has begun to spoil and bacteria is present in the jar. Don't eat pickles that are bubbly and be sure to thoroughly sanitize jars and utensils before making the next batch.

7.) Pickles are mushy - Mushy pickles result from using the wrong type of cucumbers for pickling. You should buy or grow pickling cucumbers, which come in a variety of names including lemon cucumbers, Edmonson, saladin or little leafs. You can also buy commercial crisping agents that you can add to the jars before processing.

Use this troubleshooting guide to help create the best possible pickles you can. By learning from your mistakes, you'll develop a recipe that works for you. Home made pickles are a treat that gardeners and home canners wait all summer long to enjoy, so take your time with your pickles and you're sure to love the end result.

I am an experienced home canner. Check out my newest site How To Canning. Learn the truth about canning - myths and facts revealed!

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More Super Appetizer Ideas to Make You a Super Bowl Party MVP

I have written two articles so far on appetizers focused on making a splash at either a party you host, or one you are attending. It is all about the foods, and how delicious they can be, with little effort. In this article I will focus on a dish you can serve equally well at your own party or take to a party you attend.

Antipasti Skewers - simple to make up to the night before

Antipasti skewers are a design of your own making. It would be best to use longer skewers than your regular party toothpicks. Look for the shorter 5 or 6 inch bamboo skewers used for grilling. These antipasti skewers are being made for adults, so tiny little bits of things just require making that many more to satisfy the crowd.

We are all familiar with the concept of Italian antipasto. It is a combination plate of deli type items all together. This recipe is just making individual skewers of the deli items that will please the crowd. They can be made all identically, or mixed and matched. The idea is to have a nice portion of antipasto all on one skewer that can be picked up and eaten. No utensils needed.

Ingredient List

Meats could be thinly sliced ham, turkey, salami, pepperoni, dried beef, anchovies or whatever type you would like. Cheeses can be from all across the board. For the purpose of these skewers, cheeses should be confined to block types that will stay on a pick. The common cheeses like cheddar, Colby, cheddar jack or pepper jack are all fine. If your crowd is more epicurean, go for Feta, Gouda, gruyere, and any other less known cheese you might like. Stay away from any crumbly soft cheeses like Chevre, but other than that, anything goes. Mozzarella pearls are fantastic. Pickles vary from tiny gherkins either sweet or not, to chunk pickles of various kinds. Depending on the kind will depend on how they are placed on the skewer. Pitted olives of any variety are great to use. Cherry tomatoes or chunks of bell pepper add a colorful note. Small broccoli or cauliflower florets can be left raw or very lightly steamed. Jardiniere type pickled vegetables can be used. Roasted red pepper strips would be a perfect. Marinated artichoke hearts are another tasty piece that could be used. Try using cooked tortellini or even ravioli. Basil leaves would be pretty sandwiched between, and add color.

Assembly

Decide on what ingredients you would like to put together. You can confine yourself to just 4 or 5, or get up to 10 different items and alternate. A sample would be one olive, a fanned half slice of a deli meat, a marinated artichoke piece, a chunk of cheese, a little gherkin, skewered across its center and another olive to hold place. Use as many items as will fit on one of the skewers. Another idea would be a cherry tomato, a basil leaf, a mozzarella pearl, a rolled piece of salami, a tortellini, skewered side to side, a roasted red pepper curl and an olive. This is entirely dependent on your taste, and the taste of the party goers.

The main idea is to have the assortment of antipasto foods available and then put them together. For the deli meats, thin sliced meat can be made into a fan, folded in four or rolled and then skewered. Softer thin sliced cheese such as provolone could be rolled and skewered. Chunk cheeses can be cut in cubes or in little bars. Gherkins can be skewered across their centers. Little anchovies could be rolled into a curl and skewered. Tortellini can be skewered across, going through their two sides. Chunk pickles can be skewered through their sides, rather than the middle.

Make the skewer colorful and enticing. These will be larger serving portions so will require making less of them. Serve with crackers or crusty bread. If plates are being used, it might be nice to have a little seasoned olive oil to sprinkle over the skewers once served. They can be made the night before, but not too much before that, as the meats and cheeses will start to dry and look less appetizing. Keep tightly covered and refrigerated until needed. Above all, be creative and enjoy this little creative effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Why Is the Fat in Coconut Oil Better Than Other Cooking Oils?

In recent years, coconuts and coconut oil have begun gaining mass popularity for a wide number of reasons.

Coconuts, coconut water and coconut oil are now available at multiple retail outlets in many different forms.

As a water, it competes in the energy drink market, because it is naturally loaded with nutrients to assist with proper hydration, such as electrolytes and potassium. But the boundaries for this incredible gift from nature, do not stop with revitalizing drinks.

Coconuts, in some form or fashion have now crept into the health and beauty (soaps, cosmetics, shampoos), wellness (dietary supplements: immune support and weight loss), culinary (stable cooking oil and food ingredient) industries as well. In fact, the coconut has gained cultural and even religious significance in some areas of the world (Southwestern Nigeria is home to the Yoruba Religion, for example).

The remainder of this article, however, will focus on one particular aspect that has helped coconut oil gain deep, long-term support. This article will discuss the dramatic difference between the fat in coconut oil and the fat in other common oils.

For quite some time, it was believed that the fat in coconut oil was unhealthy, because of its high saturated fat content, as saturated fat is typically something that most doctors and clinical nutritionists will still scream to avoid. That being said, if those same doctors and nutritionists were aware of what is to follow, they may just scream for people to use it.

The difference between the fats in coconut oil and other oils, is simple. The saturated fat in coconut oil, is constructed of Medium Chain Fatty Acids (MCFAs), also known as Medium Chain Triglycerides (MCTs). The saturated fat in most other common oils, is constructed of Long Chain Fatty Acids (LCFAs). In fact, the saturated and the unsaturated fats found in most animal (eggs, milk and meat) and vegetable sources (plants and oils), are comprised of LCFAs. This means, that if you are not paying attention to your diet, then as much as 98% to 100% of the fat you consume, may be LCFAs. And, that would not be good.

Glancing at the molecular level, all fats and oils are constructions of molecules called fatty acids. Consumers and doctors are generally acquainted with two methods to classify those fatty acids. The first method appears on the Nutrition Fact panels of foods and Supplement Fact panels of dietary supplements (vitamins). This method classifies fatty acids based on the amount of saturation, appearing as: saturated, monounsaturated and polyunsaturated fats. The second method classifies fatty acids based on the molecule size or the length of the carbon chain within each fatty acid. This method classifies fatty acids as short-chain fatty acids (SCFAs), medium-chain fatty acids (MCFAs) and long-chain fatty acids (LCFAs). Again, coconut oil is comprised predominately of medium-chain fatty acids (MCFAs), also known as medium-chain triglycerides (MCTs).

This second method of fatty acid classification by molecule size, is quite important, because our bodies respond to and process each fatty acid chain differently. This means that our bodies will process the MCFAs in coconut oil differently than our bodies process LCFAs.

It is generally accepted that MCFAs and LCFAs differ in quite substantial ways. For example:

MCFAs are believed to have little to no impact on blood cholesterol levelsMCFAs can be metabolized, processed and passed out of the body, where as LCFAs are much more readily and easily stored as fat.Excess dietary long-chain fatty acid (LCFA) intake results in insulin resistance. Since medium-chain fatty acids (MCFA) are preferentially oxidized over LCFA, it is hypothesized that diets rich in MCFA result in a lower ectopic lipid accumulation and insulin resistance compared to diets rich in LCFA (1).MCFAs do not contribute significantly to weight gain and may promote weight loss. In a Netherlands study, High Fat MCFA diets gained less weight, had less ectopic lipid accumulation than those compared who maintained High Fat LCFA diets (1).

Because of this, it is also widely accepted that coconut oil:

consumption increases High Density Lipoprotein (HDL... the good cholesterol)is rich in fatty acids that have natural antiviral, antibacterial propertiescontains monolaurin which is the same anti-microbial agent found in human mother's milkdiffers from hydrogenated (vegetable) oils, because hydrogenated oils have been shown to contain trans fats, which have been shown to raise LDLs... the bad cholesterol

In closing, please note that there are only a few known dietary sources of MCFAs and coconut oil will continue to grow in popularity as more and more people learn that it is one of the best natural sources.

(1) "High-fat diets rich in medium- versus long-chain fatty acids induce distinct patterns of tissue specific insulin resistance" by De Vogel-van den Bosch J, van den Berg SA, Bijland S, Voshol PJ, Havekes LM, Romijn HA, Hoeks J, van Beurden D, Hesselink MK, Schrauwen P and van Dijk KW. J Nutr Biochem. 2011 Apr;22(4):366-71. doi: 10.1016/j.jnutbio.2010.03.004. Epub 2010 Jul 23.

Article by Tawne Bachus. Originally Published January 11, 2013. Copyright 2013. All Rights Reserved.

Please note that while this site offers information, it should not be taken as medical advice.

Please consult a trusted medical professional before using the information on this site.

Results should be expected to vary from individual to individual. Also, please understand that you may still need to do other things to treat and support your health in addition to using the information on this site.

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Five Great Fillings for Tortilla Roll Ups at Your Party

I recently wrote an article on making Cheese Balls, or making the cheese ball into individual cheese ball pops. Making a cheese ball is so simple. Select the ingredients for the flavor you want, mix it up and roll into a ball. Here is another way to use the cheese mixtures. Spread it onto large flour tortillas, roll them up and slice into individual bites. The tortillas can be spinach or tomato flavored or just plain, which varies the colors of the rolls.

When making a cheese ball, you want the ingredients to be dry enough to stay together, but other additions can be made if you are using the mixture for tortilla roll ups. Vary the cheese. Cream cheese softens nicely and makes a great base, but another cheese will vary flavors significantly. Use a log of soft goat cheese, or blue cheese as variations. Add vegetables like finely chopped cucumber, or shredded carrot.

Adding Chopped Rotisserie Chicken

Rotisserie chickens are a great help in any quick planning. Chop some of the rotisserie chicken and add to the cheese mixture. One cheese ball combination could be 1 pound of cream cheese, a half pound of grated white cheddar, half cup of mango chutney, 1 cup chopped rotisserie chicken, chopped scallions and 1 to 3 teaspoons of curry powder or garam masala. The addition of chopped cashews or unsweetened coconut would be fantastic, as would carrot or raisins. Spread thinly over a large tomato flavored tortilla, roll, and repeat, until the cheese mixture is gone. Wrap tightly and chill until needed. Slice into 1 or 2 inch sections, skewer with a toothpick or have toothpicks handy.

Adding Smoked Salmon, Dill and Cucumber

For a nice smoked salmon roll, combine the pound of cream cheese with an 8 ounce log of soft goat cheese. Add in 1 cup of chopped smoked salmon or lox, 1 to 3 tablespoons of chopped fresh dill, 1/2 to 3/4 cup of finely chopped cucumber which has been salted and allowed to drain in a colander for half hour. Mince one or two tablespoons of drained capers and 2 tablespoons chopped scallions and add. Combine well and spread on large spinach flavored flour tortillas and roll, repeating until cheese mixture is gone. Wrap, chill and slice as above.

When in Doubt, add Bacon

One can hardly go wrong with bacon. Adding bacon to a cheese mixture is always great for flavor. To the pound of cream cheese, add in 8 ounces of grated cheddar or mild blue cheese. Fry 6 to 8 ounces of bacon until crisp, drain and chop finely. Add to the cheese mixture with 1 or 2 minced cloves of garlic and one half to one cup of chopped pecans. Spread this mixture over plain flour tortillas, wrap and chill.

Two Dessert Rolls to Satisfy the Sweet Tooth

Combine the pound of cream cheese with a half cup of honey. Honey will soften the cream cheese so be careful before adding more. Add in 1 to 3 teaspoons cinnamon to taste and a cup of chopped walnuts and combine. Additions of raisins or craisins would also be great in this mix. Spread onto plain flour tortillas, roll, wrap and chill as above.

Another dessert roll idea is to mix a sweet chocolate hazelnut spread with the pound of cream cheese, combine with 1 cup chopped hazelnuts and roll in plain flour tortillas. If this mixture becomes too soft, add in some unsweetened cocoa powder for a deeper chocolate color and flavor.

These are only some examples of ways to combine basic ingredients to make simple and quick appetizers for your party, whether for the Super Bowl or other. Think up more wonderful combinations and wow your crowd.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Tips on How to Successful Bake a Cake

I really do enjoy baking and like many people the enjoyment is just as much in the appearance of the finished articles and seeing how much people are enjoying it as how it tastes to me. I love the step-by-step preparations and that little panicked moment you get when you wonder whether it'll turn out how you plan. I think it's great that you can start off with a normal run of the mill Victoria sponge and turn it into something amazing which suits the occasion it's made for.

If you're new to baking or simply love learning new things I hope you enjoy the following suggestions and tips for baking. I'd love to hear anything you may have to suggest too as I always love to learn. Enjoy!

Things to consider when baking-

• Although nuts are lovely and the perfect accompaniment to many flavours in food if you're baking for people you don't know it's wise to avoid them. You may have someone who is allergic and it would be a shame to create a situation when you could simple miss them out of the recipe.

• Don't forget that cakes carry on baking for a few minutes after they come out of the oven so if they look almost done it's probably wise to bring them out and they'll finish off as they're cooling off on the rack. There is nothing worse than a dry cake!

• Always bake more if you're decorating them! Whether it's due to practicing your decorating design or clumsiness it's always wise to bake a few more cake popes or cupcakes just in case you have to through some away.

• Don't forget it's always worth spending an extra few minutes greasing your cake tins. Like most people I've been known to rush this part of the recipe; thinking it's not important and it's slightly boring but if this isn't done properly all the hard work you've gone to in baking the cake goes to waste because your cake will stick to the case and fall a part which is no good.

• Spend a little while decorating your cake, it doesn't have to be much but a little decoration on top really gives it the wow factor! People eat with their eyes before their mouths so if it looks amazing, it'll taste amazing!

• Learn when enough is enough! It's a little like decorating a Christmas tree, you can get a little carried away and before you know it, it looks a little overwhelming. Keep it simple yet beautiful.

For a variety of cake pop recipes please check out my website.

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How To Prepare Lamb For Your Next Dinner Party

Lamb is a delicious dish that your guests are sure to enjoy at your next dinner party. If you don't have a lot of experience cooking with this type of meat, there are a few tips that can help you. Learning how to prepare lamb isn't as difficult as you might think. This can actually be a very simple dish, though your guests will never guess how easy it was from the rich, full flavor of the finished dish.

Learning how to prepare lamb starts with choosing the right piece of meat. Look for lamb that's pink with a smooth velvety texture. Before cooking, you should trim fat and any signs of skin from the surface of the meat. This will give you a nice lean piece that's full of flavor but not dripping in grease. It's also a good idea to choose your seasonings and season the lamb appropriately before you begin cooking. You'll find lots of recipes that give you exact instructions, but you can also season the lamb to your own tastes. Once you know how to prepare lamb, it's easy to experiment with various spices and seasonings.

Mint is a flavor that's commonly paired with lamb. It's slightly sweet flavor pairs very nicely with this meat. Combined with lemon, you can get a nice tangy kick that's sure to leave your guests begging for the recipe. If you prefer something more savory, other spices that pair well with this meat include thyme, tarragon, rosemary, sage, ginger, oregano, paprika, mustard, cayenne, and curry. The method of cooking that you choose will determine how you use your chosen seasonings. Once you learn how to prepare lamb in a variety of ways, you'll be able to mix and match cooking styles and spices for the particular flavor that you like best.

If you're new to cooking and you're learning how to prepare lamb for the first time without much frame of reference from cooking other items, it may be easiest to begin with a simple roast lamb. You can season this type of lamb by cutting one-inch pockets into the meat on all sides and stuffing the herbs and spices into these pockets. Rub any remaining herbs onto the surface of the meat. Heat the oven to 325 degrees and roast the meat for two to four hours, depending on the size of the lamb.

If you want to learn how to prepare lamb with other methods, you can follow a similar procedure with slightly different guidelines. If you're grilling the lamb, it's easiest to use a marinade the night before for the best flavor. Grill the lamb for about eight minutes. To braise the lamb, place it in a Dutch oven and cook for about three hours. As you become more familiar with how to prepare lamb, you'll find that there are endless combinations of seasonings and cooking methods that you can use to create a delicious dish. Be sure to try your recipe at least once before recreating it for your party guests to make sure the evening goes off smoothly.

MyReviewsnow.net offers information regarding how to prepare lamb. For more on how to prepare lamb and other meats, please visit us at MyReviewsNow.net.

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What To Look For In A Quality Porterhouse Steak?

Porterhouse steak is basically a form of over-sized steak with a thicker cut. The tenderloin and top loin meet to make this composite form of meat. In fact, this meat has more tenderloin when compared to top loin. Both parts are separated by a t-shaped bone. When you remove the bone, you will get two significantly large pieces of steak - tenderloin and a top loin.

The meat is easy to cook. You can grill it. You can also broil or pan-fry it. Medium well finish with light seasonings can make up for the perfect taste. Porterhouse steak is highly nutritious, although excessive consumption may lead to serious health hazards. The serving size usually ranges from 16 to 20 ounces. It contains approximately 1,250 calories of which 800 are from fat. One serving will provide more than the daily recommended value of calories to your body. The meat is also high in saturated fat, which can increase your risk of high cholesterol and cardiovascular illnesses. It is also rich in cholesterol and contains almost 100 percent of daily recommended value per serving.

Porterhouse steak, however, is rich in proteins. It contains more than 100 grams of the nutrient per serving. It will provide your body all the protein it needs during the day. The protein is of high quality and contains all the essential amino acids. It is also rich in micronutrients such as iron and B vitamins.

Several varieties of porterhouse steak are readily available in the market. Many people are overwhelmed by the choice. You should consider several factors before buying the meat including freshness, fat content and additives. Always choose fresh porterhouse house steak. Never go for a frozen one. Ask your butcher to specifically cut a new one. Fresh meats will have a bright red color. Steak with brown or dull color will not give you the best flavor. Make sure the porterhouse steak does not contain any added water or sodium. The meat inherently contains significant amounts of sodium in it. Any added salt may spoil the taste. It may also be detrimental to your health. Steaks without sodium and salt have the best taste and tenderness.

The porterhouse steak should have thin strips of fat all along its surface. This is known as fat marble. Steaks with light fat marbling soak up the seasoning well and offer the best taste. The strip of fat should be at least 1/8 inch thick. The steak should be at least 1 ¼ inches thick. The thickness is essential for absorbing the entire flavor.

Once you are aware of what to look for in a quality porterhouse steak, spend some time to look for butchers that sell the best meat in your area. Traditional grocery stores usually process the meat in large quantities. They may be unable to offer the quality. The price will vary. It is, therefore, important to consider the budget, especially if you are planning to serve a large group of people. With experience you will be able to spot the perfect piece of meat with ease. This will definitely improve the taste and consistency of your cooking.

MyReviewsnow.net offers information regarding choosing a good porterhouse steak. For more on selecting high quality beef, please visit us at MyReviewsNow.net.

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Basic Comforts - Make Hemp Seed Bread and Gather Pecan Nuts

Bread is an 'old world' comfort food of little to no nutritional value - nowadays! The germ has been corrupted to an extent there now remains very little value for the human body. A lot of folk, and I mean many many people, can no longer tolerate wheat products and it's the gluten component which is the issue. Gluten is the sticky substance inside the wheat kernel. I grew up with a saying, 'Its all grist to the mill' - the outer skin of the wheat kernel which sticks to the millstone by virtue of the presence of gluten. It's has become an intolerable substance which the gut rejects. My gut rejected it and ultimately led me to this space today. 'Anything which sticks'!!

I make my own seed 'bread' - not bread as you know it, more like a snack bread - with sunflower seed and hemp seed - NO GLUTEN and more healthier for the body than can be imagined. Fibre, protein and healthy oils!! Toasti, my beloved canine companion, loves his snack bread and so do I.

Whilst 'bread' is a great comfort food, so too are nuts. Not all nuts, but some, for me conjure up a magic which cannot be described. I love Pecan. Wholesome, fibre, oils and something which I cannot describe.

Need comfort? Make simple things which gratify the soul!!! Just turn your focus to the 'making of the bread' and 'the gathering of the nuts'. Both experiences are very health supporting for you.

Here is just one of my seed bread recipes for you to try at home.

Ingredients:

2 Cups of Organic Sunflower Seeds

1 Red Onion Diced

1 Diced Tomato or 4 Sundried Tomato Halves sliced

½ Red Bell Pepper Diced

½ Cup Water

1 Cup of Flaxseed Meal (ground Flaxmeal seeds)

Blend all ingredients in the order listed but add the Flax Meal after blending the rest of the ingredients. Pulse blender a few times to mix the meal into the mix. Add just enough water to create a firm 'cement mix'.

Take 1/3 of the mixture and roll onto teflex paper getting a cracker thickness of a few millimetres. Score with the back of a knife into small cracker size shapes.

Dehydrate in a dehydrator for 8-12 hours turning after 3hrs and separating the snacks. You will know when they are done when they are firm and crispy. If you do not have a dehydrator, put the oven on the lowest heat and put them in the oven with the door open.

Makes enough for two to three trays perhaps up to 36 Snackers depending on how wide your score them.

Written by Scott Mathias CHHC. AADP Digestive Health and Raw Food Specialist and Teacher. View our website where I have found natural means to heal you of a chronic digestive disorders. I founded iLifeFoods.com, a 100% pure Australian Superfood Company, and we support you ongoing health by teaching you to prepare and serve the most amazing RAW food. Do join us in knowing more. http://www.scottmathiasraw.com/

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Bacon Wrapped Hot Dogs - Reminiscences From Childhood Revisited As Appetizers

I grew up in the 1950s and 1960s, just for time reference. There were no such things then as microwaves. No food processors to speak of, either, though we did have a blender. With that frame of mind, what did we eat? What things stood out?

In my family, Mom sometimes baked hot dogs stuffed with cheese and wrapped in bacon. At the time, when these were baked, often the bacon was not done through and would be fatty and flabby. As a child, this was something I could not tolerate. Still, they were really good, for all that, and parts of the bacon were okay. Recently I decided to try this out, with a new perspective. I do not like getting more pans dirty than necessary, but having the bacon done through on these was more important. I decided to partially fry some center cut bacon first, and then wrap this around the hot dog.

Mom made these by cutting a slit down the length of the hot dog, and taking a slice of American cheese folded over on itself, fit it into the cut made in the hot dog. Then she took the bacon and wrapped it around the stuffed hot dog, holding the bacon in place with toothpicks. I have no recollection of oven temperatures and times. Since I first cooked the bacon to about the way it usually turned out after baking in my childhood, I wrapped the hot dogs in the drained and blotted bacon, set the oven at 375 and timed them for 10 minutes. They were perfect.

Another Idea to Ponder

While making these little memory foods, I was thinking about parties that may be for adults, but with children present, or even for a party for children. Children usually like hot dogs, cheese and bacon. Cooked this way with the bacon partly done, leaves everything done properly at the outcome, so these may also appeal to children as a finger food. Many times children are picky and do not care for some foods, but these might just work. Making these as an appetizer, I cooked the bacon partially, as before, cut the slit down the length of the hot dog and filled with cheese, and then cut the filled hot dog into 3 equal pieces, about the width of the bacon. Wrapping one piece of bacon around each hot dog piece, and skewering with a toothpick, I baked them for the same amount of time and these were also just perfect. These will please an adult, but are a possible crossover food for children.

Other Childhood Foods

When we were young, Mom had us make our sandwiches for school, sometimes in advance, and we would freeze them. Grab a frozen sandwich and pop into the lunch box and it was thawed just right by lunch time. One of the combinations we made was peanut butter and ham. This was one that Mom translated over to an appetizer for adults, by taking slices of ham and cutting the slice in half or thirds, depending on size. She put a bit of peanut butter at one end and rolled the ham around the peanut butter. The little rolls were about 3 inches wide, easy to pick up. Since we were already familiar with this combination, this was another party food we would eat.

A childhood meal that has wonderful memories was Creamed Dried Beef and Potatoes. This was often a dinner for us and we loved it. Mom made a simple roux of butter and flour, adding milk to thicken into a white sauce. She cut the dried beef thinly and added it to cook a bit, giving the beef time to flavor the sauce, and then adding in cubed cooked potatoes. Our love of dried beef translated into another delicious finger food. Similarly to the ham rolls with peanut butter, these were dried beef rolls with cream cheese.

All these things and so many more are treasured memories from childhood. Look back into your past and see what interesting new creations can come of an old standby.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Cooking For Beginners - Number 1 Common Cooking Mistake

This cooking tip is not about following a recipe, adding ingredients, baking, grilling or anything else. This tip is about the most common mistake novice/beginner cooks make i.e., a tip that is the most practical lesson you will ever learn about preparing meals.

Whether cooking dinner for your family or entertaining a large group, I urge you to practice what I am suggesting here. This tip will save you time and frustration.

I would like to give you an example of why I feel this tip is number 1 in 'Cooking 101'.

Here goes...

I planned a 50th birthday party for my husband. Thirty people said yes to the invite. Did I ask for help? Not on your life... I wanted to do this all by myself.

Out came the recipe books, I made a list and I got to work. All in all, I had 11 items on the menu. What an undertaking!

"I can do this" I told myself. Well, I did manage to get through the day but I was not overly pleased with the outcome. The grilled ribs were not cooked to the 'falling off the bone' stage... I simply ran out of time. Three salads were waiting for last-minute ingredients, sangria was not yet finished... yikes... I'm getting tired of just thinking about it.

And there's more: I made a birthday cake that required last-minute attention. The chocolate ganache was yet to be made for pouring over the cake. I had made savory crackers with a special dip and... you guessed it... the dip was not yet made. All the last minute preparation was overwhelming. Thank goodness I had friends who were willing to help. I was in over my head!

I'll stop now because I'm sure you get the idea.

The meal was okay. Everything, kind of, got finished but I was really disappointed because it was far from perfect. I ran myself ragged and, woe is me, I cooked all day long while everybody enjoyed themselves.

Things became so over whelming, I vowed never to attempt such a huge menu ever again.

Just think about how much easier it would have been if I had a menu of:

Decadent, honey garlic ribs, a crisp green salad, baked potatoes, corn on the cob, homemade dinner buns and, of course, a cake.

I could have prepare most everything the day before and... actually... enjoyed the day.

So... the moral of the story is

Keep it simple!

If you can keep this simple idea in the forefront of your mind when cooking a family meal or cooking for a group, you will get wonderful results and enjoy cooking at the same time.

If you would like to learn more "most common cooking mistakes" people make, you can check them out here. http://sandyscookingblog.com/learn-how-to-cook-3-most-common-cooking-mistakes/

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Red Cabbage Is a Healthy and Delicious Addition to the Diet

Red cabbage is a member of the Brassica family of cruciferous vegetables. Other members of the brassica family include green cabbage, Brussels sprouts, kale, cauliflower and broccoli, among others. The name cruciferous comes from the thought that the flowers with four petals are in a cross shape.

Though it has the same cancer fighting properties and antioxidants and vitamins, the anthocyanin polyphenols that give red cabbage its color also give additional health benefits. In addition to the whopping extra helping of Vitamin A, higher in any vegetables and fruits in the red and yellow color range, it is also higher in calcium and iron. Vitamin A is beneficial for eyes and skin. The additional iron is great for everyone, though women need more iron than men. Red cabbage also contributes a large portion of the Vitamin C needed daily. There are many more wonderful health benefits in red cabbage, but how do we incorporate it into the diet.

Quick and Simple Uses

Red cabbage has similar taste to green cabbage and can be used similarly. Grate red cabbage and add to green cabbage when making your favorite cole slaw. Slice it finely and mix it with thinly sliced red and yellow bell peppers with an Asian dressing for a great treat. Cabbage of either color can easily be roasted. Cut the heads in half or quarters, depending on their size and roast in the center of the oven for 30 to 40 minutes or until done as desired. Mix together some balsamic or apple cider vinegar and honey and drizzle over the roasted cabbage.

Cooked Red Cabbage Loses its Color

Know that when cooking red cabbage the lovely purple red color goes a dull blue gray. To rectify this, vinegar or lemon juice is often added, reviving the color to a beautiful and more palatable looking magenta. There are many wonderful recipes for cooked red cabbage, but this is my particular favorite. It is an amalgamation of many recipe ideas, made into my own delicious dish. Red Zinfandel wine is the best choice because of its fruitiness, but another red wine will work, also.

Red Cabbage with Bacon and Apple

3 slices bacon, in 1/2 inch cubes

1 large red onion, thinly sliced

1 1/2 pounds red cabbage, thinly sliced

1 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon coarse salt

fresh ground black pepper to taste

1 large apple, peeled, cored and thinly sliced

1 cup red zinfandel wine

1/3 cup red wine vinegar

1/2 cup packed brown sugar

In a large fry pan, deep enough to accommodate the cabbage when raw, fry the bacon. When nearly brown, add onion and fry until onion begins to brown, 15 to 20 minutes.

Add cabbage and saute, tossing with tongs until it has collapsed slightly and is no longer stiff, about 2 to 5 minutes. Raise heat to high and add allspice, nutmeg, salt and pepper and stir to coat with the spices. Add apple slices and wine, cover the pan and reduce heat to medium low and cook till almost tender, about 40 minutes. If the wine has not cooked out, remove cover and boil to reduce to a sheen on bottom of the pan.

Raise heat to medium and add the vinegar, stirring to deglaze the pan, and then add the brown sugar. Stir and cover again, reducing heat to medium low. Continue to cook until liquid is absorbed and cabbage is very tender - about 30 minutes. If cabbage is done, but still has liquid in the pan, raise heat and cook uncovered until liquid has reduced to a glaze.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Alternative Canning Methods

Oven Canning -

(You will not want to oven can dry foods that contain oil such as walnuts- they will go bad. Also you will want to can all wet ingredients using the Traditional method)

What you need:

Mason JarsEqual amount of lids and rings (Lids- need to have the rubber gasket inside)Cookie SheetDry Good items-beans, oatmeal, pancake mix, flour, spices, sugar, salt, cereal, rice, dred fruit-veggies and herbs, potato flakes, pasta, etc...

Directions:

Preheat oven to 200 degrees. Fill (CLEAN) half gallon, quart and pint jars to the top with different dried foods.Put filled jars on a cookie sheet and place them in the oven.Cook jars for 1 hour at 200 degrees.Remove jars, wipe down top of jar with wet towel, put lid on and screw the band down tight.If you get any jars that do not seal- just put them in the pantry to use, as they are heat treated and in glass, so they are still bug free.

Oxygen Absorbers Dry Canning:

This technique is so simple and requires no electricity or fancy equipment. One of the best benefits of this method is that you can break the seal on a jar, use some of the contents, close it up with the absorber still inside... and it magically reseals itself! Tips I found on American Preppers Network.

What you need:

Mason JarsEqual amount of lids and ringsDry Good items-beans, oatmeal, pancake mix, flour, spices, sugar, salt, cereal, rice, dred fruit-veggies and herbs, potato flakes, pasta, etc...Oxygen Absorbers 300-500 cc. ( you can find in some grocery stores now such as Winco; and at a decent price). You can purchase online CLICK HERE.

Directions:

Make sure that your jars are clean, by washing them. Dry completely! If your lids and rings are not new make sure they are clean and dry as well.Fill jars to top with dried goods (just leave a little head space in each jar).Place an oxygen absorber in each jar, then quickly top with lid and then tighten ring down. (fairly snug)The absorbers I am using are 300 cc in size so they will work just fine. Using a bigger absorber, like a 500 cc, will mean it will last longer if you are opening and resealing the jars frequently.Next- leave jars alone. Wait a few hours for the jars to seal themselves. Do not play with the jars or push the lids down. Wait overnight to check them.By next day all jars should have sealed. If jars did not seal you will want to check the jars for chips or debris. If you need to do over remove the oxygen absorber and add a new one, clean the rim of the jar, add a new lid and repeat steps above.Once lid has been sealed you will want to remove the ring (easier to open later).Once sealed the O2 absorbers will have created a vacuum seal.

Either of these methods of food canning whether dry canning with oxygen absorbers or oven canning will extend your food storage shelf life to 20-30 years. I always love when I can find a way to have an item last longer on the shelf and will keep the bugs out. I am excited to start dry canning meals in jars (all the dried ingredients to make 1 meal in a mason jar.

Look for other methods and recipes at http://www.prepare-to-survive.com/

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Five Ways to Use Super Bread Bowls at Your Super Bowl Party

Here is another great idea to serve at a Super Bowl party, or any time. Bread bowls are around in many nice restaurants and bakeries these days. If you like to make bread, they are also very simple to make. If you are making your own bread bowls, divide the dough for each single loaf of bread into 4 sections and form into neat balls, well tucked and smooth. Allow them to rise as normal, then bake for 20 to 25 minutes or until they are nice and golden and just a little more done than usual. This keeps the texture nice and tight, making them easier to work with, and the better to hold whatever you use to fill them. This size is great for single servings, and the bowls easily stand up to refills.

Depending on what they are to be used for, you might also divide a one loaf portion of the bread dough into only 2 parts and make larger round rolls. Bake these for nearly the time allotted for a loaf of the same bread, as they will have a center mass nearly the same as a finished loaf.

To use the bread bowls, once baked, allow them to cool. Cut across the top, taking off about a half inch thick slice. Using a serrated knife or just hands, remove bread from inside, leaving at least a half inch thick shell all around. Now the bowl is ready to be filled.

Chili con Carne

Chili is an easy thing to serve at a party, as it can be kept in a crock pot and nicely warm. In a recent article I gave a great chili recipe using beer for the liquid. This chili is fantastic served in bread bowls. Also have handy bowls of chopped onion, sour cream, or shredded cheese to top off the chili. The bowls are sturdy enough to have refills, as long as the whole bowl was not consumed.

Sloppy Joes

Sloppy Joes are another great thing to fill a bread bowl. Sloppy Joes are also great to keep in a crock pot, which allows the food to stay warm without burning. Have handy bowls of pickles, mustard, shredded cheese and anything else that people like on them.

A Nice, Hearty Stew

If making a stew to be served in a bread bowl, I would suggest any meat used be cut into very small pieces, as well as any other vegetable. Keeping the pieces small will ensure the easy filling of the bread bowl. Very large chunks will take up too much room in the bowl and likely limit the variety in the serving. If there are potatoes in large chunks, meat in large chunks and carrot in large slices, one might end up with two chunks of something in the bread bowl. Keep an eye on size.

Spinach Dip

For larger half loaf sized bread bowls, hollow them out the same as for the smaller ones, but something like a dip can be placed in the bread bowl. Spinach dips are delicious, and often served with pieces of bread from a hollowed out loaf for dipping. Making your own bread, you will know how good the bread tastes, and have people eating the bowl right down to the plate.

Process Cheese and Chili Dip

Mix together a jar of process cheese and a can of chili no beans, approximately 15 or 16 ounces each in a microwave safe bowl. Microwave for approximately 5 minutes, stirring about every minute or so until completely melted and combined. Times are approximate, as all microwaves are different. Once melted, this easy dip can also be served in a half loaf sized bread bowl, with the inside bits of bread set alongside for dipping.

These are just a few things to serve in bread bowls, but keep imagination flowing and see what all you might find to serve in delicious bread bowls.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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How Can You Control The Spread Of Bacteria In Commercial Kitchens?

Keeping the growth and spread of bacteria under control is essential in any commercial kitchen in order to avoid the risk of food poisoning.

Four factors for bacterial growth

There are four main things required for bacteria to develop and in order to stop their growth; one of these factors must be eliminated.

Nutrients

Like us, bacteria need nutrients to give them the energy to multiply. Foods that are moist and high in protein, such as meat, poultry, eggs, shellfish and dairy products, are ideal food sources for bacteria. Even cooked rice and pasta can provide adequate nutrients and bacterial growth can still occur even after food has been cooked.

Moisture

Bacterial growth doesn't occur in dried foods, but as soon as liquid is added harmful micro-organisms can soon multiply.

Warmth

The bacteria that commonly cause food poisoning, for example E. coli, usually multiply between 5oC and 63oC. This temperature range is typically referred to as the 'Danger Zone'. Above or below these temperatures, bacterial growth is much slower and may even stop. It is important to make sure food is always thoroughly cooked through because once an optimum temperature is reached again, growth can resume. There are even some more resistant bacteria that can survive harsher conditions outside of the danger zone.

Food is likely to be in the danger zone when it is kept at room temperature, if cooked or heated slowly, when it is left out in a shop window in the sun and when hot sauce is poured onto cold food. The key to eliminate bacterial growth is to minimise the time between preparation, cooking and serving. To ensure that food is cooked well enough, the centre of the food must be at 75oC for at least 2 minutes and it should be served within 20 minutes (unless it is stored out of the danger zone).

Time

Given that the previous three conditions are in place, bacterial multiplication can occur very quickly. In as little as 2 hours, 1000 bacteria can increase to over one million.

How do bacteria multiply?

Binary fission, in very simple terms, is the process by which bacteria multiply continuously and exponentially. First bacteria will split into two, then will split again to give four bacteria progeny, then into eight, and so on. This method of multiplication means that bacteria increase in number very quickly, which is why it's so important to make sure you take the necessary precautions to minimise the risk of harmful bacteria spreading in your kitchen.

Some bacteria can produce spores, which provide a protective coating (almost like a shield) so that they can withstand even high cooking temperatures. Although bacterial growth does not occur when in spore form, as soon as the conditions become more favourable again, the bacteria will be able to continue multiplying. These types of bacteria pose such a risk because they can survive harsh conditions and are difficult to eliminate, even if disinfectant is sprayed.

Remember that it is important to minimise the time taken to get the food from preparation to service. Cooked rice should never be stored and reheated because the bacteria commonly found in it are great at forming spore resistance, so won't be completely killed before the food is eaten.

When bacteria are destroyed, toxins are sometimes released from their cell walls. Like spores, these can be heat resistant, so food may need to be cooked at a high temperature for a long time before it's safe to be served.

There are a number of steps you can take to minimise the risk of toxins in food. Use a reputable food supplier so that you know your food is fresh; reduce the time between preparation, cooking and serving stages; and ensure all food handlers have good personal hygiene.

High and low risk foods

High risk foods are those in which the growth of harmful bacteria is more common. They are generally full of protein and moisture. Lots of high risk foods are 'ready to eat', but because they don't require cooking immediately before eating, there has been time for bacteria to proliferate. Therefore, these foods should be left in the danger zone for as little time as possible.

Low risk foods are less likely to harvest bacteria that can cause food poisoning. Moisture is often removed from these sorts of foods by using salt or sugar, or by pickling.

A few examples of high risk foods are cooked meat and poultry, patés, savoury spreads, milk and dairy products, and cooked rice and pasta. Low risk foods include jam, biscuits and dry food. However, once moisture is added, bacteria can resume growth. It is therefore important to make sure food is cooked properly and is kept in the danger zone for as little time as possible to avoid the proliferation of harmful bacteria.

Paul Grantham is employed by Safer Food Handler, which has produced a basic UK food hygiene course. Safer Food Handler offers the UK's lowest cost L2 Food Hygiene Certificate that fully meets the UK legal requirements. For food handling businesses with 5+ employees needing training, there are bulk food hygiene course discounts.

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How To Understand Food Date Stamps

When shopping for food, date stamps are a familiar sight on almost every product. Their purpose, as described by the Department for Environment, Food and Rural Affairs, is simple: 'to help consumers make safe and optimum use of food'. Recognising the importance of using these date stamps is essential, particularly in a commercial kitchen, because the need to prevent food poisoning is so great.

Despite this need, many sites fail to use date stamps properly. Everything in the fridge should be clearly labelled so that others know when it was opened, when it needs to be consumed by and whether it can be reheated. Leaving everything to memory runs the risk of confusion, especially if there are a lot of people involved in food preparation and handling. Therefore, a central part in stopping the threat of food poisoning is to clearly label products, whether they are used as ingredients in the business or as the product for sale or service. There are various systems in use and different rules apply for which type of labelling should be used, and when it should be used. Some important rules are listed below.

The 'use by' label can sometimes be confused by those who think that it indicates the date by which food should be eaten. This is often the case, although the 'use by' date can be extended if it is possible to freeze the food. As long as the product is frozen before the time stated, then it will still be safe to eat after the date on the package. However, it is always essential that the packet instructions on cooking, storing and freezing are adhered to. High-risk, highly perishable foods such as cooked meat, fish and dairy products must be marked with a 'use by' date in order to ensure that the food is not eaten after bacterial growth has reached a dangerously high level such that it poses a threat to human health.

'Best before' labels are less an indication of safety and more a guide of quality. They only offer an effective guide if storage instructions have been followed carefully. Eggs are a slight exception because, although they are marked with a 'best before' date, they should also be eaten by that time otherwise the level of salmonella could be health-threatening. 'Best before' labels are often displayed on less perishable items such as frozen food, dried fruit, flour, cereals, cakes and cans.

The 'display until' date is a label intended more for the seller than the consumer. 'Sell by' labels also give the same information and both can be used by stock controllers to ensure that the food is safe to sell. Using 'display until' labelling is not a legal requirement however, and DEFRA actually encourages businesses to explore alternative practices for using stock control dates which make them less visible to consumers. This is because they believe that doing so will avoid any confusion between the 'display until' and the 'use by' date; the latter is the date that is the legal requirement and is of more significance to the customer.

It is essential to label food with an indication of when it is safe to consume. The system in place should be consistent to avoid any confusion, particularly in a commercial environment, and most importantly, everyone must adhere to the date marks. It is illegal to change a date mark without re-treating or processing the food correctly, because once something is opened, it is exposed to moisture, heat, nutrients and time, all of which are requirements for bacterial growth. Products should always be stored and used according to strict guidelines to avoid any microbiological danger.

Paul Grantham is employed by Safer Food Handler, which has produced an online food hygiene course. Safer Food Handler offers the UK's lowest cost L2 Food Hygiene Certificate that fully meets UK EHO requirements. For food handling businesses with 5+ employees needing training, there are volume L2 food hygiene course discounts.

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Tips for Making Regular Cake Recipes Gluten Free

It seems there is so much searching for a good cake recipe that is already gluten free, when making a regular cake recipe with gluten free flours is usually quite simple. There are exceptions to every rule of course, but with my experience to date I find that cake recipes using the regular ingredients of flour, sugar, butter or shortening, eggs and a liquid of some kind are easily converted. If you have a good chocolate cake recipe, it will likely yield a good gluten free chocolate cake also. The same goes for a white cake, yellow cake or other flavor.

I made an old favorite recipe for a Caramelized Sugar Cake recently, and these days I am always curious how a gluten free version will come out. This cake is delicious, with caramelized sugar syrup made from scratch just beforehand. The syrup gives a light caramel flavor and color to the cake, and an added dimension to the texture. I have loved this recipe for so long that I decided, once we finished off the regular version, to try it again with gluten free flours.

So far, in my experience, I have been adding xanthan gum to any recipe using gluten free flour mixtures of any kind. If the recipe uses more than 2 cups of flour, I add 1 teaspoon of xanthan gum to the total recipe. If the recipe is small, as with pancakes, I use about a half teaspoon per recipe. Some feel that xanthan gum also causes them problems, so if this is the case and you know of another substitute for the thickening and structure that xanthan gum gives, please feel free to try that instead. Psyllium husks are a thickener also, and could possibly be used in place of xanthan gum, though I have no measure for how much at this time.

If you are gluten intolerant, you may already have a favorite gluten free flour mixture. For this cake I used a pre mixed batch of 6 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch. There are many good all purpose gluten free flour blends on the market also, and I have used some of them with perfect results. The gluten free options for this cake are the 1 to 1 substitution of gluten free flour, the addition of 1 teaspoon of xanthan gum and one added egg yolk, as the batter seemed too thin.

Caramelized Sugar Cake

1/2 cup granulated sugar

1/2 cup boiling water

Melt the sugar in a saucepan. Once completely melted, allow the syrup to become a deep amber. Remove from heat and add in the boiling water. Be very careful as it will splatter about and again become semi solid. Once back on heat, stir with a wooden spoon or silicone spatula until liquefied. Reduce the syrup slightly. Set aside to cool.

1 stick butter

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 eggs

2 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup water

3 tablespoons caramelized sugar syrup

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Cream the butter and sugar until light and fluffy. Add in eggs, one at a time until well combined. Sift together all the dry ingredients. Combine the water and the 3 tablespoons of sugar syrup. Beat in the dry ingredients, alternately with the liquid ingredients, in three stages. Beat well for a couple of minutes longer. Pour batter into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

This cake is excellent with a simple buttercream or cream cheese icing. I filled my gluten free version with a coconut pecan mixture and topped it with a little buttercream icing. It could also be topped with the coconut pecan mixture, or even glazed with chocolate. Do try this recipe, whether it is the regular flour version or gluten free.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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Cheese Balls or Cheese Ball Pops Will Entice Super Bowl Party Guests

This article will focus on making cheese balls in all their variety. It is simple to get one from a store, and they taste okay. But why not make one of your own, with ingredients never found in a store bought versions? You can make a couple of recipes and wow the guests with different flavor combinations. Have you thought of making individual Cheese Ball Pops?

They can be made up to 5 days in advance.

If you are making a cheese ball, it would be a simple next step to use a toothpick and make small individual Cheese Ball Bites, similar to the Cake Pop concept so popular right now. A pretty serving idea for these individual Cheese Ball Pops is to use a red cabbage. Cut it in half, and set the cut side down on a serving plate. Poke the little toothpicks with the cheese balls into the cabbage and they are all nicely available and visible without having to try and stack them. Once the party is over, use the cabbage to make your favorite recipe.

Ingredients and Variations

Ingredients that could be combined with varying effects would be some of these. Use cream cheese for the base cheese. It is easily molded and nicely neutral in flavor. Start with 1 pound of cream cheese. Some additional cheeses to add in are 8 ounces of shredded cheddar, white cheddar or Parmesan. A blue cheese such as Maytag Blue or Gorgonzola would be wonderful if your crowd leans to the gourmet.

Meat additions to this basic mixture could be 6 slices of bacon fried crisp and chopped or crumbled, or chopped smoked salmon, chopped dried beef or prosciutto. Additional flavors would be a half cup of things like chopped scallions, chopped craisins or raisins or mango chutney. Other flavoring agents could be minced garlic, 1 to 3 teaspoons of Dijon mustard, Worcestershire, curry powder or onion soup mix. Herbs can be added, such as fresh dill or basil. Nuts of many types can be added such as chopped pistachios, almonds, walnuts, pecans or hazelnuts.

Outer coatings for the finished cheese ball mixture can be chopped nuts, as mentioned above, or fresh herbs such as parsley, or a mixture of parsley with basil, cilantro, or oregano.

If making the Cheese Ball Pops, which are nothing more than individual servings of the cheese ball, look for toothpicks to skewer the little balls.

Assembly of the Cheese Ball - three variations

One possible mixture of ingredients is the pound of cream cheese, softened, half pound of shredded sharp cheddar, half cup scallions, 6 slices fried crumble bacon, 1 clove minced garlic. Using a hand mixer makes quick work. Combine the ingredients. For normal cheese ball size, make into one large or two smaller balls and roll into nuts or chopped parsley. If making the Cheese Pops, make one inch balls, roll into the coating of choice and skewer with a toothpick.

Another variation on flavors would be the pound of cream cheese, half pound of shredded white cheddar, 1 tablespoon minced fresh dill and a half cup of chopped smoked salmon. Roll the large or small balls into shredded Parmesan cheese or chopped pistachios.

Start with the pound of cream cheese and add a half pound of blue cheese of choice, 1 to 3 teaspoons of coarse black pepper, a half cup chopped craisins, half cup chopped scallions, then roll the finished ball or balls in chopped walnuts.

The variations are endless. Experiment using flavors that are ones you love. This takes an exceedingly short time to put together and can be made in advance.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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The Beauty of Natural Foods - Grapefruit and Pomegranate

I love recipes, food and enjoying the results of a successful combining of ingredients. Recipes are fascinating and enjoyable and spark new ideas and ways to combine foods to enhance their natural flavors. What about the simplicity of foods just as they come? Too often we are caught up in the need to add more and more to a recipe to make it taste good. Take grapefruits and pomegranates. This morning I cleaned the seed arils from a pomegranate. It was exceptionally sweet. I was planning to eat a grapefruit for breakfast. Grapefruit are wonderful and nutritious. As I cut my grapefruit, I kept thinking of the pomegranate arils and ended up eating a plate of them together. Juicy and sweet, they were just perfect, and perfectly unadorned.

Grapefruits are Healthy and Delicious

Grapefruits seem to be another of those foods that generate a love or hate relationship. I fall on the love side of that equation. I have always loved the tart, tangy sweetness of a juicy grapefruit. Ruby Red varieties seem juicier and sweeter. The grapefruit, Citrus paradisi, is a large citrus related to the orange, lemon and pomelo. When buying, look for relatively unblemished skin and a good weight, which indicates juiciness.

They are high in vitamin C, as with most citrus and also are high in Vitamin A. Grapefruit juice ranks among some of the highest in anti oxidants, in such company as Concord grape juice, apple juice and cranberry juice. Some phytonutrients in grapefruit may help prevent some kinds of cancer. Both red and white grapefruits positively influence cholesterol levels, with red grapefruit more than twice as effective. They may reduce the risk of some kidney stones and aid in the production of healthy colon cells.

Pomegranates Have Similar Health Qualities

The pomegranate, Punica granatum, is a tropical tree grown for export in vast numbers in India, Iran, the Caucuses and Mediterranean regions. The fruits have a leathery textured skin in bright red, purple or yellow orange color and can be about the size of grapefruits. They are extensively cultivated for food, juice, flavoring and coloring and are now being considered a super fruit.

Pomegranates are a source of both soluble and insoluble dietary fiber. One serving of about 100 grams provides about 17 percent of the daily requirement of vitamin C. Some studies suggest regular consumption has been found to be effective against some prostate cancers, diabetes and lymphoma, as well as keeping blood cholesterol healthy and enhancing the immune function.

Serving Grapefruit or Pomegranate

Okay, enough about all the health reasons for eating these fruits. How about the fact that they are delicious all on their own? No spices, herbs or dressings needed. They can be combined in myriad ways with other fruits or vegetables to make a nutritious meal or side dish, as well as being beautiful to the eye.

Everyone knows citrus fruits, so the grapefruit is no mystery. The segments of the grapefruit can be eaten in any number of ways. The segments may be cut out whole, a term called a supreme, pronounced suPREHM. The whole fruit may be cut in half and served with a grapefruit spoon to remove the individual sections. Grapefruits, with their combination of tart and sweet flavors, go excellently paired with salads and salsas in otherwise savory recipes. Segments can be paired with arugula and a handful of pomegranate seeds as a salad, both beautiful and delicious.

Pomegranates are tough and leathery on the outside. Getting inside might be a challenge, if one has never tried this fruit. The ruby jewel like bits inside the fruit are what is eaten. These are called arils, as they are juicy coatings for the actual seeds which is contained inside. Cut off the top and bottom of the whole fruit and then just pull it apart into its natural components, then separate out the seed arils. This is easily done in a bowl of water, as the seed arils sink to the bottom. The membranes separating the segments are spongy and float, making it easy to drain away the parts not needed. Pomegranates can be very juicy, so beware. This is best done in a sink.

Pomegranate arils are so beautiful with the rich ruby color and facets resembling jewels. These little jewel nuggets make any dish look beautiful, just by their presence alone. Combine them with similar colors as with small diced beets for a texture contrast. They can be paired with pistachios to grace a rice dish. Or they can be paired simply with another fruit, like grapefruit, and be enjoyed in all their raw beauty and splendor, simply, as nature intended.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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How To Make A Sourdough Starter

In a clean bowl, mix 250 grams light wheat flour and 250 grams wholegrain wheat flour. For best results, use freshly ground wholegrain flour. If desired, you can just skip the light wheat flour and only use wholegrain flour. If you have a wheat intolerance, just use spelt or rye. For a gluten-free version of your sourdough, you should get it started on rye flour and later re-train it by feeding it rice, corn, or millet.

Now add lukewarm water to your flour mix until you get a viscous pulp. Cover the bowl with a clean towel or linen, and place it in a location where it can remain undisturbed at constant room temperature (about 65-72° F/ 18-22° C). Stir the starter once a day, preferably using a wooden spoon.

After two to three days you will notice that your sourdough has started to develop that typical sour, acidic smell, and you may see bubbles on the surface.

If three days have passed and there's no activity, give it one more day; maybe it's just a bit slow to start. If a dark crust develops on the surface, just mix it in with the rest of the starter; nothing to worry about.

If your starter is doing what it is supposed to do, you now know that lactic acid bacteria as well as yeasts have made their home there, both bringing the desired microbial balance into your starter. This is the original and most basic method of making a sourdough, called "spontaneous fermentation."

How do you know if your sourdough starter is a success? Just trust your eyes and your nose. If you see colors like red or green, black or blue, if it smells really bad or if mold starts growing, you can be reasonably assured that your starter has turned for the worse. The same is true for a strong vinegary smell. The starter went off in the wrong direction, and you should discard it.

Just try again until it works. It usually does, but if you think you need a little extra help, then you should get a ready-made sourdough culture. You might have to look around a bit, but stores with a good selection of natural and organic items often carry it in their inventory. Just "inject" it into your flour-and-water mix. It'll get your starter going in the right direction by helping it develop the proper balance of microbes.

Now that you have a bubbling, stable starter with a pleasantly leavened smell, you can go ahead and prepare for the first "feeding."

"The Breadhacker - Unleash The Sourdough" by Ilka Beier

Baking bread is very simple. All you need are 4 basic ingredients: Flour, water, salt and sourdough. I'll show you a simple method for making a tasty homemade bread in any kitchen oven. Each step, from cultivating and maintaining a sourdough, all the way to baking the bread, is documented in easy to follow videos, embedded within the book.

Go to http://www.thebreadhacker.com/ and follow the links to download our enhanced iBook from the iTunes iBook store, or download a pdf version from the "shop" section of our website directly.

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Cooking Oil Recycling - What Is the Importance of Recycling Used Cooking Oil?

Impact of Cooking Oil Disposal

With over 2.5 billion gallons of used cooking oil created in the U.S. annually, proper oil disposal is a significant waste management issue. Due to the environmental impact of grease disposal, a conscious effort should always be made to recycle rather than disposed of waste oil. Grease disposal into a landfill can lead to long-term environmental harm. Furthermore, used oil is often improperly disposed of down kitchen drains, which can lead to clogged plumbing, sewer blockage, and groundwater contamination. Here are some facts about the negative environmental and financial impact of grease disposal:

The City of San Francisco spends $3.5 million every year to unclog sewers, with a large contributor being cooking oil poured down drainsOne liter of waste cooking oil can contaminate up to one million liters of groundwaterAnimals exposed to large amounts of cooking oil are at risk of suffocation, smothering, and coating of fur and feathers

Benefits of Cooking Oil Recycling

Recycling has become easier for both households and businesses in recent years. Many municipalities have implemented grease recycling programs and more companies have focused on providing oil recycling and grease trap cleaning services to businesses that create large amounts of waste oil. The majority of what is recycled is refined into various types of biofuels used for fueling automobiles and home heating. Some of the benefits of recycling include:

Biofuels produced from vegetable oil burn cleaner, emitting 78% less carbon dioxide than traditional diesel fuelBiofuels, when used as an alternative to traditional fuels, have the potential to reduce the industry's carbon footprint by 80%Recycling can provide additional revenue for restaurants in the form of compensation from the recycling company, as well as significant tax deductionsReduction in the blocking and deterioration of sewage systems

The many benefits of recycling grease are leading to widespread implementation of grease recycling and waste oil collection programs:

In Europe, more than 80% of used vegetable oil is currently being converted into biofuelThe average U.S. McDonald's restaurant recycles nearly 1,450 gallons of oil per year100% of used oil from Darden Restaurants is recycled (Darden owns popular restaurant chains including Red Lobster and Olive Garden)

How Can you Recycle Cooking Oil?

Recycling For Households

Go to Dispose of Cooking Oil to have all the necessary information about proper disposal and recycling at your fingertipsAfter cooking, allow the oil to cool down and pour it into plastic storage containers. You can store the containers in the freezer to allow the oil to solidify and prevent spills during transportation to the recycling drop-off pointLocate your nearest recycling drop-off locationPlan ahead for recycling. Designate storage containers and drop-off periodically (e.g. once per month)Be happy that you are protecting your home and city from damage, helping the environment, and possibly earning some extra money for your used oil

Note: Many cities and recycling companies will offer additional drop-off locations after Thanksgiving to handle increased demand.

Recycling for Businesses (e.g. restaurants)

Since most businesses produce much larger amounts of cooking oil than the typical household, it is best to hire a waste oil recycling company to provide recycling services. Many of these services provide compensation for waste grease on a per-gallon basis.

Whether you use cooking oil in your household or business, it is important to learn about proper disposal and recycling, so you can do your part to help the environment and potentially improve your bottom line.

Visit the Cooking Oil Recycling Directory to find a recycling service or drop-off location near you.

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Fun Recipes For Your Water Oven

Water ovens have always been popular in the cooking world. Many professional chefs rely on them to achieve the perfect taste. However, not many people have them in their kitchen. In fact, most people are unaware of the benefits of a water oven and do not invest in one.

Water oven is based on the sous vide technique. The technique involves cooking food in vacuum-sealed pouches that are placed in a water bath at specific temperatures. You can achieve the perfect taste and texture every time you cook steak, vegetables, chicken breasts and ribs. Simply press the button and let the oven do the work for you. The food takes several hours to take. In fact, foods can take anywhere from few minutes to several days to cook. The water bath can, however, save a lot of time. You simply prepare your add the seasonings to your food, vacuum seal it and place it in the water oven at a specific temperature. The food is cooked slowly and perfectly. The heat will cook uniformly on all sides. The cooking time will depend on the type of food.

Water oven is all about convenience. Once you turn it on and adjust the temperature, the food will cook at its own pace. It will not get burnt or sticky. The food is also highly nutritious. You will not add any water to the food. It cooks in its own juices. All the vitamins and nutrients remain in the food. The oven is easy to clean as well. Cooking in the appliance can be a lot of fun. Here are some recipes:

• Chicken Piccata - Fill the water oven with 3.5 liters of water and set its temperature at 146 degrees Fahrenheit. While the water is being heated, prepare the chicken. Sprinkle the breasts with salt and pepper. Vacuum seal the chicken breasts and place them in the bath. Once the chicken is ready, carefully remove the pouch and open the contents. You may heat some olive oil in a pan, and use lemon juice, stock and capers to make the sauce. Add the sauce to the cooked breast and garnish with parsley.

• Herb lemon salmon - Add salt and pepper to salmon. Place ¼ inch lemon slices on either side of the meat. Place the fillet in vacuum-sealed bags. Remove as much air as possible. Add 3.5 liters of water to the water oven and set the temperature at 126 degrees Fahrenheit. Allow the food to cook for about 45 minutes. Remove carefully and serve immediately for best taste and flavor.

• Green beans with toasted almonds - Wash green beans and cut the bad ends. Season the beans with butter, salt and pepper. Place them in vacuum bags. Remove as much air as possible. Fill the water oven with 3.5 liters of water and set the temperature at 185 degrees Fahrenheit. Cook for 90 to 120 minutes for crunchy beans. Add slivered almonds to a skillet and roast them until they turn brown. Once the beans are done, place them in a plate and sprinkle them with almonds before serving.

MyReviewsnow.net offers information regarding the water oven. For more on water oven recipes, please visit us at MyReviewsNow.net.

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Bring Enticing Appetizers and Be the Super Bowl Party MVP Guest

Appetizer recipes abound. But face it, we are all busy, right? Who needs to put in a lot of effort when time is always short? Well, here are a couple of good ideas for party appetizers to take to wherever you are invited. They will be so good, with so little effort you will want to do it again next year.

Find Out What is Needed

First thing to do is ascertain the type of appetizer required. If you are heading to celebrate with friends and were asked to bring something, find out first what they are serving, and what might be needed. Do they need something hot, or something cold? Will they need to provide utensils? Will they have a convenient outlet, if you bring a crock pot, or even enough room for one? Will use of the oven be available?

Plan Around Your Time

If you are very busy, make a plan. Do you have time the day of the party? Can you work on something just before leaving? Will you need to make something early in the day? First decide when you will have some time to dedicate to putting together something simple, and then decide on the recipe.

Little Smokies in Puff Pastry - make later in the day

If you have time a couple of hours before leaving for the party, you might try making Smokies in Puff Pastry. Allow a half hour for thawing the pastry while you are free for other things. Another half hour or less is needed for rolling them, plus a half hour cooking time. Get a package of Frozen Puff Pastry Sheets and a package of Little Smokies. Thaw the puff pastry. Leave it on the counter, out of the package for at least 20 minutes. Check to see if it will unfold, being careful not to crack it, if it is still frozen. Allow the pastry to unfold naturally. Preheat oven to 375 degrees. Once it is thawed, roll out the pastry to about a 14 inch square on a floured surface. Cut into strips about 1 1/2 inches wide. Further cut these strips into about 3 1/2 to 4 inch lengths. Have handy a little bowl of water. Take a Smokie and set at one end of a strip and roll up. Moisten the end with water so it will adhere and place on a baking sheet, seam side down. Continue until all the Smokies are used. Bake for about 25 minutes or until they are puffed and brown. These are nice served warm, but just fine at room temperature.

Sweet and Sour Meatballs - make ahead in Crock Pot, or later in the day on the stove.

You will need bite sized premade meatballs. If you have a good meatball recipe of your own, make them ahead and freeze them until needed. Otherwise, buy a bag or two of frozen meatballs of choice. Other ingredients are one 14 ounce bottle of ketchup, one regular sized can of sauerkraut, one can of whole cranberry sauce and 2 tablespoons of brown sugar. If sauerkraut is something you turn your nose up at, please set that aside, because this odd combination is the best, ever. It can even be served as dinner for the kids too, over mashed potatoes. If using a crock pot, you can start early in the day and set all the ingredients in the pot on low, adding 14 ounces of water. Use the emptied bottle of ketchup to measure, and rinse out the bottle at the same time. Allow the ingredients to heat all day. If you prefer, this can be made in a pot on the stove. Place all ingredients in the pot and bring to a boil. If the meatballs were frozen, allow about a half hour of simmer time to heat through. If taking the crock pot, make sure there is an outlet. These do not have to be piping hot, but are great that way. It is nice to have either a serving spoon to put these on a dish, or little picks to fish meatballs out one at a time.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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