When we start a business company checks plays vital role

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Super Soups - Three Soups You Can Make Using Leftover Ham

The very best flavor in soup comes from using a meat with the bone left in. This is true for beef, pork, chicken or whatever meat you use. With holiday hams, we often have a ham bone left. If some meat is left on the bone, it can be the base of a most savory and delicious soup. Even if there is no ham bone left, just chunks of meat is enough, or another option is to get some smoked ham hocks to add in that wonderful flavor. Long, slow cooking allows the bone to release all its goodness, and the ham remnants fall off the bone.

When using a ham bone with meat left on, this is more than salty enough so that no salt needs to be added to the soup. If you are using only chunks of ham, taste the soup towards the end of cooking time to ascertain if salt is needed.

All of these soups are very easy to make. The long cooking time means the soup will need to be monitored for water level, so it does not dry out. If temperature is kept at a very low simmer, all should be well.

1. Ham and Navy Bean Soup

In a large pot, place the ham bone with some ham on. Pour in 1 pound of navy beans, picked over and washed, 3/4 cup of long cooking barley, 1 onion, chopped, 3 carrots, peeled and chopped, one large tomato, chopped, 3 celery stalks, chopped, 2 potatoes, peeled and cubed and 2 bay leaves. Cover all this with water and bring to a boil. Cover the pot and lower heat to simmer for 2 to 3 hours, until the beans have cooked through and have thickened the soup. Remove the bay leaves before serving. This makes a large pot of soup, so invite the family.

2. Split Pea, Ham and Vegetable Soup

This soup starts out similarly. Place the ham or hambone with meat into a large soup pot. Pour in one pound of green or yellow split peas. Add in 1 chopped onion, 3 carrots, peeled and cut in small dice, 3 celery stalks, cut in small dice, 1 large potato, peeled and cut in small dice. Cover with about 4 to 6 cups of water and bring to a boil. Reduce heat, cover and simmer for about 2 hours or until the split peas have disintegrated, and the soup is thickened. Add in one 10 ounce package of frozen chopped spinach and cook until the spinach has completely melted and heated through. This is another large pot of soup, so great for these winter nights.

3. Ham, Potato and Cheese Soup

Place into a large soup pot about 1 pound of leftover ham meat, or a ham bone with meat left on. Chop one onion and add to the pot, with 2 stalks of celery chopped in small bits. Add in 4 potatoes, peeled and cut in half inch dice, and pour in water to nearly cover. Bring to a boil, reduce heat and allow the soup to simmer, covered, for at least 1 to 2 hours, giving the ham time to fall off bones, if the bone is used. Remove bone and lightly mash the soup ingredients to make the potatoes into a thickener. Add in 1 can of evaporated milk and 2 cups of grated cheddar cheese and cook until the cheese has melted.

The first of these soups contains barley, so if you have gluten intolerance, just eliminate the barley from the soup. The other two soups contain no ingredients with gluten, so are safe for anyone with gluten intolerance. I hope these recipe suggestions will sound good, or spark new ideas for ways to make another wonderful soup with leftover ham.

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 Reduce The Risk Of Food Poisoning In A Commercial Kitchen

Food poisoning can pose a serious health risk and a number of people will be affected at some point during their life. Although it usually only lasts a short while, food poisoning can be severe; taking the lives of around 500 people in the UK each year. Minimising the spread of bacteria in a kitchen is therefore incredibly important, and is something that can be done fairly easily by maintaining a good standard of food handling and general hygiene.

The main thing to remember is that food should be kept out of the 'danger zone' wherever possible, that is from 5oC to 63oC, because this is the optimum temperature range for bacterial growth.

When food is being cooked, care should be taken to make sure that all of it is cooked thoroughly. In order to kill most bacteria, food must be heated to 75oC for at least 2 minutes. The centre must reach this temperature otherwise there will be areas of the food that still have many bacteria present.

To reduce the risk of food poisoning as much as possible when cooking food, large joints of meat should be cut into smaller pieces to ensure that they are cooked evenly and thoroughly. Additionally, meals that have a high liquid content, for example stews, casseroles and soups, must be regularly stirred during cooking to make sure that all the contents are heated evenly.

When you want to keep hot food hot for a time before serving, it is safe to do so once the food has been properly cooked and if it is held at a temperature of 63oC or higher. How long it is safe to hot-hold food depends on the food type, but generally this should not be done for a period of longer than 2 hours. On a service counter, food is usually held under heat lamps or in a bain-marie; the food should be stirred regularly to avoid cold-spots when the temperature drops into the danger zone.

To cool food down, a similar principle applies because the danger zone should be passed through as quickly as possible. Subsequently, the ideal aim is for food to be cooled to 5oC or below within 90 minutes and then refrigerated. Importantly, hot food must not be put straight into the refrigerator because it can raise the temperature of the fridge allowing condensation to form and contaminate the food. Instead, food should be covered to protect it from contamination and kept in the coolest part of the preparation area until it is cold enough to put into the fridge.

Another common process in food preparation is thawing. Raw foods must be completely defrosted to enable even and thorough cooking throughout, and no thawed foods should ever be refrozen. To prevent contamination, thawing products should be put in a container and covered, away from other foods.

Finally, and perhaps most commonly associated with food poisoning, is the process of reheating food. If this is not carried out correctly, there is a great risk of harmful bacteria growing rapidly and causing harm when ingested.

Food should be kept in the fridge for as long as possible before reheating, rather than being left on the worktop at room temperature. Care needs to be taken to ensure that all parts, even the centre of the food, reach a minimum temperature of 82oC for 2 minutes. In the same way that food should only be defrosted once, it should never be reheated more than once.

Good food handling techniques are important and mistakes which lead to cases of food poisoning are certainly avoidable. The most common problems are preparing food too far in advance and leaving it to stand in the danger zone temperature range for too long, or not carrying out food preparation and cooking processes properly, such as thawing, reheating, cooling etc. Simply by following some important rules and keeping the cooking and serving areas clean, outbreaks of food poisoning can be kept to a minimum.

Paul Grantham works for Safer Food Handler, which has produced a basic UK food hygiene course. Safer Food Handler offers the UK's lowest cost Food Hygiene Certificate at Level 2 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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Candy Apple Making Tips

When it comes to making gourmet treats, one of the greatest ideas starts with an apple. You start with an apple and then you coat it with caramel, then roll it in something sweet, like candy or chocolate. Then wait for it to dry and you can go in for a bite. Upon tasting it you will get a full array of emotions and you will be in a heavenly place of sweet and tart all mixed into one delectable delight. If you'd like to make one of these at home, you can easily do it without being a culinary wizard. Consider the following candy apple making tips and you'll be delighted at what you can do in the comfort of your own home.

Before you begin, make sure that you have apples (Granny Smith are most common for this), and sticks. You need to make sure that the sticks are firmly placed into the apple, as they will act as a handle.

Thermometer - The first tip that you'll want to utilize is a thermometer that is specifically made for candy. The candy that you need to melt down is going to need to be roughly 212 degrees in order to coat the apple that you're going to use. If you are off by even a small fraction, this will not work, so make sure that you're prepared in regards to this process.

Keep Apples Cool - Before you can coat them, you need to make sure that your apples are cold, so keep them in your refrigerator.

Caramel Coating - You can either buy prepackaged caramel candies that will help your melting process, or you could go with a homemade option. If you're going to go homemade look into the ingredients and measure out exactly what you need. Allot some time for this, as it will take you a good amount of time to do this from scratch if you go that route.

Process - The coating process takes a little bit of skill, so make sure that you run a few tests to ensure quality before you finish them off by putting them on a cookie sheet with wax paper.

The above tips are just a few things that you'll want to remember when you move forward with making candy apples. Remember to consult a recipe in order to fully get the ingredients, and process down. Make sure that you practice your technique until you are ready to make gifts for others, and above all else, remember to have fun.

Check out Richland Gourmet Apples for the best candy apple gifts on the web, visit them at: http://www.richlandgourmetapples.com/

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Classic Pancakes - Basics, Origins and Interesting Facts

Pancakes

Pancakes have been historically considered as quick breakfast fried cakes. Typically cooked in a round, flat, thin cake shape, this light and airy treat has delighted people for centuries. The region were pancakes are made as well as social factors have created delicious variations of this bread.

Ingredients

In order to make a pancake only a few basic ingredients are needed. The use of baking powder is the most common amongst most recipes, and most variations also include milk, eggs and sugar. For the lactose intolerant, water can be used and even sparkling water has become a popular ingredient for those looking for a more airy and fluffy cake. The use of seed flours, mixed with protein and liquids is known to be a method used by ancient societies, who with the help of hot cooking stones created the base for pancakes, waffles and other quick breads.

Invention Controversy

Although many prehistoric cultures already cooked basic breads similar to pancakes, it is believed that ancient Greeks of the sixth century invented a batter more or less similar to what most of us make nowadays. The famous Greek poet Cratinus made the first written mention of a warm pancake and this treat is still very important.

Many cultures have created different variations of pancakes. In European countries like France and Germany, pancakes can even be made from potatoes, be shaped into really thin disks and be topped over with anything from cheese, meats, eggs and fish to Nutella, and jam. In America the use of honey and maple syrup is more common, but some people would still add savory toppings such as regular bacon, ham and Canadian bacon.

Modern Pancakes Techniques

Many people try to master their recipes at home but still find it frustrating and hard to make a good pancake after a few tries. The most common tricks include replacing some milk with a carbonated beverage such as carbonated water, cider and even beer. Other people focus on the chemistry behind the pancake making and let the batter rest overnight for the gluten to relax and create more bubbles in the mix. Also, over mixing is considered bad because the gluten can be over activated and thus resulting in a hard and flat pancake.

Popular toppings

Depending on the creativity and taste of the person making the pancakes, virtually any type of fresh fruit, sugary syrup and milk product can be used to top a pancake. In popular recipes taken from the web, the following ingredients are noted as common:

Apples

Bananas

Blackberries

Blueberries

Raspberries

Butter

Cinnamon

Chocolate Powder and Syrup

Cream Cheese

Honey

Mangoes

Maple Syrup

Melted Sugar

Oranges (Including orange zest)

Peanut Butter

Pineapples

Powdered Sugar

Raspberries

Ricotta Cheese

Vanilla

Whip Cream

Written by Luis Calero and Amelia Spatz

- How to make your recipes
- Cooking tricks and tips

Find out more about How to make pancakes

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Karuizawa: Summertime Fun

The two best summer foods in Japan are goma dango [sesame seed sticky rice cake] and kakigori [shaved ice]. Goma dango served fresh and hot is the best. Most city dweller types rarely have a chance to try fresh sesame seed dango. I think it's because most dango are pre-made early in the morning then served through-out the day, so the soft warmness become firm and too sticky several hours later. And no. They do not taste the same. There's just something about that hot fresh sticky sesame seed goodness that melts in your mouth first thing in the early afternoon. Soft and chewy textured vs. the old and firm textured processed goma dango is no comparison

The kaki-gori is shaved ice and comes in a variety of different toppings. I prefer mines made with fresh blueberries at the bottom,shaved ice packed over that, then more blueberries on top, so just when you thought the lady didn't add enough berries, there's always more at the bottom. I love the fruity ice coldness, and at how refreshing it is to eat. The ice is so thinly shaved it melts on the tongue, and the blueberries are a perfect finisher. After a nice long hike both of these desserts hit the spot.

Karuizawa is known for its delicious dairy products too, but since the dairy industry was imported, didn't represent much for me. Another place we could go would be a church. Karuizawa is unique for having a few Western-style churches in the area. There's even a choir at one church, but I have never found Western churches a charming feature in Japan, so we skipped them. Shrines for me are more inline with my image of Japan. The shrine we visited is called Kumano-Koukai Shrine.

This shrine, like so many in Japan, have a long history about something tragic. But one thing that stood out about this holy place, particularly shrines in general, and something I really love about the Shinto faith, is how everything is infused within the indigenous religion itself. There were soccer jerseys adorning the walls, and soccer related goods all around the shrine. The religion is truly a part of the daily life of the people and is one of the charming aspects of the country for me.

Like out of an Avatar movie. Some huge cedar thousands of years old, tied into the local religion. Unlike Western religions where there's a fine line between what's natural and what is considered spiritual. In Shinto, there's a reconciliation between natural and spiritual elements.

The hotel where we stayed is called Hotel Karuizawa 1130, about a 40 minute taxi ride from the station - 8000 yen [$90.00]. We were in a hurry because heavy rain clouds moved in and poured heavily for about an hour. The hotel bus was slow, and unfortunately I didn't call ahead to reserve seats on the bus so we grabbed a taxi.

The best feature of this hotel is the hot spring, a pure 100% natural hot spring. Nagano has always been famous for hot springs, but not Karuizawa. Old timers know that this hotel boast one of, if not the best source hot springs in Karuizawa. The water is mineral rich and perfect for general fatigue, muscle aches, and so on. After our long hike it was perfect.

The hotel was huge, and as a result was understaffed as usual. Long corridors with a country club feel made it more appealing for the weekend golfer, or Westerners. There's no old traditional Japanese thing going on here, but was comfortable nevertheless. They didn't have my yukata size, which is not typical, by the way. Dinner was a bit strange. They had a lot of different kinds of fusion cuisine that didn't balance well with sake, so I ordered a bottle of red instead. I'd rank dinner a "D" if it weren't for the delicious pork. And the wine was delicious, by the way. Breakfast was alright, but I have had much better. We enjoyed each others company afterwards.

In closing, I think what really works is the ' process of simple' travel. We hiked,ate, prayed, and drank. Infusing natural and spiritual dynamics is so vitally important in all aspects of life.

Here's to good living...

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The Versatility That You Can Get With Recipes for Garlic

Garlic has long had a reputation as a cure-all for many ailments. Although not all of them have been substantiated by scientific evidence, there is a wealth of solid data pointing to garlic as one of our most versatile natural substances we can consume to promote good health. It is rich in alliin, which is quite odorless. Once it is crushed or minced, alliin converts to allicin, which has the characteristic odor and taste we associate with garlic.

It is allicin that gives us many of garlic's therapeutic properties. The reason why we get that garlic smell on our breath or from our skin after we consume it is eliminated not through the intestines, as would be normal with most food, but through the lungs and skin. If you or the people around you find the smell of garlic on your breath offensive after eating that delicious garlic-spiced food, there are some things you can do. The best antidote for eliminating the smell is chewing on fresh mint, which will also leave your breath, well, minty fresh. Parsley also works to mask the odor, but doesn't help the breath as much.

Studies have shown that garlic consumption reduces blood pressure, hardening of the arteries, heart disease and stroke. Its abilities as a blood thinner assist in these conditions, as well as thrombophlebitis, a condition caused by blood clotting in the veins of the legs. Garlic has also been known to kill yeast and virus organisms, bacteria, and some types of parasites.

So now that we understand how important garlic is, what are the best ways to incorporate it into our diet? As mentioned earlier, it offers the most advantages when it is chopped or crushed. Because of its power, it can easily destroy a dish if used improperly, which makes many people who cook leery of using it. But using some simple guidelines, there is nothing to fear by using this healthy food to enhance many dishes. Here are a few things to keep in mind:

• Raw garlic. In this form its flavor is the strongest, and should be used as a seasoning rather than an ingredient. This is considered the healthiest form, with garlic tablets the least healthy.

• Cooked garlic. Used in cooking it adds flavor to any dish. Roasting is a favorite; after roasting just smash it and add it to mashed potatoes, stir it into soups, stir it into risotto, or add to a little butter and spread it on a toasted English muffin.

• Burnt garlic. Be careful when you sauté garlic not to burn it. It will ruin your meal, as it will have an intensely bitter taste.

• Dried garlic. Cooking with garlic can be much more convenient if you buy it in powders or minced. Is it as good for you? Actually, we haven't been able to find many tests that prove its health benefits. But the experts agree that although powdered garlic has some health benefits, it will not provide the same benefits as freshly crushed garlic.

• Garlic with wine. If you prepare a dish that is quite rich with garlic, the wine should be bold, either red or a citrusy wine such as Sauvignon Blanc. If you are light on the garlic, such as a clove in a stew, you'll hardly notice it.

If you are getting into cooking, garlic should be one item you learn about and use regularly.

Garlic has been proven to provide numerous benefits for your healthiness, and it is a very versatile spice for cooking. Read more about meal and meal preparation on our site http://losethatbellyfat.info/. Rich Carroll is a writer and very interested in healthy cooking.

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If You Change Anything In Your Kitchen, Change Your Salt

Celtic Sea Salt is hand-harvested, sun-dried sea salt. This is SUPER GOOD FOR YOU! And delicious! Our body's electrolyte system needs salt - REAL salt - as does our kidneys and hormones. We sweat salt. Our cells are full of salt. We cry salt. We need all the minerals and things that science has not yet discovered, that are in the sea. We all need this salt for ideal health.

When the body is short of salt, the body is short of water. The salivary glands sense the salt shortage and produce more saliva to lubricate the act of chewing and swallowing and supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

We've often written about Celtic Sea Salt and at this time of year when the seasonal festivities encourage us to eat more than usual, we may as well eat as healthily as we can. In his work "Water: Rx for a Healthier Pain-Free Life" Dr. Batmanghelidj includes the benefits of unrefined sea salt as being beneficial for:

? stabilizing irregular heartbeats. Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure - in conjunction with water. Naturally the proportions are critical.

? the extraction of excess acidity from the cells in the body, particularly the brain cells.

? balancing the sugar levels in the blood; a needed element in diabetics.

? the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy need by the cells.

? the nerve cells' communication and information processing all the time that the brain cells work, from the moment of conception to death.

? absorption of food particles through the intestinal tract.

? the clearance of the lungs of mucus plugs and sticky phlegm, particularly in asthma and cystic fibrosis.

? clearing up catarrh and congestion of the sinuses.

? the prevention of muscle cramps.

? preventing excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage.

? making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.

? sleep regulation. It is a natural hypnotic.

? a vitally needed element in the treatment of diabetics.

? stopping persistent dry coughs (salt on the tongue)

? the prevention of gout and gouty arthritis.

? maintaining sexuality and libido.

? preventing varicose veins and spider veins on the legs and thighs.

? the communication and information processing nerve cells the entire time that the brain cells work - from the moment of conception to death.

? reducing a double chin. When the body is short of salt, it means the body really is short of water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

"If you change anything in your kitchen, change your salt" Jacques de Langre

Graeme Dinnen runs Resources For Life. A Scot born in Asia, Graeme has travelled and lived most of his life in Asia, benefiting from the Asian approach to better health.
http://www.resourcesforlife.net/

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Food Poisoning Top 10

Food poisoning is the name given to illness after eating contaminated food. It typically manifests with the unpleasant symptoms of sickness, vomiting, diarrhoea and abdominal cramps which, in some cases, can be extremely severe. In England and Wales there were more than 84,500 cases of this type of poisoning in 2010, although in reality the number could be much greater. Many people suffering from milder cases were less likely to visit a doctor to report their symptoms.

Although the number of pathogenic bacteria needs to be very high for illness to occur, even a small area of food can be covered with enough for this to happen because the microorganisms are minuscule and can multiply rapidly. The onset of poisoning can be anything between 1-36 hours after ingesting the contaminated substance, and although symptoms usually subside within a week without the need for treatment, it can be a fatal illness. In the UK alone, around 500 people die each year from this type of poisoning.

There are many reasons why food poisoning can occur, but here is a list of 10 common causes:

Preparing food too far in advance and having to store it at room temperature for a long time.
Having all your food prepared way ahead of time may seem convenient, but if it is left in the danger zone (between 5C and 63C) for an extended period of time, then bacteria will multiply fast.

Cooling food too slowly before it is served or stored in the fridge or freezer.
If it is cooled too slowly then it is left in the danger zone for a long time, giving bacteria a chance to thrive. Even if frozen, the bacteria will continue to multiply again once it is defrosted, meaning that there will be a large number of potentially harmful microorganisms.

Not reheating food to a high enough temperature.
Food must be reheated for long enough and to a sufficient temperature, such as 75C ( this varies by country according to their guidelines), so that bacteria are killed.

Using cooked food that has previously been contaminated with pathogenic bacteria.
These bacteria can cause food poisoning if ingested in large enough amounts. So it is dangerous to use it if it has already been cooked because it could contain such microorganisms and the bacteria will still be there when serving it.

Undercooking food.
Food should be cooked for at least 2 minutes at a minimum temperature of 75C before it is eaten, otherwise the bacteria may not be killed.

Not thawing frozen food properly.
Food must be completely defrosted before it is cooked, otherwise there could be areas of it that are not cooked sufficiently and which still contain bacteria.

Cross contamination.
This could occur if harmful bacteria are transferred, directly or indirectly, from high-risk foods (often raw) to other foods.

Eating contaminated and uncooked foods raw.
This could be the case with shellfish, fish or eggs for example. Foods that are not cooked may contain bacteria which will only be destroyed if it is cooked. Therefore, if contaminated, these harmful bacteria will remain and be ingested.

Not storing hot food in the correct way.
Hot food should be held hot, at or above 63C, so that it is outside the danger zone to minimise bacterial multiplication.

Poor hygiene standards in the kitchen or by food handlers.
Handlers must ensure that they deal with any food in the correct way and that the preparation and cooking area is kept clean and free from contamination.

The most common source of poisoning is salmonella, which accounts for a high proportion of cases (80%). Staphylococcus aureus and clostridium perfringens are also common bacterial sources. It is not just bacteria that cause illness though: viruses, moulds, chemicals and metals are also causes of food poisoning. It is important to be aware of this, and to know how food poisoning can arise, so that you ensure that necessary precautions are taken to avoid serious health risks when food is eaten.

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 Level 2 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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Want Flawless Rice? Use the Dutch Oven!

If you are familiar with my writing, then you know that I am in love with my enamel cast iron Dutch oven pot. Yes, I brag about this cookware, and today is no different. This pot is the best thing to use when cooking rice. It doesn't matter what type of rice you choose to cook, the results are always perfect.

This ever-popular cookware has a way of sealing in the flavor. This means, it absorbs the flavor of all the herbs and seasoning that you add to your favorite dishes. So if your favorite rice recipe only calls for butter and salt, it would seal in the flavor of the butter and the salt making delicious buttered rice. Or, if you are like me and your favorite rice recipe calls for a blend of fresh veggies (onions, celery, garlic, and bell pepper) along with the hint of salt and a dab of butter, when you uncover the lid, the result is a well-flavored seasoned rice, where the taste of your blend of fresh seasonings can be tasted in every bite. Regardless of what seasoning you choose to include in your rice recipes making the meal simply in the Dutch oven results in simply, delicious rice.

Now if you are like me, someone who prefers to see her completed rice grain not sticky, the Dutch oven is definitely what you need. Cooking in this masterpiece always results in rice where the grains are separate and not sticky. After I have added all my seasoning to the rice mixture, I simply close the lid and the rest is history. The cookware prepares the rice perfectly with minimal work on your part. There is no need for periodic stirring. When you open the lid you will find your favorite rice meal with all the blend of your favorites seasoning, separate and not sticky.

Remember, when using your cast iron cookware the temperature gauge on your stove should always be at low to medium heat. This low heat has its advantages. First, using rice as the example, it allows the rice to cook evenly as the cookware absorbs the heat. The second advantage of the medium heat is it is a big energy saver. Now who can't use an energy saving tip? Outside the fact that using this pot results in delicious rice that is second to none, it also is a big money saver.

If everything I have said is not enough to make you run out to get your own cast iron Dutch oven, I don't know what will. As I asked, "Want flawless rice;" get a Dutch oven.

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How to Tenderize a Steak With Salt

I've been oversalting my steaks for years because-unbeknownst to me-something magical happens during this preparatory process.

Not being a chemist, I refer to this magic as purely "yummy," but food scientists will tell you there is a tenderizing method anyone can use by salting meat before cooking: extra salt breaks down proteins and releases natural juices. Coarse salts like kosher (suggested below) can transform rubbery, chewy steaks into juicy fillets with just a little bit of everyday kitchen chemistry.

Restaurant-quality tenderness-and flavor-is possible for any steak by simply following this simple step: salt steak according to the ratio I outline in the instructions below (basically, the thickness of your steak will determine how long it is exposed to large quantities of salt).

Note: for those worried about consuming too much salt, do not worry, as you will be washing off any excess salt before cooking (see step 4).

How to: Tenderize a Steak

This technique is used everywhere from commercial kitchens (where I first saw chefs over-salt fillets) to my own kitchen. It's a must have tip for any chef looking to revive lifeless meat.

Ingredients:

*1 lb. steak (1 to 1.25-inches thick)

*kosher salt

1.) Measure steak for tenderizing time: Based on the thickness of your steak, you want to season it with salt for every inch of thickness. For example, a steak that's 1-inch thick requires one hour of tenderizing with salt; a steak that's 1.5 inches thick requires an hour and a half of tenderizing, and so on and so forth.

2.) To begin, cover steak on both sides with a thick layer of coarse salt such as sea or kosher. Leave steak at room temperature (covered with either a cloth or paper towel) and watch as the steak's natural juices increasingly rise to the skin as it tenderizes before your eyes. Salt is a natural tenderizer, making the steak increasingly juicy as it breaks down the meat's proteins and enhances meat texture.

2.) Check steak at 30 minutes to make sure water has risen to the surface. Step away, and let time to continue working.

3.) Check steak at an hour for large puddles of juice (either on the fillet's surface or around the base of the meat). If puddles are now occurring and your steak measures an inch or less in thickness, you're ready to move to step 4. If puddling is just beginning, give the steak another 10 or so minutes before you move on to step 4.

4.) After steak has tenderized, rinse with water thoroughly to remove excess salt. Salt adds wonderful flavor to any dish, but we're truly using it for its chemical properties at this point. Pat steaks dry to remove extra moisture from skin. Feel free to rinse and pat dry again if you're worried about salt content.

5.) Steaks are now ready to cook.

Makes 2 (1/2-pound) steaks.

Helana Brigman is the creator of the award-winning blog Clearly Delicious, a food writer, photographer, and chef whose work has appeared in Louisiana Cookin' Magazine, and her column "Fresh Ideas" for Louisiana's state newspaper, The Advocate. A doctoral candidate in English, Brigman lives in Baton Rouge, LA, with her dog Cara where she writes, photographs, and eats the best of southern cooking.

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How to Roast a Bell Pepper

Ingredients

red bell peppers, that's it

Instructions

1. Place your bell peppers on a sheet pan (cookie sheet). If you don't have a sheet pan, you can use a casserole dish or a roasting pan, it's no big deal. Also, get out a large bowl, not one that will melt, but either stainless steel or a glass one along with some plastic wrap and set them to the side.

2. Put the pan of peppers under the broiler in the oven. They should be on the top rack of your oven unless they touch the heating element in which case you'll need to put them down a rack lower.

3. Keep the oven door open just enough where you can look in. Most ovens have a spot where the door will stay around four or five inches open. The point of leaving the door open is more so that you don't forget about your peppers in there because it's easy to walk away for too long. So, don't walk away, stay there and pepper-sit, your bell peppers.

4. When one of the sides turns black (the side closest to the broiler), turn the pepper a quarter of the way. Then, when the next side is black, turn the pepper by a quarter. Do this until the skin is black all the way around.

5. Remove the pan from the oven and place the peppers into the bowl that you got out earlier.

6. Cover the bowl with plastic wrap as fast as you can. We are trying to trap the steam.

7. Let them sit in the bowl, covered with the plastic wrap for at least 15 minutes. You can let them sit longer if you happen to be doing something else, but I wouldn't leave them for more then 40 minutes for sanitation reasons.

8. Remove one pepper from the bowl and place it on a cutting board or plate. Be careful because they are probably still hot or may have hot juices inside. I wear gloves for this part.

9. Gently remove the blackened skin. Then, hold the pepper upside-down and pull the stem off. When you do this, some juice and seeds will come out.

10. Open the pepper up and remove all of the seeds. Your pepper is now roasted and ready to use.

How to Choose a Bell Pepper

No matter what color bell pepper you are shopping for, look for peppers that have deep, vivid colors, are heavy for their size, have a smooth, wrinkle free texture, and only push in slightly when you squeeze them softly.

A little extra information on bell peppers

Bell peppers are fruits... well botanically speaking because they contain the seeds of the plant. However, as far as the kitchen goes, they are generally treated like vegetables. They originated in Mexico, Central America, and Northern South America and made their way around the world from there on trade ships and such back in the 14 and 1500's. Of course, they have lots of other names through out the world including capsicum and paprika. Bell peppers are a member of the Capsicum genus - Why do we care? Well, members of the capsicum genus produce the chemical capsaicin and capsaicin is the chemical in peppers that makes them hot. The higher the level of capsaicin, the hotter the pepper. However, bell peppers are the only member of the genus that don't produce any capsaicin. So do we still care that they're in that genus - a, yeah, now you can answer that question if you're ever on Jeopardy or you can impress your friends at the dinner table. OK, so how about some nutrition facts. Red bell peppers are high in vitamin A and vitamin C, they have around 209mg of vitamin C compared to about 70mg in an orange. I should note here though that cooking will destroy at least part of the vitamin C. So, if you want to get all the nutrition, raw is better. Bell peppers are also high in carotenoids (a group of antioxidants) including alpha-carotene, beta-carotene, cryptoxanthin, lycopene, lutein, and zeaxanthin. There is a ton more nutrition information out there if you want it.

Alicia P. is a Chef and Le Cordon Bleu graduate. She has a website where you can learn to cook like a Chef at home - for free!

For more great cooking tips and lots of recipes visit http://www.bestbitesforever.com/

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Can Good Sunflower Oil Be Affordable?

There are many sunflower oil manufacturers out there in this world. Some do their utmost best to provide the consumer with a quality product while others just provide a standard product. If we consider this statement, can we really expect to get a quality sunflower oil product at a low price?

Let's consider the statement rationally. Anyone can learn to make oil but it takes passion, skill and will to want to make a quality product. In addition, you would require the expertise and the resources to make your cooking oil better than the others. We all know that expertise and resources require a lot of funds. In an effort for reputable cooking oil manufacturers to make a quality product, they need to employ such experts and to purchase the necessary specialised machinery to refine the oil. Remember that good quality sunflower oil is a light golden yellow colour, it is translucent and not cloudy, it contains no solids in it, and it needs to taste good. In order to achieve this, certain processes and steps are put into place by the manufacturer, which are monitored by trained staff.

If you just wanted a cheap ordinary cooking oil, then you should understand that experts are not called in to monitor and check the quality of the oil. The oil merely passes the general health and safety regulations of the country. By adhering to the minimum requirements oil manufacturers such as this can save on their overall costs for staff and specialised machinery. As a result they can provide you with a cooking or frying oil product that is low in cost but also low in quality. These oils are not necessarily detrimental to your health but they are not particularly of the best quality. This is, however, a choice that you need to weigh up for yourself during the purchasing process.

In conclusion, for a quality product a sunflower oil manufacturer needs to invest a substantial amount of money, resources and time. As a result the unit cost of each bottle of sunflower oil may be slightly higher than the next. Whereas a general manufacturer may invest less into their sunflower oil business and score in sales because their product bears the lowest cost. Comparatively it is much more affordable than its counterpart. In this case, you must accept that you are probably sacrificing a few rands for a lower quality product.

Our core focus at Golden Fry is to provide specially customized sunflower oil products and services to Restaurants, Take-Aways, Food Manufacturers, Caterers, Wholesalers, Supermarkets and Spaza Shops. We are an approved used oil collector. Visit our website http://www.goldenfryoil.co.za/

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Cooking: No Longer Leisure But Livelihood

Most people love to eat savory dishes but there are also some who take delight in preparing the dishes that others devour. Cooking now-a-days is no longer just a hobby, people have a plethora of options when it comes to making money by cooking. You can very easily earn money by cooking your mouth-watering dishes that others appreciate. Here, we will discuss three of the most common ways of earning money by cooking.

1. Make Money At Home

You don't even need to tire yourself from the exhausting and monotonous office shifts. You can just cook at home, in your own kitchen and earn money. Also, studies indicate that home based businesses have higher survival rate than other commercial businesses. Many people opt for this alternative to regular work hours and it can serve two purposes depending on your needs:

a) Earn you some extra money, or

b) You can make a living out of it

There are various ventures you can delve into within the comfort of your home. You could bake muffins and cakes or work as a caterer for small family events. If you do not want the hassle of having to hire some people and going someplace to provide catering services, you can provide 'pick-up' catering services, wherein you provide prepared and packed foods for small scale events. This might actually be a very good option as you won't have to spend on any of the general factors like transportation, insurance of workers or even advertisement costs as your business will be minor and publicity can be done just via fliers or by the word of the mouth.

2. Working As A Chef

If you have a knack for cooking and love to work under pressure, then being a chef is the best alternative for you. The job is very challenging and requires creativity, commitment and passion for cooking. One of the most attractive features of this job is that you have ample opportunities and freedom to explore new dishes and even create your own. If you have an impressive number of experience years in the field of cooking along with a degree in a professional cooking course, then might even be offered to be an executive chef for a restaurant. This means that there is scope for growth (chef to sous chef to executive chef) in this line of work.

Along with all these benefits the monetary factor in working as a chef is also quite impressive. According to the Bureau of Labor Statistics, the average pay of a head (executive) chef is about $40,630. Agreed that the work takes a lot of effort to be put in and long hours as well, but the amount of freedom of work and high pay compensate for that fact aptly.

3. Opening A Restaurant

The two options explored above offer limited monetary gains because either the business is small scale or you are employed by someone else. Opening your own restaurant could be the solution of all these problems. All you have to do is make a bulk investment once but then you can receive revenues for the rest of your life.

There is very little risk associated with the restaurant business if everything in the setup phase is implemented perfectly. Profits can even be increased with time by keeping up with the new trends and adopting strategies accordingly. If the restaurant has a wide range of options in the menu for all classes, then profits are guaranteed.

So, there are options galore for you to earn money by cooking. You just have to make a start.

The first step to success in cooking is to attend culinary schools. Visit Culinary USA to request more information on the top cooking schools.

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How To Choose The Best Finger Food Catering

There are several things that you should know about before you choose your finger food catering. The menu selection, the budget and the style of your function are all important factors to consider when making your choice.

Menu Selection is probably the most important factor when choosing a good finger food caterer. Make sure that you only use a catering company that only uses great quality produce. This is important because the quality of ingredients affects the quality of the catering. For example, a great quality piece of organic, local fresh fillet steak doesn't need all the bells and whistles that certain chef's tend to put with them. If your caterer is using the best ingredients then all it needs is a simple seasoning and a great quality garnish. However, if your caterer is using substandard produce, then they may try to disguise the flavour and texture by putting overpowering ingredients with them.

Make sure that your finger food catering company only use good quality, trained and/or qualified staff. As mentioned above, if a good quality catering company uses good quality ingredients, then it really needs to be cooked properly by good quality staff members. It really doesn't matter how good the raw ingredients are, if the catering company send out an inexperienced staff member to cook it.

It is perfectly acceptable to negotiate with your caterer on price, especially if you have guest numbers that total over 100 guests. However, you should be conscious of price, but not let it be the only deciding factor in choosing your finger food catering. The best caterers invest a lot of time and passion into their food and menus and subsequently they might not take kindly to you telling them that you can get it fifty cents cheaper down the road. If your caterer is prepared to move a little on the price, then you should be prepared to move a little also.

Weigh all of the different factors up when making your choices. Gather good quality information including menus, quotes and inclusions from three of the best caterers within your budget and compare then to each other. Typical questions you should ask yourself are:

Do they all include the same things? Staff, equipment and tax might all be an extra cost. Do they all use the best ingredients? Are you getting the best value for money? Do they use the best staff?

By following the guidelines in this article, you will find it a lot easier to come to a decision on the best finger food catering.

Pure Catering was the first significant eco-caterer in South East Queensland to adopt these practices. Check out our website for more information of eco-friendly Brisbane catering for your function. Catering Brisbane

Finding the best Sunshine Coast Catering can be a daunting process. Pure Catering make it easy for you.

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Recession-Era Kitchen Wisdom: Use What You Have

My favorite scene in the 1995 film Apollo 13 is when, in an effort to save the astronauts in the troubled spaceship, the team at Mission Control have a mountain of objects dumped on a table in front of them and are told, "This is what the astronauts have on board their ship. Use it to figure out how to fit this round tube into this square hole." The team didn't hesitate, didn't say it was impossible. They all just grabbed stuff in front of them and started experimenting with it. Lives were at stake, and it was up to them to save them.

While we may not find ourselves in such a dangerous situation, the lesson is still a valuable one in all areas of life. Use what you have. Make it work. With food prices soaring like a rocket and incomes nosediving, I like to apply this in my kitchen. I was raised to believe that throwing away food was one of the Seven Cardinal Sins, but with just a little ingenuity, you can keep yourself pretty much on the straight and narrow.

For example, one day I made what was meant to be a beautiful gelatin salad. No, not green Jell-O with fruit cocktail. This was orange Jell-O with fresh pineapple, pears, mandarin oranges, and pomegranate seeds. Primo stuff. Well, how was I to know that when you put fresh pineapple in your gelatin that it won't gel? (Canned pineapple works fine. It's only fresh that won't work.) So I had this very colorful and attractive liquid in the fridge and, well, we just didn't want to drink that. Out came the blender. I blended it smooth, then heated it up in a saucepan and added a little cornstarch mixed with water to thicken it. The resulting syrup was delicious over pancakes. A very sweet and tart concoction that my family loved and actually wanted me to make again.

Some other random ideas here: For goodness' sakes, don't ever throw out dry, stale bread. If it doesn't have green mold growing on it, it's still fine. Besides the usual French toast or bread pudding, it makes good stuffing for your chicken. If you crumble it up fine and toast it, you have crumbs for your meatloaf or for breading your chicken or pork chops. And you can make dang fine salad croutons by tossing bread cubes with oil, Parmesan cheese, garlic powder, and oregano, and toasting it in the oven. My family likes to eat those as a snack, even without salad. Hint: Leftover hamburger and hot dog buns make great croutons.

Somebody once gave me a large package of Ranch dressing mix, enough to make a gallon of dressing. Not sure how many years it would take us to use a gallon of Ranch dressing, but I discovered it makes a tasty flavoring for several things. I put some in the crockpot with chicken breasts and cream of chicken soup and served that over rice. It also made a yummy flavoring for homemade mashed potatoes.

Got bananas turning black? (They're probably still good inside, you know.) Mash them up and put them in your waffle or pancake batter. Or freeze them in chunks (do this with any fruits you have on hand) and blend them with milk and sugar, or yogurt and juice, for a refreshing smoothie.

And do you keep cornmeal on hand? If you don't, go get some and make some pioneer-era cornmeal mush. Mix one cup of cornmeal with one cup of cold water. Add this, along with one teaspoon of salt, to three cups of boiling water. Cover, reduce heat, and simmer for 20-30 minutes, then pour into a greased loaf pan and refrigerate overnight. Turn it out onto a plate and used a greased knife to cut it into ¾-inch-thick slices. Fry on both sides in butter and serve with maple syrup for the cheapest breakfast on the planet, and one of my most favorites. Creativity in the kitchen these days isn't just a necessity; it can be fun!

Shelly Davis is the author of western novel Eagle Shadow and its sequel Eagle Rising and the owner of Eagle Eye Edits & Critiques. Visit her at http://shellydavisbooks.com/

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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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