Recipes Ninja

Category: Articles

  • Potatoes in Irish History

    Even if you’re not very familiar with Irish history, you’ve probably heard something about the importance of potatoes in the lives of the Irish. Calling potatoes important is no understatement, and understanding the history helps us get a complete picture of their culinary and cultural importance even today.

    The potato was introduced to Ireland in the late 1500s. Believed to be brought back to Europe by Spanish conquerors in South America, they were an attractive crop because of their vitamin, mineral, protein and carbohydrate content. Interestingly enough, humans can actually subsist on potatoes and for quite some time in Ireland, the Catholic poor actually did. In fact, during much of this time, peasants who lived on potatoes were believed to be healthier than the rich, whose food staple was bread.

    Potatoes had another attractive benefit to the Catholic poor as they provide a large yield, even when grown in small areas. This was crucial because Penal Laws were introduced to Ireland in the 1660s, placing many restrictions on Catholics living there. Things continued to grow worse, and in the 1660s, the law actually prohibited Roman Catholics from buying land or passing on any land they owned to their heirs. The law was eventually repealed, but with great restrictions, and the next century essentially saw those laws back in full swing, placing the Catholic majority in a very difficult position.

    Catholics were now at the mercy of Protestant middlemen to rent them some land. They were crowded into small parcels, faced with the challenge of providing themselves with adequate sustenance. Add to that, the large growth of the Irish population made the potato a crucial element of survival during this period.

    Because of the reliance on the potato, the Irish were vulnerable if harvests were poor. That’s exactly what happened in 1740 when cold and wet weather led to the Irish Famine that lasted until 1741. Just over a century later, in 1845, the Great Irish Famine saw potato crops destroyed by a disease called potato blight. During the 7-year famine, it is estimated that 1 million Irish died and another million fled the country. It was a devastating time, and as the country eventually recovered, the potato continued to be Ireland’s staple crop.

    Even today, potatoes are still an important part of the Irish diet. They appear in stews, soups, bread and other specialty dishes, such as Irish potato cakes called Boxty, and Colcannon, a cabbage and potato dish. The potato also has a prominent place in culture as it is included in the names of places, literature and art. If you ever travel to Ireland and are treated to some good traditional Irish cuisine, you’ll see that the potato is an essential ingredient to its hearty meals.

  • Irish Food Traditions and Where They Come From

    If you’ve ever had traditional Irish food, you’ll know that it’s made from inexpensive, simple ingredients and there is a “no waste” approach to food. This comes from a long tradition and history of poverty amongst a large portion of the population. Of course, Ireland has come a long way and times have changed, but the traditional meals are still grounded in this long, rich history.

    One glance at a true Irish recipe and you’ll see that there are often only a few ingredients. Few seasonings are used, with salt and pepper being the most common. Common recipe ingredients include potatoes, cabbage, bacon, beef, lamb, bread and other vegetables, but note that beef, lamb and other pork are more recent additions. Potatoes, of course, were the main staple of the poor Irish diet for a very long time.

    Not only is there a focus on keeping things simple with food, but there is also an emphasis on ensuring everything is eaten. For example, pigs are common livestock in Ireland and the Irish use everything. From the Crubeens (pig’s feet) and tripe (stomach), all the way to drisheen (blood sausage), nothing is wasted.

    There are a number of common traditional meals in Ireland, but you might be surprised to learn that corned beef isn’t included in them. While many think that corned beef is a traditional Irish food and it was an important export for a few centuries, it was not commonly served at the Irish table as beef was an expensive meat that many could not afford.

    Here are a few traditional foods you may, or may not, recognize:

    Irish Potato Soup: A milk and stock-based soup, its main ingredients are potatoes and onions.

    Irish Breakfast: This very hearty breakfast meal is served with bacon, sausage, blood sausage, white (oatmeal) pudding, vegetables and bread.

    Colcannon: A creamy dish made with mashed potatoes and cabbage or kale, with a little bacon thrown in too.

    Boxty: A potato pancake, made with grated and mashed potato, pan-fried in oil.

    Irish Stew: The traditional version includes mutton, potatoes and onions. However, more modern versions add other vegetables and meats.

    Bacon and Cabbage: Boiled cabbage, bacon and onion are sweetened with brown sugar for a very satisfying meal.

    Many recount the Irish approach to food after the Great Famine as being just as a means of sustenance, rather than for enjoyment. They also give credit to Myrtle Allen to expanding the country’s interest in food in the 1990s. She started as a cookery correspondent to the Irish Farmers Journal and then the family opened a restaurant Ballymaloe House and farm that exposed Ireland to new European methods of cooking. Along with her daughter-in-law, Darina O’Connell, she opened the Ballymaloe Cookery School and the ideas spread, changing the face of the way the Irish ate.

    Today, there are many restaurants and international foods are quite common, but the traditions still thrive and are grounded in a long, rich history.

  • Interesting Facts about Irish Beer

    Interesting Facts about Irish Beer That Might Surprise You

    When you think of Ireland, one of the first things you might think of is beer. And for many, they think of Guinness, a stout beer that has been brewed in Ireland since 1759. Interestingly enough, only 32% of the beer sold in Ireland today is stout. But even though stout’s popularity has waned, Guinness still remains the single best selling drink in the country.

    Ireland has been brewing beer for centuries and there were over 200 breweries in Ireland in the mid-1800s. Today, there are only 12, but beer is still an important product to the Irish economy. Three main kinds of beer are produced and consumed in Ireland today. They include lager, stout and Irish ales.

    When it comes to lager, Heineken Ireland is noted to have the largest share of the market. Harp Lager, originally brewed by Guinness, but now owned by Diageo, is one of the popular varieties in Ireland as well.

    Irish ales have the smallest market share, but offer a few notable microbreweries. A few of the more popular companies include Franciscan Well Brewpub, Porterhouse and Beoir Chorca Dhuibhne. They’ve grown in popularity in the past decade or so.

    Of course, when it comes to Irish beer, what we really want to know about is stout, the true traditional beer of Ireland. Guinness is the largest brewer and its beer is actually brewed in nearly 50 countries. According to Wikipedia, 18 billion U.S. pints of Guinness are sold each year. Murphy’s and Beamish have a respectable share of the market in Ireland.

    For those who enjoy a good stout, they know exactly what it’s all about it, but for the uninitiated, there are some misconceptions. Many people think that stout is a heavy beer. Interestingly enough, at 198 calories per pint, it has fewer calories than many “light” beers. It also has lower alcohol content than just about any type of beer. Stout is dark because of the dark roasted barley, not its malt content. The thick texture of stout is also a source of confusion and furthers the myth about it being a heavy beer. Instead of using carbon dioxide for carbonation, brewers of stout use nitrogen, which gives it a thick texture.

    Adding to the intrigue, stout may have some health benefits too. Old advertisements claimed, “Guinness is good for you,” because some people reported to feel good after drinking it, but the ability to make such claims has been outlawed and the ad campaign was stopped. A more recent study in Wisconsin found that the consumption of stout in dogs appeared to slow down blood clotting, essential for continued heart health. Stout appears to have antioxidant compounds that aid in the maintenance of heart health. Of course, none of the brewers of stout make any type of medical or health claims with their products, but it’s interesting nonetheless.

    Beer has a long-standing tradition in Ireland and it’s likely to continue long into the future. While preferences may change, it’s clear that its cultural history continues to play a big role in its preference in malt beverages.

  • A Cup is Not Always a Cup – U.S. and U.K Measurements Compared

    A Cup is Not Always a Cup – U.S. and U.K Measurements Compared

    With great thanks to the Internet, we’ve got recipes at our fingertips 24 hours a day, 7 days a week. Whether we’re looking for a new pasta recipe or we’re not sure what to do with all that leftover chicken, we can find recipes from all over the world. Our mothers never had things so easy.

    As convenient as it all is, did you know that the way ingredients are measured varies from place to place? For example, there are certain differences in measurements between the United States and the United Kingdom that you should be aware of before cooking up that next meal or baking that next treat.

    You may already know there are differences in weight measurements between the U.S. and the UK. How you make those conversions depends on the type of ingredients you’re using and it’s not always straightforward. After all, if you know how much ¼ pound of butter is in the UK, it doesn’t help you figure out how much ¼ pound of ground beef would be because the volume to weight measurement is not the same.

    But here’s a further complication. Did you know that straight volume measurements also need conversion? There are teaspoons, tablespoons, cups, fluid ounces, pints and gallons in the US and the UK, but they’re not the same.

    To get 1 UK teaspoon, you need to measure 1.399 U.S. teaspoons.
    To get 1 UK tablespoons, you need to measure 1.041 U.S. tablespoons
    To get 1 UK cup, you need to measure 1.066 U.S. tablespoons
    To get 1 UK fluid ounce, you need to measure 0.961 U.S. fluid announces
    To get 1 UK pint, you need to measure 0.832 U.S. prints
    To get 1 UK gallon, you need to measure 0.832 U.S. gallons

    If you search around online, you may find some disagreement on the above conversions, but the numbers above are a good estimate. Then when you try to compare to metric measurements, things really get thrown for a loop, but we can leave that for another discussion.

    Of course, this all sounds really quite complicated and you might wonder how you can figure it all out when working with a recipe. The good news is the difference in volume measurements is often negligible. Of course, if you’re using strong spices or key ingredients in large amounts, you may want to be sure you’re using the correct amount.

    Overall, just be aware of what type of measurement the recipe is using, if possible. You may want to make some adjustments as necessary, or for simple recipes just keep the recipe as is. You’ll probably be just as happy with the results.

  • Why the Irish Are Right about Cabbage

    Why the Irish Are Right about Cabbage & How to Add More to Your Diet

    It may not be the main staple of the Irish diet, but it is still an important vegetable featured in many traditional dishes. Whether it’s a hearty meal of Irish Bacon of Cabbage or Colcannon, a dish made with potatoes and cabbage, many Irish recipes call for this nutrient-rich vegetable.

    While cabbage likely became an important crop in Ireland because its ability to withstand Irish winters, cabbage has some very important nutritional benefits. Cabbage contains antioxidants, glutamine and works as an anti-inflammatory, making it a cancer-preventing food. It is also an excellent source of Vitamin C and a good source of Vitamin A. It is also known for helping lower cholesterol levels and aids in digestion. In short, cabbage packs a nutritive punch and is often cited as one of the healthiest vegetables we can eat.

    While cabbage plays an important role in some cultures, we don’t see it quite as much in North American food. However, that shouldn’t preclude you from incorporating this known superfood in your diet. Here are a few ways to add cabbage to your weekly menu plan.

    Add it to your favorite stew and soup recipes. Whether it’s vegetable soup or your mother’s beef stew recipe, chunks of cooked cabbage make a great addition.

    Making a stir fry? Make thin strips of cabbage and sauté them for extra flavor and texture in your dish. It doesn’t matter if it’s chicken, pork, beef or meatless, cabbage can easily be added.

    Cabbage can be added to a salad or be its main component. Shredded red cabbage can be added to any green salad. If you’re not a fan of coleslaw, it needn’t be the sloppy mayonnaise mess that Aunt Jane insists on taking to every family barbecue. You can make light varieties with a bit of olive oil and add red onion, raisins and other ingredients.

    Popular in Germany and other European countries, sauerkraut can be purchase ready-made in a jar or can. Add it to hot dogs and sausages. You can also cook sauerkraut with some sugar and a bit of bacon, making it a fine addition to pork chops or a roast.

    If you’re into spicy foods, Korean kimchi might just do the trick. A spicy side dish, made from fermented coleslaw, it can also be added to soups and stir fries.

    While traditional cabbage rolls might be common to Eastern Europe, you can make your own rolls as well. The basic idea is that you take cabbage leaves and stuff them with ingredients like rice, meat and vegetables. Then they’re baked or steamed and served with sauce.

    Next time you’re at the grocery store, pick up a head of cabbage. Shred it and store it in an airtight container in the fridge. That way, you’ll be ready to use it for your next soup, stew, salad or stir fry. You’ll be surprised at how good it is and your body will thank you because it’s so good for you.

  • The Difference in Barbecue Sauces

    Barbecue sauces come in many flavors and styles. From sweet and savory to hot and spicy, the choices are endless. While it’s easy to grab a bottle of prepared sauce off the grocery store shelf, there’s nothing quite like creating your own from scratch.

    Most popular barbeque sauces originate in the southern states, from Texas to Florida. As unique as the people, each state has its own preferred style. From thick, rich tomato-based sauces out of Kansas City to thin vinegar-based sauces hailed in North Carolina, there’s a style and flavor for everyone.

    If you’re not familiar with the differences, here’s an overview of the most popular styles.

    Kansas City Style: Kansas City folks like their tomato-based barbecue sauce to be thick and sweet with just a hint of heat. They usually add molasses to the sauce to sweeten the pot.

    Memphis Style: In Memphis you’ll find mostly dry rub barbeque; however, not one to be left out, they also have a style of sauce. Similar to Kansas City, it starts with a tomato-base; however, Memphis sauce tends to be slightly thinner, sweeter and often uses liquid smoke.

    St. Louis Style: While similar in style to the two mentioned above, St. Louis barbeque has more tang than either Memphis or Kansas City. Just smelling the smoky rich flavor with a hint of tang will instantly set your mouth to watering.

    Texas Style: In Texas, everything is bigger so as to be expected, their barbecue sauce is bold and spicy. Eating Texas style BBQ, you’ll enjoy a tomato-based sauce containing Worcestershire sauce, cayenne and chili for extra punch.

    Carolina Style: Now the Carolinas are a unique group of people as they have several styles to choose from. Even so, each state has their favorite.

    North Carolina tends to favor the vinegar-based barbecue sauce containing red pepper or cayenne pepper. South Carolina folks on the other hand, swear by their mustard-based sauce. Either way, the combination of the sweet and tangy flavors is an excellent choice for chicken and pork.

    Florida Style: If you’re a citrus lover, this style of barbecue sauce may be for you. Naturally, with Florida being a citrus state, the good folks there include lemon or lime in their sauces. These are usually tomato-based sauces with an obvious sour bite.

    Alabama Style: Alabama likes to boast of their unique white barbecue sauce made from mayonnaise. While, it may sound like an odd ingredient for barbecue, it makes a moist, delicious meat. Don’t knock it until you try it!

    Kentucky Style: Kentucky folks include good ol’ Kentucky bourbon in their barbecue sauce. Taking ingredients from surrounding states, they add a uniqueness all their own with the bourbon. If you haven’t experienced this mouthwatering deliciousness, you’re missing out.

    Louisiana Style: What’s the first thing you think of when you think Louisiana? Hot! Not one to disappoint, Louisiana’s thick tomato-based sauce with creole mustard and Cajun spices give their barbecue sauce a tantalizing kick. If you like Cajun flavors, this is the style for you.

    There you have it, the difference between the most popular types of barbecue sauces. The only thing left for you to do is to whip up a batch of each kind and take them for a taste drive.

  • Organizing a 4th of July Party

    Organizing a 4th of July Party can seem like a lot of work for one afternoon or evening. But you don’t have to spend hours laboring over planning a party. Use these simple ideas to make your plans and party come off without a hitch.

    * Determine the specifics for your party. Obviously Independence Day isn’t always going to fall on a weekend. If holiday falls on a weekday, plan for a different day. You’ll also want to decide if the party will be held at your home or some other location. Don’t forget to set a specific time for the party so guests know when to arrive.
    * Plan a budget for the party and stick to it. Think about all of the things you will need and include those on the budget – invitations, decorations, food and beverages are common party needs. What else will you need?
    * Send out invitations. Times have changed and people rarely send formal written invitations through the mail anymore. Make telephone calls or send invitations through email or an online invitation service. Be sure to ask guests to respond if they are coming or not so you know how many to plan for.
    * Create a basic menu for the event. Ask friends and family to help by bringing a dish to share. Be sure to make a list of who is bringing which foods so you won’t have everyone bringing deviled eggs or potato salad. If you notice that you need something specific, don’t be afraid to ask someone to bring that item. You may want to ask each person or family to bring beverages they like to ensure everyone has something they will drink.
    * Don’t forget the ice! You can use ice in the bottom of a large bowl which will have a smaller bowl of food placed inside it to keep the food cool. You will also want to have ice for beverages.
    * Have extra propane or charcoal if you’re cooking out. No one wants to run out of propane or charcoal before the food is finished cooking. Take time to pick up an extra tank of propane or a couple of bags of charcoal to ensure this doesn’t happen at your party.
    * Make a list of other items needed. Some things to consider are decorations, paper products (plates, cups, napkins, eating utensils and table cloth). If you can’t find exactly what you want, go to a dollar store and purchase red, white and blue solids that can be mixed and matched to show your patriotism. Don’t forget to stock up on 4th of July decorations after the holiday so you’ll be prepared for next year’s party.
    * Clean up the party area and decorate the night before. This will enable to you enjoy the party. If you need extra seating, you may want to check with a party supply company, local church or recreation center to see if you can rent or borrow them.
    * Prepare food ahead of time. Don’t wait until the day of the party to begin making food. Do what you can in the week leading up to the party and put the items in the refrigerator. This will make it possible for you to enjoy the party.

    After you have spent the time organizing a 4th of July party, don’t forget to have fun. Your guests will not remember if everything is perfect but they will remember if they were able to spend time with you. Get out there and mingle and have a great time!

  • Make Ahead Food Ideas for 4th of July Entertaining

    Are you planning a big shin-dig for Independence Day? If so, consider some of these make-ahead food ideas for 4th of July entertaining. Making some of the food up to a week before the big day will enable you to relax and enjoy yourself.

    Begin by creating a budget for your event. Choose which foods you will serve and decide which ones can be prepared beforehand. Try to determine a schedule to begin making the food so you have very little to do the actual day of the fourth.

    Pre-marinade any meats you will grill. This will infuse the meat with the flavors of the marinade. You can also use different types of soaked wood chips to give the food more flavor.

    If guests will be bringing items to the party, you may want to ask them to provide beverages and desserts. This will allow you to be in charge of both the main dishes and vegetables so you can ensure the foods are kept at the right temperature so they are safe for the party-goers to enjoy.

    Potato salad, cole slaw and deviled eggs are made with mayonnaise and eggs and are common 4th of July fare. If you choose to make these, prepare them a day ahead of time and keep them refrigerated until right before the meal begins. Once everyone has had their fill, pop them back into the refrigerator.

    Other salads which can be made without eggs or mayonnaise would be better options. Three bean salad, pasta salad, non-dairy salad dressings for a tossed salad and gelatin salads are some foods to consider serving.

    For dessert, rather than having something made with dairy products, try fried fruit pies. These can be made several days in advance, kept in the refrigerator and then reheated and enjoyed the day of the fourth. You may also want to consider making homemade ice cream during the meal to serve with the fried pies when it is time for dessert.

    Take the necessary precautions to ensure the food being served is kept hot if it is supposed to be hot or cold if it should be cold. The danger zone for food is between 40 and 140 degrees. If cold foods get above 40 degrees bacteria which can cause food poisoning may begin forming. The same is true if hot foods fall below 140 degrees.

    When planning 4th of July entertainment, make as much food ahead of time as you can. The more you can do before the event will mean you will have more time to enjoy the festivities, the food and the guests.

  • Alternatives to Potato Salad

    Potato salad may be a common summertime fare, but that doesn’t mean everyone like it. As hard as that may be to believe, there are people who either don’t like potatoes or have other reasons why they prefer not to eat it. If you’re looking for alternatives to potato salad, continue reading to find several alternatives you and your family is sure to enjoy.

    For those who are interested in lowering the amount of carbohydrates they eat, you may want to give cauliflower salad a try. Think about the taste you enjoy from potato salad. It is creamy and flavorful. By substituting cauliflower for the potatoes, you can substantially reduce the amount of carbs you eat. Since mayonnaise is not high in carbs, you can use it to make the dressing. You can also season the cauliflower salad in much the same was as potato salad so that there’s hardly a difference in the taste.

    Raw broccoli salad is another alternative you may enjoy. Purchase pre-shredded broccoli or dice the florets from the broccoli and then shred the stalk. Season the salad in a way that fits your diet. You can use a mayonnaise-like dressing or a vinaigrette dressing.

    Three-bean salad is also a good alternative. Combine three beans you and your family prefer. Traditionally this recipe calls for canned cannellini, kidney and garbanzo beans. You could, however, substitute green beans, black beans and black-eyed peas for any of the traditional beans. Think of what you like and then use those ingredients to make an alternative to potato salad you’re sure to love.

    Black bean salad can be made with either canned black beans or those that have been freshly cooked. Add fresh corn, green onions, jalapeno peppers, tomatoes and avocado. Season the salad with cilantro, basil, olive oil, and salt and pepper to taste. It may seem unusual, but it is equally delicious.

    Move away from carbohydrates by marinating mushrooms and combining them with frozen artichokes. Add chopped green onions, olive oil, pimiento-stuffed green olives, salt and pepper added to salad greens. This is sure to be a different type of salad you can serve when potato salad is normally on the menu.

    Perhaps you like potatoes, but you prefer them to be sweet. You can make a sweet potato-cranberry salad that is a fresh alternative to traditional potato salad. Cut sweet potatoes into chunks and then steam them until fork-tender. Add a small chopped red onion, chopped celery, dried cranberries, Dijon-style mustard, apple cider vinegar and mashed avocado (optional). This is a great cold alternative to potato salad, and since it doesn’t contain mayonnaise, it is safe to leave on the table during a picnic.

    Potato salad may be commonly served during summertime picnics and cookouts, but that doesn’t mean it’s the only option you have. Look at the options above to find an alternative to potato salad that can be served in its place. You may also want to consider coming up with some new alternatives that are all your own.

  • Halloween Dirt Cake

    Digging the Halloween Dirt Cake

    Even though people often associate scary things with Halloween, you can also use ordinary objects to surprise your friends. For instance, can you imagine the looks on their faces when you start digging into the flowerpot on your table? Unless they are ‘in the know,’ most likely they won’t realize the centerpiece is actually dessert.

    For this Dirt Cake, you will need the following:

    * 1 brand new plastic flower pot
    * 1 brand new garden trowel
    * 3 or 4 gummy worms
    * 1 bunch of silk or plastic flowers
    * 1 – 16 ounce package of Oreo or other chocolate sandwich cookies
    * 1/2 cup of softened butter or margarine
    * 1 – 8 ounce package of softened cream cheese
    * 1 cup of confectioner’s sugar
    * 1 teaspoon of vanilla
    * 2 – 4 ounce boxes of instant chocolate-fudge pudding
    * 3 cups of milk – any kind will work
    * 1 – 12 ounce thawed tub of whipped topping

    The best way to begin this cake is to ensure the flower pot, garden trowel and flower stem are all clean. You may want to place strips of plastic wrap in the flower pot so it will be easier to clean. You might also want to wrap the end of the flower stem to keep any toxins from getting into the cake. Set these aside until you are ready to use them.

    Start by placing the cookies in a plastic bag and crushing them until they look like good quality potting soil. Set these aside for a bit.

    In a medium size bowl, cream together the butter, cream cheese, sugar and vanilla. This should be fluffy and smooth for the Dirt Cake to work right. Set this aside, you’ll need it soon enough.

    Using a large bowl, make the pudding using the instructions on the package. Once the pudding and milk are well blended, you can begin folding in the whipped topping. Next you’ll want to fold together the cream cheese mixture with the pudding mixture.

    Place a layer (about 1/3) of the cookie crumbs in the bottom of the flower pot. Spread about half of the pudding and cream cheese mixture on top of the cookie crumbs. Follow this with another layer of cookie crumbs and then the remaining pudding and cream cheese mixture. You may want to add a couple of gummy worms in the center of the “cake.” Finish the “cake” off by spreading the remaining cookie crumbs over the top.

    Push a few worms into the top so it looks like they are coming out of the dirt. Put the “cake” in the refrigerator for at least 10 to 12 hours before you serve it. When you are ready to serve it, place the flower stem into the center and put it in the place of honor in the center of the table. Serve the “cake” by using the garden trowel to dig out each portion. You should get about 10 to 12 servings using this recipe.

  • Turning Everyday Dinners into Spooky Meals

    When it comes to holidays, the family cook may feel frustrated because they feel they are in a rut. They want to offer their family something different but may not be able to come up with ideas. Consider turning everyday dinners into spooky meals leading up to Halloween.

    Start with your traditional spaghetti and meatballs but give it a ghoulish twist. Instead of making normal meatballs, make eerie eyes with cheese, olives and pimientos. You can use either black or green olives, depending upon what your family likes better.

    Dinner will never be the same once you serve your family worms. Take your favorite hot dog and slice it in half and then in half again. Grill the hot dogs and watch them twist and turn into worms. You can use these as an alternative to meatballs on spaghetti or to top your favorite salad. Use your imagination and you will likely come up with ideas of your own.

    Create a mummy meatloaf. Shape the meatloaf mixture into a body and wrap it with one-inch strips of puff pastry or pie dough. Bake the meatloaf and then create eyes using olives. The wrapping can be bloody by squirting a little ketchup on the pastry.

    Do you need something to serve with your mummy meatloaf? Scare up some ghosts by making Mashed Boo-Tatoes. Start by making mashed potatoes like you normally would, but make them just a little thinner. Place the potatoes in a plastic bag and cut the corner off. Squeeze out the potatoes to resemble ghosts. Add sesame seeds or pieces of black olives for eyes.

    Serve your family bat wings for Halloween dinner. Of course, these are actually chicken wings. You can prepare them in any number of ways. Using soy sauce will darken the skin of the wings so they look different than normal chicken.

    Pea soup can be renamed “green slime” in keeping with the Halloween theme. You can also make a green curry soup which will pass for slime.

    Finally, if your family enjoys one-dish meals, try Kitty Litter Casserole. This is made with ground beef, rice, shredded cheese and Bisquick. This will be similar to Shepherd’s Pie but without the vegetables.

    Use your imagination when it comes to turning everyday dinners into spooky meals. Your family will enjoy the change of pace and you may even find something they ask for each year at Halloween.

  • Planning a Halloween Party

    Celebrating Halloween is all about having fun. No one cares about pagan beginnings, superstitions, or enacting rituals—we’re just having fun pretending for one night to be something we aren’t. And, with a bit of pre-planning, you can throw the best Halloween party ever!

    These tips will serve you well whether the party is for children or adults. For instance, you’ll want to serve some sort refreshments, but a child’s menu will be different from that of an adult.

    The first item up for discussion is where the party will take place. Depending on the amount of people expected, it can be held in your home, a community center, a barn, the back yard or a rented “haunted” house. The location must be checked for possible hazards that could cause harm to a guest and to protect you from liability. Be sure to have a back-up plan if yours is an outdoor party and the weather doesn’t cooperate. Once you have deemed the location safe, move on to choosing a theme.

    Let me say that it isn’t necessary to have a theme. I mean, Halloween is the theme, right? But choosing a particular theme can be a lot of fun too and it helps guests decide on a costume. For example, rather than scary costumes, children might find it great fun to dress up as their favorite cartoon character (Hello SpongeBob Square Pants) or consider a well-known movie like the Wizard of Oz and pull the costumes and decorations from that. A grave-yard theme will bring out ghosts, zombies and witches!

    The options for adults are unlimited. Possibly a theme from the new and popular “Twilight” series, a particular time period (roaring 20’s, the 60’s, etc.), well known heroes and villains, reverse gender, famous couples—really the sky is the limit. Be sure to think of the decorations you will have to provide based on your theme.

    Once you’ve made your decisions, get the party invitations out early—at least 2 weeks ahead of time. Be clear on the theme, location and allotted time for the party. If it’s a children’s party, reassure the parents that there will be adequate adult supervision but invite them to come with their child as well. Drop off and pick up times must be clearly stated unless you plan to have the children overnight.

    Have a camera ready to capture everyone in their glory! Keep a copy for yourself and either send a copy home with each guest or follow up by sending them one at a later date. If you plan to sponsor a party every year, get an album where you and guests can look back over the years together.

    Choose your menu, whether it be a sit down dinner for adults or finger food for the kiddies. Keep the holiday in mind with pumpkin soup or pie, and serve “gross” food like eyeballs, bloody fingers, etc. You’ll find plenty of recipes on-line. The main thing to remember about food is to have plenty of it! Serve drinks with yucky names like nuclear waste (green kool-aid with dry ice) or sewer water (with gummy worms) and add food coloring to alcoholic beverages.

    Try to have a flow to the party so that you can keep control. Plan games for kids that involve action but don’t last very long. Try tossing a little pumpkin for musical chairs or pin the broom on the witch, for example. Kids like to dunk for apples too and love treasure hunts. For adults, pin or tape the name of someone famous on the back of their costume when they arrive. Throughout the night they are allowed to ask yes or no questions of the other guest until the correctly guess who they are. Remember that adults like to have some time to talk during a party so allow for this between planned events.

    And finally, don’t let anyone leave your party empty handed. Besides prizes won at games, provide favors for all. Little bags of candy, popcorn balls, simple toys and noise makers, their photo, toasted pumpkin seeds, pumpkin cupcakes—you get the idea!

    With forethought and planning, your Halloween party will be a success and talked about for months. Remember, it’s all about having a safe and fun celebration!

  • Healthy Alternatives to Halloween Candy

    Children can eat an unhealthy amount of sweets during the holidays beginning at Halloween. If you prefer that your children not eat so much sugar, consider these healthy alternatives to Halloween candy. Your children, and those who come to trick or treat at your home, can still enjoy a sweet treat but they can be much healthier than the normal Halloween fare.

    * Raisins are a perfect treat to give children when you want a healthy alternative. You can buy them in singe serving sizes which make them easy to hand out to any witch or ghost which comes to your door. They are loaded with antioxidants and taste delicious.
    * Even though some children have allergies to peanuts, you can give the little goblins that come to visit you other nuts. Walnuts, almonds and cashews are some options to consider.
    * Pumpkin and sunflower seeds are other great options for healthy Halloween alternatives. They can often be found in small packages and can be a great choice for children who like crunchy snacks.
    * Some snacks come in individually wrapped, 100 calorie servings. Better than a ton of sticky, gooey candy, these treats will help soothe a sweet tooth and you can control how much they eat.
    * Juice boxes can also be a good alternative to give out to children trick or treating in your neighborhood. Chances are any child out for an evening of fun will become thirsty so having juice can be just what they need.
    * Graham or cheese crackers also come in individual servings. They are much healthier options than a candy bar or other sugary snacks. Pretzels would also be something to consider handing out Halloween night.

    Chances are your children are going to come home from trick or treating with mostly candy in their bag. Go through the candy they receive and make sure the packages are intact. You can also use this time to pick out any candy or treats you don’t want your children to have for whatever reason.

    Candy in and of itself is not a bad thing. Anything can be enjoyed in moderation. Consider ways you can control how much sugar they get on a daily basis. Store the candy haul somewhere the children can’t easily reach. Then each day, as an afterschool snack or treat, let them have one or two pieces. This will give them the enjoyment of eating candy but without all of the possible problems.

    Parents often have a hard time balancing being too strict or too lenient especially when it comes to candy at Halloween. There are healthy alternatives to Halloween candy. Use one or more of the above options and you can feel better about what your child eats.

  • Gluten Free Halloween Treats

    There are a growing number of people who suffer from celiac disease or gluten intolerance. They aren’t always able to enjoy the treats and goodies during Halloween. If you or someone in your family has to deal with celiac, you may be looking for gluten-free Halloween treats they can enjoy.

    One problem for anyone with gluten intolerance is that gluten can be found in nearly any kind of commercially prepared foods. Even foods that seem like they shouldn’t contain gluten actually do. So what are you to do when your loved one wants something like a Halloween treat but you know allowing them to could mean pain for them?

    Popcorn balls are a great option for children who need a gluten free diet. These are easy to make and any recipe for popcorn balls will work. The basic recipe will include brown sugar, light corn syrup, butter, water, salt, vanilla extract and air-popped popcorn. You can either put yellow and red food coloring in with the sugar mixture or use orange tinted icing to create a jack-o-lantern. Since commercial frostings can contain gluten, you may want to make your own to ensure gluten isn’t a problem.

    Candied Pecans are easy to make and have very few ingredients. You will need:

    1 egg white
    1 tablespoon water
    1 pound pecan halves
    1 cup sugar
    3/4 teaspoon salt
    1/2 teaspoon ground cinnamon

    Start by preheating the oven to 250 degrees Fahrenheit. Lightly grease a cookie or baking sheet. Whip together the egg white and water in a medium size bowl until it is frothy. In a different bowl, combine the sugar, salt and cinnamon. Pour the pecans into the egg mixture and stir to coat them evenly. Next, remove them from the egg whites and then into the sugar mixture. Spread the nuts out on the baking sheet and bake for 15 minutes. Be careful to stay near the oven so the pecans don’t burn.

    If you would rather not make gluten free treats, there are plenty of candies on the market that don’t have gluten in them. Here is a list of ten you may want to consider giving to your own child as well as giving them to trick-or-treaters that visit your home:

    * Pixy Stix
    * Nerds
    * Super Bubble Gum
    * Lemonheads
    * Brach’s Candy Corn
    * Dum Dum Lollipops
    * Jelly Belly jelly beans
    * Skittles
    * Lifesavers Hard Candy
    * York Peppermint Patties

    Having celiac disease is difficult for anyone but especially for children. They may feel out of place when their friends can eat any candy they receive during Halloween. Consider making your own gluten free Halloween treats or purchase some of the candy in the list above so your child doesn’t feel left out of the holiday fun.

  • Taking a Careful Look at Halloween Treats

    At one time candy or home-made treats were thrown into the kiddies Halloween bags and their parents were responsible for sorting through it before the kids ate it. For whatever reasons, the treat giver of today is expected to assume part of that responsibility. This leaves many asking, what is safe to give?

    The first think to cross off the list is anything home-made unless you’re having a Halloween party at your home. In this day and age, no parent is going to let their child eat a popcorn ball from a stranger. Another consideration is the size of the treat. Some are small but large enough to get stuck in a child’s throat, like bite size candies or gum balls. Others may be hard to dissolve, like taffy or caramel, and pose a choking risk. Instead of candy consider individual packages of pretzels, sunflower seeds, goldfish crackers, fruit roll-ups, or raisins.

    More people today are aware of the common allergy to nuts, especially peanuts. While it’s easy to know that “Snickers” has nuts, it’s more difficult to know if the processing plant where the candy is made also processes nuts. It only takes a tiny bit of nut kernel to set off a severe allergic reaction in some people.

    In general, it is safer to choose a non-chocolate candy because these are more likely to be produced in a nut-free facility. Think of Twizzlers, Hot Tamales, Mike and Ike, Smarties and Sweet Tarts, or Lifesaver Gummies. If you still want chocolate, look for allergy information after the list of ingredients on the package. Watch for a warning that the candy is made in a facility that also processes peanuts, almonds, or tree nuts. Sometimes the warning is that the candy may contain traces of peanuts, etc. or that the equipment is also used for manufacturing peanuts or tree nuts. In view of this information, there are some treats developed where the manufacturing process is known to be safer. These include Junior Mints, Tootsie Rolls, Hershey Kisses, Chips Ahoy Cookies, York Peppermint Patties, and Oreo Cookies.

    And so it goes until, with so many considerations, I decided to forego candy all together. Instead, I began looking at all the products made by Crayola and checking the dollar stores for packages of things that could be divided. For instance, I’ve never seen a kid who didn’t like post-it notes or some sort of unusual pencil. Look for sheets of those temporary tattoos, little cookie cutters, beading, or plastic figurines like army men or farm animals. Look for glow in the dark eyeballs or Halloween stickers. If you don’t expect but a few trick-or-treaters, consider giving them money or individually wrapped fortune cookies. Anything you would give as a party favor will do for a Halloween treat.

    The important thing is to participate and let children continue the fun of trick-or-treating in a safe manner.
    .

  • More to Chocolate Than Meets the Taste Buds

    If there’s one thing you expect to see during the Easter holiday, its chocolate candy. Made into eggs, bunnies and chicks, for example, you will find chocolate candy everywhere!

    Most people have a favorite chocolate flavor and never go beyond what is familiar. However, there are many varieties and the process of developing these is interesting. You might be surprised to find that there’s more to chocolate than meets the taste buds.

    The cacao beans are found inside the fruit of the Theobroma cacao tree. Once removed, they are fermented, dried, roasted and ground into cocoa butter and chocolate liquor. It is in the combination of different quantities of the cocoa butter, chocolate liquor and sugar that produces the different types of chocolate available and enjoyed today.

    • Cocoa powder is made from chocolate liquor which has been partially defatted, dried and ground. Natural cocoa powder is lighter in color than that which has gone through the Dutch-process.
    • Unsweetened chocolate is made from pure chocolate liquor and is also called ‘bitter’ or ‘baking’ chocolate. This is best used in recipes calling for sugar. This is the form of chocolate used to create all other varieties of chocolate except white chocolate.
    • Dark chocolate contains chocolate liquor, cocoa butter, vanilla, sugar and lecithin, which is an emulsifier. This type of chocolate can range from 30% to 80% cocoa solids. The higher percentage of cocoa solids will determine how sweet or bitter chocolate will be.
    • Bittersweet chocolate has at least 35% cocoa solids but can have up toward 80% chocolate liquor. There is no requirement to the amount of sugar in bittersweet chocolate so the taste will vary depending upon the manufacturer.
    • Semi-sweet chocolate has at least 35% cocoa solids and is used primarily in the United States to make chocolate chips.
    • Milk chocolate includes cocoa butter, chocolate liquor and either dry milk solids or condensed milk. It must contain 10% chocolate liquor, 12% milk solids, and at least 3.39% butterfat. It is much sweeter than semi-sweet or bittersweet chocolate.
    • White chocolate does not contain chocolate liquor but must contain at least 20% cocoa butter, 14% milk solids and no more than 55% sugar. Be sure to purchase white chocolate with the cocoa butter and milk solids or you won’t be getting real white chocolate.

    These aren’t all of the different varieties of chocolate, but, they’re the ones most people are familiar with. Even comparing these seven types of chocolate, you can see that there’s more to chocolate than meets the taste buds.

     

     

  • How to Involve Your Child in Easter Cooking Activities

    One complaint that Moms have, especially around the holidays, is that they seem to do most of the work. This year, get your child involved in the kitchen activities rather than doing everything yourself. Together, you may create a memory that becomes family legend!

    Decide on the dishes you want to make and serve as your Easter meal and assign chores to the child that are age appropriate. Obviously for safety, a very young child should not use an oven or stove. However, he/she may be able to help with preparing the salad, opening cans, making dessert or arranging food on a plate.

    While you’re preparing the main entrée, ask your toddler to begin tearing the greens for a tossed salad. With a plastic vegetable knife, an older child may be able to cut up cucumber, tomato and other softer salad ingredients. Provide the ingredients to make homemade salad dressing using oil, vinegar and seasonings and take turns shaking the dressing to mix.

    Let the child have fun preparing Bunny Pears for the family. On small plates, place a canned pear half with the narrow end at the top. Have the child press two raisins into the pears as eyes. Add a cinnamon red hot for the nose and two almonds as the bunny’s ears. Add a spoon of cottage cheese to the larger end for the cottony tail. Refrigerate the pears until they’re ready to eat.

    If the child is old enough, ask them to peel and slice potatoes. If mashing, have the child set a timer for the cook time. Once the potatoes are done, drain the scalding water and then let the child add the ingredients and mix or mash.

    Prepare cupcakes ahead of time and have the child decorate them. Food coloring can be added to plain vanilla frosting or you can use flavored frosting. Provide candies such as licorice ropes, jelly beans and cinnamon candy to decorate the tops of the frosted cupcakes. Add a few drops of green food coloring to shredded coconut, mix together and sprinkle on the cupcakes to resemble grass.

    A child who can read and follow directions can be entrusted with other dishes. Provide the ingredients they need and allow them to do the rest. You may be surprised to find that your child actually enjoys cooking and is quite good at it.

    Learning how to let go and involve your child in holiday meal preparation isn’t easy, but vow to make this year different! Have fun and you’ll see that the end result is well worth the effort for you and your child.

     

  • Easter Brunch Menu Ideas

    Families that get up early to make it to Easter sunrise services often return home feeling very hungry. Perhaps your family is one of them. With a little forethought and planning, these Easter brunch menu ideas will enable you to enjoy a meal soon after returning home.

    Plan to serve as many foods as possible which can be prepared ahead of time. By preparing the food several days before it is needed, you’ll be able to take it out of the refrigerator and serve it right away. Here are some possible items to have on your Easter brunch menu:

    Sausage balls can be made several days prior to your brunch. They can be eaten either hot or cold. Serving them cold will allow you to eat right away.

    Fresh fruit can be cut up and plated ahead of time. Serve the fruit with melted chocolate or cream cheese dip if you prefer to make it more special.

    Homemade banana bread or muffins are other items you can include on your Easter brunch menu. They’re sweet and yet can be both healthy and filling.

    Crustless finger sandwiches are another easy to make item which goes well with a brunch. Make sandwiches you know your family will enjoy or find new springtime recipes to try.

    Breakfast casseroles are also great items to serve for brunch, whether on Easter Sunday or any other time. Eggs, cheese, bacon are common ingredients but you’re sure to have your own favorite breakfast casserole you like to serve.

    You can also add homemade scones to the brunch menu. For a different twist why not give Almond Ginger and Pear scones a try? They combine three common flavors for scones into one great recipe.

    There are no hard and fast rules about what has to be on a brunch menu. Think about the foods your family likes to eat and create your menu around those items. If your family adores pizza, make and serve it. Does your family enjoy tuna or egg salad? Serve it and don’t worry about tradition.

    If you’re still stuck for Easter brunch menu ideas, try some of these ideas or ask your family what they would like to see on the menu. Chances are they’ll come up with foods you hadn’t even thought about serving. When you incorporate their suggestions, meal time becomes treasured family time!

  • Alternatives to Easter Candy

    Each year young children, especially, think of Easter in terms of the Easter bunny and baskets filled with candy. As parents you may want them to learn that there’s more to Easter than sweets. Here are a few alternatives to Easter candy you may want to add to your child’s basket this year.

    Hard-boiled eggs are common during Easter. Keep them refrigerated as long as you can before you hide them or place them in your child’s basket. This will ensure safety for your child and other consumers.

    Add your child’s favorite fresh fruits. Not only will this choice be something your child will enjoy, it will be considerably healthier than chocolate eggs and jelly beans.

    Cheese sticks are another food items that can be added to your child’s basket rather than candy.

    Packages of nuts or raisins would also be a wonderful replacement. You could also add cheese and cracker packages.

    Boxes of fruit juice might also be something your children would enjoy. Juice is much healthier than candy but will still provide them with something sweet.

    Remember to consider your child’s age when thinking about alternatives to Easter candy. Very small children may have problems eating certain fruits like raisins or grapes. They may also have difficulties with seeds or nuts.

    Rather than fill plastic eggs with sweets, create an IOU or a coupon for something you know they want, fold and insert into the egg. Options are unlimited–CDs,  books, DVDs, games, toys, free time, library visits, a nature walk—anything that is age appropriate and matches your child’s interest.

    Young girls will enjoy finding jewelry inside their plastic eggs. If your daughter is very young, you don’t have to use purchase anything expensive. In fact, they may enjoy toy jewelry that they can play with. Older girls will enjoy jewelry they can actually wear rather than play with.

    Many boys are enthralled with Lego toys. Purchase a small kit and place one or two pieces in each egg until the entire kit is empty. Place the empty package in their basket and then let them hunt for the pieces as they’re searching for eggs.

    Think about what your child enjoys most and you’ll have a great start for purchasing alternatives to Easter candy. Then decide if you want to include any candy at all.

  • 7 Ways to Use Hard Boiled Eggs

    Easter is right around the corner and you’re probably already thinking about boiling eggs to hide. The problem many families face after Easter is what to do with all of them. Here are seven ways to use hard-boiled eggs while still safe to eat.

    • Deviled eggs – Obviously one way to use hard-boiled eggs is to make deviled eggs. Half the work is already done for you; you simply have to peel the eggs, slice them and then add the remaining ingredients. Depending upon how well your family enjoys deviled eggs, this could use up quite a few of your child’s Easter eggs.
    • Egg salad – Another obvious choice for using hard-boiled eggs is to make egg salad. Rather than making plain egg salad, add capers and olives. This can be used with deviled eggs or as a topper for your favorite greens.
    • Scotch eggs – Wrap your hard-boiled eggs in sausage (turkey sausage is an option if you’re trying to cut calories), roll them in seasoned breading and then deep fry them. They can be served at room temperature or warm. These are often served for breakfast or brunch.
    • Homemade Thousand Island dressing – Finely diced, the hard-boiled eggs can be added to your favorite Thousand Island dressing. The dressing can then be used to top a tossed salad or as a dressing for sandwiches.
    • Chicken Salad – There are so many different recipes for chicken salad. Take a look in your cookbooks or on the internet to try something new. Adding chopped eggs will provide extra protein and flavor.
    • Pickled eggs – This is one other way to use whole boiled eggs. Make a solution of salt, spices, seasonings and vinegar. Bring the solution to a boil, allowing it to simmer for five minutes, and then pour it over the peeled eggs. Allow the eggs to remain in the solution for a day or two before serving. These can be stored in the refrigerator for up to a week, if your family doesn’t eat them all before then.
    • Soup garnish – Boiled eggs make a great garnish for hearty soups. Imagine having gazpacho or black bean soup and then adding the chopped eggs. This will provide protein for vegetable soup as well as contrasting texture.

    There are many uses for hard-boiled eggs. You can use one of the above or find other recipes with eggs as an ingredient.

  • The Versatile Tortilla

    When was the last time you ate a “little cake” or “little torta”? No, it’s not a sweet snack cake, that’s what the Spanish word “tortilla” means. But what exactly is a tortilla, and how can they be used in your family’s meals?

    Tortillas, either made of corn or flour, have long been eaten by families in Mexico. In fact, this staple food has been enjoyed for centuries. Normally they are freshly prepared, but they are easily found at grocery stores throughout the country. Another type of tortilla is similar to an omelette made with potatoes. If you ask most people what a tortilla is, they will describe the flattened bread.

    Maize (or corn) tortillas are used when making enchiladas, tamales, tostadas and flautas. However, most people will recognize them as being used for making tortilla chips and eating them with salsa. Flour tortillas are used for making soft tacos, burritos and chimichangas. They have been made in one form or another since 10,000 BC by both Mayan and Aztec peoples.

    You may be used to purchasing pre-made tortilla shells but they’re really easy to make and have very few ingredients. Corn or flour, butter, water and salt are all that is needed. Of course, you can make the tortilla as large or as small as you like and the size will determine which Mexican foods you can prepare.

    Use flour tortillas instead of bread to make peanut butter and jelly roll-ups. Fry them with butter on a griddle and drizzle with honey and chocolate or fill them with fruit, roll them up and deep fry them. The types of food you can make with tortillas is limited only by your own imagination. In fact, you aren’t limited to Mexican cuisine. You can use tortillas for many types of food. They even make a great base for making pizza if you run out of homemade pizza dough.

    Tortillas are a staple in nearly every Mexican home and are becoming almost as popular outside of Mexico. They are versatile and can be used both for sweet as well as savory dishes. Look through cookbooks of Mexican cuisine and try something new with tortillas tonight.

  • Spices Used in Mexican Foods

    Do you love Mexican food? The spices help give it a one-of-a-kind flavor that you desire. You don’t have to let others do the cooking for you. Learn about these spices used in Mexican foods to help you enjoy your favorite foods whether or not a Mexican restaurant is open.

    Cumin is probably one of the most often used spices in Mexican foods. Chalupas, rice dishes and enchiladas are common foods where you’ll find these spices.

    Chili peppers are one of the main ingredients in many Mexican dishes. You can use it for meat and vegetables. Add an entire chili pepper to a dish and remove it after it has been cooked, or sprinkle chili powder into your food. Chili powder, including Chipolte, Ancho, Juajillo and Pasilla, are what gives Mexican food the taste you’ve come to enjoy.

    Coriander is another spice often used in Mexican foods as well as in Asian and Caribbean recipes. You can expect to find coriander. It has a strong taste often found in meat dishes as well as burritos.

    When you think about Mexican food, you may think of Cilantro. This is the leaf of the coriander plant. You can find Cilantro in salsa, guacamole, meat and fish dishes.

    Oregano can also be found in this type of cuisine; however you’ll most likely use the Mexican variety rather than using Mediterranean oregano. You will often find oregano in dishes using tomatoes.

    When making sweet dishes, you can expect to use cloves, cinnamon, anise and cocoa. They may also be used in savory dishes, as in the case with Mole which is served with chicken dishes.

    Other spices you may find in Mexican dishes includes Epazote, Yucatan spice, Achiote seets, Amaranthe, Boldo, Hoja Santa as well as honey, agave and vanilla.

    It may not always be easy to find an open Mexican restaurant when you’re hungry. If you learn how to mix the spices used in Mexican food, you can begin to create Mexican cuisine that you and your family will love. Break out the cookbooks or find some recipes online to try your hand at preparing delicious Mexican dishes.

  • Getting To Know Your Peppers

    Chili peppers are a common ingredient in Mexican cuisine. There are more than 150 varieties of peppers and each one has a flavor that is unique. If you choose to use peppers when making Mexican dishes, try to use the specific pepper recommended in the recipe. This will help your dish have an authentic flavor that can’t be denied.

    Ancho chilies are the dried version of a Poblano pepper. It needs to be rehydrated for several hours before you can add them to recipes. Once they are rehydrated, they are often ground up before being added. If you’ve ever had Mole sauce, you have eaten Ancho chilies.

    Chipotle, a smoke-dried jalapeno pepper, can be used in many dishes. They can be found canned, dried or whole. The smoky flavor is prized when added to black beans sauce. Chipotle is also a component of Huevos Rancheros and is a good accompaniment to tacos, burritos and other dishes.

    Bell peppers are common to most of the United States. They come in several colors including; green, yellow, orange and red. Bell peppers are considered a “sweet pepper” as they don’t produce capsaicin – the chemical that gives peppers their heat. Bell peppers are often used when making fajitas but are excellent stuffed or raw in salads.

    Poblano peppers are mild in flavor and very versatile. They measure 1,000-2,500 Scoville units with red being the hottest. Poblano’s can be breaded and fried, roasted and stuffed or used in mole sauces. Chile Rellenos is one of the more widely known dishes where Poblano peppers are used.

    The Jalapeno pepper is one of the best known of all chilies. It measures 3,500-8,000 Scoville units so while not the hottest pepper, it still has some heat. There are an endless number of uses for the jalapeno pepper. We often see them on top of nachos or diced in cheese dip but they’re also great to make jelly with.

    Serrano peppers are small cousins of the jalapeno. They measure 10,000 to 25,000 Scoville units, so are hotter than jalapenos. Serrano peppers are often used in pico de gallo or pickled in vinegar but many enjoy eating them raw.

    Cayenne peppers are not native to Mexico but are often used in dishes where you want to add extra heat. They measure 30,000 to 50,000 Scoville units and can pack a punch. Dried cayenne flakes, also called red pepper, has a multitude of uses and can often be found on the tables of pizza parlors.

    Habaneros are a smaller pepper but don’t let their size fool you. They measure between 100,000 to 360,000 Scoville units, so they are very hot. The habanero has a distinct citrus-like flavor with intense heat and is excellent in salsa, hot sauce and foods where you want a hot and spicy flavor.

    Whether you’re in the mood for salsa, chili or another dish where you want great flavor with or without heat, you cannot go wrong with using one of the peppers listed above. One word of caution when cooking with the hotter pepper versions, either use the recommended amount given in the recipe you’re following. If you’re creating your own recipe, start by adding just a little of the pepper and allow it to blend with the food before adding more. Trust me, a little can go a long way!

  • Decorating Your Dinner Table for Cinco de Mayo

    What event occurred on May 5th and is celebrated each year? Cinco de Mayo, of course! This holiday commemorates the 1862 Battle of Puebla. You may be surprised to know, however, that this holiday is often celebrated more here in the United States than in the majority of Mexico. If you’re celebrating this holiday this year, you may want to follow some of these hints for decorating your dinner table for Cinco de Mayo.

    Place a red table cloth on the table. Then accent it with one of the other two colors of the Mexican flag – white and green. Run a string of chili-shaped lights down the center of the table or use a colorful piñata as a centerpiece.

    Find other ways to incorporate the red, white and green of the Mexican national flag. You may want to create small flags out of paper or purchase several to place on the table. Use the colors of the flag to create place cards if you are having a more formal dinner.

    Cactus-shaped vases can be placed on the table to create a centerpiece, as well. To decorate the vase, create large desert flowers using folded tissue paper and green chenille stems. You can also put live flowers from your garden in the vase.

    Colorful dishes will serve as more than items to eat from; they are also commonly used as table decorations. Don’t be afraid to mix and match the colors. In fact, the brighter the colors, the better and more authentic your table will look.

    Place small maracas around the table. You may be surprised to see everyone – adults included – picking them up and playing with them. Of course, if you are able and willing, you may want to provide a pair of maracas for each guest to take home.

    If you’re struggling for ideas for decorating your dinner table for Cinco de Mayo, head into a local Mexican store or restaurant. You will be able to get many ideas from the way they decorate. You may even be able to be able to purchase some of the larger decorating items such as sombreros or colorful woven blankets to help give your Cinco de Mayo party and authentic Mexican flare.

  • Avocados Are Not Only For Guacamole

    Have you had your Alligator Pear today? You have if you’ve eaten an avocado! Avocados are the large fruit of the avocado tree. It is in the same family as cinnamon, camphor and bay laurel. If you enjoy guacamole with your Mexican meals, you’ll want to have plenty of this fruit on hand.

    Avocados come in a number of varieties, or cultivars, including the Hass (which is most well-known), Gwen, Lula, Pinkerton, Brogden, Ettinger, Fuerte and Zutano. Each variety has a different appearance and will also have a unique flavor. Most stores carry the Hass avocado but you may have problems finding some of the other cultivars.

    While some people will shy away from avocados because they’re supposedly high in fat, you would be amazed at the health benefits of choosing to eat them. Avocados are reported to help keep inflammation under control. They are also believed to help the digestive tract and is a monounsaturated fat which has been shown to lower the risk of heart disease.

    It isn’t uncommon to think that guacamole is the only way to prepare avocados. However, there is so much more you can do. Add diced avocado to your salad to not only improve the flavor but also add health benefits. You can also make salsa with avocado, tomato, mango, pineapple, onion and jalapeno peppers. It might even surprise you to find out you can use avocados to make ice cream and add them to smoothies.

    You can tell if an avocado is ripe by holding it in your hand and gently squeezing. It will yield slightly. The best way to cut it is by slicing around the length of the avocado and then twisting the halves to expose the seed. To remove the seed, carefully poke the tip of the knife into the seed and twist. You can also use a spoon to remove the seed. Squeeze behind the seed to remove the seed from the knife blade.

    Consider learning more about avocados. They are delicious, nutritious and a wonderful addition to your family’s diet. Made into guacamole, salsa or eaten raw, your family will enjoy this exotic fruit.

  • Burgers with Flair

    After World War II, the middle class in America began to move to the suburbs and back yard grilling was an inexpensive means of socialization. This has become a tradition in America, even if the backyard is a small balcony off one’s apartment.

    Fresh ground beef makes the best burgers due to the fat content. It can be stored in the coldest part of the refrigerator for 2 days. Beyond that, it needs to be well wrapped and frozen. When the time comes to thaw it, place on the bottom shelf of the refrigerator to prevent any drips from contaminating other food.

    While there’s nothing wrong with a good old fashioned cheeseburger, you can wow your guests at your next cookout by adding a little flair. First, let’s start with a basic burger recipe.

    Basic Burger Recipe

    Ingredients:
    1 pound of ground beef
    2 cloves of minced garlic
    2 Tablespoons of extra virgin olive oil
    1 teaspoon of salt
    ½ teaspoon of black pepper
    ½ teaspoon of dried basil
    4 slices of sharp Cheddar cheese
    4 buns

    Directions
    Heat the grill to high. Mix everything together except for the buns and the cheese. Grill 3 to 5 minutes on each side or until done. For a juicy burger, do not press down on the burgers while cooking. Brush the buns with a bit of olive oil and add to the grill to toast. Place the cheese on the burgers during the last minute of cooking. Serve on the toasted buns with the condiments of your choice.
    To give it some flair, just use your creativity. The sky is the limit. You can keep it simple or go as elaborate as you’d like. Let’s take a look at some options.

    Pine Nuts, Broccoli and Feta Cheese:
    1 pound of ground beef
    2 tbsp. sun dried tomatoes
    2 tbsp. roasted pine nuts
    2 tbsp. chopped broccoli
    2 tbsp. crumbled feta
    2-3 tbsp. olive oil
    * Amounts given are for 2 burgers

    Divide ground beef into 4 patties. In a bowl, mix the sun dried tomatoes, roasted pine nuts, chopped broccoli and crumbled feta with a little olive oil. Place a large spoonful of this mixture on one patty and cover with a second patty. Pinch the edges together. Repeat for the other burger and grill. Toast the buns and garnish the burger with some mayo and lettuce or spinach.

    Garlic, Onion and Blue Cheese

    1 pound of ground beef
    1 Tablespoon of spicy brown mustard
    2 cloves of minced garlic
    2 chopped green onions
    2 ounces of crumbled blue cheese
    1 egg
    1 Tablespoon of water
    Salt and Pepper to taste

    In a bowl, mix all the ingredients just until blended. Shape the mixture into patties a bit larger than the bun and about ½ inch thick. Chill in the refrigerator for 30 minutes or more. Make sure the grill is well oiled and very hot. Place the burgers over the direct heat and grill for 5 minutes on each side. Serve on toasted buns.
    Turkey Pita Burger

    For a twist to your barbeque, try using something besides ground beef and hamburger buns. Turkey has become a popular choice in health food circles and it can be grilled and served on Pita bread for a non-traditional burger. The ingredients in this recipe are mixed in with the turkey as well as served over them as a sauce.

    1 pound of ground turkey
    ½ of an onion, diced
    ¾ teaspoon of oregano
    2 cups of plain yogurt (or mix some with sour cream)
    2 teaspoons of garlic powder
    2 teaspoons of onion powder
    2 teaspoons of dried chives
    2 teaspoon of dried parsley
    Salt and Pepper to taste
    1 cucumber, peeled, seeded and chopped
    Pita Pockets

    Mix one cup of the yogurt with the garlic powder, onion powder, chives, parsley, salt and pepper. In another bowl, mix half of this yogurt mixture with the turkey, oregano and chopped onion. Form the patties and cook over high heat until done. Meanwhile, blend the other cup of the yogurt with the cucumber and mash. When the burgers are done, place them in pita pockets and top with the cucumber sauce. Mozzarella cheese can be melted over the turkey burgers just before removing from the grill if wanted.

    Apple Chicken Burger

    Chicken takes on the taste of whatever is added to it and makes a perfect burger for the grill. The apple in this recipe produces an incredible flavor.

    1 pound of ground chicken breast
    1 peeled and shredded apple
    ½ of an onion, finely minced
    ½ teaspoon of salt
    1 and ¼ teaspoons of poultry seasoning
    ½ cup of bread crumbs (more if needed to hold the burger together)

    Blend together, shape into patties and grill. Try adding apple chutney on top for a most unusual burger.

    Spicy Fiesta Burger

    1 pound of ground beef
    1 package of taco seasoning mix
    ¼ cup of chive and onion cream cheese
    1/3 cup of shredded cheddar cheese

    Here’s another example of filled burgers that kick the flavor up a notch. Mix ground beef with the taco seasoning mix and make 8 patties. Blend flavored cream cheese with shredded cheddar cheese and spoon onto 4 patties. Cover with the other 4 patties and pinch the edges to seal.

    Bring the grill to medium heat and cook the burgers until done, about 8 minutes per side. Place on a toasted bun and top with a type of salsa and avocados.

    Healthy Turkey Burgers for Kids

    12 ounces of ground turkey
    ½ cup of diced celery
    1 small box of frozen spinach, thawed
    ½ teaspoon of poultry seasoning
    1 teaspoon of garlic salt
    ½ teaspoon of black pepper
    Enough bread crumbs to hold the patties together.

    Be sure to drain the spinach and squeeze out the excess moisture. Divide into patties and grill or fry in a skillet and serve with mushroom gravy over noodles or rice.
    Portobello Mushroom & Avocado Meatless Burger

    4 Portobello mushrooms, stems removed
    1 sliced onion
    3 Tablespoons of olive oil
    1 sliced avocado
    ½ teaspoon of minced garlic
    2 Tablespoons of soy yogurt
    4 roasted red peppers
    4 hamburger buns

    Brush the mushrooms and onion with oil and sprinkle on a bit of salt and pepper. In a large, heated skillet, cook mushrooms about 10 minutes, turning once. Transfer to a plate, cavity side up, and cover to keep warm.

    Using the same skillet, cook the onions in the same manner. Meanwhile, mash together in a small bowl, ½ of the avocado, yogurt, garlic, and some salt and pepper. Spread this on the bottom of each bun. Add the mushroom and fill with onion and roasted pepper. Top with the remaining avocado and top bun.

    Burgers aren’t just burgers anymore. With a little imagination you can create flair-filled burgers that will be the talk of the town.

  • Barbecue Rubs Made Easy

    Any mixture of ground spices used for seasoning any raw food can be classified as a “rub”. This mixture is usually applied heavily to meats which creates a flavored coating. Rubs can be used in a variety of ways. Rubbed food can be cooked right away or left to marinate. The flavor will be intensified if the food is rubbed, wrapped in plastic wrap and left in the refrigerator for several hours. Before cooking, bring the food to room temperature.

    A rub is certainly one area where cooking allows for individuality. Adding sugar will cause a sweet crystallization and is especially good on pork. Adding herbs, crushed garlic, ginger, or turmeric, for example, will render a different flavor all together. Grilling is probably the most chosen of cooking methods in which a rub is used although baking and pan roasting are popular as well. When grilling, a dry rub is used whereas a wet rub might be better suited for baking where liquid is present. A good rub will be a balance of flavors which complement the food, not overpower it.

    To get started, decide how much to make. Since your rub will develop over time, it might be better to start with a only a little. Be sure to record each mixture so that once you get it just right you have the formula. Remember that a rub will begin to lose its flavor after a few months. Choose a flavor, sweet, sour, or bitter and build on it. Experiment with different types of sugar and salts. Add paprika for color, peppers or chilies for zing. Try your blend on different types of meat and vegetables to see what works together.

    Many people use a brine to add flavor as well as moisture but it contains a lot of salt (1 cup to 1 gallon of water). A marinade mix can be added to the brine and it will soak into the meat with the brine. But, beware of getting a double dose of salt! Make sure you omit the salt in your marinade or you’ll have meat that’s too salty to eat. Also note, any meat labeled “enhanced or basted” has been injected with a salt solution. Heavy meat needs to soak in the brine for about 1 hour per pound of meat, but lighter types, like shrimp, only need 30 minutes. If the meat is covered with a layer of salt when removed from the brine it needs to be rinsed to remove this. Otherwise it can go directly to the grill.

    Depending on where you live, rubs can be wet or dry. In Memphis, Tennessee, for example, meat is seasoned with a dry rub and mopped with BBQ sauce when served. Kansas City, on the other hand, uses a wet rub on their meat before and during cooking.

    While exact recipes are seldom given to the public, you can find many on-line that are similar in taste. Here is one very close to Rendezvous from Memphis. This will make about 2 cups, enough for 12 pounds of ribs, and can be stored for several months.
    Ingredients
    8 tablespoons paprika
    4 tablespoons powdered garlic
    4 tablespoons mild chili powder
    3 tablespoons ground black pepper
    3 tablespoons kosher salt
    4 teaspoons whole yellow mustard seed
    1 tablespoon crushed celery seed
    1 tablespoon whole celery seed
    1 tablespoon dried crushed oregano
    1 tablespoon dried crushed thyme
    1 tablespoon whole allspice seeds
    1 teaspoon ground allspice
    1 tablespoon whole coriander seed
    1 teaspoon ground coriander
    1 teaspoon Accent brand seasoning (be aware this contains monosodium glutamate)

  • Using Wood Chips When Grilling

    How to Determine Which Chips to Use

    There’s nothing quite like grilling during the warm summer months. When you choose to grill with wood chips, you can infuse the meat with delicious flavors that you can’t get otherwise. While you can use any type of wood chip when grilling, some chips go better with particular types of meat. Use the following combinations to get the best flavor possible when cooking meat on your grill.

    When beef is your meat of choice, you may want to use either mesquite, oak or cherry wood chips to give it a unique flavor your friends and family will love. Mesquite is a great choice if you have Tex-Mex foods on your menu. Cherry wood will add a fruity flavor to your meat with just a hint of tartness.

    Chicken is a more delicate meat. Using subtle flavored chips will ensure you don’t overpower the meat itself. Apricot, hickory, maple and pecan are good choices when chicken is on the grill. Use apricot or maple to add a little sweetness to your meat. This will allow you to reduce the sugar-laden condiments you normally use. If you like a little nutty taste, pecan wood chips will provide that undertone.

    Speaking of pecan wood chips, they are also great to use when you have a duck on the grill. Many people don’t consider cooking duck much less tossing it on the grill. You won’t be disappointed when you have grilled duck to serve for dinner.

    Hickory wood chips are universal as they can be used with any types of meat. You can’t go wrong when pairing hickory wood chips with pork. Whether you’re grilling pork ribs, ham steaks or pork chops, hickory is the best choice. You can add a few apple, or even apricot, wood chips if you like a slightly sweet and fruity taste with your pork.

    It used to be that lamb was a common grilled dish but it isn’t served as often as it once was. Lamb can be an expensive cut of meat, but there’s nothing to compare it with. When choosing to grill lamb, use cherry wood chips. The fruity, tartness provided by cherry wood chips is out of this world.

    More and more people are choosing to grill seafood now that there are special pans or grates to grill them on. Fish and seafood is best paired with alder, apple, maple or oak wood chips. Alder will bring out the natural flavors of the seafood while apple will enhance the flavor of the fish.

    Turkey may be most often prepared at Thanksgiving but there is no reason not to enjoy it throughout the year. Use pecan wood chips when you grill turkey as it will add a nutty flavor to the meat.

    Wood chips for grilling are available to purchase at most discount or hardware stores. You can also purchase them from online sources which may have a wider variety to choose from. When considering how much to buy, keep in mind that hardwood chips will last longer than softer woods.

    No matter what meat you choose to use, getting different flavors from wood chips is an easy thing to do. Remember to soak and drain the wood chips prior to adding them to the smoker box on your grill.

  • Tips for Grilling Moist Meats

    Most everyone likes to cook outdoors on a grill, especially when it’s just too hot to cook in the kitchen. However, meat (especially a large piece) cooked in the hot dry environment of a grill dry out if precautions are not taken. Using any of these ideas can offer a solution to this problem.

    First, purchase the right meat. Beef should be firm to the touch, not soft. Fish should be glossy intact steaks or fillets. Second, be sure to get the grill hot before adding any meat. Lock in flavor by keeping the grill closed. Thirdly, use the proper cooking time for the selected meat and remember to let the meat rest after removing from the grill. This gives it time to finish cooking and reabsorb some of its juices.

    Certain types of meat are meant to be cooked and removed from the heat before it has a chance to dry out. Things like sausage, pork chops and chicken breast for example, are usually quick cooked over direct heat. To lock in the moisture, rub with oil and seasonings. Also, go easy with the spatula. The more pressure placed on the meat, the more the natural juice lost.

    For indirect cooking, a good marinade is the best choice for locking in moisture as well as flavor. The best cuts of beef need only soak for 20 minutes to an hour. For less choice cuts of meat, increase the soak time to tenderize. Always marinate in the refrigerator—never at room temperature, but DO let the meat sit at room temperature for 15 minutes or so before putting it on the grill. Chicken needs to marinate for at least 20 minutes but not more than an hour if the marinade is vinegar based. Grill each side for only 6 or 7 minutes

    For meat that is to be cooked for a long period of time with the lid down, a simple pan of water set inside the grill away from the meat will help replace some of the juice lost during cooking. Flavored chips (Mesquite for example) added to the water to will enhance the taste. An open can of beer set over the hottest part of the fire will boil and saturate the air with vapor and flavor. Many cooks use a spritz bottle filled with a liquid to spray the meat several times throughout the cooking process. Sauces should be added during the last 20 or 30 minutes of grilling.

    Whatever method chosen to moisturize, guest will appreciate your effort to serve a flavorful, succulent meat for their dining pleasure!

  • Vegetable Marinade

    When spring comes out from under that white blanket of snow, so does the grill. In general, grilling is associated with the aroma of searing meat and often over looked is the healthiest part of a meal; the veggies! Flame kissed with a slightly smoky flavor, grilled vegetables can become the best part of the grilling experience. Delicious!

    Most vegetables cook evenly and are less likely to stick if marinated first. A marinade is made of three main components; an oil, an acid, and a seasoning blend. Although any type of oil can be used as the base of a marinade, using a virgin olive or a coconut oil is better from a health standpoint. A small amount of oil is necessary to prevent the vegetables from sticking to the grill.

    The marinade must also contain either an acidic component such as lemon or lime juice or wine vinegar, or, an enzymatic blend made from foods such as pineapple or papaya. Depending on individual preferences, spices or herbs are mixed with these to flavor the food. Since there are so many possible combinations, every dish can boast its own marinade.

    A marinade will naturally draw the water from vegetables. Therefore, those with less natural water seem to work particularly well when the veggies are going to soak for a length of time. For instance, artichokes, asparagus, zucchini, onions, peppers, mushrooms and cauliflower can be marinated for quite a while.

    Vegetables with high water content, such as tomatoes, need to marinate separately or be added shortly before use to prevent a dilution of the marinade.

    A marinade can be mixed from any spices that suit your taste. For instance, if you have a liking for Thai food, the following marinade will give you that flavor but without excessive sodium, and can be stored in the refrigerator for a week.

    1/3 cup of rice vinegar
    1/3 cup of water
    2 teaspoons of low sodium soy sauce
    2 cloves of minced garlic
    1 Tablespoon of minced ginger
    2 Tablespoons of unsweetened orange juice

    Good vegetables for this marinade would be squash, peppers, carrots and cauliflower. If they are going to be grilled, allow vegetables to soak for an hour. Another option would be to simmer the vegetables in a saucepan with the marinade for about 5 minutes.

    For an interesting, somewhat sweeter blend of spices, mix these together and let the vegetables soak overnight.

    ½ c. canola oil
    ½ c. olive oil
    3 c. apple cider vinegar
    ½ c. granulated sugar
    3 cloves of garlic, minced
    1 tbsp. prepared mustard
    1 tbsp. salt
    Black pepper to taste

    Suggested vegetables for this marinade are hearts of palm or artichoke, carrot slices, zucchini, cucumbers, celery and whole, small tomatoes.

    Here are few more marinades that you may want to try…

    1 hot Chile pepper, minced
    2/3 cup orange liqueur
    1 bunch fresh cilantro
    4 1/4 cups fresh orange juice
    1 1/3 cups coriander seeds, ground

    —————-

    1/4 c. soy sauce
    1/4 c. cider vinegar
    2 tbsp. honey
    2 tbsp. vegetable oil
    2 scallions, minced

    —————-

    1/3 c. chili sauce
    2 tbsp. lemon juice
    1 tbsp. sugar
    2 bay leaves

    The thing to remember about mixing a marinade is that it isn’t rocket science. If the blend of spices is well received by your family and guest, then it’s a hit! Just keep experimenting and you’ll soon have a favorite.