Slow cookers or crock pots are countertop electrical cooking appliances that maintain a low temperature for several hours. This enables cooking stew or pot roast without the need to check on it from time to time.
Amateur cooks will find it very easy to handle and maintain. All you need to do is to fill it up, and then turn it on. After several hours, dinner can be served. However, when using the slow cooker, there are some things you need to consider. It is best to get one that has a removable liner, making it very easy to clean. If you already have one with a non-removable liner, you can just use a cooking bag; then, use cooking spray on the inner liner.
Make sure you only fill your slow cooker ½ up to 2/3 full. The food will not be cooked properly if filled to the brim. However, if the liquid and food level is a bit lower, it will cook quickly.
You will find that the food along the bottom part of the slow cooker are moister and become cooked faster. This is because they are continuously immersed inside the simmering liquid. Since fats have a tendency to melt and cook easily when heated for a long time, resulting to an unpleasant texture, it is best to trim the excess fat formed and remove the skin from poultry.
During the last 30 minutes of cooking time, you can remove the lid and cook it on high to thicken the juices and add more flavors. It is best to cook on High during the 1st hour of cooking so that the temperature would easily reach 140 degrees, ensuring food safety. When you are almost done with your cooking, you can turn the dial to Low.
Do not place frozen foods inside your slow cooker. It should be defrosted first before cooking it. This way the temperature would easily reach 140 degrees. It also protects the appliance from being damaged.
Use cheaper cuts of meat because this requires about 8 hours of low cooking. Aside from being able to save money, they have less fat, moist and they result to more tender meats.
Ground meat should be cooked inside a skillet prior to cooking it in the slow cooker. If you will be cooking seafood in a slow cooker, this should be added in the last hour of cooking; otherwise, it will become overcooked and it will showcase a rubbery texture. Take note, 1 hour on high setting is actually equal to 2 hours on low setting.
Only use small amounts of Tabasco sauce and cayenne pepper because they become bitter when they are cooked for a long time. It is best to add them during the end of your cooking time.
Make sure you only add tender vegetables such as mushrooms, tomatoes and zucchini on the last 45 mins. of cooking time. This way, you will not overcook them.
Dairy products, on the other hand, must be added only during the last 30 minutes of cooking time.
Prior to storage, take out cooked food from the slow cooker or liner. Since the slow cooker's liner is composed of thick material, cooked food will not be able to cool down quickly so as to prevent the growth of bacteria.
Only stir in spices during the last hour of cooking time. If you cook this for a long time, it will lose its flavor.
Carefully follow the layering instructions. Since vegetables are not cooked as easily as meat, you need to place them in the bottom of your slow cooker.
If you are using low temperature, do not lift the lid when you stir. This is because the heat will escape and extend the cooking time to 30 minutes more. You can check the cooking progress by spinning the cover so that the condensation would fall off, giving you a chance to look inside your slow cooker.
Here are some of the best Roast Beef Recipes you can cook with your slow cooker:
Roast Beef a la Mushroom Soup
Ingredients are 1 can of Cream of Mushroom Soup, small to medium shoulder or chuck of beef roast, 1 can of French Onion Soup, a dash of pepper and ½ can of water (for cleaning the soup can).
Procedure:
Place the first 3 ingredients inside your slow cooker. Mix the ingredients until thoroughly blended. Sprinkle a dash of pepper. Put the settings on Low and allow cooking for the entire night. The next day, remove the meat and prepare your gravy. If your gravy seems too thin, add about 1 to 2 tsp. of cornstarch with ¼ cups of cold water. Set the cooker on high. Stir in the mixture to thicken and serve.
Roast Beef with Gravy
Ingredients are olive oil, 3 to 3 ½ pounds Boneless Rump Roast, 8 garlic slivers, salt and pepper. You will also need a meat thermometer. For the gravy, you will need some beef stock or red wine and corn starch.
Procedure:
One hour prior to cooking remove the roast from the refrigerator at put it in room temperature.
Using a sharp knife, you need to cut about eight small incisions around your roast. You will place one sliver of garlic on each incision. Place one tablespoon of olive oil around your roast and then sprinkle it with salt and pepper. Put your roast on the oven rack with the fatty side up and a drip pan over a rack under the roasting rack. This way, you will not be required to turn the roast.
Brown your roast at 375oF for 30 minutes. Then, put it on 225oF. It would still 2 to 3 hours to cook but if it starts to drip and is already brown externally, use your meat thermometer to check its temperature. After this, pull your roast from the oven once the temperature reaches 135 to 140oF. Place it on an aluminum foil for about 15 minutes and carve to serve.
For the gravy:
Take out the dripping pan from the oven. Place it on the stove top while it is on medium heat. Collect the drippings, add water, beef stock or red wine. This will loosen the drippings off the pan. Then, dissolve one tablespon of cornstarch with water and add this on the drip pan. Stir it quickly as the gravy thickens. You can also add some butter, salt and pepper. Aside from this, you can also add some fresh
Tuesday, August 18, 2009
Origin and History of Chocolate
Chocolates are the most popular food around the world and across all ages. Chocolates are often used to show love and affection and people even have it to lift spirits. Ever wondered where this ubiquitous chocolate originated? Well, historians believe that the word Chocolate or Chocolatl originates from the Nahuatl word xocoatl or cacahuatl meaning bitter water.
Some believe that it is a combination of the Mayan words "choco" and "haa" and the Nauhatl term "atl". Recently linguists proposed another theory that it originates from "chicolatl" from the word chico-li meaning to beat or stir and not Chocoatl. A Swedish person gave the cocoa plant its botanical name "Theobroma cacao" which when literally translated means "Food of the Gods".
Most of us know that chocolates are made from cocoa beans that have been cultivated for millions of years in the South American Rainforests. An archaeological survey showed the physical residue of chocolate in some Mayan pots suggesting that Mayans drank chocolate some 2600 years ago. Some believe that the cocoa plant was cultivated in the Amazon region for more than 4000 years. According to historians, the cacao tree was worshipped by the Mayans and the Aztecs offered chocolate to the God as an offering. According to ancient history, Aztecs brewed the cocoa beans with maize and capsicum to form a spicy bitter-sweet drink, which was fermented and used for ceremonies. Aztecs valued their cocoa beans, though it was not cultivated there. They got it through trade or war but it was treated equivalent to currency, with taxes being paid in the form of cocoa beans.
Cocoa trees have been linked by the Mexicans to Quetzalcoatl, who was the God of agriculture. Myth has it that Quetzalcoatl left the Aztec empire and the people anxiously awaiting his return, sent offerings of the cocoa beans and chocolate drink, when they saw a ship nearing their shores, believing it to be Quetzalcoatl. However, later they found out that the ship was an invading European ship, which wanted to conquer and acquire their lands.
Chocolate came to Europe in the 16th century with a Spanish explorer - Don Hernan Cortes. However, some historians differ and state that chocolate came to Europe through Christopher Columbus, who had these beans in his bag when he returned from his trip to search for the Americas.
Once in Europe, the tradition of drinking hot chocolate, as we know it today, began in Spain. The Spaniards did not like to consume it the Aztec way. They ground cocoa beans to paste and mixed it with spices, vanilla and honey. Then brewed and poured it into cups from great height to create a frothy feeling. This drink was served to travelers and was a common drink with the nobility. Historians might differ over who brought the bean culture to Europe but they are all united over the fact that it was Don Cortes who popularized the drink. Initially, this drink was popular with the Spaniards but almost a century later, it became popular in the rest of Europe. Chocolate went to the French much later and the French, being culinary trendsetters, popularized the drink and created modern day coffee houses that serve this delicious beverage.
America was introduced to the wonders of chocolate well before England in the late 16th century when the first chocolate factory was established in 1765. During World War II, the US Government realized the importance of the chocolate bars and the instant energy that it provided and immediately shipped a lot of these bars to the soldiers.
Chocolate came to England in the late 17th century, when Sir Hans Sloane was drinking cocoa in Jamaica and finding it unpalatable, added milk. As he liked it, he took the recipe to England. However, initially this brew was sold in England as medicine in apothecaries! This recipe was then used by Cadburys to manufacture the chocolate as we know it today. The first commercial chocolate factory was established in the late 18th century in Bristol by Walter Churchman.
In the early 19th century, a Dutch chocolate maker, by the name of Conrad J. van Houten, patented the method of removing fat from cocoa beans and producing a cake like substance which when dried and powdered led to the creation of what we know today as cocoa powder. This cocoa powder was then treated with alkaline salts, which made it easily soluble in water. This was the starting point for creating chocolates in the form that we know and love today. Cocoa powder is extensively used in the manufacture of cakes, chocolate drinks and chocolate bars.
After the production of cocoa in the powder form, the next obvious step was to make chocolate in the solid form, as the bars we get to see these days. The first primitive version of the chocolate bar was initially created by J.S. Fry and Son in 1847, when they mixed sugar and cocoa butter with chocolate powder to produce a dry, grainy and not particularly tasty solid slab.
The Swiss being naturally creative, invented newer forms of chocolate, more like the ones we love and know today. Invention of milk chocolate by adding more milk and sugar to the existing recipe was made by Henri Nestle and Daniel Peters.
Some believe that it is a combination of the Mayan words "choco" and "haa" and the Nauhatl term "atl". Recently linguists proposed another theory that it originates from "chicolatl" from the word chico-li meaning to beat or stir and not Chocoatl. A Swedish person gave the cocoa plant its botanical name "Theobroma cacao" which when literally translated means "Food of the Gods".
Most of us know that chocolates are made from cocoa beans that have been cultivated for millions of years in the South American Rainforests. An archaeological survey showed the physical residue of chocolate in some Mayan pots suggesting that Mayans drank chocolate some 2600 years ago. Some believe that the cocoa plant was cultivated in the Amazon region for more than 4000 years. According to historians, the cacao tree was worshipped by the Mayans and the Aztecs offered chocolate to the God as an offering. According to ancient history, Aztecs brewed the cocoa beans with maize and capsicum to form a spicy bitter-sweet drink, which was fermented and used for ceremonies. Aztecs valued their cocoa beans, though it was not cultivated there. They got it through trade or war but it was treated equivalent to currency, with taxes being paid in the form of cocoa beans.
Cocoa trees have been linked by the Mexicans to Quetzalcoatl, who was the God of agriculture. Myth has it that Quetzalcoatl left the Aztec empire and the people anxiously awaiting his return, sent offerings of the cocoa beans and chocolate drink, when they saw a ship nearing their shores, believing it to be Quetzalcoatl. However, later they found out that the ship was an invading European ship, which wanted to conquer and acquire their lands.
Chocolate came to Europe in the 16th century with a Spanish explorer - Don Hernan Cortes. However, some historians differ and state that chocolate came to Europe through Christopher Columbus, who had these beans in his bag when he returned from his trip to search for the Americas.
Once in Europe, the tradition of drinking hot chocolate, as we know it today, began in Spain. The Spaniards did not like to consume it the Aztec way. They ground cocoa beans to paste and mixed it with spices, vanilla and honey. Then brewed and poured it into cups from great height to create a frothy feeling. This drink was served to travelers and was a common drink with the nobility. Historians might differ over who brought the bean culture to Europe but they are all united over the fact that it was Don Cortes who popularized the drink. Initially, this drink was popular with the Spaniards but almost a century later, it became popular in the rest of Europe. Chocolate went to the French much later and the French, being culinary trendsetters, popularized the drink and created modern day coffee houses that serve this delicious beverage.
America was introduced to the wonders of chocolate well before England in the late 16th century when the first chocolate factory was established in 1765. During World War II, the US Government realized the importance of the chocolate bars and the instant energy that it provided and immediately shipped a lot of these bars to the soldiers.
Chocolate came to England in the late 17th century, when Sir Hans Sloane was drinking cocoa in Jamaica and finding it unpalatable, added milk. As he liked it, he took the recipe to England. However, initially this brew was sold in England as medicine in apothecaries! This recipe was then used by Cadburys to manufacture the chocolate as we know it today. The first commercial chocolate factory was established in the late 18th century in Bristol by Walter Churchman.
In the early 19th century, a Dutch chocolate maker, by the name of Conrad J. van Houten, patented the method of removing fat from cocoa beans and producing a cake like substance which when dried and powdered led to the creation of what we know today as cocoa powder. This cocoa powder was then treated with alkaline salts, which made it easily soluble in water. This was the starting point for creating chocolates in the form that we know and love today. Cocoa powder is extensively used in the manufacture of cakes, chocolate drinks and chocolate bars.
After the production of cocoa in the powder form, the next obvious step was to make chocolate in the solid form, as the bars we get to see these days. The first primitive version of the chocolate bar was initially created by J.S. Fry and Son in 1847, when they mixed sugar and cocoa butter with chocolate powder to produce a dry, grainy and not particularly tasty solid slab.
The Swiss being naturally creative, invented newer forms of chocolate, more like the ones we love and know today. Invention of milk chocolate by adding more milk and sugar to the existing recipe was made by Henri Nestle and Daniel Peters.
Why Beef Tenderloin Steaks Seem to Be Rising in Popularity
It wasn't that long ago when it was difficult to get one's hands on beef tenderloin steaks simply because of the price, but now that the price is dropping they are quickly rising in popularity and more people are able to enjoy the deliciousness of the filet mignon steaks. Some of the best ones are Black Angus and Sterling silver, which are the more expensive brands, though price does not seem to be an issue for the people that want it bad enough.
Beef tenderloin steaks are some of the tenderest steaks, since they come from the tenderloin of the cow. There are many seasonings and cream sauces that can compliment them and that is another reason for their popularity. You can have beef tenderloin steaks that melt in your mouth and offer a totally different flavor and texture, depending on the method used to cook them, the sauce or glaze they are served with or the seasoning rubs and marinades that are used.
Among the most popular of these tenderloin steaks is the filet mignon, which are cut from tenderloin and may be several inches in thickness. Normally they're wrapped in bacon for cooking, and grilled to medium rare. This gives them some of the greatest texture, as well as flavor in the end.
Some like beef tenderloin steaks with nothing more than a pat of garlic or herb butter. Others like them with exotic ingredients, such as topped with gorgonzola cheese sauce, crab meat, asparagus, peppercorn cream sauce, hollandaise, barnaise sauce, red wine and tarragon, mushrooms, onions, green peppers or mustard-cognac sauce. The possibilities are endless.
There are a lot of different marinades out there and some of them include Olive Oil, Garlic, Herbs, Liquid Smoke and many other things that you may or may not have thought of. With beef everyone has different preferences, and while some may be better than others they are all quite yummy.
The greatest thing regarding beef tenderloin steaks is that you don't actually need to season them. They're going to taste good regardless of what you do, and people love it for this reason.
Most steak aficionados recommend that beef tenderloin steaks are not cooked beyond medium doneness or they will start to resemble roast, rather than a juicy steak. The reason for this is that they have very little fat content, which is the reason they are frequently wrapped with bacon. Personal preference dictates doneness though, so if you prefer a well-done steak, you need to add fat or oil of some sort to keep them from becoming dry.
For those that love red meat, the beef tenderloin steak is the ultimate reward and they have become more affordable if you get the normal USDA graded beef. The specialty beef tenderloin steaks in Black Angus, Kobe, or Sterling Silver grades are still more expensive, but some steak lovers have become spoiled to these flavorful beefs.
The last great thing, but in no way the least, beef tenderloin steaks are low in fat, as well as carbohydrates meaning that even if you are on the strictest of diets you can still enjoy a nice juicy steak.
Beef tenderloin steaks are some of the tenderest steaks, since they come from the tenderloin of the cow. There are many seasonings and cream sauces that can compliment them and that is another reason for their popularity. You can have beef tenderloin steaks that melt in your mouth and offer a totally different flavor and texture, depending on the method used to cook them, the sauce or glaze they are served with or the seasoning rubs and marinades that are used.
Among the most popular of these tenderloin steaks is the filet mignon, which are cut from tenderloin and may be several inches in thickness. Normally they're wrapped in bacon for cooking, and grilled to medium rare. This gives them some of the greatest texture, as well as flavor in the end.
Some like beef tenderloin steaks with nothing more than a pat of garlic or herb butter. Others like them with exotic ingredients, such as topped with gorgonzola cheese sauce, crab meat, asparagus, peppercorn cream sauce, hollandaise, barnaise sauce, red wine and tarragon, mushrooms, onions, green peppers or mustard-cognac sauce. The possibilities are endless.
There are a lot of different marinades out there and some of them include Olive Oil, Garlic, Herbs, Liquid Smoke and many other things that you may or may not have thought of. With beef everyone has different preferences, and while some may be better than others they are all quite yummy.
The greatest thing regarding beef tenderloin steaks is that you don't actually need to season them. They're going to taste good regardless of what you do, and people love it for this reason.
Most steak aficionados recommend that beef tenderloin steaks are not cooked beyond medium doneness or they will start to resemble roast, rather than a juicy steak. The reason for this is that they have very little fat content, which is the reason they are frequently wrapped with bacon. Personal preference dictates doneness though, so if you prefer a well-done steak, you need to add fat or oil of some sort to keep them from becoming dry.
For those that love red meat, the beef tenderloin steak is the ultimate reward and they have become more affordable if you get the normal USDA graded beef. The specialty beef tenderloin steaks in Black Angus, Kobe, or Sterling Silver grades are still more expensive, but some steak lovers have become spoiled to these flavorful beefs.
The last great thing, but in no way the least, beef tenderloin steaks are low in fat, as well as carbohydrates meaning that even if you are on the strictest of diets you can still enjoy a nice juicy steak.
Top Three Most Important Facts About Panini
Have you heard of panini? What makes them so popular? What are the ingredients needed for panini? How are they cooked? These are just some of the questions you may ask yourself when you hear the words, panini. If you want to know more about panini, then this article will provide the top three most important facts about them.
-What are panini?
Panini are very popular especially in Italy. They are sandwiches with an added twist and distinct taste which makes them special compared to our ordinary sandwiches. Panini are made from a loaf of bread like ciabatta or sourdough. The loaf is cut and then stuffed with different fillings of your choice, be it vegan, chicken or meat. Panini are very healthy and they can be an excellent alternative to a high-fat diet. In addition, they are very easy to prepare since it is just like preparing yourself your usual sandwich, only that panini offer many choices when it comes to the filling. With panini, you can say goodbye to your boring peanut butter and jelly or cheese sandwiches.
-What are the ingredients?
The best thing about panini is that you have a choice when it comes to the filling. Everything is definitely up to you. You are your own boss when it comes to making them. You may have vegetable panini and fill your bread with your favorite vegetables like sliced onions, sliced green peppers, sliced olives, lettuce, and mushroom or roasted vegetable like zucchini or eggplant. You can also fill your panini with fish, chicken or pork and add vegetables or even fruits like pineapple and tomatoes. In addition, you can use different cheeses like mozzarella, Swiss cheese, and cheddar. You may even add mayonnaise or your favorite dressing.
-How are panini cooked?
Although you can eat your panini directly after filling them, it is recommended that you grill them using a panini grill or press. You can have tastier and crispier panini if you grill them for around five to ten minutes, depending on how thick your panini are. Just remember to avoid overcooking your panini or stuffing them with too many ingredients that they may become soggy. Eat your panini while they are hot off the grill.
Panini are indeed a great way to prepare your sandwiches. Just remember what they are, their ingredients, and how they are cooked so you can make your own with ease. Panini provide bread lovers a new way to enjoy their sandwiches.
-What are panini?
Panini are very popular especially in Italy. They are sandwiches with an added twist and distinct taste which makes them special compared to our ordinary sandwiches. Panini are made from a loaf of bread like ciabatta or sourdough. The loaf is cut and then stuffed with different fillings of your choice, be it vegan, chicken or meat. Panini are very healthy and they can be an excellent alternative to a high-fat diet. In addition, they are very easy to prepare since it is just like preparing yourself your usual sandwich, only that panini offer many choices when it comes to the filling. With panini, you can say goodbye to your boring peanut butter and jelly or cheese sandwiches.
-What are the ingredients?
The best thing about panini is that you have a choice when it comes to the filling. Everything is definitely up to you. You are your own boss when it comes to making them. You may have vegetable panini and fill your bread with your favorite vegetables like sliced onions, sliced green peppers, sliced olives, lettuce, and mushroom or roasted vegetable like zucchini or eggplant. You can also fill your panini with fish, chicken or pork and add vegetables or even fruits like pineapple and tomatoes. In addition, you can use different cheeses like mozzarella, Swiss cheese, and cheddar. You may even add mayonnaise or your favorite dressing.
-How are panini cooked?
Although you can eat your panini directly after filling them, it is recommended that you grill them using a panini grill or press. You can have tastier and crispier panini if you grill them for around five to ten minutes, depending on how thick your panini are. Just remember to avoid overcooking your panini or stuffing them with too many ingredients that they may become soggy. Eat your panini while they are hot off the grill.
Panini are indeed a great way to prepare your sandwiches. Just remember what they are, their ingredients, and how they are cooked so you can make your own with ease. Panini provide bread lovers a new way to enjoy their sandwiches.
The History of Pie and Mash
Takeaway food was very much different in Victorian times. People would grab a pie from a street pieman as a quick takeaway meal. These pies, which were made fresh each day, could be a meat pie an eel pie or maybe a fruit pie. These pieman would walk the streets of London selling pies from a tray as they could not afford a shop or fixed premises.
Pieman in Victorian times would have to be up early to buy their eel stock from the fish market. In those days, eels were a staple part of a Londoners diet.
Once the eels were bought, the pieman would go back home to freshly prepare and bake their eel pies. These would be sold with vinegar, pea or parsley flavoring, the origins of pie and liquor as we know it now. These were a cheap, healthy and filling meal for working class Londoners.
Slowly, eel and pie shops began appearing.
These eel and pie shops would cook their food on the premises and would have tables and chairs for people to eat at, they also sold mash with their pies. The street pieman could not readily compete with these eel and pie shops, who were often located near markets, and so many went out of business. Many of the shops also stocked live eels, as some still do today, which people could buy and take home and cook.
The number of shops grew as business prospered and many of the original shops still remain today.
In recent times, the rising shops rents together with a proliferation of takeaway and fast food outlets has meant many pie and mash shops have closed. They were predominantly located in East and South London but smaller numbers of pie and mash shops can now be found in many different parts of the UK
. Pie and mash still remains a popular dish, if a little misunderstood, and for many it brings back childhood memories of a pie and mash dinner with mum and dad.
Pieman in Victorian times would have to be up early to buy their eel stock from the fish market. In those days, eels were a staple part of a Londoners diet.
Once the eels were bought, the pieman would go back home to freshly prepare and bake their eel pies. These would be sold with vinegar, pea or parsley flavoring, the origins of pie and liquor as we know it now. These were a cheap, healthy and filling meal for working class Londoners.
Slowly, eel and pie shops began appearing.
These eel and pie shops would cook their food on the premises and would have tables and chairs for people to eat at, they also sold mash with their pies. The street pieman could not readily compete with these eel and pie shops, who were often located near markets, and so many went out of business. Many of the shops also stocked live eels, as some still do today, which people could buy and take home and cook.
The number of shops grew as business prospered and many of the original shops still remain today.
In recent times, the rising shops rents together with a proliferation of takeaway and fast food outlets has meant many pie and mash shops have closed. They were predominantly located in East and South London but smaller numbers of pie and mash shops can now be found in many different parts of the UK
. Pie and mash still remains a popular dish, if a little misunderstood, and for many it brings back childhood memories of a pie and mash dinner with mum and dad.
Top 5 Best Ways to Use Almonds
Almonds are a delicious and versatile nut perfect for any meal. Whether eaten by themselves as a snack or as part of an intricate dinner recipe, almonds shine no matter the culinary application. The hearty crunch of almonds is a tasty addition to any recipe. Full of protein, vitamin E and omega-3 fatty acids, almonds are good for you too. Let this guide show you the best ways to use almonds in your everyday cooking.
As A Snack: Sometimes, the best way to use almonds is to enjoy them with little embellishment. The humble nut is full of rich flavor that sometimes an almond is at its best when its enjoyed simply. Bake raw almonds with the spices of your choice in the oven, or toast on the stove top, until golden brown. Coat almonds in a sugary glaze to make irresistible candied almonds that you will not be able to put down. Chop up toasted almonds and include them in a healthy homemade granola recipe.
In A Dessert: Almonds are not loaded with sugar, but its hearty crunch lends itself well to great dessert recipes. The savory crunch of raw almonds matches perfectly with sweet dishes to create an unforgettable dessert. Pair almonds with chocolate to make sweet Almond Bars or include almonds in your favorite cookie recipe to give your cookies a nice crunch. Anytime almonds and desserts are combined, the results are always spectacular.
In Vegetable Dishes: For vegetarians and vegans, getting protein into the diet can be a headache. Luckily, almonds are a fantastic source of protein for vegetarians and meat-eaters alike. Almonds add a distinctive nutty crunch to vegetable dishes, adding a flavor and texture contrast. Combine healthy vegetables with crunchy almonds in a variety of ways, be it with Brown Rice and Veggies or in a Mushroom Pate. Use almonds as a delicious protein source in a wide variety of savory vegetable dishes.
Almond Milk: By some estimates, over half of the world's population is lactose intolerant, meaning that billions of people lack the enzymes to properly digest milk. Considering how many recipes call for milk or milk products, people with lactose intolerance can sometimes be left with few cooking options. Almond milk is a great alternative for those who are lactose intolerant or are vegan. Simply grind almonds into a fine powder and combine with water. This protein-rich drink is a delicious and protein-rich alternative to milk that all can enjoy.
Almond Flour: White wheat flour is a crucial ingredient in many dishes, but it has little in terms of nutritional value. Plus, many people need to have a gluten-free diet, preventing them from eating foods with flour. To avoid white flour, use almond flour. Simply grind almonds into a powder and use just like regular flour. Full of nutrients and health benefits, almond flour is way healthier and better for you than white flour. This gluten-free, low-carb flour alternative is great for making breads, desserts or even fried chicken.
As A Snack: Sometimes, the best way to use almonds is to enjoy them with little embellishment. The humble nut is full of rich flavor that sometimes an almond is at its best when its enjoyed simply. Bake raw almonds with the spices of your choice in the oven, or toast on the stove top, until golden brown. Coat almonds in a sugary glaze to make irresistible candied almonds that you will not be able to put down. Chop up toasted almonds and include them in a healthy homemade granola recipe.
In A Dessert: Almonds are not loaded with sugar, but its hearty crunch lends itself well to great dessert recipes. The savory crunch of raw almonds matches perfectly with sweet dishes to create an unforgettable dessert. Pair almonds with chocolate to make sweet Almond Bars or include almonds in your favorite cookie recipe to give your cookies a nice crunch. Anytime almonds and desserts are combined, the results are always spectacular.
In Vegetable Dishes: For vegetarians and vegans, getting protein into the diet can be a headache. Luckily, almonds are a fantastic source of protein for vegetarians and meat-eaters alike. Almonds add a distinctive nutty crunch to vegetable dishes, adding a flavor and texture contrast. Combine healthy vegetables with crunchy almonds in a variety of ways, be it with Brown Rice and Veggies or in a Mushroom Pate. Use almonds as a delicious protein source in a wide variety of savory vegetable dishes.
Almond Milk: By some estimates, over half of the world's population is lactose intolerant, meaning that billions of people lack the enzymes to properly digest milk. Considering how many recipes call for milk or milk products, people with lactose intolerance can sometimes be left with few cooking options. Almond milk is a great alternative for those who are lactose intolerant or are vegan. Simply grind almonds into a fine powder and combine with water. This protein-rich drink is a delicious and protein-rich alternative to milk that all can enjoy.
Almond Flour: White wheat flour is a crucial ingredient in many dishes, but it has little in terms of nutritional value. Plus, many people need to have a gluten-free diet, preventing them from eating foods with flour. To avoid white flour, use almond flour. Simply grind almonds into a powder and use just like regular flour. Full of nutrients and health benefits, almond flour is way healthier and better for you than white flour. This gluten-free, low-carb flour alternative is great for making breads, desserts or even fried chicken.
Dinner in Minutes
As today's schedules get more and more hectic, cooks are often faced with the choice of a greasy take-out meal or an hour sweating over a stove. In order to keep your meals healthy and inexpensive, it helps to know a couple of quick cooking tips. When it takes no more than 15 minutes to put together a delicious meal, a paper-wrapped burger just won't look as tempting.
A favorite time saver is the trusty crock pot. If you have less than 10 minutes in the morning, this is your solution. The formula is simple. Meat + veggies + liquid = mouthwatering dinner. Try frozen chicken breasts, mixed veggies and italian dressing. Another tasty option is pot roast, potatoes, carrots, and barbecue sauce. When adding your liquid, just use a a cup or two. Too much liquid will make your meat chewy. Experiment with ingredients you have on hand. Ten minutes of prep in the morning will yield a lovely, aromatic treat for dinner.
Why make one meal when you can make two? Get in the habit of doubling your recipes. You'll usually have a complete meal in your freezer for those days when you just don't have time to do more than microwave something. When you make rice, go crazy. Make a big pot. The cold rice in the refrigerator can be used for a speedy fried rice dinner or a sweet rice pudding.
Take a tip from the raw foodists who know that foods are often best in their natural, naked state. It doesn't take any prep time to wash an apple or cut up some cheese slices. Think about making a big salad with lunch meats, cheeses or fruits and you won't spend more than a few minutes putting together a meal.
A tasty meal doesn't have to take a lot of time. It just takes a little know-how. Experiment. Be creative. You'll be surprised at what you come up with.
A favorite time saver is the trusty crock pot. If you have less than 10 minutes in the morning, this is your solution. The formula is simple. Meat + veggies + liquid = mouthwatering dinner. Try frozen chicken breasts, mixed veggies and italian dressing. Another tasty option is pot roast, potatoes, carrots, and barbecue sauce. When adding your liquid, just use a a cup or two. Too much liquid will make your meat chewy. Experiment with ingredients you have on hand. Ten minutes of prep in the morning will yield a lovely, aromatic treat for dinner.
Why make one meal when you can make two? Get in the habit of doubling your recipes. You'll usually have a complete meal in your freezer for those days when you just don't have time to do more than microwave something. When you make rice, go crazy. Make a big pot. The cold rice in the refrigerator can be used for a speedy fried rice dinner or a sweet rice pudding.
Take a tip from the raw foodists who know that foods are often best in their natural, naked state. It doesn't take any prep time to wash an apple or cut up some cheese slices. Think about making a big salad with lunch meats, cheeses or fruits and you won't spend more than a few minutes putting together a meal.
A tasty meal doesn't have to take a lot of time. It just takes a little know-how. Experiment. Be creative. You'll be surprised at what you come up with.
Subscribe to:
Posts (Atom)
