Everything But The Chef's Hat: Cooking Tips

Many folks can view cooking as quite a troublesome chore. The following article will give you tips on how to accomplish just that.

Cool, dark and dry places are ideal for keeping herbs and spices. Humidity, heat and light can all cause flavors to weaken thus making your foods not able to obtain their potential. Ground spices typically maintain their flavor for around a year. Whole spices may retain flavor for up to five years. When stored in the correct place, they will keep their freshness for longer.

Fix your pie crust. If your crust has cracks in it, you could have over-handled the dough. If you find cracks in your dough, sprinkle a bit of cold water on the dough and rub the cracks gently with your finger. If your top crust has cracked, use a pastry brush to coat the crust with a bit of milk, and sprinkle sugar over the whole crust. This way, your crust will look glazed once it comes out of the oven.

If you know that you are going to have a busy day the next day, you may want to prepare some of the ingredients for the dish you will be preparing ahead of time. By chopping veggies for stir-fry or assembling a lasagna to keep in the fridge, you can save yourself a great deal of time and stress while still serving your family a delicious, hot meal.

When you are planning to use skewers for your cooking, always soak wooden skewers for at least thirty minutes in water prior to use. That way, they will not burn during the cooking process. Keep food from falling off of your skewers by using two parallel skewers instead of a single one.

This article describes a number of ways to add more life and enjoyment to your cooking. Follow the tips presented above, and your cooking experience will be transformed into a creative, fun-filled pastime.

Easy Tips To Help You Start Cooking

Many people aspire to be culinary geniuses, but the thought of what that actually takes can be nothing less than daunting. Fortunately, you can learn to become a great cook step-by-step. This article is a perfect starting point for your journey!

Incorporate winter greens into your cold-weather cooking. Following the year's first frost, you will discover that collards, broccoli and kale become sweeter to the taste. Find the greens that have a bright, full color. Wash these carefully as they tend to accumulate lots of dirt. Place the greens into a bowl with cool water, shake them off and continue rinsing until the you see clear water.

After a turkey dinner on Thanksgiving or any other occasion, do not discard the leftovers. Place the remains in a container and store in the freezer for preservation. Doing this will keep the turkey fresh for several weeks, and it can be made into a sandwich or a salad whenever you want.

Many veggies and herbs leave strong scents and plant oils on your cutting board that are very difficult to remove completely. Mark one end, or side, of each cutting board so that you know which is which.

Did you ever regret throwing moldy fruit away? Can you save the rest of the fruit if you cut away the moldy, rotten part? You can't save a piece of fruit that has begun to rot. The bacteria that causes mold goes deeper than you think, so it's always best to throw away food with even the smallest of mold spots.

Learning how to cook an amazing meal will help you throughout your life, whether it's to impress a date or your boss. Every culture in the world shares family meals. If you implement the tips in this article, it won't be long before you are an accomplished cook and your dinner parties are the talk of the town.

Cooking Tips That Work Well With Everything

Do you ever look and wonder how friends and family make the meals they make. The tips in this article can help even the novice cook improve their culinary skills.

Even on simple dishes like mac and cheese, going letter by letter on the directions always gets you the best results. Your macaroni should be cooked al dente, not too hard and not too soft. To serve this all-time favorite, a large spoon works great. Add some pepper or other seasonings to the macaroni to liven it up.

To create low-fat soups or stews, start with fat-free broth or stock. Soup is also lower in fat when it includes veggies and lean meat. Let the soup rest in the refrigerator for a spell once it is fully cooked; you want it quite chilled. Any fat will rise to the top of the soup and congeal. Then you can skim off the firm fat layer and toss it. For every teaspoon of fat that you remove, you will be taking 100 calories out of the soup.

When cooking vegetables, try cooking them in chicken broth. Chicken broth is a great way to add flavor to your vegetables while keeping them from sticking to your pan. Chicken broth can be found at any grocery store, and is very low priced.

To prepare pumpkins for baking, cut the standing pumpkin in half through the center. Place each half of the pumpkin on two separate baking sheets with the cut side facing down. Preheat the oven to 350 degrees Fahrenheit. Sprinkle a little bit of water onto the baking sheets, then bake for about one hour.

This seasoning works well on non-meat foods, too. Seasoned salt can be added to a variety of dishes and snacks, from popcorn and pumpkin seeds to scrambled eggs and vegetables. Everyone will be wondering what your secret ingredient is!

It would be wise to use the advice provided to you. Your loved ones will soon be wondering where your newly acquired cooking skills have come from.

Shrimp With Honeydew Peach Salsa

4 Tbsp rice vinegar
2 Tbsp fresh lemon juice
4 Tbsp finely chopped cilantro
1 1/2 cups finely diced honeydew melon
1 1/2 cups finely diced peeled peaches
2 Tbsp vegetable oil
1 Tbsp honey
1/4 tsp kosher salt
1 1/2 to 2 lbs large fresh shrimp, cleaned

Get out two large glass bowls.
In a separate large measuring cup, add the vinegar, lemon juice, and cilantro, and whisk together.
Divide this mixture evenly between the two large glass bowls.
In one bowl, add the diced fruit, stir to coat, cover bowl with plastic, and put in refrigerator.
In the other bowl, add the oil, honey, and salt, and whisk again, then add the peeled shrimp, stir to coat, cover bowl with plastic, and put in refrigerator.
Leave both bowls in refrigerator for 2 hours, stirring once or twice during this time to make sure everything marinades well.
After the 2 hours, prepare your grill, griddle, or baking sheet.  Remove the shrimp from the marinade and grill or bake, cooking until just done.
Remove the bowl with the fruit from the refrigerator.  Toss to coat, taste, season with salt if desired. Serve by spooning cold salsa on a plate and topping with hot, grilled shrimp.
Serves 2 to 4.

Jackfruit Carnitas

2 tsp ground cumin
2 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp lime juice
1 tsp soy sauce
1 Tbsp canola oil
1 small onion, diced
2 garlic cloves, minced or grated
1 can (20 oz) of jackfruit in brine, drained

In a skillet over medium heat, put all the ingredients except the jackfruit.
Stir over the heat until onions are softened slightly.
Add the jackfruit, turn heat down to low, and simmer uncovered, stirring frequently until the jackfruit shreds and turns dark in color.
Serve like you would shredded meat in a taco, tortilla, burrito, or on a salad.

Cooking Is Easy When You Know What To Do

Whether you need to provide for a big family or simply take care of yourself, cooking is a skill that is well worth mastering. Having the ability to cook is beneficial in so many ways, notwithstanding the nutritional and financial benefits of knowing this art. These tips can help your all around cooking skills.

For a simple way to add interest and complexity to your corn on the cob or dinner rolls, try mixing up a flavored butter. Soften the butter in the microwave, or let it soften to room temperature. To add some dynamic flavor, mix in some sauce, spices or herbs. Barbeque sauce is good, so is honey or lemon juice.

When cooking with skewers, be aware of some important facts. If using skewers made of steel or metal, avoid ones with rounded surfaces and try ones with square or beveled designs.

Take the time to educate yourself about ingredients that you are not familiar with. You might be surprised to learn that with a little bit of information, you can see the different ways to incorporate it into your meals. Taking the time to learn before starting to cook will leave you with a much happier experience in the kitchen.

Impress everyone in your home with an easy task like a sandwich by placing the mayonnaise evenly across the bread. People are often in a rush and will slap the sauce on haphazardly. If you cover the bread, each bite of the sandwich will have a delicious flavor.

Having the ability to prepare your own meals is a great asset. As these tips showed, cooking can improve various facets of your life, no matter what kind of cooking you like, whether it's soul food, down-home favorites or haute cuisine. There's no reason to give up the occasional trip to the drive-thru or the restaurant, but nothing really compares to a fresh, home-cooked meal.

Jicama Bell Pepper Salad With Sesame Dressing

1 Tbsp sesame seeds, toasted
2 Tbsp minced green onions
2 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint
2 Tbsp white wine vinegar
2 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp fresh lemon juice
2 garlic cloves, minced
3 cups jicama cut into thin strips
1 1/2 cup red bell pepper cut into thin strips
1 1/2 cup green bell pepper cut into thin strips
1/2 cup sweet onion, cut into thin strips

Put the first 9 ingredients in a large glass salad bowl and whisk until smooth.
Add all the vegetables to the bowl and toss to coat well.
Cover and refrigerate for 30 minutes.
Toss again before serving.
Will serve 4 to 6.

Cooking: Tips, Tricks, And The Most Useful Advice

There are some things you must know in order to cook well. This article will give you information about how to cook like a pro. By following these tips, you will learn what steps need to be taken.

Use salt liberally in the water used to cook pasta. Seasoning will impregnate the pasta more efficiently while it cooks. When you salt your pasta after cooking, the flavor is not as full.

Oil should be added to the side of the pan. When it reaches the food, it will already be heated up. This will give your food the flavor you crave.

Save some time on the preparation step of cooking. Many recipes include ingredients that can be prepared a few days in advance. Sometimes, the longer window of preparation time can enhance the flavor of your final dish. Once you develop this habit, you may never go back.

If you wish to remove strong food odors from your hands, simply rub them on a piece of stainless steel prior to washing them with soap and water. Rub your hands on a spoon, or on the sink for instance. Wash your hands with soap afterward.

To make your cooking less stressful, get all of your ingredients ready before you start. By getting ready in advance, you will never be left without an ingredient half way through. It does not take any longer to get everything you need together beforehand, but it saves you time and aggravation in the long run.

Being a good cook is not rocket science. It takes a little effort and time, but it isn't overly complicated. Some people are naturally good at cooking, while others need more advice. The information found in the article should have helped you learn what you need to do to be a great cook.

Roasted Tomato And Jalapeno Salsa

8 Roma tomatoes
2 large fresh jalapeno peppers
3 garlic cloves, unpeeled
1/4 tsp salt
1/2 small white onion, finely chopped
1/2 cup chopped cilantro
1 tsp cider vinegar
salt and black pepper to taste

Prepare tomatoes:  Wash the tomatoes and put them on a broiler pan. Place the broiler pan under a preheated broiler so the tomatoes are about 4 inches from heating element. Broil until blackened, then turn and broil until other side is blackened.  Remove from broiler; put tomatoes in bowl and cover with plastic wrap; set aside to sweat and cool slightly, about 5 minutes.  Remove plastic wrap and carefully pull blackened skin from tomatoes, discarding the skin.  Do this over a bowl so you collect the juice that drips from the tomatoes.  Put peeled tomatoes in bowl with the juice.

Prepare jalapeno and garlic:  Put a heavy skillet over medium heat and add the jalapeno peppers and the unpeeled garlic.  Shake the skillet and turn the jalapenos and garlic several times with tongs until both get blackened spots.  The jalapenos will blacken faster than the garlic, so watch both carefully.  Remove when each blackens to a plate to cool slightly.  When cool enough to handle, pull the stems off the jalapeno peppers and peel the garlic.

Process:  In a food processor, put the jalapeno, garlic, and 1/4 teaspoon of the salt, and process until it makes a paste.  Be sure to stop and scrape down the sides with a rubber spatula several times to reincorporate the ingredients together. Add the whole roasted tomatoes (not the reserved juice left from the peeling) to the food processor and pulse several times until you get a size and texture you want for your salsa. Don't over process, you want the tomatoes to still have some pieces, not mush.

Finish salsa:  Transfer the mixture from the food processor to a serving bowl. Add any tomato juices reserved from peeling the tomatoes. Add the onion, cilantro, and cider vinegar; stir to combine, taste, and add salt and black pepper to taste. You can add a couple tablespoons of water if desired to make the salsa thinner.

Cover the bowl with plastic food wrap and let sit at room temperature for 1 hour.
Serve as desired as a side, on tacos, or any dish you like.
This recipe yields about 2 cups salsa.
Refrigerate any leftover salsa.

Chicken With Lemony Jerusalem Artichoke

1/2 lb Jerusalem artichokes
4 to 6 chicken pieces (whatever you like)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 garlic cloves
salt and pepper
8 fresh basil leaves, chopped or torn small
1/4 cup pine nuts, toasted
cooked rice for serving


Scrub the Jerusalem artichokes with a stiff vegetable brush to remove most of the peeling.  Trim off any remaining peeling and root knobs with a paring knife. Cut into equal size chunks, roughly 1 inch.
Peel the garlic cloves and mince or grate.
In a large deep skillet over medium heat, add the olive oil and lemon juice, whisking until just mixed, then add the garlic, Jerusalem artichokes, and enough water to cover.
Bring to a boil, stir, then add the chicken pieces, then salt and pepper to taste.
Cover and cook for 1 to 1.5 hour (more if on the bone, less if boneless.)
When done cooking, uncover and sprinkle the basil over the top, cover, and cook for another 10 minutes.
Toast pine nuts by putting them in a small dry (no oil) skillet over medium heat and shake until they start to get light golden brown, about 1 minute.
Serve chicken with rice on the side and spoon Jerusalem artichoke mixture over the rice.
Makes 4 servings.

Easy Tips For Delicious Cuisine

Cooking in your kitchen at home can seem rather redundant and uninspiring. If you look at cooking as an enjoyable experience, this may change. Eventually, you start to spend more time in the kitchen, excited to try your next creation while sharing it with others who are just as eager to try it. These tips will help you along the way.

When chopping fresh herbs, try sprinkling a bit of salt over the cutting board before you begin. Doing this not only adds some flavor, but it also ensures that the herbs are right where they need to be, which is on the board. Make sure to avoid over-salting by not adding additional salt directly to what you are preparing. That salt on the board adds some flavor since it sticks to the herbs.

Prepare the meal the night before to reduce any stress when you're going to have a complicated meal. Get the ingredients ready, chop the veggies, measure and prepare the spices and herbs. It's also a great time to make sure you have everything that is needed. As you begin your masterpiece, just put it all together and cook as necessary.

It is important to layer a salad well when it is going to be served a few hours after it is prepared. Place juicy ingredients and the bottom and place the lettuce at the top.

Make use of stackable cooling racks. Many people find that making large batches of baked goods can take up a great deal of counter space. The stackable cooling racks make the best use of your space and allow you to produce many more batches at the same time. Making use of this vertical space can help you still retain more usable space so you can work.

Apply the advice from this article to inspire you the next time you are in the kitchen. Focus on making foods that allow you to savor them with your family over a nice relaxing dinner. Cooking can help you lose weight, save money and create stronger bonds with your family. The old adage of "home is where the heart is" can certainly begin in your kitchen.

Apple And Juniper Berry Sauerkraut

1 jar (16 oz) sauerkraut
1 cup dry white wine
1/2 small sweet onion, diced
1 medium size firm apple, peeled, cored, diced
8 juniper berries, cracked
salt and pepper
1 Tbsp olive oil
water to cover

Place all ingredients in large saucepan, stir gently to combine.
Pour in just enough water to cover the ingredients.
Turn heat to medium-high and bring contents to a gentle boil, then immediately turn down heat to low, place the lid on the saucepan, slightly tilted, and simmer very slowly for 25 to 35 minutes or until onions and apples are soft.  You will want to stir this gently several times during this cooking time.
Serve hot alongside grilled pork sausage or other meats.
Serves 2 to 4.

Jicama And Peach Salad With Mint Lime Dressing

1 lb jicama, peeled and diced small
1 lb peaches, peeled and diced small
3/4 cup light oil
1 tsp lime zest
3 Tbsp fresh squeezed lime juice
2 Tbsp honey
2 Tbsp fresh mint, chopped

In a large salad bowl, put the prepared jicama and peaches.
Put the lime zest, lime juice, and honey in a food processor or blender, start mixing then slowly drizzle in the oil while motor is running, blending until smooth.
Add in the mint and pulse just until combined.
Pour the dressing over the fruit in the bowl and toss gently just until fruit is coated with dressing.
Let sit together at room temperature for about 15 to 20 minutes so the flavors combine.
This salad will serve 4 to 6 people.

Health Benefits Of The Jojoba Plant

Jojoba – More Than Skin Deep

Chances are, if you've bought any moisturizers lately, they probably contain jojoba oil. Manufacturers are beginning to get away from using petroleum in cosmetics and are opting for this ingredient, instead.  So, while there are not many food applications for this plant, there are a bunch of uses for the oil that comes from the seeds.  Let's take a look at this new beauty basic.

What is it?

Jojoba grows to about six feet tall, with a broad, dense crown. Each plant is what is known as single-sex, either male or female, which makes natural pollination difficult. The fruit is acorn-shaped, about an inch long, and partly enclosed at the base by the sepals. The mature seed is a hard oval, dark brown in color and contains a liquid wax which is harvested and processed into the oil that is highly sought after. Grown commercially just for the oil, this is the stuff you'll find more and more now in beauty products. However, the plant is also commonly used to combat and prevent desertification, as well as other uses.

History

Jojoba, is a shrub you'll find in desert climates such as the southwest United States as well as the Mojave desert and Mexico. Locally, the jojoba shrub may be referred to by other names such as deer nut, pig nut, goat nut, or even quinine nut.  Most often, though, the shrub is referred to as jojoba or wild hazel. Centuries ago, Native Americans used the oil from the seeds to treat wounds. Commercial plantings in the United States started during the 1970s, expanding rapidly until now almost 50000 acres of jojoba can be found in production throughout the American southwest. The major producers of jojoba for commercial use are the United States and Mexico, with exports of large amounts going to Europe and Japan.

The interest in jojoba production intensified for several reasons.  Because of the plant's ability to survive in a harsh desert environment, many regions that will not support other agricultural crops are able to support this plant. Thus, jojoba has become a major asset to the economy of these desert regions. Also, the ban on the importation of sperm whale products in 1971 led to the necessity to find a substitute for the whale oil used, particularly in cosmetics.  Since necessity is the mother of invention, it was soon discovered that jojoba oil not only could replace the oil from whales, but was in fact superior to it in applications in cosmetics and other industries.

Health Benefits

In large quantities, the seed is toxic to many mammals, and ingesting the wax acts as a rather undesirable laxative in humans. Only one small species of mouse is known to be able to digest the wax found inside the jojoba seed. So, as far as health benefits for humans is concerned, we look to the oil as a curative when applied topically.  And, considering scientists have found that jojoba oil is similar in biological structure to the oil manufactured in the human body, this is a natural oil we can appreciate for moisturizing and healing purposes. Many people who suffer from skin disorders such as eczema, psoriasis, and acne can appreciate the properties of jojoba oil for health.

Fun Fact

Botanist Johann Link, originally named the species buxus chinensis, after misreading the original packing label which read "Calif" as "China."  Other interesting things to know about jojoba is that, as we mentioned, scientists believe the oil is similar to the oil produced by human skin, but can also be used to control insects on crops, being approved in the US as a pesticide in 1996. However, when used as a pesticide, farmers should be careful not to allow jojoba products to be released into the waterways as the oils are generally dangerous to aquatic life. Jojoba oil can also be used as a lubricant in industry. It's safe to use on a variety of electronic parts. We may even be filling our vehicles with it some day since it also has potential as a biodiesel fuel.  Yes, it's a 'natural' beauty oil, but also has industrial uses.

How to Use

The jojoba shrub offers food for grazing animals of the desert regions. Whether wild or ranched, this food source is very important to a wide variety of large and small animals and birds. However, as we mentioned, when ingested by humans, there are serious health consequences.

So, how do we humans use jojoba most often?  Just look at your lip gloss, body lotion, and hair products. Jojoba oil is easily refined to be odorless, colorless, and stable, making it perfect for use in cosmetics, fragrances, and topical treatments for skin disorders.  Jojoba is fascinating in the wide range of characteristics and uses it has, but most of us are just thankful to this plant for our smooth skin and silky hair.

Corn And Jicama Relish

1/4 lb jicama, peeled, finely diced
1/4 cup frozen whole kernel corn, thawed and drained well
1 small Roma tomato, diced
2 Tbsp green bell pepper, diced
1 Tbsp black olives, diced
1 Tbsp apple cider Vinegar
1 1/2 tsp picante sauce (use favorite jarred)
1 tsp olive oil

Put all the ingredients in a glass bowl and stir together with a spoon until well combined.
Cover bowl with plastic food wrap, and refrigerate for 1 to 2 hours.
Remove from refrigerator and let stand at room temperature for 15 minutes before serving.
Serve with warm tortilla chips, hearty crackers, or anywhere you would normally serve a relish.

Broccoli Jicama Slaw With Orange Slices

1 jicama
3 cups broccoli slaw
2 large oranges; one peeled and segmented, one juiced
1/4 cup red onion, diced
1/2 cup chopped fresh cilantro
1 lime, juiced
salt and pepper to taste

Peel the jicama and cut into very thin strips, matchstick-style.
Broccoli slaw can either be purchased or you can cut them from fresh broccoli stalks. Just peel the stem and slice the tender inside of the stalk into matchstick-style pieces.
Carefully cut the orange segments in half, lengthwise, so you have thin wedges.
In a salad bowl, put the jicama slaw, broccoli slaw, cut up orange, onion, and the cilantro.
Stir in 1/2 the orange juice and all the lime juice until slaw is mixed well and coated well with juice. You can add more orange juice if needed, but start with 1/2 the orange juice.
Taste and add salt and pepper as needed.
Cover bowl with plastic food wrap and refrigerate for 1 hour.
Toss again before serving.
Serve cold.

Jicama: A Sweet And Starchy Dieters Delight

This crispy sweet, nutty flavored root looks a bit like a turnip, even though they are not in the same family. Jicama is so tasty and versatile, it's one food that is well worth getting acquainted with. It's a fun food to experiment with and is perfect for imparting new flavors in old recipes. And did I mention it's sweet and starchy AND low carb, low fat, and low calorie? Now that definitely deserves a look!

What is it?

We call jicama a root, but it's technically a legume grown for its tuberous roots. Jicama can grow pretty big, but will then get woody tasting because the sugars have converted into starches. If you bite into a raw jicama and it tastes like a raw baking potato, then it's too big.  You should have a definite sweet taste when you eat a piece of raw jicama. This wonderfully unique flavor is perfect for many uses. Once peeled, you can cut it up and eat it raw, or throw it in stir fries, or roast it, or boil it up.

History

Jicama is as old as the hills, the Andes Mountains to be precise. Cultivation can be traced back for eons in Mexico, Central America, and South America. It's been around so long, you'll find much of Mexican cuisine includes jicama somewhere. You may even hear it referred to as a Mexican potato. Jicama grows best in warm, dry climates. Although you'll find jicama grown year round, it develops better during the winter months after long months of sunshine and moderate rain. Jicama is very hardy in the right climate, but it's also hardy because it has a built-in insecticide in the vine, keeping itself safe from pests. Many cultures would not have survived without this prolific, nutritious, and delicious crop. As a matter of fact, a devastating drought during the 1980s wiped out much of the potato production, leaving jicama the crop to focus on producing.

Health Benefits

In just one cup of raw jicama slices, you get a whopping 6 grams of dietary fiber along with a respectable showing of other essential vitamins and minerals.  And if you're eating low carb, you'll be happy to hear that same cup of raw jicama only has 11 grams of carbs.  Subtracting the fiber from the carbs and you've got only 5 net grams of carbs.  Yes, this sweet and starchy treat is low carb, so enjoy!

This same cup of raw jicama also offers 40 percent RDA of vitamin C, is fat free, and has only around 35 calories. Raw jicama also has about the same amount of water in it as a cucumber, which is a great bonus for dieters, offering that full feeling with less bulk. Generally speaking, jicama has a lot to offer everyone, but is especially desirable for people eating low carb, low fat, and low calorie.

Fun Fact

Jicama is known by several other names, such as sengkwang, singkamas, yambean, yacon, yacuma, Mexican potato, and Mexican turnip. Not all the jicama plant is edible. The rest of the plant is very poisonous. In fact, the seeds are used as a toxin to poison insects. Not such a fun fact for bugs.

How to Eat

When choosing jicama, you want a small to medium size root that feels very firm to touch.  If it has a soft spot, it's not good and could rot quickly.  The larger the jicama, the closer it will get to a starchy, woody flavor.  When you get your jicama home, you can keep it in your refrigerator for a couple weeks, much like potatoes. You don't need to refrigerate it if you have a very cool place to store it. It won't keep as long if it's not cold, so just keep watch.  Of course, they won't last long in your house once you get a taste.

Peel the jicama like you would a potato or turnip, making sure you get the brownish layer under the skin. Slice off a bite and taste it.  You'll notice it has a taste that's similar to a very firm raw apple; slightly sweet but also fresh and light in flavor. Unlike apples, however, you won't see the raw jicama turn brown if you leave it out in the air.

Jicama is excellent raw and is often eaten as a snack. Just cut it into strips and serve with a splash of lime juice and a sprinkling of chili powder. You can chop them up as a substitute for water chestnuts in  Asian style recipes, adding just before serving to maintain flavor and texture. You can throw raw jicama in your food processor and experiment with the texture to create side dishes, soups, and even drinks. Slice it thin and put it in the oven to bake into snack chips.

Raw, roasted, baked, boiled, broiled, blended, and juiced... whatever you use this versatile food for, it will surely be a hit.  Not only for the taste, but as your diet's new best friend!

Jicama And Avocado Tapas

1/2 cup jicama, diced small
1 tsp chopped chives
1/4 cup fresh lime juice 
1/2 cup avocado, diced small
1 Tbsp finely chopped sweet onion
1 tsp finely chopped cilantro
pinch hot pepper flakes
salt and pepper to taste
cracked pepper crackers for serving

Put jicama, chives, and half the lime juice in a glass bowl and toss together.  Salt and pepper to taste; set aside.
In a separate glass bowl, gently mix the avocado, onion, cilantro, red pepper flakes, and remaining lime juice.  Salt and pepper to taste; set aside.
Put the jicama mixture in a pile in the middle of a cold plate.
Arrange the avocado mixture around the jicama mixture in a circle.
Arrange crackers around the outside of the avocado mixture in a circle.
Garnish with chive spikes and flowers if desired.
Serve as an appetizer or as a part of a tapas assortment for dinner.

Au Gratin Jerusalem Artichokes

7 or 8 Jerusalem artichokes, depending on the size
1/2 Tbsp butter
salt and pepper to taste
1/2 to 3/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.
Scrub the Jerusalem artichokes with a stiff vegetable brush to remove the skins.
Bring a pot of salted water to boil, add the Jerusalem artichokes, lower the heat slightly, and boil gently for about 8 to 10 minutes or until knife tender.  Drain well and cool slightly.
Spread the butter evenly over the bottom of sides of a small baking dish.
Thinly slice the Jerusalem artichokes and lay them in the baking dish.
Season with salt and black pepper, then evenly sprinkle the Parmesan cheese over the top.
Bake in preheated oven until the Parmesan cheese browns nicely and the Jerusalem artichokes are fork tender.
Remove and serve warm.
This is serve 2 to 4 as a side dish.

A Brief History Of The Jackfruit

Jackfruit – Odiferous Deliciousness

For a fruit that is the size of a small watermelon to grow like a bunch of bananas just seems impossible. Is this nature gone awry? It may be puzzling, but once you get past the appearance and the smell, you will find an amazing fruit that is perfectly suited for a number of culinary treats.  Let's learn more.

What is it?

Jackfruit is the largest of all fruits that grow on trees. You will find jackfruit anywhere from 8 inches to 3 feet long and can weigh as much as 100 pounds!  The rind encases large bulbs of yellow, banana-tasting flesh. It's lucky we even know about jackfruit because it's a miracle anyone ever opened one.  Unopened jackfruit has a strong odor similar to rotting onions.  But, once you get past that smell, the flesh of the fruit is very sweet and pleasant and smells like a combination of banana and pineapple.  I can only imagine the first person to open a jackfruit did it either by accident or on a dare.  There is no hint from the rather unattractive, smelly, and sticky outside that anything good would be lurking inside.

The jackfruit tree is a member of the mulberry family.  It is quite stately, growing as much as 70 feet tall with big glossy, evergreen leaves that are thick and leather-like. The entire tree contains a sticky, white latex and oozes out when you pick the fruit or break off a leaf.  Between the awful smell of the jackfruit and the sticky ooze, I can understand why this is a fruit that is prized in some areas of the world and allowed to go to waste in others.

History

The first known use of the word 'jackfruit' was in 1563 by the naturalist Dr. Garcia de Orta.  With archeological diggings finding evidence of jackfruit more than 3000 years ago in India, we know this plant has a rich and far reaching history. Beyond these findings in India, the tree has been cultivated in many tropical regions including Vietnam, Malaysia, Thailand, Indonesia, and the Philippines. Jackfruit is also found in parts of East Africa, as well as throughout Brazil. 

Jackfruit became a part of the Jamaican landscape when in 1782 plants from a captured French ship destined for Martinique were taken to Jamaica.  Jackfruit is still rare in the Pacific islands, even though it was planted in Hawaii in the late 1800s.  Introduced into northern Brazil in the mid-1800s, jackfruit is more popular there now than anywhere else in the New World.  Florida was the recipient of jackfruit trees very late in the game and there are only a handful of jackfruit trees remaining in South Florida, making these mainly a curiosity and not for the fruit.

There are over 11,000 acres of jackfruit trees planted to Ceylon, mainly for timber, with the fruit being a nice bonus.  Away from the Far East, the jackfruit has never gained the same appreciation that its close relative, the breadfruit, enjoys.  Again, this could be due largely to the distinctive stench of the unopened jackfruit.  However, canned jackfruit has hit more and more markets, making the whole stinky issue obsolete.  With that in mind, the jackfruit may just increase in popularity as time goes on.

Health Benefits

Apart from its delightful taste, jackfruit is rich in important nutrients like vitamin A, vitamin C, calcium, potassium, iron, thiamin, riboflavin, niacin, magneisum and the list goes on. Because jackfruit is such an important part of the diet and commerce of so many large regions, it has been the subject of many studies.  This important food source not only provides inexpensive nutrients, but the studies show the fruit also helps protect against cancer, strengthen the immune system, aids in healthy digestion, and also helps to maintain healthy skin and eyes. 

Fun Fact

The jackfruit wood has been used to make musical instruments, such as drums, lutes, and string instruments. It is also used for ornate seating in religious Hindu ceremonies. Buddhist monks have used the wood as a dye, giving their robes a light brown shade that distinguishes their sect from others.

How to Eat

If you're looking for fresh jackfruit, you most likely will find it in an Asian food specialty store. Fresh jackfruit can be eaten fully grown, but still unripe, to avoid the nasty smell.  In this form, it would still have the sticky latex but you wouldn't get the stink. It would just be cut up and cooked, boiled and salted, and served as a vegetable. 

A fully ripened fruit can be eaten cooked or raw, but you just have to get past the smell when you open it.  Be sure if you get a ripe jackfruit to open it outside.  The smell will permeate the house quickly.  Once you reach the edible insides, you will find a wonderfully sweet taste that is perfect to turn into jam, jelly, chutney, or even ice cream.  Jackfruit can also be made into a paste, then spread over a airy surface and allowed to dry in the sun to create a naturally chewy candy.  Choose jackfruit that's somewhat firm and you will be able to can it in a simple syrup with some sort of citric acid added.

You can find jackfruit already canned or frozen. Dried jackfruit chips are available and make delicious snacks. There are plenty of ways to enjoy this fruit once you find it.  With so much of the world cultivating and enjoying jackfruit, wouldn't you like to give it a try, too?

Jackfruit And Beans Enchilada Casserole

1 can Young Jackfruit in brine
1/2 cup salsa verde
1 can black beans, rinsed and drained well
1 cup Mexican blend shredded cheese
1 cup enchilada sauce
10 corn tortillas (6 inch size)

Put jackfruit in a saucepan and cook for 5 minutes over medium heat, stirring frequently.
Add the salsa verde to the pot, lower the heat to low, and simmer for 35 to 45 minutes, stirring frequently.
Add the black beans to the pot and stir to combine; remove saucepan from stove and set aside.
Pour enchilada sauce into a shallow bowl or plate.  Drag 5 tortillas through the sauce to moisten, then lay out to cover the bottom of a large casserole dish.
Spoon the jackfruit/bean mixture over the tortillas in casserole, then sprinkle over half the cheese.
Cover the mixture with the remaining tortillas, first dragging them through the enchilada sauce to moisten.  Drizzle any remaining enchilada sauce over the top, then sprinkle the remaining cheese over.
Preheat your oven to 375 degrees.
When hot, put casserole in and bake for 30 to 35 minutes, uncovered, until cheese is melted and casserole starts to brown and pull away from the edges.
This is a good size casserole that will serve 6 to 8 people.

Jackfruit And White Bean Patties

1 small onion, chopped
1 can (20 oz) jackfruit in water or brine, drained
1 can (15 oz) cannelini or other white beans, drained
1 tsp Old Bay Seasoning (more or less to taste)
2 garlic cloves, minced or grated
2 tsp soy sauce
1 tsp prepared mustard
1/2 cup rolled oats (oatmeal)

Put onion and jackfruit in food processor and pulse until jackfruit is broken up into pieces, but not too fine, just small chunks.
Add the white beans to the processor along with the Old Bay Seasoning, garlic, soy sauce, and mustard. Pulse until the beans are broken down but not mushy.
Put the rolled oats into a large bowl, add the jackfruit mixture from the food processor into the bowl and stir well to combine.
Cover the bowl and refrigerate for 20 to 30 minutes.
Preheat oven to 375 degrees.
Get out a baking sheet and line it with parchment paper.
Form patties out of mixture (about 1/3 cup each) and set on prepared baking sheet.
Bake in preheated oven for 20 minutes, turn and bake for another 15 to 20 minutes until golden brown on both sides.
Serve on a toasted bun with condiments or alongside a salad.
This will make 6 to 8 patties depending on size.

Jaboticaba: The Tree Hugging Fruit From Brazil

This fruit bearing tree with the funny name is little known outside its natural range. Perhaps the most popular native tree of Brazil, other areas may not recognize this tree at all.  That is, unless you mention its family name – myrtle.  Then the tree with the thin bark that sheds becomes more familiar.  But, there's so much more to learn about. Let's take a look at this fun tree with the crazy name.

What is it?

A jaboticaba tree in full bloom is a beautiful example of 'cauliflory' which means the flowers of the tree appear on the main trunk or branches of the tree instead of in the leaves. The fruit matures from these flowers so they end up clinging to the trunk and branches rather than hanging. This gives the tree a unique appearance, at least to those outside of Brazil. These trees are grown in the interior of a region because they don't do well in salty soil and air conditions, such as by the ocean. The fruit's skin is tough and will prevent bruising if shipped carefully, but the fruit has a very limited shelf life and will start to ferment quickly once harvested. This is another reason we don't see jaboticaba fruit often outside of its native region.

The tree has salmon-colored leaves when young, then turning green as the tree gets older. These are very slow growing trees which prefer moist acidic soils. When the tree is tended and irrigated routinely, it will produce fruit year round. Even though jaboticaba species are subtropical, they can tolerate mild, brief frosts. Cultivation of the fruit in the Northern Hemisphere isn't so much hampered by temperature and climate as it is by the tree's very slow growth and the short shelf-life of the fruit, making it commercially undesirable.  Seed grown trees may take up to 20 years to bear fruit, making this tree not very popular as an orchard tree but very popular for bonsai and ornamental container planting.

History

One of the earliest mentions of the jaboticaba tree found in Brazil was in a publication in Amsterdam in 1658. It wasn't until 1904 that the United States received the first trees in California, but all disappeared by 1939.  Florida received one variety of the jaboticaba tree in 1911 which finally started bearing fruit in 1932. Seeds and seedlings were sent throughout the years to many other locations, including Cuba, Honduras, and the Philippines. In the 1940s an experimental garden was established once again in Florida and soon started producing trees for sale for home gardens as ornamental trees. This tree survived a hurricane in 1926 that wiped out a large nursery only because two of the seedlings had been taken out and planted in a private home garden. Trees from these two surviving seedlings flourished and were sent out to find root in Panama and Columbia. The struggles to get these trees established was certainly worth it. This is one unusual tree that will always be noticed and appreciated.

Health Benefits

In Brazil, the skins of the fruit are traditionally dried and steeped to use as a treatment for upper respiratory ailments, as well as diarrhea and dysentery. This liquid is also used as a gargle to sooth inflammation of the throat and tonsils. Several potent antioxidant and anti-inflammatory compounds are found in the fruit, including a compound called jaboticabin. These compounds have been shown to have both colon cancer and lung cancer fighting elements. The fruit is also a good source of Vitamin C.  One negative about the fruit is the skin has a high tannin content and should not be eaten frequently or in large quantities because tannin is a known carcinogenic.

Fun Fact

One of the most interesting facts about the Jaboticaba is the way the flowers and fruit grow.  As we mentioned, instead of the flowers and fruit blossoming and growing in the leaves, they actually sprout and cling to the tree's trunk and larger branches. This gives the tree a funny look when it has fruit; sort of like someone stuck big grapes all over it. The name itself is also fun. It is pronounced either JA-bo-ti-ca-ba or ja-BO-ti-ca-ba. 

How to Eat

The fruit is small in size, about 1 inch, more or less, and has usually about 3 or 4 seeds.  The skin is rather thick and purplish in color, and not typically recommended for eating. The insides are sweet, and either white in color or light pink, with a rather gel-like flesh. Jaboticabas are typically eaten fresh and in Brazil have a popularity that is similar to the popularity of grapes in the US and similar regions. When eaten fresh, the method is to squeeze the fruit until the skin splits, then pop the inside of the fruit out of the skin and into your mouth, spitting out the seeds.

Jaboticaba fruit has a very short shelf life, making it pretty much unknown in parts of the world which this plant is not grown. The fruit starts to ferment within days after harvested, which actually makes the production of wines and liqueurs a favorite use.  If you are lucky enough to have a jaboticaba tree in your backyard, you can use the fresh fruit to make jelly or marmalade, again removing at least some of the skin before you do to avoid the tannins. The skins should also be removed if you make any sort of beverage with the fruit. Other than these uses, if you have fresh jaboticaba fruit available, go ahead and peel it, take out the seeds and mix up a fruit salad, make sherbet, or bake a cobbler. 

This funny looking fruit tree with the crazy name is definitely something you won't forget once you see it.  If you're ever in a region that grows these trees, it's well worth the trip to pick a handful of jaboticaba fruit from the trunk and enjoy its juicy goodness.

Mango And Jaboticaba Salad

1 cup of jaboticaba (peeled, seeded, and diced)
3 cups of mangos (peeled and diced)
1/2 cup unsweetened shredded coconut
4 large Romaine lettuce leaves

Mix together the jaboticaba and mangos in a glass bowl, cover and refrigerate for 1 hour.
When ready to serve, put one Romaine lettuce leaf on each of 4 cold salad plates and spoon fruit over.
Sprinkle shredded coconut over and serve cold.
Makes 4 fruit salads.

Apple And Huckberry Pie

3 cups huckleberries
1 cup finely chopped firm apple
3/4 to 1 cup sugar (according to taste)
2 Tbsp flour
1/2 tsp almond extract
pinch of salt
2 pie crust pastries (9 inch size)

Preheat oven to 375 degrees.
Put all ingredients (except pie pastry) into a large bowl and stir together until well combined.
Lay bottom pie pastry in 9 inch pie pan.
Pour the filling into the pie pan.
Lay the second pie crust pastry over the filling, crimp the edges, then cut several small slits in the top crust for steam to vent.
Bake in preheated 375 degree oven for 1 hour or until golden brown.
Remove and cool at room temperature.
Makes 1 pie.

The Indian Apple Is It The Root Of Evil Or Elixir

If you have ever watched or read the Harry Potter series, you have actually heard of this fruit. Sort of. Do you recall the Mandrakes from the first book? Yes, their scream was insufferable, but the Indian Apple will not begin screaming if up-rooted. The Indian Apple, also known as Mandrake or Duck's Foot, is an interesting plant that is both beneficial to your health and potentially poisonous. Want to find out more?

What is it?

Indian Apple can be found growing in wooded areas of eastern North America. A herbaceous perennial, the stems can grow up to 40 cm high with umbrella-like leaves. If you could imagine a plant that looked like something Dr. Seuss would dream up, then you have a good idea about what the Indian Apple looks like. A single white flower with 6 to 9 petals blooms in May and matures into a greenish-yellow fruit about the size of a plum tomato. You may know this plant by one of its other names, such as Duck’s Foot, Ground Lemon, Hog Apple, Love Apples, Mandragora, May Flower, Raccoon Berry, and Wild Lemon.

History

The history of the Indian Apple is filled with mystery and wonder. It has been part of occult practice and other witchcraft. There have been myths and legends created that run the gamut from a deadly scream when uprooted to the sacred ingredient in creating a poisonous apple.

Health Benefits

The ripened fruit is edible in moderate amounts. The witchcraft practice associated with the Indian Apple may come from the fact that when consumed in large amounts, the fruit is in fact highly toxic. The rhizome, foliage and roots are also poisonous, so it is important to know what you are cooking with before you start. Interestingly, the Indian Apple contains podophyllotoxin, which is used as a highly effective topical ointment to treat viral warts.  Again, you can see where the mystery and witchcraft stories comes from.

Indian Apple has been used by Native Americans to treat constipation, rheumatism, and liver disorders. In old times, the root was boiled in water to make a thin broth which was used to cure stomach aches.

Fun Fact

In the legend about the screaming roots, the way farmers would pull the human-shaped roots was to tie their dog to the plant and place a piece of meat just out of the dog's reach. When the farmer was a safe distance away from the plant, he would give the command to the dog to retrieve the meat which would uproot the plant. Per the myth, the human-shaped root would be pulled from the ground screaming, but the awful noise didn't seem to bother the dog. Once the plant was finished screaming, the farmer would come over and retrieve the plant because it was then safe to pick up. Fun fact or scary fact?  Either way, it's crazy.

How to Eat

The root can be soaked in whiskey, making a tincture, and taken for rheumatism and as a purgative for a digestive system cleanse. Powdered root can be used on ulcers and sores and can also be mixed into drinks to relieve constipation. It is important to know exactly what you are doing with the Indian Apple plant and is generally advised to have it professionally prepared;  think puffer fish in sushi applications. Because of the highly toxic nature of this plant, pregnant women and young children should always consult a doctor before consuming Indian Apple. In other words, leave this root to the experts.

Horseradish Cream Sauce

1 Tbsp prepared horseradish
1/2 tsp prepared mustard
1 cup sour cream

Put ingredients in a small saucepan, stir to combine, then put over low heat and cook until hot and bubbly, stirring constantly.
Pour hot over cooked vegetables, such as broccoli or asparagus.
Makes enough for 2 servings.  You can easily double or triple the recipe as needed.

Smoked Salmon Spread With Horseradish And Dill

8 oz. cream cheese, room temperature
2 Tbsp prepared horseradish
2 Tbsp chopped fresh dill
1/4 lb. smoked salmon, cut into small pieces
salt and black pepper to taste
celery sticks and crackers for serving

In a bowl, smash up the softened cream cheese with a fork.
Add the horseradish and dill and mix until very creamy and blended well.
Add the salmon and and mix well.
Taste and add salt and pepper as needed, stirring to combine.
Serve on celery sticks or spread on crackers.

The Pros And Cons Of Iceplant

Ice Plant – Beyond Nuisance To Nutrition

If you have ever taken a long road trip, you may have seen Ice Plant dominating the median and wooded areas along the highway. Ice plant is a derivative of the commonly known Kudzu plant. These plants were once introduced for a noble reason, but quickly got out of control. The good news for us is that the Ice Plant is a great source of nutrition and can actually be used to help control your entire garden. Let's find out more about this nuisance plant that will quickly become a delicious friend.

What is it?

Ice Plant is attractive, with fleshy green leaves covered with small fibers, causing them to sparkle like ice covered greens in the sun, which is where the name comes from. It features bright yellow, pink, or white flowers, and edible fruit commonly made into jam in South Africa. The leaves sometimes turn red or yellow in the fall. It also became a popular garden plant, and some continue to grow it for decorative purposes today, much like ivy. Ice Plant is a succulent native to South Africa, but common in chaparral habitats around the world.

History

Though it was once grown in California, Australia, the Mediterranean as a decorative plant, it has become more commonly known as an invasive species and a threat to native vegetation. Ice plant was first introduced to California in the early 20th century when it was used to stabilize soil along railroad tracks. There are other forms of this plant which are popular in Asian regions that are also used in the same way, to help control erosion.

Health Benefits

Various regions around the world use Ice Plant, as well as its cousin Kudzu, to treat different health conditions, including colds, fevers, and even glaucoma. Studies have shown that this plant contains extremely high levels of isoflavones as well as flavonoids and isoflavonoids which are plant metabolites that have a significant effect on human metabolism.

Other, unofficial findings show that the isoflavones in Ice Plant also give it the bulk of its beneficial properties, including anti-inflammatory and estrogenic effects. Other active compounds include sterols and glycosides which have been shown to help with improving cardiovascular health. Ice Plant is also high in Vitamin C. Now that was easier to understand.  No matter how you look at this 'nuisance' plant, the more you learn about the benefits, the more likely you are to appreciate it.

Fun Fact

Despite the beauty of ice plant, it has become an ecological nuisance in many regions where it is not native. Ice plant has proliferated quickly, harming many native species. Ice plant dominates the areas where it grows, resulting in very low biodiversity and depriving other species of the resources they need to grow, such as soil, nutrients, sunlight, and space. Ice plants reproduce both through fruit, which is produced year round, and through segmentation, meaning that any shoot can put down roots. A single shoot can grow three feet or more in a year. Thus, the invasive nature.

How to Eat

There are a few ways to eat Ice Plant. The first and most common way is to steep it as a tea. Not only does this break down the succulent into its nutrients, it is a great way to begin absorbing the vitamins and minerals. Another way of eating Ice Plant is to serve it as a green in salad. The plant itself doesn't have much of a taste, similar to Romaine.  But it is light and filled with water, so it will highlight any vegetable and flavors you choose to dress it with.  Do your bit for the environment and put some Ice Plant on your plate tonight.

Honeydew Orchard Granita

5 cups ripe honeydew melon, diced
1 cup unsweetened apple juice
1/4 cup lime juice

Put all the ingredients in the blender and puree until smooth.
Pour into a 9x13 inch glass or metal baking dish and put in your freezer.
Process the granita by stirring with a fork every 30 minutes, making sure the frozen parts around the edges of the pan are smashed with the fork and stirred into the softer center part.
You'll do this about 7 or 8 times, depending on your freezer.
After about 3 or 4 hours, you should have a firm but not solid texture.
Take the baking dish out of the freezer and use a sturdy metal spatula to shave the granita into slivers and fill a plastic container that has an airtight seal.
Put container in freezer and let freeze for at least 1 more hour, undisturbed this time.
To serve, remove from freezer about 15 minutes before attempting to scoop.

Quick Easy And Healthy Honeydew Cucumber Smoothie

1 cup drinking water
2 small cucumbers, peeled, coarse chopped
1 honeydew melon, peeled, seeds removed, coarse chopped

Put all ingredients in a blender or food processor and blend until smooth and frothy.
Pour into glasses or a pitcher and serve immediately.
You only need to use 1 cup of water because the cucumber and honeydew melon have a lot of natural water already.
Use small cucumbers so there aren't any seeds.  If you encounter seeds, just scoop them out and discard.
You'll get 2 to 4 smoothies depending on the size.

Fun Facts About Horseradish

Horseradish – The Bite That Bites Back

This is one of the most loved, or most hated, condiments on the grocery store shelves. A little dab is all it takes to turn a simple dish into a bite that will make you break out in a sweat.  The taste is distinctive, and the watering eyes come with the territory.  So, what makes some people crave this fire-breathing food? Let's take a closer look at the spicy condiment with the strange name.

What is it?

Horseradish is a member of the mustard family and is cultivated for its thick, fleshy white roots. The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.

The root is harvested in the spring and fall. Once the processors get their hands on it, the roots are transformed into the product with the flavor that distinguishes horseradish from every other condiment. The horseradish formula may also contain spices or other ingredients such as salt, sugar, cream or vegetable oil to provide another type of flavor. But, generally speaking, horseradish and vinegar are the primary ingredients in the basic prepared horseradish on the grocer's shelves.

History

Knowledge of the horseradish root dates back some 3000 years.  Horseradish has been used for everything from an aphrodisiac to the treatment of rheumatism. You'll even find it mentioned in ancient Greek cookbooks. It is also a bitter herb at Passover seder. In German, the word for horseradish is 'meerrettich' which translates to 'sea radish' because it grows by the sea. It may have mistakenly become known as 'horseradish' simply because in English the German word 'meer' was mispronounced 'mare' becoming 'mareradish' and eventually horseradish.

We can also credit our German immigrants for bringing the horseradish to the United States around the late 1800s and passing their growing methods from generation to generation.  In Illinois, which is where about 60 percent of the world's supply is grown, the area’s cold winters provide the required root dormancy and the long summers to provide excellent growing conditions.  Each May, horseradish is celebrated at the International Horseradish Festival in Collinsville, Illinois.  Events include a root toss, a horseradish eating contest, and a horseradish recipe contest. Horseradish has come a long way from aphrodisiac and rheumatism; or not.

Health Benefits

Horseradish has been prized for its medicinal qualities for centuries. If you have every eaten horseradish, it should come as no surprise that horseradish has been used effectively to relieve sinus discomfort. The traditional treatment for sinusitis is to eat or drink a half teaspoonful of grated horseradish sauce twice a day. There will be a powerful feeling in the back of your head, followed by a sensation of the sinuses clearing, sometimes accompanied with sweating of the forehead and perhaps a few tears, as well. But, your sinuses will be cleared, so many say a small price to pay. Along with sinusitis, a little horseradish rubbed on the forehead is believed to relieve headaches.

It is believed that horseradish also contains antibiotic properties. This suggests that horseradish can  be used to treat urinary tract infections; not only the bacteria but because horseradish stimulates the elimination of urine so that the bladder may be flushed out more often.  The antibiotic properties of horseradish are also put to work to destroy bacteria in the throat to help prevent bronchitis, coughs, and related upper respiratory illnesses. Due to the stimulating effect horseradish has on the blood capillaries, it is also regarded as an aid in water retention.

Fun Fact

It would probably surprise you to know that in the US alone, an estimated 24 million pounds of horseradish roots are ground and processed annually to produce approximately 6 million gallons of prepared horseradish.  When you look at all those little jars on the grocery store shelf, you wouldn't think there was that much horseradish in the world.  Horseradish is still planted and harvested mostly by hand, making that 24 million pounds even more astounding.  Bottled horseradish was sold commercially as early as 1860, making it one of the first condiments sold as a convenience food.

How to Eat

To relish the full flavor of processed horseradish, be sure it's fresh. Color of processed horseradish in jars varies from white to creamy beige. As jarred horseradish ages, it browns and loses potency, so watch the color to know how fresh your horseradish really is.

Of course, one of the best known uses for horseradish is probably as an ingredient to make cocktail sauce, typically served with shrimp. But, horseradish also adds a rich and spicy zing to sandwiches, cold cuts, or roast beef.  A tiny dollop in buttery mashed potatoes is another winner. You don't even need to serve processed horseradish.  Grated horseradish root adds a wonderful layer of flavor in many dishes.

In addition to the popular basic prepared horseradish, a number of other horseradish products are available now.  Look for creamy style prepared horseradish, beet horseradish, and even dehydrated horseradish which makes a perfect addition to hearty marinades for meat.  If you go to Germany, you'll also find horseradish schnapps and many beers with horseradish as an ingredient.

Rub it on your forehead if you have a headache, or mix it in some ketchup to dip your shrimp in.  No matter how you approach this root crop, the bite will be unmistakable!

Sweet And Savory Hawthorn Berry Sauce

1 lb hawthorn berries, washed and stems removed
1/2 cup water
3/4 cup sugar (more or less to taste)
2 cinnamon sticks
pinch crushed red pepper

Put the hawthorn berries in a saucepan with the water, and put over medium-low heat just until the water starts to bubble, then turn down to low, cover the saucepan tightly and simmer for 30 minutes, stirring a couple times. Remove from heat, allow mixture to cool, then pour through a mesh colander over a bowl and push through the sieve with the back of a big spoon to remove the seeds.
Pour the sauce from the bowl back into a saucepan, add the remaining ingredients, put over low heat, and cook, stirring occasionally, until the sauce gets thick.
Remove from heat and remove the cinnamon sticks.
Serve immediately by pouring hot over ice cream, or pound cake, or other desserts.
You can also use this sauce with duck, pork, or other grilled foods.

Sunny Day Hackberry Orange Sauce

1 large orange, zested and juiced
1 cup water
2 cups sugar
4 cups hackberries
1/4 tsp ground cinnamon
pinch ground cloves

Sterilize canning quality jars, lids, and rings in boiling water and keep hot.
In a saucepan over low heat, put the orange zest, orange juice, water, and sugar, cooking for 10 minutes, stirring frequently.
Add the hackberries and continue cooking until the hackberries 'pop.'
Add the cinnamon and cloves and continue cooking for 5 minutes, stirring occasionally.
Pour the mixture through a food mill or wire mesh colander and press through to remove seeds and skin.
Pour strained mixture back into the saucepan and put over high heat.  Bring to a rapid boil, remove from heat and skim off the foam that forms.
Pour mixture into hot sterilized jars, put on lids and rings, and set aside in a cool, dark location, undisturbed overnight.

Eat Well And Healthy With Honetdew Melons

Honeydew – Juicy Fruit Wins Sweetness Award

The aroma of a ripe honeydew melon is unmistakable. One of the sweetest treats you'll find, this juicy melon is light, fresh, and about 99% water.  What makes this pale green fruit one of our favorites?  Let's take a look.

What is it?

The honeydew has a smooth, firm pale yellow rind that encases the sweet, juicy, pale green flesh. Most are round and somewhat larger than a cantaloupe, ranging in weight from four to eight pounds.   The rind turns from green to white to yellow as it matures. As the honeydew ripens, its skin transforms from very hard and smooth to a velvety texture and often develops a slight stickiness as if the juice was beginning to escape.

Harvesting the melon at peak ripeness determines how sweet the melon is. Vine-ripened melons picked at the right time have the best flavor and highest sugar content. Once a melon is picked, it no longer gets any sweeter.  A honeydew melon is perfectly ripe if the blossom end yields to gentle pressure when pressed with a finger.

History

The honeydew melon is the American name for the White Antibes cultivar that was primarily cultivated in southern France and Algeria as early as the late fifteenth century. Honeydew plants thrive in a hot dry climate and have been around America since the early nineteenth century.

The honeydew melon, also known as Balian or Wallace melon, is hardy, which contributes highly to its commercial value and success. The melons grow on long stems that emerge from a main stem. Producing both male and female yellow flowers on the same vine, it is the female flower that produces the melon, but the vine can self-pollinate which means it will fruit without any help from bees or humans; another reason for its success.

Health Benefits

Honeydew melons are an excellent source of potassium. You'll also be treated to almost half of the RDA of Vitamin C in just one small serving of honeydew melon. Also rich in pantothenic acid, and Vitamin B6, honeydew melon is believed to help lower blood pressure, relieve skin disorders, and provide other healthy benefits to the circulatory system.

The nutritional value of honeydew melon makes it an excellent choice for both weight control and general health. Honeydew melon provides many essential vitamins and minerals, phytochemicals, plus dietary fiber for better health, digestion, and blood glucose control. So, even if you’re counting carbs to lose weight, honeydew melon may be one fruit to consider eating.  Along with the nutritional value, honeydew melon is filled with juice, which, along with the fiber, makes you feel full.

Fun Fact

These melons are at their nutritive best when vine ripened. But there is one risk associated with ripe honeydew melons - they are highly perishable. After much research, scientists have come up with a solution to keep honeydew melons at their ‘sweetest best' after harvest. The solution is to drown the melons right after harvest in a water-bath containing a special calcium-amino acid solution. The calcium in the solution penetrates the rind to make it firmer and increases its shelf life. Thus the aging process of the honeydew melon is arrested at its peak.

How to Eat

Honeydew melon are most often used in fresh preparations such as fruit salads or cold soups. Honeydew pairs well with lime, mint, and fresh berries. Finely diced honeydew melon can be mixed with a variety of ingredients, both sweet and savory, to create beautiful salsas.  Because of the water content of the honeydew melon, they make wonderful smoothies and other beverages, too.  Once cut, refrigerate any uneaten honeydew melon in food containers for up to two to three days.  But, I suspect once you cut into a ripe honeydew melon, you won't be left with any to put away.

Skillet Potatoes With Grated Horseradish

4 medium Yukon Gold potatoes, scrubbed
4 Tbsp butter, clarified
2 garlic cloves, minced
1 piece fresh horseradish, peeled and finely grated (about 1 tsp)
2 Tbsp Greek yogurt
salt and pepper to taste
freshly chopped parsley for garnish

Put the potatoes, whole, into a large pot of salted water, bring to a boil, turn heat down and cook at a gentle boil until knife tender (not fork tender) for about 7 to 9 minutes.
Remove potatoes from pot and let cool, then cut into thin slices.
While potatoes cool, put butter in a small saucepan over medium-low heat, melt and let bubble and foam up.  Remove from heat and skim off the white foam from the top and discard.
Pour the clear butter that's left into a large heavy skillet over medium-high heat.
When butter sizzles, add the sliced potatoes.
Season potatoes with salt and pepper and fry potatoes until browned and crispy, about 10 minutes, flipping as needed;  Add the garlic 1 minute before the potatoes are done, and gently toss to combine and heat.
Remove the skillet from heat when the potatoes are ready, then add the horseradish and the yogurt.  Turn gently with a spatula to combine, but don't break up the potatoes.
Season again if needed with salt and pepper, then top with chopped parsley.
Serve hot as a side dish.
Will serve 2 to 4 people.

Greek Yogurt And Huckleberry Muffins

5 Tbsp butter
1/2 cup sugar
1 egg
3/4 cup Greek yogurt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup huckleberries

Preheat the oven to 375 degrees and prepare a muffin pan, either with cooking spray or paper liners.
Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy.
Add the egg and beat with electric mixer until just combined.
Add the Greek yogurt, and beat again until just combined.
In separate bowl, put the flour, baking powder, baking soda, and salt, and whisk together until well combined.
With electric mixer running slowly, carefully add dry ingredients to wet ingredients, mixing until just combined - do not over-mix.
With a rubber spatula, fold in the huckleberries, being sure to carefully get the berries distributed evenly through the batter, but not over-mixing.  The batter should remain thick and not get runny by overmixing.
Fill the muffin cups 2/3 full.
Bake in preheated oven for 20 to 25 minutes or until the edges brown a bit and a toothpick poked in the middle comes out dry.
Remove and allow to cool slightly, then remove from the muffin pan to a cooling rack.

The Hawthorn A Healthy Plant With A Strange History

Hawthorn has a historical lineage, dating back more than 2000 years ago. Surprisingly enough, this ancient plant can still be commonly found today in a variety of different forms, from the green plants to powered capsules and everything in between. Hawthorn is an interesting and unique plant that is rather fun to get to know. Let's take a closer look at this amazing plant.

What is it?

Hawthorn is a common thorny shrub in the rose family that grows up to 5 feet tall on hillsides and in sunny wooded areas throughout the world. Its flowers, which bloom in the spring, grow in small white, red, or pink clusters. Small berries, called Haws, sprout after the flowers bloom. They are usually red when ripe, but they may also be black. Hawthorn leaves are shiny and grow in a variety of shapes and sizes.

History

Hawthorn has been used to treat heart disease as far back as the 1st century. By the early 1800s, American doctors were using it to treat circulatory disorders and respiratory illnesses. Traditionally, the berries were used to treat problems ranging from irregular heartbeat, high blood pressure, chest pain, hardening of the arteries, and heart failure. Today, the leaves and flowers are used medicinally, and there is some research that suggests that Hawthorn might be effective when used in the treatment of mild to moderate heart failure, but there has not been enough research to know how effective it may actually be.

Health Benefits

Hawthorn contains many substances that are known to benefit the heart. Rich in antioxidants, the same found in grapes, there is evidence that Hawthorn may help dilate blood vessels, improve blood flow, and protect the blood vessels from damage. The berries, leaves, and flowers have all been used for medicinal purposes, but most modern preparations use only the leaves and flowers, which are believed to contain more of the antioxidants than the berries.

Antioxidants are substances that destroy 'free radicals' which are the compounds in the body that damage cell membranes, tamper with DNA, and even cause cell death. External toxins, such as pollution, can increase the number of these damaging compounds. The aging process may be accelerated by free radicals, as well as the development of a number of health problems, including cancer and heart disease. Antioxidants found in Hawthorn may help stop some of the damage from free radicals.

Fun Fact

The wood of some Hawthorn varieties is quite hard and valued as a farmer's best choice for fence posts and handles for shovels, axes, rakes, and hoes. These seem to be some of the more 'earthly' uses for the Hawthorn, aside from the health benefits. In the 'other worldly' arena, Hawthorn has been regarded as a symbol of hope and also believed to heal a broken heart. The flower was often used in the May crowning of the Virgin Mary in churches through the centuries.  It's also the May birthday flower. 

On the darker side, some folklore claims that a stake made of Hawthorn wood is the only kind of wood that will kill a vampire when plunged through the heart. Of all the plants on the planet, it seems the Hawthorn has suspicion, mystery, ceremony, and supernatural stories galore.

How to Eat

Use the leaves, flowers and berries for medicinal and culinary purposes. The berries are collected when ripe and used raw or cooked, or dried whole for use in extracts and tinctures. The leaf-buds have been used in cooking and even as a substitute for smoking tobacco. Harvest the flowers in the spring and the berries after they ripen in the fall.

There never seems to be a shortage of uses for the 'haws' and flowers of the Hawthorn. Through the ages, they have been used to make a variety of jellies, wines, and liqueurs, as well as in ceremony and storytelling.  You won't have any trouble finding some way to enjoy this bountiful botanical.

Tilapia Tacos Filled With Jicama Cilantro Salsa

1 cup jicama, peeled, diced
1 cup whole kernel corn
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 Tbsp cayenne pepper
1 Tbsp ground black pepper
2 Tbsp salt
6 tilapia filets (about 4 oz each)
2 Tbsp olive oil
12 taco shells
sour cream for topping

Put the jicama, corn, red onion, red bell pepper, cilantro, lime zest, and lime juice in a glass or plastic bowl and toss together until well blended; set aside.
In a separate small bowl, stir together the cayenne pepper, ground black pepper, and salt.
Lay out the fish filets and brush both sides with the olive oil, then sprinkle the mixed dry seasonings evenly over both sides of each filet.
Heat a large skillet, grill, or griddle which has been lightly sprayed with cooking spray to medium-high heat.
Set filets carefully on hot grill and cook for about 3 to 4 minutes, then flip and cook 3 to 4 more minutes or until fish is just cooked through.
Remove fish from grill and break up into smaller pieces.
To serve, divide the fish and salsa between the tacos, and top each with sour cream.
Serve immediately.

Quick And Easy Jujube Cheddar Strudel

1 pie pastry
5 oz jujubes (chinese dates), stems removed and halved
1 sweet onion, chopped very fine
1 cup grated Cheddar cheese
1 egg, beaten

Preheat oven to 400 degrees.
Lay pastry out onto a floured work surface, and roll out thin.
Fold the pastry into thirds and roll out thin again.
In a bowl, put the jujube, onion, and cheese and stir together until mixed well.
Evenly spread this mixture over half of the pastry, lengthwise.
Brush all the edges of the pastry with half the beaten egg.
Fold the pastry over the filling and press the edges closed.
Cut little slits diagonally in the top of the pastry and brush the top with the remaining beaten egg.
Set pastry on a baking sheet and bake for 40 to 45 minutes or until golden brown.
Remove from oven and let cool slightly before slicing.
Serve warm or cold as a lunch, snack, or a light dinner.

Fun Facts About Hackberries

Hackberry – Sturdy Shade Plus Some Surprises

Maybe you have heard of the Hackberry tree, but never thought of it as a food source. The Hackberry tree is one of the 100 most common trees in the United States. It can survive in a multitude of climates and weather conditions. Curious about how this amazing shade tree can be used for food? Keep reading to find out.

What is it?

The rugged Hackberry tree is tall, with a large spreading crown and nice arching branches that provide welcome relief from the summer heat. The Hackberry tree resembles an elm tree from a distance, which makes sense since it is part of the elm family. The branches tend to droop, giving mature trees a cylindrical shape along with evenly spread branches.

The mature bark is light gray, rough, and cork-like. Its fresh-looking light green foliage turns a lemon yellow in the fall season. The tree's small fruit turns from orange-red to purple when it ripens, but you won't get to enjoy their color too long because they are quickly devoured by birds looking for a sweet treat. The Hackberry tree is a good choice for new home construction that needs shade quickly and is a very forgiving tree in urban conditions.

History

Celtis is a genus of about 60 to 70 species of deciduous trees widespread in warm temperate regions of the Northern Hemisphere, in southern Europe, southern and eastern Asia, and southern and central North America, south to central Africa, and northern and central South America. The genus is present in the fossil record at least since the Miocene of Europe.

Hackberries are native to the flood plains of the eastern United States. As such, the Hackberry is one of the toughest and most adaptable trees around. It grows fast and tolerates a wide range of soil conditions, though it prefers moist, well-drained soil. It's a good choice for beginning gardeners since it requires little care outside of what Mother Nature provides.

Health Benefits

Native Americans valued common Hackberry for medicinal, food, and ceremonial purposes. Medicinally, the bark was used as a gynecological aid that could induce spontaneous miscarriage, regulate menstrual cycles, and treat venereal diseases. Bark decoctions were also taken for sore throats.

Fun Fact

The common Hackberry was used as the fuel source for the altar fire at peyote ceremonies, prayer ceremonies that utilized the hallucinogenic peyote cactus. At the beginning of each of the four stages of the ceremony, the altar fire was replenished with common Hackberry wood.  In situations that we may encounter more often, Hackberry has been used as an ornamental tree and in windbreaks. Hackberry is also planted to line streets especially in the mid-west states. It's tolerance to a wide range of soil and moisture conditions makes it perfect for this and to help prevent erosion during heavy weather.

How to Eat

Native Americans used the fruits to flavor meat in a similar manner as black pepper. The drupes of common Hackberry were mixed with fat and corn to form porridge or crushed to add flavor to foods. They were also pounded into a paste, molded onto a stick and baked over an open fire. Most uses today for the fruit of the Hackberry tree is centered on jelly or wine making. If you're lucky enough to be able to forage for this fruit, and have time and patience to pick out the rather large seeds, you will produce a delightful product.

Double Melon Salad Topped With Crispy Prosciutto

2 slices prosciutto, cut into thin strips
1 Tbsp plain Greek yogurt
1 Tbsp mayonnaise
2 tsp honey
1 lemon, zested and juiced
pinch each of salt and black pepper to taste
1/2 ripe honeydew melon, peeled, seeded and diced
1/2 ripe cantaloupe, peeled, seeded and diced
1/4 cup fresh basil, torn into small pieces

Preheat oven to 400 degrees.
Place prosciutto slices on baking sheet and cook in preheated oven until crisp, about 5 to 8 minutes, tossing a couple times so the pieces crisp evenly.  Remove and transfer pieces to a paper towel covered cooling rack.
In a large salad bowl, whisk together the yogurt, mayonnaise, honey, zest, and juice until smooth; taste, then add salt and pepper to taste.
Add the honeydew and cantaloupe to the bowl and toss together to coat well with the dressing.
To serve, spoon mixture into 4 bowls, then sprinkle the crispy prosciutto and the basil evenly over the salads.
Serve immediately.
Serves 4.

Ice Plant Salad With Creamy Roquefort Dressing

1 lb Ice Plant
1/2 cup Roquefort cheese
4 Tbsp heavy cream
3 Tbsp sour cream
1/2 lemon, juiced
salt and pepper to taste
2 Tbsp chives, chopped

Wash and dry the ice plant thoroughly.
Make dressing by putting the cheese, heavy cream, sour cream, and lemon juice in blender and pulsing until smooth.  Taste and add salt and pepper, then pulse again, taste, until dressing is flavored well.
Put the ice plant in a large salad bowl and toss with the dressing, then sprinkle with cut chives.
Serve immediately on chilled salad plates.

Why Cooking Ahead Will Save Time And Money

To many people, cooking a meal is just another thing on their to-do list. The truth is that cooking is a joy. Cooking can be used as a tool to get you and your family healthier. Good cooks always attempt to find out as much as they can about their hobby or profession. The ideas presented in this article can help you to learn more about cooking.

When you break out the spices, don't forget the saffron. It gives a bright, sweet, hay-like taste that is very original. Saffron is an herb that has been around for many years and has always been popular. It is a greatly sought out flavor, making it the priciest spice in the world.

Layer your salad wisely if you are going to serve it later. Place the juiciest ingredients, such as tomatoes, on the bottom of the bowl, and settle the lettuce or other ingredients that are prone to wilting or sogginess on the top.

Spreading the mayo evenly and smoothly on the entire surface of the bread will make perfect sandwiches that will impress your friends and family. A lot of people hurry and just slap the mayo on a sandwich right in the middle of the bread. When it is spread out evenly, each bite of the sandwich will be delicious and full of flavor.

Whenever you are sauteing something, be sure that you do not put too much food in the pan. The excess moisture can steam the food versus sauteing, minimizing the chances that you will get that crispness you want. You need to make certain you are sauteing items at a lower temperature.

Again, good cooks are always looking for new ideas. People find that the enjoyment in cooking is not solely from the practice itself; it's also from learning about new foods and different cooking methods. A good cook is also one who shares their knowledge to help others become good cooks. Cooking is not just a skill to learn, but a gift that is meant to be shared with others.

Beet And Horseradish Relish

2 cups finely diced cooked beets
1/2 cup sugar
1/3 cup prepared horseradish
2 Tbsp finely diced onion
1/2 cup white wine vinegar

Put all ingredients into a saucepan and stir together gently.
Put over medium heat and bring to a simmer, cooking, stirring for 2 to 3 minutes.
Remove from heat and serve warm with grilled meat or fish, or refrigerate to serve cold as a condiment with grilled sausages.

Honeydew Melon Kissed With Anisette

1 large ripe honeydew melon, peeled and seeded
1/3 cup anisette liqueur

Cut the honeydew melon into bite-sized pieces and put in a pretty salad bowl.
Sprinkle the anisette into the bowl, toss to coat well, then cover bowl with plastic wrap and refrigerate for 1 hour.
Serve cold.
Makes 4 dessert servings.

Want To Know How To Be A Good Cook? Try These Ideas!

Everyone isn't a perfect cook, and even excellent chefs have room for improvement. Cooking is something that you can get better at over the years. Going from someone who doesn't cook at all to a good cook who enjoys it will take a little time. The advice given here will help you to improve your technique and approach to cooking.

An excellent suggestion is to purchase solid cutting utensils for use in your kitchen. Besides letting you work faster, a sharp knife is actually less likely to cause injury. Dull knives cause more cuts and accidents than sharp ones.

When you are seasoning meats, try cooking a small piece first and testing it out, before making all of it. You may have to use caution when you season foods such as meatballs, meatloaf or hamburgers. It's best then to not cook all of it immediately, only to find out that the seasoning is off. Cook a small piece of meat first. After you do this you can either completely cook it or add more seasoning as you see fit.

It is essential to remain organized when cooking, so that you do not burn food or make other blunders. Keep your kitchen in order. Get organized to cut back on unnecessary food waste.

Keep a few pointers in mind if you plan to attempt cooking with skewers. When using metal skewers, opt for those that are square-shaped or twisted; these will hold onto food better than round models can.

It's fun to learn to prepare new and interesting foods! In fact, learning to prepare delicious meals is almost as enjoyable as eating them. Hopefully, you have picked up some great tips through this article that have inspired you to cook better, and experiment with new ideas for great, delicious dishes. Never forget that cooking is a process, and learning this process is a journey, one that is never complete.

Triple Sweet Pears And Mixed Green Salad

vinaigrette dressing:
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp coarse ground or grainy Dijon mustard
1 tsp honey
2 Tbsp orange juice
1/2 tsp orange zest
1/2 tsp minced fresh rosemary
salt and pepper to taste

Salad:
1 bunch dandelion greens, washed, stems removed, and chopped (see substitutions below)
1 large head of frisee lettuce
1 persimmon, washed, unpeeled and cut into 8 wedges
1 pear, slightly firm but ripe, washed, unpeeled and sliced into thin wedges
4 dates, cut into thin slices
1/4 cup pomegranate seeds (arils)
2 Tbsp toasted pecans, rough chopped

First make the vinaigrette by whisking all ingredients together in a glass bowl; set aside.
In a large salad bowl, add the dandelion greens, frisee lettuce, persimmons, and pears.
Pour 1/2 of the vinaigrette over the salad and toss lightly until well coated.
Put the mixture on four salad plates or in salad bowls.
Top the dressed greens with the dates, pomegranate seeds, and toasted pecans.
Drizzle each individual salad with the remaining vinaigrette.
Makes 4 servings
(Dandelion greens can be found at grocery stores and specialty organic markets.  If you can't find dandelion greens, use any other bitter fresh greens such as endive or chicory. Even a bag of mixed green salad will work as there are varieties that feature bitter greens. The idea of using bitter greens in this salad is to offset all the sweet toppings.)

Tomato Basil Pepper Garden Tart

1 frozen pie crust, thawed
1/2 cup finely grated Asiago cheese, divided
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly

Preheat oven to 375 degrees.
Roll pie crust out to be about 2 inches larger in diameter than your tart pan.
Place in tart pan, pulling extra crust up the sides of the tart pan; trim off any extra.
In a small bowl, put half the grated Asiago and all the cottage cheese, the black pepper and salt, and stir to blend.
Finely chop the basil leaves and add to the cheese mixture, stir to combine.
Spread 1/2 of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly.
Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly.
Bake in preheated oven for 20 to 25 minutes.
Remove the tart from the oven and sprinkle the remaining Asiago cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly.
Remove and let cool slightly before serving.
Will serve 6 to 8 people.

Useful Tips And Tricks For Creating Great Meals And Desserts

While everyone eats, not everyone has the skills necessary to cook. This article offers a variety of useful tips and tricks for becoming a better cook. Don't be afraid to try your hand at it. Your kitchen won't hurt you! If a recipe fails, throw it out and try again! Cooking is an invaluable skill that can be quite joyful. Let these tips inspire you to pursue new culinary heights.

If you will have a busy day tomorrow, you can always get some of the ingredients of your dinner ready today. This allows you to serve a fresh, healthy meal to your family even when you are pressed for time. Considered chopping up stir-fry veggies and having them ready to go for the next night. Casseroles are also something easy to prepare that you can have 100 percent ready to go, and simply store them in the fridge overnight.

If you plan to make salsa ahead of time and it won't be eaten immediately, you should rinse raw onions off and make sure to dry them off. Onions from the store have gas that smells like sulfur. Your salsa could be ruined because of this gas. The gas is eliminated if you rinse and pat the onions dry.

If you are often pressed for time when making dinner, try doing a little preparation work before hand, perhaps on the night before you plan to cook the dinner. Chop veggies, prepare a sauce, or marinate meat before heading to bed. This alleviates stress at suppertime since you have already done part of the work.

Don't be intimidated or frightened by the thought of learning how to cook. When you make the decision to cook your own food, you are able to save money, eat healthier, and have a good time doing it! Use all of the things you learned here to make an impact on each step of the cooking process. Enjoy cooking a delicious meal that is sure to please any palate.

Tender Roasted Beets With Rosemary Dijon Dressing

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
Now that you can handle the beets, rub them with paper towels to remove the skins.
Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.
Serves 4 to 6 people.

Tangy Kale With Garlic And Onions

5 Tbsp olive oil, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, minced
3 to 4 lbs fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 Tbsp balsamic vinegar

Heat 2 tablespoons of the olive oil in a large heavy skillet over medium-high heat.
Add the onion and cook until soft and just beginning to brown a little; remove from skillet and set aside.
Reduce the heat under the skillet to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from skillet and save with onion.
Add the remaining oil and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts.
Add back in the skillet the cooked onion and garlic, then the salt and pepper.
Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes.
Sprinkle the balsamic vinegar into the mixture just before serving, toss and serve hot as a side dish for grilled, roasted, or barbecued meat, poultry, or fish.
Makes 4 servings.

Trying New Recipes That Your Family Will Love

You will, however, have to make an effort, and improve your cooking ability. Despite your reasons for cooking, it helps to know about it. Here are some tips that will help guide you along the path towards making a delicious meal.

Make a lasting impression on family and friends alike by serving the perfect sandwich. The secret to a perfect sandwich is an even application of mayonnaise. Lots of times, people get lazy and just throw some mayonnaise in the center. When it is spread out evenly, each bite of the sandwich will be delicious and full of flavor.

It is easy to keep your cooked pancakes and waffles warm while you finish cooking the batch. You can do this by heating your oven up to 300 degrees. Place each smaller batch on a plate in the oven while you complete the next.

Applying some salt on a cutting board when chopping fresh herbs is a good idea. This should add flavor to the herb as well as keep them in place. Just make sure you don't add salt to your dish afterwards as the herbs already contain it. The salt that you sprinkle on the board sticks to the herbs and gives them just the right amount of flavor.

When you cook vegetables, use chicken broth. Simmering vegetables in the broth will keep them from adhering to the bottom of the pan and also infuse them with rich flavor. You can make your own chicken broth or you can buy it at most any supermarket at a very low price.

By now you are probably raring to try out your new skills. Use the information in the guide above to create delicious dishes! It doesn't matter the reasons behind your decision of learning to cook, but the fact of the matter is you will take pride in serving a meal prepared by your very own hands. It is definitely true that skill is what makes a successful cook. The energy you invest will pay off with tasteful and delicious meals.

Harvest Celebration Couscous With Sweet Curried Cilantro

6 med leeks, trimmed, rinsed, and chopped, including the greens
1 Tbsp White vinegar
12 cups vegetable broth
4 Tbsp Olive oil
8 large sprigs of cilantro sprigs, cleaned and stems trimmed
9 garlic cloves, peeled and smashed
3 cinnamon sticks, about 9 inches total
2 tsp cumin
2 tsp curry powder
1 tsp Coarse salt
6 med carrots, peeled, halved lengthwise, then coarse cut
3 Russet potatoes, peeled and quartered
1/2 lb turnips (choose small ones), peeled and quartered
3 small yellow onions, peeled and halved
2 med zucchinis, washed, ends trimmed, cut lengthwise, seeds removed if necessary, then sliced into 1 inch thick crescents
3 large ripe tomatoes, cut into 8 wedges and cores cut off
1 can (15 oz size) garbanzo beans, rinsed and drained
1 cup pitted prunes, cut in half
1/2 cup golden raisins
2 Tbsp cilantro leaves, chopped
8 cups couscous, cooked
chopped cilantro leaves for garnish if desired

Place trimmed and chopped leeks in a glass or plastic bowl and cover with cold fresh water and pour in the white vinegar; soak for 30 minutes. Drain and rinse under running water; set aside.
Meanwhile, in a large heavy pot, put the broth, olive oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, and salt, and bring to a boil, then reduce heat and simmer slowly uncovered for 30 minutes.
Strain the cooked broth through a mesh strainer over a large pot; discard sprigs and sticks and stuff.
Return the cooked broth to the large heavy soup pot.
Put the cleaned leeks, carrots, potatoes, turnips, and onions into the broth; bring up to a boil, reduce heat and simmer slowly for 15 to 25 minutes or until veggies are fork tender.
Add zucchini, tomatoes, garbanzos, prunes and raisins into the pot and continue to simmer for about 5 minutes.
Remove pot from heat and stir in the cilantro.
Spoon cooked couscous into shallow individual serving bowls and spoon the hot vegetables and broth over the couscous.
Sprinkle with a little more chopped cilantro if you wish and serve hot.
This will serve 6 to 8 people.

Sweet And Tart Rainbow Chard And Radicchio Salad

2 lbs rainbow chard
2 Tbsp butter
2 Tbsp olive oil
1 medium onion, sliced thin
4 garlic cloves, minced
2 heads radicchio, cored and cut into thin wedges
2 Tbsp red wine vinegar
3 Tbsp golden raisins
1/4 cup toasted pine nuts

Cut the ribs from the chard, trim off the ends, then chop into small pieces.
Cut the chard leaves crosswise into strips.
Rinse, drain well, and set aside.
In a large pot over medium heat, melt butter with oil, then add onion and garlic, and stir, cooking until onion is softened slightly.
Add the cleaned chard ribs only, cover and cook until tender, about 5 or 6 minutes.
Then add a handful of chard leaves and cut up radicchio, stirring, and cook 1 or 2 minutes until wilted.
Continue until all chard and radicchio is added and wilted.
Continue to cook uncovered until the vegetables are tender, stirring often, about 6 to 8 minutes.
Add the vinegar, stir, then add the raisins and stir again.
Heat through, taste and add more salt, pepper, and more vinegar, if desired.
To serve, use a slotted spoon to drain excess liquid, and serve on plates or in bowls alongside your main dish.