Fall Harvest Eggplant And Tomato Harvest Skillet

1 medium eggplant, peeled and cut into cubes
3 Tbsp vegetable oil
1 green bell pepper, seeded and chopped small
1 medium onion, peeled and diced small
4 large ripe tomatoes, chopped 
1 tsp salt
1/4 tsp black pepper
1 garlic clove, grated
1/4 cup grated fresh Parmesan cheese   

Heat a large heavy skillet over medium heat, add eggplant and oil, and cook, stirring occasionally, until eggplant starts to soften.
Add all remaining ingredients except the Parmesan cheese, stir gently, and continue cooking until all vegetables are tender.
Sprinkle the Parmesan cheese over the top evenly and cook just until cheese melts. 
Remove from heat and serve immediately.
Will serve 2 to 4.

Quick And Easy Caramel Apple Crescent Dumplings

2 Granny Smith apples
2 tubes (16 total count) crescent rolls
1/4 cup caramel topping
1 cup chopped pecans
1 stick butter
1 1/2 cups sugar
1 tsp Vanilla
cinnamon to taste
1 can (12 oz) lemon lime soda

Preheat oven to 350 degrees and butter a 9x13 baking pan.
Peel and core both apples, then cut each apple into 8 wedges (you will have 16 wedges total.)
Open the crescent rolls, separate, and lay out on a work surface.
Spread a thin layer of caramel onto the top of each crescent roll.
Place an apple wedge at the large end of the crescent roll.
Sprinkle pecans in front of the apple slice.
Roll the apple and nuts up in the crescent rolls, from large end.
Place each rolled up crescent on the baking pan. In a small saucepan, melt the butter, then add the sugar, mix gently, then add the vanilla, and stir again gently to combine. 
Spoon this sauce over the apples, then gently pour the soda around the edges of the baking pan.  Sprinkle cinnamon on top of the crescent roll bundles and and bake at 350 degrees for 40 to 45 minutes.
Remove and let cool slightly, then serve in dessert dishes.  Spoon some of the sauce from the pan over the top and top with a scoop of ice cream, if desire, and a few more pecans.

Farmers Market Feast

 Serve Fresh Food From Appetizer To Dessert

The farmers market is a place where great ideas meet great fresh food and explode into incredible feasts. You can make one trip to the farmers market and gather enough ingredients to make a full five-course meal that will rival any fancy restaurant. Allow me to get your creative juices flowing as well as your taste buds jumping as we walk through a sample of what you might find to create your very own farmers market feast.

Appetizer

You want to give your guests something to snack on while they are waiting to see what's coming next. Look for a loaf of homemade french bread, some fresh dill, goat cheese or other soft cheese, and red bell peppers for roasting. With these simple ingredients, you can have an amazing appetizer that will keep your guests well fed and eager for more. Simply cut the bread into thin slices and toast them over the grill while you are roasting your red peppers.

Combine the dill and goat cheese, spread on the toasted bread and top with thin slices of the roasted pepper. You can substitute prosciutto for the red bell pepper for another possibility. The idea is to look around the farmers market for inspiration as well as ingredients for the first course as well as for the main event.

Salad

Your salad options are as long and varied as the rows upon rows of displays at the market. Pick up  fresh lettuce, of course, but be sure to choose an interesting variety.  Look for complimentary produce such as pomegranates, pears, and apples, to match up with bitter greens such as chicory, arugula, watercress, and frisee.  Fresh baby bitter greens are a classic match up with sweet fruit.  And don't forget the berries.  When it comes to salads, fresh is the word, no matter how you build it.

Kale is another great farmers market find.  This remarkable green can be eaten raw or cooked.  One fun way to serve kale in a salad is as a crunchy topping.  Kale, when cut up into small pieces, can be roasted to create a delicate papery thin treat with a very fun crunch to it.  Sprinkle these nutritious  crispy bites on top of your salad instead of croutons.  And don't forget to look for fresh herbs to create a savory dressing to go on your salad.  If you have citrus in your market, let that be your inspiration for your homemade vinaigrette.

Soup

Piles and piles of potatoes mean just one thing; inspiration!  No, the potato is not a lowly vegetable, not when you have the varieties available to choose from at a farmers market.  For the soup course you can't do much better than starting with potatoes.  One soup that should come to mind is potato leek soup. Simple, yet elegant, this filling soup should be served in small bowls with a pretty swirl of yogurt and a sprinkle of green onion on top. Other vegetables that work well for pureed soups are squash, pumpkin, rutabaga, parsnips, and turnips.  Mix and match for a splendidly soothing soup to relax your guests just long enough to get ready for the main course.

Look also to the bins of greens for inspiration for a soup course.  A small bowl of beet soup, hot or cold, is a wonderful start to a meal.  Hearty mustard greens and collard greens also make a splendid, bright, soup that gets the taste buds begging for more. Depending on your main course, you'll want to serve a soup that is either hearty and satisfying or light and refreshing.  Don't forget to include the fruit you find at your market and the herbs for soup inspiration.  Apple juice and cider make excellent soup bases.

Main Course

After a start like this, it may seem as if you've exhausted all your farmers market has to offer, but this is where the simplicity of the market takes over.  A main course can feature something as simple as a perfectly executed sandwich. Pile seasonal cheeses on top of homemade multi-grain bread that has been slathered with herbed butter, then topped with a mix of ingredients for crunch. This can include sliced apples, greens, or a thin slice of sweet onion, or everything.  Something as simple as a grilled cheese sandwich becomes inspired when you layer market fresh specialty cheeses with fresh herbs, greens, vegetables, and fruit, and then grill between slices of hearty homemade bread.

And don't forget to look for fresh and smoked meats at your market.  Many farmers raise meat for the table as well as produce.  Big pots of peppery greens with lots of smoked sausage makes a bright and flavor-packed entree. During the fall, the farmers market is also a great place to find a variety of fresh beans.  You will notice a big difference when you cook with fresh beans as opposed to dried beans.  The fresh beans are easier to cook and are very tender.  You can easily build a main course around the offerings at your local market.  All it takes is filling your basket and using your creativity and your good taste, and you'll fill your table with a main course that is very satisfying.

Dessert

Now comes the moment we have all been waiting for. Dessert. Nothing says farmers market dessert like fresh peach cobbler served in a pretty bowl and topped off with a scoop of rich vanilla ice cream.  Of course, apples are a big hit at many farmers markets during the fall season.  Apple pie or Apple crisp are the obvious desserts, but don't forget to think about applesauce, apple dumplings, or apple turnovers.

But, you don't have to bake fruit to have a dessert worthy of this five course meal.  Sometimes less is more.  Sliced apples, pears, or other fruit combined with a wonderful variety of cheeses is often the perfect ending to a hearty meal such as this.  Perhaps a steamy hot mug of apple cider will satisfy the sweet tooth at the end of the evening.  If oranges are in season in your region, try making orange sugar cookies. Not quite dessert-worthy in your book?  Melt some chocolate and dip the cookies about half way in to make treats that looks like, and tastes like, they came right out of a fancy mail-order catalogue.

Can you really find enough at your local farmers market to produce a five course meal?  You sure can!  And not only five courses, but five star courses!  Fresh means fabulous when it comes to cooking.  Create each course to compliment the next and you can't go wrong. The only problem is you'll have trouble sending your guests home after they've been treated so well. You might as well start making up the guest room before you even serve dessert. Enjoy!

Creamy Harvest Root Vegetable Bake

2 Yukon Gold potatoes, scrubbed and sliced thin
1 turnip, peeled and sliced thin
1 rutabaga, peeled and sliced thin
1 parsnip, peeled and sliced thin
1 celery root, peeled and sliced thin
2 Tbsp butter
2 garlic cloves, minced
1 1/4 cups chicken broth
1 cup heavy cream
1 Tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, divided

Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with olive oil or cooking spray.
Get out a large pot, fill with water and add salt, and bring water to a boil. Add the vegetables and cook uncovered for 3 minutes (you're just blanching the veggies, not cooking them.)
Prepare large ice bath in sink.
Dump veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold - this stops the veggies from cooking further after being drained.
Remove the strainer of veggies from ice bath and drain well.
In a large skillet over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
Add the broth, heavy cream, thyme, nutmeg, and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
Spread vegetables evenly in the prepared baking dish.
Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmigiano-Reggiano cheese over the top.
Cover the baking dish with aluminum foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
Pull the rack forward from the oven, uncover the casserole and top with remaining Parmigiano-Reggiano cheese.
Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
Remove casserole from oven and allow to rest about 10 minutes before serving.
Serve warm as a side dish or vegetarian main dish.
Will serve about 6 to 8.

Harvest Chicken Salad With Apple Cranberry

Dressing:
2 oranges, zested and juiced
1/3 cup mayonnaise
2 Tbsp coarse ground mustard
1 to 2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 small garlic clove, grated

Salad:
1 package (6 ounces) fresh baby spinach leaves
2 cups diced cooked chicken
1 cup diced celery
2 medium apples, ripe but crispy, washed, cored, and diced
1/2 cup finely diced red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan

Into a glass bowl, measure 2 teaspoons orange zest, then add the mayonnaise, mustard, sugar, salt, black pepper, and garlic, and whisk until combined.
Keep whisking and slowly drizzle in 1/2 cup of the orange juice, whisking until dressing is smooth and comes together.
To assemble salads, place spinach in a large salad bowl.
Add all the remaining salad ingredients, then drizzle dressing over the salad and toss gently to coat all the ingredients.
Serve immediately.
Will serve 4 as a main dish, or 6 as a light lunch.

Fall Time Is Soup Time

 Warm Up With These Unusual Chill Chasers

The start of the fall season is usually marked by that first hint of chill in the air.  That chill outside can often translate into a chill inside. This makes fall the perfect time to curl up with a steaming bowl of soup.  But, do you want to have yet another bowl of plain chicken noodle soup?  Why not warm up your body and soul at the same time with some unusual soups?  Here are a few soups that you should try this fall to warm up yourself and your family.

Harvest Soup With a Basil Bump

If you want a great soup that you can throw together with one trip to the farmers market, this is the soup for you. Get your big pot going with fresh diced tomatoes, zucchini, onion, bell pepper, celery, and carrots. When all those wonderful ingredients have simmered together and gotten all softened, it's time for the surprise ingredient - basil pesto.  Make a classic basil pesto from fresh basil, garlic, pine nuts, and olive oil, blended smooth in a food processor.  Stir the basil pesto into the finished soup, reheat and serve hot. This is great before the basil, but after the basil pesto is added, this soup goes from great to unbelievable!  No more chill.  No more dry scratchy throat, or runny nose after you've settled in with this spicy, satisfying soup.

Pozole Chases the Blues Away
Known as a special occasion dish in Mexico, this is a soup that is often served at large parties where the wine, beer, and other adult beverages flow freely.  As such, this soup is a well known cure for hangovers and is often eaten in the wee hours of the morning.  Typically, this soup is a combination of pork, beans, and hominy grits in a hearty stock.  But, its curative properties come from an abundance of several other ingredients like garlic, cumin, onion, fresh oregano, and lots and lots of red chiles. Whether you want to sweat out a headache or ward off a chill, having a pozole recipe to turn to is a very good idea.

Turkey Wonton Warms You Up

We love our leftover turkey, don't we.  We especially love it when we're looking around for some inspiration to make a warming soup.  This soup starts simply enough with some stock, turkey, noodles,  pork dumplings, and greens.  Use baby bok choy for authenticity, or choose a more bitter or peppery green if you want to impart more of a warming feel to your soup.  Most recipes for wonton soup will have added sesame oil which is tasty and also helps to soothe the throat.  For whatever reason, the more intense the flavor, the more warming a soup is.  Of course, adding red pepper flakes bumps the warming factor up a notch or two, so be sure to spice this soup up to send the chills packing.

Apple Pumpkin Soup Strategies
If there are two ingredients to put in your soup that scream Autumn farmers market, they would be apples and pumpkins. There are quite a few variations on soup recipes using these two fall favorites.  You may be looking for a soup that closely resembles pumpkin pie.  Or, maybe, you want the tart apple flavor to come through first.  You can make a country style soup with big chunks of pumpkin and apple swimming in a sweet and sour broth to warm you inside and out.  You can make a smooth pureed soup with a surprising kick of curry to help clear a stuffy head and chase away the chills.  This is a combination of two powerhouse ingredients that can go from one end of the flavor wheel to the other with no problem at all.  Pick your favorite flavors and create a soup that fits your needs.

When it comes to chasing chills away, nothing beats a big steamy bowl of soup.  But, choose the right ingredients and you can do more than make a warming bowl of soup – you can create a big soup hug.

Looking For Cooking Ideas? Check These Tips Out!

There are times when the kitchen is a boring place. The thing is, when treat cooking as a leisurely activity, your perception changes. Your kitchen turns into your canvas, and your meals are your finished painting, something you can be proud of, that pleases everyone. This article will help you to warm up to your kitchen.

Keep those turkey leftovers after the big meal. Try cutting them up, storing them in a container that is airtight, and then place them in the freezer. The turkey meat will keep its freshness and can later be used for making sandwiches or as a salad ingredient.

Much like a sponge, the mushrooms will absorb the water. Instead, get a wet, clean cloth and wipe off the mushroom by hand.

To quickly cut herbs, bind herbs together and snip with scissors. The leaves will be fuller and more crisp than they would have been if they were wet.

If your family enjoys corn, but you find it grows boring as a side dish night after night, change things up a bit. Mixing new ingredients into the corn, like coconut for a Thai flavor, will give them an interesting treat.

When you are stir-frying, slice your cut of meat into thin pieces on the diagonal. This can take time and be tricky. Once the meat is firm, not frozen, cut across the grain at a 45-degree angle.

Try to use things that are colorful when you are cooking. Eating meals that have some extra color is not only better for you, but they also attract your eyes. You can also use a diversity of garnishments to increase color; consider vegetable curls, cherry tomatoes, and small cuts of fresh herbs. The more beautiful the plate, the faster the food will disappear.

Mold these ideas into your own methods and meals and feel free to experiment whenever possible. You should be able to prepare foods that your family and you thoroughly enjoy eating. Cooking will not only provide you with the nutrients you need to survive, but it can also allow you to find a relaxing way to express yourself. The kitchen should be the centerpiece of your home.

Impress Your Friends And Family With These Cooking Tips

If you are trying to achieve a wonderful eating experience, there are countless cuisines and techniques to help you reach your goal. There are easy and more intricate methods. In this article you will find some simple and fast tips to generally improve your cooking, no matter what you current skill level.

When possible, complete all of the prep work in advance. Try to have the prep work completed before cooking; this is important. When you have a timeline for your meal to be ready, things can get a bit stressful once you start cooking. You can save yourself a lot of stress by doing as much preparation ahead of time as you can.

Keep your spices and herbs stored in a dark, cool place so that their freshness and flavor is maximized. Storing herbs and spices in a warm location will cause them to lose their flavor.

It is extremely important that your knives are always sharp. Dull knives are dangerous and difficult to use. If you are putting too much pressure onto the knife due to its dullness, the likelihood of having an accident is increased.

Replace your spices every six months at the very least. Quite often, spices pass their sell-by-date before you use them up, losing their flavor. If you purchase spices that you know are not used often in your home, give some to a family member or friend.

If your dish calls for a bit of garlic, make sure the garlic is as fresh as possible. It's well-known that fresher garlic equals sweeter taste. As garlic ages it becomes bruised, shriveled and less firm.

Thousands of great dishes have been destroyed as a result of a chef over-complicating the cooking method or the combination of ingredients. Stick with simple recipes and you can have a delicious and healthy meal. Use the tips in this article to start cooking with more understanding of how to make the best meals you can.

Classic Harvest Greens And Turnips Soup

4 medium turnips
1 bunch of turnip greens
2 small yellow onions
2 garlic cloves
2 Tbsp olive oil or other cooking oil
2 slices bacon, cut into small pieces
6 cups chicken broth or vegetable broth
salt and pepper to taste

Peel turnips and cut into bite size pieces; set aside.
Wash greens, dry well, and cut into thin strips; set aside.
Peel and dice onions; set aside.
Peel and mince garlic; set aside.
In a Dutch oven or soup pot, heat olive oil over medium-high heat. When hot, add the cut up bacon or pancetta and cook until it starts to crisp.
Add onions and cook until they start to soften, then add garlic and cook 1 minute longer.
Add chopped turnips and cook for 5 minutes, stirring frequently.
Add broth and bring to a boil; reduce heat to low and simmer slowly, cooking turnips until fork tender, about 8 to 10 minutes.
Add turnip greens and cook on low heat, stirring frequently, until greens are tender, about 3 to 4 minutes.
Taste and season with salt and pepper as needed.
Serve soup hot.
Makes 4 to 6 servings.

Carmelized Onion Topped Flatbread

1 large fresh sweet onion, sliced
3 Tbsp olive oil, divided
1 lb bakery pizza dough
1 1/4 tsp kosher salt
1 tsp chopped fresh rosemary

Preheat oven to 425 degrees.
In a large skillet, cook onion in 1 tablespoon of the oil over medium-low heat about 10 to 15 minutes or until onions are soft and golden brown.
Get out a 10x15 jelly roll pan and press dough into pan, pressing out until you have about a 1/4inch thickness.
Make indentations in the dough about every 1 inch with a finger or a wooden spoon handle.
Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.
Bake at 425 degrees for 18 to 20 minutes or until lightly browned.
Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.
(You can substitute a can of refrigerated pizza crust dough.  Just cut the salt and reduce the baking time to 10 to 12 minutes or until golden brown.)

Fall Produce Guide

 Food In Season In Your Region

There's certain times of the year that seem to bring out the inner-gardener in all of us, even when we don't have a plot of land to dig around in.  If you are lucky enough to live close to a farmers market, you don't have to plant your own garden to enjoy the bounty of the land. Let's take a look at what foods you will find in the different areas of the United States during the Autumn season.

Midwest

When you think of wide-open spaces, rolling hills, fall colors, woods, rivers, lakes, and streams, you are probably thinking of the Midwest. The climate in this region is perfect for the fall produce that you see most often featured in pictures depicting a bountiful Autumn. During the fall season in the Midwest, depending on which area you find yourself in, you can buy fruits and veggies like apples, celery, cauliflower, broccoli, leeks, pumpkins, beets, and turnips at the local markets.

You may not be as familiar with some of the other produce harvested during the cool fall season, such as parsnips, kale, rutabaga, and eggplant. Some of your favorite hearty staples are also found in the Midwest regions during the fall; bountiful crops such as potatoes, squash, onions, and carrots. Probably the oddest piece of produce that you will see come out of the Midwest during the fall months is the persimmon, which is a tart little bite that will have you craving more. And don't forget the cranberry.  Where would we be without our cranberry on the Autumn table!  Look for all of these fall favorites anytime before the first hard frost in the coldest regions of the Midwest.

Northeast

The Northeast areas are generally surrounded by masses of water so they are typically known for their seafood and other types of game.  However, this region also has farms that are busy producing some of the best produce to ever hit your table. These regions give us beets, Brussles sprouts, cranberries, grapes, onions, nectarines, and even rutabaga.

Looking to try something different, but still fresh in the Northeast region? Perhaps you can give chicory, escarole, pluots or some radicchio a try this fall. Pluots are amazing hybrids between a plum and an apricot, and they should definitely be on your list of foods to try this year.  So, when you think of the northeast, don't just think about lobster; think about all the wonderful produce that region has to offer, as well.

Southeast

Known for its 'down home' style of cooking, many of the ingredients you find in the recipes have their roots right in the area. For instance, during the cooler months, you can find sweet potatoes, tomatillos, collard greens, figs, okra, pecans, mustard greens, kale greens, and green beans.  And we mustn't forget the fruit.  Citrus is a welcome addition to any table as the fall months move into winter.

The crops in the South during the fall often dictate the menu for many a meal during holidays and family get-togethers.  Pecan pie just screams Southern comfort food.  Sweet potato casserole and a pot of collard greens is on every southern table during the fall season.  Fall may come a little later in this region, but the produce is perfectly timed to make Southerners giddy over big piles of greens and baskets of brightly colored sweet citrus at their local farmers markets.

Northwest

The Northwest region of the United States tends to have a more consistent climate throughout the year which makes it a prime growing region for some of the more delicate fruits and veggies. With a temperate climate that has a considerable amount of rainfall, you can expect produce that likes to stay cool and shaded to grow in this region. Not much sun loving produce here.

During the fall months you will find boysenberries, huckleberries, artichokes, kiwi, mint, sage, basil,  watercress, and rosemary in fresh abundance. Other produce you will find in this region includes chard, beets, Brussels sprouts, celery, and arugula. If it doesn't like direct sun, and loves lots of moisture, you'll find it in the Northeast.  But, wait.  I almost forgot one of the biggest crops you'll find in the northwest; apples.  Along with pears, apples are a very abundant crop in the northwest.  If you want to buy a variety of apples and learn a million ways to eat them, go to a farmers market in the northwest.  You will not be disappointed.

No matter what your appetite during the fall months, there is some region of the United States that is bound to have the fresh produce you are looking for. Now the trick is trying to figure out how to get there and back in time for dinner!

Braised Brussels Sprouts With Dijon Butter Sauce

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
salt and black pepper

Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender.
When they are tender, drain well through a strainer or colander.
After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
Season with salt and pepper to taste.
Will serve 2 to 4 people.

Harvest Blend Fruit And Vegetable Soup

2 tsp Olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 tbsp curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, sliced lengthwise, seeds removed, and diced
1/2 lb sweet potatoes, peeled, diced
1 med Bartlett pear, cored, and coarse chopped
1 Small Granny Smith cored, and coarse chopped
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley

In a large soup pot or Dutch oven, heat the oil over medium heat until sizzles when a drop of water is added.
Add the celery to the pot and cook until just starting to soften.
Add the onion to the pot and continue to cook until both the celery and onion have become transparent.
Add the curry powder and stir to combine.
Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil.
To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached.
Pour back into soup pot and reheat over low heat until just hot, not boiling.
Serve with a dollop of creme fraiche, sour cream, or yogurt.

Go Beyond The Ordinary With Creative Casseroles From The Farmers Market

When you think of comfort food, you think warm, filling, and satisfying, right?  You may even go back in time and remember a less hectic time when a casserole on the table meant no cares in the world. Casseroles are a great way to combine fresh flavors in a hot bubbly dish and serve it up home-style to your family and guests.  Let's take a look at a few casserole ideas to get you thinking before you head out to the farmers market.

The Satisfying Squash

Squash is a beautiful, and expected, sight in many farmers markets during the fall season. Why not take advantage of their abundance and create fantastic casseroles to comfort the body and soul. When you plan to make a squash casserole, there are a few things to remember. For more interest, be sure to pick out a variety of squash to incorporate so your casserole is not all one color or texture.  When you prepare the squash, no matter what variety you're using, be sure to drain or squeeze all the excess liquid out, otherwise you will have more of a squash mush.  If you are adding a crunchy topping, don't skimp. Buttery crushed crackers and buttered breadcrumbs were made for these squash dishes. Most squash has a delicate flavor, so be sure to add wonderful fresh herbs and plenty of seasonings and butter.

The Plentiful Potato

A nice hearty casserole is always good for the soul.  But when you combine freshly harvested potatoes with herbed sausage and top it with crispy fried onions, you have a dish that no one can walk away from without feeling satisfied. Potatoes are one plentiful produce, so when you're talking about creating big, comfortable casseroles, you can't ignore the potato.  Now, don't let the word 'potato' discourage you.  There are a lot of varieties of potatoes available at your farmers market with different colors, flavors, and textures.  Once you learn the varieties, you'll learn how to use them properly.  For a hearty casserole, like the one mentioned, you want a firm potato like Yukon Gold.  Mealy potatoes are fine for baking and soups, but you need to know what bakes, what roasts, and what you want in a casserole. Then mix and match this wonderful tuber and enjoy.

The Pleasing Pumpkin

You can take a simple pumpkin to a whole new level with the right recipe. This dish is in a world far removed from dessert or even the routine pumpkin casserole.  This is a dish where not only is the pumpkin featured as a flavor, but also as a decorative serving vehicle.  Start by taking a small pumpkin, about three pounds, scoop out the insides, add in all the ingredients you would choose to make a holiday stuffing, such as savory sausage, croutons, onions, celery, even nuts, and mix together with a few flavor favorites like creamy Gruyere cheese and crispy bacon, then add in some more fresh farmers market ingredients like herbs and dried cranberries.  Stir in fresh cream to make everything come together, then stuff the pumpkin and bake.  Serve these pretty pumpkins to your guests and enjoy the delightful ooohs and aaaahs coming from around your table.

Ratatouille

With all of the fresh farmers market veggies, there is no way you can resist this mountain of reds, yellows, greens and purples. Made traditionally by tossing a variety of eggplant, green and red bell peppers, zucchini, yellow squash, and tomatoes in a large skillet, this hearty casserole is not only fun to make, but offers a dish rich in nutrition and tradition. Technically not a casserole until you throw it in a casserole dish, this farm inspired recipe calls for taking advantage of the harvest in any way possible.  This dish became a casserole when hungry folks decided they needed to build on the tradition and mixed in meats and beans to make it a full meal. They then thew it in the oven and, voila, a casserole was born.

Look around your farmers market and see what kind of casseroles you can create out of this incredible array of produce and other goodies.  Still stuck for ideas?  Ask the farmer selling their wares what they make with their harvest.  You might just be surprised with the ingenuity these stewards of the land come up with.

Chicken And Rice With Baked Autumn Squash

8 chicken drumsticks or thighs (1 1/4 lb), skin removed
2 Tbsp cooking oil
1 package (6 oz) long-grain and wild rice mix
1 small butternut squash, peeled and cut in 1 inch cubes
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1 inch slices
1 medium red bell pepper, cut into 1 inch pieces
2 cups water
1/2 cup freshly grated Parmesan cheese

Heat oven to 425 degrees and grease a 9x13 baking pan.
Put a large skillet over medium-high heat; when hot add chicken, cook about 3 minutes, turn and cook 3 more minutes, or until chicken is browned slightly. Remove chicken from skillet and set aside.
Put rice, contents of seasoning packet, squash, zucchini and bell pepper in baking pan.
Turn heat on under skillet, add water and bring to boiling, then pour the hot water over rice and veggies in baking pan and stir to mix.
Add the cheese and stir, then arrange the chicken on top of the rice mixture.
Cover pan with foil and bake 25 to 30 minutes or until rice absorbs the liquid and is tender and chicken is no longer pink at all.
Remove and let sit for 3 minutes, then take off foil and serve hot.

Harvest Apple And Citrus Sangria

2 red apples
1 750 ml bottle white wine
1/3 cup peach schnapps
1/4 cup brandy
1/4 cup agave nectar
1 orange, quartered
1 lemon, quartered
1 lime, quartered
2 cinnamon sticks
1/2 in. x 1/2 in. chunk of peeled fresh ginger
4 whole cloves
2 Tbsp sugar
1/2 tsp ground cinnamon              
ice
1/4 cup club soda

Wash, core, and chop up one of the red apples; set aside.
In a glass bowl, stir together the wine, schnapps, brandy, and agave nectar, then add the chopped apple, orange, lemon, lime, cinnamon sticks, ginger, and cloves, stir and set in refrigerator at least 8 hours; overnight is fine.
To serve:
Remove mixture from refrigerator and put a mesh strainer over a bowl and strain the mixture through; discard the solids.
Wash, and core the other apple for garnish; slice into circles, and then into crescents.
On a little plate, mix the sugar and cinnamon together then lightly moisten the rims of the glasses you will be using and dip lightly into the sugar cinnamon mix.
Put a couple ice cubes into each glass; pour the strained sangria into the glasses until about 3/4 full, then add a splash of club soda to the glass, then place an apple garnish on each rim and serve.

Start Your Day Right With Breakfast From The Farmers Market

If you are looking for fresh, creative breakfast ideas, you can't do better than the local farmers market.  Who knows better about how best to use what's fresh and available than the people who grow it?  You need a day's worth of energy in your breakfast, just like the farmers do.  So, why not start your day by making a great breakfast with the ingredients you picked up at the local farmers market? Here are a few ideas to get you started making a nutritious and delicious morning meal.

Maxed Out Pancakes

A farmers market breakfast can start with anything.  To make it simple, let's look at a breakfast favorite, the pancake.  But, if you're thinking plain, think again.  How about a plate of pancakes with chives, goat cheese, and fresh peas? If that idea doesn't get your mouth watering, you might want to try other herbs, vegetables, fresh greens, and specialty cheeses. You can even mix some pureed pumpkin or other squash into the batter.

If you're looking for sweet instead of savory, or a combination of the two, try a selection of seasonal berries or fruit, then mix in fresh herbs to compliment.  Peaches and rosemary are a good combination that surprises and delights the taste buds.  You can add soft cheeses to fruit filled pancakes just as successfully as you can to savory pancakes.  No matter what's in season at your farmers market, you can find a way to include it in a pancake in the morning.

Market Medley

Some people call it hash, others call it a skillet meal, but no matter what you call it, you know it's downright delicious. Start by taking seasonal potatoes, scrub them or peel them, and cook them in a big pot of salted water just until knife tender.  Drain the pot and let them cool, then dice them.  You have the beginning to a hash skillet medley.  Grab any fresh produce you brought home from the market;  onions, peppers, zucchini, radishes, bush beans, rutabaga, turnips, carrots, kale, collards... well, you get the idea.

Get your big skillet out, throw in some oil or butter or bacon and start frying.  Get your potatoes in there, then start adding whatever you want and cook until potatoes are browned and the rest of the veggies are tender. You can top the skillet meal with some cheese, chili beans, shredded cooked meat, or even an egg or two.  Whatever you add to the skillet, you've got a base built on farm freshness that is bound to please.

Clever Crepes

Don't panic - crepes are actually incredibly easy. The problem people have with crepes is that the batter is not the right consistency.  Make sure the batter is thin enough to easily swirl around in the pan.  If your batter looks like pancake batter in the bowl, it's too thick.  Find a good recipe for crepe batter or buy a pre-boxed mix.  You can always switch to homemade once you get an idea of how crepe batter should look.  But, enough of that.  Let's get to the fun stuff.

Crepes can actually be flavored themselves.  If you are making a savory crepe dish, filled with herbs and veggies, throw a few herbs right into the crepes.  If you are making sweet crepes, filled with warm spices and fruit, throw a few of those spices in the crepes.  This isn't necessary, but it is pretty and tasty.  Once you have made your crepes, you're ready for the filling.  Lightly fried or grilled strips of zucchini with a soft herbed cheese makes a nice savory crepe.  Seasonal fruit combined with a simple custard is a beautiful start to the day.  Whether sweet or savory, crepes make breakfast just seem more special.

A trip through the local farmers market should give you plenty of inspiration for these three simple breakfast choices.  Fresh is best, whether it's dinner, lunch, or the nicest meal of the day – breakfast.

Cooking Tips For Indoor And Outdoor Kitchens

There are plenty of people who look at cooking as a hassle. Below you'll find some tips that will help you to do precisely that!

To enhance the flavor in a simple dish use fresh herbs. Dried herbs, such as oregano and basil. are only good for dishes that are complex and have many different flavors going on. However, a fresh herb provides a more potent and fresh flavor. Using them as for the main flavor in a simple dish will give you the best taste! An excellent method of ensuring you constantly have fresh herbs handy is to have your own herb garden.

When cutting fresh herbs, sprinkle salt onto the cutting board. 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. If you add the salt to your cutting board, reduce the salt in the recipe by the same amount, so that you don't add too much salt to your dish. The salt will stick to the herbs and make their flavor stronger.

Grilled fruit is surprisingly delicious. Skewer sliced nectarines, melon, and peaches for a healthy treat. Cook them on a cleaned grill until you see the grill marks. Use the grilled fruit as a topping for ice cream or a grilled pound cake.

A charcoal grill should be prepared and the charcoal lit ahead of the time you plan to cook. Allot at least 30 minutes for the process, prior to placing food on the grill, to get your fire started and coals ready. Your coals should be kept at a medium heat range and covered with a layer of ash. This is the best grilling temperature.

As mentioned in the article, there are many things you can make cooking a little less boring. Follow the tips presented above, and your cooking experience will be transformed into a creative, fun-filled pastime.

KItchen Tips That Make Cooking Fun

Cooking can be both enjoyable and rewarding, as long as you know what you're doing. The follow article will provide you with advice that will assist you in becoming a more skilled cook. When you get the skills, the fun will begin.

You can add flavor to bland food by replacing some or all of the water content with chicken, beef or vegetable stock. If you don't have those on hand, bouillon added to the water will also work. This gives the food you are cooking the necessary amount of moisture while also adding another level to the taste profile.

Cool, dark and dry places are ideal for keeping herbs and spices. Warmth, humidity and light will make them stale and unflavorful. Usually, ground herbs and spices retain their flavor for 12 months. Whole spices can keep their flavor for up to five years. When stored properly, they will stay fresher longer.

To get the most possible juice out of a citrus fruit, place it inside the microwave. Heat the orange or lemon, or other citrus fruit in your microwave for about ten seconds. For an additional boost, roll the fruit up and down the kitchen counter a few times before juicing, in order to loosen up the juice from its flesh.

Prepare as much as you can ahead of time. It is sometimes possible to do some preliminary tasks in the days preceding the actual meal preparation. There are many cases in which the flavor of the ingredients is actually improved by early preparation. Once you develop this habit, you may never go back.

As you've seen here, learning to cook is an accessible skill for everyone, with the ability to constantly improve. It just takes some time to learn. When you implement the advice this article provides, you will become a more proficient cook in not time. Cooking can be fun, if you only have the right attitude.

How To Become A Better Cook Quickly

It's really not that difficult to become a great chef. Part of the process is being willing to experiment and discover your own style. These suggestions will aid you in trying new ideas and also enhance your overall kitchen knowledge. Take this advice so that you can quickly improve your cooking skills.

If you are frying something, try using ketchup in the batter. Ketchup isn't only a condiment to dunk your food in, it is also great to use as part of a pre-battering dip. Ketchup provides excellent flavor to fried foods, and your friends will love it.

Hot milk can transform your mashed potato recipe. Simply add this hot milk to your potatoes prior to mashing. You will get an airier result than would be possible using chilled milk. Avoid mushy, lumpy mashed potatoes by following this tip.

Cooking with apples in autumn and winter is popular, however they must be stored correctly to prevent spoiling. Dry warm air will cause them to rot, so make sure they are stored in a loose plastic bag in the fridge or in a cool basement. Check your stored apples frequently, as one spoiling fruit can quickly ruin the rest in the bag if not promptly removed.

if fresh basil what you're cooking with? Take a large bunch of this fresh herb and place it in a glass. Now fill the glass with water to just above the stems. Place it on your kitchen counter to keep it fresh for weeks! If you occasionally change its water, it will sprout roots. By picking leaves you will encourage the basil to put out new growth. This will ensure that you have fresh basil on an ongoing basis!

Use these tips and see how much they help your cooking skills. Try each tip you've learned, even if it is only one time. Practicing the concepts put forth here will help you become a better cook. You'll become much better at cooking in a short amount of time when you apply these tips in your kitchen.

Great Tips For Cooking With Style

Most people look forward to mealtime. When the person who cooks the meal is a skilled chef, it can bring even greater enjoyment and anticipation. If you're looking to enhance your meals and make them even tastier, the advice in this article is for you.

When cooking with skewers, be aware of some important facts. Twisted or square shaped metal skewers hold the food better than round ones will.

Cut cinnamon rolls effortlessly. Sometimes, prepared cinnamon rolls can be difficult to slice prior to baking. The easiest way is to start by putting a piece of thread beneath the dough where you want it sliced. Bring up the thread around the sides. At the top, cross the thread, and then quickly pull these ends in the other direction. Symmetrical cinnamon roll slices are the perfect result!

There are quite a few different types of potatoes. Not all potatoes can be interchanged in recipes. There are some potatoes that are waxy and recommended for making boiled potatoes and potato salad but are not recommended for mashed potatoes, french fries or baked potatoes. When cooking those foods, try using fluffier potatoes, including Russets.

When measuring sticky substances, try a little cooking oil! Prior to measuring, coat the spoon in the oil, like canola, so that the substance can slide off easier without waste and making a mess. Peanut butter, honey, and marshmallow are perfect examples of things you can use this tip for.

If you are cooking for an important person, make sure you cook something that's both fancy and you know how to cook well. Don't try to over impress by cooking something out of the ordinary or it could backfire. Whether you are preparing a meal for your boss, a new date or your in-laws, your cooking is most impressive when you prepare great dishes you feel very confident with. Cooking a dish you have already mastered will be sure to impress them most.

There can be an indescribable sense of happiness when you take the first bit of a great meal. You might think that learning good cooking skills take years, but you could be off on this assumption. Anyone can accomplish this. This article should have inspired you to get cooking right now.

Get Into Cooking With These Fantastic Tips!

Are you a lover of many types of food? Is your sweet tooth always looking for more? Do delicious aromas from foreign lands tempt your taste buds? Ever wonder how to prepare meals like this at home? Wonder no more, you can learn to cook immediately. Continue reading this article for tips on how to all types of foods correctly, creating amazing meals as a result!

When you are working with a fruit or vegetable you are unfamiliar with, take some time to learn about it. Your new food item could be quite versatile in use, so it is good to do the homework. If you educate yourself on the potentials of a new food, you'll have a lot more fun using it.

Ensure that all of your spices and herbs are stored in a cool and dry area away from direct light. Your spices can become less spicy if you expose them to humidity, heat, or light. This will keep them exposed to heat and other unfavorable conditions that zap all of their flavor.

It is vital for cooks to have their supplies organized when cooking. If they aren't organized, you will waste valuable time getting everything together at the last minute. Put all the things that are the same in one place. Try utilizing a spice cabinet to keep all your spices in one spot.

Consider mixing flavored butter for a simple method of adding some additional flavor to your corn or rolls. Pull the butter out of the fridge a few minutes before serving it so that it softens. Afterwards, mix in your favorite seasonings or sauces for perfect flavor. You can always add a little honey, lemon juice, or hot spice.

If you apply the tips in the article, you will be well on your way to cooking dishes that you will enjoy. It always pays off to try new things in the kitchen. You might find a new kind of favorite food while doing it! Follow your tips and experiment with new things to become a better chef.

Don't Know How To Cook? These Tips Can Help!

Many people love cooking and think it makes the perfect relaxing hobby. A very aromatic kitchen with plenty of fresh ingredients is almost certain to brighten your day. However, finding the right recipes and tips to cook the perfect meal can be tough. The following paragraphs have a handful of helpful hints that will enable you to make memorable meals.

Boiling and other lengthy cooking processes remove some of the vital nutrients contained in vegetables. To keep the nutrients in tact, consider steaming or sauteing your food, or even serving them raw.

Sometimes when someone's grilling a hamburger, it will get stuck to the grill which makes it difficult to get off the grill. Try brushing the grill using vegetable oil prior to cooking so you can avoid sticking.

Liven up your old recipes by simply changing the sauces or spices that go in it. Changing a sauce or marinade can drastically affect a meal's outcome. New ideas and tasty ingredients are nearly endless in local ethnic food stores.

Your spices should be stored in a cool place that is free of light. Spices will last longer when they are not exposed to warm temperatures and moist air. Always keep your spices in a dark and cool location to extend their longevity. Fresh spices offer better taste profiles than stale ones.

Place salad dressing off to the side of a salad, instead of on top of it, when serving salad to guests. This will allow your guests to control how much dressing they want to put on their salad. Make sure you have a wide selection of dressings to choose from as well.

As this article has discussed, cooking is revered by many as an excellent and enjoyable hobby. However, some people don't know where to start, in terms of picking the right recipes or using the proper techniques. Follow this article's advice and you will be on your way to cooking great food.

Ramen Soup With Thai Peanut Sauce

4 cups cilantro
4 Tbsp canola oil
1 cup roasted peanuts, unsalted
1 pkg Ramen noodles (omit seasoning pkg)
2 green onions, cut into 2 inch pieces then into long strips
crushed peanuts for garnish (optional)
salt and pepper to taste

Make a puree in the food processor out of the cilantro, canola oil, and roasted peanuts.  Process until smooth, adding more oil if necessary to reach a consistency that is between spooning and pouring.
Taste and add salt if desired.
Cook the Ramen noodles (without the packet of seasoning) as directed on the package.
Add the puree to the pot with the cooked Ramen and stir to combine.
Spoon Ramen into bowls, then lay onions on top of each serving.
Serve hot or at room temperature.
Serves 2 to 4.

Chilled Spicy Summer Pasta And Veggie Salad

1 1/4 cup spicy tomato juice (like V-8)
1 1/2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 (16 oz) pkg uncooked ziti (or pasta of your choice)
2 young cucumbers, scrubbed, scored, and diced
1 regular carrot, peeled and diced
1 stalk celery, diced
2 green onions, chopped
1/2 green bell pepper, diced
salt and pepper to taste

Mix the dressing ingredients (everything except the ziti and vegetables) in a bowl using a whisk to thoroughly combine, then cover and refrigerate while preparing the pasta.
Cook the pasta in a large pot of boiling, salted water until just al dente; drain well and chill.
When pasta is chilled, remove from refrigerator and put in a large serving bowl.
Add all the veggies to the bowl with the pasta, then drizzle on the chilled salad dressing, mixing and adding more until you have enough on the salad for your taste.
Add salt and pepper if needed.
Serve chilled.
Will serve 4 to 6.

Cauliflower Anchovy Sauce With Spaghetti

1 box (1 lb) thin spaghetti
2 tsp salt
3 tablespoon(s) olive oil
1 medium size head fresh cauliflower, clean and chopped
1/4 tsp salt
1/4 cup water
1 oz anchovy fillets, patted dry
3 garlic cloves, minced
1/4 cup fresh flat-leaf parsley (packed tight) finely chopped
1/2 tsp freshly ground black pepper

Put large pot of water on high heat and bring to a boil, add salt, then drop in spaghetti and cook until still a bit solid, but just starting to soften, and drain through a colander over a bowl, reserving the water; return spaghetti to pot and set aside, with cover on to keep warm.
Put a large skillet over medium-high heat, add 2 of the tablespoons olive oil.
Add cauliflower to skillet and 1/4 teaspoon salt; stir and cook 2 or 3 minutes or until starting to brown and soften.
Add 1/4 cup water to the skillet and cook 3 or 4 minutes or until the cauliflower is fork tender, stirring occasionally.
Reduce heat to medium and add anchovies, garlic, and remaining olive oil; cook 1 to 2 minutes, stirring to break up anchovies into smaller pieces.
Uncover the big pot containing the drained spaghetti and add parsley, hot cauliflower/anchovy mixture, 1/2 cup of the reserved pasta cooking water, and 1/2 teaspoon freshly ground black pepper.
Put pot over burner on medium heat and cook 1 or 2 minutes more or until pasta is al dente, stirring well to combine as it cooks.
Add more of the reserved pasta water if the spaghetti needs to cook more or if the mixtures seems dry.
Serve hot in pasta bowls with a sprinkle of Parmesan cheese if desired.
Serves 4 to 6.

Shrimp And Veggie Salad

1 cup rotini pasta
1 pkg (16 oz) frozen carrot and snap peas
1/2 cup honey mustard salad dressing
1 cup grape tomatoes, cut in half
1 pkg (9 oz) frozen cooked shrimp, thawed and drained
salt and pepper to taste

Cook rotini in a big pot of water with salt, as directed on package.
Meanwhile, put carrot and snap peas in a large colander.  (You're going to drain the rotini over these veggies)
When rotini is cooked, drain over the veggies in colander, shake, draining well.
When completely drained, dump the rotini/veggies into a large bowl.
Stir in the salad dressing, and mix well.
Add the tomatoes and the thawed shrimp, toss to combine.  If you need to add a little more dressing, you can do that now.  Taste and add salt and pepper if desired.
Cover bowl and put in refrigerator for at least 1 hour.
Take out of refrigerator and mix lightly again, then let sit for 5 to 10 minutes before serving.
Serve chilled.
Serves 4 to 6.

Tubetti Veggie Salad With Savory Vinaigrette

1 (1 lb) pkg tubetti
1 1/4 teaspoon salt
1 head broccoli, cut into bite size florettes
3 garlic cloves
1 Tbsp dried oregano
1 tsp Dijon mustard
3/4 cup red wine vinegar
1/2 cup olive oil
2 regular carrots, peeled and sliced into matchsticks
1 red bell pepper, cored and thinly sliced into strips
1/2 cup parsley, finely chopped
salt and pepper to taste

Put tubetti pasta in a large pot of boiling water, add the 1 1/4 teaspoon salt, and cook until just short of being al dente, then add broccoli and cook for a minute longer, just until pasta is al dente.  Drain pasta and broccoli very well through a colander and transfer to a large bowl; set aside.
In a food processor combine the garlic, oregano, mustard, and vinegar, pulsing until just combined.
With motor running, start gradually drizzling in oil, processing until a smooth vinaigrette dressing
is formed.
Pour this vinaigrette dressing over the drained tubetti and broccoli in the bowl and toss to coat well.
Add the carrots, red bell pepper, and parsley, tossing gently until blended.  Taste and salt and pepper if needed.
Serve immediately.
Serves 4 to 6.

Bow Tie Pasta With Saucy Puttaneca

1 pkg (8 oz) bow tie pasta (farfalle)
2 Tbsp olive oil
1 1/2 cup onion, diced
4 garlic cloves, minced
1/4 tsp cayenne pepper
2 tsp anchovy paste
1 can (35 oz) diced tomatoes
1 Tbsp capers
1/4 cup sliced black olives
salt and pepper to taste
freshly grated Parmesan cheese for topping (optional)

Cook pasta in a large pot of water with salt according to package directions, making sure you don't overcook; drain well, return to pot to keep warm.
Meanwhile, in a large deep skillet, put the olive oil over medium heat, add onion and cook for 4 or 5 minutes, stirring, until onion begins to get soft and transparent.
Into the skillet, add garlic, cayenne pepper, and anchovy paste, stir and cook for another 5 minutes.
Add the diced tomatoes, capers, and olives to the skillet, stir and cook just until heated through.
Taste for seasonings and add salt and pepper to taste. Anchovy paste is quite salty, so you may not need to salt.  Be sure to taste first.
To serve, pile pasta on plates or in bowls and spoon hot sauce over the top. Grate Parmesan cheese on top if desired.
Serves 4.

Be A Good Cook With Cooking Tips That Works Well!

The culinary arts use hundreds of techniques, recipes and ingredients to produce an infinite number of delicious meals and dishes. Some methods are very complicated and some are very easy to execute. Regardless of how good of a cook you are, you should be able to pick up a few tips from this article.

Not all fruit freezes well, but this way, you can prolong the freshness of certain fruits and enjoy them later. Plus, you will have fruits which are not available during certain periods of the year.

Buy a high-quality meat thermometer to check the cooking temperature of your meats prior to removing from the stove. Each meat has minimum internal temperatures that are recommended so that it is safe to eat. Cooking meat thoroughly is the only way to kill the bacteria that naturally exist on meat. Unchecked, these bacteria can cause illnesses if consumed.

If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. When you cook vegetables you can use chicken broth or add beef instead of water. To replace milk, yogurt, sour cream and buttermilk can make good substitutes. A good method for increasing your nutritional intake is by increasing the amount of liquids you drink throughout the day.

New ways to prepare oysters. Oysters do not have to be eaten raw with a little lemon juice, there are many other ways you can make them. Put opened oysters on the shell in your broiler pan and cover with some cream. Next, grate some Parmesan cheese and pepper and sprinkle it over the oysters, then broil until it reaches a boil. Another method is to saute oysters. Put some seasoned flour on them and fry them up in butter or oil for around two minutes. They should be a nice golden brown when done. Consider baking oysters while they are still in their shells. Place your oysters in a pan that is oven safe, dab some butter on the oysters and sprinkle some breadcrumbs on the top, then bake for about 4-5 minutes at 425 degrees. After the liquid in the dish reaches the point of bubbling, serve immediately with a fresh, crispy and crusty loaf of bread.

Usually, meals that are not up to par is the result of changing a simple recipe into something more difficult. Many fabulous meals are the result of simple methods and ingredients. Heed the advice given here to create better meals with a finer understanding of the principles involved.

Garlic Parmesan Broccoli Rotini

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
Season with salt and pepper to taste and serve hot.
Serves 4.

Roasted Asparagus With Parmesan Garlic Butter

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Preheat oven to 400 degrees.
Put a big pot of salted water on the stove, and bring to a boil.
While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined. 
Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.
Serves 4 to 6.

Ranch Style Pasta Salad With Peas And Carrots

1/2 cup mayonnaise
1/2 cup sour cream
1 pkg (1 oz) dry Ranch Style dressing mix
1/2 tsp onion powder
3 cups uncooked shell shaped pasta
1 regular carrot, peeled and shredded (like cheese)
1 cup frozen peas, thawed
1/4 cup crumbled, crisp bacon 

In a large bowl, prepare dressing by whisking together the mayonnaise, sour cream, dry dressing mix, and onion powder.  Cover bowl and refrigerate for 30 minutes.
Meanwhile prepare the pasta. Bring a pot of salted water to boil, add pasta, and cook just until al dente; drain in colander and set in refrigerator to cool.
Grate the carrots into strips using the large cutter size on a box grater to form strips of carrot.
Let peas thaw at room temperature, or rinse under cold water and drain.
Make sure your bacon is cooked crisp, cooled, and crumbled.
When dressing has cooled for 30 minutes, remove from refrigerator and add pasta to the dressing bowl, then add carrots and peas, and toss to combine.
Cover again and put salad back in the refrigerator for about 1 hour so the flavors can combine.
Remove from refrigerator and sprinkle crumbled bacon over the salad before serving.
Serve chilled.
Will serve 2 to 4 people.

Herbed Feta Orzo With Lentils

1 Tbsp olive oil
1 medium red onion, finely chopped
1 can (15 oz) lentils, rinsed and drained
6 oz. uncooked orzo pasta
1/2 cup crumbled feta cheese
1 tsp dried oregano

Heat oil in large skillet over medium heat.
Add the onion and cook about 4 to 5 minutes or until just softened.
Stir in lentils, orzo, and 1 1/2 cups water, and add salt and pepper to taste.
Cover skillet, reduce heat, and simmer 10 to 12 minutes, or until orzo is tender and all the liquid is absorbed.
Uncover and sprinkle feta on top, sprinkle with oregano, cover and let sit for 1 minute.
Serve hot in pasta bowls.
Serves 4.

Mushroom And Pesto Medley

1 box (16 oz) uncooked rigatoni
1/2 cup pine nuts
3 Tbsp olive oil, divided
8 ounces mixed-variety fresh mushrooms (button, shiitake, oyster, portebello)
1 or 2 garlic cloves, minced or grated
1/2 cup vegetable stock (or chicken stock)
1/2 cup prepared tomato basil pesto sauce
1/2 cup freshly diced tomatoes
1/2 cup freshly grated Parmesan cheese

Put a big pot of salted water on stove over high heat.
While waiting for the water to boil, set a large heavy skillet on a burner over medium heat, add 1 tablespoon of olive oil and the pine nuts, and saute, shaking the pan, until pine nuts are slightly golden brown and fragrant; remove the pine nuts to a bowl and set aside.
Turn heat up under large skillet to medium-high, add remaining olive oil and add mushrooms to start cooking them.
If water is boiling for pasta, drop the pasta in and cook until just al dente; drain and set aside, keeping warm.
Stir mushrooms and when they have browned slightly, add the garlic, stirring until garlic is just fragrant, about 1 minute.
Add the vegetable stock, stir, and bring back up to a simmer, stirring occasionally, cooking for about 1 minute longer.
Add the tomato basil pesto sauce and stir to combine, then add the pasta and the tomatoes to the skillet, stirring to combine, and turn heat to low and cook just until heated through.
Turn out to large pasta bowl, sprinkle pine nuts on top, and serve hot.  Sprinkle freshly grated Parmesan cheese on individual servings. 
Serves 4 to 6.

Homemade Pasta Is Easier Than You Think

Quick Tips For  Making Pasta At Home

Have you ever had pasta at a restaurant and thought; “Is this what pasta is supposed to be like? It's so tender and light. It's so good!”  You don't have to go to a restaurant every time you want good pasta.  You can have the same experience in your own kitchen.  All it takes is some time and a few simple ingredients and you can create pasta that is far superior to anything you will ever buy in a box.

I can almost feel your panic right now, but you needn't be afraid.  Before you run and hide, vowing never to try making your own pasta, let's examine the truth about making pasta at home. Then you can decide for yourself if you want to try your hand at making pasta at home, or continue giving that restaurant your money.

Benefits

The ingredients used to make pasta are very inexpensive. Some oil, salt, water, flour, and eggs are about all you need to make a fantastic basic pasta. You can tweak the ingredients that you use to make your pasta taste exactly how you like it. Experiment with different flavors and fillings and come up with your own signature pastas, perhaps varieties you will never find in your typical grocery store. Another benefit you may not have thought of is that homemade pasta has a better ability to hold sauce. Yes, sauce does stick better to homemade pasta.

Time is Money

While making your own pasta at home can be less expensive than buying a box of pasta at the store, there is a time-money trade off to consider. To make simple egg noodles, it takes about forty-five minutes to create from scratch. The more difficult the pasta creations get, your time can actually creep up to about an hour and a half. While it may be a little cheaper to make your own pasta, it isn't cheap enough to justify spending an hour or more on it. In other words, the cost saving doesn't amount to enough of a reason to make pasta at home, especially the more complicated your pasta becomes. So, make pasta at home for the superior taste and the fun, not the money.

How Hard Can it Be... Really

Making pasta isn't hard, but it does take time and patience. The most difficult part of making your own pasta is the kneading and the rolling. That is, unless you own a stand-mixer and a pasta rolling machine. With these appliances, making your own pasta becomes a lot easier. If you don't have either of these machines, figure about ten to fifteen minutes for kneading the dough and another fifteen for rolling the dough out until it's thin enough to cut. That process may be alright in the beginning, but once you're hooked on homemade pasta, you'll want to give your hands, arms, shoulders, and back a rest by investing in the right tools.

Best Bang for Your Buck

Of course, having a pasta machine would make life easier if you plan to make your own pasta at home. When considering which machine to buy, take a hint from the restaurant business and check out the brands they use. Most manufacturers will make home pasta machines as well as industrial styles.  I suggest avoiding the all-in-one machines for your home kitchen. Instead, make the dough separately and buy a machine that will help you roll out and cut the pasta. But, you can always go with a good old rolling pin if you decide to stick with the cheapest method, and it will get easier and faster with time.

Making your own pasta will give you a far better end product, there is no doubt about that.  The packaged pasta just doesn't hold a candle.  Sure, making pasta at home may take time and a bit of practice, but once you crank out those first noodles and cook them up, the feeling of satisfaction, not to mention the taste, is well worth the effort.

Back For Seconds: Cooking Tips No One Can Resist

Cooking well is a challenging skill to learn. The following article will give you advice to help you make the best meals possible.

It is desirable to store dry goods like flour and sugar in tightly sealed containers. Not only will these containers make sure your foods aren't contaminated by bugs, the lack of air will keep your goods fresher for longer. You can buy these nearly anywhere, so they're a worthwhile investment.

Be sure to keep your dishes clean as you cook to avoid a lengthy clean up. To make it easy, just have one sink filled with soapy water and fill the other side with rinse water. It's easier to wash bowls after they have just been used, and they'll be available for you to use again if you need them.

Always make sure that the cooking utensils you are about to use are clean before starting any cooking. This is a basic but very important rule for any cook. If there is any food left on the dish after you wash it, it could contaminate the next dish you use it in. This could allow bacteria to easily spread.

It is important to maintain a wooden cutting board properly. Heat, moisture and other elements can cause warping and splitting of the wood. Cutting boards should never be immersed in water, but cleaned with a soapy sponge and rinsed off. You can find oil designed for cutting boards to maintain yours. Let it dry for a while after oiling.

Now that you've read some great tips, you can tell that preparing great food is easier to do if you employ the knowledge you've learned here. Now that you have this information, all you have left to do is get started in the kitchen! You will notice a difference in the quality of your meals and the compliments you receive.

Anyone Can Cook With These Wonderful Cooking Tips

Many people want to learn the culinary arts but are intimidated by the skill set required. Cooking is great in that it can be learned incrementally through application of tips like the ones in the following paragraphs.

Enjoy the hardy greens that are typically only available during the winter months. Vegetables such as broccoli, kale or collards taste better after a first frost. Avoid limp, yellowed bunches in favor of those with rich, brightly colored leaves. Make sure you wash all the dirt off these greens. You need to submerge the greens within a bowl of very cool water. Shake off the excess water and then place them under the running faucet until you notice that nothing is falling into the sink but clear water.

Optimize your efforts when making your own chicken stock. If you prepare a large pot of stock, it can be frozen and stored for future use. Good chicken stock that you make at home makes a great starter for soups, casseroles, stews and other dishes. Let your stock cool off and pour it inside Ziploc bags.

It is a good practice to place cut potatoes in a bath of cold water for about half and hour, before frying in order to get crispy fries. A cold water soak helps the potatoes stand up to the rigors of deep fat frying.

Do not overcook or undercook your cake. Suggested cooking times are helpful to beginning bakers but experienced bakers know that they need to consider variables such as altitude when determining the optimum cooking time. Sticking a toothpick in the center of the cake is a time proven test for doneness. If the toothpick is clean and dry, your cake is done. If it is covered in batter, leave it in a little longer.

Whether you plan to dazzle your family with a well-cooked meal or impress a hot date with a romantic dinner, culinary talent will enhance your life in many ways. Every culture in the world shares family meals. If you use the information and advice from these tips, you can become the best thing to happen to food since sliced bread.

Anyone Can Cook By Applying These Tips!

Skill must be developed with time. Regardless of the reasons you would like to start cooking, it's always beneficial to figure out the basic steps to get started. Here are some handy tips to guide you on your path to deliciousness.

Use a thick-skinned baking potato for firmer-shelled twice baked potatoes. A red potato's skin is too thin to hold together if you are using a dense filling.

"Trussing" is simply tying the turkey's legs and wings together with string. Trussing helps to keep the legs and wings next to the body so that cooking is done evenly. If the legs and wings aren't tied down, they tend to easily burn while the body of the bird continues to cook.

Try drying your own tomatoes. You can use Roma tomatoes cut lengthwise, or ripe tomatoes sliced about a half inch thick. Using a cooling rack, lay the sliced tomatoes with the side that is cut facing upward, and then sprinkle them lightly with salt. Use a cookie sheet to hold the rack and set it in the oven at 190 degrees for at least 10 hours. Put the bags of tomatoes in your freezer. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. Place in the refrigerator and consume within two weeks.

Use a substantial amount of salt in the water when you are cooking pasta. This will help season the pasta as it cooks. Salting pasta after cooking is often unsuccessful because the pasta will not absorb the salt then, it will only sit on top of the noodles.

Now, after reading this article, do you think you are ready to start practicing? Use what you have read above to start creating wonderful dishes today. Regardless of why you want to prepare food, you will undoubtedly love to serve something that you have cooked yourself. It is the truth that cooking well requires skill. A delicious dish makes the effort worthwhile.