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Latkes, Potato Pancakes...
Latkes
known, as little potato pancakes are a traditional Hanukkah food,
serving as a reminder of the food hurriedly prepared for the Maccabees
as they
went into battle, along with the oil they are fried in as a reminder of
the miraculous
oil. Other traditional foods contain cheese to celebrate Judahs’
victory.
Hanukkah
originated when
Judah the Maccabee and his followers reclaimed the temple in the
village of
Modi'in from Syrian King Antiochus IV. The temple was cleansed and
prepared for
rededication. The Hebrew word Hanukkah means "dedication."
You will also see this holiday spelled
“Chanukkah” due to different translations and customs. When the
sacred
temple Menorah (candelabra) was relit, there was only enough sacred oil
to burn
for one day. Yet, according to tradition, the oil miraculously lasted
eight
days until more purified oil could be found. In remembrance, a
candle is
lit each of the eight days of Hanukkah.
Latkes or Potato Pancakes are great any time of the year and are limitless to your creativity.
Try these two recipes and let us know what you think.
 |
| Sweet Potato Latkes made by Meal Makers Inc. |
Sweet Potato Latkes
Yield:
4 servings (serving size: 2 latkes)
-
1 pounds Sweet Potatoes
-
1 small onion (about 6 ounces), peeled
-
1 egg
-
3 tablespoons all-purpose flour
-
1 teaspoon salt
-
1/4 teaspoon freshly ground black pepper
-
1/8 teaspoon baking powder
-
Pinch ground Cinnamon
-
4 tablespoons canola oil, divided
Preparation
1. Peel and
par-boil the potatoes. Shred the sweet potatoes and onion using the
shredding
blade of a food processor.
2. Combine
egg, flour, salt, and pepper in a small bowl, stirring with a spatula
in a
medium size bowl. Add egg the potatoes
to the mixture and, stir well to combine.
3. Heat a
12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons
canola
oil to pan, swirling to coat. Using a tablespoon, make patties and add
to the
pan. Cook 3-4 minutes on each side or until golden brown. Remove latkes
from
pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil
and
remaining potato mixture.
Serve with
sour cream or apple sauce.
Cheese
Latkes
Serving
Size: About 15 Silver Dollar size
Ingredients
-
1 potato Idaho small, boiled (3 -4 oz) peeled
-
1 tbsp butter
-
1/2 lb farmer cheese
-
2 tbsp flour
-
2 egg yolks large
-
(see note for sweet version)
-
2 egg whites large
-
1/4 tsp cream of tartar or salt
-
1 tsp salt
-
1/2 tsp pepper white
-
Canola oil for frying
-
sour cream
-
apple sauce
Preparation:
1. In a 2 quart bowl with a
flat bottom mash the hot peeled boiled potato, salt,
pepper and butter, using a hand masher. Add the farmer cheese and mash
some
more until uniform. Then add egg yolks and mix smooth. (If you are
making the
sweet version, add the sugar, cinnamon and vanilla along with the
flour.) Add
the flour and mix smooth and uniform.
2.Beat the egg whites to soft peaks, add the cream of tartar or salt,
and
continue beating till medium peaks.
3.Fold 1/3 of the egg whites into the cheese mixture to soften it. Then
fold the
remaining egg whites into the cheese mixture. This should give you
a
mixture that is firm enough to fry.
3.Heat canola oil
frying pan to 325 F. Drop rounded
tablespoons of the batter onto
the pan, using 2 tablespoons, one to lift and one to push off the
batter. When a brown and crispy, turn it over gently using
a spatula and a fork,
and gently pat down the top of the pancake to spread it a little.
Serve with sour cream
or apple sauce.
Note: Sweet version.
You can also make these sweet. Add 1-2 tbsp sugar and a few drops of
vanilla
extract, and a shake or two of cinnamon after the yolks.
Nuts May Be the Fountain of Youth
In the largest study ever done on the relationship between eating nuts and longevity, researchers from Brigham and Women's Hospital and Harvard Medical School looked at nut consumption and deaths from all causes among 76,464 women participating in the Nurse's Health Study and 42,498 men involved in the Health Professionals Follow-up Study,as reported by Time magazine.
They asked the participants how "nutty" their diets were -- including how many almonds, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts they typically ate. They found that those who reported regularly consuming nuts were less likely to die from a variety of diseases -- most significantly cancer, heart disease and respiratory diseases.
Overall, people who ate nuts seven or more times a week had a 20% lower death rate after four years than individuals who did not eat nuts at all. Nut eaters also tended to be healthier people: leaner, more physically active and non-smokers.
Nuts are high in unsaturated fats, protein and vitamins, as well as antioxidants that are thought to be linked to a lower risk of heart disease.
Previous studies have found similar connections between nuts and longevity, but the large size of this study gives the association more support, according to Time.
Disclaimer: The study was partially funded by the International Tree Nut Council Nutrition Research & Education Foundation, a nonprofit organization representing nine tree nut industries. However, the group played no role in the research or results, according to Maureen Ternus, executive director. It was also partially funded by the National Institutes of Health.
It's unclear exactly how many nuts it takes to extend a person's lifespan. And the researchers say the findings don't show a cause-and-effect relationship between nuts and later death, just an interesting correlation that should be explored further.
But nuts are OK with public health officials. In their recently released Dietary Guidelines for Americans, the NIH advised that adults eat about five to six ounces of protein a day, which could include nuts.
photo credit: s58y via photopin cc
Crock Pot Cooking from Appetizers to Desserts
Everyone knows that slow cookers are great
for main meals like pot roast, chicken, and casseroles, but did you know that
you could also use your Crock pot to make delicious starters and yummy desserts?
Once you get the hang of it, you are going to want to keep more than one slow
cooker on hand.
Bacon and Cheeseburger Dip Appetizer
Preparation Time 20 minutes
Total Time 2 hours and 20 minutes
Serves 28
Ingredients
Eight Bacon Slices
½-Pound Ground Beef
One Package Cream Cheese
1 Package Shredded Cheddar American Cheese
Blend
1 Can Diced Tomatoes with Green Chilies, undrained
2 Tbsp Chopped Parsley
One Red Bell Pepper Cut Into Strips
One Package Mini Bagel Chips
Directions
Cook bacon until crisp and drain on paper
towels. Crumble and save a couple of Tbsp of bacon for garnish.
In the same 12” skillet, cook beef for about
7 minutes until nicely browned. Drain. Reduce heat and stir in shredded cheese,
cream cheese, bacon and tomatoes until well blended and the cheese begins to
melt.
Pour the mixture into a 1 1/2 –quart Crock pot.
Cover and cook on low for two or three hours until your mixture is hot and
bubbly.
Stir in the parsley, sprinkle on the rest of
the bacon, and keep on low. When you are ready to serve, garnish with bell
pepper strips and bagel chips.
Ginger Orange Cheesecake
Serves 10
Preparation Time: 25 minutes
Cook Time 2 ½ Hours
Chill Time 4-24 Hours
Ingredients
Cooking Spray
1-8 oz Package Cream Cheese Softened
½ Cup Sugar
2 Tbsp Orange Juice
1 tsp Shredded Orange Peel
1 Tbsp All-Purpose Flour
½ Cup Sour Cream
3 Eggs. beaten lightly
1 cup Warm Water
1 tsp Vanilla
2 Medium Blood Oranges
Finely Chopped Crystallized Ginger (Optional)
Directions
Spray a casserole or soufflé dish with
cooking spray. Take three pieces of 18 x 12” heavy foil, fold in half, and
place in the center of the dish and set aside.
In a large mixing bowl beat sugar, cream
cheese, flour, orange juice, and vanilla with an electric mixer on medium until
mixed through. Beat in sour cream. Beat eggs with mixer on low speed until
combined. Stir in the orange peel and pour into your prepared dish. Cover
tightly with foil.
Pour warm water into a three ½ to 5 quart
slow cooker. Using the ends of the foil strips, place the dish in the Crockpot
leaving the foil strips underneath the dish.
Cover and cook on high for about 2 ½ hours or
until the center is set. Using your foil strips remove the dish from the Crockpot.
Discard strips and cool uncovered on a wire rack. Once it has cooled chill for
4 to 24 hours. Before serving, garnish with crystallized ginger and orange
slices.
Abundantly Zucchini
Zucchini can be eaten raw as well as cooked. Nutritionally Zucchini is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.
Versatility
Zucchini is one of the most versatile vegetables with dozens of recipes that show just how tasty it can be.
Fresh zucchini is wonderful in salads. Try shaving fresh zucchini and tossing it with pine nuts, olive oil, basil, fresh lemon juice, and shaved parmesan cheese. This simple salad is sure to please even the fussiest eaters. Tomato and zucchini salad is scrumptious. Make a vinaigrette using balsamic vinegar, Dijon mustard, garlic, tarragon, fresh parsley, salt, pepper, and a dash of hot sauce, and you have another hit on your hands.
Meatless Mondays are perfect for Zucchini recipes. Try a zucchini and summer squash with herb tortellini recipe, or go for a side dish of fried zucchini. Make Stuffed Zucchini Boats or one of my favorites grilled zucchini.
Yield: 4 servings
Ingredients
1 tablespoons pomegranate balsamic vinegar
1 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 teaspoons chopped fresh thyme leaves
1 teaspoon fresh oregano
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced lengthwise about 1/4-inch thick
Preparation:
Whisk the vinegar, lemon juice, garlic, oregano and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
Of course, zucchini bread is a classic. Use it on its own, or add dried or fresh cranberries for something deliciously different. Switch it up and make muffins with zucchini and chocolate chips. Zucchini cookies with lemon frosting may not sound appetizing, but give them a chance, your kids will love you for it.
You can also pickle and can your zucchini, cut it into chunks and use it for chutney, relish, or salsa.
Zucchini Dill Pickles Zucchini Salsa
Zucchini Relish Zucchini Butter
Handling
Zucchini is a delicate vegetable and should be handled with loving care as it can bruise easily. Usually picked when it is 6” long, it is best to keep your zucchini at room temperature. Never store in a refrigerator. Just like cucumbers, your fridge is not the best environment for zucchini. If you do have to store it in your refrigerator, keep it in the crisper drawer in a sealed plastic bag for no longer than five days. Do not wash until ready to use.
If you run out of idea’s you can always give your zucchini to the neighbors or freeze it. Slice, and boil for about three minutes. After boiling it, submerge into a bowl of icy cold water for an additional five minutes. Place in freezer bags and store for up to fourteen months. Just remember to cook after thawing.
If you plan on growing zucchini next year, don’t forget to allow one vegetable to get to full size so that you can harvest the seeds.
What's your favorite Zucchini Recipe?
photo credit: Another Pint Please... via photopin cc
Zucchini Relish Zucchini Butter
Handling
Zucchini is a delicate vegetable and should be handled with loving care as it can bruise easily. Usually picked when it is 6” long, it is best to keep your zucchini at room temperature. Never store in a refrigerator. Just like cucumbers, your fridge is not the best environment for zucchini. If you do have to store it in your refrigerator, keep it in the crisper drawer in a sealed plastic bag for no longer than five days. Do not wash until ready to use.
If you run out of idea’s you can always give your zucchini to the neighbors or freeze it. Slice, and boil for about three minutes. After boiling it, submerge into a bowl of icy cold water for an additional five minutes. Place in freezer bags and store for up to fourteen months. Just remember to cook after thawing.
If you plan on growing zucchini next year, don’t forget to allow one vegetable to get to full size so that you can harvest the seeds.
What's your favorite Zucchini Recipe?
photo credit: Another Pint Please... via photopin cc
The Most Popular Mexican Dried Chiles
Those
dried up and wrinkled Chiles that you
see wrapped in plastic bags at your local supermarket really do have a
purpose.
Although they might not look like much at first, they have an abundance
of
uses.
Ancho
is the most common dried chili used in
Mexico. This chili is actually called a Poblano when ripe. Ancho
means wide and the best Mexican Dried Chiles
of this variety have a brown or reddish wrinkled skin that is still
shiny. Ranging
from mild to hot, Ancho’s are usually lightly toasted and then soaked
before
being ground to a powder for sauces.
Cascabels
are small and round with a reddish
and brown skin. The name literally means rattlesnake because of its
heat and
the sound the small chili makes when you shake it. When toasted the
flavor is
quite rich and earthy. Casacabels work well in table sauces or cooked
sauces
made with tomatillos or tomatoes.
Chilpotle
is actually a jalapeno chili that
has been ripened and then dried with smoke. These small Mexican Dried
Chiles
have a tough skin almost like leather that is light brown and covered
in a gold
web. Chipotle Chiles are very hot with a fruity and smoky flavor. In
Mexico Chipotle
is used in broths and for canning. One of the most popular Mexican
Dried Chiles
in the US, it is used in everything from breads, salads, soups, sauces
and
salsas.
Dearbol
is a fresh bright green chili that
when ripe turns a bright red. When carefully dried, the Dearbol will
retain its
vibrant color. Long and skinny the Dearbol chili has smooth skin and is
frighteningly hot. The most common way to use the Dearbol is to lightly
toast
and ground to a powder. This Mexican Dried Chile can also be added to
refried
beans and other Mexican favorites like burritos.
Guajillo
is another popular Mexican Dried
Chile that has a tough, smooth, and dark red skin. Long and narrow it
can be
mildly hot to hot. The sharp flavor lends itself well to table sauces
and
seasoning pastes when ground into a powder. If using Guajillo remember
to
strain thoroughly to remove the tougher bits from the skin.
Mulato
is rarely used fresh unlike some of
the other Chiles. One of the more expensive Mexican Dried Chiles, it is
very
similar to Poblano, but is darker and shinier. The taste is sweet and
could be
compared to chocolate. Ranging from mild to hot, they are about 5”
long. Mulato
is usually toasted or soaked before being ground into a powder. Popular
uses
include mole.
Pasilla
is called chilac when it has ripened
and been dried. It has a rich and sharp flavor and is black and shiny
with
vertical ridges and a wrinkled surface. Toasted or soaked, this Mexican
Dried
Chile is wonderful when blended with table and cooked sauces. It also
makes a
good sauce for seafood.
Seco Del
Norte is actually a dried Anaheim chili.
This 5” long Mexican Dried Chile has a full top and tapers to a pointed
end.
Smooth with a matte finish, this burgundy colored Mexican Dried Chile
has a
light acidic and sharp flavor ranging from very mild to hot. The Seco
Del Norte
is used in asados, carne con chili, chilaquiles, and
enchiladas.
photo credit: Emily Barney via photopin cc photo credit: Sean Garrett via photopin cc photo credit: Mr. T in DC via photopin cc
Marvelous Marinades
Types and
Purpose
There are
two purposes for marinades. One is
for tenderizing, while the other is for flavor enhancement. You can
prepare dry,
paste or liquid marinades.
Marinades
that are acid based will tenderize
and add flavor to all types of food, not just seafood and meat. Acids
from
citrus fruits, yogurt, pineapple, wine, and buttermilk will tenderize
your food
by unwinding the strings in your protein. This also adds flavor.
Marinades that
contain oils will penetrate deeper and more quickly into your foods.
Extra-virgin olive oil makes a wonderful base for dozens of marinade
recipes.
To enhance
the flavor, cooks use rubs or dry
marinades. Although some rubs may be beneficial for tenderizing, the
main
reason for dry marinades and rubs is for flavor enhancement. The dry
marinades
can be mixed with oil, which is rubbed into the seafood, poultry, or
meat. Most
dry rubs are used when broiling, pan-frying, or barbecuing.
Flat cuts
of meat work best for tenderizing
marinades. Larger roasts will only be penetrated so far, leaving you
with a tough
center, and a mushy exterior. Even if you puncture the meat for
penetration,
you will get an uneven result. When marinating for tenderizing, place
your meat
in a large, heavy zip-lock bag. Squeeze out the air, and turn
often.
When
marinating with acidic or enzymatic
ingredients, made sure that you use glass, stainless steel or ceramic
as
aluminum will cause a chemical reaction leaving a discoloration. The
marinade
could also damage your aluminum container.
Average
Marinating Time
The longer
you leave your food in the
marinade, the more flavors it will have. With that being said,
marinating time
will depend on the size of your ingredients and the marinade that you
use.
As a
general guide, marinate beef, pork and
lamb for two to four hours, whole roasts four to six hours or
overnight. Poultry
fillets, wings, drumsticks and cutlets two to four hours, and a whole
chicken
four to six hours or overnight. Seafood like squid, octopus, and prawns
should
be marinated for one to two hours, while whole fish, fillets, and steak
take
two to four hours. Never marinade for more than two or four days, as
your
marinade will not destroy bacteria. As a rule of thumb only marinate
for as long
as the meat would remain fresh without marinating in your
refrigerator.
Safety in
handling
proteins and marinades
If you are
marinating fish, be sure and
discard the marinade after use as it contains the raw juice from the
fish.
Never reuse marinade as it could be contaminated. If you do want to
reuse your marinade,
make sure that you boil it for at least five minutes before you use it
again.
Never
baste meat or vegetables on the grill
with the marinade or raw juice as it could be contaminated.
Before you
add your food to the marinade, wash your hands with soap and
water.
Avocados Really Good For You!
Avocados
Really Are
Good For You
In
the US alone, there are over 400 different
types of avocados with Hass being the most popular. Technically
a fruit, the naturally buttery and rich flavor comes from their good
fat
content. High in fiber and containing more potassium than banana’s,
avocados
have more protein than any other fruit. California accounts for 90% of
the
avocados that are grown in America.
Beyond
Guacamole and
BLTA’s
Avocados
are
delicious and good for you, but they are not just for BLTA’s and
guacamole. Use
them on sandwiches as a replacement for mayonnaise, or spread on
crackers.
Try
Chilled Avocado
Soup with Yogurt and Melon for a delicious alternative. This easy to
prepare
recipe is the perfect cool down for hot summer days.
Avocado
and Red Onion
Salad is another simple recipe that you can whip up in minutes. Just
slice your
onions and avocado’s, add some olive oil, red wine vinegar and a dash
of salt
and pepper.
Roasted
Beet and
Avocado Salad is another unique way to prepare this delicious and
healthy
fruit. Once beets are roasted, they take on an earthy almost sweet
flavor that
pairs wonderfully with avocados.
Most folks
pair fresh
avocados with lime and cilantro, but when blended with honeydew and
lime zest, they
take on an entirely different flavor. Prepare an avocado and honey dew
salsa
with olive oil and red wine vinegar, and pour over lightly grilled
scallops.
Medicinal
Of course,
there are
hundreds of ways to prepare avocados, but they are also good for what
ails you.
Avocados
are high in
oleic acid, and like olive oil have been proven as a defense against
breast
cancer.
Because
avocados
contain high levels of beta-
sitosterol,
they can help lower cholesterol. In fact, in a recent study, volunteers
lowered
their cholesterol by up to 17% after one week of eating avocados.
Beauty
Fresh Corn
Organic VS
Genetically Modified
Fresh corn
has been
in the news quite a bit lately, with people outraged about farmers using
genetically modified techniques to grow corn. Those against genetically
modified corn say that there is no proof GMO’s are safe because of the
amount
of chemicals needed to grow GMO’s. In fact, most countries have banned
their
use.
Organic
corn is grown
without chemicals in and is full of vitamins, minerals, and vital
nutrients. Organic
corn is usually more expensive than corn that has been grown with
GMO’s.
Where is
it Grown?
The US is
the world’s
largest producer growing over 35% of the planets corn. The Corn Belt
consists
of Minnesota, Michigan, South Dakota, Ohio, Wisconsin, Iowa, Indiana,
Kansas,
Missouri, and Nebraska. China is the second largest producer of corn.
Other
countries that grow the crops include Africa, Mexico, France, Brazil,
Argentina, and Romania.
Selecting
Corn
Sweet ripe
corn has
moist husks that are bright green. When choosing corn, look for dark,
stiff,
and moist silk. When you press gently on the husk, you should feel the
kernels.
After you
buy your
corn, keep it cool and moist. When you get home from the market,
refrigerate it
immediately. Corn loses about 25% of its sugar after it has been
picked. Cook
your fresh corn as soon as possible in order to retain its natural
sugars.
Cooking
Time
Grilling
corn is
prepared by pulling the husk back and leaving it attached at the cobs
base. Before
you do this, soak the ears for 15 minutes. Discard the silk. Add butter
by
patting the corn dry, rubbing with softened butter, and pulling the
husks back
up. Grill for 15 minutes.
Microwaving
your corn
is best for one or two ears of corn. After you husk and discard the
silk, rinse
and loosely wrap with paper towels. Microwave on high for one or two
minutes.
If you
want to bake
your corn, preheat at 375°. Prepare as you would for grilling, but
place ears
in a single layer directly on the oven rack or in a baking pan. Bake
for 20 to
25 minutes.
What's your favorite method for preparing fresh corn?
photo credit: Darwin Bell via photopin cc photo credit: planetc1 via photopin cc photo credit: catchesthelight via photopin cc
May Is Mediterranean Diet Month
History
The Mediterranean diet has been around for hundreds of years and was originally enjoyed by people from the South Mediterranean region, particularly Crete and Southern Italy. More of an eating style than a diet, it become popular in the early 1990’s. The Mediterranean diet is based on whole foods, which include vegetables, fruit, fish, whole grains, olive oil, and red wine.
During the early 1960’s, researchers began to notice that those who lived in the region has lower incidences of heart disease, diabetes and cancer. During that time, people who lived in the Mediterranean region had the longest life expectancy on the globe.
Most of the food from the region comes for the ocean with the majority of fats coming from the abundant olives that are grown during the mild winters and hot summers. Because most people worked the fields, there was a lower rate of obesity. Those who lived in the region ate a diet that was rich in vegetables like eggplants and potatoes. Another important part of the diet was, and still is, red wine.
What Foods to Include
The Mediterranean diet recommends that you eat seven to ten servings of vegetables and fruit every day. You should also include nuts, whole grains, and legumes in your food intake. 60% of the calories that are consumed on a daily basis with the Mediterranean diet come from foods that are plant based. Fish and poultry should be eaten once a week, while other meats should only be enjoyed twice a month.
According to the
Mediterranean diet it is not how much fat you consume, but what type of
fat you eat. There are no hydrogenated oils or saturated fats in the
diet as these contain dangerous Trans fats, which have been proven to
contribute to heart disease. Olive oil is the main source of fat in the
Mediterranean Diet, but you are also encouraged to get your fat from
seeds, fatty fish like trout, salmon, mackerel and herring and nuts. 
Health Affects
In a study conducted in 2003, 22,000 participants started the Mediterranean Diet and noticed an overall reduction of deaths. Scientists conducting the study believe that the lack of saturated fats reduced coronary artery disease and high blood pressure. Because of the high amounts of fresh produce that were eaten, there was an abundance of antioxidants, which are known to fight cancer.
When Life Gives You Lemons Grab the Tequila
Cinco de Mayo is the Mexican holiday that is
celebrated by millions of people all over the globe, and if you want to get in
on the action May 5, there are plenty of ways that you can put that bottle of
Tequila to good use.
Tequila Grapefruit Cocktail
Combine the above ingredients in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes before grilling.
photo credit: Serge Melki via photopin cc photo credit: chrisjara via photopin cc
Tequila has some amazing medicinal
properties, and not that you would want to waste it on the kitchen sink, also
makes a wonderful cleaner. Surprisingly enough, tequila can also be used to
make synthetic diamonds. Other uses include cold and flu remedies. Try taking a
shot of tequila before you go to bed for a deeper more relaxing sleep. Tequila
is a great anesthetic and can be used for sore throats, toothaches, and
earaches.
Great chefs and cooks know how tequila can
enhance the flavor of food. Use it instead of wine in your favorite sauces, or
marinate a couple of pork chops with a good bottle of tequila, and don’t forget
the all-important cocktail. This year instead of a traditional margarita, try
something different.
Ingredients:
- 1-ounce white tequila
- 1-ounce orange tequila
- Fresh grapefruit juice
- Club soda
Directions:
Pour the orange and white tequila over ice.
Fill the rest of a tall glass with grapefruit juice. Finish with a splash of
club soda. Garnish with lime and lemon and enjoy.
Then pair your tequila grapefruit
cocktail with delicious hard or soft-shelled tacos.
All you have to do is prepare your taco’s the way you normally would, but instead of using ground beef, try marinating a flank or skirt steak in tequila for a few hours or overnight. Grill and fill your tortillas with your favorite toppings like cheese, diced onions, salsa, lettuce, avocados tomatoes and sour cream and you've got a Cinco De Mayo feast that will impress all of your party goers.
Tequila Marinade
All you have to do is prepare your taco’s the way you normally would, but instead of using ground beef, try marinating a flank or skirt steak in tequila for a few hours or overnight. Grill and fill your tortillas with your favorite toppings like cheese, diced onions, salsa, lettuce, avocados tomatoes and sour cream and you've got a Cinco De Mayo feast that will impress all of your party goers.
Tequila Marinade
Ingredients
- 8 cloves garlic chopped
- 1 bunch roughly chopped fresh cilantro, leaves and stems
- 1 jalapeno pepper, seeded and diced small
- 1 red onion, sliced
- 1 teaspoon cumin powder
- 6 large limes juiced
- 1/2 cup Tequila
- 1/4 cup Tamari (wheat free soy sauce)
- 1 1/2 to 2 pounds flank steak , pork or chicken
Combine the above ingredients in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes before grilling.
Are you are celebrating Cinco de Mayo, what Mexican foods or drink will be on your menu?
photo credit: Serge Melki via photopin cc photo credit: chrisjara via photopin cc
Composting Kitchen Waste with Worms
If you are
not composting then this is a great time to begin recyling food waste!
Compost is an organic
matter that is recycled and decomposed as a soil amendment or
fertilizer. It usually takes a few weeks or a couple of months for the
materials to break down into fertilizer. Used in gardens, composting is
a wonderful way to add nutrients to your vegetable, flower or herb
garden. Composting is great for the environment and the health of your
family.
Start
composting in Kitchen and or Small Backyard with Worms
Worms can turn your
kitchen scraps into great compost for your garden. It’s easy to make
your own worm composting with simple items that you can buy from your
local garden center or nursery.
Getting
Started
To get started on
your Kitchen and Small Backyard with Worms bin you will need to build
your own worm bin. You can find them online, at your local home
improvement store, or make your own out of a plastic tub. Making your
own worm bin is quite simple and much more cost effective. All you need
to do is:
-
Buy a large plastic tub with a lid that is tightly fitted
-
Using a small drill or ice pick make air holes in the sides of your bin
-
Drill or poke holes in the bottom of your plastic bin for drainage
-
Add kitchen scraps, shredded newspaper, sawdust, or corrugated cardboard
-
Moisten with water and fill the container to the top
-
Add additional bedding if the container is too wet or cover with food waste
-
Add Red Wriggler Worms as night crawlers and earthworms do not eat kitchen waste
Worms like to live in
temperatures ranging between 59° and 77°. Keep indoors during hot
summers and cold winters.
Add kitchen waste
like fruit and vegetable remains, tea and coffee grounds and filters,
cereals, grains and moldy bread. Cut your scraps into small pieces for
faster composting and easier digestion. Do not feed your worms dairy
products, fats, meat, pet waste or non-biodegradable materials.
Rotate the food
distribution as it speeds up the process. Harvest your compost in 30 to
60 days and remove the finished castings as too many could be toxic to
your worms. It’s also important to change the bedding when you harvest.
You can do this by pushing the castings to one side and putting new
bedding and food scraps on the empty side. This way your worms will
move to the new bedding and food scraps. You can also pile the compost
and place it in the sun. Your worms don’t like sunlight and will
quickly move just under the surface allowing you to scrape off the top
layer. Repeat until you have mostly worms that can be returned to your
worm bed.
Are you ready to
get started composting today?
photo credit: Tim Musson via photopin cc photo credit: amanky via photopin cc photo credit: amanky via photopin cc photo credit: cafemama via photopin cc
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