COOKING TIPS

Broccoli Salad Basics

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Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings. 
 
1-Ingredients: 
 
The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces. 
 
Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix. 
 
Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad just before serving. 
 
Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing. 
 
Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit. 
 
Adding sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavour of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well. 
 
If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead. 
 
2-Dressings: 
 
a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix: 
 
1 cup mayonnaise 
1/4 cup vinegar 
1/4 cup sugar 
 
* Mayonnaise can be mixed with yogurt to lighten it up. 
* Flavoured vinegar can be used or substituted with lemon or lime juice. 
* Artificial sweetener can be used instead of sugar. 
 
b. An oil/vinegar dressing can also be used: 
 
1/2 cup salad oil 
1/4 cup vinegar 
1/4 cup sugar(optional) 
1/2 tsp. salt 
 
* Flavoured cider or wine vinegar is recommended. 
* Spices such as celery seed, onion powder, basil, and oregano can be added. 
 
c. Your favorite bottled dressing can be used as well. Any creamy or italian style dressing will work fine on a broccoli salad . A good one to try is 3-cheese ranch. 
 
3-More Stuff: 
 
Here's a few various items that could be added to make your salad something original: 
 
* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.). 
* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers. 
* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions. 
 
4-The Method: 
 
* Add broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving. 
* Add your dressing, mix and refrigerate 2-4 hours or overnight. 
* Stir salad again before serving. 
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Broccoli Salad Basics

Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredi...

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Amazing Chocolate Chip Cookie Recipe

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This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients. 
 
INGREDIENTS: 
 
4 cups (1 ounce) squares unsweetened chocolate 
1cup butter 
2 cups all-purpose flour 
2 cups yellow cake mix 
1 teaspoon baking soda 
2 teaspoon baking powder 
1/2 teaspoon salt 
1 1/2 cups white sugar 
1 cup brown sugar 
4 eggs 
2 teaspoon vanilla extract 
1 1/4cup sour cream 
3 1/2 cups semisweet chocolate chips 
 
Directions to cookie recipe. 
 
1. Preheat oven to 375 degrees. 
2. Melt butter and unsweetened chocolate together. 
3. Sift cake mix, flour, baking soda, baking powder, and salt together. 
4. In a large bowl, beat sugar, eggs, and vanilla. 
5. Stir the chocolate mixture into the eggs. 
6. Stir in the sifted ingredients with sour cream. 
7. Mix in chocolate chips.  
8. Drop rounded tablespoonfuls cookie sheets. 
9. Bake for until edges are starting to turn dark brown. 
 
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy! 
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Amazing Chocolate Chip Cookie Recipe

This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You ca...

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Onions, Fabulous, Superb Perfection

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Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfying homemade salsa, onions play an important part in our daily cooking. 
 
Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner. 
 
Buying onions is a simple task. Look for dry, papery skins with no soft spots. You should also notice the absence of any strong odor. A good dry onion will have very little to no smell to it at all. If it has a strong onion odor the onion has already began to turn bad. 
 
Varieties of onion include, Vidalia, Texas 1015, Red, Green, the Walla Walla from Washington and Maui from Hawaii. Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too. 
 
Caramelizing onions during cooking will give a rich sweetness to recipes, enhancing kitchen aromas and have everyone asking, “What’s for dinner?” Followed shortly by “fabulous, superb and perfection.” 
 
Capt’n Salsa has an almost comical way of storing onions, but it really works. 
 
Grab an old pair of your wife’s panty hose, cut off the legs. Now you simply drop an onion down into the leg of the hose and tie a knot directly above the onion. Repeat this process until each onion is secured and hang the hose in a cool dry, well ventilated space, out of direct sun light. 
 
To remove the onion, simply cut the hose with a pair of scissors right below the knot and the onion easily falls out. You should be able to keep your onions for about three months. 
 
Kosher salt is one of the best things to use to remove the smell of the onion from your hands. Wash your hands using a little dish washing soap, water and about a teaspoon full of salt. Any salt will do, I just like the course texture of the kosher salt. Rinse your hands and repeat if necessary.  
 
Tears when you chop those onions? 
 
How do you get rid of the tears? Here are a few simple suggestions to “ease your pain.” 
 
You can place the onion in the refrigerator for about thirty minutes prior to chopping or if you are in a hurry toss them in the freezer for about four to five minutes. The cold will tone down the sulfur compound in the juice of the onion. In addition be sure to use the sharpest knife possible to expedite your chopping chores. 
 
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Onions, Fabulous, Superb Perfection

Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfyi...

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Olive Oil, An Ancient Gift For Health.

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Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives, provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean. 
 
The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating. 
 
The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of “the fruit thereof shall be for meat, and the leaf thereof for medicine,” refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of “olive leaf extract” which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960’s researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu. 
 
The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body. 
 
Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A, D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver, bile, and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues, these being: flavor, bouquet or aroma, and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals, which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine. 
 
Olive oil has been extensively used in cooking and forms an integral part of the basic Mediterranean diet. It is a healthier substitute to butter. Strong and pungent flavored olive oils are great for frying fish or other items having a strong flavor. Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil, which is mellow, can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U.S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders. 
 
Given below is a simple recipe for olive oil bread dipping sauce. 
 
Bread Dipping Sauce 
 
Servings : 2 - 4 
Preparation time : 10 minutes 
 
Ingredients: 
 
½ cup virgin olive oil 
1 tablespoon fresh parsley, minced (Italian parsley is best) 
1 tablespoon fresh basil, minced 
½ teaspoon fresh rosemary, minced 
1 tablespoon fresh garlic, minced 
1 teaspoon oregano 
1 teaspoon thyme 
1 teaspoon black pepper 
¼ teaspoon red pepper flakes, crushed well 
1/8 teaspoon fresh lemon juice 
Salt, to taste 
 
Method: 
 
Heat the olive oil in a pan. Add the garlic and sauté till it changes color. Add all the other ingredients and cook for about 2 – 3 minutes. Remove from the heat. Serve as a bread dip. 
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Olive Oil, An Ancient Gift For Health.

Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive t...

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Japanese Home Cooking - Beyond Sushi

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In general, the Japanese people are very healthy and live longer than any other culture in the world.  Why is this?  Many people attribute it to the way they eat.  But if you think that all Japanese people eat is sushi you couldn't be more wrong.  Japanese home cooking is simple, healthy, and delicious.  While some of the ingredients may seem exotic and intimidating, rest assured that anyone can cook wonderful delicious Japanese meals with ease. 
 
Sushi is the most popular type of Japanese food, enjoyed throughout the world.  You may notice that sushi is quite filling, and you typically eat much less than you would a more Western style meal, such as a hamburger.  What is it about sushi that makes it so filling and satisfying?  The answer could be rice. 
 
Rice is definitely a staple of any Japanese meal.  Whether it is served as a side dish or along with a saucier entrée, you're going to need plenty of rice on hand.  While white long grain rice is most popular, you can always opt for more healthy brown rice.  Either way, you may also want to consider purchasing a rice cooker.  Rice cookers can cost anywhere from $30 to hundreds of dollars, depending on the make and quality.  If you plan on eating plenty of rice this is worth the investment.  You're pretty much guaranteed perfect rice every time.   
 
Have you ever had miso soup at your favorite sushi restaurant?  Miso soup is made from several ingredients, one of which is miso paste, made from fermented soybeans.  Miso comes as either red or yellow, both having distinct and rich flavors.  Not just for soup, you can add miso to just about anything from a veggie stir fry to a marinade for beef.  And miso isn't just for Japanese cooking either.  Once you experience the delightful flavors of miso you'll be adding it to all your meals! 
 
If you dislike fish, you probably think Japanese cooking isn't for you.  While fish is definitely a huge part of the Japanese diet, it doesn't mean that's all they eat.  Chicken, beef, and pork are all popular choices, as well as tofu and eggs.  Simmering meats in sauces such as teriyaki, in a wok or deep skillet is a favorite.  You can serve these dishes over rice or noodles such as soba.  This is a tasty and healthy alternative to fried foods that many of us eat so often. 
 
If you're interested in Japanese home cooking there are plenty of great recipes on the Internet that can help guide you through the different types of ingredients and cooking methods.  If you're looking for a healthy and flavorful change to your diet, consider trying a few Japanese meals.  Before you know it you'll be enjoying a variety of delicious foods that nurture the body and the soul. 
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Japanese Home Cooking - Beyond Sushi

In general, the Japanese people are very healthy and live longer than any other culture in the world. Why is this? Many people attribu...

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Italian Cuisine: Diverse and Delicious

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Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil, grains and fresh, seasonal produce, but each region has its own preferences and specialties. 
 
Northern Italy, which boasts the country's highest standard of living and the richest diet, also produces one-third of Italy's best wines. Its eight regions lean toward risotto, polenta and gnocchi, and hearty soups and fish chowders are a feature of the region. The North's real claim to fame, though, is as a paradise for cheese lovers. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by salamis and sausages made from goat, goose and even chamois, make a simple meal divine. 
 
Central Italy, in contrast, tends to favor artichokes, peas and black and white truffles. These six central regions prefer pasta and lamb over the rice and beef associated with the North. One of the best-known regional dishes is porchetta, a whole, roasted pig stuffed with fresh garlic, fennel, rock salt and peppercorns. 
 
Historically, the six regions that comprise Southern Italy were known as the Garden of the Greeks and Romans. Later, during the Middle Ages, the Arabs established a pasta industry in Sicily. Varieties of pasta have since proliferated, from "short" pasta generically known as macaroni to the "long" types such as spaghetti and vermicelli.  
 
No other sector of Italy boasts such a splendid heritage of sweets and ices. Many desserts bespeak the Arab and Greek influences in Sicily, with its almond pastes, candied fruits, ricotta, honey, raisins and nuts.  
 
The South also accounts for 75 percent of the produce raised organically in Italy. With almost 2.5 million acres cultivated without chemicals, Italy is a leader in organic farming. 
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Italian Cuisine: Diverse and Delicious

Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking re...

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Fresh Caught Fish Cooking Preparation

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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below: 
 
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead. 
 
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing. 
 
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor. 
 
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.  
 
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry. 
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Fresh Caught Fish Cooking Preparation

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to...

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COOKING TIPS

Broccoli Salad Basics

Amazing Chocolate Chip Cookie Recipe

Onions, Fabulous, Superb Perfection

Olive Oil, An Ancient Gift For Health.

Japanese Home Cooking - Beyond Sushi

Italian Cuisine: Diverse and Delicious

Fresh Caught Fish Cooking Preparation

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