Hot And Spicy Chick Peas (Vegetarian Recipe)
May 15, 2007
Hot And Spicy Chick Peas (Vegetarian Recipe)
by: Stef Glassee
Summary:
Hot and Spicy Chick Peas By: The Skinny Cook
This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking.
Who said vegetables recipes can’t be delicious?
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Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Makes 2 servings in 45 minutes
VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.
This is not only because of the predominant Hindu religion with its respect for all living creatures.
Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals.
Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.
For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.
Wine Fermentation
May 14, 2007
Wine Fermentation
by: James Wilson
What is wine fermentation?
In short, it is the complex action whereby the living organism of yeast breaks the sugar down into carbon dioxide and alcohol. The action of the yeast on the sugar continues until the volume of alcohol has reached somewhere between 12.5% to 14%.
At this stage, the yeast organism is destroyed by the alcohol it has produced and fermentation ceases. This is what is known as a natural wine. Most commercial products come under this category until they have been fortified. This period of fermenting in the tub can be a dangerous time. Because of this, the fermentation process should be completed as soon as possible (even at the risk of losing a little of the wine’s bouquet).
Next, we must then keep the brew warm. Our goal here is to bring about ideal conditions in which the living organism and yeast cells can multiply more rapidly. Warmth helps to ensure this. The faster they multiply, the more rapidly they convert the sugar into alcohol and therefore, the sooner the yeast destroys itself.
Wild Watercress Soupt (Nasturtium officinale)
May 13, 2007
Wild Watercress soup is a delicious and nutritious recipe with the leaves available in spring and early summer. Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a holistic response to cancer of the lungs, larynx, oesophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:
skin problems bronchitis winter colds or flu liver or kidney fatigue sinusitis
However there are dangers: watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use may lead to kidney problems. Some doctors advise against its use during pregnancy. Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers. Also make sure that the watercourse feeding the stream in which the watercress grows is free from industrial or agricultural pollution.
Wine Bottling and Syphoning
May 12, 2007
Wine Bottling and Syphoning
by: James Wilson
The ideal utensils to use for wine making and boiling ingredients & juices are those of good quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.
It is almost impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a good plan, to siphon off the clear wine when rebottling it.
Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, put the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, put one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and - holding on tight - put this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, put one end into the next bottle and allow the wine to flow again.
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks
May 11, 2007
As a busy working mother, I’m short on time, especially during the holidays, but baking Christmas cookies is a family tradition I’m unwilling to give up. Over the years, I’ve come up with many ways to make the process of baking a large variety of cookies go much smoother and take less time out of my busy life. You may want to start by checking out my 6-day program for hassle-free Christmas cookie baking ( http://www.christmascookiesareforgiving.com/hassle-free.php ). In addition to the 6-step method, I’ve found an efficient way to prepare a large variety of cookie dough with minimum fuss by setting up a cookie assembly line. The best part about this process is that you can make 12 different batches of cookies and only have to wash the dishes once!
This process assumes that you have already chosen your recipes and gone grocery shopping. You will want to use your longest available expanse of countertop for this. My assembly line turns two corners as it winds around my small kitchen, but that is fine.
You may need to make some adjustments depending on your individual recipes, but for most recipes, you can set up your assembly line like so:
Wine Utensils
May 10, 2007
Wine Utensils
by: James Wilson
Ideal wine making utensils to use for boiling ingredients & juices are those consisting of good quality enamel. If possible, try to purchase wine utensils sold under proprietary names, as they are often most reliable. They cannot be chipped.
Cheap enamel utensils often contain lead in the glaze and this might be boiled into the brew. If this happened, the wine would then be dangerous.
If copper or aluminum is used, there could be a slight risk of small particles of the metal being boiled into the brew. This could poison the yeast, which would prevent fermentation.
For fermentation purposes and for soaking fruits and flowers, try using a china vessel or one made of polythene. China vessels should not be too wide at the rim as this exposes too large a surface to the air. A polythene bucket is ideal - but do make sure it is of polythene, as some plastics are not suitable. And choose a pale color or a white one. Where large batches of wine are made, a polythene dustbin makes an excellent fermentation vessel, as does a strong polythene bag, lining a worn-out barrel or similar container.
Digging Up Earthnuts (Conopodium Majus)
May 10, 2007
The custom of grubbing for Earthnuts, or Pignuts is as ancient as mankind itself. Although these tasty tubers are beloved of pigs (hence the name) they are a most unusual and rewarding woodland snack and there was a time when they were a popular nibble for country children on their way to and from school.
The fern like leaves appear along with the Lesser Celandine in the spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and others the Dutch once ate them ‘boiled and buttered, as we do parseneps and carrots’. Unearthing a pignut is a delicate operation. The root disconnects from the tuber very easily, which can be several inches from where the stem appears above ground.
Follow the stem under the earth using careful scraping with a twig, fingernail or knife. Eventually you will reach the pignut which is covered with a chestnut coloured skin. If you can wash the nut at this stage it avoids getting muddy fingernails while peeling. As soon as I found the one shown in the picture, an earthworm appeared and dived into the hole it left!
Selecting the Right Ingredients for Home-Made Wine
May 9, 2007
Selecting the Right Ingredients for Home-Made Wine
by: James Wilson
Tips for choosing the best home-made wine ingredients:
Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely to harm a brew. In the case of larger fruits such as plums, the doubtful ones should be taken out.
The choice of roots (beetroot, parsnips, etc.) for wine-making purposes should not be dismissed so readily. The best, (or even the only) roots suitable for wine-making are those that are old and shriveled. Parsnips that have been stored throughout the winter or left in the soil are at their best for our purpose in March, as are old potatoes purchased in June when the new ones are coming in. They are ideal if they are well shriveled and/or sprouting. (Be sure to break off the roots before using them.)
These old roots contain less starch than the fresher ones, and we do not want starch in wines because it slows down the clearing process. Besides this, when old roots are used, they flavor the wine less, and it is not in the least bit earthy.
Pierogi Recipe: Potato and Cheese Filling
May 8, 2007
Pierogi Recipe: Potato and Cheese Filling
by: Michael A. Stazko
One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe:
Dough:
2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Filling:
2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking
Directions:
Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.
6 Tips for Perfect Homemade Hard Candy
May 7, 2007
There’s nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.
Try these tips the next time you want to make something special in the kitchen. Your family will love it!
1. Stock up on basic candymaking tools.
You’ll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides.
You’ll also need a long-handled wooden spoon, a pastry brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.
2. Get the weather forecast.
Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourself-wait for a clear, dry day to try out your recipes.
3. Test your thermometer.
