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Different outdoor cookers

Different Outdoor Cookers

Cooking outdoors is a good way to socialize and bond with the whole family of friends. There are many cooking equipment made especially for outdoor use.
Cooking food outdoors is a welcome change away from the confines of your kitchen. The basic kitchen utensils can still be used but there are cookers made specifically for outdoors.
There are several kinds of outdoor cookers available to make outdoor cooking comfortable and fun at the same time. The tasty recipes which may be set off in the open field seem helpless without proper cooking tools.
Barbeques and grilled food are the most common food cooked outdoors. Take a look at the different equipment you bring outside for your cooking session with friends and family.
Single Burner Cooker
This kind of cooker is appropriate for small groups and families. This is a basic cooker that contains a hose, a burner, and a regulator. The regulator is responsible for fast and comfortable adjustments. The burner section is big to allow users to put huge pans and pots.
Single burner cookers are generally small and portable so that they can be carried to any place. it can be brought along in hunting and fishing trips. You could immediately cook your catch to capture the freshness of your food. It can also be brought in the backyard to camp overnight with your family.
Double Burner Cooker
This type of outdoor cookers is perfect for a bigger group of people and many families. The cookers are provided with one hose, two large burners, and a regulator for simple adjustment. The benefit of two burners permits the user to cook huge meals in less time. Two different meals can be cooked simultaneously. The huge pots and pans can be placed on the big burners. These cookers are handy which can be brought on weekend hangouts or week long fishing tours.
Triple Burner Cooker
It has three burners, and this means that it can prepare three different meals at the same time. This is very useful when cooking for a big group or large gathering. It is often used in parties or any social gathering.
These cookers come conveniently with brass regulators. This makes simple and fast alterations. The same with the usual outdoor cookers, these equipments may also be brought along hangouts or can be utilized for cooking in the backyard. It may be a bit bulky but it can be loaded on a truck or big car.
In addition, the outdoor cookers are offered with handy burners. These are truly perfect for almost all kinds of cookers. These involve crawfish boiling cookers, fish cookers, fish frying rigs, and seafood boiling burners.
The equipments utilized in outdoor cooking are the suitable medium for tailgaters. The basic ones are created of strong steel with settled designs, high pressure regulators and hoses, cast iron burners, movable flame switches and the most significant point is that they are simple to prepare. Outdoor cookers with folded stands may also be acquired by a person for comfortable storage.
Great features of outdoor cookers supplement the outdoor dishes. These adaptable cookers will also assist the cookers to fry, grill, barbeque, boil, and smoke the meal while putting a special ingredient to each dish.
Having a camping or an excursion outside is one of the favorite past time of many people. So, different outdoor cookers are purchased depending on the largeness of the family members or friends that will eat the dishes. These cookers really benefit all especially when cooking outside. Therefore, it is better to choose a burner that is heavy duty to last for a long time.

How to stock your pantry

How To Stock Your Pantry

If I had a nickel for every time I heard someone lament having a full pantry and nothing to eat… We’ve all learned from experience that the difference between a full pantry and a well-stocked pantry is the difference between a delicious home-made meal and… well, takeout. Again. A truly well-stocked pantry has the utility food items that transform a few fresh ingredients into a full meal. The most important pantry items tend to be used in lots of different ways and enable your fresh meats and vegetable to become lots of different dishes.
Key items—like beans, rice and pasta—are the makings of great side dishes while sauces, soups, dressings and marinades are all a snap if your pantry includes broth, good vinegar, and good oils. Good quality olive oil is a must, as is your favorite cooking oil, but peanut oil is also good for frying and high heat cooking as is the versatile and healthful grapeseed oil. Try the broths in resealable cartons and experiment with different pastas. Always get couscous and other grains in plain varieties to jazz up according to your mood. Quantities of all will be dictated by your families tastes and appetites, but start with these:
Oils: Olive Oil, Canola Oil, Sesame Oil, Peanut Oil
Vinegar: Balsamic, Apple Cider, Red Wine, White Wine, Rice Vinegar
Broth: Vegetable, Chicken, Beef
Beans/Canned: Red Beans, Kidney Beans, Black Beans, Chickpeas, Tomatoes
Pasta: Spaghetti, Bowties, Penne, Orzo, Couscous
Rice: Long Grain White, Brown, Arborio, Basmati, Jasmine
Another key group of pantry essentials are the dry ingredients, including baking ingredients, seasoning and dry herbs. All purpose flour is very important, as is kosher or sea salt, fresh black peppercorns. While fresh herbs are always best, often dried herbs will do…just don’t use the herbs that came with your spice rack! Fresh, dried herbs and spices can be purchased by weight in small batches in the bulk foods section of reputable markets. Here is a list to get you started:
Dry Goods: All-Purpose Flour, Cornmeal, Baking Powder, Baking Soda, Bread Crumbs
Herbs/Spices: Oregano, Basil, Chili Powder, Cinnamon, Nutmeg, Paprika
Seasonings: Kosher/Sea Salt, Black Peppercorns, Cayenne Pepper
Rounding out your pantry are condiments, dry beans and dry storage. The most important condiments to have on hand for cooking are Worcestershire sauce and Dijon mustard. I like to have both a smooth Dijon with white wine and and coarse grained country mustard on hand. Dry beans and lentils are hearty, full of fiber and last forever in the pantry, so stock up on all your favorite varieties. Keep a 10-bean mix on hand for soups and stews. Your dry storage drawer or bin should contain your favorite varieties of potatoes (I like red skinned or Yukon Gold), onions, shallots, and garlic. These items should be kept in a cool, dry, dark space and used or disposed of before they sprout or become soft and yielding to the touch.
Here’s a good list to start with:
Dry storage: Potatoes, Onions, Shallots, Garlic
Condiments: Dijon Mustard, Worcestershire Sauce, Soy Sauce
Dry Beans: Red Beans, Black Beans, Navy Beans, 10-bean mix, Lentils
Once you have your basic pantry items, you’ll want to fine tune your list a bit to your favorite kinds of cuisine. Here are some great items on have on hand, organized by cuisine type to enable what ever kind of food your family likes best.
Italian: Anchovy Paste, Extra Virgin Olive Oil, black olives (canned or in jars), Rosemary (dried), Basil (Dried), Cannelloni Beans, Thyme (Dried), Oregano (dried), Roasted Red Bell Peppers, Sun Dried Tomatoes, Capers, Tomato Paste, White Wine, Red Wine, Cornmeal or polenta, Pine Nuts
Mexican: Tomato Sauce, Chili Powder, Cumin, Coriander, Oregano,Black Beans, Pinto Beans
Thai: Coconut Milk, Red Curry, Green Curry, Garam Masala, Fish Sauce
Asian: Soy Sauce, Sesame Oil, Hot Chili Oil, Rice Vinegar, Rice Wine, Sesame Seeds, Five Spice Powder, Ground Dried Ginger, Hoisin Sauce
Creole: Cajun Seasoning, Cayenne Pepper, Tabasco sauce, Red Beans

How to cook for crowds

How to Cook for Crowds

Most people balk at the idea of cooking for large crowds of people. With images of huge stockpots boiling over and becoming chained to a hot stove and oven for countless hours on end, it’s no wonder that so many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line.
The good news is that it doesn’t have to be the frightening proposition that so many make it out to be. When it comes to cooking for a large crowd, the planning phase is the most important. You absolutely must plan your meals when feeding a large group of people. This goes far beyond the notion of spaghetti or fried chicken as the meals you are planning. You need to know how many servings you will need. While obviously you never know how hungry people will be or who will eat how much when it comes to cooking for a large crowd it is a good idea to always plan for a few extra mouths in case some need a little more than you may think (you might want to double servings for teen and college aged men that will be dining).
You need to know at least a general number of servings to prepare and adjust your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes rather than scaling them to specific serving sizes. If this works best for you then by all means incorporate this practice when cooking for crowds. One thing you must be aware of is that you will need to include in order to create the meal you are planning.
Having the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is often necessary in smaller recipes as there is less leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for your cooking for a large crowd event.
Some people find the best route to take when it comes to cooking for crowds is to keep everything as close to their normal cooking routine as possible. This would mean that instead of cooking one really huge pan of lasagna for a triple sized crowd, they would instead cook three normal sized pans of lasagna. This accomplishes two things really and is something you may wish to keep in mind despite the extra time spent in the kitchen.
First of all, if something goes, wrong only one third of the meal is in shambles rather than the entire dinner. Second, you have a greater possibility of finding consistency issues before the baking begins if you are using measurements and cooking containers that you are familiar with and comfortable using. It is always best to discover errors and omissions sooner rather than later when it comes to cooking as very few ingredients can be properly added after the fact.
While cooking for crowds may send some into dizzying spells with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, plan your meals, make a list of your ingredients, and cook in a manner that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making multiple dishes of family favorites then that is probably going to be the best course of action in order to meet your large crowd cooking needs.
Most importantly you should remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached when well rested (if that is even possible) for the best results. There is something that is actually very satisfying about knowing that you have fed a crowd and fed them well.

Food processor pasta

Food Processor Pasta

We have a fall tradition that fills in the void between summer and winter holidays. We have a pasta party, or sometimes even two during September and October. The weather cools down and we can open up the house and invite friends over to make pasta from scratch. We start out with a light brunch and planning our pasta ingredients and break up into groups for each flavor. Each couple or individual brings a salad or meat to go with the finished pasta.
If you’ve never had homemade pasta, you need to give a try. The basic recipe is very simple, here is a quick list of ingredients for making one pound of homemade pasta:
·2&1/4 Cups of unbleached flour
·3 large eggs
·Pinch of salt
·Water, or Oil, or milk (3 to 4 tablespoons)
·A minced vegetable for flavor (optional)
We prefer to use oil since it keeps the dough from dying out and adds a good flavor but some people like water. We also use spinach, broccoli, zucchini, or other vegetable for flavor but plain is good too. This is where the party really starts since many people bring their own special vegetable to create whatever flavor they like. And we have had some real unusual ingredients since anything goes.
We use a food processor but you could also mix this by hand. Use the plastic dough blade if you have one but the metal chopping blade will work. You combine the dry ingredients in the bowl and pulse a few time to mix well. Beat the three eggs to combine the whites and yolks. Turn the food processor on and slowly pour the eggs in and continue to process until the dough becomes a ball and works away from the edge of the bowl.
This part only takes about 5 minutes. Now the kneading begins and continues until the dough becomes smooth and elastic. Be sure to powder the working surface with flour and work quickly if you used water rather than oil since it will dry out quicker. Depending on your ingredients and effort, this part can take about 10 to 15 minutes.
We roll the dough back into a ball and cover with plastic wrap to «rest» for about an hour at room temperature. At our parties we spend this time making our sauces for each of the different pasta flavors. Pesto is always a standard but many fresh vegetable flavors are popular, some cooked and some not.
We use hand crank pasta machines (they cost about $10-$13) since they are quick and easy. Always make sure you run some test dough through any new pasta machine to clean out any residue of manufacturing (every single one I’ve ever bought had grease, oil, or even metal filings). Either make or buy several pasta-drying racks since the pasta will need to hang dry for about 2-3 hours before cooking (some people don’t dry very long but we’ve found it to really enhance the flavor).
The first process with the pasta machine is to flatten portions of the dough into about 1/16 inch thick, 4 inch wide, and maybe 12-inch long lengths (the length is how thick and long the strand of pasta will be). Once you like the size and thickness you then run these slabs through the cutting section. You can have different shapes and sizes depending on your available blades. The standard fettuccine style is the most popular at our parties but you can also just cut shapes out of the dough slabs (like cookie cutters) for any shape you can make.
It’s hard to describe the antics that occur when first timers go through this homemade pasta routine. Throw in a couple of glass of wine and before you know it, wet pasta is hanging everywhere. It’s a good time and the reward at the end is well worth the work. We usually will find some group games to play while the pasta is drying. Sometimes there might be a football game on or some movie to watch.
When the pasta is dry, the boiling begins and within about 30-40 minutes there is a wide variety of pasta flavors and sauces to try for dinner. Out come the salads and meat dishes, and then everyone mixes and matches to their choice. Trust me when I say no one goes home hungry after one of these parties.
You could have these parties anytime of year, spring would be good too since many fresh vegetables would be available. We just started doing it in the fall and it’s kind of stuck. You can always find quite a few good recipes that come with your food processor or pasta machine to try. Or just experiment on your own. It’s fun and quite an economical way to throw a party any time of year.

Paleo cook books healthy meal guide

Paleo Cook Books — Healthy Meal Guide

It is always a challenge to prepare healthy meals for your family. But with the help of a healthy meal guide, preparing delicious and nutritious meals will no longer be that difficult. However, many of us do not know where to get such a guide.
Click Here For Paleo Cook Books Instant Access Now!
You can easily download a healthy meal guide right off the internet. You simply need to type in the right keywords on a major search engine and you an already have access to different kinds of healthy meal planning guides. You can also find healthy meal plans in traditional cook books but if you do not plan to go through several pages of bulky book paper, you can always download an electronic version from the internet.
The basics of a healthy meal would include fruits and vegetables but you just cannot get any fruit or vegetable — you must see to it that they are fresh. Grains are also considered essential to a healthy diet. Practically, these three food groups make up the base of the food pyramid, which is your basic guide to preparing healthy meals for your family.
The meals you will be preparing for your family will also need to include whole wheat bread, oatmeal, brown rice, and the like. These will provide additional fiber, folic acid, zinc, and vitamin E that your family will need daily. And of course, you will also need to nourish your family with calcium and protein to ensure that they have enough nutrients for muscle and bone building.
Just remember that in preparing meals for your family, they must not only be delicious — they must also be nutritious. And the best way for you to ensure that your family is well nourished is through making use of a healthy meal guide. Start looking for such a guide today!
Click Here For Paleo Cook Books Instant Access Now!

Are you getting enough color in your diet

Are You Getting Enough Color in Your Diet?

Vitamins, minerals, phytochemicals and fiber—the good guys in the food we eat.  They make our bodies strong to help us fight disease and slow the natural aging process.  So how do you know if you are getting enough of these food superheroes?  Think color!
Bananas are well-known to be an excellent source of potassium.  They are also high in vitamin C, vitamin B6, magnesium and manganese.  One large banana contains 15% of the recommended daily allowance of fiber. 
At just over 6 calories one-quarter cup of raw cauliflower provides almost 20% of the daily recommendation of vitamin C and is high in fiber.  Cauliflower is also an important source of folate.  A member of the cruciferous family of vegetables, it is recognized as possessing cancer-fighting properties. 
Adding onions and garlic to your meals can boost calcium intake, and provide chromium, a trace mineral important in maintaining blood sugar levels.  Regular consumption of onions and garlic has been shown to significantly lower cholesterol levels and blood pressure. 
America’s favorite white vegetable, the potato, is an excellent source of vitamin C, potassium, Vitamin B6, niacin and thiamin.  (Don’t think that makes it okay to pig-out on fast-food fries, or bury your baked potato under butter and sour cream!  You know better.)
Yellow fruits such as pineapple and papaya contain large amounts of both vitamin C and vitamin A giving a generous boost to your immune system.  One half cup of pineapple delivers almost half the daily recommendation of manganese yet weighs in at only 40 calories.
Think yellow bell peppers for vitamin C.  A one-half cup serving provides 300% the daily recommendation of vitamin C.  That’s a lot of antioxidant power.
Most of us associate beta-carotene, one of the earliest identified anti-oxidants, with carrots.  But you can also find beta-carotene in oranges, apricots, squash and other orange fruits and vegetables.
Not just candied yams at Thanksgiving anymore, sweet potatoes are an amazing package of vitamins and minerals as well as being high in fiber.  One baked sweet potato with provide significant amounts of phosphorus, vitamin E, thiamin, iron, copper, magnesium, pantothenic acid, potassium, vitamin B6, manganese, vitamin C and vitamin A (over 1,000% RDA). 
Avocados have gotten a bad reputation as being high in fat.  But they are also high in fiber, folate, potassium, pantothenic acid, vitamin C and vitamin B6.
Go green, like honeydew melons, green peas, spinach, and collards to supply important carotenoids that reduce the risk of cataracts and macular degeneration.
Also included in the green group of vegetables are broccoli, Brussels sprouts, and cabbage, which are, like cauliflower, cruciferous vegetables and contain powerful carcinogen blockers.
Add tomatoes to your diet to provide lycopene, an antioxidant associated with a lower risk of prostate cancer and cardiovascular disease.  Surprisingly, cooked tomato products are richer in lycopene than uncooked tomatoes.
You can also get the benefits of lycopene from watermelon and pink grapefruit, plus vitamins A and C.
Don’t peel your apples!  The skin of a Red Delicious is packed with two very powerful phytochemicals called epicatechin and procyanidin.  Apples are also rich in pectin, a fiber that has a high capacity to absorb water and improve regularity.
Eat purple grapes or drink Concord grape juice to provide quercetin in your diet.  Quercetin has been identified as an important phytochemical in the prevention of blood clots.
Blueberries, plums, purple cabbage, eggplant and purple onion provide another phytochemical group prevalent in purple food, anthocyanins.  These anti-oxidant phytochemicals have been linked with preserved memory and brain function during the aging process.
Add color to your plate.  Your eyes will enjoy the sight and your body will be receiving important nutrients vital for optimum health.

Cooking get the kids involved for quality time

Cooking: Get the Kids Involved For Quality Time

With the hustle and bustle that goes on in families these days, it seems that nobody has time for each other anymore. Children are off to school, moms and dads are off to work, then it is soccer practice, piano rehearsals and homework for the kids. With such little time to be together, it is difficult to find time to spend together as a family. The money crunch adds another dimension to lack of family time. Still, when made a priority, family time does not have to be short or expensive. Pick a weekend night and don’t let anyone make other plans for that date. You may even want to pre-schedule similar family time on a monthly or weekly basis.
Prepare a Great Meal Together
Instead of «pizza night» or the typical take-out fare, plan a day that includes everyone taking part in preparing the evening meal. Children like to have choices in what they are given for their meals. Have your kids plan a meal together by offering them several menu items from which to choose. To keep things healthy, you may want to insist they pick something from every category: bread, dairy, vegetable, fruit, protein and the all-important dessert! A great way to cook an easy meal is with a crock pot. Just make sure that everything on the choice list goes well together so when you put the food in the crock pot, you don’t end up with «supper surprise». Once the plan is laid out, it is time to go shopping.
Kids love to help their mother with the shopping. If your kids range in ages, it is a good idea to send them off in groups of two, with the older children being in charge of the younger. Give them each part of the menu list, making sure your children understand the brands you usually buy. As they come back and put food into the cart, have them add up the cost with a calculator. There is no harm in teaching a lesson in thriftiness and better appreciation for parental budgets while you are having fun.
The prep-time for crock pot cooking is short as all that is needed is for the foods to be cut up and thrown in. Of course, only older children and parents should be handling the chopping and slicing, but smaller children can always get a start on dessert by mixing things up and greasing the pans. This is a great time for kids to learn about herbs and spices and how to use them at appropriate measurements. Don’t worry about teaching too many lessons, though — this isn’t school but a fun family dinner!
While the food simmers in the crock pot, why not spend some time outside at the park or if the weather is bad, inside playing some games? Crock pots are great for preparation and the long cooking time can be used as an excuse to find something entertaining to do. If it has been a while since you were able to do this kind of family day, remember that Mom and Dad need to relax, too!