Okayu Recipe (rice porridge)

Plain steamed rice is an essential item for Japanese-style breakfast. Okayu (rice porridge) is easy to digest and is good for breakfast too. Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat.

This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.)

Yield: 2 servings

Ingredients:

• 1/2 cup Japanese rice
• 3 cups water
• 1/2 tsp salt
• *some chopped green onion
• *sesame seeds
• *umeboshi (pickled plum)

Preparation:

Wash Japanese rice and drain. Put water and rice in a heavy bottomed pot or earthenware pot. Leave it for about 30 minutes. Cover the pot and put it on medium-high heat and bring to a boil. Turn down the heat to low and cook the rice for about 30 minutes. Stop the heat and let it steam for about 10 minutes. Season with salt before serving. Put toppings, such as chopped green onion, sesame seeds, and umeboshi (pickled plum) if you would like.

Basic Miso Soup

I think just about everyone loves a steaming hot cup of miso soup! With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own, so serve as an appetizer. Miso soup is a quick, easy and light soup and is a staple of Japanese cuisine. This basic recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Try this Vegetable miso soup recipe for a heartier soup.

Ingredients:

• 4 cups water
• 1/3 cup miso
  
• 3 green onions (scallions), chopped
• 1 tbsp shredded nori or wakama seaweed
• 1/2 block firm silken tofo, cut into 1 inch cubes
• dash soy sauce (optional)
• 1/2 tsp sesame oil (optional)

Preparation:

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup. Makes 4 servings.

Surprisingly, there is very little advice on the net for sharpening a potato peeler, and yet it is a simple and effective procedure. Many would ask, "Why sharpen a peeler when they are cheap to replace?". Simply because even brand new, a peeler works best when it's sharp - and even new ones are sometimes dull. Additionally, we live in a "throw away" society, and if you are like me, you'd like to resist the urge to just toss everything at the first impulse. So, simply follow these instructions, and your peeler can become a family legacy you can leave to your grandkids!

By running the tip of a paring knife along each blade of your peeler, the metal-on-metal action will restore some of your blade's edge. Most don't even notice their peelers starting to dull, but once you give this tip a try you'll dig how much less resistance you'll have as you take on potato after potato, carrot after carrot, this holiday season.

The same trick can be applied to any metal grater or blade in your kitchen. If you have the patience, try sharpening up your box grater or cheese slicer. Hit up discount stores, as you can usually find paring knives right around the dollar mark, and you won't mind if they get roughed up a bit.

Spaghetti Squash

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Serves 6

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

"Tapas" is the name of a wide variety of appetizers, or snacks. They may be cold (such as mixed olives and cheese) or warm. Tapas have evolved to become a key part of sophisticated cuisine, as more restaurants add tapas to their menu and people start experimenting in their home with a variety of items including delicious dips like Summer Fresh Original Hummus or Summer Fresh Tzatziki.

DÉCOR - Hosting your party outside is the perfect venue to compliment the food being served.

• To create an authentic experience, purchase a low table (similar to ones at authentic Japanese restaurants) and place large, over stuffed pillows in bold colours like pink, orange and teal on the ground around it. This will be the seating area.

• Place glass vases on the table to hold bamboo skewers and toothpicks to pick up food.

• Place an empty shot glass, or empty votive candle holder at each place setting for empty toothpicks.

• Set out pitchers of water, or sparkling water, along with white and red wine on ice.

• For a centerpiece place a line of pink or orange tea light holders down the middle of the tables and light the candles.

• If you want a bold centerpiece, fill a large vase with fresh, cut sunflowers.

FOOD EXPERIENCE – Create a decadent array of finger foods inspired by Spain!

• Set out dishes of olives, pita bread, oil and Summer Fresh Roasted Red Pepper Hummus.

• Fill a shot glass with Summer Fresh Seven Grain Salad for individual servings.

• Create “Patatas Bravas” by slicing russet potatoes into circles, brushing with Summer Fresh Spicy Artichoke & Asiago Dip and pan frying them. Serve HOT.

• Drizzle Summer Fresh Provolone & Onion Hot Cheesy Dip over grilled shrimp and skewer with grilled mushrooms.

• Spread Summer Fresh Spicy Hummus onto one side of a sliced baguette; add grilled chicken and Summer Fresh Taboulah Salad. Top with additional slice and cut into small pieces.

• Grill naan bread and cut into wedges. Serve with Summer Fresh Baba Ghanouj.

• Stuff button mushroom caps with Summer Fresh Greek Couscous Salad and serve with a tablespoon of Summer Fresh Roasted Garlic Hummus.

• Slice a cucumber in half lengthwise and scoop out a trough down the middle. Mix together Summer Fresh Bruschetta and feta cheese and fill the trough. Slice into 2" lengths and serve.

• Spread Summer Fresh Sundried Tomato & Kalamata Olive Feta Spread on to a slice of prosciutto and roll over a spear of asparagus.

• Pour Summer Fresh Sundried Tomato & Parmesan Dip over cooked meatballs, pierce with a toothpick and serve.

• For dessert, spoon Summer Fresh Maple Walnut Topping into chocolate shells.

• Spread Summer Fresh Cranberry Pomegranate Topping over a brick of cream cheese and heat for 10 seconds. Serve with Graham crackers.

APRÉS DINNER – As dinner winds down, sit back under the stars and relax!

• Provide guests with a variety of beverages including red & white wine, sangria, coffee and water.

• Put on some Spanish music and encourage your guests to get up and dance!

• As a party favour, create recipe cards for the tapas foods your guests have enjoyed.

Deep Fat Frying Tips

With health consciousness at such a high point these days, many people do not deep fry foods. But sometimes some fried food is just what you want! If you're going to consume the calories, make sure that the food is perfectly fried with these tips.

Deep fat frying is a dry heat cooking method. I know that sounds strange, but it's considered dry because no water is used, unlike poaching, microwaving, or simmering. Here's how to do it:

• To start, choose your cooking oil carefully. Oils with high 'smoke points', in other words, those which do not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.
• Choose a deep, very heavy skillet to fry with. Add oil to the cold pan, leaving a headspace, or space at the top of the pan, of at least two inches. This allows a safety margin when the oil bubbles up as the food is added.
• Make sure that the food you're going to fry is dry. Letting it sit on paper towels, or coating it in flour or bread crumbs is a good way to ensure this. Let the coated food sit on a wire rack for 20-30 minutes so the coating dries and sets.
• Begin heating the oil over medium high heat. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees F. If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.
• Don't overcrowd the pan! Carefully add the food, leaving lots of space around each piece so the food will cook evenly. If you add too much food at once, the oil temperature will drop and the food will absorb fat instead of instantly searing.
• Watch the food carefully as it cooks, regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F. When the food is browned according to the time in the recipe, it's done. Remove it with a slotted spoon or a heavy stainless steel sieve with a long handle. Drop it onto paper towels to drain.
• Fried foods can be kept warm in a 200 degrees F. oven until all the food is fried.
• Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don't spread the flames around.
• I always keep a fire extinguisher in my kitchen, just in case. Learn how to use it NOW, before you may need it.
• Don't reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds like trans fats have formed. Let the oil cool completely, then discard safely.

Tips to the art of grilling

Grilling is an art, no doubt of that, and getting the food right is a matter of practice and technique. So, if you are having trouble getting your grilled foods to turn out just right, follow these grilling tips and tricks to ensure the best flavor for your grilled foods:

If you follow a few simple tips and tricks, you can transform your grilled food into works of art.

1. Charcoal readily absorbs and holds moisture, so store it in a dry place.

2. To make cooking go faster, partially cook food in the microwave or on the range, and then immediately finish cooking the food on the grill. You'll get that barbecue flavor in less time.

3. Soak wooden skewers and toothpicks in water for at least 20 minutes before using them on a hot grill. The absorbed water will prevent the wood from burning.

4. The easiest way to clean a soiled grill is to scrub it with a stiff, wire brush while it's still warm.

5. While cooking, keep the fop and bottom grill vents open. Close them when cooking is finished to extinguish the coals.

6. Use tongs or a spatula to turn meat. Piercing it with a fork causes precious juices to escape.

How Hot Is It?
Your recipe says to heat the charcoal grill to 375°F. Like most cooks, you probably guess and then hope for the best. But there is a pretty reliable way to gauge the temperature of the coals without resorting to ripping the thermometer off the deck railing.

A quick and easy way to estimate the temperature of the coals is to hold the palm of your hand about four inches above the coals. Count the seconds you can hold your hand there before the heat forces you to pull it away. Then use the handy chart below to determine the temperature.­

­ ­

Seconds	Coal Temperature
2	375°F or more
3	350° to 375°
4	300° to 350°
5	200° to 300°

MEAT, POULTRY, AND FISH GRILLING CHART
Use the following as a guide to approximate cooking times. You can also determine how well cooked your meat is with a good meat thermometer. Medium-rare beef will register 150°F on a meat thermometer; poultry, 180°; pork, 160°; lamb, 160°.

Meat	Thickness/Weight	Approx Cooking Time (over med heat)
Chicken	Boneless skinless breasts	5 minutes per side
Chicken	Cut-up broiler/fryer	45 to 60 minutes
Fish fillets	6 ounces	3 to 5 minutes per side
Fish steaks	1 inch	5 minutes per side
Hamburgers	1/2 inch	14 to 16 minutes
Pork baby back ribs	31/2 to 4 pounds	30 to 45 minutes
Pork loin chops	3/4 inch	10 to 12 minutes
Porterhouse/T-bone steak	3/4 inch	14 to 17 minutes
Ribeye steak	3/4 inch	6 to 8 minutes
Sausages		10 minutes
Shrimp	Medium	2 to 3 minutes per side
Sirloin steak	3/4 inch	13 to 16 minutes

VEGETABLE GRILLING CHART
Brush vegetables lightly with vegetable oil and/or an oil-based salad dressing or marinade of your choice; season with sprinklings of chopped fresh or dried herbs, salt or pepper. Place large cuts directly on grill; grill smaller cuts in a grid basket.

Vegetable	Preparation for Grilling	Grilling Time
Bell or chili peppers	Whole or halved, stemmed and seeded	10 to 20 minutes
Corn on the cob	Unhusked; remove silk; Soak in cold water 30 minutes	20 to 30 minutes
Eggplant	Cut into 1-inch thick rounds	20 minutes
Mushrooms	Stems removed	10 minutes
Onions	Peel; cut into halves, wedges, or rounds; insert wooden picks to prevent separating.	20 to 30 minutes
Potatoes	Cut into 1/2-inch thick rounds	10 to 12 minutes
Summer squash	Cut into halves or thick slices	5 to 10 minutes
Tomatoes	Cut into halves or thick slices	5 to 10 minutes

Mother's Day lunch tabletop

Mother's Day is the perfect occasion for a dreamy, springlike table. Choose a light and simple colour scheme - whites, creams and soft neutral shades work well together, and will make the tabletop look fresh and pretty. Keep the background clean and understated. Use a plain white cloth, or leave the table bare; then add decoration in the form of scalloped white plates and feminine glassware.


Fresh flowers Flowers bring a tabletop to life, and often the simpler the arrangement, the better. A jug of seasonal flowers makes any table more inviting and 'dressed up'. If the flowers and scented, remove them before you sit down to eat, and keep displays low so guests can talk across the table.


Choose your own cutlery Help-yourself elements on a table create an easy atmosphere at a relaxed family lunch. Instead of laying out the cutlery/flatware at each place setting, stash it in a decorative jug or bowl, or pile it on napkins at the end of the table so that guests can help themselves to whatever they need.


Single blooms If you have any snapped-off flowerheads, use them as decoration. Just a single bloom wired to the bottom of a glass will make a perfect finishing touch.


Unique place holders Rather than sticking to standard place cards, think of innovative ways to indicate where guests should sit, such as a pretty ribbon and ornamental wired butterfly tied to the back of the chair with the guest's name on it.




Mother's Day lunch essentials
Feminine details No matter the food you are serving for Mother's Day lunch, make the table girly. This occasion provides the perfect excuse for indulging in frills and femininity. Florals, butterflies and bows would all work here, so dust down your granny's scallop-edged china, bring out some shapely glassware and, above all, think pretty.
Simple background To prevent the overall effect from becoming too sweet, keep the background simple. Use a plain white cloth or leave the table bare or topped with a simple runner.


Neutral colour palette Keep the colour scheme light and bright. Whites, pale pastels and soft neutrals work well together and will not only make the tabletop look fresh and inviting, but provide the perfect backdrop for the decorative dinnerware and flowers.

Eating Local in Alberta

Do you want to join the eating local movement happening across Alberta but are wondering where to go to buy local food. Here are some options:

Farmers' Markets are one of the best ways to find local products. On our website you can find the markets in your region and find more information about the vendors who sell at those markets.

You can also go straight to the farm. For a great listing of information on local farms around the province go to the Alberta farm fresh Producers Association. Search by product type, order a free guide, or whatever it is you need to find local farms in Alberta, you can find them here!

Or eat out! Dine alberta has a list of restaurants across the province that serve local fare.

Finally, you can also visit Chomp around Alberta. Here you will find a link to each of the above sites, plus more - your one stop shop for eating local in Alberta.

Mexican Tortilla Chicken Soup

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.


Yield: 2 quarts

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 3 ripe medium tomatoes, chopped
• 1 quart chicken stock, recipe follows
• Salt and freshly ground black pepper
• Canola oil, for pan-frying
• 8 corn tortillas, cut into 1/8-inch-thick strips
• 1 1/2 cups shredded cooked chicken
• 2 avocados, halved, pitted, peeled, and diced
• 1 cup shredded Jack cheese, optional
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme leaves

2 bay leaves

1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Stocking your Kitchen

Stocking a kitchen with great gadgets and utensils can be really fun, although daunting. There are a few ways to begin collecting the equipment, utensils and appliances you need. One is to look through a list like this one, check off what you need, then go on a shopping spree. Another is a trial and error method. As you begin cooking, you'll quickly realize what utensils your kitchen is missing. Believe me, the first way is better! When you want to make a pie crust and realize you have no rolling pin, it can put you off pie crusts forever. If you really want to save money, take some time to cruise garage and tag sales. You can find excellent cooking equipment, utensils, and even appliances for pennies if you are a savvy shopper.

This is the basic list of equipment and utensils for cooking beginners. There may be other items you want to add. That's just fine! As long as a kitchen utensil or gadget works for you, and you use it, it's a good buy. Shop for quality over quantity, especially at first. I have several knives I bought 15 years ago that are still going strong. You can do the same.

Knives

• made of high carbon stainless steel
• 3 or 4" paring knife
• a serrated knife
• 8 or 10" chef's knife

Measuring Cups and Spoons

• Various sizes, in metal and plastic
• Get at least two sets of each, so you're not continually washing them as you cook
• glass measuring cups with spout, for liquids

Spoons

• slotted spoon
• wooden spoons
• sturdy metal spoons
• Soup ladle

Mixing Utensils

• hand held electric mixer
• Wire whisks in different sizes
• eggbeater

Spatulas

• straight spatulas
• angle handle spatula
  
• rubber scraper spatulas

Sieves and Colanders

• nested varying size sieves, in stainless steel (work as flour sifters too)
• steel or plastic colander

Pots and Pans

• 1, 2, 4, and 8-quart saucepans with covers
• 12" skillet with covers
• 6 or 8" nonstick skillet
• roasting pan
• two 9" round cake pans
• 9" square cake pan
• 9"x13" baking pan
• 9"x5" loaf pan
• 9" pie pan
• 12 cup muffin tin
• cooling racks
• two cookie sheets

Miscellaneous

• swivel-bladed vegetable peeler
• grater with various sized holes
• rolling pin
• can opener
• kitchen timer
• kitchen shears
• corkscrew

How To Store Potatoes At Home

After the potatoes have been picked, they are stored for a number of weeks. Thereafter, they enter the period of dormancy. When this period ends, the potatoes start to sprout. It is during the dormant period that potatoes are brought to the market, to be sold. The dormancy period of the potatoes has been known to last from one to, as many as, eight weeks. However, the lasting time of the potatoes depends upon the conditions in which they have been stored. Though it is a usual rule that potatoes should be stocked at a lower temperature, there are a number of tips that should be followed to ensure that they are stored properly. Read on to know how to store potatoes at home.

Storing Guide for Potatoes

We have provided the best ways in which potatoes can be stored at home and made to last a long time, without becoming sweet, turning green or sprouting.

• Before storing the potatoes, put them in a paper bag with holes in it. Avoid using plastic bags, as they tend to increases condensation and thus, lead to development of mold.
• Potatoes should always be stored at a place which is cool, dark and has lots of ventilation. One of the best options is to store the potatoes in a root cellar.
• Avoid storing the potatoes in a pantry, as it may lead to their sprouting and dehydration.
• Potatoes should not be in the refrigerator, especially below a temperature of 7 deg C. This is because below this temperature they develop a sweet taste and get darkened when they are cooked.
• The ideal temperature at which potatoes should be stored is somewhere around 7- 10 deg C.
• Never ever store potatoes along with onions. When the two of them are put together, they produce certain gases that spoil both of them.
• Mature potatoes should not be stored for more than 2 months, while the new ones should be consumed within 1 week.
• Sweet potatoes should be stored for a maximum period of one week only, since they are very delicate.
• Never ever keep the potatoes in direct sunlight. In fact, keep them away from prolonged exposure to light. If exposed to light for too long, they become green, develop a bitter taste and might become toxic.
• Keep on checking the stored potatoes every few days. The moment you see a soft, shriveled or sprouted potato, remove it from the storage area.

Question: Why Do Onions Make You Cry?

Answer: Unless you've avoided cooking, you've probably cut up an onion and experienced the burning and tearing you get from the vapors. When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfenic acids. Enzymes that were kept separate now are free to mix with the sulfurnic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.

Cooking the onion inactivates the enzyme, so while the smell of cooked onions may be strong, it doesn't burn your eyes. Aside from wearing safety goggles or running a fan, you can keep from crying by refrigerating your onion before cutting it (slows reactions and changes the chemistry inside the onion) or by cutting the onion under water.

The sulfur-containing compounds also leave a characteristic odor on your fingers. You may be able to remove or reduce some of the smell by wiping your fingers on a stainless steel scrubber.

How to Boil Water

It may sound like a no-brainer but boiling water to make various dishes isn't always as simple as it may seem. Here are tips to make sure that boiling water is perfect for that recipe you're planning to cook.


The two basic "boils"

Although water boils at 212°F and only then is it a "real" boil, in some recipes when cooking we use the term "slow boil" as well.

* Slow boil - 205°F: A slow boil is reached when the water bubbles across the entire surface, but without the enthusiasm of a full boil. Bubbles are generally large and slow-moving.

* Full boil (rolling boil, real boil) - 212°F: A full boil is when all the water in the pot gets involved in fast-moving rolling waves of bubbles. The water bubbles enthusiastically and gives off steam.

"Simmer" isn't a boil at all, although it is sometimes called a "gentle boil." In Greek cooking, it is reached by boiling first, then reducing the heat to the stage where small bubbles can still be seen, usually over low heat.

Do bubbles mean boiling? No. Boiling (for water) means reaching a temperature of 212°F and steaming. Bubbles can form well before (as low as 160°F).

Note: Don't be deceived by pots that get hot very quickly around the sides and start to show little bubbles just around the edges. This doesn't fit into any part of boiling; rather, it's just the pot saying, "My sides are getting good and hot. Don't touch."

Water can be brought to a boil quickly over high heat, or slowly over medium heat. In Greek cooking, the water starts out cold, and the general rule of thumb is that if there is no food in the water, go for the high heat and get it to the boiling point as quickly as possible. If there is food in the water (eggs, some vegetables, etc.), bring it to a boil over lower heat. Check recipes for guidance.

Boiling salted water for pasta: Pasta recipes often call for adding the pasta to salted boiling water.

How much water? That general rule says one quart of water for each 1/4 pound of pasta. Making a pound of pasta? Up the water to 6 quarts. Not enough water leads to gummy pasta.

How much salt? The general rule is 1 2/3 teaspoons of salt (kosher sea salt is best) for each quart of water. Add the salt after the water comes to a full boil.

Adding salt may reduce the speed of the boil. Wait until water reaches full boil again before adding pasta.

Why add salt to boiling water for pasta? It's a matter of taste and recipe. If the recipe calls for it, there's usually a reason. If you're watching your sodium intake, don't add it and adjust seasonings later in the recipe.

Boiling water for eggs: This is one of the biggest surprises to those who grew up boiling eggs for 3 minutes for soft, 5 for medium, and 10 for hard.

To make perfect boiled eggs, place in a single layer in a pot with cold water (at least an inch over the eggs). Cover and bring to a full boil over medium heat. As soon as the water reaches full boil, remove the pot from the heat and let sit until done... which depends on the size of the egg, but generally 2-3 minutes for soft-boiled, 15-18 minutes for

entertain a kosher guest in my non-kosher home?

Question: How can I entertain a kosher guest in my non-kosher home?

My home is not kosher. I am hosting a meeting this week, and one of the members keeps kosher. What can I serve?

Answer:

First, it is important to understand that there are many different levels of kosher observance. While some people may feel comfortable eating cold food like sliced carrots and hummus on your plates, other people will only eat store-bought items with certain kosher labels on disposable dishes in a non-kosher home. Unless you have knowledge to the contrary, it is safest to assume they maintain and you should cater to the highest level of kosher observance.

Tips for Entertaining a Kosher Guest in a Non-Kosher Home:

1. Buy products at the store that have a kosher label on them and that can be served cold (baked goods, crackers, cheese, deli meat, bread, ...).
2. Either buy dairy and parve products OR buy meat and parve products. Be sure not to buy and serve your kosher guest some dairy and some meat, as Jewish Dietary Laws prohibit mixing dairy and meat.
3. Buy disposable plates, cutlery and cups. Anything you do to the kosher food should be done with disposable products. Use a disposable knife rather than your non-kosher knife to cut. Serve the food on disposable dishes.
4. Keep the kosher food you bought separate from non-kosher food. When kosher food is mixed with non-kosher food, it becomes non-kosher. So don't put kosher meat and non-kosher meat together on one plate.
5. Bring your kosher guest into the kitchen. This enables them to see the kosher label on the cookie box, which increases their comfort zone. It enables them to help you, which is good for them and for you as the host. Lastly, it can ensure success in some tricky cases. For instance, only someone with experience keeping kosher might catch that the mayonnaise, while kosher, is dairy and can't be used in the meat sandwich.
6. Most importantly, maintain the right attitude. If you are feeling resentful about having to make an extra effort, your guest will feel your resentment and have a hard time enjoying the food. Treat your guest's kosher needs like you would any other dietary restriction.

Coddled egg recipes

1. "Three-Minute Egg"
INGREDIENTS: 1/4tsp butter - 1 egg - salt & pepper
Butter the inside of the egg coddler and metal lid. Break an egg into the fine porcelain cup. Season to taste with salt and pepper. Screw the lid firmly. Stand the egg coddler up to its neck in a pan of boiling water. Simmer for 7-8 minutes. Lift from water and open.

2. "Oeuf aux Fine Herbes"
INGREDIENTS: 1/4 tsp. butter. 1 egg. 1 tsp. chopped parsley. 1 tsp chopped chives. salt and pepper.
Butter the inside of egg coddler and metal lid. Beat up the egg with the parsley and chives. Season with salt and pepper to taste, and pour into egg coddler. Screw up lid, stand the coddler up to its neck in a pan of boiling water and simmer for 7-8 minutes until cooked.

3. "Cheesy-Egg"
INGREDIENTS: 1/4 tsp. butter. One Egg. 1/2 oz. (15 g) processed or other soft cheese. Salt and pepper.
Butter the inside of egg coddler and lid. Break the egg into the coddler, season with salt and pepper. Cut the cheese into 1/2" cubes and add to egg. Screw up lid and stand coddler up to its neck in a pan of boiling water. Simmer for 7-8 minutes until egg is firm. Serve with cubes of bread or fingers of toast.

4. "Farmhouse Egg"
INGREDIENTS: 1/4 Tsp. butter. 1 Tblsp strips of bacon. 2 tsps. chopped onion. Chopped mushroom. One egg. 1/4 oz. (1 wedge) Gruyere.
Butter inside of coddler and metal lid. Fry the bacon strips, add onions and mushrooms, saute for a minute or so. Empty the mixture into the egg coddler, add the egg and stir. Season with salt and pepper, place the slice of Gruyere on top. Screw up lid and stand the coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

5. "Oeuf Baron"
INGREDIENTS:1/4 Tsp. butter. 1 1/2 tblsps sliced mushrooms. 1 egg. 1 tblsp chicken liver pate. salt and pepper.
Butter the inside of egg coddler and metal lid. Put the mushroom slices in bottom of egg coddler, season lightly with salt and pepper. Add th egg, season to taste, then add the pate. Screw up lid, stand coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

6. "Ham'n-Egg"
INGREDIENTS: 1/4 Tsp. butter. 1/2 oz (15 g) cooked ham. 1 egg. salt and pepper.
Butter the inside of coddler and metal lig. Cut the ham into half-inh strips, about 2 1/2" long and line the prcelain cup with these. Add the egg, season with salt and pepper. Screw up the lid and place the coddler up to its neck in a pan of boiling water. Simmer for 7-8 mins oruntil egg is cooked.

7. "Uovo con Tonno" (Tuna Egg)
INGREDIENTS: 1/4 Tsp Butter. 1 egg. 1 tblsp Flaked tuna fish. 2 tsps chopped onion. Salt and pepper.
Butter the inside of the egg coddler and metal lid. Scramble the egg and pour into the porcelain cup. Add finely flaked tuna and chopped onions, stir, season with salt and pepper. Screw up the lid and stand the coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

Coddled Eggs - How To Coddle Eggs

Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

The best eggs for coddling are the FRESHEST EGGS you can find (if eggs are more than a week old, the whites thin out). Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.


What Is An Egg Coddler?

It seems that a lot of people have never seen or used an Egg Coddler. Egg coddlers have been used in England since the 1800s. The original name for an egg coddler was pipkin.

An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called coddled eggs. The eggs are soft-cooked and similar to poached eggs, but the eggs are cooked more slowly than a boiled egg. The lid is a secure top that either clamps on or screws on the dish/cup.

The egg or eggs are broken into the buttered coddler and seasonings of your choice are added. The coddler is then closed with the lid and partially immersed in boiling water for a few minutes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish.


How To Coddle Eggs - How To Cook Coddled Eggs:

Warning: Egg coddlers should not be used in the microwave. Do not allow your egg coddler to come in contact with an open flame or direct heat. Do not try to cook on a stovetop or burner.

In a large pot, bring water to boiling.

Using paper towel or fingertips, butter the inside of the Egg Coddler and the inside of the metal lid (you can also use olive oil, cooking oil, or non-stick spray).

Using room temperature eggs, break 1 or 2 eggs (according to size of the egg coddler) into the cup, and season to taste with pepper and salt. NOTE: If you use eggs straight from refrigerator, it will require a slightly longer cooking time than an egg that has warmed to room temperature.

Other ingredients can be added to the egg coddler before cooking (such as grated cheese, chopped herbs, and/or chopped ham or bacon). Adding a little cream can make your egg richer and more filling.

Screw on the lid (do not screw the lid on very tightly - a loose turn is sufficient)

Stand the egg coddler in a pan of boiling water making sure that the water level only reaches halfway up the porcelain body of the coddler, as the egg coddler should not be totally submerged in boiling water.

Simmer for 5 to 8 1/2 minutes, depending on the size of your coddler and the size of your eggs (see chart below).

Cooking time for a small egg coddler:

1 large egg - 5 1/2 minutes
1 medium egg - 5 minutes

Cooking time for a large egg coddler:

2 large eggs - 8 1/2 minutes
2 medium eggs - 6 1/2 minutes

Remove the egg coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heat-proof gloves. Set the coddler on a towel, or trivet (not on a cold heat-conductive surface, such as a counter top. Using a towel and holding the lid by the rim, not by the lifting ring, twist the lid to loosen it.

Serve at the table in the coddler.

Brown Bag Blues

For many kids, including my own, back to school not only means back to books and homework, but back to eating sandwiches for lunch. If you've got kids who don't like buying lunch at school, the whole sandwich scene can get pretty boring by October. But it's not always easy to think of new brown bag lunch ideas.

I'm forever trying out different options in the hope of keeping lunch interesting and desirable.

The first thing to consider when brainstorming brown bag lunch ideas is, of course, your child's food preferences. One child might really like cold pasta salad or even vegetable sushi, while another prefers pita sandwiches or crackers with cheese and fruit. But don't be afraid to try out a few of your own brown bag lunch ideas. It's good to expand your child's food horizons. It may take a few tries, but they may actually ask for it the next time.

For safety's sake, keeping the following lunch entrée options cold until lunchtime is essential. You can do this by packing a reusable ice pack. Or try packing a small water bottle or 100% juice box that has been frozen -- your child will have a slushy drink to enjoy at lunch, and won't have to worry about bringing an ice pack home.

15 Fresh Brown Bag Lunch Ideas

1. Pasta Lover's Lunch Salad. Pack a cold pasta salad and a plastic fork, and your pasta lover will love you, too! Make your salad with lean meat or low-fat cheese (so it has some protein), lots of vegetables to boost fiber and nutrition, and use a whole-grain blend pasta, like Barilla Plus. Then just drizzle some light vinaigrette over the top and toss.
2. Pita Pocket Sandwich. Pack your whole-grain pita pocket with chicken Caesar salad, or any other lean meat or cheese filler mixed with vegetables and dark green lettuce.
3. The Fruit and Cheese Plate Special. Make crispy cracker sandwiches with whole-wheat crackers, slices of assorted cheese, and lean meats. Don't forget the fruit, which goes nicely with the cheese and adds fiber and nutrition.
4. Cheez Whiz Fun Pack. Pack 1/8 cup of Cheez whiz, along with a plastic knife or spoon, wheat crackers, and celery sticks, and you have a Cheez whiz fun pack!
5. Bagel With Cream Cheese, Please. Bagels are a wonderful foundation for hardy sandwiches that stand up to being in a backpack or locker all morning. You can toast a bagel in the morning and simply spread some light cream cheese in the middle. Or make a bagel sandwich with, say, a little light cream cheese, some turkey, and cranberry sauce, then top it off with alfalfa sprouts or Romaine lettuce.
6. Carry a Cobb Salad. Plastic containers can hold the makings of a delicious salad lunch. Fill it with chopped green lettuce, chopped hard-boiled egg, light cheese, and/or lean ham. You can buy packets of light dressing, or just use extra packets of light salad dressing left over from your last trip to the fast-food chain.
7. It's a Wrap! Wraps are a nice change of pace from the usual sandwich. Use one of the new higher-fiber tortillas, like the multigrain flour tortillas available in most supermarkets. Then fill 'er up with chicken Caesar salad or assorted lean meats, cheese, tomato, sliced onion, shredded Romaine lettuce, and light dressing. Just roll it up and wrap in foil.
8. Noodle Soup Cups. Many schools offer a hot water dispenser so kids can add hot water to packaged noodle soup cups. Some brands are higher in sodium and fat, and lower in fiber than others. Check out the options in stores like Whole Foods or Trader Joe's.
9. Veggie Sushi. Not all kids will go for this one, but there are some out there who really like seaweed-wrapped sushi rolls. You can now buy pre-made sushi at many supermarkets, too. Choosing the veggie-filled sushi means there's no chance the sushi will get a little "fishy" while it's in your kid's backpack.
10. Toss Some Taco Salad. If taco salad is a favorite, you can pack the meat mixture tossed with the shredded cheese, tomatoes, and chopped Romaine lettuce in a plastic container. At lunchtime, your child can add crunchy, reduced-fat tortilla chips and a little light dressing.
11. Fried Rice Can Be Fun. When made with eggs or chopped lean ham and lots of veggies, cold fried rice can be a satisfying noontime treat. Make your own, or plan on leftovers the night before if you're ordering from a restaurant.
12. Talk About Taquitos. I started doing this last year, and it seems to have stuck with my girls. I pop some Bean and Cheese frozen Taquitos from Whole Foods into my toaster oven in the morning, then let them cool. Then, I wrap them in foil and make sure they stay cool by packing a frozen juice box or small water bottle. By noon, they are cold, fun finger food.
13. BBQ Chicken Sandwich. Your child can assemble a yummy BBQ grilled chicken sandwich fresh at lunchtime. Just pack a grilled, boneless, skinless chicken breast (you can make it in your indoor grill the night before) with some lettuce and sliced tomato in one baggie, and a whole-wheat bun in another. Add a packet of BBQ sauce to the lunch bag, and it's good to go.
14. Meal Muffins. Certain types of muffins work as a lunch entrée. If you bake them over the weekend and keep them in the freezer, you just have to pull one or two out in the morning. By lunch, they are nicely chilled and ready to eat. Try ham and cheese muffins, Mexican Cornbread muffins, or quiche muffins (quiche filling, baked with or without crust in a muffin pan).
15. Turkey Jerky. You can round off a lunch packed with fruit, vegetables, and maybe trail mix or crackers by adding some high-protein turkey jerky. I found a turkey at Trader Joe's that is made without nitrites, MSG, or artificial ingredients, and the turkey is raised without added hormones. Can't argue with that. A 2-ounce serving of turkey jerky contains: 120 calories, 22 grams of protein, 12 grams of carbohydrate, 540 milligrams of sodium, and 20 milligrams of cholesterol.

BBQ Cooking times and guidlines

The cooking times and temperatures outlined in this chart are guidelines only and may vary based on cooking conditions and the actual barbeque.

Low = 300ºF
Medium = 450ºF
High = 650ºF

>FOOD	SETTING	COOKING TIME
BEEF
Hamburger 3/4" thick	Medium	Medium: 8 to 10 minutes Well Done: 10 to 15 minutes
Frozen Patties	Low to Medium	Medium: 12 to 14 minutes
Steak 1" Thick	Medium	Rare: 3 to 6 minutes Medium: 6 to 9 minutes Well Done: 9 to 12 minutes
Roast	Low	Rare: 12 to 15 minutes/lb Medium: 15 to 20 minutes/lb Well Done: 20 to 25 minutes/lb
PORK
Chops 1/2"	Medium	Medium: 8 to 10 minutes Well Done: 15 to 20 minutes
Ribs (3-4 lb)	Low to Medium (indirect)	45 to 90 minutes
Roast (3-5 lb)	Low to Medium	Well Done: 18 to 23 minutes/lb
LAMB
Chops 1/2"	Medium	6 to 12 minutes
POULTRY
Chicken (2 1/2 - 3 1/2 lb)	Low (with rotisserie burner)	75 to 90 minutes
Turkey/Chicken (2-5 lb)	Medium/Low	30 minutes/lb
Chicken-halved/quartered	Low	25 to 30 minutes
Chicken Breast (6 oz)	Medium (direct)	8 to 12 minutes
Boneless Chicken Breasts(halves)	Medium	10 to 12 minutes
SEAFOOD
Fillets 6-8 oz	Medium to Hot	8 to 12 minutes
Steaks 1" thick	Medium to Hot	Well done: 10 to 15 minutes
Shrimp large or jumbo	Low to Medium	8 to 12 minutes
General Guidelines: * if fish is frozen, brush with oil & double grilling time.
VEGETABLES
(wrap vegetables in foil)Baking Potato, whole	Medium	25 to 30 minutes
Corn, whole**Remove outer husks and soak in water prior to grilling	Low to Medium	15 to 20 minutes
Zucchini, halved	Medium	6 to 10 minutes
**The higher the water content or density of the vegetables you are cooking, the longer the cooking time.

Hot Cross Buns! A wonderful Easter Tradition

It's easy to see why these spiced buns mark the start of Easter. Religious symbolism aside, their light texture and gentle sweetness make for a perfect spring breakfast. Follow Our step-by-step recipe and welcome the morning sunshine into your kitchen. The symbolism of the hot cross bun has fueled much debate over the years. Stories abound: one is that in Tudor times the English church, in a fit of anti-Popish pique, tried to ban them, but in light of their continued popularity, Elizabeth I relented and allowed them to be eaten during religious festivals. Others believe the bun is of pagan origin, its cross representing the four quarters of the moon or a sign to ward off sickness. In recent years, some schools have courted controversy by taking the buns off their menus in an act of political correctness. But despite historical and religious ructions, the scent of spice and sugar wafting from baking buns remains redolent of harmony and abundance, the mixture of fruit and peel in the dough adding a little luxury.I thought we'd give you some hot tips on how to make great Hot Cross Buns - plus throw in a recipe for you.

Throughout the whole bun making process, try to keep everything warm.

1) Preparing yeast liquid The liquid for reactivating yeast should be "warm", "tepid", or at "blood heat". Approximately 37 C. The correct temperature can be achieved by pouring cold water or milk and boiling water into a measuring jug in equal quantities.

2) Measuring dry ingredients and mixing In cold weather use a warm bowl. Measure all dry ingredients into the bowl. Cut or rub in butter .

If desired melt butter or use oil, add with yeast liquid. When mixing, the consistency of dough should not be sticky. An easy guide - turn dough out onto a lightly floured bench, knead 2-3 minutes. If it sticks to your fingers and bench, give a light dusting of flour. If dough is too dry a little warm liquid could be kneaded in. If dough is too stiff it will be difficult to knead, slow to rise and produce hard, dry buns. If dough is too sticky, buns will not hold their shape while cooking.

3) Kneading In cold weather, pour boiling water on your bench, dry well, with flour, before tipping out dough. Kneading is the alternate stretching and folding of the dough which strengthens the gluten - elastic like protein particles in the flour which makes the dough springy so it is able to stretch to surround the bubbles of carbon dioxide produced by the yeast. The kneading process takes about 10 minutes. The dough should feel smooth, springy, elastic and have a "satin" look about it.

4) First rising in bowl Put dough back into a lightly greased bowl, turn over once to grease top. Cover loosely. Put in a warm place. Avoid dry or direct heat. Allow dough to double in size. The time it takes is not important as it will vary according to temperature. From 1-2 hours or in winter up to 3 hours. Dough should have a round, plump appearance. If sufficiently risen, the imprint of fingertips will remain on top of dough.

5) Shaping dough Knead dough for 1-2 minutes. Shape into buns 4 cups flour will produce 16 - 75g buns. Place buns on a lightly greased, warm oven tray.

6) Proving Yeast is a fungus type of mico-organism which grow best in a warm, humid environment. Allow buns to double in size before cooking. In a warm place it should only take about 30-40 minutes, but it could take up to 1 hour. If under-proved, they will be small and hard.

Moist, warm places for proving:

The Oven: preheat on lowest temperature. Turn off. Sit bowl or tray on a rack over a pan of boiling water. Shut oven door and don't peak for at least an hour. Electric frypan: pour in a little boiling water, add lemon juice to prevent pan discolouring. Set to lowest heat. Sit bowl or tray on a cake rack over water. Place on lid, close vent.

Hot water cupboard: tends to be too dry for buns - a skin forms which inhibits proving. Ideal for bread if the tin is enclosed in a large plastic bag or cover loosely with plastic wrap.

7) Cooking Buns should be cooked in a very hot oven. Melted butter and sweet glazes are applied when cooked.

A point to remember: yeast is alive - feed and keep it warm but most importantly don't rush it and it will reward you well. Happy cooking.

16 PERFECT STICKY HOT CROSS BUNS

1/2 cup milk

1/2 cup boiling water

1 teaspoon muscavado or brown sugar

1 level tablespoon yeast

4 cups white flour

2 tablespoons muscavado or brown sugar - extra

1/4 teaspoon salt

1 tablespoon butter

1 cup mixed fruit

1 tablespoon mixed spice

1 egg - lightly beaten

Pour milk and water into a bowl. Stir in sugar, sprinkle over yeast. Set aside for approx. 5 minutes or until yeast mixture is nice and frothy. Using a larger bowl, mix together flours, extra sugar and salt. Rub in butter, add fruit and spice. Make a well in the center, pour in yeast liquid plus egg, mix thoroughly, dough should be slightly sticky - a little more warm liquid may need to be added. It could be up to an extra 1/4 cup. Turn onto a lightly floured bench Knead for 10 minutes. Return dough to a warm, greased bowl, leave in a warm place to double in bulk. Approx. 1 hour. Punch dough down, turn onto a lightly floured bench, knead 2-3 minutes. To shape buns: Divide dough into 16 pieces. Shape into balls. Place onto a lightly greased tray, one finger width apart. Return to a warm place to double in bulk. Approx. 1 hour. At this stage carefully place on crosses. Bake at 220degC for 8-10 minutes. Brush hot buns with glaze. Deliciously Sticky !!

Sticky glaze: Mix 2 tablespoons muscavado or brown sugar, 1/2 teaspoon cinnamon with 1/4 cup boiling water. To create a syrup, microwave for 2-3 minutes.

Crosses: Rub 1 tablespoon chilled butter into 1/4 cup flour then mix to a soft dough, using 2 tablespoons cold water. Divide into 6 portions then roll each into a long string the thickness of your cross. Cut into appropriate lengths and place carefully onto risen buns just before they go into the oven.