Cooking

Millions of us enjoy outdoor cooking. It’s part of the rhythm of our lives, as natural as the changing of the seasons. Guys whose only time spent in the kitchen involves searching for beer in the refrigerator jump at the chance to cook dinner on the outdoor grill. Why? It’s just plain fun, and a great social activity, gathering in the backyard with friends or family for a relaxed cookout. Becoming a competent backyard chef doesn’t require any prior cooking skill or experience. You can start with the basics, such as grilling burgers or steaks, and as you gain confidence, expand your repertoire to more complex dishes. You can experiment with spice rubs and sauces, until you create your own signature recipes.

If you pay attention to what your doing, grilling or smoking meats is difficult to goof up. It doesn’t require exact measurement of ingredients, such as baking does. In fact many a backyard grillmeister has discovered his or her best dishes after uttering the phrase: “What if we try this…” The major challenge is “doneness,” recognizing when to take the foods off the grill so you don’t end up with dry, grey overdone meats, scorched fish or undercooked chicken. But that just comes with experience. You reach the point where you don’t have to cut into the steak to see if it is medium-rare. You just know.

These days, the sky’s the limit in terms of the types of dishes you can prepare outdoors, and the flavors you can produce: even desserts can be prepared on the grill. Grocery store shelves are crammed with exotic marinades from every type of cuisine.

Let’s not forget the most important part: grilled or barbecued food just tastes better than food cooked in the oven or on the stove. Searing meat over a high flame adds that delicious crust or “char” flavor. And what’s better than the rich flavor of meats slow cooked over wood smoke?

Smoking or Grilling

Generally speaking, grilling refers to cooking foods quickly in an open cooker, over high heat. Smoking is a process of cooking more slowly, over a low heat, often with the cooker closed. But these processes are not mutually exclusive. You might sear a pork tenderloin over high heat, and then move it off the fire and let it finish cooking more slowly, adding wood chips to the fire to give it additional flavor, and closing the lid on the grill unit. Many outdoor chefs have two distinct cooking units: a gas or charcoal grill and a meat smoker. But many grills can serve double duty as smokers.

Enjoy yourself but keep safety in mind

Take precautions when you’re grilling. Keep food icy cold until you’re ready to grill. Salads and side dishes should be kept in a cooler until ready to serve. Don’t cross contaminate utensils, plates, or the grill surface.

A fire extinguisher in easy reach is a must. It’s also a good idea to have a pitcher of water nearby and a bowl of ice cubes. If you do burn your hand plunge it into the ice cubes for fast relief. And of course keep the grill out of busy pathways.

Do you need easy Italian recipes that you can cook up fast that are delicious and inexpensive?

Below are three very simple Italian recipes that do not require much time to prepare and only use several ingredients that you may even have on hand.

This is the beauty of Italian cooking. You do not need a ton of ingredients to cook up a delicious meal.

The key with cooking great Italian food is to use fresh quality ingredients, like fresh herbs and fine olive oil. And the number one most important ingredient in any type of cooking is of course Love!

Enjoy and Buon Appetito!

EASY ITALIAN MARINARA SAUCE RECIPE Here isa great recipe for marinara sauce using canned tomatoes. This marinara sauce is delicious over your favorite pasta, on top of pizza and over mussels and shrimp. The beauty of this sauce is that it can be used with a number of other recipes, so it’s a great starting point in Italian Cooking and it is very easy to make.

You can use either fresh or canned plum tomatoes for this recipe, however using fresh tomatoes requires more time and preparation, so I prefer to use canned. If you do plan on using fresh tomatoes, make certain the tomatoes are ripe and in season.

For the canned tomatoes, I prefer Rienzi brand tomatoes. I have tried a number of different brands of canned tomatoes and Rienzi has the best flavor amongst the supermarket brands, in my opinion.

Marinara Sauce Ingredients:

1/4 cup extra virgin olive oil

4 garlic cloves, peeled and chopped (More or less depending on how much you like garlic)

1 35 ounce can of whole plum tomatoes with liquid

Salt to taste

Crushed red pepper to taste (You can use black pepper if you wish)

10 - 12 fresh basil leaves , torn

1/2 teaspoon of dried oregano

Directions:

1) Open your can of tomatoes and crush them by hand into a bowl and set aside.

2) Heat the olive oil in a large saucepan over medium heat. Add your garlic to the oil and cook until soft and lightly browned. Be sure to watch the garlic to make sure it doesn’t burn.

4) Carefully add the tomatoes along with their liquid into the pan with the garlic and oil. Use caution when adding the tomatoes to the hot oil. The oil can splatter. Add the oregano.

5) Stir the mixture and bring to a boil. Season with a bit of salt and red or black pepper. Lower the heat so that the sauce is reduced to a simmer. Break up the tomatoes as it cooks with a spoon until your sauce is chunky. You want the sauce to simmer until thickened, about 20 - 25 minutes.

6) Add your fresh basil a few minutes before the sauce is done. Taste the sauce and add more salt or pepper if needed.

7) Serve over your favorite pasta.

EASY ITALIAN PESTO SAUCE RECIPE

Let’s learn how to make pesto sauce.

This is another very easy and delicious recipe that can be served over your favorite pasta, grilled chicken, mussels or as a topping for pizza. For those of you who want your basil pesto sauce without pine nuts, you can leave them out or substitute the pine nuts with walnuts.

For a nice variation on this recipe, try adding sundried tomatoes to the pesto mixture before blending for a delicious tomato pesto sauce.

This recipe should only be used as a guide. Not everyone has the same preferences. Some do not like a lot of garlic or olive oil flavor for example, so it is recommended that you experiment until you find the right recipe.

Pesto Sauce Ingredients:

4 cups fresh basil leaves

3/4 cup chopped walnuts or pine nuts (the nuts can be lightly toasted in a dry pan before blending for added flavor)

2 cloves garlic, peeled and chopped (more or less depending on your taste)

1/2 cup of grated Parmesan cheese

1/2 cup of extra virgin olive oil

salt and pepper to taste

Directions:

Add all ingredients to a food processor or blender except olive oil. Add a little oil at a time and process until sauce reaches desired consistency. Ready to serve in your favorite dish.

EASY PASTA WITH GARLIC, OIL AND FRESH HERBS This is another quick and easy Italian recipe with only a few ingredients. It is important that you do not burn the garlic with this recipe otherwise it will become bitter.

Ingredients:

1 pound of spaghetti

3 - 4 garlic cloves chopped (more or less, depending on how much you like garlic)

1/2 cup reserved pasta water

1/4 Cup of Chopped Italian Flat Leaf Parsley

1/4 cup of chopped fresh basil leaves

6 tablespoons of extra virgin olive oil

Salt to taste

A pinch of red pepper flakes (more or less depending on how spicy you like it)

Directions:

1) In a large pot, bring about 6 quarts of salted water to a rolling boil. Add the pasta and cook for about 6 - 8 minutes or until al dente. Drain but make sure you reserve about 1/2 cup of pasta water.

2) While the pasta is cooking, heat 4 tablespoons of olive oil over medium heat in a large skillet. Add the garlic and saute until light brown in color. Remember to pay close attention to the garlic to make sure it doesn’t burn. Remove from heat.

3) Stir in fresh herbs, red pepper flakes, and few tablespoons of the reserved pasta water. Mix until combined.

4) Transfer the drained pasta to a large serving bowl and mix in the remaining olive oil and pasta water.

5) Add the garlic and herb mixture into the pasta and mix well.

6) Taste and add salt and red pepper if desired.

7) Serve immediately. Top with grated cheese if desired.

There you have it. Three great easy Italian recipes that you can whip up in a flash and please everyone. I hope you enjoy these easy italian recipes. Happy Cooking!

Just like convection cooking a dutch oven is nothing more or less then a cooking pot. It is an iron, most of the times cast iron, thick walled cooking pot that has a lid that is tight fitted. In the past, dutch oven cooking over coals would mean that the whole pot, even the lid, was covered with coals just to make sure that the heat would be all around the pot. When you buy a dutch oven these days it will have legs to hold it above the coals. You will even see that a flange is added to keep the coals out of the food. This type of cooking is a slow and intense process.

Roasting

A very popular way of cooking with a dutch oven is using it to prepare a roast. The oven will make sure that the meat is evenly cooked because of the thick walls which makes it very insulated. It is a delicious way of cooking and all the juices will absorbed by the meat, because it is a closed system they are steamed up and fall down on the roast again. All the flavors of the vegetables and all the spices that are there in the pot together with the meat will circulate together and are going to be present in every bite you take.

So you see that dutch oven cooking over coals can really be ideal for the next time you think about getting a roast done for the family. It will be hard to overcook and get a dry piece of meat.

A stew

Using a dutch oven for your stew is, of course, perfect just for the fact that a stew needs to simmer slowly. The combination of liquid and solid food, using meat or seafood, vegetables and spices all together slowly cooking in this oven is just perfect. All the flavors of all these ingredients will melt together and the lid on the oven will make sure that it doesn’t cook dry.

A Casserole

You will find that a casserole is not that different from a stew, the only difference being that the the meat and vegetables are cut in smaller pieces. A casserole often is served in the dish in which it was cooked. A dutch oven is a perfect piece to put on the table and even more perfect to cook your casserole in.

When your an outdoor person and go camping a lot it will be nice to know that dutch oven cooking over coals can also be done on the camping site. The newer ovens are designed to be more convenient in this way but still have the same basic functions.

Just give it a try, if you have never done this type of cooking try and find people who have experience with it and ask them for advice. Ones you see, and most of all, taste what you can create with a dutch oven you will never do it any other way. Your table guests will love you for it.

Brisket is basically the chest of the cow, and as such includes the ribs. So not the easy to sort out steaks, but a joint with loads of flavour that responds to the right sort of cooking. At one time any beef would only be eaten by the rich , which is why in English the word beef comes from the Norman French ‘Beouf’ . the Normans ate the meat. The Saxons looked after the animals - so it is their word Cow that is used for the animal. Cattle comes from Latin and meant movable property – as in chattels.

In those times of course cattle were only killed at certain times of year – the autumn to save providing for winter fodder. This meant that meat had to be preserved – usually by salting it. It also meant that it wasn’t always as fresh as it might be – hence the use of spices in medieval times to cover any bad tastes.

Brisket is an economic joint that works best in recipes that specify long slow cooking – 5 or 6 hours as opposed to minute steak. I find a slow cooker is great if you have one. It is usually purchased ready boned and rolled. Because the animal uses its chest muscles all the time the muscle is firm and would be tough unless cooked slowly.

Oh So Tender

I cook this in a slow cooker, but a roasting bag in a slow oven will work just as well. If using a slow cooker have it on full power for an hour and then place the meat inside and turn it down.

3 lbs, just under 1 ½ kilos, beef brisket
1 packet dry onion soup mix
I crushed clove of garlic
Sprinkling of freshly ground black pepper
1 oz, 30 g all-purpose flour

Preheat oven to 275 degrees F ,135 degrees C, Gas 1

Place the flour inside the roasting bag and shake to cover inside surface. Place meat in bag and add other ingredients. Seal bag and then pierce in a couple of places. Place in roasting tray and cook for 6- 8 hours. This means you can leave it in the morning and take it out at the end of your working day – unless you work long hours in which case this is a weekend dish. It will give you 6-8 servings or 4 hot and then some cold for sandwiches and a picnic.

Variations

You might like to pop into the bag a couple of tablespoons of red wine or a dollop of Worcestershire sauce.

Irish Marinade

The Irish really know how to use their country’s ingredients. This marinade from Dublin uses that Irish classic – Guinness. This needs to be prepared the night before cooking meat.

4 oz, 120 mls Guinness
2 garlic cloves
3 green onions, scallions, chopped
1 oz, 30 grams soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon English mustard powder
A good pinch of dried tarragon and one of parsley. If using fresh chopped herbs use a teaspoonful of each.
Salt and pepper

Combine everything in a medium saucepan and allow to stand for at least 15 minutes,
maybe while you are enjoying the rest of the Guinness. Now heat to reduce liquid by about 1/3.

Allow to cool and then place with joint in roasting bag. Seal and turn several times to coat the joint. Leave in fridge fro at least 4 hours, possibly overnight, but turn the bag over when you can so that the flavors penetrate evenly. When ready to cook piece bag in a couple of places, place in roasting tin and cook in slow oven as for ‘Oh So Tender’ above.

Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.

Rotisserie

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it’s not so easy to tell when the chicken is done and it’s important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn’t mean that it’s going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.

Spatchcock

This is my preferred way of how to barbecue chicken because it’s relatively quick (about 45 – 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP – less fat drips from the inside of the chicken so cook this side first.

Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin – not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.

If you’re not familiar with a kamado it’s a derivation of an ancient Chinese clay cooking pot that was later adapted by the Japanese (who named it Mushikamado) and it finally made it to the western world in the middle of the last century. Nowadays the clay has been replaced by high performance ceramic, it still typically is fuelled by charcoal but the versatility of the ceramic barbecue grill is pretty amazing. There’s a variety of brands on the market such as the Primo kamado and the Big Green Egg but it has to be said that trying to find a kamado ceramic barbecue in Europe is still a thankless task.

The kamado is so versatile in that you can use it as a grill, smoker or even as an oven. The temperatures you can reach make it possible to cook pizza and I also like to use mine to mimic the tandoor and it’s great for chicken tikka and naan bread. For today however I’m going to concentrate on the whole chicken and use my kamado as a smoker and a traditional oven.

Roast Chicken

A roast chicken dinner has to be one of my favorites and cooking the chicken in the kamado makes for a fantastically moist bird and what’s more it couldn’t be more simple. It’s just a matter of heating the kamado up to the normal roasting temperature of 180°C and applying the rule of 20 minutes per pound plus 20 minutes and you’ll get it right first time and every time. Put a drip tray under the bird with about an inch of water in it for added moisture and really tasty gravy.

Because you’re cooking at a normal roasting temperature you can also do your roast potatoes at the same time and just one final tip for the chicken:-

Sprinkle the bird with salt and pepper before cooking to give a simple flavor and the salt with crisp up the skin. Stuff the cavity with 10 cloves of garlic.

Smoked Chicken

The kamado barbecue is the most economical smoker that I’ve ever used. Thinking back to the days of an offset bbq smoker and tending the coals every hour really doesn’t excite me and thankfully since I bought my Big Green Egg it’s now become a thing of the past. The kamado has to be the most economical outdoor cooker that I’ve ever used, load it up with charcoal and it will happily run at a “normal” smoking temperature for five or six hours without the need to tend it. Just keep your eye on the thermometer every hour or so and adjust the vents if appropriate.

All the flavor for smoked chicken has to come from the smoke because if you salt the bird then this will make it dry out. Feel free to season with a little pepper and as an option you can inject the bird with some olive oil and this will keep it super moist and add a little flavor. For smoke, try bbq wood chips from a citrus fruit such as lemon, a subtle flavour for a subtle meat.

The cooking process for smoked chicken is pretty simple, just work on 60 minutes per pound of meat at 120°C and you’ll be about right. To test whether it’s done you can ether use a barbecue thermometer or simply skewer the chicken in the thigh and check that the juices run clear. Once cooked, put the bird aside to rest for 30 minutes, it will still cook and as the chicken cools, the juices will be sealed into the meat and this means that any leftovers will be great cold. Leftover chicken breast can be dry but not if you follow this smoked chicken recipe.

You’ve spent a lot of money for that shiny new barbecue grill. I’ll bet you’re looking forward to using it this summer. Your grill is a large part of outdoor entertaining. You can ensure that it lasts for many years with proper maintainance and care.

Cleaning your grill is a big part of maintaining it. The longer it goes without cleaning, the harder it will be to clean when you finally get around to it, and not cleaning your grill can lead to rust, which will decrease the lifespan of your grill. Food sticks to a dirty grill, ruining your food. The food will pick up burnt chunks of whatever you grilled previously. So, a properly cleaned grill will help your food to turn out better, and will make your grill last longer.

There are a few items you will need to clean your grill:

Wire grill brush
Steel wool pads
Mild dish soap
Sponge
Cooking oil spray
Baking Soda
Aluminum foil

You’ll need to make it a habit to brush the grill surfaces off with a good quality grill brush. This will remove any food that has stuck, and prevent buildup. If left for too long, this buildup will become more difficult to clean, and may cause the grill to rust. The best time to brush the grill is while it is still hot, after you’re done cooking. Just run the brush over the grill racks before you turn the heat off. It wouldn’t hurt to run the brush over the grill racks the next time you turn the grill on.

If the racks have not been cleaned for a while, and have food built up on them, you may need to wash them in the sink. Use the wire brush to remove as much of the buildup as possible, then take them to the sink, and wash them with a mild dish soap. It may be necessary to use the steel wool pads to scrub the gunk off of the racks. Rinse all of the soap and residue off of the racks before returning them to the grill.

Use baking soda and aluminum foil to remove grime and buildup from the grill. After the grill cools, sprinkle on some baking soda, and then scrub gently with a piece of aluminum foil

Once the grill has been cleaned and completely cooled, spray the racks lightly with cooking oil. A light coating of oil will prevent the racks from rusting. Just make sure the grill has cooled down completely. If you spray cooking oil on a hot grill, it could ignite and cause severe burns. If you don’t have cooking oil spray, then simply wipe down the racks with a little bit of cooking oil and a paper towel. You will also want to put some oil on the grill before you start cooking. Let the grill heat up. Then, using barbecue tongs, grab a wad of paper towels, or a rolled up kitchen towel. Dip the paper towels or kitchen towel in some cooking oil, and rub it lightly on the grill. This will prevent the food from sticking to the grill, and make it easier to clean up afterwards.

By cleaning your grill properly before and after each use, you’ll ensure that your food will turn out well, and your grill will last you for many years.

I have a slight problem with diets – no, I have several problems with diets. Firstly, lack of will power. Secondly – Either everyone has to go on the diet or no one. I refuse to get into the trap of cooking separate meals for each member of the family. With the South Beach Diet both these objections are easily overcome. The food used is easily available and fits so well into a normal, healthy lifestyle that no one need even know. Whether you enjoy fast food or gourmet dining – and lets face facts most of us do both at some time – there is something to enjoy.

Roast Beef Wrap serves 4 as a light lunch or picnic meal

1 ¼ cups low fat cream cheese

4 flour tortillas (9” or 10”). You could substitute home made flat breads such as chappattis

½ red onion, sliced

4 spinach leaves or other salad greens

Roast beef, 8 thin slices

Spread a small amount of cream cheese over the tortilla. Layer the spinach, onion, and roast beef, roll up, and fold. Serves 4 I would spread my beef with the smallest amount of mustard to give it a bite.

Lemon Couscous Chicken for 4

1 ¼ cups water

1 tablespoon extra virgin olive oil

2 cups broccoli or cauliflower florets

2 cups couscous

½ teaspoon of garlic powder

2 cups chopped cooked chicken

3 tablespoons fresh lemon juice

¼ teaspoon lemon zest

In a large pan, bring water, oil, broccoli and garlic powder to a boil. Meanwhile cover the couscous with boiling water and let it stand until all the water is absorbed. You will need enough boiling water to cover it and then be about a finger thickness higher than the couscous. Add the couscous, the cooked chicken, lemon juice, and lemon peel to the broccoli mix. Simmer until heated through and then remove from heat. Cover and let stand for 5 minutes. Using a fork, fluff lightly, then chill and serve cold. I like to add some chopped mint or coriander (cilantro) to mine.

Chocolate Dipped Apricots

I find it hard to believe that these are in a list of diet recipes, but they are there. I suppose it just depends upon how many you eat. Some of the longest lived people on earth live high in the Himalayas on a diet with huge amounts of dried apricots in it.

2 oz, 50 grams dark chocolate

24 dried apricots

1 Tbsp chopped pistachios

Melt the chocolate. In a microwave it can be easy to burn it , so you are perhaps better off doing it over a pan of hot water, stirring halfway through until completely melted. Dip the apricots halfway into the chocolate. Let the excess drip off. Place the apricots onto wax paper. Sprinkle the pistachios over the chocolate-covered portions, and place them in the refrigerator until the chocolate is set.

Grilled Salmon with Rosemary serves 4

1 pound , 500 grams salmon

2 teaspoons olive oil

2 teaspoons fresh lemon juice

1/4 teaspoon salt

Pinch freshly ground black pepper

1 clove of garlic, crushed

2 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried, crushed

Fresh rosemary sprigs (optional)

Cut the fish into 4 portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl and use this to brush onto the fish.

To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2″ of thickness). If the fish is more than 1″ thick, gently turn it halfway through grilling. Don’t over cook or your fish will be dry however good its quality to begin with. To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4″ from the heat for 4-6 minutes per 1/2″ of thickness. If the fish is more than 1″ thick, gently turn it halfway through broiling.

To serve garnish with rosemary sprigs if available. Serve with a green salad. Those not on a diet could have rice or couscous with this.

When it comes to making the best food for our family, we choose the best in ingredients that will promote healthy living while provide exceptional flavor. Thankfully, today it is easier than ever to find the recipes we want via the internet. For my own family, I love adding this wonderfully delicious salsa to our Mexican food menu plan.

Why choose this salsa?

The answer is simple! It is super easy to make and everyone loves it! There is never any left over, and when it comes to leftovers, you can bet my family has a lot. This is great to add to a meal or even eat as a snack. Filled with deliciously fresh fruits and vegetables, this is one salsa your family will ask for again and again.

Favorite Salsa Recipe

Ingredients:

4 medium fresh tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped fresh green pepper (bell pepper)
1/4 cup oil
2 tbsp finely chopped fresh green chilies
2 tbsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt

Directions:

Combine all ingredients. Cover and chill, stirring occasionally. Serve with was corn chips or tortilla chips.

Variations:

Instead of fresh tomatoes, you can use a high quality whole, canned tomato. Be sure to drain first!

Instead of a fresh green pepper, I like to add a variety of colors! Try adding a touch of the red bell peppers as well as the yellow bell peppers. This will make a colorful sensation that is delicious and well received.

If you are wanting to remove the red wine vinegar, you will be making the salsa all that more healthy without negating any of the taste!

Instead of regular table salt, try adding a healthier sea salt.

Try using different types of onions. Each onion has its own taste and flavor. My favorite is the sweet onion. Mm, mm, super!

Some of my family members are not a huge cilantro fan. Generally, I will split the batch or make a double batch adding cilantro to only one batch. This will insure everyone has his or her preferred taste!

When it comes to healthy living, this is a must have for my Mexican food menu plan. Salsa can be used with just about anything, and this also stores extremely well which means you can place in a non-metal container for later use if refrigerated. However, you should only store for a week to insure freshness.

Making a Mexican menu plan is a great way to add culture to the family dinner table. The combination of taste and appearance makes this cuisine one of the most popular in the world. When you can have salsa has a main condiment, you will be in control of the goodness your family eats. Even children love this cuisine, and for good reason.

If you have trouble getting the kids to eat their fruits and vegetables, try making a wonderful salsa that will appeal to him or her!

When you start cooking with fresh herbs your family will be so impressed, they will wonder when you found time to become a professional chef. Simply adding fresh herbs to your dishes is the difference between ordinary dishes and extraordinary dishes it’s also the difference between a home cook and a chef. One of the first things they teach us in culinary academy is the correct use of fresh herbs.

Fresh herbs are what changes basic foods into favored dishes. They are the secondary seasonings that develop and extend the natural flavors of our raw materials. Fresh herbs compliment and enrich taste without adding any calories or fat. There are some basic ideas that apply to virtually all herbs. Let us look at them and then we can explore the individual herbs to see how best to enhance your cooking.

Fresh herbs have subtle and delicate flavors. Prolonged cooking causes them to lose their fragrance and their flavor. Add the fresh herbs near the end of the cooking time the flavors develop very quickly. They should not cook in liquids for more than about an hour, generally, to get the most from them, some herbs, as basil will turn black if cooked too long. Add herbs to stocks, soups, stews near the end and see how much richer the flavors will be at the table.

Rub Roasts with herbs before cooking. One restaurant technique is to chop the fresh herbs you want to use with a bit of salt and pepper. Then, rub the seasonings on the roast and finish as usual. This technique works will with poultry and seafood as well. For ground meats, finely mince the fresh herbs and mix into the meat before cooking. Add whatever other additions you like - eggs, crumbs, prepared sauces, salt, pepper, etc. - and shape them as appropriate for the dish.

Add fresh herbs to both batters and crumb mixtures used for fried foods. Chop finely, mix into batter or crumbs the green color add eye appeal as well as flavor.

Fresh herbs enhance cooking waters for vegetables. Either chop and drop them into the water so they’ll be part of the finished dish or tie them in a little cheesecloth bag and remove them before serving.

Fresh herbs can add wonderful character and pleasantly surprising complexity to breads. A general rule of thumb is to add somewhere between 1 to 2 tablespoons of chopped fresh herbs per one-pound loaf. Herbal cornbread is wonderful. Likewise biscuits, dumplings, savory pancakes and waffles - add up to a tablespoon to 2 cups of flour.

Fresh herbs are perishable and proper storage can prolong their lives rather nicely. Store bunches under refrigeration with their stems in water. Keep loose leaves in the coldest part of a refrigerator in perforated bags. Some moisture is good for fresh herbs. Too much moisture promotes decay. Shake them as dry as possible before storing. It is a good idea to crumple a paper towel and put it into the bag under the herbs. It absorbs excess moisture and lengthens the useful life of the herbs.

When preparing a dish that requires a lengthy cooking period, it is best to use a small, tied bunch of fresh herb sprigs or bouquet Garni. This little bundle customarily contains parsley, bay leaf, and thyme wrapped in cheesecloth then tied to keep closed. A bouquet garni is often used in stews, soups and long cooking sauces like tomato sauce.

Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. This French practice is referred to as fines Herbes combinations include fresh chervil, parsley, tarragon, and chives most chefs use fines Herbes as a garnish for any dish and any herb that was used in cooking the dish can be used as a garnish. Sprinkling finely sliced basil on top of a plate of spaghetti with meat sauce adds huge color and helps bring out the flavor of the basil cooked into the sauce.

Italian cuisine often consists of herbal blends that include basil, marjoram, oregano, rosemary, and thyme. Basil is best to use fresh (when possible) and compliments tomatoes, tomato sauces, eggs, fresh salads, and macaroni. It adds a wonderful tang to vegetables such as green beans, peas, eggplant, and zucchini. Basil is the significant ingredient in pesto and is an extraordinary compliment in both tofu and tempeh marinades.

Oregano or marjoram is the preferred herbs in Italian cooking, especially in spaghetti sauces and pizzas. They also add a nice touch in salads, soups, and chicken. Mediterranean cuisine favors the use of oregano as well. Marjoram can actually be used as a substitute for oregano, providing a much subtler taste. It often accompanies green beans, mushrooms, and chicken as well. Thyme is an exceptional herb for seasoning sausages, soups, casseroles, bread, stuffing, and many cooked vegetables. Sage, like thyme, is a terrific addition to sausage and stuffing. Many experienced cooks accent their favorite meatloaf recipes with this herb. Chicken, pork, and lamb taste best when flavored with rosemary. Adding a scant pinch to mashed potatoes or peas can add an appetizing twist to these otherwise ordinary side dishes. Take care when preparing foods with dried thyme and rosemary, when dried, these herbs possess an incredibly pungent flavor.

Tarragon enhances many foods; among these are chicken, fish, and lentils. Adding a hint of tarragon to split pea soup is heavenly. Tarragon also makes especially aromatic herbal vinegar. You can prepare tarragon vinegar by placing sprigs of the herb into a bottle. Pour vinegar into the bottle, completely covering the sprigs. Close the bottle tightly and store for several weeks. This allows the tarragon time to release its flavors. The herb Savory has two varieties: winter and summer. Both are often added to salads and poultry stuffing. Bean dishes also benefit from this herb’s aroma. Bay leaves are frequently added to sauces, stews, and many dishes that require time to simmer. One medium bay leaf may be added to season a recipe that serves six. Bay leaves are excellent embellishments for spaghetti sauces, dishes containing chicken or venison, and eggs. Be sure to remove the bay leaves before serving, bay leaves are not to be eaten.

Parsley is a widely utilized herb, its flavor being subtle enough to be added to virtually any cuisine. Cooked vegetables, stews, soups, and fresh or prepared salads often contain this herb. As a garnish, parsley adds fantastic eye appeal. Cilantro also referred to as coriander or coriander leaves, has an extraordinarily original flavor. It is utilized frequently in Indian, Mexican, and Chinese cooking. Some cooking texts actually identify this herb as Mexican or Chinese parsley. It adds a wonderful flare to salsas and marinades. Chervil, like parsley and coriander leaves, is often used as a garnish. This herb seasons soups, salads, and fish. Cheese dishes and potato salads are also excellent choices for the addition of chervil.

One of the most commonly used and well-known herbs is chive. Chives have a delicate onion flavor, making them a common addition to sour cream and cottage cheese. Sprinkling chives on vegetable stews or soups, particularly those containing eggs or milk-based products, is divine. This herb is placed in many herbal vinegars and jellies. Be certain not to add chives to dishes during boiling, frying, or baking. These processes destroy the herbs natural flavor. Dill weed is another commonly used herb, seasoning sour cream as a vegetable dip, salads, fish (particularly salmon), cold soups, and vegetables. The pickling process utilizes the seeds from this herb. Mint leaves are regularly used to adorn desserts, especially those consisting of chocolate or fruit. Mint has a very refreshing taste and is added to several salads and drinks containing fruit, tea blends, jellies, and sauces. Serve mint jelly or sauce with lamb.

Always remember to purchase herbs in small quantities. Store them in airtight containers to prevent staleness and insect intrusion. Place the containers in a cool, dry, darkened area. Fresh herbs may be refrigerated. Freezing fresh herbs is a relatively simple process. Cleanse the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into bags or airtight containers. There is a convenient method of freezing chopped herbs to be used in soups or stews. Simply spoon the clean, chopped herbs into an ice cube tray, cover each cube with water, and freeze. You can pop them right out of the tray and into a cooking pot as needed. Remember to experiment! You are sure to create blends that compliment many of your favorite recipes!