Herbs - Vegetable/Fruit Summer Produce

Herbs (basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon)

➤ When: You know summer is here when herbs are abundant in the garden. Although herbs are available all year, the herbs noted here are outstanding during the summer.

➤ What to Look For: Leaves should be fresh, with no signs of wilting or decay.

➤ Why: Replacing salt and unhealthy fats with the great flavors herbs add makes your arteries younger.

➤ How to Use: Herbs can be added to nearly any dish; they bring out extraordinary flavor and create a light but concentrated essence that enhances almost all foods. Mix more than one herb, just for fun. Use herbs generously in your recipes, especially to replace aging fats and oils as a source of flavor. Make pestos with any leftover herbs; chop milder herbs (in large quantity) as the base for tabbouleh; strew herbs over fish and under tomatoes. Use the stems, too: Chop some of the thinner ones together with the leaves.

This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p183 and p184

Green beans - Vegetable/Fruit Summer Produce

➤ When: Green beans (string or snap beans) are at their peak in the early summer and, in warmer climates, even earlier. Green beans represent the young, tender stage (the first week) in a bean’s life. Especially tender are Blue Lake or Kentucky Wonder green beans and nearly any filet bean, or haricot vert. (The second stage produces shell beans—for example, cannellini, lima, and cranberry beans. The third stage produces dried beans—for example, black beans, scarlet runner beans, and Anasazi beans. All, when properly cooked, are vastly superior in flavor to canned or frozen beans.)

➤ What to Look For: Green beans can be green, yellow, or purple. Look for pods of any size that are bright in color and snap easily when bent. A few may have the stems still attached—that’s fine. Avoid soft beans that bend easily. The seeds inside should be tiny, soft, and hardly noticeable.

➤ Why: The RealAge-smart nutrients in green beans are calcium, folate, and potassium.

➤ How to Use: Green beans can be eaten raw. Just snap off the ends and eat, or use them for dipping. Cook green beans quickly, if at all. They can be boiled, sautéed, or stir-fried. Mix them with other seasonal vegetables or add to soups and stews at the end of the cooking process.

This Tip Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p183

Garlic - Vegetable/Fruit Summer Produce

➤ When: Garlic is available throughout the year, although it’s usuallyplanted in the fall and harvested in the summer. Garlic is used in so many dishes, a RealAge cook couldn’t live without it. Look for elephant garlic, which is larger and milder than most other types.

➤ What to Look For: Always buy a whole, firm, tightly closed bulb. Watch out for black and brown spots, which indicate mold or bruising, and green sprouts, which indicate aging. Some varieties are purple at the top, and some are white; some bulbs are smaller, and some very large. Each has a slightly different garlicky flavor.

➤ Why: Garlic slows aging of both the arteries and immune system, thanks to its high content of selenium and potassium, and probably other phytonutrients as well.

➤ How to Use: Garlic usually isn’t eaten raw but is cooked as a flavoring for grains, vegetables, and sauces. If you want to eat a clove or two raw, mince the garlic and enjoy its taste in a freshly made guacamole or a white wine vinaigrette. Roasting garlic (350 to 375 degrees for 30 to 45 minutes, or 500 degrees for 15 to 25 minutes) produces a sweet, buttery spread for crackers, breads, focaccias, and pizzas. Roasted garlic adds a wonderful roundness to soups, sauces, spreads, and stews and takes the place of extra oil. In addition, whole cloves often become sweet when simmered.

This Tip Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p182

Figs - Vegetable/Fruit Summer Produce

➤ When: Fresh figs are at their best in July and August. Eating a ripe fig, with its seedy and chewy sweetness, is for many people a rite of summer.

➤ What to Look For: Look for soft figs. If they’re too firm, like golf balls, they won’t ripen properly. Figs should also be free of bruises, nicks, and mold. Black Mission figs taste especially good when they’re slightly shriveled.

➤ Why: The RealAge-smart nutrients in figs are fiber, calcium, and potassium.

➤ How to Use: Dried figs are often used in desserts but can be cooked with meats or added to salads. Chef Oscar of Emilio’s Restaurant in Santa Barbara tosses golden figs with Gorgonzola and arugula to make a special pizza. Use figs in pudding, tarts, and sauces. Fresh figs make a wonderful dessert because they’re sweet yet not too heavy. Serve them with dates, almonds, and rose water for a taste of Morocco. Dry any extra figs for use in the winter.

This Tip Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p181 and p182'

Eggplants - Vegetable/Fruit Summer Produce

➤ When: The peak season for eggplant is August and September.

➤ What to Look For: Shininess is a good indication of freshness. Also, the eggplant should give only slightly to pressure; if it’s mushy, it’s overripe. The blossom end indicates whether it’s male (fewer seeds) or female (lots of seeds).

➤ Why: Eggplant is rich in potassium, which makes it a RealAge-smart choice.

➤ How to Use: Eggplant is seldom eaten raw. Try eggplant broiled, fried, grilled, roasted, and sautéed. It’s a very versatile vegetable. Its meatiness lends itself to many dishes—stews, moussaka, ratatouille, dips, and baba ghanoush. It can even be a stuffed dinner entrée in itself, perhaps loaded with chickpeas, tuna, roasted tomatoes, roasted garlic, and sweet onions. Be careful about adding oil (even healthy oil), however, as eggplant is an “oil sponge.” Just a little oil makes eggplant great.

This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p181'

Cucumbers - Vegetable/Fruit Summer Produce

➤ When: Cucumbers are available year-round, the peak season being May to August.

➤ What to Look For: These vegetables should be firm and turgid. Make sure they aren’t wrinkled because that means they aren’t fresh. (The exception is the Kirby pickle, which is used for dill and sweet pickles and is naturally wrinkled.)

➤ Why: I used to think cucumbers were mostly water and ate them mainly for their crunchy texture. I’ve since learned that cucumbers contain calcium, which makes me younger whenever I eat them.

➤ How to Use: Cucumbers are good raw, with dips, in salads, and on sandwiches. A cucumber salad—cucumbers marinated in your vinegar of choice with a little water—is light and refreshing. Cucumbers can also be used in sauces. Removing the peel is usually unnecessary for young cucumbers, which often have thin and delicate peels. However, in the supermarket (but not the farmers’ market), some cucumbers are waxed to keep moisture in, and these you’ll want to peel.

This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p180'

Fresh from The Pantry 'Everyday Antipasti'

One of the keys to putting together a last-minute Italian meal—or any meal, for that matter—that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I have in mine, and on the following pages are a few dishes you can make when you’re in a hurry and there is no time to grocery shop—that is, fresh from the pantry.

• EXTRA-VIRGIN OLIVE OIL

• FRESH GARLIC

• RED PEPPER FLAKES: If they’ve been in your pantry for more than six months or their color isn’t a vibrant red, throw the bottle away and buy a new one. It’s lost its heat.

• AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells, orecchiette (“little ears”), and farfalle (bow ties).

• CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.

• CANNED ITALIAN TUNA: Choose meat packed in olive oil—it has more flavor.

• MARINARA SAUCE: I like to make my own and store it in the freezer, but you could buy your favorite jarred brand for the pantry.

• DRIED HERBS: I always have at least oregano, rosemary, thyme, and herbes de Provence.

• VINEGARS: a good balsamic for salads, and both red- and white-wine vinegars.

• ONIONS: red, Spanish, and a sweet variety such as Vidalia, as well as shallots.

• CAPERS: They add a zing to salads, sauces, meats, and fish. Available in brine or salted; I prefer the salted. The ones in brine are easier to find, though you should make sure to rinse them before using.

This Tip was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Deep fried banana - parcels (Chinese Cuisine)

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 1 packet wonton wrappers - [3½x3½in (9x9cm)]
• 2tsp (10ml) freshly granted ginger
• 3tsp (15ml) granted lime peel
• 2 medium-size bananas
• 1 egg white
• Oil for frying
• 5oz (15ml) plum sauce (from a jar)

Ingredients:
1. Thaw the wonton wrappers.

2. Peel the bananas, cut into ½in (1cm) pieces and mix the ginger and the lime peel. Put a piece of banana on each wonton wrapper. Brush the edges of the pasty with whisked egg white and press the edges together over the banana pieces.

3. Heat the oil in a wok to about 340°F (170°C) (it is hot enough when bubbles from on the handle of a wooden spoon held in the oil) and fry the wontons, a few at a time, until golden brown.

4. Serve the banana parcel with the plum sauce.

This Desserts recipe was published in 'Chinese Cuisine - p44'

Rum and Raisin Choux Ring

Preparation time 20 minutes plus 20 minutes for decoration

Ingredients For The Choux Pastry:
• 75g (3oz) butter
• 220ml (7½fl.oz) water
• 100g (4oz) plain flour, sifted
• 3eggs, beaten

Ingredients For The Filling:
• 300ml (½pt) whipped cream
• Icing sugar to taste
• 100g (4oz) raisins soaked in 2tbsp dark rum

Ingredients For The Icing:
• 100g (4oz) plain chocolate
• 1tsp golden syrup
• 15g (½oz) butter
• 2tsp dark rum

Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Wet a baking sheet.

2. Put the butter and the water together in a pan and bring slowly to the boil. Immediately the liquid boils, tip all the flour in at once, remove from the heat and beat the mixture with a wooden spoon until it becomes thick and leaves the sides of the pan. Cool.

3. Beat in the eggs, a little at a time, until the paste is smooth and shiny. It may not be necessary to add all the egg. The mixture should fall easily from a lifted spoon.

4. Put the choux pastry into a piping bag fitted with a large plain nozzle and pipe it on to the baking sheet in a circle about 15cm (6in.) in diameter. Bake for about 30 minutes until brown and crisp.

5. While still warm, split the choux ring in half, scrape out any cooked paste and discard, Cool on a wire rack.

6. To make the filling: sweeten the whipped cream with the icing sugar and stir in the soaked raisins. Use to sandwich the choux ring together.

7. To make the icing: put all the ingredients in a small pan and melt slowly over a low heat, stirring occasionally. Pour over the filled choux ring and leave to set.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p46'

Chocolate, Honey and Hazelnut Shortcake

Preparation time 30 minutes plus 40 minutes for decoration
Ingredients:
• 75g (3oz) hazelnuts
• 100g (4oz) butter
• 60g (2½oz) caster sugar
• 125g (5oz) plain flour, sifted

Ingredients For Decoration:
• 100g (4oz) plain chocolate
• 2tsp water
• 15g (½oz) butter

Ingredients For The Filling:
• 300ml (½pt) double cream, whipped
• 2tbsp runny honey

Preparation:
1. Toast the nuts in a hot over. When they are dark brown, rub in a dry tea towel to remove the skins. Reserve 6 nuts for decoration and grind the rest.

2. Cream together the butter and sugar until light and fluffy.

3. Fold the flour gently into the mixture. Add the ground hazelnuts.

4. Set the oven to 190°C/375°F/Gas Mark 5.

5. Divide the paste into three. Place each third on a baking sheet and, using the fingertips, press out into thin flat rounds of approximately 18cm (7in.) diameter. Chill for 30 minutes.

6. Bake the shortcake for 10-12 minutes. Allow to cool a little, then use a palette knife to loosen them from the baking sheet. Quickly cut one into 6 portions (they will become crisp as the cool).

7. To make the decoration: melt the chocolate and water together in a pan set oven a low heat. Stir in the butter. Set the cut portions of shortcake on wire rack over a piece of greaseproof paper. Coat each portion with the melted chocolate. Allow to set.

8. To make the filling: mix the whipped cream and honey together, place a little in a piping bag fitted with a large fluted nozzle. Use half the remaining cream to sandwich together the 2 whole shortcakes and spread the other half on top.

9. Set the portions of chocolate-coated shortcake into the cream, placing each at a slight angle. Pipe a whirl of honey cream on top of each portion and decorate each whirl with a whole hazelnut.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p44'

Homemade Brown Stock 101

Nothing beats homemade stock. Just like most home cooks, I use canned broth (a good reduced-sodium brand, but never bouillon cubes, which are too salty and artificial tasting to me) for the majority of my cooking, but for a special holiday meal, I bring out the stockpot. Stock takes very little actual work and can be made well ahead of time and frozen. The only problem is that no matter how much you make and store, it always seems to disappear too quickly. This basic recipe can be altered to make different stocks by using different meaty bones.

• This basic recipe makes rich brown stock from roasted bones—the preferred stock for meat sauces and gravies. If you need stock for soups and white sauces, make Homemade White Chicken Stock (page 46), as its color is more neutral and the finished dish will look and taste lighter.

• What’s the difference between a stock and a broth? A stock is generally made from bones, but a broth is the cooking liquid of braised meat or poultry. The biggest distinction, however, comes from the use of salt. Stock is unsalted, used in a recipe as an ingredient, and then the final dish is seasoned. Broth is usually seasoned and may be enjoyed on its own, like a soup.

• Never let stock come to a rolling boil, or it will become cloudy and have a less refined flavor. Cook the stock uncovered.

• Add the herbs to the stock after you’ve skimmed it. If you add them at the beginning, they will rise to the surface and be skimmed off with the foam. By the way, the foam isn’t unwholesome—it’s just the coagulating proteins from the bones. It is removed to make the stock clearer.

• The longer a stock simmers, the better, up to 12 hours. Replace the water as needed as it evaporates. While I trust my stove to simmer the stock overnight, some of my students are shocked at the idea. A great alternative is to make the stock in a 5½-quart slow cooker. Transfer the browned bones and cooked vegetable mixture to the crockery insert, add the herbs, and pour in enough cold water to cover well. Cover and cook on Low for 12 hours. This makes a clear, delicious stock. As a slow cooker holds less liquid than a stockpot, the stock will be very full-flavored. You may choose to use slightly fewer bones and vegetables (especially if you make the stock in a smaller 3½-quart pot), or dilute the finished stock with water, if you wish.

• If time is a factor, just simmer the stock for an hour or two—it still will be better than using water or canned broth. You may want to add a can of broth to boost the flavor, though. (It’s cheating, but I won’t tell.) Or make a pot well ahead of the holidays and freeze it.

• Make sure the stock is cooled before refrigerating or freezing. To speed the cooling, place the stockpot in a sink filled with ice water, adding ice as necessary to keep it as cold as possible. Stir occasionally until the stock is cool.

• Don’t add salt to your stock. Stock is often reduced in recipes, so the final dish could end up too salty.

Makes about 2 ½ quarts
Make Ahead: The stock can be made up to 3 days ahead; it can also be frozen for up to 3 months.

Ingredients:
• 3 pounds chicken wings, chopped into 2- to 3-inch pieces
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium celery rib, with leaves, chopped
• 6 sprigs fresh parsley
• ½ teaspoon dried thyme
• ¼ teaspoon whole black peppercorns
• 1 dried bay leaf

Preparation:
1. Position a rack in the upper third of the oven and preheat to 450°F. Spread the chicken wings in a large roasting pan. Roast, turning occasionally, until golden brown, about 45 minutes.

2. Meanwhile, in a large pot, heat the oil over medium-high heat. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.

3. Transfer the wings to the pot. Pour off all the fat from the pan. Place the pan over two burners on high heat. Add 1 cup water, scraping up the browned bits in the pan with a wooden spoon. Pour into the pot. Add enough cold water to cover the wings by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bare simmer for at least 2 and up to 12 hours. Add more water to the pot as needed to keep the bones covered.

4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes and skim off the clear yellow fat that rises to the surface. Cool the stock completely before refrigerating or freezing. (If making chicken stock ahead, cool completely, cover, and refrigerate. It can also be frozen in airtight containers for up to 3 months.)

Homemade Turkey Stock:
Substitute 3 pounds turkey wings for the chicken wings. Using a heavy cleaver, chop the wings into 2- to 3-inch pieces (you may want to ask the butcher to do this, as turkey bones are often too heavy to chop at home). Add the turkey neck (chopped into 2- to 3- inch pieces), heart, and gizzard to the pot, but don’t use the liver, as it would give the stock a bitter flavor.

Homemade Duck Stock:
Substitute the carcasses, giblets (no liver), wing tips, and necks (chopped into 2- to 3-inch pieces) of 2 ducks for the chicken wings.

Homemade Goose Stock:
You won’t have enough bones from 1 goose to make a full flavored stock, so use canned chicken broth to boost the flavor. Substitute the goose wing tips and neck (chopped into 1- to 2-inch pieces) and giblets (no liver) for the chicken wings. Substitute two 13¾-ounce cans reduced-sodium chicken broth for 3½ cups of water.

Homemade Beef Stock:
Substitute 2 pounds beef bones and 1 pound beef shin for the chicken wings.

Homemade White Chicken Stock:
Make the stock as directed, but do not roast the wings. Add the raw wings to the pot after the vegetables have softened.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p45 To p46'.

Shrimp, Zucchini, and Red Pepper Bisque

This creamy bisque is an outstanding first course. The chunky, colorful sautéed shrimp-andvegetable mixture not only provides the bulk of the flavor, it acts as a garnish, too. To avoid lastminute work, have all the sauté ingredients ready, then quickly cook them just before serving. The easiest serving procedure would be to stir the cooked shrimp and vegetables into the bisque. But I much prefer to bring a tureen of the soup to the table along with a bowl of the shrimp and vegetables and serve it from the head of the table, spooning the sautéed mixture into each bowl of soup—the splash of green, red, and pink in the creamy soup looks terrific.

Makes 8 servings

Make Ahead: The bisque can be made up to the point before adding the half-and-half up to 1 day ahead.

Ingredients:
• 1 pound medium shrimp with shells
• 7 tablespoons unsalted butter
• 1 small onion, chopped
• 1 small celery rib with leaves, chopped
• 2 cups bottled clam juice
• 1 cup dry white wine
• 2 sprigs fresh parsley
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon black peppercorns
• ¼ cup all-purpose flour
• 2 tablespoons Madeira or dry sherry
• 1 tablespoon tomato paste
• 2 cups half-and-half
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 1 medium zucchini, cut into ¼-inch dice
• 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice

Preparation:
1. Peel and devein the shrimp, reserving the shells. Coarsely chop the shrimp; cover and refrigerate.

2. In a medium saucepan, heat 1 tablespoon of the butter over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the shrimp shells, 3 cups cold water, the clam juice, wine, parsley, thyme, and peppercorns. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain and reserve the stock (you should have 5 cups; add water as needed).

3. In a large, heavy-bottomed pot, melt 4 tablespoons of the butter over low heat. Whisk in the flour and let bubble, without browning, for 1 minute. Whisk in the sherry and tomato paste, then the reserved shrimp stock. Raise the heat to medium and bring to a simmer. Simmer until lightly thickened, about 3 minutes. (The bisque can be made to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently before proceeding.) Add the half-and-half and cook until very hot but not simmering. Season with 1⁄8 teaspoon of the salt and 1⁄8 teaspoon of the pepper.

4. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the zucchini and red pepper and sauté until just tender, about 7 minutes. Add the shrimp and cook until pink and firm, about 3 minutes. Season with the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Transfer to a warmed bowl.

5. Pour the bisque into a warmed soup tureen. To serve, ladle the bisque into soup bowls, topping each serving with a spoonful of the shrimp and vegetable mixture.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p44'.

Parsnip and Leek Soup with Bacon

The sweet earthy flavors of parsnips and leeks create a smooth and elegant soup that will have your guests trying to guess the ingredients. A crisp topping of crumbled bacon is the perfect garnish.

Makes 8 servings
Make Ahead: The soup can be made up to 1 day ahead.

Ingredients:
• 2 tablespoons unsalted butter
• 3 large leeks, chopped, white and pale green parts only (1½ cups)
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 pounds baking potatoes, such as russet or Burbank, peeled and cut into 1-inch pieces
• 5 cups Homemade White Chicken Stock or canned reduced-sodium chicken broth
• ¾ teaspoon salt
• ¼ teaspoon freshly ground white or black pepper
• 4 slices bacon

Preparation:
1. In a large pot, heat the butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the parsnips and potatoes. Stir in the stock and bring to a simmer. Reduce the heat to low and cover. Cook until the vegetables are tender, about 25 minutes.

2. In batches, purée the soup in a blender or food processor. Return to the pot and add the salt and pepper. (If preparing the soup ahead, cool, cover, and refrigerate. Reheat over very low heat, stirring often. If the soup seems too thick, thin it with additional stock.)

3. Meanwhile, in a medium skillet over medium-high heat, cook the bacon, turning once, until crisp and browned, about 5 minutes. Transfer to paper towels to drain and cool. Crumble the bacon and set aside.

4. To serve, ladle the soup into soup bowls and top with the crumbled bacon. Serve hot.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p43'.

Buy 'Everyday Chocolate (Countertop Inspirations)' Recipe Book Online

Here you can buy Buy 'Countertop Inspirations - Everyday Chocolate 120 Tasty Recipes ' book, The author and publisher of this chocolate recipe book are 'Barbour Publishing Inc.', It was published on '1st July 2010'.

Everyday Chocolate (Countertop Inspirations)


Book Description:-
This delightful book is chock-full of delectable recipes—cakes, pies, candies, and other confections—all featuring chocolate, chocolate, and more chocolate! Everyday Chocolate is a beautiful, 4-color book that offers 144 pages of delicious recipes as well as simple kitchen tips and inspiration from God’s Word. It’s great for anytime gifts and personal use!

Book Detail:-
Title:- Everyday Chocolate (Countertop Inspirations)
Author:- Barbour Publishing Inc.
Publisher:- Barbour Publishing Inc.
Published On:- 1st July 2010
Total Pages:- 144
Language:- English

You can find recipe from this book in this blog, If you like the recipe then please buy this book.

Chocolate-Maple Malt for Two

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup chocolate milk
• 1 cup vanilla ice cream
• 2 teaspoons instant malted milk powder
• 2 to 3 drops maple flavoring

Preparation:
Combine all ingredients in blender. Blend until smooth. Pour into glasses; serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p144'.

Chocolate Granola Crunch

Ingredients:
• 3 cups regular oats
• 1 cup Cheerios
• ½ cup brown sugar
• 1/3 cup slivered almonds
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup honey
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 ounces bittersweet chocolate, finely chopped
• ½ cup dried cranberries

Preparation:
Preheat oven to 300 degrees. In a large bowl, toss together oats, Cheerios, brown sugar, slivered almonds, salt, and cinnamon. In small saucepan, stir together honey and canola oil. Cook until warm over low heat (about 2 minutes). Remove from heat; stir in vanilla and chocolate until smooth. Drizzle over oat mixture. Coat hands lightly with nonstick cooking spray and gently mix chocolate mixture and oat mixture until combined. Scoop out mixture onto large baking sheet lined with parchment paper and spread evenly. Bake for 20 to 30 minutes, stirring every 10 minutes. Stir in cranberries once granola is baked. Place on wire rack until granola has cooled completely.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p116'.

Chocolate Chip Rocky Road Pie

Ingredients:
• ½ cup butter
• 1 cup brown sugar, packed
• 1 egg, slightly beaten
• 2 tablespoons hot water
• 1 teaspoon vanilla
• 1 cup flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1/8 teaspoon baking soda
• ½ cup nuts, chopped
• 1 cup mini semisweet chocolate chips, divided
• 1 cup miniature marshmallows, divided

Preparation:
Melt butter over low heat; mix in brown sugar until well blended. Add egg, hot water, and vanilla. In separate bowl, stir together flour, baking powder, salt, and baking soda. Add to sugar mixture; mix well. Mix in nuts, half of chocolate chips, and half of marshmallows. Spread mixture into two 9-inch pie plates. Sprinkle with remaining chips and marshmallows. Bake at 350 degrees for 20 minutes. Cool.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p88'.

Bonbon Kisses

Ingredients:
• 1 (12 ounce) package semisweet chocolate chips
• ¼ cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups flour
• 1 teaspoon vanilla
• 30 milk chocolate candy kisses, unwrapped
• 30 chocolate-striped candy kisses, unwrapped
• 2 ounces white chocolate chips

Preparation:
Preheat oven to 350 degrees. In medium saucepan, combine semisweet chocolate chips and butter; cook and stir over very low heat until smooth. Add condensed milk; mix well. Combine flour, chocolate mixture, and vanilla; mix well. Shape 1 tablespoon dough around each candy kiss, covering completely. Place on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. Do not overbake. Remove from cookie sheets and let cool. Melt white chocolate chips in microwave for 30 seconds. Stir. Repeat until smooth and creamy. Drizzle over cookies with fork. Store in covered container. Makes 5 dozen.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p60'.

Peppermint Pieces

Ingredients:
• 16 ounces white chocolate chips
• 4 ounces peppermint candy canes, crushed

Preparation:
In small saucepan over low heat, melt white chocolate chips, stirring until smooth. Add crushed peppermint. Pour mixture onto waxed paper-lined baking sheet. Freeze until set. Break into pieces.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p32'.

White Chocolate Sweet Potato Cake

Copyright © 1996 and 2010, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Martha Stewart

Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy-award winning television program now airing on Hallmark Channel. Martha Stewart Living Omnimedia, Inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

Serves 8-10
Ingredients:
• 2 pounds (about 3) sweet potatoes
• 1 1/4 cups vegetable oil
• Unsalted butter, for pans
• 2 cups cake flour, (not self-rising), plus more for pans
• 4 large eggs
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons pure vanilla extract
• 3 tablespoons brandy
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
• 1 pound white chocolate
• 2 cups heavy cream

Preparation:
1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.

2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2- inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces, transfer to a large bowl and set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup white chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p56 and p57'.

Cocoa Snow Flakes

Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Gina DePalma

James Beard Award-winning chef Gina DePalma has been the Pastry Chef of Babbo Ristorante e Enoteca since its opening in 1998. Her first cookbook, Dolce Italiano; Desserts from The Babbo Kitchen, was published in October 2007.

Makes approximately 3 1/2 to 4 dozen cookies
Ingredients:
• 3/4 cup whole, shelled, unsalted pistachios
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 5 tablespoons unsalted butter
• 6 tablespoons unsweetened cocoa powder
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon golden rum
• Grated zest of 1/2 a large orange
• Nonstick cooking spray
• 1 to 1 1/2 cups of confectioners’ sugar for rolling

Preparation:
1. Using a sharp knife, coarsely chop the pistachios and set aside.

2. In a medium bowl, whisk the flour, baking powder and salt together and set aside.

3. Melt the butter, but don’t let it boil, and place it in the bowl of an electric mixer. Add the cocoa powder and mix on medium speed to thoroughly combine the ingredients. Beat in the granulated sugar well, then beat in the egg. Scrape down the sides of the bowl, and then beat in the vanilla extract, rum and orange zest.

4. On low speed, beat in the flour mixture halfway, then add the pistachios, beating on low speed to combine the ingredients and form a soft dough. Switch to medium speed and beat for about 30 seconds to strengthen the dough and thoroughly incorporate the dry ingredients.

5. Scrape the dough onto a sheet of plastic and wrap to form a neat package. Chill the dough for at least 4 hours or overnight.

6. When you are ready to bake the cookies, remove the dough from the refrigerator to slightly soften it while you preheat the oven to 325 degrees and position the racks to the center of the oven. Spray two cookie sheets or rimmed sheet pans lightly with non-stick cooking spray and line them with parchment paper. Place the confectioners’ sugar in a shallow bowl.

7. Break off small pieces of dough and roll them in the palm of your hands to form 1/2- to 3/4-inch balls. You can dust your hands with a bit of confectioners’ sugar if the dough sticks. Roll the balls in the confectioners’ sugar to generously coat them. Place the cookies on the prepared pans, spacing them about an inch apart.

8. Bake the cookies for 8 to 10 minutes, rotating the cookie sheets halfway through the baking time to ensure even baking. Allow the cookies to cool on the sheets for about a minute to let them firm up, and then use a spatula to gently transfer them to a rack to cool completely. Store the cookies in an airtight container for up to a week.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p54 To p55'.

'Vegetables' Chinese Ingredients

The Chinese love to eat vegetables, and the leafy green vegetables of the Brassica family are their special favorites. They boil or stir-fry them, but only for a short time, so that the vegetables retain both their crispness and their vitamins. They frequently use a little meat to enhance the taste of vegetable dishes, and, conversely, use some vegetables in meat dishes to provide an interesting texture.

Photography Copyright © Dorling Kindersley Limited, London
Chinese flowering cabbage

This vegetable is usually served stir-fried or simply blanched.

Mustard green

This variety of mustard green is less bitter than many others, and it is usually served blanched or stir-fried, or in soup.

Bean sprouts

Bean sprouts Tender sprouts of mung beans, used to provide a crunchy texture.

Sugar peas

Sugar peas Tender, flat green pea pods with barely formed peas. Usually served lightly blanched or stir-fried.

Chinese celery cabbage

Chinese celery cabbageSweet, mild-flavored cabbage, usually stir-fried or braised.

Chinese chives

Chinese chives Used to provide flavor, they are stronger than chives, although more fibrous in texture.

Chinese white cabbage

Chinese white cabbage Although similar in taste to Swiss chard, it is sweeter and juicier.

Mustard green

Mustard green This more pungent variety of mustard green is served pickled or in soup.

This Ingredients List was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p12 and p13'

French Dip Sandwiches

Image Copyright 2009, Gooseberry Patch
'Serve the savory broth from the slow cooker in small cups for dipping.' - Debbie DeValk (Springfield, TN)

Ingredients:
• 3-lb. beef chuck roast, trimmed
• 2 c. water
• 1/2 c. soy sauce
• 1 t. dried rosemary
• 1 t. dried thyme
• 1 t. garlic powder
• 1 bay leaf
• 3 to 4 whole peppercorns
• 8 French rolls, split

Preparation:
Place roast in a slow cooker; add remaining ingredients except rolls. Cover and cook on high for 5 to 6 hours. Remove roast from broth; shred with 2 forks and keep warm. Discard bay leaf; serve beef on rolls. Makes 6 to 8 sandwiches.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"

Hot Broccoli-Cheese Dip

Image Copyright 2009, Gooseberry Patch
'Be sure to serve this yummy dip with hearty crackers...you’ll want to get every drop!' - Rogene Rogers (Bemidji, MN)

Ingredients:
• 3/4 c. butter
• 3 stalks celery, thinly sliced
• 1 onion, chopped
• 4-oz. can sliced mushrooms, drained
• 3 T. all-purpose flour
• 10-3/4 oz. can cream of celery soup
• 3 c. shredded Cheddar cheese
• 10-oz. pkg. frozen chopped broccoli, thawed

Preparation:
Melt butter in a skillet over medium heat; sauté celery, onion and mushrooms. Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients. Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'

Hawaiian Kielbasa

Image Copyright 2009, Gooseberry Patch
'A crowd pleaser. I have learned to carry a copy of the recipe with me whenever I serve it, because people are always asking for it!' - Aemelia Manier (West Branch, MI)

Ingredients:
• 3 lbs. Kielbasa, sliced into 2-inch chunks
• 15-1/4 oz. can crushed pineapple
• 18-oz. bottle barbecue sauce
• 1/2 c. brown sugar, packed
• 1 T. ground ginger
• 1 t. onion powder
• 1 t. garlic powder

Preparation:
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'

Tahitian Rice Pudding

Image Copyright 2009, Gooseberry Patch
'Scrumptious served warm or cold.' - Beth Kramer (Port Saint Lucie, FL)

Ingredients:
• 3/4 c. long-cooking rice, uncooked
• 15-oz. can cream of coconut
• 12-oz. can evaporated milk
• 2-3/4 c. water
• Optional: 1 T. dark rum
• 2/3 c. sweetened flaked coconut

Preparation:
In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined. Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker. Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat. Add coconut; cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'

Honey Sesame Wings

Image Copyright 2009, Gooseberry Patch
'Always a hit with young & old alike...these wings are sweet and tangy, but not too spicy. We just love ’em!' - Kimberly Hancock Murrieta, CA

Ingredients:
• 3 lbs. chicken wings
• salt and pepper to taste
• 2 c. honey
• 1 c. soy sauce
• 1/2 c. catsup
• 1/4 c. oil
• 2 cloves garlic, minced
Garnish: sesame seed

Preparation:
Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"

Hot Buffalo Dip

Image Copyright 2009, Gooseberry Patch

'One of my favorite party dips...oh-so easy to make and we all love it!' - Vickie

Ingredients:
• 3 to 4 boneless, skinless chicken breasts, cooked and chopped
• 1 c. hot wing sauce
• 2 8-oz. pkgs. cream cheese, cubed and softened
• 1/2 c. shredded Cheddar cheese
• 1/4 c. blue cheese salad dressing
• corn chips, celery stalks

Preparation:
In a slow cooker, mix together all ingredients except corn chips and celery stalks. Cover and cook on low setting for 3 to 4 hours. Serve with corn chips and celery stalks for dipping. Makes 8 to 10 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"'

What makes food Chinese

Whatever the arguments about the greatness of Chinese cuisine, it is undeniable that certain features make the food look Chinese, smell Chinese and taste Chinese.

One feature, unique to Chinese cooking, is the technique of stir-frying. A small amount of oil is poured into a heated wok and a few condiments are added to “arouse the wok” and lend fragrance to the main ingredients, which are rapidly stirred and cooked in a short time.

This technique requires specially prepared ingredients. In Chinese cooking these are cut up into uniformly small pieces so that they will both absorb the taste of the seasonings they are marinaded in and retain their freshness, juiciness and crispness.

Another specialty of Chinese cuisine is its use of dried products. Before the invention of canning and deep-freezing, drying was the Chinese way of preserving food. But even though canning has become a Chinese industry and frozen food products are now exported abroad, dried products are still widely used and are very often more expensive than corresponding fresh ones. This is because the dried products, when reconstituted, add an extra

The basic table setting is a rice bowl, saucer and chopsticks. On occasion you may also need a soup spoon and small dish for sauces.

dimension to the taste and richness of the finished dish. For instance, the flavor and fragrance that dried Chinese mushrooms so miraculously lend to other ingredients are beyond the capabilities of fresh mushrooms. The same can also be said of dried scallops, dried oysters, dried shrimp and dried abalone, one of the most exotic ingredients in Chinese cuisine.

Nowhere in other cuisines is there such a pronounced emphasis on texture. Exotic ingredients like shark’s fin, bird’s nest, edible jellyfish or duck’s feet, and everyday ones such as cloud ears, bamboo shoots or cellophane noodles, often have little taste, yet the Chinese go to any amount of trouble preparing them, combining them with other ingredients to lend them taste. Why? Nutrition apart, it is the texture, whether crisp, elastic or slippery, that they provide that makes them invaluable. Emphasis on texture is also apparent at a more basic level: leaf vegetables, whether boiled or stir-fried, must retain their crispness; noodles must be served al dente.

Monosodium glutamate (MSG) is a white crystalline substance which adds a meaty sweetness to food. It is used widely in Chinese restaurants, but as some people react badly to it I do not use it in home cooking, nor have I used it in this book.

What is a typical Chinese meal?
To the Chinese, a meal comprises rice or another grain, with a few dishes. The number of dishes accompanying the rice depends on the number of people sharing the meal, but a family of six may have three or four dishes at dinner, and perhaps one less at lunch. Obviously the more dishes, the more festive and special the occasion. Whatever the number of dishes, they should be well balanced, so that in one meal a variety of ingredients, including meat, seafood and vegetables, is eaten, and different cooking methods appreciated.

Laying the table
Because a Chinese meal is a communal affair, a round table is usually used, being more conducive to sharing of the dishes. For each place setting you need one rice bowl, a matching saucer and a pair of chopsticks. As the name so aptly suggests, the rice bowl is for the rice, the saucer underneath is for food taken from the communal dishes before you eat it, or for the bones you gently spit out. The chopsticks are placed vertically to the right side of the bowl and saucer—the Chinese do not seem to have made concession to left-handers!

In China it is considered good manners to hold the bowl on your lower lip and to shovel in the rice.

How to serve a meal
On a day-to-day basis, all the dishes are served together in the center of the table (with extra rice kept warm for second or third helpings). There is no specific order for eating the dishes, so one may have a mouthful of chicken followed by another of bean curd, followed by yet another of fish. However, for more formal occasions, the dishes are served individually. The sequence of order varies from place to place, but generally one or two seasonal “delicacies” are served at the beginning, followed by substantial dishes of meat and poultry, with special soups in the middle and a fish to end the dishes. (“To have fish” is pronounced exactly the same as “surplus,” in Mandarin and Cantonese, so the Chinese frequently use this pun and choose fish symbolically to end the main dishes.) Then, one fried rice and often one noodle dish will be served. This is the host saying, with traditional polite modesty, “Excuse my humble fare which may not have been sufficient, so please fill up with some grain food!”

How to eat rice
The proper way is to raise the bowl with one hand and perch it on your lower lip and then, holding the chopsticks with the other hand, to shovel the rice into your mouth without dropping the grains on the table or floor. Rice symbolizes blessings in life for the Chinese and it is therefore vital for you to grab your blessings in rather than pick away at them.

Eating other dishes
When you pick up a piece of food from one of the central dishes, it is quite all right to do so at the same time as another person so long as your chopsticks do not end up fighting in the dish. Having picked up a piece, remember to make a gesture of touching the rice in the bowl, however momentarily, before putting the food into your mouth. When a piece is large in size, whether with or without bone, it is polite to eat it in bites, rather than in one gulp. The bones can be sucked, quietly, before being gently spat out onto the side plate.

The main aim should be to enter into the spirit of the meal and to enjoy yourself. Don’t forget, however, if you are host, always to put some choice pieces in the bowl or saucer of your guests.

What to drink with Chinese food
Like table manners, the Chinese are casual about what they drink with their meals. Traditionally, they drank warm rice wine with their food and tea after the meal, but some Chinese have now adopted a habit of drinking beer or cognac or whisky, sometimes straight and sometimes diluted, with the meal. In Chinese restaurants abroad a custom has developed of serving tea throughout the meal. Many Westernized Chinese have also found that some Western table wines, especially white or rosé, go well with Chinese food. Many Chinese never drink anything with their food; they are, on the other hand, more particular about the tea they drink after the meal.

There is a wide choice of tea to serve after the meal—jasmine, keemun, Oolong, iron goddess of mercy or Tit-koon-yum, Pu-erh from Yunnan and chrysanthemum, to name but a few. Jasmine is a green tea scented with jasmine petals, originally beloved of the Shanghaiese but now popular throughout China and abroad. Tit-koon-yum from Fukien, gleaming with a dark luster, releases its subtle fragrance slowly after it has been infused in the pot for some minutes. Pu-erh tea is believed to have a slight medicinal property, and is excellent after a meal of rice dishes.

Using Chopsticks Perch the chopsticks on the first knuckles of the third and middle fingers so that they lie parallel to each other, resting in the crook of the thumb. Lay the thumb on top of the chopsticks to secure them—the lower chopstick should remain more or less stationary while the upper one is maneuvered by the first and middle fingers in a pincer movement.






This Chinese Food Introduction was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p10 and p11'

Healthy Pantry 'SHELF STAPLES'

Use these charts as a guide to storing staples safely. If a food doesn’t have a sell-by date, affix a label to the package and mark the date you bought it so you’ll know when it’s past its prime.

Canned Tuna and Salmon:
Storage Time - Unopened, 1 year; opened, 2 days refrigerated
Storage Tip - After opening, immediately transfer to an airtight container and refrigerate.

Canned Beans:
Storage Time - Unopened, 1 year; opened, 3 days refrigerated
Storage Tip - After opening, refrigerate in an airtight container; do not keep in the original can.

Brown Rice (including basmati and jasmine):
Storage Time - 6 months
Storage Tip - Brown rice still has its nutritious bran layer intact. Because of the oil in the bran, brown rice will not keep as long as white rice.

Whole Wheat Pasta:
Storage Time - 1 Year
Storage Tip - Store in the original container in a cool, dry place.

Barley:
Storage Time - 6 Months
Storage Tip - For longer storage, store in an airtight container in the refrigerator for up to 1 year.

Oats:
Storage Time - 6 Months
Storage Tip - Store in the original container in a cool, dark place.

Whole Wheat Couscous:
Storage Time - 6 Months
Storage Tip - If you live in a humid climate, store in an airtight container.

Dried Beans and Lentils:
Storage Time - 1 Year
Storage Tip - Store in their original plastic bag. Never store in the refrigerator; beans can absorb moisture and spoil.

Honey, Maple Syrup, Molasses:
Storage Time - 2 Years
Storage Tip - If sugar crystals form, place the container in warm water and stir until the crystals dissolve.

All-purpose Flour:
Storage Time - 1 year at room temperature; up to 2 years frozen
Storage Tip - Store in a cool, dry place.

Whole Wheat Flour:
Storage Time - 1–3 months at room temperature; 6 months refrigerated; 1 year frozen
Storage Tip - Transfer to an airtight container to preserve its moisture content.

Granulated and Confectioners’ sugar:
Storage Time - 2 Years
Storage Tip - To protect against humidity, store in an airtight container.

Light and Dark Drown Sugar:
Storage Time - 4–6 months
Storage Tip - Brown sugar dries out quickly; store in an airtight container after opening the package.

Baking Powder, Baking Soda:
Storage Time - 12–18 months
Storage Tip - Store tightly covered in a cool, dry place.

Unsweetened Cocoa:
Storage Time - 1 Year
Storage Tip - Store at room temperature in the original container.

Chocolate Chips, Baking Chocolate:
Storage Time - 1 Year
Storage Tip - Store all chocolate in a cool, dry place. A white film sometimes appears on the surface caused by temperature fluctuations; it does not affect the taste or quality.

Nuts:
Storage Time - Unopened can or jar, 1 year; opened, 3 months
Storage Tip - Store in an airtight container.

This Tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p6'

Nice to Have 'New Basics Of Kitchen Tools'

FAT SEPARATOR
Perfect for making pan gravy, a FAT SEPARATOR has a sharply angled spout set at the base. The fat floats to the top of the separator so you can pour off the fat-free pan juices, leaving the fat behind.

GARLIC PRESS
A GARLIC PRESS is a hinged tool that squeezes garlic into smaller pieces than can be achieved by mincing.

MANDOLINE
Also called a vegetable slicer, the MANDOLINE is a sharp-bladed countertop tool that slices, cuts french fries, and juliennes firm fruits and vegetables.

PASTRY BLENDER
The curved wires of a PASTRY BLENDER, a classic baking tool, easily cut butter and vegetable shortening into dry ingredients for biscuits, scones, and pie crusts, ensuring a fl aky result.

RASP GRATER
Originally made for woodworkers to smooth the rough edges of wood, the handy RASP GRATER can be used for grating citrus zest, whole nutmeg, chocolate, and hard cheeses.

Image Copyright © 2011 by Weight Watchers International, Inc. All rights reserved.
This Tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p5'

Part Three Of New Basics Of Kitchen Tools

PASTRY BRUSH
Use a PASTRY BRUSH for glazing breads and pastries, brushing syrup over warm cakes and muffins, or for basting meats and poultry.

POTATO MASHERS
There are several styles of POTATO MASHERS; all make quick work of mashing potatoes and other root vegetables.

ROLLING PINS
ROLLING PINS come with and without handles: both styles work well. The heavier the pin, the less effort it takes to roll out dough.

SALAD SPINNER
A plastic SALAD SPINNER uses centrifugal force to remove most of the water from washed greens, herbs, or fresh berries. They are available in several sizes.

SIEVE
Use a coarse-mesh SIEVE for sifting fl our, cocoa, and confectioners’ sugar and a fine-mesh sieve for straining stocks and separating fruit purees from their seeds. It’s a good idea to have a few sizes.

SLOTTED SPOON
A SLOTTED SPOON makes it easy to lift a piece of pasta or a vegetable from boiling water to test for doneness.

SPATULAS
SPATULAS come in different shapes for different tasks. A fl at, wide metal spatula is good for turning fish, and a rubber spatula is best for mixing batters. A silicone (heatproof) spatula has the flexibility of a rubber spatula and can withstand temperatures up to 800°F.

SPRING-LOADED TONGS
SPRING-LOADED TONGS are the best tool for lifting and moving food and can be locked shut for easy storage. Use silicone-tipped tongs to prevent scratching nonstick cookware.

SWIVEL-BLADED VEGETABLE PEELER
A SWIVEL-BLADED VEGETABLE PEELER makes quick work of peeling fruits and vegetables without removing too much peel or skin.

WOODEN SPOONS
Have a few WOODEN SPOONS in your kitchen. They don’t transfer heat, so your hand stays cool while stirring. And they won’t scratch your pots.

Image Copyright © 2011 by Weight Watchers International, Inc. All rights reserved.
This Tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p5'

Part Two Of New Basics Of Kitchen Tools

KITCHEN SHEARS
KITCHEN SHEARS are ideal for cutting paper to line cake pans, cutting up raw chicken, clipping kitchen string, and mincing chives. Choose shears made of stainless steel.

KITCHEN TIMER
To make sure your foods are cooked to the correct doneness, a KITCHEN TIMER is essential. Set the timer for the least amount of time to avoid overcooking.

KNIVES
Three KNIVES are essential: a SMALL PARING KNIFE, which is 3 to 4 inches long and used for peeling and slicing small foods; an 8- or 9-inch CHEF’S KNIFE, which is used for all basic chopping, dicing, and slicing; and a SERRATED KNIFE, for slicing bread.

LADLE
A LADLE is essential for serving soup or stew or for adding broth to risotto without spilling.

MEASURING CUPS
To measure dry ingredients accurately, use a standard set of nesting MEASURING CUPS of ¼-, ¹/³-, ½- and 1-cup sizes. To measure wet ingredients, use glass or plastic measuring cups. It is essential to have a 1-cup glass measure and nice to also have 2- and 4-cup measures.

MEASURING SPOONS
MEASURING SPOONS come in nesting sets of ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon.

MEDIUM-SIZE WHISK
A MEDIUM-SIZE WHISK is a must-have for whipping up egg whites, mixing salad dressings, producing smooth gravies and sauces, and making pancake and quick-bread batters.

MIXING BOWLS
Nesting glass or stainless steel MIXING BOWLS are the workhorses of any kitchen. Plastic bowls are not recommended as they absorb both flavor and fat.

Image Copyright © 2011 by Weight Watchers International, Inc. All rights reserved.
This Tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p4'