Jean

Apr 262012
 

Hydroponics is a method used to grow plants in a mineral nutrient solution without soil.

Some of the reasons why hydroponics is being adapted around the world for food production are the following:

  • No soil is needed
  • The water stays in the system and can be reused – thus, lower water costs
  • It is possible to control the nutrition levels in their entirety – thus, lower nutrition costs
  • No nutrition pollution is released into the environment because of the controlled system
  • Stable and high yields
  • Pests and diseases are easier to get rid of than in soil because of the container’s mobility
  • It is easier to harvest

Here is a success story that was featured on CNN:

http://www.cnn.com/video/?/video/us/2010/09/23/roth.going.green.roof.food.cnn#/video/us/2012/04/26/pkg-moos-cheeseburger-pizza.cnn

And an aeroponics article from NASA: http://www.nasa.gov/vision/earth/technologies/aeroponic_plants.html

For more information or to order a hydroponic system go to https://cookingqueen.towergarden.com/

Apr 252012
 

It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete.  It may not be authentic but it is delicious!

Ingredients

  • 2 green onions
  • 1 lb. skirt steak
  • 2 garlic cloves, pressed
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 1 c. uncooked jasmine rice
  • 2 medium carrots
  • Green beans or bean sprouts

Directions

Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.

 

Apr 242012
 

 

As one of the most popular root vegetables in the U.S. – and widely enjoyed in many other countries as well – carrots almost feel like an old friend for many people who are looking for just the right crunchy snack or addition to a  salad. Carrot roots should be smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot.  Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped  in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks.

 Posted by at 2:35 pm
Apr 232012
 

Please check out this interesting article by my friend Carolyn Thomas http://fengshuiarqitect.wordpress.com/2012/04/23/optimal-kitchen-feng-shui-the-chi-of-the-hearth/ . It is so true. Whatever you want to call it. It is important that we love our space and that it makes us feel good. You can buy under the cabinet lighting at any home goods store and they can be plugged into any outlet. You will be amazed what this one little change can do for your attitude. It is also a simple add for dimmer switches. You won’t be sorry.

 

While there’s not much you can do to change a kitchen location or its interior layout in an already built home, great Feng Shui always aims for the optimal and then makes recommendations to achieve the best case scenario for your specific situation.  So, here are some tips for optimum kitchen Feng Shui:

  1. The Kitchen as the Hearth of the Home – The word hearth is synonymous with home and according to Merriam-Webster’s dictionary it’s a vital or creative center”. The kitchen is where you cook nourishing meals for yourself and your family and it’s the center of activity for the home. The optimal location for a kitchen is in the central area of the home’s floor plan. This creates a balance in the central Health Quadrant of the home and is equidistant to all the other areas. Good Feng Shui = Good Floor Plan Design.
  2. The Triangle as Optimum Function – The shortest distance between two objects is a straight line. Placing the sink, stove and refrigerator in a triangle configuration not only creates the most functional use of kitchen space, it also separates in Feng Shui terms the Fire and Water Elements represented by these important functions. Water is a destructive Element for Fire and placing the stove next to the sink or the refrigerator will diminish the positive energy needed for cooking nourishing food. Also, in purely functional terms, the cooling capacity of a refrigerator will also be affected by the heat radiated from a stove in close proximity. Good Feng Shui = Good Energy Conservation.  For the rest visit her site http://fengshuiarqitect.wordpress.com/2012/04/23/optimal-kitchen-feng-shui-the-chi-of-the-hearth/ . I particularly like the next paragraph A Place for Everything and Everything in its Place . If you need any help with this one, I bet I know a good website with some kitchen items LOL.
 Posted by at 7:59 pm
Apr 232012
 

For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search forAmerica’s best burger, judges are looking for entries to include a maximum of 16 ingredients. And here is the winner back in 1990. It still sounds like a 5-star burger today!

Napa Valley Basil-Smoked Burgers
Makes 6

PESTO MAYONNAISE

2/3 cup mayonnaise

2 tablespoons prepared basil pesto

PATTIES

2 pounds ground sirloin

1/4 cup Zinfandel

1/4 cup minced fresh basil

1/4 cup minced red onion

1/4 cup fresh Italian bread crumbs

8 sun-dried tomatoes packed in olive oil, finely chopped

2 teaspoons garlic salt

Vegetable oil, for brushing on the grill rack

8 large fresh basil sprigs, moistened with water

6 large seeded sandwich rolls, split

6 slices Monterey Jack cheese

6 red leaf lettuce leaves

6 (1/4-inch-thick) large tomato slices

6 paper-thin red onion slices, separated into rings

6 fresh basil sprigs

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.

When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.

Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.

With 16 ingredients, this burger took the grand prize in 1990

 

For dessert try the Take Your Breath Away Chocolate Pie

Apr 202012
 

Did you know? Barbecues originated in pig-pickins, feasts that were common in the Southern United Statesprior to the Civil War. Whole pigs were cooked and eaten by the crowd.

A couple of pieces of trivia: According to the Barbecue Industry Association, half of all marshmallows eaten in theU.S. have been toasted over a grill.

Kansas City, Missouriand Lexington, North Carolinaboth claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

Here’s a tip for you: For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

Apr 202012
 

Hollow Edge Santoku Knife (7-in.) by Wusthof

28% OFF Wusthof Hollow Edge Santoku Knife (7-in.) at Cooking.com!

Wusthof Hollow Edge Santoku Knife:


Styled after the Japanese Cook’s Knife, this 7-in. blade is just right for sushi and sashimi – or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to slide right off without sticking. Also works well when dicing onions or other vegetables.

Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact triple-riveted composition handles.

Wusthof’s newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.

(Item #172878) w1

Product Characteristics:

Material Handle: Polypropylene
Material Blade: Stainless Steel
Blade Length: 7-in.
Origin: Germany
Cleaning & Care: Handwash with Mild Cleanser
Warranty: Lifetime
Model No.: 4183

Get Cooking: http://www.cooking.com/products/shprodde.asp?SKU=172878#ixzz1sZvUflhU

 Posted by at 11:20 am
Apr 192012
 
Apr 162012
 

 

This book is full of ideas to get you out of the rut of cooking the same thing week after week. You want it click the photo or click here .

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year… without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year!

 

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