When it comes to Americans, apple pie tends to take center stage, but chocolate is definitely a strong contender.American consumption of chocolate is one of the world's largest and it appears as if there is no shortage of chocoholics that call the land of the free home.From chips and bars to hot, frothy drinks and ice cream, there is no denying America's long-lasting love affair with chocolate.<< MORE >>

Recipes For Love

A wonderful collection of romantic, yet healthful recipes from Quality Health.  We all envision an evening of romance with the love of our life on Valentine's Day.  Sometimes it can be a challenge to come up with original recipes to make that vision a reality.  Quality Health has put together a collection of recipes that are sure to please every palette.  A sampling of recipes include Fresh Oysters On The Half Shell, Asparagus With Lemon and  Cinnamon Chocolate Coffee.  Simply add candles and a few loose rose petals for ambiance.  To download the complete collection of recipes, click on the above link.  Happy Valentine's Day!  Download Your Free Recipes For Love.

A few kitchen gadgets you may find useful when preparing your special Valentine's Day treats.

Set of 3 Heart Shaped Cookie Cutters $3.50
10" Quiche/Tart Pan with loose bottom $9.00

4" Non-stick Mini Cake Pan $3.50

    

                                                             
                                                                                         Nut Chopper


           My family loves Banana Nut Bread and I make several batches to freeze and serve to unexpected guests or give as gifts. 

Grease two 9 x 5 x 3" loaf pans or three 8" loaf pans.  Preheat oven to 350 degrees F.

Ingredients:

2 1/2 c. sifted unbleached all-purpose flour
1 c. whole wheat flour
3 tsp. baking powder
3/4 tsp. salt
1 tsp. baking soda
2 c. mashed, ripe bananas (4 to 6)
2 Tblsp. lemon juice
3/4 c. shortening
4 oz. cream cheese
1 1/2 c. sugar
3 eggs
3/4 c. milk
3/4 c. finely chopped pecans or walnuts

Directions:

• Sift together flour, baking powder, salt and soda.  Stir whole wheat flour with a whisk before measuring, add to the sifted ingredients and whisk together. 
• Mash bananas with fork, add lemon juice and mix.  Set aside.
• On medium speed, cream together the shortening, cream cheese and sugar.  Add eggs one at a time, beating after each for a total of 4 minutes.  Mixture will be very light and fluffy.
• Beginning with dry ingredients, add to creamed mixture alternating with milk.
• Fold in bananas and beat to evenly distribute.
• Fold in nuts and beat to evenly distribute.  The finer the nuts are chopped, the easier it will be to slice.
• Pour into the greased loaf pans.
• Bake for 1 hour.  I generally begin testing after about 45 min. and then every 5 minutes.  You may also need to cover lightly with foil to prevent the top from browning too much.  Cake tester or toothpick inserted in center should come out clean. 
• Cool in pans for 10 minutes.  Remove from pans and cool on a wire rack. 
• Wrap in clear plastic wrap and allow to stand in a cool place overnight before slicing or freezing.

Featured Gadgets:
A stainless steel loaf pan and two non-stick pans were used to see if there would be any noticeable difference in cooking time.  The non-stick pans were doubled to add an air barrier.  From past experience, when single dark loaf pans were used, the bread would burn on the sides and bottom.  Other than that, no noticeable differences were found.  The Nut Chopper used is quick, convenient and dishwasher safe.  It allow you to grind nuts to either a coarse or fine texture.  The removable bottom allows you to grind nuts directly into your dish or onto brownies.  When using cookie dough, it is easy to grind nuts onto a plate and then dip cookie dough onto the nuts before baking. 

    

 

Avocado Slicer
        $10.99

Have you ever tried to make uniform slices of avocado for garnish or a sandwich, only to end up with a mushy mess?  Many times I had to resort to making guacamole or avocado ranch dressing as a way to keep from wasting the avocado.  Then, I discovered a gourmet kitchen gadget called an Avocado Slicer.  It is the perfect solution for beautifully even avocado slices, without any waste.  Simply cut the avocado in half, remove the pit and glide the Avocado Slicer across. 

One of my favorite sandwiches is to spread the inside of whole wheat pita bread with ranch dressing, sprinkle in about 1 Tbs. of chopped cilantro.  Fill with sliced turkey, 3 to 4 slices of avocado, grated or sliced pepper jack cheese and sliced tomato.  Season with a little sea salt and freshly grated pepper.  Absolutely delicious!

The buttery slices add a flavorful addition to salads or soups.  My family enjoys the rich, nutty flavor of fresh avocado as an accompaniment to scrambled eggs, sandwiches, tortilla soup, chili or just about any meal.  When it comes to food preparation, the Avocado Slicer has become one of my favorite kitchen gadgets.

    

Grip-EZ 10" Strainer

One of our favorite cold weather meals is homemade Chicken Vegetable Soup with Sweet Cornbread.  I prefer to use a whole chicken for a more robust soup.  Although, when I am in a hurry, I will use boneless chicken breast simmered in ready made chicken stock. 

Ingredients:

1                       Whole chicken (or 4 boneless chicken breasts)
2                       Bay Leaves
1 tsp                Poultry Seasoning
1 tsp                Rubbed Sage
1 14oz can     Stewed tomatoes
2                       Garlic Cloves minced or grated directly into soup
1                       Medium Onion, chopped
1 cup               Brown Rice
1/2 cup            Wild Rice (optional)
1 cup               Sliced Carrots
1  pkg.             Frozen green beans
1 cup               Frozen corn

Place chicken in a large dutch oven and cover with water or chicken stock.  Add bay leaves, poultry seasoning and sage.  Simmer for 1 to 1 1/2 hours or until tender.  Remove chicken from dutch oven and strain the liquid in a fine wire mesh strainer.  Pour the liquid back into the dutch oven.  Add about 2 more cups of water, tomatoes, garlic and onion.  Allow to simmer while you de-bone the chicken.   Stir the chicken back into the simmering liquid, add rice and simmer for about 40 minutes.  Add vegetables and simmer for at least 20 to 30 minutes more.  Season with salt and pepper to taste. 

Note:  Any vegetables may be used and potatoes may be substituted for the rice if you prefer. 

 

         

    

When properly cared for, a Cutting Board should last for many years. Most kitchens have more than one type of Cutting Board for preparing different types of food.  Proper cleaning and sanitizing is absolutely essential to avoid possible cross contamination when you use only one cutting board for all your food processing.  Salmonella and E. coli are two commonly feared bacteria that can hide in the tiniest of cuts and scratches. 

Tempered Glass Cutting Boards are non-porous, therefore will not harbor bacteria.  They are the perfect choice for cutting raw poultry or meats.  Wash immediately after use with hot sudsy water and rinse with hot clear water. 

Bamboo Cutting Boards are a very hard grass that is a renewable resource.  They provide a harder surface that maple, are lighter and are safe for knife edges.  This is a great choice for everyday chopping, dicing and slicing.  New Bamboo Cutting Boards should be seasoned with food safe oil to help seal and add a water barrier.  Simply apply a liberal amount of food safe oil and allow to penetrate.  You will probably have to apply several applications.  Repeat the process several times a year as needed.  To clean, wash with hot sudsy water and rinse with hot clear water.  Dry with paper towels and stand on end to dry completely.  Do not immerse in water or place in the dishwasher which could cause warping.  Occasionally, you can sanitize your board by rinsing with warm water and rubbing in coarse salt using half a lemon.  Allow to sit for several minutes.  This process will help to kill bacteria and smooth out minor cuts or scratches.  Rinse with hot clear water, dry with paper towels and set on its end to dry completely. 

Bamboo Poly-surface Cutting Boards imprinted with beautiful artwork.  The poly-surface is very easy on knives and the grooved channel catches liquids from slicing tomatoes or other juicy fruits and vegetables.   A perfect choice for everyday chopping, dicing and slicing.  The poly-surface is self healing with normal usage.  Do not immerse or place in the dishwasher.  To clean, wash with hot sudsy water and rinse with clear hot water.  To sanitize, rub course salt onto the cutting surface with half a lemon and allow to sit for several minutes.  Rinse with hot clear water, dry with paper towels and sit on end to dry completely.  Hydrogen Peroxide may also be used as an additional rinse to kill bacteria.  You will also need to apply food safe mineral oil to the bamboo occasionally to seal and provide a water barrier. 

Visit our website for a wide variety of Cutting Board styles, sizes, artwork designs and sizes.

    

For generations, the kitchen has been home base for most families. The kitchen has served as the center of attention where families gather and is usually in use for most of the day. In addition to being a warm inviting place to gather, discover some of the most practical ways to quickly eliminate some of your most annoying dilemmas. We have listed a few practical kitchen tips to some commonly asked inquiries.<< MORE >>

Make every meal special with our Village Serve Ware.  Available in a variety of color
options

This soup has a slight Italian flavor.  It is delicious, quick and very easy to make. 

Ingredients:
5-6 medium russet potatoes
3 slices chopped bacon (turkey bacon may be used)
1/2 c. celery
1/2 c. minced green onions with some of the green for color and texture
1 to 2 T. Olive Oil
1 medium garlic clove (minced)
1 tsp. Soy sauce
1/2 to 3/4 c. Half & Half (fat free Half & Half may be used)
3/4 to 1 c. grated Italian Cheese
1 to 2 T. fresh, chopped parsley
Sea salt & pepper to taste

Peel and cut potatoes.  Place in a two quart pan, cover with water and place over medium high heat until it begins to boil.  Reduce heat to  medium.  While you are waiting for the potatoes to come to a boil, saute bacon until crisp, remove from skillet and add to potatoes.  Using the same skillet, saute the celery and green onions in the Olive Oil until transparent, add minced garlic and continue to simmer for about 1 minute.  Add  sauteed mixture to potatoes.  When the potatoes have simmered for about 15 minutes add the Soy Sauce and the Half & Half.  Reduce heat to low and continue to simmer another 5 to 8 minutes.  At this point the potatoes should be very tender.  Add chopped parsley and cheese.  Continue to simmer until cheese is melted.  Season with Sea Salt and pepper.  Garnish with parsley or basil leaves.

    

                                                                               

        

This recipe will make enough pie crust mixture to make five to six 9" pie crusts.  The pie crust will be perfectly flaky and golden. 

6 cups sifted all purpose flour
1 one pound can of Crisco
1 T. Salt

Mix together the salt and flour with a whisk.  Cut half of the shortening into the flour/salt mixture until well distributed.  Cut in the remaining shortening until thoroughly distributed.  You can use immediately or store in an airtight container in a cool place.  You will find that the crust is flakier if you wait a day or two before using.  The mixture will keep up to six months. No need to refrigerate. 

An easy way to roll out your crust to fit into a 9" pie pan, tear off two square sheets of wax paper.  Measure out approximately 1 1/2 cups of mixture, add 2 - 3 T. cold water.  Form dough into a ball.  Sprinkle each of the sheets of wax paper with a little flour.  Roll out the dough between the two sheets of paper.  Rotate occasionally to keep the pastry uniform and turn over at least once to adjust the paper and make sure it doesn't stick.  You may need to sprinkle with a little more flour.  When the dough reaches the edges of the paper, lift off one sheet of paper and center the pastry over the pie pan.  Remove the other sheet of paper, adjust the pastry and flute the edges as desired.  Easy as pie. 

If this is your first attempt to make your own pie crust, let me know and I will be a little more specific with the details.  Sometimes too much detail can be confusing.



         

    

What's your favorite soup?  Frozen, canned or homemade?  It took me quite a while to learn how to make a homemade soup with flavor.  Like most things in life good food takes time and effort.  My favorite soup is a simple beef with mushroom and wild rice soup.  I simply cut stew meat into smaller pieces and simmer in a pot with 2 bay leaves and 3 cloves of garlic for 3 to 4 hours,  then I add 1 cup of brown and wild rice, after about 45 min. I add a heaping cup of sliced mushrooms and 1 cup of red wine.  Simmer an additional 20 min. and season with salt and pepper.  Garnish with fresh chopped parsley.  The garlic cloves can either be removed and discarded or I like to mash them and add them back to the soup.  It tastes even better the next day!

Leave your comments and share your favorite soup and/or recipe.