The Kozy Kitchen Blog

A Simplified Look at Composting

Kozy Kitchen Blog — Fri, 19 Mar 2010 06:10:00 GMT

Every year at this time I find myself motivated to start anew compost pile and prepare my soil for another crop of home grown vegetables. If you have never experienced the rewards of finished compost, you don’t know what you are missing. It has a dark appearance that holds water like a sponge, has a fantastic earthy aroma and is filled with beneficial nutrients that is better than any store bought fertilizer. However, sifting through all the information available on composting can be time consuming. There are a lot of materials out about composting and the last thing needed is another resource explaining the technical aspect of the process and the scientific basis behind the importance of using compost. In its simplest form, compost is an organic substance that is added to the soil, which functions as more than just being a fertilizer. It serves as mulch, a soil conditioner and something that will help the soil give the best nutrients and minerals your plants need. With compost, the soil is able to hold more water,which is also beneficial to your plants, as well as, your wallet.

Although, you can purchase compost pre-made, it can be quite expensive. Developing your own composting system is easy and requires little to no monetary investment. There are several composting methods which you can employ or use. The so called “no-turn” composting method seems to be the easiest. Like what the title of the method indicates, you don’t need to turn the pile of compost once every week to quicken the process of decomposition. In this “no-turn” technique, all you need to do is add a lot of coarse materials to your compost pile.

Adding a lot of straw would do just fine. What the straw does is to create air pockets and allow the pile to be aerated. You can expect your compost to be developed at the same rate as when you employ the traditional “turn-over” composting technique. When you use this composting technique, be sure to get your compost from the bottom of the pile. Just add new organic materials on the top while simultaneously adding coarse materials.

If the only available composting materials in your yard are piles and piles of leaves, then don’t worry. Creating compost from leaves alone can be done. You just need a couple of things, and some very simple techniques. Select a place where you will make your compost pile. For the leaves, the ideal place would be a well shaded area which will help keep the pile damp or moist. If is not advisable to place any compost pile directly under a tree, otherwise, the tree will absorb all the wonderful nutrients. Also keep in mind that the pile should not be packed tightly. Keep it loose to allow the air to circulate. In four or six months, the compost from leaves should be finished and ready to be applied to the soil. Take a mental note, however, that the compost created from the leaves does not contain enough nutrients and microorganism to function as a fertilizer. The finished compost, however, is great for conditioning the soil.

When composting, you will need materials rich in carbon and nitrogen, namely fruits, vegetables and other table scraps except left over bones because they attract a number of pests and animals. Other products include eggshells, grass or shrub clippings, pine needles, seaweed and kelp,coffee grounds, wood ash, tea leaves, cardboard and shredded paper, cornstalks, wood chips and sawdust. Avoid using clippings or leaves from walnut trees. They have properties that prevent proper growth and can actually kill some plants.

To discourage fruit flies and other pests from grouping together on your pile, it would be best to cover the pile with a layer of dirt,lime or calcium whenever you add new materials to your compost. The lime and calcium also help neutralize the odors from your pile.

Hopefully, you will find the simplicity of developing your own compost to be rewarding and intriguing. One of the greatest benefits is the satisfaction of knowing that your plants will receive completely natural fertilizer, resulting in healthier food crops and other plants. You will also appreciate the money you save on store bought fertilizers, mulch, soil conditioners or garbage bags filled with clippings, peelings from fruits and vegetables, coffee grounds or other leftovers. A quick tip: Keep a bowl or other container near your food preparation area to make it easy for you to collect food normally thrown in the garbage. While cleaning up, you simply toss the contents onto your composting pile. After a while, the process will become a way of life. Composting is a great way to give back to the earth and is only as difficult as you want it to be. The final result is wonderful!

Kitchen Gadgets you may find useful for collecting food scraps:

Compost Keeper Degradable Bags

Red Ceramic Compost Keeper

Stainless Steel Jumbo Compost Keeper

How The First Chocolate Was Enjoyed

Kozy Kitchen Blog — Fri, 19 Feb 2010 17:20:00 GMT

From my earliest recollection, chocolate has been my favorite food. In fact, a childhood secret no one has known until now, I used to hide chocolate cookies in my sandwich. I was one of six children and all treats had to be rationed. To this day, I have an emergency chocolate stash, just in case. Every time I bite into a luscious piece of fine chocolate, it's difficult to believe that expert chocolate artisans haven't been working for centuries to perfect the art. The truth of the matter is that sweetened, creamy chocolate has only been around for a blip in time compared to an earlier, perhaps less savory form of chocolate.

The first chocolate creations were enjoyed by the ancient Mayans and Aztecs. These natives of Central and South America didn't eat their chocolate in fine bars or in crafted truffles. Instead, they drank their chocolate and they did so in a way that might make many a modern-day chocoholic cringe. No, we're not talking creamy cocoa with marshmallows floating on top or combined with coffee for a delightful mocha latte.

So, how did they enjoy chocolate? Spicy!

Archaeologists and historians of the Mayans and Aztecs say the first forms of chocolate were quite bitter to the taste and generally had a very hot and spicy flair. These natives typically blended their chocolate with ingredients such as cornmeal and chili peppers. I personally find chocolate covered jalapenos to be awesome.

The creation process also differed a bit when it was overseen by the original chocolate lovers. Many archaeologists believe that the Mayans and Aztecs did gather, ferment and dry the seeds. They then roasted the beans over an open fire and then removed the shells. The seeds were ground into a paste and blended with other ingredients to make a frothy beverage. Although sugar is not believed to have ever gone into the mix, it is possible nectar or honey graced the drink on occasion.

While many serious chocolate lovers today might equate consumption of their favorite food to a religious experience, for the Mayans and Aztecs it actually was. They used the chocolate drink in both religious and social ceremonies. Although it is believed the entire population took part in the drinking of chocolate on various occasions, the upper classes in these ancient societies made it a very big deal. Archaeologists have uncovered rather intricate containers that depict images of everything from animals and kings to ancient gods partaking in the enjoyment of chocolate. The Mayans even took the time to write about cacao with their ancient glyphic writing.

The Mayans are believed to have used cacao rather heavily in important religious ceremonies. Archaeologists say chocolate was used in weddings and also in sacrifices. It is believed they poured blood over cacao beans to serve up as an offering to their gods.

Although the first chocolate creations didn't taste like chocolate modern people are used to, this food served an important role in culture. As time passed, the mystical properties of chocolate have largely been lost, but many lovers still say a fine piece of chocolate is as close to heaven on earth that is possible.

Mint Chocolate Chip Milkshakes

Ingredients:

5 scoops vanilla bean or French vanilla ice cream

2/3 cup milk

2/3 cup chocolate syrup

2 drop peppermint extract

Canister of whipped cream

Peppermint candy crushed

Chocolate sprinkles

Cherries

Directions:

In a blender, mix ice cream, milk, syrup and extract. Blend until thoroughly mixed. Pour into milkshake glasses. Top off with whipped cream, candy pieces, sprinkles and a cherry. Serve with a spoon and straw.

Cinnamon Chocolate Coffee

6 Servings:4 PreparationTime: 5 min. Cooking Time: 5 min.

Ingredients

1/2 cup ground coffee

4 whole cloves

1 cinnamon stick

4 cups water

½ cup low fat milk

½ lbs. fine dark chocolate, chopped

2 tsp. orange zest

Cooking Directions

Combine coffee, cloves and cinnamon. Brew coffee according todesired method. In a heavy saucepan, heatmilk and chocolate over low heat. Stir until mixture is smooth. Stir in hot coffee,a little at a time, whisking until mixture is frothy. Serve coffee sprinkled with orange zest.Sweeten to taste.

Per Serving:

Calories: 210 fat: 10.9g, caloriesfrom fat: 47%, protein: 9.2g, cholesterol: 3.4mg,

dietary fiber: 9.8g.

Source: QualityHealth

Some gourmet kitchen gadgets you may find useful when preparing these recipes:

Oversized 14 oz. Ceramic Mugs in a variety of artwork motifs $7.95.

Microplane Small Shaver $16.95

Krona 11.5" Stainless Steel Sauce Master Whisk $6.95

Chocolate Has Strong American Roots

Kozy Kitchen Blog — Thu, 11 Feb 2010 02:16:00 GMT

Long before the Swiss or French made names for themselves carefully crafting cacao beans into gourmet works of art, early Americans were enjoying the flavors of chocolate. The ancient Mayans and Aztecs actually forged a relationship with this food centuries before it became a sensation elsewhere.

It is believed by many that these early Americans were the very first to discover the magical flavor of the cacao bean. Although they partook in a great deal of chocolate, it wasn't anything like what a chocoholic today would expect. Rather than eat rich bars of fanciful flavored sweets, the Aztecs and Mayans drank their chocolate in a spicy concoction. Their creation was quite bitter as compared to modern chocolate-based drinks, but it was still considered a treat by those lucky enough to taste it. In fact, these natives believed the drink was so special it was worthy of their gods.

To these ancient people, cacao was a very special crop indeed. Their reverence for cacao is evidenced in ancient glyphs and in there mains of many vessels from their civilizations. Archaeologists have found a variety of artifacts from all over Central and South America that feature chocolate beans heavily in the artwork. The chocolate drink appears to have been used rather frequently in religious ceremonies.

From present-day Mexico and Belize to Guatemala and beyond,cacao grew wild in the rain forests and it was here that the ancients first stumbled upon the bean. Although cacao cultivation began from wild crops, there is evidence to show that the Mayans began to grow their own trees within their backyards. The importance of this harvested crop is also noted in ancient works of art.

The Mayans and Aztecs eventually passed on their love for cacao when the Spaniards landed in the Americas. The bean was brought back to Europe, but it actually took several centuries for its transformation from bitter drink into sweet confection to take place.

Christopher Columbus is credited with first coming in contact with the beans, but it is noted that he paid them little regard. It wasn't until Cortez conquered the Aztecs did cacao get the credit it was due.

From the rain forest of Central and South America to confection shops in Europe, the little cacao bean has a history that dates back centuries into the past. The bean now sits at the center of an international trade that amounts to a multi-billion-dollar business. This confection has successfully traveled from the rain forests to grocery store shelves throughout the world.

Simple Chocolate Fondue

Ingredients:

1 Ounce package of semi-sweet chocolate pieces

1/4 cup whole milk

1/4 teaspoon vanilla extract

4 chocolate candy bars

1 cup marshmallow cream

Dippers:

Pound or angel food cake chunks

Fresh fruit, cubed or sliced

Brownie pieces

Directions:

Heat all ingredients in a fondue pot or double broiler over low heat. Stir constantly until melted and well blended. Once mixture is smooth, dip pieces of cake, fruit or brownie into the mixture. Give guests fondue forks to serve themselves.

Kitchen gadgets you may find useful when preparing this recipe:

Heart Fondue Pot $18.95

Round Fondue Pot $17.95

Cast Iron 10 pc Fondue Set $39.95

Stainless Steel 10 pc Fondue Set $37.50