Barbecue for You
July 1, 2008
In may just be in human nature to barbecue. Well, we have been doing it as far back as time can denote. In the Stone Age, man hunted for food and cooked it over an open flame. And while we still cook over flame today, there are actually two different types. True barbecue requires a sauce. If not, you are just grilling. While both are good, barbecue involves slowly cooking the meat with low temperature for hours.
When you think about going to a barbecue, you probably think of yummy, juicy food such as hamburgers and steak or even a good hot dog with all the fixins’. The term barbecue does not only refer to the food but also to the event itself. The act of gathering together with friends and family to enjoy good food, drinks and a great time has been an honored tradition for generations. It doesn’t matter where you live or where you are from, the barbecue is a popular get-together.
What is a Serving Size?
June 24, 2008
Have you ever wondered how much a serving really is. Well, pull out your box of Raisin Bran, grab the milk a bowl and a spoon. Now fill up your bowl with cereal pour on the milk and get ready. This is around four servings. On average a single serving of raisin bran is ½ cup cereal and ½ cup milk. If this was all anyone ever ate for breakfast refrigerators world wide would be open for raiding by 9 am.
Fruits and vegetables are no different. The U.S. government has stated we should consume 5 to 9 servings of fruits and veggies a day. To think about eating 9 apples a day or chomp down half a dozen carrots is overwhelming. Take a look at what constitutes a serving.
FRUITS
? 1 medium piece of fruit, this is not the fruit size you get from Harry and David, this is about the size of a closed fist.
? ½ cup chopped fruit, measure this out it really is not that much fruit.
? ½ grapefruit
? ¼ small cantaloupe
Picnic Checklist
June 18, 2008
In the previous article, we suggested that you start a picnic checklist, improve it over time, and keep it handy for picnic prep. Here’s a list to get you started. Scratch out the items you don’t need and add others until you have the perfect list for your family. If you keep the list on your computer, you can print out a new copy whenever you need it.
We suggest keeping picnic and camping items in large containers in the corner of your garage where you can grab them in a moment and be ready for an outing.
* Cooler
* Ice for cooler (we prefer those "blue ice" blocks that can be frozen in the freezer and reused)
* Eating and serving utensils
* Tablecloth or picnic blanket
* Cutting board and two sharp knives-a serrated knife for bread and a paring knife to cut vegetables and other foods
* Napkins and paper towels
* Cleaning wipes
* Moist washcloth in a zipper-type plastic bag
* Hand towel
* Seasonings (we keep a small plastic tub filled with seasonings plus salt and pepper)
* Sugar
* Condiments
Picnic Tips and Tricks
June 11, 2008
The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you’ll have the perfect list for your family.
? Everyone likes to lounge on a picnic blanket but sometimes the ground is wet. Bring along a plastic tarp to put underneath the blanket. The tarp will last many years if kept out of the sunlight and can be hosed clean at home if needed.
? Pick your picnic spot strategically. If mosquitoes are a problem, choose a higher, drier spot that is in full sun and exposed to a breeze-mosquitoes have trouble in the wind and don’t like heat. On the other hand, if staying warm is a problem, choose a spot exposed to the sun and protected from cool breezes. If it’s hot, pick a spot that will be in the cool of the shade in the hottest part of the afternoon.
Bread in the Woods
June 4, 2008
We really like fresh bread while we’re camping. There is something about bread products that just seems especially good in the woods. Maybe it’s the fresh air; maybe it’s the appetites that we work up in the woods.
When we talk about bread in the woods, two thoughts seem to flash through folk’s minds: "Hey, I can barely handle yeast in the kitchen," and "Yeah, but I’m a tent camper. I can’t bake in the woods." Never fear. This article will help.
If you can barely handle yeast in the kitchen, maybe yeast in the campground isn’t a great idea. But then, yeast is not temperamental to anything but temperature. If you solve the temperature problems, yeast in the campground is no more difficult than yeast in the kitchen. You need warm enough water to get the yeasty critters growing. Most recipes are going to ask for water in the 105 to 110 degree range. Unless you have a practiced finger, bring a thermometer.
Baking Bread in a Dutch Oven
May 29, 2008
Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.)
You can always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven.
Recently, a reader from California told us of her success baking bread with a pan inside of a Dutch oven. She used a mix for Irish Potato Bread. This mix creates a large loaf and she made it according to package instructions. She formed the dough into a round loaf and placed the dough in a greased nine-inch metal pie pan. She then set the pan atop small rocks in bottom of her twelve-inch Dutch oven. She put the lid on the Dutch oven and the oven on ten briquette coals. Another fourteen briquettes went on the top. She baked the bread for 45 minutes, turning the lid occasionally. She was baking at an elevation of 7,000 in the Sequoia Mountains.
Substitutions for Commonly Called for Ingredients
May 22, 2008
What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old they are both soft cheeses. This really happened when my Mother sent me for cream cheese.
Instead of sending off the kids, or launching into a panic attack and reaching for the Zoloft try substituting.
Here are a few quick and simple substitutions.
? When using fresh herbs instead of dried, use 1 Tablespoon fresh for 1 teaspoon dry.
? Vinegar for lemon juice. Use ½ teaspoon white vinegar for 1 teaspoon lemon juice.
? When your recipe calls for buttermilk add 1 Tablespoon of white vinegar to your regular milk. Some old banana bread recipes even call for this substitution.
? 1/8 teaspoon of garlic powder can be substituted for 1 clove of fresh garlic.
? 1 pound of fresh mushrooms will be about the same as a 10 ounce can of mushrooms.
Foods That Freeze Well
May 15, 2008
“Can I freeze it?” is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Here are some foods that are “freezer-friendly”…
? Cooked poultry in casseroles
? Most vegetables in recipes containing a sauce
? Baked meat loaf
? Cooked dried beans, cooked rice or pasta
? Vegetables freeze better than meat, seafood, or fruit.
But some, such as peas and spinach, freeze better than broccoli or cauliflower. (Cauliflower becomes watery when frozen.)
As long as your foods are properly prepared and stored prior to freezing, and you select foods that are amenable to freezing, you should have no problems. This simple tip can easily save you time and money for just a few minutes of preparation. Enjoy!
Do a Dry Rub First
May 9, 2008
The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs.
To begin pre-heat your oven or BBQ to around 200° degrees Fahrenheit. If the heat reaches much above 250 ° degrees you run the considerable risk of your ribs drying out.
Next rub the ribs with your favorite dry rub and place them bone side up in a roasting pan. I have found that jarred dry rubs are well balanced with sweet and spice and make for a good tasting rib. If you have a particular preference mix up a batch of your own personal seasonings and store it in an air tight container with the rest of your spices. You will then always have your favorite rub on hand.
Allow the ribs to bake for 8 to 12 hours. The longer the ribs slow cook the better the final product tastes.
Clarifying Butter
May 2, 2008
Clarified butter is a delightfully rich concentrated butter that can be used in cooking and making mouth watering sauces. Traditional methods for making this rich butter concentrate can be a little intimidating at first, but not anymore. There is a very simple and easy 4 step method to make clarified butter. The only catch is that you need to plan a day ahead of time.
The first step is to slowly melt one to two sticks of unsalted butter over low heat. Using unsalted butter will help to prevent your final product from being too salty. When the butter is completely melted pour it into a bread pan.
After you have transferred the melted butter to the bread pan, loosely cover the bread pan with plastic wrap and place it in the refrigerator to cool over night.
The next day when the butter has completely cooled you will see that the butter has separated into three layers. The top layer is white and creamy looking, the middle layer is the clarified butter, and the bottom layer is the watery liquid that has been separated out of the butter.
The second step is to use a spoon scrape off the top white layer. Discard this layer.
