sun dried tomatoes http://www.artwoo.com Returned search results for sun dried tomatoes Copyright 2008 Sat, 22 Nov 2008 00:34:45 +0000 http://www.artwoo.com/rss/sun+dried+tomatoes Go Meditarrenean With Greek Salad http://www.artwoo.com/article/go-meditarrenean-with-greek-salad http://www.artwoo.com/article/go-meditarrenean-with-greek-salad#comments Sun, 11 Feb 2007 04:27:02 +0000 sun dried tomatoesgreek salad recipekalamata olivesred onionroma tomatoesvirgin olive oilextra virgin olive oil http://www.artwoo.com/article/go-meditarrenean-with-greek-salad Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra 1 tablespoons lemon juice 1 clove garlic: minced (crushed) teaspoon dried oregano teaspoon sea salt teaspoon freshly ground black pepper, and extra for garnish 3 tomatoes: cut into wedges : sliced into rings cucumber: sliced into thick half-moons green pepper (capsicum): julienned 4 oz (120g) feta cheese: cut into small cubes 16

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced

DIRECTIONS

1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 vine ripe tomatoes, cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut into bite-size chunks 1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked 1 cubanelle pepper, seeded and chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 (1/4 pound) slices imported Greek feta 1/4 cup (a couple of glugs) extra-virgin olive oil 3 tablespoons (3 splashes) red wine vinegar 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natasha's Greek Salad

1 bunch leaf lettuce 2 cucumbers 4 large tomatoes 1 small yellow onion

Garnish:

Greek black olives feta cheese

Dressing:

1 part red wine vinegar 1 part olive oil crushed garlic salt and pepper to taste 2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine. Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included. ]]> Go Meditarrenean With Greek Salad http://www.artwoo.com/article/go-meditarrenean-with-greek-salad http://www.artwoo.com/article/go-meditarrenean-with-greek-salad#comments Tue, 25 Mar 2008 17:59:57 +0000 greek salad recipesgreek salad recipered wine vinegarfreshly ground black peppervine ripe tomatoeskalamata olivesteaspoon sea salt http://www.artwoo.com/article/go-meditarrenean-with-greek-salad s.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil 1=BD tablespoons lemon juice 1 clove garlic: minced (crushed) =BD teaspoon dried oregano =BC =BC teaspoon , and extra for garnish 3 tomatoes: cut into wedges =BC red onion: sliced into rings =BD cucumber: sliced into thick half-moons =BD green pepper (capsicum): julienned 4 oz (120g) feta cheese: cut into small cubes 16

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced roma tomatoes 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced

DIRECTIONS

1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 , cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut into bite-size chunks 1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked 1 cubanelle pepper, seeded and chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 (1/4 pound) slices imported Greek feta 1/4 cup (a couple of glugs) extra-virgin olive oil 3 tablespoons (3 splashes) 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natasha's Greek Salad

1 bunch leaf lettuce 2 cucumbers 4 large tomatoes 1 small yellow onion

Garnish:

Greek black olives feta cheese

Dressing:

1 part red wine vinegar 1 part olive oil crushed garlic salt and pepper to taste 2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine. Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included. ]]> All About Italy's Spicy Marinara Sauce http://www.artwoo.com/article/all-about-italys-spicy-marinara-sauce http://www.artwoo.com/article/all-about-italys-spicy-marinara-sauce#comments Thu, 05 Jul 2007 17:40:00 +0000 marinara sauceground coriandersauce marinaramozzarella cheese sticksmarjoramminced onionlycopene http://www.artwoo.com/article/all-about-italys-spicy-marinara-sauce Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.

Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.

Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in , an antioxidant that may help reduce the risk of certain types of cancer.

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning "of the sea" and marinara sauce loosely translates into "the sauce of the sailors". It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6 pounds ripe Italian-type tomatoes 1 cup very finely 1/2 cup very finely minced celery 1 cup very finely minced carrots 1/2 cup olive oil 1 teaspoon sugar

Seasonings - Added according to taste

Ground white pepper Dried Dried basil Dried oregano Salt

Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to give it a kick as well.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen. Chris McCarthy has several interests and hobbies, including cooking. Visit his website http://www.insanechicken.com/ InsaneChicken's Hot Sauce Store for a wide variety of http://www.insanechicken.com/hot_sauce.html hot sauce. ]]> The Basics Of Italian Cooking http://www.artwoo.com/article/the-basics-of-italian-cooking http://www.artwoo.com/article/the-basics-of-italian-cooking#comments Mon, 17 Sep 2007 00:30:02 +0000 parmigiano reggiano cheesedishes pastaegg pastagreat italian cookingcanned tomatoesextra virgin olive oilporcini mushrooms http://www.artwoo.com/article/the-basics-of-italian-cooking
Having the proper ingredients is the key to what makes Italian cooking what it is. Olive oil is an essential to Italian cooking. Not only is it used as a cooking oil, it is also used to flavor dishes. is recommended. Tomatoes are another key ingredient. When available you should use fresh tomatoes over canned ones. However can be used. When using canned tomatoes the whole peeled tomatoes are preferred over crushed or chopped. Garlic is used, but use it sparingly to lightly flavor dishes. Pasta imported from Italy is the best for your Italian dishes. If your recipe calls for s, then use homemade egg pasta or buy it dried in nest form. When making risottos finding the proper rice for it is essential. Arborio is recommended although Carnaroli or Vialone Nano can also be used. These types of rice are what give risotto their creamy texture. Dried are also essential in Italian cooking. This ingredient is great in pastas, risottos, sauces, and stews because of their terrific flavor. is another essential ingredient because of its impeccable flavor. This cheese can be grated or served on the table as a hard cheese.

Knowing how to cook pasta is what makes . Be sure to follow the directions on the package. Always make sure the pasta is cooked in enough water. It is recommended that you use four quarts of water for eight ounces of pasta. Cover the pot and bring water to full boil before adding pasta. You can leave the pot uncovered while cooking the pasta, and only use a pasta fork to stir the pasta. Start testing the pasta for doneness a few minutes before the recommended time to avoid overcooking. It is done when there is only a speck of white left in the center of the pasta. Drain the pasta, but do NOT rinse. Return the pasta to a warm pot or skillet with sauce in it. You can add salt to the water for pasta if you would like. Salt does add flavor. However if pasta is being paired with sauce it is not necessary to add salt.

Italian cooking of meats is done over the stove. Brown the meat in olive oil or butter with wine. Loosen scrapings from pan. If using wine remember that alcohol evaporates so lower heat on the pan and simmer meat until tender.

A great Italian meal comes in several courses. The first course is usually a soup, pasta, or risotto. The second course is a meat. The meat can be chicken or fish and is served with a vegetable and followed by a salad. The dessert course is usually a fruit. Once in a while a sweet treat is offered. These tips will help you make a delicious Italian cooked meal. Paula Radmall is an cooking enthusiast as well as an author and editor for http://www.cookwithease.com . Paula enjoys the cooking and teaching about the fun and art of cooking and baking. ]]> Growing Tomatoes in Containers and Pots - 4 Top Tips http://www.artwoo.com/article/growing-tomatoes-in-containers-and-pots-4-top-tips http://www.artwoo.com/article/growing-tomatoes-in-containers-and-pots-4-top-tips#comments Wed, 10 Sep 2008 13:08:19 +0000 tomato plantspatio containersinch potsgrowing tomatoessupport canescherry tomatocherry tomatoes http://www.artwoo.com/article/growing-tomatoes-in-containers-and-pots-4-top-tips growing tomatoes in and pots this year with some success. I also have my beloved plot with tomatoes growing in the ground. I know the ones in the ground will work fine -- they have done for thirty years. But growing my tomatoes in containers is anew departure for me.

The comparison between the pot grown tomato and those in the ground.

I grew 2 varieties this year moneymaker and an Italian variety. I cannot remember the name but they came free with a magazine. I sowed the seeds in March 2008 and grew them on in my conservatory in 6 . As Always I grew too many and gave 20 away. I planted them out as 2 -- 3 foot high plants in early June and a month later picked the first tomatoes. As I speak in late august I still have many fruits to pick so it has been a good year. The plants grown in containers have had similar results but I have noticed 2 differences.

Firstly the moneymaker tomatoes were slightly smaller than the ones grown on my plot.

Secondly there were not quite as many in the containers.

Other than that the results were very similar. The taste is uniformly excellent and the texture and colour very appetizing. For the container grown tomatoes I did treat them differently and with a bit more care.

1. Make sure you put tomato plants in a really big pot.

I like the root systems to have plenty of room and not become pot bound. You also need a big container to have enough depth for the . I use standard clay terracotta pots but any wide and deep container will work fine.

2. Water your tomatoes even if it rains.

We have had a dreadful summer in the UK this year and it has rained constantly. I still found that the pot grown tomato plants were wilting a bit if I didn't check them for watering. The plants in the veg plot did not need this. The reason for this is that the leaves of the tomato plants deflect much of the water away from the pot. Very little water gets to the root of the plants. This is why I check them daily.

3. Be ruthless with pinching out side shoots on the tomato plants.

I only pinch out once or twice a season when growing tomatoes in the ground because they seem to do fine. I have learned this through trial and error. The moneymaker plants in pots were pinched out once a week to ensure that the fruits I did get were big enough and juicy enough. I never bother pinching out cherry tomatoes. They take care of themselves and always give plenty of harvest.

4. Remove excess foliage once you have the tomato fruits.

I have always done this to tomatoes and do not know where I picked this tip up. Once you have all the tomatoes set on the plant remove any leaves that are hiding the fruit from the sun. I prefer the tomatoes to ripen on the plant and this helps speed up the ripening process. Removing the leaves also gives you slightly bigger tomatoes.

If you have missed this tomato season then I encourage you to plan ahead for your tomato growing in 2009. Grow some in pots and containers as well as in the ground. They are a lot of fun and be grown on any sunny spot you have.You can grow plants in containers very easily and without a large garden. Tomatoes are particularly suitable for growing in containers. For more gardening tips you can visit www.your-gardening-tips.com]]> For A Thriving Tomato Garden http://www.artwoo.com/article/for-a-thriving-tomato-garden http://www.artwoo.com/article/for-a-thriving-tomato-garden#comments Thu, 01 Feb 2007 04:27:19 +0000 tomato vinetomato gardensweet tomatoestomato vinestomato plantingtomato patchtomato plants http://www.artwoo.com/article/for-a-thriving-tomato-garden tomato garden.

Your Tomato Garden Materials and Tools

If you want a thriving , you will need compost to fertilize your soil. You know of course that the top soil has nutrients that were byproducts of natural decay. These nutrients make any plant thrive and your tomatoes are no different. The compost replaces the depleted top soil.

You must also have a garden fork to rake the compost over your garden plot, you must have a tiller to loosen up the soil, you must have some material to support your s, and you must have some rope or twine to tie or affix your tomato vine to its support.

Specific Conditions

First of all, you should be careful about watering your tomato garden. Your soil must not retain too much water and it must be drained of excess moisture. The soil must also be basic with around 6 to 6.8 pH level.

Next, plant your tomatoes during seasons most conducive to their healthy growth. In countries with cold weather, it is best to plant tomatoes after the season of snow. In hot climates on the other hand, a drop in the location's temperature after the wet season or fall will be most suitable.

Third, a healthy dose of sunlight is a definite requirement for red, . Your tomatoes need from 6 to 8 hours of sun exposure everyday to flourish. It is best to plant your tomatoes in a greenhouse where they are protected from the elements yet receive ample sunlight.

Procedures

First, you must prepare the tomato vine transplants. You must expose these tomato younglings gradually to outdoor conditions.

A little bit of sun everyday should suffice. Do not drown them with water.

When your have grown enough to survive on their own, prepare the soil by mixing in the compost. The testing of the soil's pH must then be accomplished and adjusted if need be.

To transplant, I often remove lower leaves and plant deeper. Tomatoes will root in along the stem. Give the plants some warm water to help ease integration. As the roots develop, protect the stem by improvising a collar, construct your support and firmly attach your to their support with some twine.

The tomato fruits will be ready for harvesting six to eight weeks after planting. It is said that tomatoes harvested straight from the vines taste best. If some tomatoes are still green after the 6 to 8-week time period, you can pick them, too, so you can make some pickled or fried green tomatoes. Mark Sheppler is a handyman and home improvement writer.

When not working in the house he enjoys Gardening around the house. http://www.gardentalkonline.com ]]> Why Should I Eat Tomatoes http://www.artwoo.com/article/why-should-i-eat-tomatoes http://www.artwoo.com/article/why-should-i-eat-tomatoes#comments Wed, 06 Sep 2006 12:27:07 +0000 tomatoesbiological substanceshuman organismtomato consumptionnightshade familylotvitamin e http://www.artwoo.com/article/why-should-i-eat-tomatoes Tomatoes are made out of water and vital . The tomato is a plant belonging to the Solanaceae or , native to Central and South America, from Mexico to Peru. Because tomatoes are low in calories, they are considered an excellent and nutritional type of food for people that wish to follow a weight-loss plan. Having high vitamin C levels that help the body increase naturally its immune system, tomatoes have evolved to become one of the most loved vegetables used in meal preparation worldwide.

In fact, the daily consumption of two tomatoes provides the with 2/3 of the needed vitamin C. Moreover, since tomatoes have in abundance folic acid, which is considered necessary by experts in the reconstruction and recovery of human body cells, they are one of the healthier snacks a patient could eat. Specifically, those that receive any kind of medication treatment, drink a of alcohol, or eat a lot of meat, and also pregnant women or the elderly, need to consume folic acid and thus it is considered essential to eat a lot of tomatoes.

This andquot;miracle plantandquot; contains also , which is helps fertility and assists in maintaining a balanced sex life. In addition, it is a great recourse of different vitamins from the vitamin B group, which help the human metabolism function smoothly and develops a strong neural system. It also contains selenium, which belongs to the chemical substances that prevent certain types of cancer, while it plays a very important role for the human immune system. The amount of potassium found in tomatoes protects the human heart and the magnesium it contains helps the organism overcome the symptoms of stress and muscular cramps. Tomatoes are also an excellent source of iron, copper and manganese.

Recent studies have concluded that the regular and adequate can actually reduce the risk of developing cancer by 40 percent. This plant's fruit mainly protects the human organism against prostate, lung and stomach type of cancers. In an study conducted in the United States, which included a sample of 14,000 Americans and over 3,000 Norwegians, scientists have discovered that smokers who eat tomatoes or carrots frequently (more than fourteen times a month) had lower chances of developing lung cancer in comparison to the people that did not select to eat these kind of vegetables.

Moreover, nutrition experts support that people should eat both raw and cooked tomatoes. Some ingredients found in the tomatoes become available only through heat and by adding olive oil. Thus, tomato-based sauces are an excellent resource of additional nutritional benefits. Thus, add tomatoes to your daily diet and increase the balance in your life while enjoying a tasteful and full of aroma vegetable. Jonathon Hardcastle writes articles for http://letstalkaboutfood.com/ - In addition, Jonathon also writes articles for http://inutritioncentral.com/ and http://ecookingcentral.com/ ]]> 5 Great Ways To Lower Blood Pressure Using 1 http://www.artwoo.com/article/5-great-ways-to-lower-blood-pressure-using-1 http://www.artwoo.com/article/5-great-ways-to-lower-blood-pressure-using-1#comments Tue, 11 Apr 2006 08:00:09 +0000 tomatoeslycomatotomato pureeblood pressurelycopeneheart diseaseldl cholesterol http://www.artwoo.com/article/5-great-ways-to-lower-blood-pressure-using-1 lycopene today? If you ate a green salad with fresh chopped , then you not only got a healthy dose of this powerful antioxidant, but you have also taken significant action toward lowering your . A recent double-blind study conducted in Israel has confirmed what hearth-healthy Italians have enjoyed for centuries - tomatoes (and tomato sauce) lower blood pressure and the risk of .

Dr. Esther Paran, head of the hypertension division of Soroka Medical Center, led up the Israeli study. It involved patients who were already being treated for hypertension, but were not responding well to the medications. Dr. Paran had patients take a supplement of tomato extract. The results were a significant drop in blood pressure after just four weeks.

Tomatoes are so effective at lowering blood pressure because they contain lycopene. This potent antioxidant is even the focus of some hybrid tomatoes grown by the Israeli company, , in order to have higher concentrations of lycopene in each piece of fruit. Other antioxidants found in tomatoes make this one super-food in the prevention of heart disease. It can even help keep from oxidizing which makes it stick to the arteries and narrow the passage way causing blood pressure to increase.

Even during the peak growing season it can be difficult to consume four whole tomatoes each day, which is the recommended amount for having a positive impact on blood pressure. Here are some ways to get the benefits of tomatoes without having to eat them straight off the vine.

1. Make Chili. Using , which is a concentrated form of tomatoes, as the base for your chili utilizes the antioxidants without the bulk of a whole tomato. Add some ultra-lean and high protein ground bison and kidney beans with minced garlic and onions, and cayenne pepper and you have a heart-healthy main course and a full day's allowance of tomato.

2. Since using olive oil with the tomatoes enhances the curative quality, make your pasta sauce red with tomatoes, tomato paste and olive oil to sauté the garlic and onion. Tomato paste used in making sauce contains more than 10 times the nutrients of a single tomato.

3. Have a fresh salad as a side dish to either of these entrees and cut one whole tomato on top. You'll get one-quarter of you tomato intake right there.

4. Drink tomato juice. It is better to make your own fresh juice so that you can control the sodium. Store bought juices can be high in sugar and sodium-based preservatives. If you have a juicer, you can make some incredible veggie juices to suit your own tastes by adding carrots, celery and some low-sodium seasonings.

5. Take a tomato supplement. If you just can't stomach tomatoes, then a 200 mg supplement provides the equivalent of more than the recommended four tomatoes.

Adding tomatoes to your diet can reduce systolic blood pressure by 10 points and diastolic pressure by 4 points as was evident in the Israel study. Whatever way you slice it, tomatoes will keep strengthen your immune system and lower blood pressure. About The Author: Frank Mangano is an active member of his community who works diligently providing assistance to senior citizens and probing as a health advocate to discover new and innovative ways to promote well being. Find out how you can maintain healthy blood pressure at: http://www.thesilentkillerexposed.com ]]> Growing Heirloom Tomatoes http://www.artwoo.com/article/growing-heirloom-tomatoes http://www.artwoo.com/article/growing-heirloom-tomatoes#comments Tue, 29 Jan 2008 07:35:00 +0000 heirloom tomatoesdistinctive shapeplant plantshybrid varietiesshapes sizesaluminum foilflavors http://www.artwoo.com/article/growing-heirloom-tomatoes Heirloom tomatoes =96 also known as heritage tomatoes =96 are some of the many older varieties from which seeds have been saved over the years and passed from one generation to the next. Most tomatoes purchased today in supermarkets or grocery stores are hybrids which have been bred to produce higher yields, uniformity of shape and color, shipping durability and longer shelf life, rather than flavor.

Heirloom tomatoes are prized firstly for their amazing flavor. In addition to their outstanding flavor they frequently have a and come in a range of colors from purples to orange to green and more. Many heritage tomatoes are every bit as hardy as the .

Heirloom tomatoes have become increasingly popular and more readily available in recent years. These tomatoes, in particular, bring as much to the garden as they do to the plate and they can't be beaten for their outstanding flavor and the beauty they add to recipes and dishes with their many shapes, sizes, and colors.

These plants have become more popular with gardeners due to their excellent flavor and wide diversity of shapes, colors, and sizes. Previously, these tomatoes often were bred for flavor, rather than resistance to diseases and pests, the vagaries of weather or the rigors of transport. Today, heirloom tomatoes are considered worthy garden varieties that have stood the test of time.

They are highly prized by cooks and are wonderful to use because of their variety of colors, unusual appearance and strong . They are much tastier than hybrid varieties and can readily be reproduced true to type.

When young, the plants can be susceptible to cutworms which will cut the plant off at the top of the soil. This can be avoided by placing a collar made from around the base of the plant. Plants within this category of tomato generally ripen early in the season and are often have a short fruiting season. Most hybrid tomatoes, if regrown from collected seed, will not be the same as the original hybrid plant. This tends to ensure the grower's dependency on seed distributors for future crops. As with many plants, tomato cultivars can be acclimatized over several growing seasons to thrive in a particular geographical location through selection and seed saving.

Save some seeds to plant next year if you can beat the birds to them. Starting seeds directly where you want the tomatoes to grow will produce plants but your yield will be limited. You will get better results by starting your seeds in trays indoors. If using grow lights keep the plants within 6" of the lights. Once the seedlings send out a second set of leaves, it will be time to transplant them from the starting tray to individual pots. Gently loosen the soil in the starting tray and separate individual plants. Fill the pots loosely with moistened starting mix and use a dibber to make a hole in the mix. Gently firm the soil around the seedling and moisten lightly. If you start your seeds very early, you may need to transplant some of your biggest plants again as they will outgrow their pots.

When it looks like it is time to plant your seedlings outside, you will need to harden the plants by moving the pots outside into the shade during the day. Bring them inside at night. After a week or so your heirloom tomato plants should be ready to plant in the garden. Once planted out, water regularly and support them as they grow with stakes or tomato cages. Alison Stevens is an online author and maintains the Grow Great Tomatoes website http://growgreattomatoes.com/ to assist anyone who wants to get started growing tomatoes and other vegetables. ]]> How To Stock Your Pantry http://www.artwoo.com/article/how-to-stock-your-pantry http://www.artwoo.com/article/how-to-stock-your-pantry#comments Mon, 10 Dec 2007 17:15:00 +0000 arborio basmatipantry essentialspantry itemsdifferent pastasherbs and spicesreputable marketsquality olive oil http://www.artwoo.com/article/how-to-stock-your-pantry pantry items tend to be used in lots of different ways and enable your fresh meats and vegetable to become lots of different dishes.

Key items--like beans, rice and pasta--are the makings of great side dishes while sauces, soups, dressings and marinades are all a snap if your pantry includes broth, good vinegar, and good oils. Good is a must, as is your favorite cooking oil, but peanut oil is also good for frying and high heat cooking as is the versatile and healthful grapeseed oil. Try the broths in resealable cartons and experiment with . Always get couscous and other grains in plain varieties to jazz up according to your mood. Quantities of all will be dictated by your families tastes and appetites, but start with these:

Oils: Olive Oil, Canola Oil, Sesame Oil, Peanut Oil

Vinegar: Balsamic, Apple Cider, Red Wine, White Wine, Rice Vinegar

Broth: Vegetable, Chicken, Beef

Beans/Canned: Red Beans, Kidney Beans, Black Beans, Chickpeas, Tomatoes

Pasta: Spaghetti, Bowties, Penne, Orzo, Couscous

Rice: Long Grain White, Brown, Arborio, Basmati, Jasmine

Another key group of are the dry ingredients, including baking ingredients, seasoning and dry herbs. All purpose flour is very important, as is kosher or sea salt, fresh black peppercorns. While fresh herbs are always best, often dried herbs will do...just don't use the herbs that came with your spice rack! Fresh, dried can be purchased by weight in small batches in the bulk foods section of . Here is a list to get you started:

Dry Goods: All-Purpose Flour, Cornmeal, Baking Powder, Baking Soda, Bread Crumbs

Herbs/Spices: Oregano, Basil, Chili Powder, Cinnamon, Nutmeg, Paprika

Seasonings: Kosher/Sea Salt, Black Peppercorns, Cayenne Pepper

Rounding out your pantry are condiments, dry beans and dry storage. The most important condiments to have on hand for cooking are Worcestershire sauce and Dijon mustard. I like to have both a smooth Dijon with white wine and and coarse grained country mustard on hand. Dry beans and lentils are hearty, full of fiber and last forever in the pantry, so stock up on all your favorite varieties. Keep a 10-bean mix on hand for soups and stews. Your dry storage drawer or bin should contain your favorite varieties of potatoes (I like red skinned or Yukon Gold), onions, shallots, and garlic. These items should be kept in a cool, dry, dark space and used or disposed of before they sprout or become soft and yielding to the touch.

Here's a good list to start with:

Dry storage: Potatoes, Onions, Shallots, Garlic

Condiments: Dijon Mustard, Worcestershire Sauce, Soy Sauce

Dry Beans: Red Beans, Black Beans, Navy Beans, 10-bean mix, Lentils

Once you have your basic pantry items, you'll want to fine tune your list a bit to your favorite kinds of cuisine. Here are some great items on have on hand, organized by cuisine type to enable what ever kind of food your family likes best.

Italian: Anchovy Paste, Extra Virgin Olive Oil, black olives (canned or in jars), Rosemary (dried), Basil (Dried), Cannelloni Beans, Thyme (Dried), Oregano (dried), Roasted Red Bell Peppers, Sun Dried Tomatoes, Capers, Tomato Paste, White Wine, Red Wine, Cornmeal or polenta, Pine Nuts

Mexican: Tomato Sauce, Chili Powder, Cumin, Coriander, Oregano,Black Beans, Pinto Beans

Thai: Coconut Milk, Red Curry, Green Curry, Garam Masala, Fish Sauce

Asian: Soy Sauce, Sesame Oil, Hot Chili Oil, Rice Vinegar, Rice Wine, Sesame Seeds, Five Spice Powder, Ground Dried Ginger, Hoisin Sauce

Creole: Cajun Seasoning, Cayenne Pepper, Tabasco sauce, Red Beans Toni Tanner-Scott Personal Chef and Cooking Coach http://www.dinnermadesimple.com ]]> Goji Juice vs. Dried Goji Berries: Making the Comparison http://www.artwoo.com/article/goji-juice-vs-dried-goji-berries-making-the-comparison http://www.artwoo.com/article/goji-juice-vs-dried-goji-berries-making-the-comparison#comments Wed, 20 Aug 2008 05:29:31 +0000 benefits of goji berriesdried goji berriescouple handfulsunwanted chemicalshealthy snackdiet and nutritiongoji berry http://www.artwoo.com/article/goji-juice-vs-dried-goji-berries-making-the-comparison Goji berry, more and more people are deciding to make them a part of their overall . The question that plagues most people, though, is "Which form of Goji berries is best for me -- or Goji juice?" It may be confusing trying to figure out how to maximize the health if you have just decided to make them a part of your lifestyle.

One of the main things that you might first notice is that Goji berries are more than not available in one of two forms -- either dried Goji berries or Goji juice. And really, there is no reason to worry about which will benefit you most health wise, as both forms of Goji berries pack a powerfully healthy punch and are an excellent addition to a healthy diet. In the end, your choice will mainly be a matter of which form you prefer.

So, knowing this, how do you go about selecting the best form of Goji berries for yourself? Well, the easiest way to accomplish this is by considering the different aspects of each. If you like to travel or if you spend a lot of time away from home, then you might find that dried Goji berries are the perfect fit for your lifestyle. Just put a in a snack bag and you will always have this on hand. If you get tired of eating the berries plain, try being a little innovative. Mix some in with your cereal, your yogurt, or even make your own trail mix. It is extremely easy to tuck away your dried Goji berries in a knapsack or purse. Plus, with dried Goji berries, you do not have to be concerned about consuming , such as preservatives, dyes or other additives that some brands of Goji juice contain.

On the other hand, maybe you do not like the slightly bitter taste of dried Goji berries. In this case, you may prefer to obtain your healthy benefits in the form of Goji juice. For some people, it is just easier to grab a glass of Goji juice in the morning with breakfast or as afternoon refreshment. Just as with dried Goji berries, Goji juice allows you to explore your creative side. Feel free to mix it with other fruit juices and make your own juice cocktails. With this method, you not only get the health benefits of Goji berries, but of other fruits as well.

In the end, your personal preferences will dictate which form of Goji berries is best for you. You may even decide to alternate between the two forms to ensure that boredom is never a problem. Just remember, the main thing is to be sure to make Goji berries a part of your diet and lifestyle.Ray Subs works with GojiBerries.us as a public relations consultant, more information about Ray Subs can be found at http://www.GojiBerries.us]]> Removing Dried Ink From Your Cartridge Head http://www.artwoo.com/article/removing-dried-ink-from-your-cartridge-head http://www.artwoo.com/article/removing-dried-ink-from-your-cartridge-head#comments Wed, 26 Sep 2007 00:15:02 +0000 hp inkjet cartridgeshewlett packard inkjethewlett packard hphot waternegative effectink densityprinter cartridges http://www.artwoo.com/article/removing-dried-ink-from-your-cartridge-head HP inkjet cartridges has gone up so much that it really is not worth buying a new cartridge each time the printer inks run out.

One of the problems that people sometimes run into when they have that are very old and have been refilled a number of times is a problem related to dried ink clogging the cartridge up. This has two s on the print job as a whole. The first negative effect that it has is to obviously clog the cartridges up so that the ink that is coming out does not get distributed in an even fashion across the page and what eventually happens there is streaking and uneven sections of on the printed page. The second negative effect is that if the dried ink is dried in clumps along the bottom of the cartridge head, then what you are going to see is that it might even cause small rips in the paper because of the friction caused by the contract between the ink and the page itself.

Ultimately, removing dried ink from your cartridge head is not a difficult thing to do. What you want to do is get a bowl of and immerse the ink cartridge head into that bowl of hot water for a few minutes. The hot water will act on the dried ink and release it, causing the ink to flow into the water and away from the cartridge. After the ink has been released and you don't see anything new being added to the water for a few seconds, you can then remove the cartridge from the water and dry it using a cotton swab.

Once that's done, what you can then do is install the cartridge back into your printer and run the cleaning utility that comes as part of printer software packages in today's world. You might have to run it a number of times before you get back the quality that you are after, but eventually you will find that the quality of the printing should go back to the levels it was at before you encountered the dried ink problems.

Ultimately, you might find that the cartridge head is destroyed. If that turns out to be the case, then you are going to have to invest in a new cartridge. Ellen Davidson is a freelance editor for HP Printer Ink Cartridges Online. Read more and find great deals and discounts on HP Printer Ink Cartridges Online products at http://www.HPPrinterInkCartridgesOnline.com/index.aspx. ]]> Lycopene, One Of The Most Potent Carotenoid Antioxidants http://www.artwoo.com/article/lycopene-one-of-the-most-potent-carotenoid-antioxidants http://www.artwoo.com/article/lycopene-one-of-the-most-potent-carotenoid-antioxidants#comments Thu, 06 Jul 2006 00:27:13 +0000 lycopenesinglet oxygenprostate cancertomato productstomatoesfruits and vegetablesantioxidants http://www.artwoo.com/article/lycopene-one-of-the-most-potent-carotenoid-antioxidants Lycopene is a bright red carotenoid pigment, a phytochemical found in and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid . Its name is derived from the tomato's species classification, Solanum lycopersicum.

that are high in lycopene include not only tomatoes, but watermelon, pink grapefruit, papaya, and rosehip. Almost all lycopene in the American diet comes from tomato-containing foods.

Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. Thus processed such as tomato juice, soup, sauce, and ketchup contain the highest concentrations of bioavailable lycopene.

Because lycopene is so insoluble in water and is so tightly bound to vegetable fiber, the bioavailablity of lycopene is increased by food processing. For example cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream.

Lycopene is the most powerful carotenoid quencher of . Singlet oxygen from ultraviolet light is a primary cause of skin aging.

There is evidence that frequent intake of such products is associated with reduced risk of cardiovascular disease, cancer (especially ), diabetes, osteoporosis, and even male infertility. Lycopene may also be related to a reduced risk of oesophageal, colon, and mouth cancer.

Due to its ubiquity, lycopene has been licensed for use as a food coloring.

Lycopene is not water-soluble and instantly stains any sufficiently porous material, including most plastics. While a tomato stain can be fairly easily removed from fabric provided the stain is fresh, discolored plastic defies all efforts to drive out the lycopene with hot water, soap, or detergent. Bleach will destroy lycopene, however.

Plastics are especially susceptible to staining if heated, scratched, oiled, or pitted by acids such as those found in tomatoes. Exploring the many benefits of the powerful antioxidant known as licopene. http://licopene.info/index.html ]]> Discount Wine Gift Basket - Make It Yourself http://www.artwoo.com/article/discount-wine-gift-basket-make-it-yourself http://www.artwoo.com/article/discount-wine-gift-basket-make-it-yourself#comments Sat, 22 Mar 2008 08:35:01 +0000 wine gift basketdiscount winevalentine s dayliquor storeexotic fruitsbottle of wineempty basket http://www.artwoo.com/article/discount-wine-gift-basket-make-it-yourself wine gift basket with products that you can find at your local store will surely save you plenty of cash and best of all, you will have the satisfaction that everything including the basket were hand picked by yourself.

Choosing the right basket.

When choosing your , try to see if you have a basket that is lying around at your house. As long as it is still in perfectly good condition, it is acceptable to re-use it. It can also be a basket than you have previously received as a gift or any other container that you feel will be appropriate.

Be creative

Do not be scared to let your imagination run wild. Try using themed -based containers or experiment with different colors. An idea would be to use a red basket if the gift is intended for a special someone or Valentine's Day. You can include more than one or like mangoes for a more tropical theme. Try to include food than area bit unusual to give your basket extra character and really make an impression. You can always also find baskets a craft shops and are usually inexpensive.

Choosing the wine

If you visit your local , chances are that there is an area where discounted bottles of wine are kept for reasons like close outs or maybe that they were not strong sellers. This section is the perfect place to find the discounted wine needed for your gift basket. The prices are often marked down by 25% to 50% off the original price.

If you are not going to give the gift in the very near future, it pays to visit your local liquor store before and try to find out off the store manager as to when the store moves its current stock to the discounted section. If you are preparing a gift for Christmas or nay gift giving season, try to get in early in order to get the best deal possible. Getting in early will also mean that you will have a wider choice for your gift baskets.

The right food for the occasion

When you are deciding on what type of food to add to the discount wine gift basket, try to stay focus on the theme that you are trying to achieve. If you have been invited to dinner with Italian on the menu, try to include packets of dry pasta, cans of crushed red tomatoes, a jar of sun-dried tomatoes, anchovies, olives or even herbs like basil or oregano and of course a nice bottle of red. Including items that project a theme will not only make your life easy but will definitely get your message across.

A bottle of red wine and some dark chocolates can make a healthy but non expensive wine gift basket and add to that a nice box of crackers and some other delicious spreads and cheeses and you have yourself a simple discount wine gift basket.

For a full gourmet basket, you could include both a bottle of red and white wines or even a bottle of rose wine. Thrown in some pretzels, various mixed nuts, dried fruit, wholemeal crackers or biscotti for added character with some nice cheese spreads and there you have it. Your gourmet discount wine gift basket is ready.

Utensils

To finish your wine gift basket, just include some utensils like a knife, a few plates, a tray, some wine glasses and don't forget the corkscrew. If you are a little short on cash, making your own discount wine gift basket will save you a whole lot of money. Find out how easy, fun and inexpensive it can really be. For all other wine gift related articles, please visit http://www.justwinegifts.com ]]> Lycopene And Flavoniods http://www.artwoo.com/article/lycopene-and-flavoniods http://www.artwoo.com/article/lycopene-and-flavoniods#comments Sat, 29 Jul 2006 04:27:11 +0000 lycopenetomatoesonionsshallotstomato juicefood coloringbeneficial nutrients http://www.artwoo.com/article/lycopene-and-flavoniods onions and in your diet.

Onions and tomatoes are among the most commonly used vegetables in many parts of the world today. We use them because they taste good and give good consistency to our food. We use them as sauces and salsas, chutneys and pickles, and important ingredients in our main dishes, but are you aware of the that lie hidden in these foods?

- have you had your tomato today?

What is Lycopene? Lycopene is found in tomatoes and other red fruit. It is a bright red carotenoid and is a powerful antioxidant.

How does it help you? Antioxidants are very useful to the body as they repair damaged cells and aid the immune system.

Lycopene has also been licensed as a . It is not water-soluble which also makes it useful for non-food items. It is especially effective on plastic, only bleach destroys Lycopene dye on this medium.

Lycopene is found mainly in tomatoes, but can also be found in rosehip, guava, pink grapefruit and watermelon. It depends in what form you take tomatoes as to the amount of Lycopene your body will be able to absorb. Cooking tomatoes enables you to absorb more than if they are raw. For example a raw tomato will give you 8mg but one serving of 22.9 mg. Spaghetti sauce will give you 20mg per serving. Heat is the factor that enables the Lycopene in tomatoes to be absorbed into your body.

Onions are good for your diet because- they contain many chemicals that can help the immune system and aid the body fight against disease. Research has shown that different varieties are more potent than others. For example (a small variety in the onion family), western yellow and New York Bold are higher in phenolic and flavoniod content. This means they have a higher concentrate of anti toxins. It was generally found that stronger onions have the most flavoniods

It is not surprising that onions are the 2nd largest crop grown throughout the world today. They are fairly easy to grow and can be grown in a wide variety of climates. They can even be grown in containers for home use. In cold weather you can grow early spring onions and shallots when the weather gets warm you can let the onions mature into full sized onions for pungent flavorings and delicious chutneys. Their value has been known since ancient times. They have been and still are an important addition to every cook's kitchen.

So next time you are ready to enjoy your favorite meal do not forget the Salsa. Or if you do not want the Mexican look try some good old fashioned ketchup or some tart little pickled onions. However you eat these versatile vegetables you can be sure that you will be improving your health and vitality when you do so. Zach Thompson is a Glyconutrients Consultant. His clients range from pro athletes and actresses, to cancer patients and children with Learning Disabilities. Learn more at http://www.nutritionalreview.com/79.php ]]> 6 Tasty Low Fat Soup Recipes For Cholesterol Patients. http://www.artwoo.com/article/6-tasty-low-fat-soup-recipes-for-cholesterol-patients http://www.artwoo.com/article/6-tasty-low-fat-soup-recipes-for-cholesterol-patients#comments Sun, 19 Nov 2006 02:27:07 +0000 ldl cholesterollow cholesterol recipeshigh cholesterollowering ldllentil soupcanola oilsoup recipes http://www.artwoo.com/article/6-tasty-low-fat-soup-recipes-for-cholesterol-patients low cholesterol recipes, soups that are low in fat happen to be very popular. Folks with love to have these soups as they are really tasty. These provide a balanced and fat free food and could be of great assistance in dietary control for high cholesterol afflicted folks.

These soups to some extent also contribute to reduce level of . Some of these soups come under traditional recipes while some new soup recipes have also come on the block.

A very common of all soups among cholesterol patients is Lentil soup that could be easily prepared. Ingredients are tomatoes, onion, celery, carrot, curry powder and lentils. A balanced proportion of all these contents could be used to prepare this soup. These ingredients could be boiled together for ten minutes to be consumed. You may add chili pepper, chili powder or green chili as per your taste buds.

Cabbage Soup Cabbage soup could also be given to cholesterol patients. This soup is prepared with cabbage, ginger, black pepper, onion, green chili, tomatoes and sherry. Its ingredients contribute to very little or negligible cholesterol content. The soup is free of saturated fat content.

Squash And Sweet Potato Soup The other soup suited to people with high cholesterol is made with squash and sweet potato. This soup, in combination with salads that are rich in fibers are often offered to cholesterol patients. This soup must be prepared in . One pound each of squash and sweet potato could be used to prepare soup for four people. Other ingredients of this soup are chives, onion, black pepper and ginger. The soup may include chicken broth.

Bean And Spinach Soup A cholesterol afflicted person may enjoy a bean and spinach soup. Even in this soup you can use chicken broth. This soup could also serve the purpose of due to presence of beans. Other ingredients of soup are carrot, celery sticks, tomatoes and dried oregano. Rotini is also added to it. Doctors often recommend this recipe to obese folks who are likely to develop cholesterol problem.

Low Fat Turkey Soup Low fat Turkey soup is another soup serving to people with high cholesterol. Ingredients of this soup are sodium chicken broth, pasta noodles, celery stalks, carrot and black pepper. All these contents are boiled together to prepare the soup.

Black Bean Soup And Toskana Soup Black bean soup and Toskana soup also happen to be very low in fat content and could be offered to cholesterol patients.

All these soup recipes happen to be good to your taste buds as well. You can enjoy these for the twin purpose of dietary control and LDL cholesterol reduction. To get more information on cholesterol, cholestrol lowering diet and fat and cholesterol visit http://www.urcholesterol.com/ ]]> Easy Backpacking Dinner Recipes http://www.artwoo.com/article/easy-backpacking-dinner-recipes http://www.artwoo.com/article/easy-backpacking-dinner-recipes#comments Mon, 23 Apr 2007 19:25:03 +0000 backpacking recipesnori seaweedboiling waterinstant ricesushibdcombine http://www.artwoo.com/article/easy-backpacking-dinner-recipes backpacking recipes, it is very important to eat nutritiously and drink plenty of water while backpacking. We've already mentioned a few meal ideas for breakfast and lunch, as well as a few energizing backpacking snack suggestions.

Dinner is the backpacking meal that most backpackers settle down and truly enjoy. Once you have set camp for the evening and settled in, a hot and hearty meal will revitalize your body and get you prepared for another day of active hiking.



Backpacker's Cook 1 cup with . Cut nori (seaweed rollers for sushi found at international grocers or sections) into quarters Place a spoonful of rice on the nori and add a spoonful of tuna from foil packet Roll the sushi and dip in wasabi, horseradish, or soy sauce (take-out packets)

Seafood Pasta Cook = package pasta (fettuccini, tortellini, etc) Heat a little bit of olive oil, salt, and garlic with salmon or tuna (foil package) Toss with parmesan cheese and enjoy! Variation: chicken (canned) and sundried tomatoes

Just Add Water Backpacking Feast In a small sandwich bag : =BE cup instant potatoes =BE cup dry stuffing Dried cranberries Beef or turkey jerky pieces Powdered gravy mix At camp, stir in boiling water and let stand before eating.

Country Chicken and Rice Combine 1 cup instant rice with 1 =BD cups boiling water Stir in one packet onion soup mix Add 1 small can of chicken Stir until warm

Fiesta Trail Chicken In a small sandwich bag combine: 1 cup instant rice 1 packet tomato soup mix Spices (chili powder, cumin, garlic powder, etc.) At camp, add 1 =BD cups boiling water to dry ingredients and stir in a small can of chicken.

Other dinner ideas include:

Small canned hams that require no refrigeration Fresh vegetables for first night dinners (broccoli, corn on the cob, green beans, etc.) Soup cups Canned foods (ravioli, Spam, beanie weenies, beef stew, etc.)

Salty foods are good for replenishing your body to avoid dehydration. Eat foods that are high in calories and protein. If you packed canned foods, look for products with easy open lids. Otherwise, remember to pack a can opener, like the versatile Leatherman Juice S2 Multi-tool.

The most energizing and replenishing snacks for the trail is gorp, or modern versions of trail mix. Try these gorp recipes for variety.

Chocolate Lover's Gorp 2/3 cup dried apricots 2/3 cup dried cherries 2/3 cup dried blueberries 2/3 cup almonds 2/3 cup peanuts 1 cup white chocolate chips 1 cup dark chocolate chips

The Trail is on Fire Gorp Heat 2 tbsp oil in a skillet Brown 2 cups puffed rice cereal and 2 cups raisin bran, stirring constantly Spread the cereal on a baking sheet and cook at 250=B0 for 30 minutes. Toss cooled cereal with: =BD cup Spanish peanuts =BD cup cashews =BC cup raisins =BC cup dried dates =BC cup dried jalape=F1o slices =BD tsp salt 1 tsp chili powder =BC tsp cumin 2 Tbsp sugar For more tips and information about Easy Backpacking Dinner Recipes, check out http: http://www.summitcampinggear.com. ]]> Some Basic Cooking Tools http://www.artwoo.com/article/some-basic-cooking-tools http://www.artwoo.com/article/some-basic-cooking-tools#comments Sat, 12 Jan 2008 07:20:01 +0000 cast iron skilletscast iron panpyrex dishstainless steel skilletcast iron pansstock potquart pot http://www.artwoo.com/article/some-basic-cooking-tools
One of the cooking tools I couldn't live without is my set of pans. OK - whats in a pan?? well, first of all the weight - you need a heavy gauge anything for it to be realistic. A really great pan is heavy, it has weight in your hand, that weight, or substance is usually stainless steel or cast iron. I hate nonstick pans, my feeling is if you cook properly and season a well you'll be fine without the nonstick surface. So, what does a basic kitchen need?? I love cast iron, well seasoned it is a wonderful heavy cooking surface for just about anything. I keep several skillets in my kitchen. I dedicate one to seafood, one to omlettes and one to regular dishes. I have small, medium and large . I have cast iron that was my great grandmothers, and so well seasoned you never need to oil it. I have brand new cast iron from some cook shop in berkeley ca that my husband carried for miles to get to the car, he complained, but it was worth it - heavy and wonderful in every size my are the pans i reach for most!

Pots and pans

* 2 10 inch skillets (you'll use this pan most frequently so you should invest in two - a with sloping sides and a cast iron with steeper ones

* a 4 quart soup pot, including a lid. Make sure to get a heavy bottom (copper encased is great) to allow for high heat and prevent scorching

* 1 8 with a lid for boiling pasta, this is essential!! Pasta needs room to cook plus you can always use it as a

* two 2 1/2 quart pans for sauces, vegetables, mashed potatoes, rice etc

* 9x13 inch baking dish - for yorkshire pudding, lasagna, ziti etc (pyrex is best)

* 8x8 inch (for brownies, etc)

* 11x17 inch baking pan

* a pie plate

* a bundt pan ( for fancy deserts that can make you look like an incredible cook, with so little effort)

Kitchen Tools

* Colander * Rack or pan for cooling * cutting board (butcher block if possible) * cups to measure * grater * spoons to measure * mixing spoons, metal and wood * rubber spatula * kitchen shears * whisk * wooden spoons * tongs * peeler * meat pounder * stainless steel mixing bowls in many sizes

A ridiculously basic pantry

* anchovies * artichoke hearts * baking powder * baking soda * balsamic vinegar ( aged) * barbecue sauce * bread crumbs (italian seasoned) * brown rice * beef stock * chicken stock * canned crushed or petite diced tomatoes * couscous * dried mushrooms * hot sauce * extra virgin olive oil * dried pasta of many sizes and shapes * roasted red bell peppers * prepared salsa * soy sauce * sun dried tomatoes packed in olive oil * terriyaki sauce * oyster sauce * tuna fish * sesame oil * cannola oil * cooking spray * white wine vinegar * white rice * wild rice

YOUR HANDS!!

the best tool of all, keep em clean and keep em active - reach for that salt and that pepper, season, season and season and mix and mix and mix and ALWAYS taste!! Dr. Maria Gray is a featured member and regular contributor at http://iFood.tv, (http://www.ifood.tv). Her popular blogs on http://ifood.tv include How to Lose Weight (http://www.ifood.tv/blog/losing_weight), and Essential Basic Coooking Tools(http://www.ifood.tv/blog/essential_basic_cooking_tools). ]]> Kabobs-Another Word For Dinner On A Stick http://www.artwoo.com/article/kabobs-another-word-for-dinner-on-a-stick http://www.artwoo.com/article/kabobs-another-word-for-dinner-on-a-stick#comments Tue, 09 May 2006 12:32:07 +0000 tspkabobsmarinadebarbeque grillslambanxiouslyworcestershire sauce http://www.artwoo.com/article/kabobs-another-word-for-dinner-on-a-stick anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their . Hamburgers, hot dogs, steaks and chicken -- we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious ? Nothing is more convenient or festive than kabobs.

You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you 'stick it', kabobs are a great choice for both family and entertaining.

Here's a couple of delicious kabob recipes to try out this summer:

Steak and Veggie Kabobs

cup dry white wine 1 clove garlic, crushed salt c vegetable oil or olive oil 1 tsp 2 tbsp chili sauce 1 tbsp vinegar tsp dried whole oregano tsp dried whole thyme 2 lbs boneless sirloin steak cut into 1 inch pieces lb fresh mushroom caps 2 large green peppers, cut into 1 inch pieces 1 pint cherry tomatoes 4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from , reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.

Marinated Kabobs

2 lbs boneless lamb 1 onion, diced 1/3 c diced green pepper 1/2 c dry red wine 1/4 c olive oil 1/2 tsp pepper 1/4 tsp sage 1/8 tsp dry mustard 1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade. Serves 6. Sherry Frewerd publishes 'Family Crock Pot Recipes' http://familycrockpotrecipes.com where you can find quick and easy slow cooker recipes to simplify your life. For delicious gourmet seasonings and spices visit Watkins Online at http://watkinsonline.com/sherryfrewerd ]]> Toss Salad For A Quick And Easy Fix http://www.artwoo.com/article/toss-salad-for-a-quick-and-easy-fix http://www.artwoo.com/article/toss-salad-for-a-quick-and-easy-fix#comments Thu, 26 Apr 2007 11:29:59 +0000 grated parmesan cheesetossed salad reciperomaine lettucefeta cheeseiceberg lettuceromano cheesered onion http://www.artwoo.com/article/toss-salad-for-a-quick-and-easy-fix
Meaning, all the greens and other twist which one may opt to add in it. Some of the add-ons may include sausages, fruits, chips and basically anything else that might come up in one's imagination. With a prepared dressing, it only takes one as little as five minutes to prepare this recipe. Below are some recipes which one can try out at home.

Parmesan Vegetable Toss

2 C. mayonnaise or salad dressing 1/2 C. 1/4 C. sugar 1/2 tsp. dried basil leaves 1/2 tsp. Salt 4 C. fresh broccoli 4 C. fresh cauliflower 1 , sliced 1 can (8 oz) sliced water chestnuts, drained 1 head , torn 1 lb. sliced bacon, cooked and crumbled

In a large bowl combine mayonnaise, Parmesan, sugar, basil and salt.

Add broccoli, cauliflower, onion and water chestnuts.

Toss.

Cover and refrigerate several hours or overnight.

Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon.

Top with croutons if desired.

CLASSIC

Ingredients:

1 head 1 head red leaf lettuce 6 ounces crumbled 1 (6 ounce) can sliced black olives 1 (4 ounce) package blanched slivered almonds, toasted 2 tablespoons sesame seeds, toasted 6 cherry tomatoes, halved 1 red onion, sliced 6 fresh mushrooms, sliced 1/4 cup grated 1 (8 ounce) bottle Italian-style salad dressing

Directions:

Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve, add the Italian dressing and toss thoroughly.

CONFETTI TOSSED SALAD RECIPE

Ingredients:

15 ounces Italian Blend or Spring Mix salad greens 16 ounces sausages, lightly rinsed, well drained 2 cans (11 oz. size) mandarin oranges, drained 1 1/2 cup dried cranberries 1 medium apple, cored and diced 1 cup fresh raspberries 1 cup pecan pieces 1/3 cup extra sharp shredded cheddar cheese 3 tablespoons extra virgin olive oil 2 tablespoons cider vinegar 2 tablespoons seedless raspberry jam, softened in microwave 1/2 cup frozen (whole) raspberries, thawed, with juice 1/8 teaspoon pepper

Directions:

Salad: In large salad bowl, toss greens and Sauerkraut together. Top with oranges, cranberries, apple, fresh raspberries, pecans, and cheese.

Dressing: In a small bowl, blend together olive oil, vinegar, jam, thawed raspberries, and pepper.

Drizzle a few tablespoons of the dressing over the salad for moistness and color; serve remainder on the side. Low Jeremy maintains http://salad-making.articlesforreprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included. ]]>