In these times of superior awareness of the shortages in the world and the recent economic problems in the whole world, but particularly in the wealthy Western countries, which are the powerhouses of most Third World countries’ progress, people are more aware of waste. It is a sin again to throw away food, like it was 50 years ago.

This can only be a good thing although it is a disgrace that it took an international financial crisis to make us recall the lesson. These days, waste of any kind is greeted with public censure and so it is at home too. Most people spend a very high proportion of their outgoings on food and so anyone who wants to cut back, has to first look to this quarter to make a saving.

However, saving does not inevitably mean ‘not buying’, it can and should mean ‘not throwing away’. In other words, prepare your food and do not let your food go off. Preparation and storage are the major words. With that thought in mind, here are a few of my tips for preparing and storing food correctly.

Bread – tons of bread is thrown away every day, because it has gone stale or mouldy and yet it is totally unnecessary. Keep your bread in the deep freezer and not in the bread bin. A whole loaf will slice frozen with the proper knife and sliced bread will come away slice by slice. There is no requirement to defrost as it only takes a minute or two at room temperature.

Bananas – most people know that banana skins turn black if kept in the fridge, but most people do not know that bananas can be frozen solid. Yes, the skins will still go black, but the fruit will be undamaged.

Cake – to stop cake from going stale, store it in a tin with an apple. The moisture in the apple will stop the cake from going hard.

Watercress – to keep watercress from wilting, store it upside down in water, that is stalks up.

Salt – salt often gets damp, particularly if stored in a steamy kitchen without sufficient ventilation, but you do not have to worry about that if you put two or three grains of rice in the salt cellar. They will soak up the moisture before the salt.

Cereal – stop cereal from going soft by resealing the bag with a few clothes pegs. Your cereal will last weeks more.

Jam – boiling jam produces a scum which has to be skimmed off and thrown away. This wastes jam, goodness and flavour. However, if you whisk a knob of butter into the mixture at the last minute the scum will not appear, saving time and goodness.

Funnel – you always seem to need a funnel when you do not have one. Then you vow to get a funnel for the next time. Do not bother. Just cut the top nine inches off a plastic bottle of cola. It makes an ideal throw-away funnel. Some of the larger bottles even have a handle on them which is even better.

Owen Jones, the author of this piece, writes on many topics, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

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Waffles are great for breakfast and they are very popular with their light and crispy texture, but they were not always as airy nor were they as large as they are today. In the Middle Ages waffles were thin and cracker like made of oats and barley. They were pressed in a wafer iron that had 2 plates of metal joined by a hinge and two large handles that allowed it to be closed and then opened. Waffle recipes today use a leavening agent that allows the modern waffle to rise and become thick unlike the flat crackers of yesterday

Many different countries have their own ways of making waffles. American waffles are served most of the time with breakfast and they use baking powder to make them rise. The pilgrims arriving in American in 1620 where the ones who brought the waffle over from Holland, but they made the thick Belgian waffles. Belgians are also called Brussels Waffles and these rise more than the American type. In the streets of Belgium and nearby countries they are offered by vendors on the street and they are covered with a sprinkling of powder sugar and whipped cream and chocolate can also be spread on top.

Another type of Belgium waffle is the Leige Waffle that are much more sweet and dense. The consistency is similar to a brioche and pearl sugar is placed on them and cooked which makes the sugar caramelize and crunch when you bite into it. You can find these on the streets in Belgium in the cinnamon or plain variety as a snack. The grid cake is a waffle that comes from Hong Kong. Peanut butter is usually placed on one side with some sugar and then they are folded over to eat. Dutch waffles are separated in half when they come out of the waffle iron and a mixture of cinnamon, brown sugar, butter and syrup is spread on and the two pieces are placed together. Waffles are shaped like hearts and spread with jam in Scandinavia

The batter for waffles is thicker than batter for pancakes and that is so it will stay in the iron while baking. One type of metal iron is made that closes down and is put over a fire or a stove burner to cook and there are the electric variety as well. Waffle irons come in several shapes from rectangular that make 2 divisions in the waffle to the round ones that make 4 sections. There are fancy irons that have different patterns or the ones that are deeper to make Belgium waffles. Waffles are good to serve for any meal or you can create some wonderful desserts out of them.

One of the best recipes for waffles is the buttermilk waffle. To make them combine one and two thirds cups of flour, one and one half teaspoon baking powder, one half teaspoon baking soda, and one fourth teaspoon of salt in a large bowl. In another bowl combine 4 large eggs and two cups of buttermilk and whisk well. Pour this over the flour mixture and stir with a wooden spoon. Melt two whole sticks of butter and pour into the bowl. After mixing your batter will be a bit lumpy and it should be. Continue cooking in waffle iron per manufacture’s instructions. Serve warm with syrup, honey or jam.

A Belgian Waffle iron is a bit bigger than one used to make regular waffles and you can use a Belgian Waffle iron to make a wonderful dessert. These waffles are a little more complex but you will have to agree they are so good when you are done. To make this type of waffle you must cut off a sheet of waxed paper and sift 1 and a fourth cup cake flour, 2 teaspoons baking powder, a fourth cup of sugar and a tiny bit of salt on it. Four large eggs will have to be separated and place the yolks in a bowl. You will need the whites later. In the bowl include 1 and a half cups of milk and 1 and a half teaspoon of vanilla with the yolks and combine well. Then add a half cup of butter that has been melted. Start to incorporate the flour mixture making sure to stir it in well. Whip the four egg whites into a stiff but fluffy mixture and carefully fold this into the other batter. Use the instructions to bake the waffle in the waffle iron and while they are warm sprinkle confectioner’s sugar over top or you can add chocolate or whipped cream. If you want something a little less sweet you can slice some fresh fruit on top.

Banana Nut Waffles are a unique treat for the family. Combine in a large bowl three fourths of a cup of flour, one tablespoon of baking powder, one fourth of a teaspoon of salt and one fourth of a cup of wheat germ. In a small bowl you will need the yolks of two eggs saving the whites to use later. Add one fourth of a cup of oil and one and one half of a cup of milk to the yolks and blend well. Pour into the flour combination and combine well. Crush 1 cup nuts in a grinder or blender or you can use pumpkin or sunflower seeds and pour into the bowl. Peel a banana that is over ripe and mash it with a fork and add with three tablespoons plain yogurt. Combine well. Take the reserved whites of the eggs and beat until stiff then fold into the batter. You can add a bit more milk if the batter seems to be over thick. Cook in a waffle iron and serve with syrup or with honey.

The crispy little wafers of the Middle Ages are now full fledged waffles. They are fluffy and one is enough to serve for a meal with delicious toppings. There are some recipes for main dish dinners that use waffles with chicken and they are delicious. In Belgium and some other countries waffles are sold right out in the street just like they were in days gone by and they seem to be on the menu at many restaurants. They are not hard to make so whip some up for a meal or as a unique dessert.

You can find your next deliciouswaffle recipes on Ben Cooks website dedicated to waffles. If you want to know how to make waffles his site is the place to check.

Tags : breakfast, Cooking, deserts, food, home, Recipes, waffle recipe, waffles

Navratan Korma literally means nine gems vegetable. This recipe is made with nine different kinds of vegetables and it is a very popular delicacy and an integral part of Indian Cuisine.

While most Indian recipes are hot and spicy, this recipe is not very spicy due to use of certain dry fruits such as raisins and nuts.

Ingredients 3 cups – Boiled vegetables (potatoes, carrots, cauliflower, green peas, french beans, capsicum, ) 175 gms – paneer( Fried pieces) 3 Cups Tomato puree 2 – Onion puree 1 1/2 tsp -Ginger paste 1 1/2 tsp – Garlic paste 1 tsp – Turmeric Powder 1 1/2 tsp – Red chilli powder 1 tsp – Coriander powder 2 tsp – Garam Masala Powder 2 tbsp – Cream 1 cup – Milk / water 1/4 cup – Dry fruits (cashew nuts, raisins) Coriander or Cilantro leaves 6 tbsp – Vegetable oil 1 tbsp – Ghee Salt To Taste

Method:

Heat the ghee in the frying pan and add the dry fruits to it and fry this mixture for about a minute on medium heat. After you finish frying, keep this separate. Then heat oil in a frying pan. Fry the onions and the ginger-garlic paste till they are lightly golden brown.

Add salt, turmeric powder, red chilli powder, garam masala, coriander powder and fry for 2-3 minutes.Add tomato puree and dry fruits. Stir well and cook the mixture for 3-5 minutes.Add milk. Bring it to boil. Then bring to medium heat and cook until the gravy becomes thick.

Add paneer to the gravy and stir well.Then add all the vegetables to the above gravy and cook for about 6 minutes.Add cream and chopped coriander leaves on the navaratan korma to decorate .

If you liked this Navratan Korma Recipe then you have to visit this great collection of Navratan Korma Recipes.

Tags : Cooking, indian cuisine, indian food, navratan korma, recipe, Recipes, vegetable

Tasty, healthy and simple to make, banana bread is a hit with families, especially children. Banana bread can be served as a desert, a breakfast food or a great snack for sending with the children to school. Using bananas that are overripe is a great way to stretch your food dollars. Let’s make banana bread.

Gather the Ingredients

To start, gather all the materials and ingredients you need. Take 1 3/4 cups of flour, 2 teaspoons of baking powder, 2/3 cup of sugar, 1/2 teaspoon of salt, 1/3 cup of shortening or softened butter, some extra flour, cooking spray or butter to grease the pan and a cup of mashed bananas. Try to aim for 2 bananas mashed completely.

The Process

Turn the oven to 350 degrees and get your pan ready by spraying it with cooking spray and dusting it will flour. This allows the bread to be taken out of the pan with ease. Mix the mashed bananas with the baking soda, salt, flour, baking powder and sugar in a bowl.

Now put in the shortening or butter that is softened and mix this until it looks like crumbs. Add two eggs and mix some more. Put this mixture into the pan you have prepared. Bake this for about 30 or 40 minutes at 350 degrees. Check to see if it is done by inserting a toothpick into the middle of the pan and when it comes out with nothing on it, your banana bread is ready to come out of the oven.

Finishing Tips

Use the proper size pan and it will make this process much simpler. A 4 x 8 inch deep pan is perfect. The oven should not be opened a lot since this will increase the amount of time the bread will have to bake. Every time you open the door, heat escapes and reduces the temperature in the oven.

The bananas you choose should have a lot of brown spots on the peels. These overripe bananas are sweeter than ones that are just ripe. Covering your bread with aluminum foil will keep it from browning too quickly on top and leaving the middle raw. This lets the bread bake and slows down the browning. If you have extra bananas and want to make a couple more pans of banana bread, it can be frozen to use later and will be nice and fresh. Be safe and do not forget your oven mitts when removing hot pans from the oven.

Making Chocolate Banana Bread

If chocolate banana bread is going to be made, you simply add a teaspoon of vanilla, a cup of chocolate chips (dark) and enough icing sugar to dust. This can be done when you are mixing the baking powder and flour together inside the bowl. Add the icing sugar then as well. The chocolate chips and butter can be melted by using a double boiler. This variety will take about an hour to bake and the loaf can be dusted with the icing sugar when it is done. Allow cooling for about 50 minutes before slicing.

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Tags : bread recipe, Cooking, recipe

You may not realize that barbeque can take on a whole new aspect if you use woodchips. If you are an enthusiastic griller then you already know the reason for making use of woodchips. But lots of folks do not have a clue why this product is so popular. Woodchips are small bits of wood utilized in your charcoal or gas grill. If you are not already using wood to grill your meal, the only way you’re going to get that genuine smoky flavor is to add wood.

Using woodchips can send your grilling into the stratosphere. No matter if you use a grill that’s gas, charcoal or electric, these chips will provide you with authentic barbeque flavor. A common way to add them to your barbeque is with a smoker box that can be located right in the grill to add that distinctive wood smoke flavor. Make certain you read the directions for your grill before attempting this.

The key to utilizing BBQ chips is to not let them burn too rapidly. Otherwise, the resultant intense smoke will mess up your food with an unpleasant flavor. If you immerse them in water for around 15 minutes before you use them, you will delay their burn and cause them to smoke more. Be sure you let the wood drip dry for several minutes before you add it to the fire. Ideally, your wood will be damp but not drenched. If you are utilizing a smoker in your grill, it is probably not essential to soak the chips prior to using them. Saturated wood will burn longer, however if you’re cooking a steak, you likely do not want an extended, slow cooking.

Smoking chips are available in a wide choice of flavors that indulge all tastes. They go from hickory and mesquite all the way to cabernet. The retailers that sell these woodchips will have flavor guides so that you can select the one that will give you the taste you prefer. Most of the time, if your meat is lighter, you’ll use a milder wood flavor. But it also does not hurt to be daring and try something strong like mesquite with chicken; just begin with fewer chips than you’d usually use.

If you select alder woodchips, these are great to use with pork or seafood. Fruitwood is a mild chip that you can use with veal, poultry or pork. These types of wood include cherry or apple. Hickory or maple woodchips are strongly flavored and ought to be used with poultry, pork or beef. Lamb, duck and beef are also good meats to use with mesquite, while beef or ham complement oak, which is another intense flavor.

When you barbeque, your first focus should be the meat, not the wood. If you do not have a good piece of meat, there’s no woodchip in existence that will make your meat taste any better. Make certain you have a good cut that is fresh and well prepared.

Do not settle for just a bland piece of chicken or plain steak cooked over bare coals – cook like a pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ woodchips.

Barbequing makes us think of sunny days, tantalizing aromas and good food enjoyed with great company. For some great tips and advice on the art and science of BBQ, from BBQ wood chips to competition BBQ tips, visit Best BBQ Tips.

Tags : barbecue, barbeque, barbeque woodchips, BBQ, Cooking