Author Archive
Traditional Food in Colombia – Know Some Facts
Colombia has a privileged location in South America, with part of its coast to the cool Pacific Ocean and part in the Caribbean with its warmer waters. Part of the country has mountains, other part has valleys. Therefore they can grow all kinds of fruits, vegetables and have all kinds of seafood.
Through its history, Colombia has received influence of the Peruvian and Brazilian cuisine’s tradition, but also from the Japanese and Arabic way of cooking. To this add their own cultural heritage, as the Amerindians also raised different species of animals, with which they could make delicious dishes. And to this variety we also must add the Spanish tradition.
We could say that the Colombian cuisine uses different meats, fishes, plenty of vegetables and lots and lots of exotic and delicious fruits. Also their delicacies depend on the regions, as food is different in the mountain regions than what is on the coastal regions. Its food is always, anyway, very tasty, with natural flavors, and not too spicy. Colombians also love soups, which are practically a must in each dinner or lunch. But the most important fact is that they love their food done with fresh ingredients, and fresh fruits.
In Colombia people have usually three meals a day. First one, breakfast, before to going to work. The most important meal is lunch. It is a meal consisting of three courses, soup, main dish and a drink, and dessert or fruit. Dinner is very light, taken around 9:30 PM.
What is more fascinating about Colombia is that all changes according to the region where one is. If in the jungle, or in the coast, or in the valley, people have their own way of dressing, have their different food preferences, their favorite drinks. And this is what makes it such a rich country and so very interesting.
But in all these regions there are some things in common too. They take it very seriously what their food is, the recipes they use and the different techniques are they same as centuries ago, giving them a sense of nationalism, reinforcing the feeling of being all from the same country. Their typical meals are full of tradition and history and they won’t change that.
If we were to name some of the traditional dishes or food of Colombia, we could choose the arepa, the sancocho, the fritanga. Also lots of chicken, beef, fish corn, onions tomatoes, potatoes, rice and several different legumes.
To all this we should add a wonderful cup of coffee, the best in the world!
Party Appetizers
These kinds of starter dishes can carry the occasion just by themselves. They are easy to eat and can hold your appetites till when the main meal is served. When carefully planned they can be quite tantalizing. They are a great way to entertain your guests.
If you prefer exotic and special party appetizers, then the caviar is a good choice for you. You can have a caviar on quail eggs or serve them with capers, lemon wedges and finely chopped onions. Regarding other accompaniments, the Classic Russian combination remains an excellent and perfect choice.
Cheese and Chile Cheese balls are a good choice for simple and delicious party appetizers. To prepare these, you will need cream cheese, cheddar cheese, garlic, Chile seasoning and some walnuts. Blend all these ingredients together with the exception of Chile seasoning. Chill the mixture and cut into ball shapes before rolling them into walnuts and and Chile seasoning. Wrap in plastic paper and refrigerate. Once refrigerated they are ready to be served.
Among the popular party appetizers are the Mexican dishes. They include tacos, various kinds of salsa or Mexican meatballs. They are very easy to make and are also colorful. They do not take a long time to prepare. They are perfect for any party and their color makes them attractive and beautiful. Mexican starter course meal is a very good choice for an appetizer in any kind of party. They suit almost all parties and your chances of going wrong with them are very limited.
Old-Style Red Velvet Cake Recipe From Scratch to Make At Home
Red velvet cake gained its popularity in the 1940s. There are different legends and stories associated with the origin of red velvet cake recipe and every region has its own version of them. Here is an old style red velvet cake recipe from scratch that you can prepare at home. This recipe takes 40 minutes to prepare (30 minutes for preparing the cake and 10 minutes for frosting the cake) and 30 minutes to cook.
What you will need:
2 ½ cups of all-purpose flour
1 ½ cups of regular sugar
1 teaspoon of baking powder
1 large teaspoon of cocoa powder
1 cup of fresh buttermilk at room temperature
1 ½ cups of vegetable oil
2 large eggs
2 tablespoons of red food coloring
1 teaspoon of white distilled vinegar
1 teaspoon of vanilla extract
3 teaspoons of vegetable oil for greasing the cake pans
9 inch baking pans – 3
Method:
1. Preheat a conventional oven to 180°C.
2. Separate the egg whites and yolks.
3. Add the sugar to the yolks and whisk well.
4. Add the vegetable oil, buttermilk and vinegar and blend well until the sugar is fully dissolved.
5. In a separate bowl, take the egg whites and whisk to get to dropping consistency.
6. Add the red food coloring to the egg whites, whisk some more and keep aside.
7. Sift together the flour, cocoa powder, baking powder and vanilla extract.
8. Add the flour mixture to the vinegar-buttermilk mix and blend well. There should be no lumps in the mix.
9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.
10. Grease the baking pans with vegetable oil and dust the insides with a little flour.
11. Pour the batter equally in the three pans.
12. Bake the cake in the oven for 30 minutes. If your oven does not have a turntable then turn the cake pans once in between.
13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.
Any red velvet cake is incomplete without delicious cream cheese frosting. Here is what you will need:
2 cups of cream cheese
4 cups of icing sugar
1 teaspoon of vanilla extract
1 cup of unsalted butter
Method:
1. Mix the cream cheese, icing sugar and butter, and beat well until fluffy.
2. Add the vanilla extract and your frosting is ready.
To apply:
-Using a flat spatula, apply the frosting in between the layers of the cake.
-Press the cakes lightly to stick to the frosting.
-Use the rest of the frosting to cover the cake from all sides.
-Cool for 2 hours in the fridge before serving.
Singapore Famous Food Recipes
Singapore is a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore’s food recipes and there is no doubt that Singapore is a food lovers’ paradise.
Singaporeans love to eat out and there is a feast of multicultural cuisine waiting for them in restaurants and especially in hawker centers and food courts. Here is a list of the major types of foods you can feast on in Singapore:
1. Malaysian Food: Malaysian food, also known as Malay food, is a popular in Singapore simply because Malaysia is Singapore’s neighbor and there are a whole lot of Malaysians living there; Spicy Malaysian gravies are laced with belachan, which is made from baby shrimps and the Malaysian desserts are usually based on coconut milk, palm sugar and freshly grated coconut. Then, of course, there are the rice and noodles too, which any Malaysian cannot live without. All these go to make an exotic eating experience. Some Malaysian food you must try out in Singapore: Laksa (coconut-based gravies) and Satay (grilled and skewered meat).
2. Chinese Food: The Chinese have been in Singapore since the last seven centuries and their influence on Singapore’s food recipes is authoritative. Chinese food can be subtle and neutral (Cantonese), or it can be fiery (Szechuan). Rice is a staple food in any Chinese dish and you can try out the following dishes to get a flavor of the Chinese influence: Shark fin soup, spring rolls (Cantonese – subtle taste); Fried Hokkien Mee (vermicelli, noodles, chili gravy, garlic, prawns, pork and everything else); and, Teochew food such as steamed fish and braised duck.
3. Indian Food: South Indians (mostly Tamilians) migrated to Singapore in the 1940s and their influence on Singaporean cuisine is undeniable. In fact there is an area in Singapore (around Serangoon Road), which is know as Little India. You must try out the south Indian Dosas, Idlis, Vadas that are served with spicy gravy and chutneys as well as the north Indian Tandoori Chicken (chicken smothered with a spicy paste and cooked in a clay oven).
4. Nyonya Food: Nyonyas are half-Malay, half-Chinese people who cook very hot and spicy food loaded with ginger and turmeric. Their recipes are creative and the cooking methods are elaborate. Some of the famous Nyonya dishes you must savor are: Enche kabin (small chicken pieces marinated in soy and oyster sauce) and Chicken Kapitan (chicken curry made using tamarind juice, candlenut, fresh turmeric root and belachan (shrimp paste)).
These apart, Singapore also offers western cuisine comprising of American, British, and Italian dishes. There are fast food centers, food courts, hawker centers, restaurants and you-name-it. As we said earlier, Singapore’s food recipes cater to all kinds of food lovers. Bon Appetit.
Authentic Mexican Salsa Recipes – Fresh Tomato Salsa
Let this wonderful salsa sit for a while so that all the flavors blend together.
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or use fresh jalapeno peppers
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
Directions
Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor. Pulse until finely chopped. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped.
Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt.
Pour dressing over tomatoes and stir well. Cover and refrigerate for at least 1 hour.
Company Tomato Salsa
This salsa recipe makes a large amount and is great for canning several jars for storage.
5 pounds Roma tomatoes
3 green bell peppers, diced
4 stalks celery, chopped (optional)
4 to 8 jalapeno peppers, seeded and minced
2 tablespoons white sugar
4 cloves garlic, minced
4 (4 oz.) cans diced green chilies
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon ground black pepper
3 onions, chopped
3 tablespoons fresh cilantro, chopped
Directions
In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.
Peel the skin off tomatoes and coarsely chop. Return chopped tomatoes to the pot and bring to a boil; reduce heat. Skim juice from top of tomatoes and reserve for another use. Do not overcook. Tomatoes should be chunky.
Pour salsa into hot canning jars and seal.
In two quarts of boiling salted water, add the chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufacturers directions.
Spicy Mango Salsa
This exotic salsa tastes great with chicken and pork. Wear gloves when working with hot chili peppers.
2 cups fresh mango, diced
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
1 tablespoon fresh ginger root, chopped
1/4 cup fresh cilantro or basil, chopped
1 or 2 serrano chili peppers, diced
1/4 cup fresh lime juice
Directions
In a large bowl, mix together the mangoes, peaches, garlic, ginger and cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
Zesty Cheese Salsa
Monterey Jack cheese adds a different twist to this tasty salsa.
2 large tomatoes, diced
6 green onions, chopped
1 cup Monterey Jack cheese, finely shredded
1 (4 oz.) can chopped green chilies
1 (2.25 oz.) can sliced ripe olives, drained
1/4 cup Italian salad dressing
Tortilla chips
Directions
In a bowl, combine the tomatoes, onions, cheese, chilies, olives and salad dressing. Toss well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Three Bean Salsa
A healthy salsa featuring three kinds of beans, plus corn, tomatoes and spices.
1 (16 oz.) can kidney beans, rinsed and drained
1 (15.25 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 cups fresh tomatoes, chopped
2 jalapeno peppers, seeded and chopped
1/4 cup green onions, chopped
1/4 cup lime juice
2 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
How to Make French Toast – You Can Do That
Let me explain. I run a do-it-yourself blog and most of the time I tend to write or find articles on DIY projects that relate to home improvement or auto repair. I thought it would be fun to write an article on something a lot different, like cooking. I chose this topic because my wife makes the best french toast and I thought there may be folks out there wanting a few pointers. It’s an easy and fun project for the kids as well, they will have fun coming up with different toppings. So sit back and feel your mouth start to water.
As I mentioned making french toast is an easy and tasty breakfast. My
wife always makes french toast when she needs to use up bread that’s on
the verge of becoming just a little too old. The ingredients listed
below will make 5 or 6 slices french toast.
Ingredients:
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/8 tsp. cinnamon
6 slices bread
1 tbsp. (or more, as needed) butter
maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup (for topping)
Go ahead and put the oven on to warm in order to keep the first few pieces hot.
Then beat the eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan.
Dip bread into egg mixture and coat both sides.
Melt butter in skillet over medium heat. Don’t get the skillet to hot.
Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown.
Add more butter as needed.
As mentioned in step 1, keep the cooked slices warm in the oven until all the toast is ready.
Serve the toast warm with maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup.
For a different flavor, add a pinch of nutmeg to the
listed ingredients. Just a pinch though because nutmeg has a strong
flavor. You can substitute pumpkin or apple pie spice in the place of
the cinnamon if you are feeling frisky.
Here is a tip staged from the wife, be careful to not over saturate the
bread in preparation. It can make the bread stick to the skillet if you
are not careful.
That’s all there is to it. This simple and easy dish is great for when
you have over-night guest and want to break from the normal eggs and
bacon routine and it also makes a great change from your normal dinner
planning. So put on your apron and get cooking…enjoy and have fun.
Freshwater Shrimp Farming – Calculating Profit Potential
Calculating profit potential from freshwater shrimp farming is a matter of starting with your gross income and subtracting all of your expenses. Here is how you do it and some of the items you need to consider.
First, you need calculate how many pounds of shrimp you can grow in your pond or tank. Once you know how much shrimp you can grow, you need to know how much money you can get for them. Once you have those figures, you can calculate your gross income. Let’s talk about how to gauge how much you can get for your shrimp.
The last time I went to my big box grocery store, they had Thailand farm raised headless shrimp for $14.99 a pound. We shouldn’t use that price per pound in our calculations because we have to account for the weight of the shrimp heads. We can guess-estimate the weight of the head to be one fourth the weight of the whole shrimp, and I might be wrong there, so that’s a variable that needs to be verified.
If headless shrimp go for $14.99, then we can guestimate whole shrimp might go for 75% of that, or $11.24 a pound. That just sounds a bit high to me and since I like to round down, my guestimate will be $10.00 a pound for shrimp right out of the pond, on ice and in a plastic bag. Multiply your yield in pounds by this delivered price of $10 per pound.
To arrive at a potential net income from raising your shrimp, you will need to deduct your expenses from your gross income. Net income is the number you get to pay taxes on. Coming up with your list of expenses is the hard part because your costs will be different from anyone else. Actually, paying the taxes is the hardest part.
There are two kinds of expense categories to consider. One category includes your set-up expenses and the other category includes your ongoing expenses.
Set-up expenses are things like installing the pond and buying your equipment. You might need nets or an aerator if you are going to use one, water meters and other equipment. This will be your largest outlay. You may already have a suitable pond, or you may want to use an above ground swimming pool in a building you can heat. So you will have to get these costs nailed down.
Ongoing expenses include items like the cost of purchasing your juveniles each year, the cost of their feed, electricity, labor, and not least in importance, the cost of the sign you put out front letting potential customers know when harvest day will be.
Once you have these added up it’s a simple matter of subtracting your expenses from your gross income and arriving at your net income before taxes. May your net income number always be large.
How to Get Rid of Fish Smell
The smell of fish is something that lingers in the fishing boat, in the kitchen, the pots and pans, in your car, on your hands, in your clothes and anywhere else that is touched by the fish.
It is not a pleasant smell for most people. I know there are those that say they grew up thinking that fish was supposed to smell like fish, but most find the lingering odor after the fish is long eaten to be unpleasant.
There are many home type remedies that are professed to work. Let me list some here for you to try.
1.) Wash or clean with a solution of vinegar and water.
2.) Wash or clean with a solution of bleach and water.
3.) If it is your refrigerator or freezer, empty it and turn it off. Place a container of boiling hot water with a sliced lemon in it. Leave for about an hour. Then make sure all the smelly ice is out of the freezer area and wipe down the walls and shelves with lemon water. Wipe each item thoroughly before replacing in the refrigerator or freezer.
4.) For the refrigerator or freezer, purchase vanilla-scented fridge deodorizer. It is supposed to kill the bacteria so it will put a stop to the odor for good, not just cover it up. Can be found in a good hardware store or supermarket.
5.) For a container, pots and pans or freezer, cut two potatoes and sprinkle some common table salt on it and place in the container for a couple of hours. Then wash thoroughly.
6.) Wash items with baking soda solution. 1-2 tablespoons of baking soda to 1 quart of water. Keep baking soda in the refrigerator or freezer where you normally store fish.
7.) For pots and pans try brewing some tea for 10-15 minutes. Discard and wash.
8.) For hands, etc. rubs hands with salt and then wash with a lemon scented soap or mild lemon detergent. Liberal use of nail brush at this time will also help.
9.) For clothes, give them a good soak in NappiSan or any other nappy/diaper soaker.
10.) For the fishing boat, body, clothes and children try “Simple Green”. Usually can be found at your local supermarket.
11.) “Simple Green” can also be carried along on your fishing trip to clean the smell and residue of insect repellent and sunscreen from your flies or leaders.
12.) This one might take a while but is recommended as having worked. If you have had an ice chest leak in the car try covering with newspaper. This can also be used for the freezer problem. It takes a while for the newspaper to absorb the odor but it seems to do so.
13.) While cooking to reduce the fish smell in the area try heating a little bit of olive oil in a pan and adding cinnamon to it. The fish smell will give way to the sweet cinnamon smell.
14.) If you want to get rid of the fish smell before you cook it, soak the raw fish in a little bit of vinegar and a lot of water. Is should not affect the flavor in any way.
15.) For the microwave try soaking a wet dish towel with a squirt of dish detergent on it and then place it in the center of the microwave and run the microwave on high for a few minutes. The scented stem will clean it. Then let air for a few minutes.
Then there are also some commercial solutions. Here are a few you might want to try:
1.) Zielonka Smell Buster – made in Germany out of special high-grade stainless steel. The Smell Buster is supposed to neutralize odors as soon as it comes into contact with air and water, leaving it fresh and clean. Try an internet search to find it.
2.) Several companies manufacture a liquid concentrate which sells for about $3.00 for 1/4 to 1/2 ounce. A couple drops are put on a piece of cotton and placed in the area to absorb odors, in the cabinet or in a room.
A couple of brand names are: “Odor-Away” by Wrap-on Co., available at hardware and hospital supply stores and “Clean-Air” found at some appliance repair shops.
Hospital supply stores carry Dow Chemical Hospital Disinfectant and Deodorant Spray. Spray into cabinet and quickly shut the door.
Hope some of these solutions will work for you to get rid of the fish smell wherever it is a problem for you.
How to Make Alfredo Sauce
Alfredo sauce is one of the most popular Italian sauces. Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.
Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.
½ C. Butter
2 C. grated Parmesan Cheese
½ C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta
Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.
Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.
Holiday Appetizers – 3 Easy Christmas Appetizers
In addition to the old standby snacks like nuts, candy bowls filled to the brim with those gaily wrapped Christmas chocolates, or the chips and dip bowl, you may wish to offer your family and guests some more substantial appetizers to get those mouths watering, but not fill them up. We want to save room for the main course after all and don’t forget that dessert table in the corner. So, here are three easy recipes I think you will enjoy.
Don’t turn your nose up until you taste these SPAM SALAD BITES. You will need:
1 can Spam or other processed potted-ham lunch meat product (but I have found the Spam brand works best)
2 tablespoons finely chopped onion
1 teaspoon lemon pepper
1 tablespoon pimento
1 teaspoon spicy brown mustard
1/4 cup low-fat mayonnaise (or mayonnaise style salad dressing)
Crackers or toasted baguette slices
In the bowl of a food processor place the ham product, cut into cubes, and the other ingredients except the mayo. Pulse until all ingredients are mixed and mixture resembles coarse crumbs. It should not quite form a ball but be moist. Remove and mix in the mayo. Spread about a teaspoonful on each cracker or toasted baguette. Garnish with a sliver of pimento.
OPTIONS: You could also stuff this mixture into prepared cherry tomatoes. Simply remove the end and hollow out the seeds and pulp. Stuff the cavity with the ham mixture. Try using a can of white meat chicken or tuna instead. I have even used canned salmon and can shrimp which came out deliciously and was a real surprise to my guests.
BANANA HORS D’ OEUVRES You will need:
2 large bananas
1 cup citrus juice, (lemon, pineapple, grapefruit, or orange. You can also use a lemon-lime soda but you lose some of the flavoring)
3 ounces cream cheese
1/2 cup chopped nuts
Peel and slice the bananas into one inch slices. Marinate the slices in the juice in a plastic bag in the fridge for about 1 hour. Drain the juice and pat the bananas dry on a paper towel. Stir the softened, room temperature cream cheese to remove any lumps. Spread each slice of banana with the cream cheese and roll in the chopped nuts. Serve with toothpicks or on a skewer. This is also a great addition to a chocolate fountain table.
OPTIONS: You can also do this with tart sliced apples or even firm pears. You could also use slices of melon for a delicious alternative or you may want to do some of each.
And Here is an old favorite of my grandmother’s. We all love deviled eggs and these HARLEQUIN EGGS are no exception, although they are a nice twist on an old standby. You will need:
1 cooked carrot
1 cooked beet (or you can used cooked, canned beets, about 1/4 cup)
1/2 cup cooked and minced green beans
1/3 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard cooked eggs
Paprika
Shred the carrot and beets. Mix with the beans and blend with mayonnaise and seasoning. Cut the eggs into halves lengthwise, as you would for deviled eggs. Remove the yolks and set aside. Fill the cavities with the vegetable mixture. Sprinkle with sieved egg yolks. If you don’t have a sieve you can crush the yolks finely with a fork. Garnish with a pinch of paprika, a sliver of carrot, beet or bean, or even a slice of olive.
In a hurry? Try one of these Optional BALLS ON PICKS Appetizers.
Anchovy balls – mash 4 ounces anchovy paste with 2 hard-cooked eggs. Add 5 drops of Worcestershire sauce, a few grains of cayenne and 2/4 cup minced parsley.
Celery balls – Combine 3 ounces cream cheese, 1/4 teaspoon salt, dash of pepper and a small pinch of cayenne. Form balls and roll in 1 cup of minced celery.
Burning Bush – Combine 3 ounces of cream cheese, 1/2 teaspoon minced onion and roll in minced dried beef.
Fill those plates with these delicious appetizers and your guests will stop asking you, when will dinner be ready.