1- How much do you know about the herb "oregano"? Here
are a few tidbits. a. Oregano is a hardy perennial with hairy square stems and dark green oval leaves. b. Oregano plants grow up
to 2 feet high and flower from mid to late summer. c.
There are many varieties of oregano. Greek oregano
has the strongest flavor. d. To keep oregano plants nice and bushy, cut your plants back a
couple time a season. e. Oregano tastes great in cheese & egg dishes; with beef, pork,
game, and poultry; in yeast breads; with vegetables; and in tomato sauce. It blends well
with garlic, thyme, olive oil, and basil.
2- If a recipe calls for herbs that do not dissolve; for example bay
leaves and garlic cloves, place them into a metal tea ball. Hook the chain over side of
pot. This makes it easier to remove seasonings during or after cooking.
3- Here is a cooking tip provided by Denise, a visitor to this
site: "To get the most juice out of lemon, either roll it on a table a few times
pressing down with the palm of your hand, or microwave it for about 15 to 20
seconds. Put holes in lemon before microwaving."
4- To make hot chocolate even more satisfying, add a pinch of
ground cloves and a drop of vanilla extract.
5- When using tomato paste, cut open both ends of the can
with a can opener. Remove one end and carefully push the other end down through the
can, forcing all the tomato paste out.
6- Having trouble removing the shells off of ready-to-eat
shrimp? Try this...Put the shrimp in a bowl of white vinegar and soak for 20 to 30
minutes. The shells soften and come right off. Once all the shrimp is peeled,
rinse well.
7- Summer is a time for picnics and outdoor
activities. Picnics can be fun but we all should take precautions against food
poisoning. Here are tips to make your summer picnic safe and enjoyable: (1) If possible,
refrigerate fruits and vegetables overnight at 40 degrees or lower before preparing them
for your picnic (2) Rinse whole fruits and vegetables in cold running water before eating, slicing,
or packing them. (3) Wash your hands before cutting vegetables and fruits (as well as other picnic
foods). Use a clean knife and cutting board. (4) Carry your picnic in a well-insulated cooler containing an ice
pack, and keep it in the shade with the lid on.
8 - Here is a list of the top five most
nutrition-packed summer fruit.
1. Cantaloupe: Cantaloupe is the most nutritious of
melons. One cup contains 74 times the vitamin A of honeydew melon, more beta
carotene than a small spinach salad, almost as much vitamin C as an orange, and roughly
the same amount of fiber as a whole-wheat bread slice. Here are some shopping tips for selecting the "best" cantaloupe: (a) Skip the thumping and shaking; look for sweet-smelling melons that have a
thick netting and a golden (not green) undertone. (b) The stem end
should have a small indentation; a small crack is a sign of sweetness, but avoid fruit
with mold. (c) The blossom end should be slightly soft. Now
that we have selected the "best" cantaloupe, we need to know how to store it
properly. Here are some storage
tips : (a) Melons don't ripen off the vine, but they do get juicier at room
temperature, so leave your cantaloupe on the counter for a few days, then refrigerate
whole to preserve vitamin C. (b) Rinse the exterior prior to cutting.
2.
Blackberries: Blackberries are the highest in fiber of all the
berries. One cup of blackberries packs 40% more fiber that a bowl of shredded-wheat
cereal. Blackberries are also a good source of Vitamin C. When shopping for blackberries
remember this: "The blacker the berry, the riper and sweeter the fruit."
You can refrigerate blackberries for up to two days. Don't rinse until just before
use.
3.
Apricots: Apricots are rich in beta carotene and contain both
vitamin C and potassium. The highest vitamin C content is found next to the skin, so
don't peel. Apricots are also high in soluble fiber, which works like oat bran to
help lower blood-cholesterol levels. When shopping for apricots remember this:
Choose fruit that is orange-gold, smells sweet, and yields to soft pressure. Hard
fruit which is tinged with green won't ripen fully. If you bought apricots at your
favorite supermarket, these apricots usually need ripening, so place them in a paper bag
at room temperature away from heat or direct sun. If you add a banana to the bag,
this will help hasten the process. Refrigerate once the apricots are ripe.
Don't rinse until just before use.
4. Raspberries: Raspberries are abundant in vitamin C and fiber.
One cup of raspberries delivers half of the recommended daily dose of vitamin C and
more fiber than 2 tablespoons of wheat bran. When shopping for raspberries, look for
firm red berries that haven't leaked through the container bottom. Refrigerate and
use as soon as possible. Raspberries can turn "mushy" very quickly.
5. Strawberries: Strawberries are loaded with vitamin C. One
cup of strawberries provides 140% of the daily value for vitamin C and more fiber than two
slices of whole-wheat bread. Strawberries are grown in all 50 states, so buy local
berries in season for the best flavor. Look for bright read berries with fresh,
green caps. Berries don't ripen off the vine. White tips will stay hard and
sour. Remove overripe berries from the container then refrigerate. Leave stem
caps attached until after rinsing so berries don't get waterlogged.
9- Here are a few "cuking
tips": When selecting cucumbers keep this in mind--the smaller the cucumber,
the smaller the seeds and often better in flavor. Keep your cucumbers away from
apples and other citrus fruit as these products produce ethylene gas that can decay
cucumbers. Store unwashed cucumbers in a crisper bin in your refrigerator.