Pomegranate Sauce

Seasoned on simple seasoned grilled steak or poured over the yummy cheesecake, pomegranate sauce is a wonderful way to season your dishes with its sweet tart freshness. Moreover, the pomegranate seeds add quite a nice pop to the dishes. You can use this amazing sauce as a substitute for the more commonly used raspberry and cranberry sauces or mix it with it for great flavors. So if you want to enjoy the fresh sweet-tart and intensely fruity taste of wonderful pomegranate sauces at your Thanksgiving table, then here are some great recipes to help you on your way.

Pomegranate Sauce Recipes

Simple Recipe

Ingredients

• 4 large pomegranates (about 3 pounds)
• 3 tablespoons cornstarch, sifted
• cup sugar

How to Make

For making this simple sauce, cut the pomegranates into half. Over a large bowl, place a mesh sieve and place the pomegranate seeds scrapped out by hand or with a spoon on it. Now use a flat meat ponder to press the seeds and extract around two to three cups of juice. Throw out the seeds and set the juice.

Heat a medium saucepan and add in the cornstarch with the sugar. Now slowly add the pomegranate juice to this mixture making sure that all the ingredients blend in well. Stir the sauce constantly with a spoon on medium heat till it thickens. Now remove it from the heat and allow the sauce to cool before you refrigerate it. Storing the sauce allows it to thicken considerably.

Rosemary Pomegranate Sauce for Cheesecake

Ingredients

• 250 ml pomegranate juice
• 1 tablespoon mild honey
• teaspoon minced fresh rosemary
• clove of garlic
• 1 tablespoon sherry vinegar
• 1 teaspoon cornstarch
• Herb salt

How to Make

For making this sauce for dessert, pour the juice in a medium-sized saucepan and place it over medium heat. Add the rosemary to the juice and let it simmer till the juice is reduced to less than half of its consistency. Remember that this is what would determine the intensity of the flavors of the juice. Now add in the honey, garlic and let it simmer and mix well with the juice. Remove the garlic and add the herb salt and vinegar.

In a separate saucepan heat water and add cornstarch to it to make a thick paste. Add this into your sauce to allow it to thicken.

Cranberry Pomegranate Sauce for Pork

Ingredients

• 1 pounds fresh or frozen cranberries (6 cups)
• 2 cups sugar
• 1 cup pomegranate juice
• 2 cups fresh pomegranate seeds

How to Make

This pork sauce is easy to make and works well with pork and turkey. For making this sauce for turkey or pork take a medium saucepan. Add the cranberries to the sugar and pomegranate juice and bring the mixture to a simmer. Cook the sauce over moderate heat, stirring occasionally for around ten minutes. This allows the cranberries to become soft and open up. Now scrape out the thickened pomegranate cranberry juice into a medium bowl and let it stand until cool, about 2 hours. While serving add the pomegranate seeds and serve the sauce chilled. The best thing about this sauce is that it can be made beforehand and refrigerated for about two weeks.

Raspberry Pomegranate Sauce for Fish

Ingredients

• 4 cups pomegranate juice
• 12-ounce frozen unsweetened raspberries (unthawed)
• cup sugar
• cup honey

How to Make

In a large saucepan, bring the pomegranate juice to a boil. Reduce the heat and let the juice simmer and thicken to less than half for around thirty minutes. Now add the raspberries and the sugar and simmer in low heat stirring frequently for around fifteen minutes. Add the honey to the simmering mixture. Remove from heat and allow it to cool to room temperature. Now cover, refrigerate and chill. Spoon the sauce over the fish before serving.

The pomegranate sauces are excellent for adding flavors to the grilled steaks and other grilled dishes as it combines well with the smoky flavors. Moreover, they can be easily stored and refrigerated for around two weeks

Continue

Tamari Sauce

Since the 17th/18th century in Japan, a simple household production of soy sauce was raised to a commercial level of art. Back then initially just to advance in the production of soy sauce, the entire thick mixture of soybean was substituted with a mixture of half soybean and wheat. Hence, the new supplant produced was a fermentation of the soy sauce, called Shoyu'. It is a Japanese name for 'soy sauce'. On the other hand, we can promptly associate soybeans as a tamari sauce substitute because it is made with the same substituents than the uncouth soy sauce.

Tamari Sauce Vs. Soy Sauce

Soy sauce is made from wheat and soybeans both, but what is tamari sauce made up of? Well, here it is. It is solely made up of soybeans. Factually, tamari sauce is one of the 'many types version' of soy sauce. Learning the excellence of its quality issues, this sauce has very less or rather no grains containing in it. It has a rich, strong aroma. A smooth, soft and darker appearance with water and salt consisting in it has a well-balanced savory taste altogether. On the other hand, Shoyu or soy sauce is sharper in taste with all the alcoholic fermentation, non-brewed and unbalanced as a matter of fact as compared to soy sauce.

Even though, after acquiring the definition of the two, many sincerely are yet intrigued about the food history and the lingering food historians to conceive that tamari sauce is the original version of soy sauce. Here is a tamari sauce recipe that nearly mimics the soy sauce but isn't actually the same.

Ginger-Tamari Salad Dressing

Ingredients (Ginger-Salad)

• 1/3 cup fruit vinegar (like raspberry)
• 1/3 cup tamari sauce
• cup orange juice
• 3 tablespoons peeled and chopped ginger
• 2 tablespoons finely chopped shallots
• teaspoon coriander seeds
• Salt and Pepper to taste
• 1 clove garlic (chopped)
• 1 cup canola oil
• 1 teaspoon red pepper (crushed)
• teaspoon dark sesame oil
• 1 tablespoon maple syrup (to taste)
• 4 cups of mixed greens

Method
The method of making this ginger tamari salad dressing, where the actual use of tamari sauce is connoted, gives a delightful effect to the overall delicacy. Speaking of which follow these few simple steps below, and the next moment you will see yourself making this recipe as a side dish for your supper. With these many ingredients, the salad will serve 4 persons.

Step 1: Mix all the above ingredients such as, the cup fruit vinegar which is in the raspberry form, tamari sauce, fresh chopped ginger, finely cut shallots, chopped garlic, orange juice, coriander seeds along with red pepper, and the usual salt and pepper everything blended well together. Whisk all this in a food processor, a bowl or a blender anything which is comfortable for you.

Step 2: Later, add canola oil to the blended mixture to wait until the emulsification of the dressing totally occurs.

Step 3: Once you see attaining that stage, pulse in some sesame oil and/or maple syrup up to the previous stage.

Step 4: This is the last step towards your lovely sauce recipe. After all the above is mixed and blended well together, taste and check if it is fine and savory. Add salt and pepper and red pepper if required. Or if maple syrup is required you may add that as well. Later toss the entire salad in the bowl with greens.

So, here you go. Along with all that food history and major facts, you bag along a good, tasty tamari sauce recipe as well. Sauces are an all season variation fluid. Sometimes even the best-of-the-best dishes taste loathsome without its companion sauce.

Continue

Blanching Vegetables

Blanching vegetables is an easy technique of boiling vegetables for a short while and then immediately chilling them in ice-cold water. I have a big garden so I grow a lot of vegetables and blanching them has always been a good option that helps me preserve the nutritive value of vegetables. Vegetables should be blanched before they are stored in the freezer. This not only helps in retaining their nutritive value, but also helps in preserving their color, flavor and texture.

How to Blanch Vegetables?
Blanching is a popular technique used by many food enthusiasts and cooks to keep vegetables crisp and tender.

• Fill a large pot with water, add salt and bring it to a boil. Add enough salt so that water tastes salty.
• While the water is heating, fill a large bowl with three quarters of ice and add enough cold water.
• Add the vegetables in small amounts to ensure that water doesn't loses its boil.
• Boil the vegetables, until they are barely cooked but still tender. To test, remove a small piece with a spoon, dip it in to ice water and eat it.
• Once the vegetables are done, remove them as fast as you can and drown them in ice-cold water.
• Remove vegetables from ice-cold water, as soon as they get cold.
• To cook the vegetables again, you can use any cooking method you want, like sauteing, boiling and grilling. If you want to reheat the vegetables, take care to scantily heat them and not to cook them again.

How Long to Blanch Vegetables?
This is a common doubt which arises in everyone's mind. People know that blanching vegetables is necessary, but sometimes they blanch it for a long time and sometimes for a minimal time. Below is the list of some daily use vegetables and how much time they should be blanched in boiling water.

• Green beans for 3 minutes.
• Broccoli chopped or stalks for 3 minutes.
• Beet roots small size for 25 to 30 minutes and medium-sized ones for 45 to 50 minutes.
• Brussels sprouts small, medium and large should be blanched for 3, 4 and 5 minutes respectively.
• Green vegetables like spinach for 2 minutes.
• Cauliflowers for 3 minutes.
• Carrots whole and tiny for 5 minutes, diced or stripped carrots for 3 minutes.
• Corn on the cob for freezing on the ear small for 7 minutes, medium for 9 minutes and large for 11 minutes.
• Shelled peas for 1 minutes and snow or sugar snap peas for 2 to 3 minutes.
• Zucchini slices or chunks for 3 minutes and grated zucchini for 1 to 2 minutes.

What is the Purpose of Blanching Veggies
Well there are a lot of advantages of blanching vegetables.

• Blanched vegetables can be used in salads and in many dishes. Blanching brightens the color of some vegetables mainly green and yellow ones.
• Blanched vegetables can be frozen for later use. Vegetables which are not blanched, have enzymes growing in them in frozen state which makes the vegetables more hard. Vegetables also lose their color and flavor.
• Blanched vegetables require less heating, a quick saute or stir fry is enough. Less heating means less use of oil, which is beneficial for health.
• It's a recommended way to loosen skins of garlic, peaches, tomatoes and almonds which makes them easier to peel.

Blanching Vegetables for Freezing
If you want to have free-flow frozen veggies, as you see in supermarket follow these simple steps.

• Spread out the cooled, blanched vegetables in a tray and freeze them for an hour.
• Bundle them in groups in to a freezer bag. Zip lock the vegetables in an air tight container. Label the bags or container with contents and date. Use them whenever you like.
• It is advised to freeze your vegetables in smaller amounts, rather in a big batch.

Microwave Blanching Vegetables
A microwave can also be used for blanching vegetables, making cooking chore much easier.

• Most of the vegetables can be blanched safely using a microwave. Put your desired vegetables in a microwave dish or bowl covered with a glass lid and add one cup of water.
• The temperature and time used for blanching depends on the vegetables you are using. If the container is half filled with water, you can reduce the cooking time by 5 minutes.
• Submerge the vegetables in ice water after blanching. Once your vegetables get cooled drain off the water with a colander.
• Place your vegetables in zip lock bags or small air tight containers and freeze.

Blanching vegetables is an ideal option if you want to store the nutritive value of food. Blanching can also be done through boiling water and through steam. Although steaming takes more time, it preserves more nutrients.

Continue

How Long Can You Freeze Chicken?

One of the most versatile of all protein components, chicken can be used for preparing a number of dishes. When you buy chicken from the butcher, it is fresh chicken and the frozen variety that you get in supermarkets is of course frozen chicken. Any chicken that has been freshly cut and has not been stored below 26 F is labeled as fresh. However, even fresh chicken has to be stored inside the freezer once you have purchased it. Most of the time people like to get frozen chicken instead of the fresh variety as it is easier to store and hassle free to clean. The main reason that chicken should be frozen is because as on any perishable meat, fish or poultry, bacteria is present on raw chicken. They multiply very rapidly at temperatures between 40 F and 140 F. So it is very important that chicken is kept frozen inside the refrigerator until you are ready to cook it.

How Long Can You Freeze Uncooked Chicken?

While storing chicken in the freezer, you must have wondered, how long can you safely freeze chicken safely, without any fear of spoilage. The answer to that question depends on whether you are storing cooked chicken or raw chicken. You can freeze uncooked or raw chicken pieces for up to 9 months in the refrigerator. If it is a whole chicken you are freezing, then you can freeze it up to a year without it spoiling. Minced chicken can be stored in the freezer for about 3 months. However, an important point to remember is that the condition of your freezer and the packaging of the chicken plays a big role for these time frames given. If your freezer is not of the top quality and cannot maintain the required temperature, then your chicken cannot be stored for a long duration. Also, avoid overstuffing the freezer with too many food as it might cause the temperature of the freezer to drop. Further, the whole chicken or chicken pieces has to be stored in an air tight method, so that water does not get inside it and spoil it. The best way to freeze chicken is to place it inside freezer bags and then wrap it in freezer paper. Ensure that no air is trapped inside the freezer bag before placing them into the refrigerator.

How Long Can You Freeze Cooked Chicken?

Wondering how long can you store cooked chicken? Well the answer is about 4 months. Cooked chicken like stews and soups can also be frozen and then stored in the freezer for about 2 to 3 months. Cooked chicken has a greater possibility of spoiling and contamination. It is best not to freeze cooked chicken for long periods of time. One important thing to remember is that frozen cooked chicken when thawed, will not have the same taste, aroma and texture as freshly cooked chicken. It is often seen that the flavor of thawed cooked chicken is considerably less than the freshly cooked version. Many people even find it unappetizing and unpalatable.

Prepacked chicken products like chicken nuggets and chicken sausages can be safely frozen in the freezer for 2 to 3 months. Once you have thawed the package, do not place it back inside the freezer, as the bacteria has already contaminated the chicken. It is always best to thaw only that much portion that you require for making the dish. Before cooking frozen chicken, defrosting of the chicken should be done inside the refrigerator and it should not be placed outside on the kitchen counter.

Always use separate chopping boards for cutting raw chicken, poultry and meat. Reserve a different chopping board for cutting fresh produce. Do not exceed the time limit for freezing chicken, as the chicken will not only taste awful but you might get very sick.

Continue

Fire Pit Design Plans

A fire pit is designed according to the purpose of use. Having a fire pit outdoors creates an excellent place to warm yourself during winters or to enjoy a barbecue party with friends and family. A fire pit, when located on your outdoor patio amidst beautiful pine trees and grass lawns, is definitely a luxury by all means. Apart from soaking your hands near the fire on a chilly winter night, you can also use it for cooking food or lighting it up for a bonfire gathering with friends and peers. The presence of a fire pit along with music and marshmallows are capable of creating a royal ambiance all around.

Fire Pit Designs

A fire pit can be made from a variety of items. More often than not, a design is opted that suits the surrounding landscape of a house. You will come across ground fire pit designs in camping spots, picnic places and bonfire locations. In such cases a big hole is dug in ground where the fire is lit with wooden sticks. Outdoor fire pit designs are usually lavish and they are meant for enjoying nature along with warming yourself up.

• The most common type of fire pit designs are built with stones and bricks. This vintage style could be elegantly adopted by creating some unique patterns molded with firebricks and clay. A simple hole is dug in soil and its top is encircled with a set of bricks or stones. They are stacked one above another and then secured with cement. This could be used for multiple purposes.
• Outdoor fire pits built for permanent use are usually made from concrete. Their designs complement the ambiance and they serve as an additional exterior dcor. Cemented fire pits look exotic when the crude look is covered with paints and varnishes of dark textures. A combination of cement and marble stones uplifts the beauty to a large extent. Opt for tones of brown for a vintage appeal.
• Gas fire pits are meant for a variety of purposes ranging from decking up gardens, patios or for cooking. They are permanently built in houses where parties are organized frequently. Gas fire pit plans are based on Grecian urns and old fire hearths, containing intricate masonry structures. Gas is supplied instead of wood from beneath the pit. Such fire pits are equipped with additional non-burning equipment to disperse the fire.
• A chiminea fire pit is actually a free standing fire pit that is used for the purpose of ornamenting outdoor structures like patios, terraces, porches, etc. Chiminea fire pits are generally made up of cast iron, clay and copper with an opening at the bottom. The narrow chimney like structure contains bottom lined with gravels and sand, above which woods are placed for lighting. Terracotta fire pits designed with refined carvings look classy.
• People who set out for outdoor activities regularly prefer to carry portable fire pits. They are nothing but large containers made from cast iron. The rim of the pit is surrounded by wire mesh that keeps the wooden sticks intact. They also have handles to facilitate movement from one to place to another. Wide rimmed fire pits are usually carried while going on picnics where they utilize it for large-scale cooking.

Taking correct measurements for building a pit is essential for rendering a proper shape to it. Once it is built you can enjoy winters basking in the warmth, or feasting with your friends on grand cuisines freshly made on the pit.

Continue

How to Make Chicken Stock

Chicken stock forms the base of many soups and sauces as it adds a very distinct flavor to the recipes. We can say that it is an ingredient that is used to flavor many recipes like chicken soup recipes, pasta sauce recipes etc. Chicken stock can be bought in various departmental stores. However, nothing beats a homemade chicken stock. So, without further ado, let us get started to make a chicken stock.

Ingredients
4 pounds of chicken bones, neck and other parts
1 large onion quartered
4 carrots peeled and cut
3 ribs of celery cut
1 leek cut
14 sprigs thyme
14 sprigs parsley
A couple of bay leaves slightly crushed
Some peppercorns slightly crushed
4 cloves garlic peeled and crushed
2 gallons water

Method
Take a thick bottomed pot and put in the chicken, vegetables and the spices in it. Add the water and cook the stock on high heat, uncovered. Remove the scum from the top of the stock with the help of a spoon. When the stock begins to boil, turn down the heat and allow the stock to be cooked. Ensure that you remove the scum every 15 minutes for the first hour of cooking the chicken stock. It takes around 8 hours to make the chicken stock. After the first hour of cooking, remove the scum twice every hour and allow the chicken stock to cook. It is necessary to always keep the vegetables and the chicken submerged under water. Hence, add some hot water every time you feel the water becoming less.

The stock needs to be cooked for 7 to 8 hours and should be cooked on simmer only. After the 8 hours are up, strain the mixture into another pot with the help of a fine mesh strainer or with the help of a cheese cloth. Cool the stock in an ice cooler and keep the stock in the fridge overnight once the stock is cooled. The next morning, scoop off the fat from the top of the chicken stock and store the stock in an air tight container. You can store this stock for up to 3 months by keeping it in the deep freezer. However, if you keep it in the fridge, use up the stock within 3 days. Before you use the stock as an ingredient, always bring the stock to a boil and then make your recipe.

Making Chicken Stock from Rotisserie Chicken

Ingredients
Chicken carcass including any skin and bones
1 onion halved
1 bay leaf
1 rib celery chopped
2 carrots peeled roughly chopped
Some peppercorns slightly crushed
2 cloves garlic peeled and crushed
Half a gallon cold water

Method
Take a thick bottomed pot and add all the above ingredients to it. Cover them with cold water and bring the chicken stock to a boil on high heat. After the stock boils, reduce the heat and remove any scum from top of the stock and allow the mixture to be further cooked for about 3 hours, uncovered and on simmer. Add hot water if the chicken and vegetables begin to show. After the stock has been cooked, remove from heat. Strain the stock through a cheese cloth and let it cool. Refrigerate it overnight and remove the fat from the top of the stock. Transfer into an airtight jar and your stock is ready to be used. Ensure that the jar is always in the fridge and use up the entire batch within 3 days. You can use a slow cooker to make the chicken stock.

Chicken Stock vs Chicken Broth

The difference between chicken stock and chicken broth is that the former is made from bones. When you make the stock, you make it from bones that are cut. This makes the stock richer. The slow simmering heat for about 8 hours ensures that all the flavor of the chicken as well as the spices and vegetables is infused well in the water. Chicken broth, on the other hand, is made from chicken meat. It is not so rich in taste but can be modified a little by adding the above ingredients into the broth and allowing the broth to be cooked for some time before using it in the recipe.

As you can see from the above, the recipe is not a difficult one and can be easily made at home. However, certain steps like cooking on a simmer, removing the scum every few minutes, cooling and storing it right are essentially to be followed to the letter. Make this stock and convert your delicious soup recipes into very delicious ones! Happy cooking!!

Continue

Skillet Pork Chops

Pork chops are tender meat cuts, served as a delicacy for pork lovers. You can prepare them by grilling, frying, roasting or other ways of cooking. When fried in a thick skillet, they taste delicious for quick meal serving. However, the high calorie count of deep-fried foods is always a concern for health conscious people. If you have the same issue, consider using less oil and cooking in low heat for an extended time to get the desired doneness. Also, don't forget to drain off excess oil in tissue papers before serving.

Easy Skillet Pork Chop Recipes

The choice of pork chops (with or without bone) is up to you. But as you are making skillet pork chops, the boneless cuts are better. You can fry them alone, or use complementary ingredients for serving it in the main course of a meal. What about adding poultry and green veggies to the dishes? Indeed, you can cook several varieties of mouth-watering pork chops in the skillet. Just ensure that you purchase fresh meat cuts from a reliable vendor. Follow the recipes below to make the best pork chops you can make in a skillet.

Breaded Skillet Pork Chops

Ingredients

• 4 center-cut pork loin chops ( - -inch thick)
• Salt and freshly ground black pepper
• 2 large eggs
• cup grated Parmesan cheese
• 1 cup dried bread crumbs
• 6 tablespoons olive oil

Directions for Preparation

First of all, prepare the pork loin chops by seasoning with salt and pepper, and keep aside. Take three shallow bowls - whisk eggs in the first, add grated cheese in the second and bread crumbs in the last bowl. Now, roll a pork chop in cheese, then dip in the egg and finally, coat it with bread crumbs. Repeat these steps for the remaining pieces. Heat olive oil in a skillet and fry the cheese coated pork chops. Frying is done when the coating turns crisp and golden brown (about 4 - 6 minutes per side), and meat thermometer reads 150 F. Serve the breaded pork chops with lime wedges and mashed potatoes.

Skillet Pork Chops with Rice

Ingredients

• 4 - 6 boneless pork chops
• 1 medium-sized onion, chopped
• 1 green bell pepper, sliced
• 1 can diced tomatoes with juice
• Salt and pepper as per your taste
• Cooked rice

Directions for Preparation

Preheat oil in a deep cast iron skillet and fry pork chops on high heat, until they turn brown. After this, drain excess oil and return browned pork chops in the skillet. To this, add onions and tomatoes. Add salt, pepper and other seasoning spices to suit your taste. Cover with a lid and cook over low heat till pork turns soft and tender. At the time of serving, spoon rice in a platter, make a well in the center and add cooked pork chops in it.

Electric Skillet Pork Chops with Potatoes

Ingredients

• 6 pork chops, -inch thick
• 2 large onions, chopped
• 2 carrots, cut into bite-sized pieces
• 6 medium-sized potatoes, cut into small cubes
• 1 can tomato sauce

Directions for Preparation

This is one of the simplest pork chops recipes that you can try making at home. No oil is used in the recipe, but potatoes are rich in carbohydrates. Hence, this pork chop dish still contains lots of calories, and serving size needs to be monitored. Place cleaned and seasoned pork chops at the bottom of an electric skillet. Top them with onions, carrots and potatoes. If preferred, you can add other vegetables as well. Drizzle tomato sauce over the pork chops and veggies. Adjust heat setting to 300 F, and cook according to the manufacturer's directions for 55 - 60 minutes. You can serve this savory dish with pilaf or boiled rice.

Simple tricks for making the best tasting skillet pork chops are using appropriate amounts of seasoning spices and taking a note of the cooking period. If you take care of these two things, getting a delectable dish is almost guaranteed. Nonetheless, keep the serving portion of fried pork chops small, and serve with lots of green vegetables on the side.

Continue