Brown Gravy Meatloaf Recipes

Traditionally meatloaf was made with veal or ground beef, depending on which was cheaper. However, there are several other meats used just as often, including ground turkey, chicken, sausage, pork, or even lamb. It is believed that bread crumbs were incorporated into the recipe to address the shortage of meat. Whatever the reason, the crumbs serve the dual purpose of helping to bind the meat as well as lending lightness to the preparation.

Present day preparation see the meat being first blended with bread crumbs, egg and seasoning, and then baked. These recipes are slight variations of the original.

Meatloaf with Brown Mushroom Gravy

Ingredients

Gravy

• 2 tablespoons blended onion
• 1 cup fresh sliced mushrooms
• 1 cup beef broth
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 tablespoons water

Meatloaf

• 1 egg
• teaspoon salt
• teaspoon freshly ground black pepper
• cup chili sauce
• cup fresh bread crumbs
• 1 pounds ground beef

Preparation

Take a large bowl and mix ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper. Though messy, the ideal way to mix it is with your hands. Lightly pack a 8x4 inch loaf pan with the mixture.

Preheat the oven to 350 degrees F (175 degrees C). Place the meat loaf pan on the rack in the oven and bake it for an hour, or until done. The meat is well cooked when it no longer looks pink. Carefully remove it from the oven and allow it to cool for 10 minutes before it is served.

To prepare the gravy, start by melting butter over low heat in a saucepan. Add the onions and mushrooms and stir until cooked over medium flame. Add the beef broth and simmer for 5 minutes. Gently stir the broth from time to time. In a small bowl, mix the cornstarch and water, and add it to the broth. Cook for about one more minute, and turn off the heat once the gravy is thick. Carefully cut the loaf into thick slices. While some serve the meatloaf slices topped with gravy, others serve both separately.

Meatloaf with Barbecue Sauce

Ingredients

• 1 large egg whipped with a splash of milk
• 1 green bell pepper
• 1 medium onion
• 1 2/3 to 1 pounds ground sirloin
• 2 ribs celery from the heart of the stalk
• 1 cup bread crumbs
• 1 cup smoky barbecue sauce
• 2 tablespoons grill seasoning
• cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Mashed potatoes and cream cheese

• cup half-and-half or whole milk
• 2 scallions, finely chopped
• 2 pounds small red potatoes or baby Yukon gold potatoes
• 8 ounces plain cream cheese

Preparation

Roughly chop the onions and celery. Remove the seeds from the bell pepper and chop it up into chunks. Put all three into the food processor and run it till they are finely chopped. Put the ground beef in a big bowl and add all the chopped vegetables to it. Add the egg beaten with milk, grill seasoning and bread crumbs to the bowl. Mix the smoky barbecue sauce, the Worcestershire sauce and the salsa in a separate bowl. Add half of this sauce mixture to the bowl with the meatloaf mix. Now, mash it all together with your hands.

Preheat oven to 450 degrees F. Grease a meatloaf pan with extra virgin olive oil. Fill the meat loaf mixture into the pan. Use some of the remaining sauce to pour on top of the meat and bake for about 20 minutes. Check if the meat is cooked in the center. Boil potatoes for 15 minutes until cooked. Let them cool, then peel and mash them with the milk, till they achieve a nice creamy consistency. Mix in the cream cheese and continue to mash till it blends into the potatoes. Add the scallions, salt and pepper to taste.

Serve the meatloaf along with the cream cheese potatoes.

There are many different ways to prepare meatloaf. The basic mixture can be fashioned into patties, fried in a pan and used to make burgers. If this comfort food is one of your favorites, you may start with a basic recipe and later move on to more complex versions.

Continue

Ravioli Sauce Ideas

Ravioli is a typical, Italian stuffed pasta and is served in broths or with a sauce. Unlike regular pasta, the ravioli is more of a pocket or a dumpling, stuffed with a filling of your choice. Ravioli can be served as a starter or for supper, and it tastes best with a drizzle of seasoning or dunked in sauce. Easy to make and good to eat, ravioli we can say, is a mini piece of Italy, on your platter.

Simplicity, is the key word to be remembered for most Italian dishes, and this rule applies to ravioli dishes as well. Here's how, you cook ravioli pasta and dress it, with interesting and mouth-watering sauces.

Ravioli with Tomato and Basil Sauce


Ingredients:
5 plum tomatoes
4 sprigs of fresh thyme/1 tbsp. dry thyme
2 cloves garlic minced
4 tbsp. olive oil
3 tbsp. chopped basil leaves
1 tbsp. basil leaves for garnishing
Freshly ground pepper
Chili flakes (optional)
Salt

Prepare the Sauce:
Poke the tomatoes on all sides, or cut them into four slices each. Preheat the oven to 300F and in a baking tray, place the tomatoes and drizzle it with 2 tablespoons of olive oil and thyme. Season with salt, pepper, and chili flakes (if you want it spicy). Bake the tomatoes, till they are soft and slightly dried out. You can even microwave the tomatoes on high for 5 minutes. While still hot, crush the tomatoes with a fork to get a rough pure and keep aside.

Heat a frying pan until hot and add the remaining olive oil, saut the minced garlic till golden brown. Add the tomato pure and cook on slow flame for a couple of minutes. Add the chopped basil leaves and cook for another minute or two. Season it with salt and pepper and your sauce is ready to be served.

Cooking the Ravioli:
While you prepare the sauce, bring a large pan of salted water to a boil. Drop a few ravioli into the pot and allow to boil for a few minutes. The pasta when ready, will float to the top. Drain the ravioli and drizzle with olive oil or butter.

Presentation:
Spoon half the sauce into the center of the serving plate. Place the ravioli on top of the tomato sauce and top with the remaining sauce. You can enhance the taste with a generous grating of cheese (optional). Garnish with a few basil leaves.
Ravioli with Creamy Pumpkin and Mushroom Sauce


Ingredients:
2 onions finely chopped
2 cloves garlic
1 celery stalk sliced
2 cups pumpkin pure
1 cup mushroom thinly sliced
3 tbsp. olive oil
2 tsp. cumin powder
1 tsp. butter
1 tsp. paprika
cup cream
tsp. nutmeg powder
cup chopped parsley/coriander
Salt to taste

For the Pumpkin Pure:
4 cups pumpkin cubes
3 cups chicken/vegetable stock

Prepare the Sauce:
In a large pan boil the pumpkin in the stock. Cook covered for 15 minutes or till the pumpkin is soft. Heat a large frying pan and add the olive oil. Saut the finely chopped onions, garlic and celery till golden brown, set aside to cool. In a blender, make a smooth pure of the pumpkin and sauted onions using a little chicken broth. In a frying pan, saut the sliced mushrooms in butter and add the pure. Add the spices and seasoning and allow to simmer for a while. Just before you are ready to serve the dish, add the cream and stir.

Cooking the Ravioli:
While you prepare the sauce, boil the ravioli for a couple of minutes in salted water. Drain the ravioli and drizzle with olive oil or butter. Add the pasta to the sauce and stir lightly, so that the sauce covers the pasta entirely. Allow to simmer for a couple of minutes before turning off the flame.

Presentation:
Gently place the pasta onto a serving plate and top with the sauce. Garnish with chopped parsley or coriander.
Ravioli with Green Pepper and Pea Sauce


Ingredients:
4-5 California green peppers
2 cloves garlic minced
1 onion diced
3 cups chicken/vegetable stock
2 cups green peas
4 tbsp. tomato sauce/pure
3 tbsp. olive oil
2 tbsp. chopped cilantro
1 tsp. ground coriander seeds
1 tsp. dried oregano
1 tsp. paprika
1 tsp. lemon zest grated

Prepare the Sauce:
In a medium saucepan, boil the stock along with the green peas till cooked. Meanwhile, drizzle a small amount of olive oil and roast the chilies on the grill, until the skin is brown. Remove from heat and place in bowl of cold water. Peel the skin and chop off the tops. Slit the chilies and deseed them, keep aside. Once the peas are cool, blend them along with the chilies, chopped cilantro, and onion and blend to get a smooth pure. In a frying pan, heat olive oil and saut the minced garlic till caramelized. Add the pure, tomato sauce and cook for a few minutes. Add the seasoning, lemon zests, coriander seed powder, and oregano and simmer for a couple of minutes. Add stock to make the sauce thinner in consistency (optional).

Cooking the Ravioli:
Boil the pasta in salted water, you can add a few pepper corns and a cinnamon stick to give flavor. Drain the pasta and drizzle with olive oil or butter to avoid it from sticking to one another.

Presentation:
Spoon the sauce into the dish and place the ravioli on the sauce. Top with a little bit of sauce and cheese. Serve garnished with mint or coriander.
Ravioli with Shrimp and Yellow Tomato Sauce


Ingredients:
4 garlic cloves minced
4 sprigs of mint
2 anchovy fillets finely chopped
1 onion chopped
Juice of 1 lemon
4 tbsp. virgin olive oil
3 cups diced yellow tomatoes
2 cups of prawns, shelled and deviened
1 tbsp. chopped jalapeo chilies with seeds
tsp. saffron threads
tsp. turmeric powder
Salt

Prepare the Sauce:
Heat oil in a large saucepan, saut onion till golden brown. Add the anchovies, jalapeos, turmeric and saffron. Add tomatoes, seasoning and cook till tomatoes are soft. Remove from flame and allow to cool, then blend to get a smooth pure. In a frying pan saut the prawns in oil, add the pure and allow it to boil. Add water or stock to get a thin sauce. Add seasoning and simmer on low flame. Add the lemon juice and switch off flame.

Cooking the Ravioli:
Bring water to boil in a medium saucepan, add the pasta and cook till tender and firm. Dress with generous amount of oil, to avoid it from sticking to one another.

Presentation:
Spoon the sauce into the dish, making sure the shrimp is in the pan. Place the ravioli on the sauce. Place the shrimp on the pasta and drizzle with sauce. Served garnished with thin slices of cheese and mint leaves.
Ravioli with Spicy Mexican Sauce


Ingredients:
6 tomatoes
3 Serrano chilies
1 clove garlic
1 onion diced
cup chicken/beef stock
3 tbsp. extra virgin olive oil
2 tbsp. chopped coriander leaves
Sea salt

Prepare the Sauce:
Grill all the ingredients till they are slightly blackened. However, ensure that they do not burn. Allow to cool, then blend with salt to get a thick pure. In a saucepan, heat a tablespoon of olive oil, saut the paste. Add the chicken or beef stock and simmer for a couple of minutes.

Cooking the Ravioli:
Bring water to boil in a medium saucepan, add the pasta and cook till tender and firm. Dress with generous amount of oil to avoid it from sticking to one another.

Presentation:
Place the pasta onto the dish and pour the sauce in the center. Serve garnished with coriander leaves. Remember, the sauce is relatively spicy and go easy on the sauce.
These were easy to prepare ravioli sauce recipes that will surely satiate your taste buds. I hope the aforementioned ravioli sauce ideas and recipes prove to be helpful in preparing a delicious and yummy dinner meal for your party tonight.

Continue

Ginger Chicken with Broccoli

Ginger chicken with broccoli is a well-known dish in the Chinese cuisine and is now being relished world over as a chicken recipe. With a few additions in the ingredients and by experimenting with the cooking method, a few more recipes have been invented. Apart from being extremely delicious, chicken nutrition and the health benefits of broccoli and ginger make this dish the perfect health food. So when you have nutrition and taste in one simple dish, there's nothing more you will look out for. It is really easy to prepare, just takes a few minutes and does not require the use of very fancy ingredients. So if you are looking for some delicious and mouth-watering ginger chicken recipes, here are a few of them.

Recipe 1

Ingredients
2 tbsp fresh ginger, peeled & minced
1 tbsp extra virgin olive oil
1 lbs boneless, skinless, chicken breast, cut into cubes
1 large onion, sliced into thin rings
3 cloves garlic, minced
cup light soy sauce
2 tbsp white vinegar
2 tbsp honey
cup scallions, sliced
1 lb broccoli crowns

Directions
Heat some oil over medium heat in a large pan and place the chicken pieces in it. Once they start turning brow, turn them over and brown the other side too. Remove the chicken pieces once done and set them aside. In the same pan, add the onions, garlic and ginger and saute them until they turn golden brown. Cook for about 5 minutes and then add the vinegar, soy sauce and honey and cook for another 4 minutes. To this, add the broccoli and cook until they tender. Put the cooked chicken into the pan and stir all the ingredients together. Serve with a garnish of your choice.

Recipe 2

Ingredients
1 lb boneless skinless chicken breast, cut into bite size pieces
3 tbsp light soy sauce
1 tbsp fresh lemon juice
1 tsp brown sugar
3 tbsp sherry wine
2 tbsp cornstarch
4 tbsp canola oil
5 scallions, cut thinly on the bias
3 inch cube fresh ginger, peeled and cut into fine
2 ripe red fresno chili peppers, sliced thinly on the bias
2 lemons, zest of, in long, thin pieces, and divided into two equal portions
1 lb broccoli, florets broken up into bite sized pieces
1 lemon, washed and cut in half longitudinally then cut into inch thick
half-moon slices
tsp sesame oil

Directions
Marinate the chicken using a tablespoon each of soy sauce, lemon juice, sherry wine, 2 tablespoons of cornstarch and a teaspoon of brown sugar and set aside for a few minutes. Heat a wok over high and add to this the canola oil, scallions, ginger, chillies and some lemon zest. Stir fry the ingredients for a few seconds until they start giving out some fragrance. Add to this the marinated chicken and allow it to brown on one side. Then turn them over to the other side and add to it the rest of the lemon zest. Cook for a few minutes and then remove the chicken and lemon from the wok. Put the rest of the canola oil to the wok, add the broccoli, chicken, soy sauce and lemon zest and drizzle some oil over these. Cook for a few minutes and serve with steamed rice.

Recipe 3

Ingredients
1 lb boneless skinless chicken breasts, cut into inch strips
6 tbsp soy sauce
4 tbsp sherry
2 tbsp brown sugar
1 tbsp sesame oil
2 tbsp minced garlic
1 3-inch piece fresh ginger, peeled and minced
2 tbsp canola oil
4 cups broccoli florets, blanched
2 large carrots, -inch sliced diagonally and blanched
2 cups snow peas, trimmed
6 green onions, cut into 1-inch long pieces
1 red bell pepper, julienned
1 tbsp cornstarch dissolved in cup chicken stock

Directions
Marinate the chicken in strips in soy sauce, sherry wine, brown sugar, sesame oil and garlic and ginger and place them into the refrigerator for about 4 hours. Heat some oil in a pan and transfer the chicken to the pan, but hold back the marinade. Stir fry the chicken until it turns golden brown and then remove it and transfer it to a plate. Add the vegetables to the same pan and stir fry for about 3 minutes until they turn tender. Add some cornstarch to the reserved marinade and pour this over the vegetables in the pan. Put the chicken into the pan and cook until the gravy starts boiling. Serve with steamed rice.

These were a few of the many ginger chicken with broccoli recipes. Try them out and enjoy the benefit of health plus taste in one single dish!

Continue

Pork Loin Chop Recipes

The best thing about pork loin chops is that you can cook it in any way you want. Baking, roasting, deep frying are some of the methods for cooking pork loin. The calories in the chops may differ based on the method it is cooked in. Pork loin cooked with other ingredients makes a delightful dish for either lunch or dinner.

Roasted Pork Loin Chops with Vegetables

Ingredients

• Loin pork chops, 5 to 6
• Butter, cup
• Red onions, finely chopped, 2
• Mushrooms, chopped, pound
• Carrots, sliced, 2
• Green, red and yellow pepper, diced, 1 each
• Cauliflower florets, pound
• Zucchini, sliced, 2
• Broccoli florets, pound
• Potato, medium-sized, 1
• Soy sauce, cup
• Thyme, 1 teaspoon
• Garlic cloves, crushed, 5 to 6
• Olive oil, cup
• Black pepper corns, 7 to 8
• Coriander seeds, 1 tablespoon
• Salt to taste

Preparation Method

Crush the pepper corns and coriander seeds coarsely, in a pestle and mortar. Transfer this powder to a bowl and mix crushed garlic, soy sauce and salt to taste. Coat the pork loins evenly in this mixture and let it marinate for about an hour. Meanwhile, chop all the vegetables and add butter and thyme to it. Roast the marinated pork chops and vegetables in olive oil, and season with freshly ground black pepper and salt. Drizzle olive oil, while roasting. Transfer the contents to a baking tray and bake this dish in a preheated oven at 200 C for about 20 minutes, till the meat and vegetables are evenly cooked. Serve this dish with a gravy of your choice.

Pork Loin Chops with Mushroom Sauce

Ingredients

• Boneless center pork loin chops (1 inches thick), 5
• Mushrooms, sliced, cup
• Beer, can
• Butter, melted, 3 tablespoons
• All-purpose flour, 2 tablespoons
• Thyme, 1 teaspoon
• Salt to taste

Preparation Method

Place a heavy bottom skillet over medium heat and melt the butter. Coat the chops in flour and brown them in the butter. After the pork chops are cooked, transfer them from the pan to a plate. Slice the mushrooms and along with the thyme, saute them in the same pan. Once the mushrooms turn a bit golden, transfer the pork chops to the skillet and mix them. Pour the beer and cover the skillet, once it begins to boil. Let this simmer over low flame for about 20 to 25 minutes. Once it is cooked, remove it from the heat and enjoy it with orange rice.

Pork Chops in Stew

Ingredients

• Boneless pork loin chops (1 inch thick), 5 to 6
• Mushrooms, 1 pound
• Grated Parmesan cheese, 2 cups
• Whipping cream, 1 cup
• Fresh parsley, chopped, 3 tablespoons
• Parsnips, 3
• Fine bread crumbs, cup
• Egg yolk, 1
• Butter, melted, cup
• Garlic cloves, minced, 4 to 5
• White wine, cup
• Freshly ground black pepper, 2 teaspoons
• Sour cream, cup
• Salt to taste

Preparation Method

Take a medium-sized bowl and combine the bread crumbs, grated Parmesan cheese, pepper and salt. Clean the pork chops and coat them in the bread crumb mixture. Fry them in butter over medium heat in a skillet. Once the meat is cooked and has turned golden brown, transfer the breaded pork chops to a plate. Peel the parsnips and slice them accordingly. Boil the slices in salted water till they become soft. Drain the water from the sliced parsnips and keep them aside. In the same skillet melt more butter and cook the sliced mushrooms, along with minced garlic till it becomes light brown. Transfer the whipped cream to the skillet and stir for about a couple of minutes. Lower the heat and allow the cream to thicken. Meanwhile in a small bowl, beat the white wine and egg yolk. Pour this mixture into the skillet and keep stirring so that no lumps are formed and the mixture doesn't boil. For a thicker stew, you can mix sour cream. Take a serving dish and place the cooked pork loins and parsnips, and pour the mushroom stew over it. Garnish it with chopped parsley and relish it hot.

Keeping in mind, the calories in pork chops, one must consume this dish in limit. Try these delicacies at home and do let us know if you enjoyed them. Bon Appetit!

Continue

How to Grill a Steak

For grilling a steak, apart from the cut of steak, there are other factors which also come into play. If you have already marinated steak, then you can immediately skip the explanation and move over to the grilling procedure. Else you can make use of easy to make steak marinades and marinate steak before grilling it. Steak marinades make use of a number of different herbs and spices along with wine, vinegar, etc. These ingredients not only add flavor to steak, but they also help in tenderizing the meat. Natural flavors and juices from the steak are also brought out by the marinades. Marinating steak also ensures improved texture and moistness, but the natural flavors of the meat are not compromised upon. One can make use of either wet or dry marinades. Just a word of caution, too many ingredients should not be used in the marinade, lest the natural flavors of meat are lost. Now we will get to know the process to grill a steak. Grilling a steak can be done in various ways. You can choose to grill a steak on a gas grill or on a charcoal grill as well.

How to Grill a Steak

- Perfect Steak

As far as possible, avoid storing steak in the freezer. Buy fresh steak on the day you would want to grill it. If you do store it, then ensure you defrost it completely. Before you start grilling a steak, it should come down to room temperature. Depending on the thickness of the steak, the time required for defrosting will vary. The grill should be preheated before steak pieces are placed on it. If you are going to use a charcoal grill, then coals should be gray ash in color. This is a sign that the grill is ready. On the other hand, if you are going to use gas grill, then let it preheat for approximately for 20 to 25 minutes.

On a Gas Grill

To grill a perfect steak is not the hardest thing to do, but one must be aware of the finer nuances, so that one does not make mistakes. Having said that, let's turn our attention to the steps for grilling a steak on a gas grill.

• When you want to grill a steak, steaks should be 1 to 1 inches in thickness.
• Make a line into the steak at a distance of an inch. This will ensure that the steak is flat when you are grilling it. At the same time, it will also ensure that meat is cooked well.
• Start the grill and let it heat up for 20 to 25 minutes, so that the grill is at its maximum hotness. This is an important trick when you are using a gas grill.
• If you did trim the steak off its fat, use the same to rub on the grill bars. Else any other oil for steak recipes can also be used. Take care when you do this, as grill will be very hot at this point.
• Rub your favorite steak marinade recipe on the steak.
• Now place steak on the gas grill on the hottest part, yet not above metal shields.
• After about a minute or so, flip steak over. The time for grilling will depend on how much you want the meat to be cooked.
• When you remove steak from grill, keep it aside for about 5 to 7 minutes, so that juices work their way through entire steak and make it juicy.

On a Charcoal Grill

Although grilling a steak on charcoal grill is not very different than grilling steak on gas grill, we will read on grilling a steak on charcoal grill, so that you do not make any mistake when you use a charcoal grill.

• After the steak comes down to room temperature, let the steak marinate for sometime.
• Place charcoal in a single layer in the grill. Light the charcoal, and let it burn till they turn ash gray in color.
• Using a brush, oil the grill, so that the steak does not stick to it.
• Now place the steak on the grill and cover it with a lid. Keep the lid for approximately a minute or so and then flip it over.
• Cover it again and keep the lid again for a minute.
• Then turn over and let it grill for about 2 to 3 minutes on both the sides.
• Depending on the thickness of the steak, you may have to repeat the process again.
• After it is done, let it rest for 5 to 7 minutes before you serve it.

If you do not have a gas grill or a charcoal grill, then you may want to try cooking steak in the oven. According to some people broiling steak is better than grilling steak. It is up to you to decide which is the best method according to you. I hope the write-up has answered your question how to grill a steak. If you are not comfortable of using the time method, then you can also make use of meat thermometer to know whether the steak is grilled to perfection. Remember, practice makes man perfect. Therefore, you will have your own trial and error moments before you become perfect at it.

Continue

Simple Ways to Store Tomatillos

Tomatillos or jamberry, whose binomial name is Physalis philadelphica, is a key ingredient in Latin American sauces and Mexican cuisine. Tomatillos are available year-round in most supermarkets. However, the main season is May through October. Used for a variety of salsa and sauces, the tomatillos, unlike tomatoes have a distinct aroma like lemon grass and a tangy tart taste. Known to be a rich source of vitamin A and C, and those of you who are calorie conscious, it's good to know that they are relatively low on calories too. Not dwelling more on the detailed description of the fruits, let's move on to how to store them.

Storing Tomatillos
It's a known fact that storing and preserving fresh food and vegetables gives them a longer shelf-life. I bet there isn't anyone who hasn't heard of storing things for a rainy day. Whatever be the reason, storing food especially when it is purchased in bulk is a norm followed diligently. Here are a few ways to store tomatillos.

Storing the Plant
I might be sounding crazy but hey, if you grow your own tomatillos, then this might sound an easy option for you. You need not pluck the fruits from the plant, all you have to do is uproot the plant itself and hang it upside down in a cool and dark room. Keep away from moisture though or you might end up spoiling the fruit. All said and done, you can remove and use the fruits as and when required.

String Them Up
This may be a time-consuming task but well worth the effort; besides, you can always get your kids to do this stuff, if you have your hands full of chores. As you know, these fruits look like little lanterns with their husks and stocks still on, all that you need to do is, tie them up together and hang them in your kitchen. It will give a decorative look to your kitchen as well as make it relatively easier to use.

Use Wicker Baskets
Ever observed how your Gran used to store vegetables like onions and garlic in wicker baskets? Your Gran certainly knew how to store things and keep them ventilated. Purchase a wicker basket that can be hung in a corner and place the berries with their husks still on, in the baskets. By doing this, your tomatillos will last for about 2 months and you're only needed to stretch out your hand into the basket.

Stuff them in the Crisper
Ain't it nice to simply stuff things into the refrigerator and simply let it do the preserving? Your only task is to peel the tomatillos under running water to get rid of the sticky residue, dry and place them in a paper bag or a bowl lined with paper towel, and into the crisper section. This way, the tomatillos will last for a minimum period of two weeks to about a month, that is, if stored when they are still raw.

How about Freezing?
The best possible way to store food for a rainy day is to freeze it, and why not do it for the benefits of locking in vitamins as well as for that of a time-saving measure. Before stacking into the freezer though, ensure you wash and dry them, and place them on a flat tray or better still, in a cookie/muffin sheet. Once frozen, remove from the sheets and simply throw into a zip lock pouch for future use. You can store them for almost a year like that.

Blend and Store
One swirl in the food processor and you are done; your pure is ready to be stored in a jar in the refrigerator. Only remember to throw in some spices and salt to make it last for a longer time. Use as and when required as a sauce to give your dishes that extra zing. You can also fill your ice tray with the pure and once frozen, store them in pouches and use them to prepare an authentic Mexican salsa.

Why not Canned Tomatillos?
Although cooking tomatillos may result in a slight loss of flavor, you can pressure cook the tomatillos and preserve them for future use. For those with an insatiable appetite, you can also prepare jams and marmalade with tomatillos and stack them away in the fridge. And for those of you, who enjoy a late night snack, all you've got to do is, head to your refrigerator and help yourself to a serving of tortilla with a generous serving of tomatillo marmalade. Now that's what I call bliss!

What if you are expecting guests and have planned to prepare Mexican cuisine but you suddenly find that the stored tomatillos have turned foul despite the efforts to store them? First and foremost, stop fretting, as you can use substitutes for tomatillos and prepare your dish. Besides, it is always good to stack and preserve food, like in the ant and the grasshopper story where, the ant wisely saves for a cold day.

Continue

Charcoal Barbecuing: Bad for Your Health?

By Carol Johnson

Decades ago there was only one way to grill foods outdoors: a charcoal grill. There was nothing that could equal the taste of meats and vegetables grilled outdoors over burning charcoal. Because people had been cooking over coal and wood for centuries, most people didnt give a moments thought to continuing that tradition in modern civilization, using big cast iron outdoor grills and charcoal briquettes.

But no matter how delicious charcoal grilled foods can be, you should stop and think before indulging yourself, because you could be actually harming your health with every biteand even before you start eating. Charcoal, when it is burned, produces not only hydrocarbons but also tiny particles of soot. These particles not only pollute the air, they can aggravate lung problems and heart ailments. Unfortunately, the crispiness and blackened quality of charcoaled meat that gives it that wonderful woody flavor can form two types of potentially carcinogenic compounds: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

Scientists from Rice University conducted a study in 2003 that found that microscopic bits of polyunsaturated fatty acids released into the air from grilling meat on backyard charcoal grills were contributing significantly to the air pollution in Houston, Texas. According to the Texas Commission on Environmental Air Quality, the citys low air quality levels rank it as one of the more polluted urban areas in the United States, mostly because of motor vehicles and industry. But a large part of the problem lies in emissions from barbecues. Texans have long claimed that they "live and breathe barbecue," and unfortunately they are doing just that.

According to the American Cancer Society, when you grill meat and fat drips down onto the charcoal, PAHs and HCAs form on the coal and rise along with the smoke, where they are deposited on the food. As the food is charred, PAHs can form directly on the food. The hotter the temperature and the longer you cook the meat, the more HCAs are formed. These chemicals can also form on broiled and pan-fried "muscle meats." National Cancer Institute research has shown that high intakes of well-done, fried, or barbecued meats can increase the risk of pancreatic, colorectal, and breast cancers. The risks of charcoal are well-known and documented; the Canadian government even requires that charcoal sold in Canada must display a warning label similar to the labels on cigarettes.

Both lump charcoal and charcoal briquettes pollute the air when they burn, although briquettes are the less harmful of the two. Lump charcoal is made from charred wood, to contribute more smoky flavor to foods. But this charred wood also contributes to deforestation and adds to the greenhouse gases in the atmosphere. Charcoal briquettes are made partly from sawdust, so they are slightly better than lump charcoal. But the mainstream popular brands may also contain starch, limestone, sodium nitrate, borax, and coal dust.

Many consumers have made the switch to gas grills over the past few decades, but there are still many die-hard holdouts who insist on having a charcoal-grilled steak now and then. If you are one of those people, you can lessen your exposure to potentially harmful additives by using natural charcoal brands. Noram de Mexicos Sierra Madre 100% oak hardwood charcoal is certified by the Rainforest Alliances SmartWood program as being sustainably harvested. It contains no coal, oil, limestone, starch, sawdust, or petroleum. It is sold primarily at Sams Club stores across the U.S. There are other companies that also produce all-natural charcoal, including Lazzari and Greenlink, both of which are available at natural food outlets.

The bottom line is that you can enjoy a charcoal-grilled meal on rare occasions if you feel compelled to, but at least do it safely with a natural charcoal brand that doesnt contain fillers. Dont overcook the meat, and try to turn the food quickly and stay out of the smoke. The more you lower your health risks while barbecuing, the longer youll stay healthy to enjoy those cookouts.

Continue