Break up ground meat while you brown it
Source of Recipe
Some are from Mimi's kitchen tips
Break up ground meat while you brown it by using a pastry
> cutter.
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Self Rising Flour
To make self rising flour; mix 2 cups all purpose flour, 3 teaspoons baking
powder, and no more than 1/2 teaspoon salt. (Mix dry and mix well to
distribute ingredients evenly)
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For ice cream, I cook the combined eggs and cream in the top of a double
boiler, whisking almost constantly, until the liquid coats the back of the
spoon, making sure the temp. reaches 160F.
Make a buttermilk substitute: Add one tablespoon of lemon juice to enough milk to equal one cup. Let stand 5 minutes then use.
Many recipes use crushed peppercorns. The settings on a pepper grinder are too fine and you may not have a mortar and pestle.
Here is a way to crush peppers:
Fold the peppercorns inside a coffee filter (pick extra strong ones) and smash them with the flat side of a tenderizing hammer.
The filter will not only keep the pepper from flying everywhere, but it actually provides an easy way to move, use or store your crushed peppercorns according to your recipe and you can then throw the filter away.
Grilled Corn with Cumin and Lime
From: the American Institute for Cancer Research
Makes 6 servings.
It's peak corn season right now, and time for simple ways to enjoy
the natural sweetness of fresh corn-on-the-cob.
Most folks equate corn-on-the-cob with plenty of melted butter. But
you will be pleasantly astonished to discover, like the AICR staff
who taste-tested this version, how wonderful corn can taste without
butter. Really. No butter. Just plenty of juicy flavor.
As soon as corn is picked, its natural sugar begins to convert to
starch - making the corn taste less sweet. So ideally, buy corn as
soon after it's picked as you can, and cook it as quickly as
possible. But even corn that has been trucked in or refrigerated is
delicious grilled or roasted, which heightens the sweetness and adds
a nice smoky taste.
When selecting corn, pick ears with bright green, tight-fitting husks
and golden brown silk. The kernels should be milky, plump and in
tightly-spaced rows that reach all the way to the tip of the ear.
Corn is believed to contain cancer-fighting properties. Recent
studies suggest that higher consumption of lutein (part of the
carotenoid family that includes beta-carotene) helps fight cancer.
One study reported that women with the highest blood levels of lutein
faced about half the incidence of breast cancer as those with the
lowest. Other research shows that people with the highest dietary
intake of lutein had a substantially lower incidence of colon cancer
than those with the lowest intake.
Although yellow corn contains less lutein than dark green, leafy
vegetables, it's still an excellent source of this cancer-protective
phytochemical. Lutein may also reduce the risk of heart attack and
stroke.
Corn roasted in the following way is so good you may want to roast a
few extra ears and cut the kernels off the cob for salads, salsas, or
soups.
1 Tbsp. fresh lime juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. extra virgin olive oil
6 ears fresh corn, in the husk
2 limes, cut lengthwise into wedges
Heat the grill or preheat the oven to 500 degrees.
In a small bowl, whisk together lime juice, cumin, salt, pepper and oil.
Prepare corn, one ear at a time. Pull off and discard the 2 or 3
tough outer leaves. Carefully pull back remaining leaves, one at a
time, exposing as much of the ear as possible. (It is better to
uncover only half the ear than to tear the husks.) Pull off all the
silk.
Brush kernels with oil mixture, using just enough to coat corn
lightly. Smooth folded leaves back into place, one by one, until ear
is completely covered.
Arrange corn on the grill or place in oven. Roast 15 minutes. If
using a grill, turn ears 2 or 3 times. (This is not necessary if
oven-roasting.)
Serve corn immediately, accompanied by additional salt, if desired,
and lime wedges, which are squeezed over the corn as it is eaten.
Per serving: 91 calories, 3 g. total fat (less than 1 g. saturated
fat), 17 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 207 mg.
sodium.
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