Classic Cranberry Sauce Cinnamon, ginger, and cloves boost the taste of a traditional classic whole-berry cranberry sauce. In addition, the wonderful spices offer serious health benefits. Enjoy!
Classic Cranberry Sauce (Fresh and delicious)
1 & 1/2 cups sugar 3/4 cup fresh orange juice (about 3 oranges) 1/2 tsp ground cinnamon 1/4 tsp ground ginger Dash of ground cloves 1 (12 oz.) package of fresh cranberries 1 tbs. orange zest (finely grated orange rind)
Zest the oranges before juicing.
Add everything, except the orange zest, to a medium saucepan and bring to a boil.
Reduce heat to medium and cook 12 minutes or until cranberries pop. Remove from the heat.
Stir in the orange zest.
Cool completely. You can chill slightly or serve at room temperature.
Yield is 3 cups.
(Source: Cooking Light Magazine, November 2008)
Mrs. Higgs Easy Corn Casserole Corn in the husks are one of the most inexpensive foods you can buy these days. You can get 3 ears for about $1. We have even seen 5 ears for a $1). This corn dish is so easy and so delicious. Your family will love it.
Mrs. Higgs Easy Corn Casserole (a variation of the one by Mama Dip)
3 cup frozen corn kernels (thawed out; can use fresh corn off the cob) 1 tbs flour 1/2 stick pure butter 2 tbs sugar 1 tsp garlic salt 1 tbs chopped fresh parsley (or 1 tsp of dried parsley) 1 cup whole milk (preferably organic) 2 eggs, slightly beaten 1 (2 oz) jar chopped pimento
Preheat oven to 350 degrees. Add corn and flour to a large bowl and stir together. Add remaining ingredients. Pour into casserole dish and bake for 1 hour or until center is set.
Spicy BBQ Chicken Sandwich A delicious and healthier alternative to pork barbecue. Use whole wheat buns if available.
Spicy BBQ Sandwich
Spicy BBQ Chicken Sandwich
1 Whole roasted chicken (roast your own or buy one) 1 (18 oz.) Bottle barbecue sauce (make your own or buy your favorite) 1 Cup diced medium yellow onion 2/3 Cup diced red bell pepper 2 tsp minced jalapeno chile pepper (or a hotter pepper if you like) 1/2 tsp salt 1/4 tsp cayenne papper 1/4 tsp black pepper 1/4 tsp ground cumin 3/4 Cup finely shredded medium sharp cheddar cheese 6 Buns (sesame seeded or the ones of your choice)
Discard the skin and bones from the chicken; then shred the chicken.
Add shredded chicken, sauce, onion, bell pepper, jalapeno, salt, cayenne, black pepper, and cumin to a skillet.
Over medium heat, cook all gently until mixture is heated through; stirring constantly.
Spoon mixture onto bottom part of buns.
Sprinkle on the cheese and top the buns.
Variation: Top the sandwiches with cole slaw instead of shredded cheese)
(Each sandwich is only approximately 266 total calories)
Kicked Up Apple Sauce (Five-spice spice can be purchased at Embellir. It is usually a blend of cinnamon, cloves, fennel seed, star anise, and Sichuan peppercorns.)
Kicked Up Applesauce
3 cups prepared organic applesauce 1/4-1/2 tsp Chinese five-spice
Combine in a saucepan over very low heat. Heat just until applesauce is heated through. Serve warm.
Applesauce with rutabaga fritters
Embellir's Healthy Game Winning Nachos
Game-Winning Nachos
2-3 big handfuls of pita or nacho chips 1/2 can of black beans, rinsed and drained 1 cup cheddar cheese, shredded, medium or sharp 1/4 cup red bellpepper, diced 1 tomato, diced 3 green onions, chopped 1/4 cup jarred jalapenos, diced Guacamole Sour Cream
Preheat Oven to 350 degrees.
Layer chips, beans, and cheese. Place in oven just long enough to melt cheese.
Remove from oven and layer tomatoes, bellpepper, green onions, jalapenos.
If you desire, add piled layers of guacamole and sour cream. Guacamole recipe follows.
Guacamole 4 ripe avocados (preferably Haas) 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced 1 tsp ground cumin, optional Salt and pepper
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, cumin, salt, and pepper and toss well. Using a fork, gently mash through the avocados in the bowl until they are diced, but still chunky. Add the tomatoes. Mix well.Taste and add more salt and pepper if needed.
Embellir's Healthy Game Winning Nachos
Recipes Below...
It's An Herb Thing Potato Salad Embellir's Healthy Popcorn Tropical Fruit Salad with Coconut Sweet and Sour Japanese Carrots Embellir's Delicious Egg Salad Sandwich Embellir's Pickled Quail Eggs
This colorful fruit salad is excellent served alone or with a big dollop of your favorite yogurt spooned on each portion. Try flavors like piña colada, vanilla or pineapple to jazz up the fruit. For a recipe for Homemade Yogurt, click on the link at left.
Ingredients:
1/2 cup shredded coconut
1 ripe pineapple, peeled, cored and cut into 1/2-inch chunks
1 ripe papaya, peeled, seeded and cut into 1/2-inch chunks
1 ripe cantaloupe, peeled, seeded and cut into 1/2-inch chunks
1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
6 fresh mint leaves
Directions:
Preheat an oven to 350°F.
Spread the coconut on a baking sheet and toast in the oven until golden, about 5 minutes. Set aside to cool.
In a large bowl, combine the pineapple, papaya, cantaloupe and mango. Cover and refrigerate until ready to serve. Just before serving, sprinkle with the toasted coconut and spoon onto small plates. Garnish with the mint leaves.
Serves 6 to 8.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).
Sweet & Sour Japanese Carrot Sticks
Sweet & Sour Japanese Carrot Sticks
1 cup rice vinegar 1/3 cup sugar 1/2 tsp salt 1 pound carrots, julienned
In a saucepan, mix the sugar, vinegar, and salt together over medium heat. Stir until sugar is completely dissolved.
Place the carrots in a casserole dish.
Pour the hot liquid over them and cover.
Put them in the refrigerator and allow them to "pickle" for at least 8 hours.
Serve chilled.
Sweet and Sour Japanese Carrot Sticks
Embellir's Delicious Egg Salad Sandwich
Embellir's Delicious Egg Salad Sandwich
Embellir’s Delicious Egg Salad
4 hard boiled eggs
2 tbs. mayonnaise
1 tsp. sugar
½ tsp. honey mustard
2 tbs. finely chopped parmigano regiano cheese or cheddar cheese
1/3 cup medium finely chopped yellow bell pepper, optional
1/3 cup medium finely chopped sweet onion, such as Vidalia
½ tsp. dried parsley (or 1 tsp chopped fresh)
Pinch of cayenne, optional
Pinch of thyme
Pinch of salt
½ tsp. coarse black pepper
1.To boil eggs, place eggs in cold water and cover completely; bring water to a rolling boil over high heat.Then, reduce heat and boil 10 minutes more.Promptly, place eggs in ice water to cool and to keep yolks bright yellow.
2.Peel eggs under running water and chop them.
3.Add rest of ingredients.
4.Gently mix well.
Serve in a bowl with crackers or make 2 sandwiches.
4 dozen quail eggs 3 cups white vinegar 4 tsp salt 3 tsp cayenne pepper 6 garlic cloves 12 peppercorns (4 white, 4 pink, 4 black, if you prefer) 10 whole allspice 2 tsp yellow mustard seeds 4 whole cloves 2 bay leaves 2 fresh hot peppers 1/4 tsp celery seed, (optional, Embellir added)
1. Prepare boiled eggs as instructed our Egg Page; divide eggs between 2 pint jars. 2. In an enameled saucepan, bring remaining ingredients to a boil. 3. Remove from heat and allow to steep for at least 2 hours. 4. Pour over eggs and wipe rim of jars clean with a damp towel. 5. Place lids on jars and screw on band tops. 6. Process jars in a hot water bath* for 10 minutes. 7. Remove jars from hot water and set aside to cool. 8. Jars should seal as they cool**; if a jar does not seal, refrigerate it and consume within 2 weeks. 9. After jars seal, wait at least 2 weeks before eating.
*A hot water bath is when jars are placed in a canning pot and covered with water. If you do have canning eqiupment, place a think towel in a large pot; place the jars in and add water to at least 1" above jars and cover with lid.
**Jars are considered when seal when the puffed lid pops and sinks--so listen for the pop or check the center of the lid to make sure it is not raised or "puffed up".
The Mysterious Quail Egg
Simple Pesto
SIMPLE PESTO
2 packed cups fresh basil leaves 1/3 cup pine nuts 3 garlic cloves, minced 1/2 cup extra virgin olive oil 1/2 cup fresh grated Parmesan-Reggiano cheese Salt and fresh ground pepper
Combine the basil and the pine nuts in a food processor.
Pulse a few times.
Add the minced garlic.
Pulse a few times.
Slowly drizzle in the olive oil in a continuous stream while the processor is on.
Add grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground pepper to taste.
Serve with pasta, over baked potatoes, on toasted baguette slices, add to mayonnaise for sandwiches, or use on sandwiches.
HOW TO MAKE A BOUQUET GARNI
A bouquet garni is a French herbal mixture. It consists of a collection of herbs, gathered together and tied into a bundle or sachet in cheese cloth, or directly tied together when using fresh herbs. Bouquet garni is used to enhance the flavor of stews, broths, cha cha, broths, and stocks.
1. Gather your fresh herbs or purchase from your grocer (whatever a recipe calls for, but usually sprigs of parsley, thyme, or rosemary; plus bay leaves).
2. Tie the bunch together with kitchen twine and leave a tail that you can use to remove the bunch from your pot.
BOUQUET GARNI
Edible Flowers
Go ahead, add them to your cooking and impress your family and friends. They are great in salads, candied for desserts, and in teas. Be careful--not all flowers are edible. Ideally, they should have been grown organically. Our list follows...
Rose Hibiscus Honeysuckle Violet Watercress Squash Blossoms Marigold Dandelion Purslane Nasturtium Chives Begonia Pansy Johnny-jump-up Apple Primrose Banana Blossoms Chamomile Citrus (orange, lemon, lime, grapefruit, kumquat) Cilantro/Coriander Clover Fennel Sorrell Lavender Linden Mint Okra Pea Blossoms Thyme Savory Sage
10 Essentials for the Kitchen
At some point in your cooking career, you're going to need these...
Kitchen Scale Coffee grinder Waffle Iron Thermometers (candy, oven, fridge, meat, and infrared) Food Processor Heating Pad (for making yogurt and melting chocolate) Electric Kettle Toaster Oven MicroPlane Mixer
COOKING TERMS & INFORMATION
Flour
According to Southern Living Magazine, there are four major groups of flours. Using the wrong type in your recipe can affect both the texture and taste.
Whole Wheat flour Whole wheat flour is flour ground from the the whole grain (bran, germ, and endosperm) of red or white wheat. Whole wheat flour is more nutritious than white flour. White refined flours contain only the endosperm. Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive.
Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods. Thus, many baked goods advertised as whole wheat are not entirely whole wheat; they may contain some refined white wheat, as long as the majority of the wheat used is whole wheat.
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.
All-purpose flour A blend of hard and soft wheat and used in all baking
Self-rising flour A blend of baking and salt add to all- purpose flour used in recipes that call for it.
Bread flour Milled from hard wheat and has a high-protein content that produces strong gluten which gives yeast breads the structure they need to rise. Used for yeasts breads.
Cake flour Milled from soft wheat and has low-protein content which gives cakes a tender, fine-grained texture. You can substitute cake flour with all-purpose flour and increase the amount by 2 tablespoons per cup. Used for cake baking.
Southern Flours Flours such as White Lily and Martha White made from soft wheat and soft wheat blends used for biscuits, cakes, quick breads, and piecrusts.
Eggs
Cage-Free These eggs may be larger with heavier yolks. The term on egg cartons does not guarantee the eggs are hormone free; and while they may not be caged, they can be overcrowded which is not good.
Free-Range Free-range hens roam outdoors and eat a more natural, varied diet of bugs, plants, and standard feed, such as our eggs from Deerfield Farm in Arkansas. These eggs are naturally higher in omega-3 fatty acids than regular eggs and often higher in Vitamin D.
Organic Eggs carrying this designation come from birds that are fed an organic, all-vegetarian diet free of antibiotics and pesticides, according to the Federal government's National Organic Program rules. By law, organic hens are never caged and must have access to the outdoors when weather permits.
Omega-3 Enriched/Lower Cholesterol These hens are given grains rich in omega 3; and to lower the cholesterol level of eggs, hens are fed an all-vegetarian grain diet fortified with Vitamin E. When hard-boiling lower-cholesterol eggs, cook them an extra two minutes to ensure desired firmness.
Bake To cook in the oven. The cooking of food slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.
Basting To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.
Batter A mixture of flour, fat and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.
Beat To smooth a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
Bind To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.
Blackened A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred.
Blanch To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.
Blend To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture.
Boil To cook food in heated water or other liquid that is bubbling vigorously.
Braise A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
Broil To cook food directly under the heat source.
Broth or stock A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.
Brown A quick sauteing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.
Brush Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquid.
Bundt pan The generic name for any tube baking pan having fluted sides.
Butterfly To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart.
Caramelize Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320° to 360°.
Chiffon Pie filling made light and fluffy with stabilized gelatin and beaten egg whites.
Chop To cut into irregular pieces.
Coat To evenly cover food with flour, crumbs, or a batter.
Combine To blend two or more ingredients into a single mixture.
Core To remove the non edible centers of fruits such as pineapples.
Cream To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes.
Crimp To create a decorative edge on a piecrust. On a double piecrust, this also seals the edges together.
Crisp To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.
Cure To preserve or add flavor with an ingredient, usually salt and/or sugar.
Custard A mixture of beaten egg, milk, and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler. As pie filling, the custard is frequently cooked and chilled before being layered into a prebaked crust.
Dash A measure approximately equal to 1/16 teaspoon.
Deep-fry To completely submerge the food in hot oil.
Deglaze To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.
Dice To cut into cubes.
Direct heat A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting.
Dot To sprinkle food with small bits of an ingredient such as butter to allow for even melting.
Dough A combination of ingredients including flour, water or milk, and, sometimes, a leavening agent, producing a firm but workable mixture for making baked goods.
Dredge To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
Drizzle To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.
Drippings Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.
Dust To sprinkle food lightly with spices, sugar, or flour for a light coating.
Entree A French term that originally referred to the first course of a meal, served after the soup and before the meat courses. In the United States, it refers to the main dish of a meal.
Fillet To remove the bones from meat or fish for cooking.
Firm-ball stage In candy making, the point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch.
Flan An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.
Fold To cut and mix lightly with a spoon to keep as much air in the mixture as possible.
Fry To cook food in hot cooking oil, usually until a crisp brown crust forms.
Garnish A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks.
Glaze A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid.
Grate To shred or cut down a food into fine pieces by rubbing it against a rough surface.
Grease To coat a pan or skillet with a thin layer of oil.
Grill To cook over the heat source (traditionally over wood coals) in the open air.
Grind To mechanically cut a food into small pieces.
Knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Loin A cut of meat that typically comes from the back of the animal.
Marinate Coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and add flavor before cooking and eating.
Mash To beat or press a food to remove lumps and make a smooth mixture.
Meringue Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies.
Mince To chop food into tiny, irregular pieces.
Mix To beat or stir two or more foods together until they are thoroughly combined.
Moisten Adding enough liquid to dry ingredients to dampen but not soak them.
Panfry To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.
Parchment A heavy, heat-resistant paper used in cooking.
Poach To simmer in liquid.
Pressure cooking A cooking method that uses steam trapped under a locked lid to produce high temperatures and achieve fast cooking time.
Puree To mash or sieve food into a thick liquid.
Reduce To cook liquids down so that some of the water evaporates.
Roast To cook uncovered in the oven.
Saute To cook food quickly in a small amount of oil in a skillet or saute pan over direct heat.
Scald Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water.
Score To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.
Sear Sealing in a meat's juices by cooking it quickly under very high heat.
Season and Seasoning To enhance the flavor of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegars. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350° oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick.
Set Let food become solid.
Shred To cut or tear into long narrow strips, either by hand or by using a grater or food processor.
Sift To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter.
Simmer Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface.
Skim To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.
Springform pan A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake.
Steam To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
Steep To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid.
Stewing Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker.
Stir-Fry The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Thin To reduce a mixture's thickness with the addition of more liquid.
Toss To thoroughly combine several ingredients by mixing lightly.
Unleavened Baked goods that contain no agents to give them volume, such as baking powder, baking soda, or yeast.
Vinaigrette A general term referring to any sauce made with vinegar, oil, and seasonings.
Water bath A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle".)
Whip To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action.
Whisk To mix or fluff by beating; also refers to the utensil used for this action.
Zest The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.
Here's To Your Health--Live Long And Prosper! Embellir Corporation 2577 Broad Avenue (Historic Arts District) Memphis TN 38112-2615 901.452.1950 (p) 901.452.1949 (f)
