Recipe Ideas For Using Canned Tomatoes

Your kitchen should always have a few cans of tomatoes in the cupboard. It is a handy ingredient for different kinds of dishes that you can make in a pinch. Here are some canned tomato recipes that are sure to impress:

Chunky Pasta Sauce

Pasta is a go-to meal when you only have a few minutes to spare for cooking. You can get a healthy and filling meal in no time with just a small number of ingredients. It can be made as simple or as complex as desired. Boil the noodles in water with a bit of salt and oil to prevent them from sticking to each other. Be careful not to overcook them as they will become soggy and difficult to eat. As for the sauce, use the canned tomatoes as base. Sauté a good amount of garlic and onions. Add salt, pepper, and other spices depending on preference.

Tomato and Bacon Risotto

Risotto is a classic dish that turns plain rice into something exciting. Use whatever type of rice you currently have but it would be good to use one that isn’t too sticky. Coat uncooked rice in hot oil over low heat then add just enough water. Put in some chicken cubes to enhance the taste and mix things around. Then add in the canned tomatoes before letting the entire thing boil. The rice should become softer over time. You can add crushed bacon bits to make the entire dish more savory.

Easy Meat Lasagna

If you have ground beef in the refrigerator, then consider cooking lasagna for dinner. You can definitely whip up something that tastes better than the frozen ones at convenience stores. Place the pasta inside a boiling pot of water and wait until it is cooked just right. Next, create a white sauce by combining cream, butter, and pepper as the base ingredients. Then move on to the red sauce which is a mixture of canned tomatoes and spices. Layer them up while sprinkling cheese liberally.

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Are Non-Stick Pots And Pans Safe To Use?

Cooking is a fun and rewarding activity. You know all your efforts will be rewarded in the end with a nice meal. It’s what happens afterwards that can be frustrating. Washing the pots and pans is a burden if food has dried up and got stuck onto their surfaces. You’ll need to scrub them all off until your arms get tired. It’s no wonder that non-stick varieties became so popular when they were introduced, especially Teflon. They comprise the vast majority of cookware sales because of they are easy to clean and more convenient to use. But are non-stick pots and pans safe to use?

The Controversy

These popular cookware sets suddenly became feared when the results of studies showed that they contained toxic substances that could harm the body. Granted, the amount of toxicity is low so exposure may not be that dangerous to humans. Birds, however, are smaller and more fragile. Some have had adverse reactions with just a bit of exposure to the fumes. It is feared that repeat exposure over the years will trigger a similar effect in people. There is no long-term study that could confirm or deny this theory so the jury is still out there.

The Facts

According to research, toxicity only becomes an issue if the pans are heated to more than 500-degrees Fahrenheit. Beyond this point, a chemical reaction is triggered to release unwanted substances into the air. Manufacturers agree with this assessment and have made their recommendations accordingly. Yet how realistic is it to keep the temperature below this level? Lab tests show that just a few minutes of heat with the stove set on HIGH is enough for pans to exceed 500 degrees.

With regards to peeling, experts say that it should not be a concern. Swallowing chips accidentally will not cause any harmful effects inside the body. The substance will simply pass through uneventfully and will not be absorbed by the bloodstream. Those who still want to use non-stick pots should take precautions like avoiding high heat and pre-heating while empty to be on the safe side.

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How To Clean The Icemaker On Your Refrigerator

Automatic icemaker is one part in a freezer that most people forget to clean. By the virtue that it’s near the freezer doesn’t mean it doesn’t get dirty. Luckily, it is one area that anyone can clean seamlessly. Here are a few steps that you can follow to clean your refrigerator icemaker :

Clean Out the Unit

Before you begin cleaning the automatic icemaker, it is pertinent to clean the whole unit to give you more space to work and ensure that you don’t ruin any food item that you may need later. Store the food items in separate unit so that you can reuse them later on. Ensure that you check at their expiry dates to ensure that you don’t hold an item that you shouldn’t.

Defrost

After getting the food out of the freezer and the whole refrigerator, you can begin defrosting the unit. Although each unit has its unique cleaning procedure, the rule of the thumb is to simply switch off the whole unit and leave the doors open for approximately three hours. Remember to lift up the arm of the icemaker (if your unit has one) to prevent it from making ice while you are defrosting.

Clean the Ice Tray

Remove the ice tray from the refrigerator (if you haven’t done this already). Dump out the water and spotlessly clean the tray. Dry the tray by turning it upside down to ensure that it gets completely dry.

Clean the Ice Maker

If you don’t have some in your house, now is the time to walk to your local store to get some commercially made icemaker cleaners. Add the solution to the icemaker based on the manufacturer’s directions.

Plug the Unit In and Run A Few Cycles

After adding the cleaning agent, plug the refrigerator in. Turn on the icemaker and allow it to run a few cycles (3 to 4 is enough) to allow the cleaning agent work through the system and to ensure that everything is getting completely cleaned.

Once you are through with running the cycles, throw all the ice made because nobody would love to use ice that contains a cleaning agent. Clean your ice tray once again and replace it. This is it. You’ve finished cleaning your automatic icemaker.

Why You Should Stock Up On Dry Rice And Beans

Dried beans and rice have long been staple ingredients for many people around the world. Not only are these items inexpensive, easy to obtain and nutritious, but they can also be stored for a long period of time, making them an excellent choice for keeping on hand in case of an emergency.

For long term storage, white rice is generally preferred. While brown rice has more nutrition, because it retains the hull, it has natural oils that can go rancid if stored for too long. Brown rice is a great option for day-to-day use. It can be stored in the freezer until it is needed, then kept in the refrigerator once opened.

Anyone interested in storing rice for more than a few months should consider the advantages of white rice. White rice is available in many different forms, including long grain, medium grain, short grain, parboiled and precooked. It takes less time to cook than brown rice, uses less water in the cooking process and can easily be added to just about any dish you are making.

It can help make soup, vegetables and meat dishes go farther. Additionally, when combined with beans, it forms a complete protein that can allow you to have a highly nutritious meal without the need to add meat. This not only offers an excellent nutritional advantage for anyone preparing for a disaster or emergency, but it can also help stretch a family’s food budget.

There are many different types of beans available and they can combine with rice to make a staple rice and bean meal. You can easily store dried beans in a one-gallon or five-gallon bucket with a tight fitting lid. Beans can be reconstituted and used in cooking Mexican, Indian, American and Italian dishes. In fact, they are easily adapted to a wide range of recipes. Beans can also be ground to make a bean flour or sprouted to provide a nutritious vegetable.

Stocking up on dry beans and rice can provide a long term storage option that is packed with flavor and nutrition.

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Prevent And Get Rid Of Weevils And Bugs In Flour

Have you ever measured your flour out to make cookies, only to realize that there were little black things crawling around?  Weevils can certainly put a damper on your cooking mood. Don’t worry. Here’s how to take care of the bugs in your flour and keep them from coming back.

Get Rid of Weevils Already in the Home

The very first thing you should do is throw out the food that has already been contaminated with bugs. Go through all of your opened bags of flour, cornmeal, rice, sugar, oatmeal, and any other staples you have stored. If you see bugs, throw it out.

Gather everything into a large garbage bag, and take it out of the house as soon as you are finished.  You want the bugs out so you don’t risk them showing up in more food in a few days.

Kitchen Cleaning

Once your remaining food has been declared bug free, it’s time to clean.  Wipe out and disinfectant every surface where you store food.  If you have a lot of loose crumbs in the bottom of your cupboards, a vacuum hose may help you to clean quickly. You can also vacuum out the cracks along the sides of your cupboard. This process will take some time, but remember you are doing it to avoid re-infestation.

Properly Storing New Food

Food that remains open in bags is prone to get weevils.  Prevent this from happening by storing your staples in containers with tight fitting lids.  As you purchase new items for your pantry, use either heat or cold to kill any bugs that could be inside.

Heat Method

Spread your food in a thin layer on a cookie sheet, and leave in the oven at 120°F for one hour.  The microwave can also be used, just cook for five minutes.  Keep in mind that this method is not good for fine-grained staples like flour, as spontaneous combustion can occur.

Cold Method

When you buy a new bag of flour or a different staple, place the entire thing in the freezer.  You can either store it here permanently, or if freezer space is at a premium, keep it there for four days before placing it back in your pantry.

To keep bugs in flour away, wipe up kitchen spells immediately.  Keep your cupboards clean, and your food in tight-fitting lids.

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Interesting And Unique Pasta Shapes

Considered as an excellent partner for nutritious dishes, pasta is an ideal foundation for delicious and satisfying meals. Complement your favorite dish by correctly pairing it with the following unique pasta shapes:

Strozzapreti

This pasta is rolled in large sheets before it is cut into large strips and hand-rolled to form twisted shape.

Farfalle, Farfallino, and Farfalline

Farfalle has a traditional size which can contain heavy sauces and large baked dishes. The bigger version is called farfalloni while the smallest type is farfalline.

Pipe Rigate and Pipette Rigate

Both pasta can hold thicker sauces since only one end is slightly closed.

Radiatori

This pasta, which resembles little ruffled car radiator vents, is good for sauces and casseroles.

Stelle and Stelline

Stelle is can be served with a little butter and salt while stelline is best in broth-based soups.

Cappelletti

Cappelletti reached its special shape by folding and twisting. However, some are folded up entirely for meat filling purposes.

Anneli and Anellini

Ring-shaped anelli and anellini are perfect for soups because they can be easily cooked.

Campanelle

This bell-shaped pasta with ruffled edges is large enough to hold chunky and meaty sauces.

Cavatappi

This tightly twisted pasta has an impressive shape that is pleasing to the eyes.

Orecchiette

Shaped to form tiny bowls or teensy ears, this pasta has gentle concave middle where sauces stick tightly.

Rotelle

Easily pair your meat and vegetable sauces with this wheel-shaped pasta with gaps on its ridged surface.

Cavatelli

This pasta, which looks like tiny hot dog buns, is formed out of big layers and then rolled into tiny pieces.

Ditalini

This versatile pasta can be partnered with any dish including casseroles, soups, and salads.

Conchiglie

This shell-shaped pasta allows for easy stuffing of thick ingredients and it can replace macaroni and cheese.

Gemelli

Shaped by rolling one strand together, this pasta is suitable for pasta salads and creamy sauces.

Increase your overall cooking satisfaction while having fun with these unique pasta shapes.

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How To Prepare Lobster Tails

If succulent lobster tails served with clarified butter seems to be a dish that you would love to order from a restaurant than you would prepare in your kitchen, you need to get out of your culinary comfort zone. Knowing how to cook lobster tails is not only a fun cooking challenge that you can enjoy at home, but is an activity that will also add an extravagant dish to your repertoire. Here is a simple step of how to prepare lobster tails:

Step 1: Shop for Lobster Tails

Though it’s hard and costlier to beat cooking a whole lobster, it’s simple and less expensive to go for lobster tails instead. Some of the most common lobster tails that you will find in local food stores are from spiny lobster, which are clawless and are meatier than Maine lobsters. If you have a big family, you can plan for one tail per person.

Step 2: Prepping and Cooking

Thaw the lobster tails in the refrigerator if they are frozen (they come fresh or frozen). You need to have good plan as the thawing process may take 8-10 hours. To cook four lobster tails, put about 6 cups of salted water in a 3-quart saucepan. Then add the lobster tails. Generally, uncooked lobster tails have a mottled appearance with a characteristic green-blue-brown cast.   Simmer it uncovered for around 8 to 12 minutes until the shells changes to bright red and the meat feels tender when you poke it with a fork. For bigger or smaller lobster tails, you can adjust cooking duration as appropriate.

Step 3: Serve and Enjoy Your Lobster Tails

When your lobster is fully cooked, serve one lobster tail per plate with their shell sides down. If the lobster tail is too big, you can use kitchen scissors to cut it lengthwise through the meat. This will ensure easier eating, especially if you have children. If desired, you can serve the lobster tail with clarified butter for dipping.

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