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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All About Bay Leaves

Have you ever noticed the bay leaves in the spice section of the grocery store and wondered what they were and how to use them?  Bay leaves impart flavor to a variety of dishes, from old-fashioned chicken soup to Italian flavored pasta sauces.  You have probably tasted their unique flavor many times without even realizing it.

A bay leaf looks like a leaf because it is one.  It is a leaf from a laurel tree.  This little leaf found in not only the kitchen, but it also has a rich history.  Did you ever see a picture of Julius Caesar wearing a crown?  That was probably from laurel leaves.  Bay leaves have been used for candles, medicine and in ancient ceremonies.

Because of its history, bay leaves have been cultivated for centuries.  They likely originated in Turkey and expanded west into the Mediterranean area.  From there, it spread to France and Spain, and into the cold terrain of Russia.  Though this tree grows best in climates that are moderate, it can tolerate some colder areas.

Ancient Greeks and Romans were the first to incorporate this leaf into their society.  It became a symbol of honor, and coins and pottery from that era often display these leaves. They were fashioned into crowns to show honorable nobility, and the first Olympians wore laurel crowns.

As you can see, this leaf has a long history.  Now that we know a little more about it, let’s focus in on how to use bay leaves in food.

Cooks utilize these either fresh or dried.  The flavor is potent, so a little goes a long ways.  That’s why recipes typically only call for one bay leaf to flavor an entire pot of soup.  Piny, earthy and woodsy all describe the flavor imparted by this leaf.  When matched with a sweet flavor profile from carrots or onions, the bay leaf offers a nice hint of bitterness, which becomes a perfect balance of flavors.

Two kinds of bay leaves are available on the market for cooks to utilize.  The first is the California Bay Leaf, which is longer and a little thinner than the Turkish or Mediterranean Bay Leaf.  The California variety will retain a deep green color.  Oval-shaped Turkish bay leaves range in color from silver-green to light brown.  The size of the two varieties also differs.  California leaves are often larger, and you may only need half of a leaf to impart the flavor you desire.

Once your dish’s cooking completes, the bay leaf is traditionally pulled out.  While it is edible, the leaf is very
hard to chew and unpleasant to eat.

Bay leaves offer a unique flavor in the kitchen.  The next time you see them in the spice aisle, pick some up and see what dishes you can create.

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The Best Tips For Buying Items In Bulk

When you need food, paper products or other household supplies, bulk shopping has the potential to deliver big savings. However, it is vital to exercise caution and avoid costly pitfalls. These tips will help:

1. Get started by purchasing one or two things in large quantities. Do not attempt to buy everything on your grocery list in bulk; it only makes sense to purchase certain items this way.

2. Try to spend no more than 60 percent of the price you normally pay for individual items. Remember you are taking a risk; the products could be stolen or ruined in a flood. It is not worth the risk to save a few cents.

3. Pay close attention to expiration dates when you shop. Before buying an ingredient in huge quantities, determine how long it takes you to finish a smaller amount.

4. If you would not be able to finish using a product before it expires, try to split the food and its cost with a group of friends, co-workers or relatives.

5. Always try a small package before purchasing anything in bulk. This will prevent you from making the mistake of spending a large sum of money on a low-quality item or something you are allergic to.

6. Prior to any major purchase, confirm there is enough free space in your cupboards, shelves, closets or freezer. Remember that the savings from shopping in bulk cannot justify the extra cost of a larger home.

7. Be sure to watch for sales and use coupons. Do so at the same time if possible. Most wholesale discount clubs and other bulk retailers enable you to benefit from both of these money-saving techniques.

8. Regardless of what discounts you can obtain, remember to compare the cost per unit with prices at other retailers. Bulk items are not always the best deal, especially when individual products go on sale.

These handy bulk shopping tips will help to ensure you save considerable amounts of money and avoid wasting food.

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Clean Your Kitchen With UV Light

The rising popularity of UV disinfectants has been exceptional to say the least; however, a lot of people are still skeptical if they work or not. After all, the idea of killing bacteria without sprays or bleaches may seem a little farfetched. Nonetheless, the truth is, UV light can actually be used to kill off germs in any surface and if you have been looking for a perfect cleaning solution for your kitchen, perhaps using UV light cleaners is a great start. There are some notable benefits of UV light as compared to other cleaning options. These include:

• Safer: The chemicals and bleaches used to clean and kill off germs are not as safe as you think. The chemicals they contain can be toxic and if you can avoid them, the better. UV light offers a more realistic cleaning and disinfection option that is far much safer compared to bleaches and chemicals. It is the perfect solution for people who don’t want to take any chances with the chemicals found in disinfectants.

• Very Effective: UV light cleaners can actually kill up to 99.9% of all germs found on the kitchen surface and anywhere else in the house for that matter. Not many cleaning agents can boast that record. Besides, using the UV cleaner is so easy. There is no mess involved; you just light it up and pass it over the surface you want to disinfect and you will be done.

• Far Much Cheaper: When you compare the amount of money you spend on bleaches and other cleaning detergents with the cost of a UV light cleaning solution, you will realize that there is a huge price difference. UV is cheaper compared to chemical detergents that would probably not give you the same result as the UV light.

Keeping your kitchen clean and disinfected is a very easy thing provided you know how to do it. However, if you are looking for an effective solution, you can try out UV light cleaners today. The Family Dining Room is a resourceful blogs that provides useful tips on food, home, and kitchen. Follow us for more articles and ideas for your kitchen and home.

Best Sauces For Seafood

When people think of eating seafood and the types of sauces that go with it, the first thought usually comes to mind is cocktail sauce or tartar sauce. However, there are several different types of sauces for seafood. We put together a list of some of the best seafood sauces that will serve as an accompaniment for any seafood meal and make it more enjoyable. These sauces can be whipped up at home in just a few minutes and will definitely taste better than any store-bought brand. You can use them with your favorite seafood meals such as grilled salmon, pan-seared sea scallops, sauteed tilapia, and much more.

Hollandaise Sauce

This sauce is made with egg yolks, butter, and lemon juice as the main ingredients. It goes great with poached and grilled fish dishes.

Bercy Sauce

Named after a district located east of Paris, France, this sauce is perfect for many types of fish and seafood dishes. The sauce is made by reducing chopped shallots and white wine then simmering in a fish veloute sauce.

White Wine Sauce

This sauce is prepared using the reduction method like Bercy sauce. This sauce also serves as a base for other sauces for a variety of types of food dishes.

Normandy Sauce

A classical sauce for fish and seafood. It is prepared by adding chopped mushrooms to fish veloute and then thickening the sauce with a mixture of heavy cream and egg yolks.

Creamy Mushroom Sauce

Follows the recipe for white wine sauce except that sauteed mushrooms are added.

Anchovy Sauce Recipe

Similar to Normandy sauce but the difference is that Anchovy butter is added to the finished sauce.

Beurre Blanc Sauce

A butter-based emulsified sauce that is easy to make in minutes especially if you happen to run out of sauce and need more in a hurry. It is a basic sauce using wine and butter.

Herb Seafood Sauce

Another sauce that uses the white wine sauce as its base and also includes fresh herbs: chives, parsley, and tarragon. This sauce can actually include any type of herb you like.

Our list of sauces will definitely add some excitement to your next seafood meal. Whether you are grilling halibut or enjoying fresh steamed lobster, you and your family will enjoy these sauces as they take your tastes buds to the next level. To learn more, follow us for more articles and ideas for your kitchen and home.

An Introduction To Capers

We like to think of them salty, tangy goodness. Seriously though, what are capers? Often seen in Mediterranean foods, capers come from the capparis spinosa; commonly known as the caper plant. This plant produces lovely purple and white flowers. However, if you pick the bud before it becomes a flower, you have yourself a caper. This bud is sun-dried, then cured.

Capers are typically grown in the Mediterranean; with some being grown in Australia and Asia. Pantelleria is generally thought of as the best source of high quality capers. Pantelleria is an Italian island located approximately 100km southwest of Sicily.

You will notice that capers come cured in a jar. The curing process brings out their fantastic flavor. Capers can be brined in salt and water, mixed with salt and vinegar, or just cured in dry salt. Capers range in size. The larger ones have a stronger flavor, but are less fragrant.
These little delights have a tangy flavor that is a perfect accompaniment to such Mediterranean dishes as caponata and pasta puttanesca.

Some would venture to say capers have a somewhat lemony flavor. This bit of acidity can be used to elevate dishes and give them complexity. People often use them in cooking for the added saltiness. They can be used as a topping for pizzas or salads. They even frequent many sauces.
If you have noticed caper berries at your grocery store, you will see they are larger than typical capers. Caper berries are a fruit that grows on the tree if the flower is allowed to mature and fall off. It essentially looks like an oblong olive. It tastes much like the bud; yet, more mellow.
Capers are not easy to harvest. They are too delicate and tiny to pick by harvesting machines. Therefore, they must be harvested by hand. The extra laborers and time spent harvesting result in a heftier price tag for us consumers.

So let’s remember what we have learned here! Larger capers have a stronger flavor, but are less fragrant. The curing process can be dry salt, salt and water, or vinegar and water. Caper berries are larger and more mellow in flavor than the typical caper. Capers have some saltiness to them. Depending on the curing process used, they can also have some acidity (when cured in salt and vinegar). We hope this information helps you choose the right caper for your needs. Follow The Family Dining Room for more articles and ideas for your kitchen and home.

More Ideas For Cooking With Apples

Are you looking for innovative ways to cook with apples? We’ve got you covered! We have laid down some of the best apple recipes for you to consider. All of these recipes are simple, fun and easy to follow.

One of the most popular apple recipes would be dried apples. To make these, simply core the apples and slice them to thick rounds, measuring about 1/8 inch in thickness. Now, oil a baking sheet and bake these fresh apples for about 2-3 hours at 200 degrees Fahrenheit temperature. Once the apples dries out, allow them to cool down before storing in a jar.

Apple Granita is also a widely appreciated recipe because it is simple to make and delicious to taste. To make this, use four cups of fresh apple juice mixed with a cinnamon stick, two cloves and a strip of orange peel. Boil all of these together in saucepan and allow to simmer for about ten minutes. Now, strain the mixture and freeze it in a square pan after it has cooled down. This is best served by scraping with a fork and putting the shaved ice in a tall glass while topping it off with candied ginger, lemon juice and minced green apple.

Another quick and easy apple recipe would be applesauce. To make this simply cut the apples into quarters and put them into a pan with enough water to partially cover it, sugar and salt to taste. Bring to a boil and the simmer for half an hour until the apples turn to a mushy paste. Whisk in two tablespoons of butter and your applesauce is ready to eat! You can create many variations of this basic applesauce recipe. You can any one of the following: thyme, sage, rosemary, cinnamon, pumpkin pie spice, etc to it to make flavored applesauce.

You can also use the applesauce to make apple-horseradish sauce. Although the combination may seem a little weird, but the end result tastes very good. Simply whisk ¾ cup of applesauce with ¼ cup of grated apple, ¼ cup of sour cream and two tablespoons of horseradish sauce. You can add a pinch of salt to bring out the flavors of this unique recipe.

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