Cooking Guide 101

Sunday, October 11, 2009

Kitchen kids’ favorite ingredient: Wisconsin cheese

(ARA) - Get your kids cooking in the kitchen with a simple recipe. Start with safety. Then, add an interest in learning. Sprinkle a few simple kitchen skills. And finally, mix in great tasting ingredients, including Wisconsin cheese.

Learning to cook is not only a terrific way to express creativity, share ideas and spend time with family and friends, cooking is also an excellent way for children to explore important life-building skills such as how to prepare meals, use math to measure ingredients and discover healthy eating habits.

Even the youngest chef can help plan, create and serve delicious meals. Regardless of age or activity, children always need to work with an adult. From ages 3 to 12, youngsters can take part in numerous skill-building activities, for example:

* Three-year-olds can help wash fruits and vegetables, stir ingredients in a bowl, tear lettuce and pour liquids.

* Four-year-olds can grease pans, peel oranges and open packages.

* Five-year-olds can measure ingredients, cut soft foods with a blunt knife, set the table and make a plate of food look pretty.

* Seven- and 8-year-olds can help plan the meal, roll and shape cookies, beat ingredients with a whisk, find ingredients in a cabinet or spice rack and make a salad.

* Nine- to 12-year-olds can open cans, prepare simple recipes with a limited number of ingredients, use an oven (with supervision), use a knife (with supervision) and shred cheese and vegetables.

These tips, new recipes and educational information about cheese are all offered in a new brochure, Kitchen Kids, authored by the Wisconsin Milk Marketing Board. To download the brochure, visit EatWisconsinCheese.com/KitchenKids.

Get-Stuffed French Toast
Serves eight to 10

Ingredients:
1 16-ounce challah or French bread loaf, cubed
1 8-ounce package Wisconsin Havarti Cheese, cut into thin slices
6 large eggs
4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 cups fresh or frozen blueberries
1 12-ounce jar blueberry preserves

Directions:
Preheat oven to 350 F. Arrange half of bread cubes in lightly buttered 13 x 9 x 2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand five minutes before serving. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.

Cheddar Olive Pops
Makes 25 appetizers

Ingredients:
2 cups (8 ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Directions:
Preheat oven to 400 F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Courtesy of ARAcontent

by: Ronald Yip

How To Teach Your Children To Cook

If you're ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!

First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.

Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don't require cooking first, and then graduating to letting them make food in the microwave.

Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen clean when you're finished.

Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they're learning while they're having fun!

Begin with simple kid recipe that include step-by-step instructions and pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.

Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your kids plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.

As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.

Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.

Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!
Make fun and delicious kid recipe with your family!

About the author:
Ronald Yip is an electronic engineer by profession. He became active in internet marketing since 1999 and also has a passion for cooking.
Please visit RecipeseLovers.- for more information and articles on recipes, cooking tips and all about food.

Garam Masala - The Spices of India

by: Alden Smith

India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it's use of spices.

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot.

Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.

Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn't know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.

Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!

About the author:
Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website for great articles, recipes, and cooking tips.

Give Your Meals Some Spice

By Ryan Coisson

If you eat a lot of meals at your home and you are usually the one who is in charge of cooking, you know that it can sometimes be hard to think of new and creative uses for your food. I encourage everyone to try out new dishes with the hope that they will turn out to be delicious. Sometimes, these meals work out great and other times, they just teach us what not to cook again. However, I have found one way that we can all add a little spice to our daily meals and I will admit that this is a pretty obvious alternative.

There are so many incredible spices that we can use to increase the flavor of our foods. From spices like sweet paprika to curry, we can bring our foods alive just by adding a little spice. For example, sweet paprika can be added to a variety of foods which makes it a very useable spice. Add it to salads, sides like beans or potatoes, or main dishes like stews or fish.

This spice adds a depth to the food and gives it a little edge. All of this is done with just a simple sprinkle from a spice jar. That is not much work at all when you consider all of the great flavors that it lets us enjoy in our meals. Hopefully, we can all enjoy the food we eat more and think of new uses for our foods by adding some spices to our lives.

Pendery's (http://www.penderys.com/) is about sweet paprika. Ryan Coisson is a freelance writer.

Article Source: http://EzineArticles.com/?expert=Ryan_Coisson

Cooking With Fresh Herbs

by: Mary Hanna

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the author:

Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Gardening and Cooking. For more information on gardening go to or for more information on cooking go to or contact her at mhanna@gardeninglandscapingtips.com

Puerto Rican Cuisine

by: Kirsten Hawkins

Puerto Rico is an island nation that is officially a territory of the United States. Puerto Rican cuisine has evolved from several strong influences, including those of the original peoples, such as the Tainos, and the Spanish conquerors that drove most of the natives out and enslaved the remaining. African and Caribbean influence is also reflected in the cuisine of the island, which has also been shaped significantly by its climate and geology.

Cocina criolla, one of the main cuisine styles particular to the island has deep roots, extending far back to the native Tainos and Arawaks. Their culinary traditions were based tropical fruits, native vegetables, seafood, and corn. With the Spanish came a host of other ingredients that expanded the criolla style. These included olive oil, rice, wheat and meats, such as pork and beef. As enslaved African peoples were imported for work on the sugar cane plantations, their culinary traditions took root as well, and their contributions, which included taro and okra, became assimilated into the whole of criolla cuisine.

Many of the island’s main dishes are seasoned with adobo and sofrito, spice mixtures that impart those flavors that the island is so well known for. Adobo, which can vary from cook to cook, or if bought prepared, from manufacturer to manufacturer, generally consists of black peppercorns, oregano, salt, garlic, olive oil, and lime juice. When bought prepared in powdered form, most include salt, powdered garlic, citric acid, pepper, oregano, turmeric and MSG, which is a good reason to spend a little time making your own if experimenting with Puerto Rican cuisine at home. While generally used for seasoning meats, it is considered to be a sort of all-purpose seasoning mixture.

Sofrito is made from onions, garlic, cilantro, peppers, and often includes achiote, which is from the seeds of the annatoo plant, and helps to produce a bright yellow color in the finished product. This, too, is used in a variety of dishes, ranging from meat dishes to soups to standard forms of beans and rice.

One pot dishes, or stews, are common to Puerto Rican cuisine. These are often made of meats, and flavored with a variety of spices and ingredients in addition to adobo and sofrito. Among these are Spanish olives stuffed with pimiento, sweet chili peppers, capers, potatoes, onions, garlic, fresh cilantro, and occasionally raisins.

Chicken with rice is a dish that has become a Puerto Rican specialty, with many families having their own special style, handed down from generation to generation. Chicken is a main ingredient of many criolla dishes, and these dishes, while careful attention is given to spicing techniques, rarely are they what could be termed hotly spiced.

Naturally, seafood is an important part of the island cuisine. Fried fish is often served with a special sauce made of olives, olive oil, onions, pimientos, capers, tomato sauce, vinegar, garlic and bay leaves. Broiled, steamed or grilled fish is lightly seasoned, if at all, during the cooking process and served with a splash of lime juice with perhaps just a hint of garlic.

Puerto Rican cuisine has many facets, arising from the island’s long, complex history. The blend of native culinary traditions with those of the European settlers and the enslaved African populations that they brought with them has resulted in a unique and flavorful cuisine that is beloved by many.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit for more information on cooking delicious and healthy meals.

Regional Cuisine Of China: Szechuan Style

by: Kirsten Hawkins

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made necessary food preservation techniques that themselves left behind a strong flavor, such as salting, pickling, drying, and smoking. Thus, spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices, such as chili peppers, tends to be more common to hot climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability.

In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit for more information on cooking delicious and healthy meals.