Wild American Shrimp Scores High On Nutrition

Shrimp Ceviche -Photo: Pixabay

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and the Gulf of Mexico - is perfect for health-conscious consumers who want to know exactly where their food comes from.

"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. "If you're trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option."

Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine. 

"Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic but rather imported from overseas and farm-raised," she said. 

When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor. 

For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals. 

WILD AMERICAN SHRIMP CEVICHE WITH
WATERMELON AND SPICY PICO
(Makes 4 to 6 servings)

• 2 cups fresh lime juice
• 1 1/2 cups (16-20 count) Wild American shrimp, cleaned and deveined, sliced into 1/2-inch-thick pieces
• 1 cup Roma tomatoes, seeded and diced small
• 1 serrano pepper, minced
• 1/4 cup red onion, diced small
• 1/4 cup cilantro, cleaned, stemmed and chopped
• Kosher salt, freshly ground black pepper, to taste
• 1 1/2 cups watermelon, diced into 1/2-inch pieces
• Baked tortilla chips
• Lime wedges for garnish

Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside.

For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper. 

Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

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The Pros of Worm COMPOSTING

The inside of a worm composting bin, after the worms have eaten many kitchen scraps.
Note the castings on the sides of the bin.
(Photo credit: Wikipedia)

The old "Eeeeeeew!" may well become one of the solutions to environmental problems and lack of nutrition in the soil. Scientists have tested this in the laboratory and have now approved of this new technique to composting: worm composting. Particularly, the red worm variety is the ones capable of doing this new feat.

Finally, they found a new way to make use of worms aside from being the main dish in Fear Factor. Some of us may have goosebumps upon imagining the sight of creepy crawlies-- it truly is more than enough to give an average person the heebie-jeebies. But on the upside, they have been known to help cultivate the environment for a long time. It is really no surprise to find that they play a vital role in the whole composting process. 

Some of you might think that worm composting is not really such as a good idea. But before you banish the idea of that red crawlies helping save the environment, take a break, open your mind and hear out some of the advantages of the now-becoming-popular worm composting technique.

Advantage Number 1: Flexible: Indoors or Outdoors, Take Your Pick

Whether you want to have your worm compost indoors or outdoors, it does not really matter. You can have them on either or on both areas. The good thing is that you won't even have to sweat around too much with your worm compost. They are relatively easy to transport and are non-complaining workers that will till your compost day in and day out, for relatively no charge. You only have to feed them to keep them in top condition. 

Advantage Number 2: All it needs is moist bedding

Worms like moisture, and having moisture is one of the easiest components of composting. If you are able to provide the moisture, you only have to wait and see until the worms do their wonders in helping you have more fertilized soil.

Advantage Number 3: Worms are readily available and are not that hard to cultivate.

In some areas, you need not look for worms. You only have to get a jar and focus your eyes while walking in the garden. Sometimes, you need not go out of the house and you can find them sauntering in your bathroom (rich in moisture, remember?). So the good thing is that they will not really resist you if you put them in a cage rich with food.

Advantage Number 4: Aside from the yuck factor, the worms will happily do the work; you only have to regulate them.

You will act more like a worm manager than a laborer, really. After you put on the heap and the worms together, you will do very minimal work for so many positive results. You can also get a lot of support from governments and people worldwide regarding this aspect. In fact, in some American communities, it is already being implemented and widely promoted to have a worm composting in the home. 

Advantage Number 5: Mobile bins will not affect the worms' performance.

Another thing with the worm composting that other composting techniques don't have is the mobility. You can take it with you anywhere, assuming that you have small-scale composting on your sleeve (industrial size worm composting isn't really a lovely idea, anyway).

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The Habanero Chile

Habanero Chili - Photo: Pixabay

A friend of mine once told me there is more to the culinary life than chile peppers. He might be right, but he keeps telling me this over my dinner table, so go figure. 

The habanero chile (Capsicum chinense Jacquin) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. 

Most habaneros rate 200,000-300,000 Scoville heat units (SHU), with the Guinness Book of Records recognizing the Red Savinas variety, developed by GNS Spices of Southern California, as the 'World's Hottest Spice' at 580,000 SHU. For comparison, a Cayenne pepper is typically 30,000 to 50,000 SHU while police-grade pepper spray rates 5,300,000 SHU. A typical Jalapeno pepper is about 4,500 Scoville units. This means that 4,500 parts of sugar water are required to dilute one part Jalapeno extract until its heat can no longer be felt.

Habaneros are believed to originate in Cuba. Other producers include Belize, the Yucatan peninsula, Costa Rica and some US states including Texas, Idaho and California.

The habanero's heat and delicately fruity, citrus-like flavor make it a popular ingredient in the hotter hot sauces and the spiciest of foods. We are going to discuss some ways of using the habanero for our own person cuisine, but keep in mind some to those heat statistics above. You don't want to accidentally get the juice from these peppers anywhere near your face or eyes. Recently I got a dose of habanero juice under my thumbnail, and it burned for three days no matter how much I washed it off. So be careful, and we'll have some fun. Don't and possible side effects might occur. 

Bajan Chicken

3 fresh Habanero chiles, stems & seeds removed, finely chopped 

1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or Inner Beauty) 

4 chicken breasts, skin removed 

6 green onions, finely chopped, including tops 

3 cloves garlic, minced 

2 tablespoons fresh-squeezed lime juice 

2 tablespoons fresh parsley, chopped (I substituted cilantro) 

1/2 teaspoon ground cloves (Because of a personal anti-clove bias, I substituted cinnamon; thanks to my dentist father, cloves remind me of stinky tooth decay ...) 

1/2 teaspoon freshly ground black pepper 

1 egg 

1 tablespoon soy sauce 

Flour for dredging 

3 cups dry breadcrumbs 

Vegetable oil for frying 

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. 

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the breadcrumbs. 

Apricot-Habanero Barbecue Sauce

You want to do this sauce over and over again.

A fruity sweetness, a rich vegetable aroma, and a dash of habanero make this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

1 yellow onion, finely chopped 

2 cloves garlic 

corn or canola oil 

1 yellow bell pepper, roasted, peeled, and seeded 

2/3 cup (150 g) dried apricots 

1 1/2 tablespoons apple cider vinager 

3 tablespoons (1/2 dl) brown sugar 

1 1/4 cups (3 dl) water 

1 tablespoon Colmans powdered mustard 

4 tablespoon habanero hot sauce 

salt 

In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)

Spicy Island Hot Sauce

1 ripe papaya, peeled, seeded & coarsely chopped 

1 med yellow onion, coarsely chopped 

2 med cloves garlic, minced 

4 Habanero peppers, stemmed & seeded 

1in piece fresh ginger, peeled & coarsely chopped 

1/3 cup dark rum 

1/3 cup fresh lime juice 

1 tsp salt 

2 1/2 tsp honey 

1/8 tsp cardamom 

1/8 tsp anise 

1/8 tsp cloves 

1/8 tsp turmeric 

pinch of nutmeg 

pinch of cinnamon 

freshly ground black pepper to taste 

Combine all ingredients in a blender and puree just until smooth (do not over-blend and aerate). Pour into a saucepan & bring to boil, simmer gently, uncovered for about 10 min. Remove from heat & allow to cool before bottling. Refrigerate, Sauce will keep approx. 6 weeks. Makes 2 cups.

Enjoy.

Author: Jerry Powell

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Avoiding COMPOSTING Dangers

Turning a compost pile for viticulture
(Photo credit: Wikipedia)

If you are engaged in any composting activity of sorts, you might find yourself encountering certain dangers. Composting is an activity that leads one closer to nature. But then, disasters can happen even on the road paved with good intentions. There are imminent dangers. However, these dangers can be avoided by a few techniques from the pros.

Read up

The best way to prepare for composting dangers is to read up. That's right. You need to read up on concepts and techniques and all the other factors pertaining to composting. Like in learning a new language, immersing yourself with available information on composting prior to the composting activity will ensure that you are to get the best deal of the composting activity. Also, it will show you how to do things the right way and keep you from doing things that can be detrimental to your safety.

Wash your hands frequently

After composting, you need to wash your hands. This may seem like a no-brainer, but most enthusiasts who get too absorbed with their activities forget the dangers of poisoning. This may not concern you directly, but children and siblings who are not oriented to the dangers of composting chemicals may not really be privy to washing their hands after contact. This is also a good motivation for you to secure a close lid for your composting heap.

Inspect your active compost frequently

A frequent inspection will ensure that there are no weeds or unwelcome creatures inhabiting in your compost pile. Make sure that your compost pile remains a compost pile and not a breeding ground for harmful animals that can endanger you in your backyard. The active compost is quite dynamic in nature so you can be ensured that you will not be bored to death or forced to watch a dull pile of manure.

Orient your friends and family about your composting activities.

Getting your family and friends involved or at least amply oriented will help you be able to relay your activities to them effectively. It will also help them become aware of certain things or objects you are using in the backyard (in cases where you do your compost heaps in the backyard), and will not be inclined to hit themselves with it while taking a leisure stroll.

Keep the compost aerated

The danger to compost is when it loses air and becomes more poisonous to the soil than helpful. Make sure that even when your compost heap is in a closed bin, there is still more than enough air for it to continue circulating. The aeration process helps enhance the composting process, and then it also prevents the organic materials from turning into an amorphous poisonous blob that you would not want to get your hands at.

Familiarize yourself with the machinery (for industrial scale compost heaps)

If you are dealing with composting on a larger scale and it may require some machinery, you must really exercise caution in using the machinery. Also, make sure that you are familiar with all commands, well-versed with worst-case scenarios and troubleshooting techniques for the equipment you are using.

This is more dangerous since you are talking of a composting heap on a larger scale. So make sure that you are familiarized, as well as the people around you who will be assigned to work with you on the industrial composting process.

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Canadian Bacon Now An American Favorite

Photo: Wikimedia

The phrase "pass the bacon" is beginning to have a more nutritious meaning for millions of health-conscious Americans incorporating Canadian bacon into their diets.

Best known as an ingredient in Eggs Benedict, Canadian bacon's recent rise in popularity stems from the low-carbohydrate diet craze. Although carb counting is no longer as fashionable, Canadian bacon remains a healthy cooking option because it's low in fat and high in protein.

With "bacon" in its name, consumers often confuse Canadian bacon with traditional American bacon, according to Philip Jones, president of Jones Dairy Farm, a leading U.S. producer of Canadian bacon. However, unlike its fatty American counterpart, Canadian bacon is a lean smoked meat made from the tender pork loin. It's precooked and has an appearance and flavor more similar to ham.

Jones points out an important difference between Canadian bacon and Canadian-style bacon. Real Canadian bacon is strictly the loin meat, but Canadian-style bacon is typically made from sirloin hip meat and includes ground pork trim. Jones believes consumers will prefer the higher-quality authentic product because it provides a more uniform appearance, better texture and superior taste.

"Real Canadian bacon provides fuller flavor and firmer texture," said Jones. "It's a premium ingredient that adds a wonderful smoky flavor in salads, sandwiches, soups or even by itself." He offers the following recipe showcasing the versatility of Canadian bacon.

Cajun-Style Gumbo

Makes 5 (11/2-cup) servings

1 teaspoon olive oil

1 green bell pepper, diced

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons flour

1 (141/2-oz) can diced tomatoes, undrained

1 cup chicken or beef broth

1 teaspoon dried thyme leaves

1/2 teaspoon dried oregano

3/4 teaspoon hot pepper sauce

1 (10-oz) package frozen sliced okra, thawed

8 Jones Golden Brown precooked sausage links or patties, coarsely chopped

1 (6-oz) package Jones Canadian Bacon slices, cut into strips

2 cups hot cooked rice

1/4 cup chopped parsley

Heat oil in large saucepan over medium heat. Add green pepper, onion, garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper sauce; bring to simmer. Cover; simmer 5 minutes. Stir in okra and sausage; simmer covered 5 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes. Ladle into five shallow bowls; top with rice, parsley.

Cajun-Style Gumbo made better with the addition of real Canadian bacon.

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Vital Tools to Care for Your BONSAI

A Dwarf Japanese Juniper (Juniperus procumbens 'Nana') bonsai on display at the National Bonsai & Penjing Museum at the United States National Arboretum. According to the tree's display placard, it has been in training since 1975. It was donated by Thomas Tecza. This is the "back" of the tree.
(Photo credit: Wikipedia)

There are many bonsai tools that are used when designing and caring for your bonsai trees. These tools are vital to encourage the good health of your tree and should be used as frequently as needed to prune any dead or dying branches, care for the roots, and maintain the soil for your tree. For the novice, selecting which tools you need can be difficult.

There are many basic bonsai tools used to care for a tree, and these are typically sold as beginner sets. The four basic tools include a bonsai shear/scissor, a broom, a rake and tweezers. Typically, the highest quality tools for bonsai care are from Japan, where there are companies dedicated to the building of these tools.

When selecting your bonsai tools, there are a few things that you will want to keep in mind. First, the quality of the tools you purchase may affect how well your bonsai turns out. Low-quality tools run the risk of damaging your tree and leaving unpleasant looking scars on the bark of the tee. Low-quality bonsai tools tend to be duller, lacking the ability to cleanly shear when needed.

A clean cut is required when you're wanting to hide evidence that the tree has had branches removed unnaturally. When setting wires, good tweezers can make the difference between a good placement and your branch being scarred from bad placement of wires.

You can buy bonsai tools from all across the world, although the vast majority of high quality, recommended bonsai tools come from Japan. When you are purchasing your bonsai tools, you can purchase low-quality tools that are extremely inexpensive, or you can purchase high-end tools that are designed to last for years.

The primary difference in these tools is how well they do the job, and how long they last. With proper care, high-quality tools will never need to be replaced, as they will hold their edge for years. Low-quality tools tend to go dull quickly and run the risk of breaking while being used.

For advanced users, it is recommended that high-quality bonsai tools are exclusively used. For those who have worked with bonsai for many years, their toolset will be far more extensive, ranging from eight to twenty or more different tools for working with the various types of bonsai.

Bonsai tools can be purchased online, imported from Japan, or found at local garden and hardware stores.

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German Spaetzle an Authentic German Recipe

Käse Spätzle - Photo: Pixabay

With the popularity of German food these days there are many now so authentic German recipes out there. Follow this recipe exactly and you are guaranteed to have an authentic German spaetzle that everyone's mouth with water for.

Whether you have enjoyed German food in the past or not you will love this delicious German dish. If you think you have had an authentic German Spaetzle before be sure to try this recipe out to be sure that old recipe really is authentic German food. This is one of my favorite German recipes provided by my wife Claudia and I think you will enjoy it just as much as I do.

This German Spaetzle is a good combination with many dishes, for example, pork steak, schnitzel, gulasch and many other types of meat. This dish can also be served as just a snack. I enjoy this dish with a jager schnitzel with jager sauce (mushroom sauce). If you follow this recipe exactly right you will end up with a Spaetzle just as good as those served in top notch German restaurants or even better. With such a simple recipe almost anyone can do it and with the very few ingredients that are easily accessible, this recipe should never be a problem to whip up at any time.

Ingredients: 3 cups flour, 4 eggs, 1/4 tsp. Nutmeg (optional), 1 1/2 tsp. Salt, 1-quart cold water

Directions: Stir flour, eggs, salt and 1/2 cup of water.  Beat until batter is smooth and no longer sticks to the spoon.  Add water as needed.  The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Boil a pot of salted water.  If you have a Spaetzle press, press the dough through the press and into the boiling water.  If you do not have a press, place dough on cutting board and roll out.  Cut dough into tiny noodles.  Add noodles to boiling water. They cook quickly and are done when they float to the surface.  As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving.  Other suggestions:  Serve with brown gravy or beef stock. If you do not want to use the egg yolks, use the egg whites and add some yellow food coloring for color.

Copyright 2006 Joshua Spaulding

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