Interesting facts on Paprika

My interest in varying types of paprika have made me do a post on it.  I really like to add paprika to several of my dishes.

FYI:

Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Native to Mexico, these peppers were brought to Spain in the 16th century.

A few meals using Paprika 

Hamburger and fried potatoes.  Add 1to 2 tsp. For enhanced flavor a color.

Baked Chicken

Add paprika to your basic seasonings to give it a slight bite and awesome flavor and color.

Paprika 

• Pepper Selection: To start, specific types of peppers are used for making paprika. Although these peppers belong to the same family as bell peppers, they differ in shape and size, being longer and thinner. Interestingly, different varieties of peppers can lead to different types of paprika, thus adding to its versatility.
• Pepper Drying: Once the peppers are picked at the right time, they are subjected to a drying process. This step can involve sun-drying, smoke-drying, or oven-drying, each contributing its unique touch to the final taste of the paprika. For instance, the much-loved smoked paprika is made by smoke-drying the peppers, giving it a robust, smoky flavor that sets it apart.

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• Pepper Grinding: After the drying process, the peppers are crushed into a powder, resulting in the final product we know as paprika.

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2. Sweet Paprika: Also known as Hungarian sweet paprika, it’s mainly made from sweet, mild peppers, and is the national spice of Hungary. This type of paprika provides a rich, sweet flavor without the heat, making it a popular choice for various dishes.

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2. Hot Paprika: Hot paprika, as the name suggests, brings a spicy kick to dishes. It includes chili peppers in its ingredients, providing a more fiery flavor compared to its sweet counterpart.
3. Smoked Paprika: Smoked paprika or Spanish pimenton provides a deep, smoky flavor to dishes thanks to the smoke-drying process the peppers undergo. It’s used in dishes like paella for its robust flavor.

FYI #10 and some Helpful Hints from my kitchen to yours,

A colorful Spring and Summer wreath 

Here are a few more FYI's that I thought might be of interest.  

1.  Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

2.  When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used. 

3. Add a pinch of sugar to your homemade salad dressing to sweeten the vinegar.

4.  Try to eat a small snack in the a.m and p.m. to balance your diet and it will help with overeating.  Example:  10:00 a.m. 2 T cottage cheese and a few strawberries.  3:00 p.m. low fat granola bar.

5.  When in doubt grilled cheese and tomato soup usually hits the spot on a winter day.

6. Don't wait for someone to say hello first, take the initiative and look them in the eye, smile and say it first! 

7.  For your birthday, treat yourself to something to make it your day!  Movie, ice cream, new lipstick or gloss?  You deserve it!  

8.  Be kind you'll like the way it feels.:)

9.  Call a friend  to keep in touch.  You will make their day!

10.  Last but least...Don't forgot to call a family member.  Mom, Dad, Sis or Brother.  Keep the lines of communication open.  There is nothing as important as family.  It's you and your children's life line.

5/13/14

8/5/14

11/20/15

 

FYI #9 and a few kitchen helpful tips from my kitchen to yours,

1.  For a really fast chopped egg, run an egg slicer through a peeled egg. Then carefully reposition it giving it a quarter turn and run the egg slicer through it again. Voila, chopped egg for your sandwich.

2.  Try using carrots instead of sugar to sweeten your sauces





3. Remove pasta from water right before it's al dente, as it will continue to cook once drained.

4.  It's counter intuitive but the sharpest knife is the safest knife.

5. Swap out fries for a garden salad or fruit to your sandwich or hamburger.

6. Get an appetizer and a salad for less calories when you are ordering out.

7.  Split an entree with your hubby or friend and SKIP THE all you can eat salad or food bar.

8.  Dessert......share, share, share.  I've found that when we go out to dinner whether we are two or 8 we share dessert.  Extra forks, please.

9. You can freeze cupcakes unfrosted for up to a month.  Frosting can be made the day before and stored at room temperature.

10. How to store asparagus:  Remove bands wrapped around bunches.  they can trap moisture and accelerate spoilage.  Bundle the stalks and put in a plastic bag(don't close airtight). Stalks will keep for up to two days. 

Another Handy kitchen gadget or two!

I have several whisks depending on how much or little I need to blend. Silicone whisks are great for non stick cookware.

9/23/13

5/19/14

FYI #8 plus some helful hints from my kitchen to yours,

1.  Improvising with herbs or vinegars?  Yes.  Improvising with Baking Soda or Baking Powder. No!

2. Resist the urge to apologize when you're cooking for guests.  Most of the time, your dinner guests won't notice anything is wrong unless you bring it up.

3.  Freeze soups, stews in flat bags for easy freezer storing plus they'll defrost quicker.

4.  Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

5.  To make a great vanilla Buttercream frosting use:

2 sticks butter (1 cup) softened
1 jar (7 oz) Marshmallow Fluff 
1 cup confectionery sugar (powdered)
1 tsp. vanilla extract.

Beat butter in a medium bowl on medium speed until creamy. Beat in marshmallow cream.  when blended, beat in confectionery sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.

If you don't have one of these it is worth saving up.  They are wonderful for hands free mixing.

If you don't have one of the above this will do just fine.  I used this type for over thirty years.

9/16/13

11/20/15

FYI's #6 Some helpful ideas from my kitchen to yours,

I think we'd all agree our time is precious and we all would like to save money so I will try to help in my little way with some tips, tools and a few helpful hints to save you time and money.

I am adding to today's list a handy kitchen tool that I love.  I may not use it everyday but it sure comes in handy and doesn't take much space in your kitchen cabinet drawer. 

Making your kitchen time a little easier with a few FYI's:



List #2

1.  The secrets of a blue ribbon pie maker: Use ice cold water. Handle the dough as little as possible and mix and prepare it as quickly as you can.

2.  Mix used coffee grounds in with the soil in your garden or in pots. It makes for instant compost and will keep slugs away too.

3.  A Southern curiosity are Kool-Aid Pickles, aka Koolickles. Dump out half the brine from a jar of pickles. Refill with your favorite brand of Kool-Aid. Let them sit for 24 hours and then enjoy.

4. The simpler the better sometimes: Coleslaw: Chop green cabbage, a little mayonnaise, a little apple cider vinegar and some sugar. That's it.

5.  When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

6.  When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used.

7.

Small funnel.  I buy larger size Olive Oil and Vinegar and this tool comes in handy for me to transfer liquid to a smaller bottle.  Keep one of you old OO and Vinegar bottles and you will save money.

8.  What I have found is that it is recommended to follow a tried and tested recipe when using honey. However, when you are looking to substitute honey for sugar, using a little baking soda helps to neutralize the acidity of the honey."

9.  One cup (8 ounces) of dried beans increases to 2 cups (1 to 1� pounds) of soaked beans.

10.  To keep potatoes from budding, place an apple in the bag with the potatoes.

Note:  These tips were provided courtesy of online tips and Readers Digest.

8/11/13

3/17/14 (2)

5/13/14

11/18/15

FYI #5 and a few added handy kitchen items.

My very first kitchen tool today that I recommend is my Pampered Chef rolling utensil.  It beats the old rolling pin for sure.  I am not one to endorse anything without being asked but I love this easy gadget.  Another item you don't necessarily use every day but it stores well in a kitchen drawer. 

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When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

3.  Good Feng Shui for the kitchen: Throw out plates that have been chipped (or give them to your sister to use for her mosaic work). Using chipped plates attracts stagnant chi energy.

4.  When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

5.  1 tsp of dried herb is not equal to 1 tsp of fresh herbs. The ratio of dry to fresh is 3 to 1. If your recipe calls for 3 tsp of fresh parsley use 1 tsp of dried parsley.

6.  A cut tomato should be stored in the refrigerator. Uncut tomatoes should not be stored in the refrigerator but in a cool place.

7.  A nice touch when you're cooking frozen corn is to add milk and a tiny bit of sugar to the corn instead of water. Cook as usual.

8.  A sneaky trick that is better for your family's health is to take a small piece of tape and cover over half of the holes in the salt shaker on the inside of the lid. Less salt - healthier hearts.

9.  Quick sauce from meat bits in the pan. Pour off some of the excess fat and deglaze with wine. Add a little bit of olive oil and butter. Reduce for about 2 minutes and then add herbs like parsley, rosemary and thyme.

10.  Amuse the people in your kitchen by testing spaghetti by slinging a strand on a nearby wall. If it sticks, the spaghetti is done.

11. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.

Another Handy Gadget:  Melon Ball, Cookie scooper or meatball maker.  Make all your cookies, meatballs the same size with this handy dandy kitchen tool.

Keep checking my blog for updates on new FYI's, helpful hints and handy dandy kitchen items.

8/30/13
11/17/15

FYI #4 Tips and Tools from my kitchen to yours,

1.Make sure your kitchen scale is calibrated correctly. Load up 10 pennies. They should weigh one ounce.

2.  Out of cough syrup? Warm up a little bit of honey and lemon juice.

3. Deviled eggs? Place all filler ingredients in a plastic bag, seal it and moosh it all up. Cut off a corner of the bag and pipe into the egg whites.

4.  Put a little brown sugar in your tomato based sauces to cut the acid for people with sensitive stomachs. It also lends

Saute � garlic first before adding to a sauce. The taste will be milder.

5. 

Rubber jar opener. Saves a lot of time and wrist discomfort with this handy dandy tool.

6.  Tough food on pots? Soak in hot water with a dryer fabric softener sheet.

7.  Substitute club soda for milk in a pancake recipe and they will be light and fluffy.

8. To prevent your eyes from watering while chopping up onions, press the tip of your tongue to the roof of your mouth.

9.  Turn your oven off a few minutes before you're done roasting or baking. The oven will retain heat and you will be conserving energy.

10.  Use a muffin tin to hold stuffed bell peppers while they are cooking. None of them will fall over.

8/21/13

11/21/15

FYI's #3 plus tips and a helpful kithen tool too from my kitchen to yours,

A few more Kitchen tips for you :)

1.  Yeast past its expiration date? Test by putting it into a quarter cup of warm water with a teaspoon of sugar. If it's still kicking it will bubble up in a few minutes.

2.  Problem with ripping fried eggs? Spray the spatula with a little non-stick cooking spray and dish up perfectly fried eggs every time.

3.  

Buy a Large salt and pepper shaker with a handle .  Easy to add salt and pepper while you are cooking!

4.  Having trouble cutting a hard boiled egg in half without having the edges tear? Use a piece of thread.

5.  I'm using parchment paper more and more. It's terrific with baked goods and does OK with meat loaves. Not so much cleaning up afterwards!

6.  Bread rising? Heat up a cup of water in the microwave. Push the cup to the far corner of the microwave and add your bread in a covered bowl to rise. Close the door and let the bread rise.

7.  Storing parsley? Chop it up, place in ice cube trays, fill with water and freeze. Once frozen, transfer to a plastic bag and return to the freezer. When needed for soups or stews throw some cubes into the pot.

8.  Let steaks sit around for a few minutes after you get them out of the broiler so the juices can settle. Then call everyone to eat.

9. Pick the yellowest of ears of corn.  You'll reap seven percent of your daily requirement of Vitamin A from yellow corn versus none from the white corn.

10.  Carrots retain 25 % more falcarinol, a cancer-fighting compound, if they aren't chopped before they are boiled.  Sliced carrots have a larger surface area which allows more of their nutrients to leach into the cooking water.  But cooked carrots are more nutritious than raw carrots.  Heating them helps your body absorb more of their beta-carotene.

Have a wonderful day!

(3)8/18/1312/28/15

Handy Kichen Tools: #2

Poultry scissors.. Love them!! Easier to handle chicken than with a knife...Just cut the unwanted skin etc. away

Silicone pastry brush. I like it better than a bristle brush..Easier to clean too!

Paring knife..I have several

Meat thermometer...Takes the concern out of cooking your meat/ chicken sufficiently.  Will show if your roast is  done.

Pancake flipper..You should have a large and small size.

Electric Knife.. I have had one for over 40 years..and still use it from carving roasts to slicing Biscotti..

I absolutely love these..One for flour, sugar and rice! No need to clutter your counter with a canister set..They fit easily in your cabinet..

The photos aren't the greatest but I was just starting so there is a lot to be learned in that are.  Enjoy!








8/28/11 original

A few Holiday Baking FYI's

Since we are in the heart of the holiday baking season I thought a little reminder might be helpful to ensure your cakes, pies and desserts turn out the best they can.

 

1. New season, new ingredients. This is a great time to check the expiration dates for your baking supplies and get rid of anything that has expired.

2. Preparation is key. Read the recipe and make sure you have all the ingredients needed. And always measure carefully!

3. Understand the language. Sliced, diced, chopped, broken, beaten — each word means something slightly different, so make sure you’re familiar with all of the terms in a recipe.

4. Use room-temperature ingredients. They’re easier to work with, plus cold ingredients can result in lumpy batter.

5. Always whisk eggs first. It helps the eggs/yolks emulsify so they blend better into the batter.

6. Start with dry ingredients and then add the liquid. And don’t forget to sift your dry ingredients to avoid lumps.

7. Preheat the oven. It sounds obvious, but a standard oven takes approximately 15 minutes to preheat to 350 degrees.

8. Know your baking pans. Cakes baked in glass versus metal bake differently. If using glass, lower your oven temperature by 25 degrees.

9. Cool cakes and cupcakes differently. Let full cakes cool in pans on wire racks for 20 minutes before removing from pans. But remove cupcakes from pan immediately, placing individual cupcakes on wire rack to cool.

10. Frost cakes when completely cool. Even the slightest warmth from a cake can quickly turn your frosting or icing into a mess.

Courtesy Duncan Hines

Seasonal Healthy Food Choices

Here is some helpful and healthy food choices for the up and coming months. I think they are very useful in meal planning!

• In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil. 
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• In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro
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• In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds. 
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• In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, and lamb. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.

In all seasons, be creative! Let the natural backdrop of spring, summer, fall and winter be your guide. 


FYI:'S courtesy of;

http://whfoods.org/genpage.php?tname=faq&dbid=28

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12/17/13