You’ve planned the perfect Sunday brunch and invited all your friends. Everything tastes wonderful except the iced tea. It looks pretty in the glass, but for all the flavor it has you could have saved yourself the trouble and served your guests water. The solution? Learn how to brew the perfect pitcher, and start with a high-quality tea.

Forget about those tea bags you buy at the grocery store. Even the most expensive name brands produce little more than colored water. To get any flavor at all you have to over-steep the tea, and then you just end up with bitter-tasting brown or green water.

Your iced tea should be just as memorable as everything else you serve at your luncheon, and you want your guests to remember it because it tastes good. That’s why it’s important to start with a high-quality tea. Consider teas that are specially grown and processed to provide fresh flavor with no bitter after-taste.

Along with using a high-quality tea, the secret to great-tasting iced tea also lies in the preparation. And it’s not just the amount of tea you use – it’s also the amount of time you allow the tea to steep.

Brewing iced tea is a little different than brewing hot tea. Remember, you’ll be pouring your tea over ice. As the ice melts, the water is going to dilute your tea, so you need to start with a stronger brew.

Most people think they just need to steep their tea longer to produce more flavor, but that’s what produces the bitter taste. Instead, you need to increase the amount of tea you use.

The tea experts suggest that you use one teaspoon of loose tea for every eight ounces of water when you’re brewing hot tea, but don’t forget you’ll need to make it stronger for iced tea. Depending on your taste and the type of tea you’re using, you’ll need to use one and one-half to two teaspoons of loose tea per eight ounces of water.

Water temperature also affects the taste of your tea. Never let your water come to a full boil. The boiling point of water is 212 degrees. Most teas taste best when steeped in water that ranges from 175 to 185 degrees, so remove your kettle from the heat just before the water comes to a boil.

Each type of tea requires a different brewing time, but you might be surprised to learn that the average is just two to three minutes. Most people leave those store-bought tea bags in their cup for five minutes or more just to get a little flavor and color. That actually produces a bitter cup of tea. Of course, the alternative is to remove that tea bag after just three minutes, but then you just have a cup of warm, muddy water.

When you use high-quality tea from China Mist Tea wholesale, everything else just falls into place. You don’t have to worry about over- or under-brewing because these superior teas are more flavorful than anything you can buy at the grocery store. And you can also stop worrying about what your guests are going to think, because you’ll be serving them a refreshing glass of delicious iced tea.

Image source:upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Pitcher_and_glass_of_iced_tea_-_Evan_Swigart.jpg/319px-Pitcher_and_glass_of_iced_tea_-_Evan_Swigart.jpg

How To Brew Perfect Iced Tea is a post from: The 'How to Cook' Blog

You have found the BEST Cinco de Mayo recipe out there this year, hands down…

These are probably my favorite cookies ever. They give you a spicy cinnamon flavor that rivals the best hot cinnamon hearts with the crunch of a cookie.

They are easy to make, have exciting ingredients in them, they are ridiculously tasty, they are a great conversation piece, and are a killer midnight snack to boot.

You are able to bake these cookies to be chewy or crunchy. The crunch cookies have a flavor reminiscent of fire-roasted marshmallows…Oh yeah!

Try out a different kind of cookie. You will absolutely love them.

Type: Cookie Recipe
Prep Time: 7 mins
Cook Time: 14-15 mins
Yield:  2 dozen

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

• 3 cups ground Sweet Cinnamon CheeCha Puffs – crisp rice cereal size
• 1 1/4 cups all-purpose flour
• 1 cup minus 2 tbsp brown sugar
• 1 tsp cinnamon – I used Saigon Cinnamon.
• 3-5 dried piri piri chilies – finely ground
• 1/4 tsp salt
• 3/4 cups dates – chopped to chip-sized pieces
• 1 egg
• 1/2 cup milk
• 2/3 cup peanut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Sift flour into large mixing bowl and add all other dry ingredients, except for the ground Sweet Cinnamon CheeCha Puffs, and evenly combine by stirring, including chopped dates.
3. In a separate, medium sized bowl, whisk together the wet ingredients.
4. Pour wet ingredients into large mixing bowl with dry ingredients and stir with a large spoon until everything is evenly combined.
5. Gently fold the ground Sweet Cinnamon CheeCha Puffs into the mixture using the least number of stirs possible.
6. Onto greased cookie sheets, drop the batter by heaping tablespoon, ~ 1 dozen per cookie sheet.
7. Bake in the oven for 14-15 mins or until golden brown.  * Tip: Start checking the cookies around 12 minutes. For chewy cookies take out 2 minutes earlier than if you want crunchy cookies. The crunchier cookies are reminiscent of the flavor of fire-roasted marshmallows.
8. Remove from oven and allow to sit on cookie sheets for 5 minutes. Then, gently transfer cookies to a cooling rack to finish cooling.

***

I hope you enjoy this Mexican Food Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

• Watch on YouTube
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Show Credits:
Mom: IngridTurnerToday.com
CheeCha Puffs: CheeCha.ca
Fine Food: Qualifirst.com
Knives: ProChefGearPlus.com – use discount code “kimberly” for 15% off
Hot Pads: Sherry Gomez @ 22qCentral.org
Tank Top: UniGirlCanada.com
Styling: “K, Turn Around” Fashion – KTurnAroundJewelry.info
Music: “Beachfront Celebration” by Kevin MacLeod – Incompetech.com
Jewelry: KTurnAroundJewerly.info – use discount code “kimberly” for 15% off
Summer Body: Register for Classes @ BAMNiagara.ca

How to Bake Chili Cinnamon CheeCha Drop Cookies is a post from: The 'How to Cook' Blog

I decided to make a “special” rice with the most expensive spice in the world…Saffron. The reason saffron is so expensive is that only one flower produces 2 threads of what we call “saffron”…and it’s labor intensive. They have to be hand-plucked. That’s what gives this spice its hefty price tag…

…But aside from that, saffron imparts a great, savory flavor and the most gorgeous yellow hue. Yum!

The mushrooms? Those were just for good measure. Never underestimate the power of the mushroom. They give so much great flavor to so many dishes.

Type: Side Dish Recipe
Serve With: as a side dish with a meal of chicken, pork, fish, beef
Prep Time: 5 mins
Cook Time: 12 mins
Yield: 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

• 3 cups water
• 1 1/2 cups Asian rice
• 3 large mushrooms – I used baby bellas this time.
• 1 tsp sel gris – If you don’t have this, use the salt you have.
• freshly cracked black pepper – to taste
• 1 tbsp butter
• 2-3 strands saffron

Instructions:

1. Into a medium sized pot on the stove top, add water, salt & butter, and bring it up to a boil.
2. Rinse rice in a strainer or colander with cold water to remove starchy coating.
3. Slice mushrooms. You may saute these, if desired, or just throw into pot to boil with rice.
4. Once water comes up to a boil, add rinsed rice & saffron.  Stir, cover with lid and turn down to lowest heat for 10-12 mins.
5. Fluff with a fork, re-season with salt and pepper and/or butter, and serve.

***

I hope you enjoy this Rice Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

Video Credit:
Mom: IngridTurnerToday.com
Knives: ProChefGearPlus.com
CWK is Made in Niagara!

How to Cook Saffron Mushroom Rice is a post from: The 'How to Cook' Blog

I am venturing out into the patchy Winter/Spring weather here…super cold & wet, but we’re going to BBQ on the grill! We are beasts!!!

So, we are going to get that smokey, charred flavor from the grill on some chicken & veggies with some amazing flavor to boot!

Not only that, we are using a really innovative cooking product I’ve been privy to try from Mutt Shop Products  – their Side Skewer Centerpiece Set. It looks like a crazy porcupine of stainless steel, until you fill it with Mole Chicken and Vegetable deliciousness.

And, our ears are being treated to She King‘s newest single, “Mirror Me“!

Let’s do this…

Flavor waits for no one! ~ Kimberly Edwards

Type: Main Dish Recipe
Serve With: rice or noodles on the side
Prep Time: 10 min
Cook Time: 8-10 min
Yield: 5 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

• 3 chicken breasts – 2″ cube
• 10-12 pieces green peppers – 2″ square chunks
• 10-12 button mushrooms
• 5 zucchini medallions – sliced into 1-1.5″ thick
• 10-12 cherry tomatoes
• 10-12 pineapple chunks – 2″ square
• 3/4 cup mole sauce/marinade
• 1/3 tsp sweet smoked paprika powder – I use La Chinata brand.
• sea salt – to taste
• freshly cracked black pepper to taste

Instructions:

1. Cut chicken breasts into 2″ cubes. * Tip: Thoroughly wash your hands with soap & water, and clean all surfaces that have touched the raw chicken. Disinfect surfaces.
2. In a large bowl, baking dish or large resealable plastic bag, combine chicken breasts with mole sauce/marinade, and a portion of each of the spices. * Tip: Ideally, marinate overnight, prior to cooking.
3. Slice & chop vegetables & fruit into appropriate sized pieces – roughly 2″ wide or thick.
4. Arrange ingredients neatly by stacking them on the side skewers, available from MuttShopProducts.com, alternating vegetables/fruit & chicken. * Tip: Do not coat skewers with non-stick spray or oil. This will help the ingredients to stick on the skewers more securely.
5. Season with sea salt & freshly cracked black pepper, and any other spices you desire! * Tip: Be willing to experiment.
6. Transport side skewers on a cookie sheet to the BBQ grill, preheated on high heat. Place each skewer directly on the grill laid next to each other.
7. Grill 3-5 minutes per side, leaving great grill marks. * Tip: If skewers are sticking to the grate of the BBQ, leave them an additional 1-2 minutes to allow them to finish cooking and they should typically unstick themselves naturally.
8. Transport cooked skewers on a clean cookie sheet and assemble side skewer centerpiece set by adding skewers to the centerpiece holder. * Tip: Keep clean cookie sheet on the half of the BBQ you are not using to grill without the burners on, to keep the skewers warm once removed when transporting to the eating area, especially in cold weather.
9. Serve with a delicious side dish.

The Mutt Shop Products Side Skewer Centerpiece Set is super easy to use, employs very clever ideas into the design to make life easier for the real-life cook, and is completely dishwasher safe! Oh yeah…

Super duper tasty and worth the Adventure!

***

I hope you enjoy this Cooking Show on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

How to BBQ Mole Chicken Side Skewers: Cooking Adventures with Kimberly is a post from: The 'How to Cook' Blog

You Got Boosh?

• Want Boosh?

• Where’s the Boosh?

According to AuntCarlasBoosh.com, “Boosh” is a spicy/rice/meat/onion dish of “Portuguese Origin”. Sounds yummy to me!

If you have had the opportunity to try out Aunt Carla’s Boosh, do let us know how you loved it!

Very soon, the Boosh will be in the building! Stay tuned…

***

I hope you enjoy this Food Fun on Cooking with Kimberly. Until next time…

Eat Deliciously!

Fun: Aunt Carla’s Boosh

Where’s the Boosh? is a post from: The 'How to Cook' Blog

One of the easiest way to prepare them is to make homemade fries.

Now, steak fries just refers to the cut of the fries…they are not wedges, but they are mostly flat, long and of a good size.

This is a much healthier version of fries, as these are baked instead of fried. All you do is wash, slice, spice & bake. You don’t even need to babysit.

Perfect alongside a nicely BBQ’d steak, some fish or with homemade burgers. Yummy!

Type: Side Dish Recipe
Serve With: steak, burgers or fish
Prep Time: 8 mins
Cook Time: ~45 mins
Yield: Serves 4

Ingredients:

• 4 large potatoes – washed
• 1 1/2 tbsp olive oil – or whatever oil you prefer
• ~ 1/4 tsp freshly cracked black pepper – to taste
• 3-4 dashes cayenne – to taste
• 1/2 tsp sea salt

Instructions:

1. Preheat oven to 350 degrees F.
2. Wash potatoes and peel completely, partly or leave peels on, as desired.
3. Slice potatoes in half lengthwise. Put the cut side down and slice into 3-5 slices lengthwise again, making long, flat fries.
4. Place fries in a resealable plastic bag or toss in a large bowl with olive oil.
5. Arrange on a cookie sheet prepared with non-stick spray, making sure the potato fries aren’t crowding each other or overlapping.
6. Sprinkle with freshly cracked black pepper, cayenne pepper and sea salt.
7. Bake in oven for 20-25 minutes, remove from oven and turn them over. Put back into oven for 20-25 min longer, ensuring they are cooked through and golden brown in color.

Serve with fish, burgers or steak, and enjoy!

***

I hope you enjoy this Potato Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

photo:en.wikipedia.org/wiki/File:Frenchfriesmainnpret.jpeg

How to Bake Homemade Steak Fries is a post from: The 'How to Cook' Blog

These are Royal Command Fire Roasted Piquillo Peppers, and not only are they tasty, but you get a huge can of them. This allows you to get some really substantial recipes created out of them, not just use them for a garnish here and there.

The reason I say this is because I know it. I’ve already made 2 great soups out of these, and had plenty left for numerous recipes subsequently.

Here’s what I say about:

There are no seeds, “no” skin, no muss, no fuss…they are ready for anything anytime.

The peppers are packed so nicely in their brine, all in a layered spiral throughout the can.

In the Royal Command Piquillo Pepper recipes I’ve created, they seem to pair perfectly with the La Chinata Smoked Sweet Paprika Powder I reviewed for you before.

Royal Command Fire Roasted Piquillo Peppers were not available through my grocer, so I got them from Qualifirst Foods.

***

I hope you enjoy What I Say About Food on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

Fine Foods: Qualifirst.com

Web Chef Review: Royal Command Fire Roasted Piquillo Peppers is a post from: The 'How to Cook' Blog

Pedro Ximenez is a variety of grape, and comes from Spain. This vinegar is reminiscent of a balsamic vinegar in many ways, as it is dark in color. It is bitter, sour and sweet with finishing hints of fig, to my palate.

This particular vinegar is made in the Solara method, which is a complicated way of fermenting in barrels, replacing one barrel with a bit of another batch, etc…etc…that’s why we leave it to the professionals. LOL

Here’s what I say about PX Vinegar:

I’ve made some delicious PX Vinegar recipes, which were absolutely stellar.

There are many applications for this product, which gives it good “bang for the buck”. You can use it to marinate, for vinaigrettes, as a reduction for a syrup for fresh fruit or ice cream, as well as a beautiful finishing splash on soups and stews.

This vinegar is available at Qualifirst Foods, which is where I ordered it online, as my grocer did not carry it.

***

I hope you enjoy What I Say About Food on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

Fine Foods: Qualifirst.com

Web Chef Review: PX Vinegar is a post from: The 'How to Cook' Blog

Some paprika has relatively no flavor, that you purchase from your grocer. Some is so spicy, you can hardly take it.

If you’re looking for the perfect alternative for paprika, I suggest La Chinata Smoked Sweet Paprika Powder.

Now, La Chinata paprika comes from Spain and there are 3 varieties: sweet, bitter sweet, and spicy.

Here’s what I say about La Chinata Smoked Sweet Paprika Powder:

I’ve created a number of amazing La Chinata Smoked Sweet Paprika Recipes with this spice, and they have all been stellar.

It’s delicious on dinner, lunch and breakfast alike…one meats, in sauces, soups and on vegetables. Superb!

The bang for your buck that you get out of this tin of paprika powder is beyond compare. The rich smokey flavor & fragrance is enough to make your mouth water from the thought of it’s taste.

The container comes with a little lip on the lid, making it easier for the user to open it with a spoon or knife.

I was unable to find this product at my own grocer, and I got it online @ Qualifirst Foods.

***

I hope you enjoy What I Say About Food on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

Fine Foods: Qualifirst Foods

Web Chef Review: La Chinata Smoked Sweet Paprika Powder is a post from: The 'How to Cook' Blog

It’s tasty, it’s easy, it’s easy to switch up with different flavors, perfect for a snack, dessert or a breakfast item.

I get a ton of requests for different banana breads through my Neighbourhood Chef menu, and this is one of them…

Enjoy this bread with seasonal berries, or use frozen berries, if desired or necessary.

Type: Bread Recipe
Serve With: Milk & Enjoy!
Prep Time: 10 min
Cook Time: 40-50 min
Yield: 1 loaf

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• 2 cups flour – all purpose
• 2 tbsp wheat germ
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp honey
• 2 large eggs
• 1/2 cup tea – lukewarm, or water
• 1/2 cup peanut oil
• 1 tsp vanilla extract
• 2 cups fresh or frozen strawberries
• 2 large, ripe bananas – mashed

Instructions:

1. Preheat oven to 350 F.
2. In large bowl, combine flour, wheat germ, baking powder, and baking soda.
3. In smaller, flat-bottomed bowl, mash bananas, add oil, tea, jam, honey, eggs and vanilla extract. Mix thoroughly until all ingredients are evenly distributed.
4. Pour wet ingredients into dry ingredients and stir until mixed thoroughly. Stir in strawberries gently.
5. Pour mixture into greased loaf pan and bake in pre-heated oven for 40-50 min, or until knife inserted in middle comes out clean.
6. Allow to cool for 10 min in pan, then remove from pan to cool on a wire rack.
7. Serve with milk and Enjoy!

***

I  hope you enjoy this Strawberry Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

How to Bake Strawberry Banana Bread is a post from: The 'How to Cook' Blog

Well, here’s a bright new way to spruce up your mid-week repertoire and infuse some flavor into your life!

Type: Sandwich Recipe
Serve With: French fries or another great side.
Prep Time: 8 mins
Cook Time: 10 – 15 mins, depending on thickness of patties
Yield: 2 burgers

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• 3 fish fillets; ~ 2 – 2 1/4 cups ground fish meat – haddock, sole, pollock, basa
• 1/2 cup bread crumbs
• 1 tbsp parsley
• 3-4 dashes dill weed
• 2 dashes cayenne pepper
• freshly cracked black pepper – to taste
• juice of 1/2 lime
• ~ 3/4 cup oats – processed in the food processor, for dredging. Add spices, if desired.
• 1 1/2 tbsp olive oil

Instructions:

1. Chop fish fillets into small chunks and place into a mixing bowl.
2. Add bread crumbs, parsley, dill, cayenne pepper, black pepper and lime juice. Mix thoroughly with your hands.
3. For into burger patties and set aside.
4. Process oats in food processor for dredging fish patties in. Add spices, if desired, to the oats. * Tip: Do not store crumbs after dredging fish patties. Discard.
5. Put fish patties into refrigerator to cool down and become more solid before frying up, to ensure they have the best chance of staying together.
6. In a large preheated frying pan on the stove with olive oil, brown fish patties until they are golden brown on both sides. * Tip: Try not to disturb the patties until they are golden brown on the first side. You want to reduce the number of flips, to ensure the burgers maintain their integrity and stick together.
7. Toast buns or bread and prepare condiments and toppings, while you wait for the burgers to brown up. Lettuce, tomato, and cilantro work amazing. This is when you’ll make the Spicy Cilantro Lime Mayonnaise. Here is the video for the mayonnaise by itself below.
8. After the patties have browned up, if you are questioning if they are done inside, you may put your fish patties into the oven to finish cooking on 325 degrees F for 5 more minutes.
9. Take out of pan/oven and serve on a bun or toasted bread with toppings and condiments. Serve with a wedge of lime.

***

I hope you enjoy this Fish Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

How to Cook Fish Burgers with Spicy Cilantro Lime Mayo is a post from: The 'How to Cook' Blog

This Spicy Cilantro Lime Mayonnaise will be sure to please as a sandwich spread, and not just for fish (it was belligerent on steak subs too), as well as a chip dip, or a marinade…anything you would use your “regular” mayonnaise for.

Type: Condiment Recipe
Prep Time: 5 mins
Yield: ~ 1/3 cup

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• 3 heaping tbsp mayonnaise
• 1 1/2 tbsp fresh cilantro – finely minced
• juice of 1/4 lime
• freshly cracked black pepper – to taste
• 1-2 dashes cayenne pepper
• 2-3 dashes hot sauce
• sea salt – to taste, if desired

Instructions:

1. In a small bowl, combine all ingredients.
2. Taste test and adjust seasonings.
3. Use on your sandwiches, as a chip dip, or anything you’d use mayonnaise for.

***

I hope you enjoy this Citrus Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

How to Make Spicy Cilantro Lime Mayonnaise is a post from: The 'How to Cook' Blog

Beans are a staple in many cuisines from around the world.

They are inexpensive and easy to use, if you know how to prepare them and cook them.

Instead of buying canned beans, you can make your own at a fraction of the cost and without the preservatives and chemicals they add to keep them “fresh”.

Beans are full of fiber that can lower cholesterol, among many other health benefits.

There are a few important tips when soaking and cooking beans that must be followed for the best results.

Type: Bean Recipe
Serve With: as a side dish with a meal of chicken, pork, fish, beef, or as an ingredient to add to other recipes
Prep Time: 5 min
Soak Time: overnight
Yield: 4-6 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

• 1 bag dried beans – roughly 4 cups
• 1 bay leaf
• 1/4 tsp chili flakes
• 8-10 peppercorns
• water – to cover beans

Instructions:

1. Rinse beans under cold water in a strainer or colander to wash. Then, pick through to be sure there are no other foreign articles in the bean mix.
2. Place beans in a pot, and cover generously with water. Add bay leaf, chili flakes & peppercorns.
3. Allow to soak overnight in the refrigerator or a cold place, covered.
4. Drain & rinse under cold water and then boil beans in fresh water until tender, which can take up to 1-2 hours, depending on the size of the bean and how long you soaked them prior to cooking.
5. Store in the freezer in a resealable plastic bag for quick access to beans for recipes.

***

I hope you enjoy this Vegetable Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen! Eat Deliciously!

Shirt: Aunt Carla’s Boosh

How to Soak Beans Overnight to Boil is a post from: The 'How to Cook' Blog

• Is it cold outside?
• Is your household a bit “under the weather”?
• Do you hear sniffles around the home?

Then, a good, homemade chicken or turkey broth are in order.

A broth is easy to make with basic ingredients and a bit of time on your hands. What you will end up with is something hearty, healthy, and comforting for everyone in your family, soothing their throats and helping them fight off the cold or flu.

Add more vegetables, noodles, barley or rice and you have a meal for people without sore throats too.

If you have saved your bones from roasting a bird, or from breaking down a chicken or other poultry, save those bones in a resealable plastic freezer bag and store in the freezer for such a time as this.

Type: Soup Recipe
Serve With: noodles, barley or rice
Prep Time: 8 mins
Cook Time:  2-3 hrs
Yield: Serves 4

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

• poultry bones or scraps, or a few pieces of chicken on the bone – fresh or frozen
• 1 large onion – quartered
• 2-3 cloves garlic
• 1 bay leaf
• 8-12 peppercorns
• 1 tsp salt
• 1 whole clove
• 1/4 tsp chili flakes
• 1/8 tsp mustard seeds
• 1 1/2 cups celery – sliced
• 1 1/2 cups carrot – sliced
• cold water – to cover bones

Instructions:

1. Into a large soup pot on the stove, add bones, scraps or meat and cover with cold water. * Tip: It’s important to start your broths off with cold water to gently coax the flavors out of the bones, connective tissue, cartilage and skin. Using the bones straight from the freezer help accomplish that goal well because they are cold. The water has to warm up slowly and that’s exactly what you’re looking for.
2. Add vegetables and herbs.
3. Bring to a simmer and allow to cook for, preferably, an hour or two. The longer you can simmer it, the more flavor you will extract out. * Tip: To concentrate flavor, reduce the broth in volume.
4. Taste test it to make sure the broth is flavorful. If necessary or desired, add more vegetables, herbs, seasonings.
5. Strain broth or remove bones from broth and serve warm. Add cooked vegetables, noodles, rice or barley to the soup, if desired, or if your sore throat can manage the larger pieces.
6. Store in the refrigerator, the freezer, and even in ice cube trays to be able to use small amounts at a time.

***

I hope you enjoy this Chicken Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!sondaji

How to Cook Chicken Broth for the Sore Throat is a post from: The 'How to Cook' Blog

In fact, I’d venture to say it’s the most exciting thing in my kitchen now!

This salt is just as the name suggests…it’s black salt.

This salt comes from Cyprus, and is created when it dries in the sun, making crystal pyramids. Then, the salt is enhanced with activated charcoal.

Activated charcoal has added health benefits such as being able to adsorb more poisons than any other substance known to mankind, among other things.

Check out the Web Chef Review here:

Most importantly, it is super tasty! The charcoal adds a flavor likened to that of BBQ food. In fact, I made corn last night as a side dish, added butter, pepper & this Black Cyprus Flake Sea Salt, and it tasted as close to the grill as possible without going outside in 2 feet of snow to BBQ it.

This salt is best used as a finishing salt, meaning you add the salt before you eat, instead of during the cooking process. My reasoning for this is because the charcoal will actually “bleed” into wet ingredients causing them to stain and turn grey, which is not so appetizing.

However, the other night, I seasoned my pork chops with this salt and it looked so very fascinating once cooked.

Another important thing to me is efficiency and ease of use. The grinder that Drogheria uses for their spices is super heavy-duty, and does a bang-up job crushing the spices easily and effectively.

• Drogheria Black Cyprus Flake Sea Salt is available at Qualifirst.com

Let web chef, Kimberly Edwards, try it before you buy it!

***

I hope you enjoy What I Say About Food on Cooking with Kimberly. Until next time…

Eat Deliciously!

Fine Foods: Qualifirst Foods

Web Chef Review: Drogheria Black Cyprus Flake Sea Salt is a post from: The 'How to Cook' Blog