How to Make Tinted Sugar or Coconut - Thrifty Thursdays

Sugar tinted in a rainbow of colors is a handy item to have in the kitchen for adding a special decorative touch to cakes, cookies and other desserts. But why spend exorbitant prices buying colored sugar when you can easily make your own for much less. Doing it yourself also broadens your color palette considerably as you can custom blend the perfect shades to meet your needs. And keep in mind that the identical technique also works for tinting coconut!

All you need are some small, heavy duty, plastic zipper bags, some sugar (or coconut) and some food colors. Paste colors work best, as they help keep the sugar from getting overly soggy and it's easier to mix, but you can get away with a drop or two of liquid if that's what you have on hand. Place the desired amount of sugar or coconut in the plastic bag, add a small dab of color on a toothpick. Close the bag and mix and shake until color is evenly distributed.

The secret to beautifully colored sugar is to take your time and make sure that all of the color is evenly distributed. Keep working the color through the sugar until you are sure there are no more concentrated little clumps left.

The other thing to keep in mind is that food coloring is concentrated, so start with a little bit and add more later if needed. The color can be deceiving when making colored sugars, in that you won't get the true hue until all the color is COMPLETELY incorporated into the sugar. The more you mix, the darker it gets.

Don't worry about it too much, though. If the color becomes darker than you wanted, it's simple to fix. Just add more sugar or coconut and continue to mix.

Related Links

• Cake Decorating Basics -- Learn basic techniques of decorating beautiful cakes.
• Sugar Tutorial -- Learn about the different types of sugars and how to use them.
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

The Basics of Tempura

Sorry I have been so quiet this last week. I had a major computer crash -- got a virus and lost everything. But am back up and running! Now on to today's post.

Tempura is a fun food to cook right at the table, Japanese style. If you have a fondue pot (an easy item to find at garage sales and thrift stores if you don't), you already have everything you need.

A Japanese classic, tempura consists of foods that are battered and deep fried. Tempura is limited only by your imagination. Traditional foods included a variety of vegetables and seafood such as shrimp or scallops, but don't be afraid to experiment and such western staples as chicken or even cubes of beef. The fried food can then be dipped in a traditional Japanese dipping sauce (click here for recipe) or dipped in salt. In Japan you will often be served salt that's mixed with various seasonings. You can do this at home by using coarse sea salt and mixing in curry powder, hot chiles or paprika to taste. In Japan each plate has tiny piles of the various seasoned salts on it.

It is important to make your batter just before frying, so make sure the oil is hot first. Always sift your flour first and use ice water. Stir only enough to mix the batter, for if you over-beat the batter you will develop the gluten in the flour and it won't work properly. Tempura batter should be lumpy.

Test to make sure the oil is hot enough before frying your foods. To do this, drop a drop of batter into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time in floating, let the oil heat longer.

Cut food for frying into bite sized pieces. Below are some photos showing how to cut Japanese eggplant for tempura.

If desired, you can cut fancy little stars in your mushrooms caps. While this is not necessary, it is traditional in Japan. The photos below will show you how.

Cutting small slits along the under curve of a peeled shrimp will keep the shrimp from curling while it cooks. The photo below will show you how.

Below are some of our favorite foods for tempura. Feel free to use your imagination and add your own.

• Shrimp
• Scallops
• Calamari
• Chicken Breast Cubes
• Steak Cubes
• Mushrooms
• Asparagus
• Japanese Eggplant
• Green Beans
• Squash

To cook tempura, spear a piece of food on a bamboo skewer or fondue fork, dip into the batter cup, then deep fry it in the oil filled fondue pot. The length of cooking time depends on what is being cooked. Seafood will take less time (2-3 minutes) than chicken or most vegetables. 4-5 minutes will usually be the most time you'll need to leave anything cook.

Like most fondue meals, tempura provides a relaxed, slow, social dinner. People cook, eat, and converse. What better way to spend an evening?

Click here for my Tempura batter and dipping sauce recipes.

Book Feature and Recipes -- Biggest Loser 30-Day Jump Start

If you need to lose weight and start getting your life under control - food and health-wise, this easy to follow 30 day plan will start you on the way.

The book is formatted so you can take it one day at a time, giving you a menu plan and exercises to do each day for thirty days. At the end of that period you'll look better, feel better, and have established some healthy habits that you can continue to lose more weight or maintain a happy healthy way of living. Throughout the book are Trainer Tips from Jillian Michaels and Bob Harper, along with insight from actual show contestants who have been there.

Even if you have a lot of weight to lose and/or are extremely out of shape, this book will give you the tools to actually tackle the problem in small steps that you can handle, so you can start moving forward and do something about it. Supposedly this was the plan the contestants who were sent home from the ranch on the television show were given to follow.

If you're already working out regularly, the workout plan may be too light for you (I know I already work out more than the book recommends), so be assured the contestants you see on the actual show are doing MUCH more than what you'll be expected to follow on this plan. But if you're just getting started, this will give you a practical guide to help you on your way to better fitness. The exercises don't require any special equipment save a couple of light dumbbells, and can be done anywhere.

The best part of this book, however, is the recipes. Cheryl Forberg, who serves as the nutritionist for the show and co-wrote this book, was a classically trained chef before she became a dietitian. Her recipes are amazing! Low calorie, low fat, high fiber, and healthy...and delicious! She gets maximum flavor out of the quality ingredients she uses. Several of the recipes in this book (like the muffin recipe linked to below) have become everyday staples in my kitchen. The food is easy to prepare and especially for "diet" fare is unbelievably tasty and satisfying . You get three balanced meals plus two snacks a day.

I loosely followed the program and am now down 14 pounds. The plan actually gave me more food than I'm used to eating on other weight loss plans, so I was never hungry, and it was just the kick start I needed to break through some bad habits I'd slipped back into and get back to a healthy lifestyle.

For more information about this book, or to order through Amazon.com, click here.

Sample Recipes -- Check This Book Out!

• Mini-Blueberry Bran Muffins (pictured above left)
• Baked Eggs in Turkey Cups (pictured right)
  
• Easy Raspberry Sorbet (pictured bottom of this post)

More Biggest Loser Fun!
Click here for Cheri's interview with Biggest Loser trainer Bob Harper.

The Fit Freezer -- Thrifty Thursdays

If you like frozen dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love these homemade alternatives. The meals offer the speed and convenience of going from microwave to table in minutes. More importantly, they cut down the urge to cheat, as they give you a portion controlled amount of food that takes the guesswork out of dieting.

With the recipes and instructions in this article, you can stock your home freezer with delicious homemade, portion controlled low fat foods that have many advantages over their store bought counterparts:

• More Wholesome - A lot of commercially prepared foods are loaded with unnecessary sodium, sugars, preservatives and other ingredients that you don't need. By making your own meals at home, you control what goes into the foods you eat and you can season them according to your own tastes.
• Less Expensive - The prepared diet meals you buy at the supermarket are pricey and those sold at commercial diet centers like Jenny Craig cost even more. By preparing your own meals at home, you can easily save 50%-75% or more.
• Greater Flexibility - When you're counting fat and calories, every little bit counts. Who wants to waste calories on foods you don't really like? When buying prepackaged diet meals, you're unfortunately stuck with whatever combos the manufacturer has chosen - you might like the entrée but not the side dish. Maybe you'd prefer high fiber, nutrient rich brown or wild rice instead of white rice. By making your own meals, you can mix and match entrées and side dishes to create low calorie, low fat healthy meals that suit your individual tastes and needs.
• Saves Time - As each recipe makes several meals, you can plan to cook several recipes in a single session and have enough food in the freezer to last for weeks. Get together with your diet buddy or a group of health conscious friends and have a "cooking party" -- you can all eat well, stay on your diets, and have a fun day preparing meals together.

Cooking for the Freezer Basics:
If you've never prepared foods for the freezer before, don't worry. It's easy. And don't worry if you only have a small, fridge-top freezer -- if you pack carefully you can easily fit a month's worth of meals in the space you have. In order to prevent freezer burn, which occurs when large ice crystals form during the freezing process, cool foods completely before freezing (cool for no more than 1 hour at room temperature -- otherwise cool in the refrigerator to prevent foods from sitting in the danger zone for bacteria growth between 40°F and 140°F).

Unless you like playing dinner roulette, be sure to label your freezer dinners, not only so you'll know what inside, but also in order to use the oldest foods first. Permanent markers, like Sharpies® work great -- you can even write directly onto aluminum foil or freezer bags. Or you might want to tape an index card on the package with heating instructions (especially handy if other family members will be doing the reheating).

Packaging Freezer Meals:
You probably already have some containers in your pantry that will work -- small glass dishes that can go from freezer to microwave or conventional oven. These containers work great for freezer cooking, although most people don't have enough of them. Keep your eyes peeled for sales at department stores or you might even get lucky and pick some up dirt cheap at garage sales or thrift stores.

Another option is to purchase some of the great containers made by Glad® or Ziplock® (you can use and re-use them over and over again), as they are designed to go from freezer to microwave. But don't limit yourself. Get creative -- any food-grade containers will do, like margarine or whipped topping tubs, Tupperware® or whatever other small containers you might have in the house.

If you plan on cooking your meals in a conventional oven, foil take-out containers like those used by restaurants are terrific (again, I use and re-use mine multiple times). They are quite inexpensive when bought in quantity at a local restaurant supply house.

Of course some recipes, like the French Bread Pizzas, need no more packaging than a tight wrap in aluminum foil. Others you can carefully place in a zippered freezer bag, freeze flat, then place in a baking dish when you are ready to heat them.

For lots more information on what does and doesn't freeze well, click here for the FabulousFoods.com Freezing Primer.

Fit Freezer Recipes
I'll be adding to our archives of Fit Freezer recipes as time goes on. In the meantime, here are a few of mine and a few from Holly Clegg (who has a terrific Trim and Terrific freezer cookbook, click here for details) to get you started.

• Holly Clegg's Italian Pizza Rolls for the Freezer
• Holly Clegg's Quick Chicken Lasagna for the Freezer
• Holly Clegg's Freezer Friendly Pulled Pork Chili
  
• Cheri's Black Bean and Tofu Enchiladas for the Freezer
• Cheri's French Bread Pizzas for the Freezer
• Holly Clegg's German Chocolate Angel Pie for the Freezer
• Holly Clegg's Freezer Friendly Lemon Blueberry Bread
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Cooking with All Things Trader Joe's - Book Feature

I believe there has long been a need for a Trader Joe's cookbook, so much so in fact that I approached the Trader Joe's company about the idea several years ago. They wanted no part of it, citing the reason that they don't always keep the same items in stock at all times. While that may be true, they keep plenty enough of them, and often when one goes out, something similar takes its place.

Authors Deana Gunn and Wona Miniatihad the same idea for a cookbook, but they didn't let TJ's reticence keep them from pursuing the project. They wrote and produced a Trader Joe's cookbook on their own. And they've done a fabulous job. I couldn't have done it better myself!

Each and every recipe in this book can be made entirely from ingredients typically found at your local Trader Joe's store. This alone should cut down on the amount of running around you do when grocery shopping. Like the merchandise at Trader Joe's, the fare is modern and current -- the kinds of food you and your family will run to the table for. Full color photos accompany each recipe, enticing you to head out for TJ's and start cooking.

While the recipes we chose for samples can be made from ingredients that you can get at Trader Joe's or other stores (so as not to leave out those FabulousFoods.com readers who are not lucky enough to have a Trader Joe's store nearby), know that many of the recipes in the book utilized Trader Joe's signature brand items -- such as sauces, salsas, and prepared foods. As the authors say, having a Trader Joe's nearby is like having your own chef staffed prep kitchen.

Recipe chapters include:
A Few of Our Favorite Things; Appealing Appetizers; Soups, Salads, and Light Meals; Main Meals; On the Side; Delicious Desserts and Daring Drinks; Begin with Breakfast; Bachelor Quickies; Trader Joe's Store Locations.

Sample Recipes from Cooking with All Things Trader Joe's

• Honey Mustard Chicken (pictured right)
• Creamy Lemony Linguine (pictured middle left)
• Almond Pudding
  

For more information about Cooking with All Things Trader Joe's or to order through Amazon.com, click here.

Easy Anytime Salsa -- Thrifty Thursdays

Why buy store made salsa when it so much less expensive to make your own. If you have a food processor it takes just minutes (dare I say seconds) to make. OK, minutes if you count the time it takes to assemble the ingredients.

My nephew Richard introduced me to the fact that you can actually make a darn good salsa with canned tomatoes – so good, most people will never suspect it’s not fresh. Ive since come to learn that most restaurants use this trick for making their salsas.

Of course, if your garden is overflowing with gorgeous ripe tomatoes, by all means use them. But the rest of the year good canned tomatoes are always preferable to inferior fresh ones. One more bonus -- canned tomatoes actually contain more healthy lycopene than their fresh counterparts. Go figure. So if you find a good sale on canned tomatoes, stock up and you can whip this salsa recipe together anytime.

Extra Frugal Tip Alert!
Save the juice from your canned tomatoes and use it to make a batch of Spanish Style Rice (click link for recipe).

Ingredients
1 can, 28 ounces, whole tomatoes
1 can, 14.5 ounces, whole tomatoes
1 can, 7 ounces, diced green chiles
1 medium-large onion, about 1 3/4 cups coarsely chopped
1 to 2 fresh jalapeno chiles, stemmed, seeded and chopped, about 1-3 tablespoons chopped
1 small bunch cilantro, stems removed, coarsely chopped, about 3/4 cup chopped
salt and pepper to taste
Instructions
Place the tomatoes and chiles in a colander, squeeze out as much juice as possible and set aside for at least 15 minutes to drain well. Press out additional moisture before continuing with recipe. Be sure to catch the juice if you plan on making Spanish Style Rice.

Transfer the drained tomatoes and chiles, along with the remaining ingredients to the bowl of a food processor. Pulse about 6 to 10 times – mixture should be well chopped and combined but still have some small chunks for texture. Serve as a dip for tortillas chips or anywhere else you'd use fresh salsa.

Variations, Substitutions and Embellishments

• Don’t have any fresh jalapenos on hand? Substitute pickled sliced jalapenos, like those typically served on nachos.
• A quarter or half of a pureed chipotle chile (or more to taste) will add smoky flavor and additional spicy heat.
  
• Garlic lovers will want to add a clove or two of minced garlic to the mix.
• Cooking for kids or wimps? Leave out all the jalapenos and definitely do not add the chipotle.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

A Unique American Regional Cuisine Experience - The Door County Fish Boil

DOOR COUNTY, WISCONSIN, USA -- What do you get when you cross the primitive tribal elements of a huge cast iron communal cooking pot set over a blazing raging hot fire with down home Midwest sensibility and hospitality? Answer – the Door County, Wisconsin fish boil.

What began as an economical way to feed large, hungry crowds of lumberjacks and fishermen has evolved into a bonafide culinary tourist attraction and Door County is the only place you can regularly experience it.

Steaks of delicate whitefish taken from the waters of Lake Michigan which surrounds the peninsula of Door County, along with small red potatoes, onions, and sometimes corn on the cob are placed in perforated metal baskets and lowered into heavily salted boiling water.

The “Boil Master” oversees the entire operation, stoking and feeding the wood fire under the huge black cast iron cauldron to keep the water rolling and adding the various ingredients at just the right moments to insure that everything is cooked just the right amount to retain flavor and texture.

Depending on the time of year you visit Door County, you may or may not want to stand outside to view the entire process (can you tell I experienced my fish boil in December?), but either way be sure to get everybody outside in plenty of time for the “boil over.”

For the Fish Boil's spectacular fiery finale, the Boil Master douses the already robust fire with a hefty supply of kerosene, thereby causing the eruption of a flaming volcano, which is ultimately doused by the water boiling over from the cauldron above. Aside from serving as a must-get Door County photo op for your vacation album, the boil over does serve a practical purpose. As the fish cooks, the oil from their flesh rises to the top of the cauldron. When the water boils over, it takes this layer of oil floating at the top with it, leaving food behind that’s perfectly cooked, but never greasy or oily.

Zen-like in its simplicity – the salted water during cooking and a drizzle of drawn butter at the table provide the only seasoning, the Fish Boil’s wholesome ingredients nonetheless satisfy today’s diners just as they did the working Door County residents of yesteryear.

You’ll find restaurants throughout Door County offering Fish Boils year round (although in off season, they are only offered on the weekends). Most offer a complete meal including side dishes and a slice of Door County Cherry Pie to complete your dinner, like they do at the White Gull Inn where I went for the Fish Boil experience. This elegant historic (built in 1896) hotel and restaurant in the beautiful bayside town of Fish Creek also makes a great choice as a home base for a romantic Door County getaway.

Click here for more of my articles on the fun things to do, see, and eat in Door County, Wisconsin.

Practicalities

Be sure to make reservations to attend a Fish Boil in advance, especially during the high seasons of summer and fall when they frequently sell out. During the high seasons most restaurants offer several seatings per evening. Fewer restaurants offer Fish Boils in winter, and usually only on weekends so be sure to check schedules in advance to avoid disappointment.

The White Gull Inn and Restaurant is located at 4225 Main Street in Fish Creek, WI 54212; call 920-868-3517 or visit their website at www.whitegullinn.com.

To find other restaurants offering Fish Boils, click to the Door County Visitor’s bureau website at www.doorcounty.com/dine/fish-boils.aspx.

For trip planning, contact the Door County Visitor’s Bureau at 1015 Green Bay Rd. Sturgeon Bay, WI 54235 call 800-52-RELAX or 920-743-4456 or click to www.DoorCounty.com.

(Photo at top of post by Jon Jarosh.)

The 10 Best Things To Do With Leftover Easter Eggs

Okay. Easter is over. A good time was had by all. There were chocolates and grand style feasting, and of course, Easter Eggs. Lots and lots of Easter Eggs. So many Easter Eggs. Never have you and your family turned out such masterpieces of Easter art. You just couldn't stop!

But what are you left with after the bunny goes home? A couple of extra pounds from all the chocolate, a pile of brightly colored egg shells and lots and lots of hard boiled eggs.

WHAT ARE YOU GOING TO DO WITH ALL THOSE EGGS?
We love coloring eggs as much as anyone. But we HATE wasting food. What follows is a list of ten fabulous things to make with leftover eggs. Oh, by the way, you don't have to wait till Easter to enjoy these recipes.

• Scotch Eggs (pictured right) -- Britain's favorite bar food makes a great snack, hot or cold.
• Deviled Eggs (pictured top of this post) - Why wait till your next party to serve this great hors d'ouervre?
• BBQ Eggs -- I know Bar-B-Q eggs may sound strange, but they are really delicious. Try them, you'll be surprised.
• Pickled Eggs -- Another pub favorite!
• Beet Pickled Eggs -- Brightly colored pub food. Yummm!
• Egg Salad Sandwich -- A classic: egg salad spread it on bread, topped with lettuce and sliced tomato (pumpernickel bread is especially good).
• Meatloaf -- Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.
• Potato Salad -- Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.
• Scalloped Eggs -- This is an old fashioned recipe that was a favorite in your grandmother's (or great grandmother's) day.
• Cobb Salad (pictured right) -- Eggs add the perfect flavor touch to Hollywood's most famous salad.

Use Up That Leftover Easter Ham

Easter dinner is over and you've still got tons of ham left? Join the club, but don't despair. The recipes at the links below will help you use up every last but of that Easter ham, even the bones.

• Spicy Ham Balls -- Recipe from Cajun Chef Jude W. Theriot
• Scrambled Eggs with Ham -- This is such a quick and easy egg dish that there's no need to wait for the weekend to treat yourself.
• Ham and Cheese Yogurt Muffins -- Ah, breakfast in a muffin.
• Grilled Ham, Tapenade and Cheese Sandwiches -- Olive Tapenade adds a spectacular flavor to these grilled ham and cheese sandwiches.
• Emeril Lagasse's Fettuccine Alfredo with Ham -- A family friendly recipe from Emeril that the kids can help make.
  
• Ramen Noodles and Ham Omelets -- A quick, easy and hearty meal that kids and adults will love.
• Peanut Glazed Ham Steaks (pictured right) -- A unique take on ham steaks featuring peanut butter.
  
• Ham Steaks with Irish Whisky Sauce -- This Irish recipe takes advantage of one of the Emerald Isle's best exports, Irish Whisky.
• White Bean and Ham Soup -- This is a great hearty bean soup.
• Black Eyed Peas with Ham -- A classic Southern preparation.
• Slow Cooker French Style Meatloaf -- This French meatloaf recipe features ground ham.
  

Make Your Own Salad Dressing -- Thrifty Thursdays

I never cease to be amazed at the amount of shelf (and in some cases cooler) space grocery stores devote to salad dressings. There's a never ending array. I almost never buy any of them. Why? because it's quick, easy, cheap and environmentally friendly to make my own. Not to mention healthier -- just try to find a salad dressing these days that doesn't contain high fructose corn syrup.

If you have a food processor or mini food processor it's ultra quick to make dressing. Otherwise, use a whisk and incorporate the oil in a thin stream while whisking into order to emulsify the oil into the other ingredients.

And don't forget, vinaigrette dressings can easily do double duty as marinades -- now there's another supermarket aisle that's way too big.

Check out these recipe and forgo the dressing aisle of the market, you'll save money and valuable resources.

Variations on Vinaigrettes

• Cheri's Basic Vinaigrette
• Raspberry Vinaigrette
  
• Red Wine Vinaigrette
• Blueberry Vinaigrette
  
• Chipotle Sherry Vinaigrette
• Apricot Vinaigrette
  
• Fennel Vinaigrette

Favorite Homemade Salad Dressings

• Creamiest Parmesan Salad Dressing
  
• Classic 1000 Island Salad Dressing
• Classic Blue Cheese Dressing
  
• Orange Salsa Dressing
• Almost Caesar Salad Dressing
  
• Cilantro Lime Yogurt Dressing
• Lemon Avocado Salad Dressing
• Honey Mustard Citrus Dressing
  
• Creamy Tarragon Dressing
  
• Maple Mustard Dressing
• Asian Style Salad Dressing

Low Fat Salad Dressings

• Low Fat Creamy Italian Dressing
• Low Fat Citrus Ginger Dressing
  
• Low Fat Ranch Dressing
• Low Fat Blue Cheese Dressing
• Low Fat 1000 Island Dressing
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Get Ready for Easter Ham Tutorial

It's almost Easter and for many people that means it's time for an Easter Ham.

Ham-The Frugal Cook's Best Friend
Ham can be one of the best grocery bargains around. It feeds a crowd - a 10 pound bone in shank ham can easily feed 20 people -- making it perfect for large gatherings and parties. But even if you make ham just for the family, leftovers can be used in an infinite numbers of ways. They also freeze well for later use. Check your supermarket flyers for sales as hams are regularly offered at bargain rates. Around Easter time, a lot of stores use ham as a "lost leader" the same way they do with turkeys at Thanksgiving. Sometimes you can even get a totally free ham.

Ham can be confusing to many cooks. It's no wonder. The term "ham" can mean so many different things. Fresh ham, smoked ham, country ham, city ham, cured ham, ham hocks, fully cooked, partially cooked and uncooked hams. Where do you begin? A lot of otherwise great cooks are so clueless when it comes to ham, they regularly give up and buy prepared hams (often spiral sliced and nearly always exorbitantly priced), instead of preparing their own. Little do they know, making ham at home is not difficult, and it certainly doesn't need to be expensive.

In this post, we'll take the mystery out of ham, so you'll never be intimidated by this delicious meat again. For the purpose of this article, we are referring to the typical types of American hams. We'll leave gourmet imported hams like Serrano, Prosciutto and Pancetta for another article.

Ham Facts and Terminology

Ham - In the general sense, ham refers to the cut of meat that is the entire back portion of the leg of the hog from the shank to the hip. Usually ham is cured and/or smoked. Whole hams usually weigh between 8 to 18 pounds. Hams are also sold by halves - either the butt end (meaty but somewhat difficult to carve) or the shank end.

Fresh Ham - the back leg portion of the hog that has not been cured or smoked.

City Ham - Refers to the mass produced hams most commonly found in American supermarkets. City hams have usually been cured by injecting with a brine, and usually (but not always) smoking.

Curing - Hams can be wet or dry cured to preserve them and give flavor. The amount of time spent curing and the methods used will depend on the producer and the type of finished product desired.

Wet Curing - Most hams in American markets are cured by injection, in which a sweet/salty brine is injected into the ham. Some hams are cured by immersing them in a brine.

Dry Curing - The process used to make Country Ham, it involves salting the ham's surface and hanging it to dry for several months to several years until the salt permeates the meat. This type of ham requires no refrigeration until after it is cooked, providing it is stored in a cool dry place. Preparing and cooking a country ham requires extra steps not necessary for commercially prepared brined hams. Click here for details on preparing a Country or Smithfield Ham.

Smoking - Most, but not all, hams will go through a smoking process after curing. The flavors imparted to the meat will depend on the type of wood used for smoking.

Aging - Most supermarket hams are not aged, but gourmet hams usually are allowed to age - some as much as 2 years -- in order to develop their flavors.

Fully Cooked Ham - Has been heated to an internal temperature of at least 148° F. These hams require no further cooking and can be served hot or cold. Although you technically do not need to cook this ham, doing so will improve the texture and flavor of the finished product.

Partially Cooked Ham - Has that has been heated to at least 137° F, which kills the trichina parasite. This type of ham must be cooked before serving.

Uncooked Ham - Needs to be thoroughly cooked before eating.

Canned Hams - May be a whole piece of boneless ham or may be formed from small pieces of meat held together with a gelatin mixture. Read the label carefully to know what you are getting.

Smithfield Ham or Country Ham -- All country hams are dry cured with salt. If all you've ever experienced are the supermarket varieties of ham, a country ham may be an acquired taste. They are definitely more salty! But underneath the salt you'll get flavor and subtleties that other hams just can't compare to.

Think of the word "Smithfield" on the label as you would an appellation on a wine label - the ham comes from the area of Smithfield, Virginia. Originally the hogs that made Smithfield hams were fed a diet of acorns, hickory nuts (guess there's a reason we always see hickory smoked ham) and peanuts. Most Smithfield hogs today dine on a whole grain diet. The dry cured hams are aged from 6 months to 2 years, resulting in a dark rich meat that requires no refrigeration until cooked (provided it's kept in a cool, dry place).

Preparing and cooking a Smithfield, or any dry cured country ham requires extra steps not necessary for commercially prepared brined hams. Our Smithfield Ham tutorial will show you what to do.

Ham Cooking Times and Temperatures
In general terms figure about 10 minutes per pound for baked ham (baked at about 325° F.).

Cook ham to an internal temperature of 135° - 140° F.

If you plan on glazing your ham, bake the ham, without glaze, to an internal temperature of 130° F; apply glaze and continue baking until done.

Ham Tips

• A bone in ham will yield better flavor than a boneless ham.
• Don't throw out the bone! After you've eaten as much meat as the family can handle (it doesn't hurt to leave a little on the bone) you've got the makings of a great pot of beans or soup.
• As a general rule of thumb, ham produced for the mass market will be lightly smoked or not at all. The more expensive and "gourmet" the ham, the heavier the smoky flavor.
  
• Add more smoky flavor to your "city" ham by cooking it in a covered grill (gas or charcoal) under medium indirect heat. Add some soaked wood chips to the indirect heat source for additional flavor and subtle variations - hickory works well.
• Let It Rest! - Let baked ham rest for 20 to 30 minutes before carving. This step allows the ham to complete cooking (the temperature will rise another 3-5 degrees after leaving the oven) and gives the juices time to be re-absorbed into the meat.
  

Favorite Main Course Ham Recipes

• Baked Ham with Honey Apricot Glaze (pictured top of this post) -- This recipe is special enough to grace the fanciest of holiday tables, yet is simple to prepare.
• Famous Dave's Twice Smoked Ham (pictured right) -- Here is the barbecue king's recipe for his most famous twice smoked ham.
• Mark Bittman's Maple Glazed Ham -- A quick and easy recipe from "The Minimalist."
• Smoked Ham with Cranberry Chutney -- The easy to make cranberry chutney perfectly offsets smoky ham.
• Brenda's Baked Ham -- A classic honey mustard baked ham recipe.

Make Your Own Coffeehouse Style Drinks - Thrifty Thursdays

I love coffeehouse style drinks -- lattes, cappuccinos, even the occasional mocha. But buying these little treats is expensive! Just two coffee house beverages per week at a modest $3.50 will set you back a whopping $364.00 over the course of a year, not counting tax, tips, or extras like biscotti to dip in the drinks. You could buy a decent cappuccino machine for that price and make as many coffee house beverages as you like, complete with professionally frothed milk. You can get a passable machine that does the same for much, much less.

If you enjoy coffee house coffee and drinks you can save yourself a ton of bucks by investing once in a decent espresso machine. This one important purchase will provide years of sipping enjoyment. It's also elegant and impressive to conclude special dinner parties by serving your guests espresso, cappuccino, latte or other coffee house favorites.

Those on a really tight budget can get by with a Moka Pot for under twenty bucks (no frothed milk though) to make their espresso.

Click here to check out the espresso and cappuccino deals at Amazon.com.

Below are some of the most popular espresso based coffee drinks and how to make them:

Espresso
A rich, thick coffee brewed by forcing water through very fine coffee grounds. A perfect cup of espresso will be rich and dark and topped with a thick layer of "crema." Despite the fact that its name implies dairy, crema on espresso has nothing whatsoever to do with actual cream or milk. Crema is the layer of foam that forms at the end of the espresso brewing process and can only be achieved by brewing with a high-pressure brewing method such as an espresso machine or moka pot.

Espresso Macchiato is a cup of espresso dolloped with a spoonful of the foam from steamed milk.

Cappuccino
Cappuccino (pictured top of this post) is a shot (or two or three) of espresso, mixed with steamed milk and topped with the a head of frothy foam from the steamed milk. Most espresso machines have a the capabilities of steaming milk, either with or without foam. Follow your machine's instructions. You are trying to achieve scalded (but never boiled) milk that is mixed generously with foam. For the proper consistency, the milk will have doubled in volume during the steaming process. Although it's not authentic Italian, Americans like to top their espressos with a dash of cinnamon.

Café Latte
A Latte (pictured right) is a cup of one part coffee to 3 parts heated or steamed milk (no foam).

Cafe Mocha
Add a squirt of chocolate syrup to the basic Cafe Latte recipe, then top with whipped cream, and you've got a delicious Cafe Mocha.

Latte Macchiato is a cup of steamed milk accented with a small dash of brewed espresso.

Favorite Coffee Drink Recipes
These recipes can help you get creative with your coffee at home and visit the local coffee house a lot less.

• Caffe Shakerato con Ciocolotto (pictured right) -- This popular Italian coffee bar drink takes shape when espresso and chocolate syrup are shaken with cracked ice and a bit of sugar.
• Mayan Iced Coffee -- A refreshing summertime coffee drink that's also diabetic friendly.
• Iced Black Coffee with Lemon Peel -- Here's a unique refreshing twist on iced coffee -- serve it black with a twist of lemon peel and sweeten to your liking (or not). The drink is popular during the summer in Coastal Spain.

Coffee Accouterments and Accessories

• Chocolate Dipped Coffee Spoons -- Coffee lovers will love these decadent spoons. Package with some gourmet coffee and mugs for a great gift pack.
• Cappuccino Biscotti -- Traditional Italian dipping cookies.
• Gingered White Chocolate Biscotti
• Spumoni Biscotti -- This version of the classic Italian dipping cookies have the flavors of my favorite Italian Ice Cream, namely cherries, pistachios and chocolate.
• Essential American Biscotti -- These American-style biscotti are lighter and more tender than their Italian counterpart.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Grain Foods Foundation and Ted Allen Launch the Bread Art Project to Benefit Feeding America

Create Bread Art and Help Feed the Hungry!

One in eight Americans is struggling with hunger and more than 36 million are at risk of hunger. Given the troubled economy, consumers across the country are facing the difficulty of providing for their families, and many have turned to relief agencies to put meals on the table. The non-profit Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America, the nation’s leading domestic hunger-relief organization, to provide up to one million pounds of food for those in need.

Feeding America is seeing a 30 percent increase in demand on its food banks nationwide compared to just one year ago. To alleviate the increased pressure on these important resources, the Grain Foods Foundation recently launched the Bread Art Project at gowiththegrain.org, where consumers can create a personalized piece of bread art – at no cost – by uploading a favorite drawing or photo, or designing a new one using a digital slice of bread as the canvas.

For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America . One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually.

“The diversity of those affected by the hunger epidemic is astonishing, and it is an honor to be participating in such an extraordinary campaign to help our neighbors in need,” Allen said. “Combining three of my passions – food, art and philanthropy – for a worthy cause is a recipe everyone can agree is in good taste. I encourage everyone to take part in this initiative, which is a free and easy way to help provide healthy meals for struggling families.”

The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art from around the country and check out some of Allen’s own designs as they take a virtual tour of the gallery of giving at gowiththegrain.org.

“Bread and grains not only provide many of the essential nutrients our bodies need to stay healthy,” said Judi Adams MS, RD and president of the Grain Foods Foundation, “but this spring, they’ll also help put food on our neighbors’ tables.”

For those families looking for help with their own kitchen cutbacks, choosing the right foods to fit your budget is important in providing healthy meals with long-lasting benefits.

“Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans’ grocery bags,” said Allen. “Plus, they just taste good.”

Allen has also developed tips and recipes for stretching dollars at home. For this information, or to make a personalized piece of bread art, visit gowiththegrain.org, where consumers can join the effort to help fight hunger.
About Feeding America (formerly America’s Second Harvest – The Nation’s Food Bank Network)
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation’s leading domestic hunger-relief charity, our network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks operate 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit feedingamerica.org.

Coloring Designer Easter Eggs Without an Egg Dying Kit

Coloring Designer Easter Eggs Without an Egg Dying Kit

We think we came up with some pretty fabulous egg designs. Just about everything we used to make the eggs in the basket above is in the photo below. You'll find detailed directions, as well as a list of supplies for the individual designs by following the links. While we utilized various techniques to achieve the results you see, all of the eggs have one things in common, the basic egg dye recipe.

Egg Dye Recipe
Why buy packaged egg coloring kits when you probably already have everything you need right in your pantry?

To make a rainbow of egg hues, you can use either liquid or paste food coloring, although I find using paste gives extra bright and, depending upon how large a dab of paste I use, more intense color.

You'll need a separate cup for each color, large enough to hold an egg and the liquid. Dissolve a dab of paste food color, or about 6-8 drops of regular liquid food color, in 1 cup of hot water. Stir in 1/4 cup distilled white vinegar and your egg dye is ready to go!

Egg Dying Tips

• Before you can color Easter eggs, you'll need to boil eggs, click here for how to instructions for making perfect hard boiled eggs.
  
• Covering your work area with plenty of newspaper or other paper makes clean up afterward a snap -- just gather up the mess and throw it out in one fell swoop.
• An empty egg carton makes a good drying rack, but liquid tends to collect at the bottom so use caution when lifting eggs out of the drying rack and blot the bottoms carefully with a dry paper towel so the color doesn't run
• Making sure eggs are completely dry between color coats is probably the one most important tip for great Easter eggs - absorbent paper towels, used to carefully blot the eggs, can help finish the process
• Wearing rubber gloves will help your fingers avoid getting stained with food coloring -- and they will regardless of how careful you are.
• If you don't want to color boiled eggs, you can also use hollow egg shells in which the contents have been "blown" out. Follow this link for directions on how to make blown eggs.
• After Easter use up all those egg with the recipes at this link: Top 10 Things To Do With Leftover Easter Eggs
  

Designer Easter Egg Designs (click links or photos for complete how-to instructions)

Abstract Eggs (pictured right) -- Who knew that a jar of rubber cement could help you make such great looking Easter eggs?

All-Natural Onion Skin Dyed Eggs -- No dye necessary here, onion skins do the work for these natural look Easter eggs.

Banded Eggs -- Various sized rubber bands help to make Easter eggs with bands of stripes criss crossing their surface.


Dinosaur Eggs (pictured left) -- The clever use of ordinary cheesecloth gives these eggs a unique dinosaur-like appearance.

Sticker Stencil Eggs -- A few supplies from the stationary store (or your desk drawer) can help make egg dying easy and stylish.

Marbled Eggs (3rd picture down from top of this post)-- This design creates unique marbled colored Easter eggs -- no two are ever exactly alike!

Spatter Dyed Eggs (pictured below) -- The kids love to do this one -- all it takes is some egg dye, an old toothbrush, and a small stock or skewer.

Tips for Eating on the Cheap While Traveling - Thrifty Thursdays

Good food doesn't have to be expensive, nor do you have to settle for fast food while traveling. I firmly believe that food is a MAJOR part of the travel experience, so I'd never expect you to skimp on quality. You can save a substantial amount on your food budget and still have a great time by keeping these handy tips in mind.

If you have additional tips for eating on the cheap, I'd love to hear about them, please post them to the comments section at the end of this post!

• If you're going to splurge at an expensive restaurant, lunch is a good time to do so. You can often get the same famous food at a significantly lower cost. Since most health experts agree that eating the largest meal of the day in the afternoon is a good idea, you'll be doing more than your pocketbook a favor.
• Many hotels (especially in countries other than the US) and all B& B's include breakfast as part of the room price. Take full advantage of this and fill up so you won't have to buy food until lunch (or depending on your personal metabolism, dinner).
• Eat where the locals do. Casual restaurants with a large local clientele are like to be high quality and low cost.
• Eat in ethnic neighborhoods (this tip works in the US or abroad). You can get some first class feasts for very little money in ethnic neighborhoods. Using my hometown of Los Angeles as an example, travel to Korea Town, China Town, Little Tokyo, Thai Town, or in nearby Orange County, Little Saigon, for incredible food at coffee shop prices. Do I detect an Asian theme here? Don't worry, there are Mexican neighborhoods all over the City of Angels serving dirt-cheap but delicious authentic South-of-the-Border cuisine. There are also plenty of Ethiopian, Cuban, Indian, Argentinean, Armenian, and Moroccan eateries along with just about every other ethnic group under the sun. That's one of the things about living in or visiting a large city that's so wonderful. Take advantage of the ethnic neighborhoods in whatever cities you visit for great food at bargain prices.
• Carry snacks and drinks. Having some snacks like granola bars, trail mix or even fresh fruit along can help save a lot over buying them from street vendors and convenience stores.
• If you're traveling by car, stock up on bottled water and other drinks at the supermarket or discount store. A six-pack here will often cost the equivalent or even less than the price of a single bottle from a convenience store or street vendor.
• These days you can't carry a bottle of water onto a plane because of "security" concerns. But you can carry an empty bottle that you can fill from the water fountain once you clear security.
  
• Drink water with meals. Even without alcohol, soft drinks, coffees and teas can add a substantial amount to your check (especially in countries other than the US). Drink free water with the meal (as long as you're in a country that it's safe to do so). Buy soft drinks at markets instead.
• Carrying along an immersion heater is great for making coffee, tea or instant hot chocolate in your hotel room. It can also heat instant soup or boil water for other purposes. This inexpensive travel accessory is sold at anywhere travel goods are sold.
• Have picnics! You can save a bundle by having impromptu picnics. Whether they be a late night snack in your hotel room or a full romantic meal against a spectacular backdrop like the Grand Canyon or the Eiffel Tower, picnics are a boon to the budget conscious traveler.
• Make a portable picnic pack -- it's light and takes up hardy any space. This way you can take advantage of local delicacies from the markets, bakeries and wine shops, without paying restaurant prices. Click here for how-to instructions for making a portable picnic pack to stash in your suitcase, backpack, or vehicle.
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog (after Thursday) for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere. Visit anytime to learn how to participate too.

Creating a Perfect French Cheese Tasting Plate

If one place could be christened “the Land of Cheese,” it would surely be France! Gourmet fromage is a grand tradition here, and practically every region has its own influence on the types and tastes of the world’s best cheeses. A great way to bring this refined dairy delight home is with a cheese plate, a delicate arrangement of cheeses perfectly tailored to your meal. There’s one for practically every occasion! Did you know cheese can be healthy, too? You can discover more secrets of French cheese here, but remember: the best way to taste these iconic delicacies is at their source in France!

The Fromage Plate is a celebration of the remarkable diversity of French cheeses—a cheese plate made with the Cheeses of France captures the abundant variety of flavors, textures, colors and aromas that characterize the “taste of place,” or terroir, unique to each region.

How to Create the Perfect French Cheese Plate
Whether you are planning an hors d’oeuvres party, a wine and cheese menu or after-dinner tasting, it’s easy to create a delectable and beautiful Fromage Plate when you follow these simple tips:

Selection

• It’s about quality not quantity — your Fromage Plate should showcase anywhere from 3 to 5 cheeses.
• Plan on 4 to 6 ounces of cheese per person.
• Choose a variety of cheese styles, from creamy soft to hard, and milk types, from goat to sheep to cow’s milk-based cheeses.
• For peak freshness and flavor, shop for cheese close to your event.
• Ask the experts for help...your local fromager can suggest complementary flavors and textures to create a harmonious cheese platter.
  

Presentation

• Bring cheese to room temperature before serving (approx. 30 minutes to an hour, depending on the size).
• Arrange cheeses in a clockwise fashion from mildest to most pungent and complex.
• Experiment with different shapes for a stunning visual presentation.
• For the best fromage plate sampling experience start with the mildest cheese at 6 o’clock and continue around the cheeseboard.
  

Pairing with Food

• Slice apples or pears into thin wedges and arrange with selected cheeses.
• Include figs, blackberries, golden raisins and dried apricots for a sweet, exotic complement.
• Add a healthy crunch with a variety of nuts.
• Go gourmet with quince paste, plum butter or chutney on the side.
• Drizzle a little honey on pungent cheeses for a dash of sweetness.
• Offer toast points, fruit and nut crostini or thin slices from a baguette.
• Remember, the cheese is the star. If serving crackers, select mild styles that won’t compete with the cheese.
  

Pairing with Wine...and More!

• French wines, both red and white, from the same region as your cheeses are a natural choice. Ask your sommelier or wine merchant for pairing suggestions.
• In general, pair a mild cheese with a lighter, milder wine and a more robust, stronger cheese with a bolder wine.
• Beer, cider...even coffee and liqueurs also complement The Cheeses of France.

Signature Fromage Plates from maître fromager Max McCalman, author of The Cheese Plate
Max McCalman is one of the world’s foremost experts on cheese. He is the author of The Cheese Plate, the definitive book on the art of creating the perfect cheese course, and a James Beard winner. Max is also the Dean of Curriculum at Artisanal Premium Cheese and the maître fromager, (or cheese master) at the acclaimed restaurants Picholine and Artisanal in New York City.

Max has created a huge variety of cheese courses, exclusively designed around The Cheeses of France, for nearly every occasion throughout the year -- including holidays and special events, as well as those times you just want some good cheese. Click here for all of Max's signature Cheese Course recommendations and explore the flavors of France through French cheese.