The Free Training Solution

1. Make ahead some mealtime basics. Cook items like chicken in quantity. Once cooked and cooled wrap individually and tightly in plastic wrap and put in freezer bags and store frozen until needed.
2. Organize your kitchen tools and equipment keeping frequently used items easily accessible.
3. Buy in bulk whenever possible. I am a big Costco shopper. Things like spices, salt and pepper, flour and nuts can be purchased in quantity at lower prices and I don’t run out as quickly.
4. Organize your recipes. Keep them sorted and stored to eliminate frustrating loose clippings. Keep in a handy spot in your kitchen.
5. Practice, practice, practice. The more confident you are in the kitchen the easier cooking will be.
6. Make dishes that can double during another time of the day. Like a Frittata for breakfast with toast makes an excellent lunch or brunch served with a salad or roasted potatoes.
7. Designate certain days of the week to certain foods to eliminate the guesswork out of what to cook. Like Tuesday could be chicken day or Wednesday, pasta day.
8. Use the night before to prepare some of the next days meal items to save time. A vegetable dish or baked dessert made the night before is one less thing to make the next day.
9. While cutting and peeling, keep a bowl or plastic container nearby to catch the garbage to keep cleanups simple and make fewer trips to the garbage can.
10. Keep your pantry stocked. Always have your staples on hand. This list is available FREE for download from my website. My readers love this list and refer to it as ‘genius!’

Gourmet in a Practical Way™!

© Eat Like a Millionaire™ Omnimedia Inc.

http://www.angelatunner.com

Angela Tunner is The Renaissance Gourmet, culinary and lifestyle expert and cookbook author. Her passion for good food and good living are as immense as her vision. A skilled chef and organizational guru she is helping people eat and shop like a chef, saving them time, money and the environment with her efficient methods for using small appliances and savvy approach to all things cooking. She shares her wealth of knowledge through her multimedia production and publishing company EAT LIKE A MILLIONAIRE™ OMNIMEDIA INC. to audiences worldwide in the media, online at http://www.angelatunner.com, her personal Blog, eNewsletter, partners. other relevant publications and events. Her first book won the prestigious Gourmand World Cookbook Award for Best Easy Recipes and is exclusively available at http://www.angelatunner.com

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Panini how to make one (or two or three … )

First, preheat your panini press to medium high and leave it in the closed position so that it will heat up quickly for you. Most machines have an indicator light that comes on or goes green when the grill is up to temperature.

The key to great panini grilling is to have the press up to temperature before you begin to cook. This insures a nicely browned sandwich.

Bread Selection

Homemade bread is the very best, but who has the time? If you are so inclined, please check out the wonderful selection of bread recipes , most are designed for your bread machine. Second best is an un-sliced loaf from the bakery section of your favorite market. Since the panini press will compress the sandwich somewhat, thicker slices are more appealing and make for a more substantial panini.

All that aside, the type of bread that you choose is purely an individual preference. Traditionally, white breads are used for their ability to toast to a nice golden color. But certainly any bread will do. Try to pair your bread flavor with the ingredients that you will be using.

Assembling the Panini

Lightly spray the outsides of the bread slices with a cooking spray. Olive oil spray is widely available and it lends a richer flavor than a canola oil spray. Either one will work just as well. If you are not counting calories, you may use butter or margarine on the outside. Be sure to spread it evenly, so that your end creation will be evenly toasted and golden.

Any sauce or spreads that you intend to use should be spread on the insides of the bread slices next. Sauces such as pesto are always great with paninis.

The cheese (most paninis do include a cheese or two) should be placed next on the bottom slices, on top of any sauce or inside spread.

Now for the main event…panini how to make a panini… Add any meat, vegetables or fruits next, then top with more cheese and the remaining slice of bread. Please note that any meats used should be fully cooked just as in any regular sandwich.

Cooking the Panini Sandwich

When the press is hot, up to temperature, place the sandwich on the press, close the lid and press down slightly using even pressure with the top press bar. Set the timer according to your recipe directions (most sandwiches cook perfectly on the Cuisinart Stainless Steel Griddler in 2 min 30 sec) and get ready to feast!

Tips about panini how to make one even better

If your press has two removable grilling plates, using the ridged plates gives your paninis a professional “finished” look. Try placing the sandwiches on an angle so the stripes resulting from the grill are diagonal, then cut the sandwich on the opposite diagonal.

Feel free to experiment with your panini how to make it special.

When doing a simple grilled cheese, cut the finished sandwich(s) into 3 sections (instead of just in half) and stack them up on the serving plate. Talk about WOW.

Betty Ziegler hosts the popular website http://www.cooking-for-compliments.com where she shares special recipes and exciting new ideas. Grab your sampler copy of Panini Recipes at http://www.cooking-for-compliments.com/recipes_for_panini_sandwiches.html

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There is nothing better than an enjoyable evening in with friends with a lovely meal and a glass of wine or two and as the host or hostess, it is essential to be totally organised so that you can enjoy the evening too without worrying. To help you along, here are top 5 dinner party tips to help your evening go smoothly.

1. Give people plenty of notice
Set the date at least 2 weeks in advance and let your friends know as soon as possible. This will give them time to confirm that they are free that evening and more importantly, give you plenty of time to plan.

2. Decide what you want your focus to be
If you are looking to impress with your cooking ability, then the meal is your focal point but if you just want an enjoyable evening without too much fuss then you will want to keep the meal simple and concentrate more on the atmosphere.

3. Make a list
Even if you are not normally a ‘to do’ list person, this is one time when a list is essential to keep you on track and to stop you worrying. Start making your list as soon as possible once the date is set and refer back to it over the next few days to add any bits and pieces you may have forgotten. Examples of items to add to your list are: Guest list, what’s on the menu, shopping ingredients, seating, cutlery and glasses inventory, decorations if appropriate and what needs to be done around the house to prepare.

4. Plan your time
Plan your time so that you can complete what is on your list. It is no good getting to the day of the dinner party and realising that you still have most of the list to do. Plan in advance and organise what you can ahead of time so that you do not end up feeling frazzled on the day.

5. Keep Things Simple
Keep things simple. Your friends want to enjoy the food and the company but they are not expecting you to be super human. Keep a good balance between making it a great atmosphere and being able to take time to enjoy yourself. Make sure your evening includes enough time for you to relax and enjoy time with your guests as well.

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If you have lived in many homes, you have surely come across one of those homes that just don’t have the space that you need in the kitchen. Kitchens are the most important part of a person’s home, and not having enough space to cook and put all of your items can be a frustrating thing indeed. For this reason, a baker’s rack is certainly something to consider. They add storage space and working space to any cooking area, and can bring an element of style as well that you may have never even thought of.

Try Adding Counter Space

Not having enough space to spread out can be frustrating, no matter what you are working on. Cooking is even worse, adding to the frustration like nothing else. If you find yourself having the problem with lack of counter space, a baker’s rack may be the type of thing to look into. They have shelves for storage, but they also have a surface that you can use to set pies, extra pots and pans, food that has yet to be completed, or anything else that you may use in your cooking endeavors.

People take their counter space for granted. If you envy the amount of counter space that people have, take heart in the fact that there is a solution-a baker’s rack is just as good as a kitchen island when it comes to adding counter space.

A Baker’s Rack Can Add Storage Space to Your Kitchen Area

If you have plenty of counter space but not enough storage underneath it, a baker’s rack is also useful for that purpose. There are many reasons why a baker’s rack is a good idea for your home, but the addition of counter space may be the best one yet. They have shelves and racks that avid cooker’s can store spices, pots and pans, dishes, and mixing bowls on and an area to spread out on top without having to sacrifice workable space.

If you have the room in your home, a baker’s rack can be more help than you probably ever thought possible. They can go in your kitchen if you have the room, but are also useful in the dining room or other areas around your kitchen where the extra storage space is useful. They are great for cooling cakes, pies, or brownies and many of them are available on wheels as well! This makes it easier for those who want to cook but do not always have the space to do so. The baker’s rack can be stored in one place and wheeled to the kitchen when necessary.

If you love to cook and you are looking for something unique to add to your cooking area, consider adding workable space and storage space with a baker’s rack. They are chic, stylish, and you may even be able to get some great deals on the baker’s rack that most closely fits your décor.

Craig Thornburrow is an acknowledged expert in his field. You can get more free advice on a bakers rack and corner bakers rack at http://www.bestbakersrack.com

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Caution: Beware of fire danger – always consult the rules of your local jurisdiction.

For many students, especially freshmen in college, living in the dorm can be quite a change from what a student is normally used to. And as for meals, in many cases, you are at the mercy of the dorm cafeteria hours and whatever restaurant is open when you want it. The problem with the dorms is that there is obviously no kitchen in your dorm room in most cases and many students don’t have a car at first. So what is a person to do with their sudden hunger at 2am while cramming for that political science exam in a day or writing the final draft of a report that you thought would only take a few hours to write? Many students living in the dorm have learned to cook in their dorm rooms.

There are many options in addition to simply storing dry goods such as granola bars under your bed in the dorm room. This is why it is a good idea to bring a small refrigerator the first day arriving at the dorm. In addition to the fridge, it’s a good idea to have a microwave in your dorm room as well as some microwave safe dishes, utensils, dish soap, pot scrubbers, dish towels and a cookbook. With these tools in your grasp, you will have plenty more options available to satisfy your hunger pains rather than simply going for the pack of cookies or tortilla chips in the vending machine down the hall. You will have a little kitchen in your little dorm.

Now what to keep in your dorm while not taking up too much space is important as well. We recommend simply keeping your standard canned pastas and soups around along with those wonderful bean burritos, frozen dinners, nuts and yogurt. Late at night, eating pasta may not be the best thing so yogurt and nuts is always a good thing, but you never know. You may just have a massive craving for carbs or even need them on the go as you are forced to skip dinner for whatever reason. It’s good to have a balance. The dry items can be placed in your wardrobe closet in that extra space beneath your clothes which can be used as a makeshift pantry.

Another great piece of equipment for the dorm is a water boiling unit. This is always great for those ramen noodle cravings as well as for making coffee and tea. Coffee makers can suffice as well just as long as you can boil the water since it will most likely be coming from the restroom faucet. You will need to boil out whatever may potentially be in the tap water such as chlorine.

Some students living in the dorm actually decide they want to be a bit more gourmet with their dorm cooking and who could blame them. These students usually have a stock of fresh lettuce greens, salad dressing, frozen vegetables in their freezer and more. They will prepare a gourmet salad on those days hey have no access to real food using all of the ingredients they have available.

Living at the dorms should limit you or any student completely as there are many ways to get around some of the small hurdles of college life. It just takes a little adapting. If you are one of the fortunate ones who arrives at college your first year with a car to drive around in then that is great. But there are just some times you will not feel like traveling all the way to the parking lot to get into your car in order to travel out to main street to find a business that is still open that has a drive thru window or even a grocery store that is open at later hours. It is always a good idea to simply keep cooking equipment and ingredients around in your dorm to make sure that you get the proper nutrition that all students need during their new college experience.

S. Michael Windsor is currently publisher and a writer for BackToSchoolNetwork.com. The BSN Online Back To School Guide is a premier college back-to-school information platform that provides individuals with a quality in-depth look at these topics as well as the associated products, services and information available today. Visit us today at http://www.BackToSchoolNetwork.com and get your free subscription our member services.

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Is there a perfect time for your kids to learn to cook? It’s not so much about a pre-determined age as it is about their interest in cooking and their willingness to help mom or dad in the kitchen. When your child wants to cook – let them! Here are few tips to help set them up for success in the kitchen.

1. Create the right atmosphere. By that I mean you need to relax and have fun. Okay, maybe they’ve spilled flour in the floor and you’ve slipped in it, or perhaps they got carried away with one of the spices and you’ve got to figure out how to fix it. But with the right frame of mind, you can see these as funny events and not calamities.

2. Answer any FAQs ahead of time. They’re bound to have questions so let them ask. Show them where all the utensils, pots and pans, mixing bowls, and ingredients are kept. Tell them there will be a quiz later and maybe it will help them remember where everything is the next time they cook.

3. Explain proper kitchen safety. Demonstrate how to hold a knife and how to cut. Explain what happens if it’s not done correctly. Show them where the pot handles should be pointed when the pots are on the stove. Teach them about raw meat and the proper handling of it. If you could slip in something about them doing the dishes, that would be good too.

4. Pick the perfect recipe. Kids want recipes with pictures and they want the ingredients to sound good. Usually that means making something sweet. If that’s what it takes to get their foot in the door of the kitchen, then so be it. Let them choose the recipe, but steer them towards the easier ones. It’s not as much about the number of ingredients as it is about the steps involved. Is there a lot of chopping required? Do they need to brown or sauté something first? Keep your child’s skill level and attention span in mind.

5. Make a big deal about the finished product. Your child is proud of his/her cooking accomplishment, even if you did a good portion of it, and it should be served with flair. You can also take a picture of your child and the prepared food.

A kid cooking in your kitchen is a good thing when you set the stage for success. Along with the right attitude, you can give them a tour of the kitchen, explain kitchen safety, and help them pick a good recipe. Don’t forget to compliment your child and enjoy his or her newly cooked masterpiece. You’ve got yourself a budding chef!

Peggy Baron cooks with her kids in Colorado, and runs http://cookinkids.com, a website devoted to helping parents and kids have fun together in the kitchen. Peggy is the editor of the popular Cookin’ Kids Newsletter, a bi-monthly newsletter with fun facts, recipes, jokes, games, cooking safety, and cooking terms wrapped around different themes.

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If you haven’t had it happen to you at least once, consider yourself lucky. You’re standing there at the stove, melting some of those little blocks of chocolate that come in boxes. You anticipate with glee those chocolate-dipped strawberries that will be tonight’s dinner finale. You look up to check the time or talk to the kids, and when you look back at the stove, your chocolate is not becoming silky smooth, but gloppy and weird. And to add insult to (culinary) injury, the more you heat and stir, the lumpier it gets.

Your chocolate has seized. The good news is that you can still use that chocolate mess in other recipes if you haven’t scorched it. The bad news is that you won’t be having chocolate dipped strawberries tonight. Read on to discover the seven most common ways to ruin chocolate when melting it and what you can do to avoid disaster.

Mistake #1. Letting water make contact with the chocolate – A block of chocolate doesn’t look like it, but it has no water in it at all. It’s made of small, dry particles of cocoa and sugar and of cocoa butter. A drop of water that gets into the melting chocolate causes the particles to clump up around the water. This is seizing. You can avoid this by keeping any moisture away from the chocolate. If you melt your chocolate in a double boiler, don’t use too much water in the bottom and do not let the water boil.

Mistake #2. Overheating. If the heat is too high, the chocolate will scorch before it’s all melted. While this is technically not seizing, scorched chocolate forms little clumps of its own. There is nothing you can do with scorched chocolate, except maybe use it as a face mask or something. Don’t eat it.

The double boiler is a life saver here (although still not totally foolproof). Again, let the water simmer, not boil. You can also melt chocolate in the oven if you have extra time. Set the oven to its lowest temperature and check the chocolate every few minutes and stir it. Keep in mind, chocolate shouldn’t get hotter than about 115 degrees F. when melting. This is just warm, not hot.

The microwave oven works quite well if you set it on 50% power, check your chocolate and stir after 1 minute, then nuke and stir every 15-20 seconds until it is almost melted. Stir without heating, and let the residual heat melt the chocolate completely.

Mistake #3. Trying to melt a big chunk of chocolate – not only will you still be standing there at the stove until sometime tomorrow trying to melt it, you’ll have scorched it long before the whole chunk is melted. Chop up the chocolate, please. Try to chop it into fairly uniform pieces. Think chocolate chips for dark chocolate, finer for milk or white chocolate, as they tend to burn more easily. This applies no matter what method you use.

Mistake #4. Trying to melt it directly in a pot on the stove – Much too hot, too fast. You know that the chocolate touching the bottom of the pan is going to get way over 115 degrees. Don’t do it.

Mistake #5. Neglecting it – Melting chocolate needs attention; it needs love. It needs to be stirred frequently to distribute the heat evenly.

Mistake #6. Putting a lid on the melting chocolate – Okay, I’ve seen this recommended before, but the problem here is that any moisture caught in the pan will condense on the lid and drip down into the chocolate. And you know what happens then, right?

Mistake #7. Trying to make it melt faster – Patience is a virtue. You can’t hurry the process. You’re just asking for trouble. Use low heat and take your time.

Remember: use low heat, take your time, keep it dry, and stir, stir, stir. You’re working with chocolate here. Breathe in that rich aroma. Marvel at the silkiness of the melted chocolate. Anticipate the delight of the final product. Hey, don’t get too lost in your senses. You have to keep stirring. Good luck.

In the next article on chocolate, I’ll talk about what you can do with that seized chocolate.

Barbara O’Brien is an author, cook and mother of two young chefs. She encourages adults and children to learning about cooking and nutrition together. Find great recipes, nutrition tips, and fun facts at Incredibly Good Recipes and Kids-Cook.com

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Italians insist upon fresh ingredients in their food, and their herbs are no exception. There are a variety of fresh herbs common in Italian cooking. Most people are familiar with the little bottles of dried herbs from the grocery store, but if you haven’t prepared food with fresh herbs, you really need to give it a try.

What’s the distinction between an herb and a spice?

Spices are made from the seeds, root, fruit or barks of aromatic plants, while the herbs primarily consist of the leaves and stems. Herb plants contain oils which are very fragrant and add the distinctive aroma and flavor that Italian food is known for.

A few of the most common herbs are basil, oregano, parsley, rosemary, sage and thyme.

Basil is a member of the mint family, and like all mint herbs, it is extremely fragrant when picked fresh. Basil leaves blacken when exposed to metal, therefore it is common in Italy to tear the leaves by hand before throwing the basil into a sauce or onto a dish. Basil is the primary herb for the famous pesto sauce.

Oregano is another popular herb in both Italian and Greek food. Most people are familiar with this herb in tomato based pasta sauces and with meats.

Italian Parsley, also known as flat-leaf parsley, is readily available in most grocery stores and is easy to distinguish it from the curly variety frequently used as a garnish. Italians favor this parsley for cooking because it has a much better flavor, while the curlier variety is best saved for garnishing your dish.

Rosemary is another widely available herb and resembles a little branch from an evergreen tree. This is one of the most fragrant of all the fresh herbs and it will retain its flavor and aroma when dried. It’s excellent with vegetables and is often cooked into the dough of breads like focaccia.

Sage has long, broad leaves and is the herb which flavors the traditional Italian Saltimbocca dish. Sage is also very fragrant so be sure you don’t use too much and overwhelm your meal.

Thyme is another herb of the mint family, but in contrast to the other mints, it has tiny leaves that can easily be thrown whole into your sauce or dish. I use this herb frequently because its mild flavor goes well with everything and won’t overshadow the rest of your dish.

There are some basic rules for cooking with fresh herbs. Fresh herbs are more delicate than dried and can lose some of their flavor when cooked too long. For slow cooked sauces and meats, you can add the fresh herbs at the last minute keeping their flavors and aromas intact. On the other hand, the oils in dried herbs are concentrated requiring a smaller amount of than fresh herbs in your recipes. A good general rule of thumb is to use one tablespoon of fresh herbs for every 1 teaspoon of dried herbs needed in a dish. But remember, cooking is an art and you can use as much or as little as you like.

The next time you want to spruce up an everyday meal, throw in some fresh Italian herbs.

Learn more about Italian herbs and spices http://www.italian-cooking-made-easy.com/herbs.html.

Joy Harrison is an experienced home cook and cooking instructor. She loves to find easy ways to prepare great home cooked meals in today’s busy world. To learn more visit her site at http://www.italian-cooking-made-easy.com

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If you are lucky enough to have your own olive trees, you will know how bitter raw olives taste straight from the tree. The bitterness is left behind with the pulp when olives are pressed to make oil, but if you want to prepare them for eating – and spare the expense of a press – the fruit must first must be processed, or ‘cured’. Although there are several ways to do this, this article will outline the simplest – and in my experience the best – method, which uses only salt. It’s the way olives have been cured in Greece for at least three thousand years.

Ripe olives generally include a mixture of black and green fruit. The black olives are the riper ones, but don’t wait to harvest them until all of them are black. When the majority of the olives on the tree are black, all of them are ready for picking. Don’t wait for the olives to fall from the tree, because by that time many of them will be spoiled. The following cure works equally well on both black and green olives.

Remove any stems and leaves, and wash the fruit in a bucket using fresh water. Pour away the dirty water and spread the olives across a clean table or floor.

Using a sharp knife or fork, make three or four cuts in the skin of each olive. These incisions will enable the salt water to draw the bitterness out of the fruit – the treatment won’t work without them.

Dissolve 120 grams of salt into each liter of a bucket of clean water. Throw the the pricked olives into this solution, using an upturned plate to ensure that every olive is submerged. Note that this is about three times the concentration of salt in seawater, so don’t use seawater as a substitute.

After 24 hours, pour the liquid away and replace with clean saline water of the same concentration. Repeat this step daily for about 12 days. After 10 days, taste an olive or two each day: continue this washing cycle until every trace of bitterness has gone.

When the washing process is completed and the olives are edible, they are ready to be stored. Pour away the last of the saline solution and dry the olives. Place them into sealable storage jars, topping up the jars with olive oil. If you want, you can add flavorings to the oil: garlic, basil and lemon juice are particular favorites. Ensure that every olive is submerged in the oil, then seal the jar. Store the olives in a cool, dark place.

Although this method is both cheap and simple, it is also quite labor-intensive, and therefore unsuitable for commercial quantities of fruit. The finished product, however, is delicious: those chemically-treated, mass-produced olives that you can buy for a fortune at the local delicatessen will never taste the same again.

Gerald Smith is a technical consultant at Piedmont Properties, a real estate agency specializing in Italian vineyards.

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When it comes to getting complicated in the kitchen, the first cuisine novice cooks think of is French. Whether it is presentation or preparation, it always seems that our European food lovers always do it so fancy. If you love cooking and are looking to get into a little more exciting menu, French cuisine can be just the thing you need. Don’t let this distinguished culinary culture with the complicated tongue twisting titles throw you off. You can have a terrific culinary experience and here is how.

• Invest in Some Good ToolsWhile you don’t need to stock your kitchen with tons of expensive equipment. I few standard, quality tools can really improve you’re chances of success. First and foremost, invest in a good chef’s nice. A quality knife will slice, dice, carve, mince, and chop everything you need to get through a meal preparation. You may also want to invest in a smaller, paring knife for peeling or cutting small delicate vegetables or other ingredient.

  Among other tools you should consider investing in are utensils like a wooden spoon and a whisk, as well as a garlic press, cheese grater, and a pepper mill. For those of you who really want to invest in quality kitchen gear, nothing can ever really take the place of an electric mixer and bowls.

• Use Quality IngredientsWhen it comes to food preparation, the final product is only as good as the ingredients you put into it. If you cook with sub par or barely fresh veggies and meats, the taste is going to come tell that story. The same is true for extremely cheap spices and oils. It’s not necessary to spend hundreds of dollars on only the finest, but it is a good idea to invest a few extra dollars into higher quality products like olive oil, garlic, cooking wines, and produce. If you wouldn’t eat it or drink it you shouldn’t cook with it.
• Get EducatedIn order to successfully execute French cuisine, it’s essential that you have a basic understanding of it’s techniques, principal, methods, and ingredients. Grab a few cook books or look online to find French cuisine basics. Do some reading and find out what ingredient combinations appear frequently, what kind of cooking methods are most often used, and what that means for you’re cooking experience.
• ExperimentWhen it come to perfecting anything, practice and experimentation is key. Taste test you’re food while you’re cooking so you can decide whether it needs more or less of something. Cooking often and testing it while you’re cooking is a great way to adapt recipes to you’re specific taste. In French cuisine, frequent experimentation and practice is essential to a quality end product.

  Experimentation is also vital to establish you’re own cooking style. Changes you make to the recipes you use will lead to different variations of the same dish and sometimes even the creation of a new dish. Eventually, over time, you will establish a style of cooking unique unto your self. If you can improve.

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