Around this time of year, we limin’ plenty. And in the realm of limes, a good grill lime could really hit the spot. With the range of quality products in our grilling section, a quick stop could give you what you need to have an epic grill lime.
When it comes to BBQ, a rack of ribs always creates excitement. And they’re fairly easy to prepare when you know the basics.
Start by making a dry rub. You’ll need Sugar, Cinnamon, Cayenne Pepper, Black Pepper, Onion Powder, Garlic Powder and Paprika. Leave the Salt out for now. We’ll tell you why in a bit.
Feel free to freestyle or tweak or substitute flavors as you want, but you can pretty much use 1 to 1½ tablespoons of each ingredient and get great results.
Combine these dry ingredients evenly and that’s it.
With your ribs already thawed, washed and patted dry, take off any excess fat or tissue including that thin membrane on the bone side to help the meat absorb more flavor. It comes off fairly easily. Just cut a little corner to get a grip and peel it all off. It’s OK if it doesn’t come right off with one pull.
Now to season. Add salt separately so you can have more control over your salt levels. This is up to your taste and/or dietary needs.
Then apply your dry rub. It’s a rub, so after sprinkling it on make sure to rub it all over.
Flip it over and treat the other side the same. As much coverage as possible.
You want to let the seasoning soak in a bit. Ideally, you want to wrap it in cling wrap and leave it in the fridge overnight. But if time is of the essence, a 2 hour period should do the trick.
Your next step is to put the ribs on the grill. You’ll want to grill with indirect heat, covered for 1½ to 2 hours.
Here’s a tip: Put a heat-safe bowl of water on the grill to help keep the ribs moist while cooking. Check it from time to time and top it up with warm water if needed.
About 2 hours later, you should be looking something like this. Almost done. Time to finish up the ribs with some caramelization.
Brush on a generous coat of your favorite BBQ sauce. Of course, the more particular you are the better, but a very basic sauce will do since you already added nice flavors with your dry rub. Coat both sides and leave it on the grill for 5 to 7 minutes on each side so the sauce caramelizes.
While that’s happening, cover some veggies with a little olive oil. Salt and black pepper optional.
Then place them on the grill while the ribs finish. Sweet Peppers, Onion and Garlic change flavour for the better and make nice sides when they’re roasted.
You can serve ribs up as part of a meal, cut them up like cutters or present them family style. Either way, all you need is a little color for your ribs to look superb.
And that’s it. A rib platter that can earn you stripes on the grill. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too
The fasting period is over, so we welcomed dairy back into our ingredients list with this Cuisine Rice Pudding idea or Sweet Rice as we commonly call it. We thought it was easy and the end result made it a pretty delicious project.
With names like Rice Pudding or Sweet Rice, it would be pretty confusing if the main ingredient wasn’t Cuisine Rice right?
Here’s the most customizable part. You can flavour this dish with your own selection of spices. We used Clove, Ginger, Cardamom, Cinnamon, Nutmeg and Bay Leaf (aka Bae Leaf if you’re cooking for your significant other). You can try the flavours you like.
It was pretty much a case of adding everything to a pot and bringing the mixture to a boil over a medium flame. Starting with the Cuisine Evaporated Milk…
Some Cuisine Full Cream Milk…
Then some Cuisine Sweetened Condensed Milk. Stirring gently to get everything combining evenly.
In with the Clove, Cinnamon, Bay Leaf and Cardamom to start infusing into the liquids.
When things started to bubble, we added the Cuisine Rice. We added just a little more Cuisine Full Cream Milk to make sure there was enough liquid covering the rice for the rice to cook before all the liquid reduced.
Then the constant stirring began. We treated it like Cornmeal or Risotto, managing it all the way.
Halfway through, we brought in another layer of flavors. Grated some Ginger in there…
And the Nutmeg too.
After a while, the liquid reduced to where we could see the rice. We turned the fire down a bit so the bottom wouldn’t burn. Still stirring gently all the while.
Then the rice released its starch and the liquid thickened up.
For some natural sweetness, we added some dried Cranberries and Blueberries.
You can serve this many ways. Some take it off the heat while it has a lot of liquid. Some put it in the fridge to cool and serve it chilled. We let it reduce to a thick consistency and put a warm scoop on a plate.
Garnished with some more Blueberries and Cranberries and there you have it! Mission accomplished. A tasty snack, dessert, breakfast, whatever. Give it a try your way and let us know how you do yours.
No meat or dairy doesn’t mean no fun. You can still have lots of fun and flavor with just a little creativity. Here’s a nice CUISINE CHANNA BURGER idea we tried out using items from MASSY STORES. Maybe you can have some fun trying it out too.
We diced some Pimiento Peppers. About 3 or 4 for a nice mellow spice.
Rough chopped some Celery and pulled a little Thyme.
Diced some Onion.
Since we had Onion and Celery, we didn’t really need Chive, but we wanted to try some extra brightness for a bold flavor.
Garlic on the other hand… That was a must.
And the star of the show, Cuisine Channa.
To give it a little Indian spice, we decided to use some Whole Geera. Also known as Cumin on the shelves.
Into the food processor. Looking to break this down a little.
Important phrase here “a little”. We were going for a rough mixture with chunks of Channa for an interesting texture.
In a hot pan, we toasted the Whole Geera. Just enough to get it slightly darker and fragrant.
To unlock more flavor, we cracked the seeds with a course grind.
We went old school with it, but you can grind it in a coffee grinder if you wish. Or, you can go ultra-low tech and put it between two pieces of foil and crushing the seeds with a rolling pin.
We put the Channa and the herbs in a large mixing bowl.
Added the Geera.
Salt… Black Pepper.
OH! Chive. Almost forgot Chive.
Mix! Mix! Mix!
A way to get a mixture to bind is to use egg or egg whites. But since we wanted to keep this dairy free, we added a little Cornmeal to dry the mixture out to a pliable texture. We found a mix that stayed together when we pressed it into a patty.
We used a circle mold to help us form tight, neat rounds. Just a little olive oil on the surface so the mixture doesn’t stick.
Then we spooned in the mix and pressed it together.
Looking good already.
A little CUISINE SOYA BEAN OIL in a pan on a medium fire.
Oil hot… Patty in.
We tested one out first to make sure the mixture was correct.
In about 2 to 3 minutes, the patty was golden brown and ready for a gentle flip.
Another 2 mins on the other side and then off the flame and onto paper towel to get off the excess oil.
While the patty rested, we prepared our bun. Sauce on the top side. We used a light Mustard. A Tomato based sauce could work too.
Lettuce for volume, Red Onions for a sweet, tangy crunch, Tomatoes for some more acidity and cucumber to add a cool balance.
Patty on top.
And there it is. A tasty CUISINE CHANNA BURGER, just right for your meatless any-day! Give it a try and/or let us know how you would do it.
It’s hard to come across someone who doesn’t enjoy a piece of cake now and then. Unfortunately, creating these tasty treats can yield a lot of trim waste, especially when making a cake that isn’t shaped exactly like the pan you bake it in. Below are a few quick ideas of things you can make with your cake’s trim waste.
- Make cake pops. Ball up the cake and cover with frosting for some cake to-go.
- Make “cake sand.” Crumble leftover cake onto a parchment-paper covered pan, then bake at 200° for 2-4 hours. Use the toasty goodness as a garnish on other cakes!
- Make trifle. Put cake, cream or custard, and fruit in a large cup or bowl to make this English dessert.
- Freeze it and Save it. Of course, if you don’t want to use it right away, you can always freeze your leftover cake and save it for a later project.
The most familiar use of salt undoubtedly is in the kitchen and on the dining table. But, there are many other uses for salt around the home.
Here’s 6 ways you can use it in the kitchen.
Clean sink drains.
Pour salt mixed with hot water down the kitchen sink regularly to deodorize and keep grease from building up.
Clean greasy pans.
Cast-iron skillets can be cleaned with a good sprinkling of salt and paper towels.
Clean stained cups.
Mix salt with a dab of dish soap to make a soft scrub for stubborn coffee and tea stains.
A mix of salt and soda water can be used to wipe out and deodorize the inside of your refrigerator, a nice way to keep chemical-y cleaners away from your food.
Clean brass or copper.
Mix equal parts of salt, flour and vinegar to make a paste, and rub the paste on the metal. After letting it sit for an hour, clean with a soft cloth or brush and buff with a dry cloth.
Mix salt and cream of tartar with just enough water to make a paste. Rub on rust, let dry, brush off and buff with a dry, soft cloth. You can also use the same method with a mix of salt and lemon.
We know that toothpaste is important for keeping your teeth clean and your mouth minty fresh, but it also has many interesting uses around the house
Remove scuffs from shoes
A little toothpaste does an amazing job of removing scuffs from leather shoes. Just squirt a dab on the scuffed area and rub with a soft cloth. Wipe clean with a damp cloth. The leather will look like new.
Clean your sneakers
Want to clean and whiten the rubber part of your sneakers? Get out the non-gel toothpaste and an old toothbrush. After scrubbing, clean off the toothpaste with a damp cloth.
Clean your clothes iron
The mild abrasive in non-gel toothpaste is just the ticket for scrubbing the gunk off the bottom plate of your clothes iron. Apply the toothpaste to the cool iron, scrub with a rag, then rinse clean.
Polish a diamond ring
Put a little toothpaste on an old toothbrush and use it to make your diamond ring sparkle instead of your teeth. Clean off the residue with a damp cloth.
Deodorize baby bottles
Baby bottles inevitably pick up a sour-milk smell. Toothpaste will remove the odor in a jiffy. Just put some on your bottle brush and scrub away. Be sure to rinse thoroughly.
Prevent bathroom mirrors from fogging
Ouch! You cut yourself shaving and it’s no wonder — you can’t see your face clearly in that fogged-up bathroom mirror. Next time, coat the mirror with non-gel toothpaste and wipe it off before you get in the shower. When you get out, the mirror won’t be fogged.
Shine bathroom and kitchen chrome
They make commercial cleaners with a very fine abrasive designed to shine up chrome, but if you don’t have any handy, the fine abrasive in non-gel toothpaste works just as well. Just smear on the toothpaste and polish with a soft, dry cloth.
Clean the bathroom sink
Non-gel toothpaste works as well as anything else to clean the bathroom sink. The tube’s sitting right there, so just squirt some in, scrub with a sponge, and rinse it out. Bonus: The toothpaste will kill any odors emanating from the drain trap.
Remove crayon from walls
Did your crayon-toting little one get creative on your wall? Roll up your sleeves and grab a tube of non-gel toothpaste and a rag or — better yet — a scrub brush. Squirt the toothpaste on the wall and start scrubbing. The fine abrasive in the toothpaste will rub away the crayon every time. Rinse the wall with water.
Remove ink or lipstick stains from fabric
Oh no, a pen opened up in the pocket of your favourite shirt! This may or may not work, depending on the fabric and the ink, but it is certainly worth a try before consigning the shirt to the scrap bin. Put non-gel toothpaste on the stain and rub the fabric vigorously together. Rinse with water. Did some of the ink come out? Great! Repeat the process a few more times until you get rid of all the ink. The same process works for lipstick.
You hear it all the time “breakfast is one of the most important meals of the day”, but still many of us skip breakfast every day! Follow these 10 rules of breakfast to get healthy, strong and lean, with energy to burn!
- Eat breakfast every day! Your body has been without fuel for at least eight hours and needs something to get started, so as soon as you feel ready get in at least some healthy fluid to start (a healthy drink, fresh squeezed juice or a piece of fruit).
- Don’t trade convenience for health. Schedule some preparation time in your morning routine or do some prep work the night before.
- Start the day with the juice of half a lemon in warm water to wake up the body and get things moving.
- Get alkaline for a natural energy boost with a green drink for whole body NUTRITION.
- Eat only real food. Don’t bog your body down with junk.
- Have a little protein like eggs, Greek yogurt or a natural protein powder like proteins+ or Vegan proteins+ to keep you satisfied all morning long.
- Skip the sugary processed cereal and opt for slow-burning whole grains like quinoa, oats, buckwheat, or millet.The ideal breakfast is a combination of carbohydrates and protein, such as yogurt and cereal and fruit or eggs with whole grain toast. Let go of the muffins, bagels, and danishes, which only serve to make you more hungry a short while after you eat them.
- Add some healthy fat like coconut oil, nut butters, organic butter, nuts/seeds, full fat dairy or ghee to help balance blood sugar.
- Include lots of fruit or veggies to ensure your daily dose of vitamins and minerals.
- Embrace routine. The more you follow the rules the easier it gets to include a healthy breakfast every day!
It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, add a little oil to keep it from sticking and voila! buon appetito. Wrong! Here’s five common pasta mistakes you’ve probably been making.
- Adding oil to the cooking pot
We have no clue as to where this idea came from originally but a lot of people tend to add oil to the cooking water thinking it will stop the pasta from sticking together. What it actually does is make the pasta too slick for any sauce to stay on it properly. If you have used enough water and remember to stir your pasta regularly as it is cooking, it will not stick together. Therefore – no need to add oil.
- Not adding salt to the water
We are constantly reminded that too much salt isn’t good and therefore choose to leave it out where we could, including pasta. This is a mistake. Pasta needs plenty of salt because salt toughens the surface and keeps it from becoming slimy. Add about a teaspoon of salt per each gallon of water. Seems like a lot but every good Italian chef cooks it this way and it really does make a difference. Luckily, the pasta does not absorb salt in the same way that vegetables or potatoes do, so you will not be eating all the salt that you use in the cooking water.
- Not stirring the pasta once it is cooking
When pasta doesn’t stick together it all cooks consistently. So stir that pot otherwise you will have clumped together pasta pieces.
- Overcooking the pasta
Mamma mia! Soft, fall apart pasta is a big no no, especially in Italy. The key to perfect pasta is to keep testing it as you cook it. Once it is slightly firm to the bite – a state the Italians call “al dente” (firm but not crunchy) it’s ready. At the al dente stage, turn off the heat and drain the pasta in a colander. Shake the pasta to get rid of all excess water (be especially careful to do this if they are pasta shapes which catch pockets of hot water) and serve immediately. The pasta continues to cook while it’s draining it in the colander, so when you are testing, remember that what you eat will be cooked for a minute or two longer than what you’re testing in the pan.
- Rinsing the pasta after cooking
If you rinse your pasta immediately after cooking, you’re ruining it. Al dente pasta has just the right amount of starches on the surface to absorb the sauce you will serve with it, which is where pasta gets its entire flavor. If you rinse, you take away these important starches.
Pasta cooked to perfection and will taste delicious with anything you throw on top of it.
Cucina felice! (Happy cooking)