Roses – Beautiful and Edible

Roses – Beautiful and Edible

As my roses begin coming into bloom this June, I’m reminded they aren’t just pretty – they are edible, too. I know, I know, the idea of eating flowers isn’t what most people consider normal…but there are good reasons to eat roses.
Rose petals are an excellent source of vitamin C, as well as a great source of B vitamins, vitamin K, carotene, calcium, magnesium, and copper. Rose hips – or the seed pods that appear after the flowers have fallen off – are a superb source of vitamin C. Depending upon the variety of rose, they contain 20 to 40 percent more of this vitamin than oranges. Hips also contain 25 percent more vitamin A and iron than oranges – plus 28 percent more calcium. They also contain B-complex vitamins and vitamin E. Even a roses’ leaves are edible – although I can find no nutritional information for them.
But before you head outdoors to pick some edible roses, remember two things: You don’t want roses that have been sprayed with chemicals; neither should you eat roses planted near roadways where they may have absorbed chemical fumes.
How do you eat roses? A good way to start is a salad. Choose flowers that are open, but not wilted. Rinse, then cut off the white part, near the base of the petal, which is bitter. Then just toss them into a salad. Rose petal sugar is also delightful. In a glass jar, layer fresh rose petals with granulated sugar. Put a lid on the jar and keep it in a cool, dark location for about a week. Remove the rose petals and use the sugar for baking or for sweetening tea.
Rose leaves are best used for a tea that tastes similar to black tea, but without the caffeine. Leaves can be harvested any time of year, but are best before the plant blooms. Pick only a handful or so off each plant or you may jeopardize the rose’s health. Dry the leaves in a dehydrator at 95 degrees F. or in a paper bag. Crumble the leaves into a tea ball and steep for 10 to 15 minutes.
Rose hips should be harvest after autumn’s first frost and must be firm and red. Cut off the toothed bottom, then slice in half and remove the seeds. (If eaten, the seeds can cause digestive problems.) Toss the rose hips into a stew or soup. You can also dry them in the sun or in a dehydrator to use for making tea.

SOURCE :: http://blog.gourmetrecipe.com/2012/06/07/roses-beautiful-and-edible/

Father’s Day Feasts

Father’s Day is just around the corner – and a perfect time to host a celebration centered around food. Whether you plan a grilling feast or an indoor spread that everyone but Dad prepares, the possibilities are endless. You could throw a tailgait-at-home party (get ideas here), a dessert party (be sure to make some special Father’s Day cake pops), or let Dad grill, if that’s what he likes. Here are some food ideas to get you started:

Main Dishes:
Apple Cider Grilled Baby Back Ribs are among the most delicious things you or Dad can grill. The key is the amazing rub, which contains brown sugar, garlic salt, chili powder, cinnamon, and red pepper. Plus, there’s a liquid seasoning with apple cider vinegar, apple butter (or jelly), and honey. Oh yeah.
Balsamic Filet Mignon is a dish you can prepare for Dad that makes Father’s Day even more special. This simple but impressive dish is seasoned with sherry, soy sauce, balsamic vinegar, and spices.
If you or Dad likes to hunt, try Easy Roasted Quail; once the bird is cleaned, it’s as simple as seasoning it and popping it in the oven.
If burgers are more Dad’s style, try Gherkin Burgers, which combine Gherkin pickles, onions, garlic, parsley, and lemon zest within the hamburger patty.

Side Dishes:
Fresh Fruit Kebabs are an easy side if you’re grilling. Cut up a bunch of fruits and let everyone make and grill their own kebabs.
Corn is another favorite side when you’re grilling. Try Grilled Spicy Corn or the more traditional Grilled Sweet Corn.
Spicy Herbed Breadsticks are amazing, and a great choice no matter what food you serve as the main course. Or what about Beer Battered Onion Rings?
Green Peas and Mint is simple but delicious, or try Grilled Asparagus with Ham.

Dessert:
2 Step Cheesecake is perfect if Dad loves cheesecake. Bonus: It’s super easy to prepare.
Chocolate Peanut Butter Pie is a terrific choice if Dad loves that classic combo, or try Chocolate Heaven Brownies, which combine sweet chocolate chunks with sweet chocolate chips and white chocolate chips.
Or how about an amazing Apple Cake?

SOURCE :: http://blog.gourmetrecipe.com/2012/06/01/fathers-day-feasts/

HOW TO MAKE FIZZY STRAWBERRY SODA

SOURCE :: soda.gourmetrecipe.com

What a man SHOULD NOT Do to a woman

For me, man should not bully a woman. Like the bible said: "Be careful if you make a woman cry, because God counts her tears. The woman came out of man's rib. Not from his feet to be walked on. Not from his head to be superior, but from his side to be his equal. Under his arm to be protected and next to his heart to be loved." That’s a woman’s worth to be loved and not be hurt.

SOURCE :: http://heartbeat.gourmetrecipe.com

How To Make Taco Salad

               SOURCE :: http://thesaladsite.blogspot.ca/

Not Too Sweet Cake Frosting

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If you’re like most adults, you probably scrape off cake frosting, especially if the cake comes from grocery store or is coated with commercially canned frosting. My friends with blood sugar issues always feel downright sick after eating most cake frostings. And I used to think it was cakes in general that gave me terrible sugar highs and lows after eating them – but recently, I learned I was wrong. After my mother-in-law served cake and I didn’t experience these side effects, I quizzed her and learned she’d made her own frosting. I was hooked! No more store bought frosting for me!
Fortunately, homemade frosting isn’t complicated to make. The cake frostings below use ordinary baking ingredients and take perhaps 10 minutes of actual cooking time.
If you wish, make the frosting the day before, dump it in a bowl and cover it with plastic wrap before putting it in the fridge. The following day, remove the frosting from the refrigerator and uncover it. Let it come to room temperature before frosting a completely cooled cake.


Not Too Sweet Vanilla (or Chocolate) Frosting
1 cup butter
1 cup granulated sugar
3/4 cup milk
6 tablespoons all purpose flour
1 tablespoon pure vanilla extract


Pour the milk into a saucepan. Whisk in the flour. Cook over medium high heat until the mixture is so thick you can no longer stir it. Remove from the stove and allow to cool.
In the bowl of an electric mixer, cream the butter and sugar. Add the milk mixture and the vanilla. Beat until thick and creamy; this takes about 5 minutes.
Variation: If desired, add 1 ½ tablespoons of cocoa when creaming the butter and sugar.


Slightly Sweeter Chocolate Frosting
8 oz. cream cheese, at room temperature
1/2 stick of butter, at room temperature
3 cups powdered sugar
1/2 cup cocoa powder


In the bowl of an electric mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, 1 cup at a time, mixing well after every addition. Add the cocoa powder and mix well.


Tips for Making Not Too Sweet Cake Frosting
My best tip for obtaining frosting that’s not too sweet is to make it yourself! Aside from this, however, it pays to add the sugar a little at a time and taste as you go. After all, what’s too sweet for one person may be just right for another. So take your time and keep a few clean tasting spoons handy.


SOURCE :: http://blog.gourmetrecipe.com/2012/04/09/not-too-sweet-cake-frosting/