Substitutes for Tomatillos

So you have decided to make a batch of authentic Mexican salsa verde, but do not have any tomatillos in your refrigerator. Well, you can still make salsa verde by using a viable substitute for tomatillos. Take a look at some of the alternatives for tomatillos in the following article.

Tomatillo, also known as husk tomato, is a small round fruit which is green in color when unripe. It is a plant belonging to the nightshade family and it features extensively in Mexican cuisine. Tomatillos have a papery thin outer covering called the husk, which is inedible. They vary in size from the small walnut sized ones to the slightly larger golf ball sized ones. Tomatillos have a tart, tangy and slightly citrusy flavor. Tomatillos turn yellow, red or purple when they ripen, and at this point, it loses its tartness and has a slightly sweet taste. Generally, tomatillos are used when they are bright green in color, so as to impart its characteristic tart flavor to many Mexican sauces and salsas.

Tomatillos are one of the key components for making of an authentic Mexican salsa verde. But what if your local farmer's market or supermarket does not have tomatillos? Well, you can use some other substitute for tomatillos in your dish. Although it is hard to replicate the flavor of fresh green tomatillos, you need to choose a substitute for tomatillos that will match the flavor profile of this tangy fruit. Let us take a look at some of the alternatives for tomatillos that you can use.

What You Can Substitute for Tomatillos

Tomatillos are used for making salsas, a variety of green sauces, soups and as a filling for tacos and quesadillas. It can also be added to guacamoles and salad dressings to give these condiments a bit of zing. But if you do not have tomatillos at hand and have returned empty-handed after a trip to the market, then there are some other substitutes for tomatillos that will work just as well for you.

Canned Tomatillos
One of the best substitutes for tomatillos in a dish like a salsa verde or green sauce is canned tomatillos. Canned tomatillos can be easily found in any supermarket in the Hispanic food section. As canned tomatillos are already diced and precooked so that they are soft and yielding, you should take care not to overcook it. Although canned tomatillos might not have the same texture and bright green color of fresh tomatillos, nevertheless they impart the same flavor to a dish.

Green Tomatoes
Green tomatoes are also a good tomatillo substitute to use in a recipe like soup, salsa or sauce. Choose unblemished green tomatoes that have a slightly sour taste. As green tomatoes have a pale green color and a similar crunchy texture as that of tomatillos, it works well as a substitute. Before you use green tomatoes for tomatillos in your dish, taste the tomato to check its tartness. Sometimes, green tomatoes are not very tart to taste. In that case, add a tablespoon or two of freshly squeezed lime juice to add the satisfactory sour flavor to your dish.

Green Peppers
If green tomatoes are not in season and you cannot find canned tomatillos in the supermarket, then you will need another substitute for tomatillos. Green peppers can work in certain dishes that call for tomatillos, like a soup or a zesty sauce. The texture and color of green peppers is similar to that of tomatillos and as such, it can be used in place of tomatillos. However, you will need to add a souring ingredient like tamarind paste or freshly squeezed lime juice along with green peppers to replicate the flavor of tomatillos in your dish.

Gooseberries and Green Peppers
Another substitute for tomatillos is a concoction made by mixing ground gooseberries with roasted green peppers. The sour and acidic taste of freshly ground gooseberries complements the subtle hot taste of roasted green peppers and makes a very good alternative for tomatillos in a recipe. The green color of green peppers and gooseberries is similar to that of tomatillos, and so visually, the recipe will look very much like the original one.

Out of all the substitutes mentioned above, one of the most commonly used alternatives for tomatillos is green tomatoes. However, you need to remember that a tomatillo is more richly flavored than a green tomato and is more crunchy as well. Tomatillos have a unique tangy and piquant flavor that is difficult to replicate. So, it is best that you experiment with different combinations of products and condiments to come up with a tomatillo substitute that will work in your dish. 

 

Read More: 

http://www.buzzle.com/articles/substitutes-for-tomatillos.html

Nutritional Benefits of Coleslaw

Coleslaw is like a staple dish, be it your sandwich filling or a salad platter. Many consider coleslaw to be filled with guilty fats. But coleslaw when prepared with the right ingredients can be healthy. Let us take a peek at the nutritional benefits of coleslaw.
Fruits and vegetables have a lot of nutritional value, and we find various ways to include them in the diet. Coleslaw is a delicious recipe of crunch filled veggies. It is one recipe that combines vegetables, which we would otherwise not eat. Certainly a delightful option to help your diet with healthy nutrition. A simple recipe of coleslaw has cabbage as the main ingredient. Other vegetables like carrots, onions and more are also added. Vegetables and other ingredients like mayonnaise, oil and herbs are also used, and may vary as per the recipe. A healthy coleslaw will not use lots of oil and ingredients high in cholesterol and fat. The dressing for coleslaw is usually light. But for some people, coleslaw is a heavy dollop of creamy fat. We agree, but there are some healthy coleslaw recipes, that can save the calories and give a lot of benefits, with satisfying your taste buds too. More on the nutritional benefits and calories in coleslaw is explained below.

Nutrition and Calories in Coleslaw

Let us talk about the ingredients first, and know the nutrition that you get from them. Most part of coleslaw is cabbage. This vegetable is easily available, it is rich in vitamins and low on calories. Vitamins like A, C, K and E are found in cabbage. Cabbage is a good source of vitamin B9 too. It has a good content of minerals like sulfur, calcium, potassium and iron and is an excellent immunity booster.

Carrots are another ingredient of coleslaw. It is a major source of carotene, which helps in cell renewal. Carrots are rich in vitamins A, K, C and E, and also the B group of vitamins, especially vitamin B6 and B9. Minerals like potassium, calcium, magnesium and phosphorous are also found in carrots. Certain compounds found in carrots help the body in maximum consumption of nutrients from the foods that we eat.

The dressing mainly consists of mayonnaise. The ingredients in mayonnaise like eggs, vinegar, lime juice and spice, add nutrition like vitamin E. It also has carbohydrates, fats, sodium and sugar. Mayonnaise is high in fats, so choosing mayonnaise that is high in nutrition like, low fat, cholesterol free, vegetarian mayonnaise can save calories. There are recipes for coleslaw that do not contain mayonnaise. Salt and sugar are also used in the dressing in slaw. Sodium in adequate amount should be maintained in the body, but excess of this can be unhealthy. A low salt coleslaw is the best health option. Sugar too needs to be very less or moderate, it can give energy but also add to the calories. Opt for a low sugar and salt coleslaw.
We have listed the number of calories in basic coleslaw, which is made using mayonnaise, in the following table:

Calories in Coleslaw
Serving	Calories
1 tbsp	6
1 cup	82
100 gm	69

Nutrition in Coleslaw (per serving)
Saturated Fat	3 g
Cholesterol	12 mg
Potassium	14 mg
Sodium	208 mg
Fiber	4 g
Protein	2 g
Sugar	5 g

Let us also take a look at the minerals in basic coleslaw. To begin with, it has 22% of vitamin A and 26% vitamin C. It also gives you 2% iron and 2% calcium. To make this healthier, carrots and broccoli can be added. Red cabbage can also be used instead of the regular, it is healthier in nutrition. A no mayonnaise or low yogurt or vinegar dressing can also save the coleslaw from fat. You can use extra virgin olive oil, instead of regular oil and mayonnaise.

Coleslaw is a delicious recipe for all the foods that go well with it as a combination. Nothing wrong with a generous dollop of coleslaw on your platter, but make sure it is not drenched in grease and fat, try a healthier version instead!

Read More:

http://www.buzzle.com/articles/nutritional-benefits-of-coleslaw.html

Best Fried Chicken in the U.S.

Two Sisters Kitchen;
Jackson, MS

Two Sisters' Kitchen, in a two-story house, opens only for lunch (every day but Saturday) and serves a buffet of soul food made with recipes culled from all the women in Diann I. Alford's family. "It's like Sunday lunch at your grandmother's," she says. Piled on Sisters' all-you-can-eat buffet: light angel biscuits; grits and Southern sides that might include turnip greens; and corn bread salad (Alford's mother got her to eat vegetables by adding chunks of corn bread). The one constant: "If the front door's open, we have fried chicken," assures Alford.

Pies-N-Thighs;
Brooklyn, NY

"I'm on the record as a fried-chicken freak," says editor in chief Dana Cowin, who wasn't disappointed by this cult Williamsburg spot known for fried chicken seasoned with paprika, black pepper and cayenne. "I adored its homey mood and comfort food."

Momofuku Noodle Bar; New York, NY

Ordering the fried chicken at David Chang's East Village spot requires planning—you'll need a group of four to eight people, and you'll have to reserve the order online. It's worth the hassle. He serves two styles in one sitting: Southern with Old Bay seasoning, and a spicy Korean version. Diners can wrap hot pieces of meat in moo shu pancakes with a variety of sweet and salty sauces.

Harold's Chicken Shack; Chicago, IL

Founded in 1950 by "Fried Chicken King" Harold Pierce, the chain thrives on a simple model: White or dark meat plunged in oil to order, and served with hot sauce.

Central Michel Richard;
Washington, DC

Superstar chef Michel Richard is known for ingenious French-style presentations at his flagship Citronelle, but Central focuses on hearty portions of comfort food like fried chicken. His super-crispy version became so popular that he now sells pieces by the bucket for takeout during lunch.

Roscoe's House of Chicken and Waffles; Los Angeles, CA

Chefs have started to update chicken and waffles with refined sauces and fluffy homemade waffles, but this California-based chain is one of the pioneers of the salty-sweet breakfast-and-dinner plate. Even better, some locations are open until 4 a.m. on weekends.

Prince's Hot Chicken Shack; Nashville, TN

This funky hole-in-the-wall has insanely crunchy, juicy and fiery fried chicken. "Even the 'mild' version was hot, hot, hot!" says editor in chief Dana Cowin.

Mama Dip's Kitchen; Chapel Hill, NC

This homey spot counts basketball legend Michael Jordan among its fans. Mildred Council—a.k.a. Mama Dip—serves a country breakfast and a range of Southern dishes, including juicy battered fried chicken

Blue Ribbon Sushi Bar & Grill;
Las Vegas, NV

The Cosmopolitan Hotel lured some of NYC's top restaurateurs to Vegas, including brothers Bruce and Eric Bromberg. Their Blue Ribbon restaurants specialize in ultra-crunchy fried chicken made with a matzo-meal crust. Here, it's accented with Japanese-inspired wasabi honey.

Pine State Biscuits; Portland, OR

For some people, a piece of fried chicken is indulgent enough. Those people should not go to Pine State Biscuits and order the Wedgie: a biscuit filled with buttermilk fried chicken, a fried green tomato, iceberg lettuce and blue cheese dressing. And they definitely shouldn't order the Reggie Deluxe (right), because that's a biscuit topped with fried chicken, bacon, cheddar, gravy and an over-easy fried egg

From:
http://travel.yahoo.com/p-interests-40863020

Triple Citrus Cheesecake

What You Need
1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon zest
1 tsp. grated lime zest
1 tsp. grated orange peel
Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.