Category Archives: Holiday

How To Reach A State Of Peace And Quiet In The Kitchen

april 30

Did you know that one of the reasons people do not use their range hoods is because of fan noise? Some range hoods are so loud, it’s hard to hold a conversation near one. That forces your family and friends to move out of the kitchen to talk while you’re left behind to finish preparing the meal.

Better quality range hoods and more powerful range hoods usually come equipped with 3 to 6 fan settings. So, you can use a lower fan setting if you’re cooking something that doesn’t produce a whole lot of smoke, grease, fumes, or odors.

But, what if you do cook meals that require a higher fan setting? Should you just grin and bear the fan noise? No! You can actually purchase a silencer.

The silencer is made of galvanized steel and is insulated with rubber on both ends. It can be installed between the range hood and the duct. The silencer looks a little like a car muffler, and it acts like one, too.

Installing a silencer will not affect how well the range hood does its job. It will still draw up as much smoke, grease, fumes, and odors as it can. It will just be a whole lot quieter.

With a silencer’s help, you and your friends and family will be able to fully enjoy that kitchen party.

Spectacular Outdoor Kitchens

april 12a

Forget about the heat, the rain, or anything else that Mother Nature might throw at us. It’s time to take a look at the backyard and figure out how to make it the outdoor room of your dreams.

Spending as much time outside as possible has become a huge trend in every part of the country. The patio has become so much more than a place for plastic furniture and a patio umbrella. Many of us want that outdoor space to be as convenient and comfortable as our indoor kitchen and living room.

Check out these gorgeous outdoor living spaces, including high powered range hoods, BBQs, and lounge areas!

april 12b

april 12c

april 12d

april 12e

 

Recipe Collection: The Best Cheese Lasagna

april 2

I know, I know… after a long weekend full of great food and over eating, the last thing we all need is another opportunity to over eat. But, this lasagna recipe is so good!

Remember to turn your range hood fan on when you start making this very delectable dish, and leave it running for about 15 minutes after you turn the oven off.

Check other tasty recipe in our Recipe Collection.

The Best Cheese Lasagna

  • 1/4 cup butter
  • 2 Tb flour
  • pinch of nutmeg
  • pinch of salt and pepper
  • 2 cups milk
  • 1 Tbsp fresh basil, chopped finely + 1 extra Tbsp chopped fresh basil
  • 100g ricotta cheese
  • 50 g Parmesan cheese
  • 200g instant lasagne sheets
  1. Melt butter in a saucepan. Stir in flour and nutmeg. Season with salt and pepper. Cook over low heat for 2 to 3 minutes. Add milk a quarter cup at a time, stirring constantly. Stir over medium heat until smooth and thick.
  2. Remove sauce from heat and add 1 Tbsp basil, all the ricotta, and half the Parmesan. Adjust seasoning.
  3. Grease an ovenproof 12″x16″ lasagna pan. Sprinkle a few tablespoons of ricotta mixture on the bottom of the pan. Lay one layer of lasagne sheets on the bottom of the pan. Sprinkle with a little of the Parmesan and basil. Continue to layer with lasagne sheets, Parmesan, a little of the ricotta mixture, and basil. Top the last layer of lasagne sheets with the remaining sauce and Parmesan.
  4. Bak at 350°F for about 45 minutes or until the lasagne sheets are tender.

Enjoy!

Recipe Collection: Perfect Picnic Potato Salad

mar. 29

Can you believe we’ve reached the end of March already? Where has the time gone? Not only that, but we’re heading into the long Easter weekend. Do you have your meal ideas worked out? Check out this very delicious Perfect Picnic Potato Salad. It’s a quick contribution to a potluck (whether you’re picnicking or not)! The potatoes will need to be boiled, which puts a lot of steam into your kitchen. Remember to turn your range hood fan on at least 15 minutes prior to cooking, and leave it running about 15 minutes after you’ve finished cooking.

Have a wonderful Easter long weekend! Check out more of our great recipes.

Perfect Picnic Potato Salad

  • 2 quarts chicken stock
  • 2 lbs nw baby potatoes, unpeeled
  • 3/4 cup vegetable oil
  • 1 egg
  • 3 Tbsp Dijon mustard
  • 2 Tbsp fresh dill, chopped
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 3 celery stalks, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1/4 cup chives, chopped
  1. Bring chicken stock to a boil. Add potatoes. Cook until potatoes are just tender. Drain.
  2. In a food processor (or with a blender or whisk), combine 3 Tbsp of the oil, egg, mustard, dill, vinegar, lemon juice, and pepper. Blend until well combined. Slowly add remaining oil in a steady stream. Add sour cream and stir to combine.
  3. Slice potatoes into quarters. Combine potatoes with celery and onion. Pour dressing over top and stir until combined.
  4. Garnish with chives. Check for seasoning. Refrigerate until needed.

Enjoy!

Recipe Collection: Quinoa Bites

feb. 23

A few years ago, you might have thought that quinoa was just another food trend – hot today, gone tomorrow. But, quinoa has stayed the course. This super, and ancient, grain is full of nutrients. It’s versatile, and it tastes great, too. Please don’t call it “kwinoa”. It’s actually pronounced “keen-WA”. Now, turn on that range hood fan and get cooking!

Quinoa Bites

  • 1-1/2 cups quinoa
  • 2 cups vegetable broth
  • 1-1/2 cups water
  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, chopped
  • 6 cups kale, ribs removed and chopped
  • 3 eggs
  • 2 egg whites
  • 4 Tbsp grated lemon zest
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 cups pumpkin seeds
  • 3 Tbsp fresh basil, chopped
  • 1/2 tsp salt and black pepper
  1. Rinse quinoa under cold running water for 1 or 2 minutes. Spoon quinoa into a pot and add broth and 1-1/2 cups water. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes, or until water is absorbed. Remove from heat, leave the cover on, and let the quinoa sit undisturbed for 10 minutes.
  2. Preheat oven to 400°F.
  3. Meanwhile, sauté onions in olive oil until softened. Add garlic, bell pepper, and kale. Once vegetables have cooked, add them to the quinoa. Stir in eggs and egg whites, lemon zest, flour, pumpkin seeds, basil, salt, and pepper. Shape into small patties. Place them on a parchment paper-lined baking sheet. Bake for 10 minutes. Flip patties, and bake for another 8 to 10 minutes.
  4. Serve with a salad, hummus or yogurt.

Cook up more from our Recipe Collection!

This Is The Perfect Dessert For Valentine’s Day

feb. 15

This Apricot-Orange Muscat Sponge Cake might seem like a bit more work than you might be prepared for, but I really encourage you to give it a try. It is an absolute stunner. Beautiful to look at and so, so good to eat. You could substitute strawberries for them apricots, if the fancy takes you. Muscat is a sweet (dessert) wine that complements the apricots, and turns an ordinary sponge cake into a showstopper!

Apricot-Orange Muscat Sponge Cake

  • 1-1/2 cups dried apricots
  • 1 cup Quady Orange Muscat “Essencia”
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup cake flour
  • 3 Tbsp unsalted butter, melted
  • 1-1/2 cups whipping (35%) cream
  • 1/2 cup sliced almonds
  1. Add apricots and wine to a bowl, and let soak until apricots are soft.
  2. Preheat oven to 350°F. Butter and lightly flour a 9 x 2 inch round cake pan. Line the bottom with a piece of parchment paper.
  3. Combine eggs and sugar in a large, stainless steel mixing bowl  placed over a pot of boiling water. Whisk until mixture is warm to the touch. Remove from heat, add vanilla, and beat until the batter is stiff. Feel free to use an electric mixer.
  4. Slowly pour flour over the batter, folding it in with a spatula as quickly as possible. Stir 1/2 cup of the the batter into the butter, then fold the butter mixture gently into the rest of the batter.
  5. Pour the batter into the prepared pan and bake until the top of the cake springs back when touched, about 25 minutes. Cool in the pan for 5 minutes, then turn out onto a rack. Let cool completely.
  6. Drain the apricots, reserving the wine. Chop the apricots.
  7. Which cream until soft, but spreadable. Combine 1 cup of cream with the apricots.
  8. Split the cake in half horizontally. Carefully lift off the top layer. Brush the bottom layer with wine until it is evenly moistened. Spread the apricot-cream mixture over the bottom layer. Brush the cut side of the top layer of cake with the remaining wine. Carefully, place the top layer on the bottom layer. Serve immediately or refrigerate for up to 2 days.

Enjoy!

Recipe Collection: Shrimp and Coconut Fritters

Feb. 7

We love these very yummy shrimp and coconut fritters because they’re quick to whip up and they’re perfect for the most casual or the fanciest occasion. They do involve a bit of frying so make sure you turn your range hood fan on about 15 minutes before you start cooking them, and leave the fan running about 15 minutes after you’re done cooking. That extra run time will ensure that the range hood draws up as much as the odors, smoke, and grease that frying produces.

Shrimp and Coconut Fritters

  • 8 oz peeled shrimp
  • 4 green onions, chopped
  • 2 Tbsp coconut milk
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, sliced
  • 2 eggs, beaten
  • 1 tsp each salt and pepper
  • 1 tsp soy sauce
  • vegetable oil for frying
  1. Place shrimp and green onions in a bowl. Add remaining ingredients except oil to the blender. Mix until combined.
  2. Heat oil to 350°F. Carefully place each shrimp into the hot oil and cook for 3 to 4 minutes. Remove shrimp with a slotted spoon and drain on paper towels.
  3. Serve with your favorite dip.
  4. Enjoy!

Check out more recipes in our collection here.

Recipe Collection: Shrimp Tostadas

feb. 1

Even though these scrumptious shrimp tostadas cook up very quickly, don’t forget to turn on the range hood fan. The fan will draw up all of the grease, odors, and smoke that even quick cooking can produce.

Find more great recipes in our Recipe Collection.

Shrimp Tostadas

  • 1 lb raw deveined large shrimp, talks removed
  • 1/2 tsp salt
  • 1/2 tsp chipotle chili powder
  • 2 Tbsp lime juice
  • 2 Tbsp oil
  • 3/4 cup guacamole
  • 1/4 cup cilantro leaves
  • Shredded lettuce
  • 35 round or triangle tortilla chips
  • Lime wedges
  1. Toss the shrimp with salt, chipotle powder, and lime juice. Let stand for about 15 minutes.
  2. Heat oil in a pan set over high heat. Fry shrimp until pink and cooked through, about 3 or 4 minutes.
  3. Top each chip with a spoonful of guacamole, shredded lettuce, cilantro, and 1 shrimp.

Enjoy!

Recipe Collection: Jalapeño & Honey Ribs

jan. 18

You will love these ribs. They are so easy to pull together. They are perfect for a game’s night get-together, an easy family dinner, or even a special, celebratory meal. Yes, they are a little messy. But, they’re so worth a few dribbles!

Fire up the bbq for this recipe. Or, if you have a powerful range hood and an indoor grill, you can whip these up quickly in your kitchen.

Jalapeño & Honey Ribs

  • 6 jalapeño peppers, chopped
  • 1 Tbsp olive oil
  • 1/3 cup onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup cold water
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 2 Tbsp hoisin sauce
  • 3 Tbsp grainy mustard
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp cornstarch
  • 2 lbs ribs
  1. Grill jalapeños until they are charred and blistered. Place in a bowl and cover with plastic wrap until they are cool enough to handle, about 15 minutes. Peel, seed, and chop the jalapeños.
  2. Heat oil in a pan. Sauté onion and garlic until softened. Add water, honey, vinegar, hoisin, mustard, and Worcestershire sauce. Bring to a boil. Add jalapeños. Reduce heat and simmer for 15 minutes. Season with salt and pepper.
  3. Combine cornstarch with cold water. Stir into sauce and return to a boil. Boil until thick.
  4. Brush ribs with glaze as they cook on the grill.

Find more great recipes here.

Recipe Collection – Cucumber Yogurt

jan. 4

Sometimes you just need something light, healthy, and refreshing … especially after a month of indulging in holiday fare. This Cucumber Yogurt dip comes together quickly and easily, and you won’t even need to turn on the range hood fan, either.

Cut up an assortment of fresh vegetables and dip away!

Cucumber Yogurt

  • 2 cups English cucumber, grated
  • 1 cup plain yogurt
  • 1/2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp cumin powder
  • 3 sprigs coriander leaves

Combine cucumber, yogurt, garlic, salt, and cumin in a bowl. Garnish with coriander leaves. Serve with an assortment of vegetables.

Find more great recipes here.