How to Make Shawarma

Shawarma is a form of slow-roasting meat on a spit, and it’s often sold by street vendors in countries like Iraq, Israel, and Turkey. The meat is typically served on a flatbread along with hummus, tahini, and pickled cabbage. You might not be able to cook using a spit in your own kitchen, but you can make a savory shawarma using your oven and stove or a grill.

[Edit]Ingredients

[Edit]Chicken Shawarma

• 1/2 tsp. garlic powder
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. paprika
• 1 tsp. cardamom
• 1 tsp. salt
• 3 lbs. boneless skinless chicken thighs or breasts, cut into strips
• 2 tbsp. olive oil

[Edit]Lamb Shawarma

• 4 bone-in lamb shoulder chops
• 1 tbs. vegetable oil
• 1 ½ cups dry white wine
• 1 tbs. cumin
• 4 cloves of garlic, smashed and peeled
• 1 carrot, diced
• 1 medium white onion, diced
• 2 tbsp. pomegranate molasses
• 1 ½ tsp. lemon juice
• 1 oz. unsalted butter
• Salt and pepper to taste

[Edit]Tahini Sauce

• 2 medium minced garlic cloves
• 2 tbs. lemon juice
• ½ cup whole milk Greek yogurt
• ½ cup tahini
• 2 tbs. extra virgin olive oil
• Kosher salt

[Edit]Pickled Cabbage

• 1 ½ tsp. olive oil
• 2 cups thinly sliced red cabbage
• ½ tsp. pomegranate molasses
• 1 tbs. sherry vinegar
• ¼ tsp. granulated sugar
• Salt and pepper to taste

[Edit]For Assembly

• 6 9-inch flatbreads, such as pita, yufka, mark, or flour tortillas

[Edit]Steps

[Edit]Preparing the Tahini Sauce

1. Make the tahini sauce. To make the tahini sauce, all you have to do is combine the garlic and lemon juice in a medium bowl and let it sit for 5 minutes. Then, you can whisk in the tahini, olive oil, yogurt, and ¾ teaspoon of salt until the mixture is smooth. If the mixture feels too thick to pour, then you can add another of water and mix it in to make it a bit thinner.^[1]
   
   • You can make the sauce while you’re cooking your chicken, lamb, beef, veal, or other meat, if you want to save time.
   • Additionally, you can make the sauce two days in advance and store it in the fridge until it’s ready to be used.

[Edit]Preparing the Pickled Cabbage

1. Make the pickled cabbage. Pickled cabbage is another important ingredient to making a tasty shawarma. All you have to do to make it is to heat a bit of oil in a 10-inch skillet over medium heat. Add your cabbage and cook it for about 8-10 minutes, until it’s good and tender. You can stir it occasionally as you do this to make sure it’s evenly cooked. Then, remove it from the heat and add the pomegranate molasses, vinegar, and sugar. Once you do that, just season it to taste with a bit more vinegar or sugar, as well as salt and pepper.
   
   
   • You can make the cabbage while you’re cooking the meat, if you’d like to save time. Alternatively, you can make it up to two days in advance and store it in the fridge until you’re ready to use it.
2. Prepare your flatbread. You can use pita, yufka, marfouk, or even a flour tortilla for a shawarma. If you’re using flatbreads that you bought in the store or have made them ahead of time, then just warm them in a deep skillet over medium heat for a minute or two. You should do this right after you’ve finished preparing the meat so that you can place the meat into a shawarma that is nice and warm.
   
   
   • Note that, after you’ve added your meat, tahini sauce, and cabbage to the shawarma, you can cook it, seam side-down, for about 3 minutes in a skillet to get it nice and brown and to seal the ingredients together.

[Edit]Making Chicken Shawarma

1. Mix the spices together in a bowl. Use a medium-sized plastic bowl for mixing together the garlic powder, paprika, nutmeg, cardamon, and cinnamon. Stir the spices for at least 30 seconds so you have fully mixed them together.
   
   
2. Add the chicken strips to the mixture and toss them before drizzling them with the olive oil. Just place the chicken strips into the spice mixture and toss them until they have been covered with the spice mixture on both sides. Then, drizzle them with a bit of olive oil and toss them again to make sure that they are fully coated in the olive oil and spice mixture.
   
3. Prepare your grill. Heat your grill and grease a large piece of aluminum foil. Set it on the grill with the greased side up once the grill is heated.
   
4. Place the spiced chicken onto the foil. Turn the chicken over a few times, until cooked through. This should take about 8 minutes on each side, depending on the size of the chicken strips. If your grill is smaller, you may have to grill the chicken in 2 batches.
   
   
5. Remove the chicken from the grill and place on a serving platter. You'll need to do this before you can begin to assemble your shawarma.
   
   
6. Wrap your chicken in the flatbread with the other ingredients. You can add lettuce, onion, tahini sauce, pickled cabbage, hummus, or whatever other ingredients you’d like to place in the flatbread. Place the chicken in the bread first, followed by the other toppings, pouring on the tahini sauce last. Wrap the flatbread similarly to a burrito, leaving an inch of space between the ingredients and the top of the bread so they don’t pour out. Once you do that, your chicken shawarma will be ready to eat!^[2]
   

[Edit]Making Lamb Shawarma

1. Heat your oven to 350ºF (176ºC). Make sure that you’ve placed your rack in the center of the oven so the lamb gets cooked the right amount.^[3]
   
2. Pat your lamb chops dry. Gently use a paper towel to remove some of the moisture from the lamb before you begin cooking it.
   
3. Prepare your skillet. Heat your oil in a deep 12-inch skillet over medium-high heat.
   
   
4. Cook your lamb chops in 2 batches. Place one batch of the lamb chops on the skillet and wait until they are browned on one side, which should take about 2 minutes. Then, flip them over to the other side and continue cooking them until they are evenly cooked on both sides. You may need to add a bit more oil to cook your second batch.
   
   
   • When you’re done with both of the batches, transfer them to a 9 x 13 inch roasting pan and season them with salt and pepper to your liking.
   • Remember that you don’t have to cook them completely, just get them nice and browned. You’ll be placing them in the oven, so they will continue to cook. If you cook them too much on the skillet, they’ll be dry after being in the oven.
5. Add one cup of wine to the skillet. Bring the wine to a simmer, and scrape the skillet to remove any browned bits on it. When you’ve gotten the wine to simmer, carefully pour it over the lamb chops. You can move the roasting pan back and forth a bit to distribute the wine more evenly.
   
   
6. Season the lamb chops. Now, sprinkle them with cumin and then add the garlic, carrot, onion and the additional ½ cup of wine. The liquid should reach about halfway up the lamb chops, so if it doesn’t do that, you can add some water to the mix. You can even flip the lamb chops over and move them around a bit to make sure that you get them spiced evenly.^[4]
   
   
   • Once you’ve seasoned the lamb chops, you can cover the pan with a double-thickness of foil to prepare the lamb chops for cooking.
7. Braise the lamb in the oven for 1.5-2 hours. After an hour or so, start checking the lamb with a fork. The lamb will be ready when the meat is tender on your fork and falls off easily. Once it does that, you can remove it from the oven.
   
   
8. Move your lamb to a cutting board. Tent the lamb with the aluminum foil loosely, so that you keep it warm but don’t trap the heat. You can use your fingers or a fork and knife to carefully break the lamb into small chunks in order to remove the fat and the bones.
   
   
9. Prepare the braising liquid from the roasting pan. Once you’ve moved the lamb, you can move the contents in the roasting pan through a mesh sieve to a medium bowl, which should get you about 2 cups of liquid.
   
   • Remove the solids and freeze the liquid until the fat in it rises to the surface. This should take about 15 minutes.
   • Then, skim the fat off the surface and discard it.
   • Once you do that, move the liquid to a 3-quart saucepan and then boil it over medium heat for about 10 minutes, until about half of it remains.
   • Then, add the pomegranate molasses, lemon juice, and butter into your braising liquid.
10. Coat the lamb with the braising liquid. After that, add the lamb to the liquid and gently toss it together to fully coat it. Season it with salt and pepper, and your lamb is all done!
    
    
11. Add the lamb, tahini sauce, and cabbage to your flatbread. Now that you’ve prepared your lamb, you’ll need to add it to your flatbread, toss in the cabbage, and pour your tahini sauce over it to add a delicious flavor to your meat and veggies. Place the lamb in the flatbread about an inch from the edge and roll it up tightly while making sure to pull back on the edge of the flatbread in order to fold it over the filling and tucking it in like a burrito. Place it down on its seam side before cooking it in a skillet for 3 minutes until it’s ready to eat.^[5]
    

[Edit]Tips

• Serves 7-8 people.
• Serving suggestions: spread tahini sauce on one side of a pita or tortilla. Fill the bread with the chicken, lettuce salad and pickled vegetables.

[Edit]Warnings

• Oil in a frying pan can "spit" and burn your arms.

[Edit]References

[Edit]Quick Summary

1. ↑ http://www.finecooking.com/recipes/braised-lamb-shawarma.aspx
2. ↑ http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
3. ↑ http://www.finecooking.com/recipes/braised-lamb-shawarma.aspx
4. ↑ http://www.finecooking.com/recipes/braised-lamb-shawarma.aspx
5. ↑ http://www.finecooking.com/recipes/braised-lamb-shawarma.aspx

from How to of the Day https://ift.tt/h4xcVMX

How to Make Flowers Out of Baby Socks

Recycle those unwanted baby socks into cute little flowers, or turn new ones into a gorgeous bouquet gift of baby flower socks.

[Edit]Steps

[Edit]Making the flower

1. Choose the baby sock or socks to make a flower or a bunch of flowers from. If using used socks, clean them first.
   
   
   • If making a bouquet of baby socks for a gift, choose colors that look good together.
2. Lay the sock on a flat, clean work surface.
   
   
3. Take the toe end of the sock and fold it over slightly. Then start to roll the sock up one roll. Don't make it too tight or too loose.
   
   
   • The toe end should stick out over the edge of the sock as you roll.
4. Roll two more times. Three rolls should be enough to form the flower shape from a small baby sock, but judge it from the size of the sock you're working with. There should be a small amount of sock fabric between the last roll and the opening of the sock.
   
   
   • Again, don't roll either too tightly or too loosely.
5. Pinch the rolled area of the sock together with your fingers. Now open up the sock, and as you do so, curl it around the rolled portion of the baby sock. The sock opening should swallow up the rolled portion until about halfway, with the top half of the rolls peaking out, resembling flower petals emerging from the bud.
   
   
6. Gently pull the rolled portion up a little. This will give the flower more height. Proportion it properly by making adjustments.
   
   
7. Push a length of floral wire or a straw high into the base of the flower sock. Capture the end of the rolled portion. Wrap around several times to keep it in place.
   
   
   • It is important to push the wire high and wrap around a good base portion of the rolled part of the flower; otherwise, the rolls will fall out of shape.
   • Be careful not to catch the sock fabric as you wind the wire in place.
8. Finish off by winding florist's tape around the outside base of the flower sock. Wrap from the sock base downward, covering all of the wire stem length you have chosen. (Alternatively, use a green pipe cleaner for the stem portion and attach with the florist's wire; that way, you only have to take the florist's tape over the wire and joined onto the pipe cleaner.)
   
   
9. Make more baby sock flowers if you like. You will probably find that this has taken you a while to perfect. Practice on a few more before deciding whether you want to put in the effort to make a whole bunch. If you do, proceed to the next stage.
   

[Edit]Turning the baby sock flower into a bouquet

1. Make sufficient baby sock flowers to form a bunch or bouquet. For a decent bundle, a dozen is probably a good amount to make; that is six pairs of socks, plenty for a decent gift for the baby shower.
   
   
2. Decide how you will display them. This might be in a vase, stuck in a foam square, sitting on top of a bundle of wrapped diapers, etc.
   
   
   • If you select a pretty vase, this can be a keepsake for the parents, while a more simple option, such as a gift box, could be covered beautifully and serve as a storage box for the socks when in use. You could even print "socks" on the side of the box.
3. Place the baby sock flowers into the chosen vessel. Arrange neatly to appear like a bunch of flowers. You may need to use wire, ribbon, etc to hold them in place, or you could even use florist's foam and slide them into that to stand in place firmly.
   
   
   • Colored glass balls or marbles can be used to hold the stems inside a container such as a vase; match them to the sock flower colors.
   • Add real greenery as well, if wished. Baby's breath, fern leaves, pussy willows, etc., look wonderful interspersed with the baby sock flowers.
   • An alternative option to placing in a container is to wrap the stems in a receiving/baby blanket to look like the paper florist's use to wrap around flowers. Be sure to add a bow to finish the look and hold the folded blanket in place.
4. Add a gift card to the bouquet. Finish with a bow or similar embellishment.
   
   
5. Finished.
   

[Edit]Video

[Edit]Tips

• Avoid using baby booties; they don't curl well for forming flowers.
• Your first tries may not be brilliant; just keep practicing until you get the hang of this.

[Edit]Things You'll Need

• Baby socks
• Florist's or floral wire (you may prefer to use a green pipe cleaner (chenille stick) for the actual stem, and just use the wire around the sock)
• Florist's tape

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How to Cook Brussels Sprouts

Wow your friends and family with these flavorful takes on a nutritious, traditional side dish

Are you looking for a tasty, healthy side dish for dinner that’s low-effort and high-reward? Then you’ve got to check out these Brussels sprouts recipes! Brussels sprouts are a versatile vegetable that can be easily boiled, sautéed, roasted, and more. They’re delicious, too (who doesn’t love crispy greens tossed in melted butter?). In this article, we’ll show you the best ways to prepare Brussels sprouts for any occasion, plus how to store and reheat them to perfection. Let’s get cooking!

[Edit]Things You Should Know

• Boil 1 lb (0.45 kg) of halved Brussels sprouts for 5 minutes until crisp-tender and bright green. Toss with salt, pepper, and of melted butter.
• Sauté 1 lb (0.45 kg) of halved Brussels sprouts cut-side down in oil for 2 minutes, then flip and cook for 5 minutes. Toss with butter, minced garlic, and Parmesan.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at for 10 minutes to keep them crispy.

[Edit]Ingredients

[Edit]Boiling

• 1 lb (0.45 kg) Brussels sprouts
• 1.5 cups (0.35 L) water
• 1 tsp (5 g) salt (for boiling)
• Salt and pepper to taste
• 2 tbsp (30 mL) melted butter
• Grated Parmesan cheese (optional)

[Edit]Sautéeing

• 1 lb (0.45 kg) Brussels sprouts
• olive oil
• 1 tsp (5.7 g) salt
• ¼ tsp (1.4 g) pepper
• 2 tbsp (28 g) butter (optional)
• 2 tsp (5.6 g) minced garlic (optional)
• ¼ cup (20.8 g) grated Parmesan cheese (optional)

[Edit]Roasting

• 1 lb (0.45 kg) Brussels sprouts
• olive oil
• 1 tsp (5 g) salt
• 1/2 tsp (1.5 g) pepper

[Edit]Braising

• 1 lb (0.45 kg) Brussels sprouts
• 2 tbsp (30 mL) olive oil or butter
• Salt and pepper to taste
• 1 cup (237 mL) heavy cream (or vegetable broth)
• Lemon juice to taste (optional)

[Edit]Steaming

• 1 lb (0.45 kg) Brussels sprouts
• 2 tbsp (30 mL) butter
• Salt and pepper to taste
• Dried or fresh dill to garnish (optional)

[Edit]Steps

[Edit]Boiling

1. Bring 1.5 cups (0.35 L) of water to a boil and add 1 tsp (5 g) of salt. Choose a pot or a saucepan that’s deep enough to accommodate all of your Brussels sprouts and cover them in water. The exact amount of water can vary as long as your halved sprouts are submerged.^[1]
   
   
2. Wash the Brussels sprouts and slice them in half. While your water is heating up, rinse the sprouts under cold water, then peel off any yellow or brown leaves. Chop off the tough end at the bottom of each sprout, then slice them all in half to speed up the cooking time.^[2]
   
   • Sprouts can be boiled whole, but it will take longer to cook them all the way through (10-15 minutes instead of 4-5 minutes).
3. Dump your sprouts into the boiling water and cook for 4-5 minutes. Boil the Brussels sprouts until they’re crisp-tender (tender but still a little crunchy) and bright green. Spear a sprout with a fork and taste it to make sure it’s cooked all the way through.^[3]
   
   • Try not to overcook the Brussels sprouts. If they boil for too long, they’ll start to release a sulfuric compound which can make them taste bitter.
4. Drain the sprouts and season with salt, pepper, butter, and Parmesan. Drain the cooked sprouts as soon as they’re tender to avoid overcooking them. Then, transfer them to a large bowl and sprinkle with salt and pepper (to taste). Melt 2 tbsp (30 mL) of butter and toss.^[4]
   
   • For extra flavor, top the sprouts with some grated Parmesan cheese and serve!^[5]

[Edit]Sautéeing

1. Wash and cut the Brussels sprouts in half lengthwise. Run your sprouts under cold water, then remove any yellow or brown leaves. Trim off the tough ends, then slice each sprout in half longways.^[6]
   
   
2. Heat of olive oil in a skillet over medium-high heat. Heat the oil until it’s runny and shimmering in the pan. Make sure your pan is wide enough to fit all of your sprouts in a single layer.^[7]
   
   • If you have more sprouts than your pan can fit, sautée them in 2 batches.
3. Lay the sprouts cut-side down in the pan and season. Sprinkle 1 tsp (5.7 g) of salt (or to taste) and ¼ tsp (1.4 g) (or to taste) of black pepper evenly over the sprouts.^[8]
   
   
4. Sauté the sprouts until the bottoms are golden brown, then toss. Let the sprouts sit undisturbed in the pan for about 2 minutes until the bottoms look crispy and browned. Then, give them all a good toss with a wooden spoon or other utensil to flip them over.^[9]
   
5. Sauté the sprouts for another 4-5 minutes, tossing occasionally. Continue cooking the sprouts until they’re crisp-tender and a deep golden brown. Flip and toss them a few times so they cook evenly and don’t stick to your pan.^[10]
   
   
   • For minimal seasoning, remove the sprouts from the heat at this point. Toss with salt and pepper to taste and serve!
6. Add 2 tbsp (28 g) of butter and 2 tsp (5.6 g) of minced garlic to the pan. Stir until the butter is fully melted and the garlic is fragrant. The extra fat and flavor will make your Brussels sprouts extra crispy and appetizing.^[11]
   
   
7. Stir in ¼ cup (20.8 g) of grated Parmesan cheese and serve. Toss in the cheese and stir for another 1-2 minutes until it’s melted and evenly covering the sprouts. Serve straight from the pan and enjoy!^[12]
   
   
   • For some next-level flavor, add a drizzle of balsamic glaze to your cheesy sprouts. Delicious!

[Edit]Roasting

1. Preheat your oven to . Preheating the oven first saves you time since you can rinse, chop, and prep your Brussels sprouts while the oven heats up.^[13]
   
2. Rinse, trim, and slice your Brussels sprouts in half. Run the sprouts under cold water, then pluck off any yellow or brown leaves. Chop off the tough ends of each sprout, then slice them all in half lengthwise. Try to make each piece about the same size so they all cook evenly.^[14]
   
   • Halving the sprouts helps them cook all the way through without burning, and the extra surface area gives you more delicious, caramelized bits to enjoy.
   • If you have frozen sprouts, skip the rinsing and slicing. Just season them and throw them on the baking sheet!
3. Season the sprouts with olive oil, salt, and pepper in a large bowl or bag. Combine the sprouts with of olive oil, 1 tsp (5 g) of salt, and ½ tsp (2.5 g) of pepper and mix well so each piece is evenly coated. Mix with a large spoon or your hands in a big bowl, or dump the ingredients in a sealable bag and shake.^[15]
   
   
4. Place the sprouts in a single layer on a baking sheet. Don’t worry about placing them all cut-side down. You’ll be shaking the pan and tossing them several times while they bake, so they’ll get evenly cooked.^[16]
   
   
5. Roast the sprouts for 35-45 minutes until they’re brown and tender. Shake the pan about every 5-7 minutes for even browning.^[17] Smaller sprouts might be done closer to 30 or 35 minutes while larger ones may take around 45.^[18]
   
   • If you notice any burning, turn the heat down for the remainder of the roasting time.
   • Test for tenderness by sticking a few sprouts with a fork. The prongs should glide right in.
6. Serve your perfectly roasted sprouts right away. Eat them as they are or adjust the seasoning to your liking with extra salt or olive oil. To take things up a notch, squeeze some fresh lemon juice or drizzle a balsamic glaze over them, or sprinkle some panko bread crumbs and Parmesan cheese on top.^[19]
   

[Edit]Braising

1. Rinse and slice your Brussels sprouts in half. Run your sprouts under cool water, then pluck off any yellowing leaves. Trim the stems off and slice the sprouts in half lengthwise for even cooking. If you’ve got any extra large Brussels sprouts, slice them into quarters.^[20]
   
2. Add of oil or butter to a skillet on medium-high heat. Heat olive oil until it’s shimmering in the pan, or butter until it’s completely melted. Choose a large skillet (at least across) that has a tightly fitting lid.^[21]
   
   
3. Place the sprouts cut-side down in the skillet and add salt and pepper. Once your fat of choice is nice and hot, arrange your sliced sprouts in a single layer in the pan. Then, sprinkle them evenly with salt and pepper to taste.^[22]
   
   
4. Sauté the sprouts until they begin to brown (about 5 minutes). Let your Brussels sprouts sizzle and cook in your oil or butter, flipping or stirring occasionally to keep them from burning or sticking to the pan. You’re ready for the next step as soon as they start turning golden brown in a few spots.^[23]
   
   
5. Pour 1 cup (237 mL) of heavy cream into the pan and reduce the heat. Stir the cream with your fat, salt and pepper, and sprouts, then put a lid over the skillet to begin braising. Reduce the heat to a slow simmer.^[24]
   
   
   • For a lower calorie vegan option, swap vegetable broth for heavy cream. The braising time will be much faster, too (5-10 minutes instead of 30).^[25]
6. Simmer the sprouts and heavy cream for 30-35 minutes. Check the sprouts for tenderness after 30 minutes. If they’re done, the tip of a sharp knife should slide into them easily. The heavy cream will have mostly evaporated and turned a light tan color.^[26]
   
   
7. Remove the lid, simmer until the cream thickens into a glaze, and serve. Squirt a generous amount of fresh lemon juice into the pan and take a test bite. Adjust the flavor with more salt, pepper, or lemon juice as desired, then let the dish keep simmering for a few minutes with the lid off until the cream thickens into a rich glaze that coats the sprouts.^[27]
   
   • Once the glaze thickens, it’s time to dig in!

[Edit]Steaming

1. Clean and trim your Brussels sprouts, then slice them in half. Rinse off your sprouts in cool water, cut off the tough stems, then slice each sprout in half lengthwise (or into quarters if they’re extra large). Remove any brown or yellow leaves from the outside.^[28]
   
2. Place a basket steamer in a medium pot and fill with water. Add water until there’s about of space between the bottom of the basket and the top of the water.^[29] If you don’t have a basket steamer, throw your sprouts right into the pot and fill with water until they’re about half covered.^[30]
   
3. Add your sprouts to the basket, cover the pot, and boil for 5 minutes. The sprouts will begin steaming as soon as the water heats up. Keep the sprouts over the water for 5-8 minutes once it’s boiling (or until they’re fork tender).^[31]
   
   
4. Remove the steamed sprouts and toss in butter, salt, and pepper. Combine your hot sprouts, of butter, and salt and pepper (to taste) in a large bowl. Mix until the butter is melted and the sprouts are evenly coated. Then it’s time to dig in!^[32]
   
   • For extra flavor, sprinkle dried or fresh dill on top of your buttery Brussels sprouts.^[33]

[Edit]Storing & Reheating

1. Refrigerate leftover Brussels sprouts for up to 4 days. After your meal, allow the extra sprouts to cool to room temperature (spread them out on a baking sheet to cool them faster). Then, transfer them to an airtight container and throw them in the fridge. They’ll last for up to 4 days (although it’ll be hard to resist them for that long!).^[34]
   
2. Reheat sprouts in the oven for 10 minutes at for crispiness. If you roasted or sautéed your sprouts and want to enjoy those crispy leaves for round 2, spread them out in a single layer on a baking sheet while you preheat the oven. Warm them for 10-12 minutes or until they’re hot all the way through, then enjoy!^[35]
   
3. Microwave sprouts in 30 second intervals until they’re heated through. For a fast reheat, throw your sprouts onto a microwave-safe plate or microwave crisper pan and heat them for 30 seconds. Give them a good stir so they warm up evenly, then continue heating in 15-30 second intervals until they’re piping hot and ready to eat.^[36]
   
   • It should take about 1 minute to reheat 1-2 servings of Brussels sprouts.

[Edit]Sample Mix-ins and Food Pairings

Brussels Sprouts Mix Ins

Brussels Sprouts Mix Ins

Foods to Pair with Brussels Sprouts

Foods to Pair with Brussels Sprouts

[Edit]Video

[Edit]Tips

• Substitute frozen sprouts for fresh ones in any cooking method. Just allow a few extra minutes for them to heat all the way through.

[Edit]Warnings

• Reheat Brussels sprouts to an internal temperature of to eliminate any potential bacteria that grew during storage.^[37]

[Edit]Things You'll Need

• Sharp knife
• Cutting board
• Measuring cup
• Measuring spoons
• Strainer or sieve
• Large mixing bowl
• Large spoon
• Baking sheet
• Large pot with lid
• Sauté pan or skillet with lid
• Basket steamer
• Airtight storage container
• Microwave crisper pan

[Edit]Related wikiHows

• Grow Brussels Sprouts
• Prepare Brussels Sprouts
• Cook Bean Sprouts

[Edit]References

[Edit]Quick Summary

1. ↑ http://www.cookstr.com/recipes/boiled-brussels-sprouts.
2. ↑ https://www.acouplecooks.com/boiled-brussels-sprouts/
3. ↑ https://www.acouplecooks.com/boiled-brussels-sprouts/
4. ↑ https://www.cookstr.com/Vegetable-Recipes/Boiled-Brussels-Sprouts
5. ↑ https://www.acouplecooks.com/boiled-brussels-sprouts/
6. ↑ https://www.thekitchn.com/sauteed-brussels-sprouts-recipe-23096772
7. ↑ https://www.lecremedelacrumb.com/sauteed-brussels-sprouts-recipe/
8. ↑ https://www.lecremedelacrumb.com/sauteed-brussels-sprouts-recipe/
9. ↑ https://www.thekitchn.com/sauteed-brussels-sprouts-recipe-23096772
10. ↑ https://www.thekitchn.com/sauteed-brussels-sprouts-recipe-23096772
11. ↑ https://www.lecremedelacrumb.com/sauteed-brussels-sprouts-recipe/
12. ↑ https://www.lecremedelacrumb.com/sauteed-brussels-sprouts-recipe/
13. ↑ https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/
14. ↑ https://www.bonappetit.com/recipe/best-roasted-brussels-sprouts
15. ↑ https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/
16. ↑ https://www.bonappetit.com/recipe/best-roasted-brussels-sprouts
17. ↑ https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/
18. ↑ https://www.bonappetit.com/recipe/best-roasted-brussels-sprouts
19. ↑ https://www.bonappetit.com/recipe/best-roasted-brussels-sprouts
20. ↑ https://eatsomethingvegan.com/skillet-braised-brussels-sprouts/
21. ↑ https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963
22. ↑ https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963
23. ↑ https://eatsomethingvegan.com/skillet-braised-brussels-sprouts/
24. ↑ https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963
25. ↑ https://eatsomethingvegan.com/skillet-braised-brussels-sprouts/
26. ↑ https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963
27. ↑ https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963
28. ↑ http://tinaschic.com/2022/01/how-to-steam-brussels-sprouts-without-a-steamer/
29. ↑ https://www.fourscoreliving.com/steamed-brussels-sprouts/
30. ↑ http://tinaschic.com/2022/01/how-to-steam-brussels-sprouts-without-a-steamer/
31. ↑ https://www.fourscoreliving.com/steamed-brussels-sprouts/
32. ↑ https://www.fourscoreliving.com/steamed-brussels-sprouts/
33. ↑ http://tinaschic.com/2022/01/how-to-steam-brussels-sprouts-without-a-steamer/
34. ↑ https://eatsomethingvegan.com/skillet-braised-brussels-sprouts/
35. ↑ https://www.thekitchn.com/reheat-crispy-brussels-sprouts-261999
36. ↑ https://microwavemealprep.com/how-to-reheat-brussel-sprouts-in-microwave/
37. ↑ https://microwavemealprep.com/how-to-reheat-brussel-sprouts-in-microwave/

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How to Make Your Fingernails Look Good

Maintain healthy, beautiful nails with our easy-to-follow tips and tricks

Hangnails, torn nails, and nail ridges—oh my! With so many things that can make our nails look a little, well… unkempt, it’s a wonder that nail care isn’t a full time job. Fortunately, keeping your nails in tip top shape is easy, and all it requires is the right products and a little know-how. Keep reading to learn the best ways to care for your nails, as well as which foods to go for to strengthen your nails from the inside out.

[Edit]Things You Should Know

• Trim your nails once a week, and use a nail file to keep them flat and smooth.
• Apply cuticle oil and a nail hardener to strengthen your nails and the skin around them.
• Use natural products that don’t include acetone to avoid damaging your nails.
• Eat foods that are rich in biotin and zinc to promote healthy nail growth.

[Edit]Steps

[Edit]Caring for Your Nails

1. Clip your nails once every other week. Try not to bite your fingernails when they get long. Instead, maintain a set of beautiful nails by trimming them on a regular basis. While it might be tempting to grow them out, aim to keep your nails a manageable length. Use a pair of sanitized nail clippers to create an even, consistent trim.^[1]
   
   • You don’t need to clip your nails constantly. If you cut your nails too short, you could risk hurting your nail bed.
   • Ideally, your nails should be cut straight, with a slight curve around the corners. This will help prevent ingrown nails.
2. Keep the edges of your nails smooth with a nail file. Don’t panic if you break or scrape a nail against a rough surface. Instead of biting or chewing off the nail, use a smooth file to buff out the sharp edge. Use smooth, quick motions as you file, working the tool in a single direction. Try keeping a nail file on your person at all times in case of emergencies.^[2]
   
   • If your nails require a lot of daily maintenance, consider keeping a nail file in your purse, as well as at home.
3. Use nail clippers to trim your hangnails at the root. Don’t rip off your hangnails by hand—this can cause you to tear away the skin around your fingers (ouch!). To prevent infection, use a pair of clippers to cut your hangnails at the root. Additionally, try to avoid biting or nibbling at your hangnails, as this will do more harm than good.^[3]
   
   • Take care of hangnails as soon as you notice them to stop them from getting worse.
4. Apply cuticle oil once a day. Keep your nails looking refreshed and hydrated by saturating them with cuticle oil each day. Use the brush applicator to apply a generous layer of oil around the cuticle. Unless the oil is dripping off your fingers, don’t worry about blotting it away.^[4]
   
   • If you don’t have any cuticle oil on hand, you can always make your own by mixing essential oils or a combination of vitamin E, coconut, almond, and olive oil.
   • Nourished cuticles will make your nails grow healthier and stronger.^[5]
5. Apply a nail strengthener to harden your nails. Do your nails feel brittle or weak? If so, a nail hardener might be just the product for you. Swipe the product on once a day just like you would normal nail polish, then let it soak in. Over time, your nails will toughen up and grow in stronger.^[6]
   
6. Leave your cuticles alone to prevent infection. Avoid the temptation to pick at or bite around your nails. While they can seem pesky at times, you need healthy, intact cuticles to keep bad bacteria out of your nails. If they’re really bothering you, use a cuticle pusher to nudge them further down your nail.^[7]
   
   • If your cuticles become infected, your nails will look inflamed.
7. Use nail products that don’t include acetone. Avoid products with ingredients that can cause damage to your nails, like acetone. Instead, remove polish without using a remover with products like hydrogen peroxide or toothpaste. Test out different methods until you find one that works well for your nails!^[8]
   
   • Harsh chemicals can wear down your nails after long-term use, making them visually unappealing.
8. Scrub beneath your nails with soap and water as needed. Avoid picking out dirt and other gunk from your nails with anything pointy, like a metal tool. If you do this on a regular basis, you could cause your nail plate to separate from the nail bed. Instead, wash your hands as needed, using gentle motions to scrub beneath your nails.^[9]
   
   • Don’t wash your hands too vigorously. If you scrub a lot beneath your nails, you can still do damage to your nail beds.

[Edit]Maintaining a Healthy Diet

1. Eat foods that are high in biotin to make your nails thicker. Add fresh, biotin-rich foods to your diet like cauliflower, eggs, beans, bananas, lentils, salmon, and peanuts. Monitor your nails over several weeks to see if they feel stronger and thicker.^[10]
   
   • You can also take a biotin supplement.^[11] Always talk to your doctor when adding a new supplement to your diet, and read the label to make sure you’re taking the proper dosage.
   • As a bonus, biotin also helps strengthen your hair.
2. Snack on foods that contain a lot of protein to strengthen your nails.^[12] If you eat meat and other animal products, try adding chicken, lean red meat, dairy, and eggs to your diet. Additionally, you can opt for whole grains, soybeans, and nuts, regardless of your dietary preferences. As you make these small changes to your diet, keep an eye on your nails to see if you notice them getting stronger and fuller.^[13]
   
   • Protein is essential in any diet, even if your nails are already in great condition!
   • If you have the option, choose foods and drinks that have the lowest level of fat. For instance, skim or 2% milk has a lot less fat than whole milk.
3. Avoid foods with a lot of processed ingredients to keep your nails healthy. Try to eat fresh, natural foods, or prepared foods that have few ingredients. When given the choice, opt for produce and other fresh foods over packaged snacks and meals. If you keep a more organic diet, your nails are more likely to grow and improve.^[14]
   
   • Processed foods don’t specifically hurt your nails; however, your nails (and the rest of your body) are a lot better off when you make healthier choices in your diet.
4. Prevent brittle nails by eating a lot of zinc. Opt for cashews, oysters, lobster, lean beef, soybeans, and green beans as a remedy for weak nails. If you’d like a more concentrated dose of zinc, try taking zinc supplements.^[15]
   
   • If you eat a lot of zinc-rich foods on a regular basis, you don’t need to worry about taking supplements. Always talk to your doctor before adding supplements to your diet.

[Edit]Getting a Fun Manicure

1. Paint your nails with a few strokes of colored polish. Pick your favorite polish color and apply it smoothly to the surface of the nail. Don’t use a lot of brushing motions to apply the product; instead, coax the polish to the center, right, and left of the nail for a smooth appearance. Let the first coat of polish dry completely before adding a second.^[16]
   
   • Check the instructions on the bottle to see how long the polish takes to dry.
   • For a more long-lasting manicure, apply a base coat on your nails before adding any colored polish. Additionally, consider applying a top coat over the colorful lacquer to add an extra layer of protection.
2. Do a French manicure if you want defined nail tips. Paint your nails in a rosy pink shade, or a nude tone that matches the natural color of your nails. Finish off the look by adding a rounded outline of white polish around the tip of the nail. If you’d like your nails to look especially sleek, go to a salon to get them done.^[17]
   
   • The reverse French manicure is also a great option for making your nails look beautiful. Instead of painting an outline on the nail tip, the outline goes along the base of your nail.
3. Opt for a gel, shellac, or acrylic manicure if you want artificial nails. Treat yourself to a fun manicure where you can get longer, fake nails. Choose an acrylic manicure if you’d prefer a powder-base for your nail. If you’d prefer a harder, more long-lasting manicure, opt for a gel procedure instead. If you’d prefer a mixture of gel and regular nail polish, choose a shellac manicure at the salon.^[18]
   
   • Looking for a new salon? Always go to a licensed professional to keep your nails healthy.
   • Keep in mind that applying fake nails can damage your natural nails over time. Experts typically recommend saving fake nails for a special occasion, like a wedding or a school dance.
4. Try a dip manicure to add some shimmer to your nails. Opt for a beautiful, low-maintenance manicure by requesting a dip powder manicure at your next salon visit. Unlike gel and acrylic manicures, you don’t need to rest dipped nails beneath a UV light.^[19]
   
   • Dip powder nails are a lot easier to remove than regular nails.

[Edit]References

[Edit]Quick Summary

1. ↑ https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-self-care-can-strengthen-weak-fingernails/
2. ↑ https://www.cmhcm.org/provider/centrain/Training_Units/Personal_Care_Hygiene_Grooming.pdf
3. ↑ https://www.aad.org/public/everyday-care/nail-care-secrets/basics/healthy-nail-tips
4. ↑ https://www.elle.com/uk/beauty/nails/a19686863/how-to-make-your-nails-grow-longer-stronger/
5. ↑ [v161321_b03]. 26 March 2020.
6. ↑ https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-self-care-can-strengthen-weak-fingernails/
7. ↑ https://www.aad.org/public/everyday-care/nail-care-secrets/basics/healthy-nail-tips
8. ↑ https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-and-a-self-care-can-strengthen-weak-fingernails/
9. ↑ https://www.aad.org/public/everyday-care/nail-care-secrets/basics/healthy-nail-tips
10. ↑ https://ods.od.nih.gov/factsheets/Biotin-HealthProfessional/
11. ↑ [v161321_b03]. 26 March 2020.
12. ↑ [v161321_b03]. 26 March 2020.
13. ↑ https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/get-radiant-hair-skin-and-nails-naturally
14. ↑ https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/get-radiant-hair-skin-and-nails-naturally
15. ↑ https://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/
16. ↑ https://www.cosmopolitan.com/style-beauty/beauty/how-to/a5101/things-about-painting-your-nails-you-might-not-know/
17. ↑ https://www.essie.co.uk/tips-and-trends/diy-french-manicure
18. ↑ https://www.cosmopolitan.com/style-beauty/beauty/a30172434/manicure-types-guide/
19. ↑ https://www.aad.org/public/everyday-care/nail-care-secrets/basics/pedicures/dip-powder-manicure

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