Ideas for kitchen Design and Decoration

For many people, the kitchen could be the "heart of the house," the choice of a style that you enjoy simply, is of crucial importance, decorating and the kitchen is just as important, how to decorate the other rooms. Here you will find kitchen decorating ideas to help you build a website that you love it easy to cook and spend time in.

Modern Kitchens
A typical modern kitchen is flexible and functional with clean lines and neat. Modern state should not "cold", which has a simple punch of color, light and warm organic touches like fruit clean pot herbs or flowers, warm up your modern kitchen and inviting.

Colors for the modern kitchen can vary from dark to pastel. Peace and light blues complement the better as the dark blue and black. Cook traditional colors such as orange and yellow are probably afraid of the modern kitchen.

Sleek an adjective can be placed in the rule to the modern kitchen. All devices are often equivalent to the decor itself. When it comes to kitchens, is the set of keys. An island is usually a very common feature in the modern kitchen. The consumption in a bar is impressive overview of the modern kitchen.

Cottage Kitchen

Like these other guys in the country house style simple, friendly and relaxed. There is no specific color palette for the house designs. Go with subdued colors that will be soft to the eye and can can use on almost any desired color. Light green, light blue, dusty pink and yellow to create a friendly atmosphere. Appear attractive for a house, you will be able to select wood flooring. Healthy pine and other light woods are lovely, but you can also go with laminate floor identical to your senses and look in your kitchen. With cabinets, light woods are suitable because they coordinate with lighter shades and tones often. Then white cabinets are perfect, especially because they shed light on in the kitchen. Another solution for cabinets without glass doors.

Country French Kitchens

When it comes to the interior of the country is French, said the identity. The natural environment with all the French countryside inspired the interior design. It is generally elegant, like a French country estate, or it can be very intimate, like a simple French country cottage. Choose soft color palette for your kitchen. You can decorate with a color wheel in the shadows as extensive as you switched it knows how to keep silent or whitewashed.

Rustic Kitchen

Rustic kitchen design emphasizes natural factors, not refined. Beloved kinds of home textiles, which are generally classified as rustic southwestern, country, cottage, log cabin, western and firm. Choose warm colors of red, orange, brown, yellow and pass a gay, rich feel in their own country kitchen. Do the colors found naturally in the landscape, like the golden wheat fields or bright red apples.

Tuscan Kitchen

The comfort, the feeling inhabited Tuscany-inspired designs employ a bright and friendly ambiance, with a lot of textures and organic products. Tuscan kitchen designs are characterized by the use of ceramic tiles and hard texture, stone counter tops and furniture, wooden house. The colors of the Tuscan cuisine reflect the landscape and often reminiscent of the sunny slopes of the rolling central Italy.

Add table decorations and your personality is different from the personality of your kitchen, you will build lifelong memories for you and your family. Thus began performing some of these wonderful kitchen decorating ideas today will receive, so you sure to come with something totally unique and unmistakable, that makes you love.

Roast Turkey with Smoky Spice Rub & Classic Herb Gravy

Serves 12. Hands-on-time: 45 Minutes.
Total time 5 to 6 hours.

You won’t be able to fit all of the stuffing inside your turkey, but you will need the extra to feed a hungry crew. Transfer the leftovers to a medium baking dish, cover and refrigerate while the turkey cooks. When the turkey is done and resting, simply bake the surplus stuffing for a perfectly timed and warm holiday feast.

Ingredients:
•    2 carrots. Peeled and cut crosswise into thirds.
•    2 ribs celery. Cut crosswise into thirds
•    1 small white onion, peeled and quartered.
•    4 fresh thyme sprigs
•    2 fresh rosemary sprigs
•    2 fresh sage sprigs plus 1 tbsp finely chopped fresh sage, divided
•    1 12 to 14 lb turkey, defrosted and brought  to room temperature if frozen
•    2 tbsp extra virgin olive oil
•    1 tbsp chile powder
•    1 tbsp ground cumin
•    ½ tbsp smoked paprika
•    1 tsp dried thyme
•    1 tsp sea salt
•    1 tsp fresh ground black pepper
•    1 recipe fig, apple & sage stuffing  recipe, warm or at room temperature
•    ¾ cup low-sodium chicken broth. Divided, plus additional ½ cup as needed
•    1 tbsp potato starch

Instructions:

One:  Preheat oven to 425 F.  place carrots, celery, onion, thyme sprigs, rosemary sprigs and sage sprigs in the bottom of a large roasting pan; add 2 cups water. Fit roasting pan with a rack.

Two: Remove and discard turkey neck and giblets. Rinse turkey, pat dry and place, breast side up, on roasting rack.

Three: in a small bowl, combine oil, chile powder cumin, Paprika, dried thyme, salt and pepper.
Gently lift turkey skin covering each breast and rub a bit of chile powder mixture under skin. Rub remaining chile power mixture all over turkey’s skin.

Four: Fill neck cavity with fig, apple & sage stuffing; do not over-pack, as stuffing expands during cooking. Pull neck skin down over cavity opening. Firmly turn wings back to hold neck skin in place and stabilize turkey on roasting rack. (if necessary, cover neck skin with a small piece of foil). Fill body cavity with stuffing and cover opening with foil; do not over-pack. Transfer remaining stuffing to a medium baking dish, cover and refrigerate.

Five: Transfer turkey to oven and bake for 30 minutes; reduce temperature to 325 F and bake for 1 h our. Add 2 cups water to pan, loosely cover turkey with foil and bake for 1-1/2 to 2-1/2 hours or until a meat thermometer registers 165 F When inserted in meatiest part of thigh, thickest part of breast and center of stuffing in body cavity. Transfer turkey to a cutting board and set aside for 30 minutes.

Six: increase oven temperature to 400 F; add ½ cup broth to remaining stuffing in baking dish. Note: stuffing should be uniformly moist but not wet. If needed, add additional ½ cup broth.) Cover with foil. Transfer to oven and bake for 20 minutes; remove foil and bake until top is lightly browned, 10 to 15 minutes.

Seven: meanwhile, prepare gravy; set a fine mesh strainer over top of a fat separator or 4 cup measure. Pour turkey pan juices through strainer. Discard solids and let fat rise to top; pour fat off with fat separator or carefully skim off with a spoon. (Tip: If using a measuring cup, freeze strained pan juices for 15 to 20 minutes to solidify fat, and then skim off with spoon). Pan juices should be reduced to about 2 cups; add ¼ cup broth, or additional as needed, to make 2-1/2 cups total of pan juice mixture. Pour into a small saucepan, cover and bring to a boil on high heat; reduce to medium low. In a small bowl or cup, whisk potato starch with 2 tbsp water until smooth; add to saucepan and simmer for 1 minute, stirring constantly, until thickened. Stir in chopped sage and transfer to a serving dish.

Eight: Remove and discard skin from turkey. Carve and serve with gravy.

Nutritional Facts:
This turkey, along with its simple gravy, ranks among the healthiest holiday dishes you’re likely to find. The moist, juicy meat supplies 29 g of lean protein as well as 40% of your daily selenium. Eating turkey is an ideal way to get your share of this thyroid-supporting, inflammation-fighting mineral because very little is lost during the roasting process.

Chicken Tikka Masala

Serve 4. Hands on time: 1 hour. Total time: 4 hours, 15 minutes (includes marinating time).

This dish is full of flavor and dimension, thanks to a tantalizing combination of spices tempered by a creamy tomato sauce. Once you have mastered this version, try substituting lamb, beef, or even shrimp for the chicken.

Ingredients:
•    1 cup low fat plain yogurt
•    1 tbsp finely grated fresh ginger
•    2 cloves garlic, minced
•    1-1/2 tsp ground coriander
•    1-1/2 tsp ground cumin
•    1 tsp fine sea salt
•    ½ tsp fresh ground black pepper
•    ¼  tsp ground cardamom
•    ¼ tsp ground turmeric
•    ½ tsp ground cayenne pepper
•    1-1/2 lb boneless, skinless chicken breast, cut into 1-1/2 inch pieces
•    High heat cooking oil ( such as safflower, sunflower or peanut oil) as needed to oil grate
•    Fresh cilantro sprigs for garnish
Sauce:
•    1-1/2 tsp safflower oil
•    1 large onion, cut into ¼-inch dice
•    2 cloves garlic, minced
•    1 tsp minced fresh ginger
•    4-1/2 tsp garam masala
•    1-1/2 tsp chile powder
•    1/8 tsp ground cayenne pepper
•    1 24 to 26-oz jar or box no- slat- added strained tomatoes
•    ½ tsp fine sea salt
•    2/3 cup low-fat sour cream, room temperature

Cooking Tool:
•    4 to 6 metal skewers, 10 to 12 inches long ( if using wood skewers, soak first for 10 minutes to help avoid burning)

Instructions:
One: In a medium bowl, combine yogurt, 1 tbsp grated ginger, garlic, coriander, cumin, 1 tsp salt, black pepper, cardamom, turmeric and ½ tsp cayenne. Transfer mixture to a large resealable bag and add chicken, tossing to coat. Close bag, squeezing out as much air as possible; set aside in refrigerator for 4 to 8 hours.

Two:  thread chicken onto skewers ( 4 to 6 pieces, or whatever will fit(, discarding marinade.

Three: preheat grill to high and lightly oil grate.(alternatively, preheat broiler to high and position rack about 5 inches from heat source.) arrange chicken on grill ( if broiling, place chicken on a rimmed baking sheet lined with foil or parchment paper) and cook, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Remove from heat and set aside.

Four: prepare sauce: in a large nonstick skillet, heat oil on medium. Add onion, garlic and 1 tsp minced ginger and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add garam masala, chile powder and 1/8 tsp cayenne and cook, stirring, for 1 minute. Add tomatoes and ½ tsp salt; bring to a boil. Reduce heat to a simmer, cover partially and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes.

Five: stir in sour cream, remove chicken from skewers and add to sauce, stirring to combine. Cover partially and continues to simmer, stirring occasionally, for 5 minutes. Garnish with cilantro and serve.

Nutritional Facts:
This recipe is an excellent source of protein and B vitamins- especially niacin (vitamin B). a single serving dishes up over 75% of your daily recommended intake of this nutrient, which helps release the energy in the foods we eat.