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Cafe de Olla

Bonnier Corporation Privacy Policy

This policy was last updated on May 16, 2018.

At Bonnier Corporation, your privacy is important to us. This Privacy Policy applies to all of the products, services, and websites offered by Bonnier Corporation and its subsidiaries or affiliated companies (collectively, "Bonnier").

To better protect your privacy, we provide this notice explaining our privacy practices and the choices you can make about the way your information is collected and used by Bonnier.

Bonnier acts as a “data controller” for the purposes of the EU’s General Data Protection Regulation. Bonnier has appointed a Data Protection Officer for you to contact if you have any questions or concerns about Bonnier’s personal data policies or practices. The Data Protection Officer’s contact information is as follows:

Jeremy Thompson, General Counsel Bonnier Corporation 460 N. Orlando Ave., Ste. 200 Winter Park, FL 32789 [email protected]

If you have any questions about this Privacy Policy, or to check your information to verify, update or correct it, please write to us via e-mail at [email protected], or via postal mail at:

Privacy Department Bonnier Corporation 460 N. Orlando Avenue, Suite 200 Winter Park, FL 32789

You may also ask for a summary of the information that we have retained, how we have used it, and to whom it has been disclosed. For your protection, we may require that you authenticate your identity before we provide you with any information.

Note: For questions related to your magazine subscription, please visit the respective magazine’s customer service website.

An overview of the information that Bonnier may collect

You are able to take advantage of many Bonnier products, services, and websites without providing any information that personally identifies you by name, address, or other personally-identifying information. We only collect personally-identifying information when you voluntarily submit it to us.

Sometimes, we need personally-identifying information in order to provide you with the products and services that you request. Depending upon the product or service, we may ask you for a variety of personally-identifying information. This might include, for example, your name, address, e-mail address, telephone number, gender, and birth date. We may also ask for other information about you, such as your credit card information (when you are making a purchase), interests, income, or education level. We consider certain identifying information "sensitive." This includes your credit card number, income level, or any other information that would normally be considered confidential. Some types of personal information will NEVER be requested or collected, such as information on your race or ethnic origin, political opinions, trade union memberships, religious beliefs, health, sex life, or sexual orientation.

You may choose not to provide us with any personally-identifying information. In that case, you can still access and use many portions of our websites; however, you will not be able to access and use those portions of any Bonnier website that require your personal information.

Many Bonnier websites include community features, such as online forums and message boards. Information that is posted in these areas becomes public information and the use that any third party makes of this information is beyond our ability to control. You should exercise caution before disclosing any personally-identifying information in these public venues. If you elect to submit content that includes information that can be used to identify you, you must assume that the content can and will be displayed on any website on the Internet.

At some Bonnier sites and through certain promotions, you can submit personally-identifying information about other people. For example, you might submit a person's name and e-mail address to send an electronic greeting card; or, if you order a gift online or offline and want it sent directly to the recipient, you might submit the recipient's name and address. Some Bonnier websites also provide referral services to help you inform a friend about our websites, products, or services. The types of personally-identifying information that we collect about other people at pages like these may include the person's name, address, e-mail address, or telephone number. We will only ask you for the information about your friend that we need in order to do what you request.

Our properties may feature Nielsen proprietary measurement software, which will allow you to contribute to market research, such as Nielsen TV Ratings. To learn more about the information that Nielsen software may collect and your choices with regard to it, please see the Nielsen Digital Measurement Privacy Policy at http://www.nielsen.com/digitalprivacy.

We allow third-party companies to serve ads and/or collect certain information when you visit our web site. These companies may use information you have shared (e.g., click stream information, browser type, time and date, subject of advertisements clicked or scrolled over, e-mail address) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you. Our partners use this information to recognize you across different channels and platforms over time for advertising, analytics, attribution, and reporting purposes; any information collected is stored in hashed or non-human-readable form. These companies typically use a cookie or third-party web beacon to collect this information. To learn more about this behavioral advertising practice or to opt-out of this type of advertising, you can visit http://www.networkadvertising.org or http://www.aboutads.info/choices.

Bonnier websites sometimes may offer contests, sweepstakes, or promotions that are sponsored by or co-sponsored with identified third parties. By virtue of their sponsorship, these third parties may obtain personally-identifying information that visitors voluntarily submit to them in order to participate in the contest, sweepstakes, or promotion. Bonnier has no control over the third-party sponsors' use of this information. If a third-party sponsor beyond our control will obtain information that you supply us, we will notify you at the time we collect the information from you. For certain promotions, only those who provide us with the requested personally-identifying information will be able to order products, programs, and services, or otherwise participate in the promotion's activities and offerings.

Some of our websites contain links to other sites. By clicking on these links, you will leave the website operated by Bonnier and this Privacy Policy will no longer apply. These other sites' information practices may be different than ours. You should consult the other sites' privacy notices, as we have no control over information that is submitted to, or collected by, these third parties.

How we use the information we collect

We use the personally-identifying information that you provide us to fulfill your requests for our products, programs, and services, to respond to your inquiries about offerings, and to offer you other products, programs, or services that we believe may be of interest to you. We sometimes use this information to communicate with you, such as to notify you when you have won one of our contests, when we make changes to subscriber agreements, to fulfill a request by you for an online newsletter, or to contact you about your account with us. We do not use your personal information to make automated decisions.

We may syndicate the publicly available content of our community areas to unaffiliated third-party websites, using RSS or other technologies. The information you have shared in the community areas may be included in this syndication.

We will use the personally-identifying information that you provide about others in order to provide the products or services that you have requested; for example, to enable us to send them your gifts or cards. If you provide us someone else's personally-identifying information for referral purposes, we may use that information to invite them to visit our websites or to provide them information about our products or services.

If you provide us with your e-mail and/or postal address, we may include that address in e-mail and/or postal address lists that we sell, trade, or rent to third parties. These lists will never contain sensitive information. If you do not wish for your e-mail or postal address to be shared with companies not owned by Bonnier who want to market products or services to you, you have the opportunity to opt out, as described below. You may also opt out of the receipt of any marketing materials from Bonnier as described below.

We may transfer your sensitive personally-identifying information to other Bonnier offices for internal management and administrative purposes. In addition, your personal data will be transferred to other Bonnier offices where necessary for the performance or conclusion of our contractual obligations to you or for your benefit. Transfers of personally-identifying information may also be made where necessary for the establishment, exercise, or defense of legal claims. We do not transfer personal information internationally.

Bonnier will only share your sensitive personal information with outside companies or individuals in any of the following limited circumstances:

When we use trusted businesses or persons to process personal information on our behalf. Before sharing any personal information with outside parties, we require that these parties agree to process such information based on our instructions and in compliance with this Privacy Policy and any other appropriate confidentiality and security measures.

When we have a good faith belief that access, use, preservation, or disclosure is necessary to (a) comply with applicable law, regulation, or legal process; (b) enforce the applicable Terms of Service or other agreements and policies on the Company's Websites; (c) detect, prevent, or otherwise address fraud, security, or technical issues; or (d) protect against imminent harm to the rights, property, or safety or Bonnier, its users, or the public as required or permitted by law.

When you consent. Before we share your sensitive personal information outside of the previously listed circumstances, we will ask you for permission first. Please note that this only applies to sensitive information, as defined above.

We may also use, transfer, sell, and share aggregated, anonymous data about our users for any legal purpose, such as analyzing usage trends and seeking compatible advertisers and partners. In no event will this aggregated data contain any information that could be used to identify individual users of our products or services.

How we protect the safety and integrity of the information we collect

We take appropriate physical, electronic, and procedural measures to safeguard and protect your personal information. We use a variety of security measures, including encryption and authentication, to maintain the confidentiality of your personal information. We store your personal information on systems behind firewalls that are only accessible to a limited number of persons, each of whom is required to keep the information confidential. We also take appropriate measures to secure the transmission of sensitive personal information from your computer to the Company's computers. When you transmit sensitive personal information to us, like credit card information, we offer the use of a secure connection to our servers. To the extent you select the secure connection method or your browser supports such functionality, all credit card account information that you supply is transmitted via secure encryption technology. Regardless of these measures, no system connected to the Internet or data transmission sent over the Internet can be guaranteed to be 100% secure. We will provide notice if we become aware of any security breach that may affect any sensitive personal information pertaining to you that we have stored on our systems.

Bonnier employees, agents, and contractors who have access to personally-identifying information are required to protect this information in a manner that is consistent with this Privacy Policy and may not use the information for any purpose other than to carry out the services they are performing for Bonnier. These individuals are bound by confidentiality obligations and may be subject to discipline, including termination and criminal prosecution, if they fail to meet these obligations.

Bonnier only collects personal information that is relevant to the purposes for which it will be used. Though we do take appropriate steps to review and update the information that we store to ensure that it is accurate, complete, and current, we also depend on you to update or correct your personal information when necessary.

You may correct or delete any or all of the personal information you have provided to us at any time. Many of our websites provide means to review and update the personal information that you have provided on that website. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at [email protected]. (Note: Do not use this email address to send questions about your subscription. Instead, please visit the respective magazine’s customer service website.) To protect your privacy and security, we will take reasonable steps to help verify your identity before granting access or making corrections. We will decline to process requests where we cannot verify the identity of the requester. We may also decline to process requests that are automated, repetitive, systematic, or impractical, or that might jeopardize the privacy of others.

In some limited circumstances, such as to resolve disputes, troubleshoot problems, and enforce our policies, we may retain some of information that you have requested us to remove. Therefore, you should not expect that all of your personal information will be completely removed from our databases in response to your requests.

We only use the information we collect for purposes consistent with this policy. If we propose to use your personal information for purposes beyond that explained in this policy, we will provide appropriate notice before doing so and we will provide you with the means to opt out of those uses. We will not use your sensitive personal information for any purposes other than those described in this Policy unless we have obtained your consent.

Your privacy options

If you prefer not to receive e-mail communications from other companies, you may choose to remove yourself from any e-mail lists that we provide to third parties for marketing purposes by sending us an e-mail at [email protected]. You will still receive information from Bonnier and its various brands, but we will not share your address information with anyone else.

If you prefer not to receive postal communication from other companies, you may choose to remove yourself from any postal mailing lists that we provide to third parties for marketing purposes by sending us an e-mail at [email protected], or writing us at P.O. Box 6364, Harlan, IA 51593-1864. You will still receive information from Bonnier and its various brands, but we will not share your address information with anyone else.

We only want to communicate with you if you want to hear from us. If you prefer not to be contacted at all, you may opt out of receiving any communications from us at any time by notifying us at [email protected]. You may also notify us by sending mail to the following address:

Online Marketing Department Attn: Privacy Preferences Bonnier Corporation 460 North Orlando Avenue, Suite 200 Winter Park, FL 32789

In all requests, please tell us what communications you would like to opt out of, what means we have been using to contact you (such as your e-mail or postal address), the date of your request, and a way to reach you in case we need to personally contact you in an effort to comply with your request. We reserve the right to send you certain communications, such as technical alerts, without offering you the opportunity to opt out of receiving them.

Enforcement and Compliance with this Privacy Policy

We take our Privacy Policy seriously and we regularly review our own compliance with this Policy. If you have any questions or concerns about this Policy, or if you think that we have used your personal information in a manner inconsistent with this Policy, please contact us at:

Privacy Department Bonnier Corporation 460 North Orlando Ave., Suite 200 Winter Park, FL 32789

If we receive a complaint from you, we will contact you in an attempt to address your concerns. If we are not able to resolve a complaint, we will participate in appropriate independent recourse mechanisms as necessary.

Bonnier Corp. Website Data Disclosure

This policy was last updated on May 25, 2018

Bonnier Corp. and its brands use cookies to identify your individual device so that we and our third-party partners can efficiently target you with content and advertisements that will be relevant to you, based on the pages you visit on our site(s) and other websites across the internet.

Bonnier may collect information such as the type of browser you use, your operating system, your IP address, the type of device you are using to access the site, and the domain name of your Internet Service Provider. This information, by itself, does not permit individual identification, meaning that you will remain anonymous. However, if you elect to provide us with personally-identifying information during your visit, that information may be linked to your IP address, or to your email address where we may have that on file through other Bonnier Corp. products or services.

When you visit our websites, we and our third-party partners send cookies — small, removable data files – to your computer. We use cookies to uniquely identify your browser, which allows us to enhance and personalize your online experience at Bonnier websites. For example, cookies allow us to recognize you when you return to a website and present relevant content to you when you visit. Most browsers are initially set up to accept cookies, but you can configure your browser to warn you when cookies are sent, or to refuse all cookies. Some of the features and services of Bonnier websites may not operate properly if your cookies are disabled. Cookies, by themselves, do not provide us with any personally-identifying information.

On our websites, we may also use tiny graphic images called pixel tags, web beacons, or clear gifs. These tiny images help us to analyze our users' online behavior and collect other data, such as page views or advertising responses. Pixel tags also allow us to send you email in a format that you can read, and let us know when you have opened an email message from us. Pixel tags may also be used to deliver cookies. Some of our websites also use third-party advertising companies to serve ads when you visit. These companies may use non-personally-identifying information about your visits to this and other websites in order to provide advertisements about goods and services of interest to you.

We work with reputable third parties that provide data tracking and collection technologies in order to:

Present or serve the advertisements you may see at Bonnier websites;

Deliver and track email communications;

Process purchase orders through e-commerce transactions;

Fulfill print and digital subscription orders; and

Provide marketing leads to third-party organizations (where you have agreed to allow us to do so).

These companies may collect information about you on our behalf. We require that these parties agree to process any such information based on our instructions and in compliance with this Privacy Policy and any other appropriate confidentiality and security measures.

We allow third-party companies to serve ads and/or collect certain information when you visit our website. These companies may use information you have shared (e.g., click stream information, browser type, time and date, subject of advertisements clicked or scrolled over, email address) during your visits to this and other websites in order to provide advertisements about goods and services likely to be of greater interest to you. Our partners use this information to recognize you across different channels and platforms over time for advertising, analytics, attribution, and reporting purposes; any information collected is stored in hashed or non-human-readable form. These companies typically use a cookie or third-party web beacon to collect this information. To learn more about this behavioral advertising practice or to opt-out of this type of advertising, you can visit www.networkadvertising.org or www.aboutads.info/choices.

You may correct or delete any or all of the personal information you have provided to us at any time. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at [email protected].

If you have previously accepted Bonnier Corp.’s use of cookies, but now wish to reject that instead, please visit our Site Opt Out page.

For information on the data we store and how we use your data, please view our Privacy Policy.

Source: https://www.saveur.com/consent.php?redirect=https%3a%2f%2fwww.saveur.com%2fcafe-de-olla-recipe%3fdom%3drss-default%26src%3dsyn

#read more #see more #check it out #interesting #learn more

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atombail7-blog · 5 years

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Homesick Texan subscriptions

The morning after Thanksgiving, as I was preparing to leave my grandma’s and head to Love Field to fly back to New York, I looked into my purse and saw my house keys were missing. At first, I figured they were in my suitcase, but after searching through all my bags and my rental car, I realized I’d left them at my mom’s place in Houston, where we’d been earlier in the week.

My brilliant plan was to cancel my flight and drive all the way from McKinney to Houston to pick them up, but my mom had a different idea. She offered to have a friend go to her house, get my keys, and send them to me in New York. Meanwhile, I could call on my building’s superintendent to let me into my apartment. I didn’t want to give up control, so I said, “I hate asking people for help.” Mom nodded and said, “I get it. But everyone needs assistance sometimes and it’s always okay to ask for help when you need it.”

I mention this now because I’ve reached a point that my current financial model of running Homesick Texan is no longer sustainable. To continue, I need your help. If you are a regular reader and would like to offer support, please consider purchasing an annual subscription to Homesick Texan.

Here’s the situation. Homesick Texan is funded by ad revenue. Unfortunately, ad spend has been on a steep decline for some time. For the past couple of years, I’ve made up the difference by supplementing my income with savings but that is not a longterm, workable solution.

The main costs of running the site are from hosting, software subscriptions, newsletter services, ingredients, equipment, and research. Other costs include rent, utilities, equipment, travel, and insurance. I pay for all this myself with no reimbursement or outside backing, besides ad revenue. This is what keeps me independent but at the same time, the costs accumulate.

Here’s my solution. At first, I considered erecting a paywall, but I don’t wish to do that. Another option would be to load even more ads up on the site and do sponsored posts, but I’m loathe to do that as well since a profusion of ads would take away from both the efficiency and aesthetics of the site. Indeed, increasing the advertising would take away from the site’s autonomy and independence.

Here’s the thing. I love researching, cooking, writing, and photographing recipes to share with you, and I love that as an independent publisher, I am free to share what I wish. I answer only to myself and you, my readers. If Homesick Texan remains independent, I can focus on topics that others may not find marketable, but I know y’all will enjoy. This freedom makes creating Homesick Texan my greatest joy.

For those readers who wish to make a financial commitment to what I’m doing on the site, I’m now offering annual subscriptions to Homesick Texan. There’s an adage that if one has 1,000 devoted fans buy what they’re selling, an independent content creator can make a living. Would you like to be one of my 1,000?

While I’m not going to take anything away from the blog, beginning in 2019, subscribers will have access to extra, exclusive content. There will also be opportunities for subscriber-only chats, if there is interest. I may even mail you a hand-written card with an original photo.

Subscriptions start as low as $25 a year, which is a bit over $2 a month, the price of a coffee. There are higher-priced options based on what you’d like to pay, and there’s even a family subscription where five people can gain access for the price of four.

If you enjoy using the site and cooking the recipes, please consider subscribing. To purchase a subscription, you can go here and choose your level. I would love your patronage and be very grateful.

This is an experiment, but I’m willing to give it a try. I adore sharing recipes with you, and while that passion will never stop, I need to figure out a way to make it sustainable so I can continue. I appreciate your consideration and thank you for reading!

Source: https://www.homesicktexan.com/2018/12/homesick-texan-subscriptions.html

#read more #see more #check it out #interesting #learn more

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atombail7-blog · 5 years

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Classic Homemade Meatballs

Sharing my Classic Homemade Meatballs today! Perfect for parties or in a big bowl of spaghetti.

Homemade meatballs are one of my favorite things….ever. When I have a little time on my hands, I love hand rolling each meatball, browning them and simmering in pasta sauce. The house smells fantastic too! You’re going to love my recipe, be sure to give it a try!

Start by adding your seasoning to the ground beef. I prefer the grass fed lean ground beef.

Add your minced garlic.

Just a touch of heavy cream or milk. Either is fine.

A couple tablespoons of grated Parmesan.

A couple tablespoons of Panko bread crumbs.

A teaspoon of yellow mustard.

A couple tablespoons of fresh thinly sliced basil.

One egg.

Give a nice stir without over mixing.

I like to use a medium cookie scoop to make even meatballs. It’s about 2 tablespoons each meatball.

Roll each meatball into tight rounds.

Brown in hot olive oil browning both sides until cooked through.

When done, transfer meatballs to a plate, wipe most of oil out of pan and add pasta sauce. My 10 Minute Homemade Pasta Sauce works great.

Place meatballs back into simmering sauce until ready to serve.

Before serving I sprinkle with grated Parmesan and fresh basil.

These are great eaten as an appetizer or with spaghetti…or even for meatball hoagies.

I highly suggest making a double batch, these babies go fast! You can freeze them for another dinner as well. They freeze great.

Prep time: 20 min | Cook time: 20 min | Total time: 40 min

Ingredients

1 pound lean ground beef

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1 tablespoon fresh minced garlic

2 tablespoons heavy cream

2 tablespoons fresh grated Parmesan

2 tablespoons Panko breadcrumbs

1 teaspoon mustard

2 tablespoons fresh sliced basil leaves or 1/4 teaspoon dried

1 large egg

26 ounces pasta sauce

3 tablespoons extra virgin olive oil

1 tablespoon fresh grated Parmesan

2 tablespoons fresh sliced basil leaves to garnish

Directions

Place meatballs, salt, pepper, garlic salt, minced garlic, cream, Parmesan, Panko, mustard, basil and egg into a large mixing bowl. Gently stir to combine all ingredients. Don’t over mix. Roll into even size meatballs. I use a medium cookie scoop to form same size meatballs.

Heat large skillet with oil over medium heat. When hot cook meatballs until browned on both sides and cooked through. When done, transfer to a plate. Wipe any remaining oil out of pan then add pasta sauce, warming over medium low heat. Place meatballs into sauce and let simmer until ready to serve.

Before serving, garnish with additional Parmesan and fresh basil leaves. Serve as an appetizer or with spaghetti.

Makes 16-18 Meatballs

Pin to your favorite Recipe Board!

Other recipes you may enjoy...

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Source: https://picky-palate.com/classic-homemade-meatballs/

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atombail7-blog · 5 years

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Dorie Greenspan’s Swedish Visiting Cake Bars (Gluten-Free)

Dorie Greenspan’s Swedish Visiting Cake Bars are a delicious treat that’s perfect for Fall baking weather.

This is a sponsored post written by me on behalf of OXO

What do you get when you cross one of my favorite cookbook authors (Dorie Greenspan), one of my favorite kitchen product companies (OXO), and one of the best places I’ve ever visited (Sweden)? These delicious Swedish visiting cakes, topped with crispy almond meringue, in support of Cookies for Kids Cancer.

I’ve supported this fundraiser for the last few years, sharing everything from hazelnut spritz cookies to apple butter blondies. This time around, OXO is partnering with chef-supporters to share recipes we hope will inspire people to host their own Cookies for Kids’ Cancer bake sales.

I’m sharing Dorie Greenspan’s Swedish Visiting Cakes. They’re a mash-up of two recipes: almond-meringue topping that you’d typically put on a fruit tart, and Swedish Visiting Cake, a subtle almond-flavored cake that’s usually pretty plain. Together, they form a great sweet treat that would be perfect for your afternoon fika (a Swedish mid-afternoon coffee and cake break that’s just one of the many reasons I adore Sweden.)

These visiting cakes are a cross between a cake and a cookie, with a soft, tender layer of sweet cake topped with a layer of egg whites, powdered sugar, and almonds that bakes into a crisp, meringue-like finish. The result is elegant, but they’re shockingly simple to make!

I used measure for measure gluten-free flour in place of all-purpose flour and they came out perfectly!

OXO sent me a few products to use while I made these: their non-stick pro cake pan (I love how heavy it is!), 11-inch balloon whisk (the handle feels great in your hand), non-stick cooling and baking rack (I love these for baked goods and for making the crispiest baked chicken wings), and 5 pounds food scale with pull out display (the pull out design is great – you can move the display around so you can see it even when you’re using a giant mixing bowl.)

Cookies for Kids’ Cancer is committed to raising funds for research to develop new, improved and less toxic treatments for pediatric cancer. If you host a neighborhood bake sale and registering your event online, OXO will make proceeds.

Dorie Greenspan's Swedish Visiting Cake Bars

Serves 18

Ingredients

For the topping

1 cup (120 grams) confectioners’ sugar

3 large egg whites

1½ cups (150 grams) sliced almonds, blanched or unblanched

For the bars

¾ cup (150 grams) sugar

2 large eggs, at room temperature

¼ teaspoon fine sea salt

1½ teaspoons pure vanilla extract

¼ teaspoon pure almond extract

1 cup (136 grams) all-purpose flour (I used a gluten-free blend)

1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled

Confectioners’ sugar, for dusting (optional)

Directions

Center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square baking pan and line it with parchment paper.

To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.

To make the bars: Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts. Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. You’ll have a thick batter with a lovely sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.

Give the topping another stir, or a run-through with your fingers, and turn it out onto the batter. Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.

Bake for 28 to 32 minutes, or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown. If you’d like a deeper color on the topping, run it under the broiler until you get the shade of gold you like best.

Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.

Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you’d like, you can dust the bars with confectioners’ sugar just before you serve them.

Loading nutrition data...

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don't forget to sign up for email updates so you'll never miss a new recipe.

I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

Source: https://www.healthy-delicious.com/swedish-visiting-cake-bars-gluten-free/

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atombail7-blog · 5 years

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Bakery-Style Banana Coffee Cake Muffins

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Turn banana muffins into moist and tender bakery-style banana coffee cake muffins with cinnamon swirl, streusel topping, and an easy glaze (295 calories or 12 WW points).

You may be asking yourself, “But did we really need to mess with banana muffins?” And to that I say: yes, yes we really did because these banana bread-meets-coffee cake muffins are outstanding. I started with an irresistibly moist and tender banana muffin and added a sweet cinnamon swirl and crackly streusel topping.

Using darkly speckled, overripe bananas intensifies the banana flavor and keeps the banana muffins moist. To keep the recipe as easy as possible, I melt the butter for the muffin batter (no waiting all day for perfectly softened butter!) and use the food processor to pulse the streusel. And the streusel doubles as the cinnamon swirl inside the muffins.

The glaze on these banana coffee cake muffins isn’t necessary, but it does add an attractive bakery-style quality, and so do the parchment paper muffin liners. I made these by cutting regular ol’ parchment paper into 5-inch squares and pressing them into the cups of my muffin tin. The Kitchn has a great tutorial on making them!

How to Store Banana Muffins

At room temperature banana coffee cake muffins will keep for up to 3 days if kept covered in an airtight container or sealed in a plastic bag.

In the fridge you can store leftover banana muffins in an airtight container or plastic bag for up to 1 week.

Freeze them in a resealable plastic bag for up to 3 months (or wrap each muffin individually with plastic wrap, taking care to completely cover the muffin to prevent freezer burn).

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Banana Coffee Cake Muffins

Turn banana muffins into moist and tender bakery-style banana coffee cake muffins with cinnamon swirl, streusel topping, and an easy glaze.

Author: Andie Mitchell

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Category: Breakfast

Method: Baking

Ingredients

Streusel: ¼ cup sugar ¼ cup brown sugar ¼ cup all-purpose flour 2 teaspoons ground cinnamon 4 tablespoons cold unsalted butter

Banana Muffins: 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 6 tablespoons unsalted butter, melted ½ cup granulated sugar ¼ cup packed light brown sugar 3 overripe bananas, mashed (about 1 ½ cups) 2 large eggs

Glaze: ¾ cup powdered sugar 2 tablespoons milk or water

Instructions

For the streusel: In a food processor, pulse the granulated sugar, brown sugar, flour, cinnamon, and butter until just combined (the texture of coarse sand or small pebbles). Set aside.

Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (if you don’t line them, the muffins will be hard to remove from the pan.

In a large bowl, whisk the flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer, beat the melted butter and white and brown sugars on high speed until well blended. Add the bananas and beat until combined. Add the eggs and beat until combined. Scrape down the sides of the bowl, add the flour mixture and beat on low just until combined, scraping down the sides of the bowl again before giving it a final mix.

Place 1 heaping tablespoon of batter in each muffin cup and top with 1 tablespoon of streusel. Press the streusel lightly into the batter with the back of a spoon, then top with the remaining batter. Sprinkle the streusel topping evenly over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, 18 to 20 minutes.

Let the muffins cool in the pan for 30 minutes, then transfer to a metal rack to cool.

For the glaze: In a medium bowl, whisk the powdered sugar and milk or water until smooth. Spoon 2 teaspoons of glaze over each muffin.

Muffins will keep in an airtight container at room temperature for up to 3 days.

Notes

1 Muffin: 12 WW Freestyle points (10 points without glaze)

Banana muffins adapted from AllRecipes.

Nutrition

Serving Size: 1 muffin

Calories: 295

Sugar: 33g

Sodium: 132mg

Fat: 11g

Saturated Fat: 6g

Carbohydrates: 48g

Fiber: 2g

Protein: 3g

Cholesterol: 56mg

Keywords: banana bread, banana muffins, coffee cake muffins

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/bakery-style-banana-coffee-cake-muffins/

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atombail7-blog · 5 years

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Healthy Holiday Gift Guide

As an Amazon Associate I earn from qualifying purchases.

The holiday season is officially here! In case you’re looking for some tried-and-true gift ideas, I thought I’d share some of my favorites with you here today.

Now, keep in mind that I tend to give practical gifts. I like to gift items that I use myself on a daily basis. Items that help make my life a little easier and more enjoyable. That’s what you’ll find in my holiday gift list below, including everything from my favorite kitchen gadgets, to helpful parenting tools, to natural beauty gifts, and more.

Best of all, you can do your holiday gift shopping from the comfort of your own home, because I tend to do almost all of it online. So, avoid the crowded malls and cuddle up in a cozy blanket while you shop!

Gifts for the Kitchen

Instant Pot. This is one of the only small appliances that has earned a permanent spot on my counter. It’s perfect for fixing fast and healthy weeknight meals! (My Fresh & Healthy Instant Pot Cookbook would be a great companion for this one.)

Ninja Coffee Bar. Austin got this for me last year, and I love it! I wanted a coffee maker that could brew a single cup of coffee without using those disposable k-cups, and this one does that! We use it to brew single cups and a whole pot of coffee, when needed.

Inspiralizer. I love turning healthy vegetables into “noodles” and this little gadget is the best spiralizer on the market. I love how securely it sticks to your countertop!

Silicone Measuring Cups. I love that these measuring cups are oven-safe and bend easily to make pouring liquids into a mixing bowl easy, without any drips. I use them for melting coconut oil in my oven on a regular basis! Perfect for an avid cook or baker.

Nutri Ninja Duo. This is the first affordable blender option I’ve tried that actually blends as well as a more high-end, high-speed blender, like the Vitamix. I think it would make a great gift for someone living in a smaller space (like an apartment or dorm room) or for someone making smoothies only for themselves.

Reusable Straw Cups. You’ve probably seen these cups a LOT on my social media feed and in my What I Ate posts. We use them every single day for our morning smoothies! They’re great for a fast breakfast on the go, or for serving kids who might spill their drinks.

Glass Straws. I love this reusable straw option! They’re elegant and make drinking your daily green smoothie a pleasure. So much more fun than using plastic straws, and less wasteful, too. (If you have kids or are worried about breakable straws, try these silicone straws instead. I have both!)

Breville Juicer. This juicer is a great introductory model for someone who wants to start juicing on a regular basis.

Le Creuset Dutch Oven or Buffet Casserole. These pots are one of the most used items in my kitchen. (I use the 5.5 quart for large batches of soup, and the buffet casserole for daily stir-fries.) I love how they can go straight from the stove top, to the oven, to my dinner table as a pretty serving dish. It’s durable to last forever, and the perfect non-toxic cooking dish.

Kyocera Ceramic Knives. I don’t have time to maintain and re-sharpen metal knives, so that’s why I love my ceramic knives. They’re insanely sharp and I don’t have to do anything to maintain them. They make prep work a breeze!

Farmhouse Pottery Mugs. I’m in love with these creamy hand-dipped mugs. Sipping my morning tea out of one makes me so happy!

Nespresso Milk Frother. This frother creates lovely foam from non-dairy milks for homemade steamed milk drinks, but I actually use it most often for re-heating coffee and tea. (It’s an easy way to skip using a microwave!)

Natural Beauty Gifts

Velvet Eyeshadow Palette (Classic) If you or someone you know wants to venture into the world of cleaner makeup products, this eyeshadow set from Beautycounter is a great place to start! It’s the best safer eye shadow I’ve ever tried, and this is the color palette I use myself every day.

Rejuvenating Night Cream. This is the moisturizer I use every night, and then I top it off with the No. 1 Brightening Oil to lock in the moisture.

Lip Gloss. I love Beautycounter’s lip gloss, and I think it makes a great stocking stuffer. I personally use the Rosewood and Fig colors the most, but the Bare Shimmer is a nice option if you want something totally neutral.

Tata Harper’s Regenerating Cleanser. I was introduced to Tata Harper’s all-natural skin care products a couple years ago, and I’ve been in love with them ever since. This cleanser has a fine exfoliator included and it smells like fresh oranges.

RMS Beauty Magic Luminizer. I use this over my makeup or on its own, for a fresh and glowy look!

Wet Brush. I honestly don’t know why this hair brush works so much better than other brushes, but it’s a miracle worker– particularly on wet hair. I have naturally curly hair, and this brush tackle any tangles with ease! I’m never using another hair brush ever again.

RMS Beauty Nail Polish. This nail polish is free of harsh chemicals and comes in several classic colors. (I have the deep red one, but I want the more taupe-looking color, too!)

Books

Fresh & Healthy Instant Pot Cookbook. My newest cookbook is perfect for people who want to make weeknight meals as EASY as possible. The recipes in this book all have a gluten-free option, and many are dairy-free and vegan friendly, too.

Everyday Detox. My first cookbook is an affordable gift to make healthy eating and cooking as easy as possible. My family still uses many of the exclusive recipes in this book on a weekly basis, and as always, I make a point not to use hard-to-find ingredients or have the recipes be too complicated. All recipes are 100% gluten-free, and many of them are vegan and paleo friendly, too.

No Excuses Detox. My second cookbook is perfect for anyone who wants to tackle their health goals, despite a busy schedule, tight budget, or picky family members. All recipes include nutrition information, price per serving, and many can be made in just 30 minutes or less! Gluten-free & vegetarian, with lots of vegan friendly recipes.

How Not To Die Cookbook. If you’re not familiar with Dr. Gregor, he’s the brilliant doctor behind the nonprofit site NutrtionFacts.org. He’s a wealth of scientific nutrition studies, and in his new cookbook he shares vegetarian recipes to go along with his evidence-based diet approach.

Thyroid Healing. If you or someone you know is worried about their thyroid health, I think this book offers an unexpected perspective on the subject with an actionable cleanse and recipes at the end.

Eat to Live Quick & Easy Cookbook. This book is filled with oil-free vegan recipes for those who need to follow a special diet.

Love Real Food. If you’re in need of a new vegetarian cookbook, my friend Kathryne’s book is loaded with delicious options. It’s beautiful, too!

Engine 2 Diet. I love giving this book to the men in my life, because it makes eating plants a little more appealing. It’s written by a firefighter– so they won’t worry about losing their muscle mass, and there’s still plenty of food on this plan to keep them feeling satisfied!

Gifts for Parents

Squeasy Snacker Pouches. These reusable pouches are made of silicone and don’t leak! They’re so easy to use for our daily smoothies. I use the 3-ounce size for my baby, and the 6-ounce size for my toddler.

Door Monkey. If you have a toddler, this non-permanent door lock is really handy. My son likes to have his bedroom door cracked each night, and this lock keeps it cracked while also keeping the door securely in place– my 4-year-old can’t get it open, no matter how hard he tries. I’ve heard it’s perfect for families with cats, who want to provide cats with access to a litter box while keeping kids out, too.

Furniture Straps. We strap every piece of furniture in our house to the wall, just so that there are no easily preventable tipped furniture accidents. These straps make it easy!

OK to Wake Clock. This silent alarm clock has been my life saver during the daylight savings change. When we introduced this new alarm clock, our son soon learned that he couldn’t get out of bed until the “green light” came on– so he happily stays in bed until a reasonable hour each morning, giving our family much-needed sleep. (We bought one for my daughter recently, too!)

Funtainer Straw Cups. These stainless steel straw cups are the by far the best leak-proof travel cups I’ve found. I’ve read that straws are preferred over sippy cups by speech pathologists, so you can use these cups with children as soon as they are ready to drink water.

Ergobaby Carrier. The Ergo carrier is my most-used and favorite baby item, as it let’s you be securely hands-free, while also keeping your baby close and happy. I also love the Baby K’tan wrap for the early newborn days, but if you only want one baby wrap, the Ergo is my #1 choice– particularly because it can be sized to fit a variety of care takers! (So my husband can wear it, too.)

Countablock Book. . This book has been one of my son’s favorites for over a year now. It has helped him learn to count to 100, and I love how sturdy and colorful it is! (Many of our other books have ripped or missing pages…) There are three other book in this series, too: Alphablock, Cityblock and Dinoblock.

Mini Popsicle Mold.. These mini molds are the perfect size for toddlers! It’s just enough of a treat, without it melting down their hands before they get bored with it. I like to repurpose any leftover smoothie that my son doesn’t drink by pouring it into these molds and making colorful (and healthy) popsicles for later. If you have older kids, this larger mold is perfect for making bigger popsicles.

Jolly Penguin Race. My kids are both OBSESSED with this penguin toy. It’s a little noisy, but it’s a great way to keep them distracted while I get the dishes done or dinner on the table. Free time when you’re a parent is priceless!

Whether you’ve found something new for yourself, or to give to your friends and family, I hope you’ll find this gift guide useful!

—

Reader Feedback: What’s your favorite gift to give this year?

Source: https://detoxinista.com/healthy-holiday-gifts/

#read more #see more #check it out #interesting #learn more

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atombail7-blog · 5 years

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roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today.

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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Source: https://www.healthyseasonalrecipes.com/roasted-garlic-hummus/

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atombail7-blog · 5 years

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Air Fryer Chicken Wings (Extra Crispy!)

These Air Fryer Chicken Wings have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required!

We love crispy baked chicken like my Mom’s famous Chicken Drumsticks these Garlic Dijon Baked Chicken Legs or baked Honey Glazed Chicken but the air fryer is our new best friend for chicken because it’s so much faster and memorably crispy!

This post may contain affiliate links. Read my disclosure policy.

Air Fryer Chicken Wings Recipe:

Chicken wings in the air fryer is brilliant and you will be making chicken way more often if you try them in the air fryer. The forced circulating hot air makes the skin super crisp which is difficult to achieve in a conventional oven and the center is perfectly cooked, tender and juicy.

Air fried chicken wings cook time is just 16 minutes (3 times faster than a traditional oven). There’s no need to preheat an air fryer which makes this the fastest crispy chicken wings recipe.

Can I Double the Recipe?

For all-around crispy chicken wings, it’s best to keep the wings in a single layer. If you have a larger air fryer like our Cuisinart model, you can double everything. When doubling, air fry for 18-22 minutes, or until the skin is crisp, flipping the wings half way. Bake time will vary based on the surface area of your air fryer basket.

What is the Best Air Fryer?

There are 2 very different styles of air fryers. The first type is a toaster oven style with a little oven door like this Cuisinart model that we have, this Farberware model that my sister has, or this fancy one by Breville.

The second type is a slide-in drawer/basket type like the Phillips air fryer, Gourmia or Nuwave brands. We prefer the Cuisinart toaster oven style air fryer because it can accommodate more food and serves a variety of functions. It replaced our old toaster oven because it air fries, bakes, broils and toasts.

Can I Bake these in a traditional oven?

It takes significantly longer to achieve crispy chicken wings in the oven. To bake these chicken wings in a conventional oven, preheat oven to 400˚F and bake for 45 minutes to 1 hour, or until crispy, flipping the wings after 30 minutes.

How to Make Air Fryer Chicken Wings:

The dry rub for these chicken wings is so simple with our go-to spices for baked, sautéed or air fried chicken. All you need is garlic salt and lemon pepper.

Toss the wings in a little oil and the 2 seasonings, arrange them on the basket and bake right away. You can let them marinate if you prefer but there’s no need to pre-marinate.

These Air Fried Chicken Wings have a crisp salty skin with a tender center. Pair them with fresh celery and avocado ranch to dip and let the snacking begin!

Air Fryer Chicken Wings

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Air Fryer Chicken Wings have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required!

Author: natashaskitchen

Skill Level: Easy

Cost to Make: $4-$6

Keyword: air fryer chicken wings

Calories: 168 kcal

Servings: 4 people

1 lb chicken wings split into flats and drummettes

1 Tbsp olive oil

2 tsp garlic salt

1 tsp lemon pepper

Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

Coat in 1 Tbsp oil then sprinkle on 2 tsp garlic salt and 1 tsp lemon pepper. Toss to evenly coat with seasoning.

Place on air frying basket, spacing evenly and air fry at 400˚F for 8 minutes per side, or a total of 16 minutes, or until chicken wings are crisp and golden brown on the outside.

If Doubling the recipe: air fry for 18-22 minutes, or until the skin is crisp, flipping the wings half way. Bake time will vary based on the surface area of your air fryer basket.

Nutrition Facts

Air Fryer Chicken Wings

Amount Per Serving

Calories 168 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 47mg 16%

Sodium 1207mg 50%

Potassium 95mg 3%

Protein 11g 22%

Vitamin A 1.8%

Vitamin C 0.5%

Calcium 0.7%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/air-fryer-chicken-wings/

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atombail7-blog · 5 years

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raspberry crumble tart bars

Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s possible I’ve never clicked on a link faster. I adored the magazine; in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. I cooked so many of the recipes — and yet, almost none of these. A raspberry crumble tart by Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page. Reichl writes:

From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).

People, I ended up making it three times this week. (It helped that my store’s insipid berries have been on sale.) Here is what’s cool about this recipe: there are only seven ingredients and two are salt and water, which don’t even count. The remaining ingredients — flour, butter, sugar, almonds, and fresh raspberries — are as basic as can be. There’s no sugar in the berries and no thickener, you don’t macerate them, and the end result is that they’re not runny so there’s no liquid to contain or to fret about sogging the bottom crust. You make a simple butter-flour mixture, divide it in half, and form half into a pie crust base. You don’t don’t even need to parbake it (birds are singing!), you simply fill it with a heap of fresh raspberries and cover them with an avalanche of a loose, sugary crumble (that you’ve made from the second half of the butter-flour mixture) and this bakes onto and into the berries, mingling with any juices that release, and crisping shaggily all over.

It’s not hard see why Ruth Reichl likes it so much. It tastes grown-up. Not goopy, not heavy, not too sweet or excessively tart (using very ripe berries helps; they’re sweeter). It celebrates raspberries in such an uncluttered way, I immediately made them two more times, including one that’s slab pie-sized. I have no idea what we’re doing this weekend yet, but I know they’re coming along.

Previously

One year ago: Ice Cream Cake Roll Two years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad Three years ago: Almond-Rhubarb Picnic Bars Four years ago: Toasted Marshmallow Milkshake, Fake Shack Burger, and Swirled Berry Yogurt Popsicles Five years ago: Carrot Salad with Tahini and Crispy Chickpeas Six years ago: Greek Salad with Lemon and Oregano and Two Classic Sangrias Seven years ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad Eight years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits Nine years ago: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake Ten years ago: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies Eleven years ago: Cherry Cornmeal Upside-Down Cake Twelve years ago: Homemade Oreos and Cellophane Noodle and Roast Pork Salad

And for the other side of the world: Six Months Ago: Cabbage and Mushroom “Lasagna” 1.5 Years Ago: Salted Butter Chocolate Chunk Shortbread 2.5 Years Ago: Cheesecake Marbled Pumpkin Slab Pie and Brussels Sprouts, Apple, and Pomegranate Salad 3.5 Years Ago: Date, Feta, and Red Cabbage Salad and Pecan Pie 4.5 Years Ago: Classic Pumpkin Pie with Pecan Praline Sauce and Crispy Sweet Potato Roast

Raspberry Crumble Tart Bars

Servings: 16 squares

Time: 30 minutes active, 2 1/2 hours with resting and baking time

Source: Adapted from Gourmet, August 2006

I changed a bunch of things about the recipe, so if you’re loyal to the original, look away now. First, it’s created for what I consider an unusual tart pan size (11 1/4 by 8-inch), which I have, but that doesn’t help most other people. You could also make it in a 10-inch round but I liked the idea of turning these into bars, since they’re so much more picnic-and-potluck friendly. Below, I’m sharing a scaled-down recipe for an 8×8-inch pan (or a 9-inch round pan, if you want to serve it in wedges). Give me a shout if you’d like the scaled-up recipe for 9×13-inch slab tart bars and I’ll add it. Making tart-height walls (1-inch) in a taller cake pan is a little fussy, but totally doable, and this recipe is forgiving. There’s a general belief that if you don’t parbake a bottom crust, it will be soggy, but all three of mine are crisp underneath — and even more so when the tart cools before I cut it, thanks to the unheavy and unsoggy filling.

If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.

1/2 cup (2 1/4 ounces) whole toasted almonds

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces) cold, unsalted butter, cut into cubes

3 tablespoons cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries (18 ounces or about 4.5 cups)

Make the bars without a machine: Roughly chop almonds and set aside. Place your flour and salt in the bottom of a large bowl and stir to combine. Add your butter cubes to the flour mixture. Toss them around so that they’re coated and used your fingers to work the butter into the flour until the largest butter bits are the size of small peas. You can also use a pastry blender to achieve this.

Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. Set them aside and lightly wipe crumbs from workbowl. Add flour and salt and pulse to combine. Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.

Both methods: Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs). Drizzle cold water over first bowl, use a spoon or spatula to mix it into shaggy clumps, then use your hands to quickly, gently knead it together into one ball. Wrap the dough in plastic wrap, flattening it a packet shape. Chill for 1 hour, or until firm.

Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together, mashing up the buttery bits, until a loosely clumped streusel is formed. Set this aside. At this point, you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.

Assemble your bars: Heat oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. You can also make this in a 9- to 9.5-inch round tart pan. No need to line the bottom with parchment paper if there’s a removable base.

On a well-floured counter, unwrap your packet of dough, sprinkle the top generously with flour, and roll you dough to a 10×10-inch square (or a 13-inch round for a round pan). Gently fold it into quarters and unfold it into your prepared pan, centering the dough as best as you can. Press into the bottom of the pan and 1-inch up the sides, folding the extra dough over the walls and pressing it against the sides to reinforce the edges. Don’t worry if it’s messy — mine totally was. The only thin you want to avoid is holes or tears; patch any that you see.

Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.

Bake bars: For 40 to 50 minutes, covering with foil if it browns before it’s done. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. Let cool for 20 minutes on a cooling rack, then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack. (Or, if using a tart pan with removable sides, remove them now.)

To serve: Sprinkle with powdered sugar, if you wish, and use a serrated knife to cut into squares (or if a round pan, wedges). Bars keep at room temperature or the fridge, lightly wrapped, for 5 days.

Source: https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

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atombail7-blog · 5 years

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Taste Your Way Through London With an Expat Who Knows Her Stuff

We've partnered with VisitBritain to bring you delicious ideas on what to do, see—and of course, eat—in London, and beyond! Stay tuned for more travel tips to help you plan your very own British adventure.

I moved to London after nearly a decade in New York City, and I wasn’t sure any city could live up to the Big Apple (typical New Yorker mindset!). But in the nearly two years I’ve lived here, I have totally fallen in love with London's incredible diversity of people, places, flavors, and activities. Three of my favorite places at the moment—especially for taking guests visiting from out of town—are:

Tom Brown’s restaurant Cornerstone (named after his favorite Arctic Monkeys track), in an edgy, hipster area in East London called Hackney Wick. Cornerstone serves food worthy of the many awards it’s received. For anyone who holds the outdated notion that British food isn’t good, Tom’s food will shatter that thought. Tom is a young superstar in the London food scene, having launched Cornerstone after he won England’s admiration on Great British Menu and after working under famed British chef Nathan Outlaw. Originally from Cornwall, a part of England on the coast and surrounded by fresh seafood, Tom’s specialty is fish. Cornerstone’s menu is dictated by the markets—what’s the best produce today?—so it’s constantly changing, sometimes even hour to hour. While the dishes may rotate, one thing is steady: His food will be fresh, thoughtfully prepared, and absolutely delicious. Cornerstone 3 Prince Edward Road Hackney Wick, London

Pickled oysters with celery, horseradish, and dill. Photo by Cornerstone

Asma Khan’s restaurant Darjeeling Express in Soho’s foodie haven of Kingly Court. London’s diversity is one of its greatest assets, and Darjeeling Express is the perfect example of that—it’s an Indian restaurant that will redefine how you think of Indian food. Asma herself is a force of nature! She has a law degree and a PhD but ultimately followed her passion to run a popular London supper club for five years, which led to the opening of Darjeeling Express. It has been welcomed into the London dining scene with much fanfare and acclaim. Originally from Calcutta, Asma makes food from her roots and draws on family traditions in many recipes. She is determined to represent the underrepresented and foster community among people too often overlooked, which is why she employs all women of color in her kitchen. She’s a special person to have in the London food scene, and I have no doubt she’ll win over hearts around the world when she’s featured in the next season of Netflix’s Chef’s Table—the first Brit (not to mention that she’s a British woman of color) to be featured! Darjeeling Express Top Floor, Kingly Court Carnaby, London

A server setting a table at Darjeeling Express. Photo by Ming Tang-Evans

Renegade London Wine, founded by Warwick Smith, an urban winery in East London’s Bethnal Green area. It’s in an incredibly diverse neighborhood, and my favorite thing about imbibing at Renegade is where it’s located: Turn into a narrow alley, past a used furniture shop, and arrive at the hidden wine haven. All of the wines are hand-harvested and vinified in that space, and sipping your wine by candlelight, serenaded by a funky, hipster playlist and among barrels of fermenting wine is, simply put, awesomely fun. They’re also making English sparkling wine (I love me some bubbles!!); it’s the first Champagne method made in London. They’ve only made 800 bottles of the stuff, and it is truly some of the most delicious sparkling wine I’ve ever had. (Who would’ve thought you could find that just past an old pleather sofa in an alley?! I love London.) Renegade London Wine Arch 12 Gales Gardens, London

Wine bottles at Renegade London. Photo by Renegade London Winery

Those are just a small handful of my favorites! For more must-go suggestions for the best and coolest places to go to, eat at, and stay while you're out exploring all of what London has to offer beyond the typical touristy spots, I can’t think of anyone better to ask than the founders of my above favorites: Tom, Asma, and Warwick. Check out their favorite things to do, see, and eat around London below.

From London to Edinburgh, Cornwall to Yorkshire, there's so much to do, see, eat, and experience all across the United Kingdom. In partnership with VisitBritain , we're so excited to share our favorite unexpected discoveries to help inspire your very own British adventure. Follow along on Instagram to see what's going on across the pond at @lovegreatbritain and what Great Britain is eating at @greatbritishfood.

Source: https://food52.com/blog/23480-where-to-eat-and-drink-in-london-right-now

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atombail7-blog · 5 years

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Shaved & Curried Cauliflower Salad

“ We do not grow absolutely, chronologically. We grow sometimes in one dimension, and not in another; unevenly. We grow partially. We are relative. We are mature in one realm, childish in another. The past, present, and future mingle and pull us backward, forward, or fix us in the present. We are made up of layers, cells, constellations. ” — Anais Nin

Shaved & Curried Cauliflower Salad

1 extra-large head of cauliflower

1 cup cooked garbanzo beans

1/2 cup dried apricots, quartered

1 cup celery leaves

1 cup flat leaf parsley leaves

1/2 cup mint leaves

1 orange, for juice and zest

1 shallot, minced

2 Tbsp preferred curry powder

Red pepper flakes

Olive oil

Salt

Preheat the oven for 400′ F. Using a mandoline slicer, shave the cauliflower into large pieces. Place on a baking sheet and coat with olive oil, curry powder, juice of half an orange, and orange zest. Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and allow to cool.

In a large bowl, combine celery leaves, parsley, mint, shallots, and apricots. Mix in warm cauliflower and dress with additional orange juice, a lug of olive oil, and a bit of salt to taste. Serve warm or at room temperature.

Source: http://happyolks.com/shaved-curried-cauliflower-salad/

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atombail7-blog · 5 years

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Idli Chaat (South Indian Appetizer)

Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It's quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!

Method

I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature.

Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.

Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes.

Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.

Serving the Idli Chaat

Arrange the idlies in a serving plate, sprinkle remaining salt ¼ teaspoon. Put ½ the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev.

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Source: http://www.manjulaskitchen.com/idli-chaat/

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atombail7-blog · 5 years

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KABOCHA + GOAT CHEESE + PEARL ONION + RYE CROSTINI

If you’ve been following me here on my blog, you know about my love of crostini. For me, it’s the easiest, best appetizer to serve and so much less expensive than a cheese board (my other favorite). It’s the perfect medium for left overs and an opportunity to get creative, because it is, after all, just a small might. You can go for bigger, bolder flavors here than you might with a main course or even side. I had a few odds and ends knocking around the kitchen, and that is how this combination came together. I roasted the onions along with the kabocha, getting those deep caramel notes; the goat cheese is bright and fresh, and the rye bread has a nice earthiness to it, adding an extra winkle where plain baguette would be a blank canvas. If you don’t feel like crostini, you could always turn this into a side by cubing the squash, sprinkling the cheese, and adding the rye bread as croutons. Enjoy!

INGREDIENTS

1 kabocha squash, seeds scooped and halved

1 pound pearl onions, peeled and halved

1/4 cup olive oil

2 thyme sprigs

8 ounces goat cheese

1 loaf rye bread, thinly sliced

honey

chili flake

DIRECTIONS

Preheat oven to 425F

Coat the squash and onions in olive oil, salt, and pepper and spread on a baking sheet. Toss in the thyme. Roast until squash is tender and onions are caramelized.

Slice the bread into crostini sized slices and toast in the oven until crisp.

Spread each toast with goat cheese, smash squash on top, add a few pieces of onion, and dress with honey and chili flake.

Source: https://www.thekitchykitchen.com/?recipes=/kabocha-goat-cheese-pearl-onion-rye-crostini/

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atombail7-blog · 5 years

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Cheesy Sour Cream Baked Pork Chops

Looking for a low carb way to prepare ordinary pork chops? I have a dish for you, it’s Sour Cream Baked Pork Chops. So easy to make, they are moist, and perfect for the keto diet.

Are you looking for a new way to prepare pork chops? These Cheesy Sour Cream Baked Pork Chops are super easy to make, and they can be put together in a quick minute. They have ingredients you already have in your pantry to in no time at all you will have dinner on your table.

What’s in Cheesy Sour Cream Baked Pork Chops?

These pork chops can be made with boneless pork chops or bone-in pork chops. I often let the grocery store prices dictate what I am going to buy I like to use pork chops that are about 3/8-inch thick for these, as they cook up in a reasonable amount of time. I also use sour cream, and a sprinkle of Cheddar cheese, if you don’t have Cheddar on hand, Swiss cheese is also fantastic.

How long do these take to make?

These pork chops can be made in under 30 minutes, and that’s from start to finish. Most of that time, the pork chops are going to be baking away in the oven. While they are baking you could add some mashed potatoes or even a nice rice pilaf, and you practically have a meal ready. If you are on the Keto diet, you could make some roasted Brussels sprouts or some keto cheesy broccoli.

Love pork chops? Be sure to check out these pork chop recipes

Shake ‘N’ Bake Pork Chops Easy homemade pork chops

Cheesy Sour Cream Pork Chops

Savory cheesy sour cream pork chops are the perfect way to enjoy a keto and family friendly pork chop recipe.

Ingredients

1 1/2 pounds pork chops

1 teaspoon seasoned salt or salt and pepper

1/2 cup sour cream

1/2 cup shredded Cheddar Cheese

Instructions

Preheat oven to 350 degrees.

Place pork chops into a 9 x 13-inch baking dish. Season with seasoned salt or salt and pepper.

Add 2 tablespoons of sour cream to each pork chop. Spread evenly over pork chop to over the meat.

Add a small sprinkle of cheese to the pork chop.

Bake for 20 to 25 minutes.

Source: https://copykat.com/cheesy-sour-cream-baked-pork-chops/

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atombail7-blog · 5 years

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Beef Stroganoff Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Beef Stroganoff Recipe

This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!

Now that Labor Day is behind us, can we go all-in on warm and hearty comfort foods? Yes? Wonderful!

Beef stroganoff is one of my all-time favorites in that category and for the longest time, I thought it was a crazy complicated dish to make. Spoiler alert: it is not at all.

However, I have had my fair share of dry, tough meat in beef stroganoff; I’m thrilled to share this recipe with you because the meat in this dish is so wonderfully tender and the sauce is rich and flavorful. This is going to easily become one of your go-to favorite easy recipes, just as it has for me!

How Do You Make Beef Stroganoff?

Beef stroganoff looks (and tastes!) like a luxurious bowl of fancy comfort food, but the best part is that it has a simple list of ingredients and comes together incredibly quickly, which makes it a perfect choice for weeknight meals or an easy dinner party staple.

This is a fast rundown of how it’s done:

Sear thinly sliced ribeye until it’s browned, then set aside.

In the same pan, brown onions and mushrooms until soft.

Sprinkle the mushroom mixture with flour and stir, then gradually stir in beef stock. Season with salt, pepper and paprika, then simmer until slightly thickened.

Stir in sour cream and serve over cooked egg noodles with a sprinkle of fresh parsley.

The Best Meat for Beef Stroganoff

The beef that you use is what takes average or good beef stroganoff to absolutely phenomenal.

The trick?

Using very thinly sliced boneless ribeye steaks. The meat is so tender and melts in your mouth; it’s the same cut of meat that I use for my Philly cheese steak sandwiches and everyone raves about how juicy and tender they are. No one wants to bite into beef stroganoff and find a tough, stringy piece of beef that gets stuck in your teeth. Ribeye can cook up super fast at high temperature and stay crazy tender.

If you want a quicker/less expensive option, I’ve also used ground beef, which works really well. Obviously, you won’t get the same consistency as you do from whole pieces of beef, but it’s still a great shortcut!

How is Beef Stroganoff Served?

The most traditional way to serve beef stroganoff is over egg noodles (and it’s seriously delicious), but there are tons of other options, too! For something different, try:

Rice

Mashed potatoes

Pan-fried potatoes

A bed of greens

Steamed green beans or broccoli

Can Beef Stroganoff Be Made Ahead and/or Frozen?

Yes to both!

Beef stroganoff reheats extremely well and you can freeze it by allowing it cool, then placing in a freezer ziploc bag or freezer-safe container and freezing for up to 3 months. Allow to thaw overnight in the refrigerator.

I hope you enjoy this dish as much as my family and I have!

If You Like This Beef Stroganoff, Try These:

Four years ago: Slow Cooker Spicy Beef Queso Dip Five years ago: Matzo Ball Soup Six years ago: Buckeye Peanut Butter Cup Cookies

Beef Stroganoff

Yield: 4 to 6 servings

Prep:15 minutes

Cook:30 minutes

Total:45 minutes

This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!

Ingredients:

4 tablespoons unsalted butter, divided

1½ pounds ribeye steak, sliced ¼-inch thin against the grain, and then crosswise

8 ounces white mushrooms, thinly sliced

1 medium yellow onion, thinly sliced

3 tablespoons all-purpose flour

2 cups (480 ml) beef broth

1½ teaspoons salt

½ teaspoon black pepper

1 teaspoon paprika

⅔ cup (151 grams) sour cream

12 ounces egg noodles, cooked and drained

1 tablespoon parsley, finely chopped

Directions:

Season the beef with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the beef to the skillet, spreading it into an even layer. Cook for 1 minute, then use tongs to toss the beef until mostly browned. Remove to a plate; set aside.

Melt the remaining butter and add the mushrooms and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are translucent, about 5 to 7 minutes.

Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes, until no raw flour remains and it emits a nutty aroma. Gradually stir in the beef broth, then add the salt, pepper and paprika. Bring to a simmer and cook until slightly thickened. Add the beef back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the beef is warmed through. Remove from the heat and stir in the sour cream until completely combined.

Serve with cooked egg noodles and a sprinkle of fresh parsley. Leftovers can be stored in the refrigerator for up to 4 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Source: https://www.browneyedbaker.com/beef-stroganoff-recipe/

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