#ceramic burger is crunchy
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Meet the foodie
I love food. It's one of my many love languages. It makes me feel good when I'm with the people I love most, sharing a meal that makes us feel as full in our stomachs as our hearts do when we're together.
I was not much of a cook when I was younger. My pride and joy as far as experiments in the kitchen went was a slimy dessert I had concocted one summer: equal parts tapioca pudding and blue Kool-Aid Jello cups. I shredded the Jello into a bowl of tapioca pudding and combined 'til it was the color of mint toothpaste. Not sure what it would taste like now, but I loved it as a kid!
Eventually, I graduated to making muffins and cupcakes from packet and box mixes. I would bring cupcakes I baked and frosted myself throughout high school to my classmates. Of course, I only ever made 24 - and as you can guess, more than 24 people wanted my cupcakes and asked for one every time they saw me offering them.
When I learned how to make crepes for the first time, I loved it. I loved the mess of melting Toblerone (which is difficult when the Toblerone is crunchy - do they make smooth Toblerone?) and dipping strawberries in to my mixture like the whole process was revolutionary. I felt dignified, even when my crepes were colorless. There was no crispiness on those things!
Further into high school - around senior year - I really started coming into the kitchen, fueled by hunger.
I typically went the whole day without eating (never had time for breakfast and didn't get free lunch, so I never packed my own) so when I came home, the kitchen was my oyster. I vividly remember making ramen burgers as maybe a junior in high school - because we had ramen and we had ground beef and eggs and I didn't have my driver's license to grocery shop yet.
Boil and cook ramen, saving the flavor packet to the side
Whisk raw egg into ramen
Form ramen buns by portioning them into the bottom part of a bowl and flattening them
Fry up ramen buns in a pan
Make ground beef patties seasoned with aforementioned ramen packet
Serve with ketchup and fried egg and other toppings
They never turned out great appearance-wise, and I feel like they also didn't taste very good, but it was so much effort to make them that I had to eat them anyway.
I ran to simpler things - and I mean, way simpler things - after ramen burgers were a bust.
Look at the color on those crepes! That nas
Avocado grilled cheeses <3 (With mozarella!) (B side: Pizza grilled cheeses with pepperoni. Mmm.)
My favorite: yogurt bowls.
Cooking in college was basically non-existent, even when my fiance and I had a place of our own. Being a full-time student meant you were too exhausted to cook.
After college, in the last two years, I haven't been in the kitchen much. Every Christmas, I whip up a toffee-chocolate trifle: box chocolate cake on the bottom, instant chocolate pudding on top, thawed whipped topping on top of that, then crumbled-up-on-the-floor-with-the-handle-of-a-chef-knife pieces of Heath on top. Then you did that one more to make a really gorgeous trifle.
Now, the fiance and I have our own big-girl-and-boy place, and I treated myself with a set of really beautiful cookware, sturdy utensils, trusty appliances, and a multitude of mismatched plates and bowls. Every time I go into my kitchen, I'm greeted by the ceramic butt of a bunny as the lid to my empty cookie jar. I also have a pretty, partly droopy bouquet of blooming roses and peonies (?) in a cheap IKEA vase. I'm excited to have my own space to cook, and time to cook, thanks (but also, no thanks) to the pandemic.
It's going to be messy, delicious, and rewarding.
Follow along as I share some of my recipes. There'll be shortcuts, recipes I stole and made my own, recipes I straight-up saw somewhere else (I'll always share the link to the original!), and absolutely (possibly?) no ramen burgers that fall apart and are crunchy in all the wrong places. From time to time, my fiance will share some of his mastermind recipes, too!
Welcome to Pascal's Plate.
My first? plate of food in the new apartment was leftover Chinese.
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1, 6, 11
1. What sensory sensitivities do they have?
Red is particularly sensitive to sound and texture. If a sound is too much, either because its loud and unexpected, or because conflicting sounds are happening at once (like overlapping conversation), Reds having a bad time. Akso a lot of scraping sounds, like metal forks on ceramic plates, he can feel in this teeth and its super unpleasant, The move Metalsound has this problem.
As for texture, its mostly prickly or itchy textures that get him badly. Things like clothing tags, the way you feel after getting a haircut but before you shower, scratchy sweaters, things like that. Red won’t even wear clothes that still have tags in them, he either just wont put them on or will rip them out himself. This, unfortunately, includes borrowed clothes, so if you’re lending him clothing its best to make sure that it doesn’t have tags.
6. What are their special interests?
Red has a few, as mentioned in the previous ask! He’s big into battle mechanics, and pokemon behaviorism. He thinks he wouldn’t make a good professor, but in all honesty with the way hes able to understand pokemon and how much he absorbs pokemon social behavior, he might. He also thinks pokemon lineages (like why shellos has two different forms and how that developed) are cool, but it doesn’t hold as special a place in his heart as behaviorism does. That and pokemon husbandry, but that goes and-in-hand with the behaviorism.
11.What are their comfort foods? What foods do they refuse to eat?
Red’s comfort food is honestly crunchy things like chips. Honestly, a lot of potato based foods tend to go easily with Red. It’s not a lot he outright refuses to eat, but he either needs a safe food with new food, or a LOT of warning beforehand if its not at least somewhat similar to something he’s had before. The only thing he REFUSES to eat is meat, but that’s because of trauma and not being autistic. Because of that though, he’s also not a fan of meat replacements other than like, veggie burgers.
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The “I love you” just comes out one day, with zero preamble or premeditation.
And it’s entirely Cas’ fault.
See, Dean is just sitting there, staring out the streaky diner window, waiting for Cas to bring their food over. He’s minding his own goddamn business.
The two plates drop down onto the table with a slight clatter. Dean lets out a perfunctory “thanks,” Cas responds with a perfunctory nod, and everything is completely fucking normal.
Until Dean takes a bite out of his burger, and is suddenly overwhelmed with crunchy, salty goodness.
He chews and swallows, mouth watering. “Did you get extra bacon on mine?”
“Mhm,” Cas says idly, distracted by his triple-decker club something. Unlike Dean, he doesn’t bother with decorum, and answers with his mouth still full. “You like bac’n.”
“I love you.”
Cas freezes, his sandwich half-crammed into his mouth, bulgy cheeks and even bulgier eyes sliding slowly across the table to meet Dean’s. There’s barbeque sauce on his chin.
Panicked like he’s never been in his entire goddamn monster-filled life, Dean instantly redirects his gaze to the burger in his shaking hands. “I love you – bacon. You’re. . . you’re just so good.”
And he shoves the burger at his face with enough force to make his teeth hurt.
Cas’ wide eyes narrow to two highly suspicious slits.
There’s twenty-one seconds of agonizing silence as Dean forces the gigantic bite down his gullet. “Yep, bacon. God’s gift to man, Cas, mark it down. He said so himself once, actually, come to think of it.” He’s rambling like a Gilmore girl and his face is on fire.
Cas nods, slowly. “I see.”
Dean’s heart is in his throat but mercifully, Cas seems to let it go. He returns his focus to his sandwich, and the two of them spend the rest of their meal in overwhelmingly awkward silence.
They’re finishing up, draining the last dregs of their coffees, and Dean starts to think that maybe, just maybe, he’s gotten away with it. His stupid heartbeat finally starts to calm the fuck down.
“I love you.”
Heart suddenly back to hummingbird levels, Dean whips his head around, only to find Cas focused and intent and serious and definitely, one hundred percent talking to his fucking coffee mug.
“Yep, coffee. Very good. One of my favourite things. Definitely.” The little shit is just sitting there, gravely nodding at the mug.
Dean can feel his face turning puce. His hands start shaking again.
Still not looking at him, Cas takes a sip of the coffee, and Dean suddenly feels weirdly jealous – Cas just sitting there, tonguing the ceramic.
So he does the only logical thing. He reaches across the table with both hands, yanks at the lapels of Cas’ coat, and smashes their mouths together.
About two seconds later he remembers that they’re in fucking public, so he rips his mouth away and sits back down on his side of the booth, clearing his throat about six times louder than necessary.
When he finally gets the courage to look up at Cas’ face, he’s grinning in a dazed kind of way, eyes drifting a little bit.
“I just, uh,” Dean mumbles, face still hot. “I just love coffee too.”
#destiel#destiel fic#deancas#ficlet#destiel fanfic#panfic#HEY REMEMBER ME I STILL EXIST AND SOMETIMES KINDA STILL WRITE STUFF#fluff
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You’ll Be In My Heart
Summary: Sam and Dean take his daughter, Y/N, to try sushi for the first time.
Characters: Dean x Daughter!OFC Jessie, Sam
Word Count: 1,257
Genre: Fluff. All the fluff.
Author’s Note: This was a special request from @deans-treasure. I hope you like it darling, and I’m sorry this took so long! The still photos were taken by her, and used with permission.
Dean Winchester was never one for school. He never stayed in one place for long, and by the time he was 17, he figured it was a lost cause and dropped out. When he got a call from a 20-year-old claiming to be his daughter, it came as quite a shock, but when she told him who her mother was, he did the math and knew she wasn’t lying. When she texted him a photo of herself, he knew that was his daughter.
At first he felt guilty that he missed out on all the milestones in her life, but Jessie assured him that she didn’t resent him at all and that she didn’t expect anything from him. All she wanted was to have a relationship he was comfortable with. To everyone’s surprise (including Dean’s), he fell into the role of a father quite naturally and saw Jessie as often as he could whenever he was within a few hours drive.
After a few months of texting back and forth, Dean had gotten into the subject of what his daughter enjoyed, like hobbies, favorite shows, and food. He had noticed that she hadn’t tried a lot of seafood, then he realized why. She had said that she was terrified of her food being raw, and she usually burned (or asked them to burn) everything. Dean wondered if she’d like sushi since Sam seemed to liked it, and Dean thought that it was definitely an interesting cuisine and soon began to enjoy it after Sam had introduced it to him. She had mentioned that sushi was one of the foods that she’d had nightmares about because there was literally nothing done to the fish, not even a flash sear.
A few days later, Sam ordered sushi from one of the places near the hotel they were staying at and it triggered Dean’s memory. Sam was munching away as he listened to his brother babble on, and once he heard that she had never touched seafood, let alone sushi, Sam had an idea.
“Hey Dean, we should take Jessie to get some sushi. We’re only like 2 hours away,” Sam said with a mouthful of food.
“I don’t know about that Sammy, she’s seriously terrified of the stuff,” Dean said as he stood up to grab another beer.
“I get that, but it’d be a nice bonding moment for you too. Think about it: she’s terrified of it, but if you show her that it’s actually not a bad thing, that’s a memory that she’ll cherish forever,” Sam shrugged. “What if she ends up liking it?”
The more Dean thought about it, the more he thought it might be a good idea. “What the hell, let’s go surprise her.”
When Jessie heard the telltale rumble of the Impala and saw Baby’s headlights shining through her sheer curtains, she couldn’t help but get excited that her dad and Uncle Sam were coming to visit her. She couldn’t even wait for them to get to the door before she flung it open and rushed to give Dean one of the biggest hugs he could ever remember getting. Sam chuckled a little when he got misty eyed at the sweet interaction.
“Hey kiddo, how’re you holding up?” Dean asked, ruffling Jessie’s hair after she’d hugged Sam.
“Good, still working at the diner. I’m trying to start school in the fall,” Jessie smiled shyly.
“That’s great, kiddo! I’m proud of you,” Dean said as he hugged her again.
“Wow, two hugs for Dean and none for me?” said Sam in a joking tone. Immediately Jessie ran around the car and jumped into his arms chuckling.
“That’s better,” Sam chuckled as he lifted her off of the ground in a bear hug. Dean was getting a bit choked up. He never thought that he would ever have a kid, let alone one as amazing as Jessie. Now seeing his little brother hugging his niece, it made him swell with pride that he had another addition to the family.
“So, we were thinking we could check out that new sushi place downtown. You in?” Dean said throwing an arm around Jessie’s shoulder.
“Uh, I dunno… I’ve never had it, and I’m not sure if I’ll like it…” Jessie muttered, fiddling with the hem of her shirt.
“Dean’s never tried it either. He wanted to try it with you, as a father-daughter bonding experience,” Sam shrugged.
Jessie looked up at her father, wide green eyes mimicking his own. “Really?” she said nervously.
“Yeah,” Dean laughed as he nervously ran a hand over the back of his neck. “I haven’t had much of a chance to bond with you, and I figured this was a good way… trying something new together, you know?”
“Well, if you’re in, then so am I. Plus, you know I’d never pass up a chance to ride in Baby!”
When Dean pulled into the hipster-looking Japanese restaurant specializing in sushi, he had to push down his gut instinct to go running in the opposite direction. He was used to hole-in-the-wall diners that served greasy burgers, not ethnic cuisine.
“What is that thing?” Dean grumbled, looking at the large ceramic cat sitting on a counter by the entrance.
“It’s called a maneki-neko, or lucky cat. They’re a common Japanese figurine thought to bring good luck to their owner,” Sam said, almost as if reciting from a textbook.
“Uncle Sam, is there a spell or something that can link our brains together so that I don’t have to study for exams?” Jessie batted her eyelashes at him, as if that would work.
“Jessie, that’s cheating,” Sam chuckled, ruffling her hair.
“It’s only cheating if we get caught, and the last time I checked, there is no way to test for any type of spell or some juju that a student’s using!” Jessie insisted
“You are definitely my daughter,” Dean said as they approached the hostess standing by her stand.
“Just three today?” the friendly redhead chimed in.
“Yes, just the three of us,” Sam responded in his usual polite manner.
Once the trio were seated and looking at a menu, Jessie and Dean both had a difficult time deciding on what to get.
“Why does everything on here have a face, Sam?” Dean groaned as he eyed the tuna fish that was staring directly back at him from the menu.
“This is fresh, Dean, they keep the heads to show you how fresh it is,” Sam explained.
“You don’t see me asking you to bring the head of a werewolf to know that you’ve killed it!” Dean’s voice steadily grew louder.
“Dad, calm down okay? Look, they have some fried stuff here, we can start there,” Jessie said in a soothing tone.
“Yeah dad, listen to your daughter,” mocked Sam as Dean gave him his best bitch face.
“Deep fried sushi roll? Now we’re talking,” Dean smirked as he eyed the fried section.
Sam ended up choosing the California roll, and Jessie ordered the crunchy roll. “Well, here goes nothing,” Jessie said, picking up her chopsticks to get the first bite.
“Bottom’s up,” Dean said, ignoring both the chopsticks and fork and electing to use his hands instead.
Sam waited to start eating so he could watch his brother and niece’s reactions. “So, what do you think?”
“It’s actually not bad,” Dean replied with a mouthful of food.
“I can’t believe that I was scared of this… it’s so delicious!” Jess squealed.
“I knew you both would find something you liked,” Sam smirked triumphantly.
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Refrigerator Pickles
Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich. Add a pickle on the sandwich too for the perfect crunch!
Refrigerator Canned Pickles
Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich. Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious. That’s why pickling cucumbers at home is so amazing. You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.
These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic. It is so easy to become obsessed with these incredible pickles. They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!
Pickle Jar Ingredients:
Refrigerator pickles are naturally low carb, low calories, and fat free. They are a great healthy snack. The ingredients in the brine are pantry staples that give the pickles their signature flavor.
Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
Fresh Dill: Adds the dill flavor you expect in a pickle.
Water: The base of the brine that the cucumbers soak in.
Vinegar: Helps break down the cucumber and soak in the flavors.
Pickling Spices: Add even more great taste to these pickles.
Sugar: Balances the other salty flavors.
Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.
Let’s Make Pickles!
Pickles are surprisingly easy to make at home. Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture. This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!
Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Fill jars: Place the dill into the jars.
Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal.
Refrigerate: Let the pickles soak for at least 24 hours.
Tips and Variations for Homemade Pickles:
To make canned pickles even better, tweak the brine to suit your taste preferences. You can load the pickles up with your favorite spices and have total control over the ingredients. Every bite will be bursting with personalized flavor!
Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft. If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste. Instead, stick to stainless steel or ceramic.
Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking. However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.
How Long Do Canned Pickles Last?
Your homemade pickles will be fresh in your refrigerator for up to 2 months. However, once you try them you will see they will not last that long! They do become more soggy the longer they sit, so for the best crunch use soon after making them.
More Homemade Condiment Recipes:
Easy Homemade BBQ Sauce
The Famous Fry Sauce
Homemade Cheese Sauce
Tzatziki Sauce
Easy Hollandaise Sauce
Print
Refrigerator Pickles
Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers
Ingredients
6 Pickling Cucumbers
2 Tablespoons fresh dill
1 cup water
2/3 cup vinegar
1 Tablespoon pickling spices
1 tablespoon sugar
1 teaspoon salt
1 garlic clove
Instructions
Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Place the dill into the jars.
In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg
from The Recipe Critic https://ift.tt/2WVcAEZ
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Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich. Add a pickle on the sandwich too for the perfect crunch!
Refrigerator Canned Pickles
Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich. Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious. That’s why pickling cucumbers at home is so amazing. You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.
These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic. It is so easy to become obsessed with these incredible pickles. They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!
Pickle Jar Ingredients:
Refrigerator pickles are naturally low carb, low calories, and fat free. They are a great healthy snack. The ingredients in the brine are pantry staples that give the pickles their signature flavor.
Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
Fresh Dill: Adds the dill flavor you expect in a pickle.
Water: The base of the brine that the cucumbers soak in.
Vinegar: Helps break down the cucumber and soak in the flavors.
Pickling Spices: Add even more great taste to these pickles.
Sugar: Balances the other salty flavors.
Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.
Let’s Make Pickles!
Pickles are surprisingly easy to make at home. Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture. This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!
Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Fill jars: Place the dill into the jars.
Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal.
Refrigerate: Let the pickles soak for at least 24 hours.
Tips and Variations for Homemade Pickles:
To make canned pickles even better, tweak the brine to suit your taste preferences. You can load the pickles up with your favorite spices and have total control over the ingredients. Every bite will be bursting with personalized flavor!
Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft. If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste. Instead, stick to stainless steel or ceramic.
Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking. However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.
How Long Do Canned Pickles Last?
Your homemade pickles will be fresh in your refrigerator for up to 2 months. However, once you try them you will see they will not last that long! They do become more soggy the longer they sit, so for the best crunch use soon after making them.
More Homemade Condiment Recipes:
Easy Homemade BBQ Sauce
The Famous Fry Sauce
Homemade Cheese Sauce
Tzatziki Sauce
Easy Hollandaise Sauce
Print
Refrigerator Pickles
Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers
Ingredients
6 Pickling Cucumbers
2 Tablespoons fresh dill
1 cup water
2/3 cup vinegar
1 Tablespoon pickling spices
1 tablespoon sugar
1 teaspoon salt
1 garlic clove
Instructions
Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Place the dill into the jars.
In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg
from The Recipe Critic https://ift.tt/2WVcAEZ
via Blogger https://ift.tt/3eZdHtt
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Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich. Add a pickle on the sandwich too for the perfect crunch!
Refrigerator Canned Pickles
Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich. Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious. That’s why pickling cucumbers at home is so amazing. You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.
These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic. It is so easy to become obsessed with these incredible pickles. They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!
Pickle Jar Ingredients:
Refrigerator pickles are naturally low carb, low calories, and fat free. They are a great healthy snack. The ingredients in the brine are pantry staples that give the pickles their signature flavor.
Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
Fresh Dill: Adds the dill flavor you expect in a pickle.
Water: The base of the brine that the cucumbers soak in.
Vinegar: Helps break down the cucumber and soak in the flavors.
Pickling Spices: Add even more great taste to these pickles.
Sugar: Balances the other salty flavors.
Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.
Let’s Make Pickles!
Pickles are surprisingly easy to make at home. Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture. This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!
Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Fill jars: Place the dill into the jars.
Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal.
Refrigerate: Let the pickles soak for at least 24 hours.
Tips and Variations for Homemade Pickles:
To make canned pickles even better, tweak the brine to suit your taste preferences. You can load the pickles up with your favorite spices and have total control over the ingredients. Every bite will be bursting with personalized flavor!
Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft. If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste. Instead, stick to stainless steel or ceramic.
Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking. However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.
How Long Do Canned Pickles Last?
Your homemade pickles will be fresh in your refrigerator for up to 2 months. However, once you try them you will see they will not last that long! They do become more soggy the longer they sit, so for the best crunch use soon after making them.
More Homemade Condiment Recipes:
Easy Homemade BBQ Sauce
The Famous Fry Sauce
Homemade Cheese Sauce
Tzatziki Sauce
Easy Hollandaise Sauce
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Refrigerator Pickles
Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers
Ingredients
6 Pickling Cucumbers
2 Tablespoons fresh dill
1 cup water
2/3 cup vinegar
1 Tablespoon pickling spices
1 tablespoon sugar
1 teaspoon salt
1 garlic clove
Instructions
Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Place the dill into the jars.
In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg
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Waffle maker features
Price, functionality and technical values are the main criteria for choosing any household appliance and waffle maker is no exception.
Functionality
Temperature control
This function is realized with the help of thermostat and is present in virtually all commercial waffle makers and many household models of the average and upper price segment.
The thermostat is designed for choosing an optimal cooking temperature and provides semi-automatic cooking mode.
The operating temperature range varies from 180 to 250 degrees. Cooking temperature directly affects the texture and color of finished waffles. Thermostat adjusting allows the user to cook, for example, waffles with a crunchy crust and a soft average layer.
Working temperature in models without the thermostat is controlled by turning on and off the device. Of course, it`s not very effective and convenient way.
Texture modifier
This function is used to select the cooking mode that provide cooking the soft waffles or waffles with a crunchy crust.
Timer and indication
Many models have a timer for programming a cooking time.
Heating indicator lights up when temperature of the frying surface reaches predetermined temperature and the device is ready for use.
Indication of the cooking end is present in all modern models. Beep or luminous signal indicates the end of the cooking cycle. More expensive models are switched off after this signal with the help of Auto Off function.
Device flip function
This feature is present only in expensive models and provides a uniform distribution of batter into recesses inside a working surface. The function is performed by flipping the device through 180 degrees.
Of course, the device flips only when the lid is tightly closed. Uniform filling provides a constant thickness, texture and color for all finished waffles. But this function increases the model cost very significantly.
Additional roasting
Some companies call this feature A Bit More. It`s designed to short-term heating of the device for additional roasting.
Multifunctionality
Multifunctionality is a popular trend for modern household appliances. Waffle maker is no exception. Some models can cook the hot sandwiches and burgers, i.e. they can used as a grill or toaster. Such devices are additionally equipped with removable frying surfaces, the number of which usually does not exceed three.
Multifunction models with replaceable working surfaces also provide a change of waffles form. The video at the end demonstrates the advantages of such models.
The standard surface is usually intended for cooking the waffle of rectangular or round shape. Waffle molds allow the user to cook waffles in the shape of hearts, bears, triangles, etc.
This function is very convenient during cooking the waffles for children or celebration. Today the market offers a wide range of different waffle molds.
Usability
Waffle makers usually have a steel body that very heats during operation. Handles of a material with low thermal conductivity eliminate the risk of burns.
Storage compartment for the power cord prevents a cable against damage due to kinking and provides convenient storage.
Some models are equipped with additional attachments for making waffle cone.
Waffle type
Modern models allow user to cook the large, small, thick, thin, round or square waffles of different consistency. This depends on the waffle maker model and attachments kit.
Today, the companies offer models for cooking the American or Belgian waffles.
American waffles are thinner and have rectangular or square shape, and the batter for them contains baking powder.
Models with thickened frying surfaces called the Belgian waffle makers.
These models are designed for cooking lush waffles of round shape. They cook a few waffles per cycle.
Belgian models have the deeper recesses for batter and provide the formation of a crunchy crust. The consistency inside dessert remains soft in this case.
Belgian soft waffles are cooked from batter on the egg-yeast basis with addition of butter. They are thick, have golden color and delicate taste. Such waffles are very popular with addition of strawberry, banana, chocolate or whipped cream.
Recipe for Liege waffles includes adding sugar in the batter that acquires the properties of sugar candy during caramelization process. Therefore, these waffles are more crunchy.
Main technical values
Housing material
Device housing is made of metal or plastic. Metal waffle makers are more durable and reliable, but they are significantly more expensive compared to plastic models. Metal has usually a matte or glossy surface.
Powerful commercial models for simultaneous cooking a large number of waffles have only metal housing.
Non-stick coating
The non-stick coating quality is one of the main model characteristics. It significantly affects the uniformity of toasting waffles. The surface with high quality non-stick coating has no bubbles or other defects.
The coating material is also important. Today, the ceramic coating is considered the most durable and environmentally friendly.
Power
Cooking time almost always depends on power of kitchen electrical device. Waffle makers are no exception. Optimum power of household models is from 800 to 1000 W.
This video demonstrates the capabilities of a modern model with a set of removable non-stick plates.
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17 July 4th Dessert Recipes You'll Find Room For (...
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[Photograph: Vicky Wasik, Carrie Vasios Mullins]
It’s practically your patriotic duty to stuff your face with hot dogs and`potato salad on July 4th, so we understand if you don’t usually leave room for dessert. But after a big meal of smoky grilled meats (maybe a few hours after), a little something sweet can be just the pick-me-up you need. Plus, entertaining is a great opportunity to whip up all sorts of tasty desserts you may not take the time to make just for yourself—succulent grilled peaches and juicy strawberry pie to celebrate peak summer-fruit season, cooling homemade ice creams and popsicles, a light and creamy basil mousse that showcases just how well the fragrant herb pairs with dairy. Whatever strikes your fancy, you’ll find the perfect match in this collection of 17 Fourth of July dessert recipes.
Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce
[Photograph: Vicky Wasik]
To really get the most out of that roaring fire in your grill, use it for your dessert along with your burgers. All three elements of this elegant dish—peaches, caramel sauce, and pound cake—are given some time over the fire, where they absorb a tantalizing whiff of smoke to complement their sweetness. We cut the peaches in half and dip them in sugar before placing them on the grates, allowing them to develop a crisp crust. You could certainly make your own pound cake, but the final dish here is so delicious, no one will notice at all if you go store-bought.
Get the recipe for Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce »
Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows
[Photograph: Joshua Bousel]
For a simpler grilled dessert that’s also kid-friendly, it doesn’t get much easier than stuffing split-open bananas with candy, chocolate, and marshmallows, then grilling them right in their peels for a messy, melty treat. Our recipe calls for mini marshmallows, chocolate chips, and peanut butter chips, but the sky’s really the limit—just set out a spread of possible fillings and let your guests choose their own adventures.
Get the recipe for Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows »
Sunny Lemon Bars
[Photograph: Vicky Wasik]
These outrageously bright and tart lemon bars start with a fully cooked custard made with equal parts whole eggs and egg yolks, producing a soft, rich texture that’s just firm enough to slice without falling apart. The extra yolks help stabilize the custard without the need for cornstarch, keeping it stunningly clear. A bit of lemon zest added to the simple butter-and-sugar crumb fortifies the bars’ citrusy flavor.
Get the recipe for Sunny Lemon Bars »
DIY Pudding Pops
[Photograph: Vicky Wasik]
A popsicle on a hot day is one of life’s purest simple pleasures. It’s hard to say no even to a plastic-wrapped pop from the freezer section, but these homemade takes on Jell-O’s long-discontinued Puddin’ Pops will truly blow the crowd away. What’s more, they’re easy to whip up, using a simple vanilla custard thickened with tapioca starch. To make them extra special, dip the pops in a mixture of chocolate and coconut oil to form a crispy shell, then coat in sprinkles, cocoa nibs, or another crunchy topping of your choice.
Get the recipe for DIY Pudding Pops »
Tamarind and Palm Sugar Popsicles With Chili Salt
[Photograph: Vicky Wasik]
Inspired by the sticky, spicy-sweet tamarind candy Pelon Pelo Rico, these thoroughly grown-up popsicles package the same flavors into a refreshingly frosty treat. Though harder to find than white sugar or standard brown, palm sugar lends a unique caramelly sweetness to offset the tart tamarind concentrate, while a dip in chili salt mixed with malic acid gives the pops a little hot, sour bite.
Get the recipe for Tamarind and Palm Sugar Popsicles With Chili Salt »
Fresh Basil Mousse
[Photograph: Vicky Wasik]
We don’t often think of basil as a dessert ingredient, but to anyone who’s ever enjoyed a Caprese salad or a margherita pizza, it should be no surprise that it pairs well with dairy. What’s a little more surprising is the inclusion here of white chocolate, which has a floral aroma that complements basil beautifully and helps add richness and body to this light mousse. It’s thickened with gelatin, making it easier than an egg-based version and safe for any egg-allergic friends.
Get the recipe for Fresh Basil Mousse »
Texas Sheet Cake
[Photograph: Vicky Wasik]
Everything’s bigger in Texas, and that includes dessert—this supersized cake will easily feed a party of two dozen Independence Day revelers. (It also keeps well enough that a smaller group could nibble on it for a week.) The buttermilk-enriched chocolate batter is poured into a thin layer in a sheet pan, where it bakes up fluffy and moist. But the real magic happens when it’s doused in molten fudge icing—the fudge seeps into the cake, turning the top of it delightfully gooey. A layer of toasted pecans gives the otherwise soft cake and fudge some crunch.
Get the recipe for Texas Sheet Cake »
Homemade Brownie Mix
[Photograph: Vicky Wasik]
Stella’s best from-scratch brownies are indeed fantastic, but they require browned butter and a couple hours’ worth of prep time. If you’re looking for a quicker route to brownies, try stirring together a batch of this homemade brownie mix in advance. On the day of, simply add the wet ingredients, pulse in a food processor or mix by hand, pour, and bake. Made with Dutch-process cocoa powder, chopped dark chocolate, malted milk powder, and refined coconut oil, the mix will last for up to a year on the shelf (or until the expiration date of the coconut oil), and it tastes better than anything you can buy.
Get the recipe for Homemade Brownie Mix »
Vegan Chocolate Chip Cookies
[Photograph: Vicky Wasik]
Chocolate chip cookies are an obvious crowd-pleaser, whether you choose to make our ultra-involved, best-ever cookies or an old-fashioned, quick and easy variety. But if you’ll be celebrating the Fourth with anyone who eschews eggs, dairy, or both, this vegan recipe will make not only them happy but those with no such dietary restrictions, too. Here, an oat slurry stands in for eggs, coconut oil replaces the butter, and a mix of dry malt extract and nutmeg gives the cookies some of the toasty, nutty flavors that butter takes on in the oven. We add hand-chopped dark chocolate to the batter rather than commercial chips, for better flavor and to help thicken the dough.
Get the recipe for Vegan Chocolate Chip Cookies »
Oatmeal Cookie Ice Cream
[Photograph: Vicky Wasik]
Can’t decide between cookies and ice cream? This recipe gives you the best of both worlds, but there are no crushed-up cookies involved. Instead, we opt for a deconstructed approach, mixing crispy oats, crunchy pecans, and chewy dried fruit into a brown sugar base infused with cinnamon, toasted oats, and vanilla bean. The oats do double duty—we steep them into the base to give it a nutty flavor, then bake them into clusters to use as a mix-in.
Get the recipe for Oatmeal Cookie Ice Cream »
The Best Cherry Pie
[Photograph: Vicky Wasik]
You don’t need any magical tricks to turn out a delicious, perfectly thickened cherry pie—just the right ratio. Pair the fruit (fresh or frozen cherries will work great) with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, and the filling will come out thick but juicy every time. Using a mix of different cherry varieties, sweet and sour, yields the best flavor.
Get the recipe for The Best Cherry Pie »
The Best Blueberry Pie
[Photograph: Vicky Wasik]
The best part about the above ratio from our cherry pie is that it works perfectly for many other fruit pies, too (though not all—apple and peach pies, for example, need a different treatment). Here, that means blueberries, preferably a mix of cultivated and wild for greater depth of flavor. As pretty as ceramic and stoneware pie plates may look, you’ll actually get a crispier crust that’s less prone to sogging with inexpensive tempered glass.
Get the recipe for The Best Blueberry Pie »
Fresh and Creamy Lime Pie
[Photograph: Vicky Wasik]
A twist on an old-fashioned lemon cream pie, this tart, bright pie is akin to a cross between Key lime and lemon meringue—and just as delicious as that sounds. We cook the simple custard on the stovetop, then pour it into a blind-baked whole wheat crust, which we find delivers a graham cracker–like flavor that pairs nicely with the lime. It’s all topped off with fluffy peaks of meringue that toast to a nutty brown in the oven.
Get the recipe for Fresh and Creamy Lime Pie »
Grasshopper Ice Cream Pie
[Photograph: Vicky Wasik]
Another dessert of days past, grasshopper pie was traditionally made by mixing crème de menthe, crème de cacao, and cream with melted marshmallows. Our updated take uses a custard filling that’s decidedly more grown-up, flavored with Fernet Branca (to enhance the minty flavor while offsetting the sweetness) and a dash of mint extract, plus melted dark chocolate instead of the usual chocolate liqueur. An intense cocoa-nib caramel drizzled over the top completes the dessert.
Get the recipe for Grasshopper Ice Cream Pie »
Summer Strawberry Pie
[Photograph: Yvonne Ruperti]
It’s one thing to make a pie that’s served cold, but in July, the real win is one that keeps all the prep work cold, too. This summery pie requires no baking and no cooking, unless you count a quick trip to the microwave to melt the gelatin. That helps to thicken a filling of strawberry purée and macerated fruit, which we pour into a homemade graham cracker crust, then refrigerate until set.
Get the recipe for Summer Strawberry Pie »
No-Bake Cheesecake With Freeze-Dried Fruit
[Photograph: Vicky Wasik]
As much as we love our seasonal berries and peaches, you don’t need great summer fruit to make a great summer fruit dessert. The moisture in fresh fruit will actually ruin a no-bake cheesecake, so we turn to powdered freeze-dried fruit instead—you can order all sorts online, including strawberries and blueberries, bananas, and cherries. Think of our recipe as a template, and make it your own by experimenting with different combinations of fruit and crust. You can’t go wrong with strawberry and Oreos, banana and Biscoff, or mango and gingersnaps, but those are just for starters.
Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »
American Flag Fruit Salad
[Photograph: Carrie Vasios Mullins]
An American flag–shaped dessert is a time-honored tradition on the Fourth of July, and this one happens to be exceptionally easy as well. Artfully arranging berries, cherries, banana, and bits of apple turns a plain old fruit salad into a patriotic centerpiece. Of course, feel free to swap out these specific fruits for whatever appropriately colored options look best at your local market.
Get the recipe for American Flag Fruit Salad »
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9 seeds you should eat
9 seeds you should eat
Chia seeds
Chia has come a long way since her funny television commercial appearance ceramic. Today, these seeds are known as a super food, and with good reason. Simply 1 ounce (2 tablespoons is) has nearly 10 grams of fiber. Grind in a blender, the chia seeds make the crispy blanket perfect for yoghurt or vegetables. When soaked in a liquid such as juice or almond milk, they soften and spoonable: an elegant exchange for pudding.
wild rice
Surprise! Wild rice rice is not at all - in fact, it is a grass seed. It is richer in protein than other whole grains and has 30 times more antioxidants than white rice. Also provides folic acid, magnesium, phosphorus, zinc, vitamin B6 and niacin. Is tender and fluffy cuisine in a pilaf of rice and warm beans are richer for green salads.
Pumpkin seeds
If you already roast a lot of these after his Jack-o'-year lantern sculpture, you know they make a great snack. And also healthy ,. Pumpkin seeds are rich in magnesium, an important mineral that increases your heart health, it helps your body to make energy and nourishes your muscles. Eat all year round like a soup or salad topper with cereal, or a homemade blend.
Seeds Grenada
Also called arilles, they are sweet, balls like a jewel, pulling inside the fruit. They are rich in vitamin C and antioxidants. A cup full of pomegranate seeds has less than 150 calories, so it is good for a light snack. Thrown into a salad or whole grain dish, add a juicy pop of flavor and color to your plate.
quinoa
If you are looking for healthy sources of protein, Quinoa has covered it. Similar seed grains contain 8 grams per cup. It cooks like rice and can fill the dough and other grains in several of your favorite dishes. You can also use it as a gluten-free bread for dishes like chicken fingers. Make a batch instead of oatmeal for breakfast porridge to start the day with more protein, fiber and iron.
Linseed
Humans ate these healthy and 9000 a. If you do not eat enough fish, adding flax to your diet can help you get omega-3 fatty acids, healthy fats that are good for your heart. It is the best plant source of this important nutrient, and gives a good dose of fiber, too. When the seeds are ground into flax flour, can help lower blood pressure. Linen has a pleasant flavor, to the taste of hazelnut. Add a tablespoon of oatmeal, a mass of crepe or salads.
hempseed
Its sweet nutty flavor combines well with tasty dishes. They also have a lot of protein: 2 tablespoons to 10 grams, even more than linseed or chia seeds. Hemp is also a good source of omega-3 fatty acids. You can use whole seeds, sprinkled on salads or whole grain dishes, hemp milk or seek to replace their usual milk.
Sun-flower seeds
These tender grains are so good for you, as they are tasty. A 1 ounce serving has about half its vitamin E. They are also rich in healthy fats. Add them to your next batch of veggie burgers for extra taste and nutrition. Sunflower seeds also make a great addition to your morning smoothie. And, of course, you can just keep snacking on them out of the bag.
Sesame seeds
These small white patches on your hamburger bread are not only there for decoration. Sesame seeds is one of the most versatile ingredients out there. Sesame oil, a wise choice for dressing is high in a kind of fatty acid that can lower the bad type of cholesterol. Ground to a dough, tahini become a peanut butter under for people allergic to nuts. (It is also a major ingredient in hummus.) Whole seeds are rich in fiber and protein. They add flavor and crunchy vegetable crisps.
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Books! Coffee! Tea! Sweet and savory, Cha Bar has always been known as true Delhi-ite’s quaint and artistry spot to get lost in hills of books and comforting caffeine dose.
Well! Hold your tastebuds and longing for pretty coffee dates because the legend-dairy Cha Bar at the Oxford book is greetings you with its freshest menu!
With the smell of some hot mess going on in their kitchen and the seating of the cafe only over flowing with a happy crowd ranging from college gangs; cutesy couples also families finding time in their busy schedules to spend time with each other over a pretty ambiance and good grub.
With a relaxing masala Chai in a carefully crafted ceramic kettle, and Rose Tea to warm you up, my favourite chocolate chip muffins made the perfect pair.
The Mumbai style vada pav and mini Burgers had a taste of their own. Finger food to say; but with crunchy-munchy tikkis and chutneys of each, and different buns, both are surely a must-try.
Having a fetish for strong coffee , I enjoyed Cha Bar’s divine Affogato ie was a generous espresso shot with a dollop of frothy Vanilla Icecream, well blended!
The bright shaded Peach and Rasberry Iced Teas were eye as well as summer heat stealers.
Their new menu is definitely worth going all the way to Connaught Place, whether you hail from Gurgaon or Noida. Gorge on their scrumptious chocolate and berry cupcakes; Red Velvet truffles.
Green and glowing Kiwi tarts here are tangy, and trust me! Your sweet tooth definitely wants to give them a try!
So head to Cha Bar right away for the date with your other or just yourself with colour, calm and crazy coffee and snacks amidst the glittery forest of the widest range of reads.
Cha Bar’s charming new gourmet spread Books! Coffee! Tea! Sweet and savory, Cha Bar has always been known as true Delhi-ite's quaint and artistry spot to get lost in hills of books and comforting caffeine dose.
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9 seeds you should eat
9 seeds you should eat
Chia seeds
Chia has come a long way since her funny television commercial appearance ceramic. Today, these seeds are known as a super food, and with good reason. Simply 1 ounce (2 tablespoons is) has nearly 10 grams of fiber. Grind in a blender, the chia seeds make the crispy blanket perfect for yoghurt or vegetables. When soaked in a liquid such as juice or almond milk, they soften and spoonable: an elegant exchange for pudding.
wild rice
Surprise! Wild rice rice is not at all - in fact, it is a grass seed. It is richer in protein than other whole grains and has 30 times more antioxidants than white rice. Also provides folic acid, magnesium, phosphorus, zinc, vitamin B6 and niacin. Is tender and fluffy cuisine in a pilaf of rice and warm beans are richer for green salads.
Pumpkin seeds
If you already roast a lot of these after his Jack-o'-year lantern sculpture, you know they make a great snack. And also healthy ,. Pumpkin seeds are rich in magnesium, an important mineral that increases your heart health, it helps your body to make energy and nourishes your muscles. Eat all year round like a soup or salad topper with cereal, or a homemade blend.
Seeds Grenada
Also called arilles, they are sweet, balls like a jewel, pulling inside the fruit. They are rich in vitamin C and antioxidants. A cup full of pomegranate seeds has less than 150 calories, so it is good for a light snack. Thrown into a salad or whole grain dish, add a juicy pop of flavor and color to your plate.
quinoa
If you are looking for healthy sources of protein, Quinoa has covered it. Similar seed grains contain 8 grams per cup. It cooks like rice and can fill the dough and other grains in several of your favorite dishes. You can also use it as a gluten-free bread for dishes like chicken fingers. Make a batch instead of oatmeal for breakfast porridge to start the day with more protein, fiber and iron.
Linseed
Humans ate these healthy and 9000 a. If you do not eat enough fish, adding flax to your diet can help you get omega-3 fatty acids, healthy fats that are good for your heart. It is the best plant source of this important nutrient, and gives a good dose of fiber, too. When the seeds are ground into flax flour, can help lower blood pressure. Linen has a pleasant flavor, to the taste of hazelnut. Add a tablespoon of oatmeal, a mass of crepe or salads.
hempseed
Its sweet nutty flavor combines well with tasty dishes. They also have a lot of protein: 2 tablespoons to 10 grams, even more than linseed or chia seeds. Hemp is also a good source of omega-3 fatty acids. You can use whole seeds, sprinkled on salads or whole grain dishes, hemp milk or seek to replace their usual milk.
Sun-flower seeds
These tender grains are so good for you, as they are tasty. A 1 ounce serving has about half its vitamin E. They are also rich in healthy fats. Add them to your next batch of veggie burgers for extra taste and nutrition. Sunflower seeds also make a great addition to your morning smoothie. And, of course, you can just keep snacking on them out of the bag.
Sesame seeds
These small white patches on your hamburger bread are not only there for decoration. Sesame seeds is one of the most versatile ingredients out there. Sesame oil, a wise choice for dressing is high in a kind of fatty acid that can lower the bad type of cholesterol. Ground to a dough, tahini become a peanut butter under for people allergic to nuts. (It is also a major ingredient in hummus.) Whole seeds are rich in fiber and protein. They add flavor and crunchy vegetable crisps.
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Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich. Add a pickle on the sandwich too for the perfect crunch!
Refrigerator Canned Pickles
Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich. Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious. That’s why pickling cucumbers at home is so amazing. You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.
These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic. It is so easy to become obsessed with these incredible pickles. They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!
Pickle Jar Ingredients:
Refrigerator pickles are naturally low carb, low calories, and fat free. They are a great healthy snack. The ingredients in the brine are pantry staples that give the pickles their signature flavor.
Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
Fresh Dill: Adds the dill flavor you expect in a pickle.
Water: The base of the brine that the cucumbers soak in.
Vinegar: Helps break down the cucumber and soak in the flavors.
Pickling Spices: Add even more great taste to these pickles.
Sugar: Balances the other salty flavors.
Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.
Let’s Make Pickles!
Pickles are surprisingly easy to make at home. Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture. This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!
Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Fill jars: Place the dill into the jars.
Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal.
Refrigerate: Let the pickles soak for at least 24 hours.
Tips and Variations for Homemade Pickles:
To make canned pickles even better, tweak the brine to suit your taste preferences. You can load the pickles up with your favorite spices and have total control over the ingredients. Every bite will be bursting with personalized flavor!
Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft. If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste. Instead, stick to stainless steel or ceramic.
Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking. However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.
How Long Do Canned Pickles Last?
Your homemade pickles will be fresh in your refrigerator for up to 2 months. However, once you try them you will see they will not last that long! They do become more soggy the longer they sit, so for the best crunch use soon after making them.
More Homemade Condiment Recipes:
Easy Homemade BBQ Sauce
The Famous Fry Sauce
Homemade Cheese Sauce
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Refrigerator Pickles
Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful. Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers
Ingredients
6 Pickling Cucumbers
2 Tablespoons fresh dill
1 cup water
2/3 cup vinegar
1 Tablespoon pickling spices
1 tablespoon sugar
1 teaspoon salt
1 garlic clove
Instructions
Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
Place the dill into the jars.
In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg
from The Recipe Critic https://ift.tt/2WVcAEZ
http://easyfoodnetwork.blogspot.com/2020/07/refrigerator-pickles.html
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9 seeds you should eat
9 seeds you should eat
Chia seeds
Chia has come a long way since her funny television commercial appearance ceramic. Today, these seeds are known as a super food, and with good reason. Simply 1 ounce (2 tablespoons is) has nearly 10 grams of fiber. Grind in a blender, the chia seeds make the crispy blanket perfect for yoghurt or vegetables. When soaked in a liquid such as juice or almond milk, they soften and spoonable: an elegant exchange for pudding.
wild rice
Surprise! Wild rice rice is not at all - in fact, it is a grass seed. It is richer in protein than other whole grains and has 30 times more antioxidants than white rice. Also provides folic acid, magnesium, phosphorus, zinc, vitamin B6 and niacin. Is tender and fluffy cuisine in a pilaf of rice and warm beans are richer for green salads.
Pumpkin seeds
If you already roast a lot of these after his Jack-o'-year lantern sculpture, you know they make a great snack. And also healthy ,. Pumpkin seeds are rich in magnesium, an important mineral that increases your heart health, it helps your body to make energy and nourishes your muscles. Eat all year round like a soup or salad topper with cereal, or a homemade blend.
Seeds Grenada
Also called arilles, they are sweet, balls like a jewel, pulling inside the fruit. They are rich in vitamin C and antioxidants. A cup full of pomegranate seeds has less than 150 calories, so it is good for a light snack. Thrown into a salad or whole grain dish, add a juicy pop of flavor and color to your plate.
quinoa
If you are looking for healthy sources of protein, Quinoa has covered it. Similar seed grains contain 8 grams per cup. It cooks like rice and can fill the dough and other grains in several of your favorite dishes. You can also use it as a gluten-free bread for dishes like chicken fingers. Make a batch instead of oatmeal for breakfast porridge to start the day with more protein, fiber and iron.
Linseed
Humans ate these healthy and 9000 a. If you do not eat enough fish, adding flax to your diet can help you get omega-3 fatty acids, healthy fats that are good for your heart. It is the best plant source of this important nutrient, and gives a good dose of fiber, too. When the seeds are ground into flax flour, can help lower blood pressure. Linen has a pleasant flavor, to the taste of hazelnut. Add a tablespoon of oatmeal, a mass of crepe or salads.
hempseed
Its sweet nutty flavor combines well with tasty dishes. They also have a lot of protein: 2 tablespoons to 10 grams, even more than linseed or chia seeds. Hemp is also a good source of omega-3 fatty acids. You can use whole seeds, sprinkled on salads or whole grain dishes, hemp milk or seek to replace their usual milk.
Sun-flower seeds
These tender grains are so good for you, as they are tasty. A 1 ounce serving has about half its vitamin E. They are also rich in healthy fats. Add them to your next batch of veggie burgers for extra taste and nutrition. Sunflower seeds also make a great addition to your morning smoothie. And, of course, you can just keep snacking on them out of the bag.
Sesame seeds
These small white patches on your hamburger bread are not only there for decoration. Sesame seeds is one of the most versatile ingredients out there. Sesame oil, a wise choice for dressing is high in a kind of fatty acid that can lower the bad type of cholesterol. Ground to a dough, tahini become a peanut butter under for people allergic to nuts. (It is also a major ingredient in hummus.) Whole seeds are rich in fiber and protein. They add flavor and crunchy vegetable crisps.
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