Last Seen Blogs
whispangleblogger
Strawberries and Pound Cake
jessyheix
Jessy Heix
aprildreamings
April’s Dreaming✿
topolyok19
Topolyok19
snapplecore
deactivated
Text
Carbs and Inflammation: What to Know about Inflammation on a Low-Carb Paleo Diet
If you need a quick intro to what inflammation is and why it’s bad, check out this post, then come back.
Inflammation is a perfectly normal response to injury, but chronic, low-level inflammation is involved in all the “lifestyle diseases” (heart disease, diabetes, metabolic syndrome…) that dominate the top causes of death in the US.
Inflammation is one of those big-picture underlying issues that a Paleo-style diet is designed to tackle, but the conversation about inflammation and diet can get really confusing because it often gets dominated by a million different questions about specific foods and nutrients. (Is red meat inflammatory? What about dairy? Omega-6 fats?) It’s easy to get lost and feel overwhelmed by the huge number of things to keep track of. But carbs are one of the nutrients that a lot of people do bother to track, and even orient their entire diets around. So it’s worth considering how low-carb diets affect inflammation – is a low-carb diet really anti-inflammatory? Are there ways to make it even better?
Here’s a look at carbs and inflammation, with three big takeaways:
Research does suggest that getting rid of sugar and carb-rich junk food is a valuable anti-inflammatory change. In that respect, if you go low-carb by cutting out junk carbs, your low-carb diet is probably also reducing inflammation.
But there’s also an anti-inflammatory good guy in the carbosphere: fiber. (Yep, fiber is technically a type of carb, even though you can’t digest it). A few studies suggest that eating fiber- and antioxidant-rich vegetables is a great, low-effort way to reduce inflammation.
If you’re cutting carbs to reduce blood sugar spikes and inflammation, but you’re not also paying attention to sleep and physical activity, you’re missing out on a lot of anti-inflammatory benefits that also complement a low-carb diet.
Low-carb diets work for inflammation control
Research in humans has shown that low-carb diets (not even necessarily keto, just generally low-carb plans) effectively reduce inflammation.
For example, in this study, researchers compared a low-fat diet to a low-carb diet (12% carbs). They found that both diets had some anti-inflammatory benefits, but the low-carb diet significantly outperformed the low-fat diet. This diet had similar results: a low-carb (20%) and low-fat diet both caused weight loss in people with type 2 diabetes, but only the low-carb diet reduced subclinical inflammation. So there’s really evidence that this stuff works! But…
Blaming “carbs” is too simplistic
Here’s where the nuance comes in. Instead of saying “Carbs are inflammatory; avoid them,” ask “what kinds of carbs are inflammatory, and in what amounts?” Not all foods that contain any amount of carbohydrate cause giant blood sugar spikes, and some carbs do come packaged with anti-inflammatory goodies, especially fiber and antioxidants.
The low-carb diets above weren’t 0-carb, because what they did allow – and encourage – was eating vegetables. Vegetables are full of rich in fiber and anti-inflammatory antioxidant compounds. The fiber and antioxidants found in vegetables help improve gut health and strengthen the barrier between the gut and the rest of you, which prevents and protects against inflammation.
In this study, the researchers reviewed all the papers they could find on food and inflammation and came up with the “Dietary Inflammatory Index.” Their paper looks at 45 different foods (e.g., garlic) and nutrients (e.g., Omega-3 fats) that have been identified as either pro- or anti-inflammatory and ranks their inflammatory or anti-inflammatory value numerically. Their heaviest anti-inflammatory hitters included fiber, flavones (antioxidants found in brightly colored vegetables), and other plant compounds that you’d have to get either from a whole cabinet full of supplements or from eating vegetables.
In general, this research suggests that taking out refined, blood sugar spiking carbs like white bread and Coke is good, but replacing them with fiber- and antioxidant-rich vegetables is even better. (And if you’re on a diet so carb-restricted that you’re counting the carbs in zucchini and onions, spices are also a rich source of antioxidants and have almost no carbs).
Carbs, blood sugar, and inflammation: don’t ignore the role of lifestyle factors
One other thing that a lot of people overlook or ignore when they’re thinking about how to reduce blood sugar spikes is exercise. Physical exercise is an incredibly powerful “medicine” for blood sugar regulation, without the side effects of “real medicine.” And short of having enough friends, sleep is possibly the most magical thing you can do for your physical health.
Focusing on sleep and movement can take your low-carb diet from decent to transformative – or they can give you leeway to restrict carbs less and eat more vegetables while still improving your insulin sensitivity.
Sleep
Sleep deprivation causes inflammation in fat tissue, which impairs insulin sensitivity and metabolic health. This study in both men and women found that 5 nights of about 5 hours’ sleep reduced insulin sensitivity by 20%!
This study was in rats, but found that fragmented sleep causes inflammation and insulin resistance in a way that even antioxidants couldn’t completely fix. In other words, you can’t eat your way out of a bad night’s sleep.
If you’re trying to address chronic inflammation by limiting carbs in your diet, don’t ignore the role that a good night of shut-eye can play. Without getting enough sleep, any dietary efforts to reduce inflammation will be compromised at best, and when you do get enough sleep, you might see a lot more flexibility open up in terms of what you can eat without huge blood sugar issues.
Motion
And finally, exercise: it’s hard to overstate the benefits here. This review looked only at randomized clinical trials in humans – that’s when researchers take two groups of people who are the same to start with, then have one of them exercise while the people in the other group carry on as usual. These studies are more reliable than experiments in animals or test tubes, and the review looked at the results overall to get a big picture. Unsurprisingly, the exercise groups showed significant improvements in insulin sensitivity, fewer blood sugar spikes, better blood glucose control in general, and reductions in inflammation to match.
Exercise also disrupts inflammation directly in ways that don’t depend on insulin. All in all, it’s just one of the best things you can do for your health, even though it doesn’t burn a whole lot of calories or cause massive weight loss without diet changes to match.
In short: yes to broccoli, no to Wonderbread
A low-carb diet is a good first step towards an anti-inflammatory diet, but it’s not the whole story. Restricting refined carbs can be really helpful, but some sources of carbs, like vegetables, are actually anti-inflammatory. And if you’re restricting carbs to reduce inflammation but not paying attention to sleep and physical activity, you’re sitting on a three-legged stool with two legs missing.
Some people really do feel best on a diet very low in net carbs, but even those folks can get fiber (which doesn’t count in net carbs) from low-carb vegetables – and if your lifestyle factors are on point, you might see a lot more flexibility in your optimal carb count.
P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.
+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!
Source: https://paleoleap.com/carbs-inflammation-low-carb-paleo-diet/
0 notes
Text
This is what bagel you would be according to the zodiac
It seems like you can’t open social media without stumbling upon a zodiac post or meme. Using the powers of the internet, your zodiac sign can now tell you everything from which “Hannah Montana” character you are to what beer you should drink. Now, it can also tell you what type of bagel you would be.
This Is What Bagel You Would Be According to the Zodiac Gallery
No matter if you're a water sign or an earth sign you're definitely some kind of bagel. We teamed with Thomas' Bagels to bring you what bagel (or controversial bagel sandwich) you would be according to your zodiac sign. You don’t actually have to map the stars — all you need to know is your birth month and date to find out.
Whether or not you accept astrology as a legitimate study of who you are, you have to admit that it’s kind of fun to know what bagel you are. Though the practice of astrology dates back to the mid-first century B.C., knowing what kind of bagel and shmear or breakfast sandwich you would be is brand new. Plus, we’ve made this way easier than a Buzzfeed quiz.
Whether you’re a fiery Aries or an adventurous Sagittarius, you’re definitely some kind of bagel. Let us tell you which one you would be according to the zodiac.
Source: https://www.thedailymeal.com/eat/what-bagel-you-would-be-according-zodiac
0 notes
Text
Monthly Mixtape: Backpacks and Apple Trees
We made it to the ’embers! Which is what I feel like I say every year on this day at this time to your face.
Today the gremlins go back to preschool. Second year. AND I AM FOAMING-AT-THE-MOUTH EXCITED. One, for all that ish they’re gonna learn and become super smart and prepped for Kindergarten, blah blah BLAH. But two, I need my rhythm back, man! Having them around for two weeks solid has only resulted in all of us quickly deteriorating as human beings and the threat of World World III. #allthemamassayyeah (<–that was awkward.)
Of course there’s magic in all the seasons, but I especially loooooove this time of year. It just does something to my soul. Summer’s on its way out, the mornings aren’t as soggy with humid, heavy Satan breath, the sun’s sitting in a different place in the sky, and the air smells like pencils, paper and crayons. It’s (almost) fall! (insert that lady dancing in a red dress emoji) (and then an apple emoji) (and maybe a leaf) (then the wine clinking) (duh)
I created this mix, not necessarily with the fall season in mind. Although that idea WAS nestled in the darkest corner of my cerebrum. The theme? It’s mostly indie-folk! Which, I know I sprinkle pretty singing and delicate acoustic guitar all over my mixes. But this playlist in particular is specifically focused on INDIE. Indie-folk. Indie-pop. Some brand new, some older and a bit of a cult classic. (RIP: Elliott Smith. My all-time fave.) It also goes back and forth, girl to boy to girl to boy singers, ending with two girl/boy DUOS, one newer, and the final tune vintage. And by vintage I mean 2002. Can we call that vintage? Never mind.
This mix is upbeat! But chill in places. Which is exactly what September does to your bones. There’s an excitement building for what’s to come over the next four months. But there’s also this calming, restful rhythm in some of the songs, that also lives in that post-summer-crazy-thank-the-bacon-we’re-slowing-down September flow.
Welcoooome, ’embers!
I give you . . . the “Backpacks and Apple Trees” mix.
You’re like, “did she just say thank the bacon?”
Yes. Yes I did.
This time last year. (<–your fave!)
This time TWO years ago.
THREE. YEARS. AGO. (<–another fave!)
Source: http://bevcooks.com/2018/09/monthly-mixtape-backpacks-and-apple-trees/
0 notes
Text
No Bake Vegan Brownies
No bake vegan brownies are for everyone! Vegans, meat eaters, and people who love brownies but want to eat less of them.
A couple of years ago, I created a recipe for no bake vegan brownies that will rock your boat. They do not include eggs, butter, flour or processed sugar but taste like they do. Why? I think it is the combination of dates and almonds (sugary and buttery).
Dates are a fresh fruit that remind us of a dried fruit. I use dry fruit in my successful fruit and nut bar recipe and cereal bar recipe to make them sweet without hardly any added sugar.
This recipe has one tablespoon of agave syrup or maple syrup because you need something to bind it all together. The stickiness is important as well as the sugar is a good counterbalance to the cocoa powder that is very bitter.
I make this in my food processor faster than you can say, “no bake vegan brownies”. You grind up the almonds and then toss in the rest of the ingredients.
If you add enough water, the “dough” starts to clump and makes it easy to roll into balls or flatten and cut into squares. I like little brownie balls as they are easy to pop in my mouth.
Here are a couple great reasons to give No Bake Brownie Balls a try. They:
Include chocolate
Take almost no time to make
Are super healthy and yummy
Kids love making these. They will love rolling them in their hands and NOT having to wait for them to come out of the oven.
These stay fresh in the fridge for a long time. The shape and color might confuse people who are looking for meatballs. Won’t they be surprised when they slice them and put them on a sandwich?
Have you made no bake vegan brownies? What did you think?
print Pin It
No Bake Vegan Brownies Recipe
Makes 20 brownie balls
1 cup roasted almonds (no salt added)
15 pitted dates
2/3 cup unsweetened cocoa powder (plus extra for dusting)
1 tablespoon honey, maple syrup, or agave syrup
2 tablespoons water
confectioner's sugar (optional)
Add almonds to food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it just forms a sticky mass. Wash hands and attempt to make a ball with the dough (it may need a few drops more water to get to the perfect consistency). Put a tablespoon of cocoa or confectioner's sugar on a plate. Roll balls in your hand and then roll in sugar or cocoa (or both). Eat! These can be store in the fridge for a week.
For one brownie ball: 56 calories, 2.8 g fat, 0.0 g saturated fat, 8.5 g carbohydrates, 5.4 g sugar, 1.7 g protein, 2.0 g fiber, 1 mg sodium, 2 Freestyle SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Other posts you might like:
Source: https://snack-girl.com/snack/no-bake-vegan-brownies/
0 notes
Text
‘Chef’s Table’ Recap: Grant Achatz Forges His Own Path Through Modern American Cuisine
The Grant Achatz episode of Chef’s Table appropriately kicks off in an art gallery. “Early on in Alinea, we had this realization that there’s other disciplines that we can draw on for inspiration,” the chef muses. “We would go to art galleries and you would see these giant scale pieces of art and I would always say ‘Why can’t we plate on that.’” This desire to push back against conventions fuels Achatz’s creative journey.
Who is Grant Achatz?
Grant Achatz is the chef at Alinea, the three Michelin-starred restaurant in Chicago that’s co-owned by Nick Kokonas. The name Alinea means “the beginning of a new train of thought,” and is symbolic of Achatz’s goal to constantly change and upend expectations. Achatz is known for using modern techniques to create avant-garde tasting menus that are theatrical in their presentation. Dishes are served on rolled out pieces of cloth rather than plates; strawberries become tomatoes; and dishes are served on scented pillows. “I want the guests to have a sense of wonderment,” Achatz says of the tasting menu at Alinea.
What was Achatz’s journey through the culinary world like?
Achatz was born in St. Clair, Michigan. His parents acquired their first restaurant, a diner, when he was four years old. Achatz worked throughout his childhood at the family restaurant. One day his “bully uncle” wrapped a pickle around french fries and encouraged Achatz to try it. “That sounds terrible. It sounds gross. Why does it work?” Achatz wondered. “At that moment I fell in love with cooking,” he says. “It wasn’t about physical cooking. For me it was about curiosity. It was about toying with things.”
Achatz attended school at the Culinary Institute of America and then went to work at Charlie Trotter’s in Chicago. “It was cutthroat,” Achatz says of Trotter’s kitchen. “It felt sterile. It felt stripped away. It made me question everything about cooking.” Achatz left Charlie Trotter’s and landed a job at the French Laundry in California, working under Thomas Keller. “It felt like I was rubbing shoulders with the master,” Achatz says. “I wanted to be Thomas Keller and I was super dedicated to learning how to cook like him.” Later Keller got Achatz an internship at El Bulli with Ferran Adrià, which introduced him to molecular gastronomy. Shortly after returning from that experience, Achatz left the French Laundry and returned to Chicago, where he became executive chef at Trio. While cooking there, his food caught the attention of Nick Kokonas, who offered to invest in a restaurant for Achatz. That would eventually become Alinea.
In 2007, Achatz was diagnosed with stage 4 cancer. He underwent experimental treatments that were effective in saving his life, but as a result, the chef lost his sense of taste for a time. The episode ends with Achatz planning the renovation of Alinea, which was completed in 2016.
A dish from Alinea
Peter Sorel/Netflix
What was his “aha” moment?
Achatz describes his experience dining at El Bulli as a significant moment that opened his mind to a different style of cooking. “There was a translucent risotto that looked like glass,” he recalls. “There was a latex glove that waved at you as you left. It was like eating on Mars.” After returning to the French Laundry, Achatz was inspired to create his own dish called the black truffle explosion. While he was working on the dish a fellow cook at the French Laundry told him that Keller would never let him serve that dish. This realization encouraged Achatz to leave Keller’s kitchen and define his own style of cooking.
What are some notable quotes from Achatz?
On his philosophy for Alinea: “Why do you have to eat with a fork or a spoon and why does it have to be served in a plate or a bowl? Why can’t we come up with something new? Every element of the restaurant we try to break down and go is this the best way it could exist or is there a better version? Rules? There are no rule. Do whatever you want.”
On what he wants customers to experience: “The thing that’s important to me is the guest has the ‘aha’ moment where they feel like they’ve discovered something.”
On the experience of losing his sense of taste: “I realized that to make a world-class restaurant you can’t do it yourself.”
On experiencing taste for the first time (again) as an adult: “To me it was revelatory. To me it was like my whole world just changed as a chef.”
Click here for all Chef’s Table coverage | And head to Eater’s new Facebook group Eat, Drink, Watch to talk about this and other food-focused shows and films.
Eat, Drink, Watch.
Food entertainment news and streaming recommendations every Friday
By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy.
Source: https://www.eater.com/2018/9/28/17208050/chefs-table-grant-achatz-season-2-episode-1
0 notes
Text
Vegan Banana Bread
Here’s a classic banana bread recipe with a vegan twist—it will fool anyone! Bananas and a flax egg provide the moisture, making this banana bread really close in flavor and texture to its non-vegan counterpart.
VEGAN BANANA BREAD: A RIFF ON A CLASSIC
When adapting a classic recipe to make it vegan, I start with a solid non-vegan recipe. For this vegan banana bread, I used this banana bread recipe, which is one of the most popular recipes on Simply Recipes!
From there, I looked at what I needed to switch out: butter and eggs.
WHAT’S THE BEST OIL TO USE?
Butter is the easy switch; it’s just a fat for a fat. For this particular recipe, I used walnut oil because I like the light nutty flavor it adds. However, walnut oil can be a bit harder to source and so, my next suggestion would be to reach for avocado oil or coconut oil.
If you’re looking to use coconut oil, you’ll need to heat it up so that it’s a liquid when you add it to the batter. Coconut oil can be a bit fickle in the microwave because steam builds up and makes the oil pop. I recommend melting it in a small saucepan over low heat on the stovetop.
What is a Flax Egg?
Replacing the egg, however, is a bit trickier. When it comes to vegan baking, there are a few ways to replace an egg. For starters, there are companies that make a powder that can work 1:1 for an egg. However, it’s not always the easiest to find and I like to use what I have on hand.
Enter the flax egg. Flaxseeds, whether whole or ground, morph into a gelatinous mix when combined with water—or as I use in this recipe, almond milk. This mix is a great way to add a bit of moisture to the quick bread and replicates some of the action of an egg.
I like to keep whole flaxseeds on hand and grind them in a spice grinder as needed. Flaxseeds have high fat content, which means once they are ground, they go rancid a bit more quickly, so I recommend storing them tightly sealed in the refrigerator or freezer.
WAIT, IS SUGAR VEGAN?!
One other thing to consider in vegan baked goods: sugar.
Sugar comes from sugar cane or sugar beets. Sugar cane is processed with bone char; it’s what makes the sugar white. The bone char doesn’t actually end up in the sugar, but because of the process, most vegans avoid this type of sugar.
There are many vegan brands of sugar, readily available at the bigger grocery stores.
THE PERFECT BANANAS FOR BANANA BREAD
When it comes to banana bread, you want the bananas that look well past their prime. I often wait until the bananas are mostly brown and soft.
Of course, I’m not always ready to make bread when the bananas are ripe. To freeze bananas for later, do this:
Peel and place the bananas on a sheet tray.
Pop that sheet tray in the freezer and keep the bananas frozen until I’m ready to use. Once the bananas freeze on the sheet tray, I like to transfer them to a freezer-safe container or zip-top bag.
When it’s banana bread time, let them thaw in the fridge or at room temperature and you’re ready to go.
FAVORITE MIX-INS FOR BANANA BREAD
One of my favorite things about making banana bread is all the options I have for mix-ins. Add 1/2 cup of toasted, chopped nuts such as walnuts, pecans, or hazelnuts. Add carob chips for a chocolate-chip like experience. Or, look for vegan chocolate chips. I’ve also been known to add in a teaspoon or two of cinnamon!
HOW TO STORE AND FREEZE BANANA BREAD
Finally, once you make your banana bread, be sure to store it well. Place in an airtight container and store at room temperature for up to three days.
To freeze banana bread, slice and wrap each piece individually, and place in a freezer-safe container. Pull out slices as desired and thaw at room temperature. Banana bread is also great toasted.
LOOKING FOR MORE VEGAN TREATS?
Source: https://www.simplyrecipes.com/recipes/vegan_banana_bread/
0 notes
Text
Keep Calm And Curry On At Spice I Am, Surry Hills
It was a cold Friday night in Sydney. There we were: Nina, her mum Karen, Garth, Mr NQN and I at a pub. The smell of the food wafting from the kitchen was great but alas there wasn't much vegetarian on offer. So Nina and I were scrambling on our phones for somewhere closeby to eat. It also had to be cheap and cheerful and fast and within one suburb's distance from us in Paddington. And that's how we ended up at Spice I Am in Surry Hills.
There's always a queue outside Spice I Am and we are the third on the wait list. Before long the five of us are crowded around a table I think is meant for three or four but we're seated and warm and we order quickly. It's all about fast turnover here with tables so the food arrives very quickly. The atmosphere really does remind me a bit of being in Bangkok (except for the winter temps).
Ka Nom Jeen Nam Ya $12.50
When I saw that there was a menu of five ka nom jeens I became a bit excited. It's a popular street food in Bangkok usually eaten for breakfast. It's a noodle dish made out of fermented rice vermicelli which is pounded with a large mortar and pestle. Their signature one is served with a fish curry coconut sauce which is pretty delicious. There are other sauces available like a hot southern curry or a peanut sauce of a coconut less fish curry.
Ho Mok (Phuket Style) $9.50
Having only recently been to Phuket I was excited to see some Phuket style dishes here. We order the Ho Mok, similar to an Amok in Cambodia which is like a steamed fish curry mousse wrapped with banana leaf. It's delicious and light with the flavour of fish, coconut and spices although pretty pricey for the size.
Tamarind prawns
I love tamarind flavoured items and in Thai cooking they sweeten it to balance the sour flavour. These prawns are butterflied, battered and deep fried in a sweet tamarind sauce.
Sai Krok Isaan $12.50
The sai krok isaan is from the trip to Chiang Mai a few years ago. I became quite besotted by the Northern region's sausages and intense spiciness. These are fragrant Issan sausage made from pork, garlic, coriander and cooked rice and they come with tiny, hot chillies, cabbage and cucumber.
Tofu Massaman $22.50
Nina and her mother aren't particularly hungry so they order a dish to share and it's an enormous block of tofu with soft, whole shallots and a rich massaman peanut curry with a tang of tamarind and aromatic spices.
Spicy Fried Rice $15.50
The last dish to arrive is the spicy fried rice with chicken. It's a simple fried rice with garlic, chilli, holy basil and plenty of chicken pieces. It arrives a bit too late to enjoy with the rest of the dishes though.
And when I say it is all about turnover it definitely is with our finished plates being whisked away and replaced with the bill!
So tell me Dear Reader, do you look for food that you've eaten overseas? And do you plan your meals out or do you find yourself frantically searching on your phone?
90 Wentworth Ave, Surry Hills NSW 2010
Tuesday to Sunday 11:30am–3:30pm, 5–10pm
Monday closed
Phone: (02) 9280 0928
spiceiam.com/
Source: http://www.notquitenigella.com/2018/10/27/spice-i-am-surry-hills-review/
0 notes
Text
McDonald’s(™) McCafe Caramel Cappuccino
Today I have a secret recipe for a delicious caffeinated beverage served at McDonald’s. A warm, comforting caramel cappuccino made with bold espresso, milk and a buttery caramel flavor. Garnish this drink with whipped cream if you like.
You can always find more secret recipes from McDonald’s on our forum: Go Here
Enjoy!
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
1 Weird Tip To Destroy Cellulite
Free video shows you how to fix awful trouble-spots fast.
Get instant access: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=
McDonald’s(™) McCafe Caramel Cappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here
2 servings of espresso or 6 ounces of strong coffee
1/2 cup milk (the lower the fat content the better, it will froth more)
2 tablespoons caramel ice cream topping(divided use)
whipped cream for garnish
In a large warm coffee mug, pour in the coffee. Add 1 tablespoon of caramel syrup Add in the warmed milk stir. Top with whipped cream if desired, and then drizzle over the remaining caramel syrup.
Have a comment or question about this recipe? Post it here
Source: Recipe Secrets Forum
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies: Go Here
PPS- Forward this email to a friend or tell them to sign up here.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Source: https://www.recipesecrets.net/blog/recipes/mcdonalds-mccafe-caramel-cappuccino/
0 notes
Text
Copycat Olive Garden Shrimp Alfredo
Hands down Olive Garden Shrimp Alfredo is a favorite recipe of so many people! Did you know you can make this classic Olive Garden dish in just about 30 minutes?
The Olive Garden is known for its amazing Alfredo Sauce. A rich and creamy Parmesan cheese sauce is made even better when paired with freshly sauteed shrimp. This recipe is perfect for when you want a dinner that is rich and decadent. Did you know it’s actually pretty easy to make this classic alfredo pasta recipe?
Why this dish works.
Alfredo sauce with pasta works so well because you use fresh butter, cream, and Parmesan cheese. Parmesan cheese is a dry slightly salty and nutty cheese that always adds the special touch many Italian dishes. In Alfredo shrimp pasta, shrimp is perfectly seasoned and cooked in a seasoned butter to give the shrimp a little something extra.
Secrets for how to make a delicious shrimp alfredo
Use medium-size shrimp, this way you get a good bite of seafood flavor.
Be careful not to overcook the shrimp, you can undercook the shrimp a tiny bit, as when it is combined with the pasta it will finish cooking.
Use a good quality Parmesan cheese. Do not use Parmesan cheese from a can.
Do not overcook the pasta – Mushy pasta is not a good thing. Cook your pasta al dente.
Tips and tricks for making Alfredo sauce
Use a Parmesan cheese you will grate. Pre-grated cheese has an anti-caking agent in it that may prevent the cheese from melting well.
Heat the butter and cream to where it bubbles before you add the cheese, it will melt better this way.
If you plan on having some extra sauce, do not store the sauce with the pasta, the pasta can soak up the sauce.
Olive Garden Shrimp Alfredo
Make the Olive Garden Shrimp Alfredo pasta at home.
<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg *fill:#fff]]> Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Shrimp Alfredo, shrimp alfredo
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 1122kcal
Ingredients
Shrimp
12 ounces medium-sized shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 teaspoon chopped garlic
Alfredo Sauce
2 cups heavy cream
4 ounces butter
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder optional
Instructions
Pasta Directions
Salt water for pasta in a large pot, and bring to a boil.
Cook pasta for the time recommended on the pasta.
Shrimp Directions
Season shrimp with salt and black pepper.
Saute shrimp by adding butter to a pan over medium heat. When the pan is hot add chopped garlic and saute for about 30 seconds.
Saute shrimp on each side for about 2 to 3 minutes. The shrimp should be pink.
Alfredo Sauce Directions
Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form.
Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk.
Serving the Shirmp Alfredo
Recipe Tips for the Cook
Do not allow the pasta to overcook. The residual heat in the pasta will help it finish cooking.
Do not allow the shrimp to overcook; it will become rubbery. Wait until it is just pink.
Do use a block of Parmesan cheese that you grate for best results.
If your alfredo sauce is thin, add a couple of tablespoons of cream cheese to it to make it thicker.
Nutrition
Calories: 1122kcal | Carbohydrates: 68g | Protein: 38g | Fat: 77g | Saturated Fat: 47g | Cholesterol: 462mg | Sodium: 1516mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 54.1% | Vitamin C: 5.4% | Calcium: 43.3% | Iron: 17.1%
Love the Olive Garden Be sure to check out some of these Olive Garden recipes?
Olive Garden Stuffed Chicken Marsala
Olive Garden Green Apple Moscato Sangria
Olive Garden Spinach-Artichoke Dip
Source: https://copykat.com/copycat-olive-garden-shrimp-alfredo/
0 notes
Text
Caramel Pecan Chocolate Chip Cookies
My favorite recipe for Chocolate Chip Cookies. I added in some caramel bits and chopped pecans for a decadent, chewy delight!
Be sure to sign up for my email…new recipes in your inbox!
Click HERE to save recipe to Pinterest!
I don’t bake cookies very often in the summer. Isn’t that strange? It’s not that I’m against turning my oven on or anything, I just don’t think to do it.
During the school year I try to bake fresh cookies every Monday. This gives my kids something to look forward to when they get home from school, and it also provides a treat for their lunches for the week.
But in the summer, I survive off the fat of the land.
I know, I’m dramatic. What I mean to say is I work through my freezer stash. At any given point you can come to my house and I can bake you fresh cookies in minutes upon arriving. Or, better yet, hot cookies out of the oven right when you walk through the door.
How does that sound to you?
How to bake and freeze cookies:
Last week on INSTAGRAM I shared my secret. And it seems many of you do this too! I usually bake a double batch of cookies on Mondays (or really any time of make cookies, I double it). Once the dough is made, I scoop a couple dozen (or half the batch) into balls, place them on a parchment paper lined baking sheet and freeze them.
Then I continue baking my cookie dough as normal. When everything is baked, I grab that cookie sheet of frozen dough out of the freezer, drop all the frozen balls into a freezer safe Ziploc bag, label it, and return it to the freezer for future use.
It’s the perfect solution when you want hot baked cookies but you don’t want to mess with making the dough. Just take out how many cookies you want to bake, and in minutes you have hot, fresh chewy cookies!
This is the fat of the land I live off of in the summer. The dozens of bags of cookie dough in my freezer. Although with moving this summer, we didn’t have a stash, so I’m working to build it up! Haha. Actually, I don’t usually save this until summer, I save them until I have a busy Monday and can’t bake cookies. This is an easy way to have my kids help out in the kitchen too. They can bake their own cookies and there’s no mess to clean up!
As for today’s Caramel Pecan Chocolate chip cookies, I added caramel bits, milk chocolate chips and crunchy pecan pieces to my favorite Chocolate Chip Cookie recipe.. Otherwise known as “turtles.” These are awesome fresh out of the oven, chewy and amazing! What’s your favorite kind of cookie? I may just have that in my freezer….
Here are some more great COOKIE recipes:
Pumpkin Oatmeal Cookies: it’s never too soon to bake with pumpkin!
Biscoff Cookies with White Chocolate: such a delicious treat!
Peanut Butter Cookies with Chocolate Chunk: one of the most requested cookies in our house!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Connect with Shugary Sweets!
Facebook | Twitter | Google+ | Pinterest | instagram
Sign up to receive an email in your inbox for each new recipe:
Be sure to follow me on my social media, so you never miss a post!
FREE EMAIL SUBSCRIPTION
Caramel Pecan Chocolate Chip Cookies recipe:
Caramel Pecan Chocolate Chip Cookies
Yield: 5-6 dozen
Prep Time:10 minutes
Cook Time:12 minutes
My favorite recipe for Chocolate Chip Cookies. I added in some caramel bits and chopped pecans for a decadent, chewy delight!
Ingredients:
1 1/2 cup unsalted butter, softened
2 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
1/4 cup milk
3 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp kosher salt
1 bag (11.5oz) milk chocolate morsels
1 1/4 cup caramel bits (or whole caramels, chopped)
1 cup chopped pecans
Directions:
In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes.
Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
On a parchment paper lined baking sheet, drop cookie dough using a 2 Tbsp scoop. Bake in a 375 degree oven for 12-14 minutes.
Allow to cool on wire rack. Store in a airtight container for up to one week.
To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
I use a pizza stone to bake my cookies, I find they spread less and don't brown on the bottom as fast. If you are having trouble with your cookies spreading, refrigerate the dough until chilled, this will help! ENJOY!
MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
Today’s recipe for Caramel Pecan Chocolate Chip Cookies was originally published on Shugary Sweets on August 19, 2014 and has been republished in August 2018
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**
Stay Connected
subscribe to receive new posts via email:
Source: https://www.shugarysweets.com/caramel-pecan-chocolate-chip-cookies/
0 notes
Text
Chopped Liver
Chopped Liver - Traditional Jewish Deli-Style Liver Recipe
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Source: https://toriavey.com/toris-kitchen/chopped-liver/
0 notes
Text
How to Make Classic Oysters Rockefeller (and Not-So-Classic Oysters Oaxacafeller)
[Photographs: Vicky Wasik]
There aren't many dishes that have a clear-cut origin story. When researching recipes, we're used to parsing a lot of folklore and conjecture, with the hope of understanding more about the food we're cooking by finding out where it got its start. Most of the time this ends up being a fun but futile exercise—maybe French duck à l'orange actually came from Italy, or maybe not. But there are a few iconic dishes we can track back to a source. Oysters Rockefeller is one of those dishes.
We know the dish was invented by Jules Alciatore at Antoine's restaurant in New Orleans in 1889. There is one problem though: To this day we still don't know what exactly is in the original oysters Rockefeller. The story goes that Jules needed to find a more affordable and readily available alternative to French escargots, and he decided to tweak the popular snail preparation by pairing it with native Gulf oysters. It's a secret recipe guarded to this day by the owners of Antoine's with the same vigor as Colonel Sanders's blend of 11 herbs and spices. We know oysters Rockefeller is an incredibly rich (what's in a name?) dish of oysters on the half-shell topped with a buttery green sauce and then roasted or broiled. Every non-Antoine's rendition of the dish is an approximation. And in some ways, that's liberating. When nobody else can claim to make the "true" version of a dish, you don't have to worry as much about getting it totally right.
While we may never know the exact ingredients in Antoine's oysters Rockefeller, it's fun to play culinary Carmen Sandiego and make some educated guesses. The main matter of debate is whether or not the green color of the topping is achieved with the help of spinach. According to representatives from Antoine's, spinach is not an ingredient in the original Rockefeller. This jibes with the snail story—escargots are usually cooked with a garlic and parsley compound butter, not spinach.
In 1986, the writer William Poundstone snuck a couple Rockefeller oysters out of Antoine's and had them analyzed in a lab. The results indicated the topping did include parsley, as well as celery and green onions. Thanks to the excellent new food podcast Proof, I now know celery was the it vegetable of the Victorian era, so it makes sense that it would be used in a well-heeled restaurant dish of that time. Absinthe was also popular in New Orleans then, and I came across old menus in my research that indicate it was a common ingredient in oysters Rockefeller before it was made illegal in 1915. Absinthe is legal again, so we might as well use it, no?
After picking through historical tidbits like these, I cobbled together my best-guess version of classic oysters Rockefeller and then went off-book to make a Mexican-inflected version of my own. If every version of this dish is wrong, I figured we might as well celebrate that.
Make Some Green
For my take on oysters Rockefeller, I use the classic escargots compound butter of shallots, garlic, and parsley as a starting point. My research helped inform my additions of green onions and celery (I’m trying to get on that Victorian bougie vegetable tip), and fennel provides a fresh vegetal complement to the anise notes of absinthe. I temper the alliums' bite by cooking the garlic, shallot, and scallion first in order to not overwhelm the flavor of the oysters themselves. Because we want the topping to end up being a vibrant, rather than an army, shade of green, it's important to break up the process for the topping, first by cooking the sturdier vegetables to soften and mellow them and then incorporating raw green herbs into the mix in the food processor.
The first step is to sweat garlic, shallots, fennel, celery, and scallion whites in butter. The goal here is to gently cook the vegetables, softening them while also drawing out their natural sweetness as well as water content. Seasoning them early in the cooking process with a healthy pinch of salt helps speed up this process. Make sure you take the time to fully cook down these aromatics, otherwise you will end up with a loose and watery Rockefeller topping.
Once the vegetables are soft and their moisture has evaporated, remove the saucepan from the heat and stir in a tablespoon of absinthe (you can substitute Pernod or Herbsaint here). In order to preserve absinthe's intense anise notes, I don't cook the alcohol off at all; for this reason a little bit goes a long way. If you aren't into anise, or don't drink alcohol, you can obviously leave this step out.
Next, I transfer the mixture to a food processor, process it to a coarse paste, and then let it hang out for a few minutes to cool down slightly. I always like to blend or process vegetables while they are still hot because they break down more readily, giving you a smoother result while also putting less stress on the motor of your appliance.
It's now time to incorporate the greenery. Along with the requisite parsley (again, this dish originated as a riff on traditional escargots, which is all about butter, garlic, and parsley), I add the green parts of the vegetables that I cooked down earlier—fennel fronds, celery leaves, and sliced scallions. I process it all together just until the herbs are broken down and incorporated into the cooked vegetable paste. Then, with the food processor still running, I gradually add room temperature butter, one tablespoon at a time, until fully emulsified. At this point the mixture should be the consistency of a loose pesto.
Finally, in go some panko breadcrumbs, which are processed just until the breadcrumbs are incorporated. The breadcrumbs act as a binding and thickening agent (think Spanish gazpacho) rather than as crunchy topping: Under the broiler, the panko helps stabilize the compound butter as it melts, keeping it from fully melting and breaking in the heat.
The compound butter needs to be seasoned with salt and pepper, but keep in mind the natural salinity of the oysters themselves; this is a situation where you want to be a conservative in your salt application. If you have disposable pastry bags, this is a great time to use them. Bag up the paste, or transfer it to a bowl and cover with plastic wrap, pressing the plastic onto the surface of the paste to prevent a skin from forming and the greens from oxidizing. With the topping squared away, it's time to get shucking.
Aw, Shucks
Before busting out the oyster knife, turn on your broiler and position an oven rack in the highest position possible. Set up a rimmed baking sheet to place the oysters on. You have a couple options for doing that: You can either lay down an even layer of rock salt (sometimes labeled "ice cream salt") on a sheet tray, or you can crumple up a piece of aluminum foil.
Grab your properly stored and scrubbed oysters from the fridge, and get shucking, arranging the shucked oysters on the prepared sheet tray as you go. Once they're all shucked, it's time to cover them with the herb-butter topping. Pipe or spoon a heaping tablespoon of topping over each oyster, and then use a small offset spatula or a butter knife to spread it into an even layer, capping the oysters. Cover them evenly, since we want the topping to shield the oysters from the direct heat of the broiler, which will otherwise quickly overcook them.
The Broil Treatment
Pop the sheet tray in the oven, and broil the oysters until the topping starts to brown and the oysters are warmed through, which will only take a few minutes. While staring into an oven might not be your idea of fun, I wouldn't recommend walking away from the oysters at this moment. Home oven broilers are consistently inconsistent, and the last thing you want to do is burn the topping or hammer these beauties into chewy oblivion. I can't overstate how unpleasant overcooked oysters are to eat; please don't do it.
Remove the baking sheet from the oven, and serve up your Rockefellers. How you go about that depends on the type of company you keep and how fancy you want to be. You can just present them straight up on the baking sheet with lemon wedges, or if you are looking to class things up, transfer the oysters to a more attractive serving platter lined with rock salt.
After discovering that non-Antoine's Rockefeller recipes are more often than not a bad cover of a hit song, I decided that I wanted to come up with a riff of my own that paid truly delicious homage to the original. Reading through poor imitation recipes that paired bivalves with wilted baby spinach, cream, and cheese didn't really work up my appetite, but the combination of deep green vegetables and dairy reminded me of a dish that does: Mexican rajas con crema.
Rajas are the dream vegetarian taco filling—strips of roasted poblano peppers simmered with onions, crema, and melty cheese. (Hey, if you want wilted baby spinach on your broiled oysters, there are plenty of recipes out there to keep you happy.) Before we get into it, let's be clear that there is nothing "authentic" about this recipe. If my version of oysters Rockefeller by rule can't be the genuine article, then this play on it certainly is not a how-to guide for making real-deal rajas. But it is tasty.
Broil and Foil
My ode to rajas begins by roasting a couple poblano peppers along with some whole scallions. Rather than tending to and turning them over an open flame, I opt for roasting the vegetables under the broiler, seeing as I'll be using it later for the oysters. I stem the poblanos, cut them in half lengthwise, and discard the seeds. Then I place the peppers skin-side up on a foil-lined baking sheet that's been lightly sprayed with vegetable cooking oil, along with some scallions. After lightly coating the poblanos' skins as well as the scallions with vegetable oil, I pop the sheet tray in the oven until the vegetables are nicely charred.
Charred scallions aren't usually used for making rajas, but they are a popular accompaniment at taquerias. The last time I visited Mexico City I invariably ended up ordering a side of cebollitas along with my tacos. Seeing as scallions played a role in the Rockefeller recipe, it seemed right to fit them in here, as well.
When they're done, I transfer the scallions to a cutting board, pile the poblano pieces in the center of the piece of foil, and gather the foil to form a pouch around the peppers. This gives the poblanos a chance to steam in the foil for a few minutes to release their flesh from the skins, making it easier to peel away and discard.
After that, I chop the peppers and scallions up.
Sweat and Smother
The next steps follow the same basic procedure used for the more classic Rockefeller topping: Sweat down sliced shallots and garlic in butter (I use less butter here as I'll add in crema later) before adding the chopped poblanos and scallions, and cook this mixture until the moisture from the vegetables has evaporated. I then add a tablespoon of smoky mezcal in place of the absinthe. Again, feel free to leave out the booze if you prefer. To finish, stir in a half cup of crema (crème fraîche or sour cream will work, too), a pinch of ground coriander, and lime zest.
Purée and Pipe
Buzz up the mixture in a food processor, then add roughly chopped cilantro and panko breadcrumbs and process the mixture to a paste. As with oysters Rockefeller, shuck your oysters and then pipe the topping over them. Broil them in the same way, and then serve them up with lime wedges and some mezcal for sipping.
Might it be better than the original? You be the judge.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Source: https://www.seriouseats.com/2019/01/how-to-make-classic-oysters-rockefeller.html
0 notes
Text
Escarole Soup with Zucchini and Italian Sausage
Ingredients:
3/4 lb hot Italian sausage (casings removed)
2 small zucchini, diced
1 small onion, diced
4 cloves garlic, minced
1 large head escarole, chopped
2 quarts chicken, turkey or vegetable stock
1 15-oz can cannellini beans, drained
1/2 teaspoon sweet paprika
1 tablespoon Italian herb seasoning
salt
freshly ground black pepper
Pecorino Romano to garnish (optional)
Directions:
Roll the sausage into 1/4 inch balls. In a large, heavy-bottomed stock pot, saute the sausage until browned on all sides and nearly fully cooked. Remove to a paper towel-lined plate and set aside.
Drain off some of the grease, leaving about 1-2 tablespoons in the pot. Saute the zucchini, onion, and garlic until the onion is translucent and the zucchini is nearly fully cooked, about 5-10 minutes. Add the escarole and saute until it starts to wilt. Add the remaining ingredient, including the sausage balls and simmer for 20 minutes or until the escarole is soft and the sausage is 100% cooked through. Sprinkle with Pecorino Romano and serve.
My thoughts:
We have had such a hot, humid and incredibly rainy summer so when it finally was below 85 for more than a few hours, it felt downright chilly. I went to a new grocery store that just opened up and among other things, they had escarole. Why escarole can be hard to find, I don't know. We have a pretty large Italian population and things like fennel and every kind of Italian deli meat and cheese known to (wo)man are pretty easy to find but escarole, not so much. This store had not only escarole but curly endive which is very nearly the same thing. Fancy greens!
Anyway! I was excited to see it but then brought it home and had nothing to do with it. It's one of my favorite greens in a soup because it doesn't become slimy (ew) and maintains a bit of it's texture lots of its flavor and sturdiness. Since we are nearing on the end of August and it was only about 80 out, I decided to go for it and make something that seems fall-ish (although fall does not begin for another month!) and a bit hardy. Since zucchini (along with escarole) is in season now, I added that to the soup to bulk it up a bit. Leafy soups always leave me a bit hungry even when they have chunks of yummy locally made sausage in it. I really loved how the soup came out, it was filling but did have a light flavor about it--perfect as we slip into cooler days.
Weird Tip: My husband has trouble heating homemade soup up at work for lunch (it never seems to come out correctly) so he used the broth from a bowl of soup to make rice and then topped it with the remaining solid ingredients to make a slightly brothy dish that reheats nicely in the microwave.
Source: https://www.coconutandlime.com/2018/08/escarole-soup-with-zucchini-and-italian.html
0 notes
Text
Vinegar in pie dough: What does it do?
Great pie dough is easy for some and a quest for others. Flour, salt, butter, water — how can it be so challenging? Sometimes, recipes call for one extra ingredient: a splash of vinegar in the cold water that brings the pie dough together.
What does that vinegar do? The most common answer — that it affects gluten development — isn’t actually that useful. If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender.
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.
When a pie dough recipe calls for vinegar (or lemon juice, or buttermilk), what does that do for the crust? King Arthur Flour has the answer. Click To Tweet
Fresh All-Butter Pie Dough with vinegar (right) and without (left).
Putting vinegar to the test
To watch the oxidation process play out, I made two batches of our All-Butter Pie Dough and mixed 1 tablespoon of vinegar into the ice water of the second batch.
Three-day-old All-Butter Pie Dough with vinegar (right) and without (left).
Here’s the same recipe after three days. The water-only version has become noticeably grayer. It was also a bit more slack to work with when rolled out.
Top row: water only, oxidized dough baked with egg wash (left) and without (right). Bottom row: vinegar dough, egg washed (left) and without (right).
What happens if your dough is gray and oxidized, and you bake it anyway? Good news. It’ll be fine. While the oxidized dough was a little floppier to work with and didn’t hold the pattern of the pie top cutters, the look and flavor of the baked dough were pretty much the same.
In the end, if you prepped your dough without vinegar, forgot about it, and worry you’ll have to start over, fear not. Use your gray dough and give it a little egg wash on top before baking.
Pie dough best practices
The biggest determining factor in the quality of your pie crust is the technique used to make it. Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.
So remember the essential rules of pie baking:
Keep your fat cold, and leave half of it in larger chunks, bigger than you think they should be.
Add liquid, but not too much.
Fold the dough to bring it together, and don’t be anxious if it’s a little crumbly, as long as it feels damp.
This is where overworking is a risk; as long as the dough is mostly holding together, you don’t need to spend a lot of time kneading it.
Chill in disks with round, smooth edges. If you do, you’ll get smooth edges when you roll it out.
When it comes to pie dough, practice makes perfect. The most essential pastry ingredient is confidence. But if you’re a busy baker and aren’t sure when you’ll be making the leap from dough to oven, a little splash of vinegar (or lemon juice) in your recipe is a good idea.
If you’re a visual learner, check out the video tutorials in our Complete Guide to Perfect Pie Crust.
Our thanks to Anne Mientka for the photos in this post.
Source: https://blog.kingarthurflour.com/2018/08/15/vinegar-in-pie-dough/
0 notes
Text
19 Non-Sandwich Lunch Box Ideas – Free Printable!
I’m sorry, the sentence “Join us here and grab your free download right away!” doesn’t make sense. There’s no link to click on and nothing to fill out, … . I do subscribe to your newsletter (and clicked on the link in the newsletter to get to this page).
Please advise!
Thank you! :-)
[Reply]
Laura Reply:
August 27th, 2018 at 7:34 pm
Hmmm, interesting that it seems that the form to sign up isn’t showing up for you somehow! Try clicking on this link instead to see if that helps: https://forms.aweber.com/form/19/2121858019.htm (Also, I appreciate your input into this and edited the post to include a link for others who are not able to see the sign up form!)
[Reply]
Source: http://heavenlyhomemakers.com/19-non-sandwich-lunch-box-ideas-free-printable
0 notes
Text
Food Videos Camera Tricks (VIDEO)
Over the past 5 years, we have created hundreds of food videos with plenty of time to practice our camera tricks. My husband does an awesome job of video editing, making food, objects and even people appear, disappear and transform.
We always try to make you do the double take and sometimes our tricks cause considerable (and unintended) discomfort, like the controversial chicken video. Ha! Enjoy this video which has all of our favorite camera trick moments so far.
We film only our very best recipes but we think they should be delicious AND entertaining so we have fun with our video edits.
Zach King has been a major inspiration for us in video tricks and illusion videos. It’s easy to get stuck on his Youtube page for awhile!
Let me know which of our food videos or camera tricks was your favorite? Also, if you have a (reasonable) suggestion for a camera trick, let me know in a comment below!
Source: https://natashaskitchen.com/food-videos-camera-tricks/
0 notes
Text
Many-Veggie Roasted Vegetable Pasta
If you went to the farmers market last weekend and brought home some zucchini, pattypan squash, tomatoes, carrots, onions, and lots of herbs – this recipe is for you! If you didn’t bring home those exact vegetables, this recipe is still for you! It’s super flexible, and a way to use up pretty much any late summer vegetable that you might have on hand. Eggplant, corn, peppers, and/or broccoli would all work in here as well.
I love making this one for two reasons:
The most important reason is that once all the vegetables are roasting, the kitchen smells amazing… the earthy carrots, the sweet tomatoes, and the savory onion aromas float around in the air in a way that makes me feel so happy to be cooking!
The second reason? You can get away with not measuring anything (fewer dishes!) as long as you’re willing to taste and adjust your final dish. Too bland? Add more salt, pepper, red pepper flakes, herbs and/or cheese. Not punchy or bright enough? Add more squeezes of lemon and/or drizzles of vinegar. Too dry? Drizzle your olive oil a little more generously 🙂
Many-Veggie Roasted Vegetable Pasta
4 carrots, cut into 1-inch pieces
2 Vidalia onions (or 1 small yellow onion), cut into 1-inch pieces
5 small pattypan squash, sliced in half
2 small zucchini, cut into 1-inch pieces
10 cherry tomatoes
1 tablespoon extra-virgin olive oil, more for drizzling
1 tablespoon sherry vinegar
2 garlic cloves, minced
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme, more for garnish
1 (16-ounce) package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil, more for garnish
Juice of ½ small lemon, more if desired
Pinches of red pepper flakes
Sea salt and freshly ground black pepper
Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the warm pasta to the large bowl with the roasted vegetables and toss to coat.
Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
Garnish with more fresh herbs and a generous drizzle of olive oil.
Source: https://www.loveandlemons.com/many-veggie-roasted-vegetable-pasta/
0 notes