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7 Things You Do That Are Ruining Your Jewelry

I’ve worn my wedding ring almost every day for 30 years at this point! It’s such an integral part of my daily “uniform” that I feel a bit naked when I don’t have it on! But being so used to wearing my wedding ring does have its drawbacks. For instance, I’m so used to wearing my ring that I often fail to notice when it needs to be cleaned or repaired.

But I do want to be a more responsible jewelry owner, and not only with regards to my wedding ring! In order to do that, I did some research into caring for jewelry. What I ended up discovering is that there are quite a few things we all do every day that can damage and even ruin your jewelry!

Today I’ll be sharing that list with you, in hopes that this information will help us all adopt better habits when it comes to caring for our jewelry. After all, our favorite pieces of jewelry are often among the most valuable times we own, both in terms of monetary and emotional value. And it’s time we give these prized possessions the care they deserve! :-)

1. You Never Take Off Your Wedding Ring

I’ll be the first to admit that I’m one of those people who never takes off their wedding ring. It’s just habit at this point! But it’s important to know that keeping your wedding ring on while performing certain tasks isn’t always smart. It can cause your ring to get dirty faster, or even lead to damage! Here are a few scenarios where removing your ring is the best way to protect it:

In The Shower – Residue from soaps, shampoo, and other products can make your gemstones look cloudy over time.

During Cleaning – Many cleaning products contain solvents and chemicals that can damage jewelry.

While You Cook – Grease and small food particles and can easily get trapped in the nooks and crannies of your ring.

In The Garden – If you are gripping gardening tools tightly, it could bend your ring out of shape without you knowing.

At The Gym – Sweat is the main issue here, since salt can lead to tarnishing.

While You Get Ready – Hairspray, perfumes, and lotions can all contribute to tarnishing, so it’s best to leave your ring off until you’re finished getting ready.

2. You Don’t Maintain Your Jewelry

If you notice any scratches, dinginess, or loose settings, that’s a good sign that it’s time to take your jewelry into a nearby jewelry shop for maintenance and repairs. These services are usually pretty affordable, and they will extend the lifespan of your jewelry considerably!

3. You Don’t Store It Safely

Those velvet-lined jewelry boxes aren’t just for show! A padded and lined jewelry box provides a safe place to store your jewelry when you’re not wearing it. A good jewelry box will prevent your necklaces from getting tangled, your earrings from getting lost, and your diamonds from scratching up your other jewelry.

4. You Don’t Clean It Properly

Keeping jewelry clean keeps it looking nice and extends its lifespan. The easiest option is to take it to a local jewelry shop to have it professionally cleaned. But you can also clean your own jewelry with just a few special tools!

Check out the post at the link below for all the information you need about cleaning different types of metals and stones!

Related: Easy Ways To Keep All Of Your Jewelry Sparkling Clean

5. You Haven’t Insured Your Expensive Jewelry

According to jewelry designer Sylvie Levine, “insurance is necessary to protect your financial investment in the seven that something gets lost, stolen, or damaged. It is also important to have your jewelry appraised every five years as the cost of diamonds and precious metals go up. If you were to lose something which was appraised 10 years ago, the insured value would be far less than the actual replacement cost.”

Obviously you don’t need to insure all of your jewelry, but insuring your wedding ring can be surprisingly affordable. The yearly cost to insure your ring is typically about $1-2 per year for every $100 that it would cost to replace. For instant, if your ring would cost $9,000 to replace, you could expect to pay between $90-180 per year (or $8-15 per month) to insure it.

6. You Touch It Too Often

Diamonds and other precious stones act like magnets for dust, dirt, and body oil. That means the more you touch them, the dirtier they get! Avoid fiddling with your jewelry, and when you take off your rings, grab the band on either side instead of grabbing it near the stone. If your stone starts looking hazy or cloudy, it could likely use a good cleaning!

7. You Rarely Wear Your Pearls

Pearls, unlike diamonds and other precious stones, actually benefit from coming into contact with our bodies’ natural oils. The natural oils in our skin help keep pearls looking lustrous, so wear them regularly to keep them looking beautiful!

When you aren’t wearing your pearls, be sure to store them in a soft bag or box to protect them from scratches. And when you take them off, wipe them with a soft cloth to remove any residual makeup or perfume residue before storing them away.

What’s your favorite piece of jewelry that you own?

Source: https://www.onegoodthingbyjillee.com/7-ways-to-ruin-your-jewelry/

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Republic of Booza

I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic.

Republic of Booza was opened by Jilbert El-Zmetr and Michael Sadler, along with two business partners, in Brooklyn, New York, bringing this ice cream stateside. Jilbert owned a booza company in Sydney, Australia with his sister, and through one of his business partners, met Michael, an Oxford scholar, who studied Arabic and was traveling through the Middle East when he discovered this style of ice cream.

Like many things in Brooklyn, the great melting pot of America, a confluence of cultures and cuisines met up, and their booza shop opened there.

To make booza, milk and cream are mixed together and any infusions are added, like spices, vanilla, or saffon, for flavoring. There are no eggs added to booza. Instead, the salep and mastic thicken the mixture, then flavors such as pistachio paste, orange flower water, or chocolate are added.

Salep is made from ground orchid roots and mastic is a resin extracted from trees. It’s a prominent ingredient in chewing gum, and gives the ice cream its distinctly elastic, stretchy texture. The salep they use comes from Lebanon and the mastic is from Chios, Greece. Interestingly, the little nuggets of mastic are often referred to as “tears,” and have an opaque color, and irregular texture, that resembles actual tears. They gave me a few to chew on, reminding me that if I have fillings to watch out, which I did. But after rolling them around in my mouth for a while, it was easy to see how the tears could become gum (or a way to lose a filling), or stretchy ice cream.

Unlike traditional ice cream, which is churned to incorporate air (called “overrun”), booza is traditionally “churned” by pounding and stirring. Since there’s no air added, and no eggs, the flavors in the booza are more focused. And what flavors they are!

The flavors at Republic of Booza change, but you’ll find classics, like Vanilla, Pistachio (using Bronte pistachios from Sicily), blackberry, and salted caramel, which uses panela (unrefined cane sugar, sold in blocks) from Colombia, rather than cooked sugar.

Some of the other flavors, listed under “Global” when I went, were horchata de chufa, made with groundnuts from Valencia, Spain, Red Miso, which Michael told me he thought was an underrated ingredient (me too, I’ve enjoyed it in strawberry ice cream and in cocktails) ,and Labneh with honey. They were all very compelling to taste, requiring a little more concentration than standard ice cream because they were so inventive and original.

Qashta was probably my favorite of them all, which they also call “candied cream.” Nope, there’s no candy in it, but the quality of the cream is so good that it’s considered candy due to the natural sugars in the dairy products used. It’s similar to Fior di latte ice cream in Italy, or Fleur de lait in France, which is made with only top-quality cream and milk, so to keep the focus on the flavors of the dairy products, no additional flavorings are necessary. (There’s a recipe for Fleur de lait ice cream in my book, The Perfect Scoop, if you want to give it a go.)

Another favorite flavor of mine at their shop was Mango-Tajín, a sorbet made from fresh mangoes and tajín, a spicy tangy, Mexican seasoning with chiles, salt, and lime. And if you go, also try the Peanut Butter Crunch, which gets its crunch from a surprising combination of house-made white chocolate and potato chip bark.

Not only are the flavors of booza bolder than other ice creams, but so are the colors. Republic of Booza probably had the prettiest array of ice creams I’ve ever seen together in one shop.

One of the most fascinating aspects of booza is that it can be stretched, but it needs to be done quickly, and with skilled hands, since it warms up fast.

While I was there, Jilbert had a go at it, pounding some of the booza in one of the chilled canisters, right next to the customer counter, using one of the big wooden pounders that had made for the shop.

Once the mixture was thick and cold, he pulled it out of the tub and started pulling.

I hadn’t planned to spend two hours talking to them, and watching what they do, but it was hard to stop. While I was asking them too many questions, the steady stream of customers coming through the door showed the diversity of people interested in what they were doing, from a couple of French tourists who just happened to wander in, to people from other parts of Brooklyn (and other boroughs), who were already familiar with booza, and wanted a taste.

Republic of Booza 76 North 4th Street Brooklyn, NY Tel: 718-302-5000

Follow Republic of Booza on Facebook and Instagram

Related Links

Salep and Boza: History and recipe of special Turkish drinks (Istanbul Insider)

Salep, or sahlab, a rare ingredient, and recipe (Anissa Helou)

Booza al-haleeb, Milk ice cream with pistachios (Taste of Beirut)

Lebanese Ice Cream: Booza/Buzza (Amira’s Pantry)

Source: https://www.davidlebovitz.com/republic-of-booza-new-york-ice-cream/

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Delicious Cranberry Pear Crumble

A beautiful and festive dessert, this tart and sweet cranberry pear crumble is out of this world delicious…especially served just a little warm with a scoop of vanilla ice cream.

Welcome to the thoughts of a crazy food blogger: I wasn’t sure if I’d post this recipe before Thanksgiving. I mean, I couldn’t figure out if it would be better for Thanksgiving or maybe more Christmas appropriate?

Or whether it would be easily dismissed anytime between now and January 1st because who can really create the mental space for another dessert this time of year? (I get it, but come on…dessert! We can be open minded!)

But the utter deliciousness of this cranberry pear crumble had me serving it to anyone and everyone who walked through my door (the UPS guy sadly turned down a taste). And with fresh cranberries having such a short season in the spotlight, I knew I needed to post it. Now. Whether it would be taken seriously or not. 

So here you go. Cranberry pear crumble. 

It is fantastic. The cranberries, those spunky little cranberries, lend their characteristic tartness while the pears add the necessary, wholesome (ha), delicious sweetness to balance everything out. 

And I really don’t have to tout the reasons why a golden, buttery crumble just makes everything better, right? Right. We know each other well enough by now. 

Crumble. Yum. 

I love a good fruit crumble on any given day. But this cranberry pear crumble has easily skyrocketed to the top of my favorite crumbles list…and probably my favorite fruit desserts ever list, too. 

I think this must be Mel’s Year of the Cranberry, because even with the two cranberry recipes I’ve already posted and the plethora of cranberry recipes in my archives, I still have one more coming at you (a terribly delicious cranberry appetizer appearing next week). How can I resist? Those fresh cranberries call to me every time I spy their short-lived spot in the produce section. 

If you’re looking for a refreshing addition to your Thanksgiving or Christmas dessert lineup, this crumble would be perfection. And if you are really daring, I think you should try the cranberry pie filling in a pie! Swoon. And then report back. 🙂 

Also, I haven’t tried it, but even with fresh cranberries abounding everywhere, I think this recipe would work well with frozen cranberries, too. Fruit crumbles are pretty adaptable like that.

And that means only one thing. Cranberry pear crumble year round. Yes, life is good.

One Year Ago: Homemade Green Bean Casserole with Extra Crunchy Topping Two Years Ago: Delicious Parmesan Cream Corn Three Years Ago: Amazing Crustless Pumpkin Pie Cupcakes Four Years Ago: Warm Russian Tea Five Years Ago: Gluten-free Hawaiian Sweet Rolls

Yield: 9X13-inch pan

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour 25 minutes

Ingredients

Cranberry Pear Filling:

2 to 3 pounds ripe pears, peeled and diced (6-7 cups, about 5 medium pears)

12 ounces (about 3 cups) fresh or frozen cranberries, chopped in half or lightly pulsed in food processor or blender

1 cup (7.5 ounces) granulated sugar

3 tablespoons tapioca flour (or ground instant tapioca) or cornstarch

1 tablespoon fresh orange zest

Pinch of ground cinnamon

1/4 cup orange juice (can use fresh juice from orange), apple juice or cranberry juice

Crumble Topping:

2 1/2 cups (12.5 ounces) all-purpose flour

1 teaspoon baking powder

Pinch of salt

1/3 cup granulated sugar

1/3 cup packed light or dark brown sugar

14 tablespoons butter, melted

Instructions

Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.

In a large bowl, combine the pears, cranberries, sugar, tapioca flour or cornstarch, orange zest, and cinnamon. Stir well. Add the juice. Stir to combine.

Spread the fruit mixture evenly in the pan.

For the crumble topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps.

Crumble the topping evenly over the fruit.

Bake for 45-50 minutes until the fruit is bubbling and the topping is golden. Once removed from the oven, let the crumble rest for 15 minutes (the filling will thicken a bit as it sits). Serve warm with vanilla ice cream.

Recipe Source: inspired by a recipe in Cuisine at Home Dec 2018 for pear and cranberry pot pies (used the crumble recipe from this strawberry rhubarb crumble)

Posted on November 14, 2018 by Mel

Source: https://www.melskitchencafe.com/cranberry-pear-crumble/

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How to poach an egg perfectly every time

Everyone loves a poached egg. When done correctly, a poached egg is light and pillowy on the outside yet full of glorious, flowing and flavorful bright yellow yolk on the inside. To be totally scrumptious and worthy of the iconic American dish that is the eggs Benedict, a poached egg needs to be done correctly. Unfortunately, to make a poached egg at home is frustratingly difficult.

The Best Breakfast Dish From Every State

If you’re looking to make some delicious brunch recipes at home, worry no further! We have a handy five-step guide that will have you poaching eggs like a real chef in no time.

Step 1: Fill a large, deep pot with cold water; the deeper the pot, the better the final product will be. Add 1 or 2 tablespoons of white vinegar to the water. If you add too little vinegar, the egg won’t set as quickly. However, if you add too much, the egg will taste like vinegar.

Step 2: Crack the egg into a small bowl. You will want to crack your eggs individually and keep them separated. Cracking the eggs before your water gets going will allow you to move faster when it’s actually time to cook the egg.

Step 3: Turn on the heat and bring the water up to temperature. You don’t want the water to boil. The perfect temperature for poaching an egg is 180 degrees F (or 82 degrees C). If you don’t have a kitchen thermometer, 180 degrees is right below a simmer.

Step 4: Give the water a swirl so there’s a gentle whirlpool. As the water is still whirling, carefully drop the egg into the water.

Step 5: Allow the egg to cook for 2 or 3 minutes, until the whites are set. Using a slotted spoon, carefully remove the egg from the water and drain it on a paper towel.

The process may sound easy, but poaching an egg perfectly will take a little bit of practice. So buy yourself a carton of eggs and get cooking. Then you can use all those delicious poached eggs for these amazing egg recipes.

Source: https://www.thedailymeal.com/cook/how-to-poach-egg

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Pineapple BBQ Baked Chicken Breast

This Pineapple BBQ Baked Chicken Breast is the easiest recipe you can make. Chicken breast baked in the most delicious sweet and tangy barbecue sauce with fresh pineapple and bacon. The baked bbq chicken is the ultimate combination of summer flavors!

This baked chicken breast is wonderful paired with creamy Mashed Potatoes and Fresh Coleslaw or sweet Corn on the Cob, for an easy, excellent chicken dinner.

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

Hey, hey! Valentina with Valentina’s Corner sharing our favorite Baked Chicken Breast Recipe!

This baked bbq chicken breast recipe doesn’t get any better. Not only is it super easy to make (seriously 10 minute prep time), it’s packed with so much flavor but has only 6 ingredients. The combination of pineapple and barbecue with chicken is so good, the recipe just tastes Hawaiian, like this Pineapple Fried Rice.

This recipe will remind you of a Hawaiian pizza, but without the carbs from the dough.

How to Make BBQ Baked Chicken:

Cut bacon into bite-sized pieces and saute in a skillet until crispy (don’t overcook, the bacon will finish cooking in the oven).

Meanwhile, in a bowl, combine the barbecue sauce, brown sugar, and hot sauce (or Sriracha). Spread some sauce in the bottom of the baking dish.

Lightly pound chicken to an even thickness then season both sides with salt and pepper and transfer to the baking dish.

Cut pineapple into bite-sized pieces and add to the baking dish along with the cooked bacon.

Pour barbecue sauce over everything. Bake the chicken dish uncovered for 25-30 minutes.

How Long to Bake Chicken Breast?

Baking chicken breast is so easy and the time will slightly vary depending on the size of the breast and the temperature you bake the chicken at (and of course, any added toppings may add to the baking time). You always want the internal temperature of the chicken to be 165°F, measuring the thickest part of the chicken. 

350°F – The baking time will be about 28-33 minutes.

375°F – The baking time will be somewhere between 25-30 minutes.

400°F – You’ll want to bake the chicken between 22-26 minutes.

What Kind of Barbecue Sauce do I use?

This recipe was tested with Sweet Baby Ray’s Barbecue sauce and a sweet BBQ sauce works best with this recipe. You are more than welcome to try the recipe with your favorite BBQ sauce, however, it will change the flavor profile.

Can I Make the BBQ Chicken Breast in Advance?

Yes! This oven-baked dish is perfect to prepare the morning of or night before if you are planning a party! It’s especially great if you will be in a rush and need a quick dinner.

The flavors of this chicken bake are exciting. If you like to try unique combinations, you are in for a treat! The sweetness from the pineapples combined with a bit of a kick from the hot sauce in barbecue is amazing on this tender oven-baked chicken.

You’ll Want to try These Chicken Recipes:

Try these once and you will make them over and over. These chicken recipes are perfect for busy weeknights.

Pineapple BBQ Baked Chicken Breast Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Pineapple BBQ Baked Chicken Breast recipe will become a HIT! Chicken breast baked in the sweet and tangy barbecue sauce with fresh pineapple and bacon. Hawaiian inspired comfort food!

Author: Valentina Ablaev

Calories: 526 kcal

Servings: 4 servings

4 chicken breasts

1 ½ cups pineapple diced

4 bacon strips cooked

1 cup barbecue sauce Sweet Baby Ray’s

2 Tbsp brown sugar

1 tsp hot sauce

Cut bacon into bite-sized pieces and sauté the bacon in a medium skillet until crispy.

In a bowl, combine the barbecue sauce, brown sugar and hot sauce. Add a thin layer of the barbecue mixture to the bottom of a baking dish.

Lightly pound chicken to an even thickness then season both sides of chicken breasts with salt and pepper to taste. Add the chicken to the baking dish.

Cut pineapple into bite-sized pieces and add to the baking dish along with the cooked bacon.

Pour barbecue sauce over everything. Bake the chicken dish uncovered for 25-30 minutes.

Nutrition Facts

Pineapple BBQ Baked Chicken Breast Recipe

Amount Per Serving

Calories 526 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 4g 20%

Cholesterol 159mg 53%

Sodium 1175mg 49%

Potassium 1113mg 32%

Total Carbohydrates 43g 14%

Dietary Fiber 2g 8%

Sugars 36g

Protein 52g 104%

Vitamin A 5.3%

Vitamin C 40.7%

Calcium 4.8%

Iron 8.7%

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

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

Source: https://natashaskitchen.com/pineapple-bbq-baked-chicken-breast/

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Let It Snow! The Snow Globe Igloo At Pier One

Want a location for a spectacular get together or a special occasion? Pier One Hotel's Igloos on the Pier have an igloo to suit every event whether it be a dinner for six, a cocktail party, a sleepover or just a birthday lunch for two!

It was Mr NQN's birthday and the middle of winter. We usually time a vacation so that we are somewhere warm for it but needed to conserve his annual leave for a November trip. This led me to searching for ideas for a wintery fun birthday idea for him.

Enter the igloos at Pier One. You may have seen these all over Instagram. They were first established during the winter season to make the most of the patio area facing Sydney harbour. They've proved so popular that they make an appearance every winter since and they can be yours until August 31st.

People can rent the igloos for two hour sessions and there is a minimum spend involved depending on the day. There are more than half a dozen igloos to choose from and one of the most photographed is the Snow Globe Igloo. This igloo is new for 2019 (along with the Dream and Dining igloos) and actually sits on the water with its own deck area outside. The rest of the igloos sit on the deck and are similarly outfitted (apart from the hot tub igloo and the dining igloo) but I'd recommended doing a looksee if you're thinking of booking one so you can choose the igloo to your liking.

The hot tub one is a good way to try the igloos and for $100 you can book this for 6 people for a period of two hours with towels, robes, slippers and access to a change room (food and additional drinks is extra). At the other end of the scale is the Dream Igloo where you sleep in one of the igloos overnight. Booking is recommended but they also accept walk ins for the igloos. Each igloo has a minimum food and drink spend attached to it and they're reasonable if you're in a group especially from Monday to Wednesday.

We make our way down the Pier One pontoon's grassy incline to the igloo and walk into the Snow Globe igloo with lanterns above. It's cosy warm in here and like a glasshouse which suits me just fine (although I can see why they don't do these in summer).

There's a bluetooth speaker so that you can link up your music and to the side there was water, plastic cups, plates and napkins to help yourself to to lay the table so it's a bit self service in that respect. You can also order bottles of wine, cider, beer and food from the igloo menu with the staff. The minimum spend for this igloo is $400 from Monday to Wednesday and $750 from Thursday to Sunday and is an adults only igloo that seats 12 people.

The only thing about the snow globe igloo is that because it is on the water it can sway a bit back and forth. For that reason they recommend booking it at night and high heels are not recommended. It is particularly photogenic at sunset too.

Strawberry Soda $10 and Rye Punch $22

Mr NQN has a Rye Punch with Archie Rose White Rye, Oleo Saccharum (citrus oil), passionfruit puree, soda while I go for a strawberry soda.

Vegemite Popcorn $6

Well you know me and popcorn right? I had to order it, even if I'm not completely in love with Vegemite. And this is very tasty with real Vegemite butter on the popcorn. Vegemite lover Mr NQN loves this.

Black Truffle and Cheese Jaffle $20

There are three different types of jaffles on the menu and I went for the black truffle and cheese jaffle with shaved black truffle and oozy cheese inside the toasted jaffle. On the side are truffle and pecorino fries and a pot of tomato sauce.

Pizza $19

Pizza is available in the igloos before 5pm and this is a margarita pizza with tomato and mozzarella as well as a sprinkling of dried herbs. I add some of the salami from the meat plate below.

Meat Board $28

It was a hard choice between the cheese board or the meat board but meat won. There is prosciutto and two salamis with a pot of pickles on the side and a plate of thick, crunchy and toasted sourdough.

Lemon Myrtle-Spiced School Prawns $19

And just because we are on the harbour we order some seafood. The fried school prawns are sprinkled with lemon myrtle and chilli salt with sliced chillies. I squeeze some lemon on them and they make for a tasty snack.

And for dessert, a chocolate ganache and caramel mousse with a thin layer of chocolate encircling it and a Happy Birthday for Mr NQN!

So tell me Dear Reader, what do you think of the igloos? Which igloo sounds the most suited to you?

NQN and Mr NQN were guests of Pier One Sydney but all opinions remain her own.

11 Hickson Road Walsh Bay, Sydney NSW 2000 Phone: (02) 8298 9999 pieronesydneyharbour.com.au/igloos-on-the-pier/

Source: https://www.notquitenigella.com/2019/08/13/snow-globe-igloo-pier-one/

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Easy Lentil Soup Recipe

Hearty, delicious, and amazing Lentil Soup prepared in just one pot with potatoes, carrots, and greens. Loaded with heart healthy ingredients, this Lentil Soup is healthy and nutritious, but filled with flavor and comfort.

Welcome to the most comforting, simple, and EASY Lentil Soup recipe loaded with wholesome and delicious ingredients. 

Friends, I grew up on Lentil Soup – my mom prepared it once a week, on a Wednesday or a Friday. One Summer, she even planted them in her garden and we had lentils for ages. I remember it so well because, after having soup with lentils for days, I was fed UP. I didn’t hate it, I just had had enough. 

Fast forward to now and I’m all like;

“Hey Mommy, how do you grow lentils?!?”

Then, she tells me all that goes into it…

My answer back is, “Ohhh ok. Never mind. How do I make your Lentil Soup?!”  😄

Lately all I want to cook is the comfort foods I know and love, and those that I grew up on. I think it’s the weather that’s making me feel that way, but, I don’t mind. 

Our Lentil Soup is my go-to soup recipe whenever I want something real hearty, but also healthy and warm. What’s more appealing is that 30-some minutes is all it takes to make this deliciousness, and much of that time is unattended.

Basically, Lentil Soup is basic. Like, completely easy, my husband can do it. (ALL the dude makes is soups and spaghetti. That’s it!)

EASY LENTIL SOUP RECIPE

This vegetarian lentil soup comes together fairly quickly and it’s prepared with ingredients you most likely have on hand. If lentils are not your thing, you can always sub with some other beans or legumes. Also, if you prefer to make this without potatoes, please do. For those that need some meat, add in pre-cooked shredded chicken, pulled pork, or beef tips. 

We will start off the soup by sautéing onions, garlic, carrots, celery, and potatoes for about 8 minutes. I suggest to cut up the potatoes to bite-size pieces so that they cook faster.

Next, we will add in vegetable broth, fresh thyme sprigs, bay leaf, and green (or brown) lentils. Make sure to rinse and drain the lentils, beforehand.

I highly suggest that you also use a dry red chili pepper, sweet or spicy, IF you can find one. I find them in the foreign foods aisle, near the Asian spices or next to the Mexican spices. Grocery guys aren’t sure where to place them. 🌶

The specific one that we use is a sweet, red banana pepper that’s been dried out in the sun. It’s very common in Macedonian cuisine, and we use it in all soups and stews. What I’m trying to say is that this chili pepper will make a huge difference in taste – it’s how my mom makes her Lentil Soup, and she knows what’s up. 💁‍♀️

However, if you can’t find that red pepper, use plenty of paprika to get closer to that smoky, peppery flavor. 

Once all of that is done, we will cook our soup for 20 minutes, or until all veggies are tender. 

Then, you want to stir in some leafy greens. I like to use swiss chard, but, you can use whatever you like; kale, spinach, collard greens, bok choy, etc… We will cook that for about 4 minutes longer, and we’re done! 

WHAT TO SERVE WITH LENTIL SOUP

My mom always serves Lentil Soup with crusty bread for dunking, but if that’s not an option, no biggie! You can slurp it up just as is. I promise it will be a delicious experience. There’s a lot of textures and flavors in this soup, you might not even think of grabbing anything extra.

You can also serve Lentil Soup with a side of rice, cauliflower rice, or a salad. ALWAYS have a salad on the side AND a glass of Pinot or Chardonnay. That’s the dinner experience I fight for. 🥂

HOW TO STORE LEFTOVER LENTIL SOUP

Store Lentil Soup in an airtight container, and refrigerate for up to 5 days. 

HOW TO FREEZE LENTIL SOUP

Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months. 

If you intent to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated. 

Reheat frozen soup in a pot over medium heat.

MORE SOUP RECIPES

ENJOY!

Easy Lentil Soup Recipe

Hearty, delicious, and amazing Lentil Soup prepared in just one pot with potatoes, carrots, and greens. 

Course: Soup

Cuisine: Mediterranean

Keyword: healthy dinner recipes, healthy recipes, lentil soup, potatoes, soup recipe, vegetarian recipe

Servings: 4 serves

Calories: 401 kcal

Ingredients

2 tablespoons extra virgin olive oil

1 yellow onion, diced

2 large carrots, thinly sliced

4 celery stalks, thinly sliced

3 to 4 cups bite-sized chopped potatoes, I used small yukon gold potatoes

1/4 cup fresh chopped parsley

4 cloves garlic, minced

1 teaspoon sweet or smoky paprika, adjust spice to your own preference

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1/8 teaspoon fresh ground pepper

6 cups low sodium vegetable broth

3 sprigs fresh thyme

1 bay leaf

1 cup green or brown lentils, rinsed and drained

3 dried red chili peppers, hot or sweet, tops removed, cut in fourths lengthwise (if you can't find any, use about 1 teaspoon more paprika + 1/2 teaspoon chili powder, or to taste)

3 cups chopped leafy greens, I used swiss chard, but you can use baby spinach, or kale, or collard greens, and so on

Instructions

Heat olive oil in a large pot, or dutch oven, over medium heat.

Add diced onions, carrots, celery, and potatoes to the hot oil; sauté for 8 minutes, or until veggies are slightly tender and browned. Stir often.

Stir in parsley and garlic; continue to cook for 1 more minute.

Season with paprika, oregano, rosemary, salt, and pepper; stir and cook for 1 more minute.

Add vegetable broth, thyme sprigs, and bay leaf; turn heat up to medium high and bring to a boil.

Stir in the lentils and the dry chili peppers, if using. Bring to a boil.

Reduce heat to medium low and cook for 20 minutes, uncovered, until lentils and potatoes are tender.

Stir in leafy greens and continue to cook for 3 to 4 more minutes, or until wilted.

Remove from heat; taste for seasonings and adjust accordingly.

Remove bay leaf and thyme sprigs; serve.

Recipe Notes

WW FREESTYLE POINTS: 5

HOW TO STORE LEFTOVER LENTIL SOUP

Store Lentil Soup in an airtight container, and refrigerate for up to 5 days. 

HOW TO FREEZE LENTIL SOUP

Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months. 

If you intent to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated. 

Reheat frozen soup in a pot over medium heat.

Nutrition Facts

Easy Lentil Soup Recipe

Amount Per Serving (2 cups)

Calories 401 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 535mg 22%

Potassium 1452mg 41%

Total Carbohydrates 63g 21%

Dietary Fiber 22g 88%

Sugars 10g

Protein 18g 36%

Vitamin A 191.6%

Vitamin C 52.4%

Calcium 14.4%

Iron 53%

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

SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!

GET AN EMAIL WHEN THERE'S A NEW RECIPE

Source: https://diethood.com/lentil-soup-recipe/

[syrupeel6-blog]

Easy Parmesan Breadstick Knots

Fluffy perfect Parmesan breadstick knots! They are incredibly easy to make and can be yours (made at home!) in just about an hour.

Fluffy, buttery, cheesy, cute, little breadstick knots. 

That’s what we’re focusing on today. And is there anything better really? I am a bread lover through and through. So when you grab my favorite breadstick recipe in the history of ever, change it up just a bit, throw in some punchy parm, and tie each dough strip into an adorable knot…well, I’m going to be a serious fan. 

And if you’re intimidated at all by the tying of the breadstick knot, put that fear aside!

Not only do I have a simple picture tutorial, but I also included a quick, 15-second video below to show the simple process. If you get over the idea that they have to look perfect pre-bake, you’ll be good to go. Magical things happen to dough in the oven. All those little imperfections and sticky spots transform into something fluffy and perfect.

This recipe originally appeared in an eCookbook I published back in 2016. That ebook is no longer for sale, but these parmesan breadstick knots deserve a permanent place to live. Mostly because my family and I make them all.the.time.

In addition to posting the recipe here, I wanted to make sure there was actually value added in sharing the recipe (again). Hence the simple how-to video for shaping these babies! 

How to Shape Parmesan Breadstick Knots

I don’t know why, but for some reason, these breadstick knots taste better simply because they are tied in a cute little knot! Skeptical? Well, I guess you’ll just have to make them and see! Plus, who doesn’t dream of living on the wild side and changing up their breadstick routine now and then? 

Shape aside, the bits of golden, savory cheese dotting the baked breadstick are absolutely heavenly. I’m a sucker for parmesan or asiago cheese bread of any sort (like this bagel bread or these asiago rolls), and throwing some freshly grated cheese into this every day, simple breadstick dough elevates an already amazing breadstick to all new levels.  

Because these easy breadsticks come together in about an hour, they are perfect for an easier weeknight (and fabulous for weekends or company). We serve them with everything from simple weeknight spaghetti to corn chowder to taco salad. 

Put a little excitement in your next breadstick making endeavor and go for parm + knot tying! I promise, it’s kind of fun.

One Year Ago: Honey-Vanilla Yogurt Fruit Salad Two Years Ago: Perfect Vanilla Bean Caramels Step-by-Step Three Years Ago: Holiday Fruit Soup Four Years Ago: Soft and Chewy Ginger Molasses Cookies Five Years Ago: Homemade Peppermint Patties

Yield: 12 breadsticks

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Ingredients

1 1/2 cups warm water

2 tablespoons granulated sugar or honey

1 tablespoon instant yeast (see note for active dry yeast)

3/4 teaspoon salt

1 teaspoon garlic powder

3 to 3 1/2 cups (about 15 to 17.5 ounces) all-purpose or bread flour

1/2 cup (2 ounces) finely grated Parmesan or Asiago cheese (freshly grated is best)

3 tablespoons butter, melted

Instructions

In the bowl of a stand mixer fitted with the dough hook (you can also make these breadsticks by hand in a large bowl with a spoon), combine the water, sugar or honey, yeast, salt, garlic powder, and 1 cup of the flour. Mix to combine. With the mixer on low speed, add the cheese and then gradually add the flour, a little at a time, until a soft ball of dough forms and clears the sides of the bowl. Knead for 2-3 minutes, adding more flour if the dough is overly sticky. Take care not to over flour the dough; depending on elevation, humidity, temperature and other factors, including how you measure flour, you may need to add more or less flour. Don't stress about the exact amount, focus more on the texture of the dough.

Let the dough rest in the bowl for 10-15 minutes. Spread the melted butter on a half sheet pan (11X17 inches).

Turn the dough out onto a lightly greased countertop and cut the dough into about 12 even pieces (or pat the dough into a rough rectangle 14X6-inches and cut into 12 strips). Take each piece of dough and roll between your hands into a thick strip (see video and pictures in the post for a how-to). Fold one end under the other and bring it through the hole, just like tying a knot. It's ok if the dough sticks a bit; it doesn't have to be perfect.

Place the breadstick knots on the prepared baking sheet an inch or so apart. Let them rest for 10-15 minutes (or up to 30 minutes) in a warm spot until noticeably puffy. Preheat the oven to 400 degrees F.

Bake the breadsticks for 15-16 minutes until lightly golden. Brush with additional melted butter, if desired (not necessary, but delicious).

Notes

For active dry yeast, proof the yeast in a few tablespoons water and a pinch of sugar until bubbling before using in the recipe.

I've also used whole wheat flour in this recipe; I use white whole wheat and use 50% whole wheat/50% bread or all-purpose flour.

Recipe Source: from Mel’s Kitchen Cafe (originally published in my 2016 eCookbook – no longer for sale)

Posted on December 5, 2018 by Mel

Source: https://www.melskitchencafe.com/parmesan-breadstick-knots/

[syrupeel6-blog]

Birds & Brews at WingMill, Neutral Bay

Heads up! There's a brand new American chicken wing and burger joint in town and it's as authentic as you can get. WingMill on Young Street in Neutral Bay is all about birds and brew i.e. chicken wings and beer. There are 8 types of American style wings, loaded fries, frickles, salads gigantic poured root beers and beer on tap!

There's this thing that Ryan always does when he enters a restaurant. He walks over to the chef or someone else in charge, shakes their hands and introduces himself. I don't know whether it's a 1) guy thing or 2) an American thing or 3) a Ryan thing.

By the time Mr NQN and I arrive there Ryan has done his thing and he and Ivy have already ascertained what's good and found out a bit about the place and the chef. And speaking of Americanisms, Ivy found the fortnight old WingMill on her expat facebook group. One woman had vouched for the authenticity of the wings and so a quick date was set to visit WingMill a few days later (we don't mess about!).

The menu is a good size, enough choice but not too much so that you're paralysed with choice. There's a list of eight types of wings as well as other American/Canadian sides and desserts. There are two large flat screens playing American sports games and bluegrass and country musician Robert Earl Keen plays in the background. There is also some outdoor dog friendly bench seating.

Chef Ahmed Kalil is from Modesto, California and he used to work in marketing at General Motors. This is his first food related venture. He moved to Australia in 2009 and he started off doing informal wing parties for friends. What started as 1 friend grew to 5, then 8 and then 14 and then neighbours he didn't even know were showing up at this house for wings.

He is stickler for authenticity-the burger buns are imported from New York and the pickles are real American crinkle cut pickles. Prices are very reasonable, like American prices. He is very modest and friendly.

Root Beer Float $9

My root beer float arrives and it's enormous. It's cold, fizzy and creamy and just about everything that you'd want to toss back with a half dozen wings.

Original Buffalo Wings 6 for $9 plus blue cheese sauce $3

Oh that brings me to the wings. So American wings are single wings, not the double ones that you tend to get here. They are deep fried and served with a hot sauce and blue cheese dressing as well as celery sticks. These original buffalo wings send Ivy and Ryan into raptures from the first bite - I even think there's some swearing. Suffice it to say that these are the real deal.

Hot Hot Wings 6 for $9

The "hot hot" wings are made with a combination of habanero and ghost chilli peppers which gives you an indication that these are hot indeed. Not fiery hot and intolerable like the ghost pepper wings at Wings X Tins (which seem more a death defying novelty). There's a definite, strong kick but they're not self defeating.

Poutine $9

What's a border between countries? I adore Canadian poutine and this one has soft, squeaky cheddar cheese curds (yes real cheese curds!!) and just about the most perfect rosemary and thyme gravy. "That's Thanksgiving dinner gravy right there," says Ivy while I devour half of this serve.

American Smash Burger one x one $9

Round Two! Ryan gets up and orders again because now he's Ahmed's best buddy. You can order the American smash burger with either one or two patties and given how many wings we had ordered we went with the single patty. It's has a seasoned beef patty, melted American cheese, lettuce, tomato, thinly sliced onion, pickles and mill (aka burger) sauce on a potato bun. It's like an In-N-Out burger but better. The bun is soft perfection melting into the patty when you bite into it and we wish we had order two.

Garlic Parmesan 8 for $12 (2 flavours)

Hands down my favourite wings (I do tend to like saucy wings) are the garlic parmesan made with roasted garlic and parmesan cheese served in a creamy sauce. It's intensely flavoured and I just love that creamy sauce against the crispy wings.

Honey Chipotle BBQ Wings 8 for $12 (2 flavours)

These are more the bbq wings that Australians are more familiar with and they describe it as "American BBQ meets smoked chipotle peppers," with the sweetness of honey. I also liked these because of the saucy quality of these where Ivy and Ryan like the drier texture of the original buffalo wings.

Georgia Frickles $8

Ivy is very excited to see the Georgia frickles aka fried pickles (she's from Georgia y'all) and these are American crinkle cut pickles that are battered and deep fried and served with a Sriracha mayonnaise. They're crazy moreish and we also dip them in the blue cheese dressing ($3) and my favourite, the herby ranch dressing ($3).

Mo's Corn Salad $7

You do need some veggies when you go for wings and I loved the salads as much as the wings. The corn salad is simple but so tasty. With juicy corn kernels, mayo, capsicum and onion with crispy tortilla chips it is well seasoned but sweet from the corn.

Apple Coleslaw $7

The coleslaw is made with shredded cabbage, carrot and apples with a creamy dressing. The apple gives it a fresh sweetness without being too distinctly apple in flavour.

Sourdough Grilled Cheese $9

We were enjoying the food so much that we decided to order two more things: the sourdough grilled cheese made with herb crusted sourdough bread with four types of cheese: Monterrey jack, asadero, con queso and cheddar cheeses. It comes meltingly good and dripping with cheese with a side pot of tomato sauce, a pickle spear and some kettle chips on the side.

Cauliflower wings $10

This is a choice that they designed for the vegans. It's lightly battered cauliflower "wings" or florets with a cajun seasoning and Sriracha mayonnaise. It's a pretty damn good imitation of chicken wings in terms of flavour and somewhere between the wings and a salad.

Fried Banana Split $10

There was only room for one dessert and there are two on the menu. Ryan asks his now best buddy to recommend a choice out of the fried banana split or the brownie and Ahmed recommends the banana split. This is a halved banana coated in a cinnamon crumb and deep fried with scoops of vanilla ice cream, whipped cream, strawberry sauce and chopped up Reese's peanut butter cups. I think I'd prefer a caramel sauce to this but the two Americans at the table are smitten.

As we leave, they're already making plans to come back...

So tell me Dear Reader, do you chat to the staff or the chef when you go to a restaurant? Do you have a favourite wing sauce? Do you prefer them saucy or drier?

This meal was independently paid for.

9 Young Street, Neutral Bay, NSW Open: Tuesday to Thursday 12pm-1pm Friday & Saturday 12pm-11pm Sunday 1pm-9pm Closed mondays wingmill.com.au/

Source: https://www.notquitenigella.com/2019/04/29/wingmill-neutral-bay/

[syrupeel6-blog]

A detailed guide to cook an elaborate Tamil Vegetarian Menu

How to cook a Tamil Vegetarian Menu in 2 hours – includes entire step by step process of the meal I cooked and an alternate menu plan. The meal is naturally gluten free and vegan if you avoid the raita and use of ghee.

My publisher (now, also a friend) was coming over for dinner last night. I asked her if she would prefer a small plates kinda dinner, which is my jam these days, or a traditional Tamil vegetarian meal. She opted for the latter.

I love showcasing my  cuisine for anyone who is half interested. So I carefully worked out a menu featuring some favourites and a couple of new creations. Here’s the menu I cooked for 4 people.

Tamil Vegetarian Menu 

Rice / Millets

Onion Sambar (with freshly ground masala)

Tomato Pineapple Rasam

Curry leaf powder (Karuveppala podi)

Bottle gourd chutney (Dudhi thogayal)

Potato curry (Urulai Podimaas)

Instant green mango pickle

Carrot Cucumber Yogurt (Thayir Pachidi)

Banana Chips

This Tamil Vegetarian menu is easy to prep ahead for, with fairly basic ingredients. It showcases the cuisine well with a variety of dishes, using different vegetables, flavours and techniques. I haven’t included a dessert here due to a shortage of time and also because we had got some Theobroma brownies 🙂 But any payasam (Tamil style kheer) would be a good fit in this menu.

The thogayal, podi and pickle can also be made on the previous day, even though the instant mango pickle just takes two minutes in the microwave.

I also pressure cook the tomato-pineapple mix and the potatoes a few hours ahead so that it can cool completely before handling and pureeing. I hate to burn my hands while removing the peels of tomatoes and potatoes.

While I did not cook everything at one go, this entire meal can be put together with around 2 hours of work, as long as you use a pressure cooker.

Entire list of ingredients for cooking this Tamil Vegetarian Menu

serves 4

PANTRY

1 cup rice

1 cup foxtail millet

3/4 cup tur dal

vegetable oil

coconut oil

ghee

11-12 dried red chillies

2 tbsp coriander seeds

2-3 tsp fenugreek seeds

2-3 tsp mustard seeds

1/2 tsp black pepper corns

3 tsp cumin seeds

3-4 tsp powdered jaggery

1/2 tsp turmeric

1/3 cup urad dal

2 tbsp chana dal

1 tsp tur dal

salt

VEGETABLES

5 medium potatoes

20-25 sprigs curry leaves

3-4 green chillies

1” piece ginger

4 large onions

4 large tomatoes

200 grams pineapple

1 small bottle gourd

1 green mango

1 medium carrot

1 medium cucumber

1 small bunch coriander leaves

1 lemon

DAIRY +OTHERS

1.5 cups yogurt

1/3 cup grated fresh coconut (chutney + potato curry)

3 tbsp desiccated coconut (sambar)

Watch some of these videos to help you with the cooking:

How to make curry leaf powder

How to make arachuvitta sambar (sambar with freshly ground spices)

How to make Potato Podimaas

Batch Processing

Batch processing the tasks is the fastest way to cook any elaborate menu. I have batched up all the pressure cooking, masala preparation, vegetable prep and final tadka steps together. This makes a lot more sense can cooking recipe after recipe, which takes way longer time.

PRESSURE COOKING

 3/4 cup toor dal + 2 cups water + 1/2 tsp turmeric

4 large tomatoes + 1 cup pineapple chunks + 1 cup water

 3 – 5 medium potatoes

Rice and millets are best cooked just before serving –go to the last step.

TAMARIND

Soak 2 tbsp tamarind flakes in 1 cup boiling hot water for 30 minutes. Extract all the pulp and discard the tamarind flakes after squeezing well. You can also use 2 tsp ready tamarind paste, but the flavour from using freshly extracted puree makes it worth it.

VEGETABLE PREP

Potato curry: Peel and grate or crumble the boiled potatoes.

Raita: Peel the veg. Grate carrot and finely dice the cucumber for raita.

Pickle: Chop one green mango into juliennes or small cubes.

Chutney: Peel and thinly slice a tender bottle gourd (small size~200 grams). Saute this in 1 tsp oil for 5-6 minutes until almost tender.

Sambar: Peel 4 large onions. Cut into half and then into thick slices. In a pan, heat 2-3 tsp oil, fry 1 tsp mustard seeds, 1/4 tsp fenugreek seeds and add the chopped onion to this. Saute on medium-low flame, keep covered and cook for 10-15 minutes until onion is softened. Do not try to cut time on this step as the sambar flavour depends entirely on how well the onions are cooked. To this, add the tamarind extract and bring to a simmer.

MASALAS  / MIXER / BLENDER

Sambar: 4-5 dried red chillies, 2 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 1 tbsp chana dal, 3 tbsp desiccated or fresh grated coconut – all dry roasted until aromatic (7-8 minutes on medium flame). Grind to a fine powder. Mix this in 1/2 cup water and add it to the pan with the onions and tamarind puree.

Podi: Dry roast washed and dried curry leaves until they turn crisp ~Around 5-7 minutes on medium flame. Remove and cool. Dry roast 3 dried red chillies and 1/4 cup urad dal until dal is golden brown. Grind all of it together to a coarse powder along with some salt. Store in airtight container.

Rasam podi: Dry roast 1 tsp tur dal, 1.5 tsp cumin seeds and 1/2 tsp black pepper corns until the dal turns golden brown. Remove, cool and grind to a fine powder.

Rasam: Remove peels from cooked tomatoes and discard. Grind the cooked tomato-pineapple mix into a fine puree. Pass through a sieve. Mix in the prepared rasam powder, salt and 1-2 tsp powdered jaggery and simmer for 2-3 minutes.

Thogayal / chutney: In 1/2 tsp oil, fry 3 dried red chillies, 2 flakes tamarind, 2-3 tsp urad dal until dal is golden brown. Grind this along with sautéed bottle gourd and 1/4 cup grated coconut + salt to a coarse paste. Thogayal is ready.

FINAL STEPS

Sambar: add the cooked dal to the onion-tamarind-sambar paste mix in the pan. Bring to a simmer, adding some water to thin down if required. Check for salt and adjust. Heat 2 tsp oil in pan. Fry curry leaves, mustard seeds and a pinch of asafoetida and transfer to the pan. Keep covered until ready to serve.

Rasam: heat 1 tsp ghee. Fry 1/2 tsp cumin seeds, few curry leaves and transfer to the rasam. Garnish with finely chopped coriander.

Potato curry: Heat 1 tbsp coconut oil. Fry 2-3 finely chopped green chillies, curry leaves, 1 tsp grated ginger, 1 tsp urad dal, 1 tsp chana dal until the dal turns golden brown. Add grated potatoes, salt, juice of 1 lemon, 2-3 tbsp grated coconut and finely chopped coriander. Toss gently to combine it all together.

Pickle: in a microwave safe bowl, mix chopped green mango, 2 tsp pickle masala (you get this in supermarkets), 2 tsp powdered jaggery and microwave for a total of 3 minutes. Give the pickle a stir after every 1 minute mark so that it cooks evenly and is coated with the sweet-spice mix.

Raita: Mix cucumber and carrot in 1.5 cups whisked yogurt with salt. Heat 1 tsp oil in a pan. Fry 1/4 tsp mustard seeds, curry leaves and 1 tsp urad dal until dal is golden brown. Transfer over raita. Garnish with finely chopped cucumber.

RICE AND MILLETS

Lastly, cook the rice and millets. Wash the grains separately, combine with twice the water and cook for 5-6 minutes on sim after the first whistle. Serve hot with all the above sides.

Serve papads or store bought banana chips with the meal.

Another Tamil Vegetarian menu which can be prepared similarly

Some more tips when you cook an elaborate meal:

Use the pressure cooker as much as possible

Keep a big bowl to collect all the peels and vegetable waste which can be discarded in the bin at one go.

Clean as you go, returning bottles and ingredients back to the place, so that the final clean up job becomes easier.

Try and use the same pan for the tasks, one after the other. For example, I use the same small pan to prepare tadka for each of the dishes.

When using the mixer, grind all the dry mixes first, so you can wipe it with a kitchen paper and move on to the next task. Reserve the wet grinding for the last, as you can see in my task detailing above.

Prepare tadka / garnishing of all dishes at the end just before serving.

If you liked this post, you will also like:

80+ Tamil Vegetarian Recipes – categorised

11 Traditional Tamil Vegetarian Lunch menus

——-

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For more such healthy recipes, get my book The Everyday Healthy Vegetarian! Get all the info about my book and order it here.

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Source: https://www.saffrontrail.com/tamil-vegetarian-menu-how-to-cook/

[syrupeel6-blog]

Lemon Herb Salmon

Lemon Herb Salmon takes only a few minutes to prepare! Make this easy paleo, keto dinner recipe any night of the week for a healthful meal!

This post is sponsored by FoodSaver.

For those of you who are continuously on the prowl for healthy entrée options, you’re going to LOVE this lemon herb salmon!

It only requires a few ingredients to make, is awesome for make-ahead meal prepping and is also a cinch to throw together on any given weeknight. Not to mention, it is paleo, whole30, and keto-friendly, PLUS, the marinade can be used on any animal protein!

Because I know a lot of you are health-conscious, busy individuals, let’s take a minute to discuss meal prep and also minimizing food waste.

I was sent a FoodSaver FM2000 Vacuum Sealing System, which I find to be insanely convenient and ultra cool! What I use it for the most is marinating animal protein and freezing or refrigerating it for meal prep purposes. When I’m ready to cook, I simply take out one of the portions, open it up, and bake whatever it is in the oven or on the stove top.

This method saves time, makes for insanely delicious food, and eliminates waste since you can easily just freeze your goods.

In addition to meal prep, I love the concept of using the FoodSaver for saving leftover pancakes, breads, cookies, etc. I often prepare baked treats and freeze them in a plastic bag, but doing so results in freezer burn if I don’t eat them up quickly. This way, I can save my goodies for months on end!

The FoodSaver FM2000 Vacuum Sealing System gives you more ways to preserve your food. It is the #1 Best Selling Vacuum Sealing Brand and you can use it to seal FoodSaver zipper bags, canisters, or containers.

Whether you want to make prep-ahead meals, store leftovers, or freeze meats and produce for longer periods of time, the FM2000 is the sensible way to save money and eliminate food waste.

FoodSaver is the trusted brand for vacuum sealing, includes a 5 Year Limited Warranty, and is ETL Safety Certified.

The instructions for using the FoodSaver are so simple to follow, making batch saving or meal prep a breeze.

For this particular lemon herb salmon recipe, you can use the FoodSaver vacuum seal system in a few ways. Marinate the salmon in minutes with FoodSaver, for cooking the same day, OR, you can prepare a batch of salmon and freeze it for later use.

Now that we’re in-the-know about this very handy kitchen tool, let us discuss…

How to Make Lemon Herb Salmon:

Preparing this recipe couldn’t be any easier. Simply blend together the ingredients for the marinade in a blender and use it as a marinade for the salmon.

When you’re ready to bake the salmon, turn your oven on the high broil setting. Transfer the salmon, including the marinade, to a casserole dish or baking sheet. Broil on the second-to-the-top shelf of the oven for 12 to 15 minutes, or until salmon is crispy and cooked through.

Serve lemon herb salmon with your favorite side dishes, and enjoy!

Recipe Adaptations:

      Use the lemon herb marinade for any type of animal protein! I love it with chicken and shrimp, but you can also use it for a pork roast or tenderloin, or steak!

      Depending on your preferred herbs, change up the dried herbs to your heart’s delight. Oregano, parsley, dill, basil, and rosemary are my favorites.

      Replace the dried herbs with fresh herbs.

      Use a combination of orange juice, lemon juice, and/or lime juice for the marinade.

      Replace avocado oil with cooking oil of your choice – my other recommendations are almond oil, algae oil, and grapeseed oil.

Happy meal prepping!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Lemon Herb Salmon, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Lemon Herb Salmon

An easy dinner recipe perfect for those who love a good clean meal and/or like to meal prep. Plus it's paleo, keto, and whole30.

Print

Ingredients

1 to 2.5 pounds salmon cut into single-serving fillets

Lemon Herb Marinade:

1/3 cup avocado oil

1/4 cup fresh lemon juice

2 tsp dried basil

2 tsp dried dill

1 tsp dried parsley

1/4 tsp sea salt to taste

Instructions

Add ingredients for the marinade to a blender and blend until smooth.

Follow the instructions on the FoodSaver. Use 2 tablespoons of marinade for each 1/3 to ½-pound salmon fillet.

Either refrigerate or freeze the vacuum seal packs of salmon. Prior to cooking the salmon, be sure the fillet is completely thawed. Thaw salmon in the refrigerator for best results.

When you’re ready to cook the salmon, turn your oven onto the high broil setting and transfer the salmon to a casserole dish or baking sheet, including the marinade. Note: you can cook 1 to 5 fillets at a time!

Place baking sheet on the second-to-the-top self of the oven under the broiler. Broil for 12 to 15 minutes, or until salmon is crispy and cooked through.

Serve salmon with your favorite side dishes.

Amount Per Serving (1 of 3)

Calories 321 Calories from Fat 180

Total Carbohydrates 1g 0%

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

Source: https://www.theroastedroot.net/lemon-herb-salmon/

[syrupeel6-blog]

simplest spaghetti al limone

In 2011, I shared a recipe for spaghetti with cheese and black pepper (cacio e pepe) but it always bothered me that it contained extra ingredients and that the technique left a wide margin of error. In 2018, I finally cracked the code at home and ran to the internet to tell you about it. Today I’m sharing what I hope will be a similar glow-up for spaghetti (or fettuccine) al limone, a classic pasta dish from, depending on who you are asking, Genoa, Amalfi, Sicily and further (the common thread is, no surprise, places where lemons are grown). In its simplest form, spaghetti al limone contains only lemons, olive oil, parmesan, salt, pepper, and a few leaves of fresh basil in an uncooked sauce. Versions abound, including mine from 2011, with cream, butter, wine, shallots, or more, usually simmered and reduced. Garlic, ricotta, and/or goat cheese are not uncommon. I suspect it’s less due to a blasphemous streak or attempting to bait this parody account, but because they are all delicious. You should feel no obligation to choose.

But it was the River Cafe London’s 30th anniversary cookbook edition, released last year, that reminded me of what a pure and wonderful thing spaghetti al limone can be when made as uncluttered as possible. Their minimalist version is heated at the end but I found the technique I use for my foolproof cacio e pepe — a thicker paste of a sauce, thinned with just a small splash of pasta water after it has coated the hot spaghetti — to work more reliably, and to all but eliminate leading weary home cooks to wonder why they haven’t been able to coalesce oil and water together on a Tuesday night. I find I need much less lemon and olive oil, as well. Marcella Hazan calls fettuccine al limone “one of those lightning-quick Italian triumphs” and she, SK’s patron saint of Italian triumphs, seems like a good person to trust on this. It takes all of a minute longer to make than pasta takes to boil and the result is the kind of sunny, summery, quick meals we all need more of in our repertoires.

Previously

One year ago: Linguine and Clams Two years ago: Stovetop Americanos Three years ago: Strawberry Milk and Corn and Black Bean Weeknight Nachos Four years ago: Strawberry Cornmeal Griddle Cakes and Strawberry Cheesecake Ice Cream Pie Five years ago: Valerie’s French Chocolate Cake Six years ago: Espresso Granita with Whipped Cream Seven years ago: Broccoli Parmesan Fritters Eight years ago: Dobos Torte Nine years ago: Mushroom Crepe Cake, Braided Lemon Bread and Carrot Salad with Harissa, Feta and Mint Ten years ago: Lemon Mint Granita, Pickled Sugar Snap Peas and Springy Fluffy Marshmallows Eleven years ago: 10 Paths to Painless Pizza-Making and Pistachio Petit-Four Cake Twelve years ago: Gateau de Crepes and Dilled Potato and Pickled Cucumber Salad

And for the other side of the world: Six Months Ago: Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette 1.5 Years Ago: Boulevardier and Sheet Pan Meatballs with Crispy Turmeric Chickpeas 2.5 Years Ago: Pimento Cheese Potato Bites 3.5 Years Ago: Tres Leches Cake + A Taco Party and Eggnog Waffles 4.5 Years Ago: Jelly Doughnuts and Endives with Oranges and Almonds

Simplest Spaghetti al Limone

Servings: 2 to 3

Time: 15 mins

Source: Smitten Kitchen

Print

I am usually no fan of Microplane (specifically Microplane rasp-ed) parmesan. I find it fluffy and weightless. I prefer my parmesan with more bite, gravitas. But here, it’s the very best way to go, rendering parmesan so fine that merely a whisk will turn it into a sauce. Plus, you’ll already be using it for the lemon zest, right? If you don’t have one, use the tiniest holes on a box grater. You can also use the food processor method we do in the cacio e pepe, blending it to a as-smooth-as-possible paste in the machine before returning it to the bowl where the pasta will go.

If you can find an unsprayed/unwaxed lemon, it’s all the better here. If you can’t, give your lemon a light scrub (not removing zest, of course) and dry it thoroughly before zesting it here.

Coarse salt

1/2 pound (8 ounces or 225 grams) dried spaghetti

1 lemon

3 1/2 ounces (100 grams) parmesan cheese

Freshly ground black pepper

3 tablespoons (45 ml) olive oil

Fresh basil leaves, torn

Boil the spaghetti in well-salted water according to package directions. While it boils, finely grate (with a rasp-style grater; here’s the most common one but I prefer this size) the zest of half your lemon into the large bowl you’ll use to serve your dish. Add the juice of the whole lemon (about 4 tablespoons). Use the same rasp to grate the parmesan on top. Add olive oil, about 1/2 teaspoon salt (and more to taste), and several grinds of black pepper and combine them with a whisk until very well mixed and as smooth as possible. When the pasta reaches the ideal texture, scoop out 1 cup of cooking water, set it aside, and drain the rest. Quickly turn piping hot spaghetti to lemon-parmesan mixture in bowl and use tongs or spoons to toss it until all of the strands are coated. Don’t worry if the mixture seems too thick or sticky — first get the strands as evenly coated as possible. Add reserved pasta water, a tiny splash (about 1 to 2 tablespoons) at a time, tossing the whole time, only until the spaghetti looks glossy and lightly sauced, but no so much that you “wash” the sauce off the pasta. You might only need a single splash to achieve this. Add basil leaves and toss to combine, then serve. If you finish each serving with a little extra olive oil, salt, pepper, and parmesan, you’ll be glad you did.

Source: https://smittenkitchen.com/2019/06/simplest-spaghetti-al-limone/

[syrupeel6-blog]

Wild Blueberry Pumpkin Seed Protein Smoothie

This Wild Blueberry Pumpkin Seed Protein Smoothie has been a favorite of mine for a while now. Simple ingredients and loads of flavor, sweetness, a hint of salt, fiber and healthy fats and even plant-based protein from pumpkin seeds. Here is my recipe and specifics on which pumpkin seeds to use..

Sunshine weekend! So happy to see such gorgeous weather hitting Los Angeles. Of course my allergies are going crazy from the super bloom, but still, I'll take the clear blue skies, warm and perfectly dry air and fresh ocean breezes any day in exchange for a bit of flower and tree sourced pollen.

Season Change. April is usually the month when I start adding a daily smoothie to my diet. And this is probably one of my all time favorites. I started adding pumpkin seeds to my smoothies when I wrote 365 Vegan Smoothies. And since then, those salty, crunchy, buttery green specks have been my very favorite topping for smoothies and smoothie bowls. And this antioxidant-rich smoothie has them on top and blended right in.

Happy things: Hawaii + The Happy Newspaper mug..

And this smoothie...

Purple Smoothie. I adore the color of this smoothie. It is just beyond gorgeous. Those wild blueberries create this rich purple color - eye candy in every blend. Then a pop of yellow-green on top and spoon dive in. Wild blueberries have twice the antioxidant capacity as conventional blueberries because of the surface area the have. Since they are smaller, they have more skin. And the skin is where all the goodness lies.

Plant-Protein. Pumpkin seeds are one of my favorite sources of vegan protein. In fact, over the past ten years, you will have noticed a great increase in vegan protein powders that use pumpkin seed protein as a main ingredient. Pumpkin seeds are such a great ingredient for both men and women - they contain protein, zinc, magnesium, iron, fiber and healthy fats.

Fifty shades of purple. So many purple hues and always just gorgeous!

One must for the pumpkin seeds, however, is that you need to use a salted, raw pumpkin seed. So a straight up raw and unsalted seed will not do much for flavor. Here is the brand I like:

- Go Raw Sprouted + Organic Raw Pumpkin Seeds, Amazon

And if you like a bit of heat, these word well too..

- Eden Organic Dry-Roasted Spicy Pumpkin Seeds - Amazon

It is possible to use plan, raw pumpkin seeds and add a pinch of salt yourself - or omit it altogether. But I usually use the Go Raw seeds.

Protein. To maximize protein, I use soy or pea based milk in my smoothies.

Wild Blueberry Pumpkin Seed Protein Smoothie

By Kathy Patalsky

Published 04/07/2019

This thick and frosty purple smoothie contains wild blueberries, pumpkin seeds and banana.

Ingredients

1 1/2 - 2 bananas, frozen

1 cup wild blueberries, frozen

1 1/4 cups non-dairy milk - soy or pea

1-2 Tbsp raw sprouted pumpkin seeds

Topping: More pumpkin seeds, to taste

Instructions

Add the non-dairy milk and pumpkin seeds to a high speed blender. Blend until smooth.

Add in the blueberries and banana. Blend until thick and frosty. If needed, add a few additional splashes of non-dairy milk -- or a few ice cubes for added frostiness.

Pour into a serving cup or bowl and add pumpkin seeds over top to serve.

Yield: 1-2 servings

Prep Time: 00 hrs. 03 mins.

Cook time: 00 hrs. 02 mins.

Total time: 5 mins.

Nutrition

Calories: 400

Protein: 20g

Tags: smoothie, protein, vegan,blueberries,banana,easy,breakfast,pumpkin seeds,shake,beverage,blender,

Pin it for later!..

disclosure: this post contains Amazon affiliate links

Source: http://kblog.lunchboxbunch.com/2019/04/wild-blueberry-pumpkin-seed-protein.html

[syrupeel6-blog]

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado

Cajun Chicken Cauliflower Rice Bowls – Sticky, cajun-flavored chicken served over cauliflower rice with sweet mangoes, buttery avocado, and a creamy Lime Dressing that brings it all together.

This super delicious and healthy recipe delivers a quick lunch or dinner when you’re running short on time.

CAJUN CHICKEN CAULIFLOWER RICE BOWLS

Perfect recipe for meal prep or make ahead lunches, this Cajun Chicken Cauliflower Rice Bowl packs some really good flavors.

Chicken, peppers, mangoes, cauliflower, and avocados – it’s a full bowl of fresh veggies and fruits brimming with incredible flavors. Full meal in just one bowl at under 500 calories. 😍

Quick and easy recipes are my favorite – I think this is what everyone wants?! But, what I love about this recipe is that it can be made ahead of time. The only rule I have is that, if making it for later, store the toppings and cauliflower rice separately. Then, you can just heat and assemble right before serving.

You do not want mushy food. Nor heated avocados and mangoes. 😕

HOW TO MAKE CHICKEN CAULIFLOWER RICE BOWLS

First, I am going to have you grab this recipe for Roasted Cajun Chicken Thighs. They are easy to make – just pop them in the oven – and they can be stored in the fridge for up to 4 days!

OR you can just fry them in a skillet and on the stovetop. Recipe instructions in the recipe box below. 

Within that same post, you will notice that I also have a recipe for Cauliflower Rice. You can make that one, or try this classic Cauliflower Rice recipe. 

The beauty about the above two recipes is that everything comes together in around 30 minutes, but only 10 minutes active time. 

While those two are cooking, you can start chopping up the avocados, mangoes, and peppers. Set aside and work on the Dressing.

Only thing left to do is assemble the bowls, pour the dressing over, and dig in! 

CREAMY LIME DRESSING

For the dressing, you will need:

plain yogurt or sour cream

lime juice and lime zest

extra virgin olive oil

white vinegar

fresh cilantro (optional)

garlic

honey

salt

pepper

You’ll just whisk that all together and set aside until ready to use.

CAN I MAKE THIS WITH CHICKEN BREASTS?

Yes, but you will need to adjust the cooking time. Here’s my recipe for Easy Baked Chicken Breasts.

COOK’S NOTES ABOUT RICE BOWLS

Rice bowls or Cauliflower Rice Bowls are a very good idea for dinner or lunch because each family member can choose what they want in that bowl. You can play around with the fruits and veggies to suit anyone’s taste. I’m huge into mango, but my kids not so much. Avocado is my bestie, but the hubs is all about more chicken. 

Also, Cajun Chicken bowls can be easily prepped and kept in the fridge for 3 to 4 days in airtight containers. Just as I said above, for best results, store all the ingredients separately. Check out these containers for easy meal-prep.

MORE RICE BOWLS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado

Sticky, cajun-flavored chicken served over cauliflower rice with sweet mangoes, buttery avocado, and a creamy Lime Dressing that brings it all together.

Course: Dinner, Lunch

Cuisine: American, Asian

Keyword: avocados, cauliflower rice, cauliflower rice bowl, chicken thighs recipe, healthy dinner recipes, how to cook chicken thighs, how to make cauliflower rice, lunch recipes, mangoes, rice bowls, salad dressing recipe

Servings: 4 serves

Calories: 491 kcal

Ingredients

FOR THE CHICKEN

6 (1.5 pounds, total) boneless, skinless chicken thighs

1 tablespoon cajun seasoning, add more if you like it spicier or just adjust to taste

1 tablespoon vegetable oil

FOR THE CAULIFLOWER RICE

1/2 tablespoon vegetable oil

4 cups cauliflower rice

salt and fresh ground pepper, to taste

FOR THE TOPPINGS

1 avocado, peeled and sliced

1 red bell pepper, seeded, thinly sliced

1 mango, peeled, chopped

1/2 red onion, diced

FOR THE LIME DRESSING

1/4 cup plain yogurt

1 tablespoon extra virgin olive oil (add more if you want/need to thin out the dressing)

2 tablespoons lime juice

1/2 teaspoon lime zest

1 tablespoon chopped fresh cilantro, optional

1 teaspoon white wine vinegar

1 teaspoon honey

1 garlic cloves, minced

salt and fresh ground pepper, to taste

sliced green onions, for garnish

chopped fresh cilantro or parsley, for garnish

Instructions

FOR THE CHICKEN

Heat vegetable oil in a large skillet over medium-high heat.

Season chicken thighs with cajun seasoning and add to the skillet. DO NOT crowd the pan - for best results, cook in 2 batches.

Cook chicken thighs for 5 minutes; flip and continue to cook 7 more minutes, or until no longer pink.

Remove from skillet and set aside for 5 minutes before serving.

*You can also follow my recipe for ROASTED Cajun Chicken Thighs.

FOR THE CAULIFLOWER RICE

Add 1/2 tablespoon vegetable oil and heat over medium-high heat.

Stir in cauliflower rice, season with a bit of salt and pepper, and cook for 3 to 4 minutes, or until tender, stirring frequently.

Remove from heat and set aside to cool for few minutes.

In the meantime, work on the CREAMY LIME DRESSING

In a mixing bowl combine yogurt, olive oil, lime juice, lime zest, cilantro, vinegar, honey, garlic, salt and pepper; whisk until well combined. Taste for seasonings and adjust accordingly.

ARRANGE THE RICE BOWLS

Divide a layer of the Cauliflower Rice among 4 pasta bowls.

Top with sliced chicken, avocado slices, pepper slices, chopped mango, and diced onions.

Drizzle the prepared Dressing over the chicken, fruits, and vegetables.

Garnish with sliced green onions and cilantro/parsley.

Serve.

Recipe Notes

WW FREESTYLE POINTS: 10

Use chicken breasts and lower your points down to 7

NOTES

If making the Cauliflower Rice Bowls for later, store the toppings, chicken thighs, and cauliflower rice separately.

Heat and assemble right before serving.

Nutrition Facts

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado

Amount Per Serving (1 bowl)

Calories 491 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 8g 40%

Cholesterol 161mg 54%

Sodium 218mg 9%

Potassium 1369mg 39%

Total Carbohydrates 25g 8%

Dietary Fiber 8g 32%

Sugars 13g

Protein 38g 76%

Vitamin A 47.1%

Vitamin C 168.1%

Calcium 9.9%

Iron 16%

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

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Source: https://diethood.com/cajun-chicken-cauliflower-rice-bowls/

[syrupeel6-blog]

Pineapple Spinach Salad

Today is a salad day. Summer is for salads and do I have a good one for you. It works great as a side or main dish salad. I think you could add some shrimp or chicken in there to make it more hearty. I have served it as a side for dinner, but also enjoyed it just for my lunch.

This is also so simple to make and doesn’t require a lot of ingredients.  You need spinach, feta and fresh pineapple. It also includes some pecans cook in just a few minutes with butter and sugar resulting in the perfectly sugared pecans to add into the salad. Then it all gets dressed with a simple and light vinaigrette.  It’s just enough flavor to coat the spinach with to git it some flavor to go along with all of the other ingredients.

Print

Scale 1x2x3x

Ingredients

Dressing

2 cloves minced garlic

 1/3 cup olive oil

 1/3 cup white wine vinegar

 1 Tbsp sugar

 1/2 tsp salt

 1/8 to 1/4 tsp dry mustard

Candied Pecans

2 Tbsp butter

1 cup pecan pieces

2 Tbsp brown sugar

For the salad

1 fresh pineapple, diced into bite sized pieces

10–13 oz baby spinach

6 oz crumbled feta cheese

Instructions

In a jar or blender bottle, add the dressing ingredients. Shake to combine and set aside.

In a medium skillet,  melt the butter. Add in the pecans and stir to coat. Add in the brown sugar, stir to coat.  Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool.

In a bowl, add the pineapple, spinach, cheese, and cooled pecans. Drizzle with half the dressing. Toss to coat. add more dressing as needed. Serves 6-8 as a side salad.

Recipe adapted from The Food Charlatan.

Source: https://www.realmomkitchen.com/pineapple-spinach-salad/

[syrupeel6-blog]

This Is Why You Should Start Sleeping With Socks On

Most of the time, the OGT Team is a pretty easygoing bunch. But every once in a while, a particular topic will come up during one of our meetings that ends up sparking a pretty heated debate. That’s how I know we have a real controversy on our hands! :-)

And that’s exactly what happened a couple of weeks ago when someone happened to mention something about wearing socks to sleep. It quickly became clear to me that sleeping in socks is a pretty polarizing issue! Our Production Manager Brittany was staunchly pro-socks, while many of the rest of the team expressed strong anti-sock sentiments. The whole debate got me wondering if maybe there really is something to the idea of sleeping in socks!

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In today’s post, I’ll be sharing everything you need to know about the pros and cons of wearing socks to sleep. (Spoiler alert: Brittany was very pleased by what I found out!) I’ll start by sharing a few of the common superstitions about sleeping in socks, and then we’ll cover four of the potential benefits of wearing socks to bed. (Oh, and don’t worry—if you’re really against wearing socks to sleep, I’ve included a few alternatives at the end just for you!) So let’s get started! :-)

Superstitions About Sleeping In Socks

While many people will or won’t wear socks to sleep based simply on their personal preference, others may be swayed by superstitious beliefs. For example, one anti-sock superstition suggests that sleeping with socks on will lead to nightmares.

But not all sleep-related superstitions about socks are so negative. In fact, one superstition states that sleeping with a sock tied around your neck will cure a sore throat! (That sounds like a choking hazard to me, but I digress.) And others believe that wearing a pair of wet socks to sleep is a surefire way to cure a fever or even a hangover!

And while these sock superstitions are mostly old wives’ tales and urban legends, that doesn’t mean that sleeping in socks doesn’t have real effects. In fact, there are actually 4 good reasons you may want to start doing it yourself!

1. Fall Asleep Faster

According to the National Sleep Foundation, warming your feet before you go to bed can act like a signal to your brain that it’s time for sleep. And a 2007 study seems to support that idea, which observed that participants who were sleeping in socks experienced faster sleep onset.

2. Prevent Hot Flashes

Wearing socks helps with the process of vasodilation, or the opening of your blood vessels. Dilated blood vessels make it easier for your blood to flow around your body. And good blood flow helps your body maintain a consistent temperature while you sleep, preventing things like hot flashes or cold sweats from interrupting your precious sleeping time.

3. Improve Cracked Heels

Tired of dealing with painfully dry heels and feet? Apply a moisturizing lotion to your feet before bedtime, then pull on a pair of cotton socks. The socks will help keep the lotion from rubbing off or drying out, and you’ll wake up with softer, smoother feet!

4. Better Sex

(Warning: If you’re not comfortable with sex talk, you may want to skip ahead to the next section!) As, well… unsexy as wearing socks to bed might seem, it may actually improve your chances of having an orgasm.

According to a 2005 news story, about 80% of the couples who participated in a study in the Netherlands achieved orgasm when wearing socks, compared to only 50% of couples who were not wearing socks. It might be circumstantial evidence at best, but it certainly can’t hurt to give it a try for yourself! ;-)

An Important Note About Sock Choice

Does it matter which socks you wear to sleep? On the whole, not really. You can wear ankle socks, crew socks, or fuzzy chenille socks—it’s up to you! But you definitely want to avoid sleeping in compression socks.

Compression socks are great for long flights or as part of your workwear, but they’re not meant to be worn to sleep. The compression may hinder your blood flow to your feet when you’re lying down. But feel free to sleep in any non-compression socks you want to! :-)

Hate Sleeping In Socks? Try These Alternatives

Some people just can’t stand wearing socks to bed, and that’s okay! There are plenty of ways to warm your feet up to get the benefits I mentioned above, sans socks. Here are a few alternatives you can try!

Enjoy a warm foot bath before bedtime

Wear a warm pair of slippers for an hour or two before bed

Sleep with a hot water bottle near the foot of your bed

Sleep with an extra blanket draped over the foot of your bed

Take a warm bath an hour or two before bed

Are you pro-socks or anti-socks when it comes to sleeping?

Source: https://www.onegoodthingbyjillee.com/benefits-of-sleeping-in-socks/

[syrupeel6-blog]

Clean Eating Potato Soup Recipe

This clean eating potato soup is delicious for a chilly evening at home.

I have to thank my Mom for this delicious bowl of soup! You see, Mom and I were a lot alike. We both loved to cook (and bake) and we both tended to cook our meals without using a recipe. I believe they call it, “instinctual cooking”. A pinch of this, a dash of that, and before you know it, you’ve got a bowl of something truly yummy to eat!

Mom has been gone now for a few years, but her style of instinctual cooking has stayed with me. This is how I cook every day. I keep adding things until I get a tasty result. Then I simply write down what I’ve done and pass it on to you! It might not be the most scientific method, but so far, it seems to be working out okay.

I remember the day she put this pot of potato soup under my nose, all. She just quietly set it down in front of me at the table without saying a word. I scarfed down a whole bowl, and really had to fight myself to avoid having a second helping.

Mom’s version was slightly different then this one. How could it not be? She never measured much of anything. But I got as close as I could to what she did and I have to say it turned out pretty much exactly like what she made.

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Enjoy!

CLEAN EATING POTATO SOUP RECIPE:

Clean Eating Potato Soup

A delicious, tummy-warming soup for a chilly evening.

Course: Soup

Cuisine: American

Yield: 8 servings

Calories: 221 kcal

Author: The Gracious Pantry

Ingredients

8 medium russet potatoes (cut into small pieces)

2 medium leeks (cleaned and chopped)

8 cups chicken broth (low sodium is best)

1 cube vegetable bouillon (Optional - I used the Rapunzel brand)

2 tbsp. onion powder

1 tbsp. garlic powder

2 tsp. herbs de provence (found in the spice aisle)

1 tsp. dried marjoram

1 tbsp. olive oil

salt and pepper to taste

Instructions

Saute' the leeks in the olive oil until they become very soft and a little translucent.

In a large soup pot, combine the cooked leeks, chopped potatoes, chicken broth, bouillon cube, onion powder, garlic powder, herbs de provence and marjoram.

Bring to a rolling boil and reduce heat to medium. Stir frequently.

Cook until the potatoes are completely soft and mushy. (As if you were making mashed potatoes)

Remove the pot from heat.

Blend the entire thing until smooth, using a hand blender (this is the cleanest and easiest method), or by transferring everything from the pot to a blender.

NOTE: This is a thick soup. If you want a thinner soup, simply add more chicken stock.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts

Clean Eating Potato Soup

Amount Per Serving (1 cup)

Calories 221 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 960mg 40%

Potassium 1154mg 33%

Total Carbohydrates 45g 15%

Dietary Fiber 4g 16%

Sugars 1g

Protein 6g 12%

Vitamin A 1.9%

Vitamin C 36.8%

Calcium 9.3%

Iron 25.5%

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

Recipe from the Gracious Pantry archives, originally posted 2/24/11.

Source: https://www.thegraciouspantry.com/clean-eating-potato-soup/